Entries by Tasha Webster

With St. Patrick's Day coming up, here is a traditional Irish dish. This would go great with corned beef or a nice Irish beef stew. May the luck of the Irish be with you!

Ingredients:
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Directions:
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Milkshake

Ingredients:
1 cup whole milk (or 2% milk)
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum

Directions:
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint. [Full story »] 

Ingredients:
2 teaspoons canola oil
1 large red onion, finely diced
Salt
Freshly ground black pepper
3 ounces sharp Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 ounces pepper Jack cheese, thinly sliced, divided
1 or 2 large tomatoes, sliced
Cooking spray

Directions:
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread.
Repeat with 3 other sandwiches.

Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot. [Full story »] 

Ingredients:
Two 6 oz. boxes Uncle Ben's long-grain and wild rice
2 lbs. shrimp, cleaned, peeled and deveined
1 onion, diced and sauteed in 2 tbsp. butter
1 bell pepper, chopped
Two 10.75 cans condensed cream of mushroom soup
16 oz. grated cheedar cheese; reserve 1/2 cup for top
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice and remaining ingredients in a baking dish and sprinkle with reserved cheese. Bake for 45 minutes. [Full story »] 

This is a delicious and quick appetizer. You can easily add shredded chicken or beef.

Ingredients:
2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream

Directions
Preheat oven to 400 degrees F.
Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa. [Full story »] 

Ingredients:
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper


Directions:
Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste.

Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly.

Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately. [Full story »] 

I hope everyone will have a wonderful Valentine's Day. Make this chocolate delight for someone special.

Ingredients:
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate chips or morsels
1/2 cup semisweet chocolate chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions:
Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate chips and the semisweet chocolate chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar. [Full story »] 

Ingredients:

1 lb. ground beef
1/2 cup chopped onion
1 15 oz. can tomato sauce
1.5 tsp. chili powder
1/8 tsp. garlic powder
1 4 oz. can chopped green chilies
3 cups cooked egg noodles
1 cup low-fat cottage cheese
1/2 cup plain low-fat yogurt
Shredded Monterrey Jack cheese

Cook meet and onion, drain grease. Stir in tomato sauce and spices. Cook for 20 minutes. Combine cottage cheese, chili and yogurt. Set aside. Spoon cooked noodles in casserole dish (sprayed with Pam). Spoon cottage cheese mix on noodles and top with meat mixture. Cover and bake 20 minutes at 350 degreese. Remove and add cheese. [Full story »] 

This is a wonderful recipe for macaroni and cheese. I, however, have not made it with the topping. Please let me know if you use the topping and if you like it.


Ingredients:
1/2 lb. elbow macaroni
3 tbsp. butter
3 tbsp. flour
1 tbsp. powdered mustard
3 cups milk
1/2 cup chopped yellow onion
1 bay leaf
1/2 tsp. paprika
1 large egg
12 oz. sharp cheddar cheese, shredded
1 tsp. kosher salt
fresh black pepper

Topping:
3 tbsp. butter
1 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a seperate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mis and pour into a 2 quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
[Full story »] 

Ingredients:
Vegetable Oil
1 tbsp. kosher salt plus 1.5 tsp.
3/4 pound linguine
3 tbsp. unsalted butter
2.5 tbsp. olive oil
1.5 tbsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. ground black pepper
1/3 cup chopped parlsey leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 tsp. hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling water, add 1 tbsp. of salt and linguine. Cook for 7 to 10 minutes or until noodles are done.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1.5 tsp. of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When the pasta is done, drain and put back in the pot. Immediately add the shrimp and sauce and toss well. Enjoy! [Full story »] 

This recipe should help warm your chilled bones.

Ingredients:
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions:
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
[Full story »] 

Ingredients:
3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

Directions:
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

[Full story »] 

Here is a dish to go with the Traditional New Year's dinner.


Ingredients:

1 tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tbsp. chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
1 bay leaf
1 teaspoon dry thyme leaves
Salt
black pepper
cayenne pepper
3 tbsp. finely chopped green onion
3 cups steamed white rice

Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice. [Full story »] 

This recipe is from a very dear person that insisted this be posted for Christmas. I hope you will enjoy this recipe. I have not had it though.
Merry Christmas everyone!

Ingredients:

3 mixing bowls
1/2 pint whipping cream
6 eggs
6 tbsp. sugar
bourbon
nutmeg

Directions:
Mix whipping cream in one bowl. Separate the yolks and egg whites and put each into separate bowls. Whisk yolks, add sugar and whisk again. Add 4-6 ounces of bourbon to yolks and whisk. Bourbon cooks the yolks. Clean the whisk and whisk egg whites until they are stiff. Slowly whisk in yolks. Fold in whipping cream and mix for about a minute. Sprinkle with nutmeg. [Full story »] 

This recipe is a Christmas tradition. My great-grandmother Stanton would send a batch from Michigan every Christmas with our presents. I have acquired the recipe and now I make it every Christmas. I made this last Wednesday and of course it was raining. So, it stuck to the pan. I would advise doing it on a sunny day. I hope you will enjoy my favorite Christmas tradition.

Ingredients:
1 cup of sugar
1/2 tsp. salt
1/4 cup water
1/2 cup butter
1.5 cups finely chopped walnuts (or pecans)
12 oz. semi-sweet chocolate morsels
1 candy thermometer

Directions:
Combine sugar, salt, water and butter; heat to boiling (light-crack stage (285 )). After it is at light-crack stage, take off of stove and pour onto well greased cookie sheet. Cool in fridge. Melt chocolate on stove. Once the candy has cooled, pour half of the chocolate mixture on top of candy. Sprinkle with 1/2 of walnuts. Cool again. Turn and spread remaining chocolate and walnuts. Cool once again. Break into pieces and enjoy! [Full story »]