Tuesday, September 2, 2014

Cucumber Tea Sandwich with Sun Dried Tomato Pesto - 52 Catering Dishes


The illusive hunt...

In my journey towards becoming a caterer, I am challenged by needing to provide dishes that I simply have never thought of before.  One of my regular clients always asks for something for vegetarians that pop in at her lunches.  the other day she asked for a vegetarian tea sandwich.

This is what I came up with.

The Sun Dried Tomato Pesto is FANTASTIC!  The tomatoes are slow roasted to a sweetness that blends with the nutty, salty and herbal ingredients to become a real treat.

There is also a layer of Cream Cheese Spread that has a hint of Ranch Dressing (yep, straight from a bottle of Hidden Valley).

The Cucumbers add a crunch and the Sandwich more than met the request!

So, file this away.  Someday you too may get a request for something Vegetarian to bring to a pass the plate event.

Enjoy


OK... Here's what I did...


Cucumber
Tea Sandwich with
Sun Dried Tomato Pesto


Ingredients
  • For the Sun Dried Tomato Pest
  • 6 Ounces Sun Dried Tomatoes packed in Olive Oil
  • 1 Cup Freshly grated Parmesan Cheese
  • 6 Ounces Walnuts
  • 1 Cup Spinach
  • For the Cream Cheese Spread
  • 1 Brick (4 Ounces) Cream Cheese (softened to room temperature)
  • 1/4 Cup Ranch Dressing
  • For the Sandwich
  • 2 Large Cucumbers, peeled, scored (for scalloped edges), sliced thin
  • Mini Cocktail Rye Bread slices (Can do this open faced or even as a topping for a whole wheat cracker)
Cooking Directions
  1. First make up the pesto... In a food processor, add the Sun Dried Tomatoes, Parmesan Cheese, Walnuts and Spinach. Process until mixed and pulverized. Add additional Oil if needed to reach spreading consistency.
  2. Next, make up the Cream Cheese Spread... in a stand mixer bowl, add the softened cream cheese and Ranch dressing and mix until smooth.
  3. Assemble the sandwiches, one side with the pesto spread, the other with the cream cheese. Cucumber between... And ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, September 1, 2014

Star of the Show BLUEBERRY POKE CAKE - 52 Cakes and Pies at Home


This is a new twist on a classic old recipe from my past.  The classic "Poke" cake made famous in any number of Ladies Home Journals type magazines from the 50's and 60's.

I can still recall seeing this very cake in my own Church Potluck dessert table almost 45 years ago.  The Ooohs and Aaahs from the Church basement Ladies still ring in my mind.

And I can still recall the very same Ooohs and Aaahs I received when I served this last night!

But the dirty little secret is that this is about as easy as it gets.  Store bought cake mix is transformed into something special with just a few pokes of a chopstick.

Take a look at the photos and instructions below.  It really is easy.  It really is spectacular and you too can get the Ooohs and Aaahs of your guests!  And of course this spectacular looking cake with the extra flavored moisture packed inside will fit into any big family gathering, Pass a plate social or Church PotLuck!

Enjoy!


OK... Here's what I did...


"Star of the Show"
BLUEBERRY
POKE CAKE


Ingredients
  • FOR THE CAKE
  • - I used a White Box Cake Mix, prepared according to the directions on the box (Square Pan (But Round would work as well)
  • Depending on which brand you use, may need additional
  • Large Eggs
  • Vegetable (or Olive) Oil
  • FOR THE SYRUP
  • - 1 Cup Fresh Blueberries
  • 3/4 Cup Sugar
  • 2 Cups Water
  • FOR THE FROSTING
  • - 4 Ounces (1 Brick) Cream Cheese, Softened to room temperature
  • 4 Ounces (1/2 Stick) Butter, Softened to room temperature
  • 2 Cups Powdered SUgar
  • 1 tsp Vanilla
  • FOR THE DECORATION
  • - A Poking Stick (I used a Chopstick)
  • 1 Cup Blueberries
  • 3/4 Cup Raspberries
Cooking Directions
  1. Prepare the cake mix according to the package directions (usually needs Oil and Eggs). This cake needs to be made as a single layer. So make in a Large Round or Square Pan. Allow the cake to cool completely.
  2. While the cake is baking, make the syrup... In a medium heavy bottomed sauce pan, over medium high heat Combine water and blueberries. Bring to boil, add sugar and stir until sugar has dissolved.
  3. Reduce heat and simmer for 20 minutes. Using a slotted spoon, remove skins from the blueberries. Add additional sugar to taste, simmer for another 5 minutes to reduce. Remove from heat and allow to cool for 30 minutes.
  4. While the syrup is cooling, make the cream cheese frosting, in the bowl of a stand mixer, beat the cream cheese and butter together. While the mixer is running at low speed, add the powdered sugar 1/2 cup at a time. Add the vanilla and mix until smooth.
  5. And now time to decorate... Poke holes every half inch throughout the top of the cake. Wiggle the poking stick (I used a chopstick) around a bit for room.
  6. Pour the syrup into each hole, continue to pour until all of the syrup is used.
  7. Refrigerate the cake for an hour.
  8. Turn cake upside down onto a serving plate (I used a cutting board). Carefully trim off 1/4 inch of the entire cake side, exposing the Poked Look.
  9. Frost the top, level off so there is a flat surface to decorate.
  10. For the star look, cut a piece of paper into a star. Lay this paper centered on the frosting.
  11. Now arrange the blueberries decoratively on the top, leaving the star paper blank.
  12. When done, remove the paper and replace with Raspberries. Refrigerate until ready to serve.
  13. Serve chilled and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, August 16, 2014

BLT with Peppered Bacon and a Cajun Garlic Aioli for a Group - 52 Catering Recipes


Delicious in their simplicity and always a popular Sandwich.

But there are a few tricks to make your Bacon Lettuce and Tomato sandwich better... Worthy of a caterer!  Worthy to serve at any "Pass a Plate" Event, PotLuck or family gathering.  You will LOVE This Sandwich!

Fancy Bacon and Fancy Mayonnaise... Here's the recipes!


****************************************************************

Baked Pepper Bacon

Ingredients

1 Pound Thick Cut Bacon
Several Turns of a Cracked Pepper Grinder
In addition, you will need Aluminum Foil and a Sheet Pan with a small lip to catch the bacon fat.

  1. Preheat the oven to 375° and line a baking sheet with aluminum foil.
  2. Lay the bacon strips out flat on the baking sheet, leaving space so they don't overlap.
  3. Make several turns of a pepper grinder over the bacon. Pat this into the bacon so it sticks better.
  4. Pop the bacon in the oven for 15 to 20 minutes. If it's thick bacon that produces a lot of grease you'll want to drain the grease halfway through.
  5. Depending on how crispy you like your bacon, you can pull it out early or leave it in for a bit longer, but a couple of minutes makes a big difference so keep an eye on it..
  6. Serve as you would pan fried bacon and ENJOY!!!
****************************************************************

Cajun Garlic Aioli

Ingredients

1 cup Mayonnaise
Zest from one Lemon
Juice from one Lemon
1/2 TBS Dijon Mustard
4 Garlic cloves, smashed and minced
1 TBS Not Your Grandmother's Herbes de Provence (Savory spice mix)
1 tsp Big Easy in a Jar (Cajun Spice mix)

Put everything in a mini chopper, small food processor or a blender and whirl away!

It's a terrific little dipping sauce, spread (just about anything you use mayo for you can use this stuff... very useful for lots of things.  I make a cup at a time and it usually lasts about a week.


OK... Simple enough... Here;s what I did...


BLT with Peppered Bacon and a Cajun Garlic Aioli


Ingredients
  • 6 Soft yeast bread Rolls, cut in half (making 12 Sandwiches)
  • 12 Slices of Thick Cut Baked Pepper Bacon (each slice cut into 3 pieces)
  • 1 Head of Leafy Lettuce
  • 12 Thin Slices of Tomatoes
  • 1/2 Cup Cajun Garlic Aioli
Cooking Directions
  1. And make the sandwich.... 1 full slice of bacon (3 pieces) per sandwich and a generous slather of the aioli on each side of the bread.
  2. Wrap individually or arrange on a platter and wrap the platter in cling wrap.
  3. Serve chilled and ENJOY!


******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, August 15, 2014

SUPER MOIST Sour Cream Chocolate Chip Scones - 52 Church PotLuck Breakfast


The words Moist and Scones are rarely used together.  Generally at least for me, scones tend to be dry and crumble too easy.

These are different.

The sweetened muffins have a couple of secret ingredients, but the moistness will come from the extra fat in the sour cream.  Adds a delicious tang and helps prevent the crumbly problem.

My second secret ingredient adds a slight nutty extra making these about as delicious as possible.  I also like to use mini chocolate chips that give that LOADED TO THE MAX look with chips in every bite!

A real winner for a fancy breakfast, and a stand out dish for a "pass a plate" PotLuck, family occasion and a wonderful breakfast standout for a catered affair!


OK... Here's what I did...


SUPER MOIST
Sour Cream
Chocolate Chip Scones


Ingredients
  • 1 - 3/4 Cups Flour
  • 1/4 Cup Almond Meal (can substitute another 1/4 Cup flour)
  • 2 TBS Sugar
  • 3 TBS Packed Brown Sugar
  • 1 tsp Baking Powder
  • pinch Baking Soda
  • Zest of 1 Medium Orange
  • 1 tsp Salt
  • 6 TBS Butter, VERY COLD and cut into small cubes
  • 3/4 Cup Sour Cream
  • 1 Large Egg
  • 1 tsp Vanilla
  • 1 (12 Ounce) Bag Mini-Chocolate Chips
  • 2 TBS Melted Butter
  • 1/4 Cup Sugar
Cooking Directions
  1. Preheat oven to 400 degrees
  2. Mix flour, almond meal, both sugars, baking powder and soda, orange zest and salt.
  3. Add flour mix to the bowl of a food processor. Add the COLD Butter one cube at a time with the processor running. Continue to process until the mix forms into tiny beads.
  4. In a large bowl, whisk together the Sour Cream, Egg, and Vanilla.
  5. BY HAND, do not add to the food processor as that would cause tough scones... By hand add the flour mix to the wet ingredients and mix until just blended. do not over mix.
  6. Fold in the chocolate chips.
  7. Turn out onto a lightly floured surface. Form into a flat 7 inch circle and slice into 8 pie shaped pieces.
  8. Transfer to a parchment paper lined cookie sheet, pieces separated by about an inch so they are not touching. Bake for 15-17 minutes until top just begins to brown on the edges
  9. Remove from oven and let rest for 5 minutes. While the scones are still warm, brush with the melted butter and then sprinkle additional sugar on the top
  10. Best served warm with a nice hot cup of coffee, but tastes great room temperature. If not served immediately, store in air tight container.... And ENJOY!!!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!
******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, August 14, 2014

Baked Brie with Cherries and Chocolate - 52 Church PotLuck Appetizer (or Dessert)


YUM!

Here's one of those ugly dishes that is absolutely AMAZING!  And incredibly easy to boot!

A puffed pastry cheese wheel is topped with a handful of sweet cherries and chocolate chips.  Then wrapped in store bought puff pastry. Just a few tricks to get this right and you have... SPECTACULAR!

This can be made a few hours in advance (tricks to keeping it melty warm are in the recipe); which makes this perfect for catering or any "Share a Dish" event like a potluck or family event.  It just screams, "PARTY"!

And if you want to really show off, you can make this on a grill... Just set your grill up for indirect heat, coals on one side and a free "cool" area on the other.  This will turn your grill into an oven and at the same time add a delicious smoky taste to the cheese.

A real favorite!


OK... Here's what I did...


Baked Brie with
Cherries and Chocolate


Ingredients
  • 1 Square Sheet Puff Pastry (Thawed according to package directions)
  • 1 - 8 Ounce Brie Cheese Wheel
  • 1/4 Cup Maraschino Cherries, stems removed and sliced into quarters
  • 1/4 Cup Dark Chocolate Chips (can use Semi-sweet)
  • 1 Large Egg,
  • 4 Medium Fuji Apples, slice thin
  • 1/4 Cup Lemon Juice
  • 1 "roll" package Decorative Crackers
Cooking Directions
  1. Preheat the oven to 400 degrees.
  2. Whisk the Egg (to be used as an egg wash)
  3. Flatten out the puff pastry sheet on a lightly floured surface. Place the wheel of brie in the center, top with the quartered cherries and then the chocolate chips.
  4. Working from one corner of the puff pastry, bring the corner to the center of the cherry/chocolate covered Brie. Bring the opposite corner to the center and brush the seem with the egg. Repeat with remaining corners, continuing to brush the egg wash on all seems.
  5. Do the same with the center edges of the sheet, washing and pressing as you move around. This should form a decorative flour like center of the pastry. Press and brush entire wheel (plus sides) one last time.
  6. Bake for 25 minutes until the pastry has a golden brown and delicious look.
  7. While the Brie is baking, prepare a cutting board for display/serving. Slice the apples and toss in the lemon juice to prevent browning.
  8. When the Brie Wheel is ready, allow to rest for 15 minutes before cutting.
  9. If you are travelling with the Brie to be served within 5-6 hours, wrap in Aluminum Foil and immediately place in a small ice chest (no ice). The Brie will stay melty warm for several hours) Wait until just time to serve before removing and unwrapping.
  10. Serve WARM and ENJOY

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, August 13, 2014

Orange-Teriyaki Spinach Pasta Salad - 52 Church PotLuck Salads


Beautiful mix of Colors, Textures and Tastes,  Bright Oranges, Crunchy Water Chestnuts, healthy Earthy Spinach, Fresh Made Orange-Teriyaki Asian influenced Salad Dressing soaked Pasta and finally topped with the pop of Honey Roasted Peanuts!

A SALAD TO REMEMBER!

The salad is unusual, delightfully sweet with a mix of textures and flavors.  Beautiful enough to grace any "take along" occasion like a Church PotLuck or family gathering.  Like I said, a dish to remember that will have your Sister-in-law Spinach Green with envy!

It is also a delicious salad that I have been serving at some of my catered lunches.  Tasty, beautiful and unique enough to justify charging.  Easy, Fast, Travels Well... Perfect for a catered affair!


OK... Here's what I did...


Orange-Teriyaki
Spinach Pasta Salad


Ingredients
  • 1 Pound Bow Tie Pasta, prepared Al Dente (Cooked 1 Minute less than the directions on the box))
  • 8 Ounces Spinach, stems removed and washed
  • 1 Can (11 Ounce) Mandarin Oranges, drained but reserve the liquid
  • 1 Can (4 Ounces) Water Chestnuts, Sliced
  • 1/2 Cup Honey Roasted Peanuts
  • For the Fresh Made Teriyaki Dressing
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup White Wine Vinegar
  • Large Pinch of Salt
  • Large Pinch of Pepper
  • 1//3 Cup Bottled Terriyake Sauce
  • 3 TBS Sugar (can substitute 1/4 Cup Honey)
  • 1/4 Cup of the reserved liquid from the canned mandarin oranges
Cooking Directions
  1. Prepare the Pasta according to the directions on the box... EXCEPT, cook for one to two minutes less than directed.
  2. While the pasta is cooking, prepare the Spinach (washed, stems removed).
  3. Also, open and drain the liquid from the Mandarin Oranges, reserving the liquid
  4. Open and drain the can of water chestnuts (discard the liquid).
  5. Prepare the Salad Dressing, Combine all of the ingredients (Olive Oil, White Wine Vinegar, Salt and Pepper, Teriyaki Sauce,Sugar and the Mandarin Orange water) in a blender and whir away until thoroughly mixed. You are mixing oil and water so process for at least a couple of minutes.
  6. When the Pasta is done, drain. DO NOT RINSE WITH COLD WATER. The hot pasta will absorb the Salad Dressing better if you mix with hot wet pasta.
  7. SO, once drained, pour the Orange-Teriyaki Salad Dressing over the pasta and stir to mix. Cover and allow to rest for 10 minutes, stirring every couple of minutes.
  8. If there is any dressing pooling in the bottom after 10 minutes, now drain the pasta.
  9. Mix the spinach with the still HOT sauced pasta. The spinach will begin to wilt and soften from the hot pasta. Cover and allow to rest another few minutes, stirring occasionally.
  10. Mix in the oranges, water chestnuts and peanuts, reserving a few to garnish the top.
  11. Serve chilled, room temperature or still hot and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, August 11, 2014

Pineapple / Cherry Tomatoes = Sweet and Savory on a Stick - 52 Church PotLuck Appetizers


More Food on a Stick... A little stick.

People like bite size.  People also like contrasting tastes and looks.  The bright red deliciousness of savory herbed Cherry Tomatoes, paired with the sweet flavor of Pineapple, made pretty with a sprinkling of sweet Paprika and you have a perfect party appetizer.

A tray of these is ideal for any "take along" Potluck event and works as an appetizer for a catering event.  Colorful, Tasty and a crowd pleaser!


OK... Here's what I did...

Pineapple / Cherry Tomatoes = Sweet and Savory on a Stick


Ingredients
  • 36 Small Cherry Tomatoes
  • 1 TBS Olive Oil
  • 1 TBS Herbes de Provence
  • 36 Pieces Fresh Pineapple (Pieces about the size of a quarter)
  • Dusting of Sweet Paprika
  • 36 Decorative Toothpicks
Cooking Directions
  1. First, prepare the savory... In ziplock bag, Combine the washed and dried Cherry Tomatoes with a drizzle of Olive Oil and a TBS of Herbs (I used an herb mix of Herbes de Provence, but feel free to use your favorite... Dill works wonderfully as well). Shake the bag to coat.
  2. Next, prepare the Sweet... Cut from a fresh whole pineapple, remove core and outer rind, Slice into 1/2 inch thick quarter sized pieces (about the same size as the tomatoes). Sprinkle the sweet Paprika on 1 side of the pineapple
  3. And finally, make the food on a stick presentation... Using a decorative toothpick, pierce the cherry tomato, through and into the top of the pineapple piece.
  4. Arrange decoratively on a serving platter.
  5. Serve chilled and ENJOY!!!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

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