If
you’re tired of cooking the same old stuff, you’ve just hit the jackpot. My
long time friend—and favorite cookbook author—Chef Jean Denham, just contributed
some fabulous new recipes for Book Blather followers. I can’t wait to try a
couple of them, especially the crock pot Hawaiian Beef Cubes and the Black Bean Wrap. Be sure to check out her cookbooks on Amazon. They include
Black Beans and Corn, Pizza, Pizza, Pizza! and I Have Leftovers . . . What do I do Now?
It’s
great to have you back, Jean. Welcome!
I know it’s almost August
and I have no idea where the summer has gotten to, but have a free day today
and thought I’d send along some recipes to you to share..
Grilled chicken is one of
our favorites as is this BBQ sauce recipe I have been making a few years from
Joseph Pescatella’s cookbook, “Choices for a Healthy Heart.” His Barbecue Sauce
became our family preferred sauce the first time I made it.
Heart Healthy Barbecue
Sauce
2
8-oz. cans tomato sauce
1/3 cup cider vinegar
2/3 cup white wine vinegar
1/4 cup liquid smoke
flavoring
1 1/2 tsp. Tabasco sauce
1 1/2 tsps. Dijon mustard
3 cloves garlic, minced
1/3 cup brown sugar
In a medium pot, combine
all the ingredients; bring to a boil over medium-high heat, stirring
frequently. Reduce heat and simmer, uncovered for 1 1/2 hours. Makes
approximately 5 cups.
Sauce will keep 4 to 5
weeks in the refrigerator or may be frozen.
Serving ideas: excellent
on chicken, salmon, scallops and oysters – especially on the half shell.
Grilling note: And, I must pass along this "DUH moment” I had a few
weeks ago – an idea that many of you may
already be doing (and if so, why didn't anyone tell me?) when grilling.
Diluting the sauce 1/2 & 1/2 with water for brushing meat/poultry) while it
cooks and then brush full strength as
you finish grilling. No problem with
burning because of sugar that is almost always in a barbecue sauce
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For a go-with side dish
that says summer, here’s a Black Bean Fiesta Salad from my cookbook, “Black
Beans & Corn” – shameless plug here. The salad takes advantage of all
summer’s bounty making use of fresh corn and herbs. You can use dried herbs,
but using fresh will make the flavor just pop!
Black
Bean Fiesta Salad
3
T. lemon juice
2
T. olive oil
2
tsps. Balsamic vinegar
1
clove garlic, minced
1
T. fresh basil, roughly chopped
1
T. fresh parsley, roughly chopped
1/2
T. fresh oregano, chopped
1/2
tsp. ground cumin
1/2
tsp. freshly ground black pepper
15
oz. can black beans, drain & rinse
1
cup fresh or thawed frozen corn kernels
2
stalks celery, diced
1
bell pepper, diced
1/2
red onion, finely chopped
1/2
jalapeno pepper, seeded if desired & minced
3/4
cup (3 oz.) shredded Monterey jack cheese
In
a large bowl, combine the lemon juice, oil, vinegar, garlic, basil, parsley,
oregano, cumin and black pepper.
Add
the beans, corn, celery, bell pepper, onion and jalapeno; toss to coat. Top
with the cheese and serve. 6 servings.
CJ’s tip:
grilled corn with the kernels cut off and added to the salad while still warm
adds a nice flavor.
When
it is a very hot summer day, this salad is great as a light dinner – I just add
some chopped cooked chicken, salami or whatever leftover meat you might have in
the fridge. Another suggestion for leftovers of this salad – it’s great added
to the topping for a pizza.
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I
love peanut sauce and playing with it last week, I came up with this blend of
flavors which hit the spot with me. And, the nice thing about this sauce is its
equally delicious tossed with hot pasta and served immediately or refrigerate
the dish for a few hours and serve as a cold side dish to grilled meats.
Peanut
Sauce (or dressing)
While
the sauce is good used as a salad dressing, we prefer it with the pasta and for
an added burst of flavor, include chopped up roasted poblano peppers.
2
T. rice wine vinegar
2
T. peanut butter, creamy or crunchy
1
1/2 T. hoisin sauce
3
tsp low-sodium soy sauce
2
tsp sesame oil
1
clove garlic smashed (or 1/4 tsp. garlic powder)
1/4
tsp. ginger powder
3/4
tsp chili-garlic sauce
1
1/2 to 2 T. Mirin, if needed
Combine
all the ingredients and whisk until peanut butter is completely dissolved. Add miring to correct consistency of the
sauce.
Besides
adding to pasta or a green salad, this sauce is great as a slaw dressing.
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Crockpot Hawaiian Beef
Cubes
This recipe is very flexible
– can be doubled, tripled; whatever your needs are. I made this with no clear
idea of what to do with it after….So, I’m still looking for ideas. I’m
including a few that I did with the small batch. I packaged it up in 4 oz.
pkgs. to work with as I think of ideas.
1 1/2 – 2 lbs. Beef chuck
roast, cut in chunks, 1” to 1 1/2" size (same size pork roast works
nicely, also)
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
1 tsp Sriracha, optional
Spray crockpot with
cooking spray for easier clean up later. Combine all the ingredients together, cook in Crock-pot 6-8
hours...that's it! Done! Shred the meat and save the jus the meat was cooked in
and use for cooking rice, noodles for a nice flavor addition.
Our favorite uses for the
beef:
Use a meat for a pizza
along with mozzarella cheese, tomato slices, black beans, green onions and pine
nuts. This topping works on a round of pizza dough or on a Tortilla wrap used
as the pizza ‘crust.’
Mixed with the pulp of a
baked potato plus cheddar cheese, green onions and a dash of Sriracha – then
bake until heat through and cheese has melted.
Shredded Hawaiian Beef is
great used on a slider – top with Fontina (or cheese of your choice), popped
under broiler until cheese just begins to melt. Give everyone two of these
little goodies and you’ll see some satisfied folks.
You’ll find many uses for
this scrumptious meat.
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I’ll throw this recipe in
for those of you imbibe in alcoholic refreshments. On a hot day my husband and
I make up a batch of these Milkshakes and sit in a cool spot and play cribbage.
For us the two go hand in hand.
Peanut Butter Bourbon
Milkshake
2 oz. bourbon
1/2 oz. maple syrup
1/4 cup crunchy peanut
butter
1 cup vanilla ice cream
(we use frozen yogurt)
1 cup of ice cubes (or use
however many to make as thick a shake as you prefer)
Combine all ingredients in
a blender, and blend until fully incorporated and frothy.
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BBQ parties are abundant
in the summer, so I’ll add this recipe as a fun appetizer to offer at a party.
Wraps were very popular a few years ago, but I don’t think they have gone out
of style – folks still grab everyone on the platter.
Black Bean Wraps
I have made hundreds of
these wraps over the years while I was catering
- I don’t think I’ve ever met anyone who didn’t like them. Made the day
before makes them a perfect choice to taking to a party or picnic.
8 oz cream cheese,
softened
1 cup (4 oz.) grated
cheddar or Monterey Jack cheese
1/2 cup sour cream
1/4 tsp salt
pinch of each: garlic
powder, onion powder and cayenne pepper
15 oz can black beans,
rinsed and drained
6 10” flour tortillas (the
flavored large wraps are perfect for this use)
In a food processor,
process the cream cheese, cheddar or jack, sour cream, salt, garlic & onion
powders and the cayenne until mixed, but still a little chunky. Scrape into a
bowl and set aside. Don’t wash the processor bowl. (You might want to wipe out
the bowl with a paper towel.)
In the processor, now
process the black beans until smooth; scrape into a second bowl and set aside.
Lay a tortilla on a work
surface and lightly rub both sides with a wet hand. Spread the black
beans on the tortilla and top with the cream cheese mixture. Roll up tortillas
tightly, wrap in plastic wrap and chill for up to one day. Continue with the
rest of the tortillas and filling.
At serving time, slice
into 1 1/2" slices and arrange on a serving platter. Serve with salsa if
desired.
CJ’s tip: wraps are so
versatile, consider adding a thin layer of deli meat over the tortilla before
rolling up.
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Another dish to take to a
party or picnic. I needed a chutney, salsa or relish for a charcuterie platter
and as I grabbed ingredients from the pantry and fridge, this winner of a salsa
came together and is delicious.
Cranberry Apple Salsa
1 cup jellied cranberry
sauce
1/3 cup diced apple
2 green onions, minced
3/4 tsp. Balsamic vinegar
1/2 tsp. Dijon mustard
3 tsp. candied jalapeno or
2 tsp. minced jalapeno plus 1/2 tsp. honey
Pinch of salt
2 T. chopped roasted
pecans
Combine all the
ingredients and taste for degree of heat you like – adding more jalapeno if
necessary. Chill for a couple of hours to meld the flavors.
----------------
Softly sweet and a little citrusy with a hint of
Asia, this dressing can be used for a green salad, dipping vegetables or
drizzle over a fruit platter. Another use is to spread on a ham sandwich.
Honey Lime Dressing
1/4 cup mayonnaise
2 T. Dijon mustard
2 T. honey
3/4 T. apple cider vinegar
1/2 T. sugar
1 1/2 tsp. sesame oil
3/4 tsp. lime juice
1/4 to 1/2 tsp. horseradish sauce
Whisk all the ingredients together; cover and chill
until ready to use. Makes about 3/4 cup.
Cook’s
Note: when tasting salad dressings for balancing flavors, use a lettuce leaf to
be able to taste the dressing as it will be on your salad. Using a spoon just
doesn’t do dressings justice when tasting.
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Some
cool days work their way into our lives during summer also, so here is a quick
Minestrone to throw together for those days. I have the cutest little book,
“101 Things to do with Ramen Noodles,” and I get the fastest, easiest and very
tasty ideas from it.
Minestrone
1pkg. ramen noodles, any flavor
1 can tomato soup
8 oz spicy smoked sausage, thin sliced
1/4 cup each: sliced celery, carrots and peas
1/2 cup green beans
1/2 cup kidney beans
Salt and pepper
Cook noodles according to pkg. directions. Do not
drain. Add soup, sausage and vegetables.
Simmer 5 to 10 m in., or till veggies are tender.
Add more water by Tablespoons if soup is too thick. Season with salt and
pepper. Makes 2 servings.
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This
baked "biscuit to doughnut" version from Pillsbury will become a
favorite the minute you taste them. A reviewer posted a much easier way to fill
the doughnuts than Pillsbury suggests – “Use a ketchup/mustard squeeze
container; fill with the jelly.” With the smaller tip it’s very easy to squeeze
just the right amount of jelly and is much easier to refill if needed.
Jelly Filled Doughnuts
6 T. Butter, melted
1 cup sugar
1 tsp. ground cinnamon
1/2 cup jelly
1 can (12 oz) Pillsbury®
Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
Heat oven to 375°F. In
small bowl, place melted butter. In another small bowl, mix sugar and cinnamon;
set aside. Stir jelly until smooth. Seal tip of large baster with foil. Remove
rubber bulb. Spoon jelly into baster; replace bulb.
Bake biscuits as directed
on can. Immediately dip each hot biscuit into melted butter, coating all sides.
Roll in sugar mixture, heavily coating all sides of each biscuit. Remove foil
from tip of baster. Insert baster in side of each biscuit; squeeze small amount
of jelly into center. (Refill baster as needed.) Serve warm or cool.
Yield: 10 doughnuts
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Well, Marilee, are you
ready to cry “UNCLE”??? Once I got started didn’t know where to stop. I don’t
think I’ve sent you any of the above
recipes (fingers crossed)