ITALIAN GREEN BEANS

I have had several requests for the recipes used at Duke's wedding luncheon. Two of the recipes are already listed on the blog. The first, Mona's Teriayaki Chicken, and the second, Everything Tossed Salad. The Chicken turns out wonderfully if done exactly as the recipe says. However, Candace, thought it would be more attractive if we did the chicken on skewers. Therefore, we cut the chicken thighs into 1/2 inch-3/4 inch strips before we marinated it. After marinating, we put the strips onto skewers. We baked the skewers in the oven until the meat was done, which took less time then the recipe, because the chicken pieces were smaller. We made the sauce as explained in the recipe.

The Everything Tossed Salad is a family favorite shared with us by Rob's sister Mashelle. The recipe is great. However, for the luncheon, we omitted the apple, and the avacado so we didn't have to try and keep them from browning. We also decided to use red wine vinegar instead of white wine vinegar (the red wine vinegar is a little prettier for serving) . we used canola oil instead of Olive Oil ( it is cheaper) and we whisked about a Tablespoon of sour cream into the dressing (this was to try and help keep the dressing emulsified better). If I were making the salad for my family, I would double the dressing recipe.

ITALIAN GREEN BEANS

This recipe was borrowed from the Lion House Classics recipe book. Candace and I thought this was a great recipe and very easy.

4 slices thick bacon
2 tablespoons bacon drippings
1 green onion, chopped
1 tablespoon chopped green pepper
1 can (16 ounces) green beans, drained (we used frozen, cut green beans)
1 can (16 ounces) italian seasoned diced tomatoes (we used S&W brand)
1 teaspoon salt

Saute bacon in hot frying pan until cooked but not crisp. Remove from pan. Measure 2 tablespoons drippings into frying pan. Add onion and green pepper, cook until soft but not brown, about 5 minutes. Add green beans, seasoned tomatoes, salt, and bacon pieces. Stir, cover and simmer until beans are heated through. Makes 6 servings. I would recommend serving these with a slotted spoon so that you avoid extra liquid on your plates.

The last recipes to post are Buttermilk Pie and Berry Sauce

Rice and Black Bean Pilaf

The other night I made Crystal's yummy Baked Chicken Taquitos which we loved. On the side I served this beans and rice dish and we thought it was really good. So I hope you like it too.
I adapted this recipe from Ellie Krieger of the Food Network.



Ingredients
1 cup rice (my favorite rice is uncle ben's. If you haven't tried it you should.)
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can black beans, drained and rinsed
1 small tomato, finely diced
3 Tbsp. roughly chopped cilantro

Directions
Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork. (I ignored these instructions and cooked the rice in my rice cooker how I normally cook rice...with a little salt, butter, 2c. water and 2 chicken boullion cubes.)

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and tomato and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with cilantro.

Chocolate Eclair Cream Puffs

So this is the recipe for the cream puffs that were at my wedding. These really aren't as hard as they appear and I thought they were really fun to make. Also who doesn't like an eclair/cream puff right?

Makes about 12 large

Puff Dough
1 cup water
4 eggs (room temperature - **this step is very important**)
1 cup sifted flour
1/4 cup butter (1/2 stick)
1/2 tsp. salr
1 Tbsp. sugar

Step 1
Bring water to boil with salt and butter. As soon as butter melts and full boil begins, add flour all at once. Stir Rapidly. Remove from heat and continue stirring till mixture looks like cornmeal mush.
Tip:(Since I have never made cornmeal mush before I kind of stopped stirring until I couldn't stir anymore. Which is basically until it is just combined.)
Step 2
Add eggs one at a time. Beat each one till it blends in well. (I would definitely use a hand mixer for this unless you want a workout)
Step 3
For miniature puffs, drop by teaspoon on to greased, heavy cookie sheet about 3 inches apart. Preheat oven to 425 degrees. Place puffs in oven and turn down immediatly to 400 degrees. Bake at 400 for about 15 minutes or till light brown on top. (It is important that they are cooked long enough, under cooking will cause them to collapse.) Remove from oven and slit sides to allow steam to escape. (I did this and eventually ended up cutting the whole top off because it was easier to fill them that way.) After cutting take out any loose batter. Allow to cool completely before filling.
Step 4
For dessert size puffs, drop from large spoon in desired shape. Bake at 425 degrees for 20 minutes then 375 degrees for 20 minutes. Follow the same instructions as for miniature puffs after they are removed from oven. (I don't think I cooked them the entire time so make sure to keep an eye on things.)


Cream Filling
1 small pkg. Vanilla Instant Pudding
1 cup milk
1 cup whipping cream (you could substitute cool whip)

Step 1
Prepare pudding with milk and let set-up in fridge.
Step2
Whip cream like you usually would...with sugar and vanilla.
Step 3
Fold pudding and cream together.
Step 4
Fill cooled puffs.
Tip: If you like a lot of cream in your puffs (which I do) you may want to double this or add more cream to make it go further. When I made these I had enough to fill all mine but 2.


Chocolate Glaze/Frosting
3 Tbsp. butter, melted
3 Tbsp. cocoa
1 tsp. vanilla
3 Tbsp. boiling water (or a little more, if necessary
2 c. powdered sugar

Step 1
Mix all ingredients together. Play with powdered sugar and water until you get the right consistency.
Step 2
Spread on top of filled cream puffs.

TORTILLA CASSEROLE

This is a great family meal that is easy and tasty. Next time I make it I am going to try an additional layer of cheese. Between step 9 and step 10. ENJOY!

• ¾ lb extra lean ground beef
• 1 chopped onion
• 1-2 minced garlic clove
• 1 can dark red kidney beans or black beans, drained and rinsed ( I use black beans)
• 1 can diced tomatoes, undrained (14 ½ ounce)
• 1 can green chilies, chopped (4 ½ ounce)
• 2 tsp. chili powder
• 1 Tbsp. brown sugar
• 6-8 corn tortillas’
• ¾ cup sour cream (Can use more)
• 8 ounces of mozzarella cheese or cheddar cheese ( I use mozzarella cheese)
• 2 Tbsp. fresh cilantro

1. Heat oven to 350 degree, spray large nonstick fry pan with veggie spray, heat over high heat until hot.
2. Add ground beef, onion, and garlic, brown 8-10 minutes, until thoroughly cooked, stirring constantly.
3. Drain well, return beef mixture to fry pan.
4. Add beans, tomatoes, chilies and chili powder, mix well.
5. Reduce heat, simmer 5 minutes.
6. Meanwhile, spray 12x8 (2quart) baking dish with veggie spray.
7. Cut each tortilla in half, place 6-8 halves in bottom of sprayed baking dish, overlapping slightly.
8. Spoon half of the beef mixture evenly over the tortillas.
9. Spoon sour cream over beef mixture, spread evenly.
10. Top with remaining 6-8 tortilla halves and remaining beef mixture.
11. Cover tightly with foil.
12. Bake at 350 degrees for 25 minutes.
13. Remove from oven, sprinkle with cheese.
14. Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro

Apple spice cake with caramel spice sauce.

So, while all of you are enjoying your beautiful fall, I can only dream of a beautiful fall. I miss the cool weather, sweaters, apple orchards, leaves changing and all of the greatness of fall (my favorite season). So, I have to pretend it's fall. This recipe made my house smell all warm and spicy; even if it's 80 degrees outside (and 90 in my kitchen because the oven is on).

1 cup sugar
1/4 cup butter
1 egg
2 un-peeled shredded apples
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 salt
1/2 cup chopped walnuts or pecans (optional)

Pre-heat oven to 350 degrees. In a medium bowl cream together butter & sugar. Add egg & beat well. Add shredded apples & mix well. Stir in dry ingredients & mix until just combined. Stir in nuts. Pour into a greased 9x9 pan & bake for 40-50 minutes. Serve with caramel spice sauce & whipped cream.

**double recipe for 9x13 pan & bake for 45-60 minutes.

Caramel Spice Sauce:
1 stick butter
1 1/2 cup sugar
3/4 cup evaporated milk
1 1/2 tsp vanilla
1/8 tsp. nutmeg

In a small sauce pan on medium heat, melt together butter, sugar & milk
for 10-15 minutes (do not boil). Stir frequently. Add vanilla & nutmeg.

Beef and Broccoli Stir Fry

If you can't tell, I've been in the mood to cook lately. I'm also trying to eat healthily as well. I got this one off the the eatbetteramerica.com site. But I did change it quite a bit. I will list what I did.

8oz uncooked whole wheat spaghetti
1 T. sesame oil
3 garlic cloves, minced
1 tsp. minced ginger
1 lb boneless beef top sirloin steak, trimmed of fat, cut into 1/8-inch slices
1large red, yellow or orange bell pepper, cut into 1-inch pieces
1small onion, cut into 1/4-inch wedges
1 -3 bunches broccoli florets
1/3 cup water
1/4 teaspoon crushed red pepper flakes
1/2cup reduced-sodium teriyaki sauce
1 TB cornstarch
2 tablespoons chopped green onions (2 medium)

1. Cook and drain spaghetti as directed on package; cover to keep warm.

2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and ginger, cook until fragrant (about 30 seconds). Add beef; cook and stir 1 to 2 minutes until beef is no longer pink; remove from pan.

3. Add bell pepper and onion to skillet; cook and stir 1 minute. Add broccoli; cook and stir 1 minute longer. Stir in water and crushed red pepper. Reduce heat to low; cover and cook 3 to 4 minutes or until broccoli is crisp-tender.

4. In small cup, mix teriyaki sauce and cornstarch. Stir teriyaki sauce and beef into broccoli mixture in skillet. Cook and stir over high heat until sauce is thickened and heated through. (I added extra water because the sauce was to thick for my liking.) Toss broccoli mixture with spaghetti. Garnish with green onions.

You could omit the noodles and serve over rice too.

Beach Street Chicken Pasta

This is another light and healthy meal. Great for everyday! I did cut the oil in half so if you want more oil feel free to double what you see.

**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**

1 lb. linguine
1 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese

Marinade:
1/4 cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm

Creme Brulee French Toast with Raspberry Cream Syrup

Mmm, yummy fat and sugar. This recipe is not for those on a diet. I'm trying to make fun traditions in our family and I decided to make this for our conference brunch. It was yum!

1/2 c. butter
1 c. packed brown sugar
2 T corn syrup
6 (1 inch thick) slices French Bread
5 eggs
1 1/2 c. half & half
1 t. vanilla
1 t. orange extract
1/4 t. salt

Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.

raspberry cream syrup

1 cup heavy cream
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1 pint fresh raspberries

In a medium sauce pan stir all ingredients until sugar is dissolved. let cool slightly & transfer to the blender. blend on high power with lid on loosely. pour into a bowl & stir in raspberries. cool completely as the syrup will thicken as it cools. (I did not put in a blender and it turned out great.)

Strawberry-Rhubarb Pie

This recipe is mainly for me so I know where it is when I want to make it again. I made it for John's Birthday, his favorite. It was really good!

3 1/2 C chopped strawberries
3 1/2 C chopped rhubarb
1 1/2 C sugar
2 T corn starch
2 T tapioca
dash of salt
2 pie crusts (Grandma Thompson's)

Combine dry ingredients in a bowl, and mix. Stir in strawberries and rhubarb. Let sit for 15 minutes. Pour into pie crust. Place remaining crust on top and slie to vent. Brush crust with milk, and sprinkle with cinnamon-sugar mixture. Bake at 350 degrees for 1 hour. Begin checking after 20 minutes, and place pie ring when edges begin to brown. (I don't have a pie ring, but the edges didn't burn.)