Mother's Day Menu 2011 Part 1 and Winner!

 Barbecued chicken with Ina's Hoisin Sauce and Baked Sweet Potato Fries

Ina's Hoisin Barbecue Sauce

First- I was touched by all of the comments left about your Mother, being a mom, what you love about Mom, etc.  Hope you have a minute, maybe on Mom's day to get out the Kleenex and read some of the beautiful thoughts expressed.  So very sweet.  I also hope you cut and paste what your wrote and share it with your mom or kids. Thanks so much for sharing!
The winner of the Cavanaugh's Chocolate gift certificate, Ina's Cookbook "How Easy is That?" and the Stack'd  by SisterMade  napkins is:
Cassie S. said...
I love that my mom is a strong, independent, intelligent woman who taught me to never be afraid to speak my mind and respect myself. She is amazing!

Congratulations Cassie, hope you (or your mom) enjoy your fun gifts!  Email me at ABountifulkitchen@gmail.com to claim your gifts.

So yes, it's that time again. Time to make dinner for Mom. Today, the main course Barbecued Chicken with Ina's Special Sauce, and a side of Baked Sweet Potato Fries.  I always choose easy but yummy dishes for you to serve up to Mom on her big day (of rest, hopefully).  If you want to see past menu's/posts about Mother's Day, check out MD 2009 ( includes guilt trip in case you were thinking about NOT making dinner for Mom), and MD 2010.
Alrighty then. The chicken. Easy. If it's too cold to bbq, if you live in say, UTAH, you may have to bake the chicken, in the oven.  It's all good. Whatever works for you. It's the sauce that makes this really yummy. If I were you, I'd make the sauce between now and Saturday, then it will just be sitting in your fridge, done. One thing checked off your list. This is sounding easy, right? It is. Remember how many meals mom makes or made for you? This is the very least you can do for her. Trust me.
You'll be her new favorite.

Oh, for planning purposes, here's our menu and schedule for posting:
Barbecued Chicken with Ina's Special Barbecue Sauce-Wed. May 4
Baked Sweet Potato Fries-Wed. May 4 (later this morning, after I feed the chickens)
Fresh Corn Cakes with Peach Mustard Sauce- already posted click here
Salad de Maison-Fri May 6
Lemon Yogurt Cake with Fresh Berries-Fri May 6

Barbecued Chicken with Ina's Hoisin BBQ Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook 
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2 1/2 to 3 pounds chicken ( assorted pieces) I used boneless, skinless, breasts
Salt and pepper

Pat chicken pieces dry, sprinkle with salt and pepper.  Cook over low heat on barbecue grill about one hour total.  Baste with sauce about last 5-10 minutes of grilling.
If you are using boneless, skinless breast pieces, it will only take about 20-30 minutes cooking on low, or (in the oven) about 30-40 minutes at 350 degrees, depending on the thickness of your meat.

Ina's Hoisin Barbecue Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook

1 1/2 cups chopped onion (1 large)
1 tablespoon minced garlic (3 cloves)
1/4 cup vegetable oil
1 cup tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire Sauce
1 cup Dijon Mustard
1/2 cup soy sauce
1 cup Hoisin Sauce (found in Asian section of grocery)
2 Tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large sauce pan on low heat, cook the onion and garlic in the oil until the onions are translucent, but not browned. Add the rest of the ingredients, and simmer on low uncovered for about 30 minutes.  Store any leftovers in refrigerator.

This makes a load of sauce, but will keep for weeks in the fridge.

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Cornmeal Catfish with Remoulade

A couple of weeks a go, we went to lunch at a little restaurant that specializes in Southern style cooking.  The drinks served in Mason jars were fun, but the fun stopped there. I tried the mac and cheese (gloppy/gluey), Buttermilk Fried Chicken (overdone) and the Hush Puppies (heavy, greasy).  Grant ordered the Blackened Catfish Po Boy.  The waiter plopped down 4 teeeeenie strips of overcooked, blackened fish on a big bun PILED with about an inch of coleslaw.  Seriously, each piece of fish was the size on my pinkie finger.  It looked like a slaw sandwich. Grant ate it right up, and a good portion of mine too.  Even though it wasn't my lunch, I thought about it all day.
The next day, I decided to have a re-do on the fish portion of our meal and we had us a little fish fry.  Have you ever cooked catfish?  No, you don't have to look at their ugly faces, just unwrap the cellophane, bread and fry.  Yum.
So. Much. Better.
You're gonna love it.


Cornmeal Fried Catfish with Remoulade
adapted slightly from Chowhound.com recipe -Kate Ramos
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1/2 cup finely ground yellow cornmeal
1/2 cup cake flour
2 teaspoons ground cayenne pepper
1 teaspoon paprika
1 tablespoon kosher salt, plus more for seasoning the fish
1 teaspoon freshly ground black pepper, plus more for seasoning the fish
1 cup vegetable oil
2 pounds catfish fillets, cut into 3- to 4-ounce strips


1.  Place cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and whisk to thoroughly
combine.

2.  Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with
several layers of paper towels; set aside.

3.  Use a paper towel to blot the fish pieces dry, season on all sides with salt and pepper, then
dredge in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off
any excess coating.

4.  Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky
interior, about 6 minutes total. 

5.  Remove fish from the pan with a slotted spatula to the paper-towel-lined plate to drain. While the
pieces are still hot, season well with salt. Serve with lemon wedges and rémoulade.

Simple Remoulade Sauce
Food.com
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1 cup mayo

2 teaspoons fresh lemon juice
3 teaspoons chopped parsley, optional
2 teaspoons brown mustard
2 tablespoons sweet relish
1/2 cup ketchup
1 teaspoon horseradish
dash paprika
Mix all ingredients together and serve chilled.
Tips:
-The original recipe for frying the catfish calls for 6 cups veggie oil, I reduced it to about 1, and fried in batches of about 4 fillets at a time.  

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Pasta with Creamed Leek and Spinach

It's baseball season again.  Caught me by surprise, again.  You would think I'd get the hang of this after years and years of boys playing ball, but it always sneaks up on me. The first night of the regular season, there I was sitting at a game, 7 PM, eating mini Reese's and Red Vines for dinner.  Then, the "after meal" on our way home at 9:30.  The choices were fast food and fast food.
Ok, so now I'm resolved to get my act together.  Either start dinner early in the day, in a slow cooker, or find some quick and easy meals to make. I found this one in a new cookbook "Food and Wine Annual Recipes 2011".  It's a compilation of all of the recipes found in their 2010 magazines.  Remember this recipe for Sweet Potato Meringue Pie with Ginger Pecan Crust we made in November?  Same magazine.  Wonderful recipes.  I threw this dish together in a matter of minutes. Served it with a simple salad and bread.  The guys liked it so much they ate seconds when we returned from the game.  This is my kind of fast food.

Pasta with Creamed Leek and Spinach
Food and Wine Magazine 2010
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3/4 pound fusilli, penne, ziti or other pasta
1 1/2 tablespoons extra virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup heavy cream
4 cups packed baby spinach 4 oz, coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
pinch of nutmeg, optional
kosher salt and fresh ground pepper
shaved Parmesan

In a large pot of boiling salted water, cook the pasta al dente, drain, reserving a bit of the water for thinning sauce.
Meanwhile, in a large deep skillet, heat the oil.  Add the chopped leek and cook over moderate heat until softened about 10 minutes.  Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until spinach wilts, about 2 minutes.
Add the cooked pasta to the skillet and toss over medium low heat until the pasta is coated with the sauce.  Remove from heat and add the basil.  Season with salt pepper and nutmeg if desired. If the sauce seems too thick, add a little bit of the warm pasta water to thin the sauce.  Top with fresh Parmesan cheese.

Tips:
-This is a creamy and rich dish, if you want to cut some of the calories, you may use half and half.  The sauce will not be as thick, but the flavor will still be great.
-To shave the Parmesan cheese,  simply lay the wedge of cheese on a cutting board and take a sharp knife and run it from the top to the bottom of the piece of cheese.  The cheese will come off in large pieces.
-Great side to serve with chicken or fish.

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Chicken Salad with Apples and Dill

One of my favorite things to eat this time of year is chicken salad. For some odd reason,  I never make it in the fall or winter. It makes me think SPRING is on the way!!  Maybe it's tied to baby chicks. Wobbling around on their little spindly legs. Saying, "hey wait for me to grow up, and then you'll be able to make me into chicken salad!!:   Now, you are for sure going Vegan on me.
Chicken salad:  Love it on a slice of bread. Or a piece of lettuce. Or a croissant. Or just by itself, right out of the bowl in the fridge.
This is a dish I've been making forever. Without a recipe.  It changes a little every time.  The basics ingredients are always the same: chicken, mayo, celery,  and the last necessity-fruit.  Love it with pineapple, or grapes, or apples. Anything sweet. If I can't get any of those, craisins will do. Just a little sweet to go with the savory. You know how much I love my fruit and meat/poultry together.  I know there are peeps who hate fruit, nuts, spices, etc. in their chicken salad. I'm not sure we can be friends...

Chicken Salad with Apples and Dill
A Bountiful Kitchen
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1 small Gala or other sweet apple*

1 tablespoon lemon juice
1/4 cup cold water
2 cups cooked, chopped white chicken meat
1/2 to 1 cup chopped celery ( I use about 2 stalks)
1/2 to 3/4 cup mayonnaise
1/2 cup golden raisins or Craisins, optional
1 teaspoon, dried dill weed*
nuts, if desired (I like cashews or almonds)
Salt, pepper

Core the apple and chop into cubes, leaving the skin on.  Place chopped apple in small bowl with cold water and lemon juice, set aside.
Place chopped chicken and celery in bowl.  Season with salt and pepper. Add the mayo, dill and nuts  if desired.  Drain apples well and add to chicken mixture.
Serve on top of a big beautiful piece of leaf lettuce, or on bread of your choice.
Keeps for about 3 days in fridge.

Tips: (sit down, this is longer than the recipe)

-Best tip for fab chicken salad - Use good mayonnaise. Not store brand, not- low or no fat. Don't go there. I use Best Foods or Hellman's. Or if you are an over-achiever, make your own.
-If you are using an apple for a filling in a salad, make sure the apple is cold, or at least room temperature before slicing.  If the fruit is warm, the fruit will brown much faster.
-* You may sub a handful of seedless grapes (I like red for color) cut the in half if they are really big grapes, a chopped (skinned) mango, a half can of pineapple tidbits, (drained well -for at least 30 minutes), the possibilities are endless. Try to choose fruit without a lot of water content, and fruit that is firm.  Raspberries- not be a good choice. They break up too easily in the salad.  Sliced strawberries are ok, as long as they are not too juicy, if so they will turn the mayo pink.  When using fruit in this salad, after washing,and draining place the fruit on a paper towel on the counter before adding to the salad to make sure the  excess water is drained off. You don't need to do this with apples. Just chop, soak in lemon juice and drain for a couple of minutes.
-*In the summer when dill is plentiful, use fresh dill, and increase the amount  to about 2-3 tablespoons chopped fresh dill.
-I also really like a bit of curry in my chicken salad. Instead of the dill, use about 1/2 teaspoon of curry, add another 1/2 teaspoon after tasting, if you like a stronger curry flavor.
-Oh, last thing. If you are making this for a quaint little ladies luncheon, and don't want the black pepper flakes to get stuck in your teeth, or you just aren't pleased with the look of pepper on your otherwise Celestial looking salad, buy some white pepper, sold in the spice section of your grocery, and use that instead.

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Green Chili Enchiladas for a Crowd

I love enchiladas. We make several different types, my absolute favorite being this recipe for Santa Fe Enchiladas. It's a wonderful recipe, but time consuming. Not great if you have to make, say, enchiladas for 200.

I looked for a recipe I could easily make in bulk, without losing the great flavors found in the made from scratch recipe I love... read several different recipes and came up with my own simple dish.

"Green Chili Enchiladas for a Crowd".

Spanish for the day (per my live in translator): Puro delicioso. Va a gustarlo mucho! 

Green Chili Enchiladas for a Crowd
A Bountiful Kitchen
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for meat filling:
1-4-5 lb. roast, Beef Cross rib
1 package Lipton Onion  soup mix, dry
water

for meat filling, after cooked:
1-16 oz far Herdez Salsa Verde or any other type of green chili salsa

for enchiladas
1 - 28 oz. can Green Chili Enchilada Sauce, mild
24 small corn tortillas
1 lb Pepper Jack cheese, grated
1-2 cups sour cream, low fat or regular

Meat filling- early in the day or the day before serving:
Place roast in a crock pot on low, pour  dry soup mix over top, fill pan or crockpot with water, until water level reaches about 3/4 way up sides of roast. Cover tightly, cook for about 8 hours on low heat (275 if in oven).
Remove meat from pan, let cool slightly. Shred or chop meat, discarding any fat, and place in  9x13 pan salt and pepper generously. Pour Salsa Verde over top of meat.  Pour about 2 cups of the leftover juice over meat. Bottle any remaining juice and freeze for later use (gravy, soup, etc)
Preparing pan-Grease a jelly roll pan (approx 10 1/2 by 15 1/2 ") Pour about 1 cup green chili enchilada sauce into pan, making sure the sauce covers the bottom of the pan in a thin layer.
Cooking tortillas-Turn on a griddle or using a fry pan on the stove,  at medium high heat spray pan with non stick cooking spray. Quickly cook all of the tortillas on both sides, just until the tortillas are pliable or soften.  This will take about 15-30 seconds per tortillas (total for both sides, about 10-15 seconds per side). Do not overcook or the tortillas will become hard. Place the tortillas on a plate and stack them as you go.
Assembling tortillas: In an assembly line place the tortillas, sour cream, meat, cheese, and finally, the prepared jelly roll pan.
Take the tortilla and spoon about 1 teaspoon to 1 tablespoon of sour cream in the center, spreading around a bit.  Add some meat and cheese. Roll up the tortilla and place seam side down on the pan. Continue to roll until all 24 of the tortillas are stuffed and rolled. You should have three rows of 8 tortillas each.
Pour the remaining sauce on top and bake at 375 for 30 minutes, loosely covered with a sheet of foil.
Remove from oven and top with some Jack or Cojita cheese. Let sit for 10 minutes and serve.

Tips:
-I like this with best with yellow corn tortillas.
-If you want to make this the day before, assemble the tortillas up to the baking point. Cover with plastic wrap and place in refrigerator. The next day, Remove the wrap and bake at 350 degrees for about 45 minutes. You may need to add sauce as the tortillas will absorb some of the sauce overnight.
-These do not freeze well (become mushy). Better to make no more than one to two days ahead.
-These work well with slow cooked pork or chicken instead of beef.

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Barefoot Contessa Capellini with Tomatoes and Basil

The Recovery Room. That's what our family room has been for the past 6 days. Started with Brooke's sinus surgery. Two days later, Stephen had his tonsils removed. Ouch. Lots of time together on the twin sofas. Loads of cold drinks, soft food, Kleenex, ice cream, movies, straws, visitors, Slurpees, Concretes and Rainbows (Btown treats). 
Now that I'm a pretend nurse, and a teacher (did I tell you Jake has been homeschooling since mid November??) cooking time is a bit more limited. Found this recipe in House Beautiful magazine and knew I would love it. Why?  It made the cut for ABK's "Seriously Simple" category. It takes about 10-15 minutes, pan to table. And it's absolutely delicious. 
Made this last night, for the second time in a week. 
New favorite dish: this is it. 

See this tool? It's called a microplane grater.
If you don't have one, you need one. Now.

Capellini with Tomatoes and Basil

adapted from Ina Garten
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1/2 cup olive oil
1-2 cloves minced garlic
4 pints small cherry tomatoes or grape tomatoes, halved
2-3 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta (fresh or dried)
1/2 cup fresh basil leaves, chopped
1 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil and add two tablespoons of salt to the pot.
Meanwhile, heat the ½ cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, thyme, two teaspoons salt, ground pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five minutes, tossing occasionally, until the tomatoes begin to soften.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes (if using fresh), or according to the directions on the package. Be careful about overcooking the pasta.  Using tongs, remove the pasta from the pot of water and add to the cooked tomato mixture in the saucepan.  Don't worry about  water on the pasta, the dish needs a little of the pasta water to have the right consistency.
Pour  the pasta and tomatoes into a large serving bowl.
Add the Parmesan and fresh basil, and toss well. 
Serve  immediately with additional grated Parmesan cheese.

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Southern Buttermilk Fried Chicken & Mississippi: Part One

Remember the last post, where I explained the fine points of bugling elk in on a hunt?

Picture this. You are eating out at an upscale restaurant. Out of the blue, the table next to you, where three (seemingly) grown men are seated, one of which begins to demonstrate an elk call. If you have never heard this in person, it's a LOUD sound. Refer to my last post on elk calling if you need a demo. So, there you are enjoying your say, anniversary dinner, and the guys at the table next to you are hee-hawing it up and continue to make elk bugle sounds. This was the scene about 15 years ago, when Grant and Brett first met Will Primos. Now, most clients would probably say, thanks, but no thanks. Will was not a typical client. The willingness to make animal sounds in a restaurant was enough to persuade Will to hire G&B to be his new legal counsel. The business relationship has turned into a great friendship we have enjoyed for several years now.

We took our kids to stay with Will, Mary and Will's parents at their beach home one summer. We have also visited them at their farm/hunting lodge in the South. Twice now. Last month, we were again treated to their gracious Southern hospitality.

This is my favorite spot at the lodge. Miss Mary's porch.

Have I told you about my obsession with the South? Before VCR's, VHS, DVD's, TIVO, and DVR, we had plain old TV. We had one black and white set, in my parent's room. Complete with "fuzz" and an antenna on top. When the picture went fuzzy, we would hit the side of the TV, and wait for it to come back into focus. We also were fortunate enough to own a color console TV placed in the living room. Anyway, once a year, my favorite movies would play:

The Wizard of Oz. Loved Dorothy, and those slippers.

And . . .

Scarlet and Tara

Gone with the Wind. Watching the entire show was a two night process. I wanted to be Katie Scarlett O'Hara. Loved the dresses. Loved the scenes of Atlanta. The plantations. The parties. Really, how did she make a dress out of curtains look so good?

Love the cotton fields.

Every time I go to the South, I secretly want to move there. Get a big porch. Talk in a drawl.

Call everyone Ma'am.

Ok, sorry. I've prob lost you.

So last month, we went back. For a few days. I can't possibly tell you about all of the amazing food I consumed, but I'll try. Miss Leisa, Mary and Will's cook and house manager, prepared menus filled with Mary's choice of Southern speciality dishes. The menu included: Buttermilk Fried Chicken, several types of biscuits, slaw, southern potato salad, collard greens, cheese grits, hush puppies, catfish, sweet potatoes, pumpkin and pecan pies, and pimiento cheese spread to name a few. I was in Southern heaven.

Leisa was kind enough to copy each of the recipes, and as soon as we arrived home I made three of her recipes. All wonderful. If you love friend chicken, you are going to go gaga over this. It's made with white meat, and fried in just a little oil. The buttermilk makes the chicken so tender and the hot sauce adds a nice spicy kick. Seriously, y'all are going to love it.

Stay tuned for part two: Leisa's Southern Potato Salad, and my trip with Miss Mary and Miss Barbara to Natchez, for the Fall Pilgrimage...

Southern Buttermilk Fried Chicken

Adapted from Mad Hungry

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1 quart buttermilk or milk

2 tablespoons Tabasco or other hot sauce

about 4 chicken breast halves

1 cup all-purpose flour

1 1/2 teaspoons coarse salt, plus a little more for sprinkling

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 cup vegetable oil

In a 9x13 baking dish or gallon sized Ziplock bag, stir together the buttermilk and Tabasco. Place the chicken in the liquid mixture and leave as long as possible. (I soaked the chicken overnight. Place in refrigerator.)

In a plastic or paper bag combine the flour, salt, pepper, and cayenne.

Shake the chicken pieces two to three at a time, in the flour. Repeat with the remaining chicken.

In a skillet heat one half inch of oil over medium high heat. Test with a tiny bit of chicken. If it bubbles immediately, it is hot enough.

Place the chicken into hot oil. Distribute as many pieces as will fit in a single layer in the pan, leaving one half inch between pieces. Leave to fry undisturbed for about seven minutes. Lower the heat as necessary to prevent excess browning. The oil should continue to bubble steadily. Turn the pieces and cook for an additional seven to ten minutes.

Remove to a plate lined with paper towels to drain. Repeat process to cook remaining chicken. To keep first batch warm, place on a rimmed baking sheet in a 200 degree oven.

Tips:

-The original recipe calls for two cups of oil. I followed Leisa's method and used only about a quarter to a half inch of oil in the bottom of the pan.

-I used four Costco boneless chicken breast halves. (Found in freezer section.) I sliced each one in half for eight small pieces total.

-This was delicious served cold as a leftover the next day.

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Cucina! Cucina! Chopped Salad

Are you a Chopped Salad fan? Every blue moon, I crave a chopped salad. Found this recipe a few days ago. It's from a restaurant we loved in Bellevue, WA . Lived there for two years and had two kids in that time. As my mom likes to say: "busy, busy". Anyway, this is a great side or main dish salad, depending on how much meat you add. I made it as a side for an Italian dinner last week, and omitted the chicken. Mamma Mia! You're gonna love it.





Cucina! Cucina! Chopped Salad
Cucina Cucina, Seattle, WA

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Yield: 8 servings

Italian Vinaigrette
1 egg yolk
1 tablespoon water
1 tablespoon Dijon mustard
2 tablespoons minced garlic
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dry mustard
2 teaspoons dried oregano
1/2 teaspoon granulated sugar
1/3 cup red-wine vinegar
2 tablespoons lemon juice
1 cup olive oil

Salad
4 ounces cooked chickpeas, lightly chopped
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaves, chopped
1 cup coarsely grated mozzarella cheese
12 ounces diced poached chicken breast
8 ounces dry wine salami, diced
8 ounces plum tomatoes, diced, divided
1/2 cup grated provolone cheese, divided
3 thin green onions, thinly sliced, divided
8 lettuce leaves

To prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.)

In a food processor or an immersion blender, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add olive oil, processing until emulsified. Set aside.

To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.) Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.

Tips:
-If you want to omit the egg yolk and water, use 3 tablespoons of half and half instead. After dressing is mixed, use water to thin. About 2-3 tablespoons of cold water total.

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Blue Ribbon Lasagne and SLC Jr. League Call for Recipes!

I won't go into the full story (again) about how I came to LOVE lasagna. Click here if you want to read that post. This recipe comes from one of the first cookbooks I owned as a new bride. It is found in the Heritage, aka "Patchwork" SLC Junior League cookbook (1975).

This recipe has been the Foster fam go-to lasagna recipe for at least 25 years. Everyone loves it. Lots of pasta. Lots of CHEESE. Lots of sauce. Always perfect. Perfect for dinner tomorrow. First day of FALL (yikes, already?!) A classic Jr. League recipe. Which brings me to my next subject...

I received an email last week from Cara Jones, a member of the Salt Lake City Junior League. She had a special request. Cara is on the committee that has been charged with creating a new cookbook that will contain recipes submitted by members of the community (she also mentioned they are always willing to get recipes from outside the state as well). The Salt Lake Jr. League is looking for recipes from A Bountiful Kitchen Readers. All proceeds from the newest cookbook are funneled back into the Junior League to help fund the League’s community projects which include, Care Fare, Women Helping Women, Kids in the Kitchen, RISE and more (you can read about them here ). The search is for a wide range of recipes including appetizers, main courses, side dishes, desserts and even cocktails. Their initial goal is 1,000 submissions. The deadline to submit recipes is October 15, 2010. After this date, Junior League and community volunteers will conduct a blind “test kitchen” where each of the recipes will be made and reviewed.

Submit your recipes to:
by email: eat@jlslc.org
Fax: (801) 328-1048
Snail Mail:

New Cookbook, Junior League of Salt Lake City

526 E. 300 S.

SLC, UT 84102

I'd love to know what you will be submitting. Leave a comment, or if you have a blog, leave a link to your recipe and share. Happy Cooking!

loves,

me

Blue Ribbon Lasagne

Heritage Cookbook, Salt Lake Jr. League

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For Sauce:

1 lb ground beef or combo of ground beef and Italian Sausage

2 onions, chopped

1-28 oz can tomatoes, chopped

1-15 oz can tomato sauce

1-6 oz can tomato paste

2 bay leaves

2 tablespoons oregano, dried

2 tablespoons parsley, dried

2 tablespoons basil, dried

2 cloves garlic, minced

1 teaspoon salt

ground pepper

Pasta:

1- 16 oz package lasagne noodles

Cheese layers:

1 lb cottage cheese ( or a mixture of half cottage cheese, half ricotta)

2 eggs, beaten

1 lb grated Mozzarella cheese

1 lb grated Monterey Jack cheese

grated Parmesan cheese for topping

Brown meat, drain off all grease, discard. Add onions and cook until transparent. Stir in remaining sauce ingredients. Simmer two hours, or more. Remove bay leaves and discard.

Cook Pasta as directed on package. Drain. Set aside.

Mix cottage cheese and beaten eggs. Combine Mozzarella and Monterey Jack cheeses. Grease a casserole (9x13 or larger) pan. Place a small amount of sauce in bottom of dish. Using half of each, layer noodles, then meat sauce, then cottage cheese mixture, and finally grated cheeses. Repeat with remaining halves. Sprinkle top with grated Parmesan cheese. Bake at 350 degrees for 45 minutes.

Tips:

-I usually double this recipe and it makes 2-9x13 pans and a 9x9.

-After browning the meat, I often throw all of the sauce ingredients in to the crock pot and cook on low for the day.

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Chicken, Apple and Smoked Gouda Salad

What's for dinner?? Every mom's favorite 6 o'clock question.

I wanted to make a salad Sheri found in Southern Living Magazine. Jake's response? Not enough of a man-salad to interest him. He wanted "5 Guys Burgers and Fries". One of his favorite places to eat dinner. I couldn't do it. Last time I ate there, I felt like I was going to give birth to a 10 lb. brick.

It was a stand-off.

In the end, he got a greasy burger and fries. I got a fresh salad, loaded with greens, crisp apples and celery, moist chicken, sweet Craisins and crunchy roasted cashews. Oh did I mention the fresh home made honey mustard basil dressing? Yum.

Chicken, Apple, and Smoked Gouda Salad (updated 1/2015)

adapted from Southern Living Magazine

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2 Gala apples, thinly sliced (about 1 lb.)
2 tablespoons fresh lemon juice
1 (6-oz.) package baby spinach and spring greens mix
3 cups chopped, cooked chicken
1/4 of a small red onion, sliced thin
1 1/2 cups (6 oz.) shredded smoked Gouda cheese
1 1/2 cups thinly sliced celery
1 1/2 cups sweetened dried cranberries
1 1/2 cups salted cashews or pecans

Honey-Mustard Dressing:

1/4 cup mayonnaise
1/4 cup olive oil
1/3 cup cider vinegar

1/4 cup chopped fresh basil
1 teaspoon Dijon mustard
3 tablespoons honey
1/2 teaspoon ground red pepper (optional)
1 teaspoon coarse ground pepper
dash coarse sea salt

For Salad:

Toss apple slices with lemon juice.

Layer salad greens, apples, chicken, and next 5 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours.

For Dressing:

Whisk together all dressing ingredients, or use immersion blender, and blend until combined.

Toss salad with 1/4 cup Honey-Mustard Dressing just before serving. Or, layer salads on individual plates and drizzle with dressing.

Tips: (after making this several times, I changed the dressing up a bit again, updated 1/2015)

-One small Rotisserie chicken may be subbed for the 3 cups cooked chicken.

-I prefer to plate the salad individually, and dress each salad.

-The original dressing recipe calls for 1 cup of mayo. Waaay too much mayo for my taste. I cut the mayo and added some olive oil and vinegar. Still a creamy dressing, just not as rich.

-Sheri used pears instead of apples. Perfect for pear season!

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Margherita Pizza

Three of my favorite things are:

Fresh Mozzarella.

Fresh tomatoes.

Fresh basil.

Love this pizza. Even though it means turning on the oven in the summer, it is the best time to make this dish. The tomatoes are fresh, basil is plentiful. Fresh and easy. Traditional Margherita Pizza calls for crushed tomatoes as the sauce, fresh mozzarella and basil. In the summer, I like to make a sauce, add fresh sliced tomatoes and toss the basil on after baking.

Unless you are say, a 12 year old boy, you are going to LOVE this.

Margherita Pizza

yield 2- 10 to 12 inch thin pizzas

print recipe (includes sauce and crust)

olive oil, about 2 tablespoons per pizza

1/2 lb fresh mozzarella, sliced

2 Roma or other tomatoes, sliced

fresh basil leaves about 1/2 cup leaves

fresh grated Parmesan, optional

pizza sauce (recipe attached)

pizza dough (recipe attached)

Prep work:

About 1 1/2 hours before you want to have dinner-

Make the dough and set aside to rise.

Make the sauce and let simmer.

1/2 hour before cooking, preheat oven to 475 degrees

After the dough has risen, split into two balls and roll each one out and place on a cookie sheet or pizza pan. Drizzle dough with olive oil and spread with the back of a spoon or a pastry brush. Using as much sauce as desired, spread prepared sauce onto crust, then top with mozzarella and tomato slices. Sprinkle with grated Parmesan, if using. Place into hot oven and bake for about 12 minutes on bottom half of oven, or until cheese is melted and bottom of crust is golden brown. Remove from oven and top with fresh basil leaves, serve while hot.

Pizza Dough

yield 2 thin 10-12 inch crusts

print recipe

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast

1/4 teaspoon sugar

2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil


Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Sprinkle with about 1/4 teaspoon sugar, to help yeast grow.
Brush large bowl lightly with olive oil. Mix 1 1/2 cups flour, sugar, and salt in processor or Kitchen Aide. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Slowly add remaining flour. Transfer to lightly floured surface.
Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough.
Roll out dough according to recipe instructions. Start in center of dough, working outward toward edges .
Can be made 1 day ahead. Store in airtight container in refrigerator.

Pizza Sauce

yield enough sauce for 4-6 pizzas

print recipe

28-ounce can crushed tomatoes in puree ( about 3 1/2 cups)
3 tablespoons olive oil
1 tablespoon dried or 1/4 cup each: chopped basil, parsley and oregano
1 clove minced garlic, optional
pinch of sugar

salt and pepper to taste

preparation:
In a large non-reactive saucepan bring all ingredients to a simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduced to about 2 1/2 cups. Cool to room temperature. Sauce keeps, covered and chilled, 5 days.

Tips:

-If you are in a hurry, you may use store bought crust, or roll out thawed bread dough. Roll it thin.

-Farmers Markets are a great place to buy fresh basil and tomatoes for less than half the price at most grocery stores.

-Using a pizza stone will produce a crispier bottom crust. Highly recommend this.

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