Halibut in Spanish Garlic Shrimp Sauce
With Sofrito Collard Greens
Broadcast date 5/2/08
1 strip thick-sliced bacon, minced
¼ c onions, minced
2 T roasted red pepper or pimiento, minced
1 t garlic, minced
½ t paprika
¼ t dried oregano
2 c collard greens, stemmed, sliced into ¼” ribbons
¼ c water
Salt & Pepper to taste
2 halibut fillets (6 oz. each), season w/salt & pepper
3 T olive oil
3 cloves garlic, sliced
¼ t red pepper flakes
1 bay leaf
10 medium shrimp, peeled, halved lengthwise and deveined
2 T dry sherry
Juice of 1 lemon
3 T chopped fresh parsley
Sauté bacon for the greens in a nonstick skillet until crisp. Add onions, red pepper, garlic and seasonings; cook until soft, 5 minutes. Stir in greens and water and cook, stirring often, until liquid is evaporated and greens have wilted slightly, 3-4 minutes. Season with salt and pepper; cover and keep warm while you prepare the fish.
Sear seasoned halibut on both sides in 1 tablespoon oil in a second nonstick skillet over med-high heat. Cook just until done, about 10-minutes total. Remove from the pan and place each fillet on a serving plate; tent with foil to keep warm.
Add 3 tablespoons oil, garlic, pepper flakes, and bay leaf to the skillet; sauté just until garlic begins to turn golden and fragrant, 1-2 minutes. Stir in shrimp and cook until firm and pink, about 3 minutes. Deglaze with sherry and lemon juice, simmer briefly to reduce a bit, then finish with parsley. Divide shrimp and sauce between fish. Serve with greens and lemons.
Eggplant & Seafood Stir-Fry
Broadcast date 5/05/08
¼ c chicken broth
3 T chili garlic sauce
2 T soy sauce
2 T dry sherry
1 T fresh ginger, grated
8 sea scallops (about 12 oz.)
12 jumbo shrimp, peeled, deveined (about 8 oz.)
2 T cornstarch
¼ c peanut oil, divided
1 small eggplant or Asian eggplant (about 8 oz.)
1 c scallions, cut into 1” pieces
½ c fresh cilantro leaves
Cut eggplant into 8 wedges, lengthwise; set aside. Combine broth, chili garlic sauce, soy sauce, sherry and ginger in a bowl. Dust scallops and shrimp with cornstarch. Heat 2 tablespoons oil in large sauté pan over med-high heat. Add eggplant and sauté for 3 minutes or until browned, turning once; remove from pan. Add remaining 2 tablespoons oil and heat until almost smoking. Place scallops in the pan, sear for 2 minutes on each side, then add the shrimp and stir-fry 3 minutes. Deglaze with broth mixture and cook for 1 minute. Return eggplant to the pan and simmer to reduce and thicken the sauce. Off heat, stir in scallions and cilantro. Serve with steamed rice. Makes about 6 cups.
Italian Chicken & Caramelized Onion Bagel Pizzas
Broadcast date 5/06/08
¼ c butter
2 large yellow onions, sliced 1/8” thick
1 T balsamic vinegar
½ t salt
¼ t ground black pepper
¼ c olive oil
2 lb. boneless, skinless chicken breasts cut into ¼” pieces
1 T Italian seasoning
1 t garlic salt
12 plain mini bagels
1 pkg (5.2 oz.) garlic and herb-flavored Boursin cheese, softened
1 jar (10 oz.) prepared pesto
Freshly grated Parmigiano-Reggiano cheese
In a Dutch oven, melt butter over medium-low heat. Add onion; cover and cook for 30 minutes, stirring occasionally. Remove cover and increase heat to med-high. Stir onion frequently until golden brown, 10-12 minutes. Add vinegar, salt and pepper; stir until vinegar evaporates, 1-2 minutes; set aside.
In a large skillet, heat olive oil over med-high heat. Add chicken, Italian seasoning and garlic salt. Cook, stirring frequently, for 12 minutes or until chicken is lightly browned; set aside.
Preheat oven to 425. Line two baking sheets with foil. Slice each bagel in half horizontally. Spread Boursin cheese on each bagel half. Top each bagel half with pesto, chicken and caramelized onions. Sprinkle with Parmigiano-Reggiano cheese. Place on prepared pans; bake for 10 minutes or until cheese is melted.
Veal Piccata
Broadcast date 5/07/08
½ c all-purpose flour
½ t salt
¼ t ground black pepper
½ lb. veal cutlets
4 T butter, divided
2 T olive oil
2 T capers
2 t minced garlic
½ c chicken broth
¼ c dry white wine
¼ c fresh lemon juice
1 T chopped fresh parsley
In a shallow dish, combine flour, salt and pepper. Coat veal cutlets in flour mixture, shaking-off excess.
In a large nonstick skillet, heat 2 tablespoons butter and olive oil over med-high heat, until butter is melted. Cook veal for 1½ to 2 minutes per side or until golden brown. Remove from heat; place veal in a warm oven (200 degrees).
Return skillet to stovetop over med heat. Add capers and garlic; cook for 1 minute. Add chicken broth, wine and lemon juice; cook for 4 minutes, stirring frequently. Add remaining 2 tablespoons butter and parsley. Cook, stirring until butter is melted and sauce has thickened slightly, about 1 minute. Remove from heat. To serve, place veal on plate and add desired amount of sauce. Makes 2 servings.
White Chocolate Cream Sauce
Broadcast date 5/08/08
4 oz. white chocolate, chopped
2/3 c heavy cream
2 T powdered sugar
Pinch of salt
2 T amaretto*
2 t cornstarch
Melt chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minutes. It’ll get a little gummy at first – keep stirring – it’ll smooth out.
Combine amaretto and cornstarch to make a slurry, then stir it into the chocolate mixture, increase heat to med and bring to a boil for 1 minute or until thickened slightly. Transfer to a bowl; cool to room temperature.
Serve over your favorite cake, bread pudding or rice pudding.
* or rum; or water plus 1 teaspoon vanilla
Christmas Morning Rolls
Broadcast date 5/09/08
1 bag of 24 frozen dinner rolls
½ c butter
¾ t cinnamon
1 pkg (3-3/4 oz.) butterscotch pudding mix (not instant)
¾ c brown sugar
½ c chopped nuts
Grease angel food pan. Cover bottom with nuts. Arrange rolls in pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on counter overnight. Next morning, bake at 350 for 30 minutes, then invert carefully on serving dish.
Bacon-Boursin Soufflé with Spinach
Broadcast date 5/12/08
2 strips thick-sliced bacon, diced
½ c onion, diced
Pinch red pepper flakes
¼ c all-purpose flour
1½ c milk, whole or 2%
1 pkg Boursin cheese (5.2 oz.)
1 c frozen spinach, thawed and squeezed-dry
¼ c Parmesan, grated
Salt, white pepper and nutmeg to taste
5 egg yolks
5 egg whites
¼ t cream of tartar
Preheat oven to 400 with a rack in the lower third. Generously grease a 9” soufflé dish with softened butter; coat the inside with 3 tablespoons plain break crumbs. Freeze the dish.
Sauté bacon in a saucepan over med-high heat until crisp. Remove and drain on paper towel. Pour off all but 1 tablespoon of drippings.
Sauté onions and pepper flakes in drippings until onions are soft, 4-5 minutes, stirring often; add flour and stir until combined.
Gradually stir in milk; bring to simmer, stirring often to prevent scorching. Reduce heat to low, the add Boursin, spinach, Parmesan and seasonings. Transfer to a large bowl along with egg yolks; stir in reserved bacon.
Beat egg whites and cream of tartar to stiff peaks in a bowl using an electric mixer on med-high speed. Lighten the base with some of the whites, then carefully fold-in the remaining whites.
Pour batter into prepared dish, place the dish on a baking sheet, and bake for 30 minutes. Reduce oven temperature to 350 and bake another 15-20 minutes. For the best presentation, serve immediately.
Crispy Oven-Fried Chicken
Broadcast date 5/13/08
½ c mayonnaise
1 T Tabasco
½ t onion powder
4 c cornflakes cereal
¼ c finely chopped parsley (optional)
1 chicken (2½ to 3 lb.) cut up and skin removed
In a small bowl, combine mayo, pepper sauce and onion powder; stir until well blended.
Place cereal in a resealable plastic bag and seal; finely crush with hands. Add parsley, if desired.
Brush chicken generously with mayo mixture. Add chicken, a piece at a time, to resealable bag with cornflake mixture and shake to coat well; repeat with remaining chicken. Bake at 375 on ungreased shallow baking pan for 45 minutes or until chicken is crisp, tender and no longer pink inside.
Orzo Pasta Salad
Broadcast date 5/14/08
For the salad –
12 oz dry orzo pasta
4 T vegetable oil, divided
4 c sliced Portobello mushrooms
1 zucchini, cut into julienne strips
1 yellow squash, cut into julienne strips
2 carrots, cut into julienne strips
1 red bell pepper, cut into julienne strips
¼ medium red onion, cut into julienne strips
½ t salt
½ t ground black pepper
¾ c fresh or frozen green peas
For the dressing –
¼ c vegetable oil
2 T chopped Parsley
1 T chopped basil
1 t chopped oregano
1 T minced garlic
1 T apple-cider vinegar
1 T lemon zest
¼ t salt
¼ t ground black pepper
Cook pasta according the package directions. Plunge into a bowl of ice water to stop the cooking process; drain. Once pasta is cool, toss with 2 tablespoons oil.
Toss mushrooms, zucchini, squash, carrots, bell pepper and onion in remaining 2 tablespoons oil, salt and pepper. Place on a baking sheet and roast in 350 oven for 10-15 minutes. Let cool.
While vegetables are roasting, whisk together ingredients for dressing in a small bowl; set aside.
Place peas in a streamer insert and steam over boil water for 2-3 minutes. Plunge in a bowl of ice water to stop the cooking process and drain.
Toss pasta, roasted vegetables and peas with dressing. Serve at room temperatures. Refrigerate leftovers. Serves 4 to 6.
Snickers Pie
Broadcast date 5/15/08
4 king-size (2.07 oz each) Snickers bars
½ c creamy peanut butter
1½ T half-and-half
4 c heavy whipping cream, divided
½ c sugar
1 chocolate graham-cracker crust (recipe follows)
½ c confectioners’ sugar
Garnish: chocolate syrup and chopped Snickers bar
In a medium microwave-safe bowl, combine Snickers bars, peanut butter and half-and-half. Microwave on high in 30-second intervals until melted, about 2 minutes total. Cool mixture for 5 minutes.
In a medium bowl, combine 2 cups cream and sugar. Beat at high speed with an electric mixer until stiff peaks form. Fold whipped-cream mixture into Snickers mixture. Pour into crust. Freeze for 4-6 hours.
In a medium bowl, combine remaining 2 cups cream and confectioners’ sugar. Beat at high speed with electric mixer until stiff peaks form. Top pie with whipped cream. Drizzle with your favorite chocolate syrup and top with additional chopped candy bar, if desired.
Chocolate Graham-Cracker Crust
The easy way is to buy a ready-made crust … or
1-2/3 c chocolate graham cracker crumbs
¼ c sugar
¼ c butter, melted
1 egg white, lightly beaten
Preheat oven to 375. In a medium bowl, combine crumbs, sugar, butter and egg white. Press crumb mixture into a 9” deep-dish pie plate. Bake for 8 minutes. Cool completely before filling.
Dinner Salad with Cranberries and Pecans
Broadcast date 5/19/08
1 c pecan halves
1/2 c extra-virgin olive oil
1/4 c red wine vinegar
3 garlic cloves, crushed
3 T lemon juice
1 t salt
1/2 t pepper
1/4 t dry mustard
8 oz spring salad mix
1/2 c dried cranberries
1 c crumbled feta cheese
Spread the pecans in a single layer on a microwave-safe plate lined with waxed paper. Microwave on High for 1 minute and stir. Microwave for 20 seconds longer, if needed, to toast the pecans.
Combine the olive oil, vinegar, garlic, lemon juice, salt, pepper and dry mustard in a jar with a tight-fitting lid and seal tightly. Shake to combine. Toss the pecans, salad mix, cranberries and cheese in a salad bowl. Add 1/4 cup of the vinaigrette and toss to coat. Taste and add additional vinaigrette if desired. Serve immediately. Store remaining vinaigrette in the fridge.
Serves 6-8.
Honey-Spiced Bacon
Broadcast date 5/20/08
1 lb thick-cut bacon
2 T honey
1/4 t ground coriander
1/8 t cayenne pepper
1 T sesame seeds
Preheat oven to 375. Line two rimmed baking sheets with parchment paper. Arrange the bacon slices on the paper in a single layer. In a small skillet, combine the honey, coriander and cayenne and cook over high heat until melted, about 1 minute. Brush the spiced honey on one side of the bacon and bake for 10 minutes. Sprinkle lightly with sesame seeds and bake for 5-10 minutes longer, depending on the thickness and fattiness of the bacon, until sizzling and browned. Transfer the bacon the paper towels, glazed side up to drain and cool slightly.
Igloos
Broadcast date 5/21/08
1/2 c butter, room temperature
1 c sugar
1 20-oz can crushed pineapple, drained
1 c pecans, chopped
2 boxes vanilla wafers
1 pint whipping cream
1 t vanilla
1/4 c powdered sugar
1 3.5-oz can grated coconut
Cream together butter and sugar, add drained pineapple and nuts. Mix well. Spread between 3 vanilla wafers to make double-decker sandwiches. Cover and let stand at room temperature for 8 hours, then refrigerate.
When ready to serve, use an electric mixer to beat cream, adding powdered sugar and vanilla. Frost stacked wafers with whipped cream, sprinkle with coconut and serve.
Mexican Layered Salad
Broadcast date 5/22/08
1 lb ground beef
1 15-oz can kidney beans, drained and rinsed
1/4 t salt
1-1/2 c chopped onions
1 c chopped bell pepper
1 8-oz bottle Catalina salad dressing
Tabasco sauce to taste
Tortilla chips
10 oz shredded lettuce
4 tomatoes, chopped
4 oz Cheddar cheese or Mexican blend, shredded
1 T sour cream, optional
Brown the ground beef in a skillet, stirring until crumbly; drain. Return the ground beef to the skillet and stir in the beans and salt. Simmer for 10 minutes, stirring occasionally. In a bowl, mix the onions, bell pepper, salad dressing and Tabasco sauce. Layer the tortilla chips, ground beef mixture, lettuce, tomatoes, onion mixture and cheese in a shallow dish. Top with sour cream.
Hot Chicken Salad
Broadcast date 5/23/08
2 c diced, cooked chicken
1/2 c slivered almonds
1 c sliced water chestnuts
1 c sliced celery
1/8 t black pepper
1/4 t celery salt
1 t lemon juice
3/4 c mayonnaise
1/2 c crumbled canned French-fried onions
3/4 c grated Parmesan cheese
Combine first 8 ingredients. Turn into 1-1/2 quart casserole. Combine onions and cheese and sprinkle over chicken.
Bake at 350 for 30 minutes. Serves 8.
All-Decked-Out Barbecue Burgers
Broadcast date 5/26/08
3/4 c ketchup
1/4 c light molasses
1/4 c honey
2 T liquid smoke
1/4 t salt
1/4 t ground black pepper
1-1/2 lb ground sirloin
4 slices chipotle Cheddar cheese
4 hamburger buns
1 recipe Fried Red Onion Strings (recipe follows)
In a large bowl, combine first 6 ingredients. Whisk to combine. Add ground sirloin and mix until meat has absorbed all the liquid. Divide meat into 4 patties and refrigerate until 5 minutes before grilling. (Do not prepare meat more than 1 hour ahead. Salt will pull out juices).
Grill over medium-high heat per side or until desired degree of doneness.
Transfer burgers to cool side of grill and top each with slice of cheese. Turn grill off, close lid and let burgers rest 4 minutes.
Heat buns briefly if desired. To assemble, place burger on bun, cheese side up, top with fried onion strips and place bun top on burger. Serve immediately.
Two-Cheese Tuna Casserole
Broadcast date 5/27/08
1/2 c celery, chopped
1/2 c green pepper, chopped
3 T butter or margarine
1/2 t salt
8 oz thin spaghetti, cooked & drained
8 oz cream cheese
1 c milk
4 cloves garlic, mashed
3/4 c grated Parmesan cheese
12 oz can tuna, drained and broken into small chunks
Sauté celery and green pepper lightly in 1 tablespoon of butter. Sprinkle with the salt. In small saucepan, heat cream cheese and milk, stirring over low heat until smooth. Put spaghetti in bowl and add cheese and milk mixture, garlic, 1/4 cup grated cheese, sautéed vegetables and the tuna. Mix well. Add more salt to taste.
Spray shallow 9x13 baking dish with cooking spray. Put spaghetti mixture in baking dish and sprinkle with remaining cheese and dot with remaining butter. Bake at 350 for 35 minutes. If you like, sprinkle with paprika.
This can be prepared the night before and put in the refrigerator. Remove from the refrigerator 15 minutes before baking. It also reheats well in the microwave.
Serves 8-10.
Ritzy Chicken
Broadcast date 5/28/08
6 chicken breast halves, with bone, skinned
1 pint sour cream
1/3 c milk
4 rolls Ritz crackers, crushed
1/2 c butter or margarine, melted
Paprika
Wash chicken and pat dry. Mix the sour cream with the milk until smooth. Place in a shallow bowl. Put the crackers in a separate shallow bowl. Dip the chicken breasts in the sour cream mixture, then in the crackers. Place on a foil-lined jelly roll pan (the pan must have sides). Repeat with remaining chicken breasts. Drizzle breasts with butter and sprinkle with paprika. Bake at 350 for one hour.
Harriet’s Dip
Broadcast date 5/29/08
1/2 lb cheddar cheese, grated
1/2 lb jack cheese, grated
1 can chopped green chilies
1 can chopped black olives
2 tomatoes, chopped
6 green onions, chopped
1 avocado, diced
1 pkg Good Seasons Italian Dressing mix
Make dressing mix according to the package directions, set aside. Combine remaining ingredients and add enough dressing to moisten. Serve with tortilla chips. Keep refrigerated. (Psst: Try using this mixture in a quesadilla!)
Pretzel Raspberry Gelatin Salad
Broadcast date 5/30/08
Crust –
2 c crushed pretzels
3/4 c margarine, melted
3 T sugar
Mix ingredients and put into a 13x9 pan. Bake at 400 for 8 minutes. Cool completely.
Filling –
8 oz cream cheese
1 c sugar
1 med container nondairy whipped topping
Mix cheese and sugar, then add topping. Spread on top of crust and cool in refrigerator.
Topping –
1 large pkg raspberry or strawberry gelatin
2 c hot water
1 10-oz pkg frozen unsweetened raspberries or strawberries
Mix gelatin and water; add frozen berries. Allow to set to 10 minutes in refrigerator. Carefully spread on top of filling. Refrigerate until fully set and keep in the fridge until ready to serve.
