Friday, February 13, 2015
Lofthouse Style Sugar Cookie - Copy Cat Recipe
Looking for a great, home-made Valentine's gift? If yes, here's an easy recipe that your special someone will love to receive. Happy Valentine's Day!
Sunday, February 8, 2015
Italian Salami, Tomato and Mozzarella Plate
Recipe submitted by Wanda Bruce
Make this festive Italian appetizer plate 2 hours before serving. Serve at room temperature.
1 tablespoon lemon juice
1 tablespoon chopped Italian parsley
1 tablespoon basil
1 large clove garlic, minced
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup EXTRA virgin olive oil
Italian dry, thin sliced salami (7 oz)
1 pint RIPE grape tomatoes
Mozzarella cheese, part-skim, low moisture (16 oz), sliced thin
Mix the first seven ingredients together, and then slowly whisk in the olive oil until blended. Brush over salami, tomatoes and mozzarella.
Make 2 hours before serving and serve at room temperature.
|Recipe submitted by Wanda Bruce|
|Wanda's BLT Pasta Salad|
Saturday, February 7, 2015
White Bean and Ham Soup
1 lb of white beans, Cannellini or Great Northern, about 2 1/2 cups
2 quarts water
3 to 4 lbs of smoked ham hocks or shanks
2 teaspoons Herbes de Provence, or Italian seasoning
1 tablespoon olive oil
1 cup of diced onions (about 1 small onion)
1 cup chopped celery (about 2 to 3 ribs)
2/3 cup chopped carrots (about 2 medium carrots)
2 to 3 cloves garlic, minced
Soak the dry beans in hot water. Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.
Make the ham broth. While the beans are soaking, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about 1 hour or 1 1/2 hours. Add water if needed.
Saute the onions. Heat olive oil in a small saute pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
Add vegetables and beans to the ham broth. Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans, the onions, garlic, and the chopped celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
Season to taste. Add several drops of Tabasco to taste.
Serve with a pinch of chopped fresh parsley.
Sunday, February 1, 2015
Sausage and Kale Soup
Recipe by Martha Stewart
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 bunch kale (12 ounces), stemmed and shredded
12 ounces smoked chicken sausage, cut into 1/2-inch half moons.
In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.