KOA Chicken with Spinach and Sundried Tomatoes for 50

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This dish sort of fell together one year.  We made it with chicken tenders but thighs or breasts would work – whole or diced. (Someone suggested shrimp next time.) Quantiles are not critical, just make sure there is enough sauce.  Serve over rice/pasta.  To make it a casserole,  put a layer of cooked rice or pasta in the bottom of a pan.  

Ingredients:

  • 6 c rice, white or brown / 4 lbs small pasta
  • 5 lbs chicken -pieces, strips, diced  One pound of boned chicken makes about 3 cups of cubes.  Figure 1/4 to1/3 pound of chicken per person.  
  • garlic salt
  • black  pepper
  • 25 c spinach – fresh or frozen 1 lb fresh = 4 cups. 1 lb. fresh spinach (cooks down to 1.5 cups drained) = 10 ounce frozen package
  • 2 lbs (8 cups or more) grated Parmesan cheese, or any other cheese handy

Ingredient for the sauce:

  • minced garlic – a lot or a little, your choice
  • 1 jar sun dried tomato strips in oil drained (reserve some oil for cooking) Use the whole jar.  What are you going to do with the leftovers?
  • 4 Tab Dijon mustard
  • 5 c Mayo/Miracle Whip   1 jar is usually 30 oz – almost 2 cups  (Obviously a choice of flavors/tradition)
  • 5 c (3lb) sour cream or heavy cream
  • white wine to thin sauce or calm the cook
  • rice/pasta – 1 cup raw make 5 cups cooked, 1 pound is 2 1/2 cups. 1 cup small to medium dry pasta makes 2 cups cooked, 1 pound small to medium dry pasta makes 8 cups cooked

Instructions:

  1. Cook the rice/pasta.  If serving as casserole, place in the bottom of baking dish – probably several.  Cook chicken, make sauce and mix in large bowl.
  2. Season chicken with salt, pepper
  3. Heat some of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  4. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn’t large enough).
  5. Transfer to a large bowl.
  6. Add the a little oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute).
  7. Then add in the sun dried tomatoes.
  8. Fry for 1-2 minutes to release their flavors.
  9. Reduce heat to low-medium heat, add the mustard, mayonnaise and sour cream and bring to a gentle simmer, while stirring occasionally.
  10. Season with salt and pepper to your taste.
  11. Add in the spinach leaves and allow to wilt in the sauce.  This is an act of faith – you will have a mountain of spinach which is why I use frozen (defrosted and squeezed dry.)
  12. Then add in the parmesan cheese if serving over rice/pasta.
  13. Allow sauce to simmer for a further minute until cheese melts through the sauce.  If serving as a casserole over rice/pasta save cheese for the top.
  14. Add the chicken back into the pan.
  15. Cook until  warm.
  16. For casserole, spoon over rice/pasta.
  17. Top with cheese.
  18. Can be frozen.

 

Tarragon Aioli

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Real aioli is a great sauce/dressing/dip made by mixing the mayonnaise from scratch – egg, oil etc.  Not really necessary when we have quite decent mayonnaise in a jar and can easily add a little garlic, lemon and seasoning.  Tarragon goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

Ingredients:

  • 2 cloves garlic, sliced
  • 1 pinch kosher salt
  • 1 Tab chopped fresh tarragon
  • 1/2 c mayonnaise
  • 2 tsp fresh lemon juice
  • 1 pinch cayenne pepper, or to taste

Directions:

  1. Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
  2. Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Serves:   Makes 1/2 cup

Source:  Allrecipes.com Recipe By Chef John

Browned Butter Spice Cookies

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If you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please.  Dough can be made 2 days in advance.
Ingredients:

  • 1/2 c unsalted butter, cubed (1 stick)
  • 1 c packed brown sugar
  • 1 large egg, room temperature
  • 1 Tab spiced rum
  • 1 1/4 c flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tspsalt
  • 1/4 tsp ground ginger
  • 1/4 tspground nutmeg
  • 1/2 c dark chocolate chips

Directions:

  1. Place butter in a small heavy saucepan.
  2. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.
  3. Beat brown sugar and browned butter in a large bowl until blended.
  4. Beat in egg, then rum.
  5. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg.
  6. Gradually add to brown sugar mixture.
  7. Mix well.
  8. Stir in chocolate chips.
  9. Cover and refrigerate for at least 30 minutes.
  10. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.
  11. Bake at 350° until bottoms are lightly browned, 10-12 minutes.
  12. Remove to wire racks to cool.

Serves: Makes about 2 dozen.

Source:  Taste of Home via Jackie Wolfgang

Ritz Torte

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We were having a discussion at dinner about “Some things are not what you think they are.” and Dionne remembered a favorite from the 60’s.  She sent me the recipe.  Low and behold, one the internet I found. “One of the trendiest desserts of the moment is a humble creation of Ritz crackers, pecans, and Cool Whip. A regional favorite dish in Appalachia, it’s called the Ritz Torte, and the recent recipe shared on TikTok by Justin McElroy (@hoopsmcelroy) has been viewed more than 2 million times.”

Ingredients:

  • 20 Ritz crackers, crushed (Use a plastic bag, then you can add the nuts, baking powder and vanilla to the bag to mix.  One less bowl to wash!)
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 c nuts chopped (walnuts or pecans).
  • 3 egg whites
  • 1 c sugar
  • 1 c cream, whipped  (or cheat with Cool Whip, but it won’t be as good.)
  • shredded chocolate

Diretions:

  1. Preheat oven 350°.
  2. Combine crushed crackers, baking powder vanilla and nuts.
  3. Beat egg whites until stiff.  (Newer recipe says “In a mixer, combine the egg whites and beat. You’re just mixing, don’t whip into a meringue. Add in sugar and continue to beat until thick and creamy, but no peaks.”)
  4. Add sugar, gradually and beat well.
  5. Fold in crumb mixture.
  6. Spread mixture in an oiled 8 inch cake pan. (or 8×8 pan)
  7. Bake for 30 min at 350°.
  8. Cool.
  9. Top with shipped cream.
  10. Sprinkle with shredded chocolaate.
  11. Refrigerate 6 hours or overnight.

Serves:  6-8

Source:  Dionne Moseley, Vi at Highlands Ranch

Sugar Crunch Coffee Cake

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MaryLou says “My favorite coffee cake recipe.  I have even warmed up leftovers, topped with a dolp of whipped cream and served for desert.  This freezes well if you make it when you’re all alone; otherwise, it never makes it to the freezer at our house. Enjoy.”

Ingredients:

  • 2 c flour
  • 2 c sugar
  • ½ tsp salt
  • ½ tsp mace
  • ½ c butter (1 stick)
  • 1 tsp baking soda
  • 1 c sour cream or yogurt
  • 1 beaten egg
  • ½ Ccslivered or sliced almonds
  • 2 Tab sugar
  • 1 tsp cinnamon
  • ½ tsp mace

Directions:

  1. Preheat oven to 350°
  2. Butter or spray with Pam a 9X13” pan or 3 7” round pans
  3. Mix flour, sugar, salt, mace.
  4. Cut in butter until fine – I use my mixer on low.
  5. Lightly press half the mixture into the prepared pan. (about 2 c for 9×13, about ¾ c for small round pans)
  6. To the remaining half, add baking soda, sour cream or yogurt, and beaten egg.
  7. Spread evenly over crumb base.
  8. Mix slivered or sliced almonds, sugar, cinnamon, mace.
  9. Sprinkle on top.
  10. Bake at 350° for 40 min or until a toothpick comes out clean.
  11. Cut into squares and serve warm.

Serves: Maybe 12

Source:  Mary Lou Laubach, Vi at Highlands Ranch

Deonne’s Simple Chocolate Sauce

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You only need a few ingredients to make this Simple Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store.  Bonus – it keeps for weeks.

Ingredients:

  • 1 c unsweetened cocoa powder
  • 1 c sugar
  • 1 c cold water
  • pinch salt
  • 2 Tab vanilla

Directions:

  1. Mix cocoa powder and sugar in a saucepan
  2. Add water.
  3. Add pinch of salt.
  4. Cook over medium heat 3 – 4 minutes.
  5. Cool a bit.
  6. Add vanilla.

Notes:
The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.

Serves:  Makes 14oz of chocolate sauce and can easily be doubled if desired.

Source:  Deonne Moseley, Vi at Highlands Ranch

Pasta With Raw Tomato Sauce

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Tweak this simple uncooked tomato sauce to suit your taste. Substitute fresh mint for basil if you like or add a little chopped raw red onion or finely diced, fresh fennel bulb. Capers can be omitted, and sliced (black or green) pitted olives can take their place. For carnivores, this vegetarian dish can be spiked with pieces of ham or prosciutto, or chunks of roasted chicken. Pasta topped with uncooked tomato sauce and Parmesan can be a light choice for the hot summer days ahead.

Ingredients:

  • 11⁄2 lb large ripe heirloom tomatoes, about 2-3 large tomatoes
  • 1 garlic clove, finely chopped
  • 1 Tab capers, drained
  • Pinch of dried red chile flakes or 1⁄2 small red chile, seeded and minced
  • About 10 large basil leaves, cut into narrow shreds, divided use
  • 1⁄2 c extra-virgin olive oil
  • Coarse salt and freshly ground black pepper to taste
  • 12oz pasta, such as small conchigliette (medium small shells), small penne or medium-small orecchiette
  • Shaved Parmesan cheese

Directions:

  1. Place tomatoes in a heatproof bowl.
  2. Cover with boiling water and leave for 1minute.
  3. Remove.
  4. When tomatoes are cool enough to handle, peel off and discard skin.
  5. Place a sieve over a bowl.
  6. Quarter tomatoes.
  7. Press juice and seeds from tomato quarters over sieve.
  8. Coarsely chop the seeded tomato flesh and put into another bowl.
  9. Press juice from the seeds in the sieve.
  10. Add strained juice to the chopped tomatoes.
  11. Add garlic, capers, chili flakes (or minced fresh chili) and half of shredded basil.
  12. Gently stir in oil.
  13. Add a little salt (capers may be salty) and pepper.
  14. Set aside somewhere fairly cool (but not in fridge) for an hour for flavors to mingle.
  15. Cook pasta al dente in salted water according to package directions.
  16. Drain well in colander, giving the colander several good shakes to remove excess water.
  17. Combine the hot pasta with the raw tomato sauce.
  18. Toss.
  19. Taste and adjust seasoning as needed.
  20. When serving be sure to scoop up some of the juices at the bottom of the bowl.
  21. Serve scattered with remaining shredded basil and grinding of black pepper.
  22. Top with shavings of Parmesan cheese.

Source:  4

Source: Adapted from “River Cottage Veg,” by Hugh Fearnley-Whittingstall

 

 

Margie’s New Slaw

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Cabbage facts:  1 medium head cabbage = 4 servings
1 medium head cabbage = about 2 pounds
1 pound fresh raw cabbage = 2 cups cooked
1/4 pound cooked cabbage = 1 serving
1 pound fresh raw cabbage = 4 servings cooked
1 medium raw cabbage = 4 cups raw shredded
1 pound raw shredded = 9 to 10 servings raw
2-pound head cabbage = about 10 cups shredded

Ingredients:

  • 1/2 medium head  green cabbage, shredded
  • 1/2 medium head  red cabbage, shredded
  • 2 carrots, shredded
  • 1 bunch parsley, chopped
  • 1 bunch green onions, cut into 2-3 inch pieces, thinly sliced lengthwise and place in ice water (they curl)
  • zest and juice of 1 lemon

Directions:
Place in a large bowl and toss.

For Sweet Dressing:

  • 1/2 c apple cider vinegar
  • 1/2 c honey
  • 1/4 c olive oil
  • 1 tsp celery seeds
  • salt, black pepper to taste

Direction:
Place in jar and shake, shake, shake.

For Creamy Buttermilk Dressing:

  • 1/2 c buttermilk
  • 1/2 c mayonnaise
  • 1 tsp thyme
  • salt and pepper to taste

Directions:
Stir to mix

To Serve:  Plate salad, pass chioce of dressing.

Serves:   8-10

Source:  Margie, after reading too many recipes “Oh, that sounds good – oh that sounds good too.”

Cynthia’s Salad

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Long ago, in another world, ladies did luncheons.  Frequently the menu was a variety of salads, a roll and an amazingly calorie laden dessert.  Cynthia’s last name has long been forgotten but her salad has not.

Ingredients:

  • 1 can, large, whole cranberry sauce
  • 1 can, tall or short, thoroughly drained crushed pineapple
  • 1 large carton sour cream
  • 4 Tab sugar

Directions:

  1. Dump the can of cranberries in a bowl.
  2. Dump the can of pineapple on top.
  3. Dump the sour cream on top of them.
  4. Sprinkle sugar over them.
  5. Mix, mix, mix.
  6. Freeze overnight.
  7. Garnish with mint and strawberries – maybe

Serves:  10 (ladies who are also eating several salads)

Scource:  Cynthia – probably from Anaheim Assistance League or Anaheim Memorial Hospital Guild

This entry was posted in Salads.

Chevy’s Seven Layer Cookies

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When we were in college we frequented a bar/restaurant on El Camino in Palo Alto.   Chevy was our favorite waitress and students were her favorite customers.  Every once in a while these cookies would just appear.  There are many variations on this recipe, but to us – this is the “one true cookie”

Ingredients:

  • 1/2 c salted butter (1 cube)
  • 1 c graham cracker crumbs
  • 1 c shredded coconut
  • 1 c chocolate chips
  • 1 c butterscotch chips
  • 1 c walnuts
  • 1 can (14 oz. size) sweetened condensed milk

Directions:  

  1. Preheat oven to 350ºF.
  2. Melt the butter in a 9×9 pan.
  3. Spread graham crackers crumbsover it.
  4. Layer coconut, chocolate chips, and butterscotch chips walnuts
  5. Pour sweetened condensed milk over the top.
  6. Bake for 30 minutes.  (They will be soft.)
  7. Cut when slightly cooled.  Cool completely to serve.

Serves: 12 (Although I have known a child to cut it into 4 pieces.)

Source:  Chevy at Rutolpho’s in Palo Alto

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