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.

Recipe of the Week! South Western Pasta Salad

Here it is folks, that itching for the Grilling Season to hurry up and get here! Potlucks, Camp Outs, Picnics, Birthday's and Bonfires.... Oh yeah, bring on the goods. Nothing says summer like a great cold pasta salad... Here is a version sure to please.

South Western Pasta Salad

• 32 oz cooked and cooled elbow macaroni
• 2 lbs Cherry Tomatoes / halved or quartered depending on size
• 2 cups Frozen Corn
• 2 medium Green Peppers / chopped
• 2 small Red Onions / chopped
• 2 small cans of Black Olives / sliced
• 1 cup Lime juice
• 1/2 cup Olive Oil
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp Chili Powder
• 2 Tbsp Cuman
• 2 tsp Sugar
• 2 tsp Salt
• 2 tsp Garlic Powder

Cook pasta according to package directions. Cool completely by running it under cold water. Add vegetables to the pasta. Combine remaining ingredients and whisk well. Pour over pasta and vegies and toss to coat. Refrigerate.

NOTES: Letting the pasta 'rest' in the fridge for a couple hours before serving will allow all the flavors to meld together and taste even better!

Recipe of the Week! Spring Fruit Tart

Spring Fruit Tart
Serves 16-20

• 1 package (20 ounces) refrigerated sugar cookie dough
• 1 package (8 ounce) cream cheese, softened
• ½ cup confectioners’ sugar
• ½ teaspoon vanilla
• 2 Kiwi fruit, peeled and thinly sliced
• 1 (15 ounce) can tropical fruit, drained, reserve juice
• 1 (15 ounce) can Mandarin Oranges, drained
• 1½ teaspoons corn starch

Preheat oven to 375°F. Pat cookie dough into an ungreased jelly roll pan. Bake for 10-12 minutes until browned; cool.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread over the crust. Arrange fruit on top.

In a saucepan, bring reserved juice and cornstarch to a boil, stirring constantly for 2 minutes or until thickened; cool slightly; brush over fruit.

Store tart in refrigerator.

Cakes! Cakes.

Just as reminder : Country Catering & Cakes is more than happy to work with you on your cake designs. Weddings in general are as unique as the couple getting married, so why have a 'Cookie Cutter' cake that looks like all the rest you've seen lately?

Call Paulette with your ideas. Schedule a consultation. Schedule a TASTING! Yum! There are sooo many more flavors out there than the 'marble' standby. Ick! Wow your company with fillings and textures! Oh the possibilities!

Recipe of the Week! Shamrock Cookies

With St. Patrick's Day right around the corner, what a fun way to feel a little lucky! Send some treats home with a friend, or if you didn't want to bake at all... Call Paulette. She can set you up with some yummy cookies sure to please.

Turn THIS:

Into THIS!

Ingredients:

• 1 cup (2 sticks) butter softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon no-color almond extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• Kelly Green Icing Color
  

Makes: Each cookie serves 1.

instructions

1. Preheat oven to 400°F.

2. In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition. Stir in Green Food Coloring to desired shade of 'Luckiness'...

3. Do not chill dough.

4. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.

5. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned.

6. Cool on rack. Frost as desired.

Recipe may be doubled.

Think Spring!!

Easier said than done sometimes, but regardless!

Check out these super cute little cakes! These would make an awesome addition to a baby shower or your Easter Dinner putting one at each place setting. Make sure you call Paulette for details on how to jazz up your spring flings!

Recipe of the Week! Shrimp Scampi

Now in the Lenten Season where many of us choose not, for religious purposes, to eat meat on Fridays... Here is a classic that is easy to prepare with only a few simple ingredients.

• 1 1/2 lbs Medium Shrimp in Shells (thawed if frozen/uncooked)
• 2 Tbsp Olive Oil
• 1 Tbsp Chopped Fresh Parsley
• 2 Tbsp Lemon Juice
• 1/4 tsp Salt
• 2 medium Green Onions, thinly sliced
• 2 cloves Garlic, finely chopped
• Parmesan Cheese, grated, if desired

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.

In 10-inch skillet, heat oil over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2-3 minutes, stirring frequently until shrimp are pink and firm; remove from heat. Sprinkle with cheese.

Serve with your favorite pasta side dish or Risotto. Also, serve with steak for a 'Surf & Turf' meal sure to please.

Recipe of the Week! Chocolate Covered Brownie Bites

This recipe could not get any easier... It looks a little complicated, but as with any recipe worth making... Ya gotta just try it!

Ingredients

• 1 (19.5 oz.) package Pillsbury® Classic Brownie Mix
• 1 (14 oz.) can EAGLE BRAND® Sweetened Condensed Milk
• 8 ounces semi-sweet baking chocolate
• 1 teaspoon vanilla extract
• 1 tablespoon butter or margarine
• 1/2 cup whipping cream (optional)

Directions

PREHEAT oven to 350°F. Prepare and bake brownie mix as package directs. While warm, cut the cooked brownie into pieces and roll into balls. Let cool. (A great 'hands on' project for the kiddos!!)

IN heavy saucepan or double broiler, over low heat, melt chocolate with EAGLE BRAND®. Add vanilla and butter; mix well.

DIP brownie balls into chocolate until well coated. (This process is easier if the chocolate is kept warm or thinned with cream, if necessary). Place on rack so excess chocolate can drip off.

THEN top it off (the brownie ball) with chopped nuts, decorative icing, candy sprinkles, white chocolate or confectioners' glitter.

Yum.

Recipe of the Week! Beer Cheese Bread

Basic Beer - Cheese Bread

While the convenience of those pre-packaged 'Beer Bread' Mixes are definitely available... They just don't compare with something made from scratch in your own kitchen! Serve with your favorite soups and chili's or mop up those lovely juices from a hearty stew...

This recipe is courtesy of Cooking Light Magazine, November 2008

Yield

16 servings (serving size: 1 slice)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 13.5 ounces all-purpose flour (about 3 cups)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 (12-ounce) bottle lager-style beer (such as Budweiser)
• Cooking spray
• 2 tablespoons melted butter, divided

Preparation

1. Preheat oven to 375°.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Variation :

Apple-Cheddar Beer Bread: Substitute 1/2 cup minced shallots for onion. Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook shallots and apple in oil over medium heat for 7 minutes. Substitute 1 cup shredded extrasharp white cheddar cheese for Monterey Jack. Substitute 1 (12-ounce) bottle hard cider for lager. Yield: 16 servings (serving size: 1 slice)

Recipe of the Week!

4 - Cheese Macaroni Bake

A classic variation of "Mac 'n' Cheese" which is definitely worth the extra time it takes to prepare. A little crunch on top and hot and bubbly from the oven... Yum.

• 1/3 cup Flour
• 2 2/3 cup Milk
• 3/4 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra sharp Cheddar cheese
• 3 oz Velveeta
• 6 cups cooked macaroni
• 1/4 tsp. salt
• 1/3 cup crushed Melba toasts (found in the bread aisle)
• 1 Tbsp Butter

Preheat oven to 375 degrees.
Place flour and milk in a medium sauce pan over medium heat; stir until thick.
Add cheese and salt. Stir until melted.
Spoon mixture into 2 quart casserole dish. Add noodles. Stir until well blended.
Mix crushed toasts and butter and sprinkle on top of mixture. Bake 30 minutes or until bubbly.

Valentine's Day Treats

FYI!! Don't forget to order your Valentine a little something sweet!! Valentine's Day is NEXT Saturday... Get a sitter, pour some wine and enjoy your own slice of sweetness. Many ideas available... Chocolate cakes, Red Velvet, white with Raspberry filling.... Oh, YUM. Call today : 218.346.2552

Recipe of the Week!

Steak Salad with Creamy Ranch Dressing

Ingredients

• Steak:
• 1/2 teaspoon garlic powder
• 1/2 teaspoon brown sugar
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (1-pound) boneless sirloin steak, trimmed (about 1/2 inch thick)
• Cooking spray
• 
  Salad:
• 4 (1-ounce) slices sourdough bread
• 1 garlic clove, halved
• 2 cups grape tomatoes
• 1 cup halved and sliced cucumber
• 1 cup sliced red onion
• 1 (16-ounce) bag classic iceberg salad mix (such as Dole's)
• 1/2 cup fat-free ranch dressing

Preparation

Heat a nonstick grill pan over medium-high heat.

Preheat broiler.

To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.