Cooking for Seven

This recipe was one of those successful concoctions that occasionally happen in the kitchen. My sister, Janna, first happened upon this delicious combinations of spices and cream cheese.

The list of ingredients is very small, but the flavors are wonderful. Next time you’re short on time and need something fast, consider this super-simple spread. No alliteration intended.

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Rosemary & Thyme Spread

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Ingredients:

• 1 (8 0z) package of cream cheese
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4-1/2 teaspoon ground black pepper

Directions:

Mix all ingredients together thoroughly. Taste and adjust seasonings if needed. Serve with crackers or toast.

I have always liked cheese dip for corn chips. However, once I learned that processed cheese was not exactly a health food, I needed to find an alternative recipe. I tried making chili con queso (which was delicious), but the texture was not correct. Then some friends gave me the idea of a cheese dip made with cream cheese. Brilliant!

I do not have a recipe for this dip. However, I do have the formula. Just follow these simple instructions. But don’t get too attached to them. Experiment with your own seasonings and the ratio of beef to cream cheese. Make this dip your own.

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Here’s What You’ll Need:

• Ground Beef (I usually use about 1 lb)
• Olive or coconut oil
• Finely Chopped Onion
• Garlic
• Tomato Paste
• Water
• Chili Powder
• Cumin
• Oregano
• Ground Black Pepper
• Salt
• Mexican Seasoning (or spices of choice)
• Cream Cheese (I usually use about 3 8-oz. packages per lb. of beef), cubed

Here’s What To Do:

1) Heat about 2 tablespoons of oil in a large skillet over medium heat. Saute the onions until soft. Add the garlic, seasonings, and beef and cook until the beef is no longer pink.

2) Add about 1/4 cup of tomato paste and water and stir until well mixed. Add water until a thick sauce is formed.  Adjust the heat to medium-low and add the cream cheese. Stir until the cream cheese is melted and the dip is hot. Serve immediately.

We first tried this recipe about five years ago, for a tea party. It was a hit (at least among the female tasters), and it has been our chicken salad of choice ever since.

This recipe is creamy, yet not too greasy; rich, but balanced with fresh vegetables, sweet fruit, and toasted nuts.

It is excellent all on its own, but it makes a special little treat when served on buttered and toasted bread.

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:: Waldorf Chicken Salad ::

Adapted from The New Best Recipe

Ingredients:

Chicken

• 2 large whole, bone-in, skin-on chicken breasts (for the best taste) or boneless, skinless chicken breasts (for ease of preparation)
• 1 tablespoon olive oil
• Salt

Salad

• 2 medium celery ribs, cut into small dice
• 2 medium scallions, white and green parts, minced
• 1 large crisp apple, cored and cut into medium dice
• 6 tablespoons chopped, toasted walnuts
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons juice from 1 lemon
• 2 tablespoons minced fresh parsley leaves
• Salt and ground black pepper

Directions:

1) For the chicken: Heat the oven to 400 °F.  Put the breasts in a foil-lined lined baking sheet. Brush with the olive oil and sprinkle generously with salt to taste. Roast until a meat thermometer inserted into the thickest part of the breast reads 160° F, 35 to 40 minutes. Cool to room temperature. If using bone-in skin-on chicken breasts, remove the skin and bones and discard. Shred the meat.

2) For the Salad: Mix the shredded chicken and celery, scallions, apple, walnuts, mayonnaise, sour cream, lemon juice, and parsley together in a large bowl.  Add salt and pepper to taste. Serve. Can be refrigerated in an airtight container for up to 1 day.

Serves 6 as a main course

To make the sandwiches:

• Your favorite bread for toasting, cut into triangles.
• Butter
• Lettuce
• Waldorf Chicken Salad (see above for recipe)
• Chopped green onions, for garnish, optional

1) Toast the bread, either in a toaster or under a broiler. Spread with butter. Allow to cool slightly.

2) Place a piece of lettuce on each triangle. Carefully spoon a portion of chicken salad on top of each. Garnish with green onions. Serve immediately.

Note: The sandwiches can be covered and refrigerated for a short while. The longer they stand, the soggier the toast will become.

dev’ il, v.t.: (from the notion of heat) to prepare (food) with seasoning, condiments, etc.

When I was a little girl, one of my favorite things to make (and one of few I was allowed to make on my own) was deviled eggs. Each time I made them I would add different spices, trying to come up with the perfect combination.

Then, about nine years later, I sank my teeth into these elegant little eggs. The flavors are excellently paired. And the pretty piping is irresistible.

According to Wiki, ‘The term “deviled” dates back to the 19th century, referring to the use of particularly hot spices in cooking.’

I prefer my eggs with slighly less kick, and this recipe delivers. If you like your eggs more devilishly hot, simply increase the spices.

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:: Deviled Eggs ::

Ingredients:

• 7 large eggs, hard boiled
  
• 3/4 teaspoon whole-grain mustard
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons white or red wine vinegar
• 1/4 teaspoon Worcestershire sauce
• Salt & Pepper

Directions:

1) Peel the eggs and cut each in half lengthwise. Remove the yolks and place in a small bowl. Discard two of the most unsightly whites and arrange the remaining whites on an attractive platter.

2) Mash the yolks with a fork. Add the mustard, mayonnaise, vinegar, Worcestershire sauce, and salt & pepper to taste. Stir with a rubber spatula, mashing against the side of the bowl until smooth. Taste and adjust seasoning, if necessary.

3) Fit a pastry bag or zippered bag with a hole cut in one corner with a large star tip. Fill the bag with the yolk mixture. Pipe the whites with the yolk mixture, mounding the filling approximately 1/2 inch above the edge of the whites. If using a zippered bag, squeeze gently to pipe as the tip may pop out. Serve immediately.

Makes 1 dozen egg halves.

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