Wednesday, January 21, 2015

Roast Beef and Cheese Salad

Roast Beef and Cheese Salad

3 heads baby romaine, chopped
3 tomatoes, diced
6 slices Colby-Jack cheese, diced
1 1/2 cups cubed, cooked, cold roast beef
1/2 cup French-fried onions, lightly crushed
3 Tbsp bacon bits
Croutons, if desired
Honey Mustard Dressing

Combine all ingredients except dressing and toss well.  Top with Honey Mustard Dressing just before serving.

Serves 3.

Monday, January 19, 2015

Easy Southern Peach Cobbler

Easy Southern Peach Cobbler

1/2 cup butter
2 cups sugar, divided
4 cups peaches, fresh or thawed frozen
1 Tbsp lemon juice
1 cup all purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 cup milk
Ground Cinnamon

Preheat oven to 375 degrees.  Melt butter in a 11X13 baking dish in oven.  Remove from oven when melted.

Mix flour, 1 cup of sugar, baking powder and salt in a small bowl.  Add milk and mix until just mixed. Pour batter into baking dish on top of butter.  Do NOT stir.

Bring peaches, remaining 1 cup of sugar and lemon juice to a boil in a medium sauce pan.  Pour peaches over batter.  Do NOT stir.  Sprinkle with cinnamon.

Bake for 40 – 45 minutes until the top of the cobbler is golden brown.
Serve with ice cream if desired.
Found on Pinterest...reportedly from Southern Living.  Really, really good!  

Marshall Field's Cheese and Pasta

Marshall Field's Cheese and Pasta

1 pound spiral pasta (or shells or macaroni)
3 cups whipping cream
1 pound sharp white cheddar cheese, grated (divided)
1/2 teaspoon dry ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper (or to taste)
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt

Cook pasta in salted boiling water until tender. Drain, rinse and cool. Set aside.

Pour cream in heavy-bottomed saucepan set over medium heat and warm slowly, stirring. Do not boil. When cream is hot, gradually whisk in 12 ounces of the cheese. Whisk in mustard, Worcestershire, pepper, cayenne and salt. Remove from heat.  (I cheated...I used the microwave to heat the cream in a large bowl for 3 minutes 33 seconds then I added the remaining ingredients and stirred for a couple minutes until the cheese was mostly melted.)

Set pasta in large bowl. Pour cheese sauce over pasta and toss well to combine. Taste and adjust seasonings if needed.  (I cheated here too....I buttered the baking dish and put the hot pasta in there and then stirred in the cheese sauce.  No point in messing up extra dishes!)

Preheat oven to 350 degrees.

Butter bottom of high-sided baking dish. There should be at least 1 inch of space at top of dish after pasta mix is added. Pour cheese and pasta mixture into dish. Top with remaining 4 ounces of cheese.

Cover and bake in preheated oven 40 minutes or until bubbling and golden brown.  

I've had this recipe for years but I can't remember where I found it....I clipped it out of a newspaper.  

This was very good!

Thursday, January 15, 2015

Chicken in Sun-Dried Tomato and Parmesan Cream Sauce with Ziti

Chicken in Sun-Dried Tomato and Parmesan Cream Sauce with Ziti

1 Tbsp olive oil
2 Tbsp butter
4 (6-oz) boneless skinless chicken breasts, pounded thin
Garlic Salt and Pepper to taste
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 cup sherry (or dry white wine or chicken broth)
1/2 cup oil packed sun-dried tomatoes, chopped
1 tsp dried basil
1 1/2 cups chicken broth
1 cup heavy cream
1/2 - 3/4 cup grated parmesan cheese
1-lb ziti, cooked al dente and drained

Heat the oil and butter in a large skillet over medium-high heat until the butter melts.  Season the chicken 
with garlic salt and pepper and cook in the skillet until golden brown on both sides (about 10 minutes).

Remove the chicken to a plate and keep warm.  Add the garlic and red pepper flakes and cook, stirring for 1 

De-glaze the pan with the sherry, stirring to scrape up the browned bits.  Add the sun-dried 
tomatoes, basil, chicken broth, cream and grated Parmesan.  Bring to a boil.  Return the chicken to the sauce,
reduce heat and simmer 5-10 minutes, stirring occasionally, until the sauce thickens.  

Serve sauce and chicken over the cooked ziti.


Adapted from a recipe found on Pinterest.

Tuesday, January 13, 2015

Sherry Braised Boneless Beef Short Ribs

Sherry Braised Boneless Beef Short Ribs

4 slices thick-cut applewood bacon, cut into 1/2-inch pieces
2.5 lbs boneless beef short ribs
Salt and Black Pepper to taste
6 sprigs of fresh thyme
1 bay leaf
1 large purple onion, chopped
3 cloves garlic, minced
2-3 Tbsp all-purpose flour
1 cup dry sherry
1 carton low sodium beef broth

Preheat the oven to 350^F.

Cook bacon in a large, heavy skillet over medium heat until evenly browned, stirring often, about 10 minutes.  Remove crispy bacon with a slotted spoon and transfer to a large heavy casserole dish with a lid.

Generously season the short ribs with salt and pepper and brown them in the bacon fat in the same skillet on medium-high heat, 3-5 minutes per side, until well-browned and caramelized on all sides. Transfer the ribs to the casserole dish.  Ad the thyme and bay leaf to the casserole.

Reduce heat to medium and add the chopped onion to the drippings in the skillet.  Cook, stirring, until soft and golden brown, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.

Stir the flour into the onions and cook 2-3 minutes until golden brown, stirring frequently.  Whisk in the sherry and cook, stirring constantly until the mixture thickens.  Add beef broth and cook until mixture begins to boil.  Pour over the ribs in the casserole.

Put the lid on the casserole dish and bake in the preheated oven for 2-3 hours or until the ribs are very tender.  If the gravy isn't thick enough after the ribs are cooked, remove the meat to a serving platter and pour the gravy into the skillet used to prep everything and boil it until it reduces and becomes as thick as you want it.

Very tasty!

Recipe adapted from

Roasted Apricot Chicken with Herbes de Provence

Roasted Apricot Chicken with Herbes de Provence

6-lb roasting chicken
2 Tbsp apricot preserves
2 Tbsp olive oil
Sea Salt and freshly ground black pepper
Herbes de Provence
1-lb baby potatoes
1 pkg baby carrots
2 stalks celery, cut into 2-inch pieces
1 Vidalia Onion, cut into 8 wedges
2 large oranges, 1 sliced and 1 juiced
1 pkg dried apricots
handful of dried cranberries

Preheat oven to 350^F and place the rack in the bottom third of the oven.  Wash the chicken, remove giblets and trim fat around cavity.  Place the chicken in a large roasting pan.

In a small bowl whisk olive oil, apricot preserves and juice from half an orange.  Brush the mixture all over the chicken then season it generously with sea salt, pepper and Herbes de Provence.

Place the potatoes (whole if small, otherwise cut them in half), carrots, celery and onion wedges around the chicken.  Squeeze juice from the remaining halved orange over the veggies and season them with sea salt, pepper and Herbes de Provence.  Toss in a handful of dried cranberries and the apricots.  Place the thinly sliced orange over the veggies and cover the pan with the lid (or seal with foil).

Bake at 350^F for 2 hours.  Remove the lid (or foil) and continue roasting until the chicken browns...about 15 minutes, basting every 4-5 minutes with the juices in the pan.

Remove from the oven and let rest 10 minutes before carving.

I found this recipe on Pinterest and it is very good!  I'll definitely make this one again!

Cookie Butter Krispie Treats

Cookie Butter Krispie Treats

4 Tbsp butter
1/2 cup Trader Joe's Cookie Butter
10-oz bag marshmallows
7 cups Rice Krispies cereal

Measure the Rice Krispies into a large bowl and set aside.  Butter a 9x13" baking pan.

Melt the butter and cookie butter in a large saucepan.  Add the marshmallows and, stirring often, melt them completely.  Stir in the cereal until well combined and pour into the prepared baking dish.  Let cool about 5 minutes then, with buttered hands, firmly press the mixture into the pan until nicely compacted and level.  Let cool completely.  Cut into bars.

Yum!  Adapted from a recipe found on Pinterest.