Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

4 large Portobello mushrooms
2/3 cup Ricotta cheese
10 oz bag spinach, cooked, squeezed and chopped
2 tbsp flour
1 large garlic clove, minced
1 medium onion, chopped
1 cup monterrey jack or mozzarella cheese, grated or finely diced
2 tbsp Parmesan cheese, grated
2 tsp dried oregano

Instructions
Cut out mushroom stalks at cap. Reserve caps, chop stalks and mix to remaining ingredients in a large bowl. Season to taste. Place mushrooms on a baking sheet, underside up. Mound stuffing on mushrooms and smooth over. Cook in center of preheated oven at 400° F for 20 to 25 minutes until golden.

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Rustic Peach Tart

Peach Tart

So what could my mom do with her canned peaches? Everything or nothing, they were always great.  This tart is equally good with tart apples, pears, plums, or berries, apricots or yes – peaches.  Even combining fruits would be great.   The crust has an appealing cookie-like texture.  The almond cream  was amazingly smooth and flavorful.  Almond flavor is always good with fruit.  They combine well, and enhance each other.  I did add both rum and vanilla to flavor it.  I like food to look beautiful, but not fussed over, so rustic always is more appealing to me.  Adapted from Baking: From My Home to Yours Dorie Greenspan, but I am sure my Mother had a similar recipe.

For the almond cream:

6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
2 teaspoons dark rum
1 teaspoon pure vanilla extract

1 partially-baked 9-inch tart shell, made with Sweet Tart Dough (see below), at room temperature
1 can of canned peach halves

Confectioners’ sugar for dusting, or apple jelly for glazing

To make the almond cream:  Put the butter and sugar in the workbowl of a food processor and process until the mixture is smooth and satiny.  Add the ground almonds and continue to process until well blended.  Add the flour and cornstarch, process, and then add the egg.  Process for about 15 seconds more, or until the almond cream is homogeneous.  Add the rum or vanilla and process just to blend.  If you prefer, you can make the cream in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula.  In either case, the ingredients are added in the same order.  Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

Getting ready to bake:  Center a rack in the oven and preheat the oven to 350 degrees F.  Have a lined baking sheet at the ready.  Cut the peaches in half from blossom to stem (or pieces). Whatever fruit you have, make sure to pat them dry – really dry – so that their liquid won’t keep the almond cream from baking.

Fill the baked crust with the almond cream, spreading it even with an offset metal icing spatula.  Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it, wide-end toward the edge of the crust, over the almond cream.  The halves will form spokes.

Put the crust on the lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.  Transfer the tart to a rack to cool to just warm or to room temperature before unmolding.

Right before serving, dust the tart with confectioners’ sugar.  If you prefer, prepare a glaze by bringing about 1/4 cup apple jelly and1/2 teaspoon water to the boil.  Brush the glaze over the surface of the tart.

Serving:  This tart goes very well with aromatic tea.

Storing:  If it’s convenient for you, you can make the almond cream up to 2 days ahead and keep it closely covered in the refrigerator, or you can wrap it airtight and freeze it for up to 2 months; defrost before using.  You can also poach the pears up to 1 day ahead.  However, once you’ve baked the tart, you should be prepared to enjoy it that same day.

Playing around:  The almond cream is a great companion for a variety of fruits.  It’s as good with summer fruits, like apricots or peaches, as it is with autumn’s apples.

Sweet Tart Dough

Adapted from Baking: From My Home to Yours

1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

To make the dough:  Put the flour, confectioners’ sugar and salt in the workbowl of a food processor and pulse a couple of times to combine.  Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely – you’ll have pieces the size of oatmeal flakes and pea-size pieces and that’s just fine.  Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition.  When the egg is in, process in long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds.  Just before your reaches this clumpy stage, the sound of the machine working the dough will change – heads up.  Turn the dough out onto a work surface.

Very lightly and sparingly – make that very, very lightly and sparingly – knead the dough just to incorporate any dry ingredients that might have escaped mixing.

If you want to press the dough into a tart pan, now is the time to do it.

If you want to chill the dough and roll it out later (doable, but fussier than pressing), gather the dough into a ball (you might have to use a little more pressure than you used to mix in dry bits, because you do want the ball to be just this side of cohesive), flatten it into a disk, wrap it well and chill it for at least 2 hours or for up to 1 day.

To make a press-in crust:  Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan.  Don’t be stingy – you want a crust with a little heft because you want to be able to both taste and feel it.  Also, don’t be too heavy-handed – you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don’t want to press so hard that the crust loses its crumbly shortbreadish texture.  Freeze the crust for at least 30 minutes, preferably longer, before baking.

To make a rolled-out crust:  This dough is very soft – a combination of a substantial amount of butter and the use of confectioners’ sugar – so I find it is easier to roll it between wax paper or plastic wrap or, easiest of all, in a roll-out-your-dough slipcover.  If you use the slipcover, flour it lightly.  Roll the dough out evenly, turning the dough over frequently and lifting the wax paper or plastic wrap often, so that it doesn’t roll into the dough and form creases.  If you’ve got time, slide the rolled out dough into the fridge to rest and firm for about 20 minutes before fitting the dough into the buttered tart pan.  Trim the excess dough even with the edge of the pan.  Freeze the crust for at least 30 minutes, preferably longer, before baking.

To partially bake the crust:  Center a rack in the oven and preheat the oven to 375 degrees F.  Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust.  Bake the crust 25 minutes, then carefully remove the foil.  If the crust has puffed, press it down gently with the back of a spoon.  Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

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Chewy Popcorn Balls

Popcorn Balls with Mixed Nuts

In preparation for Halloween night, my mom would gather us and we would make popcorn balls to hand out for goodies.

1 cup sugar

1 cup light corn syrup (or 1 cup maple syrup)

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp mace or allspice

1 T butter

1/2 cup water

1 tsp vanilla

1/2 tsp almond extract

3 quarts crisp salted popped corn

1 1/2 cups chopped mixed nuts

Combine sugars, salt spices, butter and water in saucepan,. Cook over low heat, stirring until sugar dissolves. Wash crystals from side of the pan. Cook over medium heat to 245 degrees on a candy thermometer – firm ball stage.  Remove from heat; stir in extracts. Pour slowly over mixture of popped corn and nuts, stirring to mix well. Sharpe iwth buttered hands, into balls.  Makes about 2 dozen balls, 2 inches in diameter.

Variations:

Holiday Popcorn Balls: add 1/2 candied cherries (red and green)  

Crunchy Popcorn Balls:  The above recipe makes chewy popcorn balls.  If you want crunchy popcorn balls, use only 2 quarts of popcorn and heat the sugar mixture to 290 degrees.  Pour over popcorn and nuts, spread in thin layer on buttered aluminum foil and break into pieces when cooled.

Popcorn on a Stick:  Form the popcorn balls on a stick.    You can even drizzle carmel and/or chocolate around them to make them even better! 

Toffee Popcorn Balls:  Take your chewy popcorn balls and dip in the top third in milk chocolate topping and then sprinkle with broken heath bar!

Fancy Dipped Popcorn Balls

Snowman Popcorn Balls:   Make a smaller and set it on top of the larger ball to cool.  Decorate with a mint for a hat, and add different candies to decorate to look like a snowman.

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Aunt Nett’s Shrimp and Potato Salad

Ingredients:

  • 2 cups mayonnaise (Do NOT use fat free or low fat)
  • 1 (6 ounce) can shrimp, drained well and flaked (you can also use thawed frozen shrimp or freshly boil shrimp)
  • 2 celery ribs, minced fine
  • 20 green olives, minced fine
  • 6 hardboiled eggs, chopped
  • salt and pepper, to taste

 

Boil potatoes whole. Do not over-cook potatoes or salad will be mushy. When potatoes are done drain right away, peel and let cool. Put in refrigerator to chill. When chilled completely, cut them up into medium sized cubes and put in a large bowl. Put back into fridge to keep chilled. Combine celery and olives into finely minced pieces. Add to potato mixture. Open can of shrimp and drain well. Rinse off shrimp in the can, and squeeze dry with can cover before removing from can. Flake shrimp well between fingers and add to potato and veggie mixture. Mix mayonnaise into salad and add salt and pepper to taste.  If you want to use dill, chop it finely and add it now.  Refrigerate until ready to eat.

When ready to serve, place potato salad on a few leaves of lettuce, serve with cucumber wedges. Oor serve inside a hollowed out tomato or bell pepper or cucumber.

Variations:.

Try adding:

1/2 cup diced bell peppers

1/2 of a lg sweet onion, minced finely

1/2 tsp yellow mustard

1/4 cup dill pickle relish

1 tsp chopped fresh dill

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Moussaka – Eggplant Casserole

Moussaka hot from the oven!

Inspired by Bobby Flay’s Moussaka Throwdown, I had to give it a go. 

Awesome Moussaka

2 medium eggplants

salt

Meat Sauce:

1 pound ground lamb (or you can use a mixture of beef and lamb)

2 tablespoons butter

2 tsp greek seasoning

1 medium onion finely chopped

1 clove garlic minced

1 dash cinnamon

1/4 tsp nutmeg

1 T chopped parsley

1/2  cup mashed Italian Roma Tomatoes

1/4 cup red wine

oil

1/4 cup Romano Cheese or Parmesan, grated

  • Bechamel Sauce:
  • 1 cup salted butter (2 sticks)
  • 1 cup flour
  • 4 cups milk, warmed
  • 8 egg yolks, lightly beaten
  • Pinch of ground nutmeg 
  • Make the Béchamel Sauce:

    Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

    Add warmed milk to mixture in a steady stream, whisking continuously.

    Simmer over low heat until it thickens a bit but does not boil.

    Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.  Set aside and assemble the casserole. 

    Slice eggplant long way, thinly and salt. Lay on paper towel to absorb moisture. Prepare meat sauce, brown ground meet add spices, tomatoes, red wine and simmer 30 minutes.

    Rinse salted eggplant, pat dry, fry until golden in the oil.  Drain well on paper towels, patting to remove as much oil as possible.

    Hot from the oven.

    In 9×9 inch baking dish, place a layer of eggplant and top with meat sauce, and then sprinkle romano cheese on top. Continue layering ending in eggplant.  Top with Cheese Sauce.  Bake at 375 degree oven 45 – 60 minutes.  Let stand for 15 minutes before slicing into 3 inch squares.

    Variations:  You can also add potatoes and zucchini along with your eggplant. Cut them thinly, potatoes need to be boiled until fork tender and then can be layered in the casserole.

    I have seen this made with breaded eggplant and no breading.  Try it both ways and let me know which you like best.

    Eggplant Casserole - Greek Style

    Mousakka hot from the oven!

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    Chicken and Dumplings

    Mom's Chicken and Dumplings

    Chicken and Dumplings
    Ingredients:
    4 cups low-sodium chicken broth
    4 cups water
    2-3 boneless, skinless chicken breasts (about 1 1/2 pounds)
    1 1/2 T. olive oil
    2 stalks celery, chopped
    2 large carrots, chopped
    1 onion, chopped
    1 1/2 tsp. table salt (or 3/4 tsp. fine sea salt)
    1 tsp. dried thyme
    1/4 tsp. freshly ground black pepper
    1/2 cup cold water
    1/4 cup all-purpose flour
    1/2 cup frozen peas

    For the Dumplings:
    1 cup all-purpose flour
    2 tsp. baking powder
    1/2 tsp. table salt
    1/4 tsp. dried thyme
    1/2 cup sour cream (reduced fat is fine)
    1/2 cup milk
    1 T. vegetable or canola oil

    Directions:

    Place the chicken broth, water, and chicken breasts in a large pot or Dutch oven. Bring the liquid to a boil, and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the broth and shred it with two forks. Set the chicken aside and keep the broth warm on the stove.

    While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the celery, carrots, and onion, and cook until the vegetables are softened, about 6 to 7 minutes.  Once the chicken has been removed from the broth, add the cooked vegetables to the broth, along with the salt, thyme, and black pepper. Stir to combine, and bring the broth to a simmer.

    In a small bowl, stir together the cold water and the flour. Slowly pour the flour mixture into the hot broth and vegetables, whisking constantly until well combined. Add peas and chicken to broth.

    Make Dumplings:

    To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. (It’s okay if there are a few dry spots of flour remaining.)

    Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer. (The dumplings will expand quite a bit as they cook.) Reduce the heat to medium-low, cover the pot, and let the dumplings cook undisturbed for 15 minutes. (Do not lift the lid during the cooking time.)

    When done, gently stir soup to break the dumplings apart. 

    Serve in bowls.

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    Green Salad – Cobb Salad – Bacon, Lettuce, Tomato, Avocado and Blue Cheese

    Came home late the other night and the kids had put together this salad.  Perfect for dinner.  Thank you Matt and Denny.

    Ingredients:

    Romaine

    Spinach

    Bacon, fried and crumbled

    Tomatoes, Cherry or bite size chop

    Avocado

    Chicken, cooked, chopped bite size pieces (leftovers are good to use here.)

    Sunflower seeds

    pecans

    Cucumber (optional)

    Grated Cheese, finely grated (optional)

    Boiled eggs, quartered

    Blue Cheese Crumbs (optional – don’t use if you don’t love it!)

    Use your favorite dressiong or classic ranch dressing on the side.

    Salad for Dinner - Cobb Salad

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    Mexican Coffee

    Dessert in a cup!

    1 oz Kahlua® coffee liqueur
    5 oz hot black coffee
    1 1/2 oz whipped cream
    1 tsp sugar
    Pour coffee and kahlua into an coffee cup, and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
    The typical cup we expect from specialty Mexican coffee contains candy bar flavors and this are from the coffee pods that are compatible with Nespresso machines so you know it will be a good coffee. It’s a terrific crowd pleaser and one that people don’t necessarily know to look for. And Mexican coffees often stand out in their ability to carry lots of chocolate and nutty sweetness across a lot of roast levels. When I bought coffee for a multi-roaster shop, we put a very light roast from the Chiapas region on our menu a few years in a row and it was always a top seller; it basically tasted like a peanut butter cup — much to the delight of even customers who tended to stay away from super-light roasts. And those flavors tend to hold up really well in darker roasts as well. If you like fruitier coffees, those Mexican coffees are starting to become available as well.

    In fact, they’ve already been available for years, you just might have had to go to Mexico to get them. According to the International Coffee Organization, Mexico consumes not too far from half of the coffee they produce. For nearby countries like Guatemala and Honduras, that number tends to be less than 10 percent. That internal consumption — combined with the thriving specialty coffee scene in cities like Mexico City — means that some of the highest quality coffees don’t have to leave Mexico to make their producers money.

    Awesome Drink!

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    Retro Cuba Libre – Rum and Coke

    Cuba Libre

    1.5 ounces golden rum – look for Matusalem Classic Rum

    5 ounces cane sweetened Coca Cola.  (Made in Mexico and uses can sugar rather than corn syrup.  I find mine in the local mexican grocery story by the case or you can find at a vintage bottle shop.)

    Lime wedges

    Pour rum and cola over ice in glass, squeeze the lime wedge into drink. Garnish with another lime wedge.

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    Pimm’s Cup

    Pimm's Cup

    LivPure Reviews: Unbiased Consumer Reports

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    Get Ozempic for Weight Loss: Your Complete Guide

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    For 1 drink:

    1 and 1/2 ounces Pimm’s No. 1 Cup

    Crushed Ice

    1 sprig of mint

    3 ounces lemon/lime soda or ginger ale

    Orange slice

    Cucumber stick

    For a party make up a big punch bowl.  The longer the fruit steeps in the mixture, the more flavor it will infuse.

    For a party:  Makes 8 drinks

    Ingredients

    • 2  oranges, cut into half-moons
    • 2  lemons, cut into half-moons
    • 1  Persian cucumber  or one 3-in.-long piece English cucumber, washed and sliced
    • 2  cups  Pimm’s No. 1
    • 4  cups  Sprite or other lemon-lime soda
    • 6  to 8 large sprigs mint, crushed gently, plus a few loose leaves

    Preparation

    Fill 2 pitchers 1/4 full with ice. To each, add a layer of orange slices, a few lemon slices, and a layer of cucumber slices. Repeat the layering. Pour in the Pimm’s and Sprite, dividing between pitchers, and mix with a long-handled spoon. Poke mint sprigs and leaves down into drink. Divide drink among 8 tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves.

    Notes: Persian cucumbers are small, thin-skinned, virtually seedless, and very tasty. They’re sold at well-stocked grocery

    Refreshing drinks served at Wimbledon and cricket matches in England. Especially good when served with Indian food. You guys know I’d normally prefer to drink my juices from www.orangina-na.com/; however, sometimes I like trying something new.

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