Tuesday, February 24, 2015

Beau Monde Seasoning

Beau Monde Seasoning

2 Tbsp. onion powder
2 Tbsp. celery salt
1 Tbsp. powdered sugar


2 Tbsp. onion powder
1 Tbsp. celery seed
1 Tbsp. salt
1 Tbsp. powdered sugar

Mix it all together and use as directed in your recipes.

This seasoning is really hard to find when you live out of the big cities. And even when  you do find it, it's rather expensive. There are lots and lots of recipes for this online - some using all kinds of different herbs. But, this is the one that is just like the real thing.

Philly Cheese Steak Pizza

Philly Cheese Steak Pizza

2 cups. all-purpose flour
2 tsp. yeast
1 1/2 tsp. salt
2/3 cup warm water
3 Tbsp. olive oil

4 ounces cream cheese, softened
2 Tbsp. sour cream
1/2 tsp. beau monde seasoning

1 Tbsp. olive oil
1 cup sliced red onion
1 cup sliced green pepper
1 cup sliced mushrooms
3 cloves garlic, minced
1/4 tsp. black pepper
1/2 tsp. beau monde seasoning
1/2 lb. leftover roast beef, sliced
2 cups shredded mozzarella
1 cup shredded cheddar cheese

1.  Preheat oven to 425 degrees. Grease a 12 inch pizza pan.

2.  Combine 1 cup flour, yeast, sugar and salt in a bowl. Add warm water and oil; mix until well blended. Gradually add enough flour to make a soft dough. Knead until elastic. Let sit while preparing toppings.

3.  Combine cream cheese, sour cream and beau monde seasoning. Set aside.

4.  Heat oil in large skillet on med-high heat. Add veggies, garlic, pepper and beau monde seasoning. Cook for about 7 to 10 minutes. Add roast beef and heat.  Cool.

5.  Pat out dough into pan. Make sure you form a rim.

6.  Spread sauce over crust. Then spoon the veggie/meat mixture over the top. Now, sprinkle cheese over it all.

7.  Bake for 12 to 15 minutes or until cheese is bubbly and crust is browned.

**If you can't find beau monde seasoning in the store, you can find a recipe HERE.

Zucchini Muffins

Zucchini Muffins

3 eggs
2 cups sugar
2 cups vegetable oil
2 tsp. vanilla
2 cups grated zucchini
3 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3 tsp. cinnamon
nuts or raisins, if desired

Preheat your oven to 350 degrees.
Grease and flour muffin tins or a 9 x 5-inch loaf pan.
Mix everything together in your mixer until well blended.
Spoon into your muffin tins - 3/4 full.
For muffins bake for 30 min (check at 25 min.)
For a loaf, bake for 1 hour.
Check with a toothpick for doneness.
Cool on rack. Wrap in plastic.

*I used the Texas-sized muffin tins.

Hamburger Buns for ABM

Hamburger Buns for ABM
1 cup warmed milk
1/2 cup warm water
1/4 cup butter, melted
1 Tbsp. honey
1 egg, beaten
3 cups whole wheat flour
1 1/2 cups all-purposed flour
1 1/4 tsp. salt
2 1/4 tsp. yeast
another egg, beaten - set aside
sesame seeds, if desired

Put all the ingredients into your bread machine as the manufacturer directs.
Set to "Dough" cycle.
When done, remove dough and split into 12 pieces. Roll into balls and flatten.
Place on a greased baking sheet.
Cover and rise until doubled - about 30 to 45 minutes.
Brush tops with the second beaten egg. Sprinkle with sesame seeds, if desired.
Bake at 400 degrees for 10 to 12 minutes.

*We like the larger hamburger buns, so I usually make just 8 out of this recipe.

Sunday, February 15, 2015

Ham and Cheese Swirls

Ham and Cheese Swirls

1 sheet frozen puff pastry, thawed
4 to 5 slices ham sandwich meat
shredded cheddar cheese
Dijon mustard

1.  Roll out pastry on a floured board. Flatten seams and stretch slightly.

2.  Spread with a thin layer of mustard. Then, lay ham in a single layer. Top with shredded cheese.

3.  Roll up lengthwise. Wrap in plastic wrap and place in the fridge for 30 minutes.

4.  Preheat oven to 375 degrees. Unwrap roll and slice into 1/2 inch widths. A serrated knife works best.

5.  Place on baking sheet and bake about 15 minutes or until golden brown. Remove from oven and serve warm.

Makes 18 to 20.

Herb Roasted Potatoes

Herb Roasted Potatoes

2 lbs. red or yellow skinned potatoes*
2 Tbsp. olive oil
1 clove garlic, minced
1 tsp. each parsley, rosemary & pepper**
salt to taste

Preheat oven to 400 degrees.
Scrub potatoes - do not peel.
Cut into 1 inch cubes.
Soak in cold water for 1 hour.
Drain and pat dry with paper towels.
Toss potatoes with olive oil, garlic and seasonings.
Place on baking sheet lined with parchment.
Bake for 30 to 35 minutes or until browned.
Serve with sour cream and chopped green onions.

* I used Yukon Gold potatoes.
** I used Herbs de Provence - 2 tsp. and 1 tsp. fresh ground pepper.

Beef Wellington

Beef Wellington

1 lb. beef filet
1 lb. fresh mushrooms
6 - 8 slices procuitto
1 large shallot
2 cloves garlic
2 Tbsp. olive oil
2 Tbsp. Dijon mustard
1 (10 oz) package puff pastry
flour, to dust
2 egg yolks, beaten
1 Tbsp. garlic powder
2 tsp. basil
2 tsp. thyme
salt & pepper, to taste

1.  Heat oil in skillet. Season beef with garlic powder, basil, salt & pepper. Sear on all sides for 25 seconds. (You don't want to cook it - just color it). Remove from pan and let cool.

2.  Put mushrooms, shallot and garlic in food processor with the thyme, salt & pepper. Pulse to a rough paste.

3.  Scrape mushroom mixture into the skillet and cook over high heat for 10 to 15 minutes, tossing frequently, to cook all the moisture from the mushrooms. Spread on a plate to cool.

4.  Brush the filet with mustard.  Preheat oven to 400 degrees.

5.  Lay a sheet of cling wrap on work surface and arrange ham on it in overlapping rows. Spread mushroom paste over ham. Place filet in the middle. Spread more paste on top of filet and top with remaining ham.

6.  Using the cling wrap, neatly roll ham and paste around filet and twist ends to secure. Chill for 15 minutes so the filet will hold its shape.

7.  Roll out puff pastry on floured surface to the thickness of a penny. Brush with the egg yolk. Remove plastic from filet and lay in the center.

8.  Fold the ends up over the filet and then wrap the pastry around it. Cut off any excess. Turn so the seam is on the bottom and place on a baking sheet. Brush with egg yolk and chill for 15 minutes to let the pastry rest.

9.  Lightly score the pastry in 3 places and glaze again with the egg yolk.

10.  Bake for 20 minutes at 400 degrees. Then lower the oven to 350 degrees and cook for 10 minutes more.

11.  Allow to rest for 10 minutes before slicing. It should still be pink in the middle.

Note: This recipe is adapted from Gordon Ramsey

Monday, February 9, 2015

Spaghetti with Pork & Vegetables

Spaghetti with Pork & Vegetables

1 lb. pork, trimmed and cubed*
3 cloves garlic, minced
1 Tbsp. olive oil
3 onion, chopped
2 green peppers, chopped
2 tomatoes, chopped,
2 yellow squash, cubed
6 asparagus spears, cut in 1-inch lengths
2 Tbsp. dry red wine
2 c. water
3 Tbsp. chicken bouillon
2/3 lb. spaghetti, cooked al dente

1.  In Dutch oven, brown pork and garlic over medium heat for 5 minutes, stirring often.

2.  Push pork mixture to the side of the pot. Add oil and onions. Reduce heat to low and cook 10 minutes, stirring occasionally.

3.  Add peppers, tomatoes, squash, asparagus, wine and water. Cover and simmer 20 minutes.

4.  Stir in bouillon. Cover and simmer 10 minutes more.

5.  Transfer vegetable mixture to bowl. Add spaghetti.  Toss to blend.

Serves 8

*I used leftover shredded pork and it worked fine.

Pasta and Tuna Salad

Pasta and Tuna Salad

1 Tbsp. olive oil
6 cloves garlic, minced
1 onion, minced
2 cans (13 oz.) tuna, drained
3 tomatoes, chopped
2/3 c. sliced black olives
2/3 c. diced zucchini, if desired
2 tsp. Worcestershire sauce
3/4 lb. rotini, cooked al dente
1 1/2 c. boiling water
2 1/2 Tbsp. chicken bouillon
1/4 c. fresh chopped parsley or 2 Tbsp. dried parsley
1/2 c. fresh chopped basil, or 1 Tbsp. dried basil
black pepper, to taste
1/4 c. heavy cream
1 head romaine lettuce, shredded

1.  In skillet, heat oil over low heat. Add garlic and onion and cook 10 minutes, or until garlic is lightly browned, stirring often. Set aside.

2.  In bowl, combine tuna, tomatoes, Worcestershire sauce, and rotini. Toss to blend.

3.  Add garlic and onion mixture. Toss to blend. Set aside.

4.  In second bowl, combine water, bouillon, parsley, basil, pepper and cream; blend thoroughly.

5.  Pour bouillon mixture over tuna mixture. Toss to blend.

6.  Divide lettuce among 8 plates. Top with tuna mixture.

Friday, February 6, 2015

Boston Brown Bread

Boston Brown Bread

1/2 c. cornmeal
1/2 c. whole wheat flour
1/2 c. rye flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1/3 c. molasses
2 Tbsp. brown sugar
1 Tbsp. oil
3 Tbsp. raisins

Combine cornmeal, whole wheat flour, rye flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients. Fold in raisins.  Pour into a greased 8 x 4 inch loaf pan.  Cover with foil.

Place pan on a rack in large dutch oven. Add 1 inch of hot water. Bring to a gentle boil; cover and steam for 45 to 50 minutes or until toothpick comes out clean.  Add more water as needed.

Remove bread from dutch oven; let stand 10 minutes before removing from pan.  Cool on rack.
Slice to serve.

Monday, February 2, 2015

Lemonade Pie

Lemonade Pie

1 can (regular size) frozen lemonade
1 (14 oz) can Eagle Brand sweetened condensed milk
2 (9 oz) containers Cool Whip
1 graham cracker or butter cracker crust

Mix the thawed lemonade with the Eagle brand. Fold in one container of Cool Whip. Pour into crust. Chill for at least 1 hour. Cover with the other container of Cool Whip. Garnish with a couple of slices of  lemon and a sprig of mint.

Bourbon Chicken

Bourbon Chicken

2 lbs. chicken breasts, cut into bite sized pieces
1/2 c. bourbon
1/4 c. soy sauce
1 tsp. ginger
1 clove garlic
1/4 c. vinegar
1/4 c. brown sugar
chopped green onions for garnish
white or brown rice, cooked
1 Tbsp. cornstarch
1/4 c. water

1.  Mix together chicken, bourbon, soy sauce, ginger, garlic, vinegar and brown sugar. Let marinate several hours. Drain; but reserve the marinade.

2.  Preheat skillet or wok.  Drizzle with oil. Add chicken. Stir fry until browned. Add marinade. Bring to a boil. Reduce to simmer; simmer 15 to 20 minutes.

3.  Mix cornstarch and water. Add to chicken. Bring to a boil; simmer until thickened.
Serve over rice. Garnish with green onions.

*I usually serve this with steamed broccoli or green beans.

Beef Spaghetti Pie Ole

Beef Spaghetti Pie Ole

1 lb. lean ground beef
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp ground cumin
1 can (10 oz) diced tomatoes with green chilies, undrained
3/4 c. light dairy sour cream
1 c. shredded Monterey Jack or Cheddar cheese

Pasta Shell
1 pkg. (7 oz) uncooked spaghetti
1/3 c. shredded Monterey Jack or Cheddar cheese
1 egg
1/2 tsp. salt
1/4 tsp. garlic powder

1.  Heat oven to 350 degrees. Cook pasta according to package directions; drain. Whisk together remaining pasta shell ingredients. Add pasta; toss. Arrange in a 9" pie dish, pressing to form the shell.

2.  Heat a large skillet over medium heat until hot. Add ground beef; brown 4 to 5 minutes, breaking up into crumbles. Pour off drippings. Season with 1 tsp. garlic powder, 1/2 tsp. salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

3.  Reserve 2 Tbsp. beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese; bake 15 minutes or until heated through.

Serves 4.

I got this from the National Beef website. I've made it many times and it's always great!