Families, let's get cookin'!

We know that children who help prepare meals with their families eat better, but most importantly they hold dear memories of time spent with their families in the kitchen...I know because I hold dear many, many memories!

Cooking with your children encourages healthy eating! If hummus, brussel sprouts, artichokes and mangos are as common in your kitchen as ketchup, cookies, ice cream, carrots, and apples are, kids won't think twice about trying them.

Children who help their parents in the kitchen will be more adventurous in their food choices! In addition, parents who spent quality time with their children develop a lasting relationship with them and will notice that their children will be more apt to include them in their plans and stay home more. Here are some wonderful ways to get the whole family in the kitchen together!


Let children get creative with snack time! Use snack time as an opportunity to introduce healthy foods, without the pressure of putting a full meal on the table. Encourage your family to use their imaginations and think up some new, quick and healthy snacks the whole family will enjoy!

Put your child in charge of a whole meal or just one part of it. Encourage them to pick a recipe(s), make a shopping list, and find the ingredients in the grocery store. Let them prepare the food with you, set the table, and plate the meal. When kids have invested time in the kitchen, they will not only eat everything on their plate, but they will remember the bonds made in the kitchen!

Encourage individuality by making individual pizzas. Make the pizza dough together and let each member of the family make a list of what he or she wants on their pizza. Everyone gets into the kitchen and creates their own. You can even make awards like the Most Imaginative or Best at Thinking Outside the Box...

Instead of using the normal casserole dishes, use ramekins and muffin tins to bake meals. Children love having meals in petite portions. This also helps with overeating! Childhood obesity is on the rise. One out of three children is considered to be obese. So-called convenience foods are readily available to busy families. Fast food chains can be found on just about every corner of the country! Many of us will agree that convenience is not more important than the health and well-being of our families.

Making memories is so important, but another aspect of cooking is turning your kitchen into a classroom! What makes a cake rise? How many cups are in a pint? What's the third step in that recipe? Read about a certain country or cuisine and make a meal generally eaten in that region. Math, reading, science and geography can be enjoyed in the kitchen! Make dinner preparation a part of your daily routine. Try not to think that you are taking your children away from their school work, but in fact adding to their learning experience!

Get the whole family involved in a Cultural Night! Invite a few friends over and ask everyone to do a little research, choose a country they'd like to learn about and share a recipe from that country. We have organized and participated in several International Nights over the years. Our family puts together a presentation and shares a meal with other families! Anyone can do this! It can be enjoyed with just a couple of families or several! We've also had friends play musical instruments or dance for the enjoyment of everyone!

Children love to be helpers and within each of us is a yearning to make our parents proud. Turn your child into your very own "sous chef", by giving them responsibilities in the kitchen. Depending on the age of your children your right-hand man or woman will be there to help you clean items, peel and cut vegetables, stir and mix! Younger children can help gather the ingredients needed for a recipe.

As a child I enjoyed cooking with my grandmother and helping my mom make mashed potatoes and other sides for our main meals. These lessons helped me to not only learn the fundamentals of cooking, but the importance of nurturing my family. I also love welcoming people into our home, so cooking with my fmaily taught me how to be hospitable. Cooking with your children will not only teach them culinary skills and good food choices, but lifelong skills which can be passed on to their children. So get into the kitchen today and cook with you families!

Ways to et your Kid's in the Kitchen!

Crazy for Shallots: Lemon Garlic Herb Chicken

Another beautiful day in North Carolina! Now that the weather is warming up, I thought I'd share with you one of our family's favorite recipes for grilled chicken. One of the flavorful components of this dish is the use of shallots. I love shallots!

The Latin name for shallot is Allium Ascalonicum. The name refers to Ascalon, an ancient Palestinian city where the shallot is thought to have originated. The flavor and aroma is a lovely blend of onion and garlic and the color can vary from a pale brown to a rose. The flesh is off-white and barely tinged with green or purple.

Because of their high sugar content, shallots can burn easily so sauteing briefly over low medium heat is best. When using raw minced shallots in recipes like salad dressings, lessen their pungency by reducing the juice; wrap the minced shallots in a clean kitchen towel and squeeze the shallots so the cloth absorbs some of their juices, then add the shallots to the recipe as directed.

Shallots are also a great choice because they will keep for approximately six months if stored in a cool, dry location.

Try our recipe for Lemon Garlic Herb Chicken on the grill this weekend or for next gathering!

Tip: When marinating food in plastic storage bags in the refrigerator, always store the bag on a plate or in a bowl. If the bags leaks, you’ve saved yourself a lot of clean-up time!)

¼ c. olive oil
1 tsp. finely chopped lemon zest
1 tsp. soy sauce
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme
3 cloves garlic, minced
1 shallot, finely chopped
1/8 tsp. Slap Ya Mama or cayenne pepper
Salt and pepper
Chicken breasts or 1 whole chicken, quartered (boneless or bone-in)

Combine first nine ingredients in a plastic storage bag. Whisk well. Taste and adjust seasonings. Add the chicken and turn to coat evenly. Let chicken marinate for 2-4 hours.

Cook on grill until done.

If you are using the oven, place chicken on rack in roaster pan. Pour 1 cup of water in the bottom of the pan. Bake in a 425 degrees oven for 45-50 minutes if using whole chicken or less for chicken breasts.

St. Patrick's Day Menu at the Johnson's

Irish Soda Bread

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
Zest of one orange
1 cup dried currants


Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.


Irish Stew

3 pounds stew meat or lamb cut into bite size size pieces
1/2 cup flour
3 large Russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary or 1 tsp. dried
1 bunch fresh thyme or 1 tsp. dried
1 bunch fresh parsley
2 quarts beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
Salt and freshly ground black pepper, to taste

For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of beef stock, then add when you return the meat to pot with the vegetables.

Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.

Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.

Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

Colcannon

2 pounds potatoes, scrubbed
1 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1/2 pound bacon
1 head cabbage, cored and finely shredded or curly kale
1 large shallot, minced
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Touch of cider vinegar


Cook the potatoes in salted boiling water until tender. Mash and add butter, milk and spices.

In a large saucepan, cook bacon and remove when crisp. Leave a good amount of the rendered fat in the pan and add scallions, cabbage and shallots. Cook until cabbage or kale is tender.

Add mashed potatoes and reserved cooked bacon, mix well, season properly with salt and black pepper and add a hint of cider vinegar as well.

Sprinkle with additional chopped parsley.

Chocolate Peanut Butter Pie

The first Cooking with Elise segment aired on the My Carolina Today show yesterday. I hosted a Celebratory Brunch for 80 of our closest friends. Even though I sent folks home with lots of goodies, I still had leftovers! My son Alexander and I made this pie today with the leftover fillings from the Crepe Bar we had. What a nice surprise surprise! It's delicious!

Chocolate Peanut Butter Pie

1 chocolate graham cracker crust
1 c. chocolate sauce (recipe follows)

3/4 c. half and half
1 tbsp. softened butter
2 c. chocolate chips
1 tsp. vanilla extract

3 tbsp. butter, at room temperature
1.5 c. smooth peanut butter (no sugar added)
1/3 c. raw honey
1 c. ricotta cheese
1/2 tsp. vanilla extract
2 c. homemade whipping cream

Smooth 2/3 of the chocolate sauce on the bottom of the graham cracker crust. Stick in the freezer while making the filling. Mix together butter and peanut butter. Stir in ricotta cheese and and vanilla extract and mix well. Fold in whipped cream.

Spoon into crust and refrigerate for 2 to 3 hours. Drizzle remaining sauce over each piece.

Tip: You can also use a regular graham cracker crust.

Vegetable Cream Cheese

Vegetable Cream Cheese

Getting ready for the Celebratory Brunch on Wednesday. The first Cooking with Elise segment will air on the My Carolina Today show. In addition to lots of other breakfast treats, I'll serve these two cream cheeses with an assortment of bagels.

2 - 8 oz pkg. cream cheese
1/3 c. finely grated carrot
¼ of a green bell pepper, finely chopped
¼ of a red bell pepper, finely chopped
Pinch of Slap Ya Mama
¼ tsp. garlic powder

Whip all ingredients together in an electric mixer with the paddle attachment.

Celebrate Dr. Seuss' Birthday: Recipe for Green Eggs and Ham

You're never too old to celebrate Dr. Seuss's birthday! Read one of our favorites, Green Eggs and Ham with your family and prepare this delicious dish with your family!

Pesto

1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1 clove garlic, sliced
1/4 cup pine nuts, optional
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Sprinkle of Kosher salt and ground black pepper

4 slices Italian bread
Extra-virgin olive oil
1 tsp. garlic powder
8 slices prosciutto, or ham
2 tablespoons white vinegar
Kosher salt
8 eggs


Directions

Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.

Heat a skillet or grill pan over medium-high heat. Brush the bread slices with olive oil and sprinkle with garlic powder. Fry both sides until golden brown. Remove from pan. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.

Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.

To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto or ham. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.

www.seussville.com

Visit to make Green Eggs and Ham placemats!

www.seussville.com/titles/greeneggs/events.html

Fan Request: Macaroni and Cheese

Oh, those boxed macaroni and cheeses are so tempting, but once you've made this recipe you'll be spoiled! This is sure to become a family favorite! You can use various types of pasta for this recipe like macaroni, penne, cavatappi or rigatoni. You can experiment with different cheeses, too, just make sure they are the types of cheeses that will melt properly.

Non-stick butter cooking spray
1/3 c. butter
1/3 c. unbleached all-purpose flour
3 c. milk
1/2 c. sour cream
4 ounces cream cheese, cut into small cubes
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground nutmeg
1 tsp. dry mustard
1/8 tsp. Slap Ya Mama or cayenne pepper
½ tsp. ground black pepper
4 c. grated mild cheddar cheese
½ c. freshly grated Parmesan cheese
1 lb. cooked pasta (I like cavatappi)
1.5 c. whole wheat bread crumbs

Preheat your oven to 350 degrees. Spray a 9 x 13-inch baking pan with
non-stick cooking spray. Make fresh bread crumbs by placing four slices of whole wheat bread in a food processor. Pulse until crumbs form; set aside.

In a large saucepan over medium heat, melt butter and stir in flour until smooth. Slowly add milk and continue stirring until thickened and smooth. Add the sour cream and cream cheese, stirring to combine. Add the salt, ground nutmeg, dry mustard, Slap Ya Mama, black pepper and mix well. Stir in cheddar and Parmesan cheeses. Add the cooked pasta and mix well. Pour into prepared baking dish.

In a small bowl melt 2 tbsp. butter and stir into breadcrumbs. Spread on top of pasta and bake for 45 minutes or until bubbling around the edges.

Fan Recipe Request: Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

One of my husband's favorites, I make this cake for him every year on his birthday.

3 c. all-purpose flour
2 c. granulated sugar
1 tbsp. poppy seeds
1 c. butter, softened
1 c. buttermilk
4 eggs
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
4 tsp. grated lemon peel
Juice of two lemons

Dump everything in a mixing bowl. Mix well. Bake in a prepared bundt pan in a 325-degree oven for 1 hour.

Icing:

The icing is simply a mixture of fresh lemon juice and powdered sugar. If icing is too wet, add more powdered sugar until you achieve a drizzling consistency. Pour over cake. Let cool.

My Vavo's Spaghetti Sauce with Sausage and Peppers

My Vavo’s Spaghetti Sauce with Sausage and Peppers

3 tbsp. Portuguese or Spanish extra-virgin olive oil
1 lb. sweet or spicy Italian sausage, either ground or in casing
1/2 green bell pepper, chopped
1 onion, peeled, halved and sliced
4 cloves of garlic, minced
1 c. good red or white wine
1 (28 oz can) crushed tomatoes
1 (14 oz can) stewed tomatoes
1 (6 oz can) tomato paste
2 bay leaves
1 tsp. dried red pepper flakes or 1 tbsp. Pimento Moida
Garlic and onion powder (My grandmother would put it in so that it looked like she’d dusted the top of the sauce with it; in another words, lots)
Approximately 2 tsp. salt
Approximately 1 tbsp. Italian seasonings
Sugar, just a pinch to round out the flavors (lots of acidity from the tomatoes)


In a very large skillet or Dutch oven, sauté the sausage until browned. The sausage should be browned, but not cooked all the way through. The sausage will continue to cook and help flavor the sauce. Transfer onto a plate. Saute onion and green pepper in olive oil until softened, about five minutes. Add garlic and cook a minute more. Add wine and deglaze the bottom of the pan. This is where all of the flavor is! Cook for about two minutes. Add remaining ingredients and let simmer for at least one hour.

Enjoy with your favorite pasta!

Amazing Pot Roast

1 boneless chuck-eye roast (about 3 1/2 pounds)

Salt and ground pepper, to taste

2 tablespoons vegetable oil

1 medium onion, chopped

1 small carrot, chopped

1 small celery rib, chopped

2 medium garlic cloves, minced

1.5 cup low sodium chicken broth

1.5 cup low sodium beef broth

2 tsp. ground thyme or fresh sprigs if you have some

Water

1/4 cup dry red or white wine (You can also use beer)

Adjust oven rack to the middle of the oven to and preheat to 300 degrees. Sprinkle the roast generously with salt and pepper.

Heat the oil in a large ovenproof Dutch oven over medium-high heat. So not allow pan to smoke. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke, 8 to 10 minutes. Transfer the roast to a large plate; set aside.

Reduce the heat to medium; add the onion, carrot and celery to the pot and cook, stirring occasionally until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the pan bottom with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices on the plate to the pot; add enough water to come halfway up the sides of the roast. Cover with a lid, bring the liquid to a simmer over medium heat, and transfer the pot to the oven. Cook, turning the roast every 30 minutes or whenever you happened to think of it, which definitely was NOT every 30 minutes)..until fully tender and a meat fork or sharp knife slips easily in and out of the meat, 3 1/2 to 4 hours.

Transfer the roast to a carving board; tent with foil to keep warm. (Make the dog go lie down.) Allow the liquid to settle about 5 minutes then use a wide spoon to skim off the fat from the surface and discard the thyme sprig. Boil over high heat until it is reduced to 1 1/2 cups, about 8 minutes. Add the wine and reduce to 1 1/2 cups, about 2 minutes. Season with salt and pepper to taste.

Cut up the meat, pour 1/2 cup of the sauce over the meat–and go crazy with happiness.

Selma's Virginia Pound Cake

My youngest son, Alexander, LOVES geography! In 2006 he won the local level of the National Geographic Bee. After taking the State Level test he became one of the top 100 students to move onto state competetion. Today he teaches a weekly geography class to a group of very smart homeschoolers. For two hours every Monday, the students gather in our home to expand their knowledge of the world around them.

Last week's class was great fun! Each student was asked to choose a country, prepare an oral and visual presentation, a written assignment, and a food that represented their country. The Carr family chose the Netherlands. In addition to the beef dish and almond cookies in the shape of windmills, they treated us to this absolutely WONDERFUL Pound Cake. I must tell you that this is a MUST HAVE recipe. You MUST try this at home! It is a keeper!

Tips: Do not start cake in a preheated oven; it must begin baking in a cool oven. Equally important, you must add the baking powder last!

Diane also left out the almond extract.


1.5 c. butter, softened
3 c. granulated sugar
5 eggs
3 c. cake flour
1 c. milk
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/2 tsp. baking powder

Cream together butter and sugar until perfectly smooth about 10 minutes. Add eggs one at a time, beating well after each addition. Add a little cake flour at a time. Slowly add milk, then extracts. Add baking powder last. You will have a lighter and better blended cake if using an electric mixer.

Grease and flour a large bundt pan 9 or line with foil and grease and flour a large tube pan or a small tube pan and loaf pan. Pour cake batter into pans and place in a cold oven. Turn temperature to 325 degrees or 350 and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake. Toasted pound cake slices spread with butter make an excellent breakfast treat. Freezes well. Serves 15.

Recipe from Southern Sideboards. No longer in print, Diane found the cookbook on Ebay! Thanks for sharing, Diane!

A Cold, Rainy Day Could Mean Only One Thing...Soup and a Family Game Night!

Beef and Barley Soup

Warms up the family on good, cold days!

2 lbs. lean ground beef or ground turkey
1 tbsp. good extra-virgin olive oil
4 c. low-sodium beef broth
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp. dried Italian seasonings
½ tsp. ground black pepper
2 bay leaves
2 c. frozen vegetables
1- 14 oz can diced tomatoes
1 tbsp. Worcestershire sauce
½ c. to 3/4 c. quick cooking barley

Brown meat and drain fat. Stir in celery, onion and garlic. Cook until tender about 7 minutes. Add seasonings and beef broth. Bring to a boil, reduce the heat, cover and let simmer for 45 minutes. Add vegetables, tomatoes and barley. Let cook additional 15 minutes or until barley is cooked.

Enjoy!

Cooking with Elise LIVE Menu and Ingredients

Hi everyone!

Friday night we will be airing a test presentation of Cooking with Elise LIVE!
Below is the menu for the evening and the ingredients needed if you intend to cook along! Of course you do! Invite your friends! :)



Tonight's Menu

Chicken Tikka Masala, Fragrant Basmati Rice and Fresh Berries served with a healthy and delicious Fruit Dip

For best results, please marinate the chicken one hour in advance. See information below.

Ingredients

My favorite Indian Chicken with a Curry Sauce

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breast, cut into 1-in pieces

Curry Sauce

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 tsp. ground cloves
2 tsp. garam masala, found in most grocery stores. I know that Harris Teeter carries this spice
2-3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream or evaporated skim milk
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

We'll be serving this with Steamed Basmati Rice.

1 c. Basmati rice
2 T. vegetable oil
1 shallot, finely chopped
1 stick cinnamon
1 tsp. ground turmeric
1 tsp. green cardamom pods, crushed or 1 t. ground cardamon
1 lime
Water

Dessert

Combination of berries, like strawberries, blueberries and raspberries
8-oz pkg. good cream cheese, softened
agave syrup
a little milk


Looking forward to cooking together tomorrow!
:) Elise

Fan Recipe Requests

Tuscan Pork Chops
This is another family favorite!

¼ c. all-purpose flour
1 tsp. salt
¾ tsp. ground black pepper
4-1 inch pork chops, bone in
1 tbsp. olive oil
4 cloves garlic, minced
1/3 c. balsamic vinegar
1/3 c. low-sodium chicken broth
3 plum tomatoes, seeded and diced

Dredge pork chops in seasoned flour mixture (flour, salt and pepper). Brown pork chops in oil. Remove from pan and add garlic. Stir and add tomatoes and chicken broth and balsamic vinegar. Deglaze the pan getting all the tasty bits from the bottom. Add chops and bake for 45 minutes in a 350 degree oven until tender. Delicious served with Garlic Mashed Potatoes.

Beef Stroganoff

A delicious and economic way to prepare Beef Stroganoff is to use a lean ground beef instead of a cut of beef which has to be sliced, which is also a time saver!

1 lb. lean ground beef
1` onion, chopped
2 cloves of garlic, minced
1 tsp. garlic powder
1 tsp. onion powder
1/4 c. plus 2 tbsp. unbleached all-purpose flour
1 tbsp. Worcestershire sauce
2 c. low-sodium beef broth
Salt and pepper to taste
1/2 tsp. ground allspice (When my son Alex prepares this for us, he likes to add 1/2 tsp. ground allspice which adds a lovely flavor)
3/4 c. sour cream
1 lb. whole wheat egg noodles, cooked

In a family skillet or large saute pan, brown, beef with onions and garlic. Add flour and cook for 2 minutes. Add beef broth and Worcestershire sauce. simmer over med/hi the until sauce thickens. Add sour cream and stir just until combined. Add egg noodles and combine. Enjoy!

Special Luncheon this Week

Excited about my upcoming luncheon with a very special guest, I've naturally given lots of thought as to what I will prepare! During our last conversation, this person mentioned her fondness for feta cheese. After a little thought, I've decided to serve a Greek Salad with Homemade Greek Salad Dressing, Chicken and Spinach Spanakopita and a sampling dessert tray of Baklava and Kourabiethes, a delightful Greek cookie covered in powdered sugar, traditionally made for celebrations. What could be better served with coffee or tea?

What is the significance of this luncheon...stay tuned to find out!

Here are the recipes, so that you, too, can treat someone special for lunch:


Greek Salad

Combination of Romaine, Green, Red and Bibb lettuce
2 cucumbers, seeded and sliced in ribbons
1 cup crumbled feta cheese
1 cup pitted Kalamata or black olives
3 Roma tomatoes, sliced
1/2 red onion, sliced
Pepperoncini peppers, optional

In a large salad bowl, layer torn lettuces, ribbons of cucumber, feta cheese, olives, tomatoes and red onion. Chill until ready to serve. Dress salad with Greek Dressing and toss when ready to eat.

Greek Salad Dressing

1/4 cup olive oil
3/4 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup and 1 tablespoon red wine vinegar
Juice of one lemon
Handful fresh flat-leaf parsley, chopped

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar and lemon juice, and mix vigorously until well blended. Store tightly covered at room temperature.

Chicken and Spinach Spanakopita

4-6 boneless chicken breasts, cut into bite size pieces
Salt and pepper to taste
¼ c. unsalted butter
4 tbsp. olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 (10 oz) pkg. frozen spinach, thawed and squeezed dry (You can also use chopped fresh baby spinach).
1 tbsp. finely chopped fresh dill (I used a little less)
3/4 c. dry white wine
½ lb. Crumbles feta cheese
4 Eggs, beaten
12 sheets Phyllo dough
1 stick of butter or butter spray

In a sauté pan, heat oil over medium heat. Add chicken, onion and garlic cook about 5 minutes until golden. Add the spinach and dill. Cook stirring almost constantly until all the moisture evaporates, about 2 minutes. Add ¾ c. white wine. Cook down a bit. Transfer to a bowl and let cool slightly. Now you can add the feta cheese and eggs, one at a time, stirring in between each addition. Add a little more salt and pepper if necessary.

Preheat your oven to 350* degrees. Stack phyllo dough on your surface, covering with a towel to keep from drying out, because thhey can really dry out quickly.

Brush a 9 x 13-inch baking pan with melted butter or spray. Place one sheet of phyllo in pan and brush again. Repeat with 4 more sheets of Phyllo dough. Spread 1/3 of the chicken and spinach filling on top. Place five more sheets of Phyllo dough, brushing each with melted butter. Repeat until all of the mixture is used and top with five more layers of Phyllo, again brushing with butter in between. Top with final phyllo sheet, tucking the top phyllo layers into the dish and under bottom layers. Spray the top of phyllo sheet.

Bake until golden brown, 50-60 minutes. Remove from oven and let stand for 10 minutes before cutting into.

Baklava

1 (16 ounce) pkg. phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a glass 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll Phyllo dough. Cut whole stack in half to fit pan. Cover Phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Kourabiethes: Greek Celebration Cookies

Mrs. Poulos, our dentist’s mother, taught us a recipe similar to this one in our kitchen in Asheville. The boys and I were studying Greece and preparing food to be shared at an International Night with other local homeschooling families.

2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1/4 cup confectioners' sugar
1 egg yolk
2 tablespoons brandy
1/2 teaspoon vanilla extract
1/2 cup finely chopped blanched almonds, optional
Confectioners' sugar for decoration

Sift flour with baking powder. Set aside.

Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds, optional.

Blend in flour, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.

Preheat oven to 325 degrees.

Shape level tablespoonfuls of dough and roll into balls. Place 1 inch apart on ungreased cookie sheet. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.

Attack Game in Session: What Will I Make for Lunch?

The sounds of friends fill our home. Today, another game of Attack is in session. Like Risk and Monopoly, all players will be here all day and perhaps night! :) What will I make for lunch? Well, how about Chicken Salad Sandwiches, Potato and Egg Salad and My Favorite Brownies. Here are the recipes:


My Mother’s Chicken Salad Sandwiches

I have fond memories of helping my mother make these sandwiches. This is probably my favorite party sandwich. When growing up, my Mom would make this for every party. She’d fill small, soft rolls with the Chicken Salad and sprinkle Paprika over the tops. I often helped her make these sandwiches.

In a large pan, bring to a boil:

4 boneless chicken breasts
1 onion, quartered
4 celery stalks

Boil until chicken is cooked through approximately 10-15 minutes. allow chicken to cool.

Use a food processor or cut by hand. My mom cuts her chicken up very fine, making these sandwiches delicious! I use my food processor.

Add enough mayonnaise to make chicken salad consistency. Add salt and pepper, garlic power and onion powder. I like to add about 1/4 c. of sweet relish.

Mix well. Fill rolls just before serving. Refrigerate left overs, if you have any! :)


Potato Egg Salad

8 russet potatoes, peeled and cubed
8 eggs
1 yellow onion, chopped
1 c. or more of mayonnaise
Garlic Powder, to taste
Onion Powder, to taste
Salt and Pepper, to taste
4 tbsp. white vinegar
1 to 2 tbsp. yellow mustard
Handful of fresh parsley, chopped or 1 T. dried parsley

Boil potatoes until just tender. In a small saucepan, cover eggs with water; bring to a boil and immediately turn off the heat and cover with a lid. Let sit for at least 5 minutes. Remove cover and run cold water over eggs for a minute. LET COOL IN WATER.

Peel eggs, chop and add all ingredients together. Refrigerate and allow flavors to marry. Serve cold or room temperature.

My Best Brownies

Grease an 8-inch baking pan. Preheat oven to 350 degrees. You can also double the recipe for a 9x13-inch pan.
½ c. butter
1 c. sugar
2 eggs
1 tsp. pure vanilla extract
1/3 c. unsweetened cocoa powder
½ c. all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
Melt butter in microwave. Stir in sugar, eggs and vanilla.

Tip: Temper eggs by adding a little at time until mixture comes up to temperature. You don’t want to make scrambled eggs! 

Beat in remaining ingredients. Pour into greased pan and bake in a 350* degree oven for 25-30 minutes. Do not overcook. Check by inserting a toothpick in the center. If it comes out with just a few crumbs, but not wet, its done!

Company's Coming: What's for Dinner?

Friends are coming for dinner. I thought it'd be fun to take a trip to Louisiana. We'll be having Crusty French Bread, Louisiana Red Beans and Rice, Tossed Salad with Currants and Sunflower Seeds and Bread Pudding with a Caramel Sauce.


Crusty French Bread

2 envelopes rapid rise yeast
2 tbsp. granulated sugar
2.5 c. warm water (100 to 110*)
1 tbsp. salt
1 tbsp. butter, at room temperature
6.5 to 7 c. unbleached all-purpose flour
Cornmeal
1 egg white
1 tbsp. water

Combine yeast, sugar and water. Let stand 5 minutes or until yeast has proofed.

Stir together yeast mixture, salt and butter in a large bowl. Gradually add enough flour to be able to knead the dough. Knead for a few minutes until soft dough forms. Place in a greased bowl and cover with cloth towel. Let rise in a warm, draft-free place until doubled in bulk.

Gently knead for a minute. Divide dough in two. Roll out into a 15 x 10-inch rectangle. Roll up dough, starting at the long end, pressing firmly to eliminate air pockets. Pinch ends to seal; turn under.

Place dough, seams side down, on a greased baking sheet lightly sprinkled with cornmeal. Repeat with the remaining dough.

Cover and let rise in a warm place, free from drafts, until doubled again. Make several cuts, about 2 inches apart, on top of each loaf with a sharp knife.

Combine egg and water; brush over loaves. Bake in a 400* oven for 25 minutes or until golden.

Louisiana Red Beans and Rice

1 lb. dry red kidney beans
4 links Andouille sausage, sliced
2 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves, garlic, minced
2 stalks celery, chopped
Handful of fresh flat leaf parsley, chopped
1 Bay leaf (fresh or dry)
Salt and pepper to taste
2 tsp. creole spice like Emeril's Bayou spice, McCormick's Cajun Bayou spice or Old Bay spice
1 tsp. cayenne pepper
2 tsp. cumin, optional


Put beans in a pot of water and rinse well. Remove any beans that float to the top. Drain water. Place beans in Dutch oven. Cover beans with about 8-9 cups of water. Bring to a boil and turn off heat. Cover and let sit for two hours. You can also let the beans sit in water overnight.

Heat olive oil in a skillet and saute sausage. Add celery, onion, garlic, and parsley. Cook 5 minutes and drain the fat and add to the pot of beans. Add bay leaf and spices. Boil gently; simmer for 2 hours or until beans have softened and mixture becomes thick. If mixture becomes too thick, add a little boiled water to them.

Serve over cooked Basmati or brown rice. Great with crusty bread! This dish is always better the next day. It thickens up nicely. Great make ahead recipe!


Green Salad with Currants, Sunflower Seeds with Balsamic and Olive Oil

My friend Lori made a version of this salad for us and I have been making it ever since!

Dressing:

I don't measure, I just put approximately equal amounts of vinegar and oil and add 1 T. of honey or so. Shake well.

Salad

Spinach leaves
Green and Red Leaf Lettuce
Currants
Sunflower seeds
Fresh parsley and dill, rough chopped
Blueberries or sliced strawberries (optional)
Crumbled feta cheese (optional)


The Best Bread Pudding Ever with Caramel Sauce

8 c. cubed day-old bread (dry bread soaks up the moisture better)
9 eggs
2 ¼ c. milk
1 ¾ c. heavy cream
1 c. granulated sugar
¾ c. butter, melted
3 tsp. good vanilla extract
1 ½ tsp. ground cinnamon

Caramel Sauce

1 c. granulated sugar
¼ c. water
1 tbsp. lemon juice
2 tbsp. butter
1 c. heavy cream

Place bread cubes in a greased 13-in by 9-in baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, melted butter, vanilla, and cinnamon. Pour evenly over bread.

Bake, uncovered, at 350 degrees for 40-45 minutes or until knife inserted in comes out clean. Let stand before cutting into.

Meanwhile, make the Caramel Sauce: It's very important to use a saucepan that will hold the sauce. Once the cream is added to the beautiful amber-colored sugar syrup, it will bubbly violently and could come over the pan if your saucepan is not large enough!

In a saucepan, bring the sugar, water and lemon juice to a boil. Reduce the heat to medium; cook until sugar is dissolved and the mixture turns a lovely amber color. Stir in remaining butter until melted. Add cream. Remove from heat. Serve with the bread pudding.

One Technique: Many Options

It's the New Year and you're naturally looking for different recipes to spice up your repertoire! The easiest way to make healthy changes in your weekly menu is by learning the technique of sauteing and deglazing. With one technique, you can create dozens of different combinations that you're family will enjoy all year!

By browning your protein (meat, chicken, pork, etc) in a small amount of olive oil and maybe a little butter, over fairly high heat you create a flavor fest on the bottom of your pan. Once the protein of choice has been browned (not cooked through) set aside. Add your liquid of choice (stock, wine, balsamic vinegar, etc) to get all of the yummy bits left in the bottom of the pan. Return the protein back to the pan, cover and simmer until cooked through and tender, usually 20 minutes for boneless ,but longer for bone-in pieces of protein. This deglazing process adds tremendous flavor and your options are limited only by your imagination! Below are just three examples of this technique, each completely different in taste and appearance:

Chicken Piccatta

One of my husband's favorite fuss-free fares, Chicken Piccatta, is both flavorful and fast! Chicken coated in a little seaoned flour is sauteed in a little butter and olive oil. Chicken broth and lemon juice are used to deglaze the pan. This recipe calls for flour, which will thicken your sauce in the end, but it can be omitted if your are looking for a gluten-free recipe.

4 boneless chicken breasts

1 egg

3 tbsp. fresh lemon juice

¼ c. all-purpose flour

Zest of one lemon, optional

½ tsp. garlic powder

1 c. low-sodium chicken broth

¼ c. butter

1 tsp. extra virgin olive oil

2 tbsp. drained capers, optional

Beat egg and 1 tbsp. lemon juice together. Combine flour and garlic powder in another bowl. Dip chicken in egg mixture and then in flour mixture. In a large skillet melt butter and oil. Brown the chicken well on both sides. Resist turning the chicken over until it is golden brown. Once the chicken has browned on both sides, the pour chicken broth, remaining lemon juice and zest over the chicken. Bring to a simmer. Cover the pan and simmer on low for 20 minutes. You may also add a few capers if you like. Wonderful served with rice and a vegetable or salad. Enjoy!

Chicken Marsala

Delicious Marsala wine is used to deglaze the pan and mushrooms add a lovely flavor and texture.

1/2 cup all-purpose flour

2 tsp. garlic powder

½ tsp. salt

3 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

2 tablespoon good olive oil

4 tablespoons butter

3 cups sliced mushrooms

3/4 cup good Marsala wine

1 cup low-sodium chicken stock

Salt and freshly ground black pepper

In a shallow bowl or plate, combine the flour, garlic powder and salt; stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

I like to serve this Rosemary Red Potatoes

Tuscan Pork Chops

Chicken stock and balsamic vinegar are used to create another family favorite, Tuscan Pork Chops! If using a store-bought chicken stock, it is important to choose one low in sodium.

¼ c. all-purpose flour

1 tsp. salt

¾ tsp. ground black pepper

4-1 inch pork chops, bone in

1 tbsp. olive oil

4 cloves garlic, minced

1/3 c. balsamic vinegar

1/3 c. low-sodium chicken broth

3 plum tomatoes, seeded and diced

Dredge pork chops in seasoned flour mixture (flour, salt and pepper). Brown pork chops in oil. Remove from pan and add garlic. Stir and add tomatoes and chicken broth and balsamic vinegar. Deglaze the pan getting all the tasty bits from the bottom. Add chops and bake for 45 minutes in the oven until tender. Delicious served with Garlic Mashed Potatoes.