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Volume 17 Number 83
RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.
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It’s Good Neighbor Recipes Friday!!
Welcome to our Good Neighbor Recipes edition of Recipe du Jour! On Fridays we turn over the recipe presentation to you guys to share and showcase your favorite recipes with the RDJ neighbors. If you have any questions about any of the recipes offered today, please post them at the comments section of the blog site. If you wish to submit your own favorite, guidelines are at the end of this mailing. And don’t forget to forward this mailing to all your friends!
Guidelines for submitting recipes are at the end of this issue.
Table of Contents:
BLT Cheesy Mac for Two
Antipasto Olive Salad
Mexican Cornbread Casserole
Quick Chicken Parmesan
Tomato, Rice, and Andouille Soup
Layer Dinner
Fresh Strawberry Muffins
Fruit Jewels
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This macaroni and cheese is for the grownups, just the 2 of you; let the kids have the stuff from the blue box. Chill the white wine you used in the recipe and serve it with the entrée. A small side salad would be nice (that’s where the ‘L’ is from the BLT if you were wondering), send the kids to a movie, and light the candles on the table. D- at the lake
BLT Cheesy Mac for Two
Yield: 2 main dish servings
8 oz. dry elbow macaroni
4 strips bacon, diced
2 T. minced shallots
3 T. all-purpose flour
1/4 c. + 2 T. dry white wine like a Riesling, divided
1-1/2 c. 2% or whole milk, warmed
4 oz. sharp Cheddar cheese, shredded
2 oz. smoked Gouda cheese, shredded
1/2 t. Dijon mustard
Tabasco sauce to taste
Salt and freshly ground black pepper to taste
4 T. Panko breadcrumbs
3 T. butter, melted
1 medium Roma tomato, seeded, diced
2 T. fresh parsley, chopped fine
Cook macaroni according to package directions for al dente; drain.
Sauté bacon in a medium saucepan over medium-high heat until crisp. Remove bacon to a paper-towel-lined plate; set aside. Reduce heat to medium. Add shallots to drippings and cook until softened, about 2 minutes.
Whisk flour into drippings and cook 1 minute. Whisk in 1/4 cup wine. Whisk in milk to incorporate; then stir in the Cheddar, the Gouda, and mustard until the cheeses are melted and the sauce thickens.
Stir in 2 tablespoons of wine and season with Tabasco, salt, and pepper. Taste and adjust seasonings if needed. Stir in macaroni and divide the mixture between two au gratin dishes or small casseroles. Sprinkle each with 2 tablespoons breadcrumbs and drizzle with the melted butter. Heat in a 375F oven for 12 – 15 minutes until tops are golden brown and the cheesy mac is heated through.
Combine tomato, parsley, and reserved bacon. Garnish each serving with tomato topping.
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This is so simple to make and is really superb. Be sure to use the highest quality olives you can find…they’re the star of the salad. By Rose Marie Trapani via Wendy.
Antipasto Olive Salad
1lb mixed olives-Sicilian green, Calamata, pitted (and not stuffed.)
1 jar artichokes-quartered- drained
1 jar roasted red peppers-cut into strips
3 stalks of celery-thinly sliced
1/2 cup tender celery leaves
1 garlic clove, minced
1/2 small red onion, sliced
1 teaspoon dried oregano
1 small hot pepper, chopped-or a pinch of red pepper flakes
1/4 cup fresh Italian parsley-rough chop
1 cup smoked Scarmoza- cut into small cubes*
2 tablespoons white wine vinegar
1/2 cup olive oil
Put all ingredients into a large bowl and mix. Serve at room temperature.
* You may substitute provolone, mozzarella or your favorite cheese
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Rich’s Note: Food Review
There’s an online magazine called the Bold Italic that celebrates San Francisco. One of their features is to get four-year-old children to taste and review dishes at upscale eateries and record the results in photo essays.
Sometimes I think precocious children should rule the world.
Here is the link (be sure to view the other two reviews also):
http://tinyurl.com/l269ucz
. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
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Mexican Cornbread Casserole
1 pkg cornbread mix
2 cups cream style corn
1 medium onion, diced
1 lb ground beef, cooked
2 Jalapenos
1 cup grated cheddar cheese
Mix cornbread by pkg direction. Add corn. .Add hamburger.
Add onion and peppers, cook until onion is done. Put half of the corn bread mixture in a casserole dish. Pour meat mixture over it and add cheese. Top with the rest of corn bread mixture.
Bake 350F for 30 minutes
jodie
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Quick Chicken Parmesan
2 chicken breasts
1/4 cup all-purpose flour
1 large egg, lightly beaten
1/4 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1 1/2 cups marinara sauce
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
Place one chicken breast in the middle of a long sheet of waxed paper; fold the paper over the chicken. Using a meat mallet, pound to 1/2-inch thickness; repeat with second breast; cut each breast into 2 pieces.
Dredge the chicken in the flour, then the egg, and then in the breadcrumbs; repeat until all the chicken has been breaded and set aside.
In a 12-inch skillet, heat the olive oil over medium heat until hot; add the chicken breasts and cook for 3 to 5 minutes on each side until browned; pour in the marinara sauce and sprinkle with cheeses; cover and cook for 10 to 15 minutes, until cheeses are melted. Serve over pasta.
Sue
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I got this recipe from the Serious Eats website. It is a great website & this is a fabulous recipe. If andouille is not available, Kielbasa will fill in. Susan
Tomato, Rice, and Andouille Soup
5 ounces andouille sausage
1 tablespoon canola oil
1/2 red bell pepper, stemmed, seeded, and minced
1/2 yellow onion, minced
2 celery stalks, minced
1 garlic clove, thinly sliced
1 teaspoon fresh thyme, minced
1 cup canned whole peeled tomatoes, pureed
4 cups chicken stock
1/2 cup long-grain white rice
1/2 teaspoon apple cider vinegar
salt and black pepper
Cut three-quarters of the andouille in half lengthwise, and then slice into 1/4-inch-thick slices. Dice the other quarter. Pour the oil into a 4-quart saucepan and turn heat to medium-high. When oil shimmers, add all of the andouille. Cook, stirring occasionally, until it is browned, three to five minutes.
Add the bell pepper, onion, celery, garlic, and thyme. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, about ten minutes.
Add the tomatoes, stock, and rice. Bring to a boil over high heat, and then reduce heat to a simmer and cook until rice is plump, about 20 minutes. Turn off the heat, stir in the vinegar, and season to taste with salt and pepper.
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Layer Dinner
Arrange the following in layers in a greased casserole:
1cup sliced potatoes
1 cup sliced carrots
1 cup peas*
Diced onions
1 T. rice
1 pound ground beef *
1 can ( regular size 13 to 16 oz.)diced tomatoes*
Bake at 350F for one hour or until done. Check half way to see if you need more liquid.
* Mom used frozen peas and so did I-no need to thaw
*I browned and drained it, although if it was very lean you might not need to???
*The original recipe calls for drained tomatoes (no specific Amount) and adding 1-cup water. Instead I used diced tomatoes and did not drain and 1/2 cup or less of water.
Louise Note: You can use almost anything. I use part sweet potatoes if I have them and mushrooms sound good. I always double this and use a very large casserole. This is something my mother made for pitch-ins if I remember correctly.
Update: 4/2010 – I hadn’t fixed this in ages and it was cold and rainy so… I started with a layer of shredded cabbage – doubled the potatoes, carrots and peas. Added 1/2 package of dry onion soup mix with the chopped onion. Doubled the rice (I used jasmine-my favorite). Do not use instant, as it will turn to mush, unless you want it too!! I only used 1 pound of my frozen browned and rinsed hamburger that I had barely thawed in the microwave. I topped it off with one can of diced tomatoes with green chilies* and one of regular diced tomatoes. I forgot to add mushrooms and didn’t have any peppers. I covered and baked for nearly 2 hours and it was delicious. Cliff even said ”real good” a great compliment coming from him. I see no reason this couldn’t be done in a crock-pot. It had plenty of meat with the one pound, which actually would have been closer to 1 1/2 as I weigh already fried and drained. IF you have small kids you might want to just use 2 cans of plain-diced tomatoes and leave out the green chilies one.
From Louise
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Fresh Strawberry Muffins
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 400F for 20-25 minutes.
Makes one dozen muffins.
From Linda
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Fruit Jewels
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour, stir before measuring
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup shortening
1 cup light brown sugar, firmly packed
1/2 teaspoon vanilla extract
1 egg
2 tablespoons milk
1/2 cup chopped nuts
1/3 cup chopped candied cherries, red
2 tablespoons chopped mixed candied fruits
2 tablespoons chopped candied peels
Sift flour with baking soda, nutmeg, and salt. In a mixing bowl, beat together shortening, brown sugar, vanilla, and egg until well-blended. Blend in half of flour mixture, then milk, then remaining flour mixture. Stir in chopped nuts, cherries, candied fruit and peel. Drop by level tablespoons about 2 inches apart, onto greased baking sheets. Press lightly with a flat-bottomed glass covered with a damp cloth. Bake in a preheated 375F oven for 10 to 12 minutes. Makes about 30 to 36 dozen fruit jewel cookies.
Sue
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Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!
The nutritional analysis given with some recipes is intended as a guide only.
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Rich Rowand 