Monthly Archives: April 2012

GRATIN OF ONIONS AND PEPPERS

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1 lb lg vidalia OR other sweet onions
3 red bell peppers, stemmed and seeded but left whole
1 tbs roasted garlic oil OR olive oil
1/2 cup heavy cream, or more as needed
paprika
salt to taste

preheat the oven to 350 degrees.

slice the onions into rings 1/4″ to 1/2″ wide. slice the peppers into rings about the same width as the onions. place them in separate dishes, cover with plastic wrap, and microwave each on HIGH 4 minutes (or steam them separately over boiling water for 5 minutes.) brush the oil over the bottom ofd a 1 1/2 qt baking dish and layer the vegetables in it. pour the cream over them, and season with a generous pinch of nutmeg, paprika, and salt. bake 30 minutes, or until tender. if the cream dries out, add a little more. serve hot.

serves 4-6

CHICKEN STUFFED WITH SUN-DRIED TOMATOES

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6 boneless, skinless chicken breast halves
salt and pepper to taste
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped, oil reserved
4 tbs basil oil OR olive oil
1/3 cup chopped onion
1 cup seasoned bread crumbs
2 tsp dried oregano
1/4 cup minced fresh parsley
6 tbs crumbled feta cheese
1 cup shredded mozzarella cheese
2 tbs butter

pound the chicken breasts to a 1/2″ thickness. season with salt and pepper. in a small saucepan over medium heat, heat 1 tbs of the tomato oil and 1 tbs of the basil or olive oil. add the onion and saute 5 minutes. stir in the sun-dried tomatoes, bread crumbs, oregano, parsley, and feta cheese. cool and mix in the mozzarella. spread the mixture over the chicken. fold in the 2 short sides of the chicken so that they overlap. tie kitchen string firmly around the 2 open ends of the roll. saute the chicken in the remaining basil or olive oil and the butter until golden brown, about 10 minutes on each side. serve hot.

serves 4-6

STOVETOP CHICKEN WITH SPANISH RICE

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2 tbs olive oil
2 1/2 lbs chicken parts
1 med onion, thinly sliced
1 lg green bell pepper, cut into thin strips
2 cloves garlic, minced
1 cup rice
1 (16 oz) can no-salt-added whole tomatoes
1 3/4 cup chicken broth (preferably reduced-sodium)
1 bay leaf
2 tsp paprika
1/4 tsp black pepper
1/2 cup pitted black OR pimiento-stuffed green olives

in a flameproof casserole or dutch oven, warm 1 tbs of the oil over medium-high heat. add the chicken and cook until browned all over, about 10 minutes. transfer the chicken to a plate and set aside.

add the remaining 1 tbs oil to the casserole. add the onion, bell pepper, and garlic, and cook, stirring frequently, until the onion is translucent, about 5 minutes.

add the rice and cook, stirring constantly to coat with the oil, for 2 minutes. add the tomatoes, broth, bay leaf, paprika, and black pepper, and break up the tomatoes with the back of a spoon.

return the chicken to the pan. bring the mixture to a boil, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the chicken is cooked through, about 20 minutes.

remove and discard the bay leaf. stir in the olives and serve the chicken and rice hot.

serves 4

OLD-FASHIONED APPLE-RAISIN OATMEAL

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1 1/2 cups rolled (old-fashioned) oats
4 cups cold water
1 tsp salt
1 tsp ground cinnamon
1 med size cooking apple, such as granny smith or rome beauty, cored, peeled, & shredded
3 tbs raisins
1/2 cup granola, or to taste

combine all the ingredients except the granola in a lighly oiled 3 1/2-4 qt slow cooker. cover and cook on LOW for 6 hours.

to serve, spoon the oatmeal into bowls, sprinkle with the granola, and serve hot.

serves 6

CHOCOLATE ZUCCHINI BREAD

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2 1/2 cups flour
1/4 cup unsweetened cocoa powder
2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 cup packed light brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature
1/2 cup canola oil blend OR vegetable oil
3 eggs
1 1/4 tsp vanilla
1/2 cup buttermilk
3 cups grated zucchini (about 1 medium zucchini)

preheat the oven to 350 degrees. spray or grease a 9″x5″ loaf pan.

in a medium bowl, using an electric mixer, cream the brown sugar, sugar, butter, and oil until light, about 2 minutes. mix in the eggs one at a time, blending well after each addition. beat in the vanilla and buttermilk. mix in the flour mixture, then stir in the zucchini.

spoon the batter into the prepared pan. bake in the center of the oven for 1 1/2 hours, or until a cake tester or toothpick inserted into the center comes out dry.

cool in the pan for 5 minutes, then invert the bread onto a wire rack and turn right side up to cool completely.

makes 1 (9″x5″) loaf

BLUE CHEESE DRESSING

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1 cup mayonnaise
1/2 cup crumbled blue cheese
1/2 cup sour cream
1/3 cup milk
1 tbs sugar
2 tbs white vinegar
1 tsp worcestershire sauce
1/2 tsp salt
1/8 tsp black pepper
1 clove garlic, minced

stir together all ingredients in a medium bowl; cover and chill. serve over tossed greens or mixed veggies. (stir in additional milk if dressing thickens upon standing.)

TRIPLE THREAT CHOCOLATE CHEESECAKE PIE

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1 (9″) chocolate cookie crumb crust*
1/2 cup sugar
1 (8 oz) pkg softened cream cheese
1/3 cup mayonnaise (regular mayo, NOT miracle whip or sandwich spread)
2 eggs
1 cup white chocolate chips
1/2 tsp vanilla
1 cup semisweet chocolate chips

*you can make your own crust from chocolate cookie crumbs, or buy a pre-made one from your grocery store.

preheat the oven to 350 degrees with the rack in the middle position.

beat the sugar with the softened cream cheese until it’s thoroughly blended. add the mayonnaise and the eggs. beat well.

melt the white chocolate chips in a microwave-safe bowl on HIGH for 40 seconds. stir them to see if they are melted. (don’t be fooled – chips may retain their shape even when they’re melted.) if they’re not melted, microwave in 15-second intervals, stirring after each attempt, until you can stir them smooth. set the melted chips on the counter to cool for a moment or two.

when you can comfortably cup your hands around the bowl holding the melted chips, mix them gradually into the batter. then add the vanilla and mix well.

remove the bowl from the mixer and stir in the semisweet chocolate chips by hand.

spoon the pie batter into the cookie crust and smooth the top with a rubber spatula.

bake the pie at 350 degrees for 30-35 minutes.

cool the pie on a wire rack and then refrigerate. take your pie out of the refrigerator 20 minutes before serving. serve with sweetened whipped cream on top.

LEMON SHORTBREAD

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1 cup margarine, softened
1/2 cup sugar
1 tbs lemon extract
1 1/2 cups flour
1/2 tsp salt

preheat the oven to 350 degrees. cream margarine with sugar and salt., beating until fluffy. add lemon extract. gradually stir in flour, 1/2 cup at a time. press dough into the bottom of a well greased 8″ or 9″ square pan. bake for 30-35 minutes.

PEANUT BUTTER CAKE

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1 1/2 cups peanut butter morsels
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 1/2 cups milk
3/4 cup toasted coconut (optional)

preheat oven to 350 degrees. melt over hot (not boiling) water 1 1/2 cups peanut butter morsels. stir until smooth. set aside. in a small bowl, combine flour, baking soda, baking powder & salt. in a large bowl, combine butter & sugar. beat until creamy. blend in melted morsels, beat in eggs & vanilla. alternately blend in flour & milk. pour into 2 greased & floured 8″ round cake pans. bake until crust is golden brown, 35-40 minutes. cool 10 minutes. remove from pans. cool cake completely.

PEANUT BUTTER CREAM CHEESE FROSTING

1 cup peanut butter morsels
1 (8 oz) pkg cream cheese, softened
1 tsp vanilla
1/8 tsp salt
3 cups sifted 10x sugar
2 tbs milk

melt over hot (not boiling) water 1 cup peanut butter morsels. stir until smooth. in a large bown, combine melted morsels, cream cheese, vanilla and salt. beat well. beat in 10x sugar alternately with milk until mixture is of spreading consistency. garnish with coconut if desired.