Lattice top Peach Raspberry Pie

This is my favorite summer pie. I am horrible at making pie crusts, so I always use the pre-made Pillsbury crusts that all you have to do is roll out. I prefer using fresh peaches, but there have been a few times in the winter that I had a craving for this pie and I cheated with frozen peaches.

Lattice top Peach Raspberry Pie

1 – 1 ½ lbs Peaches, peeled and sliced.

2 cups Raspberries, fresh or frozen

2/3 c Sugar (can substitute 1/3 c Splenda for sugar-free option)

3 T Corn Starch

1 T Vanilla Extract

2 Pie Crusts

1 Egg, slightly beaten

2 T sugar

Preheat oven to 325 degrees

HINT: An easy way to peel peaches is to blanch them first

Bring a medium pot of water to boil

Prepare a cold water bath in a medium size bowl with ice and cold water

Cut a small X on the bottom of each peach

Place peach in boiling water for 45 seconds, remove using slotted spoon

Place in ice water for 45 seconds; remove and peel skin starting at the bottom of peach. Should be able to do this with your fingers or scrap skin off with paring knife

Blanch and peel peaches one at a time for best results.

Mix sliced peaches, raspberries, sugar, corn starch, and vanilla in medium bowl

Let sit for 5 minutes

Roll out the pie crusts (about 3 inches beyond the diameter of your pie dish) and place the first one in a pie pan. I like to use a deep dish pan for this pie.

The dough should extend beyond the rim of the pie dish by about half an inch.

Fill your pie shell with the pie filling.

Using a paring knife cut the second pie crust into ½ inch strips

Using every other strip, starting with the longest strip in the middle, lay out approx 7 parallel strips of the pie dough, starting the center on top of the filling, with about 1/2-inch space between them.

Repeat with the remaining strips, laying the strips perpendicularly, starting in the center.

Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.

Using a pastry brush spread a thin layer of beaten egg over crust

Sprinkle 2 T sugar on top of pie.

Place pie on center oven rack and back for 45 minutes or until crust is browned.

Let stand for at least 30 minutes before cutting.

Serves 8

Scallops with Tarragon Beurre Blanc Sauce

My dad has been wanting scallops ever since I made them the last time.   It has been hot and I did not want anything heavy, so I found this sauce to me light but very flavorful.

Scallops with Tarragon Beurre Blanc Sauce

1 lb large sea scallops or 4-5 per person

1 T Olive Oil

2 T Shallot, finely chopped

1 Garlic clove, minced

1/3 c Sherry

2 T White-Wine or Rice Vinegar

8 T (1 stick) Butter, cut into tablespoons, divided

1 T Tarragon, finely chopped

¼ t Salt

¼ t Ground Pepper

Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).

Heat 1 T Olive Oil in a 12-inch nonstick skillet over medium-high heat, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total.

Transfer to a platter.

Add garlic and shallot, sherry, and vinegar to skillet and boil, scraping up brown bits for 5 minutes until reduced.

Add juices from platter, reduce heat to low

Add 4 T butter, stirring until almost melted, then add remaining 4 T butter and swirl until incorporated and sauce has a creamy consistency.

Stir in tarragon and salt to taste; pour sauce over scallops.

Black Beans in Mango Sauce

I discovered this recipe when I lived in California and was a vegetarian. I absolutely love mangos and black beans, so any combination of the two is a favorite in my book. It takes a little bit of time to chop up all the ingredients, but it is well worth it. I often serve it with corn cakes and it makes a perfect combination.

Black Beans in Mango Sauce

1 ½ T Olive Oil

2c Red Onion, minced

1T Garlic, minced

1 3-inch Jalapeno Chile, seeded and minced

1 ½ T Fresh Ginger, minced

1 ½ T Cumin Seeds

1 ½ T Salt

3 15oz cans Black Beans, rinsed and drained

6T Lime Juice

2 Large Mangos, chopped 

      Tip: I have found it easier to use frozen chopped mangos.

1t Ground Black Pepper

Fresh Cilantro, minced

1 Lime, cut into wedges

Tip: I use a small food processor to chop up the red onion, garlic, ginger, chile and cilantro. Make sure you chop them separately and clean the processor after each one.

Heat oil in medium sized skillet

Add 1 ¾ c of the onion, garlic, chile, ginger, cumin seeds and salt

Sauté over medium high heat from about 3 minutes

Turn heat down to medium low and add black beans and about half of the lime juice.

Sauté for 5 minutes or until everything has mingled nicely and the beans are heated through.

Mash the beans slightly with the back of the spoon and transfer to a serving bowl.

Stir the remaining lime juice and half the chopped mangos directly into the hot beans, mashing the mangoes a little as you stir.

Add the black pepper, cover and let stand for about 15 minutes to let the sauce develop.

Top the bean and mango mixture with the remaining red onion, mango and cilantro.

For finishing touch, tuck a wedge of lime into the side of each serving

Serves 6

Savory Corn Cakes

These corn cakes are light and perfect with Black Beans and Mango Sauce. I also pair them up with soup or a salad for a light meal. They are easy to make and I like to top the Corn Cakes with Chipotle Cream.

Savory Corn Cakes

2t Butter

¼ c Red Bell Pepper, finely chopped

2 c Fresh or Frozen Corn

¼ c Scallions, minced

½ c Corn Meal

½ c White Flour

1t Baking Powder

½ t Baking Soda

½ t Salt

2 Large Eggs

1c Buttermilk

Vegetable Oil or butter for pan

Melt butter in a small skillet.

Add the bell pepper and corn, sauté over medium heat for about 10 minutes.

Remove from heat, stir in scallions and set aside.

Combine the cornmeal, flour, baking powder, baking soda and salt in a medium-sized bowl.

Make a well in the center.

Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture into the well in the center of the dry mixture.

Stir briefly until everything is combined. Don’t overmix.

Lightly grease a hot skillet or griddle with butter or oil.

Using a ¼ c measuring cup, pour batter on pan.

Fry corn cakes for about 2 minutes on each side, or until golden.

Serve hot, topped with a few cilantro leaves and a drizzle of room-temperature Chipotle Cream.

Makes about a dozen corn cakes.

Chipotle Cream

This goes great with the Savory Corn Cakes. It is creamy with just enough kick to make it interesting.

Chipotle Cream

1c Sour Cream or Plain Yogurt (or a combination of half and half)

½ to 1t Canned Chipotle Chiles, finely minced

Place the sour cream and/or yogurt in a small bowl and whisk until smooth.

Whisk in ½ t minced chipotle chiles.

Let sit for about 10 minutes so the flavor can develop.

Taste to see if it needs chipotles and adjust as desired.

Store in a tightly covered container in the refrigerator.

Bring to room temperature before serving.

Makes 1 cup

Quick and Easy Chicken Stir Fry

A couple of months ago I was looking for a kid-friendly chicken recipe and did a google search. I found the basics for a stir-fry and added my own style to it and this is what I came up with. It is very simple and quick. This chicken stir fry recipe does not have any vegetables in it, because I find many kids like to keep their vegetables and main course separate. If your family enjoys all-in-one meals, by all means, add some red pepper, snow peas, broccoli and/or mushrooms to this stir fry chicken recipe.

Quick and Easy Chicken Stir Fry

1 lb. Boneless, skinless chicken breasts, cut into 1-inch chunks

1/3 c Cornstarch

¼ c Soy Sauce

½ c Orange Marmalade

1 T Garlic, Minced

1 t Ginger, minced or 2t Ground Ginger

¼ t Red Pepper Flakes

Salt and freshly-ground black pepper, to taste

2 tsp. Canola or Vegetable oil

Place chicken breast pieces in a gallon-size zip-top plastic bag. Add cornstarch. Toss to coat.

In a small bowl, whisk together the soy sauce, orange marmalade, garlic, ginger and red pepper flakes.

Season with salt and pepper to taste.

Heat wok over high heat.

Heat canola oil and add chicken.

Stir-fry until the chicken is no longer pink.

Pour the sauce over the chicken. Stir-fry to coat the chicken.

Serve immediately with hot rice.

Serves 4

Pumpkin Bread Pudding

My father loves bread pudding and I seemed to inherit the taste. One Thanksgiving I was making bread pudding and I saw a canned of pumpkin in the cabinet and decided to give it a try. This is a great fall treat, but I love it all year long.

Pumpkin Bread Pudding

1 c Heavy Cream

½ c Milk

1 15-ounce Can Pure Pumpkin

1 cup (packed) plus 2T Brown Sugar

2 large Eggs

1 ½ t Ground Cinnamon

½ t Ground Nutmeg

¼ t Ground Ginger

1/8 t Ground Allspice

¼ t Salt

1/8 t Ground Cloves

1 ½ t Vanilla Extract

1 Loaf Cinnamon Swirl Bread or Raisin Bread

½ c Raisins (optional)

Preheat oven to 350°F

Cut bread into 1/2 inch cubes, set aside.

Whisk heavy cream, milk, pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, allspice, salt cloves and vanilla extract in large bowl to blend.

Fold in bread cubes.

Stir in golden raisins.

Transfer mixture to 11x7-inch glass baking dish.

Let stand 15 minutes.

Bake pumpkin bread pudding 40 minutes or until tester inserted into center comes out clean.

Roasted Red Pepper and Sweet Potato Soup

When I lived in California I was a vegetarian and did not eat any processed foods. I love roasted peppers and sweet potatoes so I came up with a wonderful combination of the two. I eat this as my main course with some crusty bread, but it is also good as a first course.

Roasted Red Pepper and Sweet Potato Soup

1 T olive oil

1 lg Onion, peeled and chopped (2 cups)

2 Garlic cloves; crushed (Tip: using the side of a chef knife, smash garlic for easy peeling)

1 ½ lb sweet potatoes; (6 cups) peeled and cut into 1/2-inch chunks

6 c vegetable stock or water

2 Sprigs fresh thyme; up to 3

3 lg red bell peppers

2 T fresh lemon juice

1t cayenne pepper; to taste

1t salt and freshly ground

½ t black pepper

2 T Yogurt or Sour Cream for garnish

1 sm spri fresh thyme; for garnish

Preheat broiler.

In large pot, heat oil over medium heat.

Add onion and garlic; cover and cook over medium-low heat, until onion is soft, about 5 minutes. Add sweet potatoes, stir well; cover and cook 10 minutes.

Add stock or water and thyme; bring to a boil.

Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.

Meanwhile, Place peppers (whole, with stem intact on cookie sheet)

Tip: I like to cover a cookie sheet with aluminum foil for easy clean-up.

Place pan under broiler, turning with tongs until charred all over, about 10 minutes.

Place peppers in a glass bowl covered with plastic wrap, let sit for approx 20 mins

When peppers are cool enough to handle, remove charred skins, stem, seeds and ribs.

Discard thyme sprigs from soup.

Puree soup and roasted bell peppers until smooth.

Tip: I use a hand held mixture to puree soup. You can also transfer soup to a blender or food processor.

Gently reheat soup

Add lemon juice, cayenne, salt and pepper to taste.

To serve, ladle soup into warmed bowls and garnish each serving with a

swirl of yogurt or sour cream and several small sprigs of thyme.

Tip: This soup also freezes very well, just be careful with the amount of pepper you use, as it tends to become spicier the long the soup has to meld.

Makes 8 servings

AJ’s Meatloaf

Growing up we never had meatloaf because my father did not like it, so I did not discover it was one of my favorite comfort foods until a couple of years ago.  I got a recipe from a friend's grandmother and tweaked it a little to my liking and this is what I came up with.  I like it best with creamy mashed potatoes and gravy.

AJ’s Meatloaf

2 t Tabasco Sauce

½ c Ketchup

2 lbs Ground Beef

1 lb Italian Sausage, casings removed and crumbled

1 c Onions, chopped

3 Garlic cloves, Minced

2 c Bread Crumbs

½ c Red Wine

3 eggs, slightly beaten

3 T Worcestershire Sauce

2 t Dried Basil

2 t Dried Oregano

1 ½ t Salt

1 t Ground Pepper

½ t Allspice

Preheat oven to 350°F

Lightly grease a 9 x 5-inch loaf pan

Mix together Tabasco sauce and Ketchup

Mix together all remaining ingredients in a large bowl

Place mixture in loaf pan

Spread Ketchup mixture on top of meatloaf

Bake 1 hour, or until a meat thermometer inserted in center registers 155°F.

Tips:

• For moist meat loaf do not use lean ground beef.
• You can substitute meatloaf mixture for the ground beef if you like (1 lb ground Beef, ½ pound ground Pork, ½ pound ground Veal).
• If you want the meatloaf to have a kick, you can use spicy Italian Sausage.
• I prefer to use a stoneware or glass loaf pan, if you use a metal one, check after 45 minutes to make sure it does not dry up.

Homemade Hummus

When I was a vegetarian, I lived on Hummus sandwiches. I now serve it with toasted pita wedges. This recipe uses orange juice instead of olive oil. Not only does it give it a nice citrus flavor, it is a great low-fat alternative to regular hummus.

Homemade Hummus

1 Large can Garbanzo Beans / Chick Peas

½ t Cumin, ground

¼ t Coriander, ground

¼ t Ginger, ground

¼ t Dry Mustard

¼ t Turmeric

¼ t Paprika

½ t Salt

3 Large Garlic Cloves

¼ c Tahini (sesame seed paste)

1-2 t Apple Cider Vinegar

1 – 2 t soy sauce

½ c Orange Juice

Puree all ingredients in large food processor until smooth.

Makes 2 cups

Pesto Stuffed with Mushrooms

I came up with the recipe about 15 years ago and it has become my go to recipe when I need to take an appetizer to a party. I prefer to make my own pesto, but you can use store bought pesto in a pinch.

Pesto Stuffed with Mushrooms

12 Large Mushrooms

1 small lemon

½ c Fresh pesto (recipe below)

1/3 c Parmesan Cheese, freshly grated

Preheat oven to 350 degrees

Remove mushrooms stems, rinse and pat dry

Roll lemon to release juices, cut in half

Rub mushroom caps with lemon half

Place mushroom caps in casserole or roasting pan

Using a funnel or spoon, fill mushrooms with pesto

Top with parmesan cheese

Bake for 30 minutes or until cheese is melted and pesto is bubbly

Makes 12 mushrooms

Fresh Basil Pesto

2 c Packed Fresh Basil leaves, stems removed

½ c Pine Nuts

3 Large Garlic Cloves

½ t Salt

¾ c Parmesan Cheese, freshly grated

2/3 c Olive Oil

2 T Lemon Juice

In a large food processor add basil, pine nuts, garlic, salt and parmesan cheese

Puree until mixture is smooth, about 3-4 minutes

Add Lemon Juice and puree for 1 minute

While the processor is on the blend setting, slowly add the olive oil until it is absorbed into the mixture.

Makes 1 cup

Refrigerate until use in tightly sealed container. Keeps fresh for about 2 weeks. Can be frozen for 1-2 months.

Gingerbread Pancakes

Although I rarely eat it in the morning, breakfast foods are one of my favorites. I love these gingerbread pancakes and prefer them topped with applesauce over syrup.

Gingerbread Pancakes

2 ½ c All Purpose Flour

1t Baking Powder

1t Baking Soda

½ t Salt

1 ½t Ground Cinnamon

1 ½ t Ground Ginger

1 ½ t Ground Nutmeg

1/8 -1/4 t Ground Cloves

3 Eggs

¼ c Brown Sugar, firmly packed

1c Butter Milk (substitute 1c milk with 3T vinegar)

1c Water

1/2c Brewed Coffee

¼ c butter, melted

Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, set aside

In a separate bowl, combine eggs and sugar, beating well

Add buttermilk, water, coffee and butter, mix well.

Make a well in the dry ingredients and slowly add buttermilk mixture

Stir just until moistened, batter will be slightly lumpy

Using a hot, greased griddle, pour approx ¼ c batter for each pancake.

Turn pancakes with tops are covered with bubbles and edges appear slightly dry.

Makes 16 pancakes

Chicken Cordon Blue

This is one of my sister’s favorites and I made it last week for her birthday. The prep is a little labor intensive but well worth it.

Chicken Cordon Blue

1/4c Chicken Broth

5t Butter, melted

1 large garlic clove, minced

1/2c Dry Breadcrumbs

1T Parmesan cheese, grated

1t Paprika

4 Chicken breasts – If they are large I use only two and split in half

1/4t Salt

1/4t Oregano, dried

1/4t Black Pepper, ground

8 Slices Ham, sliced thin

8 Slices Swiss cheese, sliced thin

Preheat oven to 350°

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm.

Stir in melted butter and garlic.

Combine breadcrumbs, Parmesan cheese, and paprika in a medium shallow bowl; set aside.

Pound Chicken Breasts to ¼ inch thick.

Tip – Best to place chicken between plastic wrap when pounding, this will prevent it from splitting.

Sprinkle both sides of chicken with salt, oregano, and pepper.

Top each breast half with 2 slices of ham and 2 slices of swiss cheese

Roll up each breast half jelly-roll fashion.

Dip each roll in chicken broth mixture; dredge in breadcrumb mixture.

Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.

Pour remaining broth mixture over chicken.

Bake at 350° for 30-35 minutes or until juices run clear and tops are golden.

Serves 4

Caramel Fudge Pecan Cups

This is my favorite sweet. I make them every year for the holidays and give them away as gifts. They always get a great response. I first created this recipe as a pie, but it was too rich, so I decided to make it into bite sized pieces.

Caramel Fudge Pecan Cups

1 1/2 cups Butter

1 1/2 cups Brown Sugar

3/4 cup Corn Syrup

1/4 cup + 4 Tablespoons Whipping Cream

6 cups Pecan Halves

4 Ounces Unsweetened Chocolate (chopped)

5 Boxes Athens Mini Phyllo Shells (box of 15 shells)

Preheat oven to 350°F.

Combine Butter, Brown Sugar and Corn Syrup in heavy medium saucepan.

Bring to boil, stirring often. Boil 1 minute.

Stir in Whipping Cream , Chocolate and Nuts.

Boil until mixture thickens slightly, about 3 minutes.

Remove from heat.

Spoon mixture into Phyllo cups

Tip - To minimize the mess,  I spoon the mixture into the phyllo cups while the cups are still in the plastic tray, then transfer to a cookie sheet. 

Bake until filling bubbles all over, about 10 minutes.

Makes 75 / 6 dozen

Chicken Piccata

This is one of my signature dishes. In fact, I only ever make it for special occasions. It was usually the first meal I would make for someone I was dating, although they had to be special. I used to joke with my friends about whether the guy was “Chicken Piccata” worthy or not.

Chicken Piccata

4 Chicken breasts – If they are large I use only two and split in half

1/3 c Flour

1 ½ t Garlic Powder

½ t White Pepper

½ t Salt

6T Butter

6T Olive Oil

1c Dry White Wine (I prefer a dry Chardonnay)

3-4T Capers

2T Lemon Juice

Heat oven to 350 degrees

Pound Chicken Breasts to ¼ inch thick.

Tip – Best to place chicken between plastic wrap when pounding, this will prevent it from splitting.

Mix Flour, Garlic Powder, White Pepper and Salt in a shallow bowl or plate

Dredge Chicken Breasts in flour mixture

In an oven safe pan, heat oil and butter

Brown chicken breasts about 2 minutes per side

Remove chicken from pan

Add Wine, Capers and Lemon Juice to pan with remaining Butter and Oil

Bring to Boil

Add brown chicken back in pan and place in oven

Tip: If you do not have an oven safe sauté pan, use sauté pan and then place chicken in shallow baking pan and pour the sauce over the chicken.

Cook in 350 degree oven for 20 minutes.

Serve over buttered noodles or rice.

Serves 4

Scallops ala Alli

Tonight I had a seafood craving so I talked mom into buying some scallops. I changed up a bit of an old recipe and here is how it turned out.

Scallops ala Alli

2t Olive Oil
2t Butter
1t Garlic, minced
1 1/2 lbs Scallops
4t Capers
1/2 t Salt
1/4 t Pepper
1c Dry Vermouth
5oz This Spaghetti or Angel Hair
4T Chopped Basil

Bring 5 cups of salted water to boil. Add pasta to boiling water. Cook 10 minutes.

Dry Scallops with paper towel.
Heat oil, butter and garlic in medium saute pan.
Sauté Scallops in butter and oil - 3 minutes for each side.
Add capers, salt, pepper and vermouth.
Bring to boil and simmer for 2 minutes.

Sprinkle with Basil and serve over pasta.

Serves 4

We had it with steamed asparagus and it was delicious.