Orange Pear Tart

Filling: 4 medium pears, peeled and sliced
1 T orange juice
1 T grated orange peel
4 t cornstarch
3 T brown sugar
1/8 t ground cinnamon

1 9-inch refrigerated pie crust

Glaze:
1 t honey
1/4 t water

Preheat oven to 425. In a large bowl toss the pear slices with the orange juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.

Line a baking sheet with parchment paper and unroll the pie crust on top. Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling, partially covering the filling. Bake the tart for 15 minutes at 425 and then reduce the oven temperature to 350 and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

Heat honey and water in microwave. When the tart is done remove it from the oven and brush the honey glaze all over the top of fruit and crust. Cool slightly and serve warm or a room temperature.

Cheesy Bean Dip

Re-fried beans (below) or 1 can
4 ounces cream cheese, softened
1/2 C sour cream
2 green onions, diced
1 T taco seasoning
2/3 C salsa
1-2 jalapeno peppers, diced
1 C cheddar cheese, grated

Mix everything together, reserving some of the salsa and cheese.  Pour into baking dish and top with reserved salsa and then cheese.  Bake at 375 until golden brown and bubbling on the sides, about 30 minutes.  Cool slightly and serve with tortilla chips.

Re-fried Beans 
1 T bacon grease or oil
1 small onion, chopped
1 clove garlic, diced
1 Serrano pepper, diced
1 black beans, drained

Saute onions until tender, about 3-5 minutes.  Add the garlic and pepper and saute about 1 minute.  Add the beans and heat until warm.  Mash the beans to the desired consistency.  If the beans are too thick, add water to thin them out.

Grandma's Dutch Apple Cake

My grandma made this when I was a girl, so it brings back memories.  The bottom layer a is cake-like, but its not sweet.  It mixes perfectly with the apples in the center and the caramelized topping.

1 ¼ C flour
1 t baking powder
½ t salt
1 t sugar
½ C butter
1 egg yolk
2 T milk
3 C pared, sliced apples

Sift together flour, baking powder, salt and sugar. Cream butter; add dry mixture. Combine egg yolk and milk; add to butter mixture and mix. Press mixture into bottom of greased 11 x 7-inch coffee cake pan. Press apple slices into dough so they overlap. Sprinkle with topping. Bake at 375F for about 50 minutes. 

Topping:
¾ C sugar
1 ½ T flour
¼ t cinnamon
2 T butter

Mix sugar, flour and cinnamon. Cut in butter until coarse crumbs are formed.

Tomato Bisque

This soup was super easy to make and great for a crisp fall day.

4 T butter
1 carrot, diced
1 stalk celery, diced
3/4 C diced onion
4 cloves garlic, minced
5 T flour
5 C chicken broth
1 (28-ounce) can whole peeled tomatoes
4 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 C half and half
1 3/4 t sea salt
Black pepper, freshly ground

Slowly saute onion, carrots, celery, and garlic until onions are clear, 8 - 10 minutes.  Stir in the flour and cook, stirring, for 3 minutes. Add broth and tomatoes and bring to a boil, stirring constantly. Add parsley sprigs, thyme, and bay.  Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool slightly.

Remove and discard the parsley and thyme sprigs and bay leaf. Working in batches, transfer the mixture to a blender and puree until smooth. Return to the pot and reheat over medium heat.

Add half and half and salt. Do not boil.  Season with pepper to taste. Serve immediately.

Pizza Dip

I haven't made this dip in a while, but I will be making it for my fantasy football draft tomorrow night.  It's a family tried-and-true favorite.

8 oz pkg. cream cheese, softened  

1/2 C sour cream

1 t oregano                                 

1/8 t garlic powder

1/8 t crushed red pepper               

1/2 C pizza sauce

1/2 C chopped pepperoni               

1/4 C green onion, chopped

1/4 C green pepper, chopped         

1/2 C mozzarella, finely grated

Beat cheese, sour cream, oregano, garlic and red pepper.  Spread on pie plate.  Spread pizza sauce on top.  Sprinkle with pepperoni, onion, and green pepper.  Bake at 350 for 10 minutes.  Top with mozzarella cheese and bake 5 minutes longer, or until cheese is heated.  Serve with bread sticks, sliced green pepper or crackers.

Blood Orange Jalapeño Martini

Last time we were in Vegas, they made us this drink at the Aureole at the Mandalay Bay.  Its got to be one of the best martinis I have ever had!  The host guaranteed we would like it and we did.  I watched the bartender make it and tried to remember... I couldn't find blood oranges so I had to settle for navel oranges.  It might need a little more jalapeño, but I was pretty pleased with the result.

4 thin slices jalapeño pepper 
2 oz grey goose l orange vodka
1/2 oz simple syrup
2 1/2 oz fresh blood orange juice (2 oranges)
1 /4 oz fresh lime juice
1 oz cranberry juice
crushed ice

Remove the seeds from the jalapeño, unless you like it very spicy.  Muddle 3 of the jalapeño slices in a martini shaker, leaving last slice for garnish.  Add remaining ingredients and shake.  Serve straight up with the last slice of jalepeno.

Roasted Tomato, Mozzarella Pasta with Olives

I made this recipe up tonight.  I used what I had in the house.  It turned out pretty good.  You have to almost burn the tomatoes to get a good roasted flavor.

2 pints grape tomatoes
5 cloves garlic, diced
8 sprigs fresh thyme, stems removed
olive oil
1 dozen kalamata olives, diced
2 oz fresh mozzarella cheese, diced
6-8 oz cavatelli pasta, cooked
8-10 fresh basil leaves, cut

Roast tomatoes with garlic, thyme and olive oil at 425 for about 30 minutes stirring several times until just starting to burn.  Toss with pasta, olives and cheese. Top with basil.

Roasted Tomatoes

My sister turned me on to this.  She makes hers with a little balsamic vinegarette.  The uses are endless.  I served it on toasted bread, like bruschetta. You can also use it for pizza or pasta.  Add some diced kalamata olives for an extra pop.

2 pints grape tomatoes
5 cloves garlic, diced
1 T fresh thyme leaves
olive oil
salt

Arrange tomatoes in a single layer in a 9 x 13-inch baking pan.  Add garlic and thyme.  Drizzle liberally with olive oil.  Roast for 45 minutes in a 375 degree oven, stirring several times.  Add a little more olive oil and raise oven to 400.  Roast until starting to brown, but don't burn.

Toasted bread:  Drizzle with olive oil and rub with garlic, if desired.  Place bread on a cookie sheet lined with foil about 6 inches from the flame.  Watch carefully, removing toast and rearranging, as necessary.

Cheesy Jalapeño Dip

I made this dip for the NFC Title game.  It was pretty spicy.  Cut back on the jalapeños for a dip with a little less pop. Have the bakery slice the baguette for you.

1 (8 oz) pkg cream cheese (softened)
1/2 C mayonnaise
1/2 C cheddar cheese (grated)
3/4 C parmigiano reggiano (seperated)
4 jalapeño peppers (diced)
Canola oil
1/4 C panko bread crumbs
1 French baguette (sliced and toasted)
1/4 C butter


Sauté jalapeños in a little canola until just tender.  Blend cream cheese, mayonnaise, cheddar cheese, 1/2 C parmigiano reggiano.  Add jalapenos and mix well. Spoon into a baking dish.  Mix the panko bread crumbs and remaining parmigiano reggiano and sprinkle over the dip.  Bake in a 375F oven until bubbling on the sides and golden brown on top (15-20 minutes). Melt the butter and brush on the sliced baguette.  Toast under the broiler, watching closely until just browned.

Spiced Butternut Squash Soup

1 medium butternut squash
2 T unsalted butter
1 medium onion, chopped
5 cups chicken broth
1/2 t ground nutmeg
1/4 t ground cloves
3/4 t salt
freshly ground black pepper

Melt butter in large pot. Add onion and sauté until translucent, about 10 minutes. Peel and seed squash; cut into 1-inch chunks. Add squash and broth. Do not add spices until later.  Adding them now will discolor the soup.  Bring to a a boil, reduce heat and simmer until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and puree in a blender. Return squash to pot and add remaining ingredients. Simmer several more minutes to blend flavors and serve.

Zuppa Toscana

I love this soup at the Olive Garden restaurant.  After a few tries, I think I have come pretty close.  

1 link Italian Sausage, crumbled

2 Slices Bacon

2 large Russet Potatoes, cubed

1 medium onion, chopped

2 Cloves garlic, crushed

1 quart water

1 Can (14 oz.) Chicken Broth

1/2 Cup heavy cream (or ½ Cup Skim Milk)

2 Cups Kale or Swiss Chard, chopped

Salt and Pepper

Brown sausage, set aside.  Brown bacon, set aside. Place potatoes, onion, garlic, water and chicken broth in large pot and simmer until potatoes are tender.  Add sausage and bacon and simmer 10 minutes longer.  Add Kale and cream, season with salt and pepper; heat through.

Pork Tenderloin

When we had our first Dinner Club, the theme was Asian.  Chet showed up with this pork tenderloin.  It was very juicy, tender and flavorful.  The red "smoke ring" is achieved with the help of red food coloring.  I am told, many a Chinese restaurant uses this method to add a smoke ring to their pork fried rice.

1/2 C soy sauce

1/2 C cooking wine

1/2 t chinese 5 spice powder

1/4 t ground coriander

2-3 garlic cloves, pressed

1 1/2 t ginger, finely shredded

1 T brown sugar

1 T honey

2 t red food coloring

Mix all ingredients well and marinade pork in bag for 24+ hours turning over at least twice.

Preheat oven at 500-550F. Line pan with foil. Place pork on rack. Sear in oven for 10 minutes. Use left over marinade and baste. Lower temp to 350. Cook for 30-40 min longer depending on size of pork. Baste every 10 minutes or so. Cut into 1/4 inch pieces.

Asian Dinner Club

We had our first ever Dinner Club on New Year's Eve. The idea of a Dinner Club is to have a theme and everyone brings something keeping with the theme. Our theme this time was Asian. The menu included Pot Stickers and Crab Rangoon, Lettuce Wraps, Cucumber Salad, Asian Chicken Wings, Pork Tenderloin, Vegetable Stir Fry, Sesame Chocolates and Mango Rice Pudding.

Cabbage and Pepper Potstickers ~ These potstickers were easy to make and everyone loved them.  I served them with a honey soy mustard dipping sauce.

Lettuce Wraps ~ Chicken and a spicy vegetable mix served in a butterhead lettuce wrap.

Cucumber Salad ~ This salad is cool and refreshing with a surprise bite at the end.

Roasted Asian Chicken Wings ~ I first made these in April of last year and have made several variations.  They are made with a pineapple-orange-ginger sauce.  Its sweet with just a little spice.  You can also add a little honey and cook it down to thicken up the sauce.

Pork Tenderloin ~ The "smoke ring" is really red food coloring.  This pork was so tender.

Vegetable Stir Fry ~  Pick your favorite veggies and pick a sauce.  The possibilities are endless.  We added some pineapple to sweeten it.

Sesame Chocolates ~ These balls are a little larger than a golf ball.  They are made with a soft chocolate, coated with dough and rolled in sesame seeds before being deep-fried.  Serve them warm.

Mango Rice Pudding ~ This rice pudding is made with a sweet coconut milk mixture, topped with mangos and drizzled with another sweet-salty coconut milk dressing.

Cabbage and Pepper Potstickers

1 egg

2 t ketchup

1 t yellow mustard

2 1 T Worcestershire sauce

1 t light brown sugar

1 t salt

1/2 t freshly ground black pepper

1/4 t cayenne pepper

1/4 C chopped green cabbage

1/4 C finely chopped scallions

2 T red pepper, diced

35 to 40 small wonton wrappers

3 to 4 tablespoons canola oil, for frying

Mix together first 8 ingredients.  Add vegetables and mix well.  

Form the potstickers with 1 wonton wrapper each. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the filling in the center of the wrapper. Fold over and seal edges. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a small amount of oil in a 12-inch saute pan over medium heat. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Remove wontons to a heatproof platter and keep warm. Clean the pan between batches by wiping with a damp paper towel. Repeat until all the wontons are cooked.