Archive for January, 2012

Mini Deep Dish Pizzas

January 28, 2012

Would be great for entertaining and making a lot of variety. We just ate a whole muffin tin.

Crust: either whole wheat tortillas, wraps cut into circles (top of any glass works) or store bought/homemade pizza crust rolled out into circles to fit into a muffin tin.

Preheat the oven to 350. Lightly grease the muffin tin. Prepare the crust and put it in there.

Add desired ingredients such as sauce of your preference, toppings, and cheese of course.

Bake for 20 min (depending on crust choice) and enjoy!

Pictured is store bought pizza crust.


Butternut squash with bacon and blue cheese

January 8, 2012

6 cups peeled, diced butternut squash
1⁄2 teaspoon coarse salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
5 shallots, diced
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1⁄4 to 1⁄2 cup crumbled blue cheese, depending on preference
1⁄2 cup crumbled cooked bacon

Preheat oven to 425°F.
Toss butternut squash with olive oil, salt and pepper on a large, rimmed baking sheet, and roast until squash is soft and edges are golden brown and crisp, about 20 minutes, stirring halfway through. Set aside.
Heat butter in a large sauté pan over medium heat. Add shallots. Cook, stirring often, until shallots are soft and golden. Add garlic, stirring to combine. Cook until fragrant, about 2 minutes. Remove from heat.
Toss cooked shallot and garlic with butternut squash. Fold in thyme, sage, blue cheese and bacon. Serve immediately.
Cook’s note: Squash can be roasted a day ahead and reheated in the skillet with the garlic and shallot.


Blue cheese vinaigrette

January 8, 2012

Nice bright summery taste that you can pair with anything from cranberries and almonds to roasted butternut squash!

-3 tbsp crumbled blue cheese
-2 tbsp water
-1 1/2 tbsp vegetable oil
-1 tbsp white vinegar
-1 tbsp lemon juice
-1 tsp Dijon mustard
-1/2 tsp dried oregano
-1/4 tsp sugar
-1/4 tsp freshly ground pepper
-dash of salt


Almond Cranberry Scones with Lemon Curd

January 7, 2012

Taste just like Starbucks but better with the lemon curd.

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen (all I ever have is salted butter and all was fine)
1/2 cup dried cranberries
1/2 cup sour cream
1/2 t almond
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones. The batter needs to be well mixed but do not try to get it smooth – scones are supposed to look crumbly.

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool.

Cranberry-Orange Scones
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Lemon-Blueberry Scones
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.

Cherry-Almond Scones
Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Optional (but not so optional) scone glaze:
2 cups confectioners sugar
1/2 t almond
A bit of water

Combine and drizzle over cooled scones.

Lemon curd:
3 lemons
1.5 cups Sugar
3 eggs
1/4 lb unsalted (I never have this so I used salted and it was fine) butter, room temperature
1/2 cup lemon juice (2-3 lemons)
1/8 t salt

Lemon curd:
Grate the zest off the 3 lemons and put them in a food processor With the sugar and make sure it’s well blended (just fits in my little one). Cream the butter and add the sugar lemon mixture. Add eggs one at a time and the lemon juice mixing until combined each time.

Put into a saucepan over low heat for about 10 minutes stirring until it hits 170 degrees. Cool after that to serve.




Avacado Salsa

January 5, 2012

My friend Teresa made this for our NYE party and it was an absolute hit.  Pretty sure I ate half the bowl.

1 – 16 oz pkg frozen/canned corn – cooked
1 can sliced black olives
1 red pepper chopped
1 sm onion chopped
5 garlic cloves – minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbl red or white wine vinegar
1 tsp slat
1/2 tsp pepper
mix and refrigerate overnight
cut and mix in 4 medium avocados before serving.  makes a party portion. 

serving suggestions: obviously with chips, over pork chops, as a side/topper to any mexican dish, over flank steak.

Chocolate Sake-tini

January 3, 2012

4-5 shots of sake
1 shot chocolate syrup
2 shots heavy cream/milk

Shake in a shaker and this makes 2 martinis. Rim the glass with coco.