Cracker Jack Popcorn

Cracker Jack Popcorn

My Aunt Judy makes the best Cracker Jack Popcorn. A long time ago she shared this recipe with me. This is way better than the Cracker Jacks that comes in a box!

Cracker Jack Popcorn

Ingredients:

• 2 cups popcorn cooked
• 2 Cups Brown Sugar
• 1 Cup Butter Melted
• 1/2 cup White Karo Syrup
• 1 Teaspoon Salt
• 1 teaspoon Baking Soda

Directions:

• Pop popcorn, remove unpopped kernels and Old Maids, set aside
• In Saucepan, Combine butter, brown sugar, syrup, salt and stir
• Over Medium heat bring to full boil, do not stir once this comes to a boil
• Boil 5 minutes
• Remove from heat
• Add Baking Soda, stir until combined
• Pour Caramel over Popcorn and stir until well coated
• Bake 200 degree oven 1 hour.
• Stir every 15 minutes

First Handful of fresh baked Cracker Jack Popcorn

Risotto with Roasted Squash, Crisp Pancetta, and Sage

Risotto with Roasted Squash, Crisp Pancetta and fresh Sage

I consider squash, sage and pancetta the holy trinity and it does not disappoint with this Risotto.  Not knowing what to pull together for dinner, I went to my go to gal, Ms. Risotto.  The thing I love about her is that she changes with my mood, the weather and whatever beholds in my pantry.  On this evening I pull out the arborio rice..hmmm what else? Oh I see that cute acorn squash and remember I have some pancetta stashed in the freezer.  Speaking of freezer, we had just gotten our first hit of snow.  Feeling adventurous, I went outside, grabbed my shovel and cleared a path to my snow covered herb garden.  Like a treasure hunt, I eagerly dust off the snow to find my sage still intact and alive under the insulated snow cover. It is in this fleeting moment that I see one benefit of snow. Now back in my toasty kitchen, I will start with my lovely dinner.  In life, I am content standing at my stove stirring my risotto. Bon Appetit


Risotto with Roasted Squash, Crisp Pancetta and Fresh Sage


Ingredients:

• 1 1/2 tablespoons Butter
• 1 1/2 tablespoon Olive Oil
• 1/2 cup Onion, finely diced
• 2 Cloves Garlic, Minced
• 1 cup Arborio Rice
• 1/2 cup White Wine
• 2 1/2 cups Chicken Broth, hot
• 2 1/2 cups Water, hot
• 1/2 teaspoon salt
• 2 cups roasted acorn squash
• 1/2 cup Parmesan Grated
• 1 teaspoons Sage, finely chopped
• 4 slices Pancetta, crisp

Directions:

• Crisp pancetta by putting on sheet pan in 350 oven for about 10 minutes.  Watch it closely, it may take less or more time depending on how thickly you slice the pancetta.  You can get pancetta sliced thinly at your deli counter or you can find it pre-packaged.  Both varieties work well.  Either way, I like it very thin, it is also good to know that a little goes along way.
• To prepare squash:  cut squash in half, remove seeds and cover with plastic wrap.  Microwave 4 minutes to soften.  Let cool, when cool enough to handle remove outer shell and thinly slice/dice squash. Place squash on silpat lined baking sheet and roast while the risotto cooks.  I roast it at 350 for 30-40 minutes.  It depends on how small your pieces are.  The intention is to have the squash dry and caramelize a bit, this will concentrate the flavor add a rich flavor with a chewy texture.  If you don't roast the squash, I find that when you stir the squash into the risotto, the squash dissolves into to sauce and I like the texture the roasting adds.   I usually put the squash in the oven at about the same time that I start adding broth to the risotto.  This usually ensures the squash and risotto are ready at about the same time
• Heat Broth and Water together and set aside (keep warm in microwave or side burner).  If you don't have broth, you can use only water.  You can also use a variety of broths.  It is meant to enhance the flavor, but not to take over the flavor or your risotto.
• Melt Butter and olive in Dutch Oven or large bottom saute pan
• In same pan, add onions and saute 5-10 minutes until very soft and translucent
• Add garlic and saute over medium low heat until softened
• Add Arborio rice and saute until translucent, about 5 minutes over medium heat  
• Over Medium High heat, add white wine and stir until absorbed
• Add a ladle of the broth water mixture and stir until absorbed
• Continue to add a ladle of broth at a time, stirring until absorbed before adding the next ladle of the broth.
• While you are stirring the risotto and adding broth, taste it for salt, depending on how much broth and what type you use, you may need to add up to a 1/2 teaspoon of salt.  You will want to add it during this step in the process because you want the salt to be deeply infused into the rice kernels to give that depth of flavor
• Continue adding broth (one ladle at a time) and stirring (almost constantly) until arborio is al dente, about 30 minutes.  Adding the next ladle of broth, only after the previous addition is fully absorbed into the rice
• As you cook and stir the risotto you may find that you need more or less broth, or it may even take longer to cook the rice, this is where it is important for you to go with the flow.  Enjoy the rhythmic stirring and quiet anticipation of this delightful dish
• Stir in crisp pancetta, fresh sage and roasted squash
• Test for brothiness?  Is it to thick or do you need to add more liquid so that it has a loose oatmeal like texture. 
• Right before serving stir in 1/4 cup fresh Parmesan, serve remaining Parmesan as garnish
   

Risotto with Roasted Squash, Crisp Pancetta and fresh Sage

Classic Potato Cheddar Gratin

Classic Potato Cheddar Gratin

My sister Renee and Lee are big time gourmets (they are too humble to admit that).  They are seriously amazing cooks and I treasure every meal they have shared with me.  When I still lived in MN, we had a lot of fun experimenting with recipes together.  Renee and Lee do a lot to help out Mom and Dad.  Matter of fact, they do most of the cooking over the holidays (and every other special occasion).  During the Holidays Lee made these amazing potatoes and we all ooohhhd and aaahhhd over them.  Seriously, I think we all went back for seconds.  We enjoyed them because they were tender, creamy, and flavorful, yes they melted in our mouths.  People you should make these.  If you follow the recipe, you too will know you need not look any further for a fabulous recipe for au gratins.  The first time I tried to make these I didn't follow the directions and I was disappointed they didn't taste exactly like Lee's, but Erick said they were still awesome (awe.)  Lee said he got the recipe out of the November/December 1995 issue of Cooks Illustrated.  That means this recipe has been tested, tried and true in the Cooks Illustrated test kitchens.  In our family, we love the Cooks Illustrated recipes because they tell you why you need to do all the weird steps and you are guaranteed a winner.  I adapted the recipe slightly, namely I added 2 cups of Wisconsin cheddar cheese.  Erick insisted on the addition of cheese...cheddar cheese..."more cheddar cheese" that seems to be his mantra with just about anything that I cook.  I look at it like I am supporting our local economy (smile), this is the dairy state after all.

Classic Potato Cheddar Gratin

Ingredients:

• 1 large clove garlic, minced
• 1 tablespoon butter, softened
• 2 1/4 cups half and half
• 1 1/4 teaspoons salt
• 1/8 teaspoon ground black pepper
• Pinch of cayenne pepper
• 2 pounds potatoes, peeled and sliced paper thin (1/8 inch)
• 2 cup grated cheddar cheese (optional), when Renee and Lee made this they use only topped the gratin with Gruyere 45 minutes after it went in the oven

Directions

• Preheat oven to 350
• Slice potatoes with a mandoline so that you get a thinly sliced potato about an 1/8 of an inch...this may not seem important but it is.  Also, don't rinse the potatoes or hold them in water to prevent browning, doing so will rinse the potatoes of some of the starch and the starch adds to the rich full bodied creamy texture you are going for
• Bring half and half, salt, pepper, cayenne, potatoes and minced garlic to boil in saucepan over medium high heat, stir occasionally
• Reduce heat and simmer 2 minutes, remove from heat and stir in 1 cup of cheddar cheese, stir until cheese is combined and melted
• Pour potato mixture in to a gratin dish use fork to distribute potatoes evenly, gently press down potatoes until submerged in cheesy liquid
• Dot top with pieces of softened butter
• Bake 45 minutes, top with 1 cup of shredded cheddar
• Bake additional 30 minutes until golden
• Remove from oven and let rest 5 minutes

Potato Cheddar Gratin

Soul Satisfying Sausage Corn Chowder

Sausage Corn Chowder

I love soups, stews, and chowders, I find them comforting during the cool days of fall and the barren winters of the Midwest.  This is another great recipe inspired by our friend Susan.  She made a version of this for us and we both found it really satisfying and delicious!  This is also an opportunity for me to use my morsels of fresh frozen sweet corn that I prepped and froze back in August, SCORE!  The other great thing about this soup is that it comes together quickly and you don't have to dirty too many dishes to make it. 


Sausage Corn Chowder

Ingredients:

• 1 pound Jimmy Dean sausage cooked and crumbled
• 2 cans evaporated milk
• 3 cups diced/cubed Potatoes
• 2 cups Corn (fresh, frozen or canned)
• 1 can creamed corn
• 1/3 cup diced Red Peppers (optional)
• 2 cups of Water
• 1/4 teaspoon White pepper
• 1/8 teaspoon celery salt
• Pinch of cayenne pepper

Directions:

• Cook sausage and drain fat
• Combine all ingredients in stock pot or dutch oven and simmer until potatoes are cooked through and soup is thickened and creamy
• If you have the time to simmer it for an hour or two, the flavors will meld...matter of fact some would say it is even better the second day.

Savory Tapenade

Tapenade

 

When I am looking for a great recipe, I go to one of my "go to chefs" for inspiration.  In this case I sought out Alton Brown for guidance on how to make a great tapenade.  Tapenade has a salty slightly bitter flavor profile.  The anchovies in tapenade have Umami, considered a flavor enhancer that adds a pleasant savory taste.  Tapenade compliments Salmon, Chicken, and is great as a dip or slathered on pita or crostini.  It is also yummy as a sandwich spread.  I like the flavor of tapenade with seared Salmon.  A little tapenade can really dress things up and it only takes 5 minutes to whip the whole thing up.  I admit the photo's don't due this justice, don't let the photo stop you from making this. 

Tapenade

Ingredients:

• 1/2 pound pitted mixed olives
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tablespoons capers
• 2 to 3 fresh basil leaves
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil

Directions:

• I got a variety of olives from the antipasti bar at Whole Foods. I used Mediterranean large green olives, kalamata olives and a bit of the dry cured.  Any combinations is good. 
• Rinse the olives in water
• Place all ingredients in the food processor
• Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total
• Transfer to a bowl and serve

Bulls Head Challenger Burger

Bulls Head Challenger Burger

During the fall I had the opportunity to go to SF for business.  During the trip I had the opportunity to meet up with my good friend Bob Towar.  Bob always knows the great neighborhood places, including the Bulls Head.  After Bob's tour of the city, we went to Bulls Head for a burger and it did not disappoint.  I think that the avacado really makes the burger.  When I want to bring back memories of my time in the City by the Bay, I remake the Challenger Burger.  This ones for you Bob! 


Challenger Burger


Ingredients:

• Ground Beef Patties
• Avocado (sliced)
• Bacon (cooked) -- Nuskes if you're feeling fancy
• Cheddar Cheese
• Jack Cheese
• Sauteed mushroom 
• Sauteed onions
• 1-2 Tablespoon Butter
• Buns (fresh bakery buns)

Directions:

• Saute mushrooms and onions in butter and set aside
• Cook ground beef patties in cast iron pan
• Top ground beef patties with mushrooms, onions and cheese
• Melt cheese under broiler
• Layer avocado on bottom bun
• Add Burger patty (with onions, mushrooms and cheese)
• Top with Bacon

Hello Pumpkin

Pumpkin Dessert

Wow, I love this dessert.  The combination of the cream custardy pumpkin mixture with the contrasting buttery crunchy topping is so good it is almost sinful.  Our friend Susan made this for us on a fall evening.  Erick and I were both humming in delight.  Susan even sent us home with a generous portion of leftovers, bless her heart.  She is a thoughtful, kind, generous, loving spirit and we adore her.  I am so grateful she is so generous with her heart and recipes!


Pumpkin Dessert

Ingredients:

Butter heaven

• 1 can pumpkin (15 ounces)
• 1 can evaporated milk (12 ounces)
• 1 cup sugar
• 3 Eggs
• 4 teaspoons pumpkin pie spice
• 1 box butter flavored cake mix (18 ounce box)
• 3/4 cup butter, melted
• 1 1/2 cup chopped nuts (optional)

Directions:

• Mix first five ingredients in mixing bowl
• Butter 9x13 pan
• Transfer ingredients into buttered baking dish
• Sprinkle cake mix on top of pumpkin mixture
• Drizzle butter all over top of cake mix
• Top with nuts (walnuts) if desired
• Bake 1 hour in 350 oven, test with skewer or knife, if it comes out clean, it is done.
• Serve warm with ice cream.  Holla!

Pumpkin Heaven

Nutty Indian Popcorn

Nutty Indian Popcorn

Happy New Year!  With a new year I find myself dreaming of the future and remembering all the blessings and memories we share with family and friends.  I sure do miss my Minnesota friends.  They are so dear to us and are never far from my thoughts.  Our friends Brent and Tammy are in in MN and they are both really good cooks.  Many of the memories we share, were shared while enjoying delightful foods with a bounty of special friends.  Years ago Brent made us Indian Popcorn.  He always has some fancy trick up his sleeve and we all just ooohh and ahhh and enjoy the love he puts into every morsel he creates for us.  This one is no different, it has a sweet and savory component to it, and the stick of butter doesn't hurt either, (insert evil laugh.)  It is so good you will want to make this for your Super Bowl Party.  Go Pack Go

Brent's Indian Popcorn

Ingredients:

• 1/2 cup popcorn, popped
• 1 cup Cashews
• 1 cup Peanuts
• 2/3 cup Almonds
• 1/2 cup Butter
• 2 teaspoons Worcestershire sauce
• 2 cloves Garlic, minced
• 2 teaspoons Curry Powder
• 1/2 teaspoon Chili Powder
• 2/3 cup Golden Raisins

Directions:

• Melt butter and saute garlic 3 minutes
• Add Worcestershire Sauce, Curry and Chili powder to butter garlic mixture and stir
• Add Nuts and saute 5 minutes
• Add Raisins and stir
• Toss butter and nut mixture with popped popcorn and serve
• It is worth noting that I am a Penzey's gal, it runs in my family, we even discussed it during Christmas dinner.  We're a gang that likes to cook with great ingredients.
• Have napkins handy

Ducky Packages

When I worked at the Atrium, the Garde Manger (french pronunciation sounds like "garmage" rhymes with Auge) Chef's name was Hang. Hang was the best Garde Manger Chef I have ever met. A true Garde Manger has it all, including the ability to present beautiful plates and platters on an artistically arranged buffet accented with fruit, vegetable, tallow and ice carvings. I marveled at her creations and she giggled in delight when she saw the joy that erupted when she shared her samples with us. She and her team would make hundreds of these for all sorts of catered festivities. She always made it looks so easy. Knowing how much I loved Duck Packages, Hang explained to me how to make these at home. I miss Hang and I often wonder if she is still at IMS sharing her love of food with the masses.

Duck, onion, lingonberry mixture

Duck Packages


Ingredients:

• 4 pieces of duck breasts (approximately 1 pound)
• 1/3-1/2 Cup lingonberries (4 ounces)
• 1/3 cup chopped onions
• 3/4 pound butter, melted (you may not use it all)
• 1/2 package phyllo dough

Directions:

• To prepare duck: Rinse duck in cold water, pat dry. Score skin with sharp knife. Cook duck breasts by pan searing, skin side down. This will render the fat in the duck and crisp up the skin. You won't use the skin in this recipe. I reserve it for other uses aka....the cooks cuts. The crispy skin is great crumbled in a salad...crunchy unctuousness. My goal is to get the crispiest skin, but to not overcook the duck. Duck can be served (preferred) medium rare, so don't worry if you "under cook" it a bit. The duck will also cook more later when you bake the little guys. Quack quack.
• Once duck is cooked allow, to cool, remove skin and finely chop
• Saute finely chopped onions in 2 tablespoons butter
• Combine chopped duck, sauteed onions and lingonberries
• Layer 4 layers of phyllo, 1 at a time, brushing butter on top of each layer before adding the next layer
• Cut buttered phyllo into 6 - 8 squares
• Add 1 heaping tablespoon of duck mixture on top of each phyllo square
• Gather corners of each square and pinch to form a package
• Bake duck packages for 25 minutes in 350 oven until golden and crisp
• Serve warm, hot, room temp or cold...have it your way
• These freeze amazingly well

Chocolate Mint Cookies

Chocolate Mint Cookies

Erick and I had the opportunity to go home to MN for Christmas.  It is always great to see family, even if it is a quick trip.  Trips home often entail a stop at the Klosters.  Lady Di has made cookies for years.  She is always sure to have something to please everyone.  This year she shared a plate of cookies AND her recipe for Chocolate Mint Cookies.  Lady Di was given the recipe by one of her church friends, Mary Nystuen.  Diane has told me heartwarming stories about Mrs. Nystuen, including that the Nystuens were the first family to invite Klosters over when they moved to Northfield.  This year for Christmas, Lady Di gave me Mary Nystuen's self published cookbook.  I am savoring every page...and a fresh batch of her cookies.  These cookies taste like the Thin Mint Girl Scout cookies....but even better than that, they remind me of how good Lady Di is to us.  I suppose you already guessed that Lady Di was the first person to invite me over when we moved to the neighborhood (circa Jill Jolly's B-day party in 1974.)  Pure love.

Chocolate Mint Cookies

Ingredients:

• 3/4 cup butter
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 cups chocolate chips
• 2 eggs
• 2 1/2 cup flour
• 1 1/2 teaspoons baking soda
• 2 6 ounce packages of Andes Candies

Directions:

• Bake 350 for 8-10 minutes
• Melt butter and while still hot, stir in chocolate chips until chips are half melted
• Add and stir in both the brown and white sugar
• Beat eggs in one at a time
• Mix in flour and soda
• Use small scoop or teaspoon and drop into balls onto cookie sheet
• Bake 8-10 minutes
• Remove from oven and place a half of a Andes Candy on top
• Allow candy to melt 2-3 minutes and spread melted candy on top of cookie

Wild Rice Soup with Ham

Wild rice soup with ham

Wow, can you believe it?  I am back!  Is anyone still out there?  I inadvertently let my domain expire and it took me a bit of time to figure out how to get it back.  I have been cooking and will post new recipes as I soon as I can.  I have got some good ones to share...stay tuned for Risotto with pancetta, roasted squash and sage.  In the meantime here is a good use for your holiday left overs.

Byerly's and Lunds is my very favorite Grocery Store, I often joke that they are reason enough to move back home to the Twin Cities.  At Byerly's they make a mean Wild Rice Soup with Ham, they say it is their #1 most popular recipe and I know why.  So will you after you taste this.  So next time you have left over ham, surprise everyone with a rocking meal, they won't even know it is leftovers.  I actually use all of my left over ham and make a big batch and freeze it for a quick meal later.

My Mom taught me how to make the best bone in ham..

Wild Rice Soup with Ham adapted from Byerly's and Lunds



Ingredients:

• 6 Tablespoons Butter
• 1 Tablespoon minced onion
• 1/2 Cup flour
• 3 cups chicken broth or Liquid Gold
• 2 Cups Cooked Minnesota Wild Rice
• 1/3 Cup Diced Ham
• 1/2 Cup Shredded Carrots
• 1/2 Teaspoon Salt
• 1 Cup Half and Half
• 2 Tablespoons Sherry (optional)
• 3 Tablespoons Chopped Slivered Almonds (optional)
• 2 Tablespoons Chopped Fresh Parsley
• 2 Tablespoons Chopped Fresh Chives

Directions:

• In large saucepan, melt margarine; saute onion until tender. 
• Blend in flour; gradually add broth. 
• Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. 
• Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. 
• Blend in half and half and sherry; heat to serving temperature.
• Toast almonds, stir in soup or serve as garnish
• Garnish with snipped parsley or chives.

This soup reminds me of home.  When ever I want to feel my Minnesota roots, I cook up a batch of this timeless classic.  Enjoy!

Peach Butter lovliness

Peach Butter

Oh how I long for the August farmers market and the fresh peaches.  When the bounty is ripe, juicy, and succulent I venture into Peach Butterdom.  After being inspired by a Smitten Kitchen recipe for Peach Butter I knew which direction to take this obsession with peaches.   Deb's Smitten Kitchen rocks it in the kitchen and I am often inspired by her creations.  I followed her recipe, however it seemed it took hours for mine to get to the right thickness.  My good friend Dena was here on this day.  She was good moral support, encouraging me not to take it off too soon.  I get a little inpatient.  Grin.  I will be enjoying the fruits of this labor in the cold winter months.  It will remind me how much I long for summer and how grateful I am to be reminded of the sweet, sunny summer.  Slather it on your toast, french toast or if you are like me...grab a spoon.  Life's short, have fun.

Peach Butter

Ingredients:

• 4 pounds peaches
• 1 cup water
• 2 cups sugar
• Juice of one lemon

Directions:

Beauty

• If you don't have a food mill: Cut a small x  in the bottom of each peach (this will make it easier to remove the skin). Put peaches in a  pot of boiling water for 30 seconds, and then into a bowl of cold water for a bit (minute or two or three). The peels should slide right off. If you have a food mill you won't have to peel the peaches and can skip this step, yeah for the food mill!!!
• Remove pits and quarter peaches. Put peaches water in a heavy pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes. Stir occasionally. Smell your kitchen and absorb this loveliness with all of your senses.
• If you have a food mill, run them through it to puree them and remove the skins. If you don’t have a food mill puree them in a food processor or blender.
• Return the peaches to the pot, add the sugar and lemon juice and bring the mixture to a gentle boil, cooking them at this level for 2 hours (if you can get it thick in less time than that, without scorching it...more power to you.)
• It is done when it is thick enough to hold its shape on a spoon but you can make it as thick or thin as you want.



Fresh Peaches

• To can your peach butter: sterilize your jars, either by boiling them in a large, deep pot of water (which should cover the jars completely) for 10 minutes or washing them really good, then put the jars only in a 200 degree oven for 20 minutes. Pour the piping hot peach butter into the hot jars but be sure to leave a little room at the top of the jar. Clean up edges and wipe the rims clean with a dry towel and cover jars with lids. Submerge the jars in a large,  pot of boiling water for 10 minutes. Let cool completely on towels.

Getting ready to dip an apple wednge in my first batch...

Sweet Corn

Farmers Market Sweet Corn

Klosters have spent August freezing sweet corn for as long as I can remember.  This labor of corn shucking love is a long standing tradition.  Honestly, there is nothing like fresh home grown corn.  Freezing a bunch for a mid-winter pick me up is brilliant! This year I shucked (ahhh...actually Erick did the shucking), cooked, cut, bagged and froze 7 dozen cobs of corn.  I will spend my winter in a corn heaven...spoken like a sick mid western gal.  If you do this you will be so happy that you did, trust me.

Fresh, Frozen, Sweet Corn

This will brighten anyones February

Ingredients:

• Farmers Market Fresh Corn
• Boiling water
• Ice Water

Directions:

• Boil water
• Add corn and cook 3 minutes
• Remove corn from water
• Drop in ice water for 3 minutes (this helps retain the beautiful color and texture)
• Drain from ice water and set aside
• Cut corn from cob, make sure you don't cut into the cob, the fibery stuff is a no go.
• Scrape Cob with back of blade to get all the milky sweet goodness
• Portion in small zip lock bags, squeeze air out of bag and freeze
• Enjoy through the winter

Garlicky Hummus

Garlicky Hummus

Today Dena and Elizabeth joined me for lunch.  It was a special treat.  I was excited to see and spend time with them during the week, especially since I am usually working non-stop during the week. Hummus can be so satisfying and it only takes 20 minutes or less to prepare.  I must admit, having warmed Pita bread is the secret to putting this over the top.  I prefer to heat my pita on a skillet on the range.  This Hummus is nice and garlicky.  If you have an aversion to garlic you can reduce or omit the garlic.  Serve this Hummus with some feta cheese, Kalamata olives, Greek salad and warmed pita and you have a hearty and satisfying meal. 

Hummus pureed in food processor

Garlicky Hummus

Ingredients:

• 4 garlic cloves (use 2 cloves if you like a more subtle garlic flavor)
• 2 cups canned chickpeas, drained, liquid reserved
• 1 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
• 1 tablespoons water or liquid from the chickpeas
• 1 tablespoon olive oil
• 8 dashes hot sauce

Directions:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced.
• Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
• Taste, for seasoning, and serve chilled or at room temperature with warmed pita and Greek salad.

Hummus with Greek Salad, Feta, Kalamata Olives, and Pita

Greek Salad



Greek Salad


Greek Salad reminds me of my friend Tammy.  She taught me how to enjoy and make a Greek Salad.  Over the years, she and I have enjoyed many variations of this treat.  It is fresh, crunchy and has a hint of salt from both the feta and the Kalamata Olives.  This would be good with a piece of grilled chicken.  I like to serve it with warm pita bread.  Go crazy! 

Greek Salad

Ingredients:

• 1 pound tomatoes, cored, seeded and chopped
• 1 English cucumber, peeled, de-seeded and chopped
• 1 tablespoon red onion, finely chopped
• 1/2 teaspoon Greek seasoning (Penzeys)
• 1/8 teaspoon fresh oregano, chopped
• 3 tablespoons olive oil
• 1 tablespoons red wine vinegar
• 1/2 cup Kalamata Olives
• 1/2 cup feta cheese (topped as garnish)

Directions:

• Prep and chop tomatoes, cucumber and onions
• Mix tomatoes, cucumber, onions with oil, vinegar, seasoning, herbs, olive oil, vinegar and olives
• Allow flavors to marry in fridge for a couple hours (or serve immediately)
• Top salad with fresh crumbled feta cheese

Greek Salad with all the fixings

Beet Salad with Minneola's

Beet Salad with Minneola's

I love fresh beets.  I recently picked up a few at the farmers market.  I love the fresh taste of combining beets with fresh orange flavor.  I prefer Minneola's which are like a large juicy tangerine.  I also think the raspberry vinegar is a perfect compliment to the beets and minneola's.  This Beet Salad with Minneola is just so juicy, flavorful, and delightful.  I know you will love it. 

Beet Salad with Minneola's

Ingredients:

• 4 beets, roasted, peeled, chopped and cooled
• 1 Minneola (or orange or tangerine), peeled and chopped
• Juice of 1 Minneola (or orange or tangerine), about 1/2-3/4 cup of juice
• 1 tablespoon finely chopped red onion
• 1 tablespoon Olive Oil
• 1 1/2 teaspoon Raspberry Vinegar
• 1/4 Teaspoon Salt
• 1/4 teaspoon Minneola (orange) zest (optional)

Directions:

• Wash beets and prick with fork.  Roast in 350 oven for 1 hour or until fork tender.  Cool, peel and chop
• Peel Minneola and chop
• Juice Minneola
• Combine beets, minneola, minneola juice, onion, olive oil, raspberry vinegar and salt
• Let flavors marry and rest in fridge a couple hours
• Serve and enjoy!

Beet Salad with Minneola's

Green Chile Pesto

Green Chile Pesto

Years ago my friend Genevieve taught me how to make Green Chile Pesto.  This is adapted from her recipe.  It has the perfect amount of spice and is a great twist on the normal basil pesto.  I found most of the ingredients at my favorite farmers market.  I also like to freeze small containers of this pesto so that I can enjoy these hints of the farmers market throughout the year. 


Roasted Poblano Peppers



Green Chile Pesto

Ingredients:

• 1 Jalapeno, roasted, skinned, seeded and chopped
• 1 clove garlic
• 2 cups grated Parmesan
• 1 1/2 cups green Chile (used canned or roast your own), I used 5-6 fresh P0blano Chile's, roasted and seeded. 
• 1 cup pecans, chopped and toasted
• 2 cups cilantro leaves lightly packed and minced
• 3/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 cup fresh lemon juice

Directions:

• Roast peppers (I used 6 poblano peppers) and jalapenos under broiler until charred and turn until all sides are charred.  Once charred, put in bowl and cover with plastic wrap.  Put covered in fridge for 15-30 minutes.  After cooled and steamed peel off skin and de-seed peppers.  Then chop peppers and set aside
• Grate Parmesan in food processor
• Toast pecans in oven
• Juice 2-3 lemons
• In a food processor combine, chopped peppers, jalapeno, garlic, Parmesan, pecans, cilantro, olive oil, salt and lemon juice. 
• Process until mixture is smooth
• Freeze in 1/2 cup containers
• Toss green Chile pesto with your favorite pasta sauce, add grilled shrimp or chicken if desired.

Pasta tossed with Green Chile Pesto