Fennel Salt

Fennel Salt
Original recipe by Fine Cooking 
http://www.finecooking.com/recipe/fennel-salt

I recently dined at the Volterra Italian restaurant in Ballard, Washington with my best friend David on a recent trip to Seattle. On the table was a small dish of fresh fennel salt. As we sat down, we could smell the fennel salt seasoning. The smell was inviting and I was immediately interested in how to use the seasoning.

The fennel salt is a all purpose seasoning. You can sprinkle the fennel salt on bread with olive oil, or use it to season meat, seafood, potato's and eggs. It is easy to make and it is very delicious!

Ingredients:

3 tablespoons kosher or sea salt
1 tablespoon fennel seeds, toasted and ground
1 tablespoon freshly ground black pepper

Directions:

Combine the salt, fennel, and pepper in a small bowl.

Spring Pizza

Spring Pizza
Original recipe by Eating Well 

This is a healthy, great tasting pizza. I altered the recipe by adding the sun-dried tomatoes and sliced artichoke hearts. I bought the garlic & herb pizza dough at Trader Joe's.

Ingredients:

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
1/2 cup sun-ripened dried tomatoes in olive oil
1 (14 ounce) can artichoke hearts, sliced
1/2 cup snipped fresh chives, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound pizza dough (whole-wheat, plain or garlic & herbs)
1 cup shredded mozzarella cheese

Directions:

Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450 degrees for at least 15 minutes.

Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.

Roll out dough on a lightly floured surface to about a 14-inch circle.

Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.

Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

368 calories

Easy Italian Salad

Easy Italian Salad

Ingredients:

1 bag (10 oz) ready to eat Italian-blend salad greens
1 can (14 oz) artichoke hearts, drained and chopped
1 can (14.5 oz) ripe olives, drained, whole or halved
1 cup cherry tomatoes, whole or halved
1/2 to 3/4 cup zesty Italian dressing

Deli-sliced Pepperoncinis (optional)

Directions:

In a large bowl, mix all ingredients together and toss. Serve the Pepperoncinis on the side.

Spanish Chicken and Rice

Spanish Chicken and Rice

This easy to put together meal tastes great! You can also serve the Spanish chicken and rice with flour tortillas and hot sauce!

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions:

Prep: 40 minutes

Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir in the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

Spoon the chicken and rice onto individual plates and sprinkle with parsley.  Serve with the olives, if desired.

Calories:  442
Makes 4 servings

Blood Orange Champagne Cocktail

Blood Orange Champagne Cocktail

This is the perfect cocktail to serve at your Italian dinner party. It is easy to make and great tasting.

Ingredients:

1/4 cup creme de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)

Directions:

Spoon 1 1/2 teaspoons creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.

8 servings

Lizanne and Mary enjoying the Blood Orange Champagne cocktail

Lemon Sheet Cake

Lemon Sheet Cake

Do you love lemon?  If yes, you will love this easy to make lemon sheet cake. Make this cake the day before and refrigerate overnight before serving.

Ingredients:

1 cup unsalted butter
1/2 cup water
1/2 cup lemon juice
2 cups granulated sugar
2 cups all-purpose flour
1/2 cup Greek plain yogurt
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cornstarch

Icing:

6 tablespoons unsalted butter
6 ounce softened cream cheese
4 cups powdered sugar
3 tablespoons lemon juice

Directions:

Cake:

Preheat oven to 350 degrees.

In a large saucepan melt butter with water. Turn off heat and whisk in lemon juice, sugar, flour, yogurt, eggs, vanilla, salt, baking powder, and cornstarch.

Pour into a greased jelly roll pan (15" x 10") and bake for 15 minutes or until tester inserted into center of cake comes out clean.

Icing:

While the cake is baking make the icing.

In a medium saucepan melt the butter and cream cheese. Remove from heat and whisk in lemon juice and powdered sugar. Pour over warm cake and spread.

Wine Bundt Cake

Wine Bundt Cake
Recipe submitted by Tracy Oprea

Ingredients:

1 (18.25) package moist yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup cream sherry
4 eggs

Directions:

Preheat oven to 350 degrees. Grease and flour one 10-inch bundt pan.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, cream sherry, and eggs. Beat with an electric mixer for 5 minutes.

Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioner's sugar.

Do you like white wine? If yes, here's the recipe variation.

Substitute the sherry with white wine and the yellow cake mix with moist white cake mix. It's that's easy. Enjoy!