Leo Laporte The Tech Guy
Show Information:
Weather Now:

Crispy English Potatoes

2 1/2 lbs. Yukon Gold potatoes, unpeeled, washed and cut into 1-1 1/2" chunks
2 T. olive oil
1/4 c. fresh Italian parsley, minced (optional)

Preheat oven to 425 degrees.

Place potatoes in Dutch oven. Add enough water to cover potatoes by 1". Add 1 T. salt. Cover the pan and bring water to a boil. Uncover, lower the heat and simmer for 10 minutes. Drain potatoes into a colander. Place back in pot, cover and shake the pot vigorously for 5-10 seconds to rough up the edges.

Add the olive oil, 1 t. salt and 1/2 t. pepper to the potatoes in the pot. Stir to combine. Transfer potatoes to a large sheet pan and roast for 45 minutes, tossing occasionally until they are very browned and crisp.

Sprinkle with parsley and serve hot.

White Bean & Asparagus Salad

3 slices thick cut bacon, diced
1 T. red wine vinegar
3 c. asparagus, cut diagonally into 1” pieces
¼ c. red onion, diced
3 cloves garlic, minced
2 T. lemon juice
1 can (15 oz.) navy beans, drained and rinsed
1 t. dried thyme
1 t. salt
¼ t. pepper
1 ½ t. dried parsley
½ c. fresh grated Parmesan

Cook bacon in a large skillet over medium heat until crisp.  Remove from pan with slotted spoon and drain on paper towel.

Stir vinegar into skillet.  Add asparagus; cook for 1 minute.  Add onion, garlic and lemon juice.  Stir until asparagus is crisp tender, about 2 minutes.  Remove skillet from heat.  Add beans, bacon, thyme, salt and pepper.  Sprinkle with parsley and cheese.


2 T. olive oil
2 lbs. andouille sausage, sliced diagonally ½” thick
Kosher salt and freshly ground black pepper
2 T. butter
1 ½ c. yellow onion, chopped
2 red bell peppers, diced
2 c. diced celery
28 oz. can diced tomatoes
2 jalapeno peppers, seeded & diced
3 cloves garlic, minced
2 T. tomato paste
2 t. oregano
1 t. thyme
½ t. cayenne pepper
1 c. dry white wine
5 c. chicken stock
2 c. extra-long-grain white rice
3 bay leaves
2 lbs. (16-20 count) shrimp, peeled & deveined
¼ c. parsley
½ c. sliced scallions
¼ c. lemon juice

Heat olive oil over medium heat in a very large Dutch oven or stock pot.  Add the sausage & cook 8-10 minutes, turning until browned.  Using a slotted spoon, remove to a bowl.

Add the butter to the oil in the pot; add the onions, red peppers, celery, 1 T. salt and 1 t. black pepper.

Cook until the onions are translucent, about 10 minutes.  Add the tomatoes, jalapenos, garlic, tomato paste, oregano, thyme, cayenne and 1 ½ t. salt.  Cook for 2 minutes.  Add the wine, chicken stock, rice, sausage and bay leaves.  Bring to a boil.  Cover the pot, reduce heat to low and simmer for 20 minutes.

Stir in the shrimp, cover and simmer for 5 minutes.  Remove from the heat and add the parsley, scallions and lemon juice.  Cover and allow to sit another 10-15 minutes, until the rice is tender and the shrimp are fully cooked.  Discard bay leaves and serve hot.

Roasted Brussels Sprouts

1 ½ lbs. Brussels sprouts
3 T. olive oil
¾ t. kosher salt
½ t. freshly ground black pepper

Preheat oven to 400 degrees.

Cut off ends of sprouts and pull off any yellow outer leaves.  Place in a large bowl.  Add oil, salt & pepper.  Mix to combine.

Place on sheet pan and roast for 30-40 minutes or until crisp outside and tender inside.  Shake pan every 15 minutes to brown evenly.

REGipe of the Week

Bacon Quiche Tarts
6oz  Cream Cheese
5 T  Milk
2  Eggs
½ C  Shredded Colby or Marble Cheese
2 T  Chopped Green Pepper (optional or substitute red, yellow, etc)
1 T  Chopped onion
1 – 8 oz  Tube Crescents
5 bacon strips, cooked and crumbled

Beat cream cheese and milk until smooth.  Add eggs, cheese, peppers and onion, mix well.

Separate crescents in 8 triangles.  Press each triangle into a greased muffin cup.  Sprinkle half of

the bacon into the cups.  Pour egg mixture into cups and top with remaining bacon.

Bake, uncovered at 375 for 18-22 minutes, or until a knife comes out clean.  Serve warm.

Mustard Marinated Flank Steak


1 flank steak (2 – 2 ½ lbs.)
1/3 c. dry white wine
1/3 c. olive oil
1/3 c. Dijon mustard
1/3 c. chopped shallots
1 T. minced garlic
Kosher salt and fresh ground pepper


Whisk together the wine, olive oil, mustard, 1 t. salt and ½ t. pepper.  Stir in the shallots and garlic.

Lightly score both sides of the steak diagonally in a crisscross pattern, making the diamonds about 1” apart.  Pour half the marinade in the bottom of a glass dish that allows the steak to lay flat.  Place the steak on top of the marinade.  Pour the remaining marinade on top of the steak.  Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.

Half an hour before grilling, remove the steak from the fridge and season with 1 t. each salt and pepper.

Discard the marinade.

Grill until medium rare, about 5 minutes per side over medium heat.  Place the steak on a plate and cover tightly with foil; let it rest for 10 minutes.  Slice thinly, cutting diagonally across the grain.

Pasta with Vodka and Cream Sauce

¼ c. olive oil
2 ½ c. chopped sweet onion (Vidalia or Spanish)
1 T. minced garlic
½ t. red pepper flakes
1 ½ t. dried oregano
1 c. vodka
2 (28 oz. cans) whole, peeled plum tomatoes, drained (use San Marzano if you can find them)
Kosher salt & freshly ground black pepper
1 c. heavy cream
½ c. freshly grated Parmesan, plus extra for serving
¾ lb. pasta, cooked

Preheat oven to 375 degrees.

Heat oil in a Dutch oven over medium heat.  Add onions and garlic; cook until onions are translucent, about 5 minutes.  Add pepper flakes and oregano; cook for 1 minute.  Add the vodka and simmer for 5-7 minutes or until the mixture is reduced by half.  Add the tomatoes and crush with a potato masher.  Add 2 t. salt and ½ t. pepper.  Cover the pan and place in the oven.  Bake for 90 minutes.

Remove sauce from oven.  Use immersion blender to puree until smooth.  OR ladle sauce mixture, 2 cups at a time, into a blender and puree until smooth.  Return to pan.  Add cream, 1 t. salt and ½ t. pepper.  Simmer, partially covered for 10 minutes.  Add pasta and cook for 2 minutes.  Stir in Parmesan.

Serve hot, sprinkled with additional Parmesan.

Cajun Chicken & Pasta

4 boneless, skinless chicken breasts cut into 1” dice
2.5 T. Cajun seasoning
2 T. butter
1 red or green bell pepper, cut into thin strips
4 green onions with tops, thinly sliced OR 1 red onion, cut into strips
1⁄2 lb. mushrooms, sliced
1 1⁄2 c. half & half
2 t. basil
1 t. lemon pepper
1 t. salt
1⁄2 t. garlic powder
1 T. cornstarch, mixed with 2 T. water
8 oz. pasta, cooked & drained

Place chicken & Cajun seasoning in a plastic bag & shake to coat.

In a large skillet over medium heat, melt the butter. Add chicken & cook for 5-7 minutes or until no longer pink.

Add the peppers, onions & mushrooms. Cook & stir for another 3-4 minutes.

Add the half & half and remaining seasonings; heat through. Stir in the water/cornstarch mixture to thicken. Cook for a few more minutes.

Serve over cooked pasta.

Garlic & Herb Roasted Shrimp

1 stick butter
2 T. olive oil
2 T. minced garlic
1 t. rosemary
¼ t. red pepper flakes
Kosher salt & freshly ground black pepper
2 large lemons
2 lbs. (8-10 count) shrimp, peeled & tails removed
1 t. course sea salt
Crusty bread OR cooked pasta OR cooked rice

Preheat oven to 400 degrees.

Melt butter over low heat in a 10” sauté pan.  Add olive oil, garlic, rosemary, pepper flakes, 1 t. kosher salt and ½ t. pepper.  Cook over low heat for one minute.  Remove from heat and add zest of one of the lemons.

Arrange shrimp snugly in one layer in an ovenproof baking dish (9x13).  Pour the butter mixture over the shrimp.  Sprinkle with the sea salt and ½ t. black pepper.

Slice off the ends of one of the lemons, then cut 5 slices, ¼” thick and tuck them among the shrimp.

Roast for 12-15 minutes, until shrimp are firm, pink and cooked through.  Cut the remaining lemon in half and squeeze the juice onto the shrimp.

Serve with hot, crusty bread for dipping or spoon shrimp & sauce over pasta/rice.

Herb-Crusted Pork Tenderloin with Tomato Rice

1 pork tenderloin, trimmed (about 1 ¼ lbs.)
2 T. olive oil
Kosher salt & freshly ground pepper
1 bunch green onion, finely chopped (white and some green parts)
1 ½ T. chopped parsley
1 ½ T. dill weed
2 stalks celery, thinly sliced
4 cloves garlic, minced
1 c. rice
1 can (14 oz.) diced tomatoes
3 T. grated Parmesan cheese, plus more for sprinkling

Preheat the broiler.  Line a baking sheet with aluminum foil.  Pat the pork dry; brush with 1 T. olive oil and season with salt & pepper.  Combine half of the green onions, parsley and dill in a small bowl; rub over all pork surfaces.  Transfer to baking sheet and set aside.

Heat 1 T. olive oil in a 3 qt. saucepan over medium-high heat.  Add remaining scallions, celery, garlic and rice.  Cook, stirring, until the veggies are tender, about 2 minutes.  Add the tomatoes, 2 c. water and 1 t. salt.  Bring to a boil; reduce heat to low.  Cover and cook until rice is tender, about 20 minutes.  Stir the parmesan and remaining parsley and dill into the rice.  Season with salt & pepper.

While rice is cooking, broil the pork for 16-20 minutes, turning halfway through.  It should be lightly browned and a meat thermometer should register 145 degrees in the center.  Tent with aluminum foil and let rest 5 minutes.

Slice the pork and serve with the rice, topped with additional parmesan and parsley.

Ranch Guacamole

⅔ c. sour cream
½ c. buttermilk
1 clove garlic, minced
½ t. onion powder
Pinch of sugar
Kosher salt and freshly ground pepper
4 avocados
2 small tomatoes, chopped
½ c. chopped onion (red or white)
¼ c. finely chopped fresh chives (2 T. dried)
2 T. chopped fresh parsley (1 T. dried)
Tortilla chips

In a large bowl, whisk together the sour cream, buttermilk, garlic, onion powder and sugar until smooth.

Season with ¾ t. salt and ¼ t. pepper.

Halve the avocados and discard the pits.  Scoop the avocados into the bowl with the dressing and mash.

Stir in the tomatoes, onion, chives and parsley.  Taste the dip; add more salt & pepper, if necessary.

Herb-marinated Chicken Breasts

1 small onion, minced
5 garlic cloves, minced
1 t. kosher salt
½ t. crushed red pepper flakes
½ c. olive oil
1/3 c. fresh lemon juice (1 lemon) or white wine vinegar
2 T. parsley flakes
2 T. Mural of Flavor seasoning
6 (6 oz.) boneless, skinless chicken breasts

Whisk all ingredients except chicken in a medium bowl.  Set aside 1/3 c.  Pierce chicken with meat tenderizer on both sides.  Toss chicken in remaining mixture in a shallow dish or zip-top bag.  Chill a minimum of 30 minutes.

Preheat grill to medium-high heat (350-400 degrees).  Remove chicken from marinade & discard.  Grill the chicken, turning once, 10-11 minutes or until done. Serve with reserved sauce.

Parmesan Herb Cauliflower

1 head cauliflower, divided into florets, each halved
3 T. olive oil
1 t. each thyme and rosemary
1 t. kosher salt
½ t. ground pepper
1/3 c. grated parmesan cheese

Preheat oven to 425 degrees.

Combine all ingredients in a large bowl.  Spread in a single layer on a baking sheet.

Bake for 30 minutes; turn over and bake 10-15 additional minutes.

Ranch-Chipotle Chicken Wings

Ingredients for wings:
1 T. + 1 t. onion powder
1 T. garlic powder
1 ½ t. dried dill
S & P
3 lbs. chicken wings, split at the joints
1 ½ c. + 2 T. buttermilk
1 small onion, sliced into thick rings
½ c. mayo
1 T. apple cider vinegar
½ t. sugar
1 t. chipotle hot sauce
1 T. chopped fresh chives
Cooking spray

1. Combine the onion and garlic powder, dill, 1 t. salt and ½ t. pepper in a small bowl.  Place the wings in a large bowl and toss with 1 ½ c. buttermilk, the onion slices and 1 t. of spice mix.  Cover & refrigerate 2 hours.  Drain well.  Discard the onion.

2.  Preheat oven to 425 degrees.  Spray a rimmed baking sheet with cooking spray.  Toss the wings with all but 1 t. of the remaining spice mix.  Place on baking sheet.  Bake until browned and crisp, about 45 minutes.

3.  While the wings are baking, make the sauce:  Combine the mayo, remaining buttermilk, vinegar, sugar, hot sauce and chives in a bowl.  Add the reserved 1 t. of spice mix and season with salt.  Cover and refrigerate until ready to serve.

4. Transfer the wings to a platter & serve with the sauce.

Lentil Veggie Soup


1 lb. dried lentils
4 c. chopped onion
4 c. chopped leeks, white part only
1 T. minced garlic
¼ c. olive oil
1 T. kosher salt
1 ½ t. pepper
1 ½ t. dried thyme
1 t. ground cumin
3 c. diced celery
3 c. diced carrots
3 qt. chicken or beef stock
6 oz. tomato paste
2 T. red wine
Grated cheese of your choice
Sliced green onions (optional)


In a large bowl, cover the lentils with boiling water.  Let sit for 15 minutes, then drain.  Pick through and discard any pebbles or foreign objects.

Heat the olive oil over medium heat in a large stockpot.  Add the onions, leeks, garlic, salt, pepper, thyme and cumin.  Sauté for 20 minutes or until tender.  Add the celery and carrots; sauté for 10 more minutes.  Add the stock, tomato paste and lentils.  Cover and bring to a boil.  Reduce the heat and simmer uncovered for one hour.  Check the seasonings.  Add the red wine.

Serve hot sprinkled with cheese and onions.

Baked Tenderloin
3-4 lbs. beef tenderloin, whole
3 cloves garlic, halved
2 t. finely minced fresh rosemary or 1 t. dried
2 t. finely minced fresh thyme or 1 t. dried
Additional seasonings of your choice, such as garlic powder or whatever you like on steak.

Preheat oven to 475 degrees with broiler pan in oven.

Remove tenderloin from refrigerator.  Rub garlic cloves on meat and season with minced herbs and seasonings of your choice.  Cut slits into tenderloin & insert garlic cloves.  Allow to sit 20 minutes.

Remove pan from oven & place meat on it.  You may need to curve it around to fit.  Place meat in oven and reduce heat to 375 degrees.  Bake for 20 minutes.

Reduce heat again to 325 degrees & bake for 20 minutes.

Remove tenderloin from oven and tent with foil.  Let rest for 20 minutes, then slice.

Serves 5-6 hearty meat eaters or 8 normal people.

Greek Spaghetti (good for leftover turkey or ham)

½ lb. fettuccini, cooked and drained
10 oz. package frozen chopped spinach, thawed and drained
¼ c. onion, minced
2 cloves garlic, minced
½ c. bell pepper, chopped
1 ½ c. celery, diced
4 oz. jar of pimentos (optional)
1 can cream of mushroom soup (or other cream soup)
½ c. mayo
½ c. sour cream
2 c. Monterey Jack cheese, shredded
1 lb. chopped ham or turkey
Panko bread crumbs
Parmesan cheese

Preheat oven to 350 degrees.  Spray a 2 quart casserole dish with non-stick cooking spray.

Mix together all ingredients except Panko and Parmesan.  Place in casserole.  Sprinkle with Panko and Parmesan.

Bake 45-60 minutes or until hot in the middle.  Serves 4-6.

Chicken Parmesan

4 boneless, skinless chicken breasts
1 28 oz. can stewed tomatoes, drained
1 T. + 1 t. Italian herb mix
2 cloves garlic, sliced
1 egg, lightly beaten
1⁄2 c. milk
1 c. panko bread crumbs
Salt & pepper to taste
1 c. grated mozzarella cheese
1⁄2 c. grated Parmesan cheese
2 T. fresh basil leaves, cut in strips (optional)


Preheat oven to 350 degrees.

Combine the tomatoes, 1 T. herb mix and garlic. Pour into the bottom of a 9x13 baking pan.

In a shallow bowl, combine the egg and milk. In a pie pan, combine the panko and remaining herb mix.

Dip the chicken breasts in the egg mixture and then dredge in the bread crumbs, coating both sides evenly. Place the chicken on top of the sauce in the baking pan; season with salt & pepper. Sprinkle with the cheeses.

Bake for 30-40 minutes or until the chicken is cooked through. Garnish with basil leaves if desired.

Serve over pasta.

Hamburger Soup

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


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)

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

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

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

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


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

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

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

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


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

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

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)

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)

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

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)

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

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

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

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


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

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

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

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

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

Peach Crisp

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

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

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.)

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

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

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

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

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)

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

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

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

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

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

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

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
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

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

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

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

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
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

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
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

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

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

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
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

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
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

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

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.

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
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

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

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

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 g
The PhilCast comes to you live from the Outagamie County Fair in Seymour, WI on Friday. Remember this little guy…
posted by Philcast 2 days ago
Nice work if you can find it...and especially if you like craft beer. Federal tax dollars funding a job as…
posted by Philcast 3 days ago
Be listening to the show today, Tuesday, at 4:15ish right after our live report from the EAA Air Venture. We'll…
posted by Philcast 4 days ago