Recipes

[Zhills]

February Valentine's Day.  Don't forget to tell someone that you love them.

 And don't forget to tell yourself!  Your are the most important person in your life!

I know Valentine's Day is lonely for some, but pick up some flowers at the Grocery and pretend they came from me!   

 

HOW TO PLAY THE GAME:
The first player of the month starts the game by posting their choice of recipe. At the end of the text, she or he types, "the next ingredient: xxxx.” (The x’s represent that person’s choice of any ingredient that can be included in a recipe).

Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient.  Good recipes and lots of fun!

Our last ingredient was dill pickles.  This sounded good to me!

Simple Salmon Patties  (gluten free)

2- 7.5 oz cans wild alaskan salmon, or 1- 14 to 15oz can

1 Tbs coconut flour*

2 Tbs finely chopped celery

2 Tbs finely chopped onion

pinch of sea salt

1 large egg

2 Tbs cooking fat

1. Place the salmon into a bowl and use a fork to mash it and break it up. Stir in the coconut flour until well-combined and then stir in the celery, onion, salt and egg.
2. Use your hands to form the mixture into six even-sized patties. Heat the oil in a skillet and fry the patties over medium heat (not high!) for about 5-8 minutes on each side, until golden brown. They are fragile, but will hold together just fine if you are a gentle flipper.

*If you follow a Standard American Diet, you may use regular wheat flour in place of the coconut flour.

Dill Pickle Sauce

6 Tbsp sour cream

2 Tbsp very finely chopped dill pickle

1/2 tsp dried dill pinch of sea salt

2 tsp pickle juice

Well… just mix it all together.

This sounds like a good burger topper also!

Next ingredient:   Sweet pickles

[walker]

Thank you, Zhills....great start for February!  Nice message!!!  

NEXT INGREDIENT.....Sweet Pickles

[Zhills]

Ok, let's make the next ingredient:  eggs

[walker]

Ham Strata

14 slices sandwich bread, halved (hearty type..not soft)

12-16 ozs. Ham, bite size pieces

10 ozs. Sharp cheddar cheese, shredded

10 ozs. Swiss cheese, shredded

6 EGGS

3 cups milk

1/2 teaspoon of onion powder or onion salt

1/2 teaspoon dry mustard

3 cups cornflakes

1/4 cup melted butter

Grease a 9x13" pan with butter and arrange half the bread in a single layer on the bottom.  Sprinkle half of the ham over the bread.   Combine the cheeses and sprinkle half over the ham.  Repeat layers; pan will be very full.

Whisk together EGGS, milk, onion powder and dry mustard.  Pour slowly and evenly over layers.  Coat cornflakes evenly with melted butter and sprinkle over the top.  Cover and refrigerate overnight.

Next day, heat oven to 375 degrees and bake, uncovered 50-60 minutes.  Let rest at least 10 minutes before serving.

Serves 10-12.

Bacon or sausage may be substituted for ham.  Original recipe also said Tater Tots could be used instead of bread.

NEXT INGREDIENT...........Brown Sugar

[momtochloe]

Asparagus or Green Bean Bundles

Ingredients:

Green beans or asparagus

Bacon (thin or thick sliced) cut into 1/2 strips

Dry Mustard Powder

Brown Sugar

Paprika

This recipe is very fluid depending on how you like your veggies.  I usually steam whatever I am making beforehand.

Divide your veggies into groups of five or six depending on the thickness of the vegetable du jour.

Wrap a half slice of bacon around the bundles and lay them on a baking sheet.

Sprinkle each bundle with dry mustard, brown sugar and paprika (focusing on the bacon) and bake at 400 degrees until desired bacon/veggie is reached.

You can add different seasonings as you prefer!

Next Ingredient:  Swiss Cheese

[sabatini]

There's a post here on the Forum asking 'where is Lola?'

The following is one of Lola's recipes which she posted back on 11/14/2013

Chicken Cordon Bleu Casserole

‎11-14-2013 03:51 PM

Chicken Cordon Bleu Casserole
(recipe source: CookingClassy.com)

I love the flavors of Chicken Cordon Bleu but sometimes I honestly don't want to go through the entire process of making it. So... when I found this recipe I had to try it. I made it last night for dinner and we really loved it. I just browned the chicken off in a frying pan and then diced it. Super easy. Plus I loved the idea that this casserole didn't contain one can of 'cream of anything'. I'll definitely be making this one again!


Ingredients:

1 3/4 lb boneless, skinless chicken breast halves, cooked and diced
8 oz ham, finely chopped
3 oz freshly, finely grated Swiss cheese (3/4 cup)
1 oz freshly, finely grated Parmesan cheese (1/4 cup)
3/4 cup Panko bread crumbs
2 tablespoons of freshly chopped parsley
1/8 tsp freshly ground black pepper
2 Tbsp Extra Virgin Olive Oil

Sauce
1 3/4 cup milk
1 1/2 Tbsp lemon juice, preferably freshly squeezed
1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)
3/4 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/2 tsp fresh minced garlic
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup sour cream

Preheat oven to 375 degrees.

Place diced, cooked chicken in an even layer in a buttered 11x7 baking dish, set aside.

To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, dried thyme, salt, 1/4 tsp pepper and minced garlic.

Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer.

In a small mixing bowl, whisk together Panko bread crumbs, fresh parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Bake casserole in preheated oven for 20 to 30 minutes until golden brown on top. Serve warm.

Next Ingredient: salami

[sabatini]

Chicken Cordon Bleu Casserole
(recipe source: CookingClassy.com)

I love the flavors of Chicken Cordon Bleu but sometimes I honestly don't want to go through the entire process of making it. So... when I found this recipe I had to try it. I made it last night for dinner and we really loved it. I just browned the chicken off in a frying pan and then diced it. Super easy. Plus I loved the idea that this casserole didn't contain one can of 'cream of anything'. I'll definitely be making this one again!


Ingredients:

1 3/4 lb boneless, skinless chicken breast halves, cooked and diced
8 oz ham, finely chopped
3 oz freshly, finely grated Swiss cheese (3/4 cup)
1 oz freshly, finely grated Parmesan cheese (1/4 cup)
3/4 cup Panko bread crumbs
2 tablespoons of freshly chopped parsley
1/8 tsp freshly ground black pepper
2 Tbsp Extra Virgin Olive Oil

Sauce
1 3/4 cup milk
1 1/2 Tbsp lemon juice, preferably freshly squeezed
1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)
3/4 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/2 tsp fresh minced garlic
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup sour cream

Preheat oven to 375 degrees.

Place diced, cooked chicken in an even layer in a buttered 11x7 baking dish, set aside.

To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, dried thyme, salt, 1/4 tsp pepper and minced garlic.

Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer.

In a small mixing bowl, whisk together Panko bread crumbs, fresh parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Bake casserole in preheated oven for 20 to 30 minutes until golden brown on top. Serve warm.

Next Ingredient: salami

[Bird mama]

Please pardon the intrusion - has anyone seen @forrestwolf?

[Zhills]

Welcome back, Sabitini!

Baked Kosher Salami

Ingredients

• 1 whole salami (any size)
• 1 jar apricot preseves (12 oz jar)
• ½ jar Dijon mustard (6- 8 oz jar)
• Instructions

1. Slice salami about ⅛ to ¼ inch thick, but not all the way through.
2. Leave it intact enough at the bottom so it will hold together.
3. Place salami, apricot preserves and dijon mustard all in a large ziplock bag.
4. Shake the bag so the marinade covers the entire salami.
5. Let salami sit in marinade overnight in ziplock in refrigerator.
6. Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
7. Cut up salami and use toothpicks to serve.

Enjoy!

Next ingredient:  Polenta

[sabatini]

Thanks for the welcome back, Zhills, and BTW, that salami recipe sounds SO GOOD!

Polenta: I'm sharing a recipe from Melissa d'Arabian that housecat posted awhile ago. It was super easy and yummy.

I have to admit, though, even though I'm a huge fan of Parmesan, I wasn't a fan of the Parm flavor, so the next time I made it, I omitted it.

Served with an Osso Buco Style Potroast, it's wonderful comfort food for a chilly day!

Creamy Slow Cooker Polenta

 Ingredients

• Vegetable cooking spray
• 1 cup milk
• 1 1/3 cups half-and-half, divided
• 2 tablespoons butter, divided
• 1/3 cup coarse polenta, or corn grits
• Kosher salt and freshly ground black pepper
• 1/2 cup grated Parmesan

Directions

Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.

In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.

Recipe courtesy of Melissa d'Arabian

Next Ingredient: basil, fresh or dry

ETA: Osso Buco Style Potroast, in case anyone is interested. FYI: Depending on the oven, I sometimes cook at 325.

Osso Buco Style Pot Roast

Ingredients:

one pot roast

1/2 cup flour seasoned with salt & pepper

olive oil for sauteing

a pat of butter

2 carrots, diced

2 onions, finely chopped

2 stalk celery, diced

3 cloves garlic, minced

2 bay leaves

1/4 cup chopped parsley

2 cups wine - either white or red 

3 cups chicken or beef broth

1 28 ounce can of crushed tomatoes 

2 tablespoons tomato paste

3 sprigs of thyme, or 1/2 teaspoon dried thyme

salt & pepper

Directions:

Preheat oven to 350

Season flour w/ salt & pepper, dredge the chuck roast in it & shake off excess.

In a large Dutch oven or pot with a lid, heat olive oil over medium heat & add  the chuck roast. Brown well on all sides & remove to a plate.

Add more oil if necessary, & the pat of butter, & then to the same pan, add the chopped carrots, onions & celery & saute until soft. Add the garlic, bay leaves, parsley & optional lemon peel & saute for a minute or two. 

Pour in the wine, broth, tomatoes, tomato paste, & thyme. Stir well.

Add the meat back to the pan.

Cover & place in oven, & check periodically. The liquid should be at least halfway up the sides of the roast. If it looks as if it needs more liquid, add a half a cup of water, or so. Cook 2-3 hours, until tender.

Discard the bay leaves & remove the meat & tent w/ foil to stay warm.

Carefully strain the cooking liquid into a large bowl. Reserve the vegetables; discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes. Slice the meat and spoon the sauce and vegetables on top and sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.

Gremolata

Makes about 1/3 cup

What You Need

Ingredients

1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)

1 clove garlic, papery skin removed

2 lemons, washed and dried

Instructions

Prep the parsley:  Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.

Chop the parsley: Chop the parsley with a chef's knife until it is nearly finely chopped.  It should be less than 1/2 cup.

Add the garlic: Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley.

Add the lemon: Using the same grater (don't bother to wash it), grate just the zest from the two lemons on top of the garlic.  → Bonus: Doing the garlic and lemon in this order will help to rid the Microplane of garlic odors!

Finish the chopping: Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.

[Zhills]

@sabatini

I, too, do not like parm in polenta....try a small amount, and add to taste, of cream cheese.

Next ingredient: Basil, fresh or dried