A Tasty Dish

Sally’s Secret Italian Tomato Sauce

Ok, the secret’s out now so enjoy! It’s a little tricky to share this one because it truly is a “Secret” when you never measure ingredients! But I think this should be close enough: • 1 Large Can crushed Tomatoes • 1 Large Can chopped crushed Tomatoes (with tomato chunks) • 1 small can tomato paste • oregano (use fresh if you have it, if not dried will do) • basil (use fresh if you have it, if not dried will do) • bay leaf • ¼ cup red wine • 3 cloves of Fresh Garlic-chopped fine (use garlic zoom […]

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Sally Cevasco’s Famous Apple Crumb Pie

First Published in the King Arthur Flour’s Catalogue in 1993 see original below with photo of Sally and her daughter Jenna Crust 1 Cup King Arthur Unbleached All-Purpose Flour ¼ tsp. salt ½ cup solid vegetable shortening 1 – 3 TBS. ice water (depending on how much you need to get it to stick together) Preheat oven to 350º F Put the flour and salt in a bowl big enough to work in half the shortening with your pastry blender. Put the remaining shortening in and blend ‘til it looks mixed, but lumpy. It’s OK to handle and mix at […]

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The Best Corn Chowder Ever!

The combination of cold weather setting in and the last of the fresh corn on the cob inspired me to make some corn chowder. Even I was pleasantly surprised at how great this turned out! This would also be a great basic soup to add oysters to or chicken or clams. Ingredients: • 1 ½ TBS. of butter • 2 strips of bacon (replace with ½ TBS additional butter for vegetarian option) • 1 small onion diced • 2 carrots sliced • 2 celery stalks chopped • 4 or 5 ears of fresh corn on the cob, cut from cobs […]

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Sally’s Special Pineapple Coconut Carrot Cake

(This is Sally Cevasco’s original recipe that was published in the King Arthur Flour 200th Anniversary Cookbook’s first publication) http://atastydish.com • 1 1/2 cups vegetable oil • 4 eggs • 2 tsps. vanilla • 1 1/2 cups sugar • 2 cups King Arthur Unbleached All-Purpose Flour 2 tsp. baking soda 1 1/2 tsp. baking powder • 1 tsp. salt • 1 TBS. cinnamon • 1/2 tsp. nutmeg • 2 1/2 cups finely grated carrots • 1 cup shredded or flaked coconut • 1 can (8 ounces) crushed pineapple drained • 1/2 cup chopped nuts Preheat oven to 350 degrees F. […]

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Chicken or Veal Marsala

This is such an easy and fast dish to make but it will definitely impress your friends when you whip this one up! Ingredients: Fresh ground black pepper (I always buy the disposable grinders because they grind nice and course. Now they even have three settings on them so you can grind them finer if you like, too.) 1 cup Marsala wine (Many people don’t realize you can actually get this in grocery stores in states where they are not allowed to carry any alcohol. You’ll find it near the vinegar section.) 4 chicken cutlets sliced in half lengthwise then […]

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August 16th, 2012

Holiday Recipes

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“The TREE”

This has been a particular favorite of many friends at the Eggnog Party over the years. Once again, I don’t have the information from where this originated as it actually came with the tree shaped pan about 14 yrs. ago!

This recipe makes an enormous amount in a form pan in the shape of a Christmas Tree. My suggestion is that if you are making it for less than a crowd of 20 you might want to cut it in half and put it into a round pan and decorate like a Christmas ball instead of a tree.

· Pesto, sundried tomato, goat cheese TREE

· Cheesecloth

· 4 pkgs. cream cheese-softened

· 8 oz. Goat cheese-softened

· 15 Thin slices Provolone

· 1 1/4 cups prepared pesto

· 1 cup chopped drained sundried tomatoes packed in oil

· 1/2 cup Pine nuts, toasted

Wet a single layer of cheesecloth & squeeze dry. Line pan with cheesecloth, allowing cloth to extend over sides. Beat cream cheese and goat cheese until very creamy and smooth (about 5 mins.) Layer in prepared pan as follows:

· 2 cups cream cheese mix

· 5 slices provolone

· 3/4 cup pesto

· 5 slices provolone

· 1 cup cream cheese mix

· chopped sundried tomatoes

· Pine Nuts

· 5 slices provolone

· 3/4 cup (remaining) pesto

· 2 cups (remaining) cream cheese mix

Fold hanging cheesecloth over top. Regfrigerate several hours or overnight.

Unwrap top of mold. Unmold appetizer into serving platter, remove cheesecloth.

Garnish with roasted red pepper circles & star, fresh basil leaves & additional toasted pine nuts.

Serve with toasted French Bread slices (slice a baguette on the diagonal brush them with a little olive oil and bake for about 10 mins. in a hot 400° oven until browned and toasted crisp)

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August 16th, 2012

Cookies

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Peanut Blossoms

August 16th, 2012

Cookies

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Crescent Cookies

August 16th, 2012

Beef, Chicken, Dinners, Mexican, Pork

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What to do with Leftover Roasted Chicken or Roasted Pork

Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!

Roast Pork on the Grill

Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.

Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.

While you are waiting for the meat to simmer, you can start fixing the rest of your meal.

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

Homemade Pico de Gallo

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

Homemade Guacamole is the BEST

Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream

You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!

Tostada

Get creative!

Just remember “Fresh is Best!”

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August 16th, 2012

Chicken, Dinners, Featured

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Chicken or Veal Marsala

This is such an easy and fast dish to make but it will definitely impress your friends when you whip this one up! Ingredients:

Fresh ground black pepper (I always buy the disposable grinders because they grind nice and course. Now they even have three settings on them so you can grind them finer if you like, too.)
1 cup Marsala wine (Many people don’t realize you can actually get this in grocery stores in states where they are not allowed to carry any alcohol. You’ll find it near the vinegar section.)
4 chicken cutlets sliced in half lengthwise then pounded thin flour (with fresh ground black pepper and some salt to taste)
2 large or 3 small cloves garlic 2 shallots
fresh thyme leaves (from 4 sprigs)
2 TBS. olive oil
Baby Bella mushrooms sliced

In a large skillet sauté shallots in olive oil until translucent and tender Add garlic, sauté another minute, then remove from pan and reserve. Coat chicken with flour mixture until completely coated

Heat another TBS. of olive oil in skillet and fry the floured chicken cutlets for about 5 mins. on each side. Then add the Marsala wine. Add mushrooms and shallots and garlic and fresh thyme. Add another clove of chopped garlic. Simmer for approximately 5 more minutes until the liquid reduces and thickens a little.

Options: You can do this exact recipe with Veal for Veal Marsala.

Serve over hot rice or pasta. I like to serve this with the “Everybody’s favorite Salad” I make with the caramelized pecans and fresh blue cheese!

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August 16th, 2012

Chicken

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Curry Chicken

If you like curry you will love this dish! It makes the whole house smell like heaven.

This one turns heads and makes mouths water it is so aromatic.

It’s easy and fast to throw together but very impressive.

Ingredients: Large package of chicken thighs (you can use boneless and skin-less for the healthier version) Other options are to use a whole chicken cut up for some breast meat mixed in with some legs and thighs but it really comes out best with the dark meats. So juicy and tender!

• 1 large onion sliced

• 1 cup Marsala cooking wine (you can get this in grocery stores even if they do not carry alcohol. Just look in the isle where the vinegars are)

• ½ cup Vermouth cooking wine (in same section as Marsala) or use Cooking Sherry

• 1 TBS. Worcestershire sauce

• ½ cup soy sauce

• 2 medium cloves fresh garlic-chopped

• 1 to 2 TBS Curry (to taste-some curry is hotter than others)

• 1 TBS oregano

• 1 TBS basil

• 1 tsp. dried mustard

• 1 tsp. paprika

• dash of tabasco sauce

• ½ stick butter

Place chicken in baking pan 9″ X 13″ works well. Sprinkle the sliced onion and chopped garlic around the chicken.

Then mix all remaining ingredients except the butter and pour over top of the chicken. Then dot the butter over the top. Bake in a 350° oven for about an hour. Serve over hot rice or pasta. The sauce this makes is delicious!

It goes well with a Cesar salad or just a plain salad with some EVOO (extra virgin olive oil and some white balsamic vinegar drizzled over the top)

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August 16th, 2012

Chicken

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“Kick’n Chicken” The Best Roasted Chicken Ever!

One whole roasting chicken

One pan (use one that can be just for the grill as it will get blackened) to use on the grill

Fire up the grill to about 400 degrees

Place chicken in pan, drizzle a bit of olive oil over both sides then shake the “Kick ‘n Chicken” spices all over generously. I also grind a little rosemary and garlic (in one of those disposable spice grinders) over it as well. Turn down or off the burner directly under the pan. Cook at 400 for approx. 2 to 2 1/2 hrs. depending on size of bird.

YUM