Pear, Apple and Cranberry Crisp

This amazing crisp is from The Barefoot Contessa. Her recipes are fabulous and like American Test Kitchens they seem to be well tested. This crisp has a surprising hint of orange which makes it different from your traditional apple crisp. The addition of pear and cranberry gives it a gourmet twist ...try this one and I promise that it will be your new favorite.

Pear, Apple and Cranberry Crisp

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream And let fall begin!

Toasted-Bread Salad With Salami

This salad taste like an antipasto ...yet serves like a salad. If you are entertaining and want to serve something simple yet impressive, this would be a great choice. Serve this salad with grilled chicken or steak, and a bottle of wine for a flavorful and satisfying dinner.

1 loaf Italian bread, halved lengthwise and toasted
1 cup of olive oil, plus some for drizzling
salt and pepper
4 large ripe tomatoes, chopped
1 English cucumber, quartered lengthwise and chopped
4 ounces deli-sliced salami, cut into strips
1 cup fresh basil leaves, torn
2 tablespoons red wine vinegar

In a large colander over a bowl or the sink, drizzle 1/2 cup water over the toasted bread to saturate. Squeeze the bread to saturate. Squeeze the bread with your hands to remove any excess liquid, then crumble into bite sized pieces.
Transfer to a large serving bowl and drizzle with 1/2 cup olive oil; season with salt and pepper to taste.
Add the tomatoes, cucumber and salami to the bread and toss to combine. Add the basil and drizzle the red wine vinegar and remaining 1/2 cup olive oil on top. Toss and season with salt and pepper and more olive oil.

Fabulous Summer Salads

Are any of you feeling like you are in a salad making rut? Are you tired of making cucumber, tomato and Ranch dressing salads? Making a "gourmet" salad is actually very simple. You just need to understand some simple guidelines. I have created these guidelines to help you all successfully create salads that are flavorful and special. Pair your salad with a simple grilled meat for an effortless summer meal.

When creating a great salad remember to have fun and not to take it to seriously. The idea of gourmet salads seems to intimidate some cooks. It may take you a couple of times to get it right. But once you do you will enjoy your newly found salad making confidence. Using these simple guidelines will help you make a salad that compliments your meal and it will be an expression of your own taste and skills.

First....think of the flavors you are using in your meal and compliment them with the ingredients in your salad.

Combine ONE ingredient from each section to create your own gourmet salad...

1. Lettuce- This is the foundation of your salad. Some of my favorites include chopped Romaine, Butter, Spring Mix, or simply Green or Red leaf lettuce. After your lettuce is cleaned make sure that you dry it well so it doesn't water down your dressing.

2. Cheese..Feta, Blue Cheese, and Goat are all great options for salads. Cheddar pairs well with almost any fruit or veggie and is a great option if you are serving a picky crowd!

3. An Unexpected.... remember just one,this will help your salads not to become overwhelming and mushy. Here are some ideas:
Artichokes
Chopped Veggie..just feature one
Dried Fruit
Grilled Veggies...you can get away with featuring a couple on this one.
Fruit
Herb...several is OK on this one too...and you can pair with any veggie.

4. Homemade Croutons...left over crostini works great for this.Just crumble or chop leftover crostini over your salad.

5. Light Dressing.. Keep it simple and light.

6. Nuts...spiced or candied..I like to make these ahead and store them in my freezer.

Once you have combined an ingredient from each one of these categories, gently toss in a salad bowl and pass at the table.

If any of you would like some recipes for some of the basics (nuts, dressing, crostini) just let me know and I can post some.

Steak Tips with Mushrooms and Sour Cream Sauce

This recipe has turned into one of my favorites. In this recipe steak is topped with a rich and creamy mushroom sauce. You could put this sauce on any meat, chicken or pork and it would taste awesome. I like to serve this entree with roasted red potatoes and a side salad.

This is what I am making for dinner tonight so I thought I would share!

This recipe calls for sirloin tips, which please feel free to try. I always substitute flat iron steak in recipes that call for steak because it is so TENDER and you can't mess the stuff up! Plus, it freezes well. I like to keep some in my freezer for a quick steak dinner. You could really use this sauce on any sort of steak. This is also a great recipe to stretch your dollar or entertain with, because you slice it and then pour the sauce over it...so everyone does not need their own steak.

Steak with Mushroom and Sour Cream Sauce

1 1\2 pounds steak
Salt and Pepper
Olive Oil
10 ounces of white mushrooms, sliced
2 shallots, havled and sliced thin
3/4 cup low-sodium beef broth
1/2 cup brandy (you can buy those small bottles they are much cheaper and are great for cooking.)
1 1/2 teaspoons of fresh thyme ( I use about 1/2 teaspoon of dried)
1/2 cup sour cream
2 Tablespoons coarse -grain mustard

Season steak with salt and pepper. Heat oil in a skillet over medium heat. You want your pan hot. Add meat and cook until well browned all over, and steak reaches desired doneness. Transfer to a plate and tent with foil.

Heat remaining oil in empty skillet, add your mushrooms and put on a cover. Cook for about 3 minutes. You want your mushrooms soft. Stir in brandy, broth and thyme and simmer until reduced by half, about 7 minutes. Pull your skillet off the heat and add the sour cream, mustard and any accumulated steak juices. Season with salt and pepper if needed. Slice steak...make sure that you slice against the grain of the steak if you are using a cut like flat iron. Pour sauce over meat...and ENJOY! You'll love it I promise...and if you are like me, afterwards you'll be trying to figure out how many ways you can use that amazing sauce!

Creating Fun Weekends with Good Food

With the weekend coming up I love to start thinking of fun and romantic foods that I can make for Nate and I during the weekend. On Thursdays I usually sit down and plan food for the weekend. This includes, one romantic meal, grill night, and some sort of comfort food for Sunday.

Nate and I have two boys, so getting out for regular date nights happens about once a month. To spice things up I like to throw in a couple of nights during the month that we cook really romantic restaurant like food. Now that my kids are older they enjoy being in the kitchen with us while we are cooking, talking and connecting. I like to have some sort of garlic bread or appetizer available for them to snack on while we all hang out it the kitchen together.

Friday Night Fun in the Kitchen Menu:

Creamy Garlic and Shrimp Pasta...or "Shrimp-in-Love" Pasta!
Cheesy Garlic Bread

Shrimp -in- Love Pasta

8oz precooked linguine...make ahead that morning..helps to save time while you cook that night. When I cook pasta I always make it a habit to dish out a coffee cup full of pasta water. So I can have it when I combine my sauce with my pasta. The starchy flavored water will help to smooth out your sauce.
1 cup of cleaned medium thawed shrimp
2 tomatoes, chopped and seeded (just squeeze all the "juice and seeds" out of your tomato halves over the sink before you chop it)
1 stick of cream cheese
1-1/2 cups of torn cleaned spinach
2-4 cloves of chopped garlic
Butter & Olive Oil

Heat Butter and Olive Oil in a large skillet or dutch oven over medium heat. Add shrimp, garlic, tomatoes and cream cheese. Cook and stir until shrimp is pink in color and the sauce is melted and well combined. (Be careful to not over cook your shrimp....when shrimp turns pink it is done!)
Season with Salt and Pepper.

Add your heated pasta to the sauce, if the sauce is too thick, slowly add your saved pasta water(make sure it's hot) to the sauce until it is silky and creamy. Then toss in your spinach and stir until just wilted. You may need to do this over low heat.

Top with fresh parm and serve with cheesy garlic bread.

*When I am feeling lazy, I will leave out the tomatoes and spinach.


Cheesy Garlic Bread

5 garlic cloves, grated
8 tablespoons butter
1/2 teaspoon water
1 baguette, sliced in half horizontally
1 1\2 cups shredded Italian cheese blend

Preheat oven to 400 degrees

Cook garlic, 1 T butter, and water in small skillet over low heat until garlic is soft and mixture is straw colored. Keep an eye on this..garlic and butter can burn fast!
Mix hot mixture with the rest of the butter and spread on both sides of the bread. Sandwich loaf back together and wrap tight in foil. Place on baking sheet and bake 15 minutes.
Set oven on broil, unwrap loaves and place side by side on baking sheet. Top with cheese and broil until golden and bubbly. Slice and serve...best garlic bread you have ever had..promise!

Artichoke Dip

Creamy Delicious Artichoke Dip

You all I am sure have had bad Artichoke Dip..we all have, and that is because most recipes are bad and should be banned from all cookbooks. But this one is different. I promise, you will love this one. The texture and taste is just like what you get when you order it at an Italian restaurant.
Friends....this I promise will be your new "go to" recipe when you are asked to bring a dish to any sort of gathering. It is simple and delish....and it will feed a crowd. Cook this in a 9x13inch dish and serve with whole wheat crackers. The contrast between the creamy savory dip and sweet wheat crackers is my favorite. Chips work too!
My husbands family is huge and full of great cooks. I received this from my sister-in-law's mother, who is an amazing cook. Thanks for the recipe Shirley!

Artichoke Dip

2 cans of artichoke hearts, drained and chopped. (I take the chopped artichokes in my hand and squeeze them over the sink until they are dry)
2 cups of Parmesan cheese
2 cups of mayo
2 cups of mozzarella cheese
2 tsp dill (I use I tsp)
1\2 tsp garlic powder
One box frozen spinach, thawed and drained. ( I drain these the same way I do the artichokes)
4oz diced green chilies (optional)
4 Tbsp chopped green onion

Heat 350 until golden and bubbly.

Saturday Brunch

Our family enjoys brunch on Saturday mornings. The entire family is in the kitchen, cooking, dancing, and laughing. I am looking forward to sharing our special recipes with you all..I hope that you love them as much as we do.

This recipe is over the top in goodness! The Strawberry Sauce helps to cut through the sweetness of the French Toast. It crunches like a sugar doughnut on the outside but the inside is creamy and savory.

Doughnut French Toast with Strawberry Sauce

Ingredients

• 2 eggs


• 1\2 cup of some sort of very fattening dairy product ( half and half. heavy cream or full milk)


• 4 teaspoons vanilla extract...use the good stuff please!


• 4 slices of White Texas Toast


• Butter


• Sugar and cinnamon..about 1\4 cup of sugar and a couple of Tbls of cinnamon.

Directions:

• Beat the eggs, milk and vanilla in a glass pie pan.


• Soak the bread halves in the eggy mixture until well saturated.


• Heat the butter in a non-stick frying pan, fry the egg-soaked bread until golden.


• You will know that the toast is done when it begins to puff.

Put the sugar and cinnamon in a plastic plate. Then dredge the cooked bread until coated like a sugared doughnut. ( you may do as little or as much sugar as your taste prefers...play around with it... do a couple of different ones and see what your family likes best.)

On "healthy days" I will skip this step and just eat it with fresh fruit. This still is the best french toast I have ever had, even without the dredging of sugar!

Strawberry Sauce

• Place a handful of strawberries in the blender, add powder sugar to taste (about 1\4 cup) and a squeeze of lemon, blend and serve with french toast


• Don't have the time to make the sauce? Try this...place some raspberry jam in a pretty bowl. Heat in the microwave until the jam is "saucy". Serve with toast...really yummy and so easy!

Note..this recipe only serves two, I alway double this recipe when I make it for our family.