A Couple Grandkids!

Ok, I feel at liberty to show the world the next generation of bakers, "Holiday Style"... These are Amanda's girls, Faith and Lilly. 2 out of the 5 grandkids that will be helping Grandma Paulette in the kitchen. Faith is the oldest and has already done quite a bit and is pretty smart about cooking. Guess it runs in the family.

Recipe of the Week! No Roll Sugar Cookies

OK Folks! Here it is!

THE BEST Sugar Cookie recipe I have come across in ages. No offense to the many sugar cookie recipes handed down from Mom and Grandma, which are great also, but I really fell in love at first bite!

The recipe is from Betty Crocker, many of you may have heard of 'her'. I have two BC cook books and I believe the recipe is in both of them.. The 'Wedding Edition' and also the 'Holiday' edition. Love them both and HIGHLY recommended.

Back to the cookie. You'll find that the dough is very wet when you're done mixing the ingredients, which is exactly what it's supposed to be like. It also tells you to put the dough in the fridge for a couple hours to chill before handling. I whipped up my dough the night before and left it in the fridge for about a day and a half before I got to it. So, really, a couple days won't hurt.

I used a scoop and made balls of dough, which by the way, melt quickly in your hands if you handle it too much! and then dipped them in colored sugar before baking. No rolling out required! That happens to be my favorite part because aside from the kitchen already being a disaster when I'm baking... Having to roll out dough is just not for me.

So here's the recipe! Try it. You'll love the crispy outside and very tender inside and if nothing else, how easy they were to make!

1	cup granulated sugar
1	cup powdered sugar
1	cup butter or margarine, softened
3/4	cup vegetable oil
2	tablespoons milk
1	tablespoon vanilla
2	eggs
4 1/4	cups Gold Medal® all-purpose flour
1	teaspoon baking soda
1	teaspoon cream of tartar
1/2	teaspoon salt
1/4	cup granulated sugar

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1.	In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm.
2.	Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar.
3.	Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack.

Ho Ho Ho!!!

There's still time left to call Paulette to get your Holiday Baking under control. Even though it's a tradition amongst the masses to bake, bake, BAKE!! during the Holidays... it also has a way of slipping by and not getting done {speaking from personal experience : remember this is Amanda talking!!!}

Call today. Time's a wastin'...


Cookies, Cakes, Breads, Desserts.... how about your WHOLE meal? Or even a couple sides or salads? Every little bit counts that will make your life easier, right?



218.346.2552

Recipe of the Week! Chicken Pot Pie {perham, mn catering}

Ok, REALLY. Don't those pot pies look AMAZING? Better than those that you get out of a package at the store. Bleh.

I'm highlighting this recipe from the Food Network website, specifically from Ina Garten... Honestly... when I first started watching her show, I wasn't impressed. However, I think as my cooking style changed and I matured some, I love watching her show, because as her tagline, "Back to Basics"... is sooo very true these when I'm looking for fast, fabulous and easy.

I think the key to this recipe is the food processor to make the dough in a snap. I DO NOT OWN ONE, but I really couldn't believe how quickly it came together watching it on TV. No fancy ingredients, just things you should already have in your pantry and freezer.

Homemade Chicken Pot Pie? In the cold chilly nights of winter? A no brainer.

Ingredients

nocoupons

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves

For the pastry:

nocoupons

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Recipe of the Week! Mulled Cranberry-Apple Cider

There is NOTHING I love more on a cool evening than a warm apple cider. It smells heavenly and warms you when you're chilled. This is an easy recipe that will make your house smell wonderful. You could also substitute your favorite red wine for the juices to make an adult version if you're having company... A variation of that recipe can be found at the bottom... It's slightly different because you don't want to boil the wine...

Ingredients

• 4 cups cranberry juice cocktail
• 4 cups apple cider or apple juice
• 3 tablespoons brown sugar
• 5 (3 x 1-inch) strips orange rind
• 8 whole cloves
• 4 whole allspice
• 2 (3-inch) cinnamon sticks, halved
• 1 whole nutmeg

Preparation

Combine all ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Strain the mixture through a fine sieve, and discard solids. Serve cider warm.

Mulled Wine :

Ingredients

• 1 navel orange
• 4 cups apple juice
• 2 tablespoons honey
• 1 2-inch piece fresh ginger, thinly sliced
• 6 whole allspice berries
• 10 cinnamon sticks
• 1 bottle dry red wine

Preparation

Using a vegetable peeler, peel the zest from the orange in long strips. (Reserve the fruit for another use.)

In a large saucepan, gently simmer the zest, apple juice, honey, ginger, allspice, and 2 cinnamon sticks for 20 minutes. Stir in the wine and cook just until heated through. Serve hot with the remaining cinnamon sticks.

Holiday Baking & Parties!

Aaaaaaaahhhhhhh, it's that time of year where the thoughts of a hearty Thanksgiving meal are swirling in our heads... Most of us don't make a 12 course meal on a regular weeknight, so what a treat to look forward to the great and wonderful things that abound during the Holidays!

A lot of people in our families do things 'Pot Luck' style, encouraging different dishes to be brought to the table... For instance, in the Schmitz household... It's Grandma's scratch spinach ravioli's that get requested time and time again... Yum.

If you're hosting this year, you may be wondering what to serve, especially if you like to do things a little differently... What if you only have a small family that's gathering and you don't want to spend your time dealing with a messy kitchen {OR cleaning for that matter}... Yuck.

Call Paulette at Country Catering and Cakes to help you out with your Holiday masterpiece. Whether you just need some tasty breads and desserts or the whole nine yards with homemade dressing that is to die for, you won't be disappointed. Have problems making the perfect gravy? Just about anything you need is available.

Imaging having everything set up, ready to eat and then the entire mess taken away again so you can relax with your friends and family... That's MY idea of a good time!

Recipe of the Week! Spiced Pumpkin Biscuits {Perham, MN Catering}

Here's a GREAT addition to the upcoming Holiday dinners whether you're a guest or the hostess... Make these and turn some heads! Not your traditional biscuits, but a nice and almost sweet taste to compliment any meal. Make up some Honey Butter {easy : softened butter + honey + quick stir = yum!} to melt between the flaky layers and watch out, because they're sure to disappear!

Ingredients

• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 teaspoons baking powder
• 1 1/4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 1/3 cup fat-free buttermilk
• 3/4 cup canned pumpkin
• 3 tablespoons honey

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Recipe of the Week! Crunchy Parmesan Chicken Tenders

The weather is getting cooler out and soups and stews are always good... however, sometimes simmering a pot of goodness isn't in the cards for a quick meal. Most of us have a bag of chicken laying in the freezer, so this recipe is easy. NOT only are you going to know exactly what is in your chicken tenders, but you'll also feel better knowing that it's going to taste good! Some of those prepackaged chicken tenders just don't taste the greatest. Here's an easy recipe that is sure to please and an easy fix to the 'what-should-we-do-with-the-chicken-tonight???' question.

Ingredients

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 18)
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders (or slice up some chicken breasts into strips) and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. (If you're not a fan of vinaigrettes, then by all means, eliminate that portion of the recipe and use your favorite dipping sauce)

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Recipe of the Week! Jalapeno Poppers!

Just to make sure everyone knows we're still alive over here in this neck of the woods.... I thought I'd post one of my ALL-time FAVORITE splurges... Poppers. Yum! These hot little items might be deceiving to some because of the 'Jalapeno' part, but when combined with cream cheese and baked or fried, they aren't spicy hot, just leaving a nice hint of jalapeno heat and flavor. Here's to it... The recipe... What a great way to use garden produce too! I think I'm going to make some tonight!
Ingredients:

• 12 ounces cream cheese, softened
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 12 ounces jalapeno peppers, seeded and halved
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs
• 2 quarts oil for frying

Directions:

1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

It's that time of year...

Preserving your bountiful harvests... Growing just a few things in your garden can lead to a grocery store like atmosphere in your pantry... Take tomatoes for instance... Not only are they great fresh on a BLT, but you can make LOTS of stuff with them... Sauce, Paste, Ketchup... You can make stewed tomatoes for hotdish, you can make chili seasoning mixes... How about home made Bloody Mary Mix!?!?! The options are endless...

Now, I won't get into too many recipes here, because I believe that everyone knows SOMEONE who has canned and can pass along a great recipe; but I will pass along a trouble shooting guide for those of you who aren't seasoned pros, or just want to double check against something you may have had a question about.

Canning and preserving require patience and waiting and some diligent practices, so it's better to be over informed than under.

Here is a guide from the University of Minnesota helping to trouble shoot some issues that many of us have when home preserving. Check it out.

Recipe of the Week! Fried Chicken

Who doesn't love fried chicken? Many people are afraid of the 'fried' part of it, but there are a few tricks to keeping the fat levels lower... SKIN the chicken. That way you're not just browning the fat. DO NOT CROWD the pan when frying... doing so will lower the temp of the oil and will cause your chicken to soak more of it upl. Drain on paper towels when finished cooking...

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 3 large eggs
• 1/3 cup milk
• 2 tablespoons lemon juice
• 2 (2- to 3-pound) whole chickens cut up
• Vegetable oil

Preparation

Stir together first 3 ingredients in a shallow dish. Whisk together eggs, milk, and lemon juice in a bowl. Dredge chicken in flour mixture, dip in egg mixture, and dredge again in flour mixture. Chill 2 hours.

Pour oil to a depth of 1/2 inch into an electric skillet; heat to 375°. Fry chicken, in batches, 10 minutes on each side or until golden brown. Reduce heat to 250°; cover and cook 25 minutes or until done. Drain on paper towels.

Recipe of the Week! Stir-Fried Beef with Broccoli and Bell Peppers

After heading to the grocery store to find that the beautiful {handy, already cut and wrapped in bacon} sirloins that my husband and I bought to have a little cookout with the family cost in the area of $20 {for 4 of them} I cringed... Now, I'm all for a good cut of meat because face it, these days, spending $20 on 4 steaks and staying home is still farther ahead then going out and spending $20 on 1 plate... but I digress... the lesson behind this recipe is that you can stretch your meat budget a little, while not sacrificing all that is good. Now is the perfect time for stir fry too because of all the fresh vegetables coming right out of your garden! Simple. Inexpensive. Healthy. {But we won't tell our husbands that!}

Ingredients

• 1 pound flank steak, trimmed
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground black pepper
• 3 1/2 tablespoons water, divided
• 2 tablespoons oyster sauce
• 1/4 teaspoon crushed red pepper
• 3/4 pound broccoli
• 2 tablespoons canola oil, divided
• 1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
• 4 cups hot cooked long-grain rice

Preparation

1. Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

2. Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

5. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

Recipe of the Week! Strawberry Pie

There is nothing better than a big, fat, juicy, ripe strawberry on a summer day... This time of year boasts many farms with people scattered here and there with their ice cream pails full to the brim with those tasty morsels. And don't forget about the red stained fingers and lips giving way to tell tale snitching in the patch! Who can resist??

Strawberry pie is about as easy as it comes when dealing with a bumper crop... Using pretty, fresh berries makes a grand statement with a {large} dollop of whipped cream on top.... Sure, we eat the not so pretty ones too, but as a last resort, those usually end up in the jam!

Ingredients

• Crust:
• 50 reduced-calorie vanilla wafers
• 1/4 cup butter or stick margarine, melted
• 2 tablespoons sugar
• 1 teaspoon grated orange rind
• Cooking spray
• 
  Filling:
• 2 cups ripe strawberries
• 1/2 cup water
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 6 cups small ripe strawberries
• 1/2 cup frozen reduced-calorie whipped topping, thawed and divided

Preparation

Preheat oven to 350°.

To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.

To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.

Recipe of the Week! Summer Corn and White Bean Soup

We don't often associate soup with summer, especially when the thermometer starts rising. However, it's so nice to have a meal that's simple, easy and filling, especially when you need to recharge after a long day of swimming, boating or even working! This is a super fast recipe that is sure to be a hit with the crowd, and what a great way to start using that abundance of sweet corn. This is similar in make to a chili, but not as heavy. Serve with a medium bodied white wine and a favorite loaf of crusty bread and you have an easy meal that is sure to please.

Ingredients

• 1 tablespoon canola oil
• 1 cup sliced green onions
• 3/4 cup chopped cooked ham (about 4 ounces)
• 3 cups fresh corn kernels (about 5 ears)
• 1/2 teaspoon salt
• 2 (15-ounce) cans navy beans, rinsed and drained
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, undrained

Preparation

Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.

Recipe of the Week! Roadhouse Steaks with Ancho Chile Rub

Can you just smell the grill? For me it's charcoal. You just can't beat the flavor! (In my opinion!) Sure I love the convenience of gas, but nothing makes people salivate more than the smell of the BBQ...
I grabbed this recipe off of CookingLight.com and L.O.V.E. everything they have to offer. It's always easy, always satisfying and always a healthier approach to preparing a meal, versus being too 'health crazy'. In this recipe you'll fine ancho chile powder which is made from ground, smoked, dried poblano peppers, and it gives this rub a subtle smoky heat. For a milder flavor, cut back on the ground black pepper or ancho chile powder, and omit the ground red pepper.
For a hearty steak meal, feel free to pair it with a great red wine such as Barefoot Shiraz.
Total time: 32 minutes.

Yield

4 servings (serving size: 1 steak)

Ingredients

• 1 tablespoon freshly ground black pepper
• 2 teaspoons ancho chile powder
• 4 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 4 (4-ounce) beef tenderloin steaks, trimmed
• Cooking spray

Preparation

Prepare grill.

Combine first 8 ingredients in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes.

Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.

Recipe of the Week! Seared Scallops with Lemon Orzo

Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine, like Barefoot Riesling... So simple. So good. Make sure you buy 'SEA' scallops and not the 'BAY' scallops. Bay scallops are about 1/3 the size and will cook very differently and much faster than the others.

When shopping for fresh or thawed scallops, look for ivory or creamy-colored meats, even as dark as a light tan; a stark, bleached white can be a sign of heavy phosphate treatment. There should be little or no milky liquid in the tray, another sign of heavy soaking. In fact, the best dry-packed scallops are often a bit sticky. A fairly strong sweet-briny aroma is also not a problem, but a fishy or sour smell indicates spoilage. {from an article on www.sallybernstein.com}

Yield

4 servings

Ingredients

• Cooking spray
• 1/2 cup prechopped onion
• 1 cup uncooked orzo (rice-shaped pasta)
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1/4 teaspoon dried thyme
• 2 tablespoons chopped fresh chives
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1 1/2 pounds sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.

Recipe of the Week! Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

I might be biased, but these little morsels are to die for! Let me tell you! Technically an appetizer, but when paired with a couple other light dishes, makes a great brunch-y sort of wonderful... Dig out the wine because the horseradish / beef combo pairs wonderfully with a medium bodied red... Wonderful dish and it will impress your guests!

Ingredients

• 2/3 cup fat-free sour cream
• 1/4 cup Dijon mustard
• 2 tablespoons minced fresh tarragon
• 2 tablespoons prepared horseradish
• 1 (1 1/2-pound) beef tenderloin, trimmed
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 2 tablespoons fresh lemon juice
• 3 cups trimmed watercress (about 1 bunch)
• 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
• 2 tablespoons capers
• 1/2 cup (2 ounces) shaved fresh Parmesan cheese

Preparation

Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with juice.

Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

Recipe of the Week! Almond Rhubarb Coffee Cake

It's that time of year again, when the rhubarb is plentiful. It's sometimes hard going through the motions with the same old recipes time after time, so it's nice to venture outside the bubble a little. Here is a coffee cake that would be wonderful with some raspberry tea in the afternoon! What a great snack...

INGREDIENTS

• 1 1/2 cups packed brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• 1 1/2 cups rhubarb, chopped
• 1/2 cup sliced almonds
• 1/3 cup white sugar
• 1 tablespoon butter, melted
• 1/4 cup sliced almonds

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
3. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
4. Bake for 30 to 35 minutes, or until the cake tests done.

Recipe of the Week! Beer-Can Chicken

Chicken on the grill is always way better than conventional methods... This recipe is from cookinglight.com where there are hundreds of awesome recipes... There's nothing better than a recipe where the directions start out with.... "Open a can of beer... Drink half." Oh yeah.

Ingredients

• Chicken:
• 1 (12-ounce) can beer
• 1 cup hickory wood chips
• 2 teaspoons kosher or sea salt
• 2 teaspoons brown sugar
• 2 teaspoons sweet paprika
• 1 teaspoon coarsely ground black pepper
• 1 (4-pound) whole chicken
• Cooking spray
• 
  Sauce:
• 1/2 cup cola
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon instant onion flakes
• 1/2 teaspoon instant minced garlic
• 1 1/2 teaspoons steak sauce (such as A-1)
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon black pepper

Preparation

Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.

To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.

Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.

Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.

To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken.

Recipe of the Week! Strawberry Shortcake

Nothing is as great as a fresh Strawberry Shortcake! I don't know about you, but during the winter I find myself making heavier desserts with chocolate and spices and rich flavors... But come spring time it's so refreshing to have something that's light and fresh and delicious! Serve this with the meal you cooked on the BBQ with a light wine like the VERY affordable Barefoot Moscato and it'll be sure to please.... :)

Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk**
• Cooking spray
• 6 tablespoons frozen reduced-calorie whipped topping, thawed
• Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

**if you don't have Buttermilk on hand, substitute whichever milk you have in your fridge. Measure out 2 tsp (approximately) Vinegar into your liquid measuring cup, and fill the rest of the way to 1/2 cup and let it sit for a minute... This will naturally curdle a little bit, but that's ok, it's supposed to.

Recipe of the Week! Tequila Mojitos

Mojitos are classic, cool cocktails that go great with just about anything. Including a hot summer day. Not too fruity, but just enough sweet to make them great, these are a must have drink for your warm weather parties! At a restaurant recently, I ordered one of the best Mojitos I've ever had... but maybe it was because there was a stick of Rock Candy in my glass that I used as a swizzle stick! Fun. Yum. Get your self some!

Ingredients

• 1 cup water
• 3/4 cup sugar
• 1 cup fresh mint sprigs
• 2 cups lemon-lime soft drink, chilled
• 1 cup fresh lime juice
• 1/2 cup tequila
• Garnish: fresh mint sprigs, lime slices
  

Preparation

1. Bring 1 cup water and sugar to a boil in a medium saucepan. Boil, stirring often, until sugar dissolves. Remove from heat; add mint sprigs, and let stand 2 hours or until mixture is completely cool.

2. Pour mixture through a wire-mesh strainer into a pitcher, discarding mint. Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice. Garnish, if desired.

Recipe of the Week! Grilled Orange & Bourbon Salmon

So there's nothing like a grilled salmon. Really. That little crust that it gets on the top and the flavors?!? Yeah. With a recipe like this, you can't go wrong. If you don't want to break out the Bar-B just yet, use your broiler pan in the oven. Serve over a bed of rice drizzled with the marinade along with a bright spring salad. Perfect for the warmer weather coming.

Ingredients

• 1/4 cup bourbon
• 1/4 cup fresh orange juice
• 1/4 cup low-sodium soy sauce
• 1/4 cup packed brown sugar
• 1/4 cup chopped green onions
• 3 tablespoons chopped fresh chives
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, chopped
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray

Preparation

Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Prepare grill or broiler.

Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Happy Earth Day!!!

Here's a quicky of a recipe for Peanut Butter Bars that doesn't involve your oven... Your microwave, yes... BUT, for the sake of Earth Day, let's NOT use the oven today. If you did a search for 'No-bake' recipes... you'd find hundreds! And some of those treats that only get pulled out for the Holidays? Use them in the months where you crave a treat but it's too hot to bake. I could really go on...

Here's a great bar for your Energy Saving Earth Day... Healthy?? Maybe not so much, but certainly delicious!

INGREDIENTS

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

DIRECTIONS

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Recipe of the Week! Rhubarb-Sour Cream Snack Cake with Walnut Streusel

Ok folks! It's getting closer to that time of year when we are BLESSED with Rhubarb. However, there may be some of us who have been looking at the same recipes for years and can't get past the same old jams, pies, cakes, bars... etc.

Here is a another cake recipe sure to please with a cup of tea or coffee for breakfast or with a Sunday brunch.

Ingredients

• Cake:
• 3 1/2 cups finely chopped rhubarb (about 1 pound)
• 2 tablespoons all-purpose flour
• 1 1/2 cups packed brown sugar
• 5 tablespoons butter, softened
• 2 large eggs
• 1 cup fat-free sour cream
• 1 teaspoon grated orange rind
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Cooking spray
• 
  Streusel:
• 1/4 cup turbinado sugar (a form of raw sugar, larger crystals, more flavor)
  
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chilled butter, cut into small pieces
• 1/4 cup chopped walnuts

Preparation

• Preheat oven to 375°.

1. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
2. Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.
3. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined.
   
4. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.
5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean.

Birthday Fun

Your imagination is what makes you, YOU... and your cake, well... personalized! This cake was made for a 70th Birthday.

Being Square

Here's another classic style cake showing how easy it is to coordinate all your looks for the big day. Have your florist make up a couple extra posies and leave them for the cake. Some ribbon that may have been used in the bouquets or even mimicking a polka dot dress... It all comes together on your cake! TRUST ME! It not only has to LOOK good, but TASTE good too. The cake is the last thing people usually eat at the party! They will remember it!!

Country Catering & CAKES

Check out this fun cake! This is a very popular structure and is so versatile. Piping, ribbons, scrolls, tops... You name it and it's custom to your wedding day. What a great way to include your brighter wedding colors (such as this pink and yellow) without having an ALL pink or yellow cake. Although that could be great too! Imagine having this be the bright yellow with black and pink dots! Wowzers!!

Recipe of the Week! Chicken with Morels

This time of year makes us all eager to head outside. For some that means that mushroom season is close! Before we get to the recipe, here are some picking, storing and handling tips about these tasty little morsels:

Learn: In the same fungi family as truffles, morels are cone-shaped mushrooms with a spongy, honeycomb texture and nutty, earthy flavor. They grow wild from early spring to late June.

Purchase: Look for fresh morels free of excessive dirt. They should be dry and springy but still firm. Colors range from pale yellow-tan to dark brown or black. Dried, canned, or frozen morels are available year-round.

Handle: Avoid rinsing any mushroom before storing, as water will accelerate spoilage. Gently clean with a soft, dry vegetable brush, and gingerly roll on the countertop to remove trapped dirt. Store in a loosely closed paper bag in the refrigerator up to two or three days.

Use: Morels are tasty lightly sautéed and served alongside other spring delicacies such as asparagus. If using dried morels, soak in warm water or broth for 30 minutes or until plump to rehydrate.

Ingredients

• Fresh Morel Mushrooms
• Cooking spray
• 8 chicken thighs (about 2 pounds), skinned
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fat-free, less-sodium chicken broth
• 2 bay leaves
• 3 cups hot cooked rice

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.

This recipe and information is from www.cookinglight.com

Recipe of the Week! Shrimp Alfredo

SO! This is paying homage to the folks who arrive home wishing the magic fairies would already have supper on the table. Since we all know that usually doesn't happen, here's a QUICK meal that even Rachel Ray would give kudos to!

I don't usually offer suggestions towards brands or favorites, because everyone has their own... but for this, to actually cut down the time, some things are worth the little extra you put into them.

So here's my list of ingredients and WHY I purchased them :

al dente egg fettucini noodles - 1 bag

• - VERY quick cooking, you can wait almost until the last minute to do these as they take literally 3-4 minutes to cook and also very tasty!
  

1 average jar of supermarket alfredo sauce

• - easy to make from scratch, but easier to buy off the shelf, and we're cutting time here, and most are basic ingredients that lend to being the same across the brands. Don't worry about it being too 'rich' as the wine cuts it somewhat. I'm not crazy about lots of sauce, but if you are.... Buy 2 jars. It'll be just fine!
  

Extra Large RAW tail on shrimp - 1 lb or so

• - the size of the shrimp DOES matter! Larger shrimp will be ultimately a little more expensive, but the taste difference is crucial! Buy the uncooked (they will be grey, not pink) and cleaned. I prefer the tail on variety because I like to eat them with my fingers, but the more they are cleaned, the more they will cost, so it's a happy medium.
  

Mushrooms - 1 container you find in the vegie section of the super market.

• - I like white button mushrooms because they lend themselves to absorbing lots of flavor, look for nice white 'shrooms. If you prefer, buy them already chopped for less hassle.
  

Garlic

• - I keep a jar of minced in my fridge. Use as much as you like. Or about a Tablespoon-ish
  

Olive Oil

• - Pantry must have - sautéing the mushrooms and garlic
  

White Wine

• - There is no sense using a 'cooking wine' if you can't sit down and drink the stuff. I had some Riesling in my fridge and the sweetness of the wine sang in perfect harmony with the shrimp... THAT and you can enjoy a glass with your finished meal.

Salt & Pepper - to taste

Now, you probably noticed that I left out amounts... But realistically, it all comes together nicely and you can adjust here and there.

Ok! First things first, get your water BOILING for the noodles.

If your shrimp are frozen, run them under warm water to get them thawing. Need not be totally thawed, but probably shouldn't be totally frozen either!

In a saute pan, get your garlic and mushrooms commingling in the hot olive oil over medium heat.

When your mushrooms are darkened and reduced about 1/2 in size, add about a cup of wine to the pan. Add the shrimp to the pan and be sure that you keep an eye on them because they cook quickly. (The larger the shrimp you have, the more 'time' you have at this point)

Dump noodles in water.

When shrimp are pink, pour Alfredo Sauce in the shrimp concoction and heat through, stirring. It may look like it will be too runny! This is NORMAL because the noodles will soak up lots of the liquid.

Watch the pasta, it should be done. Strain, don't rinse and toss in the pan, or if it's not big enough, dump back in the (empty) pasta pot to combine.

ENJOY with some crusty bread and a glass of wine.

Easy. Rustic. Better the next day!

Recipe of the Week! Chicken Marsala

Ok, so we have the basic ingredients here: CHICKEN and PASTA. There you have it! A feel good meal without too much fuss and there's nothing like making your own 'comfort' food. Delicious!

Ingredients

• 4 tablespoons butter, divided
• Cooking spray
• 1 (8-ounce) package presliced mushrooms
• 2 tablespoons finely chopped shallots
• 1 tablespoon minced fresh garlic
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons all-purpose flour
• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 cup dry Marsala wine
• 1/2 cup frozen green peas
• 2 tablespoons half-and-half
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Preparation

Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.