Cowboy Caviar Recipe

This is fresh, healthy and delicious. People love it, even kids. You can make it ahead, so it's great for a summer party. Serve it with scoop-shaped tortilla chips, or have it on the side as a relish. I add extra cilantro, because there can never be too much cilantro!

Prep time: 15 minutes

Servings: 1

Ingredients

• 2 - 15 oz cans black beans, rinsed
• 1 - 17 oz can whole kernel corn, drained
• 2 large tomatoes, chopped
• 1 large avocado, diced
• 1/2 red onion, chopped
• 1/4 C fresh cilantro, chopped
• Dressing:
• 1 T red wine vinegar
• 4 T lime juice
• 2 T olive oil
• 1 t salt
• 1/2 t ground pepper

Directions
   1. Combine all ingredients in a large bowl.
   2. Chill if making ahead.

Amazing Potato Topped Chicken Pie

Tuck into a hearty potato topped chicken pie and keep the winter blues away.
Preparation Time
30 minutes
Cooking Time
120 minutes

Ingredients (serves 4)

•  1 tablespoon olive oil
•  8 (about 1kg) chicken thigh fillets, cut into 3cm pieces
•  200g speck, cut into batons (see Notes)
•  12 pickling onions, peeled, trimmed
•  1 carrot, peeled, thickly sliced diagonally
•  2 celery sticks, trimmed, thickly sliced diagonally
•  200g button mushrooms
•  2 garlic cloves, crushed
•  1/4 cup (60ml) brandy
•  40g butter
•  1/4 cup (40g) plain flour
•  1 cup (250ml) dry white wine
•  1 1/2 cups (375ml) chicken stock
•  3 sprigs thyme sprigs
•  2 dried bay leaves
•  4 (about 800g) pontiac potatoes, very thinly sliced
•  50g butter, melted, extra

Method

1.  Preheat oven to 160C. Heat the oil in a large flameproof casserole dish over medium-high heat. Add one-quarter of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
2. Add the speck to the pan and cook, stirring occasionally, or 2 minutes or until crisp. Transfer to the bowl. Add the onions, carrot, celery and mushrooms to the pan and cook, stirring occasionally, for 5 minutes or until lightly brown. Add the garlic and cook for 1 minute. Add the brandy and cook, stirring, for 2 minutes or until brandy reduces by half. Return the chicken and speck to the pan with the butter and flour and cook, stirring, for 2-3 minutes or until well combined. Add the wine, chicken stock, thyme and bay leaves and bring to the boil. Remove from heat. Bake in preheated oven, covered, for 1 hour or until chicken is tender and sauce thickens slightly.
3. Increase oven to 200C. Combine the potato and extra butter in a large bowl. Season well with salt and fresh ground black pepper. Arrange potato slices evenly over the chicken mixture. Bake, uncovered, for 30 minutes or until potato is tender and golden brown.

Creamy Cajun Chicken Pasta

Ingredients:

• 2 boneless skinless chicken breasts, cut into thin strips
• 4 ounces linguine, cooked al dente
• 2 teaspoons cajun seasoning
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1 -2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

Directions:

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese

Prep Time: 10 mins
Total Time: 25 mins

Chocolate Crepe Cake

Ingredients (serves 8)

• 1 2/3 cups (250g) plain flour
• 1 tbs caster sugar
• 3 eggs, plus 3 egg yolks
• 600ml milk
• 40g unsalted butter, melted, plus extra melted butter to brush
• Pure (thin) cream, to serve

      Chocolate & espresso filling

• 250g good-quality dark chocolate, roughly chopped
• 50g unsalted butter, chopped
• 150ml milk
• 100ml thickened cream
• 100ml strong black coffee (espresso)
• 1/4 cup (55g) caster sugar

Method

1. Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g melted butter (2 tbs) through the batter.
2. Heat an 18cm crepe pan or non-stick frypan over medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. Cook for 45 seconds, then flip and cook for 30 seconds more or until golden. Repeat with butter and remaining batter (you should have about 20 crepes), stacking with baking paper in between. The crepes can be made 2 days ahead, then wrapped in foil and refrigerated, or frozen for up to 1 month. If frozen, defrost at room temperature for 1 hour.
3. For the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). Stir in butter, milk, cream, coffee and sugar, then whisk until mixture is smooth and sugar dissolves. Remove from heat, cover and set aside for 20-30 minutes until mixture cools and thickens.
4. Lightly grease an 18cm springform pan. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup (80ml) filling left. Cover cake with foil and chill for 1 hour.
5. Preheat oven to 180°C.
6. Place cake pan on a baking tray and heat gently for 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over a pan of simmering water for 2-3 minutes until warm. Serve cake drizzled with filling and pure cream.

Torino Ham, Fried Green Tomatoes

Ingredients:

•  4 -6 tablespoons butter or 4 -6 tablespoons oil, for frying
•  4 slices country ham, about 1/2 inch thick
•  2 -3 green tomatoes, cored, sliced 1 1/2 inch thick, and soaked in milk
•  all-purpose flour, seasoned with
•  salt & freshly ground black pepper
•  1 pinch sugar

Cream Gravy

•   reserved cooking fat
•   1/3 cup all-purpose flour
•   2 cups milk
•   salt & freshly ground black pepper, to taste

Directions:

1. Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
2. Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
3. While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
4. Pour the gravy over the ham and tomatoes and serve immediately.

Magic Chicken Noodle Soup

Ingredients:

• 1/4 cup butter
• 1 1/4 cups sliced carrots (into round coins)
• 1 1/4 cups diced celery
• 3/4 cup finely chopped onion
• 1 pinch salt
• 1 pinch ground pepper
• 3/4 cup corn (fresh or frozen ( not canned)
• 2 (32 ounce) boxes chicken broth
• 1 (14 ounce) can chicken broth
• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon thyme
• 2 chicken bouillon cubes
• 6 -8 ounces egg noodles
• 2 cups chopped cooked chicken (not canned)

Prep Time: 10 mins
Total Time: 45 mins

Directions:

1. In a large soup put melt butter over high heat add onions, carrots and celery. Season with salt and pepper.
2. Saute over high heat until slightly softened (constantly checkto make sure veggies aren't burning), about five to eight minutes.
3. Add corn, broth and all seasonings. Stir and bring to a boil.
4. Add egg noodles and cook until noodles are almost done.
5. Add in chicken and continue to cook until egg noodles are done and chicken is heated through.
6. Serve alone or as we like it with grilled cheese sandwiches!

Hungarian e3 Goulash

Ingredients (serves 4)

•  1/2 cup plain flour
•  1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
•  2 tablespoons olive oil
•  1 large brown onion, halved, thinly sliced
•  2 garlic cloves, crushed
•  1 tablespoon paprika
•  425g can condensed tomato soup
•  200g button mushrooms, sliced
•  cooked pasta, sour cream and chopped flat-leaf parsley leaves, to serve

Method

1. Preheat oven to 160°C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.
3. Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.
4. Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.
5. Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.

Celebrate Shavuot! Make a Cheesecake!

Sundown on Wednesday, June 7, marks the beginning of the two-day Jewish holiday of Shavuot. If you’re asking yourself ”What’s Shavuot?” don’t worry, you’ve come to the right place.

Shavuot (also called Shavuos) commemorates the day God gave the Torah to the Jewish people.  This great event happened at Mount Sinai, and today you’ll find lots of Jewish preschool kids coming home with their own little Mount Sinai’s, covered in the many flowers that are believed to have bloomed there immediately preceding the giving of the Torah.  There is also a beautiful story about why Mount Sinai was chosen as the place for the Torah to be given – because even though it was not the biggest mountain, it was the most humble.

On Shavuot it is customary to eat dairy desserts, as the arrival of the Torah was the first time the Kosher dietary laws of not mixing milk and meat were introduced. Ice cream, cheesecake and cheese blintzes are all traditional favorites.

One of my favorite holiday recipes is No Bake Cheese Pie – this easy recipe is perfect to make with kids, and it is a holiday treat I look forward to every year.  The recipe is for a crust that is baked, so if you don’t want to use the oven just purchase a pre-made crust.

I also love cheese blintzes, and while I usually buy these pre-made year round, I make a special effort to make my own on Shavuot. This recipe for Cheese Blintzes is pretty easy and fail-proof.

In addition to dairy desserts and a festive meal, Shavout is also often celebrated with greenery and flowers in homes and synagogues. This custom is in remembrance of the blossoming on Mount Sinai before the presentation of the Torah. I love the idea of a Mount Sinai cake to symbolize this. A quick Google search showed many beautiful ones, but a lot are so elaborate it seems like making the cake could turn into an all night project – and it shouldn’t. If you’re up all night, it should be studying Torah – a tradition many Jewish people partake in on erev Shavuot.

Mystique Crock Pot Roast

Ingredients:

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) package brown gravy mix, dry
• 1 (1 1/4 ounce) package dried Italian salad dressing mix
• 1 (1 1/4 ounce) package ranch dressing mix, dry
• 1/2 cup water

Directions:
Prep Time: 5 mins
Total Time: 1/2 day

   1.Place beef roast in crock pot.
   2.Mix the dried mixes together in a bowl and sprinkle over the roast.
   3.Pour the water around the roast.
   4.Cook on low for 7-9 hours.