Tag: cooking

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California Wraps & Southwestern Salad

Let’s just say, I am a mess when I cook! And I wonder why no one tells me before I go on camera that my black top has cooking stains on it from cooking for 30 people before the camera starts rolling! Yes, that’s me for the world to see (well, maybe 2 people who actually watch)! Maybe, just maybe, I need to start wearing an apron. I have about 20 aprons from my 21+ years and counting with Pampered Chef. Well, I can’t do anything about it now…it’s on ORCTV, Vimeo and Youtube. Still an embarrassment to my daughters…you’re welcome, girls!

This month, I made something super easy at my cooking class for the Council on Aging because I had just come back from a week long family cruise to the Western Caribbean. We had a wonderful time but I got home and to bed around 2 am the morning of my class. So super easy and super fast menu this month was a must. Plus, I set the menu 2 weeks before. I normally have an idea of what I am making basing it on the sales and time of year. But, I had to set this menu somewhat blind because I needed to know what I was cooking further in advance.

I love sandwiches and hearty salads. No just lettuce and dressing for me. I want some goodies in my salad…like beans, avocado, corn, peas, croutons, cheese, carrots, eggs, olives… When I was on Weight Watchers with my friends, their lunch salads were always 0 or 2 points…mine were always 8+. This Southwestern Salad appeals to me because of the extra stuff (corn, olives, avocado and a very creamy doctored up ranch dressing.

I adapted the recipes a little because there were no ripe avocados in the stores where I shop. So, I just used prepared guacamole. It made it simpler and faster to make but I like the flavor of my own guac better.

If you want to see the video, here it is on Youtube Southwestern Salad & California Wraps.  You can also see it on Vimeo.

Links to the recipes are: Southwestern Salad and California Wraps. I hope you enjoy these recipes. Our guests at the Council on Aging loved them and went back for seconds. There was nothing left!

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It’s All About the Sides

I don’t know about you but the side dishes for many holiday or everyday dinners are my favorites. There is nothing like homemade apples sauce, broccoli au gratin, mashed potato casserole (just one of my favorites), homemade cranberry sauce and so much more.  When eating my  holiday diner, I have very little of the “main” dish meat on my plate but a lot of the sides. Frequently, I put a little bit of every side on my plate and then go in for seconds of my favorites.  We have some tried and true sides that we always must have for our holidays.  It seems mashed potatoes (I think there would be a revolt if we did not serve some sort of potato), always make an appearance at holidays but also many times at our family dinner table.  But, why not have some of these special sides for your everyday dinners? Isn’t every night/day you sit down to a meal with your family special?  No matter how many times I serve roasted pork, homemade apples sauce is always a favorite accompaniment.  And don’t even think about jarred aka non-homemade apple sauce!!  It just does not compare.

This month at the Council on Aging, I concentrated on side dishes.  With the upcoming holidays, I thought it would be a welcomed segment.  So, I hope you enjoy these side dishes.  I know my family will this Thanksgiving and Christmas!

Here is the link to the What’s Linda Cooking episode.  I hope enjoy watching it as much as I did filming it and the seniors had enjoying this feast!!!  YUM!!!

Mashed Potato Casserole
6 large all purpose potatoes
1 small onion chopped
1 clove garlic, minced
1/2 cup or so of chicken stock
1/4 cup or so of butter
salt to taste
4 ounces of shredded Mozzarella cheese or cheddar cheese
Place peeled and cubed potatoes into a large pot with water to cover.  Add salt.  Boil until tender.  Drain.
Meanwhile, sauté onion in butter or olive oil. When onion is almost done, add minced garlic.  Sauté for another minute.  Add to potatoes and mash.  Add chicken stock, butter and shredded cheese.
Put into a large baking dish.  If desired, add more cheese on top or buttered bread crumbs.  Bake at 400 for about 20 -30 minutes.
Broccoli & Cheese Casserole
20 ounces broccoli florets (can be frozen)
1/2 cup flour
1/2 butter
3/4 cups milk
8 ounces shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 sleeve Ritz type crackers
¼ cup butter, melted
Steam broccoli until just tender.  Put into a large baking dish.
In a sauce pan, add butter until melted.  Add  flour and cook for about 1 minute.  Slowly add about 1 cup of milk,  whisking to incorporate.  It will thicken.  If too thick, add a little more milk.  Take off the heat and add about half the shredded cheese.  Stir until melted.  Add cheese sauce to broccoli and mix until broccoli is coated.
Melt about 1/4 cup of butter.  Mix with a sleeve of crushed Ritz type crackers.  Top broccoli with the cracker mixer and remaining cheese.  Bake at 400 degrees for about 20 minutes.
Apple Sauce
About 4 lbs Tart apples
1/4 cup sugar or to taste
1 lemon juiced
Cinnamon, to taste (optional)
1/2 cup or so of Water
Peel, core and dice apples and add to a large sauce pan.  Add a little bit of water, lemon juice and sugar..  Cook for about 20 minutes until apples are soft.  Mash to desired consistency.  Add cinnamon to taste.