Thursday, May 11, 2017

Linguini and White Clam Sauce

I always have a cans of clams in the house
for this favorite, easy, quick dinner.
It's a favorite of ours to order when we go out,
but it's just as good at home. You can add fresh
clams in the shells to the sauce to fancy it up,
but here's the quick version.
I usually have everything else I need.
  Basic pantry items; linguini, garlic,
parsley from my herb garden, olive oil,
butter, and wine
Chop the garlic and fresh parsley
 Saute the garlic with the salt in butter and
olive oil until tender and lightly golden.
 Add the clam broth, and white wine.
I also add a little chopped fresh oregano,
if I have it,  and a dash of Worcestershire
sauce. A lot of clam sauce recipes have
anchovies in them. W-sauce is a
good substitute.
Add the black pepper and red pepper
 flakes to taste, about 1/4t each.
Simmer for about 10  minutes.
 Stir in the chopped clams and fresh parsley.
Heat through.
Toss the sauce with the linguini, and give it a
spray of lemon juice. You can also just
 spoon the sauce over the pasta on your plate.
Here it is in a big serving bowl.
Garnish with parsley.
Serve with freshly grated parmesan cheese.

Linguini & White Clam Sauce
¼ C olive oil
¼ C butter
2 cloves garlic, minced, about 1T
½  t salt
¼ t  red pepper flakes
½  C white wine, about
2 7oz cans chopped clams, drain and reserve liquid
¼  C chopped fresh parsley
1 t chopped fresh oregano, optional
1 squirt (¼ t)  Worcestershire sauce, optional
12 oz. linguini, about 3/4 box, cooked
A spritz of lemon juice 
1. Start the water for the pasta in a large pot.
   Salt the water and cook the linguini for 10-12
         Meanwhile make the clam sauce.
2. Heat butter and olive oil in a large skillet.
    Saute the chopped garlic, add the salt until
    lightly golden.
3. Drain the  the clams, reserving the liquid in a
    measuring cup.
4. Add enough white wine to equal 1-½ C liquid.
5. Add the liquid to the pan and simmer for 10
    minutes. Add the squirt of Worcestershire
    sauce and oregano, if using.
6. Add the chopped clams, red and black peppers.
7. Stir in the parsley and heat through.
    Spritz with lemon juice.
8. Toss with the linguini. Sprinkle with
    freshly grated Parmesan cheese.
                                             4 servings
A good crusty bread, salad  and the rest of the wine round out this dinner.


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Monday, May 8, 2017

Blueberry Baked Oatmeal

The perfect baked oatmeal for summer.
This is a good hot breakfast 
when blueberries are in season.  
 Mixes up quickly and there are leftovers for us
to heat up for a few mornings. You can
double the recipe for a larger group. 
 Mix all the ingredients then stir in the 
blueberries. You can also use frozen. 
I always love a breakfast recipe that bakes
in the oven giving me time to make coffee, 
maybe empty the dishwasher,  and clean up.
 Done when golden, about 20 minutes.
Cut into soft squares. You can add more cream 
and cinnamon sugar if desired.
                                Leftovers can be heated in the microwave.

Blueberry Baked Oatmeal
¼ C butter, melted
¼ C honey
1 egg
1-½ C oatmeal
½  C milk
1 t baking powder
½ t cinnamon
½ t vanilla
pinch salt
½ C blueberries

Mix all ingredients, then stir in blueberries last.
Pour into a buttered 8x8 baking dish
Bake @350ยบ for 20 minutes. 
4 servings. 
Can double recipe for 9x13 pan


my other baked oatmeal recipes

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Thursday, May 4, 2017

Sour Cream Pancakes

These extra light and fluffy pancakes may 
just become your new favorites.
They taste a lot like buttermilk pancakes, but
since I seldom have real buttermilk, I
always have sour cream in the refrigerator. 
It makes these easy to make any time.
You'll get that "buttermilk fluff and tang" taste
with these pancakes because the sour cream acts
much the same way as buttermilk in the batter.
Basic ingredients: 
 These mix up quickly. I used 2 bowls;
one for wet ingredients and one for dry.
Add the wet to the dry ingredients.
Mix until combined. 
 Let the batter rest for 5  minutes while you
pre heat the skillet and put plates in a warm
oven. This is also when I start the coffee. 
Add butter to a hot skillet on medium heat.
 Use a small ladle to scoop out the batter, 
about ¼ C for each 4" pancake.
Cook until golden on the underside and bubbles
 just begin to burst on top, then flip. 
Cook another minute on the other side.
Keep pancakes warm in the oven as you make 
more, but these pancakes are best eaten 
immediately to keep them nice and puffy, 
Great taste slathered with
butter and maple syrup. 
  I usually put the
syrup on the side and dip the pancakes
so they don't get syrup-soggy. 
 Adding blueberries would be a delicious.  
Just sprinkle a few on top of each pancake
 before flipping. Don't stop there. How about 
mini chocolate chips and raspberries? 
Try your favorite add-ins.

Sour Cream Pancakes
1 C  flour
2 T sugar
1 t baking soda
pinch salt
In a bowl whisk the dry ingredients.

1 egg
½ C sour cream
½ C milk
2 T melted butter
In another bowl whisk the wet ingredients.
Add to the dry ingredients and mix just
until combined.

Melt butter in a skillet over medium heat.
Use ¼ C batter for each pancake for 4" pancakes
Cook 1-2 minutes. Flip when the
sides look set and bubbles start to form on top.
Cook another 1-2 minutes until golden. 
Serve immediately on heated plates. 
Top with butter and maple syrup. 


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Monday, April 17, 2017

Cola Crock Pot Roast

When I'm in the mood for some 
"meat and potatoes"  there's nothing like 
a good pot roast. This is such an easy
crock pot recipe. Anyone in your family can
 make this one. Perfect for a lazy day.
It's fast and slow. Fast prep and slow cook.
You'll have a very tender roast and lots of 
rich gravy for your mashed potatoes.
We love mashed potatoes and gravy!
 An au jus packet, a slow cooker packet, water 
and cola, any brand will work. Do NOT use 
diet cola. Diet cola should not be heated.
 If I'm thinking ahead and out grabbing lunch, 
I'll just dump the ice and refill my drink 
with regular cola. 
 Chuck roast, or whatever cut of boneless beef 
you use for a pot roast, 3-5 lbs. 
 You can be gone all day and come home to dinner.
 Thicken the gravy after the roast is fork tender.
 Mix cornstarch with a little water.
 Stir in the mixture and turn to high and cover for 
about 10 minutes. This gives you time to mash the 
potatoes. I use my old hand masher. It's quick and 
easy. You'll have mashed potatoes more often 
without needing to get out the hand mixer. 
Micro steam a green vegetable or carrots, or both.
 Remove the meat and slice. It will fall apart.
 Laddle lots of that yummy grave over the roast.  
Pour some in a big gravy boat to pass at the table.

Crock Pot Roast
3-5 lb pot roast
1 pkg Savory Pot Roast Mix 
(McCormick Slow Cooker Savory Pot Roast Mix)
1 pkg au jus mix
1 C water
1 can cola (1½ C) NOT diet, 12oz
1.  Put the meat in the crock pot.
2.  Combine the mix packets with 1 C water.
     Pour mixture over the meat.
3.  Pour in the the cola.
4.  Cover and cook on low for 9-10 hours until fork
5.  To thicken the gravy, combine 3 T cornstarch
      and 3 T water in a cup and stir into the gravy
      in the pot. Cover and turn the to high, cook
      until thickened, about 10  minutes.

*can cook on high for 4-5 hours.

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Monday, April 10, 2017

Lemon Ricotta Pancakes

These pancakes are so light and fluffy. 
It's light eating a delicious cloud.
 The creamy flavor will remind you of cheesecake. 
The fresh blueberry compote is the perfect 
topping to make these lovelies a special treat.
  I had enough ricotta cheese leftover from 
making lasagna earlier in the week to make 
half the recipe. It was enough for the two 
of us. You can easily make a small batch. 
 Using  electric beaters, beat the
ricotta cheese, egg yolks, milk, sugar,
lemon and vanilla until creamy.
 Mix in the flour and baking powder.
 Rinse off the beaters and beat the egg whites 
 until you get soft peaks. 
 Gently fold half the egg whites into the batter.
 Fold in remaining egg whites.
 Add butter to a heated nonstick pan.
 Drop by ¼ measure cup.
 Cook until they puff and a few bubbles appear on 
top. It takes about 2-3 minutes on medium heat.
Flip when golden and cook the other side
for another minute.
Remove and serve immediately on heated plates.
Top with a berry compote or your favorite
toppings:syrup, jam, lemon and powdered sugar.
Our favorite is a fresh blueberry compote.
 If you can't get fresh blueberries, frozen will do. 
To make the compote,  
add water, sugar, and lemon juice to the
berries in a small saucepan.
Simmer for 5-10 minutes, stirring occasionally 
until slightly thickened. remove from heat.Serve 
warm. If the sauce gets too thick, just add a touch
 more water. Raspberries would be delicious too. 
I always give these a spritz of 
lemon juice,. Add the compote and dust
generously with powdered sugar. 
If you have leftovers freeze them on a cookie 
sheet until firm, them pop them in a ziplock bag.
Freeze up to 3 months. Or just refrigerate
them and enjoy the next day. 

 Lemon Ricotta Pancakes
1 C ricotta cheese
2 eggs, separated
2/3 C milk
2 T sugar
2 T lemon juice
½ t vanilla extract
1 C flour
1-½ t baking powder

1. In a large bowl. whisk together 1C ricotta cheese,
2 egg yolks, 2T sugar, 2T lemon juice, 2/3C milk, ½t vanilla,
Beat until smooth and creamy.

2. Mix in the flour an baking powder.

3. In another bowl, beat the egg whites on
     high speed until white and foamy.

4. Gently fold the egg whites into the batter
     being careful not to deflate.

5. Heat butter in a nonstick pan and pour ¼ C batter for each pancake.

6.  Cook for about 2-3 minutes on the first side. They will puff a bit and bubbles will surface. Then flip and cook 1-2 minutes on the other side until golden. Keep warm in the oven, along with your plates as you make more.

7. Serve immediately on heated plates. Spray with lemon juice, top with warm blueberry compote and dust with powdered sugar.

Blueberry Compote
2 C blueberries
½ C sugar
½ C water
1 T lemon juice
Combine in a pot and cook, stirring occasionally until
thickened. About 6-8 minutes. 
(If it thickens too much as it cools just add a bit of water.)


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