First Tuesday Recipes for November

It’s that time of year again…the time when the calendar is in fast-forward from Halloween through the New Year. It’s a busy season, but try to slow down every now and remember to be thankful!

This week I’ve got a breakfast recipe that’s simple and delicious, a side dish, and an easy weeknight soup using convenience ingredients.

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Favorite Oatmeal

One serving of plain oatmeal, prepared according to package directions

1/4 c. half & half

1 banana

1 T. (or to your taste) brown sugar

Prepare oatmeal as directed. Place in a bowl. Pour half & half over oatmeal, but do not stir. Slice banana onto top. Sprinkle with brown sugar. Using a kitchen torch, caramelize the sugar until golden and fragrant. Stir and enjoy!

If you don’t have a kitchen torch, place the oatmeal in a broiler-safe bowl, layer ingredients as above, and broil until sugar is golden and bubbly. Keep a close watch on it!

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Baked Acorn Squash with Brown Sugar and Sour Cherries

This recipe comes courtesy of Chef Ed Daggers of the Atlantic City Country Club, with his permission.

3 med. acorn squash

2/3 c. dried cherries

1 c. frozen tart red cherries

1/2 c. packed brown sugar

1 t. grated lemon peel

1/4 t. nutmeg

1/2 t. salt

1/4 c. lemon juice

3 T. butter

Cut each squash in half and discard seeds. Place squash, cut side up, in two 13 x 9″ greased baking dishes.

Combine the dried and tart cherries, brown sugar, lemon peel, nutmeg, and salt. Spoon into squash halves. Sprinkle with lemon juice and dot with butter.

Bake, uncovered, at 350 degrees for 45-55 minutes, or until squash is tender.

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Chicken and Wild Rice Soup

1 pkg. Uncle Ben’s Long Grain and Wild Rice original recipe (discard spice packet)

1 c. water

2 cans (14 oz. each) chicken broth

1-2 carrots, shredded

10 oz. frozen chopped broccoli, thawed

onion flakes

1 can cream of chicken soup

8 oz. reduced-fat cream cheese

In medium saucepan, bring rice, water, and chicken broth to a boil. Cover and simmer for 10-15 minutes or until rice is cooked.

Add carrots, broccoli, and onion flakes; simmer for 5 minutes.

Add canned soup and cream cheese; simmer until thickened.

Enjoy!

Until next time,

Amy

First Tuesday Recipes for February

How did it get to be February already? This month a lot of things get squeezed into fewer days than normal, but cooking is always a good way to slow down and take a deep breath. I’ve tried a few recipes lately that I found on the internet, so I thought I would share those with you. Rather than posting full recipes this month, I’m going to post the links to the pages where I found these foods.

Chicken Casserole d’Iberville

This casserole is delicious. You might shrink from the length of the instructions, but it can be made in steps. Honestly, I thought it was far less work than I anticipated. I also cut the recipe in half (give or take) and it still made a ton of food.

https://www.southernliving.com/syndication/chicken-casserole-diberville?6497

 

Chicken with Mustard Mascarpone Marsala Sauce (pictured above)

Say that ten times fast. This was fabulous. My husband loved it and even my daughter liked it after picking out all the mushrooms. And speaking of mushrooms, the recipe calls for cremini. They’re expensive. I bought a few and used button mushrooms for the rest, but next time I might just use button mushrooms. It would be just as good.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096

 

And because…dessert.

 

Ina Garten’s Chocolate Cake

I actually got this from Taste of Home, who reprinted the famous cake recipe. Valentine’s Day falls on February 14th, as you know, and this would be great for anyone who loves chocolate.

https://www.tasteofhome.com/article/ina-garten-chocolate-cake/?_cmp=recipeofthedayOld&_ebid=recipeofthedayOld1302019&_mid=263699&ehid=d0e74992f1aafbbb0409208a7b47f9718c561fb5

 

If you give any of these a try, let me know what you think. And please send in your own recipes if you’d like!

Until next time,

Amy

First Tuesday Recipes for January 2019!!

I know the First Tuesday Recipes are appearing on the Second Tuesday this month, but with last Tuesday being New Year’s Day, I figured you might want a break.

With that being said, Happy New Year! I’m looking forward to everything 2019 might bring and planning to share lots of good content with you.

For the first First Tuesday Recipes of the year, I’ve got a wonderful soup I made just a couple nights ago, a grab-and-go breakfast idea, and a dessert (at the request of Maggie King. Maggie, I hope I’m sharing the right recipe!)

Zuppa Toscana

This is one of my niece’s favorites, though my sister makes it a bit differently than I do.

1/2 lb. bulk sausage

1 onion, chopped

1/2 lb. bacon

4 c. chicken broth

5-6 medium potatoes, peeled and diced

1 can white kidney beans, drained

3 cloves garlic, minced

1/4 tsp. hot pepper flakes (optional)

1 c. heavy cream

4 c. baby spinach

salt and pepper to taste

Cook sausage and onion in a skillet until sausage is no longer pink and onion is translucent. Set aside. Cook bacon and set aside (I prefer to cook the bacon in the oven). Crumble when cool.

Put chicken broth, potatoes, beans, garlic, and hot pepper flakes (if using) in a Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 12-14 minutes.

Using an immersion blender, blend soup until about half of it is pureed. Leave about half of the potatoes and beans solid. If you don’t have an immersion blender, you can use a regular blender–just be careful because the soup is hot.

Add sausage, onions, and crumbled bacon to soup; stir. Add heavy cream; stir. Bring mixture to a boil and let boil for one minute.

Add spinach, swirl around for about a minute, and serve. My sister serves it with garlic bread and it’s delicious that way!

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Breakfast Burritos

10 slices bacon

12 eggs, lightly beaten (I do not add water or milk to the eggs, but I suppose you can if you want)

salt and pepper to taste

10 flour tortillas (8 inches)

1 c. shredded cheddar cheese (I use less)

5 scallions, sliced

Cook bacon until crisp; set aside to cool. Reserve 2 tbsp. bacon fat. When cool, crumble bacon.

In a large skillet, cook eggs in bacon grease and season with salt and pepper.

Set out the tortillas on a table or large counter space. Place appr. one scrambled egg on each tortilla. It helps to fill all the tortillas at the same time because if some have too little egg and some have too much, it’s easy to adjust. Top each egg with a bit of crumbled bacon. Top the bacon with a bit of shredded cheese and top the cheese with sliced scallions.

Roll up each tortilla, tucking in the ends, and wrap each one lightly in a paper towel. Then wrap each one in a small sheet of tin foil. Place in freezer.

When you’re ready to eat a burrito, remove the foil. Remove the paper towel, then wrap the paper towel around it again (this is just so the paper towel doesn’t stick to the burrito while it cooks). Place burrito in the microwave and cook for about a minute and 15 seconds (you may have to adjust this time, depending on your microwave).

This is delicious with salsa, but it’s also perfect to just grab and go. It can be easily adjusted–if you like sausage or ham instead of bacon, use that. No meat? Fine! Veggies instead? Fine! Just make sure they’re cooked and patted dry before adding them to the burrito. Lots more cheese? Fine! Less cheese? Fine! No scallions? Whatever you want!

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Hello, Dolly Bars (also known as Seven Layer Bars)

10 tbsp. butter

1 1/2 c. graham cracker crumbs

1 c. chocolate chips (chef’s choice of kind–milk, semisweet)

1 c. butterscotch chips (This is the layer I skip, but feel free to use them)

1 c. flaked sweetened coconut

1 15-oz. can condensed milk

1/2 c. chopped pecans

Do not mix the layers in this dessert.

Preheat oven to 350 degrees. Melt butter in a 13×9″ baking dish. Press graham cracker crumbs into melted butter.

Sprinkle graham crackers with chocolate chips. If using, sprinkle the chocolate chips with butterscotch chips. Sprinkle the layer (or two) of chips with the coconut.

Pour the condensed milk over the top of the coconut; sprinkle with pecans.

Bake for 30 minutes. Cool; cut into squares (small ones–a little goes a long way!)

Enjoy! Please remember that I always welcome recipes from readers, so let me know if you’ve got one you’d like to share!

Until next week,

Amy

The First First Tuesday Recipes!

So my daughter, who is thousands of miles away, is sick. And the Dow fell off a cliff yesterday. And I was nursing a headache. And I forgot to schedule my car’s oil change. And today I have so much to do that I’ll never get it all done.

You know what?

I need food. And not just food–I need to cook.

Cooking is like food for the soul. I find it to be relaxing, meditative, comforting, and thoroughly enjoyable. I’ve wanted to share recipes on this blog for a long time, and this year when I realized I needed to do something new, food came to mind (as it always does).

So welcome to the inaugural edition of First Tuesday Recipes. On the first Tuesday of each month, I’ll be sharing some recipes I tried and liked over the past month and I hope you’ll share some, too. You can leave your recipes in the comments, or you’re welcome to email me at amymreadeauthor@gmail.com and I’ll include them the next month’s post.

This month I’ve got a fish entree, a soup, and a salad to share. Another soup recipe comes courtesy of Sharon Aguanno, who tells me it’s one of her favorites.

Fish entree: Pan-Roasted Salmon with Soy-Ginger Glaze

I found this recipe on Foodandwine.com. Click here to visit the page. This is the entree in the photo at the top of the post (now you see why I never became a food stylist).

1/4 c. soy sauce

1 tsp. grated fresh ginger

1 tsp. honey

1 tsp. Dijon mustard

2 tsp. extra-virgin olive oil

4 six-ounce salmon fillets

Preheat oven to 350 degrees. In a small saucepan, combine soy sauce and ginger. Bring to a simmer; remove from heat and stir in honey and mustard.

Heat olive oil in a large ovenproof skillet. Sprinkle fillets with pepper and put them in the skillet, skin side up. Cook over high heat for 2-3 minutes, until golden. Turn the salmon over and spoon the ginger-soy glaze on top. Transfer skillet to oven and bake for 5 minutes.

I served this with wilted spinach and Jasmine rice. It was a big hit!

Soup#1: Slow Cooker Taco Soup

I found this on allrecipes.com. You can click here to visit.

1 lb. ground beef

1 med. onion, chopped

1 can (16 oz.) chili beans–do not drain

1 can (15 oz.) shoepeg corn–do not drain

1 can (8 oz.) tomato sauce

2 c. water

2 cans (14.5 oz. each) peeled, diced tomatoes

1 can (4 oz.) diced green chiles

1 pkg. (1.25 oz.) taco seasoning mix

corn chips, sour cream, shredded cheddar cheese, for garnish

In a medium skillet, brown ground beef over medium heat. Drain and place in the bottom of a greased slow cooker. Add all remaining ingredients except corn chips, sour cream, and shredded cheddar, and mix. Cook on LOW for 8 hours. Serve with garnishes, if desired.

Soup #2: Creamy Chicken and Wild Rice Soup

Sharon Aguanno found this recipe on allrecipes.com. Click here to visit.

4 c. chicken broth

2 c. water

2 c. boneless, skinless chicken breasts halves, shredded

1 pkg. (4.5 oz.) quick-cooking long grain and wild rice with seasoning packet

1/2 tsp. salt

1/2 tsp. pepper

3/4 c. flour

1/2 c. butter

2 c. heavy cream

In a large pot, combine broth, water, and chicken over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.

In a small bowl combine salt, pepper, and flour. Melt butter in a medium saucepan over medium heat, then stir in contents of seasoning packet until bubbly. Reduce heat to low and, one tablespoon at a time, add the flour mixture to the butter mixture to form a roux. Whisk in the cream, a little at a time, until fully incorporated and mixture is smooth. Cook until thickened, about 5 minutes.

Stir cream mixture into rice mixture. Cook over medium heat until heated through, about 10-15 minutes.

Sharon recommends adding vegetables to this soup, too. This is one I’m going to try before the end of February!

Salad: Rachael Ray’s Asian Charred Broccoli Salad

Thanks to my aunt, I get Rachael Ray’s magazine every month and I have to say I’ve never tried a recipe from that magazine that wasn’t a hit. This one, which I adapted a bit, is quick and easy. You can visit the page here.

3 tbsp. plus 2 tsp. peanut oil

1 1/4 lb. broccoli florets

1 tbsp. ponzu sauce (I used a citrus one I found in the grocery store)

2 tsp. rice vinegar

1 tsp. finely chopped garlic

cilantro

chopped peanuts

In a wok or large skillet, heat 3 tbsp. oil over high heat. Add broccoli and cook, stirring, until broccoli is crisp-tender and beginning to char, about 6-8 minutes. Season with salt and pepper.

In a small bowl, whisk ponzu sauce, rice vinegar, garlic, and remaining 2 tsp. oil. Toss with broccoli and sprinkle with cilantro and peanuts.

I served this with a lemony breaded cod–another big hit!

I hope you get a chance to try a few of these recipes and that you’ll send in your own suggestions for next month’s First Tuesday Recipes post!

Until next time,

Amy