tag:blogger.com,1999:blog-42965321882308194852024-03-12T22:38:42.786-05:00Tierney TavernI have removed all photos not taken by me to avoid Copyright infringement, I KNOW my photos are not great- but my recipes ARE!Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comBlogger225125tag:blogger.com,1999:blog-4296532188230819485.post-66247588055278414082021-12-23T11:19:00.005-06:002023-10-04T17:16:43.150-05:00APPLE GALLETTE with Cinnamon Whipped Cream<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: georgia;">Inspired by Evan Kleiman's Peach Gallette on The Chef Show</span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>1 store-bought pie crust</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>2 large, or 3 medium apples (granny smith, honey crisp— whatever you like)</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>2 tablespoons corn starch</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>1/2 cup sugar</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>2 teaspoon lemon juice</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>1 teaspoon cinnamon</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>1/4 teaspoon nutmeg</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>1/4 teaspoon salt</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>2 tablespoon melted butter</b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>1-2 tablespoons of maple syrup</b></span></p><p class="p2" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-kerning: none;"><b></b></span><br /></p><p class="p3" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-kerning: none;"><b>Preheat oven to 400 degrees.</b></span></p><p class="p2" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 22px;"><b></b><br /></p><p class="p3" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-kerning: none;"><b>Peel, core, and slice your apples in thin slices. In a large bowl, mix sugar, corn starch, cinnamon, nutmeg, and salt and mix to combine. Add apples, add lemon juice, and toss until the apples are covered in the mixture. </b></span></p><p class="p4" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-kerning: none;"><b></b></span><br /></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-kerning: none;"><b>Use </b></span><span class="s1" style="background-color: white; font-kerning: none;"><b>Glass 9″ regular pie plate. Do not use a ceramic or metal deep dish pie dish! I used a 9″ pyrex dish. Roll out the dough according to the dough directions giving yourself plenty of extra to fold over. Spray pan with non-stick spray or lightly butter. </b></span></p><p class="p1" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>Drape the dough into the pie pan easing it into the bottom without stretching the dough. Give the filling a stir and pour it on top of the dough. Fold the edges over the filling pleating where you need. The “fold” can nearly cover the filling or just be a small border. It’s totally up to you.</b></span></p><p class="p3" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-kerning: none;"><b>Brush top of crust with maple syrup.</b></span></p><p class="p4" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-kerning: none;"><b></b></span><br /></p><p class="p5" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px 0px 26px;"><span class="s2" style="font-kerning: none;"><b>Place the Pie-llette on a rack set on the lowest rung. Cook until the crust is beautifully deep golden brown and the filling is bubbling and thick, approximately 40 minutes. </b></span></p><p class="p3" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-kerning: none;"><b>CINNAMON WHIPPED CREAM:</b></span></p><p class="p6" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-kerning: none;"><b>1 cup heavy whipping cream</b></span></p><p class="p6" style="background-color: white; font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-kerning: none;"><b>1/4 cup powdered sugar [ add more if you like it sweeter]</b></span></p><p class="p7" style="font-family: Helvetica; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="background-color: white; font-kerning: none;"><b>1/4-1/2 tsp<span class="Apple-converted-space"> </span>cinnamon</b></span><b><span class="Apple-tab-span" style="white-space: pre;"> </span></b></p>Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-12677355995272986482021-08-15T11:24:00.006-05:002024-01-18T03:30:33.116-06:00Homemade Cajun Spice Seasoning Mix<p><i><b><span style="color: red; font-size: medium;">When you want to be in control of the heat and saltiness of your Aye-eee!</span></b></i></p><div style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><b>This is a <i>flavorful</i> but NOT *HOT* recipe. Increase Cayenne to your own taste.</b></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><b><br /></b><b>1/3 cup: paprika, garlic, onion<br /></b><b>2 tsp (each): salt, cayenne powder<br /></b><b>2 TBSP (each): black pepper, oregano, thyme</b></div>Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-11051447500887592032021-02-10T14:17:00.002-06:002023-08-31T16:50:48.100-05:00Loaded Potato Salad<p> <b style="font-family: Helvetica;"><span style="font-size: medium;"><u>Loaded Potato Salad</u></span></b></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">2 pounds potatoes [ I like Yukon Gold, but red or Idaho are fine too]<br />1 cup non-fat Greek Yogurt<br />1 cup mayonnaise</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">1 TBSP Spicy mustard<span class="Apple-converted-space"> </span></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">4-6 slices bacon, cooked and crumbled [ 1/3 cup bacon bits work too]</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">3 green onions , chopped</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">1.5 cup shredded sharp cheddar cheese</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">3 or 4 [I like a good amount of egg in my salad, so I use 4 ] hard-boiled eggs</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">1/2 tsp salt</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 22px;"><span style="font-family: arial; font-size: x-small;">ground black pepper, to taste</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 22px;"><span style="font-family: arial; font-size: x-small;"> </span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 22px;"><span style="font-family: arial; font-size: x-small;"><b><u>Directions:</u></b></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 22px;"><span style="font-family: arial; font-size: x-small;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">*Cube potatoes [1-1.5 inch cubes] and place potatoes and eggs in a large pot and cover with salted water; bring to a boil. Reduce heat to medium heat simmer 10 minutes [ start timer once water has come to a boil].<br /><br />*Transfer potatoes and hard boiled eggs into a bowl of ice-cold water to cool completely.<br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">* drain<br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">*Peel and chop eggs, add back to potatoes<br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">***while potatoes and eggs are boiling, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.<br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">*crumble and add to potatoes</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-family: arial; font-size: x-small;"><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">Add mayonnaise, Greek yogurt, sharp Cheddar cheese, mustard, scallions, salt, and ground black pepper to potatoes then stir to coat.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial; font-size: x-small;">Cover and refrigerate. <i>Or eat warm, it's delicious!!</i><br /></span><br /><br /></p>Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-78803162392712094842020-12-31T13:46:00.004-06:002022-08-11T10:55:51.547-05:00Spicy Sausage and Spinach Stuffed Shells<div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-size: x-small;"><b>Spicy Sausage and Spinach Stuffed Shells</b></span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-size: xx-small;">CopyCat Buca di Beppo Restaurant Recipe</span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">Makes 2 full 11" Casserole dishes [ 2 full boxes of jumbo shells]- [feeds 8-10]</span></span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-size: small;">1 box of large pasta shells</span></span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">1 pound Italian sausage</span></span><br /><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">1 (32 oz.) carton of Ricotta cheese</span></span><br /><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">1.5 tsp dried basil</span></span><br /><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">12 ounces frozen spinach with the water squeezed out</span></span><br /><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">5 cloves garlic minced [1.5 tsp garlic powder]</span></span><br /><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">3 cups Italian blend shredded cheese</span></span><br /><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">1 tablespoon crushed red pepper</span></span><br /><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;"><br /></span></span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">2 quarts of your favorite pasta sauce-- or my <a href="http://tierneytavern.blogspot.com/search?q=marinara" target="_blank">Traditional Italian Marinara Sauce</a> [like they serve it with at the restaurant]</span></span><span style="font-size: x-small;"><br /></span><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;"><br /></span></span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">Preheat the oven to 375 degrees.</span></span><br /><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.</span></span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-size: x-small;"><br /></span><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">Put a large frying pan over medium heat, add the sausage and crushed red peppers (<i>depending how spicy you want it you can use as little or as much red pepper as you desire</i>) and cook sausage thoroughly, breaking into very small pieces.</span></span><span style="font-size: x-small;"><br /></span><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">In a large bowl combine the ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well. Add cooked [and drained] 1 pound Italian sausage with 1/2 tablespoon crushed red pepper already added.</span></span><span style="font-size: x-small;"><br /></span><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;"><br /></span></span></div><div style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">Place 1 cup cup of pasta sauce into a greased 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.</span></span><span style="font-size: x-small;"><br /></span><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">Take each pasta shell individually and stuff with the cheese mixture, it will take about 3 to 4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.</span></span><span style="font-size: x-small;"><br /></span><span class="s1" style="font-kerning: none;"><span style="font-size: x-small;">Cover baking dish in foil and place into the oven. Bake for 30 minutes.</span></span></div><p class="p2" style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: x-small;"><span class="s1" style="font-kerning: none;"></span></span></p><p class="p2" style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: x-small;"><span class="s1" style="font-kerning: none;"></span></span></p><p class="p2" style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: x-small;"><span class="s1" style="font-kerning: none;"></span></span></p><p class="p2" style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: x-small;"><span class="s1" style="font-kerning: none;"></span></span></p><p class="p2" style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: x-small;"><span class="s1" style="font-kerning: none;"></span></span></p><p class="p2" style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: x-small;"><span class="s1" style="font-kerning: none;"></span></span></p><p class="p2" style="background-color: white; color: #444444; font-family: Arial; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: x-small;"><span class="s1" style="font-kerning: none;"></span></span></p><p class="p3" style="background-color: white; color: #444444; font-family: Arial; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 21px;"><span class="s1" style="font-kerning: none;"></span><br /></p>Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-33922035856005531222020-12-20T13:45:00.009-06:002023-10-19T17:17:17.751-05:00Cheesy Chicken Corn Chowder<p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">4-6 Adult servings</span></div><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1/4 cup butter</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1 large onion, chopped</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1 medium red bell pepper, chopped</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1 medium carrot, sliced</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1 stalk celery, diced</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1/4 cup all-purpose flour</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1 tsp garlic powder, or 3 cloves</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">3 cups chicken broth</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">4 chicken bouillon cubes</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1 medium or 2 small potatoes, diced</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1 tsp spicy mustard, or mustard powder</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1-2 tsp Worcestershire sauce</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">2–2 1/2 cups cooked chicken, shredded or chopped</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">15 oz whole kernel corn [frozen, canned, or fresh all work]</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">2/3 cup milk, cream or greek yogurt</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">2 cups shredded sharp cheddar</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1 tsp dried thyme</span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">1/2 tsp ground black pepper</span></p><p class="p2" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s1" style="font-kerning: none;"></span><br /></p><p class="p3" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><b>Instructions</b></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">In a Dutch oven, heat butter until melted. Add onion, bell peppers, carrots and celery and cook until soft, about 5-7 minutes.<br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s1" style="font-kerning: none;"></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-family: Helvetica; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;">Add broth, 3 tablespoons flour-- stir until flour is completely incorporated.<br />Add potato, bouillon, mustard, Worcestershire sauce, garlic, chicken, corn, thyme, and black pepper. Bring to a simmer— then simmer, covered, on medium low 45-60 minutes- stirring occasionally.<br /><br />Remove from heat and stir in milk/cream and cheddar cheese. Stir to combine and serve.<br /><br /></span></p>Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-27618890477568456562020-02-17T13:46:00.004-06:002022-08-12T14:45:07.769-05:00Chicken Parmesan Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-iegwiauuATs/Xkrsqlq6ZtI/AAAAAAAAMvk/LjRb8u3sLNEcDo5iOBPWL-pFgM0xzCOtwCLcBGAsYHQ/s1600/895ebc66200aca3b7531f535d5ad1d7b.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif" style="font-size: xx-small;"></span></a></div>
<div class="p1" style="color: #343434; font-stretch: normal; line-height: normal;">
<h1 style="clear: both; text-align: center;"><span style="background-color: white; font-size: small; text-align: left;">(4-6 servings)</span></h1></div>
<div class="p2" style="-webkit-text-stroke-color: rgb(52, 52, 52); color: #343434; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s2"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">1 large onion, chopped</span></b></span></div>
<div class="p2" style="-webkit-text-stroke-color: rgb(52, 52, 52); color: #343434; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s2"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">3 cloves garlic, minced</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">24 oz diced tomatoes</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">8 oz tomato sauce</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">1 tsp salt</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">1/2 tsp ground black pepper</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">1 tsp dried oregano</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">1/2 tsp dried thyme</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">1/2 tsp dried basil</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">1/8 tsp red pepper flakes optional</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">4 C chicken broth</span></b></span></div>
<div class="p3" style="-webkit-text-stroke-color: rgb(51, 51, 51); color: #333333; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s3"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">2 bay leaves</span></b></span></div>
<div class="p2" style="-webkit-text-stroke-color: rgb(52, 52, 52); color: #343434; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s2"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">8 oz. penne [small pasta of choice</span></b></span></div>
<div class="p2" style="-webkit-text-stroke-color: rgb(52, 52, 52); color: #343434; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s2"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;"><span>1/2-3/4</span> lb. cooked chicken breast</span></b></span></div>
<div class="p2" style="-webkit-text-stroke-color: rgb(52, 52, 52); color: #343434; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s2"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; font-size: x-small;">3/4 cup grated Parmesan</span></b></span></div>
<div class="p2" style="-webkit-text-stroke-color: rgb(52, 52, 52); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="s1" style="font-kerning: none;"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; color: red; font-size: x-small;">*Optional*: 1 cup zucchini diced</span></b></span></div>
<div class="p4" style="-webkit-text-stroke-color: rgb(52, 52, 52); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 22px;"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; color: red; font-size: x-small;"><span class="s1" style="font-kerning: none;">Topping:</span><span class="s2"> shredded mozzarella, seasoned croutons</span></span></b></div><div class="p2" style="-webkit-text-stroke-color: rgb(52, 52, 52); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><b><span face=""trebuchet ms" , sans-serif" style="background-color: white; color: red;"><span class="s2" style="font-size: x-small;"><br /></span></span></b></div>
<div class="p4" style="font-stretch: normal; line-height: normal; min-height: 22px;">
<div style="color: #343434; font-family: helvetica;">
<b><span class="s1" style="font-kerning: none; font-size: x-small;"></span></b></div>
<span style="color: #343434; font-family: "helvetica"; font-size: x-small;"><b>In a large pot over medium-hi heat, heat chicken broth, add chicken, onion, garlic, seasonings --bring to boil and lower heat to medium--and cook 30 minutes on medium-medium low temp stirring occasionally. Remove chicken, cool in ice water for 10 minutes [or until easily handled], shred and return to pot.</b></span></div>
<div class="p4" style="font-stretch: normal; line-height: normal; min-height: 22px;">
<b><span style="font-size: x-small;"><span style="color: #343434; font-family: "helvetica";">While chicken is cooling: Stir in tomato paste and diced tomatoes. Simmer 10 minutes then a</span><span style="color: #343434; font-family: "helvetica";">dd pasta and simmer additional 10 minutes.</span><br /><span style="color: #343434; font-family: "helvetica";">Add Parmesan let cheese melt, then ladle into bowls. Add croutons and Mozzarella then serve.</span></span></b></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-30397416610889506672015-07-17T16:09:00.004-05:002022-08-12T14:46:26.476-05:00Tierney Baked Beans<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="p1">
<b><span>Yield:6-8 servings</span></b></div>
<div class="p2">
<b><span><br /></span></b></div>
<div class="p1">
<b><span>Ingredients</span></b></div>
<div class="p1">
<b><span>1 TBSP dried onion [ 1 large onion, diced]</span></b></div>
<div class="p1">
<b><span>2 (16-ounce) cans pinto or kidney beans [or combination thereof], drained and rinsed</span></b></div>
<div class="p1">
<b><span>1 TB [ or a tad more, to taste] prepared yellow mustard</span></b></div>
<div class="p1">
<b><span>1/4 cup light brown sugar, </span></b><b><span>[ or a tad more, to taste]</span></b></div>
<div class="p1">
<b><span>1/4 cup ketchup</span></b></div>
<div class="p1">
<b><span>2 TBSP favorite BBQ sauce</span></b></div>
<div class="p1">
<b><span>1/4 cup maple syrup or molasses</span></b></div>
<div class="p1">
<b><span>1 TB lemon juice, </span></b><b><span>[ or a tad more, to taste]</span></b></div>
<div class="p1">
<b><span>1 cup water</span></b></div>
<div class="p1">
<b><span>1/3 cup bacon bits</span></b></div>
<div class="p2">
<b><span><br /></span></b></div>
<div class="p1">
<b><span>Directions</span></b></div>
<div class="p1">
<b><span>cook all together, covered, for 60-90 minutes on med-low, stirring occasionally.</span></b></div>
<br />
<div class="p2">
<br /></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-66745158091719501622014-05-04T16:50:00.007-05:002022-08-12T14:46:45.853-05:00Fresh Tomato Shrimp Pasta<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="p1">
<b><span>Serves 4</span></b></div>
<div class="p1">
<b><span><br /></span></b></div>
<div class="p1">
<b><span>INGREDIENTS:</span></b></div>
<div class="p1">
<b><span>8 ounces dry pasta of choice [cooked al dente’]</span></b></div>
<div class="p1">
<b><span>3 cloves garlic</span></b></div>
<div class="p1">
<b><span>1/2 onion, diced</span></b></div>
<div class="p1">
<b><span>2 tablespoons olive oil</span></b></div>
<div class="p1">
<b><span>2 TB butter</span></b></div>
<div class="p1">
<b><span>1/4 cup red wine of choice</span></b></div>
<div class="p1">
<b><span>4 medium tomatoes, chopped</span></b></div>
<div class="p1">
<b><span>salt and pepper to taste</span></b></div>
<div class="p1">
<b><span>1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]</span></b></div>
<div class="p1">
<b><span>1 pound cooked shrimp - peeled</span></b></div>
<div class="p1">
<b><span>and deveined</span></b></div>
<div class="p1">
<b><span>8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*</span></b></div>
<div class="p1">
<b><span><br /></span></b></div>
<div class="p1">
<b><span>DIRECTIONS:</span></b></div>
<div class="p1">
<b><span>1.</span></b></div>
<div class="p1">
<b><span>Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.</span></b></div>
<div class="p1">
<b><span>2.</span></b></div>
<div class="p1">
<b><span>In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine. cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.</span></b></div>
<div class="p1">
<b><span>3.</span></b></div>
<div class="p1">
<b><span>Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.</span></b></div>
<div class="p1">
<b><span><br /></span></b></div>
<div class="p1">
<b><span>*Garnish with chopped fresh basil if desired.*</span></b></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-56093325364384647802014-04-09T08:25:00.002-05:002022-08-12T14:47:55.018-05:00Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="p1"><b>
Yield: 4</b></div>
<div class="p1"><b>
Cook Time: 35 min.</b></div>
<div class="p2"><b>
INGREDIENTS:</b></div>
<div class="p3"><b>
1 tbsp of olive oil or butter<br />
1 cup yellow or white onion, chopped<br />
4 cups of chopped fresh kale<br />
1.5 cups Amish or Baby Swiss cheese, shredded<br />
6 eggs<br />
3/4 cup milk milk</b></div>
<div class="p3"><b>
1 tsp Sea salt [total]</b></div>
<div class="p3"><b>
1 clove garlic , minced</b></div>
<div class="p3"><b>
black pepper, to taste</b></div>
<div class="p3"><b>
1 medium or large vine ripe tomato , sliced thin </b></div>
<div class="p4">
<b><br /></b></div>
<div class="p2"><b>
DIRECTIONS:</b></div>
<div class="p5"><b>
Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.</b></div>
<div class="p5"><b>
Heat the olive oil [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.</b></div>
<div class="p5"><b>
Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. </b></div>
<div class="p5"><b>
Combine the eggs with the milk, season with remaining sea salt and bit more o’ cracked pepper, to taste then whisk until smooth. </b></div>
<div class="p5"><b>
Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.</b></div>
<div class="p5"><b>
Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.</b></div>
<div class="p6">
<b><br /></b></div>
<div class="p5"><b>
**the tomato can be added before *<span class="s1">or*</span> after baking according to your preference.**</b></div>
<br />
<div class="p6">
<br /></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-23435416530697906892014-03-19T18:08:00.004-05:002022-08-12T14:50:26.734-05:00Quick and Easy Chicken Penne al Fresco<div class="separator" style="clear: both; text-align: center;"><br /></div>
<ul class="ul1"><li class="li3"><span><b>4 garlic cloves, peeled, minced</b></span></li>
<li class="li3"><span><b>2 cups diced tomatoes of any kind</b></span></li>
<li class="li3"><span><b>3 cups uncooked penne pasta</b></span></li>
<li class="li3"><span><b>4 cups chicken broth (or 3 cups chicken broth and 1 cup white wine)</b></span></li>
<li class="li3"><span><b>1/2 tsp each: salt and ground black pepper</b></span></li>
<li class="li3"><span><b>2 tablespoons dried basil</b></span></li>
<li class="li3"><span><b>2 cups Mozzarella Cheese</b></span></li>
<li class="li3"><span><b>2 cups diced grilled chicken breasts [whatever kind of chicken breast you prefer]</b></span></li>
</ul>
<div class="p4"><br /></div>
<div class="p1">
<span><b>Using large saucepan, mince the garlic and add it to the pan.</b></span></div>
<div class="p4">
<span><b><br /></b></span></div>
<div class="p1">
<span><b>Add tomatoes, pasta , broth, salt and black pepper.</b></span></div>
<div class="p4">
<span><b><br /></b></span></div>
<div class="p1">
<span><b>Put on lid cook on high until pasta is tender [20-25 minutes], stirring after 10 minutes.</b></span></div>
<div class="p4">
<span><b><br /></b></span></div>
<div class="p1">
<span><b>Remove lid, add cheese and chicken and basil to pot; mix well.</b></span></div>
<span><b><br /></b></span>
<div class="p1">
<span><b>Yield: 8 servings</b></span></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-31492435918817787372014-02-23T10:08:00.006-06:002022-08-12T15:23:16.226-05:00Bananas Foster Bread Pudding with Caramel Rum Sauce<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="p2">
<span style="color: purple;"><i><b>* For a non-alcoholic version Rum Extract works great!*</b></i></span></div>
<div class="p3">
<b><br />
1 loaf French bread, torn into bite sized pieces</b></div>
<div class="p3"><b>
4 large eggs</b></div>
<div class="p3"><b>
2 cups milk</b></div>
<div class="p3"><b>
2/3 cup dark brown sugar</b></div>
<div class="p3"><b>
3 large ripe bananas, sliced</b></div>
<div class="p3"><b>
2 tsp.vanilla extract</b></div>
<div class="p3"><b>
1 tsp. cinnamon</b></div>
<div class="p3"><b>
1/4 tsp. nutmeg</b></div>
<div class="p3"><b>
2 TBSP dark rum [or 1tsp rum extract]</b></div>
<div class="p3"><b>
2 tbs.'s banana liqueur (optional)</b></div>
<div class="p3"><b>
1/2 cup chopped pecans</b></div>
<div class="p4">
<b><br /></b></div>
<div class="p3"><b>
1] Tear bread into pieces in large bowl. </b></div>
<div class="p3"><b>
2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.</b></div>
<div class="p5"><b>
3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes. </b></div>
<div class="p3"><b>
4] Place mixture into a 13x9 inch, buttered baking dish<i> [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too</i>] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.</b></div>
<div class="p6"><b>
5] Bake in a preheated 350 degree oven for 30 minutes. </b></div>
<div class="p6"><b>
6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean. </b></div>
<div class="p1">
<b><br /></b></div>
<div class="p1">
<u><span><b>Caramel Rum Sauce</b></span></u></div>
<div class="p2">
<b><br /></b></div>
<div class="p3"><b>
1 cup whipping cream [ I used half n half and it worked fine]</b></div>
<div class="p3"><b>
1 1/4 cup firmly packed brown sugar</b></div>
<div class="p3"><b>
1/4 cup butter, melted</b></div>
<div class="p3"><b>
1/4 cup light or dark rum [ or 2 tsp rum extract]</b></div>
<div class="p3"><b>
1 tsp. vanilla extract</b></div>
<div class="p4">
<b><br /></b></div>
<b><br />
</b><div class="p3"><b>
Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for 5 minutes, stirring often. </b></div>
<div class="p3"><b>
Remove from heat and stir in rum, butter, and vanilla. </b></div>
<div class="p3"><b>
Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!</b></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-62079845081874355522013-12-25T11:17:00.004-06:002022-08-12T15:23:49.675-05:00Maple Pecan Bars<div class="p1"><br /></div><div class="p1"><span face=""verdana" , sans-serif"><b>
Makes one 8×8 pan (9-16 bars, depending on how big you slice them)</b></span></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b><br /></b></span></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b><u>For the crust:</u>
1 stick butter, softened<br />
1/3 cup brown sugar, tightly packed<br />
1 1/3 cups all purpose flour<br />
1/4 teaspoon salt</b></span></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b><br /></b></span></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b><u>For the filling:</u>
6 tablespoons butter, diced<br />
3/4 cup brown sugar<br />
1/4 cup pure maple syrup<br />
1 1/2 tablespoons milk<br />
1 1/2 cups chopped pecans<br />
1/4 teaspoon sea salt</b></span></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b><br /></b></span></div>
<div class="p1">
<b><u><span face=""verdana" , sans-serif">Crust Prep:</span></u></b></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b>Preheat oven to 350. Line an 8×8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.</b></span></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b>Beat butter and brown sugar for several minutes. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. When the crust has about 5 minutes left to cook, start the filling.</b></span></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b><br /></b></span></div>
<div class="p1">
<b><u><span face=""verdana" , sans-serif">Filling Prep:</span></u></b></div>
<div class="p1">
<span face=""verdana" , sans-serif"><b>In a medium saucepan, combine butter, brown sugar, maple syrup and milk. Bring to a simmer, stirring occasionally and simmer for one full minute. Stir in the pecans and pour the filling evenly over the crust.</b></span></div>
<span><b><br /></b></span>
<div class="p1">
<span face=""verdana" , sans-serif"><b>Return to the oven and cook for an additional 20 minutes. Sprinkle with 1/4 teaspoon salt and cool completely before cutting into squares.</b></span></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-69081051208091534712013-11-24T17:25:00.004-06:002022-08-12T15:24:29.510-05:00Crunchy Baked Garlic Parmesan Breaded Chicken<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="p1">
<span><b>4 servings</b></span></div>
<div class="p1">
<i><span><b>Ingredients:</b></span></i></div>
<div class="p1">
<b><span>4 chicken breasts [roughly 1 lb chicken]</span><br />
<span>1/4 cup olive oil</span><br />
<span>1 tablespoon garlic, crushed [3 cloves] [1.5 tsp garlic powder]</span><br />
<span>1/2-3/4 cup Panko bread crumbs. [Regular bread crumbs work fine too; Panko are just EXTRA crunchy.]</span></b></div>
<div class="p1">
<b><span>1/2 cup grated Parmesan cheese</span><br />
<span>1 teaspoon dried Italian seasoning</span><br />
<span>1/2 cup shredded Parmesan cheese (optional- sold in a bag in the dairy section or you can shred your own. *I MUCH prefer freshly shredded from a triangle wedge*)</span></b></div>
<div class="p1">
<i><span><b><br /></b></span></i></div>
<div class="p1">
<b><i><span>Directions:</span></i><br />
<span>Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.</span></b></div>
<b><span><br /></span>
</b><div class="p1">
<span><b><br /></b></span></div>
<div class="p1">
<span><b>[I like to pound the chicken to about 1/2 inch thickness [in a sealed gallon baggie, with a rolling pin, *but that isn't strictly necessary*.] Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese. </b></span></div>
<div class="p1">
<span><b>Cook chicken for 35-40 minutes.</b></span></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-12681101014522236292013-10-22T11:05:00.002-05:002022-08-12T15:25:06.595-05:00Chicken and Sausage File’ Gumbo<div class="separator" style="clear: both; text-align: center;"><br /></div>
<b><span>4 servings</span></b><br />
<b><span><br /></span></b>
<b><span>My husband and I just got back from our first trip to New Orleans and I immediately had to hunt up a Sausage and Chicken file gumbo recipe after trying some of the authentic stuff while we were there.</span></b><br />
<b><span><br /></span></b>
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 pound cajun sausage, cut into 1/4-inch-thick slices</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>4 skinned bone-in chicken breasts [1 lb]</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>4 TBSP butter</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup all-purpose flour</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 medium onion, chopped</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 green bell pepper, chopped [I used the whole thing because I dig green pepper]</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>2 celery ribs, sliced</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>6 cups hot chicken broth, low sodium</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>3 garlic cloves, minced</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>2 bay leaves</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon Worcestershire sauce</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>2 teaspoons Creole seasoning</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon dried thyme</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 to 1 teaspoon hot sauce</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>4 green onions, sliced</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 TBSP Filé powder</span></b><br />
<b><span><span class="Apple-tab-span" style="white-space: pre;"> </span>1 TBSP dried parsley</span></b><br />
<span class="Apple-tab-span" style="white-space: pre;"><b> </b></span><br />
<b><span>Preparation</span></b><br />
<b><span>Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.</span></b><br />
<b><span><br /></span></b>
<ul>
<li><b><span>Add 4 TBSP butter to drippings in Dutch oven. Add flour, and cook over medium heat, stirring constantly, about 20-25 minutes, or until roux is chocolate colored.</span></b></li>
<li><b><span>Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. </span></b></li>
<li><b><span>*Gradually* add 6 cups hot water [stirring constantly], and bring mixture to a boil; add sausage, chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. </span></b></li>
<li><b><span>Remove chicken and cool, [I put mine in a bowl with cold water to speed up the process]. Shred and add back to gumbo.— While chicken is cooling enough to handle: stir in green onions and file' powder; cook for 30 more minutes—just toss chicken back in once shredded during this last cooking phase.</span></b></li>
<li><b><span>Remove bay leaves. </span></b></li>
</ul>
<b><span>Serve over hot cooked rice or with crust french bread.-- **We like to use just the bread because the rice tends to tame down the flavor. But that's just our personal preference.**</span></b><br />
<b><span>Garnish with additional green onion, if desired.</span></b><br />
<div>
<br /></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-51085620023859036192013-09-03T15:30:00.006-05:002022-08-12T15:25:36.971-05:00Zuppa Toscana: Tuscan Sausage, Potato, and Kale Soup<div class="separator" style="clear: both; text-align: center;"><br /></div>
<b><span>Servings: 6</span></b><br />
<div>
<b><span>So much better than Olive Garden's!</span></b></div>
<b><span><br /></span></b>
<b><span>Ingredients:</span></b><br />
<b><span><br /></span></b><b><span>1/2 lb hot Italian sausage </span></b><br />
<b><span>2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices [3 cups sliced potatoes of choice *I used baby reds, cut in half*]</span></b><br />
<b><span>1 large onion, chopped</span></b><br />
<b><span>1 TB bacon bits- turkey bacon is tasty too]</span></b><br />
<b><span>2 garlic cloves, minced</span></b><br />
<b><span>4 cups kale,( or spinach) chopped [ has a surprisingly mild flavor, so go ahead and add more for more vitamin and mineral goodness]</span></b><br />
<b><span>4 cups chicken broth</span></b><div><span><b>1 cup milk 2% or whole</b></span><div><div>
<b><span>Freshly grated Parmesan cheese. [I used a whole wedge which made about 1.5 cups shredded]</span></b><br />
<b><span><br /></span></b>
<b><span>Directions:</span></b><br />
<b><span><br /></span></b>
<b><span>Chop or slice uncooked sausage into small pieces. [*I boil mine in about 2 cups of water, so it falls into smaller pieces more easily, and the water separates the meat from the grease much better, makes for easy draining, and significant cut in fat grams in the final dish*]</span></b><br />
<b><span>Brown sausage in your soup pot. Drain well.</span></b><br />
<b><span>Add chicken broth to pot and stir.</span></b><br />
<b><span>Place onions, potatoes, bacon bits and garlic in pot.</span></b><br />
<b><span>Cook on medium heat until potatoes and onion are done [about 30-40 minutes].</span></b><br />
<b><span>Reduce heat to low, add cooked bacon[*optional*] and kale( spinach), heat about 20 minutes.</span></b><br />
<b><span>Add milk.</span></b><br />
<b><span>Heat through, about 2 or 3 minutes, and serve with plenty of freshly grated Parmesan.</span></b><br />
<br /></div></div></div>Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-73129475948383148892013-07-22T10:52:00.004-05:002022-08-11T11:06:12.791-05:00Sour Cream [ GREEK YOGURT] White Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;"><br /></div>
<span style="font-size: small;"><b>Makes 8 enchiladas</b></span><br />
<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: small;"><b>3/4 lb chicken breast, shredded</b></span><br />
<span style="font-size: small;"><b>1 to 1 1/2 cups refried beans</b></span><br />
<span style="font-size: small;"><b>1 heaping TBSP dried onion flakes, or 1 tsp onion powder</b></span><br />
<b>8 flour tortillas, softened (8 inches each)[ *I use LA BANDERITA [found at Walmart] Low Carb - they are soft and easy to work with right out of the package, plus 6 grams of Fiber EACH!]</b><br />
<span style="font-size: small;"><b>2 cups sharp white Cheddar [ or whatever kind you like]</b></span><br />
<span style="font-size: small;"><b>2 TBSP butter</b></span><br />
<span style="font-size: small;"><b>3 TBSP flour</b></span><br />
<span style="font-size: small;"><b>2 cloves garlic, minced/crushed</b></span><br />
<span style="font-size: small;"><b>2 cups chicken broth</b></span><br />
<span style="font-size: small;"><b>1.5 cups sour cream [ or I **PREFER** to use non fat greek yogurt. It honestly tastes just like regular Sour Cream with no fat and considerably more Protein. WIN/WIN]</b></span><br />
<span style="font-size: small;"><b>4 oz. chopped green chilies</b></span><br />
<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: small;"><b>Directions:</b></span><br />
<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: small;"><b>*if desired: Garnish with thin sliced green onion or chopped parsley.</b></span><br />
<span style="font-size: small;"><b>************************</b></span><br />
<span style="font-size: small;"><b> I put the butter, 2 cups water, chicken bouillon enough for 2 cups of broth, onion powder [or dried flakes], and garlic powder, in a microwave safe bowl. Heat for 3 minutes. Add flour, whisk till smooth. Add cheese, heat another 1 minute and 30 seconds. Whisk again. Add Greek yogurt. Whisk some more. There is your sauce.</b></span><br />
<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: small;"><b>Now I like to boil a whole 3 Lb lb bag of chicken breasts at a time [about 45 minutes to an hour from frozen state] and then separate them into roughy 1 LB portions in freezer baggies, and freeze those babies.</b></span><br />
<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: small;"><b>So I pull about 2 frozen cooked chicken breasts from the freezer in the morning. when thawed, shred those babies and put them back into their baggie and back into the fridge until ready to use.</b></span><br />
<span style="font-size: small;"><b> In small sauce pan I put the green chilies, 1 cup of refried beans, and 2 heaping TBSP of greek yogurt, and the shredded chicken. Stir together and heat on low to med-low while making the sauce.</b></span><br />
<br />
<span style="font-size: small;"><b>I pour a bit of the sauce into the pan before I start adding Enchiladas, then add a bit [ 1/3 cup of sauce to the filling mix]. Roll those puppies up, cover with remaining sauce and </b></span><b>bake at 400F for 25 minutes until bubbly and lightly browning on top.</b><br />
<span style="font-size: medium;"><b><br /></b></span>
<br />
<div>
<br /></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-29213797938064877642013-07-08T12:53:00.005-05:002024-01-18T03:32:19.371-06:00Louisiana Red Beans and Rice<div class="separator" style="clear: both; text-align: center;"><br /></div>
<br />
<b><span>I can’t think or hear the words “Red beans and Rice “ without thinking of that Sir-Mix-A-Lot hit song from the 90’s [I Like Big Butts], and how, “red beans and rice did miss her”.</span></b><br />
<b><span>Now the song is in your head isn’t it?</span></b><br />
<b><span>You are welcome.</span></b><br />
<i><b><span style="color: #990000;">*I made this 3 or 4 times with varying results and decided to go with the method and the sausage that gave me the tastiest results, the most like the red beans and rice we had and enjoyed so much when visiting NOLA last Fall and again this Spring, for this recipe.*</span></b></i><br />
<b><span><u><br /></u>
<u>*Cooks note*: I used ham hocks a couple of times, but they mostly just made everything REALLY greasy, so if you want the ham flavor, but not the fat, just add a bit of deli ham [maybe 1/4 lb sliced whatever thickness speaks to you] - the most recent time that tasted the most like the num-num-nummy stuff we had in NOLA, was made without a ham hock at all.</u></span></b><br />
<b><span><br /></span></b>
<b><span>INGREDIENTS:</span></b><br />
<b><span>4-6 servings</span></b><br />
<b><span><br /></span></b>
<b><span>3 cans kidney or red beans, drained</span></b><br />
<b><span>2 or 3 cups water [start with 2 and add more if 2 hours into cook time, things are thickening up too much]</span></b><br />
<b><span>1/3 pound cajun sausage, sliced into rounds- or big 3 inch links depending how you like your sausage- <span style="font-family: "times" , "times new roman" , serif;">I tried <span style="background-color: white; line-height: 18.2px;">Andouille the first time I made this,</span> but preferred just basic "Cajun" sausage I found at Public's [ and Walmart-*GASP!*]-- it tasted more like what I actually had in New Orleans]</span></span></b><br />
<b><span>1 stalk celery, chopped</span></b><br />
<b><span>1 medium onion, chopped</span></b><br />
<b><span>1 green bell pepper, chopped</span></b><br />
<b><span>3 cloves garlic, chopped</span></b><br /><b><span>1TBSP Cajun seasoning [ </span></b><a href="http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1">http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1</a> ]<br />
<b><span>2 bay leaves</span></b><br />
<b><span>1/2 tsp dried thyme</span></b><br />
<b><span>1/2 tsp ground sage</span></b><br />
<b><span>3 cups cooked rice</span></b><br />
<b><span>2 or 3 green onions for garnish, if desired*</span></b><br />
<b><span><br /></span></b>
<b><span>DIRECTIONS:</span></b><br />
<b><span><br /></span></b>
<b><span>1. Place the beans and water into a large pot with lid for stovetop cooking. I added all of the ingredients into the pot at one time and cooked them together for 3 hours [the first hour on medium heat, the next 2 on medium low heat, stirring every 30 minutes or so to be sure nothing sticks to the bottom of the pot.</span></b><br />
<b><span>If the bean mixture seems too watery, set heat to medium HIGH to cook until they reach a creamy texture.</span></b><br />
<b><span><br /></span></b>
<b><span>3. Garnish with thinly sliced green onions, served over hot rice and with some crusty French bread</span></b>Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-15033460283744619222013-07-02T12:27:00.004-05:002024-01-18T03:34:02.664-06:00 Creole Shrimp Scampi<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="p1">
<b><span>Makes 3 or 4 servings</span></b></div>
<div class="p1">
<b><span><br /></span></b></div>
<div class="p1">
<b><span>1 lb. large shrimp, peeled and deveined</span></b></div>
<div class="p1">
<b><span>4 TBSP butter, sliced </span></b></div>
<div class="p1">
<b><span>1/4 cup olive oil</span></b></div>
<div class="p1">
<b><span>1/4 cup dry white wine</span></b></div>
<div class="p1">
<b><span>4 garlic cloves, minced </span></b></div>
<div class="p1">
<b><span>Juice of 1/2 lemon [1 TBSP]</span></b><br />
<b><span>1/2 cup green onions, sliced </span></b></div>
<div class="p1">
<b><span>1/2 cup fresh parsley, chopped [1 TBSP dried]</span></b></div>
<div class="p1"><b><span>2 tsp. Cajun seasoning [</span></b><a href="http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1">http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1</a> ]</div>
<div class="p1">
<b><span>1 can diced tomatoes, drained</span></b></div>
<div class="p1">
<b><span>1/2 cup grated Parmesan cheese [I use more like 1 full cup]</span></b></div>
<div class="p1">
<b><span>1/2 lb pasta of choice- cooked according to package directions.</span></b></div>
<div class="p2">
<b><span><br /></span></b></div>
<div class="p1">
<b><span>Season shrimp with Cajun seasoning. In large skillet on medium heat, add olive oil, butter and wine, bring to simmer, add garlic. Saute the garlic for 5 minutes. Add the tomatoes, lemon juice, parsley, green onion and cook on medium heat for 6-8 minutes, stirring frequently. Add in shrimp, and toss until shrimp turn pink [about 3 or 4 minutes.] </span></b></div>
<div class="p1">
<b><span>Top everything with Parmesan cheese, then simmer until cheese melts. Covering during the final stage helps cheese melt, but isn't necessary.</span></b></div>
<div class="p1">
<b><span>Serve over cooked pasta.</span></b></div>
<div class="p1">
<b><span>Sooo good!</span></b></div>
<div class="p1">
</div>
<div class="p3">
<br /></div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-44265826037331126042013-06-13T12:44:00.003-05:002022-08-12T15:27:04.658-05:00Peaches and Cream Crumble<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div>
<b><span>This is the baked variety, best served warm- well, I like it after it's cooled off straight out of the fridge, but, I digress...</span></b></div>
<b><span><br /></span></b>
<b><span>FOR THE FILLING:</span></b><br />
<b><span><br /></span></b>
<b><span>½ cup Peach Jam [or Apricot is ok too]</span></b><br />
<b><span>5 Large Peaches, Pitted And Thinly Sliced [4 cups]</span></b><br />
<b><span>[2 pkg] 8 ounces, Cream Cheese, Softened [ reduced fat cream cheese,works great]</span></b><br />
<b><span>1/2 cup Sour Cream [reduced fat works great]</span></b><br />
<b><span>1/2 cup Sugar</span></b><br />
<b><span>1/4 tsp cinnamon</span></b><br />
<b><span>2 teaspoons Vanilla</span></b><br />
<b><span><br /></span></b>
<b><span>FOR THE CRUMB TOPPING:</span></b><br />
<b><span><br /></span></b>
<b><span>1/2 cup Flour</span></b><br />
<b><span>1/4 cup Brown Sugar</span></b><br />
<b><span>1 teaspoon Cinnamon</span></b><br />
<b><span>1/2 cup oatmeal</span></b><br />
<b><span>4 TB [1/4 cup] salted Butter, melted [margarine works too]</span></b><br />
<ul class="ul1">
</ul>
<div class="p2">
<b><span>1. Spray desired baking dish: 9” pie plate or 4-6 1 cup Ramekins, or similar. I like to use 6 8 oz Ramekins for individual servings.</span></b></div>
<div class="p3">
<b><span><br /></span></b></div>
<div class="p3">
<b><span>2. Spread equal portions of sliced peaches on bottom of each, then layer with equal amounts of peach jam. </span></b></div>
<div class="p4">
<b><span><br /></span></b></div>
<div class="p3">
<b><span>3. <u>To make the cream layer</u>, put the cream cheese, 1/4 tsp cinnamon, sour cream, sugar and vanilla in a small bowl and beat on high speed until smooth. Spoon cheesecake mixture over peach slices. </span></b></div>
<div class="p4">
<b><span><br /></span></b></div>
<div class="p3">
<b><span>4. <u>For the topping</u>: In a small bowl, combine flour, sugars, oats, 1 tsp cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. </span></b></div>
<div class="p4">
<b><span><br /></span></b></div>
<b><span>5. Bake at 350 F for 20-30 minutes [regardless of pan size] <i>The key here is that you are wanting to bake until crumble is golden brown.</i> There are no eggs here and nothing in the filling actually requires cooking in order to eat.</span></b>Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-89656161834052995042013-06-10T11:34:00.002-05:002022-08-11T11:15:33.142-05:00Toasted Sesame Asian Dressing<div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;">Toasted Sesame Asian Dressing:</b></div>
<div class="p2">
<br /></div>
<div class="p1">
1/3 cup canola or vegetable oil</div>
<div class="p1">
2 tsp sesame oil</div>
<div class="p1">
1/3 cup Dark Soy Sauce</div>
<div class="p1">
1/3 cup Rice Vinegar</div>
<div class="p1">
1/3 cup water</div>
<div class="p1">
1/4 tsp onion powder</div>
<div class="p1">
1 TBSP lemon juice</div>
<div class="p1">
1 to 2 tsp freshly minced garlic (to taste) [1/2-1 tsp garlic powder]</div>
<div class="p1">
1/2 tsp ginger powder</div>
<div class="p1">
1/4 cup sugar [or 1/2 cup orange marmalade *what I use*]</div>
<div class="p1">
1 TBSP cornstarch </div>
<div class="p1">
2 tsp sesame seeds, toasted*</div>
<div class="p2">
<br /></div>
<div class="p1">
*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.</div>
<div class="p1">
Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.</div>
<div class="p1">
<br /></div>
<div class="p1">
Prepare the dressing in a blender if using fresh diced ingredients. Then pour into small sauce pan.</div>
<div class="p1">
I use powders and simply add all ingredients into the small sauce pan and stir with a wire whisk.</div>
<div class="p1">
Whisk well [quickly for about 15 seconds] to thoroughly combine.</div>
<div class="p1">
Bring to a medium boil until the dressing is thickened, stirring frequently (about 5 minutes works just dandy)</div>
<br />
<div class="p1">
Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.<br />
<br />
Covered tightly, it keeps well in fridge for up to 2 months.</div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-60701629210276354202013-06-10T11:24:00.002-05:002022-08-11T11:16:22.412-05:00Fresh Peaches and Greek Cream Cheese no bake Crumble [Only the crumble requires cooking]<div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">My husband and I are not terribly keen on cooked peaches so only the topping gets baked for this cool sweet delightful treat.</span></div>
<br />
4-6 servings<br />
<br />
<b><u>Filling:</u></b><br />
<br />
1/3 cup granulated sugar<br />
1 package Greek Cream Cheese<br />
1/4 cup sour cream [Reduced Fat]<br />
1 teaspoon pure vanilla extract<br />
dash of cinnamon , to taste [1/8 tsp]<br />
<br />
2 or 3 cups ripe peaches, sliced * # of peaches needed depends on how you like your cream to peach ration, start with 3 peaches and add as you like*<br />
<br />
In a small bowl, combine first 5 ingredients, heat in the microwave for about 30 seconds, to get it all soft enough to blend easily together with spoon.<br />
<br />
<b><u>Oat crumble topping:</u></b><br />
[tastes like mini Scottish Oatcakes or oatmeal cookies]<br />
<br />
3 TB packed brown or white sugar<br />
1/4 cup old-fashioned oats<br />
1/4 cup all-purpose flour<br />
3 TB melted butter [I used margarine with good results and reduced fat count]<br />
<br />
In a small bowl melt butter in microwave, then add sugar, oats and flour; blend well. Place on lined baking sheet and bake at 350 degrees for 20-25 minutes or until golden brown. Place in smooth piece, or break into crumbled pieces over foil or parchment paper and bake.<br />
<br />
**In serving dishes of choice, layer peaches and cream cheese filling in the amount you want, top with oat crumble.<br />
Crumble can be stored in airtight container for 7-10 days.Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-12541058273713987412013-06-01T11:00:00.004-05:002023-05-04T12:55:54.033-05:00Pesto Chicken Stuffed Shells with Alfredo Sauce<div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;">Pesto Chicken Stuffed Shells</b></div>
<div class="p3">
serves 5-6 adults<br />
Makes about 20-30 jumbo pasta shells<br />
<b><u><br /></u></b>
<b><u>Filling:</u></b><br />
1 can petite diced tomatoes [drained]<br />
2 cups grated mozzarella [Italian blend] cheese<br />
15 oz ricotta or cottage cheese</div><div class="p3">1 egg</div><div class="p3">
1/2 cup prepared pesto (homemade** or store bought)<br />
1.5 cups shredded cooked chicken<br />
<br />
<b><u>Alfredo sauce:</u></b><br /><span class="Apple-style-span" style="color: #274e13;"><i><b>1/2 stick butter<br />2 cups half and half </b></i></span><span class="Apple-style-span" style="color: #274e13;"><i><b><br />1/2-2/3 cup grated [powdered] Parmesan cheese</b></i></span><i style="color: #274e13;"><b> </b></i><span class="Apple-style-span" style="color: #274e13;"><i><b><br />1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]<br />1/8 teaspoon ground black pepper<br /></b></i><i><b>1 teaspoon garlic powder</b></i><i><b><br /></b></i></span><div><span class="Apple-style-span" style="color: #274e13;"><i><b><br /><u>Directions</u><br />Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.</b></i></span></div>
<br />
<b><u>**Homemade Pesto:</u></b><br />
* 3 cloves minced garlic [1 tsp garlic powder]<br />
* 3 TB olive oil<br />
*1 TBSP balsamic vinegar<br />
* 3 tablespoon dried basil - or 2 cups freshly picked young basil leaves<br />
* 1/2 teaspoon salt<br />
* ground black pepper to taste</div><div class="p3"><br /></div><div class="p3">*optional--add in* 1.5 cups chopped Spinach or Kale [frozen, thawed and squeezed out thoroughly]</div><div class="p3"><span> **</span>if adding spinach or kale: also add 1/2 tsp salt, dash of red pepper flakes and 1 TBSP lemon juice**<br />
<br />
1] Cook shells according to box directions, and rinse with cold water.<br />
2] In a large bowl, combine ingredients [NOT SAUCE]. I use my hands, but a large spoon would work too.<br />
3]Fill the pasta shells with the filling and place in a baking dish. <br />
4]Pour Alfredo sauce over filled shells.<br />
5]Sprinkle with Paprika for color.<br />
<br />
I used a 9x11 glass casserole dish [sprayed with non-stick cooking spray].<br />
<br />
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and lightly golden.<br />
<div>
<br /></div>
</div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-65918658920481764282013-05-28T07:30:00.001-05:002022-08-11T11:17:07.460-05:00Homemade Chocolate Cake from scratch<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="p1">
<b><span style="color: #783f04; font-size: large;">Chocolate Cake from scratch!</span></b></div>
<div class="p1">
2 cups flour</div>
<div class="p2">
2/3 cup unsweetened cocoa powder</div>
<div class="p2">
1 1/4 tsp baking soda</div>
<div class="p2">
1/2 tsp. baking powder</div>
<div class="p2">
1/2 tsp. salt</div>
<div class="p2">
2/3 cup butter at room temperature</div>
<div class="p2">
1 2/3 cup sugar</div>
<div class="p2">
3 large eggs</div>
<div class="p2">
1 tsp. vanilla extract</div>
<div class="p2">
1 1/2 cups milk</div>
<div class="p3">
<br /></div>
<div class="p2">
Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour.</div>
<div class="p2">
Mix the 2 cups flour, the cocoa, baking soda, powder, and salt until well blended.</div>
<div class="p2">
Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy.</div>
<div class="p2">
Gradually add the flour mixture, alternating with milk, until blended.</div>
<div class="p2">
Pour into prepared pans and bake for 20 to 25 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.</div>
<div class="p3">
<b><span style="color: #783f04; font-size: large;"><br /></span></b></div>
<div class="p2">
<b><span style="color: #783f04; font-size: large;">Homemade Chocolate Frosting</span></b></div>
<div class="p2">
<br /></div>
<div class="p2">
1 box (16 0z.'s) confectioners sugar </div>
<div class="p2">
1/2 stick butter or margarine (softened)</div>
<div class="p2">
1/4 cup cocoa</div>
<div class="p2">
1/4 cup hot coffee</div>
<div class="p3">
<br /></div>
<br />
<div class="p2">
Mix sugar, butter, and cocoa in medium bowl. Beat till smooth. Slowly add coffee, adding a little at a time, until desired consistency. Divine!</div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-27934584744158856522013-05-11T16:37:00.001-05:002022-08-11T11:18:07.427-05:00Creamy Chicken Broccoli Pie Pockets<br />Makes 4 pies<br />
<br />
<span face="Trebuchet MS, sans-serif"><u>INGREDIENTS</u></span><br />
<ul>
<li>4 oz. cream cheese [ I like to use Neufchatel, has 1/3 less fat than regular]</li>
<li>3 Tbsp. butter or margarine</li>
<li>1/4 tsp. onion powder</li>
<li>1/4 tsp. garlic salt</li>
<li>1/4 tsp salt</li>
<li>black pepper to taste, abt 1/8 tsp</li>
<li>1 1/2 cups cooked and shredded chicken</li>
<li>1 1/2 cups frozen chopped broccoli, thawed</li>
<li>1/2 cup frozen corn, thawed </li>
<li>1 box refrigerated Pillsbury Pie Crust [or 1 Pepperidge Farm Puff Pastry sheet]</li>
</ul>
<br />
<span face="Trebuchet MS, sans-serif">INSTRUCTIONS</span><br />
<span face="Trebuchet MS, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>1.<span class="Apple-tab-span" style="white-space: pre;"> </span>In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.</span><br />
<span face="Trebuchet MS, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add onion powder and garlic salt to cream cheese/butter mixture and stir well.</span><br />
<span face="Trebuchet MS, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. Stir until well combined.</span><br />
<span face="Trebuchet MS, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Unroll both sheets of refrigerated pie crust dough. Cut each sheet into quarters.</span><br />
<span face="Trebuchet MS, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>5.<span class="Apple-tab-span" style="white-space: pre;"> </span>On one quarter of pie crust dough, put 1/4 of cream cheese/chicken mixture (about 3/4-1 cup.) Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off.</span><br />
<span face="Trebuchet MS, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing— only for crust Do NOT cut slits in Puff Pastry. Place on a greased cookie sheet.</span><br />
<span face="Trebuchet MS, sans-serif"><span class="Apple-tab-span" style="white-space: pre;"> </span>7.<span class="Apple-tab-span" style="white-space: pre;"> </span>Bake at 400 degrees F for about 20 minutes or until tops are golden brown.</span><br />
<div>
<br />
**Alternately: This can be baked in a 9x4 loaf pan, the only difference being an addition of 1/2-2/3 cup of chicken broth or milk added to the cream cheese mix, and breaking the pie crust up over the top of the filling in the loaf pan. Same cook time, same delicious results.**</div>
Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.comtag:blogger.com,1999:blog-4296532188230819485.post-8844346263626892002013-04-22T12:14:00.003-05:002022-08-11T11:18:37.839-05:00Asian Chicken Salad With Toasted Sesame Dressing<div class="separator" style="clear: both; text-align: center;"><br /></div>
<b><u>Salad:</u></b><br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 head savoy or napa cabbage, shredded[very finely chopped] [ makes about 5 or 6 cups]<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>4 green onions, sliced thin<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 pkg chow mein noodles<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup sliced blanched almonds<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>3 TBSP sunflower seeds<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 rib celery, sliced thin or diced<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 large carrot finely julienned, or grated<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 or 3 cooked chicken breasts, sliced thin [grilled, baked, or rotisserie]<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
<b><u>Toasted Sesame Ginger Dressing:</u></b><br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/3 cup canola or vegetable oil [*olive oil solidifies when cold, but if you want to use it then just know the dressing will require a tiny bit of heating, or time sitting out on the counter at room temperature before use*]<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tsp sesame oil<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/3 cup Dark Soy Sauce<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/3 cup Rice Vinegar<br />
2 or 3 TB water<br />
<span class="Apple-tab-span" style="white-space: pre;"> not quite </span>1/4 tsp onion powder<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 TBSP lemon juice<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 to 2 tsp freshly minced garlic (to taste) [1/2- 1 tsp garlic powder]<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 tsp ginger powder<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>3 TBSP honey [or you can also use peach or *orange marmalade*]<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>1 TBSP cornstarch [*optional* thickening agent]<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tsp sesame seeds, toasted*<br />
<br />
*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.<br />
Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.<br />
**You can toast almond slivers at the same time as the sesame seeds if you want them toasted**<br />
<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>Prepare the dressing in a blender if using fresh diced ingredients.<br />
I used powders and simply had to combine all ingredients except olive oil in small sauce pan with a wire whisk.<br />
Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>If you are using cornstarch and water as a thickening agent, bring to a medium boil until the dressing is thickened (from 2 to 5 minutes)<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.<br />
<br />
Mix the cabbage, celery, green onions, sunflower seeds and carrot in a large bowl.<br />
Top with sliced chicken, almond slivers, and chow mein noodles.<br />
Add the dressing to taste and serve.<br />
<br />
Yields 6 to 8 servings.<br />
Keeps in the refrigerator for a few days up to a week.<br />
<br />
**I sometimes add baby spinach leaves and/or romaine lettuce to the salad mix too**Anne Steen-Tierneyhttp://www.blogger.com/profile/06438998159638020721noreply@blogger.com