What’s Cooking
One thing I do, and do well, is cook. Check out Studly’s waistline if you don’t believe me. Yet it has always frustrated me to read a delicious sounding recipe and then have to figure out what to serve with it. Beans or peas? Fried or boiled potatoes? To salad or not. You get the idea. We’re not talking rocket science, but a clue or two from those big-buck chefs, whose books I constantly buy, would sure help.
So today don your aprons and grab those skillets because we’re taking a giant step to ease the burden of the overworked woman.
Every month a new menu will be posted. Please feel free to email me your thoughts, suggestions, or your favorite recipes. We’re all in this cooking thing together and might as well help out each other.
This month we have award winning author Lena Austin, at the stove with her family favorites. I do believe Studs is in love again!
Hi Everyone,
My collection is very large, but I’ve chosen a few of my random favorites.
Chicken Parisienne and Basic Bavarian fit your book themes, Sloane. I’ve served them to my family for over twenty years. The Basic Bavarian was a gift from my grandmother.
Susie’s Chai is my daughter’s recipe. You mix about two tablespoons with hot plain black tea. Make a jar and keep it in the refrigerator. It keeps for a long time and only improves with age.
The Golden Sauce is an old 70’s classic using from Velveeta. It makes vegetables very tasty.
Hope you enjoy.
Lena
May’s Choice
• Chicken Parisienne
• Vegetables with Golden Sauce
• Fresh French Bread
• Basic Bavarian
• Chardonnay Wine
• For Non Drinking Friends – Susie’s Chai
Chicken Parisienne
4 Chicken boneless, skinless breasts (Thighs can be substituted, but remove the skins)
1 can cream of mushroom soup (get the good stuff. Buying generic is not good for this recipe)
1/4 cup white wine or apple juice
1 small container sour cream
Hot cooked rice or noodles
Paprika (optional)
Throw the chicken, soup, and wine in the slow cooker and set to Low. Go away for at least six hours. Remove the chicken and set aside. Using a whisk, stir in the sour cream until blended. Place the chicken on the rice or noodles, spoon the sauce over the top, and sprinkle with a little paprika for color. Serves 4. Double or even triple with ease.
Vegetables with Golden Sauce
1/2 lb. Velveeta, cubed
1/4 C. milk
Heat Velveeta and milk over low heat; stir until sauce is smooth. Makes one cup.
Variations:
add:
2 1 1/2 ounce jar chopped, drained mushrooms
4 crisply cooked bacon slices, crumbled
One tablespoon chopped pimiento
1 tsp. lemon juice
1/4 teaspoon onion powder or 1/4-teaspoon garlic powder
Serving suggestions: server over hot cooked rice, buttery pasta, or your favorite cooked vegetables.
Basic Bavarian
This recipe is very versatile. Use it plain, add fruit, cubed gelatin, or layer two flavors.
1 3-oz package Jell-O Gelatin, any fruit flavor
1/4 cup sugar (you may substitute an equal amount of Splenda)
1 cup boiling water
3/4 cup cold water or non-citric fruit juice
1-1/2 cups Cool Whip or Cool Whip Free
Dissolve Jell-O and sugar in boiling water. Add cold water. Chill until slightly thickened, about one hour and 15 minutes. Stir in the Cool Whip until blended. Pour into a 1-quart mold, or 6-8 individual serving dishes. Chill until firm, at least 3 hours. Makes 6-8 servings.
This recipe is a standard at our Sabbats because of the different flavors, fruits, and colors that can be used to create it, as well as the sheer number of molds available to go with any theme.
Susie’s Chai
1 14-oz can sweetened condensed milk
1/2 tsp ground cardamom
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground black pepper
Pour entire can of milk into a clean, dry jar.
Add all the spices and cover tightly with lid.
Place in refrigerator. The longer it stays refrigerated, the better it gets.
To use, stir the mixture and scoop out 2-3 tablespoons directly into a cup of very strong, very hot black tea.
Makes 1-3/4 cups.
Romance author extraordinaire, Brianna Martini, is our guest chef this month. Although this menu is designed for Valentine’s Day, Studs has declared it an “Any Holiday” treat. Is there any wonder why I love him? Read on.
April’s Choice
• Pasta alla Amatriciana
• Tomato Salad
• Fresh Italian Bread
• Fresh Peaches Stuffed with Macaroons
• Chianti Wine – Gabbiano 2006 offers a smoother taste than most brands
Buon giorno!
I usually make homemade pasta and tomato sauce to make this recipe. Since it is Valentine’s Day and we do want to have some naughty fun, I’ve altered it from my original alla Rachel Ray style to make it faster and easier. I’ll use a pack of pasta preferably elbow shapes or bucatini and already canned tomato sauce.
Prior to laying out everything of course you’ll need to decorate the room you wish to have your dinner in with your lover. Adding scented candles, roses, music, rose petals, champagne, chocolates and whatever you both want. Secondly prepare a hot bubble bath for two…a few packs of condoms and the rest it’s up to you.
Mangia,
Brianna
Pasta alla Amatriciana
1/4 cup cubed sliced onions
1 small clove of garlic, crushed
extra virgin olive oil enough to cover the bottom of the frying pan.
1/4 cup flaked pancetta
6 slices of bacon, cut into small pieces 1/4″ both ways.
1 can of tomato sauce your preference - I use fresh tomato, 2 extra large red juicy ones or 5 small ones.
salt, pepper and a touch of chili to taste.
1/4 cup percorino cheese.
If you wish to change the recipe around a bit you may change this into carbonara sauce see below.
In a frying pan, pour some extra virgin olive oil add 1/4 cup of cubed sliced onions, the crushed garlic and let it fry slightly until a touch of brown. Add the few slices of pancetta or bacon and fry for approx 8 minutes. Once this is done pour some of the excess fat
and oil in a measuring cup. You will need the rest for the sauce.
In a round large pot bring the water to boil, follow the instructions how to cook pasta.
Now the water is almost boiling, you may start on the sauce by letting your lover do this…)
Put the fire on low heat and make sure that stir constantly so the pancetta or bacon doesn’t burn. Pour the tomato sauce and stir again turning on the heat to medium low and let it simmer for approx 10 minutes until the sauce is boiling.
At this point the pasta should be almost done al dente. Strain and pour the water out. Leaving the pasta in the pot pouring the sauce over it. Stir with two wooden spoons and serve hot.
Sprinkle or shake some percorino cheese on the pasta and serve or you may serve the pasta first then add the cheese. Not everyone likes the cheese. In this case you may either use parmigiano. But I must tell you this recipe is great with percorino.
Music suggestion: From the Heart Classics is a good CD to listen to while having dinner.
Carbonara Sauce
Same recipe as above with the following addition or you may change the pasta to spaghetti the Carbonara sauce is good with all pasta. Excellent with spaghetti or linguini.
2 large eggs or 4 small eggs
4 tablespoon of pecorino cheese
1 teaspoon of pepper
In a medium size bowl pour the eggs, cheese salt and pepper to taste and the bacon or pancetta. Beat with a fork until its almost like a creamy frothy mixture.
Boil the pasta or spaghetti accordingly to instructions on the box.
Drain the water completely reserving 1/2 cup and leave the pasta in the pot. Reheat for 3 minutes and straightway add the egg and bacon mixture. Stir the pasta or spaghetti until its fully coated with the eggs and bacon. If you see that it is much too dry then add the
reserved 1/2 cup of water. Serve immediately!
Ciao!
Brianna Martini
Brianna’s Original Recipe for Valentine’s Day
Reprinted with permission Satisfy You and Me Cookbook for Lovers.
Copyright 2005, Liri
Tomato Salad
Tomatoes sliced ¼ inch thick
¼ teas. minced garlic
½ Cup olive oil
Fresh ground pepper to taste
2 T. red wine vinegar
2 T. thinly sliced scallions
1 T. finely cut fresh basil or 1 teas. dried
1 t. parsley
Arrange the tomatoes in slightly overlapping concentric circles on a deep round plate or platter.
For the dressing, mix the oil, vinegar, basil, garlic and pepper then spoon over the tomatoes. Combine the scallions and parsley then sprinkle evenly over the top. Store in the fridge until ready to serve.
Fresh Peaches Stuffed with Macaroons
2 firm but ripe peaches
1 T. sugar
3 stale macaroons crushed in a plastic bag by a mallet, wooden spoon, or rolling pin.
2 T. unsalted butter softened
1 egg yolk
Preheat oven to 375 degrees.
Blanch the peaches in boiling water for about 20 seconds. Remove with slotted spoon and plunge into cold water. Peel off the skins with a sharp knife. Cut the peaches in half, remove pits then scoop out enough pulp to make a deep space in the center. Add this pulp to the crushed macaroons then stir in sugar, butter and egg yolk. Stuff the peaches with the mixture.
Arrange peaches side by side in a buttered baking dish. Bake for 25 minutes or until just tender. Baste with pan drippings at least once. May be served hot or cold.
This month we have two mystery authors extraordinaire, Beth Anderson and M.C. Halliday. They’ve created a menu Studs and I can’t seem to eat often enough. We’re talking major yummy here!
March’s Choice
• Chili Rubbed Chicken with Roasted Garlic Sauce
• Sweet Potato (or Yam) Wedges
• Salad
• Cherry Cheesecake
• Chardonnay Wine
Chili Rubbed Chicken with Roasted Garlic Sauce
4 tbsp melted butter
4 tbsp flour
4 tsp chili powder
4 chicken breasts
12 garlic cloves, unpeeled
3/4 cup chicken broth
3/4 cup dry white wine
1/2 tsp sage
Preheat oven to 375.
Combine 2 tbsp each of butter and flour with 3 tsp chili powder in small bowl. Rub mixture on chicken. Place chicken in small roasting pan, scattering garlic around chicken.
Roast 30 minutes.
Transfer garlic to plate.
Roast chicken another 10 to 20 minutes.
Garlic Sauce
Meanwhile, peel garlic and mash.
Stir remaining 2 tbsp butter and flour together in a heavy saucepan over medium heat for one minute. Then whisk in broth and wine. Add sage, garlic and the remaining 1 tsp chili powder. Bring sauce to a boil, whisking occasionally for 8 minutes. Reduce heat, simmer for 5 more minutes while stirring. Taste and season.
Transfer chicken to platter and serve with garlic sauce, and Yam Wedges.
Sweet Potato (or Yam) Wedges
1 egg
1 garlic clove minced
1 tbsp water
3 medium yams, peeled and cut into wedges
3/4 cup breadcrumbs
3/4 cup parmesan cheese
1 tsp each, dried basil and oregano
Increase oven temperature to 425. Mix egg, garlic and water in a bowl. Add potatoes and toss to coat.
In a shallow dish, combine breadcrumbs, parmesan, basil and oregano.
Roll wedges in crumb mixture to coat well.
Place on greased baking sheet at 425 for 15 minutes. Turn and bake for 15 minutes more.
This is easy and fun to prepare. Bon Appétit!
-MC
Tossed Salad
A variety of fresh lettuce
Tomatoes cut in eights
Fresh ground pepper to taste
Your favorite bottled dressing
Toss everything but the dressing together in a large bowl. Store in the fridge until ready to serve.
Cherry Cheesecake
My recipe for the pie, which I mortally screw up technique wise, is so easy you won’t believe it.
One pre-made LARGE 9 inch graham cracker pie crust, found in the baking section.
One container of Philadelphia Cheese Cake mix. This one has a yellow top. They also have chocolate cheesecake mix, same container, brown top. You’ll find them right with all the other cake mixes or maybe by the cream cheese case.
One can of Extra Cherries cherry pie filing in a can, found in the baking section.
(You gettin’ the picture?)
Open crust container. Place on counter. Open cheesecake filling, dump in crust and spread out. Open can, dump cherry pie mix on top of that.
Refrigerate till time to serve.
Easy as (forgive the pun) pie. Actually, ever since I found this recipe I’ve used it because it’s got the most delectable taste I ever found and you don’t have to mix or bake anything. I never liked cheesecake till I found this stuff, it’s much
lighter than normal baked cheesecake and it does hold its shape when you cut it.
Enjoy!
-Beth
You meet the neatest people online. Such was the case with superb, author M.C. Halliday. We got to chatting about recipes and M.C. offered me Heavenly Sole. Now I’m not a fish lover by any stretch, but one forkful of this meal and I was hooked. Studs still smacks his lips when he thinks about it.
January’s Choice
• Heavenly Sole
• Rice ala Studs
• Salad
• Chardonnay Wine
Heavenly Sole
2 pounds fresh or frozen skinless sole or other fish fillets. We’ve used Tilapia and it was GREAT.
2 T. fresh lemon or lime juice
½ c. grated parmesan cheese
¼ c. butter softened
3 T. mayonnaise
¼ teas. sea salt
Pat fillets dry then place in a single layer on a cookie sheet sprayed with Pam. Brush with lemon or lime juice then let stand 10 minutes.
Broil 4 inches under heat source about 6 minutes or until fish flakes.
Meanwhile, combine remaining ingredients in a small bowl.
When the fish is ready, remove from the oven and spread mixture evenly over each piece. Broil 2 to 3 minutes or until lightly browned.
The fish will come apart easily so we found it best to arrange the pieces on individual dinner plates to serve.
Rice ala Studs
Rice of your choice, but not instant
Canned, boxed or fresh chicken stock
Parsley flakes
Follow the directions on the package, but instead of water use chicken stock. The flavor is richer and the rice is moister. To serve, sprinkle the parsley flakes over the top to enhance the presentation.
Tossed Salad
A variety of fresh lettuce
Tomatoes cut in eights
Fresh ground pepper to taste
Your favorite bottled dressing
Toss everything but the dressing together in a large bowl. Store in the fridge until ready to serve.