Corn and Zucchini Salsa

(note: This recipe is from The Big Book of Preserving the Harvest, by Carol Costenbader, pg 57. I followed the recipe and it made twice what it claimed, so sterilize some additional jars just in case! If you've never canned before, get a reliable how to book for beginners and follow instructions very closely! If you're just wanting a little salsa to eat right away, you can just make a partial batch, say, half or a quarter of this recipe. I think they should have titled it something to do with lime because it's the strongest flavor in the recipe. Very yum. ~nikki)

For Boiling-water-bath canner; makes two one pint jars

3 medium zucchini, cleaned trimmed, and diced
1 1/2 teaspoons salt
2 ears of yellow corn, husked, silks removed
4 tablespoons olive oil
2 large tomatoes, seeded and chopped
1 cup fresh lime juice (8 medium limes)
1/2 cup cider vinegar
2 jalapeno chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped scallions with tops
3 cloves garlic, minced
1/4 teaspoon freshly ground black pepper

1. Toss the zucchini with the salt and let it "sweat" for 3 minutes in a non reactive colander. Rinse and dry on paper towels.

2. Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400 deg F oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs.

3. Combine zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy sauce pan. Bring to boil and cook for 2-3 minutes.

4. Ladle into hot clean jars. (1/2 in headspace) Cap and seal. Process in a boiling-water-bath canner for 15 minutes. Adjust for altitude if necessary.

Asiago Cream Sauce

An elegant white cheese sauce that goes great over rollatini or flavored raviolli and tortellini.

Asiago Cream Sauce

4 cups heavy whipping cream
1/8 teaspoon dry chicken stock or bullion
1 ¼ cup asiago cheese
1 tablespoon cornstarch
2 oz. cold water

To make the sauce, heat cream to very hot and just bubbly (but not a boil). Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Serve over pasta immediately.

Shortcut Alfredo Sauce

This is another Olive Garden taste alike sauce. I like it for breadstick dipping and big buttered chunks of crusty loaf.

Shortcut Alfredo Sauce

1 pt. heavy cream
½ cup butter
2 tablespoons cream cheese
½-3/4 cup parmesan cheese
1 teaspoon garlic powder
pinch of cracked pepper

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the parmesan cheese, pepper and garlic powder. Simmer this for 15 - 20 minutes on low.

Tzatziki

This Greek dip may sound simple, but it's such a cooling centerpiece to a hot gyro or simple pita or even grilled chicken, beef or lamb.

Tzatziki

2 cups plain greek style yogurt
2 large cucumbers
salt
2 cloves garlic, minced
1 1/2 tablespoons white wine vinegar
1 tablespoon olive oil

Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in half lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. 1Place in the bowl with the marinated garlic. 1Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Chill.

Chicken Vino Blanco

Simple and diverse, this chicken and sauce can be served over just about any vegetable.

Chicken Vino Blanco

Chicken Batter:
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup flour

Wine Sauce:
5 tablespoons butter substitute
4 pressed garlic cloves
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
2 cups white wine
1 cup Swanson chicken broth

Cut up all Chicken Breasts into bite sized cubes. Melt 3 tablespoons of the butter in a large skillet. Mix together the flour and the salt and pepper meant for the batter. Carefully coat all chicken cubes and brown in skillet. Remove and place in a shallow dish and cover (this keeps juices in).

Melt down the rest of the butter. Mix in garlic, and all spices. Add chicken back into the mix and coat throughly. Add in white wine, allow to come to a boil for 5-7 minute. After the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.

Autumn Chicken

Fall is here and this lovely chicken recipe is a garnished treat to ring it in.

Autumn Chicken

1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon shallots, chopped
2 cups peeled and deseeded tomatoes
pinch of fresh rosemary
1/2 cup sliced cranberries
1/2 cup red wine
boneless/skinless chicken, 8 oz.
1/s cup of brown stock
Flour Breading
1 cup flour
1/2 cup finely chopped walnuts
salt & pepper

Heat oil in pan. Add garlic, shallots and rosemary. Add cranberries and tomatoes. Add red wine and let reduce. Add demi glaze and let simmer. Heat oil in a second pan. Season flour with salt, pepper and garlic and add chopped walnuts. Dip chicken in flour mixture and saute until golden brown. Pour Autumn sauce over chicken and finish in a 350 degree oven for 10 minutes. Serve garnished with whole walnuts and chopped parsley.
Serves 4

Rigatoni Melinde

This is a made up recipe that turned out pretty good if you like the natural flavor of food shining through. If you want a sweeter sauce I suggest trying alfredo sauce instead of making the wine sauce.

Rigatoni Melinde

2 cups broccoli florettes, fresh
1/4 cup olive oil
1/4 cup sautéed onions
4 cloves garlic, minced
salt and pepper to taste
pinch of crushed red pepper
1 tablespoon sun dried tomatoes
4 oz rigatoni pasta
1/4 cup Pinot Grigio
2 tbs Butter Substitute
parmesan cheese substitute for garnish (optional)

Heat pan with olive oil, add onions, garlic, and broccoli, sauté until broccoli is getting tender. Salt and pepper to taste, add sun dried tomatoes and crushed red pepper to taste. Add wine and reduce for about 2 minutes. Finish with butter and place atop pasta rigatoni; top with parmesan cheese.

Varkenshaas

A savory pork tenderloin in mustard sauce. Best if garnished with fresh chives. The sauce can be doubled for making gravy over rice or potatoes.

Varkenshaas

2 pork tenderloins (1 1/2 pounds total), trimmed
2 tablespoons olive oil
5 tablespoons unsalted butter
1 teaspoon minced shallot
1/4 cup dry white wine
2/3 cup chicken broth
3 tablespoons Dijon mustard
2/3 cup heavy cream
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh parsley leaves

Preheat oven to 400° F. Pat pork dry with paper towels and season with salt and pepper. In a large heavy kettle heat oil and 4 tablespoons butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155° F. for barely pink meat, 10 to 15 minutes.

While pork is roasting, add remaining tablespoon butter and shallot to kettle and cook over moderate heat until softened. Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced by about half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste.

Cut pork into 1/2-inch-thick slices. Pour sauce over pork and serve.

Kyoto Dressing

Salad dressing and dip for chicken.

Kyoto Dressing

1/4 cup vegetable oil
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
1/2 tsp. seasoned salt
1/4 tsp. ground ginger

Mix together and shake.
Makes 1/3 cup dressing.

Chicken Napoleano

4 boneless chicken breasts
4 portobello mushrooms
1 red onion, sliced thinly
2 tomatoes, sliced
4 slices provolone cheese
4 sprigs of rosemary
1 cup balsamic vinegar
1 lb. fresh spinach leaves
2 cups heavy cream
1 cup shredded Gouda cheese

Balsamic vinaigrette:

1 cup balsamic vinegar
1 Tbsp. Dijon mustard
1/2 cup extra-virgin olive oil

Make Gouda cream sauce by reducing heavy cream and shredded Gouda cheese by half. Marinate portabello mushrooms in balsamic vinaigrette for 30 minutes. Grill all vegetables and chicken, then layer vegetables with chicken and fresh spinach leaves. Top with provolone cheese. Oven bake to melt cheese. Place sauce on plate, then Napoleon and finish with rosemary.

Jack Pork Tenderloin

No, not my son Jack. Jack Daniels.

Jack Pork Tenderloin

1/4 cup Jack Daniel's Tennessee Whiskey
1/4 cup soy sauce
1/4 cup catsup
1/2 cup brown sugar
1/2 teaspoon garlic powder
2 (1 lb) pork tenderloins

Preheat oven to 450 degrees. Combine all ingredients except tenderloins in small saucepan. Bring to a boil and simmer until slightly thickened, about 5 minutes. This sauce is sticky, so line a baking or roasting pan with foil for easy clean-up. Place tenderloins in foil lined pan. Brush with sauce. Place in the oven and roast for about 30 minutes, until internal temperature is 155 to 160 degrees. Remove from oven, let rest at least 15 minutes before slicing.

Thai Dressing

This is wonderful on salad, coleslaw, chicken and pork. It's versitile even as a grill sauce if you add 1 tablespoon of oil.

Thai Dressing

4-6 tablespoons rice vinegar
3-3 1/2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1 1/2 teaspoons sugar
3/4 teaspoon hot-pepper flakes
3/4 teaspoon dry mustard
1/4 teaspoon five-spice powder
1/4 cup sesame oil

Fried Peaches with Whipped Honey Dip

Being Southern I've learned that you can deep fry almost anything. This actually still manages to taste good though.

Deep Fried Peaches (or Apples)

1 C. flour
1/2 teaspoon baking powder
2 tablespoon sugar
1/2 teaspoon salt
1/2 C. milk
1 egg
5 or 6 apples/peaches

Mix and sift flour, baking powder, sugar, and salt. Add milk and well-beaten egg. Mix well. For apples . . . pare, core and quarter. For peaches . . . cut peaches in half and then in quarters (removing stone). Dip each piece of apple/peach in the batter and fry in deep hot fat (365°F) until brown. Drain on unglazed paper (presuming paper towel) and sprinkle with powdered sugar or cinnamon sugar.

Whipped Honey Dip

2 T honey
1 T orange juice
1-2 t lemon juice
3/4 c heavy cream
1/4 t cinnamon

Beat together honey, orange and lemon juice. Whip the cream until slightly thick and add cinnamon. Fold in the honey mixture. Serve with fruit as a dip.

Rosemary Cream Chicken

This comes out beautiful and succulent.

Marinade:

1 chicken, halved & cleaned
1 teaspoon salt
1/2 cup rice vinegar
1/2 teaspoon black pepper
1/4 cup olive oil
4 sprigs rosemary, chopped
2 tablespoons shallots
2 tablespoons garlic, chopped

Rinse chicken in cold water. Mix remaining marinade ingredients in bowl. Submerge chicken in marinade and refrigerate for 24 hours.

Sauce:

1/2 cup white wine
1/2 teaspoon salt
1/2 cup chicken stock
1/4 teaspoon black pepper
1 cup heavy cream

Remove chicken, but do not rinse. Place chicken in roasting pan, skin-side up. Cook in preheated 375 degree oven for 30 mins. or until skin is brown and crispy.

For sauce, reduce white wine by half in a sauce pan. Add stock; reduce by half again. Add cream and simmer until liquid evenly coats the back of a spoon. Reduce by half and add salt & pepper.
Serve chicken on bed of rice, drizzled with sauce.

Carrot Cake Pancakes with Cream Cheese Spread

Pancake Batter

1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract

In a mixing bowl sift together the flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

Cream Cheese Spread

4 ounces cream cheese
1/4 powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

Skopelos Coffee Souffles with Kahlua Mocha Sauce

This recipe comes to us from Skopelos Cafe.

Coffee Souffles With Kahlua Mocha Sauce

1/2 cup milk
2 teaspoon cornstarch
1 teaspoon instant coffee granules
5 tablespoon granulated sugar
1/2 teaspoon vanilla
3 large egg whites
1/4 teaspoon cream of tartar
Confectioners sugar for garnish

In a small saucepan, mix together milk, cornstarch, coffee granules and 1 Tbsp. sugar (granulated) until smooth. Cook whisking over moderate heat, until pudding boils and is thickened 2-3 minutes. Transfer to a container. Stir in vanilla and cover with plastic wrap directly on mixture and allow to cool until warm. Preheat over to 400 degrees.

Lightly oil 2 (6 oz.) ramekins and sprinkle each with 1/2 Tbsp. granulated sugar. Beat egg whites with cream of tartar and a pinch of salt in a bowl until soft peaks. Gradually add remaining 3 Tbsp. of granulated sugar beating until whites hold stiff peaks. Combine one fourth of whites into pudding to lighten and fold remaining whites gently and thoroughly. Place mixture into ramekins and bake on baking pan until puffed and golden brown, about 15 minutes. Remove and lightly dust with confectioner sugar and serve immediately with Kahlua Mocha Sauce.

Kahlua Mocha Sauce:

1 tablespoon brewed coffee
1 tablespoon Kahlua
1 oz. semisweet chocolate, chopped
1/4 teaspoon vanilla
1/8 teaspoon cornstarch
Pinch of cinnamon

Cook all ingredients in a small saucepan, whisking over low heat until smooth and thickened, about 2 minutes. Remove from heat and cool to warm before serving.

Cheese Cider Fondue

Come the holidays I go nuts with fondue. It's the only time I can convince the family that apples and cheese go together. This is my favorite dunk for bread and apples.

Cheese Cider Fondue

3/4 cup of apple cider or cider-style apple juice
2 cups of shredded cheddar cheese
1 cup of shredded Swiss cheese
1 tablespoon of cornstarch
1/8th of a teaspoon of pepper
fresh bread, apples, skewered cooked meat

Toss the cheese, cornstarch and pepper in a mixing bowl. In a large sauce pan bring the cider to a boil then reduce heat to medium. Combine the two in the saucepan and stir steadily for about 4 minutes or until the cheese is melted. Transfer into a fondue pot or slow cooker to keep warm.

Basic Clotted Cream

This truly diverse cream has so many uses. Inside sweet breads and muffins, topping desserts, pastries, filling between cake layers, atop coffee drinks or simply stand alone with fresh fruit or drizzled honey. I even like it on fresh bread.

Basic Clotted Cream

4 ounces mascarpone cheese (light cream cheese may be substituted)
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.

Makes about 1 1/2 cups.

Crockpot Chicken and Gravy Feast

A simple, succulent chicken dinner comes out golden and juicy, wonderfully slow cooked and full of gravy making juices. Certainly a lot easier than trying to master not burning the skin on the roasting pan.

Crockpot Chicken and Gravy Feast

1 whole chicken (3 1/2 to 4 pounds)
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and minced
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
salt and pepper

Remove giblets bag and rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Layer the onions, carrots, garlic, thyme, celery and lemon juice over top of the chicken. Cover and set the temperature to high. Cook for 6 hours, undisturbed. Remove the chicken from the slow cooker, and pour the accumulated juices into a heatproof container. Skim the fat from the top then transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk. Mix the cornstarch mixture into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve with the beautiful pan gravy ladled over top.

Proscciutto Vodka Sauce over Penne

Vodka sauce (or pink sauce as it's called in some places) are a little daunting to make. Any time you have a cream sauce stirring is the key to not scalding or burning your sauce. The ham and tomatoes help make the sauce much easier to maintain both flavorwise and heatwise. It's a thick, heavy, hearty sauce.

Proscciutto Vodka Sauce

1/4 lb. prosciutto ham, chopped
28 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. chopped garlic
1 tbsp. parsley flakes
1 tbsp. crushed bay leaves
1 tsp. crushed red pepper
1/4 c. vodka
1 c. heavy cream
1/2 c. Parmesan cheese
1 lb pasta, cooked

Saute garlic in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat. Add heavy cream to sauce and cook for 2 minutes in low heat. Mix pasta in sauce and add parmesan cheese. Mix again. (I use penne as is traditionally served with vodka sauce).