These are just delightful!! They have really nice flavor and are individually portioned, which is great for dieting or just monitoring your intake! I hope you like them as much as I did!
Ingredients:
1 small yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 stalk of celery, finely chopped
2 chipotle peppers (canned in adobo sauce, more if you want it extra spicy)
1 (20-ounce) package ground turkey
1/2 cup plain oatmeal
2 eggs
Topping:
1/4 cup ketchup
1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
1 tablespoon brown sugar
Directions:
Preheat oven to 350°F. Finely chop all your veggies and put them into a large bowl. Add chipotle peppers, the ground turkey, eggs and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into the wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.
Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving. Makes about 12 mini loaves.
Thursday, February 25, 2010
Thursday, February 11, 2010
Starburst Martini!
OH my goodness, I think this is oh so yummy! I'm sipping on one right now! Delicious! Here is your cast of characters:
Ingredients:
1.5 oz green apple vodka
0.5 oz watermelon schnapps(the liquor store only had watermelon pucker, so that's what I used)
0.25 oz banana liqueur
a splash of cranberry juice(or cranberry juice cocktail, although the cran cocktail stuff has high fructose corn syrup in it and I avoid it at all costs because in my humble opinion IT IS POISON! off my soap box now)
1 starfruit
**I don't know if my martini glasses are ginormous, but I had to double the whole recipe for one beverage because the measurements as is, yielded half a glass. So try out the measurements & see how they work for you.
Directions:
Fill a cocktail shaker with ice, add liquids. Shake. Do a dance while shaking it will burn some calories and its just plain fun. strain into a martini glass(no you don't have to actually use a martini glass, but let's face it. You're drinking a pretty pink cocktail, it should be served in a pretty glass!) Garnish with a slice of starfruit!
Ingredients:
1.5 oz green apple vodka
0.5 oz watermelon schnapps(the liquor store only had watermelon pucker, so that's what I used)
0.25 oz banana liqueur
a splash of cranberry juice(or cranberry juice cocktail, although the cran cocktail stuff has high fructose corn syrup in it and I avoid it at all costs because in my humble opinion IT IS POISON! off my soap box now)
1 starfruit
**I don't know if my martini glasses are ginormous, but I had to double the whole recipe for one beverage because the measurements as is, yielded half a glass. So try out the measurements & see how they work for you.
Directions:
Fill a cocktail shaker with ice, add liquids. Shake. Do a dance while shaking it will burn some calories and its just plain fun. strain into a martini glass(no you don't have to actually use a martini glass, but let's face it. You're drinking a pretty pink cocktail, it should be served in a pretty glass!) Garnish with a slice of starfruit!
Wednesday, February 10, 2010
Cranberry White Chocolate Cookies
Another Robertson Christmas gift basket item. These are SO good, I have to really focus on the fact that they are gifts and not all for me!
Ingredients:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Craisins (dried cranberries)
2/3 cup white chocolate chunks or chips
Directions:
1.Preheat oven to 375 degrees F.
2.Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
3.Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Ingredients:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Craisins (dried cranberries)
2/3 cup white chocolate chunks or chips
Directions:
1.Preheat oven to 375 degrees F.
2.Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
3.Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Chicken Noodles & Dumplings
This is also dedicated to my Momma. This is the ultimate comfort food of my childhood. Its amazingly easy and you can completely modify it to your personal preferences. It is THE perfect belly warming cold weather dinner!
Ingredients:
1 whole chicken("presents" on the inside removed, and chicken rinsed off)
1 package frozen klusky style noodles
**For the dumplings, you may use your favorite recipe. My mom used the Bisquick dumpling recipe.
Directions:
1.Place the chicken into a pot large enough to be covered by a couple of inches of water, bring to a boil, tun the heat down to a simmer. Simmer until when you grab the chicken by the leg, it comes off.
2.Take the chicken out of the pot, & let sit until cool enough to handle. Keep the pot simmering on the stove(I like to add some chicken bouillon to taste). When the chicken is cool enough to handle, de-bone it and shred the meat. Place the meat back in the pot & discard the bones(or keep to make chicken stock later).
3.Turn the heat back up on the pot & bring to a boil. When water is boiling, add noodles.
4.After you add the noodles, follow your favorite dumpling recipe. When the dumplings are done, season with salt & pepper(maybe add some chopped fresh parsley for color) and enjoy!
MMMM I am toasty thinking of this!
Ingredients:
1 whole chicken("presents" on the inside removed, and chicken rinsed off)
1 package frozen klusky style noodles
**For the dumplings, you may use your favorite recipe. My mom used the Bisquick dumpling recipe.
Directions:
1.Place the chicken into a pot large enough to be covered by a couple of inches of water, bring to a boil, tun the heat down to a simmer. Simmer until when you grab the chicken by the leg, it comes off.
2.Take the chicken out of the pot, & let sit until cool enough to handle. Keep the pot simmering on the stove(I like to add some chicken bouillon to taste). When the chicken is cool enough to handle, de-bone it and shred the meat. Place the meat back in the pot & discard the bones(or keep to make chicken stock later).
3.Turn the heat back up on the pot & bring to a boil. When water is boiling, add noodles.
4.After you add the noodles, follow your favorite dumpling recipe. When the dumplings are done, season with salt & pepper(maybe add some chopped fresh parsley for color) and enjoy!
MMMM I am toasty thinking of this!
Bleu Cheese Bacon Burger
I made these for myself all the time when I was on Atkins, its very low carbohydrate friendly. If you want to carb it up, add some buns!
Ingredients:
This is sort of a just piece it together recipe, there aren't any real measurements.
Ground Beef
Bacon, cooked & crumbled
Crumbled blue cheese
Directions:
1. Divide your ground beef(if you're using 1 lb, it can make 4 burgers) and roll it into balls. Flatten the balls as thin as you can without tearing the middle.
2. In the middle of every other burger patty, put as much bacon and blue cheese as your heart desires(or as much as the patties will hold). Take an "empty" patty & place it on top of the filled patty. Seal the edges.
**It is easiest to do all this when the meat is really cold. If it gets too warm, go ahead & put it in the fridge or freezer to chill so it is easier to work with.
3. I took the easy way out & I toss the burgers in my George Foreman grill but I suppose you could pan fry or grill them. Whatever makes you happy!
Ingredients:
This is sort of a just piece it together recipe, there aren't any real measurements.
Ground Beef
Bacon, cooked & crumbled
Crumbled blue cheese
Directions:
1. Divide your ground beef(if you're using 1 lb, it can make 4 burgers) and roll it into balls. Flatten the balls as thin as you can without tearing the middle.
2. In the middle of every other burger patty, put as much bacon and blue cheese as your heart desires(or as much as the patties will hold). Take an "empty" patty & place it on top of the filled patty. Seal the edges.
**It is easiest to do all this when the meat is really cold. If it gets too warm, go ahead & put it in the fridge or freezer to chill so it is easier to work with.
3. I took the easy way out & I toss the burgers in my George Foreman grill but I suppose you could pan fry or grill them. Whatever makes you happy!
Oklahoma Chicken
This post is dedicated to my momma who created Oklahoma Chicken out of necessity. She had 4 children to feed on a meager budget. It turned out to be one of my favorite simple & cheap chicken dishes.
Ingredients:
Chicken Thighs(bone in, skin on; about 2 per person)
1 can condensed cheddar cheese soup
1 can Ro-Tel
Directions:
1. Preheat the oven to 400 degrees; Place your chicken thighs in a baking vessel(I use pyrex sprayed with a bit of Pam) and bake for about 30 minutes or until the internal temperature reaches 165 degrees(nobody likes undercooked chicken, barf!)
2. Spoon the cheese soup over the chicken and follow with the Ro-Tel, bake for another 10 minutes or so until everything is nice and warm.
See? I told you it was simple & cheap!
Ingredients:
Chicken Thighs(bone in, skin on; about 2 per person)
1 can condensed cheddar cheese soup
1 can Ro-Tel
Directions:
1. Preheat the oven to 400 degrees; Place your chicken thighs in a baking vessel(I use pyrex sprayed with a bit of Pam) and bake for about 30 minutes or until the internal temperature reaches 165 degrees(nobody likes undercooked chicken, barf!)
2. Spoon the cheese soup over the chicken and follow with the Ro-Tel, bake for another 10 minutes or so until everything is nice and warm.
See? I told you it was simple & cheap!
Monday, February 8, 2010
Morton's Steak House Recipes(drool...)
Have you ever been to a Morton's? If you haven't and can't afford to spend AT LEAST $125 on dinner for 2, have no fear! I have a collection of recipes that are from the Internet or adapted from their book The Morton's Steak Bible(buy it, its a great investment!)Here are some of my favorite things that I make for special occasions(such as Valentine's Day! at home)
Shrimp Alexander with Beurre Blanc
Ingredients:
18 fresh large shrimp (8/11 count), shells on
1 cup warm clarified butter
½ cups Alex's Bread Crumbs (recipe included below)
1 ½ cups Beurre Blanc (recipe included below)
3 lemons, halved, for garnish
Directions: Preheat the oven to 450 degrees. Peel the shrimp as far as the tail; leave the tail shell intact. Devein the shrimp and rinse well. With a small, sharp knife, cut open the shrimp along the vein line approximately two-thirds of the way through the shrimp. Put the warm, melted butter in one shallow bowl or deep plate and the bread crumbs in another (Glass plates also work well.) Dip a shrimp in the butter and let the butter drip off the shrimp. Dip the shrimp in the bread crumbs and press the crumbs on the shrimp so that it is completely coated. Put the shrimp on a cutting board, cut side down, and press slightly to flatten and form a base so that the shrimp can stand upright. Bring the tail over the shrimp and insert the point between the tail fins into the thick end of the shrimp. Repeat with the remaining shrimp. As each shrimp is prepared, set it, cut side down, on a foil-lined baking sheet. Pour any remaining butter over the shrimp. Bake shrimp for 12 to 13 minutes, or until cooked through and the bread crumbs are crisp and lightly brown. Spoon ¼ cup of Beurre Blanc on each of six serving plates. Top with three shrimp and garnish with a lemon half.
Alex's Bread Crumbs
Makes about 2 cups
8 ounces firm white bread (4 to 5 slices)
5 teaspoons minced garlic
2 teaspoons minced shallot
2 teaspoons chopped fresh curly-leaf parsley
Salt and freshly ground white pepper
Directions: Slice the crusts from the bread and then cut the bread into large chunks. Discard the crusts or reserve them for another use. In the bowl of a food processor fitted with a metal blade, grind the bread to fine crumbs. Transfer the crumbs to a mixing bowl. Pat the garlic and shallot dry with a paper towel. Add to the bread crumbs and toss to mix. Add the parsley, toss, and season to taste with salt and pepper. Mix well. Use right away or store the bread crumbs in a tightly covered container for up to 24 hours.
Beurre Blanc
Makes about 2 cups
1 teaspoon clarified butter or olive oil
1 large shallot, minced (about ¼ cup)
1/3 cup dry white wine
¾ cup heavy cream
¾ cup (1 ½ sticks) unsalted butter, softened
1 teaspoon fresh lemon juice
¼ teaspoon salt
Freshly ground white pepper
Directions: In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.
Sea Scallops Wrapped with Bacon:
Ingredients:
18 slices bacon (about 1 pound)
18 jumbo sea scallops (1 ¼ to1 ½ pounds), side tendons removed
18 to 24 large leaves fresh spinach, stemmed, rinsed, and patted dry
6 tablespoons Apricot Chutney (recipe included below)
Directions: Preheat the oven to 450 F. Soak six 6-inch long bamboo skewers in cold water for 20 minutes. Place a wire rack on top of a baking sheet, and spread the bacon out on the rack. Bake for 10 minutes, or until the bacon is lightly browned but still pliable enough to wrap around the scallops. (Alternatively, cook the bacon in two skillets over medium heat until lightly browned but still pliable.) Drain the bacon on paper towels. If not using immediately, wrap in a moist paper towel; this keeps it soft. Wrap a slice of bacon around each scallop. Thread the scallops through the bacon onto the skewers leaving ½ inch between each scallop. There should be 3 scallops on each skewer. Cook immediately or cover and refrigerate until ready to use. Pour the butter into a 9 x 13 - inch ovenproof dish large enough to hold the skewers in a single layer. Put the skewers in the dish and rotate in the butter to evenly coat the scallops, then lay the skewers flat in the pan. Roast the scallops for 4 minutes. Turn and roast for about 4 minutes longer, or until the scallops are opaque and the bacon crisps up. Arrange three or four spinach leaves on each of six small plates. Carefully slide the scallops from the skewers using a fork or small, blunt knife and put three scallops on each plate on top of the leaves. Spoon a tablespoon of chutney beside the scallops. Serve garnished with lemon halves. Note: Buy large, fresh scallops without any added preserving solution. Known as dry scallops, these fresh scallops are never bright white but instead are creamy to pale pink.
Apricot Chutney
Ingredients:
1 tablespoon plus 1 teaspoon whole black peppercorns
2 cups prepared horseradish (16 ounces)
2 cups apricot preserves (one 18-ounce jar or a little more)
Directions: Put the peppercorns on a cutting board. Crush them by pressing down on them with the bottom of a heave saucepan. In a fine-mesh sieve or another sieve lined with cheesecloth, strain the horseradish for 2 to 3 minutes, or until reduced to 1 tightly packed cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract the liquid. In a small bowl, whisk the apricot preserves until smooth. Whisk in the strained horseradish and crushed peppercorns. Serve immediately or transfer to a covered storage container ad refrigerate for up to 3 days.
Morton's Chopped Salad
serves 6-8
Salad Mix
1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10-12 frozen artichoke hearts or canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag (1 cup) or Gorgonzola, crumbled (1 cup)
12-14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
3/4 cup chopped hard-cooked egg (2 large eggs, see Note)
3/4 cup finely minced red onion
3/4 cup seeded chopped plum tomato
Dijon Vinaigrette (use 3/4 cup)
2/3 cup white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see note)
1 cup extra-virgin olive oil
Directions
1. To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
2. Whisk the mustard and salad dressing mix until well mixed.
3. Add the olive oil and whisk until the dressing is emulsified.
4. Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
5. Note: If you use Good Seasons brand mix, two packets work well.
6. To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
7. Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
8. Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
9. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
10. Add the vinaigrette, toss well, and serve.
11. Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.
Morton's lyonnaise potatoes
MAKES 6 SERVINGS
Ingredients:
3/4 pounds (3 to 5 large) baking potatoes, baked and cooled (see note)
1 cup bacon fat (see Note)
2-1/4 pounds (3 medium) Spanish onions, sliced one-fourth-inch thick
Salt and freshly ground white pepper
1 teaspoon chopped fresh curly-leaf parsley
Directions:
1. Cut the ends off the potatoes, peel and slice in half lengthwise. Cut each half across into three-eighths-inch thick slices and set aside.
2. Heat a large saute pan over medium-high heat. When warm, add half the bacon fat and heat until hot. Add half the potatoes and toss in the fat. Cook for 4 to 5 minutes, or until light golden brown.
3. Add half the onions. Season to taste with salt and pepper, and sauté for 8 to 10 minutes or until golden brown. Remove to a large bowl, cover loosely and set aside to keep warm. Repeat to make the second batch with the remaining fat, potatoes, onions and seasoning.
4. When all of the potatoes are in the bowl, add the parsley and toss. Serve immediately.
Note: To bake potatoes, scrub the skins, pierce them several times with the tines of a fork, and bake them for 60 to 80 minutes in a preheated 400-degree oven until tender when pierced with a small knife or skewer. For 1 cup of bacon fat, cook 1-1/2 pounds of bacon until crisp. Reserve the bacon for another use.
Creamed Spinach
Makes 6 to 8 servings
Ingredients:
1/4 cup unsalted butter
3/4 cup minced yellow onion
1 1/4 tablespoons minced garlic
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
3/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 1/2 cups half-and-half
2 1/4 pounds chopped frozen spinach, thawed and squeezed dry
1/3 cup freshly grated Parmesan cheese
Directions:
1. In large saucepan, melt butter over medium-low heat. Add onion and garlic; sauté for about 10 minutes, or until onion is translucent.
Stir in salt, pepper and nutmeg.
2. Sprinkle flour over onion and cook over low heat, stirring with wooden spoon, about 4 minutes or until there is a nutty aroma. Add half-and-half and cook over medium-low heat, whisking occasionally, until hot. Raise heat to medium-high and bring to boil.
3. Whisk continuously 6 to 8 minutes, or until mixture thickens.
Remove pan from heat. Using handheld immersion blender, blend sauce for 1 to 2 minutes or until smooth.
4. Stir in spinach until well-mixed and heated through. Just before serving, set over medium heat, add Parmesan and stir until well-mixed and heated through.
Morton's Hot Chocolate Cake
makes 6 individual cakes
Ingredients:
1 1/2 cups unsalted butter, at room temperature (plus more for the souffle cups)
granulated sugar
12 ounces bittersweet chocolate or semisweet chocolate, coarsely chopped
8 large egg yolks, plus
7 large eggs
1 1/2 cups confectioners' sugar
3/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream
Directions:
1. Preheat oven to 350.
2. Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
3. Tap out the excess sugar.
4. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
5. Remove the top of the double boiler pan from the heat.
6. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
7. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
8. Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
9. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
10. Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
11. Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
12. The centers will be soft but not sticky.
13. Remove the cakes from the oven and immediately invert each onto a serving plate.
14. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
Shrimp Alexander with Beurre Blanc
Ingredients:
18 fresh large shrimp (8/11 count), shells on
1 cup warm clarified butter
½ cups Alex's Bread Crumbs (recipe included below)
1 ½ cups Beurre Blanc (recipe included below)
3 lemons, halved, for garnish
Directions: Preheat the oven to 450 degrees. Peel the shrimp as far as the tail; leave the tail shell intact. Devein the shrimp and rinse well. With a small, sharp knife, cut open the shrimp along the vein line approximately two-thirds of the way through the shrimp. Put the warm, melted butter in one shallow bowl or deep plate and the bread crumbs in another (Glass plates also work well.) Dip a shrimp in the butter and let the butter drip off the shrimp. Dip the shrimp in the bread crumbs and press the crumbs on the shrimp so that it is completely coated. Put the shrimp on a cutting board, cut side down, and press slightly to flatten and form a base so that the shrimp can stand upright. Bring the tail over the shrimp and insert the point between the tail fins into the thick end of the shrimp. Repeat with the remaining shrimp. As each shrimp is prepared, set it, cut side down, on a foil-lined baking sheet. Pour any remaining butter over the shrimp. Bake shrimp for 12 to 13 minutes, or until cooked through and the bread crumbs are crisp and lightly brown. Spoon ¼ cup of Beurre Blanc on each of six serving plates. Top with three shrimp and garnish with a lemon half.
Alex's Bread Crumbs
Makes about 2 cups
8 ounces firm white bread (4 to 5 slices)
5 teaspoons minced garlic
2 teaspoons minced shallot
2 teaspoons chopped fresh curly-leaf parsley
Salt and freshly ground white pepper
Directions: Slice the crusts from the bread and then cut the bread into large chunks. Discard the crusts or reserve them for another use. In the bowl of a food processor fitted with a metal blade, grind the bread to fine crumbs. Transfer the crumbs to a mixing bowl. Pat the garlic and shallot dry with a paper towel. Add to the bread crumbs and toss to mix. Add the parsley, toss, and season to taste with salt and pepper. Mix well. Use right away or store the bread crumbs in a tightly covered container for up to 24 hours.
Beurre Blanc
Makes about 2 cups
1 teaspoon clarified butter or olive oil
1 large shallot, minced (about ¼ cup)
1/3 cup dry white wine
¾ cup heavy cream
¾ cup (1 ½ sticks) unsalted butter, softened
1 teaspoon fresh lemon juice
¼ teaspoon salt
Freshly ground white pepper
Directions: In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.
Sea Scallops Wrapped with Bacon:
Ingredients:
18 slices bacon (about 1 pound)
18 jumbo sea scallops (1 ¼ to1 ½ pounds), side tendons removed
18 to 24 large leaves fresh spinach, stemmed, rinsed, and patted dry
6 tablespoons Apricot Chutney (recipe included below)
Directions: Preheat the oven to 450 F. Soak six 6-inch long bamboo skewers in cold water for 20 minutes. Place a wire rack on top of a baking sheet, and spread the bacon out on the rack. Bake for 10 minutes, or until the bacon is lightly browned but still pliable enough to wrap around the scallops. (Alternatively, cook the bacon in two skillets over medium heat until lightly browned but still pliable.) Drain the bacon on paper towels. If not using immediately, wrap in a moist paper towel; this keeps it soft. Wrap a slice of bacon around each scallop. Thread the scallops through the bacon onto the skewers leaving ½ inch between each scallop. There should be 3 scallops on each skewer. Cook immediately or cover and refrigerate until ready to use. Pour the butter into a 9 x 13 - inch ovenproof dish large enough to hold the skewers in a single layer. Put the skewers in the dish and rotate in the butter to evenly coat the scallops, then lay the skewers flat in the pan. Roast the scallops for 4 minutes. Turn and roast for about 4 minutes longer, or until the scallops are opaque and the bacon crisps up. Arrange three or four spinach leaves on each of six small plates. Carefully slide the scallops from the skewers using a fork or small, blunt knife and put three scallops on each plate on top of the leaves. Spoon a tablespoon of chutney beside the scallops. Serve garnished with lemon halves. Note: Buy large, fresh scallops without any added preserving solution. Known as dry scallops, these fresh scallops are never bright white but instead are creamy to pale pink.
Apricot Chutney
Ingredients:
1 tablespoon plus 1 teaspoon whole black peppercorns
2 cups prepared horseradish (16 ounces)
2 cups apricot preserves (one 18-ounce jar or a little more)
Directions: Put the peppercorns on a cutting board. Crush them by pressing down on them with the bottom of a heave saucepan. In a fine-mesh sieve or another sieve lined with cheesecloth, strain the horseradish for 2 to 3 minutes, or until reduced to 1 tightly packed cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract the liquid. In a small bowl, whisk the apricot preserves until smooth. Whisk in the strained horseradish and crushed peppercorns. Serve immediately or transfer to a covered storage container ad refrigerate for up to 3 days.
Morton's Chopped Salad
serves 6-8
Salad Mix
1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10-12 frozen artichoke hearts or canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag (1 cup) or Gorgonzola, crumbled (1 cup)
12-14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
3/4 cup chopped hard-cooked egg (2 large eggs, see Note)
3/4 cup finely minced red onion
3/4 cup seeded chopped plum tomato
Dijon Vinaigrette (use 3/4 cup)
2/3 cup white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see note)
1 cup extra-virgin olive oil
Directions
1. To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
2. Whisk the mustard and salad dressing mix until well mixed.
3. Add the olive oil and whisk until the dressing is emulsified.
4. Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
5. Note: If you use Good Seasons brand mix, two packets work well.
6. To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
7. Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
8. Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
9. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
10. Add the vinaigrette, toss well, and serve.
11. Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.
Morton's lyonnaise potatoes
MAKES 6 SERVINGS
Ingredients:
3/4 pounds (3 to 5 large) baking potatoes, baked and cooled (see note)
1 cup bacon fat (see Note)
2-1/4 pounds (3 medium) Spanish onions, sliced one-fourth-inch thick
Salt and freshly ground white pepper
1 teaspoon chopped fresh curly-leaf parsley
Directions:
1. Cut the ends off the potatoes, peel and slice in half lengthwise. Cut each half across into three-eighths-inch thick slices and set aside.
2. Heat a large saute pan over medium-high heat. When warm, add half the bacon fat and heat until hot. Add half the potatoes and toss in the fat. Cook for 4 to 5 minutes, or until light golden brown.
3. Add half the onions. Season to taste with salt and pepper, and sauté for 8 to 10 minutes or until golden brown. Remove to a large bowl, cover loosely and set aside to keep warm. Repeat to make the second batch with the remaining fat, potatoes, onions and seasoning.
4. When all of the potatoes are in the bowl, add the parsley and toss. Serve immediately.
Note: To bake potatoes, scrub the skins, pierce them several times with the tines of a fork, and bake them for 60 to 80 minutes in a preheated 400-degree oven until tender when pierced with a small knife or skewer. For 1 cup of bacon fat, cook 1-1/2 pounds of bacon until crisp. Reserve the bacon for another use.
Creamed Spinach
Makes 6 to 8 servings
Ingredients:
1/4 cup unsalted butter
3/4 cup minced yellow onion
1 1/4 tablespoons minced garlic
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
3/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 1/2 cups half-and-half
2 1/4 pounds chopped frozen spinach, thawed and squeezed dry
1/3 cup freshly grated Parmesan cheese
Directions:
1. In large saucepan, melt butter over medium-low heat. Add onion and garlic; sauté for about 10 minutes, or until onion is translucent.
Stir in salt, pepper and nutmeg.
2. Sprinkle flour over onion and cook over low heat, stirring with wooden spoon, about 4 minutes or until there is a nutty aroma. Add half-and-half and cook over medium-low heat, whisking occasionally, until hot. Raise heat to medium-high and bring to boil.
3. Whisk continuously 6 to 8 minutes, or until mixture thickens.
Remove pan from heat. Using handheld immersion blender, blend sauce for 1 to 2 minutes or until smooth.
4. Stir in spinach until well-mixed and heated through. Just before serving, set over medium heat, add Parmesan and stir until well-mixed and heated through.
Morton's Hot Chocolate Cake
makes 6 individual cakes
Ingredients:
1 1/2 cups unsalted butter, at room temperature (plus more for the souffle cups)
granulated sugar
12 ounces bittersweet chocolate or semisweet chocolate, coarsely chopped
8 large egg yolks, plus
7 large eggs
1 1/2 cups confectioners' sugar
3/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream
Directions:
1. Preheat oven to 350.
2. Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
3. Tap out the excess sugar.
4. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
5. Remove the top of the double boiler pan from the heat.
6. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
7. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
8. Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
9. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
10. Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
11. Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
12. The centers will be soft but not sticky.
13. Remove the cakes from the oven and immediately invert each onto a serving plate.
14. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
Honey Chipotle Ribs
I am not a grill master. I leave that to my husband. Not that I couldn't BE a grill master, I just haven't really tried to grill. That being said, I have a delicious rib recipe that can be done in your oven! You can absolutely char them on the grill after they are done baking to get the authentic bbq taste but its not a necessity!
Ingredients:
1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup(yes, CUP) mustard powder
coarse salt and ground pepper
2 racks pork spare ribs(2.5 lbs each) you can also use one 5lb rack of ribs
Directions:
1. Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 2 tablespoons salt, and 2 teaspoons pepper.
2. Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with the chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork tender, 2 to 2.5 hours.
3. This step is totally optional(the grill portion)Heat grill to medium-high heat; remove the ribs from foil, letting excess liquid drip off. Brush the ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. If you don't grill them, just brush them with the honey, its still tasty!
Ingredients:
1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup(yes, CUP) mustard powder
coarse salt and ground pepper
2 racks pork spare ribs(2.5 lbs each) you can also use one 5lb rack of ribs
Directions:
1. Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 2 tablespoons salt, and 2 teaspoons pepper.
2. Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with the chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork tender, 2 to 2.5 hours.
3. This step is totally optional(the grill portion)Heat grill to medium-high heat; remove the ribs from foil, letting excess liquid drip off. Brush the ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. If you don't grill them, just brush them with the honey, its still tasty!
Super Bowl Pretzels
I will only make these for the Super Bowl party that we go to annually. I am all for butter, but butter flavored oil? Not so great on an everyday basis. Here's my recipe for my Super Bowl Pretzels:
Ingredients:
2 30oz bags of pretzels(I use regular small pretzel shapes & the little squares)
1 package Ranch seasoning(I use Hidden Valley Dips)
1 bottle Orville Redenbacher popcorn topping/popping oil(found in the popcorn aisle in the grocery store)
Dried dill(to taste, I used about 2 teaspoons or so)
garlic powder(to taste, I used about a teaspoon)
Directions:
If you have a bowl that's big enough to fit all this, by all means use it. A large trash bag is helpful though.
1. Take your pretzels & put them in your container of choice.
2. In a small bowl, mix the oil and seasonings.
3. Pour the mixture over the pretzels & toss/stir to coat the pretzels in the seasoning mixture.
4. Toss every so often, until you see that the oil has been absorbed into the pretzels. I usually start these Friday evening & they are good to go Sunday afternoon!
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