Zucchini Lemon Cookies

We are loving all the zucchini I am harvesting from the garden and so far all the recipes using the fresh zucchini have been a hit.  Maisie asked for some cookies so in another attempt to use some of the zucchini and get some extra veggies into all of us, I decided to make cookies.  These cookies were delicate, delicious, just a touch sweet and loved by everyone.

Zucchini Lemon Cookies

For the Cookie:

• 3/4 cup butter
• 3/4 cup sugar 
• 1 egg
• zest of two lemons
• juice of 1 lemon
• 2 1/2 cups flour 
• 1 tsp baking powder 
• 1/4 tsp salt
• 2 cups shredded unpeeled zucchini
• 1 cup coarsely chopped walnuts 

For Glaze:

• 1 cup powdered sugar (more or less to achieve desired consistency)
• juice of one lemon (from the extra one you zested above)
• decorative sprinkles
  

Preheat oven to 375 degrees. Cream together the butter and sugar. Add egg the egg, lemon zest and juice and mix well. Add flour, baking powder & salt and stir well to mix. Stir in the zucchini and nuts. Using a 2 Tablespoon scoop, scoop out cookies onto Silpat or parchment lined cookie sheets. Bake for 10 minutes until bottoms are just slightly golden.

While cookies are baking, stir together the glaze ingredients, sugar and lemon juice, until smooth.

Once the cookies are finished baking, remove to a wire cooling rack and while still hot, frost and add the decorative sprinkles then allow to cool completely.

Enjoy!!

Zucchini Chocolate Chunk Walnut Bread

We have been pulling zucchini from our garden like crazy so I wanted to use it to make something sweet and delicious and also a bit healthy.  This Zucchini Chocolate Chunk Walnut Bread hit the spot and was a perfect way to use up some of the zucchini and also get a little bit of veggies into all of us.  This bread was moist, delicious and not too sweet.  We really loved the addition of the chocolate chips and nuts through out the bread.

Zucchini Chocolate Chunk Walnut Bread

• 3 cups grated zucchini
• 1 cup granulated sugar 
• 1 cup packed light brown sugar 
• 1 cup vegetable oil 
• 3 large eggs
• 1 cup self rising flour 
• 2 cups all-purpose flour 
• 1 teaspoon kosher salt 
• 1 1/2 teaspoons baking powder 
• 1 1/2 teaspoons baking soda 
• 1 Tablespoon cinnamon 
• 1 cup coarsely chopped walnuts 
• 1 cup semi-sweet chocolate chunks or chocolate bits 
• 1/2 teaspoon almond extract 
• 2 Tablespoons decorative sugar

Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with cooking spray. Add the zucchini, sugars, oil, and eggs to a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts, chocolate chunks and extract. Divide the batter between the loaf pans and sprinkle 1 Tablespoon of the decorative sugar over each loaf. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire cooling rack. Invert to release loaf and then turn loaf right-side up and cool completely on rack before slicing.

Enjoy!!

Zucchini Fritters

Zucchini Fritters

• 4 cups grated zucchini
• 3 eggs
• 1 medium Vidalia onion, minced
• 3/4 cup flour 
• 1/4 tsp nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper to taste
• peanut oil or oil of your choice

Combine all of the ingredients except the oil, in a large bowl.  Stir to combine well removing any large lumps.  Heat a very thin coating of oil in a large cast iron skillet, over medium-high heat. Using an 1/8-cup measure, pour out a few cakes so not to over crowd your pan when they spread. Cook 2-3 minutes on each side until lightly browned. Drain on paper towels and while still hot, sprinkle with some additional salt & pepper to taste.

Personally I love these cold the next morning for breakfast, yum!!  Since they are so moist with the zucchini, they are great reheated so you can make them in advance.   Top with a little sour cream & caviar for a fancy appetizer.

Enjoy!

Campanelle with Pesto Labneh and Balsamic Glaze

Recently I saw a recipe that really interested me but because I can never leave well enough alone, I decided to add, subtract and do my own interpretation and though I've never tried the original recipe, I have to say that mine was a huge success.

Campanelle with Pesto Labneh and Balsamic Glaze

2 boneless, skinless chicken breasts
garlic powder
salt & pepper
2 pints grape tomatoes
1 cup whole garlic cloves
olive oil
1 lb. Campanella pasta or pasta of your choice
1 cup labneh*
1 cup basil pesto, extra oil drained off
1/2 cup grated Parmigiano-Reggiano
1 cup skim milk
1/2 cup pine nuts, toasted
balsamic glaze**

Pre-heat oven to 450F.

On a foil lined baking pan place the tomatoes and lightly dress with olive oil, salt & pepper. In a foil packet place the garlic cloves and dress lightly with olive oil, salt & pepper. Seal the foil around the garlic and place on a baking sheet. Roast the tomatoes and garlic until they start to caramelize, approximately 20 minutes for the tomatoes and 30 minutes for the garlic.

Lay chicken breasts on a baking sheet and season with garlic powder, salt & pepper. Bake for 20 minutes, until cooked through. Remove from oven and allow to cool for at least 10 minutes before slicing thinly.

Cook pasta according to package directions. While pasta is cooking, in a large bowl mix together the labneh, pesto, Parmesan-Reggiano, milk and salt & pepper to taste. Add the cooked pasta to the bowl and toss to cover with the pesto mix. Add the sliced chicken, tomatoes, garlic and pine nuts and lightly toss.

Place pasta in serving bowls and drizzle with balsamic glaze.

Enjoy!!

* You can substitute 1/2 cup cream cheese plus 1/2 cup of either sour cream or Greek yogurt for the labneh.

** To make your own balsamic glaze, place two cups of balsamic vinegar in a heavy bottomed pan and bring to a boil. Reduce heat and very slowly simmer, stirring occasionally and being careful not to let the mixture burn. Cook the vinegar until it reduces to approximately 1/2 cup and nicely coats the back of a spoon. Place into a container or squeeze bottle and place in the refrigerator. The glaze will keep for months in the refrigerator.

Chinese Five Spice Wings with Labneh & Cilantro Dipping Sauce

We adore hot and spicy wings and these with the combination of Chinese five-spice and cayenne are right up our alley.  They are easily made in the oven, which is great as I really don’t like frying, but they still come out nice and crispy.  The dipping sauce is a nice cool foil and because it’s dairy it helps cut the capsicum.
Chinese Five Spice Wings with Labneh & Cilantro Dipping Sauce

• 20 whole chicken wings, cut into flats & drumettes, tips discarded
• 4 TBS. Chinese five spice powder
• 2 TBS cayenne pepper
• 1/2 tsp. sea salt 
• 1 tsp. fresh ground pepper 

For dipping sauce:

• 1/2 cup labneh*
• 1/2 cup sour cream
• 1/2 cup Mayonnaise 
• juice of 1 lemon
• 1 clove of garlic, finely minced
• 1/2 cup of finely minced cilantro
• sea salt & ground pepper to taste

Pre-heat oven to 500F.

In a large bowl mix together the five spice powder, cayenne, salt & pepper. Add wing pieces and toss to coat until all the spices are attached to the wings. Lay the wings skin side up on an aluminum foil lined baking sheets and bake for 25-30 minutes.

While the wings are cooking, mix together all the dipping sauce ingredients and allow for the tastes to blend.

Serve the spicy wings with the cooling sauce.

* you can substitute 1/4 cup sour cream mixed with 1/4 cup cream cheese for the labneh.
Enjoy!

Mulligatawny Soup

I asked Eammon what he wanted for his birthday this year and his response was Mulligatawny soup, so that's what he got. Always nice when the gift giver gets to enjoy the "gift" too! I know in the bowl that this soup doesn't look like much but trust me, it is delicious and has a really good kick to it but seeing that the name of the dish translates to "pepper water," it should have a bit of a kick!

Mulligatawny soup

2 TBS. olive oil
2 large onions, diced
6 large garlic cloves, minced
2 large carrots, diced
1 large Granny Smith apple, peeled, cored and diced
1 TBS. Madras curry powder
1 TBS. Garam Masala
1 TBS. ground coriander
1 tsp. turmeric
1/2 tsp. cayenne * (or to your taste/tolerance)
2 bay leaves
1 1/4 cups dried red lentils
12 cups homemade or low-sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breast, small dice
1 13.5-oz can lite coconut milk
3 TBS fresh lemon juice
1 TBS fresh ground pepper
salt to taste

Optional: cooked Basmati rice

In a large pot heat the olive oil and then add the onions, garlic, carrots and apples. Sauté until everything is softened, about 15 minutes. Add the Madras curry powder, Garam Masala, coriander, turmeric, cayenne and bay leaves. Mix well and cook for about a minute allowing the spices to toast a little. Add the red lentils and stir until coated with the onion/spice mixture. Add the chicken broth, stir well and simmer until the lentils are very soft, about 20 minutes, stirring occasionally. Add the coconut milk, stir to combine and bring everything to a boil. Add the diced chicken, stir to incorporate and reduce heat allowing chicken to just cook through, about 2 minutes. Stir in the lemon juice & pepper and season to taste with salt.

This can be served as is, or over some cooked Basmati rice.

Enjoy!!

* We like our food a bit on the spicy side and the heat will increase the next day so add the cayenne to your taste & tolerance.

Rum-Cured Salmon Summer Rolls

I purchased a gorgeous salmon filet and I wanted to try something a little different so I decided to try and cure it.  The process is so very simple and the results, well all I can say is that everyone who tasted the salmon wanted more, more and more!  We enjoyed the rum-cured salmon for breakfast with eggs, as a snack on crackers with a bit of Crème fraiche, but our favorite way to eat the salmon was in these summer rolls.   These are a great appetizer or even a light lunch, either way they’re delicious!

Rum Cured Salmon Summer Rolls

To cure salmon:
1 cup (lightly packed) chopped fresh cilantro
1/2 cup light brown sugar
1/4 cup kosher salt
1/4 cup finely chopped fresh ginger
3 TBS. Sichuan peppercorns, cracked
one 2-pound fresh salmon fillet with skin still attached (I use steelhead salmon)
1/3 cup dark rum

In a bowl, combine the cilantro, brown sugar, salt, ginger and Sichuan peppercorns.

Place the salmon in a large glass baking dish, skin side down. Drizzle the rum over the salmon and then press the cilantro mixture evenly over the fish.

Lay a piece of plastic wrap over the salmon, covering completely. Place a second, smaller baking dish or pan directly on top of the covered salmon and then place about 5-pounds of weight on top of that. Refrigerate for no less than 18 hours and no more than 24.

After salmon has cured, scrape off the curing mixture and discard. Using a sharp knife, cut the salmon into thin slices on the diagonal. Store the salmon for up to a week in a tightly sealed, air squeezed out, Ziplock bag.


To make the summer rolls:
Spring roll wrappers
thin slices of rum-cured salmon
Veggies of your choice but I used:
spinach
cucumber, seeded and sliced into 1/4-inch strips
carrot, peeled and julienned

Working one at a time, quickly soak the spring roll wrapper in a bowl of hot water until it just begins to soften, about 5 seconds and then place on a cutting board. On the lower half first lay a slice or two of the salmon, top with some spinach leaves, two or three cucumber strips and some carrots. Roll the part of the spring roll wrapper closest to you over the fillings and then fold in the sides before rolling the rest of the roll away from you until it's a nice tight roll.

Slice in half or eat whole.

Enjoy!!

Glass Noodle, Spicy Chicken and Spinach Salad

This salad was absolutely delicious and would be wonderful on a hot summer day. I also love that I was able to get everything prepared ahead of time and just toss it all together right before serving, a perfect salad for a gathering. I'm looking forward to having this again very soon.

Glass Noodle, Spicy Chicken and Spinach Salad 

3 oz. thin cellophane noodles
1 1/2 lbs. skinless, boneless chicken breast
5 TBS. medium sweet soy sauce
Shichimi togarashi, to taste
6 cups (loosely packed) fresh spinach leaves, thinly sliced
1 cup thinly sliced napa cabbage
1 medium unpeeled cucumber cut into matchsticks
1 bunch fresh cilantro, coarsely chopped
1 small red onion, very thinly sliced
1 small fresh poblano chili, stemmed, seeded and finely minced
ginger dressing (recipe below)
1/4 cup white sesame seeds, toasted

Put the noodles into a bowl and cover with boiling water. Soak the noodles until softened and pliable, about 10 minutes. Drain well in a colander and rinse until cool. With a scissors or knife, cut the noodles a bit to make them a little shorter. Set aside.

Brush all sides of the chicken breasts with 3 TBS of the sweet soy sauce and season with the shichimi togarashi. Grill or broil until cooked. Remove, cool and cut into thin strips.

In a large bowl add the cooled noodles, spinach, napa cabbage, cilantro, red onion and poblano. Pour on enough dressing to coat and toss well. Top the salad with the sliced chicken. Sprinkle the sesame seeds on top and then drizzle with the remaining 2 tablespoons of sweet soy sauce and a bit more of the ginger dressing.

Ginger Dressing

1 medium carrot, peeled and coarsely chopped
1/4 cup chopped onion
1/4 cup rice vinegar 
1/4 cup reduced sodium soy sauce
1 1/2 TBS. chopped peeled fresh ginger
fruit from 1/2 of a lemon
1 TBS. ketchup
1/4 tsp. Shichimi togarashi
2 TBS. water
1/2 cup Grapeseed oil 

Put all ingredients in a blender and process until smooth.

Enjoy!!

Chinese Whole Steamed Fish

I recently had this in a restaurant and totally loved it so I came home and recreated the dish so that we could enjoy it whenever we wanted.  The fish was moist, tender, delicate and beautifully flavored.  This dish may seem like a long process but it’s quite simple and oh-so worth the effort.

Chinese Whole Steamed Fish

1 2-1/2 to 3 pound whole red snapper, cleaned with scales, guts & gills removed

Aromatics for steaming:
4 scallions, cut in half crosswise
3-inch long piece of ginger, sliced in thin "coins"
1 medium bunch of cilantro
3 TBS Shaoxing wine or rice wine
salt & pepper

Soy sauce mixture:
2 tsp sesame oil
1/4 cup seasoned soy sauce for seafood (bottle will say "ideal for steamed fish")
3 TBS Shaoxing wine or rice wine
1 TBS rock sugar
1/4 teaspoon fresh ground pepper
1 chili pepper, thinly sliced into "coins"
4 TBS cilantro, roughly chopped

Oil:
2 TBS peanut oil
2 scallions, cut into 2″ lengths
2-inch long piece of ginger, julienned


Clean the fish and pat dry. Season inside and out with salt and pepper. From the "Aromatics for steaming" take half of the scallions, ginger and cilantro and stuff inside the fish. Take the remaining half of the aromatics and place on a steamer tray. Place the fish on top of the aromatics.

Add 2-inches of water to a roasting pan or Dutch oven large enough to hold your fish. Bring the water to a boil then place your steamer tray with fish into the roaster and pour the Shaoxing wine over the fish. Cover pan with lid or foil. **IMPORTANT** Reduce the heat so that water is at a very low simmer. (If you steam the fish over a rolling boil the fish will fall apart and over cook.) Steam the fish for 24 minutes.

Check to see if the fish is done by checking the flesh near the top fin. If the flesh flakes easily then its done but if the flesh still sticks together it needs more time so cook in 1-2 minute intervals until done.

Towards the end of the steaming process, you’ll want to start preparing the soy sauce mixture. In a small pot heat the sesame oil, soy sauce, Shaoxing wine and rock sugar, stirring until the sugar dissolves. Add the black pepper, chili and cilantro and simmer for 30 seconds. When the fish is done steaming carefully lift the fish out and onto a serving platter discarding all of the cooked scallions, ginger and cilantro. Pour the hot soy sauce mixture over the fish.

In a separate small pan heat up the peanut oil until very hot. Add the ginger and scallions and fry for 15 seconds to pop the flavors. Pour the oil and herbs over the fish. You’ll hear a nice little sizzle as it brings all the flavors together and adds a nice sheen to the fish!

Enjoy!

Moussaka

When I lived up in Massachusetts there was this dive of a Greek restaurant in a not-so-good part of Brockton that I could not stay away from because they had the absolute best Moussaka that I have ever, EVAH had in my life.  I do remember friends and others ordering different items from the menu and while all were delicious I’m not sure that I ever ordered anything other than the Moussaka because it was my favorite and I looked forward to having it each and every time I ate there.  It’s been over a decade since I last lived in Massachusetts so I don’t remember the name of the restaurant nor do I know if it’s still around but I do remember the flavors and this recipe is exactly what I remember.

This recipe does take a bit of work but it is so worth the effort.  This recipe makes two large trays because after I make it I allow at least one of the baked trays to cool and set-up in the refrigerator over night and then I cut and freeze in individual portions.  To reheat I allow the frozen portion to defrost overnight in the refrigerator and then just heat in the microwave and it holds up very well.  My freezer is never without a few portions so when I have a Moussaka craving, I can easily satisfy it.

Moussaka  

For the eggplant and potatoes:
6 large eggplants, (approx 5 lbs) partially peeled, so that when you cut lengthwise into 1/2-inch slices, skin will remain on the edges of the slices
2 large potatoes, peeled and sliced into 1/4-inch rounds
Salt
Pepper
Olive oil

For the lamb-tomato sauce:
olive oil
2 large onions, medium diced
2 pounds ground lamb
4 Tablespoons minced garlic
2 teaspoons dried oregano
2 bay leaves
1 teaspoons ground cloves
1 teaspoon allspice
1 Tablespoon cinnamon
1 cup red wine
1 - 28 oz. can whole, peeled tomatoes (with puree), roughly chopped
1 - 6 oz. can tomato paste
2 Tablespoons honey
Salt
Freshly ground black pepper

For the Béchamel:
4 Tablespoons butter
4 Tablespoons flour
4 cups whole milk
1/2 teaspoon freshly grated nutmeg
2 Tablespoons lemon juice
3 egg yolks
1/2 cup Parmesan cheese
Salt
Freshly ground black pepper

For Finish:
1/4 cup plain breadcrumbs for bottom of the pans
1/4 cup Parmesan cheese, grated


Directions:

Bake the eggplant & potatoes: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with olive oil and lay on 2 large foil-lined baking sheets. Season with salt and pepper. Brush the potato slices on both sides with olive oil and lay on a large foil-lined baking sheet. Season with salt and pepper. Cover both the eggplant & potato pans with foil and bake until the eggplant and potatoes are soft, about 45 minutes. Set aside covered.

For the Lamb Tomato Sauce mixture: Place a large sauté pan on the stove over medium high heat. When the pan is hot add olive oil to coat the bottom of the pan and then the onions. Cook the onions until they are golden and caramelized. Add the ground lamb and cook until it begins to turn brown, breaking up any big chunks. Add the garlic and sauté for 5 more minutes. Add the oregano, bay leaves, cloves, allspice and cinnamon and cook for 3 more minutes. Deglaze the pan with red wine. Cook over medium high heat until the red wine has reduced by half, about 10 minutes. Add the tomatoes, tomato paste & honey. Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes. Check for seasoning and add salt & pepper. Remove from the heat and cool completely.

For the Béchamel: In a saucepan, melt the butter. Add the flour to make a roux. Cook the roux over medium heat for 3 or 4 minutes, or until it becomes a very pale tan color. Slowly add the milk, whisking constantly. Add the nutmeg and the lemon juice. Simmer, stirring constantly, over low heat for approximately 15 minutes. The mixture should be fairly thick. In a separate bowl, whisk the egg yolks. Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs. This will temper the eggs. Whisk the egg/milk mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful not to let the mixture simmer. Season with salt and pepper.( I added a good teaspoon of pepper and almost that much salt) Remove from the heat and cool.

To finish: Preheat the oven to 350 degrees. Sprinkle the bottom of a greased 10x12-inch deep dish pan with the 1/4 cup of breadcrumbs and then turn pan over and tap out any extra so that you have a very thin coating on the bottom. Using half of the eggplant, place a layer of the eggplant over the breadcrumbs over lapping slices if necessary. Layer all of the potatoes over the eggplant. Layer all of the lamb tomato sauce mixture over the potatoes. Layer the remaining eggplant over the lamb tomato sauce mixture, over lapping slices if necessary. Top with the béchamel and then sprinkle with the Parmesan cheese. Place in the oven and bake for 60-90 minutes, or until the top is golden brown. Remove from the oven and let sit for at least 20 minutes before serving.

Serves 8-12

Enjoy!

Guinness Braised Short Ribs

I wish that I could remember where I found this recipe so that I could give thanks and credit because these short ribs ROCK!  The gravy is super rich and flavorful and the meat is fall-off-the-bone tender.  Even better is that this recipe freezes and reheats beautifully so a great make-ahead meal to pull from the freezer on a cold winter night.

Guinness Braised Short Ribs

1/2 cup brown sugar, packed
1 1/2 TBS. paprika
1 1/2 TBS. Madras curry powder
3 tsp. ground cumin
2 tsp. fresh ground black pepper
1 tsp. salt
1 1/2 tsp. dry mustard
6 pounds beef short ribs, cut into 4-inch pieces
5 tablespoons olive oil
6 medium leeks (white and pale green parts only), chopped
6 large carrots, chopped
5 celery ribs, chopped
4 bay leaves
1/2 cup freshly chopped garlic
3 cups beef broth
Three 12-ounce bottles Guinness
42-ounces canned diced tomatoes

In a small bowl, stir together the brown sugar, paprika, curry powder, cumin, pepper, salt and mustard.

Use paper towels, pat the ribs dry. Arrange them in a single layer, bone side down, in a large roasting pan then generously coat all sides of ribs with spice mixture, sprinkle any extra spice mixture on the top of the ribs. Chill, uncovered for 1-2 hours.

Pre-heat oven to 375 degrees.

In a large sauté pan, over high heat, heat the oil until hot but not smoking. Add the ribs, working in batches if necessary and quickly brown them on the three meaty sides, about one minute per side. Transfer the meat back to the large roasting pan, bone side down. Once all the meat has been browned, in the same sauté pan add leeks, carrots, celery, bay leaves and garlic. Cook over medium heat stirring occasionally until the vegetables begin to soften, about 3 minutes. Add a little bit of the beef broth to the pan to deglaze and incorporate the fond into the veggies. Spoon the cooked veggie mix over the browned ribs. To the roasting pan add the remaining broth, beer and tomatoes with their juice. Cover the pan tightly with heavy-duty foil. Place in the oven and braise until the meat is very tender, about 3 hours. When properly cooked, a pairing knife inserted into the meat should have little resistance.

Remove the bay leaves and cool the ribs completely, uncovered. Skim off any excess fat from the surface of sauce. Cover and refrigerate a day or two as the flavors will improve. To serve, reheat the covered pan in a 350 F oven for 1 1/2 hours.

I served the ribs over buttered egg noodles.

Enjoy!

Roasted Poblano Corn Chowder

We've been having a bit of cold weather which has had me really craving soup. I made this soup tonight and it was delicious with a nice bit of heat from the peppers, perfect for these cold Autumn days.

Roasted Poblano Corn Chowder

4 large poblano peppers
3 Tablespoons olive oil
1 large onion, diced
6 large cloves garlic, minced
3 Tablespoons Wondra
4 cups low-sodium chicken stock
1 15-ounce can fat-free evaporated milk
1 15-ounce can creamed style corn
1 15-ounce can sweet corn, drained
1/2 cup fresh cilantro, chopped
salt & pepper to taste

Under the broiler or on the grill, char the poblanos on all sides and then place in a plastic bag to steam until they are cool enough to handle. Peel off and discard the skin, remove and discard the stem and seeds. Chop the cleaned peppers coarsely and set aside.

In a large pot heat the olive oil. Sauté the onion until lightly caramelized then add the garlic and sauté until the garlic is soft, about 2 minutes. Add the Wondra and stir continuously for one minute. Add the chicken stock and stir to mix. Add the poblanos and simmer for 20 minutes. Add the evaporated milk and mix well. Using an immersion bender or in small batches in a blender, blend the soup until smooth. Add the creamed & sweet corn, stir to mix & heat. Stir in the cilantro and season to taste with salt & pepper.

Enjoy!

Pumpkin Blondies

I made these blondies for a Halloween themed play date and they were not only super simple to make but delicious to eat! They were super moist and I loved the crunch of the nuts but next time I make them I’ll cut the amount of chocolate bits by half as *I* felt they were a bit too chocolaty but otherwise I loved them as did everyone else.

Pumpkin Blondies

1 cup butter, room temperature
2 cups light brown sugar
1 Tablespoon pumpkin pie spice
1/4 teaspoon salt
2 large eggs
1 cup pumpkin puree
1 1/2 cups all-purpose flour
1 1/2 cups pecan halves, toasted
1 12-ounce bag semi-sweet chocolate bits (I would only use half the bag)

Pre-heat oven to 350F. Line a 9x13 inch baking pan with parchment paper and lightly spray with cooking spray.

In a large bowl cream together the butter and brown sugar. Add the pumpkin pie spice and salt and blend. Add the eggs and pumpkin puree and blend until smooth. Mix in the flour until fully incorporated. Stir in the pecan halves and chocolate bits. Spread into prepared pan. Bake for 20-25 minutes until the top is lightly browned and the center is set. Cool completely before cutting into squares.

Enjoy!

Red Curry Soup

Tonight I made this soup which was simple to make and absolutely delish! Eammon just couldn't get enough of it and as he was eating his first bowl, asked if I could make it again and soon, so definitely a hit!!

Red Curry Soup

2 Tablespoons olive oil
1 medium onion, finely chopped
4 large cloves of garlic, minced
2 jalapenos, seeded and minced
1/2 cup cilantro, finely chopped
1 can lite coconut milk
5 cups low sodium chicken stock
2 Tablespoons red curry paste 
1 lime, zest and juice
1/2 teaspoon fresh ground pepper
8 oz. mushrooms, thinly sliced
1 red pepper, thinly sliced
2 boneless, skinless chicken breasts, thinly sliced
2 scallions, chopped
1 avocado, diced

In a large pot heat the olive oil over medium heat. Add the onions and allow to lightly caramelize. Add the garlic and jalapenos and cook for another two minutes until jalapenos are soft. Add cilantro and cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock and bring to a simmer. Add the red curry paste, lime juice and zest and ground pepper. Stir until the curry paste dissolves. Taste the broth at this point to make sure that the salt/pepper/heat from jalapeno & curry paste and sourness from the lime are in balance and adjust as needed.

Add the mushrooms and red pepper and simmer for 5 minutes or until the mushrooms and peppers are tender. Turn off heat and stir in the chicken and scallions. Allow the chicken to poach in the broth for approx. five minutes or until cooked and opaque.

Place some diced avocado in the bottom of each bowl and ladle soup on top.

Enjoy!

Coriander Roasted Salmon with Cilantro Yogurt Sauce

The other night I was reading though a few of my favorite cooking blogs when I happened upon this recipe and knew that I had to make this dish. I made a few changes to the original, tweaking amounts a little to better suit our tastes. I also left out the dill, which I despise, and the bell peppers which I'm not oh-to-fond of. In addition I had ground coriander in the house and couldn't be bothered to toast and grind my own so another change from the original.

This was one of the best meals I have cooked in a while as Eammon and I both loved the dish. The fish had a wonderful flavor and was super moist. The lemon rind in the sauce added a wonderful brightness while the sauce overall had great complexity. This recipe was easy, delicious, and will be made numerous times in the future.

Coriander Roasted Salmon with Cilantro Yogurt Sauce (Adapted from here)

Sauce
1 cup plain fat-free yogurt
2 tablespoons tahini
1½ teaspoon ground coriander
1 tablespoon fresh lemon juice
1 large garlic clove, minced
zest from ½ of a lemon, minced
¼ cup chopped fresh cilantro
Salt and pepper

Salmon
2 tablespoons honey
2 tablespoons fresh lemon juice
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon paprika
1 tablespoon ground coriander
6 (5- to 6-ounce) skinless salmon fillets, I used Steelhead salmon
Salt and pepper

Cilantro for garnish

To make the sauce: Stir the yogurt, tahini, coriander, lemon juice, garlic, and lemon zest together in a small bowl. Mix in the cilantro. Season with salt and pepper to taste. Refrigerate until ready to use. (Can be prepared to this point up to 1 day ahead.)

To prepare the salmon: Whisk the honey, lemon juice, garlic, olive oil, paprika & coriander together in a shallow baking dish. Add the salmon and turn to coat it. Cover and refrigerate for 15 minutes and up to 1 hour.

Preheat the oven to 400 degrees. Line a large baking sheet with foil and spray with cooking spray. Transfer the salmon to the prepared baking sheet and roast in the oven until the salmon is opaque in the center, about 10 minutes.

Serve the salmon with the yogurt sauce and garnish with cilantro.

Serves 6

I served the salmon over roasted spaghetti squash. To make the squash, preheat oven to 375°F. Cut squash in half lengthwise and scrape out the seeds and pulp. Line a baking sheet with foil and spray with cooking spray. Place the squash cut side down on the prepared baking sheet and roast uncovered for 30-45 minutes or until fork inserts easily into the flesh. Separate strands by running a fork through the flesh in the "from stem to stern" direction.

Enjoy!

Creamy Tomato Soup Florentine

When I was a child my favorite school lunch was when they served grilled cheese and tomato soup.  Dunking that horribly greasy cheese sandwich in reconstituted soup, well what can I say, I was a child and I loved it.  I hadn’t had that meal in years but recently I was at a friend’s home and that’s just what she served, American cheese on white bread grilled in oil (yuk).  So if the sandwich wasn’t bad enough, the tinned tomato soup…well that was just horrid!!  Have they changed the recipe over the years or have my tastes just changed that much?   Amazingly after that “interesting” lunch I actually ached for a decent grilled cheese and a more grown-up tomato soup so I experimented in the kitchen and came up with this rich, creamy, healthy and totally wonderful recipe.

Creamy Tomato Soup Florentine 

3 tablespoons olive oil
3 pounds plum tomatoes, quartered
large pinch of salt
12 grinds of black pepper

olive oil
3 large heads of garlic, cut in half to expose the cloves
salt
fresh ground pepper

2 tablespoons olive oil
12 ounces onion, diced
1 teaspoon dried thyme
10 grinds of black pepper
Two 16-ounce cans diced tomatoes
1 6-ounce can tomato paste
8 cups chicken broth
1 12-ounce can evaporated milk (I use fat-free)
12 basil leaves minced
9 - 12 ounces fresh baby spinach, coarsely chopped

Pre-heat oven to 450F. In a large bowl lightly toss together the quartered tomatoes, 3 TBS olive oil, salt & pepper. Pour out onto a foil lined baking pan and roast 25-30 minutes until tomatoes are soft and have started to caramelize. Remove from oven and set aside.

Place halved heads of garlic on a large sheet of foil with cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Seal up the foil and roast in the oven with the tomatoes until the garlic is soft. Set aside and allow to cool so that it can be handled.

In a large pot heat 2 TBS. olive oil over medium heat. Add onion and cook until caramelized. Add thyme, black pepper and tomato paste. Cook, stirring constantly for one minute. Add the diced tomatoes with all the liquid, simmer for 10 minutes stirring occasionally. Add the chicken broth and roasted tomatoes to the soup. Squeeze the garlic from it's paper, discard the paper and add the soft garlic to the soup. Simmer for 30 minutes stirring occasionally. Using an immersion blender or by small batches in a blender, blend until smooth. Stir in the evaporated milk and bring soup to a simmer. Add the fresh basil and spinach and allow the spinach to wilt in the soup before serving.

I topped the soup with some homemade garlic croutons, Yummy!!

Enjoy.

Lasagna Soup

It's been rainy and a bit chilly here lately so I've been in a soup mood. I've seen a numerous recipes for Lasagna soup and they’ve sounded good so I played around and made my own version. It was delicious, a bit spicy and all three of us enjoyed it very much.  If you’re a bit sensitive to spice I’d recommend using half hot and half sweet sausage to cut down on the spice a bit.  I served the soup with a nice slice of garlic Texas toast and it was a delicious, hearty and filling meal.

Lasagna Soup 

• 1 TBS. olive oil 
• 2 large onions, diced
• 1 pound hot Italian sausage (pork or turkey), removed from the casing
• 8 large cloves garlic, minced
• 4 medium zucchini, diced
• 1 tap. dried oregano
• 1/2 tsp. crushed red pepper flakes 
• 1/4 tsp. salt
• 1/4 tsp. black pepper 
• One 28-ounce can diced tomatoes, Italian style seasoned with garlic, basil & oregano
• Two 15-ounce cans tomato sauce
• 6 cups Cheaters Chicken Soup or low sodium chicken broth
• 6 ounces mini Farfalle pasta
• 1 pound fresh baby spinach, roughly chopped
• 1/2 cup fresh basil, finely chopped
  
• 8 ounces ricotta cheese
• 1/3 cup grated Parmesan 
• pinch of salt
• a couple grinds of fresh pepper
• 2 tablespoons fresh, chopped basil
  

In a stockpot heat the olive oil over medium heat. Add the onion and sauté until caramelized. Add the sausage and garlic and cook, breaking up the sausage with a spoon until sausage is browned. Add zucchini, oregano, red pepper flakes, salt, black pepper, diced tomatoes with the juice, tomato sauce and chicken broth. Bring to a boil then reduce heat to medium-low and allow to simmer for 25 minutes. Add the pasta and cook according to pasta directions until pasta is done, about 8 minutes. Stir in fresh basil and spinach allowing them to wilt into the soup.

In a small bowl combine the ricotta, Parmesan, salt, pepper and 2 TBS fresh chopped basil. To serve, ladle soup into bowl and add about 1 1/2 tablespoons of the ricotta mixture to each bowl.

Enjoy!

Gastronomic delight...Figs!

Okay, no cooking involved but this recipe is pure gastronomic delight.

Perfectly ripe just picked figs with some chèvre and a drizzle of some top of the line aged balsamic vinegar. I'm going to be enjoying this time and time again during fig season, pure bliss!

Enjoy!!

Potato Crusted Garden Quiche

This morning we went over to our friend's Trixie & Roger's home for brunch and I was asked to bring along a quiche so I decided to experiment a little and made up my recipe from what I had and as I went along. From our garden I had a number of yellow squash as well as a good bunch of long beans so I thought that if I roasted them, they would be delicious. I also thought that if I added a head of roasted garlic, it would give the quiche a great flavor too. I'm also not a big fan of pie crusts and as a rule I don't make them and I didn't have any frozen ones in the house so, to change it up a little I chose to make a potato crust and it was a hit with everyone. I love that quiche is so versatile, so easy to switch up the cheese, veggies and/or meats to suite any taste. This combination was a great success and I would definitely make it again.

Potato Crusted Garden Quiche

For the filling:
A good handful of long beans, cut into 2-inch pieces
A couple of yellow squash, quartered lengthwise and then cut into finger width pieces.
One medium onion, diced
One head of garlic, cut to expose the cloves
olive oil
2 cups shredded Jarlsberg
12 slices crispy bacon, cut in pieces I use the pre-cooked and just microwave it to crisp it up.
6 large eggs
2 cups light cream
3/4 teaspoon nutmeg 
Salt & Pepper to taste

For the Crust:
6 Tablespoons butter
1 medium onion, shredded
6 cups shredded potato, could also use frozen shredded hash brown potatoes, thawed and squeezed dry
Salt & Pepper to taste

Pre-heat oven to 400F. On a foil lined baking sheet toss beans with a little olive oil, salt and pepper and spread on one side of the baking pan. On the other side of the pan toss together the yellow squash & diced onion also drizzled with a little olive oil and some salt & pepper. On a separate piece of foil put garlic head drizzled with olive oil, season with salt & pepper and seal foil around the garlic. Roast the veggies and garlic for about 25 minutes. I kept the beans and squash separate in case I needed to pull the beans before the squash but in the end they all roasted the same amount of time. Once tender and a little golden, remove from oven, allow garlic to continue roasting another 20-25 minutes or while the crust bakes.

While the veggies are roasting, shred onion and peeled potatoes. Squeeze potatoes and onions dry. In a 9x13-inch baking pan melt 6 Tablespoons of butter in the oven and then swirl pan to grease bottom and sides. Add the dried onions & potatoes to the buttered pan along with some salt & pepper and toss to coat with the butter. Press potato mixture to cover the bottom and up the sides of the pan. Bake at 400F for 25 minutes or until golden. At this point you can pull from the oven and add the filling or you can allow the crust to cool and then chill until ready to make and bake the quiche.

Lower oven temp to 350F

To make the custard, squeeze the roasted garlic bulbs into a bowl and mash. Add one of the eggs to the garlic and whisk together. Add the remaining 5 eggs, cream, nutmeg and season with salt & pepper, whisk together.

Into the cooked potato crust layer first the roasted beans & yellow squash topped with the shredded cheese and then top with the bacon. Pour the custard mix in and then bake for 35 minutes until top is golden and quiche is set.

Let rest for at least 30 minutes or allow to cool to room temp before serving.

Enjoy!

Tapenade Tarts / Pesto Tarts

Whenever I bring these little tarts to a party they're always a hit. Very easy to make and full of great flavor.


1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade or pesto
8 oz. feta cheese, crumbled
1 lb. grape tomatoes, each cut in half

Thaw pastry according to package then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin, then add about 1 tsp. of tapenade or pesto to each one. Top each with 3 - 4 tomato halves then sprinkle on some of the feta. Bake at 400F until pastry is puffed and browned. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.

If using silicone muffin pans the bake time is approximately 18 minutes and in traditional metal muffin tins bake time is approximately 15 minutes. If you do use metal muffin tins, before you make the first batch spray them with cooking spray to make release easier. Subsequent batches won't need more spray as the dough will give off enough oil to keep the tins greased.

Enjoy!

Roasted & Curried Veggie Soup

So here it is the first full day of spring, it's gorgeous outside and I was craving a roasted veggie soup. This soup is so easy to make and is good both hot or chilled. It has a wonderful rich flavor, good for anytime of the year.

1 butternut squash (2.5-3 lbs)
4 large carrots, peeled
1 medium onion
2 heads of garlic
1 poblano pepper
olive oil
salt
pepper
3-4 cups chicken or veggie stock
2 tsp. Jamaican curry powder

Pre-heat oven to 375F. Line baking sheet with foil and have two additional pieces of foil for the garlic and onion. Split squash and remove seeds, peel carrots, peel and cut onion in half, cut garlic so that the bulbs are exposed. Lightly brush everything with olive oil and lightly season with salt & pepper. Wrap garlic and onion separately each in a sheet of foil. Roast veggies for 1 hour or until everything is very soft and slightly caramelized.

Scoop the pulp from the squash, squeeze garlic from the skin and remove skin and seeds from the pepper. Discard all the skins & seeds. Add all the veggies to a blender along with 2-3 cups of stock and the curry powder. Blend until smooth adding more stock until desired consistency is achieved. You can also blend everything together in a pot with an immersion blender.

I sprinkle on a little more curry powder when I serve the soup as I like it with a kick. This is great served with a nice crusty piece of bread.

Enjoy!

Tri-color cookies

Ever since I was a little girl Tri-Color Cookies were at the top of my favorites list.  It’s funny though, until the other day I never thought to actually make them myself.  I thought that they’d be a lot more difficult to make but other than being a bit time consuming there was nothing oh-too challenging and they really came together quite easily.  My only difficulty or challenge came when it was time to cut the the cookies.  I never did achieve a perfectly cut cookie but trust me when I say, my lack of cutting skills didn’t impact the taste one little bit.  These cookies were perfect, just as I remember them from my childhood.

Tri-Color Cookies

4 large eggs, separated
1 cup sugar
10 oz almond paste
1-1/4 cups unsalted butter, softened
1-1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
12 oz jar apricot preserves, pureed and heated
8 oz fine-quality bittersweet chocolate, chopped

Preheat oven to 350°F. Butter three 13x9-inch baking pans and line the bottoms with wax paper, leaving a 2-inch overhang on each of the two long sides then butter paper.

With a stand mixer, using the whisk attachment, beat whites at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time. Increase to high speed until whites hold stiff peaks and are slightly glossy. Transfer to another bowl and set aside.

Switch to paddle attachment and then beat together the almond paste and remaining 3/4cup sugar until well blended. Add butter and beat until pale and fluffy. Add yolks and almond extract and beat until combined well. Reduce speed to low and add flour and salt and mix until just combined.

Fold half of egg white mixture into the almond mixture to lighten then fold in remaining whites gently but thoroughly.

Divide batter evenly into 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Pour one bowl of batter into each prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).

Bake 7 to 10 minutes until just set. The layers will be slightly undercooked looking but the tester will come out clean. Using paper overhang, transfer layers to a rack to cool.

When all layers are cool, invert red layer onto a large wax paper lined baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of red layer, discarding paper. Spread with remaining preserves. Invert green layer on top of white layer and discard wax paper.

Cover with plastic wrap and then cover with a large baking pan and some weights (cans of tomatoes or what ever you have in your pantry.) Chill at least 8 hours.

Remove weights and plastic wrap and trim edges of assembled layers with a long serrated knife. Melt 4 oz. of the chocolate in the microwave and stir until smooth. Quickly spread the chocolate in a thin layer on top of cake. Chill uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top then invert cake onto sheet and remove paper. Melt remaining 4 oz. of chocolate in the microwave and stir until smooth. Quickly spread the chocolate in a thin layer. Chill uncovered until firm, about 30 minutes.

With a serrated knife, cut lengthwise into five strips. Cut strips crosswise into 1/2-inch-wide cookies.

Enjoy!!

Roasted Tomato, Fresh Mozzarella and Pesto Pizza

This looked so good when I pulled it from the oven tonight I just had to take a picture.

Roasted Tomato, Fresh Mozzarella & Pesto Pizza

8-10 Roma tomatoes, quartered the long way
1/3 cup olive oil
2 TBS. chopped garlic
10-12 grinds of black pepper
salt to taste

1 lb. fresh pizza dough (I purchase at a local pizza shop)
4-5 Tablespoons basil pesto
1 lb. fresh mozzarella, sliced

Pre-heat oven to 450F. In a large bowl lightly toss together the quartered tomatoes, olive oil, garlic, pepper and salt. Pour out onto a foil lined baking pan and roast 25-30 minutes until tomatoes are soft and have started to caramelize. Remove from oven and allow to cool slightly or completely.

Increase oven temperature to 500F. Stretch pizza dough to 18-inches round and place on lightly greased pizza pan. Spread a very thin layer of pesto* over the dough leaving a half-inch border around the edge. Evenly distribute mozzarella and then the roasted tomatoes. Brush the half-inch border with some of the roasted tomato-garlic oil that remains in the baking pan.

Bake pizza on lowest rack of the oven for 12-15 minutes until crust is brown and cheese is bubbly delicious. Let rest for five minutes before cutting.

Enjoy!

*Pesto layer needs to be very, very thin otherwise it will be extremely oily and the cheese and tomatoes will be floating on grease, just not a good pizza.

Baked macaroni & cheese

2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 1/2 cups milk
2 tablespoons butter
3 cups shredded cheddar cheese, divided
8 oz. elbow macaroni, cooked 6 minutes and drained

In medium saucepan, combine cornstarch, salt, pepper and dry mustard; whisk in milk until smooth. Add butter. Stirring constantly, bring to boil over medium-high heat and boil 1 minute.

Remove from heat. Reserve 1/2 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into greased 2-quart casserole. Sprinkle with reserved cheese.

Bake uncovered in 375-degree oven 25 minutes or until hot and bubbly.

Curried Israeli Couscous

1 - 8.8 oz. bag Israeli couscous
2 1/2 cups low sodium chicken or vegetable broth
4 Tbs. extra virgin olive oil
1 cup chopped onions
1 or 2 jalapeno peppers, seeds removed and then diced finely
3/4 cup golden raisins
1 cup baby white corn
3 Tbs. Jamaican curry powder (or more to taste)
pinch of salt and pepper
1/4 cup fresh cilantro, chopped

Prepare the couscous according to directions on bag, but substitute low sodium chicken or vegetable broth for the water. Once made, transfer couscous to a large mixing bowl and set aside.

In a separate saucepan, heat oil and add onions, jalapeno peppers, raisins, corn and curry powder. Cook 5 minutes on low heat, stirring often. Add salt and pepper to taste. Cook until heated through. Pour the curry mixture over the couscous. Stir well. Add the chopped cilantro. Toss well. Serve at once or chill for use later. Personally, I think it tastes best the second day, served cold, after the flavors have all had time to really come together.

Enjoy!!

Chinese Peanut Sesame Noodles

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
1 lb Fresh Chinese plain wide noodles
4 scallions, thinly sliced
3 tablespoons sesame seeds, toasted

Purée first 9 ingredients together in a food processor until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6-to 8-quart pot of boiling water until tender. Drain in a colander, then rinse well under cold water. Add noodles, scallions and sesame seeds to dressing, toss to combine and serve immediately.

Do not mix noodles and dressing together too much ahead as it will get thick and gloppy (is that a word??). You can make the dressing ahead and set aside. Make the noodles, making sure to rinse really well and then store them in a ziplock bag with a little water added to keep them loose. When ready to serve, drain off the water from the noodles and toss with the dressing, scallions and sesame seeds.

Enjoy!!

BBQ chicken quesadillas

6-8 cups low sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)

BBQ sauce (I use K.C. Masterpiece Original)
1 lb. Monterey jack or Mexican mixed cheese, shredded
1/3 c. green peppers, very small dice
4 green onions, diced
1/4 c. onion, finely minced

6 large flour tortillas
cooking spray

To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)

Once chicken is cooled to room temp., remove it from the broth and dice. Toss with enough bbq sauce to medium coat the chicken.

In a bowl, mix together the shredded cheese, diced peppers, diced green onion and minced onion.

Lay out the tortillas and divide the chicken mixture between the six tortillas spreading it out on one half of each tortilla. Cover the chicken with the cheese mixture and then fold over the tortilla to create a half rounds. Using a large fry pan, spray with cooking spray and over medium heat cook each of the quesadillas until golden brown on both sides. (When the first side of my quesadilla is cooking, I lightly spray the uncooked side with cooking spray so that when I flip it over, there is some fresh cooking spray to help with browning.)

BBQ chicken on biscuits*

6-8 cups low sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)

BBQ sauce (I use K.C. Masterpiece Original)
1 pkg of 8 refrigerated original biscuits (don't get the flaky layered ones as they don't make good sandwiches)

Bake the biscuits according to the package directions and then slice so that sandwiches can be made.

To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)

Once chicken is cooled to room temp., remove it from the broth and shred it. In a skillet, toss the the chicken with enough bbq sauce to medium coat, heating until hot. Divide the chicken between the 8 biscuits making sandwiches.

*Deb served these at our Christmas play group luncheon and though I don't know exactly how she makes them, I'm guessing this is pretty close if not the same.