Apple Broccoli Salad

I wanted both broccoli salad and apple salad - so I made a combination.  :D 

Apple Broccoli Salad

Broccoli florets 

about 3 apples, diced 

about 1 ½ cups grapes, halved 

some sunflower seeds I had on hand (about 2 Tbsp probably) 

some finely diced onion (a few Tbsp.) 

Also added some cheddar cheese (finely shredded was all I had - would rather grate fresh cheddar or at least have thicker shredded cheddar).  

Added salt, pepper.  

Made the sauce in another bowl - and had to make more.  Used about...

 

1 cup mayo 

about ½ cup sour cream 

about ¼ cup white wine vinegar 

about ¼ cup honey (maybe a bit less) 

...and blended together then stirred into the salad.  Very nice!  I could definitely see adding some sliced almonds and/or dried cranberries or raisins.  Definitely want thicker or even diced cheddar next time.

Kale, Turnip, Cannellini Bean Saute

This is a mix of two different recipes, really... Cannellini Beans and Kale mixed with Kale & Turnip Saute.  Because sometimes you just want it all in one dish!  :) 

Kale Turnip Cannellini Bean Saute

First melt a pat of butter and brown Panko crumbs till golden (about ½ - 1 cup).  Set aside.  Then saute onion and garlic and add diced turnips.  Allow to saute - add some salt, pepper, garlic powder, whatever else you might like.  Then add a bit of water (like ⅓ -½ cup) and a dollop of better than boillon (or your choice of seasoning).  I then laid the kale over top of it all, turned off the heat, put the lid on, and walked away to finish other dishes.  Just before serving sprinkle with the browned panko crumbs.  Can also add parmesan cheese if you would like.  Delicious!

French Bistro Salad

This paired well with the Foccacia bread. 

French Bistro Salad

Ingredients

3 Tbsp. neutral flavored oil (sunflower, safflower, avocado, canola or grapeseed oil will all work)

1 Tbsp. olive oil

½-1 teaspoon Dijon mustard

½ tsp. kosher salt

1 Tbsp red wine vinegar (or cider vinegar, fresh lemon juice or white wine vinegar)

½ medium finely minced shallot

¼ tsp. freshly ground black pepper

7-8 cups tender salad greens 

Instructions

Combine the oils in a large salad bowl.

Add the Dijon mustard and salt and whisk to combine.

Add the vinegar, finely minced shallot and black pepper. Whisk until slightly thickened.

Add the greens to the bowl and toss until thoroughly coated with the dressing. Take your time and keep tossing until you feel like everything has a thin coat of dressing. Serve. 

Foccacia Bread (or pizza dough)

This was good but we all agreed it would be even better as a pizza crust. May try that next time...

Foccacia Bread (or pizza dough)

Ingredients

4 cups all-purpose flour

2 teaspoons kosher salt

2¼ teaspoons instant yeast (1 packet)

2 cups warm tap water

1 teaspoon soft butter for greasing pan

4 tablespoons olive oil divided

Italian seasoning or finely chopped fresh herbs

flaky sea salt

Instructions

Prepare the dough:

In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated (there should be no small pockets of flour. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

Lightly butter two 9-inch cake pans. Line pans with parchment paper. (I just used my 9x13 cake pan)  Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.

Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan.

Bake:

Preheat oven to 450˚F with a rack positioned in the center of the oven.

Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.

Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. Remove bread to a cooking rack.

Serve warm or allow to cool completely then store in a zippered bag.

Kale & Turnip Saute

Kale & Turnip Saute

I sauteed an onion in a mixture of butter and olive oil. Then sliced up a couple turnips and added to the onions. Let them saute a good while (put the lid on briefly) and added some garlic better than bouillon and also some chicken better than bouillon.  Let the turnips get slightly browned and mostly cooked then tossed shredded kale leaves on top. Added some fresh ground black pepper and salt, then poured a bit of water over it all and put the lid on.  Reduced heat (or may have even turned it off).  Just want the kale to wilt, not really cook (and certainly not overcook).  This is sooooo good!  Will do this again and again!

Little Smokies

I made these for our December wine night gathering.

Little Smokies

2 packages Little Smokies

1 bottle BBQ sauce of your choice

1 small jar apple jelly

Put all ingredients together in a crockpot and heat through. Quick and easy appetizer - perfect for New Years Eve.

Rolo Pretzels

I made these for our December wine night gathering.

Rolo Pretzels

Place parchment paper on cookie sheets.

Spread pretzels on pan (about 24-30 per pan). Place a rolo on top of each pretzel. 

Bake in oven at 300 degrees for about 4 minutes until the rolo is soft but not melted. 

Remove from oven and immediately press down with a pecan half, or another pretzel. Chill in refrigerator or freezer before serving. 

Gluten Free Peanut Butter Blossom Cookies

I made these for our December 2023 Wine Night gathering.

Peanut Butter Blossoms - Gluten free and Sugar free

Ingredients:

1 cup peanut butter (I used chunky)

1 cup sugar (I used ½ cup Splenda brown sugar)

1 large egg, room temperature

1 tsp. vanilla

½ tsp. salt

1 tsp. baking powder

30 milk chocolate kisses

Directions:

Preheat oven to 350 degrees.  Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla and add remaining ingredients (except for the Hershey kisses).  

Roll or drop by 1 ¼ inch balls onto prepared cookie sheet (I covered with parchment paper). Slightly press down using crisscross patter with tines of fork. 

Bake for 10-12 minutes. Immediately press 1 chocolate kiss into the center of each cookie. (You can also leave that out and just have peanut butter cookies). If the cookie starts to crack apart you can gently shape it back together if you work quickly. 

These are definitely a different texture, but they are quite tasty. 

My lovely Aunt Aleta

I think of my Aunt Aleta so often when I am cooking.  She was renowned for her cajun and creole dishes.  She had learned from her creole landlady when she and Charlie were first married and living in New Orleans.  I found some of her handwritten recipes and know they are cherished heirlooms.  I am posting them here for the recipes themselves, and also for the family history.  

See below for recipes for Gumbo, Shrimp Creole, and Red Beans & Rice Cajun Style

Gumbo

Shrimp Creole - this was probably my favorite - even better than her gumbo (and that was saying something!)  

Red Beans and Rice Cajun Style - 

Pimiento Cheese Ring

This is called Roslyn Carter's Pimiento Cheese Ring.  I found it in an article and decided to make it for wine club.  It was quite lovely!  

Roslyn Carter's Pimiento Cheese Ring

Ingredients:

1 cup chopped pecans

1 pound sharp cheddar cheese

1 small onion, grated (see notes)

1 cup mayonnaise

½ tsp. cayenne pepper

Strawberry preserves

Instructions:

Toast pecans in a large skillet over medium high heat until fragrant and slightly browned. Remove pecans from skillet to cool. Set aside a few Tbsp. to garnish the cheese ring before serving if desired. 

Shred cheese then add to a large mixing bowl. Add grated onion, mayo, cayenne pepper, and toasted pecans then mix until thoroughly incorporated. 

Spoon cheese mixture onto a serving plate then shape into a ring. This isn’t as hard as it sounds - use a rubber spatula and your hands. Cover with plastic wrap and refrigerate at least 2 hours. 

Remove cheese ring from refrigerator 30 minutes before serving. When ready to serve, sprinkle reserved pecans on top of ring then spoon strawberry preserves into the center of the ring. 

Notes - 

If your onion puts off a lot of excess liquid after being grated (most do), squeeze the excess liquid out with your hands. Grab a few fistfuls at a time and squeeze or place all of the onion between your hands and press them together. 

You really should shred your own cheese for this recipe - do not use pre-shredded cheese.

Toasting the pecans isn’t mandatory, but it adds more texture and flavor.