Sarah’s Taco Soup

Really good for a cold Winter’s day.

Ingredients:  1 pound hamburger (I use ground sirloin), 1 chopped onion, 1 can chopped tomatoes, 1 can tomato sauce, 1 can pinto beans (undrained), 1 can corn (undrained), 1 1/2 package taco seasoning, 1 small can diced green chilies or can of Rotel, water to beef broth as needed.

Directions:  Brown and drain hamburger meat with onions.  Add taco seasoning mix to meat mixture.  Mix in remaining ingredients.  Can make on top of stove or in crockpot.  Cook and serve with taco chips or cornbread.

Can double recipe if desired.

Fun with Fondue!

Cheese Fondue

When you’re not really in the mood for a meal, it’s time for “fondue!”  I love the stuff – all different kinds.  Several years ago, Gary bought me and electric fondue pot for Christmas.  It has become one of my favorite gifts ever.

When I do fondue at home, I usually buy cheese fondue in the refrigerated section of the grocery store (Alphenhaus is a good brand.)  Rub the inside of the pot with a garlic clove, then add a little wine and the package of fondue.  Stir, stir, stir until melted and delicious.  (If too stiff, just add more wine or whatever liquid you prefer.)  I generally cut up apples, toast bread pieces and serve bite size fresh vegetables to dip with.  (Be creative.  Good choices include:  broccoli, snow peas, cauliflower, carrots, apples, pears, sauted shrimp or chicken, crusty French bread, sour dough, rye, wheat, pumpernickel or focaccia.)  Serve with wine and Enjoy!  Great fun for a get together with friends.

  

My grandkids love to have fondue.  What kid doesn’t like cheese and eating with their hands!  Fun for a stay in movie night.  Also, a good way to get them to eat fresh vegy’s!

If you’re feeling adventurous, get a fondue cookbook.  The possibilities are endless! 

Gary and I have been to “Simply Fondue” and “The Melting Pot,” both in Dallas, several times.  Always a great time.  If you’ve never had fondue, check out both these restaurants.  (Their menus are available on the internet.)

They serve the entire meal – fondue style.  Cheese fondue as the appetizer.  You can pick from a variety of kinds … swiss cheese with garlic and wine, cheddar with beer, etc.  Served with a variety of fresh vegy’s and breads.  Next course would be the choosing the meat or fish.  Again, many combinations such as … filet, shrimp, chicken, etc.  There are several styles of cooking, deep frying or poaching.  They serve a variety of dipping sauces and coatings (tempura … )  Saving the best for last, desert!  You just can’t beat the chocolate fondue, served with a variety of fruits, marshmallows, angel food cake, etc.  YUM, YUM!  Run and go as fast as you can.

Spaghetti Nests – Italian Night with Mario and Luigi!

I found saw this on Giada De Laurentis cooking show.  It looks like fun, so I tried it.  It was surprisingly easy, and a big hit!

Ingredients:  Butter, for greasing pans; Pasta:  Kosher salt, 1/2 box spaghetti (about 8 ounces), 2 packed cups finely chopped spinach leaves, 1/4 cup grated Parmesan, 2 TBS extra-virgin olive oil

To Assemble:  1/3 cup grated Parmesan, 2 TBS whole milk, 3/4 tsp kosher salt, 1 large egg, olive oil (for drizzling), 2 cups warmed marinara sauce, 12 small fresh mozzarella balls (such as ciliegine or bocconcini)

Special Equipment:  4 4-inch springform pans.

Directions:  Place an oven rack in the center of the oven.  Preheat the oven to 350 degrees F.  Butter the bottom and sides of four 4-inch-diameter springform pans.

For the Pasta:  Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.  Drain the pasta and place in a large bowl.  Add the spinach, cheese, oil and 1/2 tsp salt.  Toss well until the spinach is wilted.  Set aside to cool.

For Assembly:  Beat the Parmesan, milk, salt and egg together in a large bowl until smooth.  Pour the sauce over the spaghetti mixture until well combined.  Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans.  Make an indentation in the middle of each nest of pasta and drizzle with olive oil.  Bake 15 minutes.  Let cool 10 minutes before removing the sides from the pans.  Remove the bottoms of the pans from the nests using a thin metal spatula.

Spoon 1/2 cup of the marinara sauce on each of 4 serving plates.  Place the spaghetti nests on the sauce.  Place 3 balls of the mozzarella in each nest and serve.

Toast to your Health!

Here are a few of the Mario and Luigi Italian Restaurant photos (aka, Garrett and Matthew at Memaw’s!)  They had a blast. 

The food was really good.  Next time, I think I’ll use my homemade sauce with meat.  Or maybe, I’ll make meatballs to put in the nests.  Sky’s the limit.

“Fab-u-loso!”

Meringue Shells with …

This is so fun and versatile.  You can top with fresh fruit, pudding, sorbet, ice cream … This is one of those wonderful finds.  Try it today!  This recipe is from the Better Homes and Gardens New Cook Book Celebrating the Promise, however there are tons of meringue recipes on the web.  You can experiment by adding different flavorings (vanilla, strawberry, almond extract …) and maybe even nuts or dried fruit!  I just topped with fresh fruit and whipped cream, delish!

Meringue Ingredients:  2 egg whites, 1/2 tsp vanilla, 1/8 tsp cream of tartar, 1/2 cup sugar.

Filling and Topping Ingredients:  Fluffy lemon filling or 1 1/2 cups lemon curd or vanilla/lemon yogurt of pudding.  Fresh fruit like strawberries and kiwifruit and/or whipped cream and nuts for topping.

Lemon Curd Ingredients:  1 cup sugar, 2 TBS cornstarch, 3 tsp finely shredded lemon peel, 6 TBS lemon juice, 6 TBS water, 6 beaten egg yokes, 1/2 cup cut up better or margarine.

Directions:  Allow egg whites to stand at room temperature for 30 minutes.  Line a large baking sheet with parchment paper or foil.  Draw six 3- to 4-inch circles 3 inches apart on the paper or foil; set aside.

Preheat oven to 300 degrees F.  For meringue, in a medium mixing bowl beat egg whites, vanilla and cream of tartar with electric mixer on medium speed until soft peaks form (tips curl).  Add sugar, 1 TBS at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved (about 7 minutes).

Spread meringue over circles on paper, building up sides to form shells.  Bake for 35 minutes.  Turn off oven; let meringues dry in oven with door closed for 1 hour.  Left meringues off paper.  Transfer to a wire rack; cool completely.

Meanwhile, make fluffy lemon filling.  To serve, spoon lemon filling or whatever you choose, into shells.  Arrange fruit on top of filling.  Add whipped cream and nuts, if you choose.  YUM.

Fluffy Lemon Filling Directions:  In a medium bowl stir together one 10-ounce jar purchased lemon curd and 1/2 of an 8-ounce carton frozen whipped topping, thawed.

Lemon Curd Directions:  In a saucepan stir together sugar and cornstarch.  Stir in lemon peel, lemon juice and water.  Cook and stir over medium heat until thickened and bubbly.

Stir half of the lemon mixture into the egg yolks.  Return egg mixture to the saucepan.  Cook, stirring constantly, over medium heat until mixture comes to a gentle boil.  Cook and stir for 2 minutes more.  Remove from heat.  Add butter; stir until melted.  Remove from heat.  Cover surface with plastic wrap.  Chill 1 hour.

Rebecca Cooks

Rebecca loves food … buying, making and eating.  Doesn’t much matter if it’s real or plastic!

Introducing the New Diet Food … “Plastic”

Cooking Real Food requires an Oven

Becca’s Kitchen

Shepherd’s Pie with Califlower-Tomato Salad

“Surprise, surprise, surprise” (as Gomer Pyle would say) this turned out great.  Who knew?  I modified the classic ‘Shepherd’s Pie’ and we loved it.

Before the Mashed Potatoes

Shepherd’s Pie – Ingredients:  mashed potatoes (from last night – I put in sour cream and half & half), 1 egg yolk, 2 lbs. ground sirloin, chopped onion, sliced button mushrooms (optional), grilled corn cut off the cob (from last night, too – optional), 2 tsp Worcestershire sauce (or what you like), butter and flour for thickening, salt and pepper, chopped fresh parsley leaves, 1 tsp of paprika (whatever kind you like, I used smokey), frozen peas, sliced carrots and broth or water as needed.

 Directions:  Cook meat, onion, carrots, mushrooms until browned and softened.  Season with salt and pepper (feel free to add whatever spices/herbs you like; i.e. thyme, crushed red pepper, etc.)  In separate skillet melt butter and stir in flour.  Add Worcestershire sauce and broth to make gravy.  Combine gravy into meat and vegy’s.  Stir in peas and corn (if using.)  Taste and adjust as needed.  Add to casserole dish.  Mix egg yoke with mashed potatoes.  Top casserole meat mixture with mashed potatoes and paprika.

Broil in oven and add parsley for garnish.  Pretty and tasty.

 Cauliflower-Tomato Salad Ingredients:  Cauliflower separated into florets, chopped tomato, chopped parsley, chopped scallions, garlic salt, pepper, olive oil, preserved lemon slices (optional).

Directions:  Mix all ingredients together and refrigerate.  This is really crunchy and good.  Great for summer.  Option – add lemon/lime juice or vinegar to taste.

“C” Pies – Chocolate and Coconut

Gary’s two favorite pies, coconut and chocolate.  Matthew (13), my grandson, helped me make Papa a surprise for dinner tonight.  After a long week, everyone needs a taste of the “sweet”.

I got these recipe’s from the Better Homes and Gardens New CookBook, Celebrating the Promise (Limited Edition.)  Gary says it’s the best he ever had!

Coconut Pie

Ingredients:  1 recipe Baked Pastry Shell (I used frozen Marie Callender shells), 4 eggs, 3/4 cup sugar, 1/4 cup cornstarch, 2 1/2 cups half-and-half (light cream, or milk), 1 TBS butter or margarine, 1 1/2 tsp vanilla, 1 recipe Four Egg White Meringue.

 

Directions:  Prepare baked pastry shell.  Separate egg yolks from whites.  Set aside yolks for filling and whites for four egg white meringue.  Preheat oven to 325 degrees F.

For filling, in a medium saucepan combine sugar and cornstarch.  Gradually stir in half-and-half.  Cook and stir over medium-high heat until thickened and bubbly; reduce heat.  (It’s better to use a whisk than a wooden spoon.)  Cook and stir for 2 minutes more.  Remove from heat.  Slightly beat egg yolks with a fork.  Gradually stir about 1 cup of the hot filling into yolks.  Add egg yolk mixture to saucepan.  Bring to a gently boil; reduce heat.  Cook and stir for 2 minutes.  Remove from heat.  Stir in butter and vanilla.  Keep filling warm (this is important).  Prepare four egg white meringue.

Pour warm filling into baked pastry shell.  Spread meringue over warm filling; seal to edge (important).  Bake for 30 minutes.  Cool on a wire rack 1 hour.  Chill for 3 to 6 hours before serving; cover for longer storage.

Variations:  Coconut Cream Pie:  Prepare as above, except stir in 1 cup flaked coconut with butter and vanilla.  Sprinkle another 1/3 cup flaked coconut over meringue before baking.

Chocolate Cream Pie:  Prepare as above, except increase the sugar to 1 cup.  Stir in 3 ounces chopped unsweetened chocolate with the half-and-half.

 

 Meringue for Pie:

Ingredients:  4 egg whites, 1 tsp vanilla, 1/2 tsp cream of tartar, 1/2 cup sugar.

Directions:  Allow egg whites to stand at room temperature for 30 minutes.  In a large mixing bowl combine egg whites, vanilla and cream of tartar.  Beat with an electric mixer on medium speed about 1 minute or until soft peaks form.

Gradually add sugar, 1 TBS at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).

Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage (this is important).  Bake as directed above.

TIPS:  The Facts on Fluff.  Making Meringue – for perfect results, follow these need-to-know tips:

Volume Control:  Allow egg whites to stand at room temperature for 30 minutes to produce a meringue with volume.

Lather Up:  Clean all your bowls and utensils with hot soapy water and carefully dry them before you begin.  Even a little oil or grease residue will make a meringue flat and unusable.  (Use the bowl size called for in the recipe.  Copper, stainless-steel or glass bowls work best.)

Perfect Peaks:  Once all the sugar has been added to the meringue, continue beating until stiff peaks form and the sugar is completely dissolved. Underbeating may cause shrinkage during baking.  (Take a small amount of meringue and rub between fingers to make sure the sugar is dissolved.)

Moisture Maintenance:  Prevent beading — the small beads of moisture that seep from the surface of the meringue — by not over-baking the meringue.

No Tears:  Prevent weeping — the watery layer that forms between the meringue and filling layers — by spooning the meringue onto the filling while the filling is still hot.  This helps the bottom of the meringue cook at the same rate as the top.

 

Matthew’s Favorite Pie – Chocolate!

Tidbits on Meringue – Topped Pies

After removing a meringue-topped pie from the oven, let it cool at room temperature for 1 hour.  After cooling, chill the pie, uncovered, for 3 to 6 hours before serving.

For longer storage, insert several toothpicks into the meringue halfway between the center and edge of the pie.  Drape plastic wrap over the toothpicks and chill for up to 2 days.  Whipped cream-topped pies can be stored for up to 4 hours.

Before cutting each slice from a meringue-topped pie, dip the knife in water and do not dry it off.  This will prevent meringue from sticking to the knife.

Zucchini Parmesan Crisps

These are so good.  They went before anything else!  I got this recipe from the foodnetwork.

 

Ingredients:  Cooking spray, 2 medium zucchini (about 1 pound total), 1 TBS olive oil, 1/4 cup freshly grated Parmesan (3/4 ounce), 1/4 cup plain dry bread crumbs (I substituted Panko), 1/8 tsp salt, freshly ground black pepper.

Directions:  Preheat the oven to 450 degrees F.  Coat a baking sheet with cooking spray (I used parchment paper).  Slice zucchini into 1/4 inch thick rounds.  In a medium bowl, toss the zucchini with the oil.  In a small bowl, combine the Parmesan, bread crumbs, salt and a few turns of pepper.  Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.  Bake until browned and crisp, 25 to 30 minutes.  Remove with spatula.  Serve immediately.

Easy Calzone

This is so fun and easy.  Everyone can participate.  I use it like a galette, empty the frig meal!  For this I use a Pillsbury pie crust as the bread.  If you’re a baker, by all means, use your favorite pie crust recipe.  I made an Italian flavored calzone this time.

  

For the filling:  Cheeses – ricotta, parmesan and mozzarella cheeses (or whatever you have on hand.)   Meats – Canadian bacon and pepperoni.  Vegetables – chopped scallions, mushrooms and olives.  Herbs and spices – crushed red pepper, Italian seasoning and garlic.  Two eggs.

Set out the pie crust and thaw to room temperature.  Cut up and sauté the meat, vegetables and spices/herbs in a pan (using olive oil).  Combined the cheeses with one egg.  Season with salt and pepper to taste.  Mix remaining egg in bowl.

Next, put parchment paper on a cookie sheet and unroll the pie crust.  Fold the cheese and meat mixture together until combined.  It should be thick, not juicy.  Place on half of the pie crust, making sure to leave an inch or two around the edge.  Fold the other half of the crust over and crimp edges with fork to seal.  Brush with beaten egg.  Bake at 450 degrees until lightly browned.

Let rest 5-10 minutes.  To serve, heat a jar of prepared pizza sauce and serve on the side.  Eat until you can’t eat anymore!

Eden Isle Chicken

This recipe is from the Red Apple Inn, Heber Springs, Arkansas.  I usually double the sauce.  It is sooooo good!

  

Ingredients:  6 boneless skinless chicken breasts, pepper, 6 slices lean bacon, 1 (4 ounce) packages Hormel dried beef, 2 (10 ounce) cans cream of chicken soup, 1 1/2 cups sour cream, 1 (8 ounce) packages cream cheese (softened to room temp)

Directions:  Preheat oven to 325 degrees.  Pepper, but do not salt, chicken breasts.  Wrap slice of bacon around each.  Place layer of dried beef in bottom of oil sprayed baking dish.  Place wrapped chicken breasts on top.  In a food processor, combine soups, sour cream and cream cheese – pulse to blend well.  Pour over chicken.  Cover tightly with foil; bake for 1 hour and 15 minutes (or until chicken is tender.)  Remove foil and place under broiler to golden brown.  Serve over rice with sauce.