Years ago, my dad sent me home with several everbearing strawberry plants. We planted them in the garden and they have grown into quite the strawberry patch. Right now, it's a sea of green with pretty white flowers with yellow centers. We'll have strawberries before you know it.
This recipe is a great way to use the strawberries as part of a healthy dinner.
4 cups washed spinach (torn into bite size pieces)
1 cup arugula
1 cup toasted pecans
1 cup hulled, sliced strawberries
Salt and pepper to taste
Vinaigrette
1/4 cup red wine vinegar
1/4 cup honey
1/3 cup olive oil
3 - 4 hulled strawberries
Toss all of the salad ingredients in a large bowl.
Place the vinegar, honey and strawberries in a blender or food processor. Pulse until smooth. Transfer to a mixing bowl. Slowly drizzle in the olive oil, whisking as you go.
Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper to taste.
You can make a meal out of this by adding roasted chicken.
Saturday, April 17, 2010
Thursday, April 15, 2010
Strawberries & Cream Cheesecake
I just recently bought a Springform Pan and am looking forward to my first attempt at a cheesecake. My son, Paul loves cheesecake, so I'll let him be the judge of my effort. If all goes well, I'll have a chance to try this out on Sunday. Here's the recipe.
1 lb Strawberries (hulled)
3 Tbsp Light corn syrup
1 cup finely ground graham crackers (about 4 sheets)
1 cup plus 3 Tbsp sugar
3 Tbsp unsalted butter (melted)
1 lb plus 13 oz cream cheese (room temp)
1/4 tsp salt
2 large eggs (room temp)
1 vanilla bean (seeds scraped and reserved)
8 1/4 oz mascarpone cheese (room temp)
Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl;, and mash with a potato masher. Let cool completely.
Raise oven temp to 350 degrees. Stir together graham cracker crumbs, 3 Tbsp sugar, and the melted butter into a small bowl. Press mixture into the bottom of a 9" springform pan to make an even layer. Bake until crust is firm to the tough and has just darkened about 10 mins. Transfer pan to a wire rack and let crust cool completely.
Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup of sugar and the salt. Scrape down sides of bowl; add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain crem cheese mixture on top, smoothing with an offset spatula.
Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).
Sounds just yummy!.
1 lb Strawberries (hulled)
3 Tbsp Light corn syrup
1 cup finely ground graham crackers (about 4 sheets)
1 cup plus 3 Tbsp sugar
3 Tbsp unsalted butter (melted)
1 lb plus 13 oz cream cheese (room temp)
1/4 tsp salt
2 large eggs (room temp)
1 vanilla bean (seeds scraped and reserved)
8 1/4 oz mascarpone cheese (room temp)
Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl;, and mash with a potato masher. Let cool completely.
Raise oven temp to 350 degrees. Stir together graham cracker crumbs, 3 Tbsp sugar, and the melted butter into a small bowl. Press mixture into the bottom of a 9" springform pan to make an even layer. Bake until crust is firm to the tough and has just darkened about 10 mins. Transfer pan to a wire rack and let crust cool completely.
Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup of sugar and the salt. Scrape down sides of bowl; add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain crem cheese mixture on top, smoothing with an offset spatula.
Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).
Sounds just yummy!.
Sunday, April 11, 2010
Apple Stuffed Acorn Squash
This is a recipe that makes use of two of my favorite fall ingredients. But . . . now that our favorite fresh ingredients are available year round, this is a good complement to dinner any time of year.
1 cup peeled and chopped apples
2 Tbsp unsalted butter
1/2 cup finely chopped onions
2 Tbsp brown sugar
1 Tbsp Balsamic vinegar
1/2 tsp dried thyme leaves
1/4 tsp salt
Start by splitting two acorn squash in half, lengthwise, and remove the seeds and stringy filaments with a spoon. Place the squash in a baking dish and set aside.
To make the apple filling, peel and chop the apple. Then melt the butter in a skillet and saute the onions for about 3 - 4 minutes over a medium heat. Add the apples, brown sugar, Balsamic vinegar, dried thyme leaves and salt and continue to saute for a couple of minutes. Remove mixture from heat.
Score the squash before filling so they absorb more of the flavor of the stuffing. Spoon the filling into the squash.
To help keep the squash moist while it bakes add about 1/2 inch of water to the botom of the pan. Place the filled squash in the pan and cover it with foil.
'Bake at 375 for about one our, until the squash is tender.
This squash recipe is delicious served warm, right out of the oven.
1 cup peeled and chopped apples
2 Tbsp unsalted butter
1/2 cup finely chopped onions
2 Tbsp brown sugar
1 Tbsp Balsamic vinegar
1/2 tsp dried thyme leaves
1/4 tsp salt
Start by splitting two acorn squash in half, lengthwise, and remove the seeds and stringy filaments with a spoon. Place the squash in a baking dish and set aside.
To make the apple filling, peel and chop the apple. Then melt the butter in a skillet and saute the onions for about 3 - 4 minutes over a medium heat. Add the apples, brown sugar, Balsamic vinegar, dried thyme leaves and salt and continue to saute for a couple of minutes. Remove mixture from heat.
Score the squash before filling so they absorb more of the flavor of the stuffing. Spoon the filling into the squash.
To help keep the squash moist while it bakes add about 1/2 inch of water to the botom of the pan. Place the filled squash in the pan and cover it with foil.
'Bake at 375 for about one our, until the squash is tender.
This squash recipe is delicious served warm, right out of the oven.
Saturday, April 10, 2010
Seared Scallops with Lemon Orzo
I found this recipe on MyRecipes.com. I was looking for something different from the normal everyday recipes I'd been making for dinner and this really came through. Give this one a try!
1/2 cup chopped onion
1 cup uncooked orzo (rice-shaped pasta)
1 cup chicken broth
1/2 cup dry white wine (water may be substituted)
1/4 tsp dried thyme
2 Tbsp chopped fresh chives
2 Tbsp fresh lemon juice
2 tsp olive oil
1 1/2 lbs sea scallops
1/4 tsp salt
1/4 tsp black pepper
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallions evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
1/2 cup chopped onion
1 cup uncooked orzo (rice-shaped pasta)
1 cup chicken broth
1/2 cup dry white wine (water may be substituted)
1/4 tsp dried thyme
2 Tbsp chopped fresh chives
2 Tbsp fresh lemon juice
2 tsp olive oil
1 1/2 lbs sea scallops
1/4 tsp salt
1/4 tsp black pepper
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallions evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
Friday, April 9, 2010
Baked Potato Salad - A Picnic Favorite
6 medium baking potatoes (about 2 lbs)
3/4 cup sour cream
3/4 cup Miracle Whip
8 slices bacon, crisply cooked (drained and chopped)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 tsp salt
1/4 tsp coarsely ground black pepper
6 thinly sliced green onions with tops
1/2 cup shredded cheddar cheese
Preheat oven to 425°. Scrub potatoes thoroughly and pat dry with paper towels. Using paper towel, wipe potatoes with vegetable oil. Prick potatoes with a fork. Bake 50 - 60 minutes.
Meanwhile, combine the sour cream and Miracle Whip in small bowl. Chop bacon, red onion, and celery using food chopper. Add to sour cream mixture. Stir in salt and black pepper; cover and refrigerate until ready to serve.
Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2" pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4 - 6 hours or overnight. Garnish with green onions and cheddar cheese before serving.
3/4 cup sour cream
3/4 cup Miracle Whip
8 slices bacon, crisply cooked (drained and chopped)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 tsp salt
1/4 tsp coarsely ground black pepper
6 thinly sliced green onions with tops
1/2 cup shredded cheddar cheese
Preheat oven to 425°. Scrub potatoes thoroughly and pat dry with paper towels. Using paper towel, wipe potatoes with vegetable oil. Prick potatoes with a fork. Bake 50 - 60 minutes.
Meanwhile, combine the sour cream and Miracle Whip in small bowl. Chop bacon, red onion, and celery using food chopper. Add to sour cream mixture. Stir in salt and black pepper; cover and refrigerate until ready to serve.
Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2" pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4 - 6 hours or overnight. Garnish with green onions and cheddar cheese before serving.
Thursday, April 8, 2010
Christian in his Easter outfit
Christian was the most adorable young man Easter Sunday. His outfit was smashing! Check him out . . .
Sesame Tilapia With Shitake Broth
Flavorful, pan-fried tilapia becomes a Japanesse-inspired one-bowl meal with rice and a gingery mushroom broth.
Tilapia
1/2 cup panko crumbs
1 Tbsp sesame seeds
1 egg
2 boneless, skinless tilapia fillets (4 oz each)
3 Tbsp Asian Seasoning Mix
2 Tbsp vegetable oil
Shitake Broth and Rice
1 small carrot
1 green onion with top
1/2 cup sliced shitake mushrooms
1 3" piece fresh gingerroot, divided
2 cups chicken broth
1 Tbsp soy sauce
1 cup hot cooked white rice
For tilapia, combine panko crumbs and sesame seeds. Lightly beat egg in a bowl. Cut each fillet into three pieces with boning knife. Coat tilapia with seasoning mix. Dip each piece into egg and then into panko mixture. Set aside.
For broth, peel carrot; cut into julienne strips using julienne peeler. Thinly slice green onion on a bias. Slice mushrooms. Peel gingerroot; grate 1 tsp of the gigerroot using the Microplane. Cut remaining gingerroot into 1/4" slices. Combine carrot, green onion, mushrooms, grated and sliced gingerroot, broth and soy sauce in 1/4 qt. saucepan; bring to a boil.
As broth comes to a boil, add oil to a 10" skillet; heat over medium heat 1 - 3 minute or until simmering. Carefully arrange tilapia in skillet and cook 2 - 3 minutes or until browned. Turn tilapia over; cook 2 - 3 minutes or until tilapia flakes easily with a fork, turning with small slotted turner.
As broth comes to a boil, add oil to a 10" skillet; heat over medium heat 1 - 3 minutes or until simmering. Carefully arrange talapia in skillet and cook 2 - 3 minutes or until browned. Turn tiaplia over; cook 2 - 3 minutes or until tilapia flakes easily with a fork, turning with small slotted turner.
For each serving, pack rice int 1 cup prep bowl and invert into bottom of serving bowl. Ladle broth and vegetables around rice; place tilapia over rice.
Tilapia
1/2 cup panko crumbs
1 Tbsp sesame seeds
1 egg
2 boneless, skinless tilapia fillets (4 oz each)
3 Tbsp Asian Seasoning Mix
2 Tbsp vegetable oil
Shitake Broth and Rice
1 small carrot
1 green onion with top
1/2 cup sliced shitake mushrooms
1 3" piece fresh gingerroot, divided
2 cups chicken broth
1 Tbsp soy sauce
1 cup hot cooked white rice
For tilapia, combine panko crumbs and sesame seeds. Lightly beat egg in a bowl. Cut each fillet into three pieces with boning knife. Coat tilapia with seasoning mix. Dip each piece into egg and then into panko mixture. Set aside.
For broth, peel carrot; cut into julienne strips using julienne peeler. Thinly slice green onion on a bias. Slice mushrooms. Peel gingerroot; grate 1 tsp of the gigerroot using the Microplane. Cut remaining gingerroot into 1/4" slices. Combine carrot, green onion, mushrooms, grated and sliced gingerroot, broth and soy sauce in 1/4 qt. saucepan; bring to a boil.
As broth comes to a boil, add oil to a 10" skillet; heat over medium heat 1 - 3 minute or until simmering. Carefully arrange tilapia in skillet and cook 2 - 3 minutes or until browned. Turn tilapia over; cook 2 - 3 minutes or until tilapia flakes easily with a fork, turning with small slotted turner.
As broth comes to a boil, add oil to a 10" skillet; heat over medium heat 1 - 3 minutes or until simmering. Carefully arrange talapia in skillet and cook 2 - 3 minutes or until browned. Turn tiaplia over; cook 2 - 3 minutes or until tilapia flakes easily with a fork, turning with small slotted turner.
For each serving, pack rice int 1 cup prep bowl and invert into bottom of serving bowl. Ladle broth and vegetables around rice; place tilapia over rice.
Wednesday, April 7, 2010
Red, White & Blueberry Trifle
This is an impressive and patriotic summer dessert.
1 quart fresh strawberries
1 prepared angel food cake (13 oz)
3 cups blueberries1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and pie filling
2 cups thawed frozen whipped topping, divided
Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a
flat surface.
Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.
Yield: 16 servings
Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
Tuesday, April 6, 2010
Tangy Spinach and Pasta Salad
The weather is getting warmer and cool suppers will become the norm around our house as summer approaches. Have your family try this and see if they notice how healthy it is.
It calls for grilled chicken and crispy bacon. I like to fry extra bacon when I fix it for breakfast and then keep the leftovers in the freezer to use when I need bacon bits for a recipe. I usually grill two extra chicken breasts when I prepare chicken breasts for dinner. I dice them and keep them in the freezer to use when I need dinner in a hurry. (See my recipe for Fool-Proof Chicken Breasts)
Ingredients:
6 cups uncooked rotini pasta
8 cups fresh baby spinach leaves
2 cups diced cooked chicken (12 oz)
8 slices bacon, crisply cooked, drained and crumbled
½ cup chopped carrot
½ cup shredded cheddar cheese
½ cup thinly sliced red onion
2 hard-cooked eggs, diced
¾ cup French dressing
1. Cook pasta according to package directions; drain and rinse under cold running water.
2. Place pasta in Stainless Mixing Bowl (8 qt.); add spinach, chicken, bacon, carrot, cheese, onion and eggs.
3. Drizzle with dressing; toss to coat. Serve immediately.
Serves 12
It calls for grilled chicken and crispy bacon. I like to fry extra bacon when I fix it for breakfast and then keep the leftovers in the freezer to use when I need bacon bits for a recipe. I usually grill two extra chicken breasts when I prepare chicken breasts for dinner. I dice them and keep them in the freezer to use when I need dinner in a hurry. (See my recipe for Fool-Proof Chicken Breasts)
Ingredients:
6 cups uncooked rotini pasta
8 cups fresh baby spinach leaves
2 cups diced cooked chicken (12 oz)
8 slices bacon, crisply cooked, drained and crumbled
½ cup chopped carrot
½ cup shredded cheddar cheese
½ cup thinly sliced red onion
2 hard-cooked eggs, diced
¾ cup French dressing
1. Cook pasta according to package directions; drain and rinse under cold running water.
2. Place pasta in Stainless Mixing Bowl (8 qt.); add spinach, chicken, bacon, carrot, cheese, onion and eggs.
3. Drizzle with dressing; toss to coat. Serve immediately.
Serves 12
Thursday, April 1, 2010
Dill Dip
The weather is warming and BBQ season is upon us. It's time to clean up the deck and the grill and get ready for entertaining. I absolutely love to have a crowd over for BBQ and all the fixins. This recipe for Dill Dip is a must. It's perfect with all raw veggies.
1 cup sour cream (don't use fat free)
1 cup Miracle Whip
1 Tbsp dried onion
1 Tbsp parsley
1 Tbsp Beau Monde
1 Tbsp dill weed
Stir all ingredients together. Refrigerate for two hours prior to serving to blend flavors. Serve with an assortment of raw veggies. Keep dip on ice so it will remain cold.
1 cup sour cream (don't use fat free)
1 cup Miracle Whip
1 Tbsp dried onion
1 Tbsp parsley
1 Tbsp Beau Monde
1 Tbsp dill weed
Stir all ingredients together. Refrigerate for two hours prior to serving to blend flavors. Serve with an assortment of raw veggies. Keep dip on ice so it will remain cold.
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