Jambalaya

1/4 olive oil
1 large onion chopped
3 cloves garlic chopped
2 stalks of celery chopped
1 green pepper chopped
2 pounds shrimp, shelled and deveined
1 pound smoked sausage
2 cups uncooked rice, can use brown
2 cups chicken broth
1 14 oz. can whole tomatoes with liquid
1 teaspoon cayenne
1/2 teaspoon thyme
1 bay leaf
salt to taste
1 teaspoon chopped parsley
Heat oil in large cast iron pot. Add next 4 ingredients and cook until tender, 4 or 5 minutes.
Add shrimp and sausage. cook for 10 minutes. Add rice, broth , tomatoes and all seasonings except parsley. cover and bring to a boil. Lower heat and cook slowly 40 minutes, or until liquid is absorbed and rice is tender. Add parsley just before serving.

Arugula Salad with Pear and Blue Cheese

8 oz. arugula, I prefer baby arugula
3 green onions, chopped (or sub with baby red onions, thinly sliced)
1 red pear, cored and sliced
6 oz. blue cheese, crumbled (or feta)
3/4 cup toasted walnuts

dress with vinaigrette of 1/2 cup walnut oil, or olive oil if you prefer, 1 1/2 tablespoons red wine vinegar and 1 tablespoon balsamic vinegar, salt and pepper.

Canneli bean salad

2 cans canneli beans, drained and rinsed ( white Kidney beans)
2 green onions or red onion shallots, sliced
1/4 cup sliced calamata olives
1/4 cup diced roasted red pepper
2/3 cup feta cheese, crumbled
2 cloves roasted garlic, sliced
salt/pepper to taste
1/4 to 1/3 cup olive oil
2 Tablespoons balsamic vinegar
other Italian herbs: oregano, thyme, basil to taste

Mix all together. Adjust oil to 1/3 cup if necessary. Refrigerate 4 hours. Better if it sits overnight.

Ice Cream

9 eggs separated (6)
3/4 teaspoon cream of tartar (1/2)
3 cups of sugar (2)
24 oz. heavy whipping cream (16)
3 cans of evaporated milk (2)
3 teaspoons vanilla (2)

Beat egg whites with cream of tartar until very stiff. Beat in 1 1/2 cup sugar and beat until marshmallowy. Beat yolks until thick. Add in 1 1/2 cup sugar and continue beating until sugar is dissolved. Whip cream. In large bowl mix together eggs and cream. Add evaporated milk and vanilla. Pour into freezer can and freeze. Original recipe call for amounts in parentheses.

Dark Chocolate Peanut Butter Cups

12 oz bittersweet chocolate (60-70% cacao-no exceptions)
1/3 cup creamy peanut butter (I added in an extra 1-2 TB) Note**
1/4 cup confectioners’ sugar
1/4 cup crushed graham crackers (finely, but not a powder, but not chunks either)
(I added in 1 tsp salt to peanut butter mixture)

In a bowl, mix together the peanut butter, confectioners’ sugar, salt, and graham crackers. I put mine in the fridge to harden up a bit as it’s easier to form into balls.
In a double boiler, carefully melt the chocolate (set a metal bowl on top of a saucepan with boiling water).
Use regular or mini cupcake tins and line them with cupcake liners. It is best to use 3 to 4 liners per each compartment as this will help hold the structure of the pb cup.
Using a pastry brush, brush the melted chocolate on the bottom and sides of mini cupcake liners; when in doubt, add more chocolate, since this will be the base for your candy. Place in the freezer for 10 minutes.
While those are in the freezer get out the peanut butter mixture and form into teaspoons or tablespoon balls depending on what size peanut butter cup you are making.
remove the cupcake tins from the freezer, and place about one teaspoon (1 tablespoon for larger size) of the peanut butter mixture in each cup, make sure to put it in the middle, not touching the sides of the cup. Spoon more melted chocolate on top of each cup, make sure to get filly in around the sides too.
Place the peanut butter cups back in the freezer for another 15 minutes to set. Let them sit at room temp before devouring. Should make 12-16 mini's or 8 big ones.

Garlic Horseradish Cream Sauce

Garlic Horseradish Cream Sauce

• 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 2 cups heavy cream
• 1/4 cup drained bottled horseradish
• 1/8 teaspoon white pepper

To make the sauce:

Put oven rack in middle position and preheat oven to 400°F.

Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.

While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.

Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.

Stir garlic mixture into cream, then chill until ready to use.

This sauce is great on beef or pork tenderloin.

Granola

Mix in large bowl:
6 cups Old Fashioned Oats (sometimes I do a mixture of steel cut and old fashioned, not quick cook)
2 cups oat bran
1/2 cup wheat germ

Mix in pyrex measuring cup:
1/2 oil
1/2 cup honey
1/4 hot water
1 tbsp. vanilla
1/2 cup peanut butter
Whisk together well. Heat on low in microwave if mixture does not blend well.
Pour over oat mixture stirring well with large spoon.

Spread evenly on a cookie sheet. Bake in 350 degree oven. Stir after about 10 minutes and then every 5 minutes until evenly brown. Around 25 to 30 minutes total.