Too-Hot-To-Cook Veggie Pizza

This recipe has been around for a while, but it's still an easy favorite for me and my daughter to make together. We first tasted this when a dear friend brought it to a potluck as an appetizer and shared the recipe all around. When Jessie moved into her first apartment and asked for recipes for her favorite foods, I bought her a cookbook and hand-wrote the recipes she loved best, including this one. We recently made this pizza together in her kitchen.

This is an easy dinner to make when it's too hot to cook, because it only requires a few minutes in the oven and then it cools in the fridge.

Cool Veggie Pizza

Ingredients

1 tube of crescent rolls
8 oz. cream cheese, softened
2/3 cup mayonnaise
1 package Hidden Valley Ranch seasoning
1 small onion, chopped
1/2 cup red pepper, chopped
1 cup broccoli, chopped
2 tomatoes, chopped
1/2 cucumber, chopped
1 cup mushrooms, sliced
1/2 cup black olives, sliced
(add any other chopped vegetables that you like)
2 cups shredded cheddar cheese

Directions

Unroll the cresecent roll dough and flatten into a greased 9x11 pan, pressing the dough up the sides of the pan and sealing the pre-cut seams between each roll. Bake the dough according to the package directions until golden brown. Allow to cool.

Mix together the cream cheese, mayo, and ranch seasoning. Spread on top of the crust in the pan.  Sprinkle with all the veggies and top with the shredded cheese. Refrigerate before serving.

Serves 4-6

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Cajun Bay Scallops with Zucchini Noodles and Potato puree

2 pounds small (5-inch-long) zucchini
1 pound russet potatoes
1 large onion, chopped
2 tbsp oil, divided
2 garlic cloves, minced
5 cups chicken broth
2 tsp fresh lemon juice
1 1/2 tsp Creole seasoning (we like Emeril's Essence)
2 cups bay scallops
1/2 cup half-and-half
2/3 cup corn kernels
1 tsp parsley (optional)


PREPARATION

If you have one of those gadgets that turns vegetables into noodles, use it on this zucchini. Otherwise, use your vegetable peeler to make thick linguini-like ribbons, or use a mandoline to cut the vegetable into julienne strips.

Peel potatoes and cut into 1/2-inch pieces. Heat half the oil in a large pot, then saute the onion until tender. Add the garlic,and  potatoes and cook 2 minutes more. Pour the broth over it all. Bring to a boil and cook 20 minutes or until tender.

Pour half of the vegetable mixture into a food processor or blender (more or less, depending on your appliance size) and puree until smooth. Pour back into the pot and stir in the lemon juice, salt, and pepper. Keep hot. You can make this part ahead of time if you like.

Bring a pot of water to boiling and then add the zucchini "noodles" and corn. Cook for about 30 seconds or until al dente. Drain and rinse with cool water to stop the cooking.

Sear the Creole seasoning, scallops, zucchini noodles, and corn in the rest of the oil, shaking regularly for 2 minutes, or until the scallops are just cooked through. To serve, pour the vegetable puree into individual dishes and top with zucchini noodles, corn, and scallops. Drizzle with the half-and-half, then sprinkle with parsley, if desired.

Serves 6.

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Curried Chicken Salad Wraps

This is a great recipe if you're looking for new ways to use up leftover chicken (or turkey, or pork...any white meat, really). You can whip this together in a few minutes and it makes a delicious light lunch or dinner. Add as many extra veggies as you'd like.

If you don't have any leftover chicken, drained canned chicken will work, or you can broil two skinless, boneless chicken breasts instead.

For the curry, I would recommend Penzey's Sweet Curry Powder. We were introduced to Penzey's spices when a friend gave us the 21-piece American Kitchen gift crate as a wedding present. It was an inspired gift to give to foodies. Every time we use one of the spices or herbs, we have thought about Ahna and John. Delicious memories.

Ingredients

2 cups cooked chicken, cubed
2/3 cup chopped celery
1/2 cup minced white onion
1/3 cup sliced almonds
1/3 cup raisins
1/2 cup fat-free mayonnaise
1/2 cup fat-free plain yogurt
1 1/2 teaspoons sweet curry powder
1/2 teaspoon garlic powder (most of the time we use fresh minced garlic, but we like a more mellow garlic taste in this recipe)
Dash of salt and pepper
12 romaine lettuce leaves, ribs removed
6-12 low fat whole wheat tortillas

Directions

In a medium-sized mixing bowl, stir together the chicken, celery, onions, almonds, and raisins. In a separate bowl, beat together the mayonnaise and yogurt. Stir in the curry powder, garlic, salt and pepper until well blended. Pour the mayo mix into the chicken mixture and stir it well. Refrigerate for 30 minutes.

Bend a package of flour tortillas back and forth a couple of times so that they unstick from each other. Open the bag and heat the tortillas in a microwave oven for 30 seconds, or until warm and pliable. Alternatively, you can heat the tortillas on a flat ungreased griddle for 1-2 minutes on each side, until they begin to bubble but before they are toasted.

Place two romaine leaves on a tortilla. You can double up the tortillas if they are thin and break easily. Serve 1/4 to 1/3 cup of chicken mixture on each tortilla. Fold over 2" of the bottom edge of the tortilla over the mixture. Wrap the right side over the left. Pick up the wrap and eat from the open side.

Serves 3-4.

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Mushroom and Pine Nut Wild Rice Pilaf

The first time I remember having wild rice was when I was visiting family in Minnesota at Christmastime. A snowstorm delayed our trip back to the airport, and I ran to the gate with my little girls panting to keep up, just to meet a closed door and an apologetic flight attendant telling us she was sorry about our missed flight, in that cute Fargo-type accent.

Jenny burst into tears.

The sweet little attendant looked stricken. She booked us on the next flight and upgraded us to first class. We spent the next couple of hours strolling through the airport shops, where we discovered the deliciousness of Caribou coffee and I learned about the cultivation and harvesting of wild rice, the seeds that Native Americans have so generously offered the world. Minnesota is very proud of its wild rice.

Wild rice seems to be a natural pair-up with poultry or fish, so I served this easy rice pilaf with Alaskan pollock baked in white wine, salad burnet, and dill. If you don't have pine nuts, the buttery-sweet flavor of pecans is a good substitute.

Ingredients

1 cup mixed wild rice and brown rice

1 tbsp oil

1/2 cup chopped white onion

1 1/2 cups chopped mushrooms

1 tsp chopped rosemary

2 cups chicken broth

Directions

Toast the rice in a dry skillet until some of the grains are browner. Set the rice aside. Heat the oil in the skillet, then add the mushrooms and onions and brown them on medium-high heat. Stir frequently so they do not burn.

Add the rosemary and chicken broth, then stir in the rice. Bring to a boil, reduce heat, and cover the pan. Simmer for 40-45 minutes, until all the liquid is absorbed and the grains are tender and chewy. 

Toast the pine nuts in a small pan until they are slightly browned. Don't toast them too much, or they will taste bitter. Sprinkle the nuts on top of the rice before serving.

Makes 4-6 side dishes.

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The Dining Room at Kendall College

Chicken Piccata at Kendall College

We dined here for the first time for Restaurant Week and were so glad we did! Interestingly, we had dined at Naha the night before and Kendal blew them away in terms of flavor pairings and portion size.

We started with Mushroom Risotto / Parmesan Tuile / Huile d'Persil and the Wok Seared Scallop / Pumpkin Ravioli / Dashi Broth / Bonito / Togarashi Sichimi. They were both wonderful, but my scallop in dashi broth was the real standout - perfectly cooked, lovely broth, and the pumpkin ravioli was the best counterpoint. It was served with a tangy olive bread and sage-infused butter. An amuse-bouche of two veggie sushi bite kept us eager for more.

My Roast Chicken Piccata / Chives / Chives / Whipped Ricotta Sesame Grits / Capers / Yellow Squash Provençal / Chicken Jus entree was amazing. Chicken Piccata sounds a little boring but this portion of breast and wing was tender, juicy, and alive with flavor. The grits were nice and creamy, but the yellow squash was a real surprise. It was in a sort of tomatoey agro-dolce sauce that I can't wait to recreate.

My husband has the Grilled Strip Loin / Chimmichurri / Curried Jasmine Rice / Pickled Ginger Salad / Romesco Sauce which was like a rave party of flavor! So much going on in the dish, but the tastes cooperated in making the dish exceptional.

Hazelnut Dark Chocolate Mousse at Kendall College

For dessert, I was going to have Bingsu but the Hazelnut Dark Chocolate Mousse / Dark Chocolate Mousse / Hazelnut Crunch / Orange Anglaise / Hazelnut Whipped Cream / Chocolate Cake won out. It was lovely as well as delicious. Joe had a peanut butter/bacon cheesecake with bananas and it was amazing.

I can't believe we waited so long to visit this place. The dining room is comfortable and tranquil, with enormous windows showcasing the skyline to the south, and the windows into the kitchen let us enjoy watching the students hard at work. Service was impeccable and prompt. Around the dining room and some adjoining halls are displays of antique kitchen equipment which you really shouldn't miss seeing. On top of all that - free plentiful parking! We're big fans.

Kendall College is at 900 N North Branch St., Chicago, IL 60642.

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Minnesota Cream of Turkey & Wild Rice Soup

I think this is one of the best ways we've ever used up leftover Thanksgiving turkey. Don't get me wrong, I'm still a fan of moist white meat on soft white bread, mayo, and a little lettuce for some color. Joe's not giving up his Moist-Maker Thanksgiving sandwich, in which there's an extra piece of bread in the middle soaked in gravy. But this. Oh, I like this a lot.

This recipe started out as a classic Minnesota turkey & wild rice soup from my niece Jackie in Minnesota. That state is the biggest producer of both turkeys and wild rice, which has to be harvested by hand. In Minnesota, Native Americans harvest the rice, and it doesn't sound easy.

Along the research path Joe and I also stopped for a discussion on the brilliant Campbell's Soup Company campaign in the 60s and 70s, where they promoted recipes using their cream soup. Who doesn't remember a casserole or hot dish* that used cream of mushroom soup? The funny thing is, Jackie's husband is in charge of the Progresso Soup line. Maybe someday they'll trademark her recipe.

Ingredients

1 tbsp oil

1 large onion, diced

2 celery stalks, diced

2 peeled carrots, diced

3 cups cooked turkey, diced

4 cups chicken, turkey, or vegetable broth

2 cans cream of chicken soup (we used the low-sodium, low fat kind)

1 can cream of mushroom soup
10 oz. Velveeta cheese, cubed (we used the reduced-fat kind)
1 cup cooked wild rice (or more, depending on your taste)

Instructions

Saute the vegetables in the oil until tender. Pour in the broth. Stir in the turkey, wild rice, and soup. Slowly stir in the cheese until melted, and heat until thick and bubbly.

Serves 4-6.

* Click here to learn more about Midwestern food and cream soups - interesting!

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Healthy Chili's Southwestern Egg Rolls

I tasted these rolls stuffed with chicken, cheese, corn, black beans, and other kinds of goodness last week at Chili's restaurant. The sauce itself I could have sipped with a straw, but since I was in polite company, I just casually wiped a bit of the last egg roll around and around the little dish. I think I drooled a little, too.

I was on a double mother/daughter date with Jessie, her boyfriend's mother Kim and his sister Kelly. We wandered around the mall, a place I haven't visited since my girls were teens. Kim wanted to get her ears pierced at Claire's Boutique. Did you know Claire's still exists? Actually, it's hard to imagine a mall without that teenybopper place. It hasn't changed - lots of glitter, BFF necklaces, and boy band posters. And of course, that piercing booth in the front window. I really, really wanted these avocado earrings.

After Kim got pierced, she treated us to appetizers at Chili's - another place I haven't visited in forever. It was nice to spend an afternoon doing nothing in particular except talking and hanging out. My life is clearly too busy, because I actually felt guilty for not doing something productive or goal-oriented with my time!

Anyway, these little Tex-Mex style egg rolls were a hit with everybody, and I definitely wanted to make them again. I looked for a recipe online when I got home. On some recipe copy-cat sites (Top Secret Recipes is pretty helpful) I found a recipe that weighs in at 870 calories. Eek! I decided to experiment with a lighter version of the recipe. I don't know exactly how many calories there are in my version, but they're not fried and they use low-fat ingredients. They taste just about the same, too.

By the way, the recipe calls for the vegetables to be finely chopped; I suggest putting them into the blender or food processor, if you have one, and let it do the work.

Ingredients

3 oz chicken breast

1 tsp chili powder
1 tbsp vegetable oil
1/4 cup red bell pepper, finely chopped
1/4 cup white onion, finely chopped

1 tbsp jalapeno, finely chopped

2 cloves garlic, minced

1 plum tomato, finely chopped
2/3 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup fresh spinach, finely chopped
2 tbsp cilantro
1 tsp cumin

1 tsp oregano

1/3 cup egg white

3/4 cup shredded low fat sharp cheddar cheese
8-10 seven inch flour tortillas

For the Avocado Ranch Sauce

1 ripe avocado
1/2 cup fat-free sour cream

1/2 cup low fat mayonnaise
1 tsp lemon juice
1/2 tsp salt

1 tsp onion powder

1 tsp garlic powder

2 tsp dried parsley

1/2 tsp ground pepper

Directions

Whisk together the oil and chili powder. Cut the chicken breast into fine pieces and allow to marinate in the oil mixture for 15 minutes. In a large skillet, cook the chicken pieces until browned on all sides. Set aside. 

Add a little more oil and saute the rest of the vegetables for 5 minutes. Stir in the egg, cheese and chicken and remove from heat. 

Oil a cookie sheet with spray oil. Wrap the tortillas in a damp towel and heat in the microwave for 1 1/2 to 2 minutes, until they are soft and flexible. Lay them one at a time on a cutting board and place about 2/3 cup of the filling down the middle of the tortilla. Fold over the end, then roll up the tortilla and place it, seam side down, on the cookie sheet. Repeat with the remaining tortillas and corn/bean mixture.

Place the freezer for 15 minutes to solidify the filling. While the rolls are chilling, heat the oven to 400 degrees. Blend together all the sauce ingredients until very smooth, and let it chill until you're ready to serve it.

Spray the tops of the rolls with oil. Place the sheet on the center rack and cook for about 20 minutes, turning once, until the rolls are nicely browned and the filling is cooked through. Slice the rolls halfway through on a diagonal, and serve with the avocado sauce.

Serves 6-8.

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Gorgonzola and Olive Stuffed Mushroom Caps

We made these stuffed mushroom caps for a meatless Monday when we wanted to use up some odds and ends from other meals. Eventually this recipe evolved into a rich, decadent appetizer. There are never any leftovers when we make these little guys.

The mushrooms make a fantastic holiday appetizer, especially if you can serve them on a warming tray. If you make them as a one-bite appetizer, choose a package of small bite-sized mushrooms. If you're making them for a meal, you might want to use 1 1/2" diameter mushrooms, like we did here.

We have stuffed mushrooms with all kinds of things, so I assure you that more recipes will be posted on this yummy fungus!

Ingredients

24 mushrooms (you can use ordinary white, baby portabellas, crimini, or any others with a large pocket under the cap)
1/4 cup white onion, minced
1 small clove garlic
2 tbsp butter
2 tbsp olive oil
3 oz. gorgonzola cheese, finely crumbled
6 kalamata olives, pitted and minced
1 tbsp chives, minced
2 tbsp Italian flat-leaved parsley, minced
2 cups finely crumbled fresh bread (or 1 1/2 cups dried fine breadcrumbs)
1 tbsp grated parmesan cheese

Instructions

Snap off the stems of the mushrooms, or cut them off. Coarsely chop the mushroom stems and onion.

Heat the butter and olive oil in a medium saucepan until melted and bubbly. Saute onions, mushrooms and garlic in the olive oil.

Remove from heat. Stir in breadcrumbs, parsley, chives, gorgonzola, and olives. Toss mushroom caps in 1/2 tsp olive oil.

Heat oven to 350 degrees. Oil cookie sheet and place the mushrooms upside down on the pan. Fill the well in each mushroom with a spoonful of the breadcrumb mixture. There should be enough filling to stuff each one until the mixture reaches the edges of the cap, with a big mound in the center. Sprinkle the tops with the parmesan cheese.

Bake for 20-30 minutes, until the mushrooms are cooked and the tops are browned.

Serves 8 as an appetizer, 4 as a side dish.

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Buffalo Chicken Mini-Meatballs

There's a restaurant chain in New York City called The Meatball Shop and they specialize in -- you guessed it -- meatballs. They grind their own meat and they can even name the farms that sourced each of their ingredients. And yes, they have all the fun they can have on this side of tasteful with the word "balls". 

One of their best-sellers is Buffalo Chicken Meatballs, which was a revelation to both of us. Just when we thought the Buffalo Wings phenomenon had gone as far as it could, here is something new. Bonus: it's a lot healthier than wings fried with their skin on. 

These nuggets make great party appetizers or a mid-week dinner, like the one Joe and I enjoyed last week after we found a great sale on ground chicken. 

Adjust the amount of hot sauce to your own temperament - and you can always add cayenne pepper if you need an extra kick. This version of the recipe is a compromise between Angela's wimpiness and Joe's immunity to spicy foods.

Ingredients

Hungry Lovers Hot Wing Sauce

1/3 cup butter 
3 cloves garlic – crushed 
1 tsp cornstarch in 1 tsp cold water
1 cup Louisiana hot pepper sauce 
1/2 tsp sugar 
2 tsp Worcestershire sauce 
½ tsp fresh ground black pepper 

Directions

Heat a medium sauce pan on medium low heat, and then add in the butter melting it until bubbling stops. Add the crushed garlic and sauté for about a minute. Whisk in the cornstarch mixed with cold water until it is smooth.

Pour the Louisiana hot sauce into the pan, and mix well. Stir in the remaining ingredients. Bring to a slight boil and then reduce the heat to a simmer for about 10 – 15 minutes to blend all the flavors and thicken the sauce.

If making hot wings or chicken tenders, drizzle enough sauce onto the meat to coat, then toss and serve. Otherwise let the sauce cool and store in a jar in the refrigerator. You can also can the sauce. Canning instructions can be found at Hungry Lovers Canning Basics.

For the meatballs

2/3 cup Hungry Lovers Hot Wing Sauce, divided
1 lb ground chicken
1 large egg
1/4 cup onion, minced
1/4 cup celery, minced
3/4 cup bread crumbs
1 teaspoon salt

Directions

Preheat the oven to 450°F. Spray a cookie sheet or baking dish with oil.

Stir together half of the hot sauce and all other ingredients until well mixed. With your hands, scoop up enough meat mixture to make a 1" meatball (about the size of a walnut). Roll into a firm ball. Place the meatballs on the baking pan in rows, keeping the meatballs close together.

Bake the meatballs for 20 minutes, or until they are browned and cooked through. Toss them with the remaining hot sauce before serving. We like these with a variety of fresh crisp vegetables and blue cheese or Green Goddess dressing for dipping.

Makes 30-40 1" meatballs.

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Crock Pot Apple Butter

 

I guarantee that when you make apple butter, the entire house will smell like every holiday rolled into one day. This recipe comes form my mother, Kathleen Tarr Helbling, and my sweet German friend, Talea Bloom. If you are not blessed with the gift of a bushel of their gnarled, flavorful organic apples, there are plenty of other varieties to try.

Apple butter doesn't actually contain any butter, and is completely fat-free, and I think the name comes from its smooth, rich consistency. This sweet-sour and spicy recipe doesn't take all the fussing and hovering that a lot of jam recipes demand. You just cut up the apples and let them simmer all day in a crock pot, stirring and mushing once in a while, then boil the puree until thick and can them at the end.

This tastes fabulous on whole-wheat honey bread. Yum.

Ingredients

4 lbs of firm-fleshed, tart apples (McIntosh, Jonathan, or Granny Smith are my favorites)
1 cup apple cider vinegar
2 cups water
1 lemon, quartered (note: old lemons have bitter peels; try to find a fresh, plump-skinned one)
1 cup brown sugar
1 tsp salt
White granulated sugar or Splenda (about 2 cups, see cooking instructions)
2 tsp grated fresh ginger
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice

Directions

Cut the apples into quarters, cutting out damaged parts. Don't peel or core them, or pick out the apple seeds. Put the apple pieces into a large crock pot, add the lemon, vinegar, water, and brown sugar, and cover. Turn the crock pot on high and allow to simmer for 6- 8 hours, stirring occasionally and crushing the fruit with a spoon. It is ready when the consistency is similar to applesauce. You can also let the mixture simmer overnight in a crock pot on low, but increase the time to 10 hours and stir it if you get up in the night to use the bathroom or get a snack.

Strain out the solids through a colander. Measure the apple puree. Stir in 1/3 cup of white sugar for each cup of apple pulp. Stir in the salt, cinnamon, ginger, ground cloves, and allspice. Taste and adjust seasonings if necessary.

Pour into a heavy, wide-bottomed saucepan. Simmer on medium-low heat, stirring frequently, until thickened and reduced, about 1 hour. Test if it is ready to jell by pouring a spoonful on a plate and letting it sit in the refrigerator until cool. It should be thick as jam.

Pour into sterilized pint jars, leaving 1/2 inch headspace, and wipe the rims. Screw on lids hand-tight and lower into a hot water bath canner. Boil 15 minutes once the pot reaches a full rolling boil. Remove from the canner and allow to cool. Test the seals before storing.

Makes 3-4 pint jars.

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Chicken and Dumplings: American Comfort Food

American food gets a bad rap sometimes - unfairly, I think. We're unimaginative, we make unhealthy foods and ridiculous proportions, all we want is fast food.

This is American comfort food. Every tradition has some of these. Chicken and dumplings is a healthy, hearty, and inexpensive dinner that brings my childhood back with every after-dinner burp.

Many Americans have their own version of Chicken and Dumplings, some with light, fluffy bread-like dumplings, but this one makes hearty, egg noodle-like dumplings. It was given to me by my sister-in-law Carolyn Coe, a talented cook who used to work for a restaurant in Clear Lake, Iowa. She's used to cooking for a crowd. She cooks for church events and 4H meetings, and bakes dozens of pies for the County Fair each summer. Watching her wield a paring knife without even looking is like watching a master sculptor.

The original recipe proportions would have fed an entire 4-H troop, so we cut it down to an average family portion. This is especially good in the fall or winter. When the recipe fell out of my cookbook, I was seized with comfort food mania and made it at once.

Chicken and Dumplings

Ingredients

Dumplings
2 eggs
1//3 cup milk
1 tsp salt
1/2 tsp baking soda
2 cups flour

Chicken
6 cups chicken stock
1 clove garlic, minced
1 medium onion, chopped
1 rib of celery, chopped
2 carrots, peeled and chopped
3 cups cooked diced chicken

Directions

Beat together all dumpling ingredients except flour. Add flour slowly, stirring until smooth and very stiff. Roll out 1/4" thick on a floured surface. Allow to dry one hour. Cut into one inch squares.

Bring chicken stock to a boil. Stir in all vegetables and cook for ten minutes. Add dumplings and cook until tender, approximately 12 minutes. Stir occasionally to avoid sticking. Add chicken and cook for ten more minutes.

Serve in bowls with a side of fruit or a salad.

Serves 4-6.

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Cajun Spice Mix

Joe uses this spice mix in stews, gumbos, side dishes, and as a rub for meat, poultry, or seafood.

Ingredients

• 2 1/2 tablespoons paprika
• 2 tablespoons chili powder
• 2 tablespoons salt
• 2 tablespoons dried garlic, finely chopped
• 1 tablespoon dried onion, finely chopped
• 1 tablespoon crushed cayenne pepper
• 1 tablespoon ground black pepper
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried thyme, crushed
• 1 teaspoon powdered cumin seeds

Mix together spices, herbs, and sugar and place in an airtight container.

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Stacked Crepes, Western Omelet-Style

My first crepe experience was at the Magic Pan restaurant in the brand-new Renaissance Center in Detroit, where my Grandpa Williams took us after its grand opening. I remember the world singing hallelujah that Detroit was being revitalized and the pain of having to choose just one crepe entree from the giant Magic Pan creperie.

Magic Pan had sugar lumps wrapped in paper, and my cousin Scott and I ate as many as we could without getting caught, and stuffed our pockets full on the way out the door. While my parents chatted, Scott and I dropped the sugar cubes down through the open courtyard, trying to tag a shopper. I can say this now, because the statute of limitations on that crime has now run out.

I also remember a lecture from my mom that has lasted to this day: I am physically unable to pronounce them "crapes" (which rhymes with grapes) but must always say creps, which rhymes with preps. This means I confuse a lot of Americans when I order them from a menu.

First Born developed a passion for crepes early. She loved them so much that her Aunt and Uncle gave her a crepe machine when she was about twelve. Now that she's on her own, her miniscule Chicago kitchen doesn't have room for many appliances, so we've had the benefit of unlimited crepe-making for years. If you don't have a crepe-maker, the instructions below use a little skillet.

Joe and I came up with this recipe one day while looking for something new to cook for Sunday brunch. Since crepes are such a classic French dish, we turned to Julia Child's cookbook for inspiration. After some reasonably simple directions (especially short for Julia), she went on to describe stacked crepes with fillings in between the layers - kind of like a crepe lasagna.

I adore those pretty little crepe rolls full of juicy berries and jam, and if you top them with a bit of mascarpone you'll be pretty close to heaven on a plate. But rolled crepes are a bit of work and if you're clutzy like me, they can also be messy. Crepes stacked up without any rolling tend to eliminate both problems.

This recipe is great for using up leftovers, which is why it is Western omelet (or Denver omelet) style. We had ham, peppers, onions, and a few other things to throw in the filling. Like always, use whatever makes you happy.

Ingredients

For the crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter

For the filling/sauce
1 tbsp oil
1/3 cup chopped onion
1/3 cup chopped bell pepper
1/2 cup chopped mushroom
1/4 cup chopped tomato
1/3 cup chopped ham
1/2 cup sharp cheddar cheese, grated

For the sauce
2 eggs
1/2 tsp dry mustard
1/4 tsp Lousiana hot sauce
1 1/2 tbsp fresh lemon juice
4 tbsp butter, melted and cooled

Instructions

Add all of the crepe ingredients to the blender or food processor and pulse for 10 seconds. Put the batter in the refrigerator while preparing the other ingredients. This will let some of the bubbles rise out of the batter so your crepes are less likely to tear.

Heat the oil in a skillet and saute the vegetables. Add the ham, then keep warm while making the crepes.

Heat a small non-stick pan. Pour 1 ounce of batter into the center of the pan and quickly swirl it until the pan is evenly covered. Slide a spatula around the edges to release them. Cook for 30 seconds and flip. Cook for another 10 seconds and then flip onto a plate.

Layer crepes with the vegetable mixture and cheese until it is as high as you like.Vigorously whisk together all sauce ingredients until it is frothy, and pour over the stack of crepes. Serve by cutting it into slices like a cake.

If you have leftover crepes, let them cool, then store them in a plastic bag in the fridge or freezer.

Serves 4-6.

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Johnny Appleseed Rum Punch

Growing up in Southwestern Michigan, fall was one of the busiest times of the year. There were plenty of fruit orchards around us, and U-Pick apple orchards got plenty of business. We always went down the road to Jollay Orchards in Coloma, where if you wanted, they cranked your apples into cider. I can still remember how sweet and pungent the cider mill smelled.

As soon as the temps dip below 60s, heat up this punch and pour it into a thermos for tailgating, hayrides, or bonfires. It'll keep you warm and happy all night.

You can add more or less rum to taste, or skip the rum altogether if you prefer.

Prosit!

Ingredients

1 gallon apple cider
2 cups water
1/3 cup clover honey
1 tbsp ground cinnamon
1 1/2 tsp ground cloves
2 cups dark rum

Directions

Stir together all ingredients except the rum. Heat to a boil, reduce heat, and simmer 5 minutes. Stir in rum before serving. Don't burn your mouth!

Makes about 1 1/2 gallons.

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Creamy Beef Pot Pie

This creamy-savory pot pie is a dressed-up version of one of my Mom's economical comfort foods. When I was a kid, there were never any leftovers when she made this for dinner. Recently I was craving that old-time meal, so we turned out the vegetable bin and whipped up this fabulous casserole.

There were leftovers, but I had them for lunch the next day.

Ingredients

1 pound very lean ground beef (you can use lean ground turkey if you prefer)

1 cup white onion, chopped

1 cup carrot, peeled and chopped

2 stalks celery, chopped

1 red pepper, seeded and chopped

1 1/2 cups fresh mushrooms, sliced

2 cloves garlic, minced

1 tsp thyme

1 1/3 cups fat-free milk

salt and pepper to taste

1/2 tsp cayenne pepper
1/8 tsp nutmeg
1/3 cup flour

1/2 cup fat-free sour cream

1 tube Pillsbury Crescent Rounds

Directions

Crumble the meat into a frying pan and cook until completely browned. Drain off the fat and set the meat aside. In the same pan, saute all the vegetables and thyme until tender. Add the meat back to the pan and keep warm.

In a small saucepan, heat the milk until bubbles form at the edge. Slowly whisk in the flour, cayenne, nutmeg, salt and pepper. Bring to a boil, reduce heat, and simmer until thickened to the consistency of gravy, about 10-15 minutes. If it gets too thick, add a bit more milk. Off heat, stir in the sour cream. Stir the sauce into the meat mixture, and pour it into a 9x12 casserole pan.

Preheat the oven to 375 degrees.

Open the crescent rounds and unroll them onto a cutting board. They should pull apart into long strips; cut 1/3 of these strips in half. Starting in one corner of the casserole pan, lay one long strip along the long side and a short strip along the short side. Begin alternating the long and short strips, laying them over and under to form a basket weave (a helper is very useful during the weaving!).

Bake at 375 for about 20 minutes, until the top is golden brown and the filling is hot and bubbly.

Serves 4-6.

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Favorite Easter Recipes

I don't know who made this, but would gladly give credit if I did!

Whew! With my new job as a librarian, working with a new art gallery, getting involved in social justice as a ministry, and writing some new fiction, I can hardly believe Easter is in just a few days. I miss the Easters when I was young; waking up to find a huge basket of candy, and wearing a corsage, a pretty new outfit my mom made, and white gloves to church that morning.

Once we had an Easter egg hunt at my Grandpa Williams' house in Royal Oak, Michigan, and he forgot to count the eggs he hid. He found one a couple of months later when he ran over it with the lawnmower. Yuck.

Easter Sunday in Royal Oak. L-R: Grandma, me, older sister Sheryl, and my Mom.

Wellllll...I love any celebration that involves lots of food, don't you? Here are some of our favorite recipes, from a luscious lamb brisket to a lemony Easter basket bread, as well as the best devilled eggs ever.

Lemony Easter Basket Bread: my mom always made this every Easter, and tucked dyed eggs into the folds before baking.

Seder Braised Lamb: Our church group enjoys an authentic Jewish Seder dinner each year, which is a wonderful chance to learn more about the Jewish religion that Jesus lived in. Joe developed this lamb recipe a year ago.

Bacon Jalapeno Deviled Eggs: Devilled eggs taken to the max, from Real Housemoms.

Homemade Reese’s-Style Peanut Butter Eggs: how we love anything chocolate and peanut-buttery. From Natalie of Good Girl Style.

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Blueberry Crumb Cake

I made this coffeecake to bring along on the family camping trip this weekend, where we romped on a gorgeous Lake Michigan beach for two days. If you ever get a chance to visit Grand Haven, Michigan, you shouldn't miss it; there's a reason Michigan is called "The Third Coast". The sugar-sand beaches here are as gorgeous and well-maintained as those on the Atlantic or Pacific - without the heavy waves or eye-burning salt water.

 

If you ever get tired of splashing in the surf, playing in the sand, or relaxing on a blanket in the sun, it's fun to head into Grand Haven proper. The boardwalk leads up the river to a lighted musical fountain, ice cream shops, and a pretty little town with some interesting stores and cafes.

Grand Haven pier, with its iconic red lighthouses, is a pretty walk. Teens perform back flips into the water and boats anchor along the edge to watch the sun set over the lake. The sunsets over Lake Michigan are stunning; sunrises over the lake, from the Illinois side, are just not the same to me.

We even saw a huge tanker come in off the lake and cruise up the river past the dwarfed yachts and sailboats. Grand Haven is beautiful.

Say hello to my parents, and the tanker Cuyahoga.

We devoured this blueberry coffee cake yesterday while pulling up stakes and stowing camping gear. My nephew Alex was the last one to stumble out of my sister's pop-up camper in the morning. When he took his first bite, he just said, "WOW." It was a good "wow". This is teen-approved food, from a teen who needs serious fuel.

I really want to skimboard like Alex does.

Then I took the fork out of his hand and told him to eat with his fingers, because I was doing the last of the dishes.

We headed out of the PJ Hoffmaster State Park and down to the beach for another day in the sun. None of us really wanted to leave on such a gorgeous day, but eventually we drove off for Ann Arbor and Chicago and Toledo. Today we're relaxing and slowly sweeping sand out of everything (really, EVERYTHING), and washing everything that smells like woodsmoke and bug spray. I really wish I'd made a second batch of this rich and moist cake for us to enjoy today. And by the way, I'm sunburned in places I didn't even know I could burn.

Ingredients

For the cake:

1 stick of butter (8 tbsp)
2/3 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh blueberries
2 tbsp flour

For the crumb topping

1/3 cup sugar
1/3 cup packed brown sugar
1/4 tsp ground nutmeg
6 tbsp butter, melted
1 1/3 cups all-purpose flour

Directions

Preheat the oven to 350 degrees. Grease a 9x11" baking pan.

Cream the butter and sugar together in an electric mixer. Add the eggs, vanilla, lemon zest, and sour cream; beat on low speed until combined. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Slowly add the flour mixture to the batter, while beating, until just combined. The batter will be fairly thick.

Place the berries in a bowl and sprinkle with the 2 tbsp of flour (this will help them from falling to the bottom of the cake). Gently stir them into the batter. Spoon the batter into the prepared pan and spread it out over the pan.

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Sprinkle over the top of the batter.

Bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean.

Serves 6-8.

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Gourmet Stuffed Hamburgers

Try this fun recipe the next time you have people over for a burger cookout. Give each guest two hamburger rounds and an array of stuffings like bleu cheese, chopped olives, jalapenos, shredded cheddar, onions...whatever your imagination suggests!  After stuffing the patty, place the second round on top and pinch the edges together.

Clockwise from top right: Cheddar and bacon, Swiss with onions and mushrooms, Olive with feta and roasted red pepper, and Swiss with green olives and pancetta.

The griller is in charge of remembering which burger belongs to which guest; it helps if a little of the stuffing drips out the side. Why not try these on homemade pretzel buns? It takes the burger to new heights of deliciousness.

Ingredients

For each burger

1/4 pound ground beef or turkey
1/4 tsp salt, pepper, and powdered onion
2 tbsp shredded cheese
2 tbsp sliced olives
1 tbsp sauteed mushrooms
1 tbsp sauteed or fresh chopped onions
1 tbsp roasted red pepper strips
1 tbsp cooked bacon, ham, or pancetta, diced
2 tbsp chopped spinach, kale, or basil
2 tsp chopped jalapenos
1 tbsp pizza sauce
2 tbsp chopped pepperoni or sausage

Note: each hamburger will only be able to hold about 3 types of stuffing before it explodes!

Directions

Form each 1/4 pound of ground beef into two patties with a lip around the edge. Sprinkle the stuffings on one half, then put the top patty over it and press down. Pinch the edges together well. Grill over medium heat until the desired level of doneness.

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Chicken Asparagus Swiss Casserole

This is an elegant and flavorful casserole quick enough for a weeknight dinner, but special enough for company. If you don't like the taste of wine in your food, substitute chicken broth.

Asparagus is already looking delicious around here this year, so when they finally start sprouting up north, I bet it will be a good crop. If you find tough stalks in your asparagus, the ones that never get tender no matter how long you cook them, peel off the outer skin with a paring knife. You'll save more of the vegetable that way than just throwing out the bottom of the stems.

Ingredients

2 large boneless skinless chicken breasts
2 cups asparagus spears, cut into 2" pieces
1/2 tsp tarragon, crumbled
1 tsp dry ground mustard
2/3 cup shredded Swiss cheese
1/2 cup dry white wine
2/3 cup white bread crumbs or Panko crumbs
2 tbsp parmesan or romano cheese

Directions

Preheat the oven to 375 degrees.

Lay the chicken breasts on a cutting board and put your (non-cutting) hand on top. With a sharp knife, cut through each chicken breast lengthwise to produce two thinner breasts. This will make the chicken cook more quickly while staying tender during the cooking time.

Oil an 8x8 casserole dish with cooking spray. Place two breasts in the casserole, then sprinkle with half the asparagus, tarragon, mustard, and cheese. Pour half the wine over the chicken. Layer the rest of the chicken and other ingredients on top, then pour on the rest of the wine. Stir together the bread crumbs and parmesan, then sprinkle on top of the casserole.

Bake for 30 minutes, or until the chicken is cooked through and the asparagus is tender.

Serves 4.

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Swig Restaurant, Milwaukee, WI

Last fall, Joe and I spent a sunny day up in Milwaukee - one of the last lazy days of Indian Summer. We happened to hit Milwaukee's historic Third Ward on the day of Louie’s Last Regatta,, an annual benefit for the Children's Hospital that's held at the Milwaukee Ale House.

Milwaukee Ale House

The sailboats moored along the Milwaukee River walk, and people hopped from boat to boat to celebrate with each other after the races.

Louie’s Last Regatta, Milwaukee

Living right between two big cities is a real blessing - in less than an hour we can be urban-hopping and enjoying great food and entertainment. Milwaukee is Chicago's more casual little brother, with a bit of blue-collar vibe and a lot of friendliness. Wisconsinites are genetically friendly from conception on, though they do enjoy razzing people from Illinois.

Open alcohol laws in Wisconsin have always been different than in Illinois.

Swig Restaurant in Milwaukee
After we soaked up sun and some local beer, we had dinner at the innovative Swig Restaurant. We were feeling a bit sunburnt, so we both had a refreshing Ginger Fresca, a house infused cucumber vodka with fresh muddled cucumber, ginger, and club soda.

We love sharing a bunch of different tastes and the menu looked so good we couldn't narrow down our choices. Luckily, a couple next to us was just served an amazing array of small plates so we asked them what they ordered. They recommended the wonton-wrapped chicken curry (with crushed walnuts and cucumber yogurt dip) and the tempura snap peas with tarragon cream sauce. They were heavenly.

Tempura snap peas at Swig

For dinner, Joe ordered the rich and creamy wild mushroom gnocchi, made with potato gnocchi, fresh spinach, wild mushrooms, sun-dried tomatoes and shaved parmesan. I kept dipping into his plate. The day on the water made me hungry for seafood, so I ordered the seared scallops with red pepper coulis, spinach angel hair pasta, chili white wine sauce and parmesan cheese. Joe dipped into my scallops here and there, but there were plenty of both dishes to take home for a second meal.

The wine prices were reasonable, so Joe had a Casa Silva carmenere from Chile with dinner, and I had Cristalino sparkling wine. I adore a dry sparkling wine with seafood!

The server told us that the ivory exposed brick was a special type of local stone that was used in many Milwaukee buildings a century or two ago, and is prized by architects and restorationists. The pale stone melds well with the modern geometric decor and the place seems to feel hip and welcoming all at the same time.

Swig Restaurant is fairly easy to find in the Third Ward and there is plenty of parking in the area. We definitely recommend a trip there.

Location

217 N Broadway
Milwaukee, WI 53202

414.431.7944

info@swigmilwaukee.com

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