Spicy White Bean Dip

This recipe was given to me by my friend Paula who was discussing it over wine one evening (in 2012) and I had to have the recipe to try.

 

 

1/2 C fresh Parsley

1/3C Fresh Cilantro

1/4 C chop onion

2T lemon juice

2 clv garlic, minced

15 oz can Canneliini or other white beans drained and rinsed

1T plain nonfat yogurt (optional)

1/2 t chili powder

1/2t ground cumin

1/4t salt

1/4 t crush corriander

1/4 t pepper

Place all ingredients in food processor and process until smooth. Add yogurt if creamier consistency is desired.

Hollandaise Sauce Recipe

This looks like a hollandaise sauce I can actually make. Why buy a packet sauce mix?

http://allrecipes.com/recipe/blender-hollandaise-sauce/

Chicken Liver Pâté

I have been thinking of trying to make pâté and a friend sent me this link to a chicken liver pâté recipe.

http://www.simplyrecipes.com/recipes/chicken_liver_pate/

I can't wait to try it out.

Swedish Pancakes

Swedish Pancakes

Recipe By: Linda Hedberg who made these for her kids on weekends for years. I was lucky enough to stay many weekends at her house while younger and got to be "one of the kids."

Ingredients:

3 eggs
1 1/4 cup milk
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt

Directions:

1. preheat:

2.  Beat eggs until thick.  Stir in the milk.  Add the flour, sugar and salt.  Mix until smooth.  Pour  about 1/4 of a cup of the batter into a small frying pan with rounded sides.  Swirl around to coat pan thinly.  When the bottom is golden, flip over and lightly brown the second side.  Serve hot with melted butter and cinnamon sugar, powdered sugar, or syrup.

3. Note:  If the pancakes seem to be sticking, add  more butter to the pan.  We seem to have to re-butter our pan about every other pancake.

4. Also, to speed things up, you can use two pans.  Transfer the pancake to the second pan to brown the second side.

Salmon with Pesto and Chardonnay Cream Sauce

This recipe came from my friend Kelle who is a wonderful cook and I would have never considered cooking such a pleasure without her.

Salmon with Pesto and Chardonnay Cream Sauce
------------------------------

Recipe By:

Ingredients:

3 pound fresh salmon fillets
salt and pepper
1/3 cup olive oil
1 cup pine nuts, minced
1 1/2 cup fresh basil leaves, minced
2 T. flour
2 shallots, minced
1 1/2 cup chardonnay
1/4 cup heavy cream
6 T. butter
1 T. lemon juice

Directions:

1. preheat:

2.  Place fillets on doubled aluminum foil, skin side down.  Brush with olive oil and season with salt and pepper.

3. Stir together the pinenuts, basil,and flour.  Pat mixture on top of fillets and grill until salmon is done.

4. Meanwhile, combine the shallots, chardonnay, cream and shallots in a small pan and reduce (by half?).  Remove from heat and stir in butter and lemon juice.

5. Pour sauce over salmon and serve.

Unique Berry and Peach Crisp

Recently I went to a local restaurant and commented to our waitress about how much I like berry crisps. She said the restaurant had an excellent one and she would know because her mom had the best recipe EVER. Sure enough the restaurant crisp was excellent and a couple of weeks later I received an e-mail from the waitress with her mother's recipe (see below). I can't wait to try it!

4 cups peaches peeled and sliced

4 cups blackberrys, marrionberries or whatever berries you like

juice from half a lemon

1 3/4 cup flour

1 1/2 cup old fashioned oats

2 1/4 cups brown sugar

1 tbls of cinnamon

2 1/4 tsp of nutmeg

1 cup butter softened

Preheat oven to 350. 

Place sliced peaches in 13 x 9inch pan. 

Layer berries over peaches-sprinkle lemon juice and 1/4 cup flour. 

Combine remaining mixture of flour, oats, spices and butter and spread over top of pan. 

Bake 35-40 minutes. 

*If you have to use canned berries drain really well. Hope you enjoy this recipe!!

Pam's Brunch

Serves 8-10
Note: this needs to be started the night before you want to serve it.

2 1/2 cups Brownberry Oven Seasoned Croutons
2 cups shredded cheddar cheese
1 1/2 pounds  sausage
4 eggs
3/4 teaspoon dry mustard
2 1/2 cups milk

1 can mushroom soup
1/2 cup milk

Cook and drain sausage. Set aside. Put the croutons into a buttered 9x13 cake pan. Sprinkle on cheese. Layer on the sausage. Beat the eggs, mustard, and milk together and pour over the top of the other layers. Cover and refrigerate overnight.
The next day, mix 1/2 cup milk with the mushroom soup and pour over the whole thing.
Bake at 300 degrees for 1 1/2 hours.