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Coll Family Cookbook

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Coll Family Cookbook - Page Text Content

FC: Coll Family Cookbook 2011

1: This cookbook comprises of recipes from the extended families of Patrick and Michael Coll. | Coll Confer Donofrio Fitch Kubala Miller Painter Schaeffer

3: Table of Contents | Drinks Appetizers Soups Salads Sandwiches Side Dishes Main Courses Breakfasts

4: Drinks

5: Maple Manhattan Makes a small batch of syrup and 1 drink A happy Stacey is a Stacey with a Manhattan! (Same seems to go for Drue.) The syrup recipe is from Stacey's favorite place to have a Manhattan- Central in Washington, DC. For a batch of simple syrup: 1 cup maple syrup 1 cup water 3 cinnamon sticks 2 cloves For each drink: 1/2 oz. simple syrup 4 dashes of bitters (preferably Regans’ Orange Bitters No. 6, but Angostura will also work) 2 1/2 oz. Maker’s Mark Bourbon (no substitutes!) 3/4 oz. sweet vermouth Cherries (minimum 2; 4 if it’s been a rough week) To make the simple syrup, combine all ingredients in a small saucepan. Bring to a boil and then remove from heat. Let the mixture steep and cool for about an hour. Discard the cinnamon sticks and cloves. Store the syrup in a covered container in the refrigerator for up to a month. To make a Manhattan, fill a cocktail shaker about 1/3 full with ice. Add all of the ingredients, except for the cherries, and stir for about 30 seconds. Strain the liquid into a martini glass and garnish with cherries.

6: Gin Martini Makes 1 drink A happy Patrick is a Patrick with a martini (or two!). This is how Stacey and Patrick make them at home...basically a glass of cold gin. 3 oz. Beefeater Gin (or however much it takes to fill up your martini glass) 1/2 oz. dry vermouth 4 jumbo olives Pour dry vermouth into empty martini glass and swirl the glass to coat it with the vermouth. Pour the remainder out. Fill a cocktail shaker about 1/3 full with ice. Add the gin and stir for about 30 seconds. Strain the gin into the martini glass and garnish with a cocktail pick full of olives. | White Sangria 2 bottles dry white wine or Prosecco (the preferred choice of the Coll household) 1 1/2 cups peach schnapps 3/4 cup frozen lemonade concentrate 2 pounds nectarines or frozen peaches Various other fruits, such as red or green grapes and strawberries Ginger ale if you are a weakling like Natalie In a large pitcher, combine dry white wine, peach schnapps, and lemonade concentrate. Stir. Add sliced nectarines and other fruit. Refrigerate sangria until well chilled, at least 2 hours (but preferably overnight) to blend the flavors. Serve over ice, using a slotted spoon to include sliced peaches and fruit. Top off with a splash of ginger ale or two if you want to be able to stand at the end of the day or night.

7: Cold-Brewed Iced Coffee As you can imagine, hot coffee is not the most refreshing drink during the hot summer months in Phoenix. You can find this iced coffee in Michael and Natalie's house around 6 months per year! 1/3 cup ground coffee (medium-coarse grind is best) In a pitcher, stir together the coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth, which we find works the best. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste.

8: Appetizers

9: Blue Cheese, Walnut, and Endive "Boats" Makes 2-3 dozen appetizers These are Stacey's emergency party snack. If you ever come over, and she has made these, it's because she lost track of time and had to make something quick! They're still really good, and they keep in the fridge for a day or so. 2 heads of endive (look for more yellow, instead of green) 4 oz. blue cheese 1/2 cup finely chopped walnuts 1 Tbsp. honey 1/4 tsp. salt Begin by cleaning the endive. Remove and discard the outer leaves and cut the bottom 1/4 inch off of the head. Pull off individual leaves, up to the point that the leaves are no longer big enough to act as "boats" for the blue cheese mixture. Trim up the bottom of each leaf so that they all have a nice clean edge. Wash and thoroughly dry the leaves. Make the filling by combining all of the remaining ingredients in a food processor. Mix for about 30 seconds or until all of the ingredients are well combined, but not gooey. Spoon a light tablespoon of the filling mixture into the base end of each endive spear.

10: Pepperoni Rolls Toni and Jeff love these when cheering on the Steelers. They are so easy! 1 pkg. crescent rolls 1 pkg. sliced pepperoni 1 pkg. hot pepper cheese Take 1 piece of crescent roll dough, roll up 4 pieces of pepperoni and 1 one-inch chunk of hot pepper cheese into a ball. Repeat until ingredients are gone. Follow baking instructions on the crescent roll package. | Cheese on Rye 2 cups grated sharp cheddar cheese 1 cup mayonnaise 2 Tbsp. chopped onion Mix ingredients one day prior to use. Day of use, spread the mixture on party rye bread and bake at 350 for 10 minutes or broil until mixture is bubbling. Sprinkle with bacon bits. Rye Bread Dip 1 1/2 cup mayonnaise 1 1/2 cup (12 oz.) sour cream 2 Tbsp. dried parsley 2 Tbsp. onion flakes 2 Tbsp. dill 2 Tbsp. beau monde seasoning Mix all of the ingredients. Hollow out 1 lb. round rye bread loaf, tearing the bread into individual pieces. Spoon dip into the hollowed loaf and arrange bread so that it may be used as a dipper.

11: Bourbon Meatballs Serves 10-12 2 cups barbecue sauce, your choice 1 1/2 cups bourbon, your favorite 1 cup honey 1 cup prepared mustard 1/8 tsp. Worcestershire sauce 1 32oz. package frozen cooked meatballs (or homemade, if you prefer) Combine the first 5 ingredients to make the bourbon sauce. Place in a dutch oven at medium heat for 5 minutes. Add the meatballs and bring to a boil. Reduce heat and simmer for 25 minutes. At this point, you can put them in a Crockpot to keep them warm. | These little morsels of goodness have become a staple at Michael and Natalie's annual holiday kick-off party. There are two things that you know for sure about that party - at least one person asks for the Bourbon Meatballs recipe, and the night always ends with people standing around the Crockpot with forks finishing off what is left...and that's after Michael and Natalie have quadrupled this recipe!!!

12: Soups

13: 2 boneless chicken breasts 4 cups chicken stock 2 Tbsp. vegetable oil 21 oz. (2 1/2 cups) coconut milk 4 oz. carrots 4 oz. medium egg noodles 4 oz. mushrooms 3 Tbsp. chopped fresh cilantro 4 oz. green beans 2 Tbsp. lemon juice 6 spring onions, sliced 3 tsp. Thai green curry paste 2-inch fresh ginger finely chopped Salt and pepper to taste Cut the chicken and vegetables in bite-size pieces. Heat the oil in a large saucepan and cook the chicken until golden. Remove with a slotted spoon and drain on paper towels. Add a little more oil, if necessary, and cook the ginger and spring onions for 3 minutes. Add the vegetables and cook for 2-3 minutes, or until they begin to turn golden brown. Stir in Thai curry paste and cook for one minute. Add the coconut milk, stock and chicken and simmer for 10 minutes. Add the noodles and cook for 5 minutes further, or until the chicken is cooked and the noodles are tender. Stir in the cilantro and lemon juice and adjust the seasoning. Serve immediately | Drue and Larry visited Michael and Natalie in Taiwan and found this to be one of their favorite recipes that the kids had made. Upon their first visit to the kids' new home in Arizona, this soup was one of their first requests for dinner! Good food travels. | Gingered Chicken Noodles

14: Avocado-Corn Chowder with Grilled Chicken 2 ripe avocados, divided 1 1/2 cups water 1/2 cup fresh orange juice 1 tsp. honey 1 tsp. kosher salt, divided 1/2 tsp. freshly ground black pepper, divided 1/4 tsp. ground red pepper (optional) 12 oz. skinless, boneless chicken breast 1 tsp. olive oil 1 small garlic clove, cut in half 1 1/2 cups fresh corn kernels (about 3 ears) 1 cup chopped red bell pepper 1/3 cup chopped green onions 1/4 cup chopped fresh cilantro 4 lime wedges Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp. salt, 1/4 tsp. black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks. Heat a sauce pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges. | Shrimp Bisque 1/2 cup (1 stick) butter or margarine, divided 1 lb. medium shrimp, peeled, deveined, and chopped 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup all-purpose flour 3 cups water 1 Tbsp. ketchup 1 chicken flavor bouillon cube 1 bay leaf 1 Tbsp. seasoned salt 1/8 tsp. cayenne pepper (optional) 1 can (12 oz.) evaporated milk 2 Tbsp. dry white wine or water (wine is best) Old Bay Melt 2 Tbsp. butter in medium saucepan over medium heat. Add shrimp, onion, celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside. Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Bring to a boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil. Finish it off with some Old Bay sprinkled on top. Season to taste.

15: Dennis' French Onion Soup yellow, white, and red onions shallots avocado or other sweet oil olive oil garlic chicken stock French baguettes Parmesan cheese Gruyèere cheese spring onions Sauté all onions separately. Set aside. Roast garlic with olive oil, add to chicken stock. Once it is near boil, add onions. Simmer for one hour. Toast 1/2 inch thick slices of the baguette with olive oil and parmesan cheese. Fill bowl with soup. Place the toast on top. Layer with gruyere cheese. Broil. Can add some spring onions for color. | Walt's Famous Italian Bread Soup | 1 loaf Italian bread 1 boiling chicken 1 large onion, halved 3 carrots, 2 inch pieces 3 celery stalks 1 bay leaf 1 tsp. garlic salt 1 tsp. oregano Salt Pepper 3 eggs 1/4 cup romano cheese fresh parsley | Dice bread into large cubes, let dry at least overnight. Place the chicken in a large stockpot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer until meat begins to separate from the bone. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onion, carrot, celery, bay leaf, garlic salt, oregano, and salt and pepper to taste. Continue simmering for 3 to 4 hours. Strain the stock, return to medium heat. Beat eggs together with 2 Tbsp. of water, slowly add to stock *Do not let stock return to a boil* Return chicken to the stock, Stir in bread cubes. Add grated romano cheese, Serve immediately, Garnish with fresh parsley.

16: Salads

17: Fennel & Apple Salad Makes 4 small salads This is a super-simple salad that Patrick and Stacey like to make year-round. They tend to make it most often when they're feeling like they have been over-doing it food-wise because it's nice and light. Remember to make it far enough in advance so that you can let it sit in the fridge for an hour or so prior to serving. 1 large fennel bulb 1 upeeled apple (any kind) 2 lemons 1 Tbsp. olive oil salt Prepare the fennel by cutting off the stalks and the base of the bulb. Then remove and discard the outer layer of the bulb. Cut what remains of the bulb in half and finely slice each half. Break or slice apart any pieces that remain together. You're aiming for thin individual pieces of fennel. Wash and core the apple, and cut into matchstick pieces. They should be similar in size and thickness of the fennel slices. Collect the juice from both lemons in a large bowl. Add the olive oil and mix well. Add the fennel and apple. Toss to coat. Let the mixture sit in the refrigerator for about an hour to let the flavors start to mix. Salt to taste just before serving.

18: Watermelon Feta Salad 1/2 medium-sized watermelon 2 (8 oz.) blocks of feta (it is highly recommended that blocks are used rather than crumbles because crumbles tend to break down and coat the watermelon with a sandy grit. A nice big handful of mint Cut the pink flesh of the watermelon into small, bite-sized chunks and place in a large bowl. Cut the feta into chunks roughly the same size as the watermelon pieces and add to bowl. Finely chop the mint leaves and sprinkle half over the watermelon and feta. Toss VERY gently to combine, adding the rest of the mint as you do so it is evenly distributed. This salad does best made within an hour of serving, so the feta does not break down. To make ahead, chop the watermelon and toss with the mint, cover and refrigerate. Cut the feta into chunks and store separately in the fridge. Toss together shortly before serving. This salad is very delicious and refreshing!

19: Edamame Salad 1 (10 oz.) pkg. fully-cooked refrigerated shelled edamame 1 large navel orange, peeled and cut into sections 1/4 cup minced red onion 1 Tbsp. chopped fresh mint 1 tsp. sugar 2 tsp. fresh orange juice 1 tsp. seasoned rice vinegar 1 tsp. extra-virgin olive oil 1/2 tsp. salt 1/4 tsp. pepper Combine first 4 ingredients in a large bowl. Combine sugar, orange juice, and next 4 ingredients. Pour over edamame mixture; toss gently to coat. | 4-Layer Salad 1 large head of lettuce 1/2 cup chopped green onion 1/2 cup chopped celery 1/4 cup chopped green pepper 1 can thinly sliced water chestnuts 10 oz. pkg. frozen peas 2 cup mayonnaise to mix or spread on top to seal 2 Tbsp. sugar Place in a 9x13 pan and cover tightly with plastic wrap. Refrigerate over night. Cover with 4 oz. shredded cheese and 6 slices of crumbled bacon when ready to serve.

20: . | Sandwiches

21: Sloppy Joes Natalie swears that eating sloppy joes open face makes them taste so much better! 1 lb. ground beef 2 -3 stalks celery, chopped 1 small onion, chopped 1 (8 oz.) can tomato sauce 1/4 cup ketchup 1/4 cup barbecue sauce (your favorite) 1 Tbsp. firmly packed brown sugar 1 tsp. dry mustard salt and pepper 1 Tbsp. Worcestershire sauce 1 Tbsp. vinegar In a large skillet, brown ground beef, celery, and onion. Drain the fat, who needs it? Stir in remaining ingredients, simmer covered for 15-20 minutes, stirring occasionally. If Joes appear too 'loose', leave cover off and let moisture evaporate. Cook until it's the consistency that you like for serving on toasted buns, with french fries and cole slaw.

22: Cuban Sandwich 3 Tbsp. extra-virgin olive oil 1/2 cup minced onion 1/2 tsp. kosher salt 1/2 tsp. dried oregano 1/2 tsp. freshly ground black pepper 6 garlic cloves, minced 3/4 cup fresh orange juice (about 2 oranges) 2 Tbsp. fresh lime juice 8 oz. pork tenderloin Cooking spray 1/2 cup finely chopped dill pickle 2 Tbsp. prepared mustard 2 tsp. extra-virgin olive oil 4 (3-inch) pieces Cuban bread, cut in half horizontally 8 thin slices deli ham (about 3 oz.), preferably low-sodium 4 (1 oz.) slices reduced-fat Swiss cheese 1 cup baby spinach | Heat 3 Tbsp. olive oil in a small skillet over medium-high heat. Add onion, salt, oregano, black pepper, and minced garlic; sauté 3 minutes or until onion is tender. Remove from heat; stir in orange juice and lime juice. Reserve 2 Tbsp. juice mixture; cover and refrigerate. Combine remaining juice mixture and pork in a large zip-top plastic bag; seal. Marinate pork mixture in refrigerator at least 4 hours or overnight. Prepare grill to medium-high heat. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 15 minutes or until thermometer registers 155 (slightly pink), turning occasionally. Remove pork from grill. Cover loosely with foil; let stand 10 minutes. Cut pork into 16 thin slices. Combine pickle, reserved 2 Tbsp. juice mixture, mustard, and 2 tsp. oil in a small bowl; stir until well blended. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 tsp. pickle mixture over cut side of each half. Arrange 4 pork slices, 2 ham slices, 1 cheese slice, and 1/4 cup spinach on each bottom half of bread; cover with top halves. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; gently press to flatten. Leave skillet on; cook 4 minutes on each side or until cheese melts and bread is toasted.

23: Shrimp Tartines with Slaw | 1 Tbsp. mayonnaise 1/4 cup reduced-fat sour cream 1 large shallot, finely chopped 2 Tbsp. dill pickle relish 2 Tbsp. chopped fresh tarragon 1 lb. peeled and deveined large shrimp 1 tsp. olive oil 1/4 tsp. salt 1/4 tsp. pepper 1/2 baguette, halved lengthwise and cut into 4 pieces (Natalie prefers hot dog buns) 1 cup pkg. coleslaw | Combine first 5 ingredients. Cover and refrigerate until ready to use. Combine shrimp, oil, salt, and pepper in a bowl; toss gently. Preheat a lightly oiled grill pan or grill; cook shrimp about 4 minutes or until golden and cooked through (turning after 2 minutes). Transfer to a plate. Grill bread, cut sides down, until golden (about 2 minutes). Combine slaw and 1 Tbsp. chilled sauce; toss gently. Spread sauce over bread; top with shrimp and slaw.

24: Side Dishes

25: Cauliflower Gratin Makes 4 servings Stacey admits, that yes, this seems like a LOT of work for something that’s “just cauliflower.” She says that it’s soooo good though! She recommends that if you’re going to make it, maybe make a double batch (since you’re going through the steps anyway), because it reheats really well and is even better on the second or third night. It’s great with all kinds of fall and winter main dishes. 1 head of cauliflower 1 tsp. white wine vinegar 1 Tbsp. unsalted butter 2 Tbsp. minced shallots 1 bay leaf 1 thyme sprig 1 parsley sprig pinch of curry powder pinch of nutmeg 1/2 tsp. prepared horseradish 1 cup heavy cream 1/3 cup grated comte or emmentaler cheese 1 Tbsp. bread crumbs salt, pepper to taste Break the head of cauliflower down into 2 piles—florets and stem/core. Cut the florets into similarly sized pieces (about 1 inch across). Wash them and set them aside. Cut away any tough pieces of the stem/core. Chop what remains into 1-inch pieces and wash. Place these pieces in a food processor and pulse until almost pureed. In a large stockpot, bring 8 cups of water, a pinch of salt, and the vinegar to a boil. Blanch the florets for 2 minutes. Drain and set aside in a large mixing bowl. Add the butter and shallots to a medium saucepan, and cook on low for about 2 minutes. Season with salt and pepper, and add the bay leaf, thyme, and parsley. Add the pureed stem/core along with 2/3 cup of water. Cook for 5 minutes, until much of the water has evaporated. Add the cream to this mixture and simmer for 2 minutes. Remove from heat and discard the bay leaf, thyme, and parsley. Pour this mixture into a blender and add the horseradish, curry, and nutmeg. Puree until smooth. Pour the puree over the florets and mix to combine. Pour the entire mixture into an 8- or 9-inch gratin dish (or a baking pan). Refrigerate for at least 30 minutes, or up to a day. Heat the oven to 450. Sprinkle the top of the dish with the cheese and breadcrumbs. Bake for 15 minutes. If you’d like a crispy crust on top, broil for 1 or 2 minutes at the very end.

26: In a saucepan, cook sliced zucchini and chopped onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained zucchini and onion. Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom or 9x13 baking dish. spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables. Bake in 350 oven for 25 to 30 minutes or until heated through. | Summer Squash Casserole Makes 6 servings 6 cups sliced zucchini 1/4 cup chopped onion 1 can condensed cream of chicken soup 1 cup sour cream 1 cup shredded carrot 1 8oz. pkg. herb-seasoned stuffing mix 1/2 cup melted butter or margarine

27: Squash Rice Casserole 8 cups sliced zucchini (about 2 1/2 lb.) 1 cup chopped onion 1/2 cup fat-free, less-sodium chicken broth 2 cups cooked rice 1 cup fat-free sour cream 1 cup (4 oz.) shredded reduced-fat sharp cheddar cheese 1/4 cup (1 oz.) grated fresh Parmesan cheese, divided 1/4 cup Italian-seasoned breadcrumbs 1 tsp. salt 1/4 tsp. black pepper 2 large eggs, lightly beaten Cooking spray | Preheat oven to 350. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tTbsp. parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 19x13 baking dish coated with cooking spray; sprinkle with 2 Tbsp. parmesan cheese. Bake at 350 for 30 minutes or until bubbly. Preheat broiler. Broil 1 minute or until lightly browned.

28: Barley and Wild Rice Pilaf 2 tsp. extra-virgin olive oil 1 medium onion, finely chopped 1/2 cup wild rice, rinsed 1/2 cup pearl barley 3 cups reduced-sodium chicken or vegetable broth 1/3 cup pine nuts 1 cup pomegranate seeds 2 tsp. freshly grated lemon zest 2 Tbsp. chopped flat-leaf parsley Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes. Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot. | Baked Barley with Shiitake Mushrooms & Caramelized Onions 2 Tbsp. butter 4 1/2 cups chopped onion (about 3 medium) 1 tsp. sugar 3 cups sliced button mushrooms (about 9 oz.) 3 cups sliced shiitake mushroom caps (about 8 oz.) 1 1/2 cups uncooked pearl barley 1 Tbsp. low-sodium soy sauce 1/4 tsp. salt 1/4 tsp. black pepper 1/8 tsp. dried thyme 4 cups vegetable broth Fresh thyme sprigs (optional) Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme. Preheat oven to 350. Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350 for 1 hour or until barley is tender. Let stand for 10 minutes. Garnish with thyme sprigs, if desired.

29: Brussels Sprouts Hash Serves 4 1 lb. of fresh brussels sprouts (don't use frozen for this recipe) 1/4 cup chopped bacon 1/4 cup chopped yellow onion 1 Tbsp. balsamic vinegar salt and pepper to taste Remove the outer leaves from the sprouts and cut off their bases. Rinse well. Cut each sprout in half and slice each half so that you get thin, shredded strips of sprout. Break up any pieces that try to stick together. In a large non-stick pan, cook the chopped bacon for 5-7 minutes, or until most of the fat has rendered off of the bacon. Remove the bacon pieces and reserve them for later. Cook the chopped onion in the pan for about 5 minutes, or just until it begins to soften. Add the chopped sprouts and cook them on medium heat, stirring often, for about 10 minutes. The goal is to make sure that they are cooked through, but not mushy. Add salt and pepper to taste. Just before serving, add the bacon pieces and the balsamic and mix well.

30: Main Dishes

31: Mmm Meatloaf | Makes 1 loaf (enough for 4 good servings) 1 cup of large breadcrumbs (preferably homemade; second-best option is using a stuffing mix like Pepperidge Farm’s; third-best option is using the regular bread-crumb-from-a-can stuff) 1/2 cup heavy cream 1/2 lb. ground beef 1/2 lb. ground veal 1/2 lb. ground pork (Stop here and don’t make this if you don’t have all 3 meats!) 2 egg yolks 1/4 cup Dijon mustard 1/2 cup chopped fresh parsley (Stop here again and don’t make this if you don’t have fresh parsley. Dry doesn’t cut it for this.) 4 garlic cloves, minced salt and pepper Heat the oven to 325. In a small bowl, mix the breadcrumbs with the heavy cream, and let them start to absorb the liquid. (If you’re using small breadcrumbs, skip this step.) In a large bowl, mix the meats and the breadcrumb mixture. Add the remaining ingredients and blend well. Use your hands! Pack the mixture into a loaf pan, and bake for about an hour (until the loaf registers around 155). Let the meatloaf rest outside the oven for at least 15 minutes before slicing. | This is a recipe Stacey adapted from a Food & Wine article a few years ago. The real trick—other than having all 3 meats—is to make your own breadcrumbs. Cube some stale bread (big chunks), toss it with olive oil, salt, and pepper, and toast it in the oven for 15 minutes. It seems like an unnecessary step, but Stacey swears that it really does the trick and makes a big difference.

32: Quick Tater Tot Bake 3/4-1 lb. ground beef 1 small onion chopped salt & pepper 1 16oz. pkg. frozen tater tots 1 can (10 3/4 oz.) cream of mushroom soup 1/2 soup can of milk or water 4 oz. shredded cheddar cheese (or more because "there's always room for cheese") Brown meat and onion; drain fat and season. Place in a greased 2-qt. casserole dish. Top with tots. Combine soup and milk; pour over tots. Sprinkle with cheese. Bake at 350 for 30-40 minutes. | Turkey & Beans with Whole-Grain Mustard Sauce 1 cup diced onion 1 cup diced carrot 2 Tbsp. minced fresh rosemary 2 Tbsp. olive oil Salt & pepper to taste 3 Tbsp. all-purpose flour 1 1/2 cups whole milk 1/4 cup whole-grain mustard 1 lb. cooked, chopped turkey 1 can cannellini beans, drained, rinsed (19 oz.) 1 tsp. minced lemon zest Sweat onion, carrot, and rosemary in oil in a large sauté pan, covered over medium-low heat until vegetables soften, 10-12 minutes. Season vegetables with salt and pepper. Sprinkle in flour, increase heat to medium and cook for 1 minute. Deglaze the pan with milk, scraping up any browned bits on bottom. Simmer sauce until thickened, about 2 minutes. Stir in mustard, turkey, and beans; cook to heat through. Off heat, stir in zest and season mixture with salt and pepper.

33: Herb-Baked Chicken | 1 Fryer 1 tsp. garlic salt 1 tsp. rosemary 1/3 cup melted butter 1/3 cup white wine 1 tsp. rosemary 1 tsp. basil 1 tsp. salt 1 tsp. pepper | Pat chicken dry, cut into pieces. Season with garlic salt and rosemary Combine next 6 ingredients, brush on chicken Roast at 375 for 1 to 2 hours, basting occasionally with butter/wine mixture.

34: Baked Ziti Michael and Natalie turn to this recipe when they have to entertain a crowd. Typically two batches will be made - one for that evening and one for leftovers. | 1 lb. dry ziti pasta 1 onion, chopped 1 lb. lean ground beef 2 (26 oz.) jars spaghetti sauce 6 oz. provolone cheese, sliced 1 1/2 cups sour cream 6 oz. mozzarella cheese, shredded 2 Tbsp. grated parmesan cheese Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes. Preheat the oven to 350. Butter a 9x13 baking dish. Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

35: Shrimp & Grits 2 cups 2% reduced-fat milk 3/4 cup chicken broth 1 cup uncooked quick-cooking grits 1/4 tsp. salt 1/2 cup (2 oz.) shredded parmesan cheese 2 Tbsp. butter 1 (3 oz.) pkg. 1/3-less-fat cream cheese 3 Tbsp. chopped fresh flat-leaf parsley 1 Tbsp. chopped fresh chives 1 Tbsp. fresh lemon juice 2 large egg whites 1 lb. peeled and deveined medium shrimp, coarsely chopped Cooking spray Hot pepper sauce (optional, but highly recommended, especially Tapatio) | Preheat oven to 375. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 7x11 baking dish coated with cooking spray. Bake at 375 for 25 minutes or until set. Serve with hot pepper sauce, if desired.

37: Fish Tacos Serves 2 When Patrick and Stacey can't get the real thing at Rubio's out west, they try to make their own fish tacos. These are pretty tasty and pretty healthy, too! Stacey always makes mashed black bean side dish to go with the tacos. That recipe is included. For the fish: 3/4 lb. firm white fish, such as mahi mahi or tilapia 1/2 jalapeño, finely diced juice of 1 lime For the beans: Vegetable oil for cooking 1/4 cup chopped yellow onion 1 jalapeño 1/4 tsp. each of cumin, coriander, and cayenne pepper 1 can black beans drained and rinsed 1 cup chicken stock For the sauce: 1/2 cup mayonnaise juice and zest of two limes 1 tsp. salt 1/2 jalapeño, finely diced For the tacos: flour tortillas shredded cabbage (Napa is best) | For this meal, do all of the marinating and other prep before starting to cook anything. Make the fish marinade by combining the juice of a lime with half of a finely diced jalapeño. Marinate the fish by putting it in a plastic bag with the marinade while you prepare the rest of the meal. Make the sauce by combining all of the ingredients in a small bowl. Place in the refrigerator until ready to serve. Shred the cabbage into thin pieces that can be used on top of the fish in the tacos. Start cooking the beans first, since they can sit on top of the stove and be reheated after the fish is finished grilling later. In a medium saucepan, cook the onion and jalapeño until it's just starting to soften Add the spices and let them cook with the onion and jalapeño for about a minute before adding the beans. Add the beans and allow the mixture to cook until any moisture that was still left on the beans is gone. Add the chicken stock and bring to a boil. Reduce the heat to a low simmer, cover and let cook for 5 minutes, stirring occasionally. After 5 minutes, use the back of a spoon or a potato masher to crush about half of the beans in the mixture. Leave the beans on the heat, uncovered and continue to simmer on low heat, stirring occasionally until the liquid has reduced and the beans are a fairly thick consistency. Remove from the heat. Remove the fish from the marinade and pat dry with paper towels. Grill the fish until it is fully cooked and then flake the fish apart into small pieces. Assemble tacos by putting fish, cabbage, and sauce into tortillas. Serve with a side of beans (and provably a cerveza (beer)).

38: 1 pkg. Corn or Flour Tortillas 1 cup shredded cheese 1/2 cup finely chopped onion OPTIONAL: 1/2 cup each ground beef, peas Enchilada Sauce 2 Tbsp. margarine 2 Tbsp. flour 1 Garlic clove, mashed 1/2 tsp. salt 3 Tbsp. chili powder 1/4 cup tomato juice or sauce 1/2 cup water | In a saucepan, fry flour and margarine until golden brown. Add the remainder of the ingredients. Stir until slightly thickened. Boil for 5 minutes. Pour sauce in a flat plate. Dip one tortilla at a time and on both sides. Take cheese and onions (beef and peas, if using) put on a tortilla and fold. Place seam side down in an oven-proof dish. Pour sauce over the enchiladas. Then sprinkle with onions and cheese. Bake at 350 for 15-20 minutes. | Brisket Verde 4 lb. beef brisket 2 Tbsp. cumin salt & pepper to taste 2 jars green salsa verde Mix the cumin, salt and pepper. Rub on the brisket. Sear the brisket in a hot saucepan. Transfer to a Crockpot. Cover with salsa. Cook on low for 8 hours. *Crock Pot liners make cleaning up a snap! | Enchiladas

39: Burritos Green Chili: 2 lb. diced lean pork 7 small cans diced green chili peppers 1/2 can jalapeño peppers 2 can tomatoes salt, pepper, and onion salt to taste Braise pork. Add remaining ingredients and simmer for 2 hours. Filling: 1 lb. ground meat 2 cans refried beans Brown ground meat and then combine with beans. Put the filling on heated flour tortillas. Roll and serve seam side down with the green chili poured over top.

40: Breakfasts

41: Banana Sour Cream Bread 1/4 cup white sugar 1 tsp. ground cinnamon 3/4 cup butter 3 cups white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 oz.) container sour cream 2 tsp. vanilla extract 2 tsp. ground cinnamon 1/2 tsp. salt 3 tsp. baking soda 4 1/2 cups all-purpose flour 1 cup chopped walnuts (optional) Preheat oven to 300. Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean. | Monkey Bread Drue said that she used to make this for her little monkeys Michael and Patrick. 1/2 cup brown sugar 1/2 stick butter or margarine 1 pkg. (3oz.) butterscotch pudding (regular) 1/2 tsp. cinnamon 1 loaf frozen bread dough, partially thawed (2 packs of dinner rolls may be substituted) Combine brown sugar, butter and cinnamon in a saucepan and melt together. Cut bread into about 10 pieces and arrange in a bundt or angel food pan. Sprinkle dough with pudding mix, then pour the melted butter mixture over it. Let rise over night covered. Bake at 350 for 25-30 minutes. Turn out onto plate while hot.

42: Basic Quiche Natalie has gotten so many requests for this recipe. The beautiful thing about this recipe is that you can swap out the cheese and meat with your own favorites and still have a fantastic breakfast. 5 eggs 1 1/2 cups half-and-half cream 1/8 tsp. salt 1/4 tsp. white pepper 1/8 tsp. ground nutmeg 4 oz. gruyere cheese 2 oz. ham 1 (9 inch) unbaked deep-dish pie shell | Preheat oven to 325. Bake the deep-dish pie shell in the oven unfilled at 325-350 for 10-15 minutes. In a large bowl, whisk together eggs and half-and-half and gruyèere cheese. Season with salt, white pepper and nutmeg. Pour egg mixture over cheese. Scatter ham on the top. Bake in preheated oven of 375 for 15 minutes. Reduce heat to 325 and bake for 35 minutes, or until crust is golden and filling is set. Allow to set 5-10 minutes before serving.

43: Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in Herbes de Provence. Cool 10 minutes. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add parmigiano-reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes. Preheat oven to 375. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of the goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375 for 50 minutes or until browned and bubbly. | Artichoke & Goat Cheese Strata Michael and Natalie make this dish, which is very healthy when eaten in moderation But once you have tasted this strata, you'll understand why moderation is so difficult! 1 tsp. olive oil 1/2 cup finely chopped shallots (about 1 large) 1 (10 oz.) pkg. frozen artichoke hearts, thawed 2 garlic cloves, minced 1/2 tsp. dried Herbes de Provence 1 3/4 cups 1% low-fat milk 1/2 tsp. freshly ground black pepper 1/4 tsp. salt 4 large eggs 1/3 cup (about 1 1/2 oz.) grated parmigiano-reggiano cheese 1/2 (1 lb.) loaf country-style white bread, cut into 1-inch cubes (about 5 cups) Cooking spray 3/4 cup (3 oz.) crumbled goat cheese, divided

44: Yes, we are a family that loves our desserts. So much so, that the next cookbook will focus solely on the sweet treats. Yum!

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  • By: Natalie C.
  • Joined: over 8 years ago
  • Published Mixbooks: 2
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About This Mixbook

  • Title: Coll Family Cookbook
  • A collection of Coll family recipes
  • Tags: cooking, recipes, family
  • Published: about 8 years ago