S: Janet & Patrick's Recipes 2011
BC: Made with love by Aunt Sandy, Suzi, Brian, Cassie, Alanna, Brooks, Kim, Brian, Holly, Evan, and Brayden. May your future be blessed.
FC: Janet & Patrick's Recipes | "It's all part of a grander plan that is coming true"
1: Celebrating the love and marriage of Janet and Patrick May 2011
2: Barley Mushrooms with Beans Prep: 15 minutes Cook: 55 minutes Yield: 5 servings | 1. Heat oil in medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Sauté until tender. 2. Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45-50 minutes, until barley is tender. 3. Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated. | 1 tsp olive oil 3 cups sliced mushrooms 1 cup onion, chopped 1/2 cup celery, chopped 2 cloves garlic, minced | 1/2 cup uncooked barley 3 cups vegetable broth 1 can (15 oz) white beans 1-2 cup Shredded ham or turkey, optional
3: 1. In a medium saucepan, combine potatoes and broth. Bring to boil, then reduce heat. Cover and simmer for 10 minutes or till potatoes are tender. DO NOT DRAIN. 2. Meanwhile, in a large saucepan, cook the green pepper, red pepper, yellow peppers, and onion in butter until tender, but not brown. Stir in flour, salt, black pepper, and ground red pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook for 1 minute more. Stir in undrained potatoes. Heat through. | Chunky Potato Pepper Soup | 3 medium potatoes, cubed 2 cups vegetable/chicken broth 1 small green pepper, chopped 1 small red pepper, chopped 1 small yellow pepper, chopped 1 small onion, chopped | 1/4 cup margarine or butter 1/4 cup flour 1/4 tsp salt 1/4 tsp black pepper 1/8 tsp ground red pepper (optional) 3 cups milk
4: Creamy Cauliflower Soup | 1 medium head of cauliflower, cut into small florets 1/4 cup butter (oleo) 2/3 cup chopped onion 2 Tbsp flour | 3/4 tsp salt 2 cups chicken broth 2 cups half and half 1/2 tsp Worcestershire sauce 1 cup grated cheese | Cook cauliflower in enough water to partially cover ( 1 to 1 cups) until just tender-crisp. Drain, reserve water and cauliflower. Set aside. Melt butter, add onions and cook until tender. Blend in flour, cook for 30 seconds, stirring constantly. Add broth, cook until mixture boils. Stir in 1 cup of reserved liquid from cauliflower. Add half and half, salt, Worcestershire sauce, and cauliflower. Heat through. Top with grated cheese.
5: Curried Halibut Skillet | 4 halibut fillets (4 oz each) 4 tsp curry powder 2 Tbsp olive oil, divided 1 large sweet onion, chopped 1 can (14 oz) diced tomatoes, undrained | 2 Tbsp. lime juice 1 1/2 tsp minced fresh gingerroot 1/4 cup flaked coconut, toasted 1/4 cup minced fresh cilantro | 1. Sprinkle fillets with salt; coat with curry. In a large nonstick skillet coated with cooking spray, brown fillets in 1 Tbsp oil; remove and set aside. 2. In the same pan, sauté onion in remaining oil for 1 minute. Stir in the tomatoes, lime juice, lime peel, and ginger. Bring to a boil. | 3. Return fillets to the pan; cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve with tomato mixture; sprinkle with coconut and cilantro.
6: Fettuccine with Sweet Pepper-Cayenne Sauce | 1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes. 3.Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese. 4.Toss hot pasta with sauce and season with salt and pepper to taste; serve. | 12 ounces dry fettuccine pasta 2 red bell peppers, julienned 3 cloves garlic, minced 3/4 teaspoon cayenne pepper | 1 cup reduced fat sour cream 3/4 cup chicken broth 3/4 cup grated Parmesan cheese salt and pepper to taste
7: Fiery Stuffed Poblanos | 1 tbsp ground cumin 1 to 1 1/2 tsp ground ancho chili pepper 1/4 tsp salt 1/4 tsp pepper 1 cup (4 oz) shredded Mexican cheese blend, divided 3 green onions, chopped 1/2 cup sour cream | 8 poblano peppers 1 can (15 oz black beans, rinsed and drained 1 medium zuchinni, chopped 1 small red onion, chopped 4 garlic cloves, minced 1 can (15 oz) whole kernel, drained 1 can (14 oz) fire roasted diced tomatoes, undrained 1 cup cooked brown rice | 1. Broil peppers 3 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand 20 minutes. 2. Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, rice, seasonings, and beans. Remove from the heat; stir in 1/2 cup cheese. Set aside. 3. Peel off and discard charred skins from the poblanos. Cut lengthwise slit down each pepper. Leaving the stem intact; remove membranes and seeds. Fill each pepper with 2/3 cup filling. 4. Place peppers in 9x13 baking dish coated with cooking spray. Bake, uncovered, at 375* for 18-22 minutes, or until heated through, sprinkling with green onions and remaining cheese during the last 5 minutes of baking. Garnish with sour cream.
8: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Italian Garden Frittata | 6 egg whites 4 eggs 1/2 cup grated Romano cheese, divided 1 tablespoon minced fresh sage 1/2 teaspoon salt | 1/4 teaspoon pepper 1 small zucchini, sliced 2 green onions, sliced 1 teaspoon olive oil 2 plum tomatoes, thinly sliced | 1. In a large bowl, whisk the egg whites, eggs, 1/4 cup Romano cheese, sage, salt and pepper; set aside. 2. In a 10-in. ovenproof skillet coated with cooking spray, sauté zucchini and onions in oil for 2 minutes. Add egg mixture; cover and cook for 4-6 minutes or until eggs are nearly set. 3. Uncover; top with tomato slices and remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
9: Lightened Up Gumbo | 1/2 cup all-purpose flour 3 cups chicken broth 1 celery rib, chopped 1 small green pepper, chopped 1 Tbsp canola oil 2 garlic cloves, minced 8 oz smoked turkey sausage, sliced 1 cup frozen okra | 2 bay leaves 1 tsp Creole seasoning 1/4 tsp salt 1/4 tsp pepper 1 lb uncooked medium shrimp, peeled and deveined 1 cup cubed chicken breast 3 cups cooked brown rice | 1. In a large skillet over medium-high heat, cook and stir flour for 6-7 minutes or until light brown in color. Immediately transfer to a small bowl; whisk in broth until smooth. 2. In the same skillet, sauté the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. 3. Add the sausage, okra, bay leaves, Creole seasoning, salt and pepper. Simmer, uncovered, for 4-5 minutes until okra is tender. Stir in shrimp and chicken. Cook and stir in shrimp and chicken. Cook and stir 5-6 minutes longer or until shrimp turn pink. Discard bay leaves. Serve with rice.
10: 1 prebaked 12-in thin whole wheat pizza crust 1/2 cup ranch salad dressing 6 slices provolone cheese 2 cups shredded chicken breast 1 medium tomato, thinly sliced 2 green onion, thinly sliced 2 Tbsp grated Parmesan cheese 1. Place crust on an ungreased 12 inch pizza pan or baking sheet; spread with salad dressing. Top with provolone cheese, chicken, tomato and onions. Sprinkle with Parmesan cheese. Bake at 450* for 10-12 minutes or until cheese is melted and edges are lightly browned. | Provolone Chicken Pizza
11: Salmon Patties | 1 (14.75 oz) can salmon, drained and flakes 1 small onion, minced 1 egg 1/2 cup fresh bread crumbs 1 Tbsp Worcestershire sauce 1/8 tsp hot pepper sauce | 1/4 tsp black pepper 1/4 cup shredder Cheddar cheese 2 Tbsp fresh parsley 2 Tbsp all-purpose flour for coating 1/4 cup butter 3 Tbsp olive oil | 1. Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese, parsley; mix well. Shape into four patties (or 8 appetizer size patties). Dust lightly with flour. Chill for 20 minutes. 2. In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.
12: Shrimp Francesca | 1 pound uncooked large shrimp, peeled and deveined 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained 1/2 cup Italian seasoned bread crumbs 1 tablespoon chopped fresh parsley | 1 lemon, juiced 1/2 cup butter 1 1/2 tablespoons minced garlic 1 tablespoon finely shredded imported Romano cheese | 1. Preheat oven to 375*. Lightly grease a 9x13-inch baking dish. 2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs. 3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese. 4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
13: "There is no love sincerer than the love of food." ~George Bernard Shaw | Simple Carnitas | 1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks 2 oranges, quartered 1 large white onion, quartered 6 cloves garlic, peeled and crushed 1/4 cup kosher salt 1 tablespoon ground cumin 1 tablespoon whole black peppercorns 2 bay leaves | 1.Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven (I have used crock pot). Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks. 2.If desired, add 2 Tbsp of oil to a hot skillet. Pan fry until the edges of the meat are crisp, approximately 3-5 minutes. Add a little extra salt and cumin to taste. Serve in tortillas. 3.Or, add BBQ sauce, and serve on buns for a tasty barbeque pork sandwich.
14: Veggie Tortellini Soup | 1. In a Dutch oven, sauté carrots and onion in oil until the onion is tender. Add the garlic; cook 1 minute longer. 2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, serve in vinegar. | A friend is someone who knows you and loves you just the same. | 3 medium carrots, chopped 1 large onion, chopped 1 Tbsp. olive oil 4 garlic cloves, minced 2 cans (14 1/2 oz each) vegetable broth 2 medium zucchini, chopped 4 plum tomatoes, chopped 2 cups refrigerated cheese tortellini 1/3 cup chopped fresh spinach | 1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed 1/4 tsp pepper 1 Tbsp. red wine vinegar
15: Being deeply loved by someone gives you strength, while loving someone deeply gives you courage. | 1/2 pound black beans (1 cup) 1 pound rice (2 cups) 1/4 cup butter 1 Tomato 1 small onion 1/3 cup cilantro, fresh 1 small chili verde 1 clove garlic, minced 1 cup spaghetti sauce | Casamiento | 1. Cook the beans like you were cooking bean soup. Be sure to have enough water in the beans. 2. While the beans are cooking, chop the tomato, onion, cilantro, chili verde, clove of garlic as though you were going to make pico de gallo (not too small, but not too big) 3. Sauté the vegetables in butter for about 5 minutes 4. When the beans are almost ready, but not quite, add the rice. Make sure the beans have enough soup to be able to cook the rice. Add the sautéed vegetables and the 1 cup spaghetti sauce. 5. Add tsp salt and bouillon to flavor. 6. Wait 20 to 25 minutes and enjoy.
16: Hot and Zesty Quinoa | 1 cup water 1/2 cup quinoa, rinsed 1 small onion, finely chopped 1 tsp olive oil 2 garlic cloves, minced 1 can (10 oz) diced tomatoes and green chilies 2 Tbsp chopped marinated quartered artichoke hearts 2 Tbsp grated Parmesan cheese 1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. 2. In a large skillet, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in quinoa and artichoke; heat through. Sprinkle with cheese.
17: 3 cans (14 1/2 ounces) chicken broth 1 small onion, finely chopped 1 Tbsp olive oil 1 1/2 cups uncooked Arborio rice 2 tsp grated lemon peel | Lemon Risotto with Broccoli | 1/2 cup dry white wine or additional chicken broth 3 cups chopped fresh broccoli 1/3 cup grated Parmesan cheese 1 Tbsp. lemon juice 2 tsp minced fresh thyme | 1. In a large saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, sauté onion in oil until tender. Add rice and lemon peel; cook and stir for 2-3 minutes. 2. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. Carefully stir in 1 cup warm broth; cook and stir until all liquid is absorbed. Stir in broccoli. 3. Add remaining broth, cup at a time, stirring constantly. | Allow liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes). 4. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.
18: Red, White, & Bleu Potato Salad | 2 pounds small red potatoes, skin on 3 Tbsp apple cider vinegar 1 Tbsp canola oil 1 Tbsp Dijonaise 1 Tbsp water 1/2 tsp salt 1/3 cup chopped green onions, plus extra for garnish 3 hard-boiled eggs, peeled and coarsely chopped (discard 2 of the yolks) | 1 cup chopped celery 1/3 cup sour cream 3 Tbsp light mayonnaise 1 Tbsp milk 1/3 cup crumbled bleu cheese Ground black pepper to taste 2 slices center cut bacon, cooked and crumbled for garnish (optional) | 3. When the potatoes are just tender, drain and rinse with cool water. Quarter the potatoes and place in a medium bowl. Pour the green onion marinade over warm potatoes. Cover and place in the refrigerator until chilled. (This can sit overnight) 4. Dice the eggs. Add the eggs and celery to the cooled potato mixture. In a small bowl, whisk together the sour cream, mayonnaise, milk, blue cheese, and pepper. Spoon over the potatoes and stir gently. Garnish with chopped eggs, extra green onions, and bacon, if desired. Refrigerate and serve when chilled. | 1. Place the potatoes in a large pot of cold water and bring to a boil over medium-high heat. Cook the potatoes until fork tender but not mushy, about 20 minutes. 2. While the potatoes are cooking, whisk together the vinegar, oil, Dijonaise, water, and salt in a small bowl. Add the green onions.
19: Sweet Mango-Berry Salsa | 2 medium-size ripe mangoes, peeled and pitted 2 cups strawberries, hulls removed 2 Tbsp fresh mint leaves 1 Tbsp sugar 2 tsp lemon juice 1/2 tsp salt (optional) 1. Chop the mangoes and strawberries into a inch dice, then transfer them to a medium-size bowl. Finely chop the mint and add it to the bowl. 2. Stir in the sugar, lemon juice, and salt, if using, until well blended. Cover and refrigerate the salsa for 1 hour to allow the flavors to mingle. Makes 2 cups. Serve suggestion: over pancakes.
20: Sweet Potato Souffle | 3 cups sweet potatoes (boiled) 2 eggs, beaten 1/3 stick butter 1 cup white sugar 1/2 cup milk 1/2 tsp salt 1 Tbsp vanilla Beat all together. Pour into greased baking dish, 1 1/2 quart casserole. Topping: 1/3 stick butter, room temperature 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans Crumble and mix. Sprinkle over sweet potatoes. Bake at 350* for 35 minutes.
21: Super Bowl Bean Dip | 1 can (15 oz) black-eyed peas, drained 1 can (11 oz) cut corn, drained 1 large avocado, chopped 2 roma tomatoes, seeded and diced 1 bunch green onions, chopped Dressing: 1 tsp cumin powder 1/4 tsp kosher salt 1 clove garlic, minced 1/4 cup canola oil 1/4 cup red wine vinegar Combine vegetables. Whisk dressing ingredients together and pour over vegetables. Refrigerate at least a few hours before serving. Serve with Frito Scoops or baked tortilla chips.
22: Combine eggs, sugar, and oil. Mix well in large mixing bowl. Combine flour, baking soda, baking powder, salt, and cinnamon. Stir into first mixture. Stir in pecans and butterscotch morsels. Add apples. Spread batter into 13x9 inch pan. Spread remaining morsels over cake. Bake at 350* for 55-60 minutes. | 3/4 cup applesauce 2 eggs 2 cups sugar 2 1/2 cups flour 1 tsp baking soda 1 tsp baking powder | 1 tsp salt 1 tsp cinnamon 3 cups peeled, chopped apples 1 cup chopped pecans 1 6 oz package butterscotch morsels | Blue Ridge Apple Spice Cake
23: Fruity Baked Oatmeal | 1. In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. Combine the eggs, milk, and butter; add to the dry ingredients. Stir in the apples, peaches, and blueberries. 2. Pour into 8 inch square baking dish coated with nonstick cooking spray. Bake, uncovered, at 350* for 35-40 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve with milk if desired. You do not have to thaw the fruit if using it frozen. | 3 cups quick cooking oats 1 cup packed brown sugar 2 tsp baking powder 1 tsp salt 1/2 tsp ground cinnamon 2 eggs, lightly beaten | 1 cup milk 1/2 cup butter, melted 3/4 cup chopped peeled tart apple 1/3 cup chopped fresh or frozen peaches 1/3 cup fresh or frozen blueberries Additional milk, optional
24: Sift sugar and flour. Mix butter, cocoa, and water in saucepan. Bring to boil. Pour over sugar and flour. Add remaining ingredients. Mix well. Pour into greased jellyroll pan. Bake at 375* for 20 minutes | Belief creates the actual fact. | A kiss is a rosy dot over the 'i' of loving. | 2 cups sugar 2 cups flour 1/2 cup margarine or butter 4 Tbsp coca 1 cup water | 1/2 cup buttermilk 2 eggs, beaten 1 tsp cinnamon 1 tsp baking soda 1 tsp vanilla | Grandma's Texas Sheet Cake
25: Special Summer Berry Medley | 1 cup sparkling wine or white grape juice 1/2 cup sugar 1 tablespoon lemon juice 1-1/2 tsp grated lemon peel 1/2 tsp vanilla extract | In heavy saucepan, bring wine and sugar to boil. Cook uncovered for about 15 minutes or until reduced to 1/2, stirring occasionally. Cool slightly, stir in lemon juice and peel, vanilla and salt. In large bowl, combine berries and mint. Add syrup and toss gently to coat. Cover and refrigerate until ready to serve. | 1/8 tsp salt 3 cups fresh strawberries 2 cups fresh blueberries 1 cup fresh raspberries 1 cup fresh blackberries 1 tbsp minced fresh mint | Watermelon Cooler | 1 cup ginger ale, chilled 2 fresh mint leaves 2 cups cubed seedless watermelon, frozen In a blender, cover and process ginger ale and mint for 15 seconds, of until finely chopped. Add the watermelon; cover and process until slushy. Pour into chilled glasses; serve immediately.