Blondie's (Blonde Brownies)

We just bought a new Calphalon non stick baking pan, so we thought what better way to christen it, than make up a batch of Blondie's. Our recipe is a little less sweet and is less strong in "molasses" due to the smaller amount of sugar and the use of Light Brown sugar than other recipes.

 

INGREDIENTS:

2+ cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
1-1/2 cups packed light brown sugar
2/3 cups butter
2 eggs
2 tsp vanilla
1 c Semi-sweet chocolate chips
1/2 cup walnuts
1/3 cup dried cranberries

PREPARATION:

Chop the nuts and soften the butter in a micro.

Stir the butter, brown sugar, eggs and vanilla together mixing well. Mix flour, baking soda, baking powder and salt in a separate bowl. Add flour mixture to sugar mixture. Blend in the cranberries, chips and 1/2 the nuts.

Lightly spray a 13 x 9 non stick pan with non-stick spray. Spread the mixture in the pan and sprinkle with the  remaining of nuts

COOKING:

Bake 340° for 20-25 min. Check with a tooth pick toothpick inserted into the center after 20 min. When it comes out almost clean, their done.  Let the Blondie's cool in the pan. Then cut in bars

Herbed Potatoes with Bacon

This is a wonderfully delicate dish where all the flavors come together with the creaminess of the red potatoes. I know, you don't want to peel, well don't blame me if the results are less then wonderful.

INGREDIENTS:

7 small red potatoes (about 1 pound)

1-½ Tbsp butter

1 Tbsp extra virgin olive oil

2 Tbsp fresh parsley

1 Tbsp fresh or dried chives

¾ tsp fresh tarragon or 1/4 tsp dry

1 large garlic cloves

1/8 tsp pepper

2 bacon strip precooked and crumbled

PREPARATION:

Wash the parsley, shaking off the water and mince. Wash and mince the chives and tarragon (if using fresh). Peel and mince the garlic.

Wash the potatoes, place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well and peel the potatoes and cut into 1/4ths about 1inch cubes.

COOKING:

Set a large skillet over med-high heat; when the rim is warm to the touch, add the oil letting it heat, but not smoke, then add the butter and let it melt. Reduce the heat and add the parsley, chives, tarragon and garlic; cook stirring over low heat for 1- 2 minutes. Add the potatoes, pepper and bacon; toss to coat. Cook until heated through, about 5 minutes.

 Adapted from a recipe by   Sherry Des]ardin of  Fairbanks, Alaska

Crab Stuffed Portabella Mushrooms

Here we have a way to use up any leftover crab meat or you can substitute caned crab meat. The larger the caps the better.

INGREDIENTS:

2 large portabella mushrooms

½ - 1 cup crab meat

1 large shallot

1 Tbsp extra virgin olive oil
3 Tbsp sherry

1/3 cup fresh parsley
2 tsp (4-6 leaves) fresh basil
1 clove fresh garlic
2/3 cup soft breadcrumbs
1/4 tsp of pepper

PREPARATION:

Wash the Basil and shake off the water; Strip the leaves from the stalks, stack and chop finely. Peel and chop or squeeze the garlic. Wash the crab meat, checking for shells; then chop. Peel and finely chop the shallot. Wash the mushrooms and pat dry. Pop out the stems and chop for the filling.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray.

COOKING:

Heat a skillet over medium heat, add 1 Tbsp. olive oil and continue heating. When the oil is hot, add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in crab and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper, incorporate by stirring and mashing. Fill each cap with the mixture. Arrange mushroom caps in prepared pan. . Cover the pan with foil

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake for 12 minutes longer or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil or parsley.

Stuffed Clams (Baked)

Updated 12/28/11

As I promised, we've been diligently working on stuffed clams. Two of our East Coast friends were experts at making them. Our first attempt was TOO hot so we reduced the "Heat" and also the amount of salt. This is the result and as always, some changes will be tried as time goes by. Until then they are worth a try, are easy to make.

INGREDIENTS:
  

12 hard shell clams

1 cup water
1/4 cup Chardonnay or other dry white wine

1 cup bread crumbed (fresh bread shreaded)
1/4 cup crumbled saltine crackers (No Salt)
1 large egg
2-3 Tbsp butter
1 medium shallot
2 small scallions
3 Tbsp fresh parsley
1/2+ tsp Bell's seasoning
1/2+ tsp Old Bay seasoning (Reduced Sodium)
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Paprika (Hungarian) for dusting

Our second batch 2/21/11

PREPERATION:

Wash off the clam shells, checking for signs of life - Any that don't close when touched about the open shell are dead and should be discarded. In a 3 quart sauce pan bring the water and wine to boiling, add the clams, cover the pot. Continue heating until the water/wine returns to a boil, then reduce heat to a slow boil and cook for 3 for minutes.

Check the clams and remove all that have opened. Continue to "steam" the rest until they open, another 3 or 4 min. By then any that haven't opened should be discarded. Remove the remaining open clams to a dish to cool. After the clams have cooled enough, break off the top shell and scrape the meats from the shells. Mince the clam meat. Rinse and dry the bottom shells. Alternately, use a 6.5 oz can of Clam meat (drain and reserve).

Preheat the oven to 400°F.

Roll the saltines with a rolling pin between wax paper to make crumbs. Crack the egg a beat with a fork. Peel and mince the shallot. Clean the scallions wash and mince, including 2 inches of light green tops. Wash the parsley, shaking off the water and chop finely.

Combine the minced clams, panko, saltines, and egg in a bowl and mix well. Set a skillet over medium heat, when warn, melt the butter. Add the shallot and sauté until lightly browned. Then add the sautéed shallots to the clam mixture along with the scallions, parsley, Bell's seasoning, Old Bay seasoning, black pepper, and cayenne pepper. Mix well, adding about 1/4 cup of white wine or clam juice (all in the can).

Spoon the clam mixture into the clam shells, dividing it evenly between 12 bottom shell for h'orderves, or overstuff 6 shells for an entrée. Sprinkle a dusting of Paprika over the top, then put the stuffed clams on a baking sheet.

COOKING:

Bake for about 20 minutes, or until the tops are lightly browned. Serve hot.
A nice tossed salad and a glass of chilled white wine are fine accompaniments to the clams.


Notes: Both Bell's seasoning and Old Bay seasoning are primarily East Coast items, but can be ordered from Amazon.com along with other places..

Note 2: In fact we used "Chopper Clams" for this recipe. My recommendation is to purchase "Bar Harbor" brand or from as they are outstanding and about as close to fresh as you can get.

Buttered Parsley Potatoes

Fresh parsley adds just the right pizzazz to the hot buttered potatoes. Being able to "pre-papered" helps with timing when entertaining.

INGREDIENTS:

5-6 all purpose potatoes

2 tablespoons fresh parsley (curley)

5-6 Tbsp butter

Fresh ground black pepper

PREPARATION:

Peel the potatoes, wash and cut then into bite sized chunks 3/4 inch. (I know peel? yes the skins look terrible in this beautiful whith and green presentation). Wash the fresh parsley shaking off the water and coursley chop. Melt the butter in a micro.

COOKING:

In medium sized pan place the potato chunks, then cover with water. Bring potatoes to a soft boil over medium heat. When tender drain water and place on a serving dish. Mix the  parsley with the melted butter along with black pepper to taste and pour over the potatoes. Mix and serve.

Making "ahead": Boil as above, then drain and place in an ovenproof dish. Pour the melted butter/parsley mixture over them. A half hour befor serving, place the dish in an oven preheated to 350 deg. for 25-30 min. Remove from theoven and transfer to a serving dish add a sprig or two of fresh parsley for garnish and Voila!

Louisa's Fried Potatoes

I'm sure there are plenty of recipes out there for fried potatoes, but this is Louisa's and I just plain think it's the best one. The Mrs. Dashes add just the right flavoring as this recipe is salt free.

INGREDIENTS:

6-8 medium red or all purpose potatoes

1 large shallot

2 Tbsp extra virgin olive oil

Dusting of Mrs. Dash original blend

1/2 tsp fresh ground pepper to taste

PREPARATION:

Peel the potatoes! (Yes I know the "thing" today is leaving the peels on, but they are messy). Wash them cutting into quarters them cut into 1/4 inch thick slices. Peel and thinly slice the shallot.

COOKING:

Set a 12 inch cast iron skillet over medium heat, when the rim is warm to the touch, add the olive oil and let it continue heating for a couple of min. then add the potatoes. Turn them about every 10 min., not allowing them to burn, just brown. After about 25 min., check for doneness.

They should still be a little firm; Sprinkle on the Mrs. Dashes and pepper to taste. Mix well with a spatula.

Add the shallots and continue cooking and turning until the potatoes and shallots are done. (Soft, but still in tact and not mushy).

Italian Sausage Stew

Here's a very satisfying meal in one dish, quick and easy to prepare. In fact we just enjoyed it for the umpty-umpth last night (3/12/11)

Italian Sausage Stew

INGREDIENTS:  

¾ pounds Italian sausage links (Anything BUT Johnsonville)

1-½ cups water

1/2 large sweet red pepper

2 medium red potato

1 medium carrot

1 celery stalk

1 shallot

2 Tbsp Worcestershire sauce

1 tsp fresh oregano

1/2 tsp each fresh basil, thyme and rosemary

1 bay leaf (leave whole)

Pepper to taste

1/3 cup ketchup

½ Tbsp minced fresh parsley

½ Tbsp cornstarch

1 Tbsp cold water

PREPARATION:

Remove the sausage from the casing and cut into 1” chunks. Wash and peel the potatoes, cut into chunks. Wash and peel the carrots, cut into chunks. Wash the celery and cut into chunks. Peel the shallot and cut lengthwise into strips. Wash the herbs, shaking off the water, strip from stalks and chop finely. Wash the parsley shaking off the water and mince

COOKING:

Sat a soup kettle or Dutch oven over medium heat, brown sausage; drain off any rendered fat. Add water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.

Add the ketchup, pepper and parsley; cook 12-15 minutes longer or until peppers are tender. Find and discard bay leaf.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir until thickens about 2 min.

Adapted from: Italian Sausage Stew published in Country Woman January/February 2000, p29

Sausage and Macaroni Cocotte

Here's a nice way to enjoy Italian flavors with a minimum of attention. Simmering the sauce with the HOT sausage and fresh basil add just the right touch of spiciness.

INGREDIENTS:

1 lb. Hot Itilian Sausage (Anything BUT Johnsonville )

24 oz. jar Bertolli Tomato &Basil Spaghetti Sauce

2 Tbsp fresh basil

6 oz. Macaroni (Fusilli, Ziti, Shells, Penne or Angel hair)

Shredded Parmesan cheese

Basil sprigs for garnish

PREPARATION:

Wash the basil, shaking off the water and strip leaves from stalk. Chop finely. Wash the sausages and pat dry.

COOKING:

Set a 3 quart sauce pan over med to low heat. Add the sauce, fresh basil and sausages. Cover and bring to a slow simmer. Simmer for 3 to 3- 1/2 hours. Stir occasional to keep it from sticking to the bottom of the pan.

Cook Macaroni according to package directions. Transfer to a colander and flush with hot water. Let drain a few minutes, then spread over a serving dish. Ladle most of the sauce over the macaroni and arrange the sausages on top. Ladle the remaining sauce over the sausages and sprinkle with the Parmesan cheese.

Garnish with basil sprigs and serve.

Thanksgiving Fiasco - Jennie-O turkey

We had what I would classify as a “scam” perpetrated on us this Thanksgiving. Well we bought a Frozen 20 lb. Jennie-O turkey to prepare for the feast. Thought it would be enough – but inside the cavity was a bag “Gravy Base” that was nothing more then water, salt and some fat. And at that it weighed about 1-1/2 pounds.

Not bad enough, my wife kept saying that the turkey was small –Yup it was. The flaps at both ends had an accumulation of “Fat” much more then any time in the past.

So what do you do, it’s Thanksgiving morning, the Turkey is ready to be stuffed and cook and everything is closed. Dh - you cook it!

But low and behold the roasting pan fills with about 3 to 3-1/2 pounds of juice.

To sum it up, our 20 lb Turkey ended up at about 15 lbs. Barely enough for the day!

Next year it will be a “Norbest” Turkey for us. – Just my thoughts.

Pork Tenderloin with Stuffing

The tenderloin is a delightful cut of pork, so versatile in that there are so many ways to prepare it. Here is another of my wife’s creations. Almost a meal in itself, just add a vegetable or salad and enjoy.

INGREDIENTS:

¾ to1 Lb. pork Tenderloin

¼ cup butter

1 med. Shallot

1 celery stalk

2 cups water

1 Tbsp fresh marjoram

1 can Cream of Chicken soup (low Sodium)

6 oz box “Stove Top” pork stuffing mix

5 slices cooked bacon (optional)

PREPARATION:

Wash and trim the tenderloin of any fat or waste. Cut into 1 inch thick slices across the grain.

Peel the shallot and chop. Wash the celery, trim and chop. Wash the marjoram shaking off the water, strip the leaves and chop finely.

Spray an oven proof baking dish with non-stick spray. Arrange the tenderloin in a row in the center of the dish.

Preheat oven to 350 deg.

COOKING:

Set a 2 quart sauce pan over medium heat, add the butter and melt. Then add the shallots, celery and bacon and simmer until soft. Add the water and bring to a boil mixing to combine. Add the stuffing mix, remove the pan from the heat, and mix well. Cover and let rest for 5 min.

Scoop the dressing mix and arrange it around the tenderloin. Pour the soup over the dressing and pork, spreading to cover the entire top. Sprinkle the marjoram over the soup and cover with foil.

Place the dish in the center of the over and bake for 50 to 60 min. Remove from the oven, garnish with marjoram sprigs and serve.

Herb Butter Roasted Chicken

Either a whole 4 to 5 lb roasting chicken, or as we did here works fine for this recipe; In reality, we each only ate half of the piece and had the rest the following day. It’s a very tasty and juicy way to prepare a chicken with minimum of fuss.

The butchers are happy to cut a whole chicken in half for you if you ask.

INGREDIENTS:

2 halves of roasting chicken

2 Tbsp. fresh parsley

1 tsp. garlic

1 tsp. fresh rosemary leaves

¼ cup butter

¼ tsp. pepper

PREPARATION:

Thoroughly wash the chicken, removing excess fat and any waist along with the giblet bag; pat dry. Secure wings to body of chicken

Peel and press the garlic through a press. Wash the rosemary shaking off the water, strip the leaves and chop finely. Wash the parsley shaking off the water, cut the leaves from the stems and chop finely. Soften the butter in a Microwave. Then in small bowl stir together butter, parsley, rosemary, pepper and garlic.

Rub chicken with butter mixture. Place on rack in roasting pan.

Preheat the oven to 350 deg.

ROASTING:

Roast uncovered for 2 to 2½ hr. or until fork tender. Serve up with a sprig of rosemary as a garnish

4 servings

Creamy Ham Chowder

This is a takeoff on clam chowder. The ham and savory add an interesting twist on chowder. Give it a try I think you will enjoy it.
INGREDIENTS:

12 to 16 oz. ham slice *

2 medium potatoes

1 medium shallot

2 medium carrots

1 cup water

1 bay leaf

1 tsp dried savory

1/8 tsp pepper

Parsley for garnish

 Cream Sauce:

2 Tbsp all-purpose flour

½ cup milk

½ cup heavy cream

PREPARATION:

Peel and dice the potatoes into ½ inch cubes. Peel and finely chop the shallot; Peel, wash and slice the carrot in half lengthwise then cut into ¼ inch slices. Clean any fat from the ham and dice it into ½ inch cubes. In a medium bowl, mix the flour, milk and cream until smooth. Wash the parsley shaking off the water and chop for garnish.

COOKING:

Add the water, solids and spices to a 3 qt. saucepan. Bring to a gentle boil, cover and reduce the heat to a simmer and cook until vegetables are tender.

Add the Cream sauce and bring to a boil; cook and stir for 2 minutes or until thickened. (If you have the time, let the chowder set for a couple of hours to absorb the flavors, and then reheat just before serving.)

Find the bay leaf and discard then sprinkle with parsley for garnish before serving.

* Or 1-1/2 cups cubed Leftover or cooked ham.