KNITTING BLOGGERS FAVORITE RECIPES

Oh Boy was this good!!!

This is a quick and easy pasta dish compliments of Giada De Laurentiis's Everyday Italian TV show.  I made it for John and I tonight.  I could not find all the ingredients called for, so I improvised.  I used regular olive oil and added lemon juice.  I used fresh basil for the fresh margoram.  Still tasted wonderful.  Hope you try it.  Thank you Giada for yet another fantastic recipe.

Spaghetti with Sauteed Onions, Feta and Herbs Recipe courtesy Giada De Laurentiis See this recipe on air Thursday May. 17 at 1:30 PM ET/PT. Show: Everyday Italian Episode: Olive Oil Crush

1 pound spaghetti 4 tablespoons Meyer lemon olive oil (recommended: Da Vero) 2 large red onions, cut into 1/4-inch-thick rings 2 teaspoons chopped fresh marjoram 8 ounces feta cheese, cubed Sea salt and freshly ground black pepper Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the onions and saute until tender and beginning to brown, about 15 minutes adding salt and pepper, to taste. Stir in the marjoram, and saute until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Toss with the feta cheese. Season the pasta with salt and pepper, to taste. Transfer to bowls and serve.

OK, the shrimp scampi was wonderful!!!

That's right.  We tried the shrimp scampi last night and it was fantastic.  I did alter the recipe somewhat in that I omitted the clam juice and only used 1 cup of couscous rather than 2.  We had plenty and even had enough left over for tonight's dinner.  Try it, you'll like it.  It took very little time to prepare.

For our meal, we had a tossed green salad, cheese bread, and the shrimp scampi.  That's all you need.  Very quick meal.

Shrimp Scampi---UMMMMM

Scampi on Couscous

Recipe courtesy Giada De Laurentiis
See this recipe on air Friday Aug. 11 at 1:30 PM ET/PT.
Show:	Everyday Italian
Episode:	Seafood Feast Was watching this show this afternoon and this really sounded good to us.  Will try it tomorrow for dinner.

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
2 (8 ounce) cans chopped tomatoes in their juice
1 (8ounce) bottle clam juice
1/4 cup dry white wine
1 cup water
2 cups plain couscous
2 pounds large shrimp, peeled and deveined
1 lemon, juiced
1 tablespoon red pepper flakes
Chopped parsley leaves, for garnish

In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.

To serve, mound the couscous in the center of a platter and top with the shrimp.

Oh this sounds really good

While looking for a good fruit crisp recipe, I ran across this very interesting one.  My husband loves anything with pecans.  Most of the crisp recipes that I've seen use oats in the topping.  This one has pecans.  I'm going to try it next. I'll let you know how it turns out.

Apple-Raspberry Crisp with Pecan Crunch Topping

(Taken from the Food Network--Diner Desserts (Chronicle Books, 2000) by Tish Boyle

Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.

Pecan Topping
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup pecan halves
Fruit Filling
2 1/2 pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons applejack
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)

1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

Another BBQ Sauce

Wendy's Barbeque Sauce

1 cup vinegar

1 Tbs. butter

1 small onion, chopped fine

½ Tbs. red pepper

½ Tbs. black pepper

½ Tbs. salt

½ Tbs. chopped garlic

3 lemons, quartered

1 Tbs. Worcestershire sauce

1 ½ Tbs. mustard

1 cup vinegar (if needed)

Bring 1 cup vinegar to a boil.  Stir in remaining ingredients, in succession over a 15 to 20 minute period.  Let boil for 15 to 20 minutes, stirring occasionally to prevent sticking.  Simmer 2 to 3 hours, stirring occasionally.  Additional vinegar may be added for taste.  Bring to a boil again and simmer for 15 minutes.  Remove lemon peels the following day.

SOME MORE BBQ RECIPES FOR THE CONTEST:

Dani's RECIPES:

1st two are from my grandmother's cookbook (hand written passed down to me
heirloom that I treasure like gold *S*) and the 3rd is from hubby's memory -
this was what they used on base when he was  in the Marine Corp.

Recipe #1 -

* 1/2 cup chopped cilantro leaves
* 1 tbsp. minced pickled Jalapenos
* 3 tbsp. olive oil
* 1 tbsp. water
* 1 tsp. red-wine vinegar
* 1/8 teaspoon course salt

Combine all the ingredients and mix well. (not very thick, more marinade-y)
-------------------------------------

Recipe #2 -
1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste

Place the bacon and onion in a heavy saucepan cook over medium heat until
lightly browned, 3 minutes, stirring often. Stir in everything else, and
SLOWLY bring to a boil. Reduce the heat slightly and simmer the sauce until
thick and richly flavored, 10 minutes, whisking from time to time. Correct
the seasoning to your own tastes, adding salt and pepper or other spices you
like.
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Recipe #3 -

1 Cup white vinegar
1 Cup cider vinegar
1 Teaspoon cayenne pepper
1 Tablespoon red pepper flakes
1 Teaspoons salt
1 Teaspoon black pepper

Mix together and let stand overnight. (He said they sometimes added ketchup
and ground up jalapeños to the mix when they felt like making it really hot)

BBQ RECIPES FOR CONTEST:

LAURA'S RECIPE:

We used to live in Jacksonville, NC and we practically lived off of
barbeque.  For every Marine retirement party or change-of-command, there was
a slow-cooked pig to enjoy as part of the reception afterwards.

The vinegar-based sauce really isn't much of a sauce.  You need a chunk of
pork roast and either put it in a slow-cooker overnight, or wrap it in foil
and slow cook it on a grill or barbeque pit.  Or put it in the oven on about
200 to cook for hours.  Use apple cider vinegar with about 1/4 t. cayenne
pepper and 1/2 t. red pepper flakes for each cup of vinegar you use. 
Marinate the pork in the vinegar, then add more to it as it slowly cooks to
keep it moist.  When it's falling apart tender, eat it up.

Or drive to eastern NC and get a load of BBQ from Smithfield's!

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HEATHER'S RECIPE:

This is my favorite:

1/2 c. water

1/2 c. ketchup

1 tsp. chili powder

1 1/2 Tbsp. Worcestershire sauce

2 Tbsp. vinegar

1 tsp. salt

1 tsp. sugar

1 tsp. dry mustard

1 medium onion, finely chopped

The night before serving, combine all ingredients & refrigerate 8-10 hours.

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KATIE'S RECIPE:

This is my MIL's recipe, and I love it on pork barbecue.  It actually has brown sugar in it, but it isn't sweet at all.  I'm sure you could omit the sugar and still have a great-tasting sauce.

1 C ketchup
1 C water
1/2 C cider vinegar
1/3 C worcestershire sauce
1/4 C yellow mustard
2 TBSP butter
1/4 C brown sugar (optional)
1 tsp hot sauce (we use Tabasco)
1/8 tsp salt

Combine ingredients in a small, heavy saucepan.  Bring to a boil, then reduce to low, cover, and simmer for 1 hour.  Serve over pulled pork or chicken.  Makes 3 Cups.

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LYNNE'S RECIPE:

This is without a doubt, the best most interesting Barbeque Sauce for chicken....It has an interesting story here in New York State. Some say it was originally from The Cornell Cooperative Extension. Most Volunteer Fire Departments claim  they have the original recipe. It has been adapted and marketed by a company named "Chiavetta's", who not only do catered barbeques, but they sell the marinade in all local grocery stores. We grew up with this type of barbeque marinade, and my mom always called it the Fire Company Chicken.  It is my absolute favorite, and you usually have all of the ingredients on hand.

1/2 cup oil

1 cup cider vinegar

3 Tablespoons Poultry Seasoning

1 teaspoon salt

1/2 teaspoon pepper.

1 egg

Just whisk it all together. I marinate the chicken halves or pieces  and then do a slow grill, further basting the chicken as it grills.

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DON'T THESE SOUND YUMMY?  DON'T YOU WANT TO ADD YOUR RECIPE TO THE CONTEST?

CONTEST ENDS JUNE 16TH.  WINNER WILL BE CHOSEN BY "BIG" JOHN AND WILL BE ANNOUNCED ON MONDAY, JUNE 19TH.

Dani's Ginger Snap Cookies

These are a mix of 5 or 6 recipes from the net, I didn't like any one of them on it's own, so I mixed and matched and tested for 2 weekends in a row, and this is what happened =)

Dani's Ginger Snaps

1  cup packed brown sugar
3/4  cup shortening
1/4  cup molasses
1  egg
2 1/4  cups all-purpose flour
2  teaspoons baking soda
1  teaspoon ground cinnamon
1  teaspoon ground ginger
1  teaspoon pumpkin pie spice
1/2  teaspoon ground cloves
1/4  teaspoon salt
granulated sugar, for dipping*

   1. In large bowl, mix brown sugar, shortening, molasses and egg.
   2. Stir in flour, baking soda, cinnamon, ginger, pumpkin pie spice, cloves and salt.
   3. Cover and refrigerate *at least* 1 hour.
   4. After chilling, heat oven to 375F; Lightly grease cookie sheet.
   5. Shape the dough by rounded teaspoonfuls into balls, then dip tops into granulated sugar.
   6. Place balls, sugared sides up, about 3 inches apart on cookie sheet.
   7. Bake for 10 to 12 minutes, or just until set (Do not over bake!).
   8. Remove from cookie sheet, and cool on wire rack.

Makes about 24 cookies

*optional alternative - my honey suggested using mini chocolate chips on one batch instead of granulated sugar - they were EXCELLENT! Instead of dredging the balls in the sugar, press them into the mini chips instead. It gives the ginger cookies a different twist.

-=Dani

Major Knitter's Contribution

Thank you Jennifer for this wonderful recipe.  Jennifer gave me permission to use one of her recipes that she has posted to her blog.  Go on over there and look at the other things she has made.  How lucky are those little guys of hers to have such a fantastic mom that would make these for them.

Mom's Buttermilk Brownies

At today's knitting bee, I served homemade buttermilk brownies with chocolate buttermilk frosting with pecans. The recipe calls for walnuts, but I was fresh out of walnuts, so I used pecans instead. I hope you like the recipe. Enjoy!

            Buttermilk Brownies

From the kitchen of                                                        Marienne Jackson

INGREDIENTS

                                                                              

1/2 cup oil

1/2 cup margarine

1 cup water

1/4 cup cocoa

2 cups flour

2 cups sugar

1/2 teaspoon salt

1/2 cup buttermilk

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

            

INSTRUCTIONS

Bring to a boil the oil, margarine, water and cocoa.  Pour this over the sifted flour, sugar and salt mixture.  To this add buttermilk, soda, eggs and vanilla.  Pour batter into a greased and floured jelly roll pan.  (Mixture will be thin.)  Bake at 375 degrees for 18-20 minutes.

            Buttermilk Brownie Frosting

From the kitchen of                                                        Marienne Jackson

INGREDIENTS

                                                                              

1/2 cup margarine

1/4 cup cocoa

1/3 cup buttermilk

1 pound powdered sugar

1 teaspoon vanilla

3/4 cup walnuts

            

INSTRUCTIONS

Boil the margarine, cocoa and buttermilk together one minute.  Add sugar and vanilla.  Beat.  Stir in nuts.  Spread on cooled brownies.

At today's knitting bee, I served homemade buttermilk brownies with chocolate buttermilk frosting with pecans. The recipe calls for walnuts, but I was fresh out of walnuts, so I used pecans instead. I hope you like the recipe. Enjoy!

Mom's Buttermilk Brownies

At today's knitting bee, I served homemade buttermilk brownies with chocolate buttermilk frosting with pecans. The recipe calls for walnuts, but I was fresh out of walnuts, so I used pecans instead. I hope you like the recipe. Enjoy!

Some more wonderful recipes

Here are two recipes from Kathy ( one of my Colorswap Pals).  They sound delicious, Kathy.  Thank you!!!

Here is the Boyer Sloppy Joe recipe from my mother-in-law.  A wonderful cross-stitcher...

                                                         Boyer Sloppy Joes

1/2 c. catsup

1 lb ground beef

1 diced sweet onion

1 tsp. paprika

1/4 tsp Pepper

4 T. sugar

1 tsp. salt

1 tsp. dry mustard

1 T. Lee & Perrins

3 T. vinegar

1/2 c. water

2 bay leaves

Brown the beef and drain.  Add all other ingredients on top of beef and mix awhile.  Simmer at least 10 minutes for flavor and remove Bay leaves before serving. Mmmmmm.

 

                                           One box, one stick, one pan Crumble.

This crumble is so easy, I cannot say it is mine, but I don't recall where I found the recipe....

Blueberries (or apples)

One stick of butter

One small box Jiffy white cake mix

Cinnamon 2tsp

Sugar 2 1/2 tsp

Place berries or apples in greased 8x8 baking dish.

Mix cinnamon and sugar and sprinkle on top of berries.

Sprinkle the cake mix over the berries.

Cut butter into thick shavings, across the top of the cake mix.

Bake at 350 for 30 minutes or so.  Serve by the spoonful with vanilla ice cream . Knit while waiting of course!