Tag Archives: baking

Garlic & Olive Oil Dipping Sauce

Ever get too much garlic and wonder what to do with the excess before it turns?  Try making garlic & olive oil dipping sauce.  It will last for months in the fridge without loosing flavor or texture.  You can use it as a condiment on bread, a marinade for meat or poultry, or a substitute for pesto in pasta.

the perfect use for aging garlic

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Filed under Condiments, Vegetarian

Mushroom Quiche w/Homemade Crust

Served warm in the winter or cool in the summer this is a prince among comfort foods.  If you use a store-bought crust this can be ready in 40 minutes, add another 30 minutes for the adventure of making your own crust.  Either way it fits well with a busy schedule.tastes lie a warm hug

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Filed under Baking, Main Courses, Vegetarian

Pizza

45 minute for delivery?  It takes about the same time to make one and it won’t run you $19.99.  This recipe calls for fresh tomato instead of sauce.  You should play with the ingredients to find a mix of toppings that works for you.

takes about an hour and there's no need to tip

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Filed under Baking, Main Courses, Vegetarian

Cornbread – Spicy or Mild

I hadn’t made cornbread in years (the kids weren’t wild about it, so another item fell from the menu) but stepped up to the plate for an office party.  Perfect for the fall, it can be served at the table or brought along on an outing.  Preparation time’s less than an hour and, for parties or picnics, it can be made a few days in advance.

small but deadly

Below is a basic recipe with a spicy alternative.  Traditionalists would use a cast iron skillet.  Since this is for a potluck I’ll use a muffin tin.

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Filed under Baking, Sides, Vegetarian

Flounder Stuffed w/Spinach & Mushroom

A festive presentation.  The toughest part of this recipe is prepping the fish (see Boning & Prepping Flounder).  Diners will think you slaved all day.  It’s true that gutting and boning sea creatures is not for the faint of heart or tender scented, but the rest is a snap.  With a little practice total time from prep to service is about an hour.

olive oil, spinach & mushroom -- big flavor, low calories

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Filed under Main Courses, Seafood

Boned Whole Chicken with Vegetable Stuffing

Cooking a boned chicken gives bragging rights.  The nasty little secret’s that it’s not that hard.  The only tough part is getting the bird off its cooking rack and onto a cutting board without splitting the skin.  This recipe also works well with duck.

Boned Chicken with Vegetable Stuffing (serves 5-8)

1 4-7 lb roasting chicken, boned (see earlier post “The Boneless Chicken Ranch“)

ready to go

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Filed under Main Courses, Poultry

Boneless Chicken w/Potato Stuffing

The technique for boning chicken is difficult at first, but after a few tries you’ll find it quick and easy.  And it’s an excellent presentation when you slice into the bird like a loaf.  A benefit is that the chicken’s cooked on it’s serving platter, so there will be less things to wash at the end of the night.  Additionally, the bones and fat can then be set aside for stock.

Ready for the oven

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Filed under Main Courses, Poultry