Dinner With Joy

Jun 8

FAVORITE DAD’S DAY DINNERS

The rapid expansion of suburbia after WWII changed Mother’s Day and Father’s Day celebrations. Shopping centers and the newly conceived malls, which included neighborhood restaurants, were everywhere. They led to the practice of getting Mother, not just out of the kitchen, but out of the house on her day. Now most mothers work away from home, but ladies still like to dine out.

The effect was the opposite in Father’s Day. Suburbs gave access to sports venues, golf courses, tennis courts, perhaps stocked fish ponds and the shopping hubs included stores which provided tools and materials for hobbies and DIY projects. Fathers love to kick back and do their thing, then relax over a casual dinner at home, possibly a barbecue if they like them

Either way, a formal family dinner s no longer the way to celebrate either occasion. Plans are more casual, the menus more spontaneous and the dishes more complex. Americans have become familiar with different cuisines and adept at mixing and matching dishes in personalized ‘fusion’ preferences. It’s a long way from the old oven roast surrounded by vegetables with thickened au jus gravy.

Here are some of my favorite entrees which can be paired with a variety of side dishes. They aren’t demanding of advanced kitchen skills and give a nod to current meat prices. All recipes, save for the Pork Kebabs are from my book Dinners With Joy. If you want to see more Father’s Day dinner suggestions go to June 15, 2013, June 13, 2016, June 8, 2017, May 31, 2018 June 4, 2020. If you’re interested in kabobs go to July 4, 2020, or if it’s more information on grilling different meats go to June 10, 2021.

RECIPES

Chip’s Chuck Roast: This recipe, devised by a friend of my Father’s years before grills became a

backyard fixture was never written down. You have to wing it a bit, but as recent guests assured me, it’s still a winner. Servings are determined by size of roast.

(1) 3 to 3 ½ lb. 7 bone Chuck Roast

¾ cup flour

1/3 cup Spicy Brown mustard or more if needed

Water

Trim as much fat from the meat as possible. (I like to freeze the roast.) When ready to cook, place an oven rack in the lowest slot and preheat the broiler. Cover a cookie sheet with foil and put the roast on the foil. Mix the flour in a small bowl with the mustard and just enough water to make a smooth, golden colored paste, the constancy of tomato paste. It should taste like mustard, so if it seems too bland add more mustard.

Cover the meat, first the bottom, then the top and sides with the paste, using it all. Broil

the roast with the oven door half open, for 20 min., until the coating cooks and browns. Turn the oven on to 400 degrees and roast the meat with the door closed another 20 min. Do not turn the roast over. This timing results in a perfect rare roast in my oven, but ovens differ, and I recently found that I had to cook it longer in a friend’s gas oven. So consult a thermometer for doneness after the first 20 min. Perhaps, if you like the recipe and want to repeat it, you will want to experiment with a higher temperature vrs. longer cooking time. It’s worth the effort!

MY KABOBS: Grill or Broiler: This is calculated for 5 skewers but 4 servings, so that the excess can be shared.

2 lbs. Top round London broil

2 Tbs. red wine vinegar
1/3 cup oil
1 Tbs. Worcestershire Sauce
2 tsp garlic powder – divided

2 tsp dry mustard powder – divided
2 tsp dried thyme – divided

2 tsp. dried oregano – divided
1 tsp paprika – divided

2 tsp dried rosemary – divided
20 cherry tomatoes
2 large green bell peppers
2 large onions
25 button mushroom caps
5 skewers 12” long
1 box long grain and wild rice mix

Trim any fat from the meat. Place in an oblong glass dish; pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it. Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.

Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a ‘stopper ‘ on the end of each skewer. Grill or broil as per your usual routine but don’t overcook .
See skewer tips on Page 1. If broiling, I like to do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.

Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks.

Stew on a Grill: Recipe is for 4 servings-can be grilled or broiled. This recipe example uses beef but it’s value is that any meat, optionally in a suitable marinade and any complimentary combo of vegetables can be substituted. It’s an easy way to dress-up a dinner and still keep it simple to cook. I do suggest consulting cooking charts for times of various meats and seafood.

2 lb. of beef in suitable cuts for grilling or broiling or marinated in wine or vinegar mix if tougher
2 medium all purpose or red skin potatoes-halved crosswise-skins on

2 medium onions-halved crosswise

2 small zucchini- cut in 4 rounds

2 small yellow squash-cut in 4 rounds

8 cherry tomatoes

1 large green bell pepper

1 tsp. dried basil

1 tsp dried oregano

1 tsp garlic powder

2 Tbs. oil

Salt and pepper

1 tsp lemon pepper

(4) 10 inch skewers – If bamboo-well soaked
(4) 6 inch skewers-if bamboo-well soaked
Skewer the onions parallel the cut, so they don’t separate into rings. Microwave the onions 2min pausing between. Microwave the potato halves, on a plate, 3 min, pausing between. Cut the peppers in quarters, then divide the quarters in half. Cut the zucchini and squash. Stack a potato half, 2 pepper

Pieces, 2 tomatoes, a round of zucchini and one of squash to each of the skewers with the onions. Coat all the vegetables well with the oil, herbs and 1 tsp lemon pepper. Allow to marinate for a few minutes and baste during cooking with the excess.

Trim the meat, cut in 1-1 1/ inch cubes and heat the broiler or grill. For beef, if frozen, place 4-5 inches from heat source, 8 mins, for the first side, and 12-15 min for the second. Place fresh beef 3-4 inches from the heat source and cook 5 min on the first side and 8-10 min. on the second for rare. Check with a thermometer, or by making a small slit in the meat, and supervise to desired degree of doneness. Remember, also, meat continues to cook for several minutes after it’s removed from the flame.

Add the vegetables during the last 15 minutes of scheduled cooking for the meat, basting and turning once. A visual check determines if they’re done, and if so, move them to the side of the grill, or a lower oven shelf, if you extend the cooking time for the meat.

Pork Satay Kebobs: Serves 4-6 This recipe illustrates how easily Stew on a Grill translates into other dishes. Adding zucchini and squash and substituting sweet potatoes for white would add to the flavors and threading the vegetables on separate skewers allows portion control.
1 lb. pork loin in 1 inch cubes
2 green bell peppers in 1 inch pieces
1 cup peeled pearl onions
1 cup cherry tomatoes
MARINADE
¼ cup lemon juice
2 Tbs. peanut butter
1 Tbs. oil
1 tsp. crushed coriander seed
1 tsp. garam masala-optional
Combine all marinade ingredients in a bowl and marinate pork chilled 1 hr. at least. Drain meat and thread alternately with vegetables on skewers. Grill over medium coals, or cook under broiler, 6-8 min per side.

Pork Loin with Apricot Glaze: Serves 4-6

2 lb. Pork Tenderloins – or (2) commercially sold in plastic sleeves*about 1 lb. each

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp minced fresh ginger

2 tsp minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp salt – divided

1 tsp pepper – divided

Trim well and pat dry. Rub with 1 tsp salt and 1 tsp pepper. Heat grill or broiler. While heating melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before carving. Slice meat and serve topped with a drizzle of glaze. Pass any remaining glaze warmed.

Grilled Tuna with Sage Butter: Serves 4 Fresh tuna, like steak is better a bit rare. Marlin or swordfish also work well in this recipe

Broiler, or Grill:*

(4) 6 oz. tuna steaks

1 lime – juiced – and zested

1 tsp. garlic powder

¼ cup butter – softened

2 Tbs. butter

2 Tbs. fresh sage leaves, chopped

1 tsp fresh chopped chives (optional)

In a small bowl, mix the ¼ cup butter, sage, garlic powder, chives, if using, and 1 tsp of

the lime juice and 2 tsp. of the zest. Allow flavors to meld a few minutes and then chill,

Until ready to serve. In an oven proof pan marinate the tuna in the remainder of the lime

juice at least 30 min. Melt the 2 Tbs. of butter and add to the marinade. Heat broiler or

grill. If broiling, cook tuna in marinade 6 – 8 min. turning once. If grilling, cook the same

amount of time basting often with the marinade. Serve with a quarter of the herbed butter

on each portion.

* To Pan Broil – – Heat 2 Tbs. butter in a skillet over medium-high heat. Add Tuna, cook

@ 4 min. .per side, or until desired doneness. Swirl marinade juice in pan to deglaze, and

pour over fish. Top with a dollop of herbed butter.

Salmon with Lemon Caper Sauce*: Serves 4

(4) 5 oz. salmon fillets – -preferably without skin

1 Tbs. butter

4 cloves garlic chopped

1 large onion, one half diced the other sliced in 1/8 inch slices

¼ cup oil

1/3 cup white wine

1cup sour cream

2 Tbs. capers

¼ tsp. lemon pepper or to taste

Melt 1 Tbs. butter and pour over fish on a lightly greased foil covered baking sheet. Bake at 350 degrees for @ 8 min per inch of thickness of the fish, on an average 20 min. see chart.

Meanwhile, in a sauce pan, sauté diced onion in 1 Tbs. oil until soft, add balance of oil, capers, wine and ¼ tsp. lemon pepper, allow to simmer gently on warm while salmon cooks. Check if more lemon pepper is needed, sauce should be very lemony but not bitter.

Just before plating fish, whisk in sour cream, blend and warm through. Serve sauce over

fish. NOTE: This sauce goes with any meat.

Chicken Quarters Bellagio: Serves 4

4 chicken breast quarters with wings or thighs with legs

(1) 8oz pkg. cream cheese

8 oz. sour cream

¼ cup white wine

2 Tbs. dried parsley

5 Tsp. garlic powder

2 Tbs. salt

Clean the chicken and brine it in the salt with water to cover for 10 mins. Rinse well. Cream 4oz of the cheese, 1/3 of the sour cream, 1 Tbs. parsley and 2 tsp garlic powder together. Gently separate the chicken skin from the meat to create a pocket from the cut edge toward the wing, using a blunt utensil such as a butter knife. Stuff each breast pocket with ¼ of the cheese mixture, lightly patting it down to spread it evenly. Place the chicken breasts, bone side down, in a roasting pan that fits them comfortably, and cook in a preheated 375 degree oven 45 min. or until nicely browned and sizzling.
Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.

When the chicken is almost done, in a sauce pan, over low heat, mix the rest of the cheese, sour cream, parsley and garlic to form a sauce. Plate the chicken, deglaze the roasting pan with the wine, and add to the sauce, adding more wine if the consistency is too thick. Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest. Pass reserved sauce separately.

Chicken Lilly: Serves 4 My mother’s recipe, which is known in the family as “Don’t Fight Back”. She sautéed the chicken, using a lot of butter. I altered the recipe to be more heart healthy.

4 chicken quarters – -breasts with wings, legs with thighs or a mixture – even one 3 lb.

Fryer quartered

1 Tbs. salt for brining

1 packet chicken bouillon granules

4 large ribs celery with leaves – -or equal amount of smaller ribs

1 Tbs. butter

Water

(1) 16-17 oz. can peach halves (optional)

2 tsp. ground cinnamon

Wash the chicken well, removing any excess fat and organic bits. Put the chicken, skin down, in a container with enough water to cover, pour the 1 Tbs. salt over it and let soak for 15 min. Rinse very well, and put the pieces in a roasting pan that holds them comfortably. Broil them, skin side up, until the skin dries and begins to bubble. Turn them over and broil until very brown on the underside. Turn the skin to the heat again and broil until the skin is a deep brown and begins to look burnt. This will take about 20min total broiling time. Remove the pan, and turn the oven down to 300 degrees. Discard any

fat in the pan. Pour in enough water to reach a good halfway up the chicken. Add the bouillon packet, dot with the butter, and cutting the celery ribs in half, lay them in a layer over the chicken. Cover and seal the pan with foil. Bake for 1 hour. Serve with the celery and pass the broth.

While the chicken is broiling, drain the peaches. Lay them cut side down on a piece of foil large enough to tent them. Sprinkle them with the cinnamon, and broil alongside the chicken, until the tops brown. Remove them from the heat, then the last 15 min that the chicken bakes, tent them and place them in the oven to reheat. Serve on the plate with the meat.

Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced

2 cloves garlic sliced

1 lemon – zested and juiced

1/3 cup white wine – – recommend dry vermouth

¾ cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried

2 tsp garlic powder

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min.; Add sliced garlic and sauté 1 min. more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

Jun 1

FOOD QUESTIONS? – GET THE ANSWERS HERE

With all the graduations and weddings spring is the second season of gifting. A book is always an excellent choice because it’s personalized without being personal, and digital is a great substitute for a material gift whether or not it’s presented in person. Food Facts for Millennials is a perfect gift selection for those planning to start out on their own.

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. The supermarket can be a scary place, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book will help you calculate your needs before you start to market, and go with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. I had to be able to offer clients open recipe choice, reasonable rates, guarantee quality, buy retail and meet my bottom line. That’s real pressure. A chef service’s standard order is 5 entrees, 4 servings each and a successful service needs several clients per week. That’s a lot of shopping. Together they require major organization and current market information.

In addition to clients who have dietary requirements, most want to maintain low-fat, low-carb menu plans. I knew the chief ‘red flags’ are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference.

When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newlywed daughter asked for a copy, which led to Baking Basics and Options, and then she added a request, with prices rising, for a book on meats to find optional cuts. That resulted in books on poultry and seafood.

One day at the gym, I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books on my web site and Kindle, and it seemed natural to write a sixth on sauces and gravies, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. I called the book Food Facts for Millennials, obviously because it’s about food facts and for Millennials because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They revived interest in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.
As the way in which sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. This book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – A collection of all 6 books for handy reference. The collection ($ 17.94) in both epub and mobi.

May 25

Easy Canapes For Spring Part 2 Tasty Bites (1)

SIMPLE SPRING APPETIZERS II-CANAPES

There’s nothing like a sunny day in May to lure people outdoors to appreciate the balmy temperature and fresh greenery. Singly or in groups, sitting on a park bench or celebrating an event, we just want to enjoy the season. Like most enjoyable things, the experience is better with food, which is why so many occasions in May are celebrated outside.

Although major events require more elaborate menus, for the lunch break, the pre-dinner pause, the casual get-together, even the start of a big celebration, simple, basic canapes are the answer. They’re neat, most being self-contained bite-sized items, they hold up well, are easy to transport or brown-bag, generally simple to make and with the ingredients often in plain sight, usually accepted.

There are thousands of canape recipes with an equal number of degrees of complexity of preparations and presentations covering any type of occasion. However, straightforward ones like these are perfect for casual spring events and will really ease your menu planning. For more ideas click on my posts for May 21, 2020 , April 25, 2019, April 18, 2019,

RECIPES

The simplest, yet most elegant presentations are cheese boards. For detailed information on choosing boards, the various cheeses most often offered and the best combinations for presentation, click on my post Say Cheese April 14, 2022.

Therefore, the simplest canapes are cubes of hard cheese (a cheese which doesn’t crumble and slices clean-Edam, Gouda, Cheddar, Swiss etc.) on toothpicks. They’re also the best to transport or brown bag and easiest to dress -up with the addition of a large variety of complimentary foods. Some of the most frequent choices for stacking are:
FRUITS: Dried-craisins, apricots, pineapple, dates, figs Fresh: grapes, apple, pineapple, figs, cherries.: VEGETABLES: peppers, grape tomatoes, scallion rings, cucumber, zucchini, radish, spinach
CONDIMENTS: olives, capers, pickles
MEATS: ham, smoked turkey, corned beef, pepperoni, salami, summer sausage

Thin slices of cooked ham, Prociutto Crudo or smoked turkey can be wrapped around cubes of cheese, fruit, especially melon, and slices of pickle. These treatments are light enough to be especially suitable for pre-dinner serving.

A package of cream cheese can be a valuable tool in entertaining anytime, but especially in spring when the groups range from out-door casual to special event. Not only is it an essential ingredient in other appetizers, but alone, it provides a blank canvas for presentations, which, though communally shared, are of a texture requiring spreaders, putting them in the ‘safe-serve’ category.

A block of cream cheese, plated, can be spread or drizzled with many toppings; chopped hard boiled eggs seasoned with dry mustard, salt and pepper or the egg dip recipe in my post for April 18, 2023, toasted chopped nuts, artesian relishes, chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels, salted, chopped fresh tomatoes or sun dried in oil also work well this way, as does a spicy chutney, pesto and even preserves. Tapenade is currently the most popular and perhaps easiest topping choice.

A stunning presentation is to cut an 8 oz. block of cream cheese in half diagonally and flip one half over to form a tree shape. Add a cinnamon stick, twig of herbs or actual twig to form a stem and ‘decorate’ the tree for the season with a combination of suitable foods.

Spanish tapenades, especially olive and sun-dried tomato ones are now sold in the relish aisle of most markets. However, the variety is limited, and they are usually sold only in small jars, to keep only 2-3 weeks in the refrigerator. Its better, and easier, to make your own, especially if you can do it ahead and keep it on hand.

A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers, red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes, if oil cured, use some of the oil in the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long as proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

Cream cheese has other valuable uses in easy appetizer recipes. It’s the backbone of most Canape ‘Sandwiches’.

Lebanon Horseradish Wedges or Rolls: Yield about 32 wedges and 16 rolls

Mix cream cheese to taste with bottled horseradish and spread it on rounds, about 1/8in. thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant.
4 oz. meat = about 8 slices

4 oz. cream cheese

Bottled white horseradish- amount to taste

Spread on one slice, it can be rolled, or covered with another and cut in wedges separated by layers of waxed paper these keep well for a day in the refrigerator.

Smoked Salmon and Dill: Yield about 16-24 pieces

4 oz. pkg. smoked salmon
4 oz. + pkg. of cream cheese
Dried dill weed to taste + more for garnish
Optionally Kosher dill pickle juice or sour cream
5-6 thin slices of seeded Jewish rye bread or 4 slices of packaged Jewish rye
NOTE: Smoked salmon shreds so the yield depends on the individual package. If working with commercially packaged bread, flatten each slice with a rolling pin.
Mix the cheese, dill and sour cream or pickle juice to a smooth, spreadable consistency, mix the dill to taste and chill to meld flavors for several hours. Spread on prepared bread and cover each slice completely with thinly sliced salmon. If bread is about 4 inches in width, cut in triangles, if larger cut width in thirds then halve into 6 pieces each. Garnish with dill.

Mushroom Roll-Ups: Serves 8-10 – From Tea-Time Journeys by Gail Greco

1 Tbs. butter
(1) ½ inch slice of Vidalia onion
1 cup finely chopped mushrooms-preferably assorted verities
1 tsp. flour
3 Tbs. heavy cream
Salt and freshly ground pepper
½ -3/4 cup grated Swiss cheese
1 loaf sliced white or wheat bread-crusts removed

1cup chopped fresh parsley
Sauté the vegetables in the butter until soft. Reduce heat to low, add the flour and stir to mix, add the cream and stir until thickened. Cool. Roll bread sliced to about ¼ inch thickness. Spread with the mushroom mix, sprinkle with cheese and roll up, wrapping each slice in plastic wrap. Chill for at least 3 hrs. then cut each roll into ½ inch slices. Put the parsley on a plate and press each slice into the parsley on both sides. The slices will be moist and the parsley will stick to them. Lay them out flat and allow to dry for at least 30 min. then plate and serve at room temperature. Store leftovers chilled, and toast to serve.

Stuffed Canapes: Vegetables, spring rolls and commercially available mini phyllo cups make quite impressive, delicious bite-sized party food. The most frequently stuffed vegetables for appetizers are hollowed cherry tomatoes, pieces of celery (stringed please), and mushrooms. The simplest stuffings are finely minced or blended meat salads: ham, chicken, liver, tuna, crab, fish, etc. or cream cheese based dips or spreads-see post for April 18, 2023.

Stuffed Pickled Mushrooms: Makes 36

36 Button or Baby Bella medium-large mushroom caps-wiped clean
4-5 oz. liver pate* or deli liverwurst
Dijon mustard to taste
1small onion finely chopped
½ cup cider vinegar

3 Tbs. oil

Chopped fresh dill or parsley
Place the mushrooms in a pot with the vinegar and oil, add enough water to just cover, bring to a boil, cook for 3 min. Turn off heat, cool and store mushrooms in cooking liquid for at least 24 hrs. Mix liver pate with the next 2 ingredients. Drain the mushrooms on a towel, and stuff with the liver mix. Sprinkle with herbs to garnish and chill until ready to serve—up to 8 hrs. Store leftovers chilled.

*I usually use Underwood’s Liver Pate in the 4 ½ oz. can.

Stuffed Spring Rolls: Yield 25-35 or 1 per wrapper in package. Divide recipe for fewer wrappers. Large wrappers can be cut in half for serving. Adapted from: https://tastesbetterfromscratch.com/fresh-spring-rolls/
1 package rice spring roll wrappers, found in the market’s Asian foods section
1 package bean sprouts

2 mangos- peeled and sliced into thin strips

1 large carrot – peeled and shredded or sliced into thin strips

1 large cucumber – peeled and thinly sliced

1 pound cooked salad shrimp- deveined, tails removed-or chicken, crab or fish

1 bunch fresh mint leaves

1 bunch fresh basil leaves

1 bunch fresh cilantro

Peanut Spread

1/3 cup peanut butter, smooth or crunchy

1 teaspoon soy sauce
About ¾ cup chili sauce-or enough to give an easily spreadable consistency.

Have topping ingredients in separate piles, including chopped veggies, herbs, cooked meat.

Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.) Lightly cover top side with peanut spread.

Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of bean sprouts on the ⅓ of the spring roll that is closest to you. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

Optionally add all ingredients to a food processor or blender and pulse until smooth. Use to stuff other vegetables o as a spread and simply roll wrappers around it and cut them in slices.

Notes

Other filling ingredient ideas:

Sliced avocado

Cooked, chopped chicken

Romaine lettuce leaf

Sliced bell peppers

Storing: The rolls taste best the day they are made, but they can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap (to keep the wrapper soft and to keep them from sticking together) and store in an air-tight container in the fridge.

There’s also a wide selection of cooked canapes which stand up well to being cooled and served at room (or patio) temperature. A few suggestions are:

Asparagus Roll-Ups: Yield 16 canapes

16 asparagus spears-trimmed and braised to crisp tender
16 slices white bread-crusts off
8 oz. pkg. cream cheese-softened
2 Tbs. minced chives
¼ cup butter-melted
3 Tb. Parmesan cheese-grated
Flatten bread with a rolling pin. Combine the cream cheese and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Bake at 400° for 10-12 minutes or until lightly browned.

Parmesan Pinwheels: Makes 20-24

9 oz. puff pastry = 1 sheet

1/3 cup finely grated Parmesan
2 Tbs. finely chopped fresh herbs of choice
1 egg beaten
Mix the cheese and herbs in a bowl. Roll the pastry out to an 8 inch square and sprinkle with half the cheese mix. Roll it again to a 10 inch square, brush with ¾ of the egg, sprinkle with the rest of the cheese mix and carefully roll it into a log. Seal the seam with the rest of the egg. Cut the log into ½ inch slices and place on a greased baking sheet. Bake in a preheated 425 deg. oven for 10 min. until golden and crisp. Cool on a rack. Store in an airtight tin.

Spinach Balls: Yield 16 canapes
10 oz. frozen chopped spinach-thawed and well drained
1 egg
½ cup finely minced onion
2 Tbs.+2 tsp. margarine or butter –melted
1/3 cup+ tsp. dried bread crumbs-plain

2 Tbs. grated Parmesan cheese
¼ tsp. EACH garlic powder, dried thyme and sage
Salt and pepper to taste
Combine all ingredients mixing well. Using a teaspoon, shape into 16 balls. Place on a greased baking sheet and cook in a 350 deg. oven 18-20 min. until lightly browned. Serve on toothpicks.

Bacon-Cheese Bow-Ties: 2 per slice
1 loaf white or light wheat bread-crusts off
1 lb. bacon
1 jar cheese spread*

Wooden toothpicks
Soak the toothpicks in water for at least 1 hr. Cut the bacon in half crosswise, then each piece in half lengthwise. Spread the bread slices with the cheese, roll up and secure each half with a strip of bacon fastened with a toothpick and divide the roll in two. Bake on a lightly greased sheet in a preheated 400 deg. oven for 10 -12 min. until bacon is crisp, bread is browned and items have puffed into a bow shape. Serve hot or at room temperature.

*The original recipe suggests Cheez Whiz, but I prefer Old English sharp. Any spread will do though.

May 18

Easy Canapes For Spring Part 1 Dips _ Speads

SPRING APPETIZERS #1 DIPS and SPREADS

May is such a great month! It’s pleasantly warm; the cold is over and the heat still ahead. The leaves are a bright, fresh green; the sky, a clear blue with only an occasional fluffy cloud and we have an urge to get out and enjoy it, especially with others. Socializing in May is easy too. In addition to two holidays there are special events, graduations and showers for example, which can be observed and celebrated outdoors.

Unlike summer, when we just bask in the sun and tan, in May, our appreciation of nature is usually enhanced by food. Not major dishes but light, non-messy ones, which can be easily transported and eaten in separate bite-sized portions, like sandwiches and canapes. Dips and spreads that can do double duty are wonderful right now.

However, our perception, and hence our presentation, of dips and spreads has changed since 2020 because they are communally shared dishes. Double dipping was always an etiquette no-no but since Covid it’s a health hazard as well. On the other hand, it’s an understandable temptation when after a small bite of dip from one edge, you’re left with a large empty chip.

The solution, obviously, is to find ways to prevent people from double-dipping and two quick, easy answers come to mind. The first is to put 2 spreaders, or small spoons for more fluid concoctions, in each serving bowl. Alone, they send a message as well as allow spreading the entire chip or adding more of the recipe to the uneaten portion of chip.

The second is to offer bite sized dippers and there’s a wide variety of possibilities. There are small crackers, cone shaped little tacos and pretzel bites. Many vegetables can be cut to 1-2 inch pieces, celery, Bell peppers, broccoli florets, baby carrots (halved lengthwise); others can be trimmed, braised, chilled to crisp and served like snow peas and broccoli stems, while radishes and grape tomatoes are naturally ready. The same is true of fruits such as sliced jicama, apples or pears, cubed fresh pineapple, or melons and whole grapes. If any seem too slippery or small to be gracefully used, simply add toothpicks. Also see the suggestions for dippers at the bottom of this post.

Offering a variety of complimentary fruits and/or vegetables with a dip or spread amps the flavor and adds interest. Supplying the 2 spreaders or spoons as well, really gets the no double-dipping message across. It’s not just a Covid precaution, it’s a basic of safe-serve principles for healthy eating communal dishes.

NOTE: The same precautions apply to serving shrimp, or any food requiring a dipping sauce. Bigger isn’t better, or rather safer. Stick to the medium one-bite-per-item size to avoid double-dipping.

RECIPES- For more recipes and information on this subject go to post for April 25, 2019

Egg Dip: Yield about 2/3 cup—increase recipe to yield desired amount
2 hard-boiled eggs—chopped fine
1 Tbs. mayonnaise
½ tsp. Dijon mustard
Pinch cayenne pepper- optional
Mix all ingredients gently and chill. The dip may seem dry at first, but the egg yolks dissolve in the mayonnaise and it becomes more fluid with time. The consistency can be adjusted before serving, best made one day in advance. Garnish with parsley or chives to serve.

Basic Cheese Based Dips:

Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.

Sundried Tomato Pate:

Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Marinated Feta with Lemon and Oregano:

Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
7 oz. Greek feta cheese
¼ cup oregano leaves
1 lemon in wedges
1cup extra virgin olive oil
Drain and dry the feta and cut it in chunks. Marinate in the oil, oregano and lemon wedges covered and chilled for at least 4 hrs. (the longer the better.)

Cheddar Cheese Spreads: These recipes offer suggestions of how to change one to suit your taste
Number I:

original recipe
(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white
1/3 cup of mayonnaise
1/3 cup coarsely chopped pistachio nuts
1 tsp. grated lemon rind
1 Tbs. white wine- or dry sherry
Blend all the ingredients but the nuts in a food processor until smooth. Add more wine if it seems too dry or a bit more mayonnaise to smooth. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II— Can also be served at a dessert party with spicy cookies or crackers.
To the cheese and mayonnaise add;
¼ cup toasted walnut pieces
¼ cup dried cranberries
1 Tbs. Port
Proceed as above.

Number III
To the cheese and mayonnaise add:
2 Tbs. caraway seeds
2 Tbs. of bourbon or rye whiskey
Proceed as above.

I realize there’s a lot of concern over nuts. In fact, I’m so allergic to Brazil nuts that I can’t eat another nut from the same mix, but allergies to the major nut varieties almonds, pecans, walnuts are rare. Presented alone in a dish they should cause no problems. The recipe below has been in my family for 5 generations at least.

Bean Based Dips:

The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.

Cannellini Bean Dip:

serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans cannellini beans rinsed and well drained
2 oz. grated cheddar cheese
2 Tbs. chopped fresh parsley
3 Tbs. olive oil
Salt and pepper to taste
Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.

Buttered Nut and Lentil Dip:

Serves 4-6-From Practical Party Food by Parragon Publishing
4 Tbs. butter
½ cup dried lentils
1 small onion chopped
1 ¼ cups vegetable broth
¾ cups blanched almonds
½ cup pine nuts
½ tsp. EACH cumin, coriander and ginger
1 Tbs. chopped fresh cilantro- for garnish
Sauté the nuts in ½ the butter until golden remove from pan and set aside. Sauté the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.

Vegetable Based:

Artichoke and Cumin Dip:

serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans artichoke hearts-drained
2 garlic cloves
½ tsp. cumin
Olive oil as needed
Salt and pepper
Blend all ingredients with enough oil to make a smooth consistency. Serve chilled

Smoked Fish and Potato Dip:

Serves 4—From Quick and Easy by Parragon Publishing
1 lb. starchy potatoes-peeled boiled and mashed
10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*
3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained
2 Tbs. EACH sour cream and lemon juice
1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish
Salt and pepper to taste
Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.
*Whiting or Mackerel available whole in the Deli counter of most supermarkets.

Cooked Dips

Caponata:

Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus
½ cup olive oil
6 medium zucchini in ½ inch slices
1 red bell pepper in medium dice
6 cloves chopped garlic
2 cups diced tomatoes
½ cup tomato paste
¼ cup capers-drained
¼ cup balsamic vinegar
½ cup chopped toasted walnuts
Salt and pepper to taste
Sauté the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.

Chorizo and Garbanzo Tapas:

Serves 4-6 –From Special Occasions by Parragon Publishing
9 oz. chorizo sausage
½ cup olive oil
(1) 14 oz. can garbanzo beans rinsed and drained
Salt and pepper
Fresh oregano to garnish
Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.

Dipper Ideas: In addition to those suggested above
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.

2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.

3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges

4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.

5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.

Store all of these items in an air tight container.

May 11

LETTUCE SUBSTITUTES

18 Lettuce Substitutes to eat all year round

https://tasty.co/article/jesseszewczyk/salads-without-lettuce

https://www.brit.co/lettuce-free-salads/

70 Lettuce-Free Salads

cost https://www.nbcbayarea.com/news/california/price-lettuce-salinas-california/3099309/

May 4

MODIFIED RECIPES FOR NOVICES

This is an updated reposting of articles on my book No Stress Recipes for Mother’s Day. The book has stayed relevant, but annual updates keep it current. To that end, with meat and produce prices spiking this year, I suggest you consider some of the chicken recipes in my postings of April 13, 2023 and April 20, 2023, as well as those on easy fresh strawberry desserts on April 27, 2023. You may want to include some in your plans this year.

My interest in modifying adult pleasing recipes to help the kitchen novice, the pinch-hitter and/or the person with many small assistants dates back to 2011. A neighbor’s children, knowing I had a chef service, asked if I could advise them on cooking for Mother’s Day, because their Father was deployed with the military. The following year, their Father asked for help. He had been transferred and the family was in the midst of packing.

On May 10, 2012, I posted an account of the first day’s activities, along with the menu, and on May 2, 2013, wrote up the second day. On May 13, 2014, I introduced my book No Stress Recipes for Mother’s Day, which includes both those menus.

I’ve posted reviews of the book April 30, 2015, April 27, 2016 and April 9, 2018 and May 2, 2019. I wrote it up from the viewpoint of an Empty Nester on May 11, 2017, but my post on April 16, 2020 came from a far different perception of celebrating Mother‘s Day at home. The holiday went from the busiest date on restaurants’ calendars to the least. Covid made it mandatory to find ways to entertain Mother at home.

Though restrictions have relaxed, many people may have found it pleasant to spend the day at home, or simply to prepare one meal to share with Mother on her day. The book has recipes for breakfast, lunch and dinner plus desserts.

Consequently, the 2020 article is still on point. The situation has changed in the past three years but options have come to light and are welcome. So I’m re-posting this article from 2020, because it’s still applicable.

This article explains the book, along with a bit of Mother’s Day history, including how and why the celebrations evolved, and gives a complete overview of the recipes. If you want to see some actual recipes and discover how the modifications simplify them, without loss of flavor or appeal, just click on the links provided above. Do try more than one link, because the postings give different examples.

“From its designation in 1914, Mother’s Day has focused on a special dinner prepared for, not by, Mom. Large housing developments, built continuously since World War II, expanded and/or created suburbs, brought shopping centers and introduced neighborhood restaurants. People got used to eating ‘out’ and getting Mom, not just away from the kitchen, but from the house for her special dinner was a natural move, creating the busiest day of the restaurant year.

About 2000, things began to change. The fact that most women work away from home, combined with cuisine curiosity, expanded pallets, and general interest in cooking altered our perspective. The day’s ‘treat’ returned to personally fixing something for Mom-if not the dinner itself, then breakfast and lunch or a fancy dessert. (For special dessert ideas see April 1, 2021, June 18, 2020, July 30, 2020. and/or consult the Panorama)

2020 left little choice, all celebrations were kept at home. Hopefully, after the pandemic we still want to add that personal touch which says;” We appreciate you.” Of course the success of this type venture depends on the kitchen experience and more importantly, the attitude, of those involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight. ‘Proper’ means ‘responsible’. However, with good supervision even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read.

My book, No Stress Recipes for Mother’s Day, supplies a selection of adult pleasing recipes for every meal of the day, modified for easy child participation with monitoring. The inspiration for the book was a request several years ago from two neighborhood children who had heard I was in ‘the cooking business’. They asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary. (To read the original articles and the complete menu directions, go to the links given above for 2012 and 2013.)

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and on Kindle.

RECIPES IN THIS BOOK

GOOD MORNING

Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4

Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.
Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page 9

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10

Zucchini, Onion Bean Salad – – 11

DINNER TIME
Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake———23

The Menus for the 2 Mother’s Days are:

Year 2012

Eggs Adeline

Ham, Tomato& Lettuce on Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled Pound Cake Slices with Berries”

Apr 27

FRESH STRAWBERRIES

Although available in markets all year, it’s almost time for the local field crops of this early warn weather fruit to be harvested. If you live near a DIY picking site, you know what a fun job that can be for kids. They are so proud of their haul and want to be part of its presentation to the rest of the family-at least for the first time.

As with all things concerning children, safety becomes a factor in deciding how to prepare the strawberries for that first meal. Add to that, if you were the adult out picking the berries with the kids, after sorting and cleaning the fruit, you probably don’t want to delve into an involved dish either. Finally, with produce fresher than that in any market, it’s a shame to subject it to a recipe which detracts from the freshness, and that includes cooking them.

I’ve written lots of posts on strawberry desserts for spring, but this is different. This post addresses ways to serve fresh berries raw, with a minimum of handling. These recipes highlight freshness, are low energy, safe for children to participate and absolutely delicious. In other words; Winners!

But first you have to sort the berries. Choose the best ones to use fresh first. Place them, unhulled, in a bowl of cold water, and spread the rest in as large and flat a container as will fit in your fridge, a sheet or roasting pan, separating the layers with wax paper. They will stay fresh for about 3 days. Strawberries don’t freeze well raw. The ice crystals which form from the water in their juice dilutes it, then quickly drains during thawing, leaving a pulpy mass. However, they do well cleaned, hulled, sliced and cooked in compote or made into jam. See recipes below.

Swish the berries you selected to use in the water and air dry on paper towels. Chill but don’t hull until just before serving, unless marinating them. Then follow the directions in each recipe for handling them. Children can wash and dry the berries, be taught to hull them with a fingernail, help with placement and garnishing. Knife and cooking tasks can be assigned age appropriately.

I have many posts on spring desserts, most of which contain berry recipes. Some of the more recent ones are April 9, 2020 April 1, 2021 June 16, 2022 and for puff pastry May 24, 2012 .For additional suggestions go to the site Archives or scan the Home age panorama.

RECIPES: Before printing the actual desserts, I am giving these 3 recipes. The first is for an all-purpose frosting -filling which is a favorite of mine because it’s less sweet. The second is for equally multi-purpose strawberry compote and the third is for a modernized, easier temperature stable, longer lasting solution for the excess berries you picked

1).Easy Cream Cheese Frosting, Filling or Topping : Yield about 2 cups*
(1) 8 oz. tub non-dairy whipped topping
(1) 8 oz. pkg. cream cheese
Flavoring extract optional
Beat the cheese and topping together until smooth. Optionally add flavoring to taste. Spread with a cake spatula.

2).Fresh Strawberry Compote: Servings 4- From-
https://midwestfoodieblog.com/super-simple-strawberry-compote/
1 lb. strawberries

3 tablespoons sugar

1 teaspoon lemon juice
½ teaspoon lemon zest- optional
Add berries, sugar, lemon juice, and lemon zest to a medium sauce pan. Stir to combine and cook over vanilla ice cream, waffles or as suggested in recipes above.
Store in airtight containers. Lasts 1 week in refrigerator and several months in freezer.

3).6 Minute Preserves: Yields 5-6 cups preserves- A simple colonial recipe that still works
6 cups strawberries- hulled
6 cups sugar
4-6 Tbs. lemon juice
Wash the berries by placing in a colander and dunking up and down in a large pot of water. Do not let water run over the berries. Place the colander in a large container and cover with boiling water and let stand 1 min. then drain well. This allows the berries to absorb the sugar. Place the berries in a 6-8 quart kettle with half the sugar and lemon juice. Bring to a rolling boil, one that can’t be stirred down and cook 3 min. Remove pot and skim. Add the rest of the sugar, repeat the process. Remove from the heat and allow to stand overnight, occasionally pushing the berries down into the syrup. If the growing season was rainy, or the syrup seems too thin, boil again for 1-2 min. When completely cool, seal in sterilized jars or paraffin covered jelly jars. Keeps for months in a cupboard.
NOTE: This can also be used as a compote or sauce.

DESSERTS

Strawberries Romanoff: Serves 6-8 A traditional, elegant dessert, but so easy it seems like cheating.
2 pts. Ripe strawberries
2 cups + 2 Tbs. sugar
1/3cup Grand Marnier or Cointreau
Peel of 1 orange- with no pith attached, in thin 1 inch long strips
¾ cup heavy cream
Wash, hull and dry the berries; place in a bowl with 2 cups sugar, orange peel and liqueur. Stir gently and refrigerate for several hours. Whip the cream with the 2 Tbs. sugar and chill. Serve berries in individual dessert dishes and pass the cream on the side.

Berry Napoleons: Serves 4-6
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar

Angel Nests: Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
1 tsp. vanilla or almond flavoring.
2 drops of white or cider vinegar
Beat the egg whites into peaks, adding the vinegar to temper them half way through, then the
flour and the cornstarch, finally the sugar in 3 parts while beating until stiff glossy peaks form. Draw an 8 or 9 inch circle on parchment or waxed paper. Put the paper on a cookie sheet and fill
the circle, with the beaten whites, using the back of a fork to indent the center and raise the sides to form a nest. Bake at 250 deg. for 60 min. Leave in oven for 30 min. then cool on a wire rack and store airtight. To serve, fill the center with fresh berries.
* The Nests can also be made in single serving size and filled with sliced berries. Or simply cook the meringue in 6-8 inch circles and layer with sliced or whole berries and whipped cream or ice cream.
**To learn more uses for Meringues go to the post for May 16, 2019

Strawberry Pizza; Serves 14-16
7 cups fresh strawberries – washed and hulled
1 roll shortbread cookie dough
¾ cup apricot jelly + 3 Tbs. water
2 cans whipped cream
(1) 12 inch pizza tin
Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

Wonton Strawberry Cups: Serves 12

12 wonton wrappers

3 tablespoons butter, melted

1/3 cup packed brown sugar

1 cup neutral flavor jelly (apple, apricot) or cheese frosting from recipe

3 cups fresh strawberries, sliced with 12 left whole or halved to top filling

Whipped cream and fresh mint, optional garnish

Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. Spoon a heaping tablespoon of cheese mixture* or jelly into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

Strawberry Shortcake: This can be made using the cake rounds sold in supermarkets or with homemade biscuits from this recipe:
Biscuits: Yield 12
2 cups flour
1 cup milk
2 ½ Tbs. softened butter
4 tsp. baking powder
1/3 cup light brown sugar
2 Tbs. granulated sugar
Cinnamon
Mix first 5 ingredients well with a spoon. The dough will be moist and sticky. Drop by soup spoons onto a lightly greased baking sheet in 12 well separated mounds. Sprinkle top with granulated sugar and cinnamon. Bake in a preheated 400 deg. oven 15-17 min. until bottoms have tanned edges. Remove from pan with a spatula and allow to cool completely on a rack. Store covered.

Strawberry Filling: Allow 1>1 ½ cups berries per serving. If serving soon, reserve a few berries for decoration. Slice berries in a bowl, add enough sugar to sweeten and leave to marinate at room temperature until juices form syrup, then chill until serving. If making ahead, per 2 cups berries, combine berries with ½ cup apple juice, 3 Tbs. lime juice and just enough sugar to sweeten in a saucepan. Stir over to low heat just until berries soften, cool and chill until serving.

Easy Berry Angel Cake: Serves 4-8-12 depending on size of cake

This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime.
1 Angel Food cake – purchased or made from a mix—Pound cake will work as well.

1 recipe strawberry compote or shortcake filling (above recipe)

2 cups cheese and topping frosting*

Cut the cake into 3 layers using toothpicks, a ruler and a knife. Select, and put aside a few choice berries to use as garnish. Spread the cheese-topping mix on the three cake layers and spoon the compote or shortcake filling over, ending with a drizzle of compote on top then garnish with the reserved berries. Store chilled.

Crazy Cake with Strawberry Topping: Serves 6-8
1 ½ cups flour
1 cup sugar
3 Tbs. cocoa
1 tsp. baking soda
½ tsp. salt
Sift dry ingredients into an ungreased 10”x2”cake pan. Make 3 deep indentations in the top of the mixture fill them with:
3 Tbs. oil
1 Tbs. vinegar
1 tsp. vanilla
Pour over 1 cup coffee or water, mix well with a fork and bake in a preheated 350 deg. oven 35-40 min. Cool and top with cheese-topping mix* and strawberry compote or shortcake filling. Store chilled.

If you want to include fresh strawberries in a special occasion, this ice cream cake is a great project to make with children and have ready in the freezer. It can be made from any appropriate combination of cake and ice cream flavors and garnished with either the compote or the shortcake filling.

My Ice Cream Cake: **Serves 8-10- This cake can be made in many flavor and color combinations
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
2 Layer pans, or 1 sheet cake pan to bake the cake
1 box of cake mix, cooked according to directions, cooled and removed from the pan(s)
½ gal—Or 1.5 qt. container ice cream.
Bake the cake according to box directions, remove from pans and allow to cool, then break or cut into very large chunks. Soften ice cream to consistency of whipped topping. Rinse bowl or mold with water and shake out excess but do not dry. The film of water freezes and forms a protective coating on the container that makes it easier to unmold the finished dessert. Smear a dollop of softened ice cream over the bottom of the mold. If it has a decorative top be sure to fill it all in. Then smear a thin film of Ice cream over the insides of the mold and chill until set. Begin to fit chunks of the cake into the mold in layers, separating the layers of cake and the pieces of cake in the layers from each other and the sides of the mold with enough ice cream so that they don’t stick together or become exposed when the dessert is unmolded. Leave a thick enough layer of ice cream on the bottom of the mold to form a firm base when plated for serving. Freeze the mold for several hours or overnight. Remove from freezer and dip the mold in a larger bowl, or pan, of hot water, for the count of ten (10). Cover the bottom with a serving plate and invert to unmold. Serve at once or store in the freezer until needed.
Pass any appropriate toppings: whipped cream, wet nuts, sauce, fruit etc. on the side.

Apr 20

CHICKEN IN SPRING-#2. ENTRÉE RECIPES

Depending on the individual situation, May and June can be as busy, socially, as the winter holidays. There are traditional celebrations, Mother’s Day, Father’s Day, Memorial Day and then personal ones, graduations, showers and weddings. The difference between spring and winter affairs is that though an occasion may be traditional, the way we choose to observe it is subjective-casual, elegant, indoors, outdoors, seated, buffet.

Whatever the gathering, there is one constant; chicken will have been a menu consideration. Last week I discussed more casual presentations, but this week, I’m going to suggest some classic, seating required, entrée chicken dishes. However, first, some notes on handling chicken.

The deletion of the Meat Packers Union has reduced the variety of cuts available, but also the quality of presentation of meats, especially poultry. Often bits of organ matter and large fatty deposits are left, especially on whole and quartered birds. These, along with any amount of blood left in a bird, unlike red eats, can really spoil its taste. I advise cleaning poultry and brining (soaking) it in salted water for 20 min. before cooking. The salt draws the remaining blood out and keeps the meat moist during cooking.

I’m aware some kitchen experts- not chefs-say poultry can go from package to oven. My daughter tried that once and the aroma, plus one small taste were so awful that my dog got a whole oven-stuffer roaster and even she turned most of it down. Their argument is that rinsing spreads salmonella contamination. Well slipping it into a bowl of salted water spreads no more than opening the package and the water from the bowl can be poured straight down the drain, then all utensils, hands and sink washed. The argument is false and damaging (post: Sept. 22, 2013). Brining is always best.

When working with boneless pieces of meat to make stuffed pinwheels or ‘birds’, as in recipes below, place the meat between 2 pieces of plastic wrap and roll, or for thicker pieces, pound with a mallet, until of even thickness. Never use a can. The ridged edges can cut into the meat. Work in a contained area and wash everything with soap and water after finishing to avoid salmonella (post: Sept. 28, 2013).

This is a longer post because good chicken recipes abound. In fact this site has too many to list links to all the posts containing recipes. I do suggest checking Feb. 2, 2014, April 26, 2018, May 5, 2018 and April 30, 2020. For even more recipes visit the Archives and scroll the Home Page Panorama

RECIPES

Chicken with Herb Butter
6 lb. oven roaster
5 cloves garlic – mashed
1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs
¼ lb. butter softened
Salt and pepper
2 cups water or broth – more if needed
1 Tbs.cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing.
6 lb. oven roaster
¼ cup diced onion
¼ cup diced celery
1 large cooking apple like Granny Smith, peeled, cored and in large cubes
1 orange cut in half and segments removed—rind zested and reserved
1/3 cup raisins\
½ tsp. each dried thyme, rosemary and sage
1 egg
6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix
@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing
Salt and pepper to taste
Chicken broth
1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

Chicken with Rosemary, Garlic and Potatoes: Serves 6—From: https://www.southernliving.com/recipes/rosemary-garlic-chicken-potatoes

2 lemons, sliced

10 garlic cloves, smashed

3 tablespoons fresh rosemary leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

6 chicken drums (about 1 ½ lb.)

4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)

2 pounds small red potatoes

Crusty French bread

Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.

Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.

Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

Chicken with Kiwi, Lime and Coconut: Serves 4
4 boneless, skinless chicken breasts
4 kiwi peeled and diced-divided use
1 lime zested and juiced
1 Tbs. sherry vinegar
Salt and pepper to taste
1 Tbs. oil
2 Tbs. butter
5 oz. canned coconut milk
3 tbs. heavy cream –optional
2 scallions sliced thin
Freshly ground pepper
Chopped parsley to garnish
Pound the chicken between sheets of plastic wrap and marinate with half the kiwi, vinegar, salt and
pepper, and 1 Tbs. lime juice for 30 min.-2 hrs. Discard marinade and brown chicken in butter and oil about 5 min. per side, adding honey toward the end as the pan liquid reduces but be careful it doesn’t burn. Add the lime zest, scallions, coconut milk, pepper, remaining kiwi and cream, if using and simmer gently over low heat about 6-8 min. until chicken is cooked through and sauce thickens slightly. Serve garnished with parsley.

Chicken Lilly; Serves 4—This chicken should fall off the bone when done, and can be cooked in 2 or 3 sessions. Sauté-chill, bake halfway chill and re-heat and finish baking. I give two methods of cooking this recipe; the traditional and a low-fat.
Method One
4 chicken breasts , thighs or mixed – bone in skin on
½ cup flour for dusting
4Tbs. butter
4 stalks celery with leaves on – halved crosswise
2 envelopes chicken bouillon granules
Water
Clean and brine chicken in salted water for 15 min. Rinse well. Pat chicken dry and shake pieces in a plastic bag with flour, shaking off excess so only a light coating remains. Melt butter in a sauté pan and brown chicken on both sides. Place chicken in an oven proof pan. Deglaze skillet with a bit of water and pour over chicken. Add enough water to cover chicken half-way (about 1 1/2inches up the side of the pan). Add bouillon granules to water and top chicken with celery; cover pan with foil and seal. Bake in a preheated 250 deg. oven for 2 hours but can be done at 325 deg. for 1 hour. Serve chicken hot with celery and pass pan juices on the side

Method Two
Omit flour and reduce butter to 2 tsp. Drain chicken and broil on a foil covered sheet until both sides are brown. Place chicken in pan, add water and bouillon, dot with butter top with celery, cover and bake as directed above.

Teriyaki Basted Garlic Dusted Chicken: Serves 4
4 chicken pieces, breast or thighs
About 1 tsp. Teriyaki sauce per piece, and 1 Tbs. reserved (Optional)
2 tsp. garlic powder
½ envelope chicken bouillon
1 cup water – estimate –more if needed
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add water to measure 1 ½ inches in the pan. Sprinkle the bouillon on the water, add reserved 1Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side. Optionally, strain and chill pan juice to make aspic to serve on the side.

Chicken Picatta: Serves 4
4 skinless, boneless chicken breasts
2 Tbs. butter
2 Tbs. oil
2 lemons
¼ cup white wine+ to equal ½ cup
¼ cup flour
Fresh or dried parsley to garnish – optional
Cut 2 slices from the center of each lemon and juice the rest, combine with enough wine to make ½ cup-set aside. Melt 1 Tbs. oil and 1 Tbs. butter over medium heat, in a skillet. Lightly dust the chicken with the flour and brown in the skillet, adding more oil and butter as needed, about 5 min. per side. Remove chicken and brown lemon slices lightly on both sides-remove. Deglaze pan with wine and juice mixture, return chicken to pan, top each breast with a slice of lemon, cover and cook over low about 8-10 min. Serve breasts with sauce, garnished with a lemon slice each and parsley if using.

Greek Island Chicken: Serves 4- From Eat Up and Slim Down by Jane Kirby and David Joachim
4 boneless, skinless chicken breasts
2 Tbs. oil
1 onion thinly sliced
1 clove garlic mashed
3 oz. sliced mushrooms
1 cup white wine
8 oz. jar marinated artichoke hearts
1/3 cup chopped dry-pack sun dried tomatoes
¼ cup sliced black Greek olives
1 tsp. lemon pepper
1 tsp. honey
½ tsp. EACH dried oregano and cinnamon
Salt
½ cup crumbled feta cheese
4 lemon wedges or slices
Brown chicken on both sides in oil. Remove and add onion and garlic to skillet. Cook until onion softens and add mushrooms. Cook 10 min. and add everything but the feta and lemon, including the chicken. Cover and cook over low 15 min. uncover and cook 5 min. until sauce thickens and chicken juices run clear. Plate garnished with cheese and lemon wedges on the side.

Chicken Cordon Bleu, Kiev and Alamo; Each serves 4
4 chicken boneless, skinless chicken breasts
1 cup fine breadcrumbs
1/3 cup melted butter
Pound chicken between two sheets of plastic wrap and flatten to about ¼ inch thickness overall. Preheat oven to 350 deg. and lightly grease a pan large enough to hold 4 rolls comfortably or a baking sheet.
When filling the chicken be sure the smooth skin side is to the outside. Put the filling in the center and, folding the outside edges in to contain it, if necessary, roll the meat over the stuffing, secure with a toothpick and coat with the butter, then dredge in the breadcrumbs. Place the roll seam side down on the pan and bake for 40 min. Optionally, simply place in the pan, seam side down, sprinkle with seasoned crumbs and bake.
Cordon Bleu:
4 slices deli ham
4 oz. sliced Swiss cheese in 8 slices
Put a slice of ham topped with one of cheese in the center of each breast. Roll the meat over and finish baking.
Kiev:
¼ cup butter-softened
1 clove garlic chopped
1 Tbs. chopped parsley
¼ tsp. EACH tarragon, salt and pepper
Mix the above ingredients, form into a roll about 3 inches long and freeze for 1 hr. or until hard. Cut the butter into 4 pieces, place one in the center of each piece of meat, roll, in this case, folding in the outside edges in because the butter filling will leak out as it melts, optionally coat in butter, bread and bake.
Alamo:
8 oz. Monterey Jack or Pepper Jack cheese in 8 slices
2 Tbs. taco seasoning mix
Mix the taco seasoning with the breadcrumbs. Place a piece of cheese on each chicken breast, roll, optionally coat in butter, dredge in crumbs and bake.

Chicken Roll Ups: Each recipe serves 4. The standard requirement for each is 4 large, boneless skinless breasts. Optionally, recipes A-D-E-F-H-I- can also be made using 8 boneless, skinless thighs with the filling divided equally between them. NOTE: thighs are easier to secure with the skin on.
Place each chicken piece between 2 pieces of plastic wrap and gently pound into an even thickness; working with the smooth side down, spread equal amounts of the filling over each. Roll from the short side, jelly roll style to enclose the filling. Secure closed with basting pins or toothpicks. If to be wrapped in bacon, do it first, then secure.
These recipes can all be made several hours, even overnight in advance and kept covered in the refrigerator. The cooking time for each recipe is similar. Place the chicken seam side down in a lightly oil sprayed pan large enough to fit them comfortably.
For oven, melt 1 Tbs. butter add 1 Tbs. oil and pour over chicken, coating all sides; then add 1/3 cup white wine, broth or apple juice. Bake in a preheated 350 deg. oven for 30-4- mins, until juices run clear. Check occasionally to see liquid level is constant and meat hasn’t stuck to the pan.
For stove top, melt butter in skillet, add oil, then chicken and turn to coat. Cook over medium heat, turning occasionally until brown about 30 min. You may need to add up to 1 Tbs. butter and 1 Tbs.oil during cooking for stove top. Add the 1/3 cup white wine, broth or apple juice at the end to deglaze the pan.
If not serving at once keep warm for up to 30 min. otherwise allow to cool, then reheat, covered, until warm through. Use the pan juices as a sauce when plating the food.
Any exceptions to these directions are written with the individual recipe.

FILLINGS:
A) Herb and Nuts-thighs possible
1 cup fresh basil or parsley
2 Tbs hazelnuts or walnuts
1 garlic clove—or equal amount bottled or powder (not salt)
Process the above ingredients to roughly chop; spread on meat and roll

B) Tomato and Ham or Bacon
3 Tbs. tomato paste
4 slices lean bacon or 2 slices Deli ham cut crosswise in half
1 garlic clove or equal amount bottled or powder (not salt)
Mix tomato paste and garlic. Spread on chicken, cover with 1 slice bacon halved or ½ slice ham and roll

C) Cream Cheese and Chives
8 oz. cream cheese- can be made using half regular cheese and half low-fat
2 Tbs. chopped fresh chives
1 garlic clove-minced or equal amount bottled or powder
1 Tsp. flour
4 slices turkey bacon
Mix the first 4 ingredients together. Spread on meat, roll and wrap with 1 slice bacon each

D) Cream Cheese Dijon-thighs possible
4 oz. regular cream cheese
2 Tbs.plain yogurt
4 Tbs. Dijon mustard
1/3 cup brown sugar
Mix all ingredients together until smooth; spread on meat and roll

E) Sage and Cheese—thighs possible
2 oz. Bel Paese cheese
4 fresh sage leaves or 1 tsp. dried
4-8 strips regular or turkey bacon
Spread the cheese on the meat, top with sage and roll; wrap with bacon. Add 2 Tbs. fresh lemon juice to the pan juices at the end of cooking.

F) Feta and Herbs—thighs possible
5oz. Feta cheese-cut into strips one per chicken portion
2 Tbs. EACH thyme. Rosemary and oregano +garnish
Sprinkle herbs equally over chicken pieces; top with a strip of cheese and roll.
Sauce:
1medium onion chopped
1clove garlic
1 Tbs. oil
4 plum tomatoes I 8 pieces each
Cook onion and garlic in oil until soft. Add tomatoes and lightly simmer, covered 10 min. until soft. Blend until smooth. Plate under chicken and garnish with herbs.

G) Saltimbocca
4 thin slices ham
4 slices Swiss or Provolone cheese
4 sage leaves
1 small tomato chopped
Place above ingredients in order on breasts. Roll and secure.
Sauce:
1Tbs. oil
2 minced garlic cloves or equal jarred or powder
2tsp. cornstarch
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. dry sherry
Pan juices + broth to equal 1 cup
Cook garlic in oil until soft. Add the broth and warm. Mix the cornstarch, sherry and sage and add to the pan. Cook until bubbly. Return chicken to the pan and spoon sauce over for about 5 mins. until sauce thickens slightly and food is hot.

H) Roasted Pepper and Olive—Thighs possible—should be made on the stove top.
4 large jarred fire-roasted red peppers –divided in half for thighs
12 pitted ripe olives – sliced
12 pitted green olives-sliced
8 basil leaves or 1tsp. dried
Cover meat with pepper pieces. Spoon olives down center and roll. Top with basil.
Sauce:
When chicken is brown, add 1 1/4 cups white wine to pan juices, cover and simmer for about 15 min. until chicken is cooked and sauce thickens slightly. Serve at once.

I) Sausage and Peppers ; Thighs possible
4 oz. thinly sliced Genoa salami
(1) 6oz jar sweet red peppers
Cover the meat with the salami. Divide the peppers down the centers. Roll and oven bake.

Yogurt Marinated Chicken (Chicken Tikka): Serves 4
NOTE This recipe works well with drums and wings as well as kebobs
4 boneless skinless chicken breasts
4 Tbs. lemon or lime juice
Oil for brushing
½ cup plain yogurt
1 inch piece grated gingerroot or 1tsp.powdered ginger
2 cloves garlic minced or ½ tsp. powdered garlic
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. turmeric (optional)
SAUCE
½ cup plain yogurt
Mint sauce, dried or fresh chopped mint to taste
Cut the chicken in 1 inch strips or 1 inch cubes, whichever suits your serving needs and marinate in citrus juice for 15 min. Mix yogurt and next 5 ingredients ( spices) Thread the chicken on skewers and cover with marinade, either in a plastic bag or flat dish. Allow to marinate at least 2 hours or overnight. Mix sauce yogurt with mint and chill allowing flavors to meld Grill chicken over hot coals or broil in oven, brushing with oil and turning frequently until cooked through. About 15 min Serve with dipping sauce.

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