Roasted Garlic Pasta Sauce
I like to make my pasta sauces ahead of time so when I need to make a quick meal I have the makings of a quick meal handy. If you don’t know what to do with all of those summer tomatoes then here is the recipe for you!
INGREDIENTS
6 Garlic Bulbs
4 Tablespoons Olive Oil
4 Red Bell Peppers (Halved & Seeded)
25 Peeled Tomatoes
3 Tablespoons Brown Sugar
2 Tablespoons Kosher Salt
1 Tablespoon Balsamic Vinegar
1 Teaspoon Freshly Ground Pepper
1 Cup Combined Chopped Herbs (Oregano, Thyme, Parsley, Basil)
Preheat your oven to 400° F. Peel away the dry outer layers of skin from the garlic bulbs. Leave the skins and cloves intact. Cut off the pointed top portions which should be about a half inch. You want to leave the bulbs intact, but expose the individual cloves. Put the garlic bulbs, cut sides up, in a small baking dish. Drizzle with 1 tablespoon of the olive oil. Cover with foil and set aside. Cut the red peppers in half and throw away the seeds. Place the peppers, cut side down, on a parchment paper lined baking sheet and drizzle the peppers with the rest of the olive oil. Place both the garlic and the peppers in the oven and bake for 45 minutes. The pepper skins should be rather charred and the garlic cloves should be soft. Remove from the oven and cool the garlic on a wire rack until cool enough to touch. Let the peppers stand for 20 minutes until they are cool enough to handle. When the peppers are cool enough to handle, peel off the skins and throw them away. Chop the peppers and set aside. Remove the garlic cloves from the papers by squeezing the bottoms of the bulbs. Put the garlic cloves in either a blender or food processor. Cut the peeled tomatoes into chunks and add some of the chunks to the food processor with the garlic. Cover and process until chopped. Transfer the chopped garlic and tomatoes to a large heavy pot. Repeat the chopping of the remaining tomatoes. Do this in batches, in the food processor, and then all of the tomatoes to the pot. Add the brown sugar, salt, vinegar and freshly ground pepper to the tomato mixture. Bring to a boil and boil for 50 minutes. Stir occasionally. Add the chopped red peppers to the mixture. Continue boiling for 20 minutes more until the mixture is reduced to about 11 cups and reaches the desired sauce consistency. Stir occasionally. Remove from the heat and stir in the assorted herbs (any combination of herbs will do). You can use this sauce immediately or freeze. This sauce is also great if you feel like canning them. Makes about 6 pints.
Cinnamon Bread French Toast
I had some leftover cinnamon bread that was on its last legs. I decided to make French Toast out of it and I have to say that Cinnamon Bread French Toast is amazing!
INGREDIENTS
4 Lightly Beaten Eggs
1 Cup Half & Half or Milk
2 Tablespoons Sugar
2 Teaspoons Vanilla Extract
8 Slices Cinnamon Bread
2 Tablespoons Butter
Maple Syrup
In a shallow bowl beat together the eggs, milk, sugar and vanilla. Cut the bread in half and dip the bread halves into the egg mixture. Coat both sides by letting the bread soak in the egg mixture for 10 seconds per side. On a griddle or in a skillet melt 1 tablespoon of the butter over a medium heat. Add half of the bread slices and cook for 3 minutes per side until golden brown. Repeat with the remaining butter and bread slices. Serve warm and serve with maple syrup. Serves 4
Organic Green Pea Pesto
Don’t know what to do with all of these wonderful summer vegetables? Here is a Pesto that you can make all year round. Delicious!
INGREDIENTS
10 Ounces Organic Cooked Peas
2 Ounces Fresh Basil Leaves
10 Garlic Cloves
1/2 Cup Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Cup Grated Parmesan Cheese
1 Cup Toasted Pistachios
You may use either organic fresh peas or frozen for this recipe. Mix all of the ingredients in either a blender or food processor and puree. Makes about 2 cups. Last night I tossed this pesto with 3 cups of cavatelli pasta (al dente) and it was excellent. Serves 4
Victoria’s Carrot Cake
If you’ve never eaten my Carrot Cake then you are in for a real treat. I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions. Now you can make my cake in your own home.
INGREDIENTS
5 Lightly Beaten Eggs
2 Cups Sugar
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 1/2 Cups Finely Shredded Carrots
3/4 Cup Olive Oil
2 Tablespoons Vanilla Extract
Cream Cheese Frosting
Preheat your oven to 350° F. Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. Prepare two 8×1 1/2 inch round cake pans (grease well). In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda. In a separate large bowl combine the eggs, carrots, oil and vanilla. Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix. Pour the batter evenly into the two greased cake pans. Bake for 35 minutes until done. Remove the cake pans from the oven and let them cool on wire racks for 10 minutes. Remove the cake from the pans and allow the cake to completely cool on the wire racks. Assemble and frost the middle, sides and top with cream cheese frosting. Cover and store the cake in the fridge for up to 3 days. Serves 12
Cream Cheese Frosting
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
3 Tablespoons Vanilla Extract
7 Cups Powdered Sugar
In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy. Slowly beat in the powdered sugar. Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency. If you need more powdered sugar feel free to add more. Makes about 4 cups.
Steak Enchiladas
I had a leftover grilled steak so I decided to make Steak Enchiladas. Nice and easy. You can buy enchilada sauce, but I like to make my own.
INGREDIENTS
1 Bunch Cilantro
1 Cup Sour Cream
8 Ounces Red Salsa
8 Ounces Green Salsa (Salsa Verde)
1 Extra Large Grilled Steak
1 Sliced Red Onion
12 Flour Tortillas (6 inches)
3 Cups Enchilada Sauce
3 Cups Shredded Sharp Cheddar Cheese
Preheat oven to 350° F. Slice the grilled steak and the red onion and set aside. Making the sour cream mixture is easy. In a food processor or blender, combine the cilantro, sour cream, red salsa and 4 ounces of the green salsa. Pulse until you have a good puree, pour into a medium size bowl and set aside. In a separate medium size bowl combine the sliced grilled steak and the rest of the green salsa and mix well. You will need a 9×13” baking dish or a large baking dish. Pour the sour cream mixture at the bottom of the baking dish to coat. Evenly distribute the steak mixture between the 12 flour tortillas. Roll up the filled tortillas and put seam side down in the baking dish. Pour the enchilada sauce over the top of the rolled tortillas. Top with the shredded cheese and cover with foil. Bake for 30 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6
Applesauce
Most of the apples that you use for cooking will work for canning and freezing. The best types of apples for canning and freezing are Golden Delicious, Rome Beauty and Jonathan. Stay away from soft varieties like Red Delicious and those with bruises.
INGREDIENTS
8 Pounds Apples
2 Cups Water
1/4 Cup Strained Fresh Lemon Juice
1 1/4 Cups Sugar
Wash, core and quarter your apples. In a large heavy pot combine the apples, water and lemon juice. Bring to a boil and then reduce the heat. Simmer, with the lid on, for 30 minutes until the apples are very tender. Make sure to stir often. Press the apples through a food mill or sieve. Return the pulp to the pot and throw away the skins. Stir in the sugar. Add a bit more water if you need to for your desired consistency and bring to a boil. Spoon the hot applesauce into hot, sterilized pint canning jars. Make sure to leave 1/2 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water canner for 15 minutes. Remove the jars from the hot water and cool on wire racks. Makes 6 pints.
Busy Day Cake
Everyone needs to have my Busy Day Cake recipe at their fingertips. It’s great to have in a pinch. Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce. Any of these toppings will make this cake a special-day treat.
INGREDIENTS
1 1/3Cups Unbleached Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
2/3 Cup Milk
1/2 Cup Softened Butter
2 Eggs
2 Teaspoons Vanilla
Preheat your oven to 350° F. Grease and flour an 8×1 1/2 inch round cake pan and set aside. In a large size bowl, combine the flour, sugar and baking powder. Add the milk, butter, eggs and vanilla. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 30 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Serve warm with berries & whipped cream, ice cream or honey or caramel sauce. Serves 8
Olympic Fried Chicken
Last night I made fried chicken, potato salad and a green salad for dinner. I always eat at the table with a place setting and all that. I do think that food should be eaten sitting down and with the television turned off, but last night I felt like breaking my own rule. I brought my dinner out to the living room and had the best time watching the Olympics. Here is my recipe for great fried chicken.
INGREDIENTS
2 Lightly Beaten Eggs
3 Tablespoons Cream
3 Cups Unbleached Flour
1 Tablespoon Kosher Salt
1 Teaspoon Dried Thyme
1 Teaspoon Paprika
1 Teaspoon Freshly Ground Pepper
3 Pounds Meaty Chicken Pieces
Olive Oil
Preheat your oven to 350° F. In a small bowl combine the egg and the cream. In a shallow bowl combine the flour, thyme, kosher salt, paprika and pepper. Dip the chicken pieces, one at a time, in the egg mixture. Then coat the chicken with the flour mixture. Dip back into the egg mixture and coat again with the flour mixture. The secret is double coating. In a very large skillet brown the chicken in the hot olive oil over a medium heat for 15 minutes. Turn occasionally. Drain and place onto a baking sheet covered with parchment paper. Put into the oven and bake uncovered for 30 minutes. Remove from the oven and transfer to a serving plate. Season if you like. Serves 6
Raspberries, Peaches & Plums OH MY
Stone fruits are now at their juiciest and most fragrant. And who can resist raspberries?! Celebrate them in this sweet and delicious cake.
INGREDIENTS
5 Large Peeled & Sliced Peaches
4 Sliced Plums
1 Cup Raspberries
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Softened Butter
1 1/2 Cup Sugar
3 Eggs
3/4 Cup Milk
1 Tablespoon Vanilla
Preheat your oven to 350° F. In a large bowl combine the sliced peaches and plums. Keep the raspberries separate. In a medium size bowl combine the flour, baking powder and salt. In a separate large bowl combine the softened butter, sugar, eggs and vanilla. Begin by beating in half of the flour mixture. Alternate with beating in half of the milk. Add the rest of the flour and beat for 20 seconds. Finish with beating in the rest of the milk and beat for 30 seconds. Scrap the sides of the bowl to incorporate any remaining flour. Prepare a large glass or ceramic baking pan by greasing. Pour the batter into the baking pan. Scatter the peaches, plums and raspberries on top of the batter. The fruit will sink in a bit. Bake on the middle oven rack for 50 minutes. Check to see if the cake is done by inserting a toothpick. If you need to bake a bit longer go ahead, but make sure not to overcook this cake. Remove from the oven and let cool. You can frost this cake if you wish, but I think that it can stand on its own. Slice and serve. Serves 10
Chicken Breasts With Roasted Tomatoes
All I gotta say is YUM!!!
INGREDIENTS
5 Ripe Tomatoes (Quartered)
2 Tablespoons Herbes de Provence
8 Tablespoons Olive Oil (Divided)
3 Tablespoons Kosher Salt
3 Tablespoons Freshly Ground Pepper
2 Tablespoons Worcestershire Sauce
2 Tablespoons Sherry Vinegar
1/2 Cup White Wine
1 Chopped Red Onion
6 Cloves Chopped Garlic
2 Large Bone-In & Skin On Chicken Breasts
Preheat your oven to 400° F. In a large size bowl combine the tomatoes, 1 tablespoon kosher salt, 1 tablespoon freshly ground pepper, 3 tablespoons olive oil and the herbes de Provence. Toss to coat. In a large skillet heat 2 tablespoons olive oil over a medium heat. Add the quartered tomatoes, chopped onions and garlic. Heat for only 1 minute and stir constantly. Remove from the heat and place back in the large size bowl. Set aside. In the same large skillet heat another 2 tablespoons olive oil. With the remaining salt and pepper season the chicken breasts on both sides. Transfer the chicken breast to the skillet over a medium-high heat. Brown the chicken breasts for 6 minutes per side. You want the chicken breasts to be golden brown. Do NOT throw away the bits in the skillet. Pour the remaining olive oil into a glass roasting pan. Place the chicken breasts into the roasting pan. Arrange the tomato mixture around the chicken breasts. The last thing to do is to make the pan sauce. In the large skillet turn the heat to medium. Deglaze the pan with the sherry vinegar and white wine. Scrape up the browned bits from the bottom of the pan. Add the Worcestershire sauce and keep stirring for 1 minute. Turn off the heat and pour over the chicken breasts and tomatoes. Place in the oven for 30 minutes. Remove from the oven and transfer to a serving plate. Serves 2
