Halibut with Salsa Verde Sauce

We love halibut because it is a wonderful white fish that does not have the fishy taste. These came from the waters of Alaska and were given to us by a friend. 
Cut the fish into serving-size pieces.  Salt and pepper one side and place it in a pan with about 3 Tablespoons olive oil and 1 Tablespoon of butter.  Put the seasoned side down and then season the other side.  Cook about 5-6 minutes on each side. While the fish is cooking make the salsa verde sauce.
Combine:
1 small shallot
1 Tablespoon capers- smashed
1 Tablespoon dijon mustard
3 Tablespoons parsley-chopped
3 Tablespoons fresh basil- chopped
salt and pepper to taste
When fish is cooked on both sides, remove to a paper towel to drain.  Place on a serving plate and top with the salsa verde sauce.

Pork tenderloin in a crock pot

I knew that I wanted to cook my pork tenderloin in the crock pot so I did what any person would do, I googled it. This is the recipe that I used:
Amazing pork tenderloin in a crock pot

2 pork tenderloins came in the package so I just decided to cook them both the same way.  I figured I could use them the next day for pulled-pork sandwiches. This will be our go-to pork tenderloin from now until I find one better.
I forgot to take a picture of the meal last night so I just took a picture of  Jud's 3rd slider.  We both loved them.We used Hawaiian Rolls as our slider 

Ingredients 

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• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine

• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

Butterscotch Peanut Butter Bars

I got this recipe from food network's Trisha Yearwood. Butterscotch Peanut Butter Bars
Jud and I were watching the show and decided that we really wanted some. I didn't have any butterscotch chips, but I had chocolate chips. She said on the show that they would work fine and since I had everything else it was a done deal.






Printable Version
Ingredients:
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal (I had old fashioned oatmeal so I just put it in the food processor and pulsed it a few times)
6 ounces butterscotch chips (I used chocolate chips)
Ingredients for glaze:
1 cup confectioners' sugar
4 tablespoons milk
1/4 cup peanut butter
Directions for cake:
Preheat the oven to 350 degrees F. Grease a 9" X 13" baking dish. Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and salt. Mix the oatmeal into the flour and stir the dry ingredients into the wet ingredients. Mix well. Spread the batter in the baking dish using your hands to make it even. It is a little messy. Sprinkle the butterscotch or chocolate chips over the batter and bake for 20-25 minutes, until browned around the edges.
Directions for Glaze:
Whisk together the confectioners' sugar, milk, and 1/4 cup peanut butter. Spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

Not your Mama's Green Bean Casserole

Printable Version

Gather

1 1/2 pounds fresh green beans, cleaned and cut into halves or thirds

2 tablespoons olive oil, divided

1/2 tablespoon butter

1 cup minced shallots

1/2 cup panko breadcrumbs

9-10 ounce package crimini mushrooms, thinly sliced

1/4 cup all purpose flour

1 1/2 cups low sodium chicken broth

1/3 cup half and half

1/2 teaspoon salt

freshly ground pepper

1/2 teaspoon ground sage

Step by step

1. Preheat the oven to 350F.
2. Bring a large pot of water to a boil.
3. Throw the green beans in and cook for 4 minutes.
4. Drain and shock the beans in an ice water bath; set aside.
5. In a medium skillet, heat 1 tablespoon of the olive oil over medium high heat.
6. Add 1/2 cup of the shallots and cook, stirring often, for about 5 minutes. Allow the shallots to caramelize and brown, but don't burn them!
7. Remove the skillet from heat and add the butter, allowing it to melt.
8. Add the breadcrumbs to the shallots and stir to combine. Season to taste with salt and pepper and set aside.
9. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat.
10. Add the rest of the shallots and cook, stirring, for about two minutes.
11. Next, the mushrooms. Throw all of them into the skillet and cook for about five minutes more, stirring often, till the mushrooms are browned.
12. Sprinkle the flour over the mushrooms and stir to combine.
13. Continue stirring while the flour cooks into the mushrooms for about a minute.
14. Slowly pour in the broth, whisking as you go to get out any lumps and to pick up the delicious brown bits from the bottom of the pan.
15. Once the broth is incorporated, add the half and half and sage and stir to combine.
16. Allow the mixture to come to a boil, then reduce heat to medium and simmer till thickened, usually a few minutes.
17. Season to taste with salt and pepper.
18. Add the green beans into the mushroom mixture and fold together.
19. Pour the green beans and mushroom sauce into a baking dish.
20. Sprinkle the breadcrumb mixture over the top.
21. Slide the baking dish into the oven and bake uncovered for 25-30 minutes.
22. Pull that beauty out of the oven and allow to cool for a few minutes before serving.

Crispy Crab Balls

These crab balls are supposed to be fried, but I decided to bake them in a 400 degree oven for 5 minutes and then drizzle a little butter over each crab ball and then bake another 15-20 minutes. Much healthier and I didn't miss the frying taste. I cut the recipe in 1/2 and it made 9 crab balls about the size in the picture.
I will print the recipe as it was given to me.






Ingredients:
1 pound fresh crab meat
3 slices of white bread, crust removed (I used plain bread crumbs)
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
2 tablespoons butter
Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Add crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any.
Sherry says----- If they used oil to fry the crab balls, I didn't see where they used the butter.

For the sauce --- We used = parts of mayonnaise and Dijon Mustard and then 1/2 as much honey. Mix together and dip the crab balls in this sauce.

Red Velvet-White Chocolate Cheesecake

And this is it iced and ready to serve

 

 

 

 

 



This is the cake before it is iced

 

I found this recipe in the 2013 December issue of Southern Living

Printable Version

Ingredients for Cheesecake Layers

2 (8inch) round disposable aluminum foil cake pans

1 (12oz.) package white chocolate morsels

5 (8oz) packages cream cheese, softened

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

 

Red Velvet Layers

1 cup butter, softened

2 1/2 cups granulated sugar

6 large eggs

3 cups all-purpose flour

3 tablespoons unsweetened cocoa

1/4 teaspoon baking soda

1 (8oz) container sour cream

2 teaspoons vanilla extract

2 (1oz.) bottles red liquid food coloring

3 (8inch) round disposable aluminum foil cake pans.

The disposable pans just make it easier to remove the cheesecake. I used them in both the red velvet and the cheesecake because I wanted them to match. My cake pans had a little indention all the way around the pan.

 

White Chocolate Frosting

2 (4oz) white chocolate baking bars, chopped

1/2 cup boiling water

1 cup butter, softened

1 (32)oz. package powdered sugar, sifted  (I didn't sift it and it seemed fine)

 

Garnishes (I did not garnish it)

Store-bought coconut candies

White Candy Leaves 

 

Here is the link for the recipe  White Candy Leaves

Directions:

1. Prepare Cheesecake Layers:

Preheat oven to 300 degrees. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil. (I used cooking spray).

2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions, cool 10 minutes.

3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 tablespoon vanilla. Pour into prepared pans.

4. Bake @ 300 degrees for 30-35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

5. Prepare Red Velvet Layers:

Preheat oven to 350 degrees. Beat 1 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

6. Stir together flour and next 2 ingredients (3T. cocoa, 1/4 t. baking soda)  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla. Stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

7. Bake 350 degrees for 20-24 minutes or until a wooden pick inserted in the center comes out clean. It took mine a little longer so be sure to test it. Cool in pans on wire racks 10 minutes. Remove from pans to wire rack and cool completely (about 1 hour)

8. Prepare Frosting: Whisk together white chocolate and 1/2 cup boiling water until chocolate melts. (Yes you do mix the two) Cool 20 minutes on counter; chill 30 minutes in refrigerator.

9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high, beat 2-3 minutes or until fluffy. Gradually add the powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat1-2 minutes or until smooth and fluffy.

Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecakes, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

 

This is a cake that you have to think of ahead of time. There are many steps and it is pretty labor intensive, but my baby girl turns 40 only once in her life. Hope it is as delicious as it looks.



 

 

 

 

 

 





Great Grandma Turano's Meatballs

This recipe comes from Southern Living Magazine. I forgot to take a picture until after we had eaten, so there is no spaghetti on the pate. I served this with a large salad. I only made 1 pound of ground beef and I still had about 18 meatballs left.  I plan to serve it when Bodie and Nicholas come to stay with us.  I'm pretty sure that they will like it.




Printable Version
Ingredients for the Sauce:
1 medium onion, chopped
2 garlic cloves, minced
Shake of red pepper flakes
3 Tablespoons extra virgin olive oil
1- 16 oz. can tomato paste
2 -15 oz. cans diced tomatoes pureed I used both cans because I wanted extra sauce
1 tablespoon sugar
2 tablespoons dried oregano
1/4 teaspoon fennel seeds
Handful of basil
1/4 teaspoon thyme
Directions:
In a Dutch oven saute'  onion, garlic, and pepper flakes in oil over medium heat for 5 minutes. Add tomato paste and sugar. Mash the paste into the onion mixture 1-2 minutes. Add 1 tomato paste can of water.(I didn't do this) Stir well. Add tomato puree (I put the diced tomatoes in a blender and pureed until smooth), oregano, fennel seeds, thyme and basil. Simmer over low heat several hours.  Add water as needed.  I put the sauce and cooked meatballs in the crockpot on high for 2 1/2 hours.
Ingredients for the Meatballs: I cut this recipe for the meatballs in 1/2
2 pounds ground beef
2 eggs
salt and pepper
1 cup Italian bread crumbs
1 cup parsley
olive oil for frying
1 cup Parmesan
fennel seeds
Directions for Meatballs:
Mix all ingredients until thoroughly combined. Roll into balls and set aside. In a large skillet fry in oil in batches. Place in simmering sauce. Simmer 30 minutes. Serve over pasta with lots of cheese.
Sherry's variation:
I made the meat into balls and placed them on a cookie sheet. I baked them in a 400 degree oven for about 20-30 minutes.  Then I placed them in the crockpot with the sauce.