Wilted Spinach Salad Dressing

I know, I know! I’m doing a salad post. Trust me, when you see what is in it, you’ll enjoy it, too. And, if it helps, I served this with a medium rare ribeye steak.

This recipe covers enough spinach for 4 salad eaters, so I would double it if serving more.

Wilted Spinach Salad Dressing

1 teaspoons bacon grease
1 1/2 teaspoon olive oil
1 tablespoon cider vinegar
1 1/2 teaspoon white vinegar
1/2 teaspoon dry mustard
2 teaspoons sugar
1/2 teaspoon granulated garlic
1 1/2 teaspoon lemon juice

Heat together in a small saucepan and pour over salad right before tossing and serving.

For the salad itself – baby spinach leaves, 2 slices of bacon (chopped), 2 green onions (sliced), 1 hard boiled egg (chopped), 1 cup mushrooms (sliced) and 1/4 cup pecans (chopped).

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Sweet Corn Latkes AKA Corn Fritters

We had a shrimp boil last night and, since corn goes well with shrimp, we decided to make corn fritters to go with the sea’s bounty. What resulted was closer to corn latkes or savory corn pancakes but they were super corny and delicious.

If you don’t have fresh corn, use frozen kernels.

Corn Fritters AKA Corn Latkes

4 ears fresh corn (about 2 cups)
1 egg, lightly beaten
1/4 cup flour
2 tablespoons whole milk
1 small onion, grated
1/2 teaspoon salt
1 teaspoon corn starch
pinch cayenne pepper

½ cup vegetable oil, or more as needed.

Using a sharp knife, cut ears of corn lengthwise through the kernels to remove them from the cob. Using the back of a knife, scrape any pulp and corn milk from cobs into the bowl.

Divide corn in half and run one of the halves through the blender to puree.  Mix all the corn back together in a medium bowl. Stir in cornmeal, egg, flour, milk, onion, salt and cayenne pepper. Mix well.

In a large, heavy-bottomed skillet, heat oil over medium-high heat until shimmering. Drop 6 tablespoons of batter into hot oil. Fry until golden brown, about 1 minute per side. Using a slotted spoon, transfer fritters to a plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering then fry remaining batter. Serve fritters immediately.

Chicken Cordon Bleu Casserole

I like chicken Cordon Bleu but I don’t like all the steps that go to making it. That’s why this casserole is so good – no pounding chicken, no making filling, dredging, breading, frying. In fact, with the cheese sauce covering everything, this might actually be better than traditional. You can even make it easier by buying already cooked chicken. You’d need about 3 cups of cooked chicken.

This is a recipe that can be made ahead – make it and put it in the casserole dish and you can refrigerate it until ready to cook. Add in time to take in account that it is going from cold.

Chicken Cordon Bleu Casserole

2 tablespoons olive oil
4 boneless, skinless chicken breasts
salt and pepper, to taste
4 tablespoons (1/2 stick) butter
1 medium onion, chopped
1/3 cup flour
2 cups whole milk
1 1/2 cup cooked ham, diced
2 cups Swiss cheese, grated
10-20 Ritz crackers, crumbled

Preheat oven to 350.

Heat oil in cast iron skillet. Cut chicken breasts into strips and sprinkle with salt and pepper. Brown all sides in the skillet, about 10 minutes. Remove from heat to a plate. Wipe out the pan.

Melt butter in the skillet. Sauté the onions until translucent, about 5 minutes. Add the flour and cook for 5 minutes more, stirring constantly. Add the milk in several small batches – whisking well after each addition to make sure there are no lumps in the sauce. Bring sauce to a simmer. Add all but a half cup of cheese to the pan and stir to melt.

Cube chicken. Add it and the ham to the skillet and stir to combine. Spoon it into a casserole dish.

Add remaining cheese to crumbled crackers. Mix with your fingers and then sprinkle over the top of the casserole.

Bake uncovered for 30-45 minutes, depending on how deep your casserole dish is. Let stand 10 minutes before serving.

Creole Cream Cheese Honey Ice Cream

There was such a good sale on gallon milk, that Michelle bought one just to turn it into Creole Cream Cheese (here is the recipe from Poppy Tooker’s that she used – recipe). I took eight ounces of what resulted and used it to make ice cream.

This ice cream is like the best milk and honey combo ever.

Creole Cream Cheese Honey Ice Cream

1 (about 8 ounces) container Creole cream cheese
1 cup sugar
3 eggs
¼ cup honey
1 cup whole milk
2 cups heavy whipping cream
2 tablespoons vanilla extract

 In a large bowl, whisk together sugar, eggs and honey with an electric mixer.

In a saucepan, stir together milk and cream. Bring to simmer. Do not boil. Add a cup of the warm cream mixture to the egg mixture and stir well to temper the eggs. Slowly pour the heated egg mixture into the cream mixture and cook until it comes to a simmer, stirring constantly. Do not boil.

Remove from heat (I pour it into a seperate bowl) and let stand five minutes to cool slightly. On low speed of electric mixer, blend vanilla and Creole cream cheese into the custard mixture until smooth. Chill the mixture for at least 3 hours to aid in the freezing process.

Stir the mixture before pouring into an ice cream maker and freeze according to manufacturer’s directions.

Store any you don’t immediately gobble up in the freezer in an airtight container.

Chocolate Peanut Butter Cheesecake

My girlfriend likes to woo me with cheesecake. After a discussion of the merits of different kinds, we found that Martha Stewart had just the ticket on her website. It was a little fussier than what either Michelle or I usually do, so she altered it a bit. First, by adding more peanut butter. Also, layers seemed like a better choice than swirling in order to make sure you get equal amounts of peanut butter and chocolate in every bite. I know we are not alone in never having good luck with a water bath, so Michelle used her patent pending method of cooking it low and slow.

Very complex and delicious flavor with the bittersweet glaze, peanut buttery and chocolatey layers and the chocolate crust. Just what Aunt Flo wanted!

I know that in some parts of the country it can be hard to find Famous Chocolate Wafers. Here is a recipe from King Arthur Flour for them. Just bake the rolled out dough if you’re making a crust instead of cookies.

Chocolate Peanut Butter Cheesecake

Chocolate crust:

1 box Famous Chocolate Wafers
5 tablespoons butter, melted
2 tablespoons sugar

Filling:

4 ounces semisweet chocolate, finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon vanilla extract
4 large eggs, room temperature
3/4 cup smooth peanut butter

Chocolate Glaze:

4 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon whole milk
2 teaspoons light corn syrup

Preheat oven to 325 degrees. Butter bottom and sides of a springform pan.

In a food processor, crush the cookies. Add sugar and pulse a couple of times. Pour in melted butter and pulse just until combines. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely before filling.

Reduce oven temperature to 200 degrees F.

Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).

Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Pour the chocolate layer over the crust and shake the pan lightly to settle it in. Pour in the peanut butter layer and tap the pan lightly on the corner to bring up in bubbles.

Bake for 3 hours in a low oven. Let cool in pan on rack for 30 minutes. Run a knife around the sides to release from the pan. Place in the refrigerator to cool completely before adding topping, at least three hours or overnight.

Unmold cheesecake and place on serving plate.

Melt chocolate and butter in a double boiler, stirring until smooth. Remove from heat, and stir in milk and corn syrup.

Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

 

Cream Cheese Fudge

I like fudge. I first learned to make it with the recipe on back of the can of Eagle Brand Sweetened Condensed Milk (ie Foolproof Fudge) but I didn’t stop there. I make Velveeta Cheese Fudge (ie Trailer Truffles) and Peanut Butter Fudge and, now, I’ve gotten Michelle to make me Cream Cheese Fudge.

Yum!

Nice and chocolatey without being too sweet. The nuts add a bit of texture with their nutty flavor.

Cream Cheese Fudge

1 -8 ounce package cream cheese, softened
3 cups powdered sugar



, sifted
4 ounces unsweetened chocolate, melted
1/2 cup pecans, chopped
1 teaspoon vanilla

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar until blended. Add remaining ingredients; mix well. Spread onto bottom of lightly buttered 8-inch square pan.

Refrigerate several hours or until firm.

 

Pecan Cream Chicken and Mushrooms

We had more mushrooms and cream and this time we upped the flavor on chicken. Giving the pecans a whirl in the food processor to chop them fine made it so every bite tasted nutty.

Pecan Cream Chicken and Mushrooms

Pecan Cream:
3/4 cup coarsely chopped pecans, toasted
1/2 cup water
1/2 cup heavy cream

4 boneless, skinless chicken breasts
1 teaspoon olive oil, more as needed
Salt & pepper to taste

Sauce:
1 tablespoon sherry or another deglazing liquid (water, broth, wine)
1 teaspoon olive oil, as needed
1 small onion, finely chopped
½ pound mushrooms, sliced
1 tablespoon fresh rosemary leaves, finely chopped

Prepare pecan cream by grinding pecans in a food processor, scraping down the sides of bowl as needed. Add water and cream and salt to taste; process until combined, scraping sides of bowl as needed. Set aside.

Pound chicken to ¼ inch thickness to promote even cooking. Sprinkle with a bit of salt and pepper to taste. Heat olive oil a large skillet over medium-high heat. Add half the chicken; sauté about 5 minutes per each side or until cooked through. Cook the chicken in 2 batches, adding more oil if needed for second batch. Set aside cooked chicken on a clean plate, keep warm.

Add sherry or other deglazing liquid to pan and stir up any browned bits. Add oil if necessary and sauté the onions for 5 minutes to soften. Add mushrooms and cook over medium heat for 4 to 6 minutes or until mushrooms are tender and starting to brown. Add fresh rosemary to the pan. Stir in pecan cream; bring to a boil. Reduce heat and add chicken back to pan. Simmer for about 5 minutes until reduced slightly.

Place rice among serving plates. Add the chicken and then place a spoonful of the mushroom pecan sauce on top. Garnish with a pinch of chopped pecans if desired.

I served this with rice although pasta would work well, too.