SPICY PORK PO'BOYS and CURRY TURKEY PATTIES and GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS and SWISS AND CHEDDAR GRILLED SANDWICH

The number one food consumed in America, at home and away from the home, is the sandwich (USA WEEKEND, December 2013).
At our house, we enjoy them for lunch or dinner, and usually with an interesting twist on a classic.

SPICY PORK PO'BOYS

1 pound ground pork
1 1/2 teaspons paprika
1 1/4 teaspoons dried thyme
1/2 teaspoon cayenne pepper
3/4 teaspoon garlic powder
salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 dill pickles, finely chopped
baguettes, split
shredded lettuce
tomatoes, thinly sliced
Hot sauce, for serving

In a large bowl, mix the ground pork with the paprika, thyme, cayenne pepper, and garlic powder, and season with salt and pepper. Form the mixture into 1/2 inch thick patties. Heat a frying pan over medium high heat and swirl in a tablespoon of olive oil, or spray with cooking spray. Cook the patties, turning once, until they are cooked through, about 10 to 12 minutes.
Meanwhile, mix the mayonnaise with the Dijon mustard and pickles and season with salt and pepper. Spread the mayonnaise on both sides of the baguette.
Place pork patties on the bottom each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwich and serve.
Enjoy!

Recipe adapted from Food and Wine Magazine
www.foodandwine.com/‎

CURRY TURKEY PATTIES

1 1/2 pounds ground turkey breast
salt and pepper
1/4 cup mango chutney
1/4 cup plain Greek yogurt
3 green onions, finely chopped
1 tablespoon grated ginger
2 cloves garlic, minced
3 tablespoons chopped nuts,
1 tablespoon curry powder
1 tablespoon ground cumin
handful of cilantro, finely chopped
4 pieces of grilled naan bread
Toppings: hot giardiniera, cucumber slices, lettuce leaves, tomato slices

In a large bowl, crumble the ground turkey and season with salt and pepper. Add the chutney, yogurt, egg, green onions, ginger, garlic, nuts, curry powder, cumin and cilantro. Mix and form into patties.
Heat a griddle or large skillet over medium high heat. Drizzle in olive oil, add the patties and fry, turning once, until cooked through, about 12 minutes.
Fill the naan breads with a patty and toppings of your choice.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS

1 teaspoon beef bouillon
1/4 cup mayonnaise
2 teaspoons siracha
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons butter, softened
8 slices of white sandwich bread
4 slices of sharp cheddar cheese
3 ounces cheddar cheese curds

In a small bowl, mix the beef bouillon into 2 teaspoons of hot water until dissolved.
Whisk in the mayonnaise and siracha and season with salt and pepper.
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
Meanwhile, cook the bacon until crisp, drain on paper towels.
Set a skillet on moderate heat, butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion cheddar cheese curds and bacon.
Close the sandwiches buttered side out and placce in the skillet, cook until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

SWISS AND CHEDDAR GRILLED SANDWICH

2 eggs
1/2 cup milk
pinch salt
3 tablespoons parsley, finely chopped
2 ounces swiss cheese
2 ounces cheddar cheese
4 slices of sandwich bread, crusts removed
2 tablespoons olive oil
1 tablespoon butter

Whisk eggs in a bowl for 1 minute. Add milk, salt and herbs and whisk to combine. Set aside.
Cut cheese into slices, then each slice in half to make 8 pieces.
Cut each slice of bread in half to make 8 pieces.
Lay 4 slices of the bread on a flat surface and distribute the cheese evenly over bread. Cover remaining bread. Using your fingers, pinch edges of bread together to seal.
Heat oil and butter in a medium skillet over medium heat.
Dip sandwiches in egg mixure and coat on both sides as well as the edges. Place egg coated sandwiches in skillet and cook on one side until golden brown, then flip and cook remaining side until golden brown.
Serve hot.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2010
www.arkansasonline.com/news/features/food/‎

WILD HIBISCUS COCKTAIL and CUMIN AND CURRY SPICED LOTUS CHIPS and BRAISED BEEF TENDON and RABBIT STEW WITH OLIVES AND ROSEMARY and DUCK EGG POTS DE CREME

We welcomed our fellow food lovers from Supper Club into our home, and were excited and inspired to take our guests on a culinary adventure. We had many, many ideas of weird and wonderful foods to try and dishes to cook, but narrowed it down to seven courses and a "muse from the chef" - a sip of tomato soup and bite of grilled cheese sandwich - comfort food among all the strange dishes.
My husband was away in Fort Smith at a conference all day, but made it home in time to grill marrow bone and octopus to perfection.

WILD HIBISCUS COCKTAIL

5 ounces St-Germain Elderflower Liqueur
5 ounces pink grapefruit juice
2 1/2 ounces wild hibiscus syrup
1 bottle of champagne
wild hibiscus flower

Pour Elderflower Liqueur, grapefruit juice, and wild hibiscus syrup evenly into champagne flutes. Top with champagne and garnish with a hibiscus flower.
Enjoy!

CUMIN AND CURRY SPICED LOTUS CHIPS

1/2 pound of lotus root
2 tablespoons olive oil
1 teaspoon sesame oil
2 teaspoons cumin
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon

Heat oven to 350F.
Soak lotus root in cold water for 30 minutes. Drain and dry with paper towels.
Place lotus root, olive oil and sesame oil in a bowl and toss until well combined.
Add the cumin, curry powder, salt, pepper and cinnamon and toss until fully combined.
Place on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, or until golden brown and crisp. Transfer to a cooling rack and allow to cool completely.
Enjoy!

Recipe adapted from Spoon Fork Bacon
http://www.spoonforkbacon.com/2012/04/cumin-spiced-lotus-chips/

BRAISED BEEF TENDON

2 pounds of beef tendon
1/2 cup red wine
1/2 cup soy sauce
1/2 cup sugar
6 cloves garlic
2 star anise
1 tablespoon cumin
2 tablespoons freshly grated ginger
1 stick of cinnamon

Place the beef tendon in a pot, fill the pot with water, cook on medium heat for about 30 minutes. Pour off liquid until there is just enough to cover the tendon, add the wine, soy sauce and spices to the pot. Braise on low heat, checking hourly to see if its at the level of softness you like (I cooked mine all day!!).
Remove beef tendon from pot and cut into chunks. Serve with sauce over prepared udon noodles.
Enjoy!

Recipe adapted from Instructables
http://www.instructables.com/id/Collagen-thickened-oxtail-stew-or-how-to-wash-you/?ALLSTEPS

RABBIT STEW WITH OLIVES AND ROSEMARY

1/4 cup plus 2 tablespoons olive oil
8 rabbit hind quarters
salt and freshly ground pepper
1 cup red wine
1 onion, finely chopped
1 carrot, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
4 rosemary sprigs
4 cups chicken stock
1 cup of Nicoise olives

In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crispy all over, about 10 minutes.
Transfer the rabbit to a large plate.
Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup, wipe out the skillet.
Add the remaining 1/4 cup olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and and rosemary and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

DUCK EGG POTS DE CREME

3 duck egg yolks
6 tablespoons sugar
1 1/2 cups cream

Heat oven to 275F.
Set 4 ramekins into a large oven-safe baking dish.
Whisk the duck egg yolks and sugar in a medium bowl, until yolks are slightly thickened and pale yellow in color.  Add cream to egg yolk mixture and stir to combine.
Pour custard mixture into prepared ramekins. Add enough hot water to the baking dish to come halfway up the sides of the ramekins.
Carefully place dish in the oven, bake for 35 to 40 minutes, until custards are just set.
Remove baking dish from oven and let the custards cool to room temperature. Then cover with plastic wrap and transfer to refrigerator until fully chilled.
Enjoy!

Recipe adapted from Erica Strauss
www.pccnaturalmarkets.com › Cook › Recipes‎

COQ AU RIESLING and PANANG CHICKEN CURRY and ROASTED MOROCCAN CHICKEN and CHICKEN SPAGHETTI

In 1992, chicken consumption surpassed that of beef in the United States. Chicken is extremely versatile - roasted, added to currys and casseroles, it mixes well with many flavors in many dishes for a quick and easy dinner.
Chicken is eaten in every country, including Antarctica, and has even been eaten in Outer Space.
http://wiki.answers.com/Q/When_did_chicken_consumption_pass_beef?#slide=4
Enjoy one of these effortless, simple, uncomplicated recipes where chicken is the star.

COQ AU RIESLING

3 pounds of chicken breasts, cut into cubes
salt and freshly ground black pepper
1/4 cup canola oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 shallots, chopped
1 1/2 cups riesling wine
1 1/2 cups chicken stock
3 rosemary sprigs
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/2 cup creme fraiche
2 teaspoons fresh lemon juice
fresh parsley, chopped, for garnish

Heat oven to 300F.
Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate, cook the remaining chicken, then pour off the fat and wipe out the casserole.
Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
Nestle the chicken in the casserole, cover and braise in the oven for 1 hour, until tender.
Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, about 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, about 3 to 5 minutes, add to the chicken.
Whisk in the creme fraiche and lemon juice, simmer for 3 minutes.
Garnish with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

PANANG CHICKEN CURRY

1 1/2 talbespoons olive oil
1 1/2 pounds of chicken, cut into cubes
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, minced
1/4 cup peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon sambal oelek
1/2 cup water
1 can light coconut milk
4 kaffir lime leaves
1 tablespoon brown sugar
1 1/2 cups of peeled, sliced carrots

Heat oil in a large skillet over medium-high heat. Add chicken, shallots, ginger and garlic, cook until chicken and shallots are tender, about 8 to 10 minutes. Add peanut butter, turmeric, cumin and samba oelek, stir until fragrant, 1 to 2 minutes.
Whisk in water then coconut milk, lime leaves and brown sugar, bring to a simmer.
Season the sauce with salt. Add carrots and simmer over medium heat until carrots are tender, occasionally stirring, about 12 to 15 minutes. Season to taste with salt.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

ROASTED MOROCCAN CHICKEN

2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
salt and pepper
1 whole chicken

Heat oven to 425F.
In a small bowl combine the paprika, ginger, coriander, cinnamon, cumin, 1 teaspoon of salt and pepper to taste.
Place the chicken, breast side up, in a roasting pan. Rub with 1 tablespoon of olive oil and the spice mix, making sure to get under the skin and in the cavity.
Roast for 55 minutes to an hour, or until the chicken is cooked through.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelraymag.com/recipes/‎

CHICKEN SPAGHETTI

3/4 stick butter
1 cup celery, chopped
3/4 cup chopped onion
2 tablespoons minced garlic
1 small can of tomatoes, chopped
1 cup chicken broth
2 teaspoons chili powder
1 can rotel tomatoes
1 cooked chicken, remove skin and chop the meat
10 ounces velveeta, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound of spaghetti, cooked
salt and freshly ground black pepper to taste
1 1/2 cups grated cheddar cheese

Heat oven to 350.
Melt the butter in a pan. Saute the celery, onion and garlic until wilted. Mix with the tomatoes, chicken broth, chili powder, rotel chicken, velvet, soups and spaghetti, Season to taste with salt and pepper. Spread in an 11 by 14 inch baking dish.
Sprinkle with grated cheddar cheese, bake for 45 minutes.
Enjoy!

ROSEWATER CUPID and CHUTNEY CHICKEN SALAD and CURRIED CRAB DIP and MANGO SHRIMP WITH CILANTRO YOGURT SAUCE and CAULIFLOWER AND POTATOES and CHICKEN CURRY

On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.

ROSEWATER CUPID

1/4 ounce elderflower liqueur
3 drops rose water
bitters
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.
Enjoy!

CHUTNEY CHICKEN SALAD

1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CURRIED CRAB DIP

2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/recipes‎

MANGO SHRIMP WITH CILANTRO YOGURT SAUCE

1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
salt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
CILANTRO AND YOGURT SAUCE
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
CILANTRO AND YOGURT SAUCE
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Recipe.com
http://www.recipe.com/mango-shrimp/

CAULIFLOWER AND POTATOES

4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2008
www.arkansasonline.com/news/features/food/‎

CHICKEN CURRY

4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
salt
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2012
www.rachaelray.com/recipe.php?recipe_id=5125

HOT CURRIED FRUIT SALAD and BLUEBERRY OATMEAL CHEESECAKE MUFFINS and ORANGE BERRY COFFEE CAKES

The teachers breakfast, held in the week before school is out for Christmas, is among my all time favorite events to organize. It seems like such a small way to give back and to honor all they do for our kids, as I spend the school year, and to be honest, probably most of the summer, in appreciation for, and sending silent prayers of thanks to, our teachers.
I love that so many of the parents are super excited to contribute, taking the time and making the effort to shop, prepare, bake and deliver their version of gratitude, which always results in a beautiful assortment of dishes, pastries, fruit and breads.
I made the Hot Curried Fruit Salad and the Blueberry Oatmeal Cheesecake Muffins this year, and provided the Orange Berry Coffee Cakes last year.

HOT CURRIED FRUIT SALAD

1 (14 ounce) can of peach slices
1 (14 ounce) can of sliced pears
1 (14 ounce) can of pineapple chunks
1 (14 ounce) can of cherries
3/4 cup maraschino cherries
3 to 4 bananas, peeled and cut into slices
3/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon curry powder
1/2 cup melted butter

Heat oven to 350F.
Drain all fruit and place in a bowl. Mix together sugar, cornstarch and curry powder and add to fruit. Drizzle with butter and stir gently to combine. Pour into a greased 9 by 13 inch baking dish.
Bake for 40 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2005
www.arkansasonline.com/news/features/food/‎

BLUEBERRY OATMEAL CHEESECAKE MUFFINS

1 cup old-fashioned oats
1 cup buttermilk
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons orange zest
1 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted
1 cup blueberries

Heat oven to 350F.
Combine oats and buttermilk in a small bowl, let stand for 10 minutes.
Beat cream cheese, sugar and orange zest with a mixer, until blended, set aside. Mix flour, brown sugar, baking powder, baking soda and salt in a large bowl.
Add egg and butter to oat mixtrue, stir until well blended. Add to dry ingredients, stir until just moistened. Gently stir in berries.
Spoon half the batter evenly into muffin cups lined with paper liners. Top each with a tablespoon of cream cheese mixture, cover with remaining batter.
Bake for 30 to 35 minutes or until a toothpick inserted in centers comes out clean.
Enjoy!

Recipe adapted from Food and Family magazine, Fall 2012
www.kraftrecipes.com/‎

ORANGE BERRY COFFEE CAKES

2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 cup ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla
2 cups fresh cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 recipe orange glaze (below)

Heat oven to 350F. Grease 15 muffin cups, or line with paper liners.
In a bowl, combine flour, cinnamon, baking soda, baking powder and 1/4 teaspoon salt.
In a large bowl, beat butter and sugars with an electric mixer until fluffy. Beat in ricotta, egg, orange peel, orange juice and vanilla. Stir in flour mixture, just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 5 minutes. Remove, cool slightly. Spoon on glaze.

ORANGE GLAZE
Combine 1 cup powdered sugar, 1 tablespoon orange juice and 1/2 teaspoon vanilla. Stir in 2 tablespoons of melted butter and 1/2 teaspoon shredded orange peel.
Enjoy!

Recipe adapted from Better Homes and Gardens, November 2012
www.bhg.com/recipes/‎

CHICKEN ENCHILADAS and FALL CURRY CHICKEN

Although I used chicken in both of these pleasant recipes, left over turkey would be a perfect substitute. Transforming the bird from its previous Thanksgiving role on center stage to  b e a u t i f u l  back - up,   working well with other ingredients to create a completely new and different meal.

CHICKEN ENCHILADAS

5 tablespoons butter, divided
1 onion, chopped
1 red bell pepper, chopped
2 cups, chopped cooked chicken
3 (4 ounce) cans diced green chiles, divided
3 cups shredded colby-jack cheese blend, divided
8 flour tortillas
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk

Heat oven to 350F.
Melt 2 tablespoons butter in a large skillet over medium heat, add onion and bell pepper, and sauté 5 minutes or until tender.
Stir together onion mixture, chicken, 1 can diced green chiles and 2 cups of shredded cheese.
Spoon 1/3 cup of chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13 by 9 inch baking dish.
Bake for 10 minutes.
Meanwhile, melt remaining 3 tablespoons of butter in a heavy saucepan over low heat, whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk, cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from the heat and stir in remaining 2 cans of green chiles.
Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup of cheese.
Bake for 20 to 25 minutes or until bubbly. Serve with cilantro, chopped tomato and shredded lettuce as desired.
Enjoy!

Recipe adapted from Southern Living, October 2011
www.southernliving.com/food/‎

FALL CURRY CHICKEN

1 pound boneless, skinless chicken breast, cooked and cubed
1/2 teaspoon salt
1 1/2 teaspoons vegetable oil
1 onion, diced
2 teaspoons curry powder
1/4 teaspoon ground cayenne pepper
2 pods cardamom
1 tablespoon tomato paste
1 cup light coconut milk
3 tablespoons chicken broth
1 butternut squash, peeled and cut into 1/2 inch cubes
1/2 cup golden raisins
1 apple, peeled and diced

Heat oil in a saute pan over medium heat, add onion and cook, stirring occasionally, for about 2 minutes, or until onion begins to soften. Add curry powder, cayenne pepper, cardamom and tomato paste and mix. Pour in coconut milk and chicken broth, stirring until ingredients are combined.
Add squash to sauce and cover. Let simmer for 15 minutes, or until squash has softened. Return chicken and juices to pan. Simmer for 2 minutes, then add raisins and apple. Stir to combine.
(I ended up adding a jar of pre-made curry sauce to the mixture, as it seemed like it required more flavor).
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

THAI PUMPKIN AND CHICKEN CURRY

Sometimes I am just in the mood for a good curry. I love the combination of flavors in this wonderful, flavorful, crave quenching dish.

THAI PUMPKIN AND CHICKEN CURRY

2 tablespoons oil
3 tablespoons Thai green curry paste
1 1/2 cups coconut milk
500 grams of pumpkin or 1 acorn squash, peeled and diced
500 grams of boneless chicken, cubed
chopped basil leaves for garnish

Heat the oil in a large, heavy saucepan and stir in the curry paste. Saute for 1 minute to bring out the flavors.
Add 1/2 cup coconut milk, then add the pumpkin. Simmer for 10 minutes. Add the chicken and remaining 1 cup of coconut milk. Cover and simmer until cooked through, 15 to 20 minutes.
Serve garnished with fresh basil.
Enjoy!

Recipe adapted from Foodtown Magazine
www.foodmag.co.nz/‎

SAUSAGE MINESTRONE and SMASHED PUMPKIN SOUP WITH MASCARPONE and CHICKPEA AND ROSEMARY SOUP and TOMATO WHITE BEAN SOUP WITH PESTO and CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

There was a light flurry of snow outside my window this morning, and I was very excited - I love the feeling of warmth and coziness it brings (when I am able to be inside) and the sense of anticipation that our everyday world may soon be covered in a crisp, clean, very cold, white blanket.
The cold weather also turns my thoughts toward one of my cherished comfort foods - soup.
This is often a dish I will make on a Monday night - after a weekend full of rich food and excessive cooking, I love the simplicity of one pan cooking - all of the ingredients thrown in together and allowed to merge and blend into one delicious, flavorful bowl.

SAUSAGE MINESTRONE

8 mild Italian sausages, casings removed
1 teaspoon olive oil
2 onions, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 to 6 cloves of garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons salt
2 cans red kidney beans, drained and rinsed
1 can (28 ounces) petite diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 zucchini, chopped
1/4 cup chopped fresh parsley
half of a cauliflower, chopped
1 cup small pasta, such as macaroni
grated parmesan cheese

In a skillet, heat olive oil over medium heat. Add sausages and break up, fry until browned, stirring occasionally, about 10 minutes. Transfer to slow cooker.
Drain fat from skillet. Fry onions, carrots, celery, garlic, oregano and salt, stirring until onions are softened, about 7 minutes. Scrape into slow cooker.
Add beans, 5 cups of water, tomatoes, tomato paste, pepper and bay leaf to slow cooker. Stir gently, cover and cook on low for 8 hours or until vegetables are tender. Discard bay leaf.
Add zucchini and parsley. Cover and cook on high for 20 minutes, or until zucchini is tender.
Meanwhile, in a saucepan of boiling salted water, cook cauliflower and pasta for 6 to 8 minutes or until cauliflower is tender and pasta is tender but firm. Drain and add to slow cooker.
Serve with cheese.
Enjoy!

Recipe adapted from Canadian Living
www.canadianliving.com/food/sausage_minestrone.php - Canada

SMASHED PUMPKIN SOUP WITH MASCARPONE

2 tablespoons olive oil
3 cloves garlic, peeled and smashed
1 teaspoon fennel seeds, coarsely ground
2 pounds pumpkin or butternut squash, peeled, seeded and cut into 3/4 inch cubes
3 potatoes, peeled and cut into 3/4 inch cubes
1 3/4 cups chicken stock
1/2 cup grated parmesan cheese
2/3 cup mascarpone cheese

In a medium pot set over low heat, heat the olive oil with the garlic and fennel seeds. Stir often, until seeds are fragrant about 5 minutes.
Turn the heat to medium-high and stir in squash and potatoes. Add enough chicken stock to just cover the vegetables and bring to a boil. Lower the heat and simmer for 35 to 40 minutes, stirring occasionally and checking that the vegetables are just submerged.
Once vegetables are tender, remove pot from the heat and mash with a potato masher. The soup should be thick and creamy.
Ladle soup into bowls, garnish with shaved parmesan and a dollop of mascarpone cheese.
Enjoy!

Recipe adapted from The Wall Street Journal, January 2011
online.wsj.com/.../SB1000142405274870339660457608818297639...

CHICKPEA AND ROSEMARY SOUP

3 tablespoons olive oil, plus additional for drizzling
8 cloves garlic, minced
1 tablespoon fresh rosemary leaves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 can chickpeas, rinsed and drained
1 cup chicken broth
juice of 1 lemon
salt

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes, let cool slightly.
Blend with an immersion blender until just smooth. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.
Enjoy!

Recipe adapted from O Magazine, September 2005
www.oprah.com/food/Chickpea-and-Rosemary-Soup

TOMATO WHITE BEAN SOUP WITH PESTO

4 tablespoons olive oil, divided
1 onion, chopped
4 celery stalks, chopped
2 carrots, chopped
3 to 4 cloves of garlic, chopped
1/2 cup white wine
1 cup chicken stock (add more if you like a thinner style soup)
1 can of cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

In a large pot, heat 2 tablespoons of oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic, cook, stirring until vegetables soften, 3 to 5 minutes.
Add wine, stir to scrape brown bits of bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil, reduce heat, cover and simmer stirring occasionally, until carrots are very soft, 15 to 20 minutes.
In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt, 2 tablespoons of water and remaining 2 tablespoons of oil.
Remove bay leaves from soup, discard. Use an immersion blender to puree soup.
Divide soup among 4 bowls, dollop each with 1/4 of the pesto, and swirl in.
Enjoy!

CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

1/2 stick butter
1/2 large onion, diced
1 cup celery, chopped
1 1/2 carrots, diced
1 1/2 cups water
1 cup chicken or vegetable broth
1 cup half and half
1 teaspoon ground white pepper
1 teaspoon curry powder
10 ounces swiss cheese, cut into cubes
2 tablespoons cornstarch
1 pound of cauliflower florets

Melt the butter over medium-high heat in a large stockpot.
Add the onion, celery and carrots, and sauté until the vegetables are tender, about 5 minutes. Reduce heat to medium-low. Add 1 cup water, broth and half and half.
Heat to a simmer, but do not boil.
Add the pepper, curry powder and cheese and heat, stirring frequently, until the cheese melts.
Dissolve the cornstarch in the remaining water. Add to the soup and increase heat to medium. Stir and cook for 2 minutes, or until thickened.
Add the cauliflower, and reduce heat to simmer. Cover and cook for 30 minutes, or until cauliflower is tender.
Enjoy!

Recipe adapted from The Morning News, May 2004

MANGO CHICKEN CURRY and CHICKEN PAPRIKASH

These are two wonderful weeknight dishes - minimal preparation, cooking time and clean up required!

The colors, flavors and aromas in both of these recipes evoke the cooler weather of fall, and the warmth of sitting around the dinner table with family.

MANGO CHICKEN CURRY

1/2 cup chopped onion
1 red pepper, julienned
2 teaspoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cubed
1 tablespoon curry powder
2 teaspoons fresh ginger, minced
1 teaspoon garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup coconut milk
2 tablespoons tomato paste

In a large skillet, saute onion and red pepper in oil, 2 to 4 minutes, or until tender. Add chicken, curry, ginger, garlic, salt and cayenne. Cook and stir 5 minutes.
Stir in mango, coconut milk, and tomato paste, bring to a boil. Reduce heat, cover and simmer 10 minutes or until chicken juices run clear.
Serve with hot cooked rice if desired.
Enjoy!

Recipe adapted from Readers Digest, May 2009
www.rd.com/food/

CHICKEN PAPRIKASH

1 pound skinless, boneless chicken breast, sliced across the grain 1/4 inch thick

2 tablespoons dry sherry

1 tablespoon finely chopped garlic

2 1/2 teaspoons cornstarch

salt and pepper

2 tablespoons plus 2 teaspoons vegetable oil

3/4 cup chicken broth

1 onion, sliced 1/4 inch thick

1 red bell pepper, cut into 1/4 inch wide strips

1 tablespoon paprika

1/3 cup sour cream

3 tablespoons chopped parsley

In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.

In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.

Heat a skillet over high heat, swirl in 1 tablespoon oil. Add the chicken mixture, and cook until the chicken begins to brown, about 2 to 5 minutes. Transfer to a plate.

Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper, season with salt and cook until softened about 1 minute. Add the paprika, return the chicken and any juices to the pan, increase the heat to high and stir until just combined. Swirl in the broth mixture and mix until the chicken is warmed through, 1 to 2 minutes. Stir in the sour cream and parsley.

Enjoy!