Wheat Beer Vegetable Cheese Chowder

The first fall soup of the season, made with craft beer!  A slight variation of the traditional Vegetable Cheese Soup. Yum!

 



2 russet potatoes, diced 
1 medium onion, diced
1 cup diced carrots
1 cup diced celery
1 (11 oz.) can of niblet corn
1/4 cup butter
2 (10 oz.) cans chicken broth
1 (12 oz.) bottle wheat beer
2 cubes of chicken bouillon
2 1/2 cups whole milk
1/2 cup flour
3 cups grated sharp cheddar cheese
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper

In a large saucepan, combine diced vegetables, butter, bouillon, broth and beer together.  Simmer for 30 minute or until vegetables are tender.

In a medium bowl gradually mix milk with flour; blend until smooth.  Gradually add milk mixture to vegetables, stirring constantly.  Add grated cheese, dry mustard and cayenne pepper.  Simmer and stir until cheese melts.

Serve with Oyster Crackers.  

Pan Fried Chicken Cutlets with Zucchini Salad

Crisp, shaved summer zucchini salad with ingredients fresh from the Sunday farmer's market and crunchy chicken cutlets are a delicious,easy to prepare, weekday dinner.

1 zucchini, shaved with a mandoline.  I have this inexpensive version purchased at Sur La Table.
1 cup halved grape tomatoes
1 tablespoon apple cider vinegar
6 tablespoons olive oil
kosher salt and black pepper
2 large eggs, beaten
2 cups panko bread crumbs
4 chicken cutlets

1.  Toss the zucchini, tomatoes, vinegar, 1 tablespoon of the oil and 1/4 teaspoon each salt and petter in a large bowl; set aside.

2.  Place the eggs and bread crumbs in separate shallow bowls.  Season the chicken with 1/2 teaspoon each salt and pepper  Coat in the eggs (letting the excess drip off, then the bread crumbs, pressing gently to help them adhere.

3.  Heat the remaining 5 tablespoons of oil in a large skillet over medium heat.  Fry the cutlets, in batches, until the chicken is cooked through and the bread crumbs are golden brown, 2 - 4 minutes per side*     

*Might need to add some more olive oil and sauté a little longer.

4.  Serve the chicken with the zucchini salad.

SoCal Easy Guacamole

When visiting Jill in Los Angeles for the Fourth of July weekend, I made this easy guacamole with fresh California avocados, of course.

I used two knives and criss-crossed the avocados to keep the dip chunky with the right amount of smooth.

Here she is ready to dig in!



Here is the recipe:

3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeño pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl, place the scooped avocado pulp and lime juice, toss to coat. 
Drain, and reserve the lime juice after all of the avocados have been coated.

Using a potato masher (Jill didn't have so I used two knives and crosscut the avocados in the bowl), add the salt, cumin and cayenne and mash.  Then, fold in the onions, jalapeño, tomatoes, cilantro and garlic.  Add 1 tablespoon of the reserved lime juice.  

Serve with your favorite tortilla chips.  

Lemon Vinaigrette Salad Dressing on Farmers Market Salad with Grilled Shrimp

Lemon Vinaigrette Salad Dressing

1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 tsp. dried oregano (use more if fresh)
2 garlic cloves, finely minced
1/2 tsp. sugar
1/4 tsp. freshly ground pepper 
1/4 tsp. freshly ground salt

Combine all ingredients in this OXO salad mixer.

Serves 2
  

Summer Farmers Market Salad

1 head of Red Butter Lettuce 
1/2 small cucumber
2 carrots
1/2 Brandywine tomato
1/2 cup feta cheese
6 colossal uncooked peeled and deveined shrimp, grilled on skewers (brushed with olive oil) over medium heat for approximately 3 minutes.

Combine all salad ingredients and add dressing, just enough to moisten vegetables.

Serves 2

Cinnamon-Rhubarb Muffins

Rhubarb is in abundance at the Farmers Markets this time of year.  This recipe is the perfect balance of cinnamon sweet batter and tartness from the rhubarb.  

2 cups flour
3/4 cup granulated sugar
2 - 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbsp.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
2 cups 1/4 inch diced rhubarb

For the topping:

3 Tbs. granulated sugar
1 tsp. cinnamon

Pre-heat the oven to 375°F. Spray a 12 cup muffin tin with Baking Pam or line  with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. I used a large OXO ice cream scoop.  The batter will mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 - 20 minutes (I baked them for exactly 18 minutes).  

Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.  Serve warm.

Baked Chicken Wings

A delicious alternative to deep fried chicken wings first made by Kerry.  

Thanks for sharing, these are yummy!

• 20 chicken wings
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• 3/4 cup Gold Medal® all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter

Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.

Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.

Preheat oven to 400°F.

Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.

Serve with blue cheese dressing and celery sticks.

Shrimp Capellini Alfredo

A super easy and delicious meal to prepare after work.**  

Serves 2

1/2 lb. capellini pasta (angel hair)
1 tablespoon butter
1/2 lb. cooked shrimp (peeled and deveined)
1/2 cup diced fresh tomatoes
1/4 teaspoon garlic powder
3/4 cup half and half
4 tablespoons grated parmesan cheese

Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 3 minutes or until al dente; drain.

In a large skillet, cook and stir the tomatoes, shrimp and garlic in the butter for about one minute.  Pour in half and half, stir.  Sprinkle parmesan cheese in one tablespoon at a time, stirring constantly.  Keep on low heat, stirring often.  Sauce will take a while to thicken.

When sauce has thickened, add drained pasta to sauce in skillet.  Toss to coat and serve hot.

**Serve with simple salad with Italian Vinaigrette and small baked Ciabatta rolls (the half baked ciabatta rolls from Trader Joe's are the best).  

Desserts Perfect for March

Lime Squares with Pistachio Graham Cracker Crust---Pistachio Cake---Mint Chocolate Chip Cookies

http://www.marthastewart.com/312672/lime-squares-with-pistachio-graham-crack

http://allrecipes.com/recipe/pistachio-cake-iii/

http://www.yummyhealthyeasy.com/2013/02/green-mint-chocolate-chip-cookies-2.html

Trio of Amazing Bread Puddings

  

http://allrecipes.com/Recipe/Ghirardelli-Chocolate-Bread-Pudding/Detail.aspx?event8=1&prop24=SR_Thumb&e11=bread%20pudding&e8=Quick%20Search&event10=1&e7=%2frecipe-tools%2fprint%2frecipe.aspx

http://www.tasteofhome.com/recipes/over-the-top-blueberry-bread-pudding

http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe.html

Profiteroles aka Cream Puffs

Cream Puffs are a nice alternative to eclairs.  These are especially good because the filling is a layer of homemade vanilla custard topped with sweetened whipped cream.  

Cream Puff Shells:
1 cup water
1 stick butter
1 cup flour
4 large eggs

Preheat oven to 400 degrees.  Bring water and butter to a boil over medium heat in a heavy saucepan.  Reduce heat to low and add flour, stirring until mixture forms a ball.  Remove from heat.  Stir in eggs, one at a time, beating until dough is smooth.

Using a generous tablespoon full, drop dough onto parchment lined baking sheet leaving 3 inches in between.   I use Silpat sheets on my baking pans. Bake for 25 to 35 minutes  minutes or until puffed and golden brown. (I baked them for 30 minutes).  Let cool on rack.

Custard Cream Filling:
3/4 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 cups whole milk
4 egg yolks, beaten
2 teaspoons vanilla

Mix sugar, flour and salt in saucepan.  Stir in milk.  Cook over medium heat, stirring constantly.  Mixture will thicken and bubble, boil for one minute only while stirring.  Remove from heat.  Stir about half of the mixture into the beaten egg yolks.  Blend this back into remaining hot mixture in the saucepan.  Bring just to a boil.  Add vanilla and stir until combined.  Remove from heat, transfer to a bowl, cover and refrigerate until ready to assemble.

Sweetened whipped cream:
1 pint whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Whip the cream using electric beaters and add sugar and vanilla.  

Assembling the cream puffs:

Cut off shell tops and scoop out the insides to make room for the custard and whipped cream.   I used a tiny spoon.  Fill puffs 2/3 full with Custard Cream Filling.  Top generously with the sweetened whipped cream.  Replace top of puff.

Store in refrigerator at least 4 hours before serving.

Cover with sifted powdered sugar just before serving.

Hoecakes served at Cook-off 2014

http://www.foodnetwork.com/recipes/paula-deen/hoecakes-recipe.html

Maddie Inspired Phyllo Cup Appetizers-Delish and so easy!

http://www.thegalleygourmet.net/2012/04/sunday-dinner.html

http://www.tasteofhome.com/recipes/brie-phyllo-cups

http://www.theperfectpantry.com/2013/10/recipe-for-spinach-and-feta-phyllo-cups.html

The 2014 Bake-Off Winning Dessert

http://sallysbakingaddiction.com/2013/11/18/salted-caramel-chocolate-chip-mini-cheesecakes/

Fluffy Belgian Waffles

I dusted off the Belgian Waffle maker this morning to make this delicious brunch.




1 3/4 cups flour
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil
1 1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat your waffle iron.

Whisk all of the ingredients together in a large bowl until smooth.

Grease the waffle iron lightly before each use.  Pour approximately 1/2 cup 
batter into the hot waffle iron and cook as directed by waffle iron.  Usually takes about 3 - 4 minutes.  

Serve hot with butter, maple syrup or berries and whipped cream.