Tex - Mex Corn Balls

Tex - Mex Corn Balls:

1/2 C butter

1 C chopped celery

1/2 C chopped onion

1 jalapeno, finely diced

1 1/2 C herb seasoned croutons

3 C canned corn, drained

3 Eggs, slightly beaten

1/2 C vegetarian chicken broth

1 TBS Adobo Seasoning

Melt butter in a saucepan

Saute celery and onion, set aside to cool

In a medium bowl, combine:

croutons

eggs

corn

broth

celery & onion mixture

combine well

Use a cookie scoop and form 8 balls

Place on a baking sheet

Bake at 350 degrees for 25 - 30 minutes

Serve with Salsa or a Chunky Picante Sauce

Enjoy!

Peace in the Kitchen!

Terry's Cream of Tomato Pesto Soup / 2004

It seems that everyone knows a restaurant that serves the best Tomato Basil Soup. We have our favorite and every time we have it we comment on how amazing the soup is and then we talk about how no one else has Tomato Basil Soup that tastes that good. I decided that I needed to create a Best of the Best Recipe for my own Tomato Basil Soup.

Here it is!

4 TBS Olive Oil
2 TBS Butter
1 C fresh Pesto ( recipe to follow)
1 medium onion, finely chopped
2 cloves of Garlic , minced
1/4 C Flour
2 C Vegetarian Chicken Stock / regular for non vegetarians
1 -( 6 lb. 6.5 oz.) can of Peeled & Diced Tomatoes with the juice
1 quart of Half & Half
Fresh chopped Basil Leaves and Croutons for Garnish

Heat oil in a saucepan and saute onion and garlic
Add pesto
Reduce heat
Puree mixture with a stick blender
Remove to a bowl and clean the saucepan

In the saucepan, melt butter, add flour to create a Roux
When flour is cooked and golden brown, gradually whisk in the  Chicken Stock

Transfer the Pesto Mixture to a large stock pot or Dutch Oven on low heat
Add Roux to Pesto mixture and stir to incorporate
Add tomatoes and puree this mixture in the stock pot with a stick blender
Gradually whisk in Half & Half until well incorporated
Continue to heat on low
Add Salt to taste

Garnish each bowl with chopped basil leaves and croutons


Homemade Pesto:

2 C loosely packed Basil leaves
2 cloves of Garlic
1/3 C Pine Nuts
Salt and Pepper to taste
1/2 C grated Romano or Parmesan Cheese ( hold the salt if using Romano, it's a salty cheese)

In a Food Processor:
Add Basil and Garlic
Puree until incorporated
Add Cheese and Pine Nuts and process to a thick paste
Gradually drizzle in Olive Oil until desired consistency
Season with Salt and Pepper

Enjoy!
Peace in the Kitchen!

Knorr Spinach Dip

Well, this is certainly a very well known recipe in every kitchen in America.
It's definitely a "Classic".
I'm posting this for my European friends and for those of you that live in other parts of the world and are interested in our Classic Recipes.

I grew up with this recipe at every New Year's Eve Party, every Picnic, every occasion when some sort of dip was requred. It's served on slices of Baguette Bread, on Crackers,  or as a dip for Vegetables. Some have been known to create a sandwich with it and others will simply eat it with a spoon! You know who you are!

It was originally published by the Knorr Soup Company and can be found on the back of the Knorr Vegetable Soup package.

1 10oz. package of Frozen Chopped Spinach, thawed and squeezed dry
1 1/2 C Sour Cream
1 C Mayonnaise
1 4oz. package of Knorr Vegetable Soup Mix
1 8oz. can of Water Chestnuts, finely chopped
3 Green Onions, finely chopped

In a medium size bowl, stir together :
Spinach
Sour Cream
Soup Mix
Mix well

Add Chestnuts and Onions.
Mix well.
Cover and refrigerate 2 hours or overnight.

Enjoy!
Peace in the Kitchen!

Macaroni and Cheese ( original recipe) 2007

This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.

Macaroni and Cheese (original recipe, 2007)

Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.

3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded

In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain

In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste

Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.

Enjoy!
Peace in the Kitchen!

Garlic Provencal Potatoes

Here's another one of our favorite recipes from Provence.
Our friend Irene gave me this recipe after the first time we had them in 2002.
It's another one of those.......simple but delicious recipes from the South of France.
Some how the French can make simple...... extraordinary!

New Potatoes, peeled, raw ( however many you need to serve)
Clean them, cut them in half
Make a whole in the center of 1 half ( scoop out with a small melon baller)
Place 1 whole clove of garlic ( peeled) and a piece of butter in each hole
Put the halves together and wrap tightly in foil
Bake at 350 degrees for 55 - 60 minutes

Enjoy!
Peace in the Kitchen!

Dill Provencal Potatoes

This recipe comes from our friends in Provence.
The recipe is in my book of Best of the Best Recipes , 2001
It's one of those family recipes, no real quantities or measurements.
I hesitated to include it on the blog, but these potatoes are delicious.
The more you make them, the more familiar you'll be with the recipe.

We have enjoyed these many times during our visits in the South Of France.

New Potatoes, do not peel ( any amount that you want to serve)
Butter
Salt
Pepper
fresh Dill, chopped

Boil the potatoes whole until tender but not too soft
Cool completely and peel

In a large skillet:
Fry the whole potatoes in butter
Add salt and pepper to taste
When the potatoes are browned and slightly crispy on all sides, add the dill
Stir well

Remove from heat and serve

Enjoy!
Peace in the Kitchen!

Boursin au Poivre, homemade

This is from 1982 in my book of  Best of the Best Recipes.
It's a very 80's appetizer!

1 8oz. cream cheese
1 garlic clove, minced
1 small scallion, small dice
1 tsp fresh dill , chopped
1 tsp fresh basil, chopped
lemon pepper

mix all ingredients together in a small bowl, except lemon pepper
Chill completely

Form into a ball and then flatten on top to make a disc
Put a good quantity of lemon pepper in a bowl to roll the disc
Roll all sides of the disc in lemon pepper

Serve with crackers

Enjoy!
Peace in the Kitchen!