Our FAV recipes to share w/you & yours  

hotones0001 38M/45F
71 posts
7/28/2005 9:20 am

Last Read:
3/5/2006 9:27 pm

Our FAV recipes to share w/you & yours

Strawberry Rhubarb Crisp
~tastes great when the pie is chilled on a sunny day with a scoop of vanilla ice cream~

Today I want to use the classic combination of strawberry and rhubarb when I make a strawberry-rhubarb crisp.

The first thing I need to do is pre-heat the oven to 350 degrees.

Next, I’m going to make the crisp topping which is 1 cup of all purpose flour, 1 cup of oats, 1 cup of brown sugar and 1 stick of butter.

We need to combine all the ingredients for the crisp topping and the butter is at room temperature so it's easier to incorporate.

It's okay if there are still clumps of butter when you're done.

Set the topping aside and cut up a pound of rhubarb and a pound of strawberries.

Toss the strawberries and rhubarb with 3/4 cup sugar, 1/4 cup all purpose flour and 1 teaspoon cinnamon.

Place the strawberry rhubarb mixture into a 9 inch pie pan and top with the topping.

You're probably going to have a little topping left over and make sure you use a cookie tray underneath it because it has a tendency to bubble over.

Place the crisp in the pre-heated oven; it's going to take about 40 minutes to bake.

When the strawberry rhubarb crisp is done, just pull it out of the oven and let it cool for a minute.

It’s best served warm with vanilla ice cream.

hotones0001 38M/45F

7/28/2005 9:21 am

Homemade Chicken Pot Pie
~great to make & eat on a rainy, gloomy or snowy, cold day ~

Today I'd like to do a comforting chicken pot pie recipe with a simple puff pastry topping and the first thing I need to do is pre-heat the oven to 400 degrees.

In this recipe I’m going to roast the chicken and the vegetables together in an oven proof pan so all the flavors mix together nicely.

Make sure you use a flame-proof baking dish for this recipe because we're going to end up using it on the stove top.

Next, just season the chicken with salt and pepper and place it on top of the garlic, onions, carrots, mushrooms and fresh thyme.

I like to add a little chicken stock to the pan to keep the vegetables from drying out and then just put the dish right in the oven.

While the chicken's roasting we need to cut the puff pastry to roughly fit the size of your serving bowl.

We need to bake the puff pastry rounds in the same oven for about 10 - 12 minutes. The puff's going to be done before the chicken and it's fine to leave them out at room temperature until you use them.

The chicken should take about 1/2 hour to roast. Just pull it out of the oven and let it cool so it's easier to handle.

I'm going to remove everything and then I’m going to make a roux in the same dish with butter and flour to help thicken the sauce.

This is why it's important to have a flame-proof baking dish.

Cook the roux for a couple of minutes to get rid of the flour taste and then add chicken stock.

Keep adding the stock until you get a thin gravy consistency.

Add the roasted vegetables and the uncooked peas to the baking dish and simmer on low heat.

Now it's time to remove the skin and cut up the chicken meat.

Place the cut up chicken meat into the vegetables, season with salt and pepper and ladle into your serving bowls.

If the chicken and vegetables seem a little thick, just thin it out with a little chicken stock, then just top with the pastry and serve.

hotones0001 38M/45F

8/31/2005 5:38 am

Easy Bruschetta
~great healthy snack!!


2 cups minced plum tomato (about 3/4 pound)
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted, then rubbed with garlic cloves


Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.

Serves 5.

hotones0001 38M/45F

9/11/2005 8:18 am

Strawberry Watercress Salad
~great brunch or lunch with a friend. This salad is simple, elegant and packed with flavor!

• 1 bunch store bought watercress (about 4-6 cups)
• 1 quart strawberries (home grown if possible)
• 1 cup pine nuts (toasted and salted)

For the vinaigrette:

• 3/4 cup olive oil
• 1/3 cup balsamic vinegar
• Salt and pepper to taste
• 2-3 Tbs brown sugar


Start by toasting the pine nuts in a saute pan on medium high heat in just a touch of olive oil. Don't go anywhere; just keep shaking the pan until they're golden brown. Season the pine nuts with salt and take them off the heat. Wash and drain the watercress and wash and slice the strawberries. Make the balsamic vinaigrette using 2 parts olive oil, 1 part balsamic vinegar, salt and pepper to taste, and just enough brown sugar to mellow the vinegar (about 2-3 Tbs.) Toss everything with the vinaigrette and serve.


Use home grown strawberries within a day or two of picking them. Substitute arugula or spinach for the watercress if you like or other fresh berries for the strawberries.

Serves 4-6.

*also this salad is great with Albecore or Tuna Garlic & Herb flavor; )

hotones0001 38M/45F

9/16/2005 4:39 am



• 4 boneless, skinless chicken breasts
• 4 thin slices proscuitto or ham
• 8 sage leaves
• 6 Tbs butter
• Approx. 1 cup Marsala wine
• Salt and pepper to taste


Thinly pound the chicken breast with a rolling pin between 2 sheets of plastic wrap. Remove the top layer of plastic wrap, place a couple leaves of sage and a slice of proscuitto on top of each chicken breast.

**This is a classic, Roman style, sautéed chicken dish!
Replace the plastic wrap and continue pounding until the proscuitto sticks to the chicken breast. Melt some butter in a medium hot saute pan until it starts to brown and then cook the chicken breast proscuitto side down. Flip it over when it starts to crisp up and add a splash of Marsala wine to the pan. Just put the chicken on a plate when it's cooked through and top it with sauce from the pan.


Veal is the traditional meat of choice. Use white wine, or chicken stock, instead of the Marsala. Serve with simply cooked spinach, pasta or roasted potatoes.

Serves 4.

hotones0001 38M/45F

10/7/2005 10:07 am

~Melon Salsa~


• 1/2 cantelope
• 1/2 honeydew melon
• 1/2 small red pepper, de-seeded and finely diced
• 1 small jalepeno, de-seeded and finely diced
• 1/4 red onion, finely diced
• 1/2 cup chopped fresh cilantro
• Lime juice to taste
• Salt to taste


Peel, de-seed and finely dice the melons into a bowl, or for a different look, use a melon baller and just scoop it out! Add the diced peppers, the onions and the cilantro. Squeeze in a little limejuice, add salt to taste and mix everything up.

**This makes a nice fruit salad if the melons are cut a little larger! Mint and basil are nice substitutions for the cilantro. Serve with grilled chicken, pork or fish.

hotones0001 38M/45F

10/7/2005 10:14 am

~Wild Rice Waffles with Steak and Eggs~


• 1 1/2 cups cooked wild rice
• 1 cup grated carrots (from 2 to 3 carrots)
• 3 green onions, finely chopped
• 1/4 cup grated Parmesan
• 1/4 teaspoons dried thyme
• 1 teaspoon salt
• Pepper
• 1 teaspoon baking powder
• 1/3 cup all-purpose flour
• 2 eggs, lightly beaten
• 1 pound flank steak
• Salt and Pepper to taste
• 6 eggs


In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
Heat a waffle iron to medium-high heat. Add enough batter to fill the machine, cook according to manufacturers directions. Repeat with remaining batter.

While the Waffles are cooking, grill flank steak on a medium-high grill for 7 minutes on each side. Let rest for 10 minutes then slice thinly.

In a large non-stick pan cook the eggs sunny side up for 3 minutes.

To assemble; place 1 waffle on a plate, top with a few slices of steak then 1 egg. Serve hot.

Serves 6.

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