Tuesday, July 2, 2019

Tasty Best Chewy Chocolate Chip Cookies

1/2 c. granulated sugar
3/4 c. brown sugar, packed
1 t. salt
1/2 c. unsalted butter, melted
1 egg
1 t. vanilla
1 1/4 c. all-purpose flour
1/2 t. baking soda
4 oz. milk or semi-sweet chocolate chips
4 oz. dark chocolate chunk, or your preference
  1. In a large bowl, mix together the sugars, salt, and butter.
  2.  Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3.  Sift in the flour and baking soda, then fold the mixture with a spatula.  Do not overmix.
  4. Fold in the chips and chunks and chill dough for 30 minutes.  The longer it rests the deeper the flavor.
  5. Preheat the oven to 350 degrees.  Line the baking sheet with parchment paper.
  6. Space the cookies evenly leaving room to spread.
  7. Bake for 12 to 15 minutes or until the edges have started to barely brown.
  8. Cool completely.

Monday, April 8, 2019

Kay's Lemon Parmesan Salad

2 kinds of lettuce, (red leaf and iceberg or butter)
 washed and crisped
Fresh Parmesan cheese, high quality, freshly grated
paste made of fresh garlic, salt and olive oil
salt & pepper

1 T. Parmesan Cheese, freshly grated
1 clove garlic, crushed
salt & pepper
1/2 c. salad oil, or mixture of olive oil and vegetable oil
1/2 c. fresh lemon juice
  1. In advance wash and spin the lettuce.  Chill.
  2. Make a paste in a wooden salad bowl by smashing the garlic and mixing it with olive oil and salt.  Rub all over the bowl.
  3. Break lettuces into bite size pieces.  I figure one handful per person to portion.
  4. Sprinkle Parmesan over salad.  Cover with a damp paper towel and chill for at least 2 hours.
  5. Make and chill the dressing.  This can be done a day in advance.
  6. Use enough dressing to make the lettuce glisten.
  7. Sprinkle with more fresh Parmesan if desired.

Wednesday, January 30, 2019

Betty's Italian Salad Dressing

½ c. olive oil
¼ c. wine vinegar
2 T. minced fresh parsley
1 t. oregano
¼ t. pepper
½ t. garlic salt
  1. Whisk all ingredients and chill before serving.

Friday, November 23, 2018

Parker House Rolls

Photo by Kay Ercius

 Figure one roll per person plus more for
sandwiches and leftover eating.  

1 c. warm water
2 T. sugar
1 package active dry yeast
 2 c. all-purpose flour, plus more for kneading
1 t. salt
2 large eggs, divided
1 large egg yolk
2 T. melted butter 
 1 1/2 t. kosher salt

  1. Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes.
  2. Whisk flour and salt together in a large bowl.
  3. Make a well in the flour, add 1 of the whole eggs and the 1 yolk into the well and slightly beat.
  4. Add the yeast mixture and stir with a wooden spoon until a rough dough forms.
  5. Turn out onto a floured surface and knead.  Mixture will be very soft. Add more flour as needed, until dough is smooth and elastic.
  6. Place in a bowl. Cover with a kitchen towel and let dough rest for 10 to 20 minutes.
  7. Remove dough from the bowl.
  8. Divide the dough in half and roll each piece into a long (about 18") 1 1/2 inch wide snake shape.
  9. Cut into 20 pieces and shape each in to a ball.
  10. Coat a 9" round or pie pan with butter.
  11. Toss the dough balls in the butter until coated.
  12. Place balls in the round pan.
  13. Cover with a kitchen towel and raise in a warm place until dough doubles in size, about 1 hour.
  14. Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt.
  15. Bake until golden brown, about 20 to 25 minutes.
  16. Let cool about 30 minutes and serve.

Sunday, August 26, 2018

Creamy Cauliflower Au Gratin in the Instant Pot

This is the best cauliflower dish I ever ate!  Makes about 5-6 servings.  Double for more people.  It would be simple to convert to a regular recipe.  Just cook cauliflower till tender.  Make cream sauce in a medium pot and mix with cauliflower, top with panko mixture and broil until browned.

1 head cauliflower, chopped in bite size pieces
2 T. butter
2 T. flour
1 c. milk
1 t. salt
1/2 t. garlic powder
1 c. shredded cheese

1/4 c. panko breadcrumbs
1/2 c. chredded cheddar cheese
1/4 t. paprika
  1. Combine the chopped cauliflower in the Instant Pot along with 1/2 c. of water.  Cover and seal.  Cook on high pressure for 2 minutes.  Quick release the pressure.  Use a slotted spoon to transfer the hot cauliflower to a baking dish.
  2. Turn the Instant Pot on to saute and melt the butter.  Use a whisk to mix the flour, then pour in the milk, whisking the whole time.
  3. Add the salt and garlic powder.  Heat the milk until thick and bubbly, about 2 to 3 minutes.
  4. Stir in 1 c. of shredded cheese.
  5. Immediately pour the cheese mixture over the cauliflower and mix.
  6. Combine the panko, paprika and the remaining 1/2 c. cheese in a small bowl.
  7. Top the cheesy cauliflower with the panko mixture.
  8. Place the casserole dish under the broiler until toasted and browned, about 4 to 5 minutes.
  9. Serve immediately or keep warm.

Tuesday, April 24, 2018

Spaghetti Squash Lasagna with Spinach

2 small spaghetti squash (about 1 1/2 pounds each) or 1 large
2 t. olive oil
4 cloves garlic, pressed or chopped
8 oz. fresh baby spinach
1/2 c. ricotta cheese
2 oz. mozzarella cheese, shredded and divided
8 oz. ground turkey (I like Italian sausage)
1 1/2 c. marinara or pizza sauce
1 oz. Parmesan cheese, grated
  1. Cook the spaghetti squash.  Cut lengthwise and scoop out seeds.
  2. Place cut side down in a single layer dish with sides.  Put a 1/2 inch of water in the pan.  Bake at 350 degrees until tender.   Time will vary according to size.  About 50 minutes.
  3. Increase oven temperature to 425 degrees.
  4. Heat oil in a large skillet over medium high heat.  Add garlic and saute for 30 seconds.  
  5. Add spinach, cooking to wilt.  Remove from heat.
  6. Combine spinach mixture, squash, ricotta cheese, salt, and 1/4 c. mozzarella cheese in a medium bowl.
  7. Return skillet to medium high. Add turkey or sausage.  Cook until no longer pink, stirring to crumble.  Add marinara sauce.  Reduce heat to medium and simmer 4 minutes.
  8. Arrange reserved squash halves on a baking sheet. Spoon sauce evenly in to the bottom of each squash half (I reserve a little for the top).
  9. Top with squash mixture. Sprinkle with remaining 1/4 c. mozzarella cheese and Parmesan cheese.
  10. Bake at 425 degrees for 20 minutes or until bubbly and browned.  Broil top for a few minutes if necessary.

Monday, April 9, 2018

Pico de Gallo Recipe

This makes 8 servings. 

2 c. finely chopped tomatoes 
1 c, finely chopped onion
1 small jalapeno pepper, finely chopped
1/4 c. finely chopped Poblano pepper
1/4 c. chopped fresh cilantro
1/4 t. black pepper
1/2 t. salt
2 t. minced garlic
4 T, lime juice
  1. Add all of the ingredients in a bowl and mix.  Serve on tacos, burritos or fajitas.