Mediterranean Stuffed Peppers

 

Colorful small to medium sized bell peppers, allow 1 to 2 per serving
1 small red onion
1 cup seasoned crouton crumbs, I used Parmesan crisps that I processed into crumbs
1 cup walnuts, or pine nuts
1/2 cup heaping pitted Kalamata olives
1/2 cup heaping sun dried tomatoes, the kind in oil
1/2 stick unsalted butter, melted
1/2 cup shredded Parmesan cheese
1 heaping Tbsp fresh rosemary leaves, minced
1 heaping Tbsp fresh thyme leaves

set the oven to 350F

Wash the peppers and trim the stem tops off. For flat shaped peppers I cut them in half lengthwise. Clean out the insides and then fit the peppers snugly into a casserole dish. If any of them don't stand straight you can carefully cut a bit off the bottom where it's uneven.

Put the crumbs in a large mixing bowl.

Peel and cut the onion into quarters. Pulse it in the food processor to finely mince. Remove to the bowl with the crumbs. Do the same with the walnuts, olives, and tomatoes, and add to the mixing bowl.

Toss everything in the bowl with the butter, cheese, and herbs. and mix until well combined.
Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole. 

Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning to soften and everything is heated through. 

Gruyere Cheese Crackers

8 ounces Gruyere cheese, finely shredded

3/4 cup unsalted butter, at room temperature (this is 1 1/2 sticks or 12 tablespoons)
1 egg
1/2 tsp salt
1 3/4 cups all purpose flour, Measure with the fluff/scoop/level method

Preheat oven to 350F

Put the shredded cheese, soft butter, egg, and salt in the bowl of a food processor fitted with the metal blade. Pulse and then process until smooth and creamy. Scrape down the bowl as necessary.

Add the flour in two batches, and process just until a soft dough comes together.

Fill your cookie press according to your model's instructions and insert the shape disk of your choice. Stamp the crackers onto a clean dry baking sheet.

Bake the cookies for 15-19 minutes, or until starting to turn golden on the surface.

Let them rest on the pan for a minute or two before transferring them to a rack to cool.

Broccoli Stilton Soup

1 1/2 lbs broccoli, 
2 Tbsp butter
2 shallots peeled and finely chopped
1 Tbsp dry Sherry 
30 ounces chicken stock or vegetable stock
1 cup half and half 
Stilton or other blue cheese

Chop the upper stalks of the broccoli in even pieces, about one inch or so. Chop the florets as well. Set aside, separately.

Melt the butter over medium heat in a soup pot and saute the shallots for a few minutes until soft.

Add the chopped broccoli stalks to the pot. Add the sherry at this point, if using.

Add the chicken stock and bring up to a simmer. Cook gently for a few minutes until the stalks are just starting to get tender.

Add the broccoli florets and bring back to a boil, then turn down the heat to simmer. Cover and simmer just until the broccoli is tender. Check often with the tip of a knife, or to taste. This will only take a few minutes. Note: try not to over cook the broccoli, I like it to stay nice and vibrant so remove from the heat the minute it's tender.

Let the soup cool for a few minutes and then, working in batches, puree the soup in a large food processor or blender. Blend until the soup has the texture you prefer. You can make it perfectly smooth, or leave a little texture. Note: be careful when pureeing hot liquids. Be sure your lid is on securely.

Wipe out the soup pot and pour the pureed soup back in. Stir in the half and half, and add the crumbled cheese. Heat on medium low to re-heat the soup and melt the cheese. Taste at this point to add salt if you like.

Serve hot, garnished with crumbled cheese and/or broccoli florets. I like to add a sprinkle of fresh grated nutmeg and black pepper.

Shamrock Smoothie

 

ENCHILADA SAUCE

 

2 ounces dried guajillo chile peppers, stemmed and seeded
2 ounces dried New Mexico chile peppers, stemmed and seeded
2 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp dried oregano
salt to taste
vinegar or lime juice, optional




Working in two batches, toast the chiles in a Dutch oven over medium high heat for just a minute or so, tossing constantly. You want them to start to darken, but not burn.

Add 8 cups of water to the pot and bring to a boil. Turn down the heat and let boil gently for about 15 minutes.

Remove the chiles to a blender and add 5 cups of the cooking water. Let the mixture cool for a while and then blend until smooth. 

Heat the oil in a saucepan over medium heat and add the spices. Sauté for a minute or two to bloom the flavors, stirring constantly.

Pour the blended sauce into the saucepan and bring it to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it thickens and the flavors meld together.

Use the enchilada sauce immediately, or store it in an airtight container in the refrigerator for up to 10 days

Andes Mint Brownies

 

1/2 cup unsalted butter (melted)
1/4 cup unsweetened cocoa powder
2 eggs
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
3/4 cups all purpose flour
1 4.67oz pack Andes Creme De Menthe Thins (or Andes baking chips)

Chocolate Ganache:
8 ounces semi-sweet chocolate chips
1 cup heavy cream
1 4.67oz pack Andes Creme De Menthe Thins 

Instructions

Preheat oven to 350°F. 

Line a 8 or 9-inch square baking pan with aluminum foil.

Combine the melted butter and cocoa powder until fully blended. Set aside.

Beat the eggs and sugar together on medium speed for about 5 minutes, until thickened.
Stir in the salt and vanilla, then the chocolate mixture until blended.
Mix in the baking. powder and flour until just combined – do not over mix.

Add half of the brownie batter to the pan. Top with one package of the Andes candy.
Top the candy evenly with the remaining batter.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Chocolate Ganache (optional)
Add chocolate chips to a large bowl.
Heat the heavy cream in a sauce pan over medium until simmering.
Pour the hot cream over the chocolate chips and stir until the chocolate is fully melted and well blended.

Pour the ganache over the brownies and top with additional chopped Andes candies.
Allow to set at room temperature or place in the refrigerator to set faster.
Cut into 9 squares and serve.

Easy Chicken Madeira

Ingredients:

2 chicken breasts sliced in half lengthwise and pound between plastic wrap or zip bag
salt & pepper to taste
4 tablespoons flour divided - 2 tablespoons for sauce
4 tablespoons butter divided
1 tablespoon olive oil
16 oz mushrooms sliced
2-3 clove garlic minced
2 cups Madeira Wine sweet white wine
2 cups chicken broth
1 lb asparagus trimmed and blanched
1/2 cup cheddar cheese or mozzarella cheese
parsley finely chopped, for garnish

Instructions:

Season both sides of chicken with salt and pepper, to taste. Then place it in a flour, coating both sides.

Heat two tablespoons of butter and 1 tablespoon of oil in the skillet on medium-high heat. Add chicken and cook for about 4-5 minutes on each side. 

Remove the chicken, add in 1 tablespoon of butter then add sliced mushrooms, season with salt and pepper to taste, cook for 5 minutes or until soft. Transfer mushrooms on to a plate. 

Add 1 tablespoon of butter and garlic, saute for 1 minute. Add 2 tablespoons of flour and saute for another minutes, stirring the whole time.

Slowly pour in the Madeira wine whisking continuously to combine with flour mixture, then add chicken broth, bring to a boil and then simmer for 10-12 minutes, stirring few times. Season with salt and pepper, if needed.

Add the chicken and mushrooms back into the pan. Sprinkle with cheese and broil on high for 3-4 minutes, or until cheese melts.