Life Lessons


"Figuring out our gifts in life is part of our journey to becoming enlightened human beings.” – Allison DuBois

Recipes


        
B E V E R A G E S


      Crawford Fizz

3 ice cubes
3 oz Orange Juice
1 tsp. powdered sugar
1/2 tsp. Rosa's Lime Juice
3 oz Gin (optional but highly recommended)
3 oz Vanilla Ice Cream
1 egg (optional)

Place all ingredients in blender and blend until smooth. Pour into large wine glasses or martini glasses.  This recipe was created by my dad - Cal Crawford many years ago and we enjoy it on holiday mornings!  Thanks dad!




                                         SUMMER SOLSTICE MARTINI
                                                              Inspired by AZ88

  • 2 1/2 ounces raspberry vodka
  • 1 ounce Cointreau
  • 1 ounce Rose's lime juice
  • 1/2 ounce cranberry juice
  • 2 ounces orange juice 
  • Place in an ice filled martini shaker and give it a good shake.  Pour into martini glass and add a slice of orange.  Enjoy!






A P P E T I Z E R S



B R U N C H


 Jacque's Delicious Cranberry Honey Butter




 1/4 c. honey
1 c. butter
1/4 - 1/2 c. chopped dried cranberries
& orange zest to taste
Jacque placed the butter in small canning jars with handmade labels. 












Pumpkin Bread a la Monica



1 ½ c. flour
½ tsp. salt
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
½ c. vegetable oil (I sometimes use ¼ c. water and ¼ c. oil)
2 eggs, beaten
¼ c. water
¼ tsp. nutmeg
1 tsp. cinnamon
¼ tsp. allspice
¼ tsp. cloves
½ c. chopped nuts (optional)
Preheat oven to 350 degrees. Sift the flour, salt, sugar, & baking soda together. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into bowl with dry ingredients & mix until all are combined. Stir in the nuts. Pour into a well-buttered 9x5x3-in. loaf pan, bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.




    Tahoe Brunch Casserole


                                              
(Mr. B's changes are in parenthesis)

Serves 8

This recipe should be prepared 24 hrs in advance.


3 Tbs butter, softened
12 slices white bread, crusts removed (or good Sourdough leaving crusts on)
1/2 cup (1 stick) butter or margarine
1/2 lb fresh mushrooms, trimmed, sliced
2 cups thinly sliced yellow onions
salt & pepper, to taste
1 1/2 lbs mild Italian sausage (or ham)
1 lb Cheddar cheese, grated
5 large eggs
2 1/2 cups milk
1 Tbs Dijon mustard
1 tsp dry mustard
1 tsp ground nutmeg

Salt & Pepper to taste
2 Tbs finely chopped fresh parsley

Butter the bread with the 3 tablespoons softened butter and set aside.  In 10-inch skillet, melt the 1/2 cup butter; brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender.  Season with salt and pepper.  Set aside.

Cook the sausage, drain well and crumble into bite-sized pieces. (or just use Ham) Grease a 13”x 9” baking dish; add and layer half of the bread, mushroom mixture, meat and cheese.  Repeat the layers, ending with the cheese.

Mix the eggs, milk, mustard's, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl. (Also add 1/8 tsp Tabasco Sauce, ¼ c Sherry) Pour over the meat and cheese casserole.  Cover the casserole and refrigerate overnight. (It may need a little extra egg mixture on it in the morning)

Heat oven to 350°.  When ready to bake, sprinkle the parsley evenly over the top of the casserole; bake uncovered for 1 hour or until bubbly.  Serve immediately.


S O U P S


2019 Award Winning Broccoli Soup



1 c milk
1/2 c heavy cream
1 c chicken broth
3 T butter
2 T flour
1 t salt
1/4 t white pepper
1 t Worcestershire Sauce 
1 T dry sherry
1 - 2 c cooked broccoli

Blend well (I have used both a blender and an immersion stick).  Empty into a sauce pan and heat until hot.  Optional - sprinkle a little Parmesan cheese on top.



Jim's Recently Award Winning Tomato Soup





Sopa de Tortilla

3 lbs chicken pieces (thighs)
6 qts water or half chicken broth & half water
1 can tomato sauce
1 t celery seed
2 T garlic diced
Salt & pepper to taste

 Combine in a stock pot, cover, bring to boil & reduce heat & simmer until chicken is tender.  About 45 minutes.  Remove chicken and allow to cool.

To the broth add the following:

1 can diced tomatoes
1 small can tomato paste
1 onion diced
1 green bell pepper (optional)
1 can of corn
Cilantro, ground cumin,  cayenne pepper, more garlic to taste
(Mr. B adds a dash of Worcestershire Sauce for depth of flavor)

Simmer 30 more minutes and add 1-2 cups of rice.  Allow rice to cook through.  Add back the chicken and some parsley.

Place these 2 items in the bottom of individual soup bowl then ladle in soup:
Tortilla strips
Cheddar & jack cheese

Optional soup toppings:
Sour cream
Avocado diced
Green onions sliced







M A I N    C O U R S E S



Jackie's Nantucket Chicken Salad  




Form a base of Bibb lettuce on a platter
Toss together diced roasted Chicken, celery, grapes, slivered almonds and dressing
 (a combo of mayo and Italian dressing -
with Vadouvan Golden - Le Sanctuaire curry being optional)
You may then place the chicken salad in the center of your platter.
Use the lettuce leaves as a wrap for your salad or eat with knife & fork!






PANZANELLA



4 c cubed French bread
1 Tbs butter
Garlic Salt

Sauté until lightly browned.

Red onion - diced 
Tomatoes - whole for Cherry tomatoes/lg. dice for big tomatoes
   (they have to be from your Italian mother's tomato plant or your favorite Farmers Market!)
Red Bell Pepper - Diced
Olives
Capers (optional)
Cheese - most recipes call for Mozzarella but I just had some white Cheddar
Basil - shredded and lot's of it!

Toss with Champagne dressing, garlic & a little Poupon mustard. Then grab a fork and a yummy glass of wine!




 Goodbye 2018 Lemon and Vodka Fettuccine with Asparagus


3 large Meyer lemons, the zest of one and juice of 3                        
1 pt. half & half
3/4 c. vodka
2 T salt
1 lb. fettuccine
1 T butter or olive oil
1 bunch of asparagus, cut into pieces and blanched until al dente 
1/2 t freshly ground black pepper
4 T fresh dill 
1 sm. onion or leek diced
1 T garlic diced
6 oz Parmesan cheese - freshly grated

Grate the zest from 1 lemon, squeeze out the juice of all three. Soften onion and garlic in olive oil or butter.  Add 3/4 c. Vodka & reduce by 2/3rds. Add the cream and simmer for 5 minutes until it thickens. Meanwhile, bring water to a boil, add salt and cook your fettuccine until al dente.  Add asparagus.

Add the cooked asparagus, lemon juice and zest to the vodka sauce and cook for 1 minute, stirring constantly.

Drain the pasta (reserving some of the water), add to the sauce and toss.  Season with pepper, dill and Parmesan, stir. If the pasta is dry, add some of the reserved pasta water.

Serve extra Parmesan on the side.

Serves 4-6
Notes from Chef - 1 hour prep and cooking time
Pre-cut and measure as much as possible ahead of time as it all comes together fast.


S I D E    D I S H E S





D E S S E R T S



























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