Pine~Nut Salad Dressing

  
I can totally admit it, I'm a girl that can get excited about a good salad dressing!  There is no shame here.  It totally makes the salad, in my opinion.  

I went out the other night and had a salad that sounded really good.  The dressing just didn't do it for me, so sad.  Glad I had an appetizer because I didn't touch the salad.  

Pine Nuts and Parmesan Cheese= Love!  Two of my favorite things together in a really simple, fresh dressing.  Perfect.  This would be a great balance served with something rich.  Or, add some grilled chicken for a quick meal.  Recipe adapted from Sunset Magazine December 2011.

1/2 cup toasted pine nuts, divided
1/2 teaspoon Dijon mustard
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 teaspoon honey
1/2 teaspoon kosher salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
3 tablespoons grated Parmesan cheese~ for garnish

Crush 1/3 cup pine nuts using a mortar and pestle.  Add mustard, vinegar, shallot, honey, salt, pepper, and oil; mix until blended.  

Finish salad with remaining pine nuts and cheese.  

*If you don't have a mortar and pestle, use a small food processor.

Basil Pesto

The Italian word pesta, means "to pound, or to crush."  Pesto is a thick paste with a few simple, but well combined ingredients.  With fresh basil, pine nuts, some good Parmesan Reggiano cheese you can't really go wrong. 

I love making pesto and have been making this recipe for years.  It's got to be one of my favorite things.  There are so many fantastic ways to eat it.  It is super easy to make, once you do you'll never go back to store bought.   Having said that, I was in a hurry the other day and bought some at the store.  So disappointed.  I went back to the store and grabbed some basil.  I made this and like a dork did a taste test.  Really?!  I realized how bad the store bought really was.  We buy things that don't even taste good when we can spend a few minutes to make something great.  I totally get being busy, but sometimes it's just a few extra minutes that are needed.  I'm not the 20 minute meals kinda girl.  I'll admit I may be obsessed with wanting everything I make to actually taste and look good.  

You can do so much with this pesto.  Of course add it to pasta, soups, sandwiches, use as a dip, a marinade, a spread, on pizza, drizzle it on anything, I love it on top of my hummus... the list goes on.   I'll have to post some pesto~licious recipes soon.

*I always say use the best ingredients you can find and/or afford.  That goes for this one, when a recipe has only a few ingredients make sure they are good ones. :)

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh Italian parsley

1 large clove garlic

3/4 cups good quality Parmesan Reggiano cheese, grated

1/2 cup pine nuts

1/3 cup extra virgin olive oil 

1/4 teaspoons Kosher salt

A few grinds~ freshly ground black pepper

In the bowl of a food processor, combine basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil, salt and pepper.  Process until a paste is formed, stopping to scrape the sides.  Add less olive oil if you prefer it thicker more if you prefer it thinner.  

So easy ;)

Perfect Cranberry Relish

I have been making this cranberry recipe as long as I've been married to my cute husband. I actually cut the recipe out of the Los Angeles Times newspaper the first year we were married, before we moved to Chicago.  It's been a while.  I have tried a couple different recipes over the years, but always go back to this one.  It's easily my favorite.  There is a recipe on the back of the cranberry bag.  Try this, it's so much better and still extremely simple.  You'll make it once and never go near the canned version again.  Happy Holidays! 

1 1/2 cups sugar

3/4 cups water

3 whole cloves

3 whole allspice 

3 (3~inch) cinnamon sticks

1 12ounce bag fresh cranberries

grated zest from 1 orange

Bring the sugar, water, cloves, allspice and cinnamon sticks to a boil in a medium sized saucepan.  Cook, stirring until syrup is clear about 3~4 minutes.  Add the cranberries and cook no longer than 5 minutes.  Cranberries will begin to pop.  Don't overcook, the cranberries will be mushy. 

Remove from heat, add the grated orange zest.  Cool.  Refrigerate.  Can be made a few days before you  serve them.  The flavors will blend together more if you make ahead.  

Before serving, take out the clove, allspice and cinnamon. 

Makes about 2 1/2 cups.

Chicken Tetrazzini

This is a total comfort dish for me.  I want to sit by the fire, with fuzzy socks, a good book and a blanket after this for dinner.  The flavors are mellow and work so well together.  It reminds me of a Sunday dinner at my Grandmothers.  Thyme is one of my favorite herbs, it's really great in here.  This is a perfect dish to make when the weather gets colder, or just when you're in a bad mood.  It makes me happy! :)  There can't be anything wrong with that!  Diva Alert~ I'm not typically a fan of leftovers, there are a few things I will reheat. This one is actually good reheated.

I recently brought a friend dinner and my husband bet me I couldn't make a casserole. Well, here it is.  I do live to prove him wrong.  Oops, that was a typo but it totally works.   I love to prove him wrong, lol.
 
This recipe is adapted from Giada De Laurentiis.  While the original is fantastic, I've made a few slight changes to suit my preferences.  When cooking the chicken use whatever seasonings you like to use.  I try to get a lot of flavor into the dish at this point.

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon chicken seasoning blend, optional
1 pound white button mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 1/2 tablespoons fresh thyme leaves, roughly chopped
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
1 cup frozen peas
1/4 cup fresh Italian parsley, chopped
1 1/2 cups Parmesan cheese, grated
1/4 cup Italian~style breadcrumbs

Preheat the oven to 450 degrees.

Spread 1 tablespoon of butter over a 9x13x2~inch baking dish.  Melt 1 tablespoon each of butter and oil in a deep large nonstick skillet over medium~high heat.  Season chicken breasts with 1/2 teaspoon each of salt and pepper, the 1/4 teaspoon of garlic powder and other seasonings.  Add the chicken to the pan and cook until golden and just cooked through, about 4 minutes per side.  Transfer the chicken to a plate to cool slightly.  Coarsely shred the chicken into bite~sized pieces and place in a large mixing bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan.  Add the mushrooms and saute over medium~high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.  Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.  Add the wine and simmer until it evaporates, about 2 minutes.  Transfer the mixture to the bowl with the chicken.

Melt 3 more tablespoons of butter in the same pan over medium~low heat.  Add the flour and whisk for 2 minutes.  Slowly whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoons of pepper.  Increase heat to high, whisking often.  Cover and bring to a boil.  Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

While the sauce is simmering, bring a large pot of salted water to a boil.  Add the linguine and cook about 9 minutes or until it is tender but still firm, stirring occasionally.  Drain, Add the linguine, sauce, peas, parsley, and 1/2 cup of the Parmesan cheese to the chicken mixture.  Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta to the prepared baking dish.  Stir together the remaining 1 cup of cheese and the breadcrumbs in a small bowl.  Sprinkle the cheese mixture over the pasta.  Dot with the remaining 3 tablespoons of butter.  Bake, uncovered, for about 25 minutes or until golden brown on top and the sauce bubbles.

Toffee Apple French Toast with Apple Syrup

They say an apple a day...

Fall is here, and where have I been?  I have a bunch of apple recipes I need to post.  I guess I need to get busy.  I am realizing I love cooking with apples.

It's not the sexiest fruit, but here in Chicago in the Fall the stores are packed with them.  I was recently at the grocery store with a friend and she was bummed there wasn't anything decent for a fruit tray.  Luckily she was only bringing the fruit tray to my house for a brunch.  No biggie.  I guess it's not the best time to offer to bring fruit.  :)  I need to remember that one when I offer to bring something somewhere.

I love having people over for breakfast/brunch.  It's such a comfy, casual thing.  Who doesn't love brunch?  You can't really go wrong.  Wanting to have people over?  Invite them to come in their pj's.  It's fun!

This is an overnight recipe which is so helpful when you are getting up in the am and don't have a ton of time before people will be arriving.  The syrup is fantastic, it totally steals the show.

This recipe comes from Nadine Mesch winner of a baking contest from Costco.  Yup, I'll find recipes anywhere.  

French Toast~
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled and chopped
8 ounces cream cheese, softened
3/4 cups brown sugar
1/4 cup sugar
1/4 cup apple juice
2 teaspoons vanilla extract, divided
1/2 cup English toffee bits
5 eggs
3/4 cup milk

Apple Syrup~
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups apple juice
2 tablespoons lemon juice
5 tablespoons butter

For the French Toast~
Place half of the bread cubes in a greased 13x9 inch baking pan.  Top with apples.  In a large bowl, beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla until smooth.  Stir in toffee bits.  Spread cream cheese mixture over apples.  Top with remaining bread cubes.

In another bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over the bread.  Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 350 degrees for about 45 minutes or until a knife inserted in the center comes out clean.  While the French toast is baking, prepare the apple syrup.

For the Apple Syrup~
In a medium size saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly.  Boil for 1 minute, then stir in butter.  Serve over warm french toast.

Banana Chocolate Chip Cookies

Got Bananas?!  Here is a quick and easy recipe everyone will love.  

I've been making this cookie recipe for years.  My friend Jen gave it to me about twenty years ago.  I haven't made any changes to it.  Why change something that doesn't need it?  

I love banana, and this cookie is a nice change from the normal chocolate chip.  When I have leftover bananas I try to find something to add them to.  This is a great, soft cookie.  A fun change from banana bread I usually make.  The kids seem to devour these.

2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla extract
1/2 cup mashed banana, about 1 banana
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together the flour, salt and baking soda.  Set aside.

In a large bowl, cream the butter and the sugars until they are light and fluffy.  Beat in eggs one at a time.  Mix in the vanilla extract and mashed banana.  

Add the flour mixture to the banana mixture.  Mix until combined.  Add the chocolate chips and mix until the chocolate is well distributed in the batter.  

Drop 1 1/2 ~ 2 tablespoons of batter on the cookie sheets, leaving a couple inches in between to allow cookies to spread. 

Bake for 11~13 minutes or until the cookies are light golden brown.  Be careful not to overcook as cookies will tend to be dry.  Allow to cool on the cookie sheet a couple minutes before you transfer them to a wire rack.  

Makes about 3 dozen cookies.  

Strawberry Marmalade

I'll admit that I'm not much of a canner.  I wish I had paid better attention to my Mom and Grandmother when they used to can.  I have to say, I'm kinda getting into it.  I have made a handful of things by myself.  Yes, that was a huge undertaking the first few times!

I saw a magazine the other day that had a few recipes that sounded good to me.  This was one of them.  I'm the only person in my house who likes orange marmalade.  The kids think it's gross, because it's not very sweet.  So, when I saw this I thought the strawberries would probably sweeten it up enough for even my kids to enjoy.  Yep, they loved it.

I'm such a dork...here is just one of many reasons why.
The first night we tried the marmalade, I served garlic butter rolls!  Seriously, there are a couple things wrong with this.  I didn't notice some store bought dough said "garlic butter" which, I wouldn't have bought.  I'm not into the fake butter taste.  Secondly, I didn't notice when I baked them.  My family was telling me it was great!  How sweet are they?  It wasn't until after dinner when I was bugged because I thought the marmalade was crap.  I checked the rolls package.  Garlic Butter, really?

The good news is, the marmalade isn't gross.  Just have normal bread.  ;)

Recipe comes from Taste of Home Canning & Preserving 2012.

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin, 3 ounces

Peel outer layer of oranges and lemons; set aside.  Remove the white membrane from fruit and discard. Set the fruit aside.  Chop peels; place in a large saucepan.  Add water and baking soda; cover and bring to a boil.  Simmer for 10 minutes.

Meanwhile, section oranges and lemons, reserving juice.  Add fruit and juice to the saucepan with the peels.  Cover and simmer for 20 minutes.  Add strawberries.  Measure fruit; return 4 cups to the saucepan.  (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups).  Add sugar and mix well.  Boil, uncovered, for 5 minutes.

Remove from heat; stir in pectin.  Stir for 5 minutes to cool; skim off foam.

Carefully ladle into hot half~pint jars or freezer containers, leaving 1/4 inch headspace.  Remove air bubbles; wipe rims and adjust lids.  Process for 10 minutes in a boiling~water canner or store in freezer.

Yield: about 10 half pints

Serve with anything that doesn't have garlic butter in it ;)