Roasted Tomato Caprese Salad

One of my favorite things about living in NYC is how easy it is to get great buffalo mozzarella. Of course I wish I had the best of both worlds, great mozzarella and tomatoes and basil growing in my garden. So for now I just have to take advantage of the amazing grocery stores that offer all of these.  I am also a huge fan of the Barefoot Contessa so I decided to make her recipe of Roasted Tomato Caprese Salad. I got it out of her Back to Basics book. I brought it to a picnic and it was a huge hit. What is great about this is you can make it early and it transports well. I've also made this as a appetizer for a dinner on top of a lovely crusty bread or cracker. Try it and let me know what you think.

Ingredients

12 plum tomatoes, halved lengthwise, seeds (not core) removed

1/4 cup good olive oil, plus more for drizzling

1 1/2 tablespoons balsamic vinegar

2 large garlic cloves, minced

2 teaspoons of sugar

kosher salt and pepper

16 ounces fresh salted mozzarella

12 fresh basil leaves, julienned

Directions

Pre heat oven to 275 degrees

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2 inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle the lightly with olive oil. Serve at room temperature.

Pasta Tuna Salad

My mother used to make this pasta salad for me when I was a kid and I still love it. The funny thing is she doesn't really remember it at all. My kids don't like it but me and my husband can't get enough it of it. I usually only make it during the summer and it seems to be a big hit at our picnic's up at the great hill. It is a great salad to bring to a party because it goes well with just about anything. Try it and let me know what you think.

Ingredients
1 pound fusili pasta
1 can of tuna drained
1 8 ounce can of sliced black olives
1 red bell pepper diced
2 stalks celery diced
4 scallions sliced thinly
2 pickles cut up and diced

Dressing

1 1/2 cups of mayo
2 tablespoons pickle juice
2 tablespoons yellow mustard
salt and pepper
2 teaspoons Italian seasoning

Directions

In a large pot boil water and cook pasta according to instructions. Drain pasta and rinse with cold water. Drain well and mix in all the other ingredients. Whisk together mayo, mustard, pickle juice, salt and pepper and Italian seasoning, until combined well. Add dressing to the pasta mixture. Cover and sit in refrigerator until ready to serve. I usually make mine early in the day so all the flavors blend together.

Mexican Chicken Chili Casserole

My mother makes this dish for me and guests at least once a year. It is super delish and leftovers are even better. I guarantee you will like it also and it is very easy to make. Give it a try and let me know what you think. 

1st layer of tortillas

Then add 1/2 chicken soup mixture

Then add 1/2 the cheese before you start the next layer

Ingredients

4 Chicken Breasts with bone

2 cups water

1 cup chicken broth 

4 oz diced green chilies

1 pound cheddar cheese

1 cup milk

1 can cream of mushroom soup

2 tablespoons grated onion

1 package corn tortillas cut into 4 triangles

Directions

Place chicken in skillet with 2 cups of water or enough that it just covers chicken and simmer for about 25 minutes depending on the size of the chicken breasts. Once it has cooled Shred the chicken 

My mother reserves the broth and adds 2 chicken bouillon cubes. From that she uses one cup of it for the chicken, cheese and soup mixture. You can use 1 cup of chicken broth also.

In a medium bowl combine 1 cup chicken broth, milk, soup, onion, chilies, mix together well. Then add shredded chicken. You can use this mixture now or let sit in the fridge for a few hours ahead of time.

Butter a 9x13 pan and then lay down 6 tortilla pieces that have been cut into triangles. Then layer half the the chicken mixture. On top of that layer half the shredded cheese. Then add another layer of 6 tortillas, then chicken mixture and top with the remainder of cheese.

Bake at 350 for 45 minutes. let sit for at least 5 to 10 minutes before serving. 

Pub Mustard

Many many years ago I worked at the Nordstrom Cafe. No matter how many years ago it was I could never forget their club sandwich with pub mustard. I tried to find it at every store I've ever been to and then decided to see if I could make it. I found a recipe on line after googling it and was so excited to try it. I hated the idea that every recipe I found called for 2 cups of dry mustard because it is so expensive. I found a large bottle at a discount grocery store and it turned out horrible. I guess you get what you pay for. Well I went out and bought Colemans and decided to cut the recipe down so I could make a little and if I hated it well then it didn't cost too much.

This time it turned out amazing and we had club sandwiches several times after just so we could eat this mustard. If you never had pub mustard it is a sweet spicy thick mustard that gives your sandwich that extra kick. That is why when I worked at the Nordstrom cafe they only gave you a tiny little cup on the side. I am so happy that I no longer need to search for this mustard and can make it when ever I want it. Try it and let me know what you think.

Recipe for Pub Mustard

1/2 Cup dry mustard

1/4 cup brown sugar (you can add more if you like it sweeter)

1/2 teaspoon salt

1/8 teaspoon turmeric

4 ounces of strong British ale flat

I just added all ingredients and whisked with until fully incorporated. It says to do it in a blender but I didn't feel it was necessary the second time I made it. I also added the beer slowly until you get the right consistency that you like. It thickens as it sits and taste better after sitting for a day. 

Recipe for the sandwich

1/4 pound of thinly sliced honey ham
1/4 pound thinly sliced honey turkey
2 slices of sharp cheddar cheese
3 tablespoon mayo
2 slices of tomato
1 slice of roman lettuce
3 slice of french bread lightly toasted

Directions

1st layer is mayo, ham and lettuce. Then the 2nd layer is mayo, turkey, tomato, and cheddar. Then top sandwich with another slice of bread with mayo. Cut in 4 triangles and put toothpick in through each piece to hold it together. Add pub mustard on each bite just a little and then add more if you enjoy that extra spice. 

1st layer mayo, ham and lettuce

2nd layer mayo, turkey, tomato, cheddar

Try it and let me know what you think.

Applebee's Oriental Salad

I found this recipe on pinterest. I am not a big fan of Applebee's but we do go there from time to time for family dinners and the only thing I like is the Oriental Salad. When I saw this recipe on pinterest I had to check it out because I love the dressing so very much. I have to thank Mommy, I'm hungry's blog because I made this salad for me and my mom and we both devoured it. I did change the salad a bit but the dressing is the same except I added salt and pepper. Try it and let me know what you think.

Ingredients for Dressing

3 tablespoons Honey

1 1/2 tablespoons Rice Vinegar

1/4 cup mayo

1 teaspoon Dijon Mustard

1/8 teaspoon Sesame Oil

Add all ingredients to a small bowl and whisk until well blended. Let sit until chicken and salad is prepared. This made enough for two salads but I would double it if you plan to make more.

Ingredients for Chicken

1 lb chicken tenderloin

2 eggs well blended

1 cup of flour

1 teaspoon salt

1 teaspoon of pepper

1 cup of canola oil

Heat Canola oil until very hot. Mix flour with salt and pepper. Salt and pepper each piece of chicken. Dip each tenderloin in egg and then dredge in flour. Place it in the oil and fry until brown. Then turn and brown the other side. Cool and drain on a paper towel. Once the all chicken is cooked prepare each salad.

Ingredients for Salad

1/2 of head of lettuce chopped

1/2 bag of prepared coleslaw

2 scallions chopped

1 cup of chowmein noodles
1 cup slivered almonds toasted

Prepare each plate with salad ingredients and then add at least one or two cut up fried tenderloins. Drizzle dressing over the top.

Chicken Fricassee

I move to NYC with very little cooking skills and became a nanny for some very wealthy families. I was lucky to work with some wonderful people who cooked some wonderful meals. One family had a lady come in and babysit the kids on the weekend and cook enough food for the entire week. One of the meals she made was Chicken Fricassee. I couldn't wait to come in on Monday to see it in the fridge. My only mistake was that I didn't have her show me or give me her recipe. Years later I was thinking of this lovely meal  and decided to google it. I didn't like the versions I saw and decided to ask for some help on facebook. My old friend Chris Hartfield who I worked with for years at the Nordstrom Cafe gave me a recipe. I used he recipe and changed just a few things to my liking. If you live in Seattle go and check out my good friend Chris who is the chef at Paragon Bar and Grill. Also give this chicken fricassee a try and let me know what you think. My family loved it and the best part is I made a lot so I have leftovers for another the night. 

Ingredients

1 whole chicken cut into 8 pieces

2 carrots cut into big chunks

2 stalk of celery cut into big pieces

1 green bell pepper diced

1 onion diced

1 can diced tomatoes

2 tsp dried Italian seasoning If you have fresh herbs please add them instead

1 cup chicken stock

1/4 cup white wine

1 cup flour

2 tbs canola oil

Salt and pepper

Directions

Pre heat oven to 350 degrees

Heat a large stock pot with canola oil. Salt and pepper each piece of chicken. Dredge each chicken piece with flour and add to pot once it is piping hot. You want it to be hot so the chicken will get nice and brown. Brown each side and then remove chicken. 

Once all the chicken is brown add all the vegetables and cook for about 2 minutes. Add white wine and scrape all bits off the bottom of pan. Cook until reduced and then add chicken stock and tomatoes and a little more salt and pepper. Place the chicken back into the pot, cover with lid and cook in oven for 1 1/2. 

Take it out of the oven let it sit while you cook rice or mashed potatoes. The chicken will just fall off the bone and the sauce is great over the rice. 

Turkey Burger

I started making turkey burgers about 3 years ago to help cut back on eating so much ground beef. I saw a photo in one of my food magazines that looked so delish and decided to give it a try. I think the trick to making turkey burgers taste better than beef burgers is what you add to the meat. When you cook a hamburger you don't have to add anything. I think the more you add to a hamburger the more it taste like a meat loaf burger. However turkey can be very dry so you need to add a little something to make it juicy.

Ingredients
1 package of ground turkey
1/4 of an onion finely grated
2 tsp cumin
2 tsp chili powder
dash of salt and pepper
2tbs olive oil divided
1 onion sliced
Sharp cheddar cheese
5 Brioche Rolls

Directions

Put Turkey, finely grated onion, cumin, chili powder and a dash of salt and pepper in a bowl. Using your hands mix it all together well because there is nothing worse then to bite into a big bite of cumin or chili powder. Then form them into 1inch patties that are a little larger then the bun.  The ground turkey has a little bit of fat in it so it will shrink a little. Lightly salt and pepper each patty. Place on a piping hot non stick pan with a little bit of olive oil. Cook for at least 5 min on each side. While you are cooking the burgers in a medium sized skillet brown onion slices in 1 tbs of olive oil. Cook them until brown and tender. Once you flip the burger add enough slices of cheddar cheese to give it a good covering. Cook 5 minutes on this side and then it is ready to serve. I like mine on a toasted brioche roll. I add the onions on top and mayo and mustard on my bun. That is it. Very simple and absolutely delish. I make THE best hamburgers but for some reason my husband loves these even better. Try them and let me know what you think.

Roasted Chicken

After many failures finally figured out how to roast a chicken to perfection. After I thought I couldn't make it any better, I stumbled across a blog called She wears many hats and found a roasted turkey with mayo that knocked me off my chair. I decided to try this fabulous idea on my chicken that I had planned to make for dinner. She used fresh herbs on hers but I didn't have any so I used dried Italian seasoning. Basically what I learned from her was to add mayo and herbs to the skin along with butter in the cavity. But the rest is my old method. I have to say thank you to Amy because my roasted chicken is now PERFECT. What I love about cooking is that I constantly learn new tricks from other cooks. Looking forward to try it with fresh herbs.  

Ingredients

1 whole chicken
3 tbs mayo
2 tsp Italian seasoning
salt and pepper
1/4 stick of butter
5 cloves garlic

Directions

Heat oven to 375 degrees. slather mayo all over the entire chicken. sprinkle dried herbs and salt and pepper. Don't be stingy make sure the whole bird gets a little something. Put the 1/4 stick of butter and garlic cloves in the cavity. Bake for 1 1/2 hours. Don't forget to let the chicken sit for at least 20 minutes. I have mine stand for 30 because I feel it keeps all the juices in and taste much better. I have made the mistake of cutting into it too early because I can't wait and all the juice runs out and the chicken is too dry. 

If you want to make a pan gravy and I highly recommend you do, follow these easy steps.

Ingredients

2 tbs butter
4 tbs flour
1 can of chicken broth

Directions

Add butter to the pan that you roasted the chicken in. Let it melt on medium heat. Add flour and blend together until it is bubbling. Add chicken broth slowly while scraping all the yummy bits of chicken off the bottom. Let it simmer and it will slowly thicken. Let me know if you think it is delish.

Pan Gravy

Hashbrown Quiche

I saw Paula Dean make a hash brown quiche once on the food network and I have been making them ever since. Hash browns have been a favorite of mine since I was a kid. However I didn't start liking quiche until my twenties. Now love them together. If you make this you will rarely find a piece  leftover. I altered Paul Deans recipe to what I like best. This Christmas I made one with sausage. It is quite easy to make and super delish. Try it and leave a comment.

Ingredients

1 package of shredded potatoes

4 tbs melted butter

3 large eggs

1 c. half and half

8 slices of bacon chopped up and fried until crisp

1/4 c. scallions

1 c. shredded Swiss cheese

salt and pepper

Directions

Pre heat oven to 450 degrees

In a 9 inch pie plate, toss melted butter and hash browns. Gently press hash browns into the bottom of plate and sides to form crust. Bake for 20-25 minutes or until golden brown. while that is cooking cook bacon until crisp.

In a large bowl mix together eggs, half and half, and salt and pepper. Add cheese, bacon, sausage, and scallions to bottom of the crust. Pour egg mixture evenly over the top. Return back to the oven and lower temperature to 350 degrees. Bake for 30 minutes or until it is puffed up and golden brown. Let rest and then slice.