Italian Pasta Salad – Recipe

I enjoy salads of all kinds. Even for events, like Thanksgiving, there have been times when I included a side dish of a new salad even though it didn’t traditionally fit into the menu. I’ve also noted that salads like the one following here, actually taste even better the next day so many vegetable treats are time-saving, do-ahead dishes.

Italian Pasta Salad

3 ripe Roma tomatoes, diced
1 15-ounce can of chickpeas, drained
2 stalks of celery, diced
1 cup cooked, rinsed, and cooled pasta – shape is your choice!
1/2 cup shredded Parmesan or Romano cheese
3 tablespoons your favorite Italian dressing
Salt and freshly-ground black pepper to taste

Combine the tomatoes, chickpeas, celery, pasta and cheese in a serving bowl. Season with salt and pepper to taste. Refrigerate until serving. Goes nicely with toasted rounds of sour dough bread brushed with melted butter and garlic.

Chocolate Cherry Cream Pie – Easy But Impressive Dessert!

Sometimes, you just need something really nice for dessert but the rest of the dinner preparations take all the time leaving you with minutes to come up with something. This is an easy one, can be done the day before and I’m sure you won’t get any complaints . . . especially if you serve extra whipped cream on the side.

Chocolate Cherry Cream Pie

One ounce unsweetened baking chocolate
1 14-ounce can sweetened condensed milk*
1 teaspoon almond extract
1 1/2 cups heavy whipping cream
1/4 cup sour cream
1 9-inch pie crust, baked and cooled
1 14-20-ounce can of cherry pie filling

Melt chocolate with sweetened condensed milk in a heavy pot over low heat, stirring to thoroughly combine as the chocolate melts.

Remove pot from the stove, add the almond extract, and let mixture cool.

While the chocolate mixture is cooling, whip together the heavy cream and sour cream until it forms soft peaks. Refrigerate until the chocolate mixture is room temperature. Then, carefully fold in the whipped cream until well combined. Pour into prepared pie crust and smooth out top. Keep refrigerated until serving time.

Cut into serving pieces and top each with a generous spoonful of cherry filling and serve to a happy family.

*If you want an extra-chocolaty pie, you can use chocolate-flavored sweetened condensed milk

Mexican Chocolate – Add to a Holiday Memory!

Mexican Chocolate Drink

3 cups whole milk
3 cups water
1 bar Mexican chocolate*
1 tablespoon cocoa
½ cup granulated sugar
1 teaspoon vanilla extract
Whipped cream and twists of orange zest

Pour milk and water into a large pot. Over low heat, add remaining ingredients, stirring often to prevent sticking. Bring to a low boil. Transfer half into a blender and whip till foamy, about 10 seconds. Serve with whipped cream and fresh orange twists

For richer flavor, increase milk and decrease water to equal six cups.

*Mexican chocolate is found in the Mexican food aisle of the grocery store. Ibarra & Abuelita are two brands commonly found.

Chocolate Mint Pots de Creme

Chocolate Mint Pots de Creme

1 cup semi-sweet, mint flavored chocolate chips
1/2 cup granulated sugar
1 egg
2 tablespoons instant coffee powder
2 teaspoons peppermint liquor
3/4 cup Half and Half cream, scalded
1/8 teaspoon salt

Place the chocolate, sugar, egg, liquor, and salt in a blender and mix to combine. Add the hot Half and Half cream and blend until very smooth. Pour into very small dessert cups (this is very rich!) and chill overnight. Before serving, garnish with whipped cream and a pretty mint leaf.

Have time to add to the decadence? Make your own whipped cream!
2 cups heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla
2 tablespoons sour cream

Combine all the ingredients in a mixing bowl and whip until the cream stiffens and holds it’s shape. Don’t over mix or you end up with butter! You can either pipe it on your Pots de Creme or spoon it on decoratively. After the first spoonful, no one will be paying attention to how it looks anyway!

Asian Sesame Noodles

Even though my husband are gluten-free, I still make this dish for my children who love anything that includes pasta. Since it is an easy dish and I can prepare the sauce and toppings ahead, it usually isn’t a problem to cook it while finishing my other dinner entrees. If you want to enjoy this recipe gluten-free, there are some great pastas out there that will give you a good result, too.

Asian Sesame Noodles (fast and easy dinner!)
1 pound linguine or angel hair pasta
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon freshly grated ginger
4 peeled cloves of garlic, smashed and finely chopped
Sriracha sauce to taste
4 tablespoon olive oil
½ teaspoon salt
Toasted sesame oil to taste
2 teaspoons toasted sesame seeds
1 green onion, very thinly sliced

Combine the soy sauce, rice vinegar, brown sugar, ginger, garlic, Sriracha, olive oil, and salt in a bowl and whisk to combine. Add the sesame oil to taste.
Cook the pasta until just done, drain, and toss the warm pasta with the prepared sauce. Stir in the green onions and sesame seeds. Serve immediately.

Ideas . . .
If you have some leftover chicken, you can dice it and toss with the finished noodle dish.
A scrambled egg, finely broken up can be added for a change of taste and more protein in the dish.

Greek Lemon Chicken

I almost always chose lemon chicken from the menu during my trips to Greece in my long ago youth! Lemon chicken with a side of cucumber salad and a hefty helping of Feta cheese was my favorite meal. Although I have not been able to replicate the exact taste treat at home, this is a good substitute and doesn’t disappoint. The recipe is also great for a gluten-free diet and is compliant to following the Whole30 program.

Greek Lemon Chicken

2 whole chickens (or equivalent in chicken pieces)
1 cup fresh lemon juice
3 cups water
1 cup olive oil
6 cloves garlic, smashed and finely chopped
2 teaspoon dried oregano
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 teaspoon salt
½ teaspoon freshly ground black pepper

Cut each chicken into serving pieces. Place in large bowl.

Combine the rest of the ingredients and test for seasoning re. salt and pepper. Add to chicken pieces and mix to insure all pieces are covered. Marinate for about an hour, turning over the chicken at least once during this time.

Place chicken in large baking dish. Cover tightly with foil and bake at 450 degrees for 30-40 minutes. Remove chicken from sauce, Turn oven down to 375 degrees. Arrange chicken in another baking dish and bake, uncovered for 15 to 20 minutes until nicely browned.

I like the chicken cold the next day, too!

Easy Stir, Drop, and Bake Sugar cookies

Although I may have shared this before, tis the season to start thinking about warm kitchens and quick treats to start welcoming in the holiday season which will be here all too soon!

Stir, Drop and Bake Sugar Cookies

2 eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon each of finely grated lemon zest and  orange zest
½ teaspoon salt

Preheat oven to 400 degrees. Beat eggs until foamy; stir in oil, vanilla, and sugar. Add dry ingredients to egg mixture. Combine until smooth. Drop by teaspoonsful about two inches apart on very lightly greased cookie sheet. Dough should be rather soft. Sprinkle a bit of sugar on each cookie before baking. Colored sugar is fun if it is on hand. Bake for 8 to 10 minutes.

This was one of the first cookies of my memory. It takes only a few minutes to throw together and is easy for older children to make on their own. On rainy days, my mother would make me these along with a cup of hot cocoa. Rainy days and warm kitchens are great! Memories!

Pumpkin Drop Cookies

Always nice to have a last-minute, go-to recipe at hand in case you have to stretch the dessert offering for unexpected guests or need a little something to tide people over as the turkey finishes roasting to perfection. Given the season, one is most likely to have an extra can of pumpkin on hand and could put this cookie recipe together in quick time. Nothing like coming into the house to the scent of fresh cookies exiting the oven.

Pumpkin Drop Cookies

Preheat oven to 375 degrees. Either line baking sheets with parchment or use vegetable oil spray to grease them.

1/2 cup butter-flavored shortening (plain will work, too!)
1 1/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
Freshly-grated zest of one orange
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dried cranberries (plump them in warm water and drain before adding.)
1 cup chopped walnuts

Cream together the shortening and brown sugar. Beat in the eggs thoroughly. Add in the vanilla, orange zest, and pumpkin. Stir together the dry ingredients and blend into the creamed pumpkin mixture. Stir in the cranberries and nuts.

Drop dough in heaping spoonfuls (teaspoon or tablespoon size, you decide!) onto prepared baking sheets. Bake for approximate 10-15 minutes depending on size. When light brown and slightly firm to the touch, remove to a cooling rack. Glaze with orange icing. If you have some holiday sprinkles on hand, go for it! 🙂

Orange Icing
1 1/2 cups powdered sugar
Enough fresh orange juice to form a glaze.

Custard Puff Pastry Tart

Custard Puff Pastry
This is a favorite recipe of mine that I just keep forgetting to make more often!

CUSTARD PUFF PASTRY
½ cup butter, softened
1 cup all-purpose flour
2 tablespoons water
½ cup margarine or butter
1 cup water
¾ cup granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup all-purpose flour
3 eggs
Powdered sugar

Heat oven to 350 degrees. Cut ½ cup margarine or butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix. Gather pastry into a ball; divide into halves. Form each half into a rectangle, 12 x 3 inches on ungreased cookie sheet. They should be about 3 inches apart. Refrigerate

Heat ½ cup margarine or butter and 1 cup water to rolling boil; remove from heat. Quickly stir in extracts and 1 cup flour. Stir vigorously over low heat until mixture form a ball, about one minute; remove from heat. Place mixture in mixing bowl and beat int eggs and sugar until smooth and glossy. Spread topping over each rectangle. Bake until topping is crisp and brown, about one hour; cool. Topping will shrink and fall, forming the custard top. Dust with powdered sugar before cutting and serving.

Ideas . . .
Sometimes, I like to spread a very thin layer of jam on the dough just before I add the topping.

Toasted coconut in the custard topping is nice.