‘Recipes’

Spring Pea, Artichoke, & Feta Pasta

Serves 6

2 t salt
1 c fresh or frozen baby peas
4 c penne or cavatappi
3 T olive oil, divided
1 can (14 oz) artichoke hearts, quarted, drained
2 t fresh garlic, minced
1 c feta cheese, crumbled
2 T fresh parsley, minced
1 T lemon zest
2-3 T fresh lemon juice
⅓ c grated parmesan cheese

Procedure

1. Bring 1 gal water to boil with salt. Blanch peas 1 minute, shock in ice water, drain well.
2. In same pot, cook pasta al dente. Drain, reserve 1 c pasta water. Return pasta to pot.
3. In large skillet, heat 1 T olive oil over med heat. Sauté artichoke hearts 3-4 min, add garlic, cook 1 min.
4. Add to pasta, along with peas, feta, parsley, lemon zest & juice, remaining olive oil & pinch of salt. Toss to combine, add pasta water as needed to coat. Heat through, serve parm on side.

Buttered Chicken

Serves 4

1 1/2 c butter divided into three 1/2 c portions
1 lb boneless skinless chicken thighs
1/2 c yellow onion, medium diced
1/2 T ea fresh garlic & ginger, minced
1/2 T garam masala
1/8 t cayenne pepper
1 c heavy cream
3/4 c tomato sauce
s&p

Procedure

1. Brown chicken in first 1/2 c butter in large skillet over med-high heat. Set aside.
2. Sauté onion in second 1/2 c butter for 3 min.
3. Stir in garlic, ginger, garam masala, chili powder, cumin, & cayenne. Cook 1 min.
4. Add tomato sauce. Bring to simmer, let cook 5 min.
5. Add cream & browned chicken, with juices, simmer for 10-15 min over low heat.
6. Stir in last 1/2 c butter, s&p to taste.
7. Serve garnished with lime & cilantro, alongside rice & naan.

Pink Lady

Makes 8 drinks

1/2 c cranberry juice
1/2 c fresh lime juice
3 c ginger ale or sparkling water, chilled
8 thin strips of lime peel

Procedure

1. cranberry juice & lime juice, chill.
2. Divide cranberry lime mixture between 8 stemmed glasses, top with ginger ale or sparkling water.
3. Garnish with lime peel.

Note: for adult beverage, can substitute 2 c of vodka & 1 c cointreau or triple sec for the ginger ale

Pink Lady

Makes 8 drinks

1/2 c cranberry juice
1/2 c fresh lime juice
3 c ginger ale or sparkling water, chilled
8 thin strips of lime peel

Procedure

1. cranberry juice & lime juice, chill.
2. Divide cranberry lime mixture between 8 stemmed glasses, top with ginger ale or sparkling water.
3. Garnish with lime peel.

Note: for adult beverage, can substitute 2 c of vodka & 1 c cointreau or triple sec for the ginger ale

Pimento Cheese Biscuits

Makes Approx. 24, 2″ biscuits

2 c AP flour
1 t sugar
1 T baking powder
8 T cold butter, cubed
3/4 c milk
1/3 c pimentos, drained, diced
1 1/2 C sharp cheddar, shredded

1. Preheat oven to 375°F.
2. Combine flour, sugar, baking powder & salt.
3. Cut in butter until pea size.
4. Add pimentos & cheese.
5. Make a well, slowly add milk.
6. Knead dough with fingers, add more milk if needed.
7. Roll & cut desired size.
8. Bake 8-12 minutes, until golden.
9. Brush with melted butter, serve warm.

Mock Chocolate Truffles

Serves 6

Cookies:
8 oz oreos
2 T rum
1 3/4 c Confectioners sugar, sifted
1/2 c orange juice
6 oz chocolate chips, melted
1 c pecans, finely chopped

Glaze:
1 c confectioners sugar
2 T rum, more or less

1. Crush cookies into fine crumbs
2. Blend sugar, liquids, melted chocolate
3. Stir in cookie crumbs & pecans
4. Chill dough until stiff, about 1 hr
5. Form into 1″ balls & chill
6. Dip into glaze or sprinkle with powdered sugar or cocoa

Spicy Maple Popcorn

3 T canola oil
1 c unpopped popcorn
1 c dry roasted cashews
1 c sugar
1 1/3 c maple syrup
1/4 c butter
1 t cayenne pepper

1. Pop corn in canola oil, stir in cashews
2. Combine remaining ingredients, bring to boil
3. Cook 1 min, stir constantly, remove from heat
4. Pour hot mixture over popcorn & cashews, toss to coat
5. Immediately spread mixture in jelly roll pan lined with parchment paper
6. Cool & serve

Apple, Edamame & Chickpea Salad

Makes 6 1/2 cup portions

1 1/2 c red apple, 1/2″ dice
1/3 c small carrot, thinly sliced half moons
1 green onion, thinly sliced on bias
3/4 c canned chickpeas, drained & rinsed
1/2 c shelled edamame, thawed
1/3 c packed fresh parsley, chopped
1/4 c favorite vinaigrette (recommend lemon)

1. Combine apple, carrot, onion, chickpeas, edamame & parsley
2. Add vinaigrette, toss well to coat

BLT Deviled Eggs

24 halves

12 ea whole eggs, hard cooked, cooled, peeled, sliced lengthwise
1/3 c good quality mayonnaise
1/4 t salt
1/4 t black pepper
1/4 t tabasco sauce
3 sliced bacon, cooked, cooled, cut into small pieces
6 grapes tomatoes, sliced into 4 small pieces
24 small basil or arugula leaves

1. Remove yolks of eggs to medium bowl, arrange whites on platter, mash yolks with a fork
2. Add mayonnaise through tobasco to yolks & mix until smooth
3. Fill each egg half with yolk mixture, top each with bacon piece, tomato slice & basil/arugula

BLT Deviled Eggs

24 halves

12 ea whole eggs, hard cooked, cooled, peeled, sliced lengthwise
1/3 c good quality mayonnaise
1/4 t salt
1/4 t black pepper
1/4 t tabasco sauce
3 sliced bacon, cooked, cooled, cut into small pieces
6 grapes tomatoes, sliced into 4 small pieces
24 small basil or arugula leaves

1. Remove yolks of eggs to medium bowl, arrange whites on platter, mash yolks with a fork
2. Add mayonnaise through tobasco to yolks & mix until smooth
3. Fill each egg half with yolk mixture, top each with bacon piece, tomato slice & basil/arugula

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