Saturday, May 19, 2012

Sweet Sage Cookies Recipe

Fresh herbs give flavor to these cookies, a specialty of The Inn a Jackson in Jackson, New Hampshire. Reprinted with the permission of the Mount Washington Valley Chamber of Commerce and Visitor's Bureau.

1-3/4 cups of all purpose flour
2 Tbsp. Snipped fresh sage or 2 tsp. dried sage or lemon thyme or rosemary, crushed
1/3 cup sugar
1/2 cup butter (no substitutes)
1/4 cup yellow cornmeal
3 Tbsp. Milk
1 egg white


Stir together flour, sugar and cornmeal in a medium mixing bowl. Cut in the butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Stir in snipped or crushed herbs. Add milk and stir with a fork to combine. Form mixture into a ball and knead dough until smooth.

Divide the dough in half. Roll half of the dough at a time on a lightly floured surface to 1/8-inch thickness. Cut out dough using a 2 1/2-inch round or oval cookie cutter. Combine egg white and 1 Tbsp. of water in a small bowl. Brush cutouts with the mixture. If desired, place one or two small, fresh sage leaves on each cutout, and brush the leaves with egg white mixture.

Sprinkle cutouts with sugar, and place on an ungreased cookie sheet. Bake in a 375-degree oven about 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks and cool. Makes about 32 cookies.

Why sage recipes?  Our neighbor has been passing along the herbs he is growing in his garden and I needed  few recipes to try.

Pork Tenderloin Scaloppine Perugina

Original Recipe Yield 8 servings

20 ounces boneless pork tenderloin, cut into slices about 3/4 inch thick
1/4 cup flour
1/2 teaspoon ground black pepper
4 teaspoons olive oil, divided
1 tablespoon capers, rinsed and drained
2 ounces very thinly sliced prosciutto, cut into 1/4-inch strips
2 garlic cloves, thinly sliced
1/2 cup chicken broth
1 teaspoon flour
1 1/2 cups dry white wine
1 1/2 tablespoons grated lemon rind
1 teaspoon chopped fresh sage
4 cups hot cooked fettuccine pasta

Place each piece of pork between 2 sheets of heavy duty plastic wrap, pound each piece to 1/2 inch thickness using a meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture and set aside. 

Heat 1 tsp oil in a large non-stick skillet over medium high heat. Add capers, prosciutto, and garlic. Saute 3 minutes. Combine broth and 1 tsp flour, stirring well with a whisk. Add broth mixture, wine, rind and sage to the pan and cook 10 minutes, stirring on occasion. Pour sauce into a bowl and keep warm. Wipe pan clean with a paper towel. 

Heat 1 Tbsp oil in pan over medium high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan and toss well to coat. Place pork back in pan, combine and plate. 

Note:  Thought this also might go well with roasted potatoes and a side of green beans instead of pasta.

Friday, April 6, 2012

Amish Six Layer Dinner

Every once in awhile Ryan forwards me the email he receives from Recipe Lion. After having this recipe taped up to our kitchen cabinets for week, I finally made it yesterday. I cooked it in a crock pot on low for four hours. I served it with a slice of bread and butter on the side to sop up the extra juices... it's a cross between a soup and a stew. It's a keeper!

Make an old-fashioned casserole with six layers of delicious flavor with this simple casserole recipe. This is one of the best easy casserole recipes out there. Treat friends and family to this great casserole recipe.

Cooking Time: 2 hr


2 cups raw potatoes, sliced
2 cups celery, chopped
2 cups raw hamburger
1/2 cup onions, diced
2 teaspoons salt or less
1/4 teaspoon pepper
1 cup green pepper, diced
2 cups canned tomatoes
1 medium onion, thinly sliced fro top of casserole (optional)


Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer.

Place potatoes in the bottom of the casserole Add the layer of celery. Add the layer of hamburger. Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture.

Bake for 2 hours at 350 degrees F.

Sunday, March 18, 2012

Country Potato Soup

I got this recipe from by Lydia Beiler on October 4, 2011: Tasty Tuesday: Country Potato Soup. It's our new favorite soup... except for Alyssa. I's easy... Hannah has already helped me make it and has asked to have it for dinner every week.

Country Potato Soup

3 c. diced, peeled potatoes
1/2- 1 c. carrots
1/2 c. onion, chopped
2 c. water
2 chicken bouillon cubes*
1/2 tsp. pepper
1 tsp. salt
1 tsp. chopped chives
1 c. sour cream
2 Tbsp. flour
2 c. milk

Combine potatoes, carrots, onion, water, bouillon cubes, pepper and salt in a large saucepan. Cover and cook for about 20 minutes or until potatoes are tender but not mushy. Add 1 cup milk and heat. Mix sour cream, flour, chives and stir mixture into soup gradually. Lastly, add remaining 1 cup milk. Cook over low heat, stirring constantly until thickened.

Sunday, March 4, 2012

Blackened Tuna Steaks with Mango Salsa


2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4 tuna steaks

1 fresh mango - peeled, pitted, and chopped
1/4 cup finely chopped red bell pepper
1/2 Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 1/2 teaspoons olive oil

2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil


Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.

Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

***Warning. This recipe is pretty hot! Reduce the Cayenne Pepper if you can't stand the heat.

Monday, February 27, 2012

Alison's Chicken and Broccoli Casserole

1 box Stove Top/Pepperidge Farm/Trader Joe's stuffing.
2 frozen chicken breasts
1 bag broccoli, frozen
1 can cream of mushroom soup
1/3 c milk

Make the stuffing in the bottom of a casserole pan. Add broccoli layer. Place boneless, skinless frozen chicken breasts over broccoli with a little space between, so plan your pan size to serving ratio accordingly. Sprinkle with a little salt, pepper, and paprika. Mix a can of cream of mushroom soup with 1/3 cup milk and pour over chicken breasts.

Bake COVERED (thawed first if frozen) at 350 for 45 minutes until chicken breasts are cooked through.

Friday, February 17, 2012

The BEST White Chocolate Macadamia Nut Cookie Recipe

Makes about 3 dozen cookies (somehow I got more than three!)

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks


Heat oven to 375 F.

In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely

Wednesday, February 8, 2012

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella


*Note: See the asterisk below the recipe for make-ahead directions.

*Serves 6-8


3/4 cup bread crumbs (store-bought or make your own)

2 tablespoons butter, melted


1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces

12 ounces penne pasta

2 tablespoons olive oil

1 medium onion, minced

6 medium garlic cloves, finely minced or pressed through a garlic press

1 teaspoon dried thyme

¼ cup all-purpose flour

2 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon salt

½ teaspoon pepper

1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces

3 ounces smoked mozzarella, shredded

8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.