Mushrooms Au Gratin

      Submitted by Linda Reidinger

Ingredients:

1 lb. mushrooms, cleaned

2 Tabs. butter

1/3 cup sour cream

¼ tsp. salt

Dash pepper

1 Tabs. flour

¼ cup chopped parsley

½ cup shredded Swiss, Gruyere or cheddar cheese.

Directions:

Slice mushrooms ¼ inch thick. Heat butter; sauté the mushrooms and cover pan until they are juicy.

Blend sour cream with salt, pepper and flour until smooth.

Add to mushroom mixture and heat to boiling, stir constantly.

Pour into shallow baking dish. Sprinkle with cheese and parsley. (can be refrigerate at this time until ready to bake)

Bake 425º, uncovered, until thoroughly heated.

Great with steak or on top of baked potato!

Carrot Cake Pancakes

    Submitted by Teresa Wood

Ingredients:

1 ½ cups all purpose flour

2 tsp baking powder

1 tsp cinnamon

¼ tsp nutmeg

½ tsp salt

 1 cup grated carrots (about 2 medium carrots)

¼ cup brown sugar

1 cup milk

1 large egg

1 tsp vanilla extract

2 tbsp unsalted butter, melted

4 oz cream cheese, softened

½ cup powdered sugar

Additional milk, 2 tbsp (for frosting)

½ cup chopped walnuts (for garnish)

Directions:

In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.

In a separate bowl, combine the grated carrots, brown sugar, milk, egg, vanilla extract, and melted butter. Mix until the ingredients are fully incorporated.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

While the pancakes are cooking, prepare the cream cheese frosting by mixing together the softened cream cheese, powdered sugar, and 2 tablespoons of milk in a small bowl until smooth and creamy.

Serve the carrot cake pancakes warm, topped with a generous dollop of cream cheese frosting and a sprinkle of chopped walnuts.

Options: For an extra burst of flavor, consider adding raisins or crushed pineapple to the batter.

Hint:  You can make these pancakes ahead of time and freeze them. Just reheat in the toaster or microwave when you're ready to enjoy!

Grilled Hanger Steak with Herb Marinade

Submitted by Teresa Wood

Checkout her website:

teresasrecipes.com

Savor the rich, beefy flavor of hanger steak in this delightful grilled dish that's perfect for summer barbecues. Known as 'butcher's steak', this cut is beloved for its tenderness and robust taste, making it an ideal choice for grilling. Marinated with aromatic herbs and garlic, this steak is sure to impress your guests and elevate any outdoor gathering. Pair it with a fresh chimichurri sauce for an extra layer of flavor!

Ingredients:

1 ½ pounds Hanger steak

¼ cup olive oil

Garlic, 4 cloves, minced

1 teaspoon salt

1 teaspoon black pepper

Fresh Rosemary, 2 tablespoons, chopped

Fresh Thyme, 2 tablespoons, chopped

Chimichurri Sauce, ½ cup

Directions:

Preheat the grill to medium-high heat.

In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, rosemary, and thyme.

Rub the marinade all over the hanger steak, making sure to coat it evenly. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.

Place the steak on the grill and cook for about 6-8 minutes per side for medium-rare, or until desired doneness is reached.

Remove the steak from the grill and let it rest for 5 minutes before slicing.

Slice the steak against the grain and serve hot with chimichurri sauce drizzled on top or on the side.

Serves 4

Garlic Butter Shrimp Pasta

From the kitchen of Barb Shea

Ingredients:

12 oz. angel hair pasta

4 Tbsp. unsalted butter, divided

1 Tbsp. extra-virgin olive oil

1 lb. shrimp, peeled, deveined, tails removed

Freshly ground black pepper

4 garlic cloves, finely chopped

3/4 cup dry white wine

Juice of 1/2 lemon

Pinch of crushed red pepper flakes

3/4 cup finely grated Parmesan, plus more for serving

1 Tbsp. finely chopped fresh parsley, plus more for serving.

Directions:

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.

Meanwhile, in a large skillet over medium heat, melt 1 Tbsp. butter with oil. Add shrimp; season with salt and black pepper. Cook, flipping halfway through, until pink, about 2 minutes per side. Transfer to a plate.

In same skillet over medium heat, melt remaining 3 Tbsp. butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine, lemon juice, and red pepper flakes and bring to a simmer. Cook, stirring, until liquid is slightly reduced, about 2 minutes. Add Parmesan and cook, stirring, until melted, about 2 minutes more; to avoid clumping when adding the Parmesan, I used my Microplane Classic Zester to finely grate and then in small amounts add and stir in the cheese.

Return shrimp to skillet along with parsley and cook, stirring, until warmed through, about 1 minute. Add pasta and toss to combine.

Divide pasta among bowls. Top with Parmesan and chopped parsley.

      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!