Beef Tenderloin Steaks with Mustard-Cognac Sauce
Submitted by Barbara Wilson
Ingredients
• 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
• Coarse kosher salt
• Cracked black pepper
• 3 tablespoons canola oil
• 6 tablespoons (3/4 stick) chilled unsalted butter, divided
• 4 garlic cloves, peeled, smashed
• 2 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 cup finely chopped shallots
• 1/2 cup Cognac or brandy
• 2 tablespoons tawny Port
• 3 cups low-salt chicken broth
• 2 tablespoons Dijon mustard
• 1 tsp corriander
Preparation
Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
Transfer steaks to small rimmed baking sheet and keep warm in oven.
Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
August 10, 2009
July 21, 2009
Mediterranean Orzo and Chicken Salad
Submitted by: Kellee
Ingredients
2 1/2 cups cooked orzo (about 1 cup uncooked)
2 cups diced cooked chicken
1 1/2 c diced English cucumber
1 cup grape or cherry tomatoes (quartered)
1/2 c red bell pepper
1/2 c red onion
1/3 c fresh flat-leaf parsley, chopped
1/4 c kalamata olives (optional)
Dressing:
1/4 c fresh lemon juice
1 1/2 tbsp olive oil
1/2 tsp black pepper (optional)
1/4 tsp salt
2 garlic cloves (or 2 tsp bottled minced garlic)
1/3 c feta cheese (I use more)
Directions
Combine first 8 ingredients and toss well
Combine lemon juice, oil, pepper, salt, and garlic - stir/wisk well. Pour over orzo mixture & add cheese. Serve at room temp or cover and chill.
**I don't measure - just eye ball it all. I also use more feta than the recipe calls and I double the dressing (the pasta soaks up the dressing, so it can be on the dry side)
Ingredients
2 1/2 cups cooked orzo (about 1 cup uncooked)
2 cups diced cooked chicken
1 1/2 c diced English cucumber
1 cup grape or cherry tomatoes (quartered)
1/2 c red bell pepper
1/2 c red onion
1/3 c fresh flat-leaf parsley, chopped
1/4 c kalamata olives (optional)
Dressing:
1/4 c fresh lemon juice
1 1/2 tbsp olive oil
1/2 tsp black pepper (optional)
1/4 tsp salt
2 garlic cloves (or 2 tsp bottled minced garlic)
1/3 c feta cheese (I use more)
Directions
Combine first 8 ingredients and toss well
Combine lemon juice, oil, pepper, salt, and garlic - stir/wisk well. Pour over orzo mixture & add cheese. Serve at room temp or cover and chill.
**I don't measure - just eye ball it all. I also use more feta than the recipe calls and I double the dressing (the pasta soaks up the dressing, so it can be on the dry side)
July 15, 2009
Blueberry Lemon Bundt
Submitted by: Beth Gilbert
1 box (18.25 oz) trans fat free lemon or vanilla cake mix
1 box (2.9 oz) lemon or vanilla cook and serve pudding
¾ cup skim milk
1 container (6 oz) low fat lemon yogurt
2 egg whites
1 egg
2 T canola oil
1 ½ cup fresh blueberries
2 t all purpose flour
Coat a 12 cup bundt pan with floured cooking spray.
Preheat oven to 350 degrees.
In a large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil. Beat according to package directions.
In a small bowl, toss blueberries with the flour. Fold in the cake batter.
Pour batter into bundt pan. Bake for 35-40 minutes or until a wooden pick comes out clean. Let stand 30-40 minutes before inverting the pan. Cool completely. You can dust the cake with powdered sugar before serving.
1 box (18.25 oz) trans fat free lemon or vanilla cake mix
1 box (2.9 oz) lemon or vanilla cook and serve pudding
¾ cup skim milk
1 container (6 oz) low fat lemon yogurt
2 egg whites
1 egg
2 T canola oil
1 ½ cup fresh blueberries
2 t all purpose flour
Coat a 12 cup bundt pan with floured cooking spray.
Preheat oven to 350 degrees.
In a large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil. Beat according to package directions.
In a small bowl, toss blueberries with the flour. Fold in the cake batter.
Pour batter into bundt pan. Bake for 35-40 minutes or until a wooden pick comes out clean. Let stand 30-40 minutes before inverting the pan. Cool completely. You can dust the cake with powdered sugar before serving.
June 22, 2009
Pizza Dip Appetizer: June 2009
Appetizer: Pizza Dip Sauce
Submitted by: Barbara Wilson
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4 or more
Ingredients:
• 6oz cream cheese
• 2 cups mozzarella cheese
• 16oz jar of pizza sauce
• Pepperoni
• Pita Bread –mini pitas
Directions:
1. Soften and spread cream cheese across the bottom of an 8x8 pan. You can use the whole 8oz, or as desired. I like it with a bit less cream cheese.
2. Pour pizza sauce over the cream cheese.
3. Spread the cheese
4. Add pepperoni
5. Bake in the oven for about 20 minutes at 375 degrees.
6. Serve with pita bread.
Notes: Feel free to put some pepperoni in the sauce and some on top as well. Small pieces of pepperoni work better than the circles. You can buy the pepperoni in the deli and cut it into small cubes.
Enjoy
Submitted by: Barbara Wilson
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4 or more
Ingredients:
• 6oz cream cheese
• 2 cups mozzarella cheese
• 16oz jar of pizza sauce
• Pepperoni
• Pita Bread –mini pitas
Directions:
1. Soften and spread cream cheese across the bottom of an 8x8 pan. You can use the whole 8oz, or as desired. I like it with a bit less cream cheese.
2. Pour pizza sauce over the cream cheese.
3. Spread the cheese
4. Add pepperoni
5. Bake in the oven for about 20 minutes at 375 degrees.
6. Serve with pita bread.
Notes: Feel free to put some pepperoni in the sauce and some on top as well. Small pieces of pepperoni work better than the circles. You can buy the pepperoni in the deli and cut it into small cubes.
Enjoy
March 25, 2009
Vegetarian Grape Leaves
Submitted by: Kellee
Ingredients:
1 jar of grape leaves, drained & rinsed
1 ½ cups whole grain white rice, washed
1 cup fresh parsley, chopped
½ cup mint leaves
4 cups small tomatoes, chopped & drained
1 onion, minced
2 fresh lemons
1 can chick peas, chopped
Directions:
Wash and drain rice. Mix rice, parsley, mint, tomatoes, onion, juice of 1 lemon, and chick peas. Place about 1 tablespoon of rice mixture on the veined side of each grape leaf. Fold in the sides and roll into a cigar shape.
Prepare a large pot by placing an inverted plate at the bottom; this protects the grape leaves from direct heat when steaming. Place grape leaves evenly in rows & layers, crisscrossing each layer. Add just enough warm water to cover the first layer of grape leaves. Add the juice of 1 lemon to the water. Bring to boil, then reduce to low heat and cook for about 30 minutes. Check water level often and add more as necessary.
Serve with pita bread, plain yogurt, and sweet onion.
Ingredients:
1 jar of grape leaves, drained & rinsed
1 ½ cups whole grain white rice, washed
1 cup fresh parsley, chopped
½ cup mint leaves
4 cups small tomatoes, chopped & drained
1 onion, minced
2 fresh lemons
1 can chick peas, chopped
Directions:
Wash and drain rice. Mix rice, parsley, mint, tomatoes, onion, juice of 1 lemon, and chick peas. Place about 1 tablespoon of rice mixture on the veined side of each grape leaf. Fold in the sides and roll into a cigar shape.
Prepare a large pot by placing an inverted plate at the bottom; this protects the grape leaves from direct heat when steaming. Place grape leaves evenly in rows & layers, crisscrossing each layer. Add just enough warm water to cover the first layer of grape leaves. Add the juice of 1 lemon to the water. Bring to boil, then reduce to low heat and cook for about 30 minutes. Check water level often and add more as necessary.
Serve with pita bread, plain yogurt, and sweet onion.
Creamy Veggie Fondue
Submitted by: Kellee
Ingredients:
• 1/4 cup milk
• 1/4 cup white wine
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup frozen chopped spinach, thawed and drained
• 1 teaspoon ground dry mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper
Directions:
1. In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
2. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
3. Transfer mixture to a double boiler or fondue pot to keep warm while serving.
Serve with apples, French bread, carrots, cauliflower, etc.
Recommendations:
Add the milk last, so that it doesn’t curdle.
A bit of lemon juice helps with the stringiness of the cheese
Instead of wine, use beer for a ‘beer’ fondue
Artichoke hearts or salsa could be added for a different flavor
Ingredients:
• 1/4 cup milk
• 1/4 cup white wine
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup frozen chopped spinach, thawed and drained
• 1 teaspoon ground dry mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper
Directions:
1. In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
2. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
3. Transfer mixture to a double boiler or fondue pot to keep warm while serving.
Serve with apples, French bread, carrots, cauliflower, etc.
Recommendations:
Add the milk last, so that it doesn’t curdle.
A bit of lemon juice helps with the stringiness of the cheese
Instead of wine, use beer for a ‘beer’ fondue
Artichoke hearts or salsa could be added for a different flavor
February 15, 2009
Baklava
Submitted by: Beth Gilbert
INGREDIENTS:
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon 1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS:
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
INGREDIENTS:
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon 1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS:
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
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