White Bean Lemon Pasta

 

 

 

1 lb spaghetti, cooked al dente, drained
3 Tbs olive oil
2 large garlic cloves, chopped
1 can white beans, with juice
1/2 stick butter, optional
1 can chicken broth
1/4 cup grated cheese, plus extra for topping
salt and pepper, to taste

Chop and Put aside:
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup sun dried tomatoes, diced
2 Tbs red cherry peppers, diced
1/4 cup black olives, chopped
1 lemon, zest and juiced
1/3 cup sunflower seeds

Directions:
1.  Boil water for pasta.  Cook pasta.  Drain
2.  While water is boiling for pasta, heat a large skillet (medium heat) with olive oil.
3.  Add garlic and saute for few minutes.
4.  Add beans, with juice and butter, stir.
5.  Add chicken broth and grated cheese, stir.  Season with salt and pepper, to taste. 
6.  Add contents to blend or food processor and puree.  Mash or hand blender works well also.  Lower temperature and simmer
6.  Prep parsley, basil, sun dried tomatoes, cherry peppers, olives and zest.  Set aside.
7.  When pasta is done, drain and add to large skillet with bean puree, toss.  Season, if needed.
8.  Add prepared ingredients and toss.
9.  Squeeze lemon juice on top, toss.
10. Serve with grated cheese and a sprinkle of sunflower seeds, optional.

Note:  This recipe is so versatile.  You can add your favorite ingredients.  I also use artichoke hearts.  Yum!!!

Kozy Chicken and Broccoli

Ingredients:
olive oil, for sauteing
8 chicken thighs
1 cup celery, thinly diced
1 cup onion, thinly diced
3 garlic cloves, large, chopped
1/8 cup white cooking wine, for deglazing
8 ounces mushrooms, sliced
3 cups broccoli, fresh, chopped
1 (14.5 ounce) can chicken broth
1 large container of Kozy Shack "original" Rice Pudding
8 ounces sharp cheddar cheese, shredded
salt and pepper, to taste

Directions:
1.  In large skillet over medium heat add oil and chicken, cover and cook until done.  Remove from
     pan.  Keep warm.
2.  To skillet add celery, onion and garlic.  Saute until soft.
3.  Add cooking wine to deglaze pan.
4.  Add mushrooms and broccoli, cook until soft.  Add a bit of water, if needed to prevent burning.
5.  In microwavable bowl whisk together broth, rice pudding and cheese.  Heat in microwave for 2
     minutes.
6.  Add chicken back to pan and contents of bowl, stir to blend.
7.  Add salt and pepper, to taste
8.  Simmer until completely hot, stirring.   Serve

Coconut Ginger Mascarpone Sandwich Cookies

Goat Cheese Crepe Ravioli

Crepes Ingredients:
2 cups flour
1 cup beef broth (from 32 oz carton) remaining broth will be used in sauce
1 cup water
3 eggs, beaten
1/2 tsp salt
cooking spray

Crepe Instructions:
1.  Whisk all ingredients in large mixing bowl
2.  Heat small round non stick pan on low/med heat, sprayed with cooking spray between each crepe
3.  Ladle enough batter to bottom of pan, tilting pan so batter thinly covers bottom of pan
4.  Crepe is finished when it can easily be removed from pan.  To remove gently flip pan over a piece of wax paper so crepe releases from pan.  Seperate each crepe between a clean piece of wax paper.
5.  Cover and put aside
Makes approximately 10 crepes

Goat Cheese Filling:
1/2 cup goat cheese
1/2 cup ricotta cheese
1 egg
1 Tbs fresh chopped parsely
salt and pepper, to taste

Instructions for Goat Cheese mixture:
1.  Mix all ingredients in bowl, refrigerate until ready to use.

Sauce Ingredients:
olive oil for sauteing
2 Tbs butter
4 cloves garlic, chopped
1/2 onion, chopped
3/4 cups raisins or chopped dates
1/4 cup fresh parsley, chopped
1 tsp fresh rosemary
beef broth, remaining from the 32 oz carton
1/4 cup white cooking wine
2 Tbs flour
8 ozs mushrooms, sliced

Sauce Instructions:
1.  Add oil and butter to large saute pan, heat on med
2.  Add garlic and onion, saute until soft
3.  Add raisins, parsely and rosemary, saute for additional few mins
4.  Add contents of saute pan to small food processor or blender and puree.  Add broth to loosen, if needed.
5.  Add wine to saute pan to deglaze, stir.
6.  Add puree back to saute pan, stir to incorporate
7.  Whisk in flour
8.  Add mushroom, stir
9.  Reduce heat to low and simmer while assembling crepes.

To assemble Crepe Ravioli:  Approximately 10 crepes
1.  With a knife, divide filling in half in bowl.  Each half of filling will make 5 crepes, total of 10
2.  Fill center of each crepe with approx. 1 Tbs of filling. 
3.  Fold one side of crepe over filling, fold opposite side over filling.  Now fold over both ends to center creating a little pillow.
4.  Place folded side down into large, greased baking dish.
5.  Pour sauce over top of crepe ravioli, moving each ravioli gently so sauce gets underneath each ravioli
6.  Bake in preheated 350 degree oven for approx. 30 mins.

BBQ POPCORN

1 stick butter
2 cups brown sugar
1 cup bbq sauce, ( I use Outta the Park, original)
1/2 cup corn syrup (optional, honey)
1/2 tsp ground ginger
1/2 tsp fresh jalepino, chopped
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
2 cups almonds
5 quarts popped popcorn


1.  Preheat oven to 250 degrees F (95 degrees C).
2.  Place popcorn and almonds in a very large bowl. 
3.  In a medium saucepan over medium heat, melt butter. Stir in brown sugar, bbq sauce, corn syrup, ginger, jalepino and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
4.  Remove from heat and stir in soda and vanilla.
5.  Pour in a thin stream over popcorn, stirring to coat.
6.  Place in two large cookie sheets and bake in preheated oven, stirring every 15 minutes, for 1 hour. 
7.  Remove from oven and let cool completely on cool surface, before breaking into pieces.

Note:  I use very large commercial cookie sheets.  Make sure to spread popcorn out very thin.  This way popcorn evenly bakes for sugar to caramelize. 

Note:  Optional: Add 1/2 tsp of Lemon Grass for different twist in flavor also.

BBQ ASIAN POPCORN

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

White Bean Avocado Soup w/White Bean Pico de Gallo

 

 

2 Tbs olive oil

2 Tbs butter, optional

3 cloves garlic, chopped

1 cup leeks, chopped

1 cup celery, chopped

2 cups avocado, diced (1/2 cup reserved for Pico de Gallo)

2 cups white bean, cooked  (1/2 cup reserved for Pico de Gallo)

1/2 cup fresh cilantro (reserve 1/4 cup for Pico de Gallo)

3 limes, juiced and zest

32 ozs chicken broth (or vegetable broth) (reserve 1/2 for pureeing)

1 large ripe tomato, seeded and diced

2 Tbs red onion, diced

salt and pepper, to taste

 

Directions:

1.  In large saute pan heat oil and butter on med. heat.

2.  Add garlic, leeks and celery, cook until soft.

3.  Add avocado, white beans, cilantro, lime juice (from 2 limes) and broth.  Heat slightly

4.  Add contents of saute pan to blender or food processor.  Blend till smooth.  Add remaining broth as needed.

5.  Return to saute pan, simmer on low.  Season with salt and pepper, to taste.

6.  Serve in soup bowl, add 1-2 spoonfuls of Pico de Gallo to center and garnish with lime zest.

 

White Bean Pico de Gallo:

To bowl add remaining avocado, beans, cilantro, juice from 1 lime, tomato, red onion, salt and pepper.