Monday, October 29, 2018

Baklava

            




Recipe by Maria Savvenas

Ingredients:
Filling:
  • 3 cups walnuts
  • 3 cups almonds
  • 1 tbsp cinnamon
  • 1 tsp ground cloves
  • Grand Marnier, generous splash
Pulse walnuts and almonds in a food processor until coarsely chopped. Combine walnuts, almonds, cinnamon, cloves, and enough Grand Marnier to slightly moisten the mixture in a bowl. Set aside.

Assembly:
  • One Athens 1 lb. box fillo dough, at room temperature
  • 3/4 lb. Plugra Sweet Cream European-style butter, melted
Brush the bottom and sides of a 9 X 13 in. baking pan generously with butter. Working with one fillo sheet at a time, remove the top sheet, and replace the dry and wet tea towels back on the stack. Arrange one sheet at the bottom of the pan. Using a pastry brush, brush the fillo sheet with melted butter, first at the edges and then in the middle. Repeat until the bottom layer is 8 sheets thick, each brushed generously with butter. Spread a 1/3 of the filling evenly over the top. Layer 4 more sheets, buttering each. Spread another 1/3 of the filling evenly on top. Layer 4 more sheets, buttering each. Spread the remaining 1/3 of the filling evenly. Layer up to 8 or more sheets of fillo, buttering each. This is your top layer. It can be as thick as you choose. Score the baklava into squares or diamonds. Dot any remaining butter evenly all over. Sprinkle a few drops of water over the top and place pan in a pre-heated 350-degree oven for about 1 hour until golden brown. Check at 40 minutes, but as long as 1 1/2 hours may be needed for fillo dough to be as golden brown as desired. In the meantime prepare the syrup.

Syrup:
  • 3 cups sugar
  • 3 cups water
  • 1 9.88 oz jar Tassos Mountain Honey with Thyme (or 1 cup honey)
  • Cinnamon Stick
  • One lemon slice
Bring all ingredients to a boil in a large sauce pan. Allow to simmer for at least five minutes. Remove cinnamon stick and lemon slice and any foam that accumulates. As soon as you pull the baklava out of the oven, ladle the hot syrup evenly over the top. Allow the baklava to cool and absorb the syrup completely. It keeps at room temperature for up to 10 days in an air-tight container. Baklava may certainly be refrigerated, but the honey will crystallize and may alter the texture. 

Working with Fillo Dough: Pull fillo dough from freezer and leave overnight in refrigerator. At least two hours before preparation, leave the box on the kitchen counter to fully come to room temperature. Remove fillo dough from box and unroll carefully. Lay it flat on the counter top with its plastic membrane underneath and a dry and a wet tea towel on top to prevent the dough from drying out. If the top sheets are too wet, rotate to the bottom. It is important to work quickly at this point. You may rotate the stack a few more times as needed. Assemble as directed by recipe.


Baked Ham and Cheese Sliders




"These small, delicious sandwiches are perfect for any party.  They can also be made up the day before, cover with foil and refrigerate overnight.  When ready, bake at 350 degrees for 25 minutes with the foil on, then uncover and bake an additional 5 minutes."  ~Shelly 




Image result for ham and swiss slidersIngredients

  • 3/4 cup melted butter
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 24 King;s Hawaiian Original Sweet Dinner Rolls
  • 1 pound thinly sliced cooked deli ham
  • 1 pound thinly sliced Swiss cheese

Directions


  1. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
  2. Preheat oven to 350 degrees F.  Grease a 9x13-inch baking dish.
  3. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Image result for ham and swiss sliders
Image result for ham and swiss slidersImage result for ham and swiss sliders

Monday, October 22, 2018

Classic Crock Pot Chuck Roast

Chuck Roast is on Sale this week at 6 Harter House locations. (Sept 26 to Oct 2, 2018) 
Just $3.99 lb. in a Family Pack.

"The dry soup mix and mushroom soup produce a great tasting gravy, the dry onion soup mix already has plenty of salt.  Just season the roast with black pepper and garlic powder.  This truly is one of my favorites!  ~Shelly



 Ingredients
    • 1 (3 lb.) Harter House Beef Chuck Roast
    • 1 -2 teaspoon ground black pepper  
    • 1 teaspoon garlic powder
    • 1 (10 3/4 ounce) can cream of mushroom soup, undiluted  
    • 1 (1 ounce) package Lipton dry onion soup mix
    • 1 medium onion (sliced or chopped)  
    • 4 large carrots, cut in large pieces
    • Button or Portabella mushrooms  
    • 6 -8 Small new potatoes, quartered
    • 2 stalks Celery, cut                                                 


 Directions

  1. Season the roast with black pepper and garlic powder.
  2. Place meat in the Crock Pot
  3. Pour can mushroom soup on top of meat. Sprinkle Dry onion soup mix on top.  
  4. Add vegetables of choice, onions, fresh mushrooms, new potatoes, quartered, celery, and carrot chunks.
  5. Cook all day on low.  No additional liquid is needed.

Serve the roast with veggies, gravy. and hot buttered rolls.

Ribeye Steak with Onion and Blue Cheese Sauce

This recipe comes from the The Pioneer Woman.  A customer first brought it to my attention and now I make it for guests all the time.  EVERYONE loves it, and it's SO simple. 
 

Ingredients
2 whole Ribeye Steaks (T-Bone or Porterhouse works well also)
2 Tablespoons Butter
Salt
Pepper
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
1/2 cup Crumbled Blue Cheese

Instructions
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

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   Grab a large onion.
Very large.
 
   Cut it in half from root to tip…
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Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.
 

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Melt 1/2 stick (4 tablespoons) butter in a heavy skillet
over high heat.
 
When it’s all melted… 

REE_9080 
REE_9076Throw in the sliced onions.
Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.
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Meanwhile, grab a Harter House Ribeye Steak
Since the sauce is so flavorful, all I use to season is salt and pepper.

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Heat up the grill outside, or heat up a grill pan. Add lots of butter so it’ll get brown.
 
 

 
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While the steak cooks, go ahead and make the (very easy) sauce.
 
Turn the skillet with the onions down to low heat…
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Then pour in 3/4 to 1 cup heavy cream.
 

 

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Heat it all up…
And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.
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You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.
 
REE_9121REE_9119Stir in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese.




Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.
 
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To serve, make a nice, generous bed of sauce on a large plate.
This dish is for, shall we say, hearty appetites.
 

 


Then place the steak, which is now grilled (medium rare) to perfection, right on top!
 

 

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Enjoy! 
Be ready to accept much praise from your guests.


 

Tuesday, October 16, 2018

Stuffed Chicken Thighs



My dear friend Theresa made this for me last night.  It was like a Thanksgiving meal.  Besides the stovetop stuffing, she served it with mashed potatoes, green beans and jellied cranberry sauce.
OMG, I want more now.  ~~Shelly



An easy comfort food dinner of chicken rolled up with stuffing in the center and swimming in gravy.
Ingredients
  • 1.5 lb chicken thighs about 6 thighs, boneless & skinless
  • 1 18 oz jar chicken gravy
  • 1/3 C milk
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1 - 6 oz box instant stuffing mix + ingredients called for on package
Instructions
  1. Preheat oven to 375.
  2. Prepare stuffing as directed on package.
  3. Place each thigh, laying open and place a scoop of prepared stuffing in the center. Roll chicken as best as you can and place in a 9x13 baking dish, seam side down. Spoon remaining stuffing around the chicken in the baking dish.
  4. Season chicken with seasoned salt and pepper.
  5. In a small bowl, whisk together gravy and milk. Pour over chicken.
  6. Cover with foil and bake 25 minutes.
  7. After 25 minutes, remove cover and continue to cook an additional 10-15 minutes, or until chicken is cooked thru. Always check chicken temp with a quick read thermometer.

Roasted Potatoes & Spicy Chorizo


A simple skillet meal and it’s so easy to add extra stuff to it.

Some extra veggies you want to use up.
Add some scrambled eggs and you’ve got a wake-up-your-taste-buds egg, potato and chorizo breakfast.
Or add some spinach leaves … toss those in during the final stir so they just wilt a little bit before serving to get some extra greens on your plate.
Or how about sliced zucchini or squash … sauté those a little bit along with the onions and bell peppers and follow the recipe as written.
Baby carrots would be a great addition … roast those alongside the potatoes before adding to the skillet.


Ingredients
  • 1 pound baby new potatoes, quartered (substitute with chopped sweet potatoes )
  • 1 Tbsp olive oil
  • 1 tsp oregano
  • 1/4 tsp garlic powder
  • Salt & pepper to taste
  • 8 ounces uncooked Harter House pork chorizo
  • 1/2 cup chopped white onion
  • 1 cup diced bell peppers
  • 1 Tbsp fresh parsley, chopped
Instructions
  1. Preheat oven 425º F
  2. In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper to taste.
  3. Spread out potatoes on a baking sheet. Place in center oven and roast about 20 minutes, or until potatoes are golden and tender.
  4. While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside.
  5. Next add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes.
  6. Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy.
From:

Monday, October 15, 2018

Chicken Thighs with Creamy Mushroom Sauce


I used only 4 chicken thighs and kept the amount of the sauce ingredients the same. 



So, if I were to make 8 chicken thighs, I would double the sauce.  ~Shelly









Ingredients






Monday, October 8, 2018

Roasted Butternut Squash Soup


 

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Ingredients

  • 1 large butternut squash (about 3 pounds), halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth
  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
  4. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
  5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
  6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.





Garnishes & Variations

Classic garnishes for Butternut Squash Soup include a dollop of sour cream, plain yogurt, or creme fraiche. A sprinkle of minced cilantro or thyme is also tasty.

  • Creamy Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
  • Spicy Add 1 chopped jalapeno chile and 1/4 tsp. cayenne with the garlic. Stir in up to 1/4 cup brown sugar at the end. If you like, cream is also a nice addition to this version.
  • Roasted Roasting concentrates the flavor of the vegetables. You can use this method with any of the other flavor combinations you like. Put halved and seeded squash cut-side-down in a large pan. Arrange halved, peeled onions and garlic around squash. Pour in 1 cup broth and roast in a 375°F oven until very tender, about 30 minutes. Let cool slightly. Scoop out the squash flesh from the peel and put it in a blender, along with the onions and garlic and remaining broth.
  • Gingery Add 1 Tbsp. grated fresh ginger and 1 tsp. ground ginger along with the garlic. Make it even gingery-er by melting 4 Tbsp. butter in a small frying pan. Cook until it turns light brown and add 1 Tbsp. grated fresh ginger. Swirl the ginger butter on top of each serving.
  • Warm Spices Add a combination of 1/4 tsp. each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
  • Many Squash! Switch out up to 2 lbs. of the butternut squash with sugar pumpkin or acorn squash.
  • Protein Packed! Whirl up to 8 oz. of soft or silken tofu into the soup. Be sure to whirl it in a blender or food processor for a full minute or so to fully incorporate the tofu.

Parmesan Baked Pork Chops




Ingredients

  • 4 boneless pork chops, 1/2" thick
  • 1 Tbsp olive oil
  • 1/2 c parmesan cheese
  • 1/2 c Italian bread crumbs
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Directions

  1. On a plate combine the last 4 ingredients.
  2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
  3. Line a pan with tin foil and spray with cooking spray.  
  4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
This come from Just a Pinch Recipes 

Tuesday, October 2, 2018

Filet Mignon with Rum-Red Chili Sauce or Cabernet Sauce

Do you enjoy a rich or spicy sauce served over your meats?
Here are a coupe of sauce ideas for your next meal.
You will find everything you need at Harter House



















Rum-Red Chili Sauce:
2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup dark rum (recommended: Meyers's)
5 cups chicken stock
2 tablespoons chili paste or puree
2 tablespoons molasses
Salt and freshly ground black pepper


Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

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Cabernet Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup good-quality Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
1 1/2 quarts veal stock or chicken stock
Salt and black pepper to taste

In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.

Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.

Monday, October 1, 2018

Michele's Green Tomato Relish



Is it just me or is Sunday made for cooking? This past week my mother-in-law gave me about 20 green tomatoes. She knows that I LOVE green tomato relish. I used to help her make it every fall in her kitchen, using a recipe handed down from her mother and grandmother. We would use a food grinder and it was really messy. Today I use a food processor and, although I am still a pretty messy cook, the process is way faster and easier.

Here is my recipe, which is cut down from the original.

Green Tomato Relish
20 Green Tomatoes
3 Large Red Peppers
3 Large Green Peppers
2 Large Onions

Grate vegetables in a food processor. Cook slow about 15 minutes. Drain if too much juice.

In another pot, mix together and bring to a boil;
2 Cups Cider Vinegar
3 Cups Sugar
1 TBL Salt
½ Tsp ground Cloves
½ Tsp Allspice
½ Tsp Cinnamon
½ TBL Mustard Seed
½ TBL Celery Seed
(I really love spicy relishes also and always consider adding Jalapenos, but then I don’t. I bet it would be really good though, if you like spicy)

Add to Vegetable mixture and boil another 15 minutes.

I have Mason Jars and we sell Mason Jar LIDS at Harter House. (At least for sure at 1500 E. Republic Road)

I boiled the jars to sanitize then. Then filled then full with the relish mixture. My Mother-In-Law always let the full jars stand upside down on the counter to cool, not sure exactly why, to help seal the jars I think. So I will do that also, because that’s the way I learned. My kitchen smells SO GOOD! A mixture of sweet and sour.

And Barbara Kauffman, you’ve got a big jar of Michele’s Homemade Green Tomato Relish with your name on it!

This batch really made a lot too. Three large jars, three medium jars and three small jars with just a bit more that we will serve with dinner tonight. Jars do not need to be refrigerated till opened.




By the way, our dinner tonight is Harter House Baby Back Pork Ribs with Big John’s Homemade BBQ Sauce ~ Fresh from the Ozarks ~ available at both Harter House locations in Springfield.