White Chocolate Bread Pudding

Although, I must give credit to the Little Rock Junior League cookbook, Big Taste of Little Rock, for this recipe, a friend of mine added the sauce and it absolutely makes it.  Never tried it without the sauce, but can't imagine that it would be as good without.  And you need to get the cookbook, it has great recipes.

4 cups heavy whipping cream
16 ounces French bread, torn or cut into 1 inch pieces
3 eggs, lightly beaten
1 cup sugar
2 T vanilla extract
2 cups white chocolate chips

Sauce:
1/2 cup sugar
2 egg yolks
5 T Butterscotch Schnapps Liquer
6 T butter

Pour cream over torn bread pieces and let stand for 10 minutes.  Combine sugar, eggs, and vanilla in a bowl and mix until smooth.  Add to the bread and mix well into the bread.  The mixture should be soupy.  Stir in chips.  Pour into a greased 9x13 baking dish.  Bake 350 for 45 minutes or until golden brown.

Sauce:
Pour 3/4 inch water in bottom of a double boiler and bring it to a simmer over medium low heat.  Place sugar and egg yolks in the top of the double boiler (not yet over simmering water) and stir vigorously with a whisk until light in color.  Whisk in the the Butterscotch Schnapps and place in top of double over the simmering water.  Cook, whisking vigorously, until mixture is hot and slightly thickened.  3-4 minutes.  Add the butter and stir until it melts.
Pour over entire baked bread pudding or cut into pieces and pour over individual pieces.  May be rewarmed in microwave.

Black Bean Soup

Sorry that I haven't posted in a while.  Today I was trying to decide what kind of soup to make since the weather is turning cooler and have searched my recipe notebooks for this recipe.  Finally, I found it scribbled on a post it note.  I'm going to make it and will make changes if necessary.

1 16 ounce package dry black beans
8 cups chicken broth
1 t. salt
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 T chili powder
2 t basil
2 t oregano
1 t black pepper
1 t cumin
1/2 t cayenne pepper
4 garlic cloves minced
1 bay leaf
2 (14 1/2 ounce) cans whole tomatoes, chopped and undrained (processor)
1 (11 ounce) can white corn, undrained
1 (14 ounce) can tomato sauce
1/2 bunch chopped cilantro

Into a large pot, pour beans and chicken broth.  Add salt.  Bring to boil.  Cook 1 minute.  Remove from heat and cover and let stand for 1 hour.  Add celery, peppers, onion, and all ingredients through bay leaf.  Bring to a boil, cover and simmer 2 hours or until beans are tender.  Add tomatoes, corn and tomato sauce.  Bring to a boil again.  Reduce heat and simmer uncovered for 30 minutes.  At this point, you may need to add more broth or water if it is too thick.  Discard bay leaf.  Garnish with cilantro.
Serves 8-10

Cream of Asparagus Soup

2 pounds asparagus, I prefer green and thin
1 large onion, chopped
3 T butter
5-6 cups chicken broth
1/2 cup heavy cream
1/4-1/2 t. fresh lemon juice
Cut tips from 12 asparagus 1 1/2 inches from top (if they are thick asparagus cut them in half lengthwise)These will be reserved for garnish.
Cut stalks and remaining asgaragus into 1/2 inche pieces.
Cook onion in 2 T butter in a 4 qt. heavy pot over moderately low hear, stirring until softened.  Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.  Add 5 cups broth and simmer, covered until asparagus are very tender, 15-20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water about 3 minutes.  Drain
Puree soup with immersion blender or pour small batches in food processor.  Stir in heavy cream, then add more broth to thin soup to desired consistency.  Adjust seasonings and whisk in remaining 1T butter.
Add lemon juice and garnish with asparagus tips.
Makes 4-6 servings

Chicken Enchiladas

These are undoubtedly the richest, most sinful, delicious concoction I have run across.  When we made them at the store, we would make at least ten recipes. 

Chicken Enchiladas

2 T vegetable oil
1 large yellow onion, chopped
1 large clove garlic, finely chopped
1/2 bunch cilantro, chopped (leaves only)
1 15 ounce can of tomatoes, processed with juices
2 cups shredded chicken (rotisserie)
2 cans chopped green chilies
1 t. cumin
Salt and Pepper
3/4 pound grated Monterey Jack or Mexican Mix
12-15 corn tortillas
1 cup heavy cream
2 t. chicken bouillon

Saute the onion and garlic in the 2 T oil.  Add cilantro, processed tomatoes with their liquid and green chilies.  Simmer for 5-10 minutes.  Add the  chicken, cumin, salt and pepper. Simmer another 10 minutes.  Fry softly the tortillas, drain them on paper towels.  Put filling in the softened tortillas and roll up.  Add bouillon to cream and disslove over medium heat.  Place the rolled tortillas in a casserole and cover with the heated cream mixture.  Cover with grated cheese and bake 350 for 30 minutes.
The cream will reduce and thicken in oven, combining with the melted cheese.  Serve with red or green salsa.
Serves 6-8

Chocolate Creme Brulee

I must give credit to Peter Brave of Brave New Resturant for this recipe.  In 1998, I went to a cooking demonstration sponsored by the Arkansas Democrat Gazette and Peter Brave was one of the guest chefs.  He prepared a salmon dish at the demonstration, but graciously handed out this recipe.  When I decided to make it, after looking it over, I thought that there was a mistake on the written recipe, so I took it upon myself to call him at his resturant and explain that I thought I had discovered a mistake.  He was very kind and went over the recipe and then went into the importance of a "good chocolate".  I must admit that Nestles or Hersheys is not as good as Ghiradelli in this recipe, but I have used whatever was in my pantry. And he had not made a mistake.

5 egg yolks
1/2 cup packed brown sugar
1/2 t. vanilla
5 ounces good quality semisweet chocolate
1 1/2 pints (3 cups) heavy cream
Mix egg yolks, sugar and vanilla in a mixing bowl.  Heat heavy cream to simmer; add chocolate and stirr until melted.  Temper the chocolate mixture into the egg mixture.  (Temper means to add a small amount of the hot mixture into the egg mixture a little at a time to avoid bringing the temperature up too quickly, which will scramble the egg).  Portion into 8 one half cup baking ramekins and bake in a water bath at 350 for 45 minutes.  Remove from oven and water bath and cool.  Refrigerate and when ready to serve sprinkle with sugar and torch or broil.  If you use a broiler, be very careful to avoid burning.

BLT Dip

Wonderful dip. May be prepared up to 2 days in advance.

10 slices bacon, cooked crisp, drained and cooled
3 Roma tomatoes, seeded and chopped
1 cup mayonnaise
1 T Dijon mustard
1/4 cup minced green onions
1/4 cup minced fresh parsley
6 drops Tabasco
Combine bacon, tomatoes, mayonnaise, mustard, onions, parsely and Tabasco in food processor.  Pulse until chopped, but not pureed, preserving some texture.  Adjust seasonings.  Serve with crisp fresh veggies or melba toast.

Creamy Artichoke Soup

Quick and easy, delicious soup.

Creamy Artichoke Soup

2 T olive oil

2 leeks, white part only, washed and chopped (I have used green onions, about 5 or 6)

1 clove garlic, minced

1 small potato, peeled and chopped

1 (8ounce) package frozen artichoke hearts, thawed

2 cups chicken broth

1/2 t. salt

1/4 t. pepper

2 T whipped cream cheese

2 T chives for garnish

Heat oil in heavy, large pot over medium heat.  Add the leeks or green onions and the garlic and stir.  Add the potatoes and cook for 5 minutes, stirring often.  Add the artichokes, broth, salt and pepper and cook until the vegetabls are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender or food processor in batches, puree the soup.  Add the whipped cream cheese and blend again to combine.

Ladle the soup into bowls and top with chives.

4 servings

Crunchy Caramel Apple Pie

This was all time favorite, especially in the fall when the apples were in season.

Crunchy Caramel Apple Pie

1 9" deep dish pie shell

1/2 cup sugar

3 T flour

1 t. cinnamon

1/4 t. salt

6 cups thinly sliced, peeled tart cooking apples (GrannySmith or Jonathan)

1 Recipe Crumb topping

1/2 cup chopped pecans

1/4 cup caramel ice cream topping

Crumb Topping:

Stir together: 1 cup packed brown sugar

                     1/2 cup flour 

                     1/2 cup quick cooking rolled oats

Using pastry blender, cut in 1/2 cup butter till mixture resembles coarse crumbs. 

Directions

In a large mixing bowl, stir together sugar, flour, cinnamon and salt.  Add apple slices and gently toss until coated.  Transfer the apple mixture to unbaked pie shell.

Sprinkle crumb topping mixture over apples.  To prevent browning cover edges of crust with foil.  Bake 375 for 25 minutes, remove foil and continue 25-30 minutes longer or until top is golden.  Remove from oven and sprinkle with pecans and drizzle with caramel topping.  Cool on wire rack.  

Corn Chowder with Bacon

6 ounce bacon, coarsely chopped

1 large red onion, diced

1/4 cup chopped celery

16 ounce package frozen whole kernel corn, thawed

3 cups whole milk

1 pound red potatoes, scrubbed and cut into 1/2" dice

1/2 cup heavy cream

2 T minced chives

Salt and pepper

Cook bacon over low heat until crisp, about 10 minutes. Drain on paper towel and reserve drippings.  Add onion and celery to bacon drippings and cook until softened.

Puree 1 cup corn with 1 cup milk in food processor.  Add the corn puree to the pan with the remaining 2 cups of corn and 2 cups milk.  Add the potatoes; simmer 20 minutes

over low heat until potatoes are tender.  Stir in cream, chives and bacom  Season with salt and pepper.

Toasted Coconut Pecan Pie

This was another favorite of our customers.  Easy to make and keeps frozen. Eat a piece or the whole pie.  For all of those who have not had this pie, I will post a photo the next time I make it, but for all of those customers, you certainly remember it always in the freezer deli.  Enjoy.

Caramel Pecan Coconut Cheesecake

2 baked pie crusts

8 ounce Cream Cheese

16 oz. Cool Whip

1 Can Eagle Brand Milk (Condensed)

7 oz. Coconut

1 cup chopped pecans

2 T butter

1 small jar caramel ice cream topping (I usually use the squeeze top)

Bake pie crust.  Melt butter in skillet.  Stir coconut and pecans until brown.  Let cool. 


Beat Eagle Brand and cream cheese until smooth.  Fold in Cool Whip. 


 Spoon one-fourth of Cream Cheese-Cool Whip mixture in each pie shell. Top with


one-fourth of toasted coconut pecan mixture.  Drizzle top with caramel topping


generously.  Repeat layers.  Freeze.  It is better to freeze it initially uncovered, then after


frozen cover with plastic wrap. If it is to be kept frozen for any longer than a couple of


days, I would suggest covering it with aluminum foil.  This makes 2 pies.  Freeze until


about 30 minutes prior to serving.

 

Almond Brickle Bars

These were served at the Invisible Chef warmed and topped with whip cream, but they are equally good cut into bite size squares.  And yes they have a pound of brown sugar!

Almond Brickle Bars

16 oz. light brown sugar

3/4 cup butter

3 eggs

2 1/2 cups flour

2 1/2 t. baking powder

1/2 t. salt

10 ounce package almond brickle chips

1 cup pecans

2 t. vanilla

Cook butter and brown sugar over medium heat until butter is melted and mixture is smooth.  Remove from heat and add eggs one at a time, beating after each addition.

Combine flour, baking powder and salt; add to sugar mixture stirring well.  Stir in brickle chips, pecans and vanilla.

Pour batter into greased 13x9 pan.  Bake 30-35 minutes.  Cool in pan and cut into squares.

Scalloped Sweet Potatoes

With Thanksgiving approaching, I remembered we would offer these as a side for our Thanksgiving Dinner. To lessen baking time, I microwave the potatoes about 4 minutes for 2 potatoes prior to slicing.



Scalloped Sweet Potatoes

2 cups heavy cream

¼ cup brown sugar

Zest from 1 orange

Salt and Pepper to taste

Nutmeg

2 pounds peeled and thinly sliced sweet potatoes

½ cup pecans

Heat oven to 350. Grease a gratin or shallow casserole dish with butter(probably a 9x13)  In a medium saucepan, heat cream, sugar orange zest, nutmeg, salt and pepper; stirring frequently, till just steaming for 5 minutes. Do not let boil  Layer sweet potatoes in prepared baking dish.  Pour hot cream over potatoes. Bake 30 minutes. Spoon cooking liquid over potatoes to moisten top.  Sprinkle pecans over top and bake until potatoes are tender about 30 more minutes. I think it may take a little longer if the potatoes are raw when sliced.

Easy Cinnamon Rolls

You will be sure to impress your guests with these easy quick cinnamon rolls.  I have made them  the night before and covered them and baked them the following morning.

Cinnamon Rolls

2 packages Pillsbury Crescent rolls

1 stick butter, softened

1 cup sugar mixed with 2 t. cinnamon

Icing:

2 T melted butter (I melt it in the microwave until it almost browned)

1 cup powdered sugar

2-3 T milk

Separate each package of rolls into 4 rectangles and press together perforations (you will have 8 rectangles).  Spread 1 T of softened butter on each rectangle.  Sprinkle generously with cinnamon and sugar mixture. Roll up each roll starting with the short side.  Cut each roll into 5 pieces and place in a 9" square pan or pie plate.  Bake at 350 for 20 minutes.  Remove from oven.

Mix butter, powdered sugar and enough milk to make a glaze.  Drizzle over rolls and serve.

Makes 40 mini rolls.



French Breakfast Puffs

These small buttery, cinnamon bites are always a hit for breakfast.
                              French Breakfast Puffs

1/3 cup butter (5 1/3 T)

½ cup sugar

1 ½ cups flour

1 ½ t. baking powder

½ t. salt

¼ t. nutmeg

1 egg

1 cup milk

6 T melted butter

½ cup sugar

1 t. cinnamon

Cream butter and sugar.  Sift together flour, baking powder, salt and nutmeg.  Add the egg to the creamed mixture.  Add the dry ingredients alternately with the milk, mixing thoroughly after each addition.  Place a teaspoonful of the dough in lightly greased mini muffin tins.  Bake 350 for 20 minutes.  Cool slightly.  Roll muffins in melted butter then in ½ cup sugar to which cinnamon has been added.  These may be made in advance and then rewarmed.



Chicken Chili Cheesecake

This is definitely a crowd pleaser and makes a large amount, so it's great for a cocktail party or just having friends over.

Chicken Chili Cheesecake

1 1/13 cups finely crushed tortilla chips

1/4 cup butter. mnelted

3 (8 ounce) cream cheese, softened

4 eggs

1 t. chili powder

1 t. Worcestershire

1/4 t. salt

3 T finely chopped green onions

2 (4.5 ounce) cans chopped green chilies

1 (16 ounce jar of your favorite picante sauce
1 1/2 cups shredded cooked chicken (may use rotisserie)

1 1/2 cups Monterey Jack cheese, shredded

1 (16 ounce) sour cream

1 t. seasoned salt

Garnish:

Green Onions

Cilantro

Avocados

Shredded cheese

Tomato

Combine: Tortilla chips and butter.  Press up sides 1 inch and bottom of  10" springform pan. Set aside.

Beat: Cream cheese on high speed of electric mixer until fluffy; add eggs one at a time and beat after each addition.  Stir in chili powder, worcestershire, salt, green onions and green chilies.

Pour half of mixture into prepared pan.  Spread with picante and sprinkle chicken and cheese. Carefully, pour remaining cream cheese mixture on top.  Bake 350 for 10 minutes; reduce heat to 300 and bake an additional hour until set.  Cool completely in pan.

Mix sour cream and seasoning salt; spread evenly on top of cooled cheesecake.  Cover and chill 8 hours or overnight.  Garnish with green onions, cilantro, avocados, shredded cheese and tomato. Remove sides of springform pan and serve with chips or crackers. Some like a side of salsa also.



Jezebel Sauce

This sauce is a must for pork or beef.  It keeps for 2 months in the refrigerator.

Jezebel Sauce

1  18 oz. jar apple jelly

1  18 oz. jar apricot pineapple preserves

¼ cup Coleman Dry Mustard

2 T black pepper

5 T horseradish

Place all in blender and blend till smooth. Keeps well in refrigerator.

Sometimes you are unable to find apricot pineapple preserves, just us pineapple preserves.



Shrimp scampi

Shrimp Scampi

1 lb. Large shrimp peeled
½ c. Butter
½ tsp. Salt
4-6 cloves garlic chopped
1 tsp grated lemon rind
1 Tbsp lemon juice
2 Tbsp chopped parsley


Preheat oven to 400. Melt butter in 13x9 pan.

Add salt and garlic, parsley, and crushed garlics. Arrange shrimp in single layer. Bake 5 minutes. Sprinkle lemon peel and juice. Bake 10 more minutes.




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Chicken Cucumber Canapes

I had acutally forgotten about these delicious little sandwiches, until I was searching my old recipes for a bridal party.  This is a good mixture of chicken salad and cucumber sandwiches.

Chicken Cucumber Canapes



2 (8 ounce) packages cream cheese, softened

3/4 cup mayonnaise

3 cups cooked diced chicken

3/4 cups peeled, seeded, diced cucumbers

1/2 cup celery, diced

6 green onions, chopped

1 t. garlic salt

1/2 t. salt

1/2 t pepper

4 loaves wheat or white sandwich bread slices

Minced fresh parsley, optional

Stir together cream cheese and mayonnaise.  Sitr in chicken and next 7 ingredients.  Cover and chill at least 4 hours.

Cut bread slices with assorted 2 1/2 inch cutters.  Spread half of bread shapes with chicken mixture; top each with a matching bread shape.  Roll sandwich edges in parsley, if desired. Yield 7 dozen.

Banana Nut Bread

I seem to always have old bananas at my house and hate to throw them away, so this is what becomes of all old bananas.  One hint: if you are not ready to bake, then put the bananas in the freezer in the peel, take them out  and let them thaw when ready to use them for baking and they are really better than over ripe.

Banana Nut Bread

4-5 overripe bananas

1 cup sugar

1/2 cup butter (1 stick), softened

2 eggs

2 cups flour

1/2 t. salt

1/2 t. soda

1 t. baking powder

1/2 cup chopped nuts (I prefer mine toasted)

Using electric mixer, combine bananas, sugar, softened butter, and eggs.  Mix flour, salt, soda, and baking powder.  Gradually add flour mixture to banana mixture until all is moist.  Add nuts and pour into loaf pan.  Bake 350 for 1 hour.  Sometimes it may take as long as 1 1/2 hours and I believe it depends on the bananas.  Just check before removing from pan to make sure center is done.

Tilapia Piccata

Another favorite at the Chef and it has remained a favorite of ours.  It is very quick and delicious. You can also use chicken, just make sure the breasts are pounded flat to reduce cooking time.

Tilapia Piccata

4 large (6-7 oz) tilapia fillets (or 8 small fillets)

Salt and pepper

1 cup all-purpose flour

2 Tbsps olive oil

8 Tbsps butter, divided

3/4 cup white wine

1 Tbsp finely chopped shallots (optional)

2 Tbsps fresh lemon juice

1 Tbsp (or more) small capers

Parsley leaves or chopped parsley
Lemon Slices for garnish

Preparation:

Dry the fillets with plain paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.
Heat the olive oil and 2 tablespoon of the butter over Medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess, and lay them in the pan.
Pan fry the fillets until lightly browned on both sides (about 2-3 minutes per side). Peek but don't flip until they are brown, otherwise, they will stick. Remove the fish from the pan and keep warm.
Raise the heat to Medium High and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1-2 minutes until shallots are softened.
Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining butter. Spoon the sauce over the fish and sprinkle with parsley and lemon slices.
Makes 4 servings of Easy Tilapia Piccata

Shrimp Salad

I must give credit to my friend Denise for this recipe.  It is actually from The Barefoot Contessa, but whatever, it is delicious and so easy to make.

Shrimp Salad

2 pounds shrimp, I use large, 16-20 thawed and warmed in a skillet to remove the excess water.

2 cups Hellman's mayonnaise

1 t. dijon mustard

2 T white wine vinegar or white wine

1 t fresh ground pepper

6 T fresh dill, minced

1 cup red onion, finely diced

3 cups minced celery (6 stalks)

Whisk together mayonnaise, mustard, wine or vinegar, pepper, salt and dill.  Combine with the shrimp, red onion, celery.  Check seasonings.  Cover and refrigerate to enhance flavors.

12 servings

Broccoli Salad

I'm sure this salad was in our delicase everyday that we were open.  It varied daily, depending on who happen to make it.  I was light handed on the mayo, but I will say if it wasn't right our customers would be sure to relay that to whom ever was at the cash register.

Broccoli Salad

8 slices bacon

2 heads fresh broccoli, small pieces

1 1/2 cups Cheddar cheese, shredded

1/2 large red onion, diced

1/4 cup red wine vinegar

2 T sugar

2 t black pepper

1 t salt

2/3 cup mayonnaise

1 t fresh lemon juice

Place bacon in skillet and cook over medium heat until evenly browned and crisp.  Drain and crumble.

In a large bowl, combine broccoli, cheese, onion and bacon. 

Prepare the dressing in a small bowl bu whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise, and lemon juice.  Combine dressing with salad.  Cover and refrigerate until ready to serve.  This is much better if allowed to sit 2 hours before serving.

12 servings

Some people like raisins, but I don't care for them in this recipe, but each to his own.

Marinated Cheese

This makes a very attractive dish served in a clear glass bowl or mounded on a tray, lined with crackers. It can be made ahead and purchasing the cheese cubes makes it an easy recipe.

Marinated Cheese Cubes



Marinade:

1/2 cup olive oil

4 green onions, coarsely chopped

1/2 cup fresh parsley

Dash Tabasco

Dash red pepper and black pepper

1/4 cup white wine vinegar (I have used red wine vinegar)

3 T dried basil leaves or 1/2 cup fresh chopped

3 T minced garlic

Cheese cubes I use a bag of Cheddar Jack, Pepper Jack and Swiss, which I buy at Sams.

Put all marinade ingredients in food processor and pulse til blended.  Pour over cheese cubes and toss.  Keep covered tightly and toss occasionally until ready to serve.  Better if made a day or two ahead to enhance flavors.

Down Under Hot Fudge Pudding

I thought that I had already posted this recipe, but while in Saratoga I searched for it to make one night and realized I had never put it on the blog.  This is one dessert that is super easy, just always keep unsweetened chocolate squares or use cocoa powder.

Down Under Hot Fudge Pudding

1 stick butter

1 ounce unsweetened chocolate

2  large eggs

2 T flour

1 cup sugar

1 t vanilla

1 cup chopped nuts, optional

Directions: Melt butter and chocolate in microwave for 1 minute at 50%power.  Stir until chocolate is melted.  Add flour, sugar, vanilla and eggs.  Mix thoroughly with whisk.  Add nuts.  Pour into a 9x5 loaf pan.  Place loaf pan in a pan of hot water and bake 325 for 45 minutes.  Serve with a scoop of vanilla ice cream as this is very rich.

Serves 4

Chocolate Sheet Cake

I'm pretty sure most of you have made this easy, delicious chocolate cake. It's quick and I love it because you ice it is while warm.

Chocolate Sheet Cake



2 cups flour

2 cups sugar

4 T cocoa

1 cup water

1/2 cup vegetable oil

1 stick butter

2 eggs

1 t. soda

1/2 cup buttermilk

1 t. vanilla

Mix together flour, sugar, cocoa and cinnamon with electric mixer. Bring to a boil water, oil and butter. (I do this in microwave)  While hot pour over flour mixture and beat. Add the two eggs beating after each. Mix soda and buttermilk together and add to mixing bowl along with vanilla. Beat on medium speed until well mixed.  Pour into a sided large flat sheet pan.  Bake 375 for 20-25 minutes.  Remove from oven and ice while hot with icing recipe below.

Icing:

1 box powdered sugar

4 T cocoa

1/3 cup milk

1 stick butter

1 t. vanilla

1/2 cup chopped nuts (optional)

Mix powdered sugar and cocoa with mixer.  Melt butter and milk in microwave and pour over cocoa sugar mixture .  Add vanilla and beat until creamy. Spread over warm cake.

Chicken Club Salad

If you like a club sandwich, you will love this chicken club salad. 



Chicken Club Salad

4 chicken breasts, I use boneless, skinless

1 T olive oil

1 t kosher salt

1/2 t. freshly ground pepper

4 sliced smoked bacon

1 ripe avocado, peeled and diced

3 T fresh lemon juice

1/2 cup mayonnaise

1/4 cup green onions, sliced

2 t Dijon mustard

2 T chopped fresh flat leaf parsley

Preheat oven 400.  Place the chicken in a baking dish, drizzle with olive oil and season with salt and pepper.  Roast until cooked throughout, about 20-30 minutes.  Cool to touch and cut into chunks.

Cook bacon until crispy; drain and crumble.

In a large bowl, combine avocado and lemon juice.  Add chicken, bacon, mayo, green onions, mustard, parsley, 1t. salt and pepper.  Stir until combined.  Serve on bed of lettuce and garnish with tomato wedges.

Serves 6



Mexican Cornbread Salad

 My mouth is watering just remembering how good it is, but I hardly ever make it.  It's one of those dishes that is best made the day before serving.  Great for a salad supper or potluck dinner.

Mexican Cornbread Salad

2 packages Martha White Mexican Cornbread Mix

2 cans pinto beans, drained

2 cans whole kernel corn, drained

4 Roma tomatoes, seeded and diced

1 green pepper diced

1 bunch green onions, chopped

3 cups grated Cheddar Cheese

1 (4ounce) jar of bacon pieces, Hormel (NOT BACOS)

1 cup sour cream

1 package Ranch dressing mix

1 cup mayonaise

Make cornbread according to package directions.  Cool and crumble in a large bowl.  Add next seven ingredients.  Mix sour cream, Ranch dressing packet and mayonnaise.  Lightly toss with cornbread mixture.  Chill.

Peaches and Cream Muffins

I went to Suzanne's Fruit farm this morning and picked peaches so I decided to look up this recipe and post it.  These are really good with fresh peaches, but I have made them with frozen ones, just let them thaw prior to using.

Peaches and Cream Muffins



1 egg

1/2 cup sour cream

1/4 cup oil

1 1/2 cups flour

1/2 cup sugar

2 t. baking powder

1/2 t. salt

2 cups chopped fresh peaches

In a bowl beat egg; add sour cream and oil.  Combine flour, sugar, baking powder and salt.  Stir into the egg mixture.  Stir in peaches.  Fill greased muffin cups 3/4 full.  Bake at 400 for 20-25 minutes.  Cool 5 minutes before removing to wire rack.I

Trader Vic's Chicken Salad

A customer shared this recipe with me shortly after I opened The Invisible Chef and it quickly became a favorite.  I have not made it since I close the store, but plan to make it very soon. I believe Trader Vic's was a popular resturant in San Francisco. Not sure if it's still open and not sure this salad was ever made, but that is the story I was told when given the recipe.

Trader Vic's Chicken Salad



5 cups cooked diced chicken breast

1 can sliced water chestnuts

2 cups pineapple tidbits, drained

1 cup sliced celery

1/2 cup sliced green olives

Dressing:

1/2 (heaping) cup sour cream

1/2 (heaping) cup mayonnaise

1 T curry powder

4 T Major Grey Chutney

Garnish:

1/2 cup toasted almonds, sliced

Mix all ingredients; add dressing and chill.  Top with sliced almonds.  I ususally mixed my almonds in with the other ingredients.

South of the Border Potato Salad

Another great recipe for the 4th of July.  This is one of my favorites, but I understand some don't care for cilantro (my husband for one), so just omit it.

South of the Border Potato Salad



2 pounds new potatoes, unpeeled

1 large tomato, peeled, seeded, and diced

1/4 cup finely chopped red onion

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup canned diced green chiles

2 cups mayonnaise

2 T fresh lime juice

2 T Dijon mustard

1 clove garlic, minced

1/4 t ground red pepper

Cook potatoes in boiling water to cover for 20 minutes or until tender.  Drain and let cool.  Cut into pieces.  Combine potatoes, tomatoes and next four ingredients in a large bowl.  Toss gently.  Combine mayonnaise, and remaining ingredients. Toss gently.  Cover and chill thoroughly. 

Makes 12 servings.

Chicken Cheddar Pasta Salad

Another great favorite, especially for a salad supper.  Serve this along with fresh fruit and muffins and you have an easy meal. If you plan to double or triple this recipe, I must warn you that it multiplies. This can be served without the spring mix, but it makes a beautiful salad for a buffet table.

Chicken Cheddar Pasta Salad

8 ounce package of grilled chicken strips (fajita chicken)

6 ounce fettucine noodles, broken into pieces

3 ounce Cheddar Jack grated or cubed cheese

1/2 red pepper, diced or strips

1/2 green pepper, diced or strips

1/2 yellow pepper, diced or strips

4 ounces pepperoni, cut into strips

8 ounce bottle of Italian dressing

5 cups spring mix

1 cup cherry tomatoes, halved

Cook fettucine as directed and drain and rinse in cold water. Cut chicken strips into smaller pieces.  Combine ingredients thru pepperoni and toss.  Add dressing and adjust seasoning.  Cover and chill 2 hours or overnight.  Shortly before serving, add spring mix and tomatoes. 

Serves 10

Peach Tea

I'm not sure where I found this recipe for peach iced tea, but we made gallons.  If you are a sweet tea drinker, this is the recipe for you.

Peach Iced Tea

3 (11.5 ounce) cans peach nectar

2 quarts brewed tea

1 cup sugar

1/4 cup lemon juice (recipe called for fresh, but at the store we used bottled)

Stir all ingredients, cover and chill until ready to serve. 

Makes 3/4 gallon

Vermicelli Salad

Sorry I haven't posted  in a while, but I have been preoccupied with my grandchildren.  With the 4th of July coming up, I have been thinking about dishes to take to the lake for the weekend.  This cold salad will keep for several days in the refrigerator and is delicious.

Vermicelli Salad

10 ounce pkg. Vermicelli pasta

2 T fresh lemon juice

1 T olive oil

Cook vermicelli as directed on package.  Drain, but do not rinse.  Cool for 30-45 minutes while occasionally separating with a fork.  While still warm, stir in lemon juice and oil.  Season heavily with seasoning salt ( I prefer Cavender's Greek Seasoning)

Add the following:

1/2 cup of each:

green onions, diced

celery, diced

bell pepper, diced

pimento, diced

black olives, sliced

Mix and add 1/2 to 1 cup of mayonaisse.  This depends on how creamy you prefer it. 

Also adjust seasonings and refrigerate over night to enhance flavors.

Strawberry Green Salad

This was a recipe given to be by one of my good friends, Becky Jordan. Great Salad

Strawberry Green Salad

Dressing

1 cup oil (veg or olive)                                    ¾ cup sugar

½ cup red wine vinegar                                 2 garlic cloves minced

½ t salt                  ½ t. paprika         ¼ t. white pepper

Mix in blender.

Salad Mix or Romaine

Strawberries or blueberries or any fruit

1 cup cheddar jack or parmesan (fresh)

1 cup toasted   pecans (I use the toasted pecans from The Invisible Chef House Salad

Or :
Watermelon cubes
Thinly sliced red onion
Grilled chicken breast slices
Feta cheese
Pecans, optional



Lemon Nut Spread for Finger Sandwiches

I'm not a fan of lemon sweets, but this is a tart-sweet  spread that makes nice little party sandwiches.  I guess it could be served with crackers, but at the Chef, we made little tea sandwiches.  They are great for a morning coffee or an afternoon tea.

Lemon Nut Spread

3 egg yolks

1 cup finely chopped pecans (very fine)

1/2 cup sugar

Juice and zest of 2 small lemons

1 (8ounce) cream cheese, softened

Bread Rounds

In a medium saucepan combine egg yolks, lemon juice, zest and sugar.  Cook over medium heat, stirring constantly, until thickened.  Remove from heat and add cream cheese and beat until smooth.  Stir in pecans. Refrigerate, covered.  Makes 2 cups.

This will cover 2 loaves of bread, using a round or heart shape cookie cutter, getting 3 hearts or rounds from each slice.

Crisp Green Beans

At our house, we very seldom eat any vegetables that are not fresh.  It sometimes becomes difficult to find good quality fresh vegetables in a small town.  I purchase these baby green beans, aka haricot verts, at Sams.  They are very quick and I will usually blanch the entire bag (they come in 2 bags) and then plunge into cold water, drain and use the next day if desired.

Crisp Green Beans

1 pound green beans (regular or the small French haricot verts)
1 clove garlic, minced
1 T butter
1 T olive oil
Fresh ground pepper
 Bring a large pot of water to boil (add 2 T salt)
Add the beans to the salted boiling water, return to a boil and cook about 3-4 minutes, until crisp tender.
Transfer beans to ice water with a slotted spoon.  When cool, pat dry.
In a large skillet, melt butter and olive oil.  Saute garlic until tender, add green beans and toss till warm.  The beans should be crisp tender.  Add salt and pepper and serve.

Strawberry Delight

Fresh strawberries are plentiful and you will love this easy light dessert.  It was always in the deli case in the spring and summer.

Strawberry Delight

Shortbread Crust: 

1 stick butter

3 T sugar

1 1/2 all purpose flour

1/2 t. salt

1 t. vanilla extract

1 egg yolk

1/2 cup finely chopped

Filling:

1 (8 ounce) cream cheese

1 cup powdered sugar
1 t. vanilla

2 cups Cool Whip

2 cups strawberries

For the shortbread crust: Preheat oven to 375 degrees.  Cream butter and sugar together until light and fluffy.  Beat in the flour and add remaining ingredients.  Press into a prepared 9" tart pan with removable bottom.  Prick all over with fork.  Bake 20-30 minutes or until lightly browned.

Beat cream cheese and powdered sugar; add vanilla and 1 cup Cool Whip.  Spread over cooled crust.  Top with sliced strawberries and cover with remaining Cool Whip.

This can also be made in a 9" square baking dish.  Be sure to spray with Pam.

Aloha Muffins

I believe these were originally called Fruit Muffins, but no one seemed interested in them until we changed the name.  Then they became a favorite.

Aloha Muffins

3 cups flour

2 cups sugar

1 1/2 cups vegetable oil

3 large eggs, slightly beaten

1 t cinnamon

1 t salt

1 t baking soda

1 1/2 t vanilla

1 (8 ounce can) crushed pineapple

2 large ripe bananas, mashed

1 cup chopped nuts, we used pecans

Mix all dry ingrdients, then oil and eggs, then moist ingredients.  Add the nuts last.  This makes 3 dozen muffins.  Be sure to grease tins well with Pam so the fruit doesn't stick.  Bake 350 for 20 to 30 minutes.

Enchiladas Verde

These chicken enchiladas with green chiles are the richest, most sinful, delicious concoction ever.  Great to serve to family or at a buffet.  A friend gave me the recipe and they were a favorite.

Enchiladas Verde

Ingredients:

1 bunch cilantro, chopped

1 large yellow onion, chopped

1 clove garlic, finely chopped

1 carrot, finely chopped

1 15 ounce can of Italian plum tomatoes, chopped with their juices

2 cups cooked shredded chicken (Rotisserie works great)

Salt and pepper to taste

2 cans diced green chiles

1 lb. Monterey Jack cheese

12-15 corn tortillas

2 cups heavy cream

2 teaspoons powdered chicken bouillon

oil for frying tortillas

Directions:

Saute the onion and garlic in 2 T of oil.  Add the tomatoes with their liquid, carrots, green chiles, and carrots.  Simmer for 5-10 minutes.  Add chicken, salt and pepper.  Simmer another 10 minutes.  Fry softly the tortillas, drain them on paper towels.  Put some filling in the softened tortillas and roll up.  Add the chicken bouillon to the heavy cream and dissolve it over medium heat.  Place the rolled tortillas in a casserole and cover with the heated cream mixture.  Cover with grated cheese and bake at 350 for 30 minutes.  The cream will reduce combined with cheese.  Serve with red or green salsa.  Serves 6-8

Mink Chicken

This is a very easy  chicken dish and we always served it with rice and green vegetable.  Philadelphia Brand has introduced a product Philly Cooking Creme and the one with Italian herbs is really good in this recipe.

Mink Chicken

4 boneless, skinless chicken breasts, cut into pieces

2 T butter

2 T olive oil

1/4 cup chicken broth or water

1 (3 ounce) cream cheese or Philly Cooking Creme

1 T horseradish (or more to taste)

Salt and pepper

Generously salt and pepper chicken pieces. Heat oil and butter until it begins to foam.  Saute breast pieces until done, 3-4 minutes per side.  Remove from pan and set aside.  Deglaze pan drippings with chicken broth (you may need more depending on the amount of drippings).  Add the cream cheese and horseradish, mashing to blend.  You may add more liquid or cream cheese depending on thickness. This should be creamy, the consistency of gravy.  Add chicken back to pan with any reserved juices.  Serve with rice.

Morning Glory Muffins

  I will admit that our most popular muffin was a Cranberry Walnut and I can't share that recipe.  Only Pillsbury knows that one, as they came frozen in a tube and we would scoop them into muffin tins and bake. But this recipe is delicious and very healthy.

Morning Glory Muffins

Dry Ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 cup sugar

1 T cinnamon

2 t baking powder

1/2 t baking soda

1/2 t salt

2 cups grated carrots

1 apple-cored, peeled and diced

1 cup raisins (we left these out)

Wet Ingredients:

1 egg

2 egg whites

1/2 cup apple sauce or apple butter

1/4 cup vegetable oil

1 T vanilla extract

Topping

2 T chopped walnuts

2 T toasted wheat germ (I don't recall ever toasting this)

Preheat oven to 375 degrees.  Lightly oil muffin tins or use cupcake liners. 

In a medium bowl, whisk together egg, egg whites, apple sauce or apple butter, oil and vanilla.

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt.  Stir in carrots, apples and raisins.  Stir in apple sauce mixture until just moistened.  Spoon batter into prepared muffin cups, filling 3/4 full.  In a small bowl, combine walnuts and wheat germ; sprinkle over muffin tops.

Bake 375 15-20 minutes or until tops spring back when lightly pressed.

Bacon and Green Chili Quiche

Another quiche favorite.

Bacon and Green Chili Quiche



1/2 box refrigerated fold out pie crust

8 strips bacon, cooked and crumbled

4 green onions, chopped
1 (4 ounce) can chopped green chilies

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese
2 whole eggs
2 egg yolks
1 cup half and half
Salt and pepper
Preheat oven to 400.  Bake piecrust for 8 minutes.  Remove from oven.
Sprinkle bacon, green chiles, and green onions over crust.  Combine cheeses and sprinkle in crust.  Beat half and half, eggs, egg yolks, salt and pepper.  Pour egg cream mixture over crust.  Bake about 45 minutes till knife comes out clean.  Let stand 5 minutes before cutting.

Basic Quiche

After posting my first quiche recipe, I decided that some peoples taste may not be like mine; therefore I will give a basci quiche recipe and you can add whatever your taste desires.

Basic Quiche

Prebaked 9" pie shell (prebake 8 minutes at 400)

2 eggs

2 egg yolks

1 cup half and half
Salt and Pepper
1-1/2 cups cheese, swiss, mozarella, parmesan, cheddar, or your choice
Sprinkle cheese and whatever other ingredients in prebaked pie shell.  Whisk eggs, yolks, half and half, salt and pepper. Pour over cheese and bake at 400 until middle is set.  Cool 10 minutes.
Variations:
Spinach and Bacon
1 (10 ounce) package frozen chopped spinach, thawed and liquid squeezed out
6 slices fried, crumbled bacon
Broccoli and Ham
I prefer fresh broccoli, using about 2 cups florets, lightly sauted.
1 cup diced ham



Brownie Cupcakes

If you like brownies, you will love brownie cupcakes.  And please, don't just use a box brownie mix and put into cupcake papers.  These are easy and soooo good.

Brownie Cupcakes

Melt: 2 sticks butter

         4 squares (4oz) semisweet chocolate

Add: 1 cup flour

         1 3/4 cups sugar

         1 t. vanilla

         sprinkle of salt

Stir until blended.

Add 4 eggs 1 at a time and stir as little as possible to combine.

Add 1 1/2 cup chopped nuts.

Pour into regular size muffin tins lined with cupcake liners.  Bake 325 for 30 minutes.



French Silk Pie

Although, I must credit the Pioneer Woman for acknowledging Pi Day, Hannah being the math member of my family, texted me this morning about it. This is a day set aside by founder Larry Shaw to commemorate ...Pi .  The approximate numeric representation of Pi is 3.14, March 14. Pioneer Woman's recipe today is Key Lime Pie.  Be sure to check her out. She mentioned in her blog that her other favorite is French Silk.  I've not seen her recipe for French Silk, but this one is very easy and quick and DELICIOUS.  If you are hestitant about using uncooked eggs, you can use Egg Beaters.

French Silk Pie

1/2 cup or 1 stick butter, room temperature

3/4 cup sugar

6 T cocoa

2 eggs

2 cups Cool Whip

9" pie shell baked

Cool Whip for Garnish

Cream butter and sugar.  Add cocoa and stir well or slow on electric mixer.  Add eggs beating for 10 minutes on high, scraping after 5 minutes.   Fold in Cool Whip and pour into baked pie shell and chill.  Dollop with Cool Whip

Spinach Dip (Like Trio's)

This is a great dip and very simple to prepare. You can also add 1 can water packed artichoke hearts (chopped) to this for a different twist.

 Spinach Dip (Like Trio's)

1 10 oz. Package chopped frozen spinach, thawed & squeezed dry

2 cups grated Monterey Jack Cheese

1 8 oz. Cream cheese, softened

1 small purple onion, chopped

2 T chopped pickled jalapeno pepper or to taste

1/3 cup half and half

2 cups canned, seeded, and diced tomatoes,well drained(I use a can of Rotel)

Preheat oven 350 degrees.  Thoroughly blend together all ingredients except tomatoes.  Use slow speed on mixer.  Add tomatoes and stir well.  Put mixture in ovenproof casserole and bake for 20 minutes or till hot.

Serve with pita chips.



Asparagus and Ham Crepes

This makes a wonderful brunch dish, served with fruit or green salad and muffin.  It can be made ahead of time and baked just before serving.

Asparagus and Ham Crepes

24 fresh asparagus spears, trimmed

8 thin slices of deli ham

8 slices Swiss cheese

Mushroom Cheese Sauce:

3 T butter

3 T flour

1 t. chicken bouillon

1 cup water

1/4 cup shredded cheddar cheese

1/3 cup half and half

1 (4oz) can mushroom stems and pieces, drained (I prefer to saute fresh mushrooms)

1 T minced chives

8 pre-made crepes

In a large skillet, bring 1/2 inch water to a boil.  Add asparagus, cover and cook for 3 minutes.  Drain and immediately place in ice water.  Drain and pat dry.

On each crepe layer a slice of ham, Swiss cheese and 3 asparagus spears.  Roll up and place in a prepared baking dish.

In a saucepan melt butter.  Stir in flour and bouillon.  Gradually, stir in water.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Reduce heat, stir in cheese until melted.  Stir in half and half, mushrooms and chives.  Pour over crepes.  Bake uncovered at 350 for 20-25 minutes until heated.

Chicken and Mushroom Crepes

Whenever crepes were on the menu we could count on having a good day.  All of the "little ladies" would come for lunch.  I believe you can purchase crepes at the grocery,but I will include the recipe in this post. Use the same crepe recipe for any recipe calling for pre made crepes.

Chicken Mushroom Crepes

Crepe Batter:

1 cup sifted flour

3 eggs

4 T butter, melted and cooled

1/4 t. salt

1 1/2 cups milk



Chicken Filling:

1/4 cup butter

3/4 pound fresh mushrooms, chopped

1/2 cup green onions, chopped

2 1/2 cup chicken breasts, cooked and chopped

1/2 cup sherry

Dash salt and pepper

Sauce:

1/4 cup flour

2/3 cup sherry

10 1/2 ounces chicken broth

2 cups half and half

1/2 t. salt

1/2 t. pepper

Topping

1/2 cup grated Swiss cheese

Prepare crepes by blending flour and eggs, then add melted butter, salt and milk.  Whisk and pour about 1/8 cup into crepe pan.  Cook about 30 -40 seconds,  then flip and cook until lightly browned.

Prepare filling: Heat butter in a large skillet.  Add mushroms and onions and saute until golden brown, about 10 minutes.  Add chicken, sherry, salt and pepper.  Cook over high heat, stirring frequently, until little or no liquid remains in skillet.  Remove from heat and add 1/2 sauce.

Make sauce: In a medium saucepan, blend flour and sherry with a wire whisk.  Stir in chicken broth, cream, salt and pepper.  Bring to a boil over medium heat, stirring constantly with whisk.  Reduce heat and simmer, stirring for 2 minutes.  Add half of sauce to chicken filling.  Stir until well blended.  Set filling and remaining sauce aside.

Assemble:  Place about 1/2 cup filling on each crepe, then roll up.  Arranbge seam side down in a single layer in a buttered shallow baking dish.  Bake 425 degrees for 15 minutes.  Pour sauce over crepes and sprinkle with cheese and paprika.  Yield 12-14 crepes

Corn and Bacon Chowder

I can always distinguish the frequent recipes from the others by the condition of the page.  We kept all recipes in protective sleeves in a 3 ring binder and this particular one is well worn.

Corn and Bacon Chowder

6 ounces bacon, coarsely chopped

1 medium red onion, chopped

1/2 cup chopped celery

1 (15oz) package frozen corn, thawed (3 cups)

3 cups milk

1 pound red potatoes, scrubbed and cut into 1/2 inch dice

2 T minced chives

Salt and pepper

Dash Tobasco

Cook bacon over medium heat until crisp, 10 minutes.  Drain on paper towel and reserve.  Add onion and celery to bacon drippings and cook until softened.

Puree 1 cup of the thawed corn with 1 cup of milk in food processor.  Add the corn puree to the pan along with the remaining 2 cups of corn, 2 cups mil and potatoes.  Simmer over low heat about 20 minutes or until potatoes are tender.  Stir in cream, chive, and reserved bacon.  Season with salt, pepper, and Tobasco.

Cream of Mushroom Soup

Another fast, easy and delicious soup.

Cream of Mushroom Soup

1 pound fresh mushrooms, sliced

8 green onions, sliced

5 cups chicken broth

1 stick butter

8 T flour

1/2 cup Sherry

1/4 t. nutmeg

1 pint heavy cream
Saute mushrooms and green onions in butter.  Add flour and make a paste.  Add broth and bring to a boil; reduce heat and simmer 20 minutes.  Add sherry, simmer 10 minutes.  Add cream and nutmeg and heat.  DO NOT BOIL

Cream of Cliantro Soup

Since I have been snowed in for the last few days, I have taken advantage of cleaning out my refrigerator.  I had a bunch of cilantro that I had stored in my "prepara" herb keeper, so decided to make a soup that was always a favorite.

Cream of Cilantro Soup

1 bunch cilantro

4 c. chicken broth, divided

2 T butter

2 T flour

1 (8oz.) pkg. cream cheese, softened

1 (8oz) carton sour cream

1 garlic clove, minced

1/4 t. salt

1/4 t. ground red pepper

1/4 t. ground cumin

Remove stems from cilantro and coarsely chop leaves.  Process chopped cilantro and 1 cup chicken broth in food processor until blended, stopping to scrape down sides.  Melt butter in medium pan over medium heat; whisk in flour.  Gradually add remaining broth, whisking constantly until mixture is smooth.  Boil 1 minute.  Stir in cilantro mixture, cream cheese, sour cream, garlic, salt, red pepper and cumin.  Simmer 15 minutes.  Garnish with fresh cilantro sprigs or sour cream.

Makes 6 cups

Asparagus and Ham Quiche

This quiche can be prepared without the ham and it is just as good.  If you don't use ham, you will need to add 1/2 t. salt to the eggs and cream.

Ham and Asparagus Quiche

1/2 (15 ounce) package refrigerated pie crust
2 T olive oil

2 medium shallots, thinly sliced

10 ounces asparagus, cut on the diagonal into 1-inch long pieces

1/2 pound ham, cut into 1/4 inch cubes

Freshly ground pepper

1 cup half and half

2 eggs

2 egg yolks

1 1/2 cups Gruyere cheese, grated (6 ounces)

Unroll pie crust and place in pie plate.  Bake on lowest oven rack at 400 for 8 minutes.  Cool.
Heat oil in a large nonstick skillet over medium heat.  Add shallots and cook, stirring, until translucent, but now brown, about 1 minute.  Add asparagus.  Cook, stirring, frequently, until asparagus are just cooked (crisp tender), slightly browned, firm, 8 minutes.
Place pie pan on a bakinig sheet to catch any run-off there might be.  Sprinkle half the cheese evenly over bottom of the crust.  Spread ham and asparaugus mixture over the cheese and then top with remaining cheese.  In a medium bowl, whisk together half and half, eggs, and egg yolks.  Season with pepper.  Pour over cheese.  Transfer to oven and bake until set in center, 30-40 minutes.  Cool on rack for about 10 minutes before slicing.

Southwestern Egg Casserole

This is a great brunch dish, but may be a little spicy.  For a milder version, use plain Monterey Jack Cheese.  Easily made ahead and refrigerated.


1 lb. mild or hot ground pork sausage
1 onion, chopped
1 green pepper, chopped
2 (10 ounce) cans Rotel tomatoes and green chilies, undrained
8 (10 inch) flour tortillas, cut or torn in bite size pieces
3 cups or 12 ounces of Monterey Jack with peppers or plain
6 eggs
2 cups milk
1 t. salt
1/2 t. pepper
1/4 cup chopped cilantro
Cook sausage in medium skillet until done; drain and return to skillet.  Add onion and green pepper to skillet with sausage.  Saute till vegetables are tender, about 5 minutes.  Add Rotel tomatoes and green chilies and cook on low 10 minutes.
Layer half each of tortilla pieces, sausage mixture and cheese in a lightly greased 9x13 baking dish.  Repeat layers.
Whisk together next four ingredients and pour over layers in dish. Bake, uncovered, 350 for 30 minutes or until lightly browned and set in center. Sprinkle with cilantro before serving.  Serve with sour cream, salsa, pico de gallo and or guacamole.

Chicken Breasts Lombardy

Wonderful chicken dish and favorite of many customers. This can be prepared in advance and baked for a bit longer than recipe states, especially if it has been refrigerated.

Chicken Breasts Lombardy

2 cups sliced fresh mushrooms                                          1 cup Marsala wine

2 T butter                                                                         3/4 cup chicken broth

8 skinned and boned breast halves                                   1/2 t. salt /1/4 t. pepper

1/2 cup flour                                                                     1 cup shredded mozzarella

1/2 cup butter melted and divided                                      1/2 cup grated Parmesan cheese

3 green onions, chopped

Cook mushrooms in 2 T butter in a large skillet, stirring until tender.  Remove from heat and set aside.

Place each chicken breasts between two sheets of wax paper; flatter to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour, salt and pepper.  Place as many breasts as will fit in 1-2 T butter in the same skillet that the mushrooms were cooked and cook over medium heat 3-4 minutes on each side until golden and done.  Place cooked chicken in a lightly greased 13x9 baking dish.  Repeat procedure with remaining breasts and adding butter as necessary.  Reserve pan drippings in skillet.  Sprinkle reserved mushrooms over chicken.

Add wine and broth to skillet.  Bring to a boil; reduce heat, and simmer uncovered 10 minutes, stirring occasionally.  Stir in salt and pepper. Pour sauce over chicken.  Combine cheeses and green onions; sprinkle over chicken.

At this point, you may choose to refrigerate and bake later.  If so, cover for the first 15 minutes, remove foil and contine to bake until cheeses are melted.  Then put under broiler for 1 minute.

Bake uncovered at 450 for 15 minutes.  Broil 5 inches from heat 1-2 minutes or until browned.

Crab Parmesan Quiche

Crab Parmesan Quiche

1/2 (15 ounce) package refrigerated piecrust

3-4 green onions, chopped

2 t olive oil

2 (6-ounce) cans lump crabmeat, rinsed and drained

1 t. grated lemon zest

1/2 t Old Bay seasoning

1/8 t ground red pepper

1 cup half and half

2 eggs

2 egg yolks

1/2 t salt

1/4 t black pepper

1 (5-ounce) package shredded Parmesan cheese

Unfold piecrust and place in 9" pie plate.  Fold edges under and crimp. 

Bake on lowest oven rack at 400 degrees for 8 minutes.  Cool

Saute onions in hot oil in a large skillet over medium-high heat for 2 minutes.  Stir in crabmeat and next 3 ingredients; saute 2 minutes

Whisk together half and half and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture.  Pour into prepared pan.

Bake on lowest oven rack for 400 for 35-40 minutes or until set.  Let stand 15 minutes.

Chicken Olive Cheddar Quiche

I never make a quiche that I don't think back to one of the first days that The Invisible Chef was open.

On the day that comes to mind, our daily lunch special was "Quiche: Crab Parmesan or Chicken Olive Cheddar with a house salad and muffin".

One of the first customers of the day walks up to order, looks at the board with the specials and says, "I'll have a quickie".

Well, I should have known then that not everyone in our small town was ready for my "fancy" food.  Though, I must admit that in the six years we were open, we served many different types of quiche and there were never leftovers for the "kitchen help".

This is one of the first of several recipes for quiche that I will post.

Chicken Olive Cheddar Quiche



1/2 (15 ounce) package refrigerated piecrusts

2 cups grilled chicken

1/2 (8 ounce) package fresh mushrooms

2-3 green onions, chopped

2 T sliced black olives

1 garlic clove minced

2 T chopped fresh basil or 1 t. dried basil

1/4 t. red pepper

1 cup shredded Cheddar Cheese

2 whole eggs

2 egg yolks

1 cup half and half

Unfold pie crust and place in a 9" pie plate.  Fold edges under and crimp.

Bake on lowest oven rack at 400 degrees for 8 minutes.  Cool

Saute chicken and next 6 ingredients in a skillet coated with cooking spray over medium high heat 5 minutes.  Spoon mixture into prepared crust.  Sprinkle with cheese.

Whisk together half and half and eggs, and pepper.  Pour over chicken mixture.

Bake 400 on lowest oven rack for 45 minutes or until set.  Let stand for 10 minutes before cutting.



Italian Quiche

Another favorite quiche or better known "quickie"  As you may have discovered, I always precook my crusts prior to filling them.  It keeps the crust from being soggy.

Italian Quiche

1 (9 inch) pie shell                                            1 cup chopped mushrooms

1/2 cup diced pepperoni                                  3 green onions, chopped
1 cup shredded Swiss cheese                           2 whole eggs
1 cup shredded Mozzarella                              2 egg yolks
1 (4 1/2 ounce) can sliced black olives             1 cup half and half
1/2 bell pepper, chopped                                 1/4 t. salt
1/2 t. dried oregano
Prebake crust in 400 degree oven for 8 minutes.  Set aside. Reduce heat to 375 degrees.  Mix pepperoni, olives, bell pepper, mushrooms and onions and arrange evenly in pie shell.  Mix eggs and yolks, add half and half, salt and oregano and pour evenly over cheese mixture.  Place pie on cookie sheet for easy handling and place in 375 degree oven.  Bake for 35-45 minutes until light brown and toothpick comes out clean.  Cool 10 minutes before serving.