Gourmet Monday

Rain Rain go away come again another day. Did we move to Seattle and no one told me. Complain complain. It appears that every time we head to the pool it's closed because of lightening. Crossing my fingers that today is a nice and hot day here in Utah with no rain. The shrubs and grass are getting so long they can't get them cut, because they are always so wet.

While I stayed out of the rain. I was able to make this great fettuccine. Turkey has all of the sudden become a regular staple in our kitchen. Creamy and flavorful don't forget the roasted red pepper they added so much flavor. The broccoli adds just the perfect color and crunch. The turkey was soft and tender.
Roasted Red Pepper Turkey Fettuccine

12 ounces uncooked fettuccine
3/4 cup skim milk
4 ounces fat-free cream cheese, cubed
1/2 cup reduced-fat garlic-herb cheese spread
2 cup cubed cooked turkey breast
10 ounces of broccoli
1/2 cup chopped roasted sweet red peppers
1/2 cup shredded Parmesan cheese, divided
1/4 teaspoon pepper

Cook fettuccine according to package directions.

Meanwhile, in large skillet, combine the milk, cream cheese and cheese spread. Cook and stir over medium heat until cheeses are melted and mixture is smooth. Stir in the turkey, broccoli, roasted pepper, 1/4 cup Parmesan cheese and pepper; heat through.

Drain fettuccine and place in a serving bowl. Top with turkey mixture; toss gently to coat Sprinkle with remaining Parmesan cheese.

Gourmet Monday

I was the first to turn up my nose to wheat. In this recipe I used for a first time bulgur wheat. Bulgur wheat is a staple in the Middle East bulgur comes from whole wheat kernels that have been partially steamed, dried, and then cracked. It is commonly used in salads, soups and fillings. The nutty flavor adds to any dish. This is a great recipe the chicken was so tender and juicy the spinach was just perfect soft but not really cooked long. This is another recipe from the Nutrition Action Healthletter. The recipe serves 6. Tons of protein and fiber. You will not be disappointed and the children will learn to eat something new.
Chicken Peperonata

11/2 cup bulgur
6 oz spinach
11/2 lbs. boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1 onion, sliced
2 sweet bell peppers, sliced
6 garlic cloves, minced
1 cup low-sodium chicken broth
1 lb. plum tomatoes, peeled and chopped
1 tablespoon red wine vinegar
Freshly ground black pepper
3/4 teaspoon salt

In a medium pot, bring 3 cups of water to a boil. Stir in the bulgur. Reduce the heat to low and simmer, covered, until the water is absorbed, about 10 minutes. Turn off the burner and let the bulgur sit, covered, for 5 minutes. Stir in the spinach.

While the bulgur is cooking, put the chicken in a plastic bag and pound with a meat mallet or the back of a frying pan to an even 1/2" thickness. In a deep skillet, heat oil over medium heat. Saute the chicken, turning once, until lightly browned, about 4 minutes per side. Transfer to a plate.

Reduce the heat to medium-low. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for another minute. Add the chicken broth, tomatoes, and vinegar. Simmer, stirring occasionally, until the sauce thickens, about 5 minutes.

Return the chicken to the pan and heat through. Season with pepper and up to 3/4 teaspoon of salt. Serve with the bulgur and spinach.

Gourmet Monday

Yes it's the mushy banana's that make great banana nut bread. I have made a lot of banana nut bread but never quite like this recipe. Cinnamon crumble on top what a change. I was having such a hard time reading the recipe, we had just finished watching Seven Pounds and my eyes were so puffy couldn't see the recipe. Skeptical Mike was helping waiting to go on our 11PM bike ride. The crumb topping after cooked almost presents a coffee flavor. The bread was extra moist. The next time I make this recipe I will add nuts to the bread and the top. I found this recipe in Bon Appetit Magazine September 2008.

Cinnamon Crumble Topping Banana Bread

11/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
2 large eggs
1/2 vegetable oil
1/4 cup honey
1/4 cup water
21/2 tablespoons (packed) golden brown sugar

Preheat oven to 350 F. Butter and flour 9x5x3 - inch metal baking pan. Whisk 11/2 cup flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.
Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on it side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.

Gourmet Monday

Thank You Thank You to all of the Service men and woman who keep us safe on this beautiful Memorial Day. Here is a delightful and fun chicken dinner you can do on the BBQ or just in a skillet. It is quick and easy with tons of flavor. Sorry I am a little late posting I took a play day.

Busy Day Lemon Chicken Dinner

juice of one lemon
2 tablespoons of lemon pepper
3 clove of garlic minced
1/4 cup salad spread or mayo
4 boneless skinless chicken breasts

In a medium bowl mix lemon juice, lemon pepper, garlic and mayo. Pat dry chicken breast; dip chicken breast in mayo mixture and let sit for half hour. Place on hot grill and cook on each side for 10 minutes. Brushing leftover mayo mixture on chicken as it cooks. Remove from pan and squeeze lemon juice on top.

Gourmet Monday

Back to winter again. I need a boost and I don't mean the drink. Feeling like my readership is dropping off, or is it my material is becoming more healthy and boring you to tears. The tissues are ready but wait, here is another quick and healthy meal in 30 minutes. This is a first for me rarely do I use peas. Admitting the peas add a sweetness to this dish. The presentation knocked the socks off the old man sharing my house. First to admit the picture does not do justice for how incredibly delicious this dish was. Each bit is loaded with a sweetness and tartness at the same time. Underneath all that creamy marinated artichoke and red onion is the tenderest chicken breast you can cut with a fork. This recipe also comes from Nutrition Action Healthy Letter.
Chicken with Artichokes and Peas

1 lb. boneless, skinless chicken breast
3 tablespoons extra-virgin olive oil, divided
1/2 cup chopped red onion
1 teaspoon whole wheat flour
1 cup low-sodium chicken broth
1/2 teaspoon kosher salt
Freshly ground black pepper
2 6 oz jars marinated artichoke hearts drained
1/4 cup low-fat (light) sour cream
3 cups cooked brown rice or other whole grain
2 cup peas, fresh or thawed from frozen

Place the chicken in a plastic bag and pound to an even 1/2" thickness. Pat the chicken dry.
In large non-stick pan over medium heat, saute the chicken in 1 tablespoon olive oil until golden brown about 3 minutes per side. Remove to a plate. Add the remaining 2 tablespoons of oil to the pan and saute the red onion for two minutes. Sprinkle with the flour and cook for l minute. Stir in the broth, salt and pepper and bring to a boil. Add the artichokes and heat through. Reduce the heat to low and stir in the sour cream. Return the chicken to the pan and heat through. Toss the rice and peas together and heat in a microwave-safe container until hot. Serve with the chicken and sauce. Serves 4

Gourmet Monday

People who know I have a blog are always asking don't you ever share salads. My response is sure sometimes. What they don't understand is everyday hubby and I have a salad for lunch and usually I cook dinner so to have two salads in one day is unusual. Last week I made this low cal chicken and it was so good that I had a few breasts left over to use on this salad. Be sure and come back and check out the low cal fried chicken (baked) on Wednesday. It was perfect on this salad it added flavor and it was easy to fix. I will admit I should of got out the food processor to make the tarragon pesto next time for sure. I just used my hand processor not recommended. What a great taste for spring. I found this recipe in the April 09 Bon Appetit magazine. Grilled Chicken Salad with Radishes, Cucumber, and Tarragon Pesto

1/4 cup packed fresh tarragon leaves plus 2 teaspoons chopped
1/4 cup packed fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons(or more) olive oil, divided,plus additional for brushing
4 boneless chicken breast halves with skin
4 1/2-inch thick slices country style French or sourdough bread
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes
1 cup thinly sliced Japanese cucumbers

Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; (I would use big) chop coarsely. With machine running gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken breast on both sides with oil. Sprinkle with salt and pepper. Grill until grill mark form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both side, 2 to 3 minutes per side.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into 1/3 inch thick slices. Arrange 1 sliced breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoon pine nuts over salads. Serve with grilled bread slices.

Gourmet Monday

Boy it feels like I have been gone somewhere. I haven't gone anywhere in months but the time is coming close. We had a little catering job this weekend so I have not been on the computer very much. One of the items was this Smoked-Salmon Pizza. I have made this before several times. I remember the first time I made this it was for the once a year cooking event!! I would have my parents and my sister and her family to dinner on Christmas Eve. I had been single for many years and didn't cook very often and my daughter and her family were living out of state. My two nephews devoured this pizza it was an appetizer for a very over the top meal. By the end of the night the boys were what you would say exhausted. Who would of thought teenagers would like this pizza the family has very unique tastes. If you like a lox and bagel you will love this pizza. Flavors ever where the crust has a slight crunch and the cream cheese horseradish savors the flavor of the smoked salmon. Anyone could make this dish, it can be made start to finish in 20 minutes.

Smoked- Salmon Pizza with Red Onion and Dill

1 10- ounce purchased fully baked pizza crust ( I used a Boboli)
4 ounces cream cheese, room temperature
1/4 cup minced red onion
1 tablespoon chopped fresh dill
2 teaspoons grated lemon peel
1 teaspoon prepared white horseradish
4 to 6 ounces thinly sliced smoked salmon
capers to sprinkle

Preheat oven to 450F. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm.
Blend cream cheese with next 4 ingredients. Season with salt and pepper.
Spread cheese topping over crust, leaving 1-inch border. Top with salmon. Slice pizza and transfer to platter. Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.

Gourmet Monday

Monday Monday, I can't remember the rest of the song and it's a good thing you can't hear me sing. I have a problem of waking up at about 4:30 every morning and I get up, if you are noticing that my posting is getting later it is on purpose. I am trying to sleep in until at least 6:30. I don't know what my problem is, maybe it's that time of life or I am just so excited to post I can't contain myself. HAHA I should have saved this and posted it tomorrow on veggie Tuesday. If you don't tell people what is in this cake they will never be able to tell. It really tastes like a spice cake with a little texture. With all of the gardens going in this year this is a creative way to use part of the garden in a dessert. If you are fond of parsnips you will love this cake . It was heavy but moist and tender at the same time. I am sure when the parsnips are on you could grate up and freeze to use at a later date.
Parsnip Spice Cake

11/2 cup all purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
11/2 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil ( I used olive oil)
1/2 whole milk ( I used skim milk)
1 1/2 teaspoon vanilla extract, divided
2 cups grated peeled parsnips ( 2 large parsnips)
1/2 cup walnuts, toasted, chopped

4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated fresh ginger ( I used dried ginger)
3 cup powdered sugar

Preheat over to 350 F. Butter and flour 13x9x2 - inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and 1/2 teaspoon
vanilla. Gradually add powdered sugar and beat until frosting is smooth Spread over cake.

Gourmet Monday

If you were to walk into my house on any given day excluding Open House day you would find several cook books. I have a habit of moving them around as I move about the house. Often I will use recipes from Bon appetit because I hate to see the magazine go to waste. I found this recipe in an old Bon appetit after I made the bread I realized that the recipe came from Dorie Greenspan latest book Baking from My Home to Yours. She has a wonderful blog at doriegrenspan.com. You might know her by Tuesdays with Dorie. Now I can say I have made one of her great recipes. I did make one change to the recipe, I choose to use dried apricots in place of the pears. After the bread came out of the oven it looked like the rough roads we have here in Utah. But oh did it taste perfect the bacon and cheddar together. Be sure and have the sink full of hot soapy water before you start or you will be washing dishes all day.Bacon-Cheddar Quick Bread With Dried Apricots

5 bacon slices, chopped
1 cup coarsely grated extra-sharp cheddar cheese plus 1/2 cup 1/4 inch cubes extra- sharp cheddar cheese (about 6 ounces total)
1/2 cup finely chopped moist dried apricots
1/3 cup walnuts toasted, chopped
1 tablespoon minced fresh sage
13/4 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt 1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil

Position rack in center of oven preheat to 350 F. Generously butter 81/2x 41/2 x 21/2- inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Combine bacon, all cheese, dried apricots, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon- cheese mixture and stir until incorporated ( dough will be very sticky. Transfer dough to prepared loaf pan; spread evenly.
Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely.

Gourmet Monday

In my opinion this is not what I would call a Gourmet meal. But lately it has seemed like every time I have a bunch of food out the realtor calls I am bringing someone over right now. Run Run hurry hurry put ever thing away. Crossing our fingers that today is the day we have an offer.
To make this stir fry I grabbed a frozen steak so I can not quite remember what kind it was I would guess a New York cut but you could use any cut. While the steak was still frozen I sliced it thinly. The marinade made the steak very tender and flavorful. The red pepper flakes add just a little zip to the beef.Marinated Beef Stir- Fry

2 Tablespoons cornstarch
2 cups cold water
4 tablespoons soy sauce
1/4 teaspoon red pepper flakes
1 bunch broccoli chopped
3 medium carrots, julienned
1 boneless beef steak cut into strips
3 garlic cloves, minced
1/2 teaspoon pepper
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 cup of white pearl onions

In a medium bowl, combine the cornstarch, water and 2 tablespoons soy sauce, minced garlic, and red pepper flakes until smooth add steak and marinade for several hours.
In a very large skillet or a wok, stir- fry broccoli and carrots until begin to soften. Add the beef and remaining soy sauce; stir -fry until meat is no longer pink. Remove and keep warm.
In the same pan stir- fry the peppers and onion until crisp-tender. Return beef to the pan bring to boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Gourmet Monday

It is almost fishing time" can't wait". Hubby and I love to fish we could afford to buy a boat but we can not justify the coast with the amount of time you can use it here is Utah. So we have float tubes. I know what you are saying you would love to see a 50 something year old woman in a float tube.(HAHA) I can not tell you how much I enjoy this, if you happen to get a fish on you know right away. They can't give you a ride around the lake if you let them. Sorry I am getting a little carried away. We have been talking about going to Alaska on a fishing trip, along with going to Greece and Germany. We just can't seem to make up our minds where we are going. Since we have had time on our side we haven't gone any where. I just keep getting carried away back to food. Salmon is one of our favorite fish to eat. We bought a whole salmon with the intention of using ever square inch. They are not the cheapest to buy whole, but the recipes I am going to share make it worth it. Watch later in the week for more fun salmon recipes.
Sweet and Honey Hot Mustard Glaze Roasted Salmon

4 lbs salmon fillet
Salt and freshly ground black pepper
Canadian Steak Seasoning
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons fresh lemon juice
1 teaspoon hot mustard powder
1 teaspoon garlic powder
2 tablespoons fresh dill

Preheat the oven to 400 F
Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper and steak seasoning. Place salmon in prepared baking dish.
In a medium bowl, whisk together the mustard, honey, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 30 minutes.

Gourmet Monday

I don't remember having Corned Beef until I was an adult. My parents claim that they have been making Corned Beef on St Patrick's Day for years. When I was in my early twenties I started working part time at a small Italian Restaurant and they served a Hot Corn Beef Sandwich. Finally after delivering what seem like a million Corn Beef Sandwiches I decided to try one, after that I was hooked. I remember the process to cook the Corned Beef took days and the smell was not always pleasant. Boy how that has changed. If you serve Corned Beef you can not forget the mustard or the horseradish. This particular Corned Beef was so tender you could cut it with a fork. It was not the most inexpensive piece of meat but we figured we were able to get eight meals out of one piece of meat. Hopefully we can find another today the hubby would like it again next week. I started out cooking it in the crock pot but I just felt like it was not getting cooked evenly. So I moved it to a large pot on the gas stove on a very low setting for about four hours. If you can boil water , measure ingredients, and chop vegetables you can make this yourself.

Corned Beef and Vegetables

5 to 7 lbs Corned Beef
4 bay leaves
1 tablespoon Coriander seeds
2 whole allspice
6 parsnips
2 cups of carrots
2 onions peeled halved through root ends
1 2 pound head of cabbage
Cheesecloth
6 peeled medium white skinned potatoes

Wrap cheesecloth around bay leaves, coriander seeds, and allspice enclosing completely and tie with kitchen string to secure. Place corned beef in very large wide pot. Add enough water to cover by 1 inch. Add spice bag to pot with beef; bring to boil. Reduce heat to low cover, and simmer until beef is tender about 4 hours. Transfer beef to large baking sheet.
Add all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
Cut beef against grain into 1/4 inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish and Mustard. Perfect with the Horseradish Sauce I made a few week ago with the Rare Roast Beef Sandwich.

Gourmet Monday

We have a new Nordstrom in town. We made of first visit by the looks of the store you would think we were in New York it was beautiful. Just outside of Nordstrom's is a Pretzel Maker, and we could not go home and eat because of the Open House going on. The plan was to split a pretzel but when we got to the end of the big line hubby wanted his own, go figure. So I ordered a Garlic needless to say he would not get near me the rest of the day.

When we got home I figured I already have garlic breath lets add to it who cares now we are home. Grandmother Katerine was a little Sicilian women and she loved spicy food. Hubby always talks about how great her food was with lots of spices and hot to beat and of course Garlic. So I modernized it up a little with my own twists. After all of the teasing about my breath he loved it, what could he say his breath now smell just like mine.
Sicilian Spicy Chicken Rigatoni

6 boneless skinless chicken breasts
3 cloves of garlic
1 tablespoon olive oil
1/4 cup sun dried tomatoes
1/4 soy beans (Edamame)
2 tablespoons capers
1/4 teaspoon Oregano
1/4 teaspoon Paprika
1/4 Garlic Powder
1/4 Onion Powder
1 teaspoon Red Pepper Flakes
3 Tablespoon Lemon Pepper
1/4 cup Corn Meal
1 can Italian tomatoes
1 can tomato sauce
1 lb box Rigatoni

Mix together Oregano,Paprika,Garlic Powder, Onion Powder, Red Pepper Flakes, Lemon Pepper and Corn Meal. Put in plastic bag coat each piece of chicken with powder mixture. Heat large skillet with olive oil place chicken and garlic in pan and simmer on each side for 10 minutes or until done cooking entirely. Cook Rigatoni according to box. In skillet where chicken was cooked place tomatoes, tomato sauce,soy beans, capers and sun dried tomatoes bring to boil. Mix Rigatoni with tomato mixture place on plate or bowl and serve chicken on top.

Gourmet Monday

We are very sorry this is so late to post. I spent the night away and didn't get back as soon as I would of liked to. I am sure you will not be disappointed. This was a request from one of my best friends who was in my Bonco group years ago when she heard I had a blog she asked if I would post this. If you decide to make this lovely turbon please plan on it taking you a couple of hours. Mr Baklava man helped with the lining of the pan since he has used the filo allot more than I. This would be lovely to serve for book club or bridge club ( men really enjoy this also). I do not dare guess what the calories would be. It's for company not your every night dinner.



Chicken and Wild Rice Turbon

31/2 to 4 cups cooked chicken diced
2 cups wild rice, cooked
1 cup Swiss cheese, grated
1/2 cup blanched almonds
1/4 cup chopped fresh parsley
3 tablespoons butter
1 cup celery, chopped
1cup onion chopped
2 cloves garlic, pressed or minced
1 cup fresh mushrooms chopped
1 cup dairy sour cream
4 eggs
1 teaspoon tarragon
1 teaspoon salt
1/8 teaspoon pepper
1 package filo leaves
1 pound butter, melted
1/2 cups bread crumbs
1/2 Parmesan cheese, grated
1/4 teaspoon dry mustard
2 tablespoons fresh parsley finely chopped

Combine chicken , wild rice, Swiss cheese, olives, blanched almonds and parsley in large bowl.
In medium pan, melt 3 tablespoons of butter and saute celery, onion, garlic and mushrooms. When onion are transparent, pour vegetables in chicken mixture.
Combine sour cream, eggs, tarragon and salt and stir into chicken mixture. Set aside.
Cut filo in half lengthwise, and keep covered with lightly damp dis towel.
Combine bread crumbs with cheese and dry mustard and set aside.
Brush a filo strip with butter and begin to line a buttered 3 quart mold (bundt pan size) pressing filo into mold. Rotate buttered strips around mold to cover and after each layer, sprinkle a light layer of crumb mix. Use two-thirds of filo for pan lining then carefully fill with chicken mixture, Top with remaining buttered strips Bake at 350 degrees for 1 hour or until golden brown. Unmold 10 minutes after removing from oven. Brush with melted butter and sprinkle with 2 tablespoons chopped parsley.
Makes 8 to 10 large servings.
Note cooked brown rice may be used for part of wild rice if desired.

Gourmet Monday

The oven probe! While I was fixing this dinner I decided to try and use the oven probe. We got out the owners manual and still could not get it to work. This again is another first for me. I have never cook lamb before. It was very tender with tons of flavor in every bite. It was very easy to make and looks like you worked for hours.

Oven Roasted Rack of Lamb

1 2-pound rack of lamb about 8 ribs
3 tablespoons olive oil divided
1 clove of garlic
1 tablespoon Greek seasoning
3 teaspoons chopped fresh rosemary
1 12 oz container cherry tomatoes

Preheat over to 425 F. Rub lamb with 1 tablespoon oil; sprinkle with 11/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 11/2 teaspoon rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb.
Roast lamb and tomatoes until thermometer inserted into the thickest part of lamb register 135 F for medium -rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. I cooked the lamb for about 45 minutes it was to rare at 30 minutes.

Garlic Mashed Potatoes

2 lb medium potatoes
5 large garlic cloves roasted
1 teaspoon chopped fresh thyme
3 teaspoons olive oil

I roasted the garlic in a Terra Cotta roasting pot while the lamb was cooking. Roasting the garlic makes it spreadable. Boil the potatoes until tender, add garlic and thyme to potatoes and serve.

Gourmet Mondays

For months I have looked for a Potato and Cheese soup. This soup needs to cook on low heat for at least six hours. The red pepper flakes add flavor and a small touch of color. If you don't cook with alcohol you could use a nonalcoholic beer. I am sure it would work to use one can of condensed cheddar cheese soup. Don't forget to add the rye croutons.



Potato Cheese Chowder

2 lbs russet potatoes peeled chopped
1 medium onion chopped
1 medium stalk celery chopped
1 medium carrot finely chopped
1 garlic clove minced
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 can chicken broth
1 can of beer preferably dark
8 oz shredded Cheddar and American Cheese blend
1/2 cup whipping cream

In 3 to 4 quart stock pan combine potatoes, onion, celery, carrot, garlic and pepper stir gently to mix. Pour broth and beer over vegetables. Cover cook on very low heat for 6 to 8 hours. About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese whipping cream; stir until cheese is melted. Cover; cook an additional 10 minutes or until thoroughly heated. Top with rye croutons.

Rye Croutons
Arrange single layer of cubed rye bread. Butter and sprinkle garlic salt. Toast for 15 to 25 minutes until golden and dry.

Gourmet Monday

This is one of my favorite dishes but they are so hard to find. At Christmas I tried but failed. So now I have decided if I see one I will pick it up. Just last week at Albertsons I just happened to see a freezer full, so I bought two. They came in a air tight little bag. I am sure you could keep them for several weeks or even months in the freezer. This recipe was so easy and from start to finish less than an hour. The picture is half of one Cornish Game Hen. After I defrosted I just drained the excess water. Laying flat on cutting board, cut through the back bone to split. They were very moist and tender.

Cornish Game Hens with Double-Cranberry and Thyme Sauce

3 tablespoons butter divided
1 tablespoon golden brown sugar
3 teaspoons chopped fresh thyme, divided
1 pound Cornish game hen, halved, backbone removed, rinsed, patted dry
1/2 tablespoon all purpose flour
3/4 cup chicken broth
1/2 cup white grape juice
1/3 cup frozen cranberry juice cocktail concentrate,
1/4 cup dried sweetened cranberries.
1/4 cup raisins

Preheat oven to 450 F. Blend 2 tablespoons butter, sugar, add 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium high heat. Add hen halves skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves in oven, until cooked through and juices run clear when pierced with fork,, about 20 minutes.
Meanwhile, blend remaining l tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining teaspoon thyme to reserved skillet. Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries and raisins. Simmer until sauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper.
Transfer hen halves to plates. Spoon sauce over and serve.

Gourmet Monday Blueberry Lemon Cupcakes with Cream Cheese Frosting

These cupcakes were tasty. I have never made cupcakes before at least not that I remember. They would be perfect to serve with tea or at a tea party.

Cupcakes
3 1/4 cup all purpose flour
1 1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
6 tablespoons butter melted
1/4 cup canola oil
2 large eggs
1 c buttermilk
1 c whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cup fresh blueberries (frozen)

Frosting
2 1/4 cups powdered sugar
4 tablespoons butter
1 8 ounce package cream cheese
1/4 teaspoon vanilla extract
1 cup chilled fresh blueberries
Fresh mint sprigs

For cupcakes: Preheat over to 350 F. Line two 12 cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and lemon peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

Combine powdered sugar and cream cheese until well blended add butter blend well add vanilla. Decorate with blueberries and mint sprigs.