Zucchini with Pesto and Pine Nuts

This is an easy vegetable side that I will make again. Found on Pinterest, Eating Well Magazine. I followed the recipe, except added toasted pine nuts. Fresh mozzarella and tomato would be interesting additions...

Ingredients:

• 5 small-medium zucchini
• 1 tablespoon olive oil
• salt and pepper to taste
• 1-2 tablespoons pesto (bought or homemade)
• 2 tablespoon toasted pine nuts

Directions:

Wash and pat dry the zucchini. Cut into 1-inch pieces. Place in a medium bowl and toss with the olive oil.

Place the zucchini in a single layer on a baking sheet and boil for 6-8 minutes until the tops begin to brown and zucchini is soften. 

Remove the zucchini to a serving dish and toss with salt, pepper and pesto. 

Garnish with pine nuts.

Snickerdoodles

I cannot count how many times I have made these cookies! A family favorite!

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 1 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 2 2/3 cup flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

Cream the butter and shortening. Add sugar, eggs and vanilla.

Sift flour, cream of tarter, baking soda and salt. Add to the creamed mixture and mix well.

Roll the dough into 2 inch balls and then roll in a mixture of 4 tablespoon sugar and 2 teaspoons cinnamon. The dough can be sticky. Sometimes I will put in the refrigerator to stiffen up. 

Set on an un-greased baking sheet about 2 inches apart.

Bake in a pre-heated 400-degree oven for 8-10 minutes. The cookies puff up and that is when you remove from the oven. Allow to cool a minute before transfering to a cooling rack.

Steak, Rub and Compound Butter

Wow this was good! Robert E's birthday dinner, sirloin and filets, a simple rub and compound butter and you have a fabulous, special dinner entree. The compound butter is worth the extra effort.

Ingredients for Beef Rub:

• 4 teaspoons salt (I use Celtic sea salt)
• 1 tablespoon onion powder
• 1 1/2 teaspoon granulated garlic
• 1/2 teaspoon pepper

Directions for Beef Rub:

Combine all ingredients. Rub both sides of steaks generously with the rub. Follow with a light coating of olive oil on both sides. Allow the steaks to sit out at room temperature for about an hour before grilling. The amount covered 2 large sirloins and 3 filets.

Ingredients for Compound Butter:

• 1 stick unsalted butter, softened
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced

Directions for Compound Butter:

Incorporate the herbs and garlic into the softened butter. Shape into a log and refrigerate. I set out the butter with the steaks to reach room temperature.

Once the steaks are off the grill, add a pat of the compound butter to each steak.

The butter is also good on vegetables.

Maybe frozen for later use.

Roasted Green Beans

This dish my sister, Simone, and I made for Thanksgiving. The original recipe was from plainchicken.com found on Pinterest. My picture does not include the mushrooms the recipe called for; as I was making Bacon, Leek, Mushroom Risotto (blog: 1/19/15 label: rice) for dinner. The celery and scallion addition was my idea and plan on garnishing with a few toasted almonds slivers.
Roasted Chicken with Balsamic Vinaigrette (blog; 3/21/13 label: chicken) is marinating in the refrigerator. Dinner is served!
Ingredients:

• 1 pound green beans (no fresh organic so used frozen Whole Foods Haricot Verts)
• 8 ounces mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• garlic powder, salt and pepper to taste
• 1 small bunch scallions, white parts only, chopped
• 3 small celery stalks, chopped
• 1/2 tablespoon butter
• 1/4 cup slivered almonds, toasted

Directions:
Unthaw the green beans in the refrigerator overnight if using frozen. Pat dry with a paper towel.
Preheat oven to 425-degrees.

Place green beans and mushrooms in a medium bowl and add the balsamic vinegar, olive oil, garlic powder, salt and pepper. Toss until mixed.

Spread mixture out onto a baking sheet (I use parchment paper for less mess) and roast for 20-30 minutes.

While beans are roasting saute celery and scallions in 1/2 tablespoons butter until softened.

Toast almond slivers in a 325-degrees oven for about 2 minutes. Watch carefully so not to burn.

Combine vegetables together and sprinkle with toasted almonds.

Stuffed Mushrooms

Mushrooms are little powerhouses. They contain selenium, Vitamin D, B2 and B3. They can boost your immune system and have as much antioxidant qualities as red peppers. So eat up folks! I have been making this recipe for years and even are good reheated a second time. They can be made the day before, which is always a time saver...
Ingredients:

• 1 cup shredded cheese of choice (I like Swiss)
• 1/2 cup protein of choice (cooked Italian sausage, ham or cooked bacon)
• 1/4 cup pesto sauce
• 1/4 cup bread crumbs (or if gluten-free; this is optional)
• 15 medium button mushrooms

Directions:

Preheat oven to 400-degrees. Wash and pat dry the mushrooms.  Brush both sides of the mushrooms and place cap-side up on a baking sheet. Roast for 6-7 minutes. Remove from the oven and cool.

Combine the remaining ingredients on a cutting board. Using a large knife chop thoroughly. 

Stuff each mushroom with mixture and bake in a 350-degree oven for 15-20 minutes until piping hot. I use a large round glass dish and serve from oven to table.

Enjoy!

Kauai

We stayed at the Westin Princeville Ocean Resort Villas. This is the view from our balcony. The weather for the week of November 2-9 was in the mid-80's.
We had hoped to have dinner at Duke's Bar in Lihue, but our plane was late going out of LA. Once we claimed our luggage and rental car, it was 11:00. We had about an hour drive to the Westin and had to forego our original plan. We did make it to Duke's Bar for lunch later in the week.

The next morning we had brunch at the St. Regis Princeville Resort. This is the view from our table.

Beautiful views of the Hanalei Valley taro fields and one of the ten one-way bridges along the North Shore. We traveled 560 Highway several times. We dined two evenings in Hanalei, Postcards and Bar Aruba. Both experiences were excellent!

The first afternoon we toured the Princeville Botanical Gardens. It was my 60th celebration, so I called the shots! The tour was amazing with the guide being well versed. We also learned the history of cacao complete with tasting and fresh, seasonal fruit picked right off the tree.

                      Birthday morning, helicopter ride! Waimea Canyon and Na Pali Coast.

                           Kilauea Lighthouse and lunch at the Bistro and dinner at JO2 in Kapaa.

                                         Waimea Canyon and hiking in Koke'e State Park.

                                                            Hiking the Canyon Trail

Other highlights: Josselin's Tapa Bar in Poipu (Kukuiula Shopping Center), Hukilau Lanai in Kapaa and we had to go to Kauai Beer Company in Lihue. Also Kauai Chocolate Company was worth the drive in Eleele. We did not make it to Oasis on the Beach in Kapaa, but was highly recommended.

Butternut Squash, Mushroom and Spinach Stirfry

I was watching Food Network while I was treading on my sister's treadmill after Christmas 2015. I tweeked the recipe from the original Ree Drummond recipe to suit my tastes. We had it for dinner last night with Burgers a la Pizzaiola (blog: 7/26/14 label:beef) and Rice Pilaf with Crimini Mushrooms (blog: 8/28/15 label: rice). It was excellent! Looking forward to leftovers...

Ingredients:

• 1 small butternut squash, peeled, seeded and cubed
• 2 cups baby spinach, chopped
• 1 cup crimini mushrooms, washed, stemmed and sliced
• 3 tablespoon unsalted butter
• 2 teaspoons chili powder ( or more to taste)
• salt and pepper to taste

Directions:

I use a vegetable peeler to peel the butternut squash. Preparing the squash is not fun, but someone has to do it!

Melt 2 tablespoons butter in a large skillet and add butternut squash, chili powder, salt and pepper and cook until soft, but not mushy. Remove from the skillet.

Melt the remaining 1 tablespoon butter into the skillet and add the mushrooms, cooking until just beginning to soften. Add the spinach and cook just till wilted. Add in the cooked butternut squash and combine; adjusting seasonings as needed.

YUM!

Butterhorns

Rosemary Kelly, my brother-in-law, Mark, mother made these rolls for Christmas as a family tradition. She writes that this was a recipe in Better Homes & Garden cookbook that she received in 1949 as a wedding gift. Rosemary is now 90 and I was so honored that she commented the rolls were "good", at the Thanksgiving table this year! However, I will never know if she was just being polite!
Yeast rolls take so time and patience but worth all of it...

Ingredients:

• 1 cup milk, scalded
• 1/2 cup Crisco shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 1 package granular dry yeast
• 3 eggs, beaten
• about 4 1/2 cup flour
• melted butter

Directions:
 Melt shortening in the microwave till just barely melted. In a separate container heat milk until scalded. Add to the shortening along with the  sugar and salt; cool to lukewarm. Add yeast and stir well.

Add eggs, then flour, one cup at a time until forms a smooth, soft dough.

Knead lightly on a floured surface.

Place dough in a greased bowl, turn over, cover and rise in a warm area until doubled in bulk. (Put oven on to 170-degrees and turn off.)

Divide dough in thirds. Roll each third on a lightly floured surface to a 9-inch circle. Brush with melted butter. Cut each circle into 12 -16 wedged-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange on a greased baking sheet and brush with the melted butter.

Cover and allow to rise in a warm area until very light.

Bake in a 400-degree oven for about -10-15 minutes. Watch so does not burn on the bottom.

Makes about 3 dozen delicious "Rosemary" Famous Rolls.