KOA

Grand Marnier Smoothie

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This is like a yummy “Orange Julius” with a kick,

Ingredients:

  • 1/2 c softened vanilla ice cream
  • 1 1/2 c fresh orange juice
  • 1 oz (2 Tab) Grand Marnier, or to taste
  • 1/2 ea freshly grated orange zest
  • 1 orange slices, cut in half

Directions:

  1. In a blender, blend ice cream, orange juice, Grand Marnier and zest until smooth but still thick.
  2. Pour mixture into 2 chilled stemmed glasses
  3. Garnish with half an orange slice.

Serves: Makes 2 drinks  (One for me and one for seconds)

Source: Gourmet, July 1994

Classic Meatloaf Like My Mother Used to Make

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I know, it is NOT the right meatloaf like YOUR mother made.  But it is what my mother (and I) do.  So there!  Our biggest disagreement was pickles/no pickles in our meatloaf sandwiches the next day

Ingredients:

  • 1-1/2 lbs lean ground beef
  • 3/4 C Quaker® Oats (quick or old fashioned, uncooked)  (We just used a large handful for each pound of beef)
  • 3/4 C finely chopped onion  (or 1/2 c dried onions, or 2 Tab onion soup mix)
  • 1/2 Cup ketchup
  • 1 egg, lightly beaten
  • 1 Tab Worcestershire sauce
  • 2 cloves garlic, minced (or a lot of garlic salt, skip regular salt)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions:

  1. Heat oven to 350°.
  2. Combine all ingredients in large bowl; mix lightly but thoroughly.  (Take off your rings and use your hands!)
  3. Shape meatloaf mixture into 10×6-inch loaf.
  4. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°) until not pink in center and juices show no pink color.
  5. Let stand 5 minutes before slicing.

Serves:   6-8

Source: Quaker Oats

Onion Tarts by Lisa Pretty

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Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.  A splash of balsamic vinegar is a great finishing touch.  Think about doubling the recipe because a box of puff pastry has two sheets and you could freeze one tart.

Ingredients:

  • 2 Tab vegetable oil
  • 1 large sweet onion, thinly sliced
  • 2 Tab flour
  • 1/2 of a 17.3-ounce package puff pastry sheets, thawed overnight in the fridge
  • 1 1/2 cup shredded Gruyère cheese or Swiss cheese (about 6 ounces)
  • 1/2 lb bacon, diced and cooked
  • 1 Tab chives, chopped
  • balsamic vinegar (optional)

Directions:

  1. Heat the oven to 400°.
  2. Line a baking sheet with parchment paper.
  3. Heat the oil in a 12-inch skillet over medium heat.
  4. Add the onion and cook for 15 minutes or until well browned, stirring often.
  5. Remove the skillet from the heat and let cool to room temperature.
  6. Sprinkle the work surface with flour.
  7. Unfold the pastry sheet on the work surface.
  8. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet.
  9. Brush the edges of the pastry with water.
  10. Fold over the edges 1/2 inch on all sides.
  11. Crimp with a fork to form a rim.
  12. Prick the center of the pastry thoroughly with a fork.
  13. Spread the onion mixture on the pastry to the rim.
  14. Sprinkle with bacon, then the cheeses and chives.
  15. Bake for 20 minutes or until the pastry is golden brown.
  16. Let the pastry cool on the baking sheet on a wire rack for 5 minutes.
  17. Cut into 2×2-inch rectangles.
  18. Serve warm.

Serves:  12

Source:  Based on a recipe from Pretty Smith Winery

Shrimp Spring Rolls

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Sesame Ginger salad dressing (store bought) makes a nice dipping sauce.  (Peanut sauce is traditional, but with today’s allergies . . . . . )  Not traditional, but…..make “California” Spring Rolls by adding a slice or two of avocado – yum!

Ingredients:

  • 10 cooked jumbo shrimp cut lengthwise in half, 16-20 count
  • 10 round rice paper wrappers (Spring roll wrappers work too, but they are smaller in size a a little thicker.)
  • 10 Boston lettuce leaves or red leaf, thick stem ends removed, cut in half (or spinach, stems removed)
  • 6 ounces thin rice noodles (optional)
  • 1 c carrots shredded
  • 1 c red cabbage thinly shredded
  • 1 c bean sprouts fresh
  • 12 green onions, julienned

Directions:

  1. Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions.
  2. Drain and cool with cold water, refrigerate until ready to use.
  3. Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper.
  4. Set a damp dish towel on a cutting board.
  5. Immerse one rice paper sheet into the water for 15 to 20 seconds.
  6. Remove, shaking off excess water and lay flat on the dampened cloth.
  7. The paper may still seem stiff, however, it will become pliable as you build each roll.
  8. Lay one piece of lettuce over the bottom third of the rice paper.
  9. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
  10. Roll up the paper halfway into a cylinder.
  11. Fold the sides in an envelope pattern.
  12. Lay 2 shrimp halves, cut side down, along the crease.
  13. Place a few cilantro and mint leaves next to the shrimp.
  14. Keep rolling the paper into a tight cylinder to seal.
  15. Repeat with remaining wrappers.
  16. Store with seam side down.
  17. Slice in half on the diagonal for a manageable hors d’oeuvre

Servings: 10 rolls

Source:  Forgot to note, sorry.

Korean Lettuce Salad  (Sangchu Geotjeori)

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A nice light salad.  Something different with lettuce.

Dressing Ingredients:

  • ½ Tab soy sauce, depending on preference
  • 2 Tab white or rice vinegar
  • 2 Tab sake
  • 2 garlic cloves, minced and crushed (use the blade of your knife to crush)
  • 1 tsp. Oyster sauce
  • 1 Tab sugar
  • 1 Tab sesame seeds
  • 1 Tab sesame oil

Salad Ingredients:

  • 2 green onion, cut into 1-inch pieces
  • 1 carrot, shredded
  • 2 ribs celery, cut into 1/2 inch pieces
  • 1 head Red Lettuce (or whatever variety you prefer), washed and torn into pieces.

Directions:

  1. Combine all dressing ingredient in a small bowl.
  2. Whisk to combine.
  3. In a large serving bowl, combine salad ingredients.
  4. Toss with dressing and serve immediately, as the lettuce will wilt a bit if you wait.

Serves: 4

Source:  Savoring Simple

This entry was posted in Salads and tagged .

Honey Cinnamon Filo Roll-ups

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This cinnamony treat is almost baklava, but with only a few easy ingredients, and a fraction of the work.  If using on a plat of mixed filo treats, cut the rolls into smaller pieces. Remember, there are approximately 24 sheets of dough in 1/2 a pound of filo – box is 1 pound.  Might as well double everything and freeze some.

Ingredients:

  • 2 c ground walnuts, toasted
  • 1/4 c sugar
  • 2 tsp ground cinnamon
  • 12 sheets frozen filo dough, thawed
  • 1/2 c butter, melted  (1/4 pound)

Syrup:

  • 1/2 c honey
  • 1/2 c sugar
  • 1/2 c water
  • 1 Tab lemon juice

Directions:

  1. Preheat oven to 350°.
  2. Combine walnuts, sugar and cinnamon.
  3. Place one sheet of filo dough on a 15×12-in. piece of waxed paper; brush with butter.  Don’t be too worried if it tears – rolling will cover it up.
  4. Place a second filo sheet on top, brushing it with butter. (You can keep remaining filo covered with a damp towel to prevent it from drying out.)
  5. Sprinkle with 1/4 cup walnut mixture.
  6. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll.
  7. Slice roll into four smaller rolls; transfer rolls to a greased 13×9-in. baking dish.
  8. Repeat with remaining filo dough and 1/4 cupfuls of walnut mixture.
  9. Bake until light brown, 14-16 minutes.
  10. Cool dish on a wire rack.
  11. Meanwhile, in a small saucepan, combine all syrup ingredients.
  12. Bring to a boil.
  13. Reduce heat.
  14. Simmer 5 minutes.
  15. Cool 10 minutes.
  16. Drizzle cinnamon rolls with syrup.
  17. Sprinkle with remaining walnut mixture.

Servings:  24

Source: Taste of home

Chocolate-Dipped Phyllo Sticks

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Looking for a little something special to share with friends or family? Try these crunchy treats. Remember, there are approximately 20 sheets of dough in each 1/2 pound of filo dough.  As long as you are at it, make more! They have a way of disappearing.  Multiply by 4 and you should be good to go.

Ingredients:

  • 4 sheets phyllo dough
  • 1/2 c butter, melted (1/4 lb)
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 2 ounces semisweet chocolate, finely chopped (more if you dip them as deep as you can and still hold on to them.)
  • 1/2 teaspoon shortening
  • 1/2 ounce white baking chocolate, melted

Directions:

  1. Preheat oven to 425°.
  2. Place one sheet of phyllo dough on a work surface.
  3. Brush with butter.
  4. Cover with a second sheet of phyllo.
  5. Brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)
  6. Cut phyllo lengthwise in half.
  7. Cut each half crosswise into five rectangles (4-1/2×2-3/4 in.).
  8. Tightly roll up rectangles jelly-roll style, starting with a long side.
  9. Mix sugar and cinnamon.
  10. Lightly brush sticks with butter.
  11. Sprinkle with 1-1/2 teaspoons sugar mixture.
  12. Place on an ungreased baking sheet.
  13. Bake until lightly browned, 3-5 minutes.
  14. Remove to a wire rack to cool.
  15. Repeat with remaining ingredients.
  16. In a microwave, melt semisweet chocolate and shortening.
  17. Stir until smooth.
  18. Dip one end of each phyllo stick in chocolate.
  19. Allow extra to drip off.
  20. Place on waxed paper.
  21. Let stand until set.
  22. Drizzle with white chocolate.

Serves:  Makes 20 rolls

Source:  Taste of Home

Date and Walnut Phyllo Rolls with Greek Yogurt and Honey

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You know Bon Appetite – must be fancy!  You can use any dates (buy the  pitted for heaven’s sake) and any honey.  If you are putting these on a tray with other filo dough goodies, cut them into 2 inch pieces.  

Ingredients:

  • 14 oz Medjool dates (about 1 1/2 cups), pitted
  • 1/2 c walnuts, toasted
  • 3 Tab plus 1/4 cup Greek honey or other honey
  • 1 tsp finely grated orange peel
  • 1/2 tsp cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle (Really? Use 1/4 tsp of the already ground stuff!)
  • 20  sheets fresh phyllo pastry or frozen, thawed (1/2 a package)
  • 1/2 c (1 stick) unsalted butter, melted
  • 1 c Greek whole-milk yogurt

Directions:

  1. Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor.
  2. Blend until paste forms.
  3. Preheat oven to 375°.
  4. Line rimmed baking sheet with parchment.
  5. Cover phyllo stack with plastic wrap, then damp kitchen towel.
  6. Remove 1 phyllo sheet from stack and place on work surface.
  7. Brush with melted butter.
  8. Top with second sheet.
  9. Brush with butter.
  10. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge.
  11. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo.
  12. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends).
  13. Transfer to baking sheet; brush with butter.
  14. Repeat with remaining phyllo, butter, and date mixture.
  15. Bake until golden, about 23 minutes.
  16. Cool on baking sheet.
  17. Spoon yogurt into small bowl (or 10 individual bowls).
  18. Drizzle remaining 1/4 cup honey over yogurt.
  19. Place 1 phyllo roll on each plate. Serve with honey-yogurt for dipping.

Serves:  10

Source:   Bon Appetit

 

 

 

Orange-Almond Choclava

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A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more on top.  Phyllo (filo) dough is not as tricky as it seems.  Works really well to have two people to do this – one to layer and one to brush.  Buy a soft 2 inch paint brush to speed things up. (Run it through the dishwasher first – duh!)

Ingredients:

  • 1 lb slivered almonds (4 cups)
  • 1 c semisweet chocolate chips
  • 3/4 c sugar
  • 2 Tab grated orange zest
  • 1-1/2 c butter, melted
  • 1 package (16 ounces)frozen phyllo dough, thawed (Should be approximately 40 sheets.  It is ok if the top set is short one or two.)

Syrup

  • 1-1/4 c orange juice
  • 3/4 c sugar
  • 1/2 c honey
  • 2 Tab lemon juice

Drizzle:

Directions:

  1. Preheat oven to 325°.
  2. Place almonds and chocolate chips in a food processor; pulse until finely chopped.
  3. In a large bowl, combine almond mixture, sugar and orange zest.
  4. Brush a 15x10x1-in. baking pan with some of the butter.
  5. Unroll phyllo dough.
  6. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out.
  7. Sprinkle with a third of the almond mixture.
  8. Repeat 10 layers plus filling twice, brushing each sheet with butter.
  9. Top with remaining phyllo sheets, brushing each with butter.
  10. Cut into 1-in. diamonds.
  11. Bake until golden brown, 50-60 minutes.
  12. Meanwhile, in a saucepan, combine syrup ingredients.
  13. Bring to a boil.
  14. Reduce heat.
  15. Simmer, uncovered, 20 minutes.
  16. In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly.
  17. Pour syrup over warm baklava.
  18. Drizzle with chocolate mixture.
  19. Cool completely in pan on a wire rack.
  20. Refrigerate, covered, several hours or overnight.
  21. You may have to re cut the diamonds.
  22. Serve at room temperature.

Serves:  6 dz pieces

Source:  Taste of Home

Chocolate Filling for Chocolate Cups

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Use this to fill little chocolate cups (that you buy – don’t work so hard!) or a crumb pie crust or just in pretty glasses.  Too easy! If you want to be trendy, sprinkle a little sea salt on the chocolate cups.

Ingredients:

  • 1 pkg. (8 oz.)  cream cheese, softened
  •  2/3 cup sugar
  • 1 tsp vanilla
  •  1 tub (8 oz.) cool whip, thawed
  • 2/3 c powdered cocoa
  • chocolate sprinkles

Directions:

  1. Beat cream cheese and sugar in large bowl with whisk or mixer until blended.
  2. Stir in cocoa and vanilla.
  3. Stir in cool whip.
  4. Refrigerate 3 hours.
  5. Serve topped with chocolate sprinkles

Serves:  a lot of chocolate cups or 8 as pie.

Source:  Kraft Recipes – Cool whip