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Gorgan-Spinach and Pear Pizza
These were a big hit this weekend. Why? Easy and incredibly delicious. 1 ready made pizza crust or homemade Bagged baby spinach 1 ripe pear thinly sliced Gorgonzola cheese crumbled Gallopin’ Gourmet Shake Optional: Pepita seeds
Par bake the crust if you buy frozen. Scatter baby spinach over the crust and get it up to the edges if possible. Liberally shake Gallopin’ Gourmet Shake all over the spinach. Place the pears equally over the spinach and then sprinkle the gorganzola over the pears. Shake on pepita seeds if you wish.
Bake at 375 degrees until the cheese melts. You are gonna love this one!
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Sample Mom’s for yourself!
February 26, Whole Foods Market - University Heights, Ohio - 12 to 3 p.m.
February 27, Whole Foods Market - Dublin, Ohio 12 to 3 p.m.
March 5, Wine and food pairing at Chuck’s Fine Wines, Chagrin Falls, 2 to 5 p.m. $5
March 18, Whole Foods Market - Lexington, Kentucky, 12 to 3 p.m.
March 19, Whole foods Market - Mason, Ohio, 12 to 3 p.m.
April 9 and 10 - Woman and Food - Strongsville, Ohio
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Awesome Chicken Cutlets - Katie, Missouri
2 Chicken Cutlets
1/3 lb of Asparagus cut into bite size pieces
2 tomatoes on the vine cut into 1 inch cubes
1/3 Yellow Onion cut into bite size pieces
Awesome Antler to taste (I added garlic powder on the chicken breast)
Spaghetti
Cheap Spaghetti Sauce (Mine was an off brand with parmesan and garlic)
Arrange veggies and chicken in pan and put under broiler. Cook 6 minutes, flip chicken and cook another 3 minutes or until chicken is done.
Cook the noodles according to the package.
Heat the Sauce.
Cut the chicken into bite size pieces after cooking. Add the chicken and veggies into the sauce and stir.
Serve sauce over noodles. Top with Parmesan cheese.
The Awesome Antler really added an extra pop to the chicken and veggies!!!
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Beets, Spiced Quinoa and Yogurt - Handjem Retrievers
This came in from the Handjem Iron Chef. It’s a remix of one of the NYT. Guess which Chef made this. We made it last night and it is fabulous main course with a tossed salad.
3 tablespoons extra virgin olive oil
2 tablespoons Far Out Feather Dust
1/8 teaspoon ground cloves
3 cups cooked Quinoa - red or any other
5 to 6 roasted beets - one kind or mix them up, red, golden, striped, peeled and sliced
sea salt and ground pepper if you’d like - we omitted salt to see how it tasted without
1. Preheat oven to 350. Oil a 2 quart baking dish or gratin. In medium sauce pan heat 2 tablespoon oil and add the spices. When they sizzle, add the cooked quinoa. Stir together for a minute and remove from heat. Taste and adjust salt and seasoning to your taste buds liking. Transfer to the baking dish and spread in an even layer.
2. Arrange sliced beets over the quinoa. Drizzle remainingolive oil over beets, cover and place in oven for 20 minutes or until hot.
3. Drain yogurt in a fine strainer for 20 minutes. Make topping below.
Topping
1 cup drained yogurt - let it sit in a fine strainer for 30 minutes
2 cloves garlic mashed into a paste
1/4 cup walnuts or pecans - optional
3. Drain yogurt, and crush and mash garlic cloves. Add garlic paste to the drained yogurt and add a dash of sea salt.
Remove quinoa and beets from the oven and place dollops of the yogurt on top. Sprinkle nuts over the dish and serve.
Be ready for compliments!!!!
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Groovy Stir Fry - Kim - Wickliffe, Ohio
Groovy Stir-Fry – Serves 4, Kim – Wickliffe, Ohio
1 lb. boneless, skinless chicken breast — 2 tbsp. oil — 2 tbsp. Far Out Feather Dust™ —1 tsp. minced garlic
Your choice of stir-fry vegetables: Broccoli Snow Pea Pods, Sliced Carrots, Chopped Celery, Bok Choy, Nappa Cabbage, Sweet Onion, Bean Sprouts Sliced Water Chestnuts Chopped, Red Bell Peppers
Garnish with chopped green onions and slivered almonds.
Cut the raw chicken into 1” cubes and toss with the Feather Dust. Heat the oil in your wok and toss the chicken in, and add the minced garlic, stirring often till all sides are browned. If you like it spicier, add some red pepper.
Remove chicken to another plate and cover with foil (you can put it in a warm oven to keep it hot).
Add a little more oil and stir fry the veggies separately, in batches, so the wok doesn’t get too crowded, and so the veggies can cook for the time they need to (i.e., bean sprouts cook quicker than carrots). Remove the veggies as they are cooked and add them to the chicken. When veggies are cooked, serve over brown rice and garnish with green onion and toasted slivered almonds.
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Suzi’s Black-Eyed Pea Cakes
Suzi’s Black-Eyed Pea Cakes – Serves – 4
Serve this with brown rice dusted with Wow-A Chihuahua too for an easy, vegetarian meal.
Or, make cornbread muffins and add Wow-A Chihuahua to the batter as well.
¼ cup low-fat sour cream
1-teaspoon adobo sauce
1 - 15.8 oz. can of no-slat black-eyed peas, rinsed and
drained, or cook your own black-eyed peas
¼ dry breadcrumbs
1 tablespoon finely chopped sweet onion
¼ cup finely chopped green onion
1 tablespoon Wow-A Chihuahua
½ teaspoon salt – optional
1 large egg lightly beaten
1 large egg white, lightly beaten
1-tablespoon olive oil
¼ cup shredded Monterey Jack cheese
Combine sour cream and adobo sauce in a small bowl and place back in refrigerator. You can freeze the extra adodo sauce for several months in an airtight container.
Place peas in a medium bowl and mash with a fork. Stir in the breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide the pea mixture into 4 equal portions, shaping each into ¼” patty.
Heat oil in a nonstick skillet over medium-high heat. Add patties to the pan and cook 2 minutes on either side or until golden and thoroughly heated. Top each patty with 1 tablespoon of the shredded cheese and top with sour cream.
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Start the New Year with a Little Luck, Eat Pork!
Red Dog Ribs with Cranberry Salsa Sauce – Steve, Newbury, Ohio
1 slab of baby back, spare, or country-style ribs. Red Dog Rub™ 1 - 16 oz. can Whole Berry Cranberry Sauce 1 - 16 oz. jar of Chunky Salsa Medium (we usually use Pace) Optional - juice of 1/2 orange or lemon. If you’re looking for a little twist, you can also add a little fresh or dried mint!
Pre-heat oven to 350°. Rinse ribs in COLD water and pat dry. Spray a roasting pan with cooking spray for easy clean up. Place the ribs meat side up in the pan. You may have to cut the slab into two equal pieces to fit, or if you decided to try the country-style ribs, arrange them so they are slightly touching. Sprinkle the ribs generously with Red Dog Rub. Cover the roasting pan with aluminum foil and place on the middle rack and REDUCE the temperature to 325°. Bake at 325° for 1 hour and 15 minutes. While the ribs are cooking, mix the cranberry sauce, salsa, orange or lemon juice, and mint flakes together. Remove roasting pan from oven but leave the oven on. Remove foil (save it for later to wrap leftovers, if you have any). Drain any liquid and pork fat from the pan.
Pour the cranberry salsa sauce over top of the ribs. If it runs off the sides just scoop it back on top. Put ribs back in the oven and bake at 325° for another 1 to 1-1/2 hours until done. This depends on thickness of ribs and which ones you use. Just take a peek after an hour and if they look done try one, just don’t burn your mouth.
We serve with baked yams, corn bread and a tossed salad with vinaigrette dressing.
Winter Fruit and Almond Encrusted Tenderloin – Sally – Newbury, Ohio
Serves 4 to 6 depending on the crowd.
Ingredients:
2 to 3 pork tenderloins – rinsed in cold water and pat dry – place in a dish and bring almost to room temp while preparing the coating.
1 heaping tablespoon Yellow Dog Sweet Shake
3/4 cup Panko (Japanese bread crumbs)
1/8 cup golden raisins
1/4 cup dried tart cherries
1/4 cup dried currants
1/4 cup slivered almonds
2 tablespoons canola oil
1 egg and a splash of any kind of milk
Preheat oven to 375
In a blender or food processor:
Almonds until they are coarsely chopped and set in a medium bowl
Take half of the Panko, Yellow Dog Sweet Shake, 1/2 of the dried fruit and coarsely chopped. I add Panko first to prevent the fruit from getting too paste like. You want the coating to be finely chopped. Add mixture to the almonds. Repeat and add to bowl.
Heat Canola oil to medium high.
In a shallow glass dish mix egg and a splash of milk until well blended.
In another shallow dish add the fruit/Panko mixture.
Place the tenderloin in the egg mixture and coat well. Roll the tenderloin in the fruit/Panko and coat well. You can even press the coating onto the meat.
Place the tenderloin in the skillet and sear the tenderloin on all sides until the coating is a nice brown. Then place the tenderloin onto a small roasting pan and roast in the oven for about 20 to 25 minutes depending on the thickness. You want the loins to medium rare.
Awesome Pork Chops – Shirley, Moreland Hills, Ohio
Fast, easy and flavorful chops.
6 center cut pork chops
4 tablespoons flour
1 tablespoon Awesome Antler Rub
2 tablespoons Olive oil
Rinse pork chops in cold water and pat dry.
Heat oil in a large frying pan over medium heat
Put flour and Awesome Antler Rub in a bag and dredge the pork chops.
Place pork chops in frying pan and cook for 7 to 9 minutes each side or until cooked. Thinner chops may take less time.
Awesome Baby Back Ribs – Michele, Bainbridge, Ohio
1 Slab Baby Back Ribs – washed in COLD water patted dry Awesome Antler Rub™ 1/2 cup apple juice – or enough to cover the bottom of the roasting pan
Preheat oven to 250 degrees. Pour apple juice into roasting pan. Rub Awesome Antler generously on both sides of the ribs and place in the roasting pan meatier side up. Bake the ribs in preheated oven for 2 hours.
Fire up the grill and grill until each side is a little crisp about 10 - 15 minutes. Baste with your Favorite BBQ sauce but Michelle recommends, Sweet Baby Rays - hickory Brown Sugar.
Cooks note: Michelle added a little extra garlic powder to the ribs along with the Awesome Antler Rub. We agree, you can never have too much garlic.
Pork Stir-fry, Kim, Wickliffe, Ohio
1 pork tenderloin, 2 tbsp. oil 2 tbsp. Far Out Feather Dust™ 1 tsp. dried minced garlic. Your choice of stir-fry vegetables: broccoli, snow pea pods, sliced carrots, chopped celery, bean sprouts, sliced water chestnuts, chopped red bell peppers. Garnish with chopped green onions and slivered almonds. Cooked brown rice.
Cut the raw pork into 1” cubes and toss with the Feather Dust. Heat the oil in your wok (or frying pan) and toss the pork in, and add the minced garlic, stirring often till all sides are browned. If you like it spicier, add some red pepper.
Remove chicken to another plate and cover with foil (you can put it in a warm oven to keep it hot).
Add a little more oil and stir-fry the veggies separately, in batches, so the wok doesn’t get too crowded, and so the veggies can cook for the time they need to (i.e., bean sprouts cook quicker than carrots). Remove the veggies as they are cooked and add them to the chicken.
When all the veggies are cooked, mix together and serve over brown rice, and garnish with sliced almonds and chopped green onions.
Sally’s Caramelized Kraut – Sally, Newbury, Ohio
This will become your new recipe for kraut. It takes a little longer to make but well worth the time since you’ll be in the kitchen anyway.
1 bag Sauerkraut - drained
1 medium sweet onion – chopped
1 Granny Smith apple – peeled and chopped
1 stick butter
½ cup brown sugar
2 Tablespoons cider vinegar
2 whole cloves
Melt butter in frying pan, add onions, sauerkraut, brown sugar, cider vinegar and cloves. Cook covered over low heat for 20 minutes stirring often so that the onions and sauerkraut begin to caramelize. Add apples and cooked until the kruat is a nice caramel, brown color.
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Holiday Recipes from Mom’s Gourmet
SEASONINGS GREETINGS from Mom’s Gourmet
Fast and easy holiday entertaining.
Standing Ovation Rib Roast
Standing Rib Roast – first three ribs if you can
Awesome Antler Rub
Dijon Mustard
Sea Salt
Pre-heat oven to 450
Spray a little non-stick canola in a large roasting pan
Rinse roast in cold water, pat dry and set somewhere on a cutting board where the dog can’t get it. Let the roast get close to room temperature.
Rub roast with Dijon mustard, generously
Pour Awesome Antler Rub into the palm of your hand and rub it all over the roast. Be generous with the rub.
Sprinkle with sea salt to your taste
Place roast in roasting pan and roast in oven for 15 minutes. Reduce temperature to 350 and cook until meat thermometer reaches 130/medium rare. Usually about 1-1/2 to 2 hours. Remove roast from oven and let sit for 15 minutes before cutting.
Black Dog Beef Roast
3 to 5 pound beef tenderloin, sirloin tip, or bottom round
Olive oil
Sea Salt
Garlic Mayo Sauce - optional, but delicious
½ cup sour cream
½ cup mayo
1-teaspoon garlic powder
½ teaspoon oregano
1 tablespoon lemon juice
Mix everything together and keep in refrigerator until ready to serve
Pre-heat oven to 450
Spray roasting pan with canola oil
Rinse meat in cold water and pat dry. Let it sit on a cutting board somewhere safe so the dogs can’t get to it until close to room temperature.
Rub tenderloin with olive oil; rub Black Dog Belly Rub generously all over the roast. Place in roasting pan and roast at 450 degrees for 15 minutes. Reduce temperature to 350 degrees and cook until thermometer reads 130 for medium rare. Usually 45 to 60 minutes. Let sit for 15 minutes before carving.
Westminster Turkey with Cory’s Cranberry Cognac Sauce
This will earn you “Best in Show”. From seniors to toddlers, this whole turkey recipe comes out moist, ALWAYS. Stuff it, or not.
Whole Turkey – rinsed with cold water, pat dry and rub cavity with salt
Red Dog Rub – plenty of it
Extra Virgin Olive Oil
Preheat oven to 450 degrees.
Rub your turkey with olive oil. A nice, gentle, massage. Then pour Red Dog Rub in the palm of your hand and rub the bird all over. Stuff with your favorite dressing or don’t stuff. Place in a roasting pan sprayed with canola oil. Shake a little more Red Dog on it and place in the oven. Roast for 10 minutes at 450 degrees and then turn oven down to 350 degrees. Roast for 20 minutes a pound unstuffed or 25 minutes per pound stuffed. If the turkey is over 12 pounds reduce the time by 5 minutes per pound. Check turkey after an hour to see if it’s getting too brown. If so, cover lightly with foil. Remove turkey and let sit for 20 minutes before carving.
Groovy Turkey Breast with Cory’s Cranberry Cognac Sauce
Don’t have a big crowd? Indulge yourself. This always comes out moist and flavorful. The turkey will be infused with seasonings and spices that remind you of the orient.
Turkey breast – rinsed in cold water and pat dry
Far Out Feather Dust
Extra Virgin Olive Oil
Preheat oven to 450 degrees.
Rub your turkey breast with olive oil. Then pour Red Dog Rub in the palm of your hand and rub the breast all over. Roast for 10 minutes at 450 degrees and then turn oven down to 350 degrees. Roast for 20 to 40 minutes depending on the size of the breast. Remove turkey breast from oven and let sit for 15 minutes before carving.
Cranberry Cognac Sauce
1 can whole berry cranberry sauce
1 teaspoon Yellow Dog Sweet Shake
1 BIG tablespoon of your husbands’ best cognac
Place all ingredients in a small saucepan and heat up until warm and the color darkens slightly. Serve warm with the turkey. You will love this new, warm twist to cranberry sauce.
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Cory’s Confetti Biscotti - Sally - Newbury, Ohio
Cory’s Confetti Biscotti – Sally - Newbury, Ohio
Ingredients
1-1/2 Tablespoons Yellow Dog Sweet Shake
1/2 cup butter, softened
2 cups sugar
4 large eggs
1 1/2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup dried cranberries
3/4 cup dried tart cherries
1/2 cup candied orange rind
3/4 cup whole blanched or slivered almonds, coarsely chopped
Directions:
Preheat oven to 325 degrees.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well.
Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.
Divide dough in half; shape each portion into a 14- x 2-inch log on a lightly greased baking sheet. Flatten logs slightly.
Bake at 325° for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack and shake on a little more
Yellow Dog Sweet Shake and cool completely.
Cut each log diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.
Bake at 325° for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool. Store in an airtight container for up to two weeks.
NOTE: You can substitute other dried fruits such as pineapple, raisins, apricots
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