Prosciutto-Stuffed Chicken

8 medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved
6 cups cooked long grain white and wild rice blend* or cooked white rice
1/4 cup butter
1 cup sliced green onions (8)
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 cups milk
1 cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
3/4 cup grated Parmesan cheese
1/4 cup dry sherry, white wine, or milk
3/4 cup panko (Japanese-style bread crumbs)
1/2 teaspoon dried Italian seasoning, crushed

Directions

1. Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.
2. Spread rice in a lightly greased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 15 minutes.
3. Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.
4. pour sauce over chicken; sprinkle with crumb mixture. Bake uncovered for 25-30 minutes or until chicken is no longer pink.

Fudge Pie

1/4 cup butter, melted
3 Tablespoons cocoa powder
1 1/2 cups sugar
2 eggs, beaten
1/2 cup evaporated milk
1 Tablespoon vanilla
1 - 9 inch pie shell

1. Melt butter
2. Add cocoa powder, sugar, eggs, evaporated milk, and vanilla.
3. Pour into unbaked pie shell
4. Bake @ 350 degrees for 30 minutes. Be careful not to over bake as this will affect the taste.
5. Cool for at least one hour before serving and store leftovers in the fridge.

This is one of those wonderful pies that my Mom makes every Thanksgiving and Christmas. I have many really warm memories of family holidays that include fudge pie. It is now a tradition in my family to make this for every holiday.

Raspberry Bellini

1 bottle of Sparkling wine (Champagne)
1 bottle of Peach Schnapps
1 bottle of Raspberry Chambord
Fresh Raspberries

For the drink:
3 parts Sparkling Wine
1 part peach schnapps
1 part Raspberry Chambord

Mix well and chill.  Serve with a couple of frozen raspberries in a champagne flute.

For Supper Club: cover fresh raspberries in sugar then freeze in a Ziploc baggie. They are on sale right now at Costco for about $3 for a big container!  dip the rim of the glass you are using in corn syrup and then into sugar that has been colored red.  You do not have to use champagne flutes, just an idea. You can get plastic ones in every color at Party City if you go that route. Just buy cheap champagne..we don't need the expensive stuff! I make this in a pitcher and use a 1 cup measuring cup so 3 cups wine, 1 cup schnapps, and 1 cup chambord.  

Chicken Parmesan

5-6 boneless skinless chicken breasts, pounded flat and dried
1 bag of Caesar Salad croutons
1/4 cup of Italian breadcrumbs
1/4 cup of freshly grated Parmesan cheese
2 eggs
1 package of fresh mozzarella  (one large ball or loaf)
1 batch of Gena's Red Sauce (see recipe on this blog)
Canola oil

Place croutons in food processor and pulse until they are fine crumbs. Pour into a bowl with the Italian breadcrumbs and stir to combine, add Parmesan cheese.

Add oil to a skillet and heat slowly on medium. You only want the oil hot enough to fry slowly, not burn!

Crack eggs into a bowl and add about 1 tsp. of water, whisk until smooth. Dredge chicken breast in breadcrumbs, then into egg mixture, and back into breadcrumbs until coated well on both sides.
Place chicken in hot oil and fry just until lightly golden on both sides.  Remove from oil and place on cookie sheet. The chicken will not be cooked through. 

Top each breast with a spoonful of red sauce. Slice fresh mozzarella and place on top of chicken to cover each breast. Bake for about 25-30 minutes at 350 degrees.  Serve immediately with pasta of your choice and the rest of the red sauce.

Supper Club: I would make one breast for each guest. You can buy fresh mozzarella at Costco for about $7.50 for two.  The reason I use croutons with the breadcrumbs is because they add so much flavor and tend to get very crispy when fried so they chicken stays crispy when its baked in the sauce.  Be careful not to let the oil get to hot and burn the chicken when frying or all the other pieces you cook will taste burned.
Feel free to call me with any questions..or better yet come over and we will make it together!

Zucchini Stuffed Mushrooms

3 1/4 cup shredded zucchini
1 teaspoon salt
30 large fresh Mushrooms (about 2 pounds)
1/4 cup butter, melted
1 clove garlic, minced
3/4 cup part-skim ricotta cheese
1/3 cup crushed ritz crackers
1/4 cup grated Parmesan cheese
4 oil-packed dried tomatoes, finely chopped
1/4 teaspooon dried oregano
1/8 teaspoon black pepper

*Combine Zucchini and salt in a colander; let stand for 30 minutes. Press zucchini between paper towels to remove excess moisture.
*Clean mushrooms with damp paper towels. Remove stems. Brush mushrooms with 3 Tablespoons of butter. Place on a rack in broiler pan.
*Saute garlic in remaining 1 Tablespoon butterin a large skillet over medium-high heat 1 minute. Add zucchini, and cook 2 more minutes. Remove from heat and cool slightly.
*Stir in Ricotta cheese and remaining 5 ingredients. Spoon mixture into mushroom caps. Bake at 375 degrees for 20 minutes.
*Serve immediately. Makes about 2 dozen

For Supper Club: I would prepare these ahead of time, and then bake them at the host house. I don't think you will need to double the recipe. I would suggest getting your mushrooms at Costco if possible.

Caesar Salad and Dressing

CAESAR SALAD DRESSING
1 clove garlic, smashed into a paste with a little olive oil and salt
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 Tablespoons water
1/2 cup Extra Virgin Olive Oil
1/4 cup freshly grated Parmesan cheese
black pepper

Combine garlic paste, anchovies, egg yolks, Dijon mustard, lemon juice, and water in the blender. Blend until smooth. With the blender running add olive oil until emulsified. Add Parmesan cheese and black pepper to taste. Refrigerate if you are not using right away. 

CAESAR SALAD CROUTONS
1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.

CAESAR SALAD
Romaine lettuce
Fresh grated Parmesan
Caesar dressing
Croutons
Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well

Supper Club: I would buy the Romaine from Costco and use at least 4 heads. This recipe uses raw eggs so to avoid making us all sick please wash your hands and the outside of the egg with antibacterial soap before cracking, then be sure to avoid the shell coming into contact with the inside of the egg.  Keep all salad ingredients separate and then combine at the host house just before serving.  Tip when making the croutons, stale bread works best for these so leave your baguette out all night and then make your croutons.

Tiramisu

6 eggs
1 cup granulated sugar
4 cups mascarpone
1 cup tiny chocolate chips
6 cups boiling water
3/4 cup brown sugar
1/2 cup instant espresso powder
3 tablespoons cocoa powder
1/2 cup coffee liqueur
2 (14-ounce) packs Savoiardi cookies (Italian ladyfingers)
3/4 cup finely grated chocolate

Directions :

In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.

Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.

Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.

When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. For more stability, lay the second layer of cookies in the opposite direction of the first layer.

Cover and refrigerate for at least 4 hours and up to overnight; the longer it chills the easier it will be to slice.

Supper Club: If you don't have a stand mixer just use a hand mixer, it will work fine. I have espresso powder and coffee liqueur so you don't have to buy those ingredients if you won't use them again. CUB and Festival both have mascarpone cheese in their specialty cheese cases. You can usually find Ladyfingers in the bakery section of the grocery store, if not then just ask and they can direct you to them. I would suggest making this first thing in the morning before Supper Club.

Gena's Red Sauce

2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1/4 cup chopped fresh basil

Directions
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Let simmer for 10 to 15 minutes, until the sauce has thickened. Remove the bay leaf. Add the basil.

Supper Club: I call this Marinara sauce although classic Marinara tends to be more runny and have bigger chunks of tomato. This is a traditional Italian sauce that would probably be refered to as a "meat sauce".

Hot and Spicy Peanut Chicken

2 medium onions, cut into thin wedges
1-1/2 cups sliced carrot (3 medium)
1 small red sweet pepper, cut into bite-size strips
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup chicken broth
3 Tbsp. creamy peanut butter
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
2 Tbsp. soy sauce
2 Tbsp. quick-cooking tapioca
1 Tbsp. grated fresh ginger
2 to 3 tsp. red curry paste
4 cloves garlic, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
Hot cooked Jasmine rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)

Directions :

1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
3. Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.

I leave out the curry paste when I make this for my family, it is just to spicy! This is a really good, easy one dish meal!

Tomatillo Chicken Soup

6 medium tomatillos, husks removed and rinsed
1-1/2 lb. skinless, boneless chicken breast halves
1 32-oz. box chicken broth
1 medium green sweet pepper, chopped
1/2 cup chopped red onion
1 stalk celery, chopped
1 4-oz. can diced green chiles
2 Tbsp. snipped fresh cilantro
1 fresh jalapeño pepper, seeded and minced*
1 Tbsp. ground cumin
1 Tbsp. lime juice
2 tsp. chili powder
2 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper

Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional)

Directions :

1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

Apple Viniagrette Dressing

1/2 cup flat leaf parsley
1/4 cup cider vinegar
1/4 cup apple juice
1/4 cup olive oil
3 basil leaves
2 teaspoons honey
3/4 teaspoon salt
1 teaspoon Dijon mustard
1/8 teaspoon black pepper

combine all ingredients in a blender or food processor and blend until smooth. Serve at room temperature. Refrigerate leftovers. Makes about 1 cup.

I had several of you ask for this dressing recipe. It is on my menu for 9/19-9/23. I make a simple salad of endive, romaine, and fresh spinach, diced Braeburn apples, walnuts, and cubed sharp cheddar cheese to put this on.

P.M.S. Cookies

1 box of Ritz crackers
1 jar of creamy peanut butter
1 jar of marshmallow cream
1 package of chocolate bark

Spread peanut butter, then marshmallow cream onto Ritz cracker, then top with another cracker to make a "sandwich". Melt chocolate bark in microwave or double boiler. Dip sandwiched cookies into chocolate, covering both sides. Place cookies on waxed paper and allow to harden.

These cookies are called P.M.S. cookies because they will satisfy every craving you have, and make you smile when Flo has got you down! Make some for a girlfriend today!

Hunka Hunka Elvis Cupcakes

I found my thrill...and it is these cupcakes!  All of Elvis' favorite flavors in one small package...now if we can just figure out how to get bacon into these......ha ha!  I usually double this recipe and triple the frosting recipe..because they go fast!

2 Cups all purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup real mayonnaise
1 1/3 cups mashed ripe banana, about 3 medium (the blacker the better)
1 teaspoon vanilla extract
18 chocolate kisses

Peanut Butter Frosting:

1/3 cup creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla
3 to 4 Tablespoons milk
1/2 cup milk chocolate chips, melted

In a large bowl, combine flour, sugar, baking soda, and salt.  In another bowl combine the mayonnaise, banana, and vanilla; stir into dry ingredients just until combined.

Spoon 1 Tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.

Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.

In a large bowl combine the peanut butter, powdered sugar, vanilla, and enough milk to achieve spreading consistency. Frost cupcakes. Drizzle with melted chocolate. Makes 18 cupcakes.

Salty Peanut Squares

1 package (10 ounces) Frito Corn Chips, lightly crushed
1 cup unsalted peanuts
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 cup milk chocolate chips, melted

Place half of the corn chips and peanuts in a greased 13X9 inch pan; set aside.  In a large saucepan bring the corn syrup and sugar to a boil. Remove from heat. Stir in peanut butter until blended. Drizzle half of the mixture over corn chip mixture in pan. Add remaining corn chips and peanuts to remaining syrup in pan, stir to coat. Spoon over mixture in  13X9 inch pan; press down lightly. Drizzle melted chocolate over the top. Cool before cutting. Makes about 2 dozen.

Deep Dish Caramel Apple Pie

Oil Pastry:

2 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter (no substitutes)
1/4 cup vegetable oil
1/4 cup water
1 egg

Apple Filling:

6 medium apples, peeled and sliced
1 cup sugar
1/3 cup flour
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
1 1/2 teaspoons cinnamon
28 caramels, unwrapped
1/2 cup half-and-half
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped walnuts

For the pastry, combine the flour, sugar, and salt in a large bowl. Cut in the butter until mixture is crumbly. Combine the oil, water, and egg in a bowl and beat until smooth and creamy. Add to the flour mixture and mix to form a smooth dough. (I like to use my hands for this part) Press over the bottom and up the sides of a 10 inch spring form pan.

For the filling, combine the apples, 1 cup sugar, flour, lemon juice, zest, and cinnamon in a large bowl.  Toss lightly to coat the apples. Spoon into the prepared spring form pan.
Combine caramels with the half-and-half in a medium saucepan. Stir over low heat until melted and smooth. Drizzle over the apple mixture.
Combine cream cheese, 1/3 cup sugar, and egg in a medium saucepan. Melt over low heat stirring until smooth. Spoon over the apple mixture. Sprinkle with the walnuts.

Bake at 375 degrees for 50 minutes. Cool on a wire rack. Serve at room temperature. Serves 8.

Buttery Soft Pretzels

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 - 115 degrees F)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

Bake in preheated oven for 8 minutes, until browned. Makes 12 pretzels.

For Supper Club: You may want to double this recipe. If you are planning on having another type of bread for dipping with the fondue then you don't need to double this. Its up to you.

Green Beans with Caramelized Onions

1 Pound of Fresh Green Beans, ends trimmed
2 Tablespoons of Butter
1 - 2 teaspoons Balsamic Vinegar
2 sweet Walla Walls Onions
2 Tablespoons Brown Sugar

Bring enough salted water to a boil to cover the green beans in a saucepan. Add the green beans and cook for 10 minutes. Drain and rinse with cold water to stop them from cooking. You can chill them in the refrigerator for up to a day at this point and then finish the salad the next day.
Cut Onions in thin slices and cut each slice in half. Melt the butter in a large non-stick pan over medium-high heat. Add the onions and cook for 10-15 minutes until the onions are golden brown, stirring frequently. Reduce heat to medium and stir in the brown sugar. Add Vinegar and mix well. Add the green beans and cook until beans are heated through.

Supper Club: follow all the steps, but after cooking the onions and vinegar do not add beans. Allow onion mixture to cool, then place in microwavable or oven safe serving dish with the green beans. When you get to the host house you can microwave until heated through or place in a low temp oven for 10-15 minutes.

Orzo and Wild Rice Salad

4 ounces of Wild Rice (about 3/4 cup)
4 ounces Orzo (about 3/4 cup)
Salt
1 cup Pecan halves
1/2 cup dried Cranberries
1/4 cup snipped fresh Parsley (flat leaf Italian or regular is fine)
1/4 cup sliced Green Onions
1/4 cup Sliced Celery
1/2 cup Raspberry Vinegar
1/2 cup Orange Juice
2 Tablespoons Olive Oil
2 Tablespoons Sugar
Salt and Pepper to taste

Bring 4 cups water to a boil in large saucepan. Add small amount of salt and wild rice. Cook for 45 minutes, or until tender. Drain and rinse with cold water. Set aside.

Bring 4 cups water to boil in saucepan. Add small amount of salt and Orzo. Cook for 8-10 minutes, or until tender. Drain and Rinse with cold water. Set aside.

Place pecans in a non-stick skillet. Cook until toasted on medium heat. You can add a smidgen of butter if you like.  Set aside to cool.

Combine the cooked rice, orzo, toasted pecans, dried cranberries, parsley, celery, and green onions in a pretty glass bowl. 
Whisk together the vinegar, orange juice, olive oil, sugar, and salt and pepper in a bowl. Pour over rice mixture and toss to coat. Cover and chill for 8 to 12 hours.

This recipe can easily be made the day before serving. The flavors seem to marinate together when it sits for awhile in the fridge.


Brisket with Barbeque Beer Sauce

1 5-6 pound Brisket, trimmed close
2 pounds of Carrots, chopped into large pieces
2 large Onions, cut into quarters
1 (12 ounce) bottle of beer
1 cup Ketchup
1/2 cup low sodium Soy Sauce
1 bottle Chili Sauce
1 cup packed Brown Sugar
1/2 cup Apple Cider Vinegar
6 Garlic Cloves, coarsely chopped

Arrange brisket with the fat side up in a roasting pan and generously salt and pepper.  Place the onion and carrots over and around the brisket. Combine the chili sauce, beer, brown sugar, ketchup, soy sauce, vinegar, and garlic in a bowl and mix well. Pour mixture over brisket and vegetables. Cover and bake at 325 degrees for 4 to 5 hours or until cooked through. You can occasionally baste top of brisket and veggies with sauce from bottom of pan.  When finished cooking, remove from oven and allow to sit for 30 minutes before removing from pan.  Slice brisket across the grain, this is very important or your meat will be tough! (Brisket is usually rectangle so you will usually start slicing on the short end) Save juices from pan and return meat to juice in the pan until ready to serve.  Place sliced meat with carrots and onions on a large serving platter.

Wisconsin Beer Cheese Fondue

1 clove garlic
1 pound well-aged Sharp Cheddar Cheese, grated
1/2 tsp. Dry Mustard
3 Tablespoons Flour
2 teaspoons Worcestershire Sauce
2 Cups Beer
2 Tablespoons Chives, chopped
1 teaspoon  Hot Sauce
Veggies and Bread for dipping

Cut the top off of the garlic clove and rub the inside of your fondue pot with it, then discard. Toss the cheese in a plastic bag with the flour to coat evenly, set aside. Pour 1 1/2 cups of  beer into fondue pot and heat until almost boiling, turn heat to low.  Add cheese by handfuls stirring to melt each addition. Add remaining beer and stir until smooth. Add Worcestershire sauce,  DryMustard, and hot sauce, stirring to blend.  Sprinkle chives on top.  Keep fondue pot on lowest setting so cheese does not scorch. If mixture gets too thick just add a little beer and stir until desired consistency.  Serve with blanched veggies (broccoli, cauliflower, green beans) and bread cubes.

Supper Club: I would suggest Doubling this recipe and using an electric fondue pot (I have 3 if you need to borrow one) so you can keep the heat low. I have used summit pale ale for this in the past, but any Oktoberfest, or dark lager like Sam Adams would be good as well. I would NOT use a stout beer.
This should be made right before you go to the host house, or have all ingredients ready and heat up at the host house. You dont want it to sit for too long before it gets eaten! We will be serving with pretzles, but you can also have a few veggies for dipping!












Lake Minnetonka Iced Tea

1 cup Vodka
1 cup Tequila
1 cup Gin
1 cup Triple Sec
1 cup Light Rum
2 cups Coca Cola
1 cup Sour Mix

Mix well in a large pitcher, serve in tall glasses over ice, garnish with lemon slices.
If you don't have all these liquors on hand you can buy a pre-mixed version. T.G.I. Fridays makes a good mixer.  This is one of those drinks that go down really smooth and suddenly you are really drunk...so be careful how many you drink!!




J'nets Broccoli Cheddar Soup

2 teaspoons granulated chicken bouillon
1 quart hot water
1 onion, chopped
1 head of celery, chopped
1 (20 oz.) bag of frozen broccoli florets
2 cans of Cream of Chicken Soup
1 Pound Velvetta, cubed
1 stick of butter
milk or half and half
grated cheddar cheese
salt and white pepper

1. Melt the butter in a stock pot or dutch oven
2. Add the onion and celery, saute until tender
3. Add the broccoli, cook until just tender
4. Add the water, cream of chicken soup, and bouillon
5. Bring it up to a boil, boil for 5 minutes stirring frequntly
6. Reduce heat to low and add Velvetta cheese
7. stir until cheese is melted.
8. Remove from heat, add salt and pepper to taste, and serve immediately. Garnish each bowl with grated cheese.

** If your soup is too thick you can add milk or half/half until the right consistency. Soup should be very creamy. Do not let this soup simmer or boil after you add cheese, it will scorch very easily and ruin the taste.

New Orleans Beignets

1 envelope active dry yeast 1/4oz.
1 1/2 cups warm water, divided
1/2 cup sugar
1 cup evaporated milk
2 large eggs, beaten
1 teaspoon salt
1/4 cup shortening (I use butter flavor Crisco)
6 1/2 to 7 cups all purpose flour
Canola oil for frying
powdered sugar for dusting

Combine yeast , 1/2 cup warm water, and 1 tsp. sugar in bowl of heavy duty stand mixer; let stand for 5 minutes. Add milk, eggs, salt, and remaining sugar.
Microwave reamining water until hot, stir into shortening until melted. Add to yeast mixture. Beat at low speed gradually adding 4 cups of flour until smooth. Gradually add remaining 2 1/2 to 3 cups of flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn dough over in bowl to grease top. Cover with saran wrap and chill for 4 - 24 hours.
After chilled turn dough out onto a floured surface and roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
Pou oil a depth of 3 inches in a dutch oven; heat to 360 degrees F.  Fry dough in batches, 2 to 3 minutes on each side until golden brown. Drain on paper towels or a wire rack and immediately dust with powdered sugar.  You can keep these warm in a 200 degrees F. oven for up to 30 minutes.

** these are sooo good! if you like sopapillas you will love these! **

Pistachio Crusted Salmon with Lemon Cream Sauce

1/4 cup finely chopped pistachios, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (4-ounce) fresh salmon fillets
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Lemon Cream Sauce, recipe follows

Directions:
In a shallow dish, combine the pistachios, salt, and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.
In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.

Lemon Cream Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons lemon zest
1/8 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.

Beer Bread

I know you can get a beer bread mix from one of those home parties, but I can't justify paying that much when I can make the same thing from scratch for much cheaper.  I think this one tastes just as good as the expensive mix.

2 1/2 cups self rising flour
1 bottle of beer (your choice...I always use a light beer)
1 Tbsp. sugar
1 stick of real butter, melted

Pre-heat oven to 375 degrees. Grease a large loaf pan and set aside.  combine flour and sugar in large bowl, add beer and stir until well blended. The batter will be very sticky. Pour batter into prepared loaf pan. Pour melted butter over top of batter.  Bake at 375 degrees for about 45 minutes or until a toothpick comes out clean from the middle of the loaf.  Let set for a few minutes and then turn out onto a cutting board or cooling rack. Allow to cool at least 20 minutes before cutting.  This bread goes great with homemade chili.

** be sure to use a LARGE loaf pan with this recipe or you will end up with butter all over your oven**

General Tso's Chicken

Sauce: make ahead and refrigerate until needed
1/2 Cup Cornstarch
1/4 Cup Water
1 1/2 tsp. minced fresh Garlic
1 1/2 tsp. minced fresh Ginger
3/4 Cup Sugar
1/2 Cup Soy Sauce
1/4 Cup Rice Wine Vinegar
1/4 Cup Sherry, optional
1 can condensed Chicken Broth
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Chicken:
3 lbs. boneless, skinless chicken, cut into chunks
1/4 Cup Soy Sauce
1 egg, beaten
1 Cup Cornstarch
2 Cup sliced Green Onions
1 Tsp. red pepper seeds
Peanut or Canola oil for frying

Mix chicken, soy sauce, and 1/2 Tsp. pepper seeds. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions and remaining pepper seeds. Stir fry about 30 seconds. Shake sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken pieces to sauce in wok, and cook until all is hot and bubbly. Garnish with sliced green onions and serve with fried or steamed rice.

*I make a tame version of this recipe for my family, but you can kick it up a bit by adding more pepper seeds or using small dried red peppers with the seeds removed. I serve this with Jasmine rice.**

Chicken Nuggets

2 large boneless, skinless chicken breast, cubed
1 Cup Flour
1 1/2 Cup Cracker Meal
1/4 tsp. Paprika
2 Cup Water
2 Chicken Bouillon Cubes
2 1/2 tsp. Fines Herbs
Peanut Oil for frying

Place water in large bowl; add 1/4 teaspoon Fines herbs and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours.
Mix flour, cracker meal, 2 teaspoon fines herbs, and paprika in large bowl. Heat peanut oil for deep frying. Drain chicken from water mixture. Coat nuggets in flour and cracker mixture and fry in small batches until golden. Remove from oil and drain on paper towels. Be careful not to get the oil to hot and burn the chicken or all the remaining chicken will taste burned.

"I use Fines Herbs in my chicken recipe because that is the seasoning that Kentucky Fried Chicken uses in their original recipe chicken. If you can't find it you can order it online from Penzeys Spices here in Minneapolis or you can use McCormick garlic and herb seasoning.

Oreo Cheesecake

Crust :
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter
9″ Springform Pan (buttered on bottom and sides)
Filling:
1 1/2 lb. Cream Cheese
1 Cup Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 Cup Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for Garnish

To make the crust :
Mix melted butter with Oreo crumbs and press in springform pan. Cover the bottom and 1 1/2″ up the sides with crumbs, set aside.

To make the filling:
All Ingredients need to be at room temperature! Beat cream cheese at low speed until light and fluffy. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up turn oven off. Open the oven door slightly and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. Remove from pan and garnish with whipped cream and additional Oreos. Serve immediately.

Buttermilk Garlic Dressing

2/3 Cup Sour Cream
1 Cup Mayonnaise
1/4 tsp. Crushed Garlic
1/2 tsp. Salt
1 tsp. Paprika
1/2 tsp. Freshly Ground Pepper
1 tsp. Mustard Powder
2 Tbsp. Sugar
1/2 Cup Buttermilk

Mix all ingredients in blender until smooth, then refrigerate for at least 2 hours before serving.

Fried Rice

3 Cup cold cooked rice (leftover Jasmine rice is great for this)
5 Tbsp. sesame oil
1 Cup Chopped onion
1 Cup chopped carrots
2/3 Cup Chopped scallions
3 Tbsp. Sesame seeds (optional)
3 Eggs
5 Tbsp. Soy sauce (low sodium)
1 Cup bean sprouts

Cook rice according to package directions and allow time to cool completely in fridge . In a large wok heat sesame oil. Add onions, carrots and scallions. Sauté until onions are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease wok and re-heat. Crack and beat eggs in a large bowl. Pour into hot wok. Scrambled eggs hard. To eggs add rice, vegetables, sesame seeds, bean sprouts, and soy sauce. Stir until heated through.

This recipe is really good and so simple. I love to save leftover chicken and add to this.

Tilapia Filet with Apples

4 Tilapia filets
2 apples
2 teaspoons Calvados wine
2 shallots, sliced
2 cups heavy cream
1 teaspoon white wine
1 teaspoon frying oil
1 teaspoon butter
Salt and pepper, to taste

Sautee the apples with butter until caramelized and put them aside. Season the fish on both sides and sauté them in the oil. In a saucepan, reduce the Calvados wine, the white wine, and the shallots to half and then add the heavy cream. Reduce the sauce to a creamy consistency. Add seasoning. Drain the sauce.
To serve: Pour the sauce onto the dish. Add the fish and top with the apple mixture.

Olive Garden Chicken and Gnocchi Soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
parmesan cheese, grated
1 pound potato gnocchi

Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Chicken and Rice

1 - 6oz. box uncle Ben's long grain and wild rice original recipe, cooked according to package directions
4 cups cooked chicken, diced
2 - 10 3/4 cans cream of chicken soup
1 cup sour cream
2 teaspoons curry powder, or to taste
1 - 8oz. package Pepperidge Farm cornbread stuffing mix (the little crouton looking things)
1 stick real unsalted butter

Preheat oven to 350 degrees. Layer the rice in the bottom of a greased 2 quart baking dish. Layer the chicken on top of rice. Mix soup, sour cream, and curry powder and pour evenly over chicken. Sprinkle stuffing mix over top of casserole and dot with small pats of butter. Bake uncovered at 350 degrees for 30 minutes or until bubbly.

I have not made this recipe in ages, but I got an order for something like it so I thought I would add it to my blog! It is so easy to just throw together. The stuffing on top soaks up the butter and adds a little crunch and lots of flavor! I use Rotisserie chicken to save myself some time. I always buy 2 chickens when I go to costco.  I bring them home, take all the chicken off the bone and freeze it in baggies. Then I always have cooked chicken on hand to whip up any recipe!

Chicken and Wild Rice Hot Dish

4 cups cooked chicken, diced
1 medium onion, diced and sauteed in a little butter
1- 8oz. can water chestnuts, drained and chopped
2 - 14 1/2oz. cans French green beans, rinsed and drained
1 small container of mushrooms, cleaned and chopped
1 - 10 3/4oz. can condensed cream of celery soup
1 cup real mayonnaise
1 - 6oz. box Uncle Ben's long grain and wild rice original recipe, cooked according to package directions
1 cup cheddar cheese, grated

Preheat oven to 300 degrees. Mix all ingredients together in a large bowl. Pour into greased  13x9 pan. Bake for 30 mintues or until bubbly and heated through.

** Now you can use reduced fat mayo, soup, and cheese in this recipe to lighten it up a bit. If you dont like mushrooms you can substitute some pimentos for them! Curt loved this dish when I made it!**