Chimichurri Sauce

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Fresh, bright and bursting with flavor, chimichurri is one of those sauces that can turn something as simple as a grilled steak into something really special.Traditionally from Argentina  and Uruguay its a lively combination of fresh herbs, garlic, olive oil, vinegar and just enough red pepper to give it a little kick.

I especially love chimichurri with grilled beef, but, don't stop there! Spoon it over grilled chicken, salmon or shrimp, drizzle it over roasted vegetables or potatoes, or serve it along side of crusty bread. It's fresh and tangy, and the vinegar is perfect counterpoint to anything hot off the grill.

There is no cooking involved. Give the ingredients a good chop, stir everything together and let it sit for a bit so all those wonderful flavors can mingle. It's and easy sauce that tastes like you fussed over it~and those are always my favorite kind of recipes!  

  Chimichurri Sauce

1 cup extra virgin olive oil

1/2 cup sherry wine vinegar

2 T lemon juice

1 cup flat leaf parsley, chopped 

1 cup chopped fresh basil leaves

1 T chopped fresh oregano leaves

3 T minced garlic

2 T minced shallots

3/4 tsp fresh ground pepper

2 1/2 tsp kosher salt

1/4 tsp crushed red pepper

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended. Add the peppers and the salt. Pulse once or twice and it's done!

I served this chimichurri to my son and husband, and they both loved it. Seeing them enjoy the fresh, flavorful sauce made it even more special, and it's definitely a recipe I'll be making for them again!

 

 

Homemade Egg Pasta

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There is something wonderfully satisfying about making pasta from scratch. With just a few simple ingredients-flour, eggs, oil, salt and a little time- you can create silky, tender pasta that is so much better than anything in a box. And while homemade pasta may sound a little intimidating, it really isn't! With my KitchenAide pasta attachment I can turn a ball of homemade egg dough into beautiful, silky strands of pasta right in my own kitchen.

This basic egg pasta dough can be used in so many ways. you can make angel hair pasta or ribbons of fettucine and spaghetti, or leave it in sheets for lasagna, canneloni and other baked pasta dishes. And one of the best parts is -fresh pasta cooks in just a few minutes! For lasagna, you don't even pre-cook, just layer it in!

The KitchenAide attachment does most the most the  work. Once the dough is mixed and rested I simply run it through the pasta roller, gradually making it thinner, and use the cutter for whatever shape I'm making.

 Here is the tried and true egg pasta recipe-

Homemade Egg Pasta 

4 large eggs

3 c. flour

1 T oil  

1 tsp salt

In your food processor(steel blade), mix all ingredients until mixture pulls away from the bowl into a ball.

Remove from bowl to a lightly floured surface, cut in half, knead a couple times, wrap in plastic wrap and let it rest for 10-15 minutes.

Remove one ball from the wrap and set the pasta machine on the widest setting. Put it through  and fold over. Put it through again. Repeat 3-4 times.

 

Now, reduce the space between the rollers by one setting and put it through again. Reduce the rollers again and put it through. I continue this process cutting the pasta into two pieces when it gets too long. For lasagna I make it quite thin, number 5 on my KitchenAide. Put the sheets on a wood dowel or lay on your counter. Repeat this process with the reserved piece.

For fettucine, angel hair or spaghetti change your blade on the machine and put it through for desired shapes.

 

Cooking- Bring 8 quarts of water to a boil and add 3 T salt. Drop the pasta in all at once into boiling water, give it a stir and put the lid on. When it returns to a boil, uncover and cook for 1 minute, test one .....I taste it...should be al dente'. Don't overcook!

When done, drain into a colander, shaking to remove the water. 

 At this point if you want - Put into a warm platter and season with salt and pepper, add some soft butter and eat! You could even add a little Parmesan!

 Now what should we make?

Once you've made a batch of fresh pasta, the fun really begins! Depending on how you cut or shape your dough, you can use it in so many wonderful dishes. Here are a few of my favorites from the blog- just click the recipe that sound good and start cooking!

Angel Hair Pasta Delicate strands of fresh pasta are perfect with sweet crab and a light sauce. This is an especially lovely way to showcase homemade pasta.

Angel Hair Pasta with Gorgonzola sauce - if you love a rich, creamy pasta, this one is for you. The bold flavor of Gorgonzola pairs nicely with the delicate fresh angel hair pasta. I added some veal scallops in this recipe, but, you do not need to.

Fettuccine with Kale Pesto Fresh fettuccine is wonderful tossed with bright, flavorful kale pesto. A great choice when you want  something a little lighter.

Lasagna two ways- with Meat Sauce and Vegetarian Roll your pasta into beuaiful thin sheets and layer them with a hearty meat sauce or a vegetarian sauce.

Meat Cannelloni- Fresh pasta sheets make wonderful cannelloni. Fill, roll, sauce and bake for one of those comforting dishes that is well worth the effort.

 Mushroom and Burrata Lasagnette- Tender fresh pasta, mushrooms and creamy burata make this one a little different-and VERY special. YUM!~

Spaghetti Bolognese - A rich, slow cooked Bolognese deserves good pasta, and homemade spaghetti makes it even better.

Spaghetti Carbonara - cheese and bacon.....can't go wrong! A few simple ingredients come together to make one of the great classic pasta dishes.

Spaghetti Carbonara with Sausage - A delicious variation on traditional carbonara, with sausage adding an extra layer of flavor.

Once you discover how easy it is to make fresh pasta-especially with a pasta machine-you may find yourself making it more often than you ever expected. And with so many ways to serve it, the hardest part may simply be deciding which pasta dish to make first!

 

Salmon Mousse

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This easy salmon mousse is one of those recipes you’ll keep coming back to. It’s fresh, creamy, and preparation in under ten minutes—perfect for the holidays, a make ahead dinner-party appetizer, or an effortless addition to a snack board.

Made with smoked salmon or cooked salmon, cream cheese, and fresh herbs, it’s a simple classic that looks elegant but takes hardly any effort at all.

I recently made this for a dinner party at our friends’ “Barndaminium,” or, as many have affectionately dubbed it, “the Barndo!” It was a huge hit, and I made it with cooked salmon. If you prefer smoked salmon, that works beautifully too.

Serve it with crackers, crostini, cucumber slices, or your favorite vegetables for an easy appetizer that looks much more impressive than the effort it takes.

Easy Salmon Mousse

8 ounces Cream Cheese

1 1/2 cup dry curd cottage cheese

1/2 cup sour cream

1/2 cup heavy cream, whipped

2 T. Parsley chopped 

1 T Dill chopped

1 T minced capers

2 T chives chopped 

8 ounces of cooked salmon or smoked salmon 

 Kosher salt and White pepper to taste

Lemon, fresh dill or parsley for garnish 

 Line a salmon mold or any shape you desire with 3 layers of dampened cheese cloth. Make sure it is large enough to fold over the top of the mold.

Blend cream cheese, cottage cheese and sour cream until smooth. Fold  in whipped cream, herbs, seasonings and salmon.

 

Pour into mold and refrigerate for 24 hours or more.

To serve, remove the cheesecloth from the top and invert onto your platter. Carefully remove cheesecloth.  Serve with crackers, sliced cucumber or celery.

 

Moab Adventure!

We had such a fun trip to Moab, Utah, with our adult kids and grandchildren. This photo was taken on one of the technical courses in the Moab area—and it was my first time doing a technical ride!

It was so much fun and definitely exhilarating! There were plenty of challenges along the way, but I loved every minute of it.

And yes… that’s me driving! 😊

 

Zucchini Nut Muffins

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Some recipes are good, and then there are the ones you can't stop thinking about. These Zucchini Nut Muffins definitely fall into that category.

A good friend shared this rtecipe with me, and after one bite I knew it was too good not to pass along. They're incredibly moist, wonderfully tender, and packed with just the right amount of warm flavor and crunchy nuts. 

Whether you're enjoying one with your morning coffee, packing it in a lunchbox or sneaking one as a afternoon treat, these muffins are simply irresistible. If your garden is overflowing with zucchini, this is one recipe wan to make again and again. 

I scampered down to the dock with some muffins fresh out of the oven for some young men working on putting our jet ski docks in......lets just say, they can't wait to do more work for us! Ha!  

Zucchini Nut Muffins

Yield 12 large muffins 

credit -Debbie Brown 

Topping-

1/4 cup cold butter

1/4 cup rolled oats

1/2 cup brown sugar

1/4 cup flour

1/4 tsp salt

1/2 cup finely chopped walnuts  (I use pecans)

Muffin - 

2 med zucchini- grated about 3 cups, let drain and squeeze out water as much as you can. (I let it drain over night in refrigerator)

2 large eggs

1/2 cup oil

1/1/4 cup sugar

1 tsp. vanilla

2 cup flour

1/2 tsp Kosher salt

2 tsp. cinnamon

1/2 tsp ground cloves

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup finely chopped walnuts (I use pecans)

In a medium bowl, combine topping ingredients, mix until crumbly and set aside

In a medium bowl, beat eggs, oil, vanilla and sugar together until light and fluffy. Add drained zucchini.

Mix the dry ingredients together in another bowl. Stir into the egg/sugar mixture but just until combined, don't overmix or muffins will be tough. Gently stir in nuts.

To prepare the muffin pan, I line with muffin paper. However you can spray ewach cup with oil, Pam or wipe with butter. Use a large ice cream scoop or a large spoon to fill each cup about 3/4 full. Top each muffin cup with about 2 tablespoons toppin and press down gently.

Bake at 375 F degrees for 15-20 minutes until inserted toothpick comes out clean.

These freeze well....

 

 

 

 

 

Stuffed Mushrooms with pine nuts and sundried tomatoes

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Stuffed mushrooms are the perfect party bite for the  250th anniversary of the USA! Warm and cheesy and so easy to make ahead of time, they’re the best appetizer ever. 

 

For the meat lovers, make Holly's Sausage stuffed mushrooms! Another quick recipe!

Stuffed mushrooms

 

1/2 cup Panko breadcrumbs 

1/2 cup parmesan cheese

1/2 cup finely chopped parsley

1/3 cup sundried tomatoes oil packed and chopped

1/4 cup toasted pine nuts

2-3 garlic cloves

1/4 tsp. salt

ground pepper

20 button mushrooms, cleaned and stemmed

olive oil

cherry tomatoes for garnish

 

Preheat oven to 400 F degrees

Line a baking with a silpat or parchment paper

 

Combine the Parmesan, breadcrumbs, parsley,sun dried tomatoes, pine nuts, garlic, salt and pepper (to taste)

 

Spoon the filling into the cavity of each mushroom and place on baking sheet.

 

Bake the mushrooms until the mushrooms are slightly browned about 16-20 minutes.

 

Garnish with tomatoes on a platter. 

 

Cheers! JJ 

 

Steak Diane

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The moment the flame leaps from the pan is when Steak Diane stops being just dinner and turns into theater. One second the skillet is quietly sizzling with butter, shallots and mushrooms; the next, a splash of cognac ignites into a dramatic burst of fire that fills the kitchen with warmth, aroma, and a bit of adrenaline! It's a dish with old school flair~rich, fast, and unapologetically indulent-and making it at home feels like bringing a bit of table side restaurant magic right to your own stove.

Buffalo Chicken wings

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The big game is almost here and my Seahawks are in!! We are so excited! I love wings and created this easy and delicious recipe for the game!

Buffalo Chicken Wings

3 lbs. chicken wings

1  T Baking powder

3/4 tsp salt

1/2 cup Franks hot sauce

4 T melted unsalted butter

1 T molasses 

Pre heat oven to 250 F degrees

Combine baking powder, salt and put into a one gallon zip lock bag. Next, throw in the wings and shake to coat thoroughly.

Arrange the wings on a baking sheet and bake in lower middle of oven for 30 minutes.

Increase the oven temperature to 425 F degrees. Move the wings  up to upper middle of oven. Bake the wings until they are crispy.

While the wings are in oven, whisk the melted butter, molasses and hot sauce together in large bowl.

When the wings are crispy, take them out and put them into  the bowl and mix to coat them thoroughly.

I serve with my Blue Cheese dip, carrots, celery and some Frito dippers.

 

 We are off Jamaica! Our annual trip to our cottage is here! This is where I unplug, reading 8 or more books, watercolor painting by the ocean, getting massages, needle pointing and just totally relaxing. And yes, I write a few blogs, so, come on back to see what I have for you. Go Seahawks!

 

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