Clark Howard
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Hamburger Soup

Ingredients:
2 1⁄2 lbs. ground chuck
1 large onion, diced
2 ribs celery, diced
3 cloves garlic, sliced
1 14 1⁄2 oz. can diced tomatoes
3 c. beef stock
1 each yellow, red and green bell pepper, seeded and diced
4 carrots, peeled and sliced
5 red potatoes, cleaned and cut into bite-sized chunks
3 T. tomato paste
1 t. salt
1 t. pepper
1 t. parsley
1 t. oregano
1⁄2 t. cayenne pepper

Directions:

In a large pot over medium heat, brown meat with the onion and celery, stirring frequently, until brown, about 10-15 minutes. Add garlic and cook 1 minute. Drain off as much fat as you can.

Return pot to heat and add remaining ingredients. Stir to combine; bring to a boil. Reduce heat, cover and simmer for 15-20 minutes, until potatoes are tender. If more liquid is necessary, add additional stock or water.


Potatoes with Jalapeno Ranch Dip

Potatoes – Feel free to increase or decrease potato ingredients as desired.
2-3 Medium potatoes
2T Olive Oil
Seasoning for potatoes
2-4 strips of bacon
1C Marble Jack or Cheddar Cheese
2-4 Chives (minced)

DIP
1C Greek Yogurt (plain)
1/3C Mayonnaise
1/3C Buttermilk
1/3C Salsa Verde
3/4C Fresh Cilantro leaves
1⁄2 Jalapeno pepper, halved and seeded
1 envelope Ranch salad dressing mix

Mix dip ingredients together in a “Magic Bullet” or blender until smooth. Refrigerate until ready.

Preheat oven to 375

Cut potatoes into wedges, put into bowl and coat with olive oil and season to taste (Garlic Pepper Grinder suggested).

Spread potatoes out evenly on cookie sheet, baking for about 20-25 minutes (until soft). When the potatoes are done remove them from the oven and turn the oven to broil. Push the potatoes together and top with bacon strips and cheese, put back into oven until cheese is melted. Top with chives (if desired).



Red Wine Chicken Stew

Ingredients:
2 lbs. boneless, skinless chicken parts (breast, thighs or combo)
1 T. olive oil (more, if needed)
S & P
4 carrots, peeled & cut into 1” pieces
16 oz. sliced fresh mushrooms
8 oz. pancetta, diced
4 large cloves garlic, sliced
2 t. dried thyme
4 T. flour
1 1⁄2 c. dry red wine
1 1⁄2 c. chicken stock
1 pkg. (15-16 oz.) frozen peas and pearl onions
6 medium red potatoes, cleaned and quartered

Directions:
Heat a large, (11-12”) deep skillet over medium heat. Coat chicken parts with the olive oil and sprinkle with S & P. Add chicken pieces to hot skillet, 3-4 at a time. Cook until well browned, about 5 minutes.

Turn and continue to cook until well browned on 2nd side, about 3 minutes. Transfer to a bowl & set aside. Add pancetta to pan and cook until browned, stirring occasionally (about 8 minutes). Remove and set aside. If pan is dry, add additional oil. Sauté carrots until they start to brown, 4-5 minutes. Add mushrooms. Cook, stirring frequently until veggies are well browned, about 3 minutes. Season with S&P.

Stir in garlic and thyme. Cook one minute. Sprinkle in flour, then stir in wine & broth, along with peas & onions. Bring to a simmer, breaking up peas/onions as they start to thaw. Add chicken and potatoes. Reduce heat and simmer, partly covered, until potatoes are tender, about 15 minutes. Add pancetta and stir to combine.

Serves 4


Pasta with Pancetta and Tomato Sauce

Ingredients:
8 oz. pancetta, diced
1 onion, chopped
8 cloves garlic, coarsely chopped
Kosher salt
Pinch of red pepper flakes
1 (28 oz.) can tomato puree OR 1 (24 oz.) jar of your favorite red sauce
1 t. Penzey’s Tuscan Sunset or other Italian herb blend
1 lb. linguine, cooked & drained (reserve 1 c. of cooking water)
1⁄2 c. grated Pecorino Romano cheese + more for sprinkling

Directions:

Heat a large skillet over medium heat. Add pancetta & sauté until golden brown, about 8 minutes.

Add onion & sauté until tender, about 5 minutes; season with salt. Add the garlic and red pepper flakes. Sauté until fragrant, about 30 seconds. Stir in the tomato puree or jarred sauce and herb blend.

Simmer, uncovered, over low heat until the flavors blend, about 15 minutes.

Toss the cooked & drained linguine with the sauce, adding some of the reserved cooking liquid, if necessary, until the pasta is moist. Toss with the 1⁄2 c. cheese.



Hot Bean Dip

Ingredients:
16 oz. can refried beans
8 oz. pkg. cream cheese, softened
8 oz. sour cream
2 T. taco seasoning
6 drops hot sauce
1⁄4 c. onion, minced
3⁄4 c. Monterey Jack cheese, shredded
3⁄4 c. cheddar cheese, shredded

Directions:
Preheat oven to 350 degrees.
In a large bowl, mix the beans, cream cheese, sour cream, taco seasoning, hot sauce and onion. Place in an ovenproof baking dish. Spread the cheese over the top and bake, uncovered, 15-20 minutes or until cheese is melted and dip is heated through.

Serve with chips of your choice.



Morning Glory Muffins – Makes 12 muffins

Ingredients:
3 eggs
1 c. vegetable or canola oil
1⁄2 t. vanilla
1 1⁄4 c. sugar
2 c. flour
2 t. baking soda
1⁄2 t. salt
2 t. cinnamon
1 1⁄2 c. shredded carrots
2 large apples, peeled, cored & chopped
3⁄4 c. shredded coconut
1⁄2 c. raisins
1⁄2 c. chopped pecans

Directions:

Preheat oven to 375 degrees. Place baking cup liners in muffin/cupcake pan OR grease cups.

In a large bowl, combine the eggs, oil and vanilla. Beat until well blended. Add the sugar; mix to combine.

In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add to the batter and beat well. Fold in the carrots, apples, coconut, raisins and pecans.

Divide the batter evenly among the 12 muffin cups. Bake 18-25 minutes or until a toothpick inserted in the center comes out clean.

Let stand for 10 minutes after removing from oven, then remove from cups to cooling rack.



REGipe of the Week
No Bake Peanut Butter Bars

Bar
1 C margarine
1 C creamy peanut butter
1 3/4 C graham cracker crumbs
2 1/4 powdered sugar

Frosting
2 C powdered sugar (more may be needed)
1/4 C cocoa
1/4 C margarine
3 to 4 T milk
1 t vanilla

Melt peanut butter and margarine in microwave on high for 3 minutes.  Stir in graham cracker crumbs and powdered sugar.  Spread in greased 9 x 13 pan.  Blend frosting ingredients together and spread over bars (more than 2 C of powdered sugar may be needed to get the right consistency).  Refrigerate 1 hour to set.  Can store in the refrigerator or on counter.


Breakfast Casserole (make the day before)

Ingredients:
1 1⁄2 lbs. non-casing breakfast sausage
9 eggs
3 c. milk
1 T. Penzeys Southwest Seasoning
1⁄2 t. pepper
1 pkg. (30 oz.) frozen, shredded hash browns, thawed
2 c. shredded Mexican cheese blend
1⁄2 c. diced bell pepper
1⁄2 c. thinly sliced green onion
Salsa or picante sauce (optional)


Directions:
Grease a 13”x9”x2” baking dish.

Brown breakfast sausage in a large skillet, breaking up as it cooks. Remove from skillet and drain on paper towel. Place hash browns in a kitchen towel and squeeze out moisture.

In a very large bowl, whisk eggs, milk and seasonings. Add sausage, hash browns, cheese, bell pepper and onion. Pour into baking dish. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees (glass pan). Bake, uncovered for 65-70 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with sauce if desired.


Chocolate Zucchini Cake

Ingredients:
½ c. butter, room temperature
1 ¾ c. sugar
½ c. canola or vegetable oil
2 eggs
1 t. vanilla
½ c. buttermilk
2 ½ c. flour
4 T. cocoa powder
1 t. baking soda
½ t. cinnamon
½ t. salt
2 c. grated zucchini, drained
11.5 oz. chocolate chips
½ c. chopped nuts (optional)

Directions:
Grease and flour a 9”x13” baking pan.  Preheat oven to 350 degrees (metal baking pan) or 325 degrees (glass baking pan).

In a mixing bowl, cream the butter and sugar.  Add the oil, eggs, vanilla and buttermilk.  Mix well.

In another bowl, combine the flour, cocoa, baking soda, cinnamon and salt.  Gradually add to the wet ingredients and mix well.  Fold in the zucchini.  Pour into the baking pan.  Sprinkle with chocolate chips and nuts.

Bake for 35-40 minutes (metal) or 45-50 minutes (glass).  Let cool before cutting.



Shrimp Bisque

Ingredients:
1- 2 pounds large shrimp, peeled & deveined, shells reserved
4 c. seafood or chicken stock
3 T. olive oil
2 c. chopped leeks, white & light green parts (about 3)
1.5 T. chopped garlic
Pinch cayenne pepper (don’t use more than this!)
1⁄4 c. brandy
1⁄4 c. dry sherry
4 T. butter
1⁄4 c. flour
2 c. heavy cream
1/3 c. tomato paste
2 t. kosher salt
1 t. freshly ground black pepper

Directions:
Simmer shrimp shells & stock in a large pot for 15 minutes. Strain & reserve the stock. Add enough water to make 3 3⁄4 cups.

In the same pot, heat olive oil. Add leeks & cook over medium-low heat until tender, but not brown, about 10 minutes. Add garlic & cook 1 minute. Add cayenne pepper & shrimp; cook 3 minutes, stirring occasionally. Add brandy & cook for 1 minute. Add sherry & cook 3 minutes longer. Transfer mixture to food processor fitted with steel blade & process until coarsely pureed OR use an immersion blender.

In the same pot, melt butter. Add flour & cook over medium-low heat for 1 minute, stirring constantly. Add cream and stir with a whisk until thickened, about 3 minutes. Stir in the pureed shrimp mixture, tomato paste, salt & pepper. Heat gently until hot. Season to taste.


Zucchini Gratin – serves 6

Ingredients:
7 T. butter
3 large onions, sliced
2 lbs. zucchini, sliced 1⁄4” thick (3 large)
2 t. salt
1 t. pepper
1⁄4 t. ground nutmeg
2 T. all-purpose flour
1 c. hot milk
3⁄4 c. Panko bread crumbs
3⁄4 c. grated Gruyere cheese

Directions:

Preheat oven to 400 degrees. Spray an 8x10” baking dish with non-stick cooking spray.

Melt 6 T. butter in a 12” sauté pan over low heat. Add onions and cook for 20 minutes or until tender, but not browned. Add zucchini, cover and cook for 10 minutes or until tender. Add salt, pepper and nutmeg; cook uncovered for additional 5 minutes. Stir in flour. Add the hot milk and cook for a few minutes, until sauce thickens. Pour into baking dish.

Combine the Panko and Gruyere. Sprinkle on top of the zucchini mixture. Dot with remaining 1 T. of butter.

Bake 20 minutes or until bubbly and browned.



Zucchini Bread

Ingredients:
2 ½ c. flour
¼ t. baking powder
2 t. baking soda
1 t. salt
2 t. ground cinnamon
3 eggs
1 c. canola or veggie oil
2 c. sugar
2 t. vanilla extract
2 c. grated zucchini
1 c. chopped nuts

Directions:
Grease and flour two loaf pans.  Preheat oven to 325 degrees.

In medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a large bowl, combine eggs, oil, sugar and vanilla.  Beat well.  Add zucchini, dry ingredients and nuts.  Mix well. Divide mixture evenly into loaf pans.

Bake for 65-75 minutes or until toothpick inserted in center comes out clean.  Remove from oven and let rest on cooling racks for 15 minutes.  Turn bread out onto racks and let cool completely.


REGipe of the Week
Oven Fried Chicken Drumsticks (only about 225 calories for 2 legs)

1 C Fat free plain greek yogurt
1 T Dijon mustard
2 Garlic cloves, minced
8 Chicken legs, skin removed
½ C Whole Wheat Flour
1 ½ t Paprika
1 t Baking powder
1 t Salt
1 t Pepper

In a large Ziploc bag, mix yogurt, mustard and garlic.  Add chicken and refrigerate 8 hours overnight
Preheat oven to 425
In another bag, mix flour, paprika, baking powder, salt and pepper.  Remove chicken legs from marinade and shake in flour mix, one leg at a time.
Place legs on a wire rack over a baking sheet.  Spritz with cooking spray
Bake 40-45 minutes


REGipe of the Week
Grandma T’s Ham and Cheese Buns

1 – 3lb canned ham
2 sticks butter, softened
5 T prepared mustard
1 T poppy seeds
1 or 2 T minced dry onion
American Cheese

Mix butter, mustard, poppy seeds and dry onion together and spread about 1 tablespoon on each bottom half of bun.

Cut ham in 1⁄4 inch thick slices (to fit bun) and put 1 slice of American Cheese on ham.

Put on top half of bun and either warm in microwave for about 40 seconds or warm in oven.




Black Bean Salsa

Ingredients:
2 - 4 jalapeno peppers, finely chopped (stems and seeds removed)
2 cans (15 oz. each) black beans, rinsed and drained
2 c. fresh or frozen corn
1 medium red or orange bell pepper, diced
1 c. seeded, chopped tomato
1 medium red onion, chopped
1/3 c. lime juice
3⁄4 c. salsa or picante sauce
2 T. fresh cilantro or parsley (or 1 T. dried)
2 cloves garlic, minced
S & P

Directions:
Combine all ingredients in a bowl; season with salt & pepper to taste. Cover and chill for several hours



Peach Crisp

Ingredients:
4 c. sliced fresh peaches, peeled or unpeeled, your call
½ c. flour
½ c. brown sugar
½ c. cold butter
1 t. cinnamon
¼ t. salt
1 c. oatmeal, uncooked

Directions:
Preheat oven to 350 degrees.

Arrange peaches evenly in an 8x8” baking dish.

Mix remaining ingredients except oatmeal in a bowl using a pastry blender until evenly crumbled.  Combine with oatmeal.  Sprinkle topping on peaches.

Bake until topping is lightly browned, about 30 minutes.



Mixed Olive Crostini

Ingredients:
1 can (4 ¼ oz.) chopped ripe olives
½ c. pimento stuffed olives, finely chopped
½ c. grated Parmesan cheese
¼ c. butter, softened
1 T. olive oil
2 cloves garlic, minced (or more to taste)
¾ c. shredded mozzarella cheese
1 T. parsley flakes or ¼ c. minced fresh
1 French bread baguette (10 ½ oz.)

Directions:
In a small bowl, combine the first six ingredients; stir in mozzarella and parsley.  Cut baguette into 24 slices; spread each slice with olive mixture.  Place on ungreased baking sheet.  (Will probably need two sheets).

Broil 3-4” from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.

You can put the olive mixture together ahead of time.  Bring to room temp before spreading on baguette.

Makes 2 dozen.

Herbed Roast Chicken

Ingredients:
1 T. each fennel seeds, herbs de Provence and Kosher salt
One 3-4 lb. chicken
Olive oil

Directions:
Using a mortar and pestle or spice grinder, coarsely grind fennel seeds, herbs and salt.

Rinse chicken and pat dry with paper towels. Coat both sides of chicken with olive oil. Season chicken with spice mixture inside and out. Cover with plastic wrap and refrigerate overnight.

Remove chicken from fridge one hour prior to roasting & place in a ceramic cooking dish. Drizzle olive oil over top. Preheat oven to 400 degrees. Roast chicken until thigh registers 165 on meat thermometer, about 60 to 75 minutes. Let rest 10 minutes before serving. Cut chicken into pieces and serve with drippings.


Baked Beans

Ingredients:
1 # dry navy beans
2/3 c. brown sugar
1 t. dry mustard
1⁄4 c. molasses
S & P
1⁄2 lb. salt pork or bacon, cut into chunks
1 c. chopped onion

Directions:
Rinse beans; add to 2 quarts of cold water. Soak overnight. Add 1⁄2 t. salt to beans and water. Bring to a

boil. Reduce heat and simmer, covered, until beans are tender; about 1 hour. Drain, reserving liquid.

Combine sugar, mustard, molasses, 1 t. salt and pepper each. Stir in 2 c. of reserved bean liquid.

In a 2 quart casserole, combine sugar mixture with beans, salt pork and onion. Cover and bake in a 300

degree oven for 3 1⁄2 to 4 hours, stirring occasionally. Add more bean liquid if needed. Serves 6-8.



Cheesecake Stuffed Strawberries (courtesy of Jessie from work)

Ingredients:
1 lb. large, fresh, firm strawberries
8 oz. cream cheese, softened
3-4 T. powdered sugar (use more if the berries are tart)
1 t. vanilla extract
Graham cracker crumbs

Directions:
1. Rinse berries. Cut off the tops and core, if necessary, so you have a hole on the inside of the berry.
2. In a mixing bowl, beat the cream cheese, powdered sugar and vanilla together until creamy.
3. Fill a piping bag or Ziploc (with the corner snipped off)  with the cheesecake mixture; pipe into the berries.
4. Dip the top of each berry in the graham cracker crumbs.

Refrigerate until serving time.



Low-Country Boil

Ingredients:
¼ c. Penzey’s Chesapeake Bay seasoning (or other crab/shrimp boil seasoning)
2 lbs. medium red potatoes, scrubbed free of dirt/sand
2 medium sweet onions, peeled and quartered
1 lb. smoked pork sausage links, cut in half
4 ears of sweet corn, cut in half
2 lbs. medium sized shrimp in shell

Directions:
Fill a 7 gallon (or larger) stockpot half full with water.  Add the seasoning and bring to a rolling boil.  Add the potatoes.  Return water to boil and cook for 5 minutes.

Add onions and sausage.  Return water to boil and cook 15 minutes.  Add corn.  Return water to boil and cook for 8-10 minutes or until potatoes are done.

Add shrimp.  Return water to boil and cook about 3 minutes or until shrimp turns pink.  Drain into a colander, discarding the liquid.

Serve on a platter or cover the table with newspaper and dump the boil on top.  Dig in.

Serves 4-5



Taco Salad with Avocado Ranch Dressing

Dressing:
1 ripe avocado, peeled & pitted
½ t. hot sauce
1 T. lime juice
½ c. buttermilk
¼ c. mayo
1 T. minced onion
1 t. cilantro leaves OR 1 T. minced fresh
2 cloves garlic, minced
½ t. sugar
¾ t. salt
¼ t. black pepper

Salad:
1 lb. ground chuck
1 c. salsa
½ t. ground cumin
1 t. chili powder
1 t. salt
1 head Boston lettuce
Diced, seeded fresh tomatoes
Finely shredded Mexican cheese blend
Crushed corn chips

Directions:
In a food processor, puree all the dressing ingredients until smooth. Store in fridge until ready to serve.

In a non-stick skillet, sauté the ground chuck/turkey over medium-high heat, stirring occasionally until brown. Add salsa, cumin, chili powder & salt. Simmer for 15 minutes.

Line 4 salad plates with lettuce, diced tomatoes and crushed chips. Divide meat mixture between the 4 plates. Sprinkle with cheese. Drizzle with dressing.

Serve immediately.


REGipe Grilled Fajitas
Marinade
½ C canola oil
¼ C white wine vinegar
2 T lime juice
2 t hot pepper sauce
2/3 C chopped onion *tip – use blender to make an “onion paste”
2 cloves garlic, minced
¼ t salt
¼ t pepper

Meat/Vegetables
1-2 lbs flank or sirloin steak or chicken breasts (or both)
2-3 peppers, sliced (red, green, orange or yellow)
1 medium onion, sliced into strips

Directions
Combine marinade ingredients (will need several “servings” depending on how much meat/veggies you use, so feel free to double or triple recipe)
Put the meat and vegetables in separate ziplock bags.  Pour one serving of the marinade for the steak, one for the chicken (if using more than one kind of meat) and one for the vegetables.  Place the bags in the refrigerator overnight.  Grill and when finished let sit for a few minutes to let juices soak in.  Cut meat into strips and serve with flour tortillas and desired toppings.



Baked French Toast Casserole (from Jody at JM – make the night before!)

Ingredients for toast:
1 loaf of stale Sourdough or French bread, cut into cubes
8 eggs
2 c. milk
½ c. Greek yogurt
¾ c. sugar
1 t. cinnamon
2 T. vanilla extract

Ingredients for topping:
½ c. flour
½ c. brown sugar (light or dark)
1 t. cinnamon
¼ t. salt
1/8 t. nutmeg (optional)
1 stick cold butter, cut into pieces

Directions:
Spray a 9x13” baking pan with non-stick cooking spray.  Place bread cubes in the pan and distribute evenly.

In a medium sized bowl, mix together the eggs, milk, yogurt, sugar, cinnamon and vanilla.  Pour evenly over the bread.  Cover tightly and refrigerate overnight.

In another bowl, mix together the flour, brown sugar, cinnamon, salt and nutmeg.  Cut the butter into the dry mixture until it resembles fine pebbles.  Place in a storage bag and store in the refrigerator.

When it’s time to bake, preheat the oven to 350 degrees.  Remove the casserole and topping from the refrigerator.  Sprinkle the topping over the casserole.  Bake for 45 minutes for a soft, bread pudding texture.  Bake 1 hour for a firm, less liquid texture.

To serve, scoop out individual portions onto serving plates.  Serve with butter and maple syrup.



Slow Cooked Ribs

1 large rack of pork ribs (Baby back or St. Louis)

Rub ingredients:  (combine the following and mix it up)
2 ½ T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. oregano
1 T. thyme
1 T. cumin

Directions:
Preheat oven to 220-225 degrees.  Wash ribs & pat dry.  Rub a generous amount of the seasoning into the ribs, then season all over.  (You can store leftover seasoning for the next batch.)

Place ribs, meat-side up, in a 9x13 inch baking pan.  If your ribs don’t fit in a 9x13 pan, cut them in half.  Cook for 4-6 hours (St. Louis will take longer than Baby back).


Taco Casserole
Ingredients:
1 ½ lb. ground beef
1 onion, chopped
1 t. minced garlic
15 oz. can tomato sauce
1 package of taco seasoning or 2-3 T. jarred seasoning
15 oz. can chili beans, undrained OR kidney beans, drained & rinsed
2 c. shredded Cheddar cheese or jalapeno jack (or combo)
12 oz. taco chips, crushed & divided into thirds
½ c. taco sauce

Directions:
Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray.

Brown meat and onion over medium heat; drain off fat.  Add garlic, tomato sauce and taco seasoning.  Remove from heat.  Mix beans with 1 cup of cheese.

Layer 1/3 of taco chips on bottom of pan.  Place bean/cheese mixture over chips.  Add second third of chips over beans/cheese.  Spoon meat mixture on top.  Add last third of chips.  Drizzle taco sauce over chips and sprinkle with remaining cheese.

Bake for 25 minutes or until heated through in center.


Hash Brown Casserole
Ingredients:
1/2 c. crushed corn flakes
¼ c. melted butter
1, 2# bag of frozen, shredded hash brown potatoes, defrosted
½ c. melted butter
1 t. salt
½ t. pepper
½ c. chopped onion
1 can cream of soup of your choice – mushroom, celery or chicken
1 pint sour cream
2 c. grated Cheddar cheese

Directions:
Preheat oven to 350 degrees.

Mix together the cornflakes and ¼ c. melted butter.  Set aside.  Combine potatoes with ½ c. melted butter.  Add remaining ingredients in order listed.  Pour into a greased 9x13 inch pan or a 3 qt. casserole dish.  Sprinkle with cornflake mixture.

Bake for one hour, uncovered.  Let stand a few minutes before serving.


Szechwan Style Chicken with Cashews
Combine the following:
1 lb. boneless chicken breast, cut into ½” pieces
1 egg white
1 t. cornstarch
1 t. lite soy sauce
Dash of white pepper
Cover and refrigerate 20 minutes.

Remaining ingredients:
1 large bell pepper, cut into ½” pieces
1 medium onion, cut into eighths and separated
1 can bamboo shoots, drained (optional; can also use water chestnuts)
1 c. cashews
2 - 4 T. vegetable oil
2 T. hoisin sauce (Chinese BBQ sauce)
2 t. chili paste
½ c. chicken broth
Hot, cooked rice

Thickener:
Combine 2 T. cornstarch, 2T. COLD water, 1 T. lite soy sauce

Directions:
Heat wok or large, deep saucepan over medium-high heat.   Add 2 T. oil and rotate around pan to coat sides.  Add chicken mixture & stir-fry until cooked through.  Remove from pan and set aside.

If necessary, add additional oil.  When oil is hot, add onion and pepper; stir-fry until crisp tender.  Stir in bamboo shoots.  Add chicken, hoisin sauce, chicken broth and chili paste.  Stir fry 1 minute.  Stir in thickener mixture.  Cook until thickened, about 30 seconds.  Stir in cashews.  Voilà!


Oatmeal Coconut Cookies
Ingredients:
Phase 1 -
1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. vanilla
Phase 2 - Combine the following and mix well:
2 c. flour
1 t. baking soda
½ t. salt
1 t. baking powder
2 c. oatmeal
1 c coconut
½ c. nuts

Directions:
Preheat oven to 350 degrees.  (325 for convection).

Cream butter with sugars on medium-high speed until fluffy, about 3 minutes.   Add vanilla.   Add eggs, one at a time, beating well after each addition.

Gradually add the dry ingredients to the creamed mixture and mix until combined.  Using a teaspoon, drop dough onto baking sheet, leaving about 1” space between each cookie.  Bake for 10-12 minutes or until very light brown.  Remove from cookie sheet and cool on wire rack.

Makes 9 dozen. 



Herbed Chicken and Tomatoes
Ingredients:
1 lb. pasta, cooked and drained (can also use rice)
2 t. basil
2 t. garlic powder
1 t. crushed rosemary
½ t. crushed red pepper flakes
1 t. salt
1/3 c.  + 1 T. flour
4 boneless, skinless chicken breasts
Olive oil
1 onion, finely chopped
2-3 cloves garlic, sliced
1 can (14.5 oz.) diced tomatoes
1 ½ c. chicken stock
2 T. milk or half-and-half

Directions:
Rinse chicken and pat dry.  Mix seasonings and salt in a shallow dish.  Reserve 2 t.  and set aside.  Stir 1/3 c. flour into remaining seasoning mixture.  Coat chicken in seasoned flour; discard any flour that’s leftover.

Heat 2 T. oil in large skillet on medium-high heat.  Add chicken and cook 4-5 minutes per side or until golden brown and cooked through.  Add additional oil if needed.  Remove from skillet and keep warm in 200 degree oven.

Heat 1 T. oil in skillet.  Add onion.  Cook and stir 3 minutes or until softened.  Add garlic and cook one more minute.  Stir in 1 T. flour.  Add tomatoes, stock and reserved seasoning mixture.  Bring to a boil, stirring occasionally.  Reduce heat to medium-low and simmer for 5 minutes.  Stir in milk.  Return chicken to skillet and spoon sauce over the top.  Serve over pasta or rice.

Steak Skewers with Blue Cheese Dipping Sauce

STEAK
3 lbs   Boneless Top Sirloin Steak
1/4 C  Olive Oil
2 T      Red Wine Vinegar
3/4 t    Black Pepper

Remove excess fat from steak and cut into 1-inch cubes. Whisk together the olive oil, vinegar and pepper.  Put steak in 1-gallon ziplock bag, then pour mixture over the meat and marinade overnight.

When ready to cook, thread steak pieces onto skewers (if using wooden skewers soak them in water first).
When grilling, use medium heat turning occasionally for about 10 minutes or until beef is done to your liking.
To broil, set oven to broil and place skewers on broiling pan turning occasionally until done.

SAUCE
1/2 C   Crumbled Blue Cheese
2 C      Heavy Cream
1/2 t     Black Pepper

Combine in a medium saucepan over medium heat and simmer gently and stirring frequently until mixture is thick and smooth.  Serve with steak.


Quiche Pippa
Ingredients:
2 T. butter
1 medium onion, chopped
½ c. diced ham OR sliced pepperoni OR cooked, crumbled bacon or Italian sausage
½ c. shredded mozzarella cheese
½ c. cheddar or brick cheese
1 T. parsley
1 T. flour
Seasoning of your choice (optional:  1/2 t. nutmeg, if using ham; 1 t. Italian seasoning if using pepperoni or sausage)
Dash of salt and pepper
4 large eggs, beaten
1 unbaked or frozen 9” deep dish pie crust

Directions:
Preheat oven to 350 degrees.

In a small skillet, melt butter over medium heat.  Add onions and sauté 3-5 minutes.  Spoon into large mixing bowl and add remaining ingredients.  Stir until well blended.

Pour into piecrust and bake 40-50 minutes or until knife inserted in center comes out clean.




Chili Con Carne

Ingredients:
2-3 lbs. ground beef
2 medium onions, chopped
1 c. chopped celery
2 cloves minced garlic
2 c. diced tomatoes
1 c. tomato puree
½ c. ketchup
1 t. ground cumin
1 T. chili powder
1 t. salt
Dash of cayenne pepper
2 c. chili, black or kidney beans

Optional ingredients:
Sliced green onions
Shredded cheddar cheese
Sour cream

Directions:
Sauté beef, onion and celery until beef is browned.  Drain off fat.  Stir in garlic, tomatoes, puree, ketchup & seasonings.  Cover and simmer 30 minutes.

Add beans & simmer 10-15 minutes longer.

Ladle into bowls & top with sliced green onions, shredded cheddar cheese & sour cream.



Mexican Chip Casserole
Ingredients:
1-1 ½ lbs. ground beef
¾ c. finely chopped onion
15 oz. can tomato sauce
4 oz. can diced green chilies
1 t. salt
2 t. cumin
¼ t. cayenne pepper
10 oz. package tortilla chips, coarsely crushed
16 oz. shredded Monterey Jack cheese
1 c. sour cream
1 c. shredded sharp Cheddar Cheese

Directions:
Preheat oven to 350 degrees.  Spray a 9” baking dish with non-stick cooking spray.  (Can also use a 9x13” baking pan.)

Brown beef with onion.  Add tomato sauce, chilies, salt & spices.  Simmer uncovered, 10 minutes.

Create 2 layers in the baking dish in the following order:  Chips, Monterey Jack cheese, and then beef mixture.  Place in oven and bake for 20 minutes.  Remove from oven.  Spread sour cream on top.  Sprinkle with cheddar cheese.  Bake an additional 5-10 minutes, until cheese is melted & bubbly.



Smashed and Loaded Taters

Ingredients for Smashed:
2 lbs. baby red, white or Yukon gold potatoes (if you can’t find babies, use regular)
¼ c. olive oil
1 t. garlic powder
¼ t. salt
½ t. pepper

Ingredients for Loaded:
1 c. Greek yogurt or sour cream (low fat is OK)
1 c. shredded cheddar cheese
3 green onions, chopped
½ t. dried oregano
½ t. garlic salt
½ t. lemon pepper
½ t. marjoram
4 slices bacon, cooked & finely chopped (optional)

Directions:
1. Line a baking sheet with parchment paper or aluminum foil.  (Start with one sheet, you may need more.)
2. Boil the potatoes until VERY tender. (I recommend cooking 10 minutes longer than when you think they’re done).
3. Preheat oven to 450 degrees.
4. Drain potatoes.  Combine olive oil, garlic powder, salt & pepper in pot used to cook potatoes.  Place  drained potatoes back into pot and toss with oil mixture.
5. Arrange potatoes on the baking sheet, two or three to a row, depending on the size of the potatoes.   Press each potato ¼ to ½” flat using the bottom of a glass.  If they fall apart, just press them back together. 
6. Bake until crispy, approximately 30 minutes, turning once about halfway through baking.
7. While potatoes are baking, combine loaded ingredients and mix well.
8. When potatoes are done, remove from oven and arrange on a platter.  Spoon a dollop of Loaded onto each potato and serve warm.


Chicken with Wine

Ingredients:
4 boneless, skinless chicken breasts
½ c. flour, seasoned with salt and pepper
3 - 4 T. butter
¼ c. minced shallots or onion
½ - 1 t. minced garlic (optional)
2 c. sliced mushrooms
2 t. dried chopped parsley OR 1 ½ T. fresh
½ c. Marsala wine or white wine of your choosing
½ c. chicken stock
S & P to taste

Directions:
Flatten chicken breasts with heal of hand so they’re all about the same thickness.  Dredge in seasoned flour; shake off excess.

Melt butter in a large sauté pan over medium-high heat.  Add chicken and lightly brown 3-4 minutes on the first side.  Turn and cook another 2 minutes or until almost tender.

Add shallots/onion, garlic and mushrooms and continue to cook another 2 minutes or until mushrooms begin to get tender.  Remove chicken to a heated platter and cover with foil.  Add parsley to pan.

Raise heat to high.  Add wine and chicken stock.  Boil until liquid reduced to a syrupy glaze.  Season with salt & pepper.

Pour sauce over chicken and serve.



Pizza Fondue

Ingredients:
1 medium onion, chopped
½ lb. lean ground beef or Italian sausage
2 cans (10 ½ oz. each) pizza sauce
1 ½ t. fennel seed
1 ½ t. oregano
¼ t. garlic powder
2 ½ c. (10 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded mozzarella cheese
Dippers:  Italian or French bread, or English muffins cut in cubes; soft bread sticks; Melba rounds

Directions:
Brown meat and onion over medium heat in a large skillet.  Drain off liquid & fat.  Add pizza sauce and seasonings.  Stir until heated.  Add cheese by handfuls, stirring until smooth.  Pour into fondue pot or crock pot to keep warm.

Serves 4.


Adrian Steak

Ingredients:
1 ½ lbs. boneless beef round steak, cut into thin strips
2 cloves garlic, thinly sliced
2 medium onions, sliced
1-2 T. olive or canola oil
16 oz. can diced tomatoes
½ c. beef stock
½ c. dry red wine
1 t. basil
1 t. thyme
1 bay leaf
1 t. salt
¼ t. pepper

Directions:
Season steak with garlic, salt & pepper.

Heat oil in large fry pan over medium heat.  Add onion and cook until softened.  Add meat and cook until browned.  Add remaining ingredients.  Bring to a boil.  Cover and simmer for 25 minutes.

Serve over cooked rice or pasta.



Baked Shrimp Scampi
Ingredients:
2 lbs. peeled, deveined & butterflied shrimp (minimum 12 to 15 per pound; can be larger)
3 T. olive oil
2 T. dry white wine
Kosher salt & freshly ground black pepper
1 stick butter, room temperature
4 t. minced garlic
1 ½ T. parsley
1/8 t. crushed red pepper flakes
1 t. grated lemon zest
2 T. freshly squeezed lemon juice
Cooked pasta of your choice OR warm, crusty bread

Directions:
Preheat oven to 425 degrees.

Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 t. salt and ½ t. pepper.  Allow to sit at room temperature while you make the butter garlic mixture.

In a medium bowl, mash the softened butter with the garlic, parsley, red pepper flakes, lemon zest, lemon juice and 1/8 t. pepper.  (A pastry blender works well for this or a food processor).

Starting from the edge of a 14” oval gratin dish, arrange the shrimp in a single layer, cut side down with the tail ends curling up.  Pour any remaining marinade over the shrimp.  Drop pieces of the butter mixture evenly over the shrimp.  Bake for 10-12 minutes until hot & bubbly.  Serve over pasta or with crusty bread to soak up the marinade.


Beef Barley Soup

Ingredients:
2 packages of beef short ribs
2 lbs. beef chuck roast, trimmed & cubed OR 2 lbs. beef stew meat
2 T. olive oil (+ more if necessary)
3 carrots, peeled & sliced
3 stalks celery, sliced
1 large onion, chopped
16 oz. tomato sauce
1 ½ c. pearl barley
1 T. sugar
2 T. salt

Directions:
Heat olive oil in a large Dutch oven over medium heat.  Brown meat cubes on all sides.  As each batch is done, remove from heat & set aside.  (Add more oil if necessary.)

When all meat is browned, return to pan with any accumulated juiced.  Add short ribs and cover with 3 quarts water.  Bring to a boil, lower heat and simmer for at least 2 hours or until meat is tender.

Remove the short ribs & either discard or trim the meat off the bones and return to stock; bring to a boil.

Add remaining ingredients, reduce heat & simmer for 50-60 minutes or until barley is tender.




Cheesesteak Soup

Ingredients:
5 T. EVOO
1 small onion, chopped
1 carrot, diced
¼ t. celery seeds OR 1 stalk celery, diced
2 cloves garlic, chopped
1/3 c. + 2 T. all-purpose flour
2 t. Worcestershire sauce
½ t. hot sauce (or more to taste)
6 c. chicken stock
2 soft hoagie rolls, cut into ½” cubes (can also substitute large croutons if you’re lazy)
Kosher salt & fresh ground pepper
8 oz. shredded cheddar cheese
8 oz. shredded provolone cheese
1 lb. shaved beef steak or roast beef (I used Boar’s Head Deli Roast Beef)
¼ c. sliced pepperoncini (from a jar, not fresh) (optional)
2 T. chopped parsley + more for garnish

Directions:

Preheat oven to 400 degrees.

1. Heat 2 T. EVOO in a Dutch oven over medium heat. Add onion, carrot, celery seeds and garlic. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 c. flour, Worcestershire and hot sauce. Cook, stirring occasionally, about 2 minutes. Add chicken stock and 2 c. water. Bring to a boil. Reduce heat to medium low and cook until veggies are tender, about 20 minutes.

2. While veggies are cooking, toss bread cubes with 1 T. EVOO. Season with salt & pepper. Place on a baking sheet. Bake until golden and crisp, about 7 minutes. Set aside. (Omit this step if using croutons)

3. Puree the soup in a blender until smooth; return to pot (or use an immersion blender). Bring to a boil, reduce heat to medium low and simmer 5 minutes. Toss the cheeses with the remaining 2 T. flour in a bowl. Slowly whisk into the soup until melted. Return to blender and puree until smooth; pour back into pot (or use immersion blender). Bring to a simmer; remove from heat & cover.

4. Heat remaining 2 T. EVOO in a large skillet over medium-high heat. Add the beef & cook, stirring occasionally, until browned, about 3 minutes. Stir in pepperoncini and parsley; season with S & P. Ladle soup into 4 generous bowls. Top with the beef, croutons and more parsley.


Overnight Optional Egg Dish

Ingredients:
10-12 slices soft sandwich bread (can use white or wheat)
1 stick butter, softened to spreading consistency
2 c. shredded cheese of your choice
10 large eggs
3 c. milk
½ t. salt
½ t. pepper
2 – 3 t. seasoning of your choice
Optional ingredients:
1) 1 lb. cooked, crumbled bacon OR 2 c. diced ham OR 1 lb. Italian sausage, browned & drained OR 1 lb. sliced pepperoni
2) 1 yellow onion, minced
3) 8 oz. mushrooms, thinly sliced
4) 1 c. chopped, cooked vegetables such as broccoli, asparagus, bell peppers or celery

Directions:
Spray a 9x13 glass baking dish with non-stick cooking spray.  Set aside.

Butter one side of each bread slice.  Cover the bottom of the dish with one layer of the bread, butter-sides up.  (You may need to cut the bread slices to fit).  Put the cheese and optional fillings on top of the bread.  Top with the second layer of buttered bread, butter-side up.

Whisk the eggs, milk, salt, pepper and seasoning together until well mixed.  Pour over the bread.  Cover and refrigerate overnight.

When ready to bake, place the dish in a cold oven.  Set the temperature for 350 degrees and bake uncovered for one hour or until golden brown.  Let stand 10 minutes before serving.



Slow Cooker Sausage & Kale Stew with Mashed Potatoes

Ingredients:
1 lb. Italian sausage, broken into pieces
1 large onion, chopped
1 28 oz. can diced tomatoes, undrained
2 T. tomato paste
2 cloves garlic, chopped
Salt & pepper
1 T. seasoning of your choice (optional)
2 large potatoes (about 1 lb.)
1 small bunch kale, stems discarded and leaves torn (about 7 cups)
½ c. milk
¼ c.  olive oil + more for drizzling

Directions:
Combine the sausage, onion, tomatoes, tomato paste, garlic, 1 c. water (or stock, ¾ t. each salt and pepper, and seasoning (optional) in a 4-6 qt. slow cooker.  Nestle the potatoes in the liquid and top with the kale.

Cover and cook until potatoes are tender; 7-8 hours on low or 4-5 hours on high.  Transfer the potatoes to a medium bowl.  Add the milk, oil and ½ t. each salt & pepper.  Mash to desired consistency.

Serve the stew topped with the mashed potatoes.  Drizzle with more olive oil if desired.



REGipe Beef Stew

2 lbs steak (round, stew meat, sirloin, whatever you prefer)
3 C Beef Bouillon
2 C peeled and sliced carrots
1 C sliced celery
2 medium onions
1 can water chestnuts – drained and sliced
1 can mushrooms – drained
1 can (16 oz) diced tomatoes
3 T flour (can be heaping tablespoons)
1 T sugar (can be heaping tablespoon)
2 large potatoes peeled and cut into cubes (feel free to add more if desired)
Worcestershire sauce
Tobacco sauce

Preheat oven to 300 (or you can use crock pot)
Brown meat with salt, pepper and garlic powder.
In a large bowl mix together carrots, celery, onions, water chestnuts and mushrooms with the flour and sugar
Put the can of tomatoes in a roaster and add all vegetables.  Mix in 2 shakes of tabasco and 3 shakes of Worcestershire (feel free to add more tabasco and Worcestershire if desired) then stir.
Add the beef bouillon
When meat is browned, take out of pan and cut into bite size pieces and trim off all fat.  Put water in pan to get all brown bits from pan and pour into veggie mixture.  Combine meat and veggies.
Cover with foil and bake for 4 hours.  During the last 45 minutes add potatoes and bake at 375


Champagne Punch

Ingredients:
1 1/3 c. lemon juice
1 c. superfine sugar
½ c. orange liqueur
½ c. Triple Sec
½ c. brandy
½ c. orange juice
2 bottles chilled dry Champagne or sparkling wine
Orange or lemon slices for garnish (optional)
Frozen whole strawberries or fresh if in season (optional)

Directions:
Combine the lemon juice, sugar, orange liqueur, Triple Sec, brandy and orange juice in a pitcher & stir or shake until the sugar is completely dissolved.  When ready to serve, add the Champagne and stir to combine.

Place a whole strawberry into each glass, if desired, before serving.  Garnish with orange or lemon slices.

Makes 3 quarts.


Bacon, Spinach & Cream Mashed Potatoes

Ingredients:
3 pounds red potatoes, washed & quartered
1 lb. thick cut bacon, chopped
1 large onion, halved & sliced
1-1.5 c. cream
1 stick butter, melted
2 boxes frozen chopped spinach, defrosted & squeezed dry
Salt & pepper
¼ t. nutmeg

Directions:
Place potatoes in large pot and cover with water.  Bring to a boil; salt water & cook until tender, 12-15 minutes.

While potatoes are cooking, brown the bacon in a skillet over medium heat about 10-12 minutes (or longer if you like it really crispy).  Add the onions & cook until soft, 5 minutes more.  Remove from pan & drain on paper towel.

When potatoes are finished cooking, drain off the water and place back in the pot.   Add the bacon, onions and spinach.  Mash to combine, then add cream & butter.  Mash until smooth.  Season with salt, pepper and nutmeg.

Thanksgiving tip:  You can keep the potatoes warm by placing them in a large bowl, covering with a kitchen towel and positioning the bowl over a pot of simmering water.

Serves 6.
Click here for previous ReciPippa's!



Great Chocolate Cake

Ingredients for cake:
3 c. flour
½ c. cocoa powder
1 t. salt
2 c. sugar
1 c. canola oil
1 c. buttermilk
1 large egg
2 t. baking soda
1 c. boiling water
1 t. vanilla extract

Ingredients for frosting:
8 oz. cream cheese, room temperature
1 stick butter, room temperature
2 t. vanilla extract
2-3 c. powdered sugar

Directions for cake:
Preheat oven to 350 degrees.  Grease & flour a 9x13 cake pan.

Sift together the flour, cocoa and salt.  In a separate bowl, combine the sugar, oil, buttermilk and egg; mix well.  Add the dry ingredients to the egg mixture and beat well.  Add the baking soda and then the boiling water.  Mix well.  Stir in the vanilla.  Pour into the prepared pan.  Bake for 40-45 minutes.  Let cool thoroughly before frosting.

Directions for frosting:
Cream together the cream cheese and butter until fluffy.  Add the vanilla.  Sift in the powdered sugar and beat until well blended.

Tortellini Soup with Sausage

Ingredients:
1 lb. Italian sausage
1 c. chopped onion
3 cloves garlic, minced
5 c. beef stock
½ c. dry red wine (or ¼ c. balsamic vinegar mixed with ¼ c. water)
1 28 oz. can diced tomatoes
1 c. sliced carrots (2 medium)
½ t. basil
½ t. oregano
1 8 oz. can tomato sauce
1 16 oz. package tortellini (fresh or frozen)
1 bell pepper, chopped
1 ½ c. diced zucchini
¼ - ½ c. fresh Parmesan cheese

Directions:
In a stock pot, brown the sausage over medium-high heat about 10 minutes, breaking it up and turning it over a few times during cooking.  Remove sausage from pan and set aside.  Drain off drippings, leaving 1 T. in pot.

Reduce heat to medium.  Add onion and garlic; cook until tender 5-7 minutes.  Add the stock, wine, tomatoes, carrots, herbs, tomato sauce and sausage.  Bring to boil, reduce heat to low & simmer, uncovered, for 30 minutes.  Skim off any fat that rises to the top.

Add the tortellini & bell pepper; cover & simmer 15 minutes.  Add zucchini & simmer another 20-30 minutes.

Serve with Parmesan cheese.

Split Pea Soup

Ingredients:
1 ham bone & 10 c. water OR 10 c. chicken stock
¼ c. olive oil
2 c. onion, chopped
4 cloves garlic, minced
2 T. dried oregano
2 t. marjoram
2 t. thyme
3 t. kosher salt
1 t. black pepper
3 bay leaves
4 carrots, sliced
3 stalks celery, sliced
1 c. medium-diced red boiling potatoes, unpeeled
1.5 pound dried split green peas

Directions:

1. In a stockpot or large Dutch oven, heat the olive oil over medium heat. Sauté onions, oregano, marjoram, thyme, salt & pepper until translucent, about 10-15 minutes. Stir in garlic & cook 1 minute.

2. If using chicken stock, leave onion mixture in the pot. Add bay leaves, carrots, celery, potatoes, 1 pound split peas and stock to pot. Bring to a boil & simmer uncovered for 40 minutes. Skim off foam while cooking. Add remaining ½ pound split peas & continue to simmer for another 40 minutes or until all peas are soft. Stir frequently to keep solids from burning on the bottom of the pot. Adjust seasonings & serve.

3. If using ham bone, remove onion mixture from pot & set aside. Add ham bone to the pot & cover with 10 cups of water. Bring to boil & simmer for about 2 hours. Remove bone from pot & discard. Add onion mixture to ham stock. Add bay leaves, carrots, celery, potatoes, and 1 pound split peas to pot. Bring to a boil & simmer uncovered for 40 minutes. Skim off foam while cooking. Add remaining ½ pound split peas & continue to simmer for another 40
minutes or until all peas are soft. Stir frequently to keep solids from burning on the bottom of the pot. Adjust seasonings & serve.


Chicken with Fennel, Tomatoes & Zucchini

Ingredients:
4 boneless, skinless chicken breast halves
¼ - 1/3 c. Italian seasoned breadcrumbs
5 t. olive oil, divided
2 c. thinly sliced fennel (about 2 small bulbs)
2 c. finely chopped zucchini
1 ½ c. thinly sliced leek (about 2 large)
4 cloves garlic, minced
½ c. chicken stock
½ c. white wine
2 T. tomato paste
1 t. salt
1 t. fennel seeds
1 t. tarragon
½ t. pepper
½ t. red pepper flakes
1 can (14.5 oz.) diced tomatoes; undrained OR 2 c. diced garden tomatoes
Parmesan and/or mozzarella cheese (optional)

Directions:
1. Preheat oven to 425 degrees and spray a shallow baking pan large enough to hold the chicken breasts with cooking spray.
2. Dredge chicken in breadcrumbs.
3. Heat 3 t. olive oil in a large, non-stick skillet over medium high heat.  Add chicken; sauté 3 minutes on each side or until golden brown.   Remove from skillet & place in baking pan.  Place in oven & continue cooking for 20 minutes or until chicken is no longer pink & juices run clear.  (If the chicken finishes cooking before the veggies are done, reduce oven temperature to 200 degrees).
4. In skillet used to cook chicken, heat remaining 2 t. olive oil over medium heat.  Add fennel, zucchini and leek.  Cook 5 minutes, stirring occasionally.  Add garlic and cook 1 minute.  Add remaining ingredients except cheese.  Cover, reduce heat and simmer 15 minutes or until veggies are tender, stirring occasionally.
5. Serve veggies & chicken over pasta (spinach fettuccine is nice), topped with cheese. 

Baked Macaroni & Cheese

Ingredients:
½ lb. elbow macaroni, cooked and drained
3 T. butter
3 T. flour
3 c. milk
½ c. onion, finely diced
1 bay leaf
½ t. paprika
1 egg
12 oz. shredded sharp cheddar cheese, divided into 8 oz. & 4 oz. portions
Salt & pepper

Topping:
3 T. butter
1 c. panko breadcrumbs

Directions:

Preheat oven to 350 degrees.
In a large sauté pan over medium heat, melt 3 T. butter. Whisk in the flour & continue to stir for about 3 minutes until all lumps are gone.
Stir in the milk, onion, bay leaf and paprika. Lower heat & simmer for 10 minutes. Remove the bay leaf.
Beat the egg in a small bowl with a fork. Add 2T. of sauce, then slowly whisk the egg mixture into the
sauce. Stir in 8 oz. of the cheese. Add 1 t. salt & pepper to taste. Fold the drained macaroni into the
sauce mixture. Pour into a 2 quart casserole dish. Top with remaining 4 oz. cheese.
Prepare topping – melt the remaining 3 T. butter in a sauce pan. Toss in the breadcrumbs to coat.
Top the macaroni with the breadcrumb mixture. Bake for 30 minutes. Remove from the oven & let rest
5 minutes before serving.

Bloody Mary Flank Steak

Ingredients:
1 c. vegetable juice, such as V8 OR tomato juice
1/3 c. vodka
1 t. kosher salt
1 t. pepper
1 t. hot sauce (optional)
1 T. lemon or lime juice
1 T. Worcestershire sauce
1-2 cloves garlic, cut in half
1 t. onion powder
1 t. celery seed
1 T. horseradish
¼ c. olive oil
1 lb. flank steak

Directions:
1. Rub the cut garlic over the flank steak.
2. Combine the veggie/tomato juice, vodka, salt, pepper, hot sauce, lemon/lime juice, Worcestershire sauce, cut garlic, onion powder, celery seeds, horseradish and olive oil.
3. Pour into a 1 gallon re-sealable plastic bag.  Add the steak.  Let marinate in the refrigerator at least 8 hours.
4. Preheat gas grill to high.  Turn down to medium heat.  Remove steak from marinade.  Cook for 2 minutes on first side.  Turn over & continue cooking for 3-4 minutes for medium.
5. Remove from the grill, cover with foil and let sit for 10 minutes.  Slice against the grain.

Serves 4.

Three Meat Chili

Ingredients:
1 lb. boneless beef chuck roast or beef stew meat, cut into 1” cubes
¼ c. olive oil
2 lbs. lean ground beef
1 lb. hot Italian sausage
2 large onions, chopped
3 large green, red or yellow peppers, chopped (optional)
½ c. dry red wine
2 cans, 14 ½ oz. each, Mexican-style stewed tomatoes undrained
29 oz. tomato sauce
1 ½ c. beef stock or water
2 T. packed brown sugar (light or dark)
2 T. ground cumin
2 T. hot chili powder
1 T. crushed Aleppo pepper or hot chili powder
1 T. tomato paste (buy a tube of the squeezable kind; it keeps forever in the fridge)
1 t. kosher salt
1 t. fresh ground black pepper
2 whole bay leaves
2 cans, 15 oz. each, red kidney beans; rinsed & drained
Shredded cheddar cheese
Thinly sliced green onions

Directions:
Heat olive oil in a 6 to 8 quart Dutch oven over medium heat.  Add beef chuck roast cubes & brown on all sides.  (You may have to do it in batches; otherwise the meat steams instead of browns.) Remove chuck from pan & place in a large bowl.  Leave drippings in the pan.  Add ground beef & Italian sausage to reserved drippings.   Break up the meat & cook until brown, stirring occasionally.  Transfer to the same bowl with beef cubes.  Drain pan drippings, reserving 2 T.

Add onions and peppers to drippings in
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