Recipes

Sundried Tomato Butter

Ingredients
1 teaspoon paprika
Pinch of kosher salt
6 sundried tomatoes (Not the kind in oil.  If using sundried tomato halves, double the amount.)
2 cloves garlic
2 tablespoons butter, softened

Instructions
1. Puree all ingredients in mini chopper until well combined or mince everything with a knife and stir together. 

Comments
This recipe is from A Good Appetite and it was great!  I love making compound butters for steaks because they’re such an easy way to add a little bit of extra kick.  A great steak doesn’t need much to make it perfect, and compound butters are a super simple way to attain perfection.  Really great compound butters, like this one, are also delicious on bread!

Shown here with random grilled steaks and Butternut Squash Orzotto.

Internet - A Good Appetite

Coleslaw

Ingredients
1 head green cabbage, cored and shredded
2 large carrots, shredded or 2 large handfuls baby carrots, shredded
1 cup mayonnaise (Good quality mayo, please.)
2 tablespoons sour cream
¹⁄₂ small red onion, shredded
2 tablespoons sugar or to taste
2 tablespoons vinegar (I used red apple balsamic vinegar.  Use a vinegar you love.)
1 teaspoon dry mustard
2 teaspoons celery seed
2 teaspoons poppy seed
Salt and freshly ground pepper, to taste

Instructions
Note: I used the food processor to shred everything. 

1. Combine all ingredients in a large bowl and stir well to combine.  Add additional sugar, salt and pepper to taste. 

2. Chill completely before serving and recheck for seasoning. 

No photo

Comments
This recipe is a mixture of a number of various coleslaw recipes.  We were invited to a crab and brisket feast at Zekiah (our local meat farm) and I wanted to bring some food aside from brisket.  Having never made coleslaw before, I googled up a bunch of recipes, read them all, and came up with this.  The slaw had great flavor, the right amount of sweet and sour, and delicious cabbage goodness.  It even got a few compliments much to my delight!  Sadly, I did not get a picture.  Maybe next time!

Person - Gwen

Cheesy Potato and Broccoli Bake

Ingredients
1 pound potatoes, cubed
1-2 bunches broccoli, chopped
¹⁄₄ cup milk
1 tablespoon butter
6-8 ounces bacon, chopped
1 onion, minced
1 clove garlic, minced
4 ounces shredded cheese (I used cheddar.)
Salt and pepper, to taste

Instructions
1. Heat oven to 400*F. 

2. Bring large pot salted water to boil.  Cook potatoes 20 to 25 minutes, or until tender.  Add broccoli during last 5 minutes of cooking.  Drain potatoes and broccoli and return to pot.  Mash with milk and butter. 

3. Heat medium skillet over medium heat and cook bacon until beginning to crisp.  Add onion and continue cooking until onion is tender.  Add garlic and cook 30 seconds, or until fragrant. 

4. Mix potatoes, bacon mixture, and cheese in baking dish.  Bake 20 to 25 minutes, or until top begins to brown. 

Comments
This recipe was supposed to be Creamy Potato Bake from Awwful Food.  But I must have been sleeping when I made my grocery list since I didn’t grab a number of ingredients the recipe called for!  I ended up doing something different and making this instead.  Thankfully it was delicious and reminded Art of the potato soup I make.  So all was right in the world.  I hope to revisit the original recipe correctly in the future. 

Shown here with smoked turkey.

Person - Gwen

Butternut Squash Orzotto

Ingredients
1 butternut squash
3 tablespoons olive oil
Salt and freshly ground black pepper
2 medium shallots, chopped
2 cloves garlic, minced
¹⁄₄ cup white wine
1 pound orzo
4-6 cups chicken broth
1 cup Parmesan cheese
Dash of cinnamon
Dash of cayenne

Instructions
1. Heat oven to 425*F.  Cut squash in half, scoop out seed, brush with 1 tablespoon olive oil and season with salt and pepper.  Bake 45 minutes, or until for tender.  Cool, scoop out squash and mash.  Measure 1 ¹⁄₂ cup of butternut squash and reserve the rest for another recipe. 

2. Heat remaining oil in large saucepan over medium heat.  Add shallot and cook, stirring, until tender.  Add garlic and cook until fragrant, about 30 seconds. 

3. Stir in orzo and cook until slightly toasted.  Add wine and cook, stirring, until completely absorbed.  Working ¹⁄₂-1 cup at a time, add chicken broth.  Stir often until chicken broth is completely absorbed before adding more. 

4. Once pasta is tender, add butternut squash, cinnamon and cayenne.  Stir to heat through.  Add Parmesan and remove from heat.  Season with salt and pepper to taste. 

Comments
I’m still not quite ready for the winter that winter squash represents, but a butternut squash called to me and I decided to try out this recipe from Confections of a Foodie Bride.  It was very tasty but I did find the cinnamon to be a little off-putting.  I might omit it next time.  Otherwise, this orzotto was very simple, just like a good risotto! 

Shown here with random grilled steaks and Sundried Tomato Butter.

Internet - Confections of a Foodie Bird

Cheesy Garlic Drop Biscuits

Ingredients
2 cups (10 ounces) all purpose flour
2 teaspoons baking powder
¹⁄₂ teaspoon baking soda
1 teaspoon sugar
³⁄₄ teaspoon table salt
1 cup buttermilk, cold
12 tablespoons unsalted butter
4 ounces sharp cheddar cheese, shredded
3 cloves garlic, minced or grated

Instructions
1. Preheat oven to 475*F.  Melt 8 tablespoons butter in microwave. 

2. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons warm melted butter in medium bowl, stirring until buttermilk and butter for small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Stir in shredded cheese. 

3. Using greased ¹⁄₄-cup dry measure or #30 disher, scoop level amount of batter and drop onto parchment-lined baking sheet. Repeat with remaining batter, spacing biscuits about 1 ¹⁄₂ inches apart. Bake until tops are golden brown and crisp, about 12 to 14 minutes.

4. Meanwhile, melt remaining 4 tablespoons butter over low heat in small saucepan.  Add garlic and cook, stirring occasionally, until garlic softens and begins to color.  Remove from heat. 

5. Brush cooked biscuit tops with garlic butter. Transfer to wire rack and let cool 5 minutes before serving. Best eaten warm! 

Comments
This is a modified version of Buttermilk Drop Biscuits.  I made these for a gathering at Zekiah and they were a hit.  The cheese flavor was great and the biscuits were tender and tasty.  Next time, I think I might add some garlic into the melted butter that goes into the batter, to try to up the garlic flavors in the biscuits. 

I’ve got a few left in the fridge, so I hope to be adding a picture soon, unless they all get gobbled up before I’m able to!

Person - Gwen

Chicken Breasts with Tomato-Herb Pan Sauce

Ingredients
4 tablespoons butter, softened
4 cloves garlic, minced
1 ¹⁄₂ teaspoons fresh oregano, chopped, or ¹⁄₂ teaspoon dried
1 ¹⁄₂ teaspoons fresh marjoram, chopped, or ¹⁄₂ teaspoon dried
1 teaspoon sweet paprika
Salt and freshly ground black pepper
4 tablespoons all purpose flour
3-4 boneless, skinless chicken breasts, cut into cutlets
1 tablespoon olive oil
4 cups cherry tomatoes
¹⁄₂ cup white wine
2 tablespoon fresh parsley, chopped

Instructions
1. Mix together butter, garlic, oregano, marjoram, and paprika in small bowl.  Season with salt and pepper. 

2. Season chicken with salt and pepper.  Put flour in shallow container and dredge chicken breasts in flour. 

3. Melt 2 tablespoons butter and 1 tablespoon oil in large skillet over medium-high heat.  Place chicken in skillet and cook until browned on both sides, about 3 to 4 minutes per side.  Work in batches if necessary.  Transfer cooked chicken to plate. 

4. Increase heat to high and add tomatoes to skillet.  Cook, stirring occasionally, until they begin to char and burst, 5 to 10 minutes.  Add remaining butter and crush tomatoes with the back of a wooden spoon to release their juice.  Continue stirring until butter has melted.  Add wine and parsley then stir, scraping the bottom of the skillet to loosen any browned bits.  Return chicken and any accumulated juices to skillet.  Simmer 3 to 4 minutes, or until everything is heated through. 

Comments
This recipe is from Tide and Thyme.  I decided that it would be a great way to use up some of the last cherry tomatoes of summer and it was!  The tomato sauce was great and a perfect complement to the chicken.  The herbed butter in the recipe works very well and we all enjoyed this.  Leftovers were great too.  This recipe also has the bonus of being extremely simple.  The cherry tomatoes break down to form a fantastic and low-maintenance sauce. 

Shown here with Cheesy Baked Gnocchi.

Internet - Tide and Thyme

Pea and Lemon Risotto

Ingredients
4 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 ³⁄₄ cups Arborio rice
¹⁄₄ cup white wine
4 cups chicken broth
3 tablespoons butter
1 cup frozen peas
Zest of one lemon
Juice of one lemon
¹⁄₃ Parmesan cheese, grated or shredded
Salt and pepper, to taste

Instructions
1. Heat oil in medium saucepan over medium heat.  Add onion and cook until soft.  Add garlic and cook until fragrant, about 30 seconds.  Add rice and stir until coated with oil and opaque. 

2. Add wine and cook, stirring, until completely absorbed.  Add ¹⁄₂-1 cup of broth and cook, stirring often, until broth is completely absorbed.  Repeat process until all broth has been added and absorbed.  Add butter, peas, lemon zest, and lemon juice.  Stir until butter has melted and peas are warm.  Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste. 

Comments
This recipe is from Baked Bree.  It was very tasty, a nice and simple risotto.  I don’t know what else to say about this recipe because it’s yet another yummy risotto variation. 

Shown here with Baked Salmon with White Wine Dill Sauce.

Internet - Baked Bree

Baked Ham with Brown Sugar Mustard Glaze

Ingredients
3-4 pound skinless smoked cured ham (or larger, or smaller, whatever you happen to have)
¹⁄₂ teaspoon ground cloves
1 cup brown sugar, packed
¹⁄₄ cup prepared mustard
2 tablespoons cider vinegar (I used red apple balsamic vinegar.)

Instructions
1. Heat oven to 350*F. 

2. Place ham on rack set in baking sheet and bake until internal temperature reaches 120*F.  Remove from oven. 

3. Mix together cloves, brown sugar, mustard, and vinegar.  Spread glaze evenly over ham and bake until temperature is 140*F.  Transfer ham to cutting board and let stand 15 minutes before carving. 

No Photo

Comments
This recipe is from Food Network and I used it on two quarter hams that we had gotten from our CSA.  It’s rare for us to get ham, since we’d rather buy the uncooked stuff and smoke it ourselves!  I served this with Pineapple Stuffing and Salad, and completely forgot to take pictures because we had company and I was distracted.  This is a great recipe, just make sure to line the baking sheet with foil because the glaze makes a huge mess.

Internet - Food TV

Baked Salmon with White Wine Dill Sauce

Ingredients
4 (6-ounce) salmon fillets
Salt and freshly ground black pepper, to taste
2 lemons, sliced
4 tablespoons butter
4 cloves garlic, minced
¹⁄₂ cup white wine
2 tablespoons fresh dill or 2 teaspoons dried

Instructions
1. Heat oven to 450*F. 

2. Line baking sheet with parchment paper. 

3. Place salmon on baking sheet and season with salt and pepper.  Place 2 lemon slices on top of each fillet.  Bake 10 minutes.  Remove from oven and cover loosely with foil for 10 more minutes. 

4. Meanwhile, melt butter in small skillet over medium heat.  Once melted, add garlic and cook until fragrant, about 30 seconds.  Pour in wine and cook 5 minutes or until sauce reduces by one third.  Stir in dill and remove from heat. 

5. Remove lemon slices from top of salmon and discard.  Gently slide spatula between skin and flesh of salmon to remove the skin.  Transfer to plate and spoon sauce over top of fillets. 

Comments
This recipe is from Life’s Ambrosia.  I thought it was pretty tasty although I ran out of fresh dill and had to use half fresh and half dried!  And then Lance was over zealous while doing dishes and didn’t realize the stuff left in the skillet was the sauce for the remaining two pieces of salmon.  Oops.  Regardless, it was yummy, easy, and another tasty salmon preparation to add to the repertoire. 

Shown here with Pea and Lemon Risotto.

Internet - Life’s Ambrosia

Chicken Tikka Masala

Ingredients
For the chicken
3-4 boneless skinless chicken  breasts, cut into pieces
4 tablespoons olive oil
1 tablespoon garlic, minced
Juice of one lime
¹⁄₄ teaspoon ground nutmeg
¹⁄₄ teaspoon ground coriander
³⁄₄ teaspoon paprika
¹⁄₄ teaspoon ground red pepper
³⁄₄ teaspoon salt
¹⁄₂ teaspoon ground black pepper
2 tablespoons plain yogurt (Greek or regular, both are fine.)

For the tikka masala
6 tablespoons olive oil
2 onions, chopped
6 cloves garlic, chopped
1 inch fresh ginger, peel and roughly chopped
28 ounce can diced tomatoes
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon ground red pepper   
1 ¹⁄₂ teaspoons salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 cinnamon stick, approximately 2 inches long
4 tablespoons butter
Juice of one lime
1 cup heavy cream

Instructions
1. Mix all chicken ingredients in container or ziptop bag, ensuring even coating.  Refrigerate for 1 to 24 hours. 

2. Heat oven to 450*F and spread chicken over baking sheet.  Bake 8 minutes, stir and bake another 7 minutes or until chicken is cooked through. 

3. Heat 6 tablespoons olive oil in large saucepan over medium-high heat.  Add onion, garlic, and ginger.  Sauté until onions become golden brown, about 6 minutes.  Reduce heat to medium-low and add tomatoes, cumin, coriander, paprika, red pepper, salt, black pepper, and sugar.  Simmer, uncovered, 5 minutes, stirring frequently. 

4. Remove from heat.  Using an immersion blender, blend until smooth.  (Or, carefully blend in a regular blender.) 

5. Stir in cinnamon stick, butter, lime juice, and heavy cream.  Turn heat to high and bring to boil.  Reduce heat to medium-low.  Add chicken and simmer 5 to 10 minutes, stirring occasionally. 

Comments
This recipe is from Use Real Butter and, yes, it uses real butter.  It also uses a slew of other delicious ingredients which make for a very tasty curry.  This one is a cinch to throw together and the immersion blender makes sauce creation a snap.  It’s got a great spice level – not too hot, but full of flavor. I served it with Potato Samosa Cups and rice.  Leftovers were devoured.

Internet - Use Real Butter