CHILI

 Just a great chili for everyday....

https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-chili-7448133

DZIK, YUCATAN VENISON RECIPE

 I had a friend give me a venison rump roast and found this nice little recipe as I am not a huge deer connoisseur. This proved to be just the ticket for my tastebuds. Bon appetit.

https://honest-food.net/dzik-venison-yucatan-recipe/

Tomato Soup

 I'm not a huge fan of tomato soup...until now. This was delicious and the fresh basil, fresh parsley and cream made it over the top awesome. I made it with half fresh canned tomatoes and half store bought diced tomatoes.....

https://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever-2138619

BANANA COFFEE CAKE MUFFINS

 An old family favorite... Mason loves them!

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 T instant hot coffee mix

1 T hot water

1 1/3 cup mashed ripe bananas

1 cup butter

1 1/4 cup sugar

1 egg

1 cup chocolate chips (I prefer the dark or bittersweet)

Preheat oven to 400 degrees. Grease muffin pans. Stir together flour, baking powder, baking soda and salt in small bowl. Dissolve coffee in hot water and then stir it into mashed bananas. Beat together softened butter and sugar in large bowl. Beat in egg. Add to bananas. Finally, stir in flour and then fold in chocolate pieces. Bake 25-30 minutes. Makes approximately 24 full size muffins.

WINTER IS THE NEW SPRING GRAIN SALAD

 I have made this twice now and it is really filling and delicious! Great for the vegetarians in your life. Bon appetit!

CREAMY TUSCAN CHICKEN

 A new favorite....served by my friend, Kay, and perfect in every creamy delicious way! Bon appetit! 

https://cafedelites.com/creamy-tuscan-chicken/#recipe

DARK CHOCOLATE TERRINE

 Our first supper club was an amazing cultural explosion and my favorite take away was a yummy dark chocolate terrine, which I came home immediately to make. Little did I know that it had 9 raw eggs in it. Not for the weak stomached, but so amazing. You MUST add the orange zest and Fleur de sel on top when served. I'm still weak in the knees.....! Ina never disappoints!

https://www.foodnetwork.com/recipes/ina-garten/dark-chocolate-terrine-3364992

PORK TENDERLOIN A LA DEE

 One of my standbys....per my sweet friend, Dee Lloyd. Always a fan favorite and lovely either as an entree or fixed into rolls. The sauce always throws them...folks think it is horseradish....Bon Appetit!

1/4 cup soy sauce

1 clove minced garlic

1/4 teaspoon cayenne pepper

1 teaspoon chopped onion

1 tablespoon vinegar

1/2 teaspoon sugar

bacon

2 tenderloins

Mix first 6 ingredients. Marinate tenderloin overnight. Cook at 300 degrees for 1 1/2 hours, covered, with a strip of bacon on top. Remove bacon before serving.

Sauce for tenderloin:

1/3 cup mayonnaise

1/3 cup sour cream 

1 tablespoon dry mustard

1 tablespoon chopped green onion

1 1/2 teaspoon vinegar

salt/pepper

Mix together, refrigerate and serve with meat.

CHICKEN BURRITOS AND CHICKEN TACOS AND THAI CHICKEN BUDDHA BOWLS AND MEXICAN CREMA

I've been blowing through a lot of chicken dishes lately trying to use up some of what is in the freezer. I didn't make notes, but I think these were pretty good. Damn Delicious is nice, clean, flavorful food. Also, the Mexican Crema is my new go to....!

https://www.isabeleats.com/mexican-crema/

https://damndelicious.net/2017/05/12/chicken-burrito-bowl-meal-prep/

 https://damndelicious.net/2019/08/06/easy-chicken-tacos/

https://damndelicious.net/2018/01/04/thai-chicken-buddha-bowls/

OLIVE OIL PISTACHIO CAKE WITH LEMON ROSEMARY GLAZE

 Really nice cake for a summer dessert...Goes great with fresh fruit.

HOMEMADE DOUGHNUTS

OMG for someone who does not eat a lot of bread, sweets, etc. these were the bomb. Only drawback is that they make a huge mess and are best eaten asap. You can make them ahead of time and they will keep ok for a day. Freeze the rest. They were a huge hit. Gourmet February 1991 edition. Tried the raised doughnuts and the chocolate ones. The raised were by far the best. Anxious to try the other flavors.

PUMPKIN SAGE SOURDOUGH LOAF

Made this several times and it is delicious and beautiful. It just requires planning...

Cafe For All Seasons Pecan Pumpkin Pie and Caramel Sauce

My go to pumpkin pie. Not your mama's pumpkin pie. Everyone always asks for the recipe. Thanksgiving memories...Bon appetit!

 

29 oz can pumpkin pie mix (I like to use one  1/2 of this and 1/2 plain canned pumpkin puree)

5 oz  can evaporated milk

3 eggs, lightly beaten

1 cup sugar

1/2 teaspoon salt

2 teaspoons cinnamon

1 Pillsbury Plus Yellow Cake Mix with Pudding

1/2 pound butter, melted and slightly cooled

1 1/2 cup chopped pecans

Preheat oven to 350. Line two 9" pans with waxed paper (I use parchment paper). Mix together pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into pans. Sprinkle cake mix over the top. Distribute chopped pecans over cake mix and drizzle melted butter over all. Bake 1 hour. Chill. Invert and cut into wedges. Drizzle warm caramel sauce onto plate and top with piece of pie, topped off with whipped cream. Bon appetit!

Caramel Sauce:
1 stick sweet butter

1 cup light brown sugar

1/2 cup heavy cream

Cut butter into pieces and melt in a small heavy bottomed saucepan. Stir in the brown sugar and cream. Cook over very low heat, stirring constantly, until all is melted and blended. Whisking the sauce helps to bring it together. Serve warm. Refrigerate what is not used. Reheat on low temperature.

Whipped Cream:
2 cups heavy whipping cream

3 Tablespoons powder sugar

1 1/2 teaspoon vanilla

Whip cream in a medium bowl. Add sugar and vanilla anytime after you first start whipping. Whip into soft peaks. Refrigerate until ready to use.

Jean-Georges Vongerichten Chicken Soup (Barbara Kafka) - Thai Chicken Soup

 So this yummy little number showed up in my Barbara Kafka Soup A Way of Life cookbook. Super yummy with an organic chicken, fresh ginger, cilantro, coconut milk, limes.....All the good stuff....Here is the recipe I found on line which includes the addition of rice. I agree that a little rice would make it go a lot further. Or you could add some nice rice noodles. Bon appetit!

https://tbtam.com/2007/03/jean-georges-chicken-soup-with-coconut-milk-and-lemongrass/

Panang Chicken Curry

 As I am learning to cook Thai food I am finding myself with a whole new pantry of spices, etc. This particular Asian dish caught my attention and I just wanted to catalog it before I forget it. Again, no pictures, but I seem to remember it being quite yummy. 

https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932

Pan Roasted Tilefish with Prosciutto, Lemon, White Wine and Capers

 My obsession with seafood is insane and now that I have the connection for fresh seafood I have been eating it like crazy! Filling my freezer to the gills with all I can get this summer! My new found friend....Tilefish. Never heard of it, but love it. This recipe by Tyler Florence is super simple and really showcases the texture and flavor of the fish. No pictures, however. Bon appetit!

https://www.foodnetwork.com/recipes/tyler-florence/pan-roasted-tilefish-with-prosciutto-lemon-white-wine-and-capers-4641089

Brazilian Salmon Stew

 So I am behind in cataloging and trying to play catch up, but I do remember making this dish and thinking it was a delicious way to make salmon and change it up a bit. Beautiful presentation and I even remembered to take a photo. Bon appetit!

 

https://www.yummly.com/recipe/Brazilian-Salmon-Stew-_Moqueca_-2330208?prm-v1

Zucchini Bread

Trying to use up all the zucchini finds me on the search for the ultimate zucchini bread. Here are two good ones....

1. One from Rachael Ray - I added miniature bittersweet chocolate chips to this one. The Turbinado sugar is an unexpected interesting addition. 

https://www.rachaelrayshow.com/recipes/zucchini-bread-with-crunchy-sugar-topping

 

2. Then this one from a friend. Delicious just as it is....

3 eggs

1 cup cooking oil

2 tsp vanilla

2 cup sugar

2 cup grated zucchini

3 cup flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/8 t cloves

1/2 t baking powder

1 cup nuts or raisins (or a mixture) - I used nuts and currants.

Beat eggs with oil, vanilla, sugar and zucchini. Add flour, soda, salt, cinnamon, cloves and baking powder. Mix well. Stir in nuts, etc. Pour into greased bread pans. Bake at 350 for 1 hour. Makes 2 loaves. 

Pesto

Trying to make use of all the basil in the garden....Pesto, of course. I like this one from Ina as the addition of the walnuts really made it rich. I also toasted the nuts which adds a depth of flavor. Freezing some for winter. Bon appetit!

https://www.foodnetwork.com/recipes/ina-garten/pesto-recipe-1951665#reviewsTop

Stuffed Peppers

 In light of all the yummy produce coming in fast and furious I am scrambling to find ways to preserve it. Today's yumminess....stuffed peppers for freezing....stuffed with ground lamb (instead of beef), veal and pork. Super yummy! Rachael Ray never lets me down. Great way to use up the peppers! Bon appetit!

I added a smidge of sugar to the tomato sauce...

 

https://www.rachaelrayshow.com/recipes/24321_stuffed_peppers

 

 

 

Ingredients

• 8 to 10 mild frying peppers or small to medium red and/or green bell peppers
• Salt
• 2 tablespoons butter
• ¼ cup broken, one-inch pieces spaghetti or orzo pasta
• 1 cup white rice
• Pepper
• 2 cups chicken stock
• 4 tablespoons olive oil, divided
• 2 ribs celery with leafy tops, finely chopped
• 2 onions, finely chopped, divided
• 6 cloves garlic, finely chopped, divided
• ½ cup parsley, finely chopped
• 2 tablespoons thyme, finely chopped
• 1 large fresh bay leaf
• 2 cups chicken stock
• 1 quart passata or tomato purée
• 1 pound ground beef
• ½ pound ground veal
• ½ pound ground pork
• 2 cups freshly grated Parmigiano-Reggiano cheese, divided

Yield

Serves: 4-6

Preparation

Cut a side off each pepper to make large boats, peppers will be stuffed and remain on their sides. Remove seeds and ribs from peppers then finely chop the trimmed pieces.

Bring a pot of water to a boil. Add salt and boil peppers for 4 minutes then cold-shock in an ice bath. Drain and pat dry.

In a saucepot over medium-high heat, melt butter. Add pasta or orzo and toast. Add rice and season with salt and pepper. Add stock, bring to boil and cover. Cook 16 minutes then pour out onto a small tray to cool.

Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Add chopped pepper trimmings, celery, half the onions, 4 cloves garlic, parsley, thyme, salt and pepper. Stir to soften 7-8 minutes; remove from heat to cool.

Heat a Dutch oven or large saucepot over medium heat with remaining olive oil, 2 turns of the pan. Add remaining onions and garlic, and bay leaf; season with salt and pepper. Soften a few minutes then add stock and cook to reduce by half. Add passata or purée and heat through, adjust seasonings to taste.

In a large bowl, combine meats and season with salt and pepper. Make a well in the center of the meat and add egg, cooled vegetables, rice and half the cheese. Combine the stuffing with your hands and fill the peppers.

Pour half the sauce into a large casserole dish then arrange the peppers in the dish. Top peppers with a little more sauce and remaining cheese. Roast peppers 30 minutes covered with foil and 15 more to brown and until a thermometer inserted into the middle reads 155°F.