Panna Cotta

  Submitted by Diana Orso

Bloom gelatine:

Sprinkle 1 Tablespoon of unflavored gelatin over 2/3 cup of cold milk in a saucepan, let sit for 5 minutes.  Then turn on heat to low - medium setting, stir and slightly warm the mixture.  

Panna Cotta:

While the gelatin is blooming, measure 1 1/4 cup of whole milk, 2 teaspoons of vanilla bean paste, 1/3 cup superfine sugar, pinch of salt, and 1 1/2 cups of heavy cream.  Combine this with the gelatin mixture and again bring to just a warm state, while ensuring the sugar dissolves.

Pour the mixture into a glass bowl and place in fridge for a half hour, then stir, you want to see the vanilla is not settling to the bottom, refrigerate for another 15 minutes, stir again, and at this point ladle into 6 oiled custard cups or small bowls (about 1/2 cup per serving).  Refrigerate cups overnight and next day you can take a butter knife to loosen sides and flip into a serving dish.  

I like to decorate with crushed pistachios, raspberries and raspberry coulis.

        Rhubarb Crisp

     Submitted by Marilyn Dopler

Ingredients:

Filling:

4 cups chopped rhubarb

¾ cup sugar

1 Tbsp cornstarch

1 tsp vanilla extract

Topping:

1 cup rolled oats

¾ cup flour

½ cup brown sugar

½ tsp cinnamon

¼ tsp salt

½ cup unsalted butter, melted

Directions:

Preheat oven to 375 degrees.

Grease 9 x 9 baking dish.

Combine rhubarb, sugar, cornstarch & vanilla.  Toss until coated & then spread into baking dish.

In separate bowl mix oats, flour, brown sugar, cinnamon & salt.  Drizzle in butter & mix until crumbly.

Sprinkle topping over rhubarb mixture.

Bake 40- 45 minutes until filling is bubbly & topping is golden brown.

Allow to cool 10-15 minutes before serving for the filling to set up.

Optional:  top with ice cream or whipped cream.

Enjoy!

Grilled Sweet Potatoes with Herby Yogurt Dressing

Submitted by Barry Stuck

Ingredients:

4 large Sweet Potatoes., peeled and cut into 1½ thick slices. Place on rimmed sheet pan

• 2 tablespoons Extra-Virgin Olive Oil Avocado oil is a great substitute for high-heat grilling.
• 1 teaspoon Kosher Sea Salt

For the Herby Yogurt Dressing

• 1 cup Greek Yogurt
• 2 scallions Green Onions
• 2 tablespoons Fresh Dill
• 2 Cloves Garlic
• 2 tablespoons Fresh Lemon Juice
• 5 leaves Fresh Basil

Cooking Instructions:

1. Preheat the grill to medium-high heat (approximately 400F), about 10-15 minutes, keeping the lid closed.

2. Drizzle sweet potatoes with olive oil and sprinkle generously with kosher salt. Toss to coat evenly.

3. Arrange sweet potato wedges on the grill, cut side down. Grill for about 15 minutes, turning every 2-3 minutes until fork tender with a nice char.

4. While grilling, prepare the yogurt dressing by blending yogurt, green onions, dill, garlic, basil, lemon juice, and remaining salt until smooth.

5. Remove from grill, arrange on a serving plate, drizzle herby yogurt dressing and garnish with additional dill. Or use dressing as dipping sauce.

Hawaiian Summer Chicken

Submitted by Robin Stuck

Ingredients:

 8 chicken thighs

 Fresh pineapple – sliced

Marinade:

 2 large cloves of garlic – finely chopped

 1 inch piece of fresh ginger – grated

 ¼ cup fresh basil – chopped

 Juice of 1 orange

 Juice of 1 lemon

 1 tablespoon brown sugar

 ½ tsp. salt

 ¼ tsp. black pepper

 1 tablespoon dried curry

 2 tablespoons teriyaki sauce

 2 tablespoons soy sauce

 1 tsp. balsamic vinegar

Instructions:

1. Combine all of the above ingredients for the marinade in a large bowl. Add the chicken thighs and refrigerate for at least one hour or up to overnight.

2. Preheat Oven 350 degrees:

3. Remove the chicken from the marinade and place in a baking pan. Bake for 50 – 55 minutes or until the juices run clear and the skin is a nice golden color. Serve with fresh pineapple. Serves 4

   Crockpot Lemon Garlic Chicken

       From the kitchen of

          Marilyn Dopler

Bright, zesty, and melt-in-your-mouth tender, this effortless dinner fills your home with the most irresistible aroma. Light, flavorful, and perfect for busy weeknights.

Yield:  4 servings

Ingredients:

4 boneless, skinless chicken breasts

1/4 cup fresh lemon juice

1/4 cup chicken broth

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh parsley, chopped

Lemon slices, for garnish

Directions:

Place the chicken breasts in the bottom of the crockpot.

In a small bowl, whisk together the lemon juice, chicken broth, minced garlic, oregano, thyme, salt, and black pepper.

Pour the mixture over the chicken, coating each piece well.

Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender.

Remove the chicken and let it rest for a few minutes before slicing or shredding.

Spoon some of the flavorful cooking liquid over the chicken and garnish with fresh parsley and lemon slices.

Notes:

For extra tanginess, add a bit of lemon zest to the sauce mixture.

If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the slow cooker during the last 20minutes.

        Dill Weed Potato Salad

     From the kitchen of Linda Gregson

Ingredients:

7 medium potatoes

2 Tbls vinegar

Dash of pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

4 cup salad oil

1 cup mayonnaise

4 hard cooked eggs, chopped

2 cup dairy sour cream

3 cup sliced green onions & tops

2 tsp chopped dill weed

4 cup diced celery

Directions:

Cook potatoes in jackets, peel & slice while warm.

Combine vinegar, pepper, onion & garlic powder, salt and oil.

Pour dressing over potatoes.

Let stand one hour or longer.

Add remaining ingredients and chill.

Serves 6-8 

       Puff Pastry Quiche

     From the kitchen of Erica Segal

If you've never made quiche with puff pastry, this recipe is a great place to start. It might sound fancy, but this step-by-step method keeps it simple.

Ingredients:

1 sheet puff pastry, fully thawed but cold

½ cup milk

5 large eggs, divided

½ teaspoon salt

1 cup diced cooked ham

¾ cup shredded Cheddar cheese

½ cup chopped spinach

Directions:

Preheat the oven to 400F with the top rack placed in the middle of the oven. Grease a round glass pie plate.

On your counter, roll out the puff pastry until it’s slightly larger than the top of the pie dish. Lift it and place it in the dish. Press it down, folding the sides over.

In a medium bowl, whisk the milk and 4 eggs. Add the salt, ham, half a cup of cheese, and chopped spinach. Mix well. Pour the egg mixture over the puff pastry, then sprinkle the remaining shredded cheese on top.

In a small dish, whisk the remaining egg. Use a brush to egg-wash the edges of the puff pastry to give them a nice golden color. I usually pour the remaining whisked egg into the quiche.

Bake for 25-35 minutes until the pastry is golden brown and the eggs are fully set. I set a timer for 22 minutes, and at this point, keep a close eye on the quiche. If I use a larger 9" pie plate, the cooking time is shorter; if I use a smaller 8" dish, the cooking time is longer. You're looking for a puffy middle (which means the eggs are cooked) and golden edges.

Remove it from the oven and let it cool for a couple of minutes before slicing.

Storage:

Refrigerate any leftover puff pastry quiche in an airtight container for up to 3 days. To reheat, use the microwave, the oven at 300F for 6 to 8 minutes, or the air fryer at 340F for 5 minutes.

Notes:  Glass and ceramic pie plates bake hotter and are what I recommend to prevent an undercooked pastry dough!

    Cranberry Brie Bites

   From the kitchen of Diana Orso

Ingredients:

Mini Phyllo Pastry Shells - pre baked

2 oz. Brie cheese

1/4 cup cranberry sauce, jelled

Pecans (1 per pastry shell)

Directions:

Follow package directions to pre-bake the pastry shells. 

Place a small scoop of brie, and cranberry sauce into the shell.  

Then place a half of a pecan on top and back at 350 degrees for about 10-12 minutes to soften the brie cheese. 

Enjoy!

Buffalo Chicken Mac and Cheese

 From the Kitchen of Linda Reidinger

Ingredients:

7 tablespoons unsalted butter, plus more for the dish

Kosher salt

1 pound elbow macaroni, penne or rigatoni

1 small onion, finely chopped

2 stalks celery, finely chopped

3 cups shredded rotisserie chicken

2 cloves garlic, minced

3/4 cup hot sauce (preferably Frank's)

2 tablespoons all-purpose flour

2 teaspoons dry mustard

2 1/2 cups half-and-half

1 lb yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)

8 ounces pepper jack cheese, shredded (about 2 cups)

2/3 cup sour cream

1 cup panko (Japanese breadcrumbs)

1/2 cup crumbled blue cheese

2 tablespoons chopped fresh parsley

Directions:

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish.

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

   Zucchini Tomato Cottage               Cheese Frittata

Easy…Cheesy…Perfect for two!

Low-carb and packed with protein!

From the kitchen of Barb Shea

Ingredients:

4 eggs

¼ cup milk (any kind)

½ cup cottage cheese

1 small zucchini, thinly sliced

½ cup cherry tomatoes, halved

¼ cup shredded mozzarella

2 Tbsp grated Parmesan

1 Tbsp olive oil

¼ tsp garlic powder

Salt & pepper

Fresh parsley for garnish

Directions:

Preheat oven to 375°F. Grease a small round baking dish or oven-safe skillet.

Heat oil in a pan. Sauté zucchini + tomatoes with garlic, salt, and pepper for 3–4 min.

In a bowl, whisk eggs, milk, and cottage cheese. Stir in mozzarella, Parmesan, and parsley.

Pour egg mix over sautéed veggies in dish.

Bake 20–25 min until puffed and golden.

Let cool slightly. Garnish and slice.

  White Chicken Chili

       From the kitchen of

         Laurie Van Cleve

Ingredients:

48 Oz. Great Northern Beans, not drained (I used 3 15 oz. cans)

16 Oz. jar medium salsa or picante sauce

8 Oz. shredded Monterrey Jack Cheese

1 tsp. ground cumin

2-3 8 Oz. V-8 Juice (I used 2 12 oz.)

4 Quarters Chicken Breast, cooked and cut up (I used shredded chicken from Safeway, about 1.5 pounds)

Directions:

Stir first 5 ingredients together in a crock pot.

Add chicken and mix in.

Simmer in crock pot on high for 2 hours or low for 4 or more hours (I did the low temp.)

Makes about 12 servings.

       Fresh Apple Pie

      From the kitchen of Diana Orso

        (Pie crust shared previously)

Ingredients:

3/4 cup sugar

1/3 cup flour

1/2 teaspoon nutmeg

3/4 teaspoon cinnamon

Dash Salt

6 cups thinly slice pared tart apples (about 5)

2 tablespoons cold butter

Directions:

Heat oven to 425 degrees.  Peel, par and slice apples into a bowl.  Stir together sugar, flour, nutmeg, cinnamon and salt.  Pour over Apples and mix lightly, pour apple mixture into pastry lined pie pan.  Dot with butter.  

Cover with top crust, seal, flute, and cut slits into crust.  Using a pie edger or aluminum foil, cover edges with 2–3 inch strips of foil to prevent over browning.  Remove foil for last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits.

Optional, brush top crust with milk and sprinkle cinnamon sugar on top.

Note:  When I baked pie in New England, I would use a mixture of Cortland and McIntosh apples, but now that I’m in Arizona I have had good luck with a mixture of Granny Smith and Honey Crisp.