March Recipe Club

Sarah hosted us this month at her beautiful home.  She spoiled us with a champs bar...she knows us well!  ;)  All the recipes this month were from this blog.  All the dishes were very good and everyone enjoyed seconds!

Her beautiful champs bar!

Sarah's Roasted Vegetable Salad with Kale and Farrow

For the vinaigrette:

1/4 c. balsamic vinegar

1 tsp. Dijon mustard

1-2 cloves minced garlic

1/4 c. olive oil

2 Tbsp. chopped fresh basil

2 Tbsp. chopped fresh parsley

1 tsp. chopped fresh rosemary

For the salad:

2 pints cherry tomatoes, cut in half, or 3-4 big ripe tomatoes, chopped into big bite-sized pieces

6 c. finely shredded kale leaves (remove the stems first)

1 c. uncooked farro

3 c. mixed grilled vegetables, such as carrots, peppers, eggplant, zucchini or mushrooms, in bite-sized pieces

Directions:

If you don’t have left-over roasted vegetables, roast some.  (See the note above.)

In the meantime, put all the ingredients for the vinaigrette into a jar, close the lid, and shake until combined.  If you taste it, don’t worry: the balsamic flavor will be stronger than in most dressings, but it will be fine when tossed with the salad.

Cook the farro according to the package directions, adding a little salt to the cooking water.

In the meantime, put the kale and the tomatoes into a bowl.  When the farro is done, drain it and immediately add it to the kale and tomatoes.  (You want it to still be warm so that it wilts the kale a little.)  Mix in the grilled vegetables and toss with most of the dressing.

Let the salad sit on the counter for a few hours so that the flavors meld.  Taste it and add the remaining salad dressing if desired, and season with salt and pepper if necessary.  Serve the salad at room temperature and then store it in the fridge.

Ashley's Baked Chicken Fingers

1 1/2-2 lbs. chicken breasts or chicken tenders

1/2 c. panko breadcrumbs

1/2 c. seasoned breadcrumbs

1/2 c. grated Parmesan or Pecorino Romano cheese

4 Tbsp. butter, melted

1/4 c. mayonnaise

1/4 c. buffalo sauce

1/2 tsp. cayenne (optional, makes it a little spicy)

1/4 tsp. dry mustard (optional)

1/8 tsp. salt

Preheat the oven to 400 degrees.

Rinse and clean the chicken, and if you have chicken breasts instead of tenders, use kitchen scissors to cut the breasts into strips.  (It doesn’t matter how wide

your strips are, just try to be consistent so your pieces will cook evenly).  Place the chicken pieces on a paper towel and pat dry.

In a pie tin or large shallow bowl, combine both bread crumbs, Parmesan, the cayenne and dry mustard (if using) and salt.  Stir to combine.  Drizzle the melted butter over the dry ingredients and mix with a fork (or better yet, your hands) until the dry ingredients are evenly moistened.

In a separate small bowl, combine the buffalo sauce and the mayonnaise. Stir to combine.  Have a baking sheet lined with parchment paper or a pyrex dish handy.  To prepare the chicken fingers, take a piece of chicken and dip part of it in the buffalo sauce mixture.  Use your fingers to lightly coat the chicken—you don’t want it totally gloppy otherwise your chicken fingers will be soggy.  Then dredge the chicken in the crumb mixture, flipping it over and using your fingers to lightly pack a thick crumb coating onto the chicken.  Transfer the chicken finger to the baking sheet.  Repeat with the remaining chicken.  (You may need two baking sheets or do two batches.)

Bake the chicken until it’s cooked through.  This may only take 10-15 minutes for thin pieces of chicken, longer if the chicken you  have on the thick side.  Confirm the chicken is no longer pink in the middle by cutting a piece off one of the thickest chicken fingers and testing it.

Serve with dipping sauces like BBQ, ketchup, buffalo sauce, honey mustard, or ranch.

Anna Kate's Spinach Salad with Dates, Toasted Almonds and Clementine Vinaigrette

a couple handfuls of spinach

a handful of almonds, toasted in a toaster oven or over medium-low heat in a skillet (but watch them carefully so they don’t burn!)

a few dates, chopped into small pieces

2 clementines (you can substitute tangerines)

1 Tbsp. olive oil

1 tsp. cider vinegar

1/2 tsp. Dijon mustard

1/2 tsp. honey

salt & pepper to taste

Zest the two clementines, placing the peel in a small bowl.  Squeeze the juice from one half of one clementine into the zest.  Add the olive oil, cider vinegar, mustard, honey, and a dash of salt and pepper, and whisk together with a fork.  Taste the dressing and add more of any of the ingredients to your taste.

Put the spinach, dates and almonds in a large bowl.  Drizzle a little dressing over the salad and toss gently.  Taste it and add more dressing, salt or pepper to your liking.

Virginia's Apple Butter Bundt Cake

3 c. flour

2 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

1 c. (2 sticks) butter (at room temperature)

2 c. packed brown sugar

1/4 c. honey

1 tsp. vanilla

2 eggs

2 c. apple butter

1 c. walnuts or pecans (optional)

confectioner’s sugar (for dusting)

vanilla ice cream (optional accompaniment)

Preheat oven to 350 degrees.

In a bowl, combine flour, baking soda, salt and cinnamon.

In a mixer, beat the butter, honey and brown sugar until light and fluffy.  Add the eggs and vanilla and beat until combined.  With the mixer on low, add the bowl of dry ingredients until combined.  The batter will be really thick.

Beat in the apple butter and nuts (optional).

Butter a bundt or tube pan.  Transfer batter to the pan and smooth out the top.

Bake at least 60 minutes, or until toothpick comes out clean and not gooey.

Let cake cool completely before loosening the cake with a butter knife and inverting onto a serving plate.   Dust with confectioner’s sugar.

Serve warm or at room temperature with vanilla ice cream, if you like.  Or eat it for breakfast.  Reheat a slice by popping it in the microwave for 20 seconds.

Caron's Meatloaf Sliders

1 1/2 tsp. vegetable oil

1/2 medium onion, finely chopped

3/4 lb. ground beef chuck

1/4 lb. ground pork

1/4 c. dried bread crumbs (such as dried Italian-style bread crumbs or panko bread crumbs)

a scant 1/4 c. milk

1 tbsp. ketchup

1 tbsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. dried thyme

1/4 tsp. dried sage (optional)

12 small slices of your favorite cheese (optional, for melting on top of the sliders)

12 soft dinner rolls or slider-sized hamburger buns

toppings such as tomato, lettuce, etc.

For the piquant sauce:

6 tbsp. brown sugar

1/2 c. ketchup

1/2 tsp. nutmeg

2 tsp. dry or prepared mustard (I prefer dry)

Directions:

First, make the piquant sauce.  Combine all the ingredients for the piquant sauce in a small saucepan over medium-low heat.  Cook, stirring occasionally, until the brown sugar has dissolved and the sauce is smooth, about 5 minutes.  Set aside.

Now make the sliders.  In a medium skillet, heat the oil over medium heat.  Add the onion and cook, stirring occasionally, until the onion is tender, about 7 minutes.

In a medium-sized bowl, combine the sauteed onions, beef, pork, bread crumbs, milk, ketchup, mustard, salt, thyme and sage (optional).  Mix to combine, and then shape into patties about 3/4″ to 1″ thick and the size of the slider buns.

You can cook the sliders on a grill or in a skillet with a lid on the stovetop.  Oil the grill grates or the skillet and preheat to medium heat.  Cook the sliders, covered, about 4 minutes, or until they’ve formed a crust on the bottom.  Turn the sliders over and grill about 3 minutes longer, covered, until they’ve formed a crust on the other side.  Top with the cheese and cook for about 1 minute more, covered, to melt the cheese.  Check a slider for desired doneness, and if they’re ready, remove from the heat.

Place sliders on the buns (which you can toast, if you want) and smother in piquant sauce.  Serve with any other desired toppings or condiments.

February Recipe Club

Anna Kate hosted in February and chose "heart healthy" or "dishes that you love" as her theme.  Her house was decorated for V-Day and all the decor was super-cute!  We LOVED all the dishes!

Virginia's "Love Snacks"

12 mini bagels

Marinara sauce (recipe follows)

2 cups finely shredded mozzarella cheese

1/2 pound sliced deli ham, chopped

1 cup shredded Parmesan cheese

1. Preheat oven to 425.  Line 2 baking sheets with aluminum foil.

2.  Slice each bagel in half horizontally.  Spread about 1 tablespoon marinara sauce on each bagel half.  Evenly divide mozzarella cheese, ham, and Parmesan cheese on top of each bagel.  Place on prepared baking sheets, bake for 10 minutes or until cheese is melted.

Marinara Sauce

1 (28 ounce) can crushed tomatoes

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon sugar

1/2 teaspoon salt

1.  In a medium saucepan, combine tomatoes, oregano, basil, sugar, and salt.  Bring to a simmer over medium heat.  Reduce heat to low, and simmer, uncovered, for 15 minutes, stirring occasionally.

Caron's One-Pot Shrimp and Grits

8 ounces andouille sausage, diced

3 tablespoons olive oil

1 1/4 pounds peeled, large raw shrimp, deveined

1 medium-size sweet onion, chopped

2 celery ribs, chopped

3 garlic cloves, sliced

1 cup dry white wine

6 cups organic vegetable broth

1 (14 1/2-oz.) can fire-roasted diced tomatoes, drained

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 cup chopped green onions

1 1/2 teaspoons Cajun seasoning

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups uncooked regular grits

2 tablespoons chopped fresh oregano

Garnish: fresh oregano sprigs

Preparation

1. Cook sausage in a large Dutch oven over medium heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels.

2. Stir oil into drippings. Cook shrimp, in batches, in hot drippings over medium-high heat 1 to 2 minutes on each side or until opaque; remove with slotted spoon. Reduce heat to medium.

3. Sauté onion and celery in Dutch oven over medium heat 3 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Stir in wine, and cook, stirring occasionally, 5 minutes or until reduced by half. Stir in broth and next 7 ingredients, and bring to a boil over medium-high heat. Whisk in grits; return mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer, stirring occasionally, 20 to 25 minutes or until thickened. Stir in oregano, reserved sausage, and shrimp. Cook, stirring occasionally, 5 more minutes.

Ashley's Baked Penne Florentine

8 ounces dried multigrain or whole wheat penne pasta

1 10 ounce package frozen chopped spinach, thawed and well drained

1/4 cup vegetable broth

1 medium onion, chopped

2 cloves garlic, minced

1/2 cup raw cashews

1 3/4 cups water

1 15 - 16 ounce can Great Northern beans, navy beans, or cannellini beans (white kidney beans), rinsed and drained

2 teaspoons lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup soft whole wheat bread crumbs

Directions

Preheat oven to 375 degrees F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside.

In a small saucepan, combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside.

Place cashews in a food processor. Cover and process until finely ground. Add half of the water; blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs.

Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.

Sarah's Twice Baked Potatoes

Jordan's Rice

Anna Kate's Butternut Squash and Bean Chili

1 tablespoon olive oil

1 large onion, diced

1 green pepper, diced

1 jalapeno pepper, diced

2 cloves garlic, crushed and minced

2-3 tablespoons chili powder (to taste)

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt (or more to taste)

2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)

1 (28-ounce) can petite diced tomatoes

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can dark red kidney beans, drained and rinsed

1 (15-ounce) can filled 3/4 with water

1 tablespoon cocoa powder

Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili. The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.

Melanie's Edamame and Corn Succotash

1 medium onion, chopped $

2 tablespoons canola oil $

1 medium-size orange bell pepper, seeded and diced

1 medium-size red bell pepper, seeded and diced $

1 medium-size yellow bell pepper, seeded and diced

2 1/2 cups frozen whole kernel corn

1/2 cup chicken broth

1 (16-oz.) package frozen edamame, thawed

1 tablespoon butter $

1 tablespoon chopped fresh mint

Salt and pepper to taste 

1. Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.

2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.

Amy's Blackberry Cheesecake Squares

Crust:

Cooking spray, for spraying foil

One 11-ounce box vanilla wafers

1/2 cup pecans

1 stick (1/2 cup) butter, melted

Filling:

Three 8-ounce packages cream cheese

1 1/2 cups sugar

1 1/2 teaspoons vanilla

4 eggs

1/2 cup sour cream

Topping:

4 cups blackberries

1 cup sugar

1 tablespoon cornstarch

Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.

Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)

For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.

Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.

Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).

When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.