Cheddar Ranch Salad with Chicken

Romaine lettuce, washed and chopped
1 grilled chicken breast, sliced
1/2 c grated cheddar cheese
1/4 c Litehouse Homestyle Ranch dressing
Bacon pieces

Place lettuce on serving plate, add chicken and cheese. Top with dressing and sprinkle with bacon. Serves 2.

Ratatouille

1 eggplant cut into 1/4 inch rounds
3 tomatoes cut into 1/4 inch rounds
2 bell peppers chunked
4 zucchini squash chunked
garlic powder
dried basil
kosher salt
olive oil
5 sprigs fresh rosemary *I don't think the rosemary added any flavor, I just try to use it a lot because it grows like a weed in my yard

Preheat oven to 350. Cut and salt the eggplant and let sit for one hour. Shake water off eggplant and place one layer in bottom of casserole dish that has been coated with olive oil. Top with zucchini, peppers and tomato. Sprinkle with garlic powder, basil and salt (to taste). Repeat layering with remaining veggies and seasonings. Place rosemary on top and drizzle with olive oil. Bake covered for 40 minuets. Serves 4 as a main dish.

For Janine.

Parisian Salad

1 head romaine lettuce, chopped, washed and dried
1 c white balsamic vinaigrette dressing (recommended: Girard's)
1/2 c dried cranberries
1 c toasted walnuts *(recipe to follow)
1/4 c crumbled feta cheese

Place lettuce in large bowl and add feta. Pour dressing over and toss well. Dived between 4 salad plates and top with cranberries and walnuts. Serves 4.

Toasted Walnuts
1 c shelled walnuts
3 T walnut oil

Over medium-high flame, heat walnut oil for 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

No-Boil Lasagne

1 box (9 oz) lasagne, uncooked (recommended: Barilla)
1 egg
15 oz ricotta cheese
4 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1 lb mild Italian sausage
~18 oz marinara sauce

Remove sausage from casing and cook over medium heat until no longer pink. Drain and crumble.

Preheat oven to 375. In a medium bowl combine egg, ricotta, parmesan and 2 c mozzarella. Lightly coat a 9x13x3 baking dish with cooking spray. Spread 1 c sauce on bottom of dish.

First layer in order: 4 sheets pasta, 1/3 of ricotta mixture, half of sausage, 1 c mozzarella and 1 c sauce.

Second layer: 4 sheets pasta, 1/3 of ricotta mixture and 1 and 1/2 c sauce.

Third layer: 4 sheets pasta, remaining ricotta mixture and sausage and 1 c sauce.

Fourth layer: 4 sheets pasta, remaining sauce and mozzarella.

Cover dish with foil and bake 50 to 60 minutes or until bubbly. Remove foil and cook an additional 5 minutes until cheese is melted. Let stand 15 minutes before cutting. Serves 16.

Pear Clafouti ~ by Ina Garten

1 T butter, at room temperature
1/3 c plus 1 T sugar
3 large eggs, at room temperature
6 T flour
1 1/2 c heavy cream
1/4 t rum extract
1 t grated lemon zest
1/4 t salt
2 T brandy
3 firm but ripe Bartlett pears

Preheat oven to 375. Butter a 10 by 3 by 1 1⁄2-inch round baking dish, sprinkle bottom and sides with 1 T of the sugar.

Beat eggs and the 1/3 c sugar in bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 3 minutes. On low speed, mix in flour, cream, rum extract, lemon zest, salt and brandy. Set aside for 10 minutes.

Peel, quarter, core and slice pears. Arrange slices in a single layer, slightly fanned out, in baking dish. Pour batter over pears and bake until top is golden brown and custard is firm, 35 to 40 minutes. Serve at room temperature or chilled. Serves 8.

Toffee and Chocolate Chip Oatmeal Cookies

1 c butter (2 sticks), softened
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla
1 and 1/2 c flour
1 t baking soda
1/2 t salt
3 c oatmeal (quick or old fashioned), uncooked
1 c chocolate chips
8 oz package Heath toffee bits

Preheat oven to 350. Cream together butter and sugars just until combined. Mix in eggs and vanilla, do not beat. Add flour, soda and salt. Stir in oats, chocolate and toffee chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes. Cool 1 minute on sheet, remove to wire rack and cool completely. Makes 6 dozen.

Sharon's Peach Cobbler

1 1/2 sticks butter, melted
1 c sugar plus 2 T* more for topping
1 c flour
1 1/2 t baking powder
1/4 t salt
approximately 1 c milk
1 ~24 oz can sliced peaches in heavy syrup, drained
Nutmeg and cinnamon to taste

Preheat oven to 350. Pour melted butter into 9x13 baking dish. In medium bowl combine the 1 c sugar, flour, baking powder and salt. Add enough milk to make batter slightly thinner than cake batter. Pour mixture over butter, do not mix. Distribute peaches evenly on batter. Sprinkle with remaining 2 T sugar and cinnamon and nutmeg to taste. Bake 45-55 minutes until desired brownness. Serve warm or at room temperature.

Chef's Note: *Although fresh peaches would be ideal, any type of canned peaches could be used in this recipe. Because I had peaches in heavy syrup, I greatly reduced the sugar topping from the original recipe. The sugar sprinkling can be adjusted up to 3/4 c depending on the sweetness of the peaches and your personal preference.


A big "thank you!" to Sara for posting her mother Sharon's simple and delicious recipe on her blog Stories and Food. One of my favorite breakfast foods is fruit cobbler, unfortunately this one won't last through the night.

Tortellini with Parmesan and Rosemary

1 pound frozen three cheese tortellini
1/2 c extra virgin olive oil*
1/2 c grated parmesan cheese
1 T fresh rosemary, chopped
fresh ground pepper to taste

Bring 5 quarts salted water to a rapid boil. Add tortellini and stir. Cook tortellini, stirring occasionally, until all pasta comes to the surface of the water. Remove from water and allow to drain. Drizzle with olive oil. Combine rosemary and parmesan, sprinkle over tortellini. Add pepper to taste. May be served hot or cold. Serves 4.

Chef's Note: Extra virgin olive oil has a darker color than virgin or plain olive oil. The darker the oil color, the more olive taste you will encounter. Extra virgin has the most intense flavor of all olive oil and is best used in cold dishes when you want a distinct olive flavor. It is not recommended for frying as the lack of processing that imparts the wonderful olive flavor leaves olive fruit particles in the oil that then burn when fried giving an unpleasant flavor to the food.

Pumpernickel Pastrami Panini with Rosemary Au-Jus

5 T butter, divided
2 c beef broth (one 15 oz can)
2 cloves garlic, minced
1 t fresh rosemary leaves, coarsely chopped
1/2 t onion powder
1/2 t freshly ground black pepper
1 pound shaved pastrami
8 slices pumpernickel bread
4 slices thinly sliced sharp white Cheddar

Rosemary Au-Jus
Melt 1 T butter in medium sized saucepan, over medium-low heat. Add garlic and saute approximately 3 minutes. Whisk in beef broth, rosemary, onion powder and 1/4 teaspoon pepper. Allow to simmer while preparing panini.

Pumpernickel Pastrami Panini
Heat griddle to medium. Butter one side of one slice of pumpernickel and place on griddle, butter side down. Add one slice of cheese. Add 1/4 pastrami, another slice of cheese and top with another buttered bread slice, butter side up.

Place the bottom of a heavy skillet on top of sandwich, and press down to flatten (leave skillet on sandwich while grilling). Cook 2 minutes, flip, press down with heavy skillet again and cook an additional 2 minutes or until crisp. Repeat process with remaining sandwich ingredients.

Slice sandwiches on diagonal and serve with rosemary au-jus for dipping. Serves 4.

Roasted Pepper and Goat Cheese Sandwich

4 ciabatta rolls, halved horizontally
2 T vinaigrette dressing (recommended: Brianna's French vinaigrette)
4 oz plain goat cheese
1/2 c roasted red peppers
baby spinach leaves

Drizzle bottom half of each roll with dressing and spread goat cheese evenly over dressing. Add layer of peppers and then layer of spinach leaves. Top with remaining half of roll. Serves 4.

Chef's Note: If you would like to roast your own peppers, see this recipe. I used prepared jarred roasted red peppers in this sandwich recipe.

Bacon Wrapped Stuffed Chicken Breast

4 boneless, skinless chicken breasts
1/2 c garlic and herb cheese spread (Boursin or Alouette)
4 slices bacon
Fresh ground black pepper to taste

Preheat oven to 375. Place chicken breasts, one at a time, in large zip-top bag. Pound chicken with meat mallet, from center out, until approximately 1/4 inch thick. Place chicken breast, membrane side down, on work surface. Add 1 t cheese in center and spread evenly to all edges. Roll chicken breast with cheese inside and tuck edges. Wrap one bacon slice around stuffed chicken, making sure edges are sealed underneath. Place in lightly oiled ovenproof dish and repeat with remaining chicken breasts. Season well with freshly ground black pepper.

Bake 40-50 minutes until chicken is cooked through. Note: for crispy bacon, turn oven to broil for last 5 minutes.

Remove chicken from dish and cover loosely. Add 1/4 c water to dish and whisk to deglaze cheese and bacon rendering over medium high heat 3-5 minutes. Slice chicken and pour sauce over. Serves 4.

Corn Chowder

1 T butter
1 strip bacon
1/2 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 ears sweet corn, kernels removed (about 2 cups), cobs reserved
3 1/2 c milk
2 potatoes, peeled and diced
1/3 c roasted red pepper, diced
salt and fresh ground pepper to taste
1/2 t thyme

In large saucepan, melt butter over medium heat. Add bacon and fry until bacon renders its fat but does not brown, 3 to 4 minutes. Add onion and sauté 5 minutes. Add carrot and celery and cook 5 more minutes.

Break corn cobs in half and add to saucepan. Add milk and bay leaf. Bring to boil and reduce heat to simmer. Cover pot and cook 30 minutes with heat just at simmer.

Discard cobs, bacon and bay leaf. Raise heat, add potatoes, salt and fresh ground pepper to taste. Reduce heat to maintain simmer 15 minutes, or until potatoes are tender.

Raise heat, add corn kernels, thyme and red pepper. Bring to boil, reduce heat and simmer 5 minutes. Serves 4.

Chili con Carne

1 pound ground beef or turkey
2 15 oz cans red or kidney beans, rinsed and drained
1 15 oz can diced tomato
1 15 oz can Original Manwich sauce
1 package mild chili seasoning (ie McCormick)
1 t salt
1/2 t garlic powder
toppings: shredded cheddar cheese, sour cream, minced onion, chopped tomato, etc.

Brown ground meat over medium high heat until no pink remains. Do not drain. Add beans, tomato, Manwich, and seasonings to meat. Stir well and reduce heat to low. Simmer a minimum of 20 minutes stirring occasionally. Garnish and serve. Serves 4.

Chef's Note: I was tempted to not enter a recipe for chili... I have never made it the same way twice. I just rummage through my pantry and use whatever ingredients I happen to have (like today I only had one can of red beans and no kidney beans so I added black beans because it's what I already had).

Also, I didn't have any chili seasoning so I had to do a lot of tasting and adjusting of salt and garlic while adding various "spices" from my vintage rack to the pot. The end result was not what I intended, but was absolutely delicious.

Don't ever let the absence of one ingredient deter you from cooking a dish. You might be surprised what you come up with during the process of improvisation.