WARM OLIVE SAUTE and WARM PIQUILLO CRAB DIP

We've not been the best of neighbors in the 11 years that we have lived in this house. Oh nothing awful like loud parties at all hours, hurling trash over the fence or having broken down cars on the front lawn, but we definitely haven't reached out as much as I think we should have.

We finally made a time to invite the wonderful people that surround us, both new and established, for an informal Happy Hour, and what a fabulous hour (or more) it was. 

It was fabulous even though my youngest sampled a "grape" - which was actually a very spicy olive from the warm olive saute - that not only burned his mouth and throat, but also his eyes which he had rubbed with his spice speckled fingers. It was fabulous even through my attempt to be a gracious hostess while rinsing eyes out with water and calming a wailing child, because at the end of it all, I simply remembered the warmth and joy of spending time with our neighbors.

WARM OLIVE SAUTE 

Saute peel from 1 lemon, 1 teaspoon minced garlic, 3/4 teaspoon fennel seeds, and 1/2 teaspoon crushed red pepper, in 1/3 cup of hot olive oil in a skillet, for 1 minute. 

Add 1 1/2 cups mixed olives, 10 peppadew peppers, 1 cored and sliced fennel bulb and 1/2 cup roasted, lightly salted almonds.

Cook, stirring occasionally, 5 to 7 minutes, or until fennel is crisp tender.

Enjoy!

Recipe adapted from Southern Living, December 2009

www.southernliving.com › Food › Recipes

WARM PIQUILLO CRAB DIP

1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon dijon mustard
2 teaspoons fresh lemon juice
1 cup manchego cheese, shredded
9 ounces of piquillo peppers, drained and cut into strips

Heat oven to 350F.
In a bowl, combine the crab, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the manchego cheese. Spread the crab mixture in a baking dish. Sprinkle with the remaining cheese, and top with the piquillos. Bake about 20 to 25 minutes, until cheese is melted and the dip is warmed through.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/monthly/september-2008

JERK CHICKEN

My husband and I took a very quick trip to Jamaica, work for him, pleasure for me. We stayed at an all-inclusive resort, which was fun, although a bit bland. So we attempted to venture out briefly one morning during a lull in seminars, but it was too early for things to be open. It was disappointing to miss out on authentic local food, but strolling the streets, we definitely experienced a little local flavor.
We arrived home with scarcely a souvenir for the kids, but we were able to give them a taste of the Caribbean at the dinner table, transporting them across the ocean with this delicious Jerk Chicken. Even my picky Son enjoyed this tasty dish and went back for seconds.

JERK CHICKEN

1/4 cup sliced green onions
1/4 cup shallots
1 tablespoon brown sugar
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground allspice
4 garlic cloves
1 serrano chile, stemmed and roughly diced
6 boneless, skinless chicken thighs
salt and pepper

Combine green onions, shallots, brown sugar, lime juice, olive oil, allspice, garlic and serrano chile in a food processor, process until smooth. Season to taste with salt and pepper.
Combine the onion mixture and the chicken in a medium bowl, toss well. Let marinate 20 to 30 minutes.
Heat oven to 350F.
Place chicken in a lightly greased dish, bake for 25 to 30 minutes, or until chicken is cooked through.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com/

CHOCOLATE PEANUT BUTTER SMOOTHIE

During one of my many visits to Crystal Bridges, I dined in their wonderful restaurant, Eleven, then, allowed my guest to leisurely enjoy the magnificent art collection, while I retired to a comfy chair to lose myself in my book.
However, through the din, I distinctly overheard several different people ask what a "smoothie" was, after they read the nearby coffee bar menu. I was rather surprised, and wondered if Smoothies were a relatively new development. Upon researching the history of this blended beverage, I learned that they were originally sold in Health Food stores in the 1930's, inspired by concoctions from Brazil, and, it would seem, increased in popularity throughout the decades in direct relation to an emphasis on healthy eating (en.wikipedia.org/wiki/Smoothie).
My Daughter loved this Chocolate Peanut Butter version, and by adding skim milk and fat free Greek yogurt in combination with the fruits, it stays true to its healthy origins.

CHOCOLATE PEANUT BUTTER SMOOTHIE

1/2 cup milk
2 tablespoons chocolate syrup
2 tablespoons peanut butter
1 frozen sliced ripe banana (I would recommend peeling and slicing before freezing)
1/4 cup frozen raspberries
1/4 cup Greek yogurt

Place all of the ingredients in a blender, process until smooth.
Enjoy!

Recipe adapted from Cooking Light, July 2003
www.cookinglight.com/static/pdfs/2003annualindex.pdf

ANGEL HAIR PASTA WITH BROCCOLI PUREE

From the moment I read the words "The angel hair pasta soaks up all the sauce and it becomes really creamy." I knew this was a recipe I had to try. It sounded healthy but decadent - perfect.
Although I felt it lacked something in flavor and taste, I still find myself longing for a big bowl of it.
It was an easy recipe to follow, and quick to cook, which was very much appreciated as I was having a wonderful chat with my sister in law in New Zealand, and I was more focused on my conversation than what I was making. Also, the boys both had karate until late - so we needed to walk in the door and sit down for dinner.

ANGEL HAIR PASTA WITH BROCCOLI PUREE

3 cups chicken stock
1 head broccoli, including stalk, roughly chopped (about 3 loosely packed cups)
1/2 cup grated Parmesan, plus more for garnish
1 clove garlic
2 egg yolks
salt and black pepper to taste
1 pound angel hair pasta

In a small saucepan over high heat, bring stock to a boil. Add broccoli and cook until stalks are fork-tender, about 8 to 10 minutes.
Transfer stock and broccoli to a blender (or use an immersion blender), add cheese and garlic. Blend until combined. Adding one egg yolk at a time, pulse until mixture is slightly thickened. Season with salt and pepper. Transfer back to a medium size saucepan and bring to a simmer.
Meanwhile, cook pasta in a large pot of salted water until just pliant - about 30 seconds to one minute - then transfer immediately to the simmering sauce.
Finish cooking pasta in sauce over medium heat until the pasta is al dente and sauce has thickened, about 3 minutes.  Serve with extra Parmesan.
Enjoy!

Recipe adapted from the Wall Street Journal, May 2012
online.wsj.com/.../SB1000142405270230391690457737600185884...

BOURBON CHOCOLATE CHUNK PIE

My husbands birthday falls as December is drawing to a close, and as we happened to be out of town for his most recent one, I wasn't able to bake him a cake. I always feel like he gets a bit cheated with all the festivities and creativity being exhausted during Christmas and for the upcoming New Year, so to acknowledge his special day and how special he is, I wanted to bake a cake for him our very first night back.
However, we were out of butter, and as my purse had been stolen during our travels, I had no cash, credit card or check book with which to purchase any. Rolf was at work, and I wanted to surprise him with the birthday treat, so cake turned into pie - no butter needed.
This bourbon delight came highly recommended. Kat Robinson, who is passionate about pie and did extensive research all over Arkansas, for her book "Arkansas Pie", (www.arkansaspie.com) said this slice was her favorite, and I loved that it's from the Greenhouse Grille, right here in Fayetteville. I left out the pecans, and unintentionally overcooked it, as I became distracted taking down the Christmas tree. Thankfully it still tasted wonderful. I especially loved the subtle taste of the bourbon and the delightful burst of sweetness when encountering a chunk of chocolate.

BOURBON CHOCOLATE CHUNK PIE

6 eggs
2 cups corn syrup
2 cups brown sugar
1 1/3 cup bourbon
5 ounces chocolate chunks
2 pie crusts, blind baked

Heat oven to 350F.
Beat eggs until smooth. Slowly add syrup and brown sugar. Pour in bourbon and mix thoroughly.
Place chocolate chunks across bottom of pie shells. Pour batter over the chocolate.
Place on sheet pan and bake for 40 to 45 minutes, or until center is firm.
Makes two pies.
Enjoy!

Recipe adapted from the Northwest Arkansas Times, December 2012
www.nwaonline.com/life/

SHORTBREAD

A friend invited us to an after school play date. It was an absolutely fabulous group of Mums and kids, and a super fun and wonderful gathering. We all brought refreshments to share, and since I was craving shortbread, I made a batch to contribute.
It was a basic recipe with the familiar buttery, rich shortbread taste.

SHORTBREAD

 

1 cup butter, at room temperature

1/2 cup powdered sugar

2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Heat oven to 350F.

Cream butter, then add sugar gradually, beating well.

Combine flour, salt and baking powder, add to butter mixture, combining thoroughly.

Roll out dough to 1/4 inch thick. Cut into rectangles and place on cookie sheets. Prick each cookie several times with fork tines. Bake for 20 to 25 minutes until cookies turn lightly brown at edges.

Enjoy!

Recipe adapted from The Morning News, December 2004

BREAKFAST PUDDING and HAM AND EGG BRUNCH

Here are a couple of breakfast dishes I made for my family over the holidays. They were both absolutely wonderful, and would be great for breakfast, brunch or lunch - paired with fruit or a simple green salad - perfect.

HAM AND EGG BRUNCH

2 1/2 cups cooked diced ham
5 hard boiled eggs, quartered
3 ounces cream cheese
1 cup sour cream
1 cup ricotta cheese
salt and pepper to taste
6 slices of hot, buttered English muffins
dash of paprika
2 tablespoons fresh parsley, finely chopped

Gently heat ham and eggs in a heavy skillet. Blend cream cheese, sour cream and ricotta cheese in a separate bowl, add to the skillet and mix. Heat on low 2 minutes and add salt and pepper to taste. Ladle over hot muffins. Sprinkle tops with paprika and parsley, and serve.
Enjoy!

Recipe adapted from Invitation Tupelo, December 2012/January 2013
www.invitationtupelo.com/

BREAKFAST PUDDING

16 slices of home made style bread
8 slices ham
8 slices aged cheddar cheese
6 eggs
3 cups whole milk
1/4 cup chopped onion
1 red pepper, chopped
1 teaspoon dry mustard
1 teaspoon pepper
1 teaspoon worcester sauce
dash of tabasco

Grease a 9-inch by 13-inch pan.
Trim crusts off 8 slices of bread and layer in bottom of pan, then add one layer of ham and one layer of cheese.
Trim crusts off remaining bread and layer on top of cheese. Beat eggs with milk, stir in onion, pepper, worcester sauce, mustard, tabasco and chopped peppers.
Pour evenly over bread and refrigerate for 8 hours or overnight.
Next day, bake in a 350F degree oven for 1 hour, or until brown, and set in the middle. Let stand 10 minutes before cutting.Enjoy!

Recipe adapted from Breakfast for a Christmas Day by Sheila Laird