Pesto Appetizer

I first tasted this recipe at a gourmet food party a friend hosted. Later, after going to the grocery store, I discovered that I could combine a couple of ready-made jarred versions of the pestos and get the same flavor as the much more expensive one at the party. This recipe is always a hit. Our kids love it too!

Ingredients:
8 oz. feta cheese, crumbled or diced
1/3 cup basil pesto
1/3 cup sundried tomato pesto
5 roma tomatoes--cut in half, squeeze out seeds and some moisture; dice
Crackers or thinly sliced French bread

(I use either low-sodium Triscuits or sturdy tortilla chips. The pretzel chips are good too! Okay, whatever you have in your pantry that makes you happy and will hold up to scooping this stuff will work just peachy!)

Directions:
Mix the two types of pestos together. This Classico brand ($2/jar) is the kind I try to use in this recipe. Since it's baked, I don't use my fresh, homemade pesto if I can help it. However, I won't name any names, but our local grocer is getting a bit hoity toity these days and is not carrying it anymore. The grocer's (more expensive!) store brand and a couple of other higher dollar brands ($4-5 dollars/jar) are in its place. My wonderful neighbor found these jars for me again at SuperTarget. God love you, Julia, and God love you, Target! Just one more reason to spend more money at Target, right?

In a pie plate or other medium-sized baking dish, layer cheese first, then pesto mixture, followed by the tomatoes. Broil (500 degrees) on med-high rack for 5-7 minutes or until cheese is somewhat melted. Serve warm with crackers or bread, or for gluten free, eat it with sturdy tortilla chips.

Here's what it looks like after a bunch of neighbors and their kids have at it!

Make it for a Saturday evening neighborhood gathering. Then make sure there's a little left over so you can grab some iced tea and enjoy it on the Sabbath (a day of rest)! You can live on left-over appetizers one day out of the week right? It's really no sacrifice!

Joanne's BBQ

beef, turkey, or pork!

This recipe came from my aunt and Godmother Joanne. Once I got hold of and made this recipe, it became one of our favorites. My aunt Joanne was a very good cook and knew how to feed lots of people…as she often did while she and her husband, Bob, enjoyed many summers out on their house boat on the Mississippi River. On their boat I recall eating good food, sneaking lots of treats from her bottomless candy jar, drinking many "pops" (sodas), steering the boat while Bob visited with everyone, floating on an intertube tied to the back of the boat, and getting buried up to my neck in the sand on Nine-Mile Island! My five crazy cousins took me skiing in the calm tributaries along the river. I loved watching my cousin, Tony, ski since he’d go by people he knew on boats and spray them. I also recall him skiing off the back of Bob’s house boat…just to see if it would pull him. It sure did!

4 lbs. *cooked roast (shoulder roast works well), brisket, or turkey breast; shredded

*OVEN: Cook roast at 350 degrees for about 3 hours with a couple of inches of water in a covered pan. Shred meat with two forks while it’s still hot/warm.
*CROCK POT: Slice onion, place on bottom of crock pot; cut meat into a few pieces, place on top of onion; add 3/4 cup water; cook on low for 8 hours or high for 4-5 hours. Shred meat with two forks while it's still hot/warm, discard onion.

Mix and Simmer for ½ hour:
8 oz. ketchup
8 oz. hickory barbeque sauce
1 cup water (or broth)
½ cup lemon juice
½ cup brown sugar
1-1/2 tsp. Worchestershire sauce
1-1/2 TBSP dry mustard

Saute until tender:
1 cup celery, chopped
½ cup onion, chopped
¼ cup butter

Add sautéed veggies to sauce and simmer for another ½ hour. Add meat and heat; serve on buns. Serve with cole slaw or Napa Salad.

Freezes well!

Italian Chicken Salad in Lettuce Cups (12 servings)

This recipe is from Everyday Italian and we LOVE it! It's a great dish for warm weather summery parties! I've served it a couple of times when I've hosted bunco, and I've also brought it to friends after they've had a baby or surgery (not the full recipe!). Our kiddies have just started to enjoy eating it all. Before they appreciated all the flavors, I just took one of the chicken breasts and sliced it up for them to eat. Ooh, I'm getting hungry for it right now!

Here's the original recipe. Thank you, Giada! Since I've made VERY minor changes (fewer capers, more honey, etc.) to the recipe, I added the modifications in the recipe below. It's the only way I'll remember how to make it again next time!

10 cups coarsely shredded cooked chicken (about 3 good-sized rotissiere chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1-1/4 cup paper-thin slices red onion
¾ cup chopped fresh Italian (flat-leaf) parsley
¾ cup slivered almonds, toasted
¼-1/3 cup capers, drained
1-1/2 cup (about) Red Wine Vinaigrette, recipe follows
salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads) or bib lettuce—whatever is more economical, I’ve started just serving over torn Romaine lettuce.
1 (4 oz.) pkg. shaved Parmesan cheese (you can get this next to the regular grated)

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper to taste.

Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Do-ahead tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:
½ cup red wine vinegar
¼ cup lemon juice
1 TBSP honey
1 tsp salt
freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. (I just make this dressing using my dressing plunger instead of a processor. You can also just shake it in a large jar with a lid). Shake well again before adding to salad.

NOTES: I use three rotisserie chickens from Costco (they are 3 lbs. instead of 2 lbs. like the grocery store chickens…and they’re a lot less expensive).

Spinach Cheese or Chicken Chili Quiche

Once again, this recipe is from my mother-in-law (I think via Byerly’s grocer in the Twin Cities). It sure is a winner. I’ve used this recipe so many times to serve at baby showers or as part of a meal I bring to friends after they’ve had a new baby. I have also served up a few of these at one of my bunco parties by making 2 spinach and 1 chicken chili (see variations below). It's easy for week night entertaining since preparation is so quick. This is one of my most requested recipes…either by people requesting the recipe itself or by my children wanting it for dinner! Our kids have enjoyed this quiche since they started eating solid foods!

1 – 10 oz. package frozen, chopped spinach, thawed (I use only ~8 oz. per kids' request)
5 eggs, beaten (2 regular eggs with egg beaters for the rest works well)
1 – 8 oz. carton small curd cottage cheese (1-cup)—nonfat is fine.
2 cups grated combination cheddar & Monterey jack cheese
1/8 cup dried onion or ¼ cup fresh chopped
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1 – 9 “ deep dish pie shell, unbaked (optional--see gluten free below)

Preheat oven to 375 degrees. Squeeze spinach in small palmfuls to remove all liquid. In large bowl, combine eggs, cottage cheese, spinach, 2 cups grated cheese, onion, salt and pepper. Beat to blend with electric mixed (I just use a fork) and pour into unbaked pie shell. Bake 50-60 minutes. Let sit 5-10 minutes before cutting.

GLUTEN FREE: Make a crustless quiche by melting 1-1/2 TBSP butter in a pie plate (spread around to coat), pour mixture into dish, and bake as directed! We always prepare it this way now that Joe is gluten intolerant, and we sure don't miss the crust! (It's the one in the above picture.)

Variations:
Ham: leave out a few ounces of the spinach and add ~1 cup diced ham
Chicken Chili variation (another one of our favorites!): omit spinach; substitute small can drained chopped green chilis (4 oz.) and ~ 1 cup cooked, chopped chicken

TIP: A good option for busy families is…
Make two recipes at the same time, and freeze one unbaked batch in a gallon ziplock freezer bag. When you want to bake and eat it, just take the bag out of the freezer the night before to thaw. Before baking, just squeeze and squish the bag around to mix the ingredients well, then unzip and dump it into an unbaked pie shell.

Corn (bread) Casserole

I got this recipe from a friend, Kelly, at our church. Kelly is the mother of 7 children (edit: make that eight!). She and her husband, Robert, are the King and Queen of Cooking Big. They make many of the soups served at our Lenten Soup Suppers. During one such dinner is where they brought this casserole. Our kids couldn’t stop eating it…so I had to get the recipe!

1 box Jiffy corn muffin mix
1 (~14.75 oz) can cream-style corn
1-8 oz. sour cream (light version okay)
1 egg
1 stick butter, melted

Put all ingredients in a lightly greased 9 x 9” baking pan. Bake @ 350 degrees for ~50 minutes. Double recipe and bake in a 9 x 13” pan—adjust time, etc. Serve with a serving spoon if hot. If serving cool, it can be cut with a knife. (It’s best warm!)

Texas Caviar --Jazzed version

This is probably my #1 requested recipe. Well, it's not MY recipe. I filched it off a bunco friend years ago! I've only made minor tweaks. Don't be fooled. This is not your regular "Texas Caviar"--this one is jazzed up and healthier with more fresh veggies and feta. I bring it to parties and pot lucks all the time, and many requests have come from native Texans!

1 can black-eyed peas, drain and rinse
*1 can field peas, drain and rinse (if you don't have these in your area, just use another can of black-eyed peas)
2 small cans sliced black olives, drain and chop a little more
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped (green peppers are fine, but yellow & red just make it so purty...and a bit sweeter!)
1/4 cup red onion, finely chopped
1/3-1/2 cup+ Italian dressing —just enough to hold everything together, I use light
Small bunch fresh cilantro, pull off stems and chop (~1/3-1/2 cup when chopped)
1 large ripe, but still firm, Hass avocado (or 2 small), diced
8 oz. feta cheese (don’t use crumbled--the solid looks neater), small diced

Add all ingredients to medium bowl and stir gently to mix well. I add the dressing and avocado last--shortly before it is served. Serve with family-sized bag of Frito (big) Scoops or sturdy tortilla chips (in a pinch).

* Because many people I've given this recipe to have never heard of field peas, I've added this photo to show you what the can I use looks like. Field peas are smaller than black-eyed peas, and they're reddish in color.

Field peas may not be found in all parts of the country. Mom says they're not in Sacramento, my uncle found them in Dubuque, none in St. Paul or Albuquerque, but they're about everywhere in the South. I can't tell you how many cases of these we've brought with us on our vacations...to leave a stash with friends and family so they can continue making this recipe. Let me know if you can find them in your area.

Tortilla Soup

Although I'm not a born Southerner (and they're not quick to claim ya either), I've had many native Southerners approve of this recipe I've tweaked--mostly to make easier!

1 TBSP olive oil
1 med. onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
1 (4 oz.) can chopped green chilis, liquid and all
6 cups gluten-free chicken broth or homemade chicken stock
1 (28 oz.) can diced tomatoes with liquid (our kids like petite diced)
Salt (optional—I don’t use since the chips are salted)
¾-1 lb. (3 chicken breasts) shredded or diced cooked chicken
1 (~13 oz.) bag tortilla chips (Cool Ranch Doritos are good, but they contain milk products, plain tortilla chips are fine)
1 large ripe (but still firm) Hass avocado--or 2 small avocadoes, diced
1 (8 oz.) pkg. light sour cream (or Tofrutti for lactose/casein free)
¾ cup shredded cheddar cheese (leave out for lactose/casein free)
3-4 TBSP chopped fresh cilantro

DIRECTIONS:
Heat oil on med-high heat in soup pot, add onion and cook for 2 minutes, stirring frequently. Add garlic and green chilis; cook 2-3 minutes, stirring frequently, until vegetables are tender. Stir in broth, tomatoes (and salt if using). Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add cooked chicken; heat until hot. Place the tortilla chips in gallon-sized zip baggie and smash bag to break up chips into smaller pieces.

To serve, cut and pit the avocado, dice. Divide the crushed chips in half. Add a handful of smashed chips in each serving bowl; ladle in soup. Top with a dollop of sour cream, avocado and cheese; garnish with more tortilla chips and cilantro. Yummo!!

VEGGIE VARIATION:
Replace chicken with:
1 can (drained/rinsed) black beans & 1 cup chopped zucchini,
OR
1 can black beans & 1 can northern beans, drained & rinsed

LACTOSE FREE: Don't top with shredded cheese or sour cream (use Tofrutti)...OR live it up and take a lactose supplement if they work for you!

TIPS: To prevent diced avocados from going brown when using as a topping, drizzle lime juice over them and gently mix.

If you have any diced avocado toppings left over, put them in the left-over soup so they don't go brown.

This soup is really good with left-over grilled, fajita, or oven-roasted chicken.

Wild Rice Soup--Byerly's

As northerners refer to wild rice as "Minnesota Caviar," here's a hearty soup that reminds me of home. We stock up on wild rice whenever we return home since it's not widely used (and is more expensive!) throughout the rest of the country. I haven't tasted a better recipe, and I've tried plenty!

6 TBSP butter
1 TBSP minced onion
½ cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup minced ham
½ cup finely grated carrots
3 TBSP chopped slivered almonds
½ tsp. salt (optional)
1 cup half and half (I often use a can of evaporated milk)
2 TBSP dry sherry (optional, but mmm...it's so good)
minced parsley or chives for garnish

Melt butter in saucepan; sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives.

Amount: 6 cups

This soup freezes well! You may want to undercook the rice if you're planning on having leftovers. Otherwise, the rice tends to curl up and look a bit like something you experimented with in high school science lab!

This recipe is from Byerly’s, a Minnesota Fine Grocer