Chicken Enchilada 4 c. chicken meat (white or dark or both) 4 c. water or chicken stock or broth 1 c. corn 1 c. onion (white, yellow or red) 1 c. mild green chilies 1 tbls. garlic 2 tsp. ground cumin 2 c. diced corn tortillas 1-2 c. enchilada sauce (red or green) 2 tsp. ks. 1 tbls. fgbp. This is one of those soups that you want to start with raw chicken meat, in a stock pot add the water or chicken broth, chicken meat on the bone or deboned, diced or whole, green chilies, garlic, peel and dice the onion, enchilada sauce, ks & fgbp let come to a boil turn down to a simmer let cook for about 1 hr. This soup can also be made in a crock pot cooked all day or over night. When the meat is well done add corn and diced corn tortillas. Taste for seasonings add more enchilada sauce, ks or fgbp as needed. The reason you want to use raw chicken is because you want it cooked very well almost shredded. If you plan on using already cooked chicken chop or shred it up well, also us chicken broth or stock instead of water. This is probably the easiest soup I have ever made. I have made this soup with both red & green enchilada sauce. I can easily say I love both ways. I suggest serving this in bowls garnished with sour cream and shredded cheddar cheese. Other ingredients you can add are fresh cilantro, jalapenos or habaneros.

antipasti display 1 ea. roasted red bell pepper

1 ea. roasted yellow bell pepper

1 ea. can pitted black olives

1 sm. jar stuffed green olives

1/4 lbs. sliced pepperoni

1/4 lbs. sliced salami

1/4 lbs. sliced ham

1/4 lbs. sliced provolone cheese

1/4 lbs. sliced mozzarella cheese

1 ea. sm. jar pepperoncinis

1 tsp. italian seasoning

1 tsp. fresh garlic

1 ea. loaf italian bread

1 c.evoo

ks.

fgbp.

here is the directions for roasting fresh bell peppers.

Roasted Bell Peppers The roasted bell peppers can be bought in the store already roasted (do not throw away the liquid the roasted bell peppers are packed in it is full of flavor for soups & sauces) or you can roast them in the oven. Preheat the oven to 350 degrees, coat the bell peppers with evoo or canola oil place them on a cookie sheet put in preheated oven check every 10 minutes turn when they start to brown & the skin blistersthey are done. Carefully remove from oven place in a bowl cover with plastic wrap or put in a paper sack close tightly let them set for at least 30 minutes. carefully remove from the bowl or bag the center is full of liquid & is very hot. Carefully pull them apart remove seeds & membranes peel off the skin do not rinse in water that removes a lot of the flavor. If you can cook them even a day ahead let set in the fridge until ready to use that is even safer. Jullienne cut the bell peppers (cut into thin strips), drain the pepperoncinis save the liquid in a mixing bowl, drain the green olives add the liquid to the pepperoncini liquid, open and drain the black olives do not save this liquid, add 1/2 c. of the evoo, italian seasoning, chopped garlic, ks & fgbp to taste mix well to the liquid to marinade the bell peppers, black olives & green olives. This can be done a day or 2 ahead. the salami & ham can be sliced or cut into 1/4s. the same with the provolone & mozzarella cheese slices. Use a single large platter or 2 individual plates to make the display. drain the marinated peppers & olives. I like to put the marinated vegetables in the center then alternate the meats & cheeses around this scatter the pepperoncinis over the display. To make the croustinis preheat the oven to 350. slice the italian bread into slices about 1/4 in. thick, brush with the olive oil then sprinkle with ks & fgbp. put on a baking sheet in prheated oven about 10 min. until toasted well. italian seasoning can also be sprinkled on the croustinis for extra flavor.

Sweet Italian Vinaigrette

11/2 c. sugar or artificial sweetener

3 c. evoo

3 c. rice wine vinegar 3 T. Italian seasoning

½ t. ks

1 t. fgbp

Sweet! Yes sweet! And Italian to boot. This vinaigrette is easy & fast to make, tasty also. Put everything together in a mixing bowl use a spoon or wire whip blending well. The sweet herby taste only gets better the longer it sits in the fridge. Try using this on grilled or sautéed vegetables. Just think what it will do for a pasta salad with Italian meats, roasted vegetables & shaved parmesan cheese. I have made this vinaigrette with sugar & artificial sweetener both are great.

Romaine Salad:

6 c. crisp romaine lettuce

Strawberry Almond Rosemary Pork Loin

1 ea. pork loin about 1 #

1 ea. fresh rosemary sprig

1/4 c. strawberry balsamic 1/4 c. almond evoo

1 c. chciken broth

4-6 strips bacon

fgbp

1 ea. white chocolate strawberry almond bar

roasting pan with rack

preheat the oven to 350. salt & pepper the pork loin well then wrap with the bacon. In a skillet heat up the almond evoo to sear the bacon wrapped pork loin on all sides. remove from the pan do not remove the oil from the skillet you will use this to make the sauce. put on the bakers rack in a roasting pan lay the rosemary sprig on top place in the oven cook to 160 degrees internal temp. at least 1 hr. remove from the roasting pan place on a cutting board to rest. pour the drippings from the roasting pan in the skillet turn on med. heat add the balsamic, 1/2 of the white chocolate bar & chicken broth stirring well. reduce heat let simmer for a few minutes stirring often. To plate this dish use 2 large dinner plates slice the pork loin arrange slices on the plates top with the sauce. Serve with your favorite potato & veg. I suggest a baked sweet potato with cinnamon pear balsamic & walnut evoo.

Baked sweet potato

2 ea. raw sweet potatoes

cinnamon pear balsamic

walnut evoo

wash the sweet potatoes poke with a knife or fork coat with some of the walnut evoo place in a baking dish in a 350 degree oven for about 1 hr. Remove from oven cut open place on dinner plates. The skin can be left on or removed your choice. Drizzle with cinnamon pear balsamic & walnut evoo. I find butter is not necessary but if you want it by all means add it. butter evoo can also be used.

shopping list

1 # pork loin

1 pkg. fresh rosemary

1 small btl. strawberry balsmic

1 small btl. almond evoo

1 small btl. cinnamon pear balsamic

1 small btl. walnut evoo

kosher salt

whole pepper corns

1 pkg. bacon

1 ea. white chocolate strawberry almond bar

pan spray

roasting pan with rack

2 ea. whole sweet potatoes

VINEGARS ,OILS & HERBS

OLIVE OILS

EXTRA VIRGIN OLIVE OIL-FIRST PRESSING OF THE OLIVES DARK GREEN STRONG OLIVE TASTE

VIRGIN OLIVE OIL- SECOND PRESSING OF THE OLIVES LIGHTER GREEN NOT AS STRONG OF A OLIVE TASTE AS EXTRA VIRGIN

POMACE OLIVE OIL-THIRD PRESSING OF THE OLIVES MORE OF A AMBER COLOR MILD OLIVE TASTE

LIGHT OLIVE OIL-FINAL PRESSING OF WHAT IS LEFT AFTER THE FIRST THREE PRESSING VERY LIGHT IN COLOR AND HARDLY ANY OLIVE TASTE

ALL OF THESE OLIVE OILS ARE HEART HEALTHY

OTHER OILS

CANOLA OIL-CHOLESTEROL FREE MILD TASTE

SALAD OIL-MOST ARE CHOLESTEROL FREE

SAFLOWER OIL

VEGETABLE OIL

CORN OIL

ALL OF THESE ARE FINE FOR VINAIGRETTES

VINEGARS

RICE WINE VINEGAR- MILD SWEET TASTE GOOD FOR ASIAN COOKING CLEAR IN COLOR

RED WINE VINEGAR- STRONG TASTE AND SMELL RED IN COLOR

APPLE CIDER VINEGAR-MUCH MILDER TASTE THAN RED WINE AMBER IN COLOR GREAT FOR EVERYTHING SOME FLAVORED VINEGARS ARE MADE FROM APPLE CIDER VINEGAR

TARRAGON VINEGAR-APPLE CIDER INFUSED WITH THE HERB TARRAGON GREAT ON VEGETABLE SALADS

SHERRY VINEGAR-HAS THE FRAGRANCE OF SHERRY WINE GREAT WITH FRUIT VINAIGRETTES

BALSAMIC VINEGAR- DARK SWEET AGED AS MUCH AS 100 YEARS. WHAT EVER YOU USE BALSAMIC FOR WILL BE A DARKER COLOR. GREAT WITH EVERYTHING ESPECIALLY FRUITS LIKE PEARS, APPLES AND PEACHES.

TO MAKE YOUR OWN FLAVORED OILS & VINEGARS USE A HEAVY SAUCE PAN. POUR IN OIL OR VINEGAR. TURN ON MEDIUM HEAT DO NOT LET BOIL. YOU WANT THE OIL OR VINEGAR JUST WARM. THE FRESH OR DRIED HERBS CAN BE ADDED TURN OFF HEAT LET SET UNTIL COMPLETELY COOLED. IF YOU DO NOT WANT TO KEEP THE HERBS IN THE OIL OR VINEGAR EITHER PUT THEM IN CHEESE CLOTH OR A COFFEE FILTER AND TIE WITH STRING OR THREAD BEFORE PLACING IN THE OIL OR VINEGAR. IF YOU HIT THE HERB POUCH WITH A ROLLING PIN OR A PAN TO RELEASE THE FRANGRANCE OF THE HERBS IT WILL BE A BETTER TASTE. AFTER THE OIL OR VINEGAR HAS COMPLETELY COOLED PLACE IN CONTAINERS SEAL WELL. THESE DO NOT NEED TO BE REFRIDGERATED. KEEP OUT OF DIRECT SUNLIGHT OR HEAT. ANOTHER WAY TO STORE THEM IS TO PUT THE HERBS INTO BOTTLES AND CAREFULLY POUR THE WARM OIL OR VINEGAR INTO THE BOTTLE. LEAVE OPEN UNTIL WELL COOLED THEN CAP OR CORK. THESE MAKE GREAT GIFTS.

HERBS

BASIL

OREGANO

THYME

TARRAGON

SAGE

ROSEMARY

CILANTRO

THESE ARE THE MOST COMMON HERBS USED IN COOKING. EXOTIC HERBS ARE GREAT ALSO BUT MORE EXPENSIVE. THESE HERBS I HAVE MENTIONED WILL MAKE EXCELLENT VINAIGRETTES AND MARINADES. MOST OF THEM GO WELL WITH EACH OTHER. THESE HERBS DRY NICELY AND ARE AVAILABLE AS FRESH, FROZEN OR DRIED. TO DRY HERBS OVERNIGHT IN THE OVEN SET TEM AT 250 PLACE HERBS ON A COOKIE SHEET PLACE IN CENTER RACK AND LET DRY OVERNIGHT. TO AIR DRY PLACE ON A FLAT SURFACE NO IN DIRECT SUNLIGHT AND LET DRY OVER THE COURSE OF A WEEK OR SO, TO FAST DRY SET OVEN ON 350 PUT ON A COOKIE SHEET AND IN ABOUT 5-10 MINUTES THEY ARE DRY. STORE IN A CLOSED CONTAINER THEY WILL KEEP 6 MONTHS. FREEZE AND THEY WILL KEEP A LONG TIME.

strawberry Almond Rosemary Pork Loin

1 ea. pork loin about 1 #

1 ea. fresh rosemary sprig

1/4 c. strawberry balsamic 1/4 c. almond evoo

1 c. chciken broth

4-6 strips bacon

fgbp

1 ea. white chocolate strawberry almond bar

roasting pan with rack

Baked sweet potato

2 ea. raw sweet potatoes

cinnamon pear balsamic

walnut evoo

shopping list

1 # pork loin

1 pkg. fresh rosemary

1 small btl. strawberry balsmic

1 small btl. almond evoo

1 small btl. cinnamon pear balsamic

1 small btl. walnut evoo

kosher salt

whole pepper corns

1 pkg. bacon

1 ea. white chocolate strawberry almond bar

pan spray

roasting pan with rack

2 ea. whole sweet potatoes

Italian Bean Soup (serves 2)

1 ea. can cannelloni beans

½ c. celery

½ c. carrots

½ c. onion

1 T. Italian seasoning

1 T. garlic chopped

1 ea. can diced or whole Italian tomatoes

2 c. water or chicken stock

½ t. kosher salt

1 t. black pepper

2 T. evoo

2 qt. cooking pot

Wash the celery dice into desired size large or small your choice, wash, peel the carrots dice into desired size. (If you are making your own chicken stock for this soup use the scraps of celery, carrot peelings & onion peelings along with chicken, garlic & Italian seasoning with salt & pepper strain return to cooking pot to simmer with the rest of the ingredients.) Now back to the recipe for the soup itself. Peel & dice the onion. In the pot add the evoo over medium heat let get hot but not smoking evoo catches fire easy. Add the celery, carrots, onion, garlic, Italian seasoning & tomatoes stir cover let simmer for about 10 min, stir every few minutes if starting to brown turn heat down. After vegetables get tender add the water or chicken stock, salt & pepper turn heat down to low let simmer about 30 minutes. Open the can of beans drain rinse add to soup let simmer until beans get hot. Ham, salami, pepperoni or any meat you like including chicken can be added as well as crushed red chilies or jalapenos. Bell peppers are also a nice addition.

Anti-pasta salad (serves 2 Janie’s Simply Entrée Salads for Two)

Smoked turkey 4 oz.

Smoked ham 4 oz.

Salami 4 oz.

Cappacola ham 4 oz.

Swiss cheese 2 oz.

Cheddar cheese 2 oz.

Parmesan cheese shredded ½ c

Black olives sliced ¼ c or 8 whole

Green olives sliced ¼ c or 8 whole

Pepperoncini chilies 4 each

Cherry peppers 4 each

Bell peppers 1 each

Red onion 1 small

Herbed creamed Italian vinaigrette 2 cups

Salt and pepper to taste

Tossed salad optional

This salad is really great on a hot summer day with a nice glass of red wine. It is very quick to prepare and needs to be refrigerated for at least a day to marinade. The meats and cheeses can be diced or julienne cut, the pepperoncini chilies and cherry peppers can be left whole or cut into pieces, the best way to cut them is with a scissors. The bell peppers can be fresh or roasted which can be bought already roasted or you can roast them. Roasted gives this whole salad a different taste I prefer them roasted. The red onion can be cut into dice or julienne toss it all together with the herbed creamed Italian vinaigrette.

To assemble this salad use either a plate or a large bowl for each serving. The tossed salad or cut lettuce can be placed on the plate or in the bowl first and the marinated salad placed on top or the lettuce can be tossed with the meat salad just before serving. More of the parmesan cheese and pepperoncini or cherry peppers can be placed on top or garnish. The herbed creamed Italian vinaigrette is in the “simply vinaigrettes’ cook book. If you don’t have that book the solution is very simple, take a bottle of Italian dressing and measure out 2 cups and add ½ c mayonnaise to it and mix it until it is smooth. If you want more mayonnaise in it then add it ¼ c at a time. This will keep in the fridge for a long time in a closed container.

Herbed creamed Italian dressing (Simply Vinaigrettes From Ancho Chili to White Wine)

Mayonnaise 1 c

Cider vinegar 2 c

Olive oil 2 c

Canola oil 2 c

Garlic 1 tbls

Basil 1 tbls

Oregano 1 tbls

Thyme 1 tbls

Dijon mustard 2 tbls

Salt 1 tsp

White pepper 1 ½ tsp

This is actually more of a vinaigrette than an actual dressing. The mayonnaise is added to give it the creamy texture instead of using raw egg yolk. The combination of the olive oil and the herbs with the mayonnaise is just so pleasant to taste. It is actually very light and refreshing. This vinaigrette is very good on romaine lettuce with fresh tomatoes and shredded parmesan cheese with some raw vegetables. It is also an excellent marinade for chicken. . Measure and combine all the ingredients together including the oils and blend very well. If it separates in the fridge just shake or stir it will be fine.

Baked Pears (serves 2)

2 ea. fresh pears

2 T. blue cheese or your choice of cheese

2 T. nuts your choice

2 scoops of vanilla or your choice of ice cream

Balsamic syrup your choice

Preheat oven to 350 degrees; spray a baking dish, wash cut in ½ each pear. Remove stem & strings inside pear 1/2s. use a spoon or melon baller remove some of the meat from inside the pear leaving a whole to fill with cheese maybe ½ in round & deep do not go all the thru to the skin on the bottom of the hole. Place the pears in the baking dish top with the cheese & nuts place in oven check after 10 min. the cheese should be melting & bubbly. The baking dishes you use can be individual for each serving to make easier to handle. Remove from oven if using individual baking dishes top with ice cream & drizzle with balsamic enjoy, if using large baking dish carefully remove placing 2 on each serving dish top with ice cream & balsamic drizzle.

Hearty tomato soup, steak & Dijon baked potato salad with baby greens w/ Dijon mustard cracked pepper dressing & spice cake

Hearty Tomato Soup (serves 2)

1 ea. 14 oz. can tomato sauce

1 ea. 6 oz. can tomato paste

4 c. tomato juice

½ c. carrots

½ c. celery

½ c. onion

1 ea. 10 oz. can diced tomatoes with or without green chilies

1 T. garlic chopped

1 T. dried or fresh basil

1t. salt

1 t. black pepper

2 T. evoo

Peel dice carrots, dice celery & onions in a 2 qt stock pot add evoo let get hot but not to smoking point add vegetables, garlic & basil stir cover let simmer on low heat for about 10 min until vegetables are tender if starting to brown turn heat down more. When they are tender add tomato juice, tomato sauce, tomato paste , diced tomatoes , salt & pepper stir well let simmer 30 minutes if you want it creamy add 1 c. heavy cream or milk. Sometimes heavy cream will do what is called break this is where the soup looks like it curdled.

Steak and Dijon baked potatoe salad with baby greens (Janie’s Simply Entrée Salad for Two)

Baked potatoes 6 c

Steak (grilled, baked, pan fried, left over pot roast) 4 c

White, red or green onion 1 c

Radishes 1 c

Tomatoes (cherry or grape) to garnish 8 each

Baby greens 6 c

Mayonnaise 2c

Dijon mustard ¼ c

Tabasco sauce 1 tsp.

Worcestershire sauce 1 tsp.

Salt 1 tsp.

Cracked black pepper 1 tsp.

Garlic (fresh or dried) 2 tsp.

This salad will certainly get the attention at the dinner table. It can be served as an entrée salad or in a bowl for a buffet salad. It is a meal in itself and very delicious. Bake the potatoes 1 day ahead, they can be microwaved instead of baked in the oven also. They tend to mush if you try to use them right away. The starch needs to set up in them. The steak can actually be any beef in any form except ground or chopped you want to use. Even left over pot roast or prime rib. This salad can also be made a day or two in advance it lets the flavors mingle or marry is actually the correct term. I like to leave the skin on the potatoes but they can be peeled. Dice the potatoes and meat, the onions can be julienne or diced, the tomatoes can be cut in ½ or left whole and you can use salad tomatoes and dice or cut into wedges. The radishes are sliced and can be tossed in or placed on top.

The dressing can be made a day or 2 ahead also. To make the dressing blend the mayonnaise, Dijon mustard,tabasco sauce, Worcestershire sauce, salt, pepper and garlic. If the dressing is too thick for your taste a little milk can be added to thin to your liking. To assemble the salad mix the potatoes, onion and steak with the dressing. Use a large dinner plate or large salad bowl and place the baby greens in the center, place the potatoe and steak salad right on top then garnish with tomatoes and radishes.

Spice Cake (serves 4)

1 small white or yellow cake mix (jiffy brand size)

1 t. ground cinnamon

1t. ground cloves

1 t. ground nutmeg

½ c. chopped nuts your choice I suggest walnuts

½ c. chopped raisins or dates

1 ea. 8 in. cake pan

1 ea. can cream cheese frosting mix or frosting of your choice or if you prefer sprinkle powdered sugar.

Preheat oven according to directions on cake mix box. Combine all the ingredients mix well. Spray pan really well with pan spray pour in cake mix bake according to directions, remove from oven when done let completely cool in the pan or on a baking rack. When done cooking place on serving platter frost generously with frosting of your choice more nuts & or raisins can be added to garnish.

Monday Oct 29 6pm to 9pm

Spinach chicken soup , grilled vegetable salad w/ roasted red bell pepper vinaigrette &

Peach cobbler

Spinach (Florentine) Chicken Soup (serves 2)

2 c. diced chicken meat (white or dark)

4 c. chicken stock

2 c. fresh or frozen spinach leaves

½ c celery

½ c. carrot

½ c. onion

1 c. mushrooms (optional)

1 t. chopped garlic

2 T. evoo

1 t. fresh or dried oregano

1 t. salt

1 t. black pepper

If you are making your own chicken stock in a 1 qt cooking pot add 6 c. water the 2 c. chicken meat can be added to the water to make the stock & be ready for the soup, add some salt & pepper, garlic & oregano let simmer for about 1 hr. remove the scum that collects on the top or strain, if you strain to remove the scum set aside, in the pot add the evoo let get hot add the vegetables(except spinach), garlic & oregano cover let simmer on low for 10 min, until vegetables are tender add stock turn heat to medium, if you are using store bought stock after putting in the pot add the chicken, garlic, oregano, salt & pepper let simmer 20 min. add spinach let cook another 10 min.

Grilled Vegetable Salad (serves 2)

1 ea. zucchini

1ea. red onion

1 ea. bell pepper (any color)

1 ea. egg plant

2 ea. tomato (red or green)

1 bnch. Asparagus

4 c. romaine lettuce

½ c evoo

1 garlic clove or 1 t. chopped garlic

2 t. fresh or dried basil

Salt

Black pepper

Balsamic vinegar (any flavor)

The vegetables can be grilled outside over charcoal, gas or wood or inside if you prefer. Do not peel the zucchini slice in rings about ½ in thick, peel the onion slice about ½ in. thick (when I grill vegetables I slice them thicker than roasting they hold up to the heat & removing from the grill better) cut the ends off the bell pepper cut down side lay open remove the membrane & seeds cut into 4 pieces, peel the eggplant slice lay on paper towel or kitchen towel salt lightly let dry off some, slice the tomato into ½ in slices, cut the bottom ends off the asparagus they tend to be tough & woody use about the top 4 inches of the stalks. In a small sauce pan heat up the evoo with the garlic & basil, lay the vegetables on sheet pans coat both sides with the evoo herb garlic mix, save the rest of the evoo to add to the vinaigrette. salt & pepper the vegetables grill to your liking. While they are grilling cut the romaine into bite size pieces place on to dinner plates. When they come from the grill place on 2 dinner plates on top of the romaine drizzle with the roasted red bell pepper vinaigrette & the balsamic vinegar. enjoy. Grilled chicken or pork can be added to the plate as well as fish.

Roasted red bell pepper vinaigrette (Simply Vinaigrettes From Ancho Chili to White Wine)

roasted red bell peppers 6 each

garlic 1 tbls

red wine vinegar 2 c

olive oil 2 c

canola oil 2 c

oregano 1 tbls

salt 1 tsp

black pepper 1 ½ tsp

There is nothing like the taste of roasted bell peppers, they are mild, kinda sweet, and have a roasted taste. You can use canned or roast them yourself . To roast them simply wash them and coat them with olive oil and put them in a 350 degree oven. Start with 10 minutes, check them and then turn them, turning is the key to even roasting. The degree of roasting is a personal thing. They should be dark not burned the skin will blister and turn dark. Remove from the oven and place in a bowl and cover with plastic and let set until they are cool. The skin should come off easily and remove the seeds and stems. They can also be placed in a deep fryer or roasted on the grill or on the open flame of the stove top. Be careful the liquid in the center gets very hot. Use a set of tongs to turn or remove. This vinaigrette is so good on a salad with grilled chicken or beef. To make the vinaigrette roast or open a can of peppers use liquid also. Never rinse them in water you loose some of the flavor. Add all the ingredients togeather except the oils and blend well then slowly add oils and blend well. Dijon mustard is not needed to emulsifie this vinaigrette. It changes the taste also. The taste should be the peppers first then the other ingredients.

Peach Crisp

4 c. peaches (fresh, frozen or canned)

1/2c. cinnamon brown sugar mix (4T cinnamon 4T brown sugar if you think that is to much cinnamon for you go 3T cinnamon to 5 T brown sugar artificial brown sugar can be used it is very good)

4 c. rolled oats

4 T. butter

1 ea. 8 in. baking dish or 2 individual baking dishes

Preheat oven to 350 degrees, spray the baking dishes well with pan spray, if using frozen peaches let thaw completely if not this will add 20 min or more to baking time. Place the peaches in the baking dishes, sprinkle with ½ of the cinnamon brown sugar mix, melt the butter in a mixing bowl add the oatmeal, butter & other half of cinnamon brown sugar mix. Blend together well spread over peaches place in oven for 30 min. if top is not browned & crunch with the peaches bubbling let cook another 10 min. remove from oven enjoy.

Filo wrapped brie with almonds, raspberries & balsamic drizzle

Serves 2

1 package filo dough

1 small wheel of brie cheese

1 c melted butter

½ c untoasted sliced almonds

6 ea. Red raspberries

1 ea. Egg

Balsamic vinegar any flavor

Make sure the filo dough is not frozen if it is let thaw at least 1 hr. before handling. Filo dough is very delicate paper thin. When working with filo dough keep the pile of dough covered with a damp not wet cloth between working with layers it dries out very fast gets crumbly. Cut the brie cheese into 4 pieces use a knife dipped in warm water to prevent the cheese from sticking to the knife. Melt the butter be careful not to burn. The almonds can be crushed into small pieces or left whole; the reason they are not toasted is because they may over cook & get burnt when baking with the filo & cheese. Whip the egg with a small amount of water using a fork remove the membranes with the fork because they are a mess if they get on the pastry brush then onto the filo dough. On a clean dry surface lay one sheet of filo dough after carefully unrolling the stack of dough. Lay one sheet on the clean dry surface brush well & carefully with the melted butter add another sheet of filo dough brush well & carefully with melted butter do this 3 more times making 5 layers. Use a pizza cutter or sharp knife cut filo into 6 pieces set 2 aside in the center of the other 4 place the brie cheese top with 3 raspberries brush the edges with the egg wash then pull all 4 corners together twist to seal brush outside with egg wash place on a cookie sheet sprayed well with nonstick spray then put in preheated 350 degree oven for 5 minutes if filo isn’t flakey & golden brown leave in oven for another 3 minutes. Oven temps vary some may take 5 minutes some 8 or 10. Remove from oven let sit 2 minutes carefully remove from cookie sheet to serving plates drizzle with balsamic vinegar any flavor. I suggest a fruit infused flavor. The 2 pieces of filo dough left over brush with more melted butter sprinkle with cinnamon sugar bake top with ice cream.

Wild mushroom ragout in filo cups with wild mushroom extra virgin olive oil

Serves 2

1 package filo dough

1 egg

¼ lbs. crimini mushrooms

¼ lbs. shitake mushrooms

¼ lbs. button mushrooms

1-tsp chopped garlic

Kosher salt

Fresh ground black pepper

Shaved parmesan cheese

1 c melted butter

Kosher salt

Black pepper

Wild mushroom extra virgin olive oil

Medium size cup cake pan

Never wash mushrooms they soak up the water wipe them off with a damp cloth. Remove the stems julienne cut (cut in strips) or dice them. In a hot sauté pan add some evoo add mushrooms, salt & pepper cook until tender (Food prepared in this manner is called ragout pronounced ragu) Turn off heat set aside. Preheat oven to 350 degrees. Prepare filo dough the same as in the recipe for filo wrapped brie. Spray the cupcake pan well with pan spray. Cut the filo dough into 6 pieces with a sharp knife or pizza cutter. Gather up the corners of the filo dough place into muffin tins press against the sides let the top hang over edges. Place in the oven for 5 minutes to bake pastry will be puffy press down center fill with mushroom mixture top with shaved parmesan cheese return to oven until mushroom mixture is hot & cheese is melted. Remove from oven let sit 2 minutes carefully remove place on serving plates drizzle with wild mushroom evoo.

Duo of bacon wrapped grilled beef medallions with roasted garlic cream sauce

Serves 2

2 ea. 4oz beef medallions

2 ea. Strips of thick sliced bacon

Toothpicks (to secure bacon wrapped around beef)

¼ c roasted garlic cloves (recipe below)

2 tbls butter

1 c heavy cream

Kosher salt

Fresh ground black pepper or white pepper

Beef? what kind of beef? Do I need to use an expensive cut? No you don’t! talk to you butcher at the grocery where you shop about less expensive cuts such as chuck, rump roast, round steak. The 4 oz. cut of meat doesn’t have to be 2-3 inches thick. 1 in. in my opinion is plenty thick enough. I prefer to use thick sliced bacon to wrap the beef in it holds up better doesn’t cook away. Wrap the bacon around the beef medallions secure with a toothpick; do not forget to remove before serving. The beef can be cooked completely on the grill or marked off on a hot grill or flat top then finished in the oven. If you finish in the oven use a 400 degree oven place beef in a baking dish or pie pan add some liquid of some sort beef stock, white wine or beer work great. For rare I would recommend cooking all the way on the grill for medium if you finish in oven this may take 5-8 minutes well done about 10 min. I prefer to cook completely on the grill. To roast the garlic preheat oven to 350 degrees. Use whole unpeeled garlic bulbs (this is the cluster of unpeeled garlic cloves still attached together). Already peeled garlic cloves can be used unpeeled are better flavor in my opinion. The bulbs can be left whole or cut in half thru the center making 2 halves. The unpeeled cloves are cooked by placing the garlic in a baking pan or garlic roaster in the oven for 10 min. check to see if cloves are soft & mushy if not return to oven for another 5 min. test again if garlic is done remove from oven let cool before handling. If you are roasting peeled garlic cloves toss in evoo place in baking dish in hot oven for 10 minutes test for softness return form 1 min at a time only they will burn really easy let cook before mashing. To remove garlic from whole cloves cut bottom off bulb then squeeze out garlic measure garlic heat a sauce pan add butter melt add garlic turn heat low so butter doesn’t burn when butter & garlic are hot add heavy cream let simmer until desired consistency. A small amount of flour can be added to butter & garlic to make a roux (butter & flour consisting of equal amounts of butter & flour for thickening stir & cook at least 5 min. to cook the flour taste out. If this is cooked until golden brown it takes on a nutty taste) if you like it that way. I prefer the flavor of the sauce without the roux. The sauce can be cooked a few days ahead reheated slowly when used. Serve the sauce either under the beef medallions, on top of or on the side.

Grilled chicken breast with roasted red bell pepper sauce

Serves 2

2 ea. 4 oz. chicken breasts

½ c. chicken stock

2 ea. Red bell peppers

1 tsp. fresh garlic

2 tbls butter

Kosher salt

Fresh ground black pepper

Chicken with skin on or skin off the choice is yours. If you choose skin on grill skin side down first. Before you place on grill generously salt & pepper. At the end of this recipe I will give a recipe for an easy marinade that can be used for chicken, beef, pork, fish & seafood. To make the sauce start by roasting the red bell peppers this can be done in 2 ways, toss in evoo place in a pan or baking sheet place in a preheated 350 degree oven for 10 min, after the first 10 min turn every 5 min. making sure not to burn the peppers. The skin should be blistered remove from oven put in a paper sack or bowl covered with plastic wrap. Let cool almost completely before peeling, be careful because some of the liquid in the center may still be very hot. DO NOT RINSE IN WATER THIS REMOVES FLAVOR. To finish the sauce put the peeled bell peppers in a blender puree well. Melt butter in a sauce pan add garlic you have chopped sauté until tender add pureed roasted bell peppers add chicken stock reduce heat let sauce reduce by ½ a small amount of corn starch mixed with water or chicken stock can be added to thicken. To serve this chicken with the sauce either put the sauce on the plate under the chicken, over the chicken or on the side. For this duo dinner plate serve the beef medallions & chicken breasts on the same plate with sauces serve vegetable & potato on same plate.

Sauteed vegetables

Serves 2

12 each asparagus spears or

2 c. zucchini, yellow squash, & onion

1 tsp. garlic

2 tbls. Evoo

Kosher salt

Fresh ground black pepper

If you use asparagus cut off ends place in boiling water with salt, blanch for 2 min. only place in ice water to shock (this stops the asparagus from cooking more). If you use zucchini, yellow squash do not peel them cut off ends cut in half long way slice ¼ in. thick, peel onion cut in ½ slice toss with zucchini & yellow squash, peel chop garlic, heat sauté pan add evoo add garlic cook 1 min. toss in vegetables sauté until done. A small amount of chicken stock or other liquid can be added. Make sure you add kosher salt & pepper. Serve on plate with beef & chicken duo.

Twice baked potatoes

Serves 2

2 ea. Large baking potatoes

4 tbls. Butter

¼ c. heavy cream

½ c. shredded cheese your choice optional

Kosher salt

Fresh ground black pepper

Evoo

Select large bakers wash well dry coat with evoo the sprinkle well with kosher salt preheat oven to 400 degrees place potatoes on a baking sheet in oven for 45 to 60 min. test for doneness they need to be well done remove from oven let cool for at least 10 minutes. Handle carefully cut in half long way using a spoon remove the meat from the center leaving at least ¼ in of meat on skin for support. Put remove potato in a mixing bowl add butter, heavy cream, salt & pepper mash until well blended return to potato shells using either a spoon or pastry bag top with cheese or cheese can be mixed into potato mix with more added on top. Place back on baking return to oven for about 10 minutes to heat & melt cheese. Green onions, bacon, roasted garlic or anything else you want to add to them can be mixed with potato mix before returning to skins.

Shopping List

Filo Wrapped Brie With Almonds & Raspberries

1 ea. Pkg Filo Dough

1 ea. Small Wheel Brie Cheese

1 LBS. Unsalted Butter

1 ea. Small Pkg Sliced or Slivered Almonds

1 ea. Pkg Red Raspberries

1 Dzn Eggs

1 Btl Balsamic Vinegar any Flavor- Fruit or Chocolate

Wild Mushroom Ragout in Filo Cups

1 ea. Pkg Filo Dough

¼ lbs Crimini Mushrooms

¼ lbs Shitaki Mushrooms

¼ lbs Button Mushrooms

1 ea Garlic Bulb

Kosher Salt

Fresh Ground Black Pepper

1 sm pkg Shaved Parmesan Cheese

1 blt Extra Virgin Olive Oil or Wild Mushroom Extra Virgin Olive Oil

1 ea Pastry Brush

1 ea Medium Size Cup Cake or Muffin Pan

1 can Pan Spray

Duo of Bacon Wrapped Grilled Beef Medallions

2 ea 4 oz Beef Medallions

1 ea pkg Thick Sliced Bacon

Toothpicks

3 ea Garlic Bulbs

1 pt Heavy Cream

1 lbs Butter

Kosher Salt

Fresh Ground Black Pepper

Grilled chicken with Roasted Red Bell Pepper Sauce

2 ea 4 oz Chicken Breast

1 qt Chicken Stock

2 ea Red Bell Peppers

1 ea Garlic Bulb

1 lbs Butter

Kosher Salt

Fresh Ground Black Pepper

Sautéed Vegetables

1 ea Lg Zucchini

1 ea Lg Yellow Squash

1 ea Red Onion

1 ea Garlic Bulb

Kosher Salt

Fresh Ground Black Pepper

Twice Baked Potatoes

2 ea Lg Bakers

1 lbs Butter

1 pt Heavy Cream

1 ea 8 oz pkg Shredded Cheese your choice

1 btl Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Black Pepper

Bread Pudding

Enought bread products to make 4 c. Bread Chunks including hamburger, hot dog buns, sweet rolls etc

1 dzn Eggs

1 ea ½ gal milk whole or 2%

Sugar

Cinnamon

1 lbs butter

1 8oz pkg nuts any variety

1 pkg raisins regular or golden

Chocolate Carmel Sauce

1 lbs Butter

Sugar

1 pt heavy cream

1 pkg chocolate chips and or butterscotch chips

Filo Cups filled with strawberries & chocolate

6 ea. filo dough cups/ 1 pkg. filo dough or 1 box premade frozen filo cups

6 ea. Hershey kisses

3 ea. fresh strawberries

1 cookie sheet

1 small muffin pan

1 lbs. butter unsalted

Make sure the filo dough is not frozen if it is let thaw at least 1 hr. before handling. Preheat the oven to 350 degrees. Filo dough is very delicate paper thin. When working with filo dough keep the pile of dough covered with a damp not wet cloth between working with layers it dries out very fast gets crumbly. Melt the butter be careful not to burn. On a clean dry surface lay one sheet of filo dough after carefully unrolling the stack of dough. Lay one sheet on the clean dry surface brush well & carefully with the melted butter add another sheet of filo dough brush well & carefully with melted butter do this 3 more times making 5 layers. Use a pizza cutter or sharp knife cut filo into 6 pieces. Place the 6 pieces of filo dough into the muffin pan. Bake for 5 minutes at 350 degrees or until golden brown do not overcook they will be put back into the oven with strawberries & chocolate. Cut the strawberries into 6 slices ea. place 3 slices around the inside edges of the filo dough in the muffin pan add the Hershey’s kiss place in preheated 350 degree oven for 5 minutes or until chocolate melts. Oven temps vary some may take 5 minutes some 8 or 10. Remove from oven let sit 2 minutes carefully remove from the muffin pan to serving plates drizzle with strawberry or chocolate balsamic vinegar if desired. If you are using premade prebaked filo cups place on a cookie sheet fill with strawberries & chocolate bake.

Chocolate Covered Cherries Cordials Vinaigrette

1 box or 10 ea. chocolate covered cherries cordials

1 c. apple cider vinegar

2 c. salad oil

1 t. fresh, frozen or dried thyme

½ t. ks

½ t. fgbp

Place the chocolate covered cherries cordials in a blending container with the vinegar let set for 1 hr. to soften this makes blending easier add the rest of the ingredients blend well. This will last several months in the fridge.

Chocolate Covered Cherries Cordials Salad

4 c. baby greens

6 ea. grape or cherry tomatoes

½ c. pecans toasted

2 ea. salad plates

Place the baby greens in the center of the salad plates. Cut the tomatoes in ½ adding 6 pieces to each salad, sprinkle with the toasted pecans. To toast nuts preheat oven to 350 degrees spread the nuts on a cookie sheet place in the oven for 5 minutes only any longer they will burn. drizzle the salad with the vinaigrette. I have kept this salad simple because too much takes away from the vinaigrette but by all means add more such as cheese, onion, croutons even grapes or chopped chocolate covered cherries cordials.

Cherry Chicken

2 ea. 6 oz. chicken breasts

1 c. cherry sauce (recipe below)

Clean & remove all fat from the chicken breast grill or bake until done. Place on a dinner plate top with the cherry sauce.

Cherry Sauce

1 can sweet canned cherries or cherry pie filling

1 tsp. ground sage or rosemary or both

1 – 2 tsp. corn starch mixed with water to make a slurry for thickening

2 T. sugar optional

In a sauce pan on med. Heat add the canned cherries or pie filling (if using pie filling do not add the corn starch or sugar it is already in it) and the ground sage or rosemary or both let come to a simmer slowly so it doesn’t burn. when hot a starting to bubble some add the corn starch 1 T. with water at a time. let cook for 5 minutes if to thin add the other 1 T. of corn starch with water. Make sure to stir a lot do not walk away it will burn.

Smore’s Parfait

Hershey’s chocolate sauce

Marshmallow cream

Graham cracker crumbs

Glasses any style you choose

I do not give quantities for this recipe because it depends on how much of what you like. I like to use tall wine glasses of course this requires iced tea spoons to reach all the goodness. I start by putting some chocolate sauce in the bottom then a layer of graham crackers then marshmallow cream then more chocolate sauce continuing to layer to your satisfaction ending with a generous squirt of chocolate sauce and maybe a maraschino cherry on top.

SHOPPING LIST

Filo Cups With Strawberries & Chocolate

1 pkg. filo dough or 1 pkg. filo cups in freezer section

1 bg. Hershey kisses any variety

1 pt. fresh strawberries

1 # unsalted butter

Chocolate Covered Cherries Cordials Vinaigrette

1 box chocolate covered cherries cordials

1 bottle apple cider vinegar

1 bottle salad oil

1 bottle thyme, dried, fresh or frozen

1 box kosher salt

1 bottle pepper corns in grinder

Chocolate Covered Cherries Cordials Salad

1 container fresh baby greens

1 pt. grape or cherry tomatoes

1 pkg pecan pieces

Cherry Chicken

2 ea. 6 oz. chicken breasts

1 can sweet cherries packed in water or cherry pie filling

1 box corn starch

Ground sage or rosemary or both

Smore’s Parfait

1 bottle chocolate sauce

1 jar marshmallow cream

1 box graham cracker crumbs or whole graham crackers to crush

Cornbread and egg casserole

Cornbread mix boxed or homemade

Hash browns or Obrien potatoes

Sausage, bacon or ham

Shredded cheddar or mozzarella cheese

Eggs scrambled with milk

Salt, pepper

Onions diced

Jalapenos diced or mild green chilies diced (optional)

Preheat oven to 350 degrees for 20-30 minutes, use a baking dish spray with pan spray. Mix cornbread according to directions spread in the bottom of dish, cook the sausage until crumbly and well done drain off the grease, if using bacon it can be diced before frying or crumbles after make sure it is grease free and cooled before adding to the egg mix so it won’t make the eggs cooked a little... In a mixing bowl add the egg, milk scramble then add the meat, cheese , onions, salt and pepper if adding jalapenos or mild green chilies add them to the egg mix. (premade salsa can be used also) mix all this together then pour over the corn bread evenly, spray a sheet of foil with pan spray and cover the dish sealing well. Let bake for 45 minutes then remove from oven carefully remove foil take care not to get burned by the steam, insert a knife in the center if it isn’t done return to the oven without the foil bake another 15 minutes remove from oven test again if not done repeat until done sometimes it takes a little longer to get done in the center I don’t know why it just does spoon out of the pan or cut into squares and serve, salsa and sour cream is great on this

bread and butter vinaigrette from Janie's Simply Entree Salads For Two blue pecan entree salad from Janie's Simply Entree Salads For Two antipasti entree salad from Janie's Simply Entree Salads For Two

LOW FAT OR FAT FREE VINAIGRETTES Any vinaigrette can be made low fat or fat free by replacing the oils with fruit juices, nectures, pureed fruits,vegetable stock (if you use store bought make sure it is low in sodium) to make your own vegetable stock start with fresh vegetable such as carrots, celery, onion, zuccini, yellow squash, bell peppers, jalapenos or other chilis can be added for extra zing, garlic, herbs. put it all in a stock pot with a small amount of kosher salt, black pepper either fresh ground or peppercorns, any herbs you add can be fresh, frozen or dried. Let come to a boil and then simmer slowly for several hours. I like to let the stock cool down then refridgerate over night. The next day strain, the vegetables are usually to overcooked to eat. they can be given to the family dog mixed with there dry food. I then put the stock back on the stove to simmer and reduce by half. Then it is ready to be used instead of oil in a herb or savory vinaigrette such as roasted red bell pepper vinaigrette or herbed creamed italian. Or create your own. I have started using xanthan gum as a thickning agent so they are not to thin I like my vinaigrettes to stick to the salad. THIS IS OPTIONAL. Xanthan gum is available at some health food stores, grocery stores with the gluton free foods& specialty stores. GLUTEN FREE any vinaigrette can be made gluten free by replacing any ingredient with gluten free, I believe soy sauce is the only gluten ingredient in my "Simply Vinaigrettes From Ancho Chili to White Wine" recipe book, it can be replaced with gluten free soy sauce. It is available at most stores. The only vinegar that isnt gluten free is Malt vinegar. I do not use it in any recipe. "Janie's Simply Entree Salads for Two" is not gluten free. Any recipe that contains gluten ingredients can be replaced with a gluten free ingredient. Vinaigrettes that contain fresh fruits or herbs should be kept refridgerated to maintain freshness in my opinion. All the rest can be stored on counter tops or in cabinets away from direct sunlight.