Fleur de Lis

Fleur de Lis

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Saturday, August 24, 2013

Turkey Chipotle Pasta Bake


I decided yesterday that would come up with a casserole using only what I had on hand.  Here's the result and it was delicious. 
2 T. olive oil
1 large red onion, chopped
1 large green bell pepper, chopped (or use a small bell pepper and add jalapenos and/or Serrano)
2 t. garlic, finely chopped
1/2 t. salt
1 pound ground turkey
1 can diced tomatoes with chipotle
1 can dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 T. Tone's S.W. Chipotle Seasoning
2 cups shredded Mexican blend cheese (divided)
8 oz. Ronco fine egg noodles (cooked per package directions and drained)
Cilantro for garnishing
In a large skillet, add olive oil and heat over medium high heat.  Add onions and peppers and cook until softened.  Next add garlic, salt and turkey and using a wooden spoon, break up the turkey and let it cook until well browned.
 
Preheat oven to 350 degrees.
Add the next 4 ingredients and let mixture cook for 5 - 7, stirring frequently.  Sprinkle in 1 cup of the cheese and the noodles.  Using tongs, mix the noodles into the turkey and vegetable mixture.
When it's well blended, spoon into a lightly greased 9 x 13 casserole dish. Sprinkle remaining cheese on top and cover with foil.  Bake for 30 minutes and then remove foil and return to oven for 10 minutes to let cheese brown.
Sprinkle with finely chopped cilantro to garnish.  I'm sure this would be excellent with a little sour cream added on top as well.


Friday, August 23, 2013

Red Onion Jam



Another wonderful unique recipe from CERTO.  I plan on serving this delicious jam with pork roast or tenderloin.  I believe the addition of the apple juice will be perfect with any pork dish.
3 cups thinly sliced red onions (about 1 1/2 pounds)
1 1/2 cups apple juice
3/4 cup red wine vinegar
1 1/2 t. rubbed sage
1/2 t. pepper
5 cups granulated sugar, measured into separate bowl
1/2 cup firmly packed light brown sugar
1/2 t. butter
1 pouch (3 oz.) CERTO liquid pectin
Bring boiling water canner, half full with water to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in a saucepan off the heat.  Let stand in hot water until ready to use.  Drain jars well before filling.
Peel, quarter and thinly slice onions.  Measure exactly 3 cups prepared onion into a 6 or 8 quart saucepot. 




Add apple juice, vinegar, sage and pepper.  Mix well.  


Stir sugars into prepared onion mixture in saucepot.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.  stir in pectin.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with a spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch headspace.  Wipe jar rims and threads.  Cover with two piece lids.  Screw bands tightly.  place jars on elevated rack in canner.  lower rack into canner  (Water must cover jars by 1 - 2 inches.  Add boiling water, if necessary.)  Cover; bring to a gentle boil.  Process 10 minutes.  Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger.  If lids spring back, lids are not sealed and refrigeration is necessary.


Caramelized Onion Jam



This is a delicious savory onion jam which is great served with meats, especially beef.  With the addition of the roasted garlic, this jam will become a family favorite to serve alongside your roast beef sandwiches, burgers or Sunday roast.

4 whole garlic bulbs
1 t. canola oil
5 cups chopped sweet onions (about 1 1/2 pounds)
1/4 cup butter, cubed
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1 1/2 t. ground mustard
3/4 t. white pepper
1 t. salt
1/4 t. ground cloves
1/2 t. ground ginger
6 cups sugar
1 pouch (3 oz.) liquid fruit pectin



Remove papery outer skin from garlic (do not peel or separate cloves).  Cut off top of garlic bulbs; brush with oil.  Wrap the bulbs in heavy duty foil.  Bake at 425 degrees for 30 - 35 minutes or until softened.  Cool for 10 - 15 minutes.

In a Dutch oven, saute' onions in butter for 30 - 40 minutes or until lightly browned.


Squeeze softened garlic into pan. 


Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, cloves and ginger.


Bring to a rolling boil.  Gradually add sugar, stirring constantly.  Return to a boil for 3 minutes.


Add pectin; bring to a full rolling boil.  Boil for 1 minute, stirring constantly.

Remove from heat.  Let stand 3 minutes.  Skim off foam.  Pour hot mixture into hot jars, leaving 1/4 in headspace.  Adjust lids and rings.  Process for 10 minutes in a boiling water bath.

Makes about 3 1/2 pints.
From Taste of Home

Thursday, August 22, 2013

Caprese Panini


Tonight I took the ingredients for a Caprese salad (ripe tomatoes, mozzarella, basil, balsamic vinegar and olive oil) and turned them into a sandwich.  A panini no less!  If you don't have a panini press not to worry, you can use a grill pan and a press.
Here's the list of ingredients in no particular amount for one sandwich.
French bread sliced about 1/2 inch thick
Olive oil
A nice thick slice of very ripe tomato
Some shredded mozzarella cheese
Fresh basil leaves
Fresh ground black pepper
Heat either the panini press or grill pan until hot. 
Light brush one slice of bread and place it on the hot surface oil side down.  Add about 1 - 2 T. of mozzarella and then top with the tomato slice.  Drizzle the tomato slice with the balsamic glaze and grind the black pepper over that.  Add as many basil leaves as you like and then top with a little more cheese.  Then brush the other slice of bread with olive oil and place it on top of the sandwich with the oil side up. 
Lower the top of the panini press or put a heavy press on top of the sandwich on the grill pan. 
Let the sandwich cook until the bread is nicely browned and the cheese is melted.

Mint Jelly


There is a plethora of mint growing at Chez Lolly this summer.  What's not being used in mint juleps needed to be put to use!  A quick search of the CERTO website gave us this awesome recipe for mint jelly.  I plan on serving this with goat cheese and crackers or maybe as a topping on lamb kabobs or lamb burgers.

Make sure you have all ingredients measured and ready to go before you start the jelly making process.  It goes quickly once you start.

1 ¾  cups mint infusion (about 1-1/2 cups firmly packed fresh mint leaves with stems)
2 ¼ cups water
2 T.  fresh lemon juice
1- 2 drops green food coloring
3 ½ cups sugar, measured into separate bowl
½ t.  butter
1 pouch CERTO Fruit Pectin

Bring boiling water canner, half full with water, to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain jars well before filling.

Wash mint leaves and stems; finely chop or crush.  Place in saucepan; add water.  Bring to boil.  Remove from heat; cover and let stand 10 minutes.  Place three layers of damp cheesecloth or a jelly bag in large bowl.  Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.  Press gently.
Measure exactly 1 ¾ cups prepared infusion into 6 or 8-qt. saucepot.  (If needed, add up to 1/2 cup water for exact measure.)  Add lemon juice and food coloring.  Stir in sugar. Add butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.  Stir in pectin.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Place jars on elevated rack in canner.  Lower rack into canner.  (Water must cover jars by 1 to 2 inches.  Add boiling water, if necessary.)

Cover; bring water to gentle boil.  Process 5 minutes.  Remove jars and place upright on a towel to cool completely.  After jars cool, check seals by pressing middles of lids with finger.  (If lids spring back, lids are not sealed and refrigeration is necessary.)

Wednesday, August 21, 2013

Pickled Carrots, Onions and Peppers




This year we had such beautiful multi-colored carrots and peppers, I wanted to keep them around a little longer.  I decided to pickle some of them with garlic and thinly sliced onions.

Look at how gorgeous these vegetables are!




This batch made four 1/2 pint jars.  You can mix and match vegetables of course.  I cut the carrots into matchstick lengths, thinly sliced half a yellow onion, thinly sliced the peppers and put in about 2 T. of minced garlic.  

Prepare boiling water canner.  Heat jars and lids in simmering water until ready to use.  Do not boil.  Set bands aside.

I put all the veggies and garlic into a medium saucepan over high heat and covered with pickling strength vinegar.  I brought it to a boil and let it cook for about 5 minutes.  Then I used tongs to divide the vegetables evenly among the prepared jars and then poured the boiling vinegar over the contents.

Remove air bubbles.  Wipe rim.  Center lid on jar.  Apply band until fit is fingertip tight.

Process jar in boiling water canner for 10 minutes.  Remove jars and cool.  Check lids for seal after 24 hours.  Lids should not flex up and down when center is pressed.

Zesty Salsa


10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2 ½ cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalape├▒o 
1 1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 T. finely chopped cilantro
1 T. salt
1 t. hot pepper sauce, optional
6 (16 oz.) pint or 12 (8 oz.) half pint glass preserving jars with lids and band

Prepare boiling water canner.  Heat jars and lids in simmering water until ready for use.
Do not boil. Set bands aside. 

Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large saucepan.  Bring to a boil over medium-high heat, stirring constantly.


Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. 


Ladle hot salsa into hot jars leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Apply band until fit is fingertip tight.

Process both pint and half pint jars in a boiling water canner for 15 minutes.  Remove jars and cool.  Check lids for seal after 24 hours.  Lids should not flex up and down when center is pressed.


From Ball Preserving

Tomatillo Salsa


I love the taste and texture of tomatillos.  While I was in the canning mood, I knew I wanted to attempt a salsa made from tomatillos and peppers from the garden.  Not only is this salsa great with chips, but adds a wonderful dimension of flavor layered on tacos, fajitas and/or burritos.  Thanks to Ball Preserving website for the recipe.

5 1/2 cups chopped, cored husked tomatillos (about 2 lbs.)
1 cup chopped white onion
1 cup chopped green chilies.  I used a mixture of peppers including some hot cherry pepper for extra heat and color.
4 cloves garlic, minced
2 T. minced cilantro
2 t. ground cumin
1/2 t. salt
1/2 t. red pepper flakes
1/2 cup vinegar
4 T. lime juice

Prepare boiling water canner.  Heat jars and lids in simmering water until ready to use.  Do not boil.  Set bands aside.

Combine all ingredients in a large saucepan.

Aren't those colors just gorgeous?


Heat to a boil.  Reduce heat and simmer for 10 minutes.


Ladle hot salsa into hot jar leaving 1/2 inch headspace.  Remove air bubbles.  Wipe rim.  Center hot lid on jar.  Apply band and adjust until fit is fingertip tight.

Process filed jars in a boiling water canner for 15 minutes.  Remove jars and cool.  Check lids for seal after 24 hours.  Lids should not flex up and down when center is pressed.  Makes about 4 (8 oz.) half pints.





Garlic and Rosemary Jelly


Yes you read the title correctly! I love the combination of garlic and rosemary together, especially on  roasted or grilled chicken. Lucky for us, I found a recipe for a jelly or glaze, if you will, that I anticipate with be a match made in heaven when brushed on with about 15 or 20 minutes of cooking time left. I believe this will be a delicious glaze.

1 3/4 cup dry white wine
1/4 cup minced garlic
1/4 cup white wine vinegar
2 T. finely chopped fresh rosemary
3 1/2 cup sugar, measured into separate bowl
1/2 t. butter
1 pouch CERTO Fruit Pectin


BRING boiling-water canner, half full with water, to simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain jars well before filling.
MIX wine, garlic, vinegar and rosemary in 6 or 8-qt. saucepot.  Stir in sugar.  


Add butter to reduce foaming.  Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.


Stir in pectin.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.


 Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool completely. 

After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
From Kraft Recipes.

Tuesday, August 20, 2013

Southwestern Pork Meatloaf


I can honestly say this meatloaf is the best thing I've ever cooked.  Well, if it's not the best it's way ahead of whatever is second.

If you have a cast iron loaf pan, please use it for this recipe.  I bought mine a few months ago at the  Lodge Factory Store

1 pound ground pork
1/4 cup chopped white onion
1 small Serrano, stemmed, seeded and finely chopped
1 cup bread crumbs
1 egg lightly beaten
1 t. minced garlic
1 can Del Monte Petite Diced Tomatoes with Chipotle Chilies
3/4 cup light brown sugar

Preheat oven to 350 degrees.  Lightly grease a loaf pan.

In a large bowl combine the pork and next 6 ingredients.  Add 2 T. of the diced tomatoes.  Lightly mix the ingredients.  A lot of stirring and mixing results in a very heavy meatloaf.

Spoon into the loaf pan and bake for 45 minutes.

Meanwhile, in a small saucepan, combine the remaining tomatoes and the brown sugar.  Bring to a low simmer and let the mixture thicken while the meatloaf cooks.

When the 45 minutes are up, slowly pour the tomato/brown sugar mixture over the top.  It's a good idea at this point to either put the loaf pan on a baking sheet or put a baking sheet on the rack under the meatloaf. 

Let the meatloaf cook another 12-15 minutes.  All that tomato/brown sugar goodness is going to soak into the meatloaf.  The tomatoes remaining on top are going to melt into the top and give you a flavor that is absolutely delicious.

Remove from oven and let the meatloaf rest for 5 minutes or serve before serving.


Spicy Stewed Okra and Tomatoes


I love okra.  Fried okra?  Check.  Okra in gumbo?  Check.  Stewed okra......well, not so much.  But after adding lots of seasonings and "extras" I am now a believer in stewed okra and tomatoes. 

4 cups roughly chopped very ripe tomatoes
15 - 20 pods of young tender okra, sliced into 1/4 inch slices
1 t. minced garlic
1/4 cup chopped onion
1 tomatillo, husked, cored and chopped
1 small jalapeno, stemmed, seeded and finely chopped
1/2 t. salt
A few grinds of black pepper

In a medium saucepan, combine all ingredients.  Bring to a boil and then reduce heat to a gentle simmer.  Let okra and tomatoes cook for an hour or until okra is tender.

Zesty Lime Chicken Salad


If you love the taste of lime, this is a chicken salad recipe you MUST try.  Remember the other night when I cooked the extra chicken breasts?  Ta-Da!  A few ingredients and about 15 minutes tonight and here's a lovely chicken salad that was great on its own.  But I'm sure it would be especially good in a wrap, a soft warm tortilla or on a soft warm roll.
This recipe can easily be doubled.  I used a mixture of sweet banana peppers, Serrano and mini-yellow bells.  Use whatever kind of peppers you like, just equal about 1/4 cup.
1/2 cup mayo
2 T. Kraft Zesty Lime Vinaigrette
1/2 t. minced garlic
1/4 cup finely chopped peppers (your choice)
2 T. finely chopped onion
Shredded cooked chicken to equal about 3 cups
2 hard boiled eggs, coarsely chopped
2 T. chopped cilantro
1/4 cup finely shredded Mexican blend cheese
salt and pepper to taste
zest and juice of one lime
In a medium bowl, whisk together mayo and vinaigrette.  Stir in next three ingredients until well blended. 
Gently fold in chicken, eggs, cilantro and cheese.
Taste and add salt and pepper to your taste.  Stir in lime zest and juice.

It's Jam and Jelly and Salsa Canning Time!


Here's what transpired in Lolly's Kitchen last weekend!

From left to right:

Red Tomato Jam 
Pickled Carrots/Peppers/Onions
Caramelized Onion Jam
Tomatillo Salsa
Spicy Salsa
Garlic and Rosemary Jelly
Mint Jelly

Be patient with me!  Recipes for all of these will be posted in the next few days.

Breaded Pork Cube Steaks


Yes, the love affair with pork continues.  I realize that for some people outside of the South, the concept of having pork chops or pork cutlets for breakfast seems foreign.  But you eat bacon and sausage and ham for breakfast, right?  Our locally owned grocery had some lovely boneless pork chops which they had "cubed" to tenderize them.  These were quite tasty when paired with those whipping cream biscuits.

1 pound boneless pork chops (cut into portion sized pieces)
1/2 cup self rising flour
1/4 t. salt
1 t. black pepper (you can use less, but I like LOTS of pepper on my breakfast chops)
1/4 cup canola or vegetable oil
A cast iron skillet (not mandatory, but you really need a cast iron skillet if you don't own one!)

Divide the cutlets into serving sized pieces.


On a plate of shallow dish, combine the flour and pepper and gently press the cutlets into the flour one at a time.


Heat oil in skillet over high heat until a drop of flour sizzled when it hits the oil.  Slowly add the cutlets a few a at a time into the oil.  Lower the heat to medium high.


When browned, gently flip the cutlets and let the other side cook until golden brown.


Repeat with remaining cutlets.  Let drain on a rack with a paper towel UNDER the rack.  This way the crunchy stays crunchy!

Now that's a tasty looking breakfast, isn't it?


Chicken and Spinach Manicotti


After last week's success with the stuffed pasta shells, I wanted to make some stuffed manicotti. How about a chicken and spinach combination? I believe that sounds perfect.

2 - 3 bone in chicken breasts
4 cups chicken broth or stock
1 pkg. frozen spinach, thawed and squeezed dry (I put mine in the salad spinner!)
16 oz. ricotta cheese
1 egg, lightly beaten
1 t. minced garlic
1 t. dried oregano
1/4 t. red pepper flakes
2 cups shredded Mozzarella (divided)
salt and pepper to taste
2 cups Alfredo sauce
1 large box of manicotti (cooked according to package directions and drained well)
1/2 cup grated Parmesan

In a large stock pot or Dutch oven, poach the chicken breasts in the chicken broth or stock until done. Remove from liquid and allow to cool. Gently shred chicken. I cooked several more chicken breasts than I needed for this recipe so I would have some extra to use in another recipe.


In a large bowl, combine the shredded chicken, spinach, ricotta, egg, garlic, oregano, red pepper flakes and salt and pepper. Add 1 cup of the mozzarella.


Preheat oven to 375 degrees. Pour the Alfredo sauce into a lightly greased 9 x 13 baking dish and make sure it's evenly spread around the bottom.


Carefully fill the manicotti. Yes, I tried a spoon and that was a disaster. And I have NO patience for piping bags. By the time I filled a bag repeatedly, I could have these little tubes of pasta filled and in the oven, so I went with my very clean hands. If you want to use a piping bag, you have my permission (and admiration!).


Continue to fill the manicotti and place them on top of the sauce in the baking dish.


When you're finished, sprinkle on the remaining mozzarella and cover with foil.  


Place in oven for 30 minutes or so until the sauce is all bubbly. Remove the foil and return to the oven for 5 minutes of so until the cheese browns a bit.  


If you have any remaining filling left over, you can bake it in a casserole dish and have a chicken and spinach casserole!