White and Wild Rice Pilaf

Wild rice can be expensive and strong in flavor.  Mix it with white rice and it becomes a versatile side dish.  Feel free to add other herbs of your choice.  Add mushrooms /peas for color and flavor.

Ingredients:

  • 1 Tab olive oil
  • 1 large onion, chopped
  • 1 c chopped carrot
  • 1 c sliced celery
  • 2 garlic cloves, minced
  • 1/2 cup uncooked wild rice
  • 28 oz chicken/vegetable broth
  • 1 c uncooked long-grain white rice
  • 2 Tab chopped fresh parsley

Directions:

  1. Heat oil in a large nonstick skillet.
  2. Add onion, carrots, celery and garlic and cook until tender.
  3. Add wild rice and broth.
  4. Heat to a boil.
  5. Cover and cook over low heat for 25 minutes.
  6. Add white rice.
  7. Cover and cook over low heat for 20 minutes or until done.
  8. Stir in parsley

Serves: 6

Source:  Food.com Recipe by Bec6206

Parmesan Cream Dip 

 Quick and easy, even better the next day.

Ingredients:

  • 2 c sour cream
  • 1 c grated Parmesan cheese
  •  1 Tab red wine vinegar
  •  1 Tab Dijon mustard
  • 1 clove garlic mashed
  • 1 tsp sugar
  • 1/4 c chopped parsley

Directions:

  1. Add all the ingredients to a bowl.
  2. Mix well.

Serves: Makes 2 cups

Source:  Lost years ago.

Mini Puff Pastry Tartlets

Sometimes, big desserts are just too much…so  these easy-to-make, individually-sized cheesecakes with a puff pastry crust. give you just  bite of sweet.  Or, imagine a tray of tartlets with strawberry, kiwi, orange, cherry, crushed toffy, or…or…or.

Ingredients:

  • 1/2 of a 17.3-ounce package puff pastry sheets(1 sheet), thawed
  • 1 egg, beaten
  • 3/4 c cream cheese, softened
  • 3 Tab powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 c thawed frozen whipped topping
  • 36 fresh raspberries or mini semi-sweet chocolate pieces

Directions: 

  1. Heat the oven to 375°.
  2. Unfold the pastry sheet on a lightly floured surface.
  3. Roll the pastry sheet into an 18×9 inch rectangle.
  4. Cut into 18 (3-inch) squares.
  5. Press the pastry squares into 18 muffin-pan cups.
  6. Brush the edges of the pastries with the egg.
  7. Prick the centers of the pastries with a fork.
  8. Bake for 10 minutes or until the pastries are golden brown.
  9. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
  10. Let the pastries cool in the pans on wire racks for 5 minutes.
  11. Remove the tartlet shells from the pans and let cool completely on wire racks.
  12. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.
  13. Beat in the confectioners’ sugar and vanilla extract.
  14. Fold in the whipped topping.
  15. Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.
  16. Refrigerate for 10 minutes or until the filling is firm.
  17. Top each pastry with 2 raspberries or a few chocolate chips.
  18. Sprinkle with additional confectioners’ sugar, if desired.

Serves: 18

Source:  Pepperidge Farms

Birthday Cake Brownie Brittle

This is one of those recipes that cries out not to be followed –so I didn’t!  I doubled it to use up the brownie mix.  I used the Ghiraredelli brownie mix with chocolate chips in it, plain vodka with a bit of peppermint extract and an extra egg for altitude.  No Candy Shop Decors so I used crushed candy canes – it was Christmas of course.   The results were delicious but the candy canes disappeared completely.  It was too thick to break (probably due to the extra egg) but cut nicely.  I am sure the original recipe would be good too.

Ingredients:

  • 1 package (10.25 oz) Betty Crocker™ fudge brownie mix
  • 1 egg
  • 1/2 cup butter, melted
  • 1/4 cup cake flavored vodka (or water)
  • 1 package (2.2 oz) Betty Crocker™ Candy Shop Decors

Directions:

  1. Heat oven to 350°.
  2. In a large bowl or stand mixer, beat together brownie mix, egg, butter and vodka (if desired).
  3. Spread onto a large (18 x 13) parchment lined baking sheet, approximately 1/2-inch thick.
  4. Bake for 5 minutes, then sprinkle with candy.
  5. Return to the oven and bake 30-35 minutes more, or until the center is firm and no longer very soft to the touch.
  6. Remove and cool completely.
  7. Break into pieces before serving.

Serves: Depends on how you cut them.

Source:  tablespoon.com

Roasted Marinated Artichoke Hearts

You can make this with thawed frozen artichokes also, as well as unseasoned jarred or canned artichokes—although Anna warns that “they won’t have the same addictive, snacky flavor” as the ones that have been marinating in vinegar, herbs, and garlic. To fake that flavor, toss the non-marinated artichoke hearts with salt, pepper, and a squeeze of lemon juice prior to roasting—and feel free to throw in some dried herbs, such as thyme, rosemary, or oregano if you’d like. The lemon juice will mimic the acid in that jar of marinated artichokes and help with browning as the sugars in the juice caramelize.

Ingredients:

  • Artichokes – marinated, canned, frozen
Directions:
  • Preheat oven 450°.
  • Drizzle drained marinated artichoke hearts with a few tablespoons of olive oil.
  • Pour them onto a sheet pan.
  • Slide them into a hot oven for about 18 minutes.
  • Toss once halfway through, until they’re nicely browned around the edges.

Source:  Epicurious, Anna Stockwell

Zucchini Brownies

Brownie lovers, rejoice! This is the chocolaty solution for all your extra summer zucchini. With fudge brownies, mini chocolate chips and chocolate frosting for good measure, you get triple the chocolate in an easy, sweet summertime treat!  Or make and freeze the brownies in a foil pan, keep the frosting on the shelf, and have a ready treat/dessert at a moments notice.

Ingredients:

  • 1 box (18.3 oz)  fudge brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
  • 1 c coarsely shredded zucchini (about 1 medium)
  • 1/2 c miniature chocolate chips
  • 1 container  chocolate frosting

Directions:

  1. Heat oven to 350°.
  2. Spray bottom only of 13×9-inch pan with cooking spray.
  3. Make brownie batter as directed on box for cakelike brownies.
  4. Stir in zucchini and chocolate chips.
  5. Spread in pan.
  6. Bake 23 to 27 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  7. Cool completely, about 1 hour.
  8. Spread frosting over top.
  9. Cut into 6 rows by 4 rows.
  10. Store covered in refrigerator.
Serves: 24
Source:  Betty Crocker Kitchens

Tiramisu

This is a traditional make-it-from-scratch recipe.  Be sure to get the crisp lady fingers, not the cakey ones.

Ingredients:

  • 8 large egg yolks
  • 1 c sugar
  • 1 c whole milk
  • Four 8-ounce containers mascarpone cheese, at room temperature
  • 1 1/2 c espresso or strong coffee, at room temperature
  • 1/2 c brandy or cognac
  • 32 to 34 crisp Italian ladyfingers (savoiardi)
  • 1/4 c Dutch-process cocoa powder
  • Bittersweet chocolate, for shaving

Directions:

  1. Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides.
  2. Fill a large bowl with ice water.
  3. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves.
  4. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170°).
  5. Remove the bowl from the saucepan and set in the bowl of ice water.
  6. Whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
  7. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
  8. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

Source:  A Tasty Tour of Italy – VPWL April 2015

Saffron Risotto

Everyone thinks risotto is pasta but it really is rice – cooked and stirred until it becomes a creamy delight.

Ingredients:
16 c chicken broth
4 Tab butter
4 Tab olive oil
4 c Arborio rice
6 pinches saffron threads
6 Tab Parmesan cheese, grated
Salt and pepper, to taste

Directions:

  1. In a saucepan, bring chicken broth to a simmer.
  2. Keep warm over low heat.
  3. In a large saute pan, melt butter over medium heat.
  4. Add oil and rice and cook for 2 minutes, stirring to coat each grain.
  5. When rice begins to make a crackling sound, add saffron threads.
  6. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
  7. Add the remaining broth, 1 cup at a time.
  8. Continue to stir, allowing the rice to absorb each addition of broth before adding more.
  9. Test the rice for doneness, it should be al dente but creamy.
  10. Remove risotto from heat, add grated cheese, salt and pepper.
  11. Serve at once.

Source:  A Tasty Tour of Italy – VPWL April 2015

Pinzimonio (Marinated Vegetables)

Traditionally part of Italian Antipasti, these are also good as a “healthy” cocktail nibble or over lettuce for a salad.

Ingredients:

  • 1/2 c olive oil
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Directions:

  1. Stir the oil, salt, and pepper in a small bowl to blend.
  2. Arrange the vegetables on a platter.
  3. Serve the vegetables with the dip.

Source:    A Tasty Tour of Italy – VPWL April 2015

Marinated Olives

Great for antipasti trays or as a cocktail nibble.  A step above just an assortment form the deli!

Ingredients:

  • 3 Tab olive oil
  • 1 Tab lemon zest
  • 1/2 tsp dried crushed red pepper flakes
  • 1 1/2 c Sicilian cracked green olives
  • 1 1/2 c kalamata olives
  • 2 Tab chopped fresh basil leaves

Directions:

  1. Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute.
  2. Remove from the heat.
  3. Add the olives.
  4. Toss to coat.
  5. Add the basil.
  6. Toss to coat.
  7. Serve.

Source:  A Tasty Tour of Italy – VPWL April 2015