*PORK TENDERLOIN IN A WILD MUSHROOM SAUCE*

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2 pork tenderloins (approx.12 oz. ea.)
1 Tbls. butter
1 Tbls. olive oil
8 oz. shitake , cremini or button mushrooms (I use a mix of what ever looks nice)
1/4 cup water
1 tsp. dried thyme (more if using fresh)
1/4 tsp. each salt and pepper
1 1/2 cup real whipping cream
2 tsp. red pepper jelly

Cut pork into 1/2 in. thick slices.
In a large frying pan , heat butter and oil over med high heat. Cook pork in batches for about 6 min. or until browned and just a hint of pink remaining inside.
Transfer to plate
Reduce heat to medium. add mushrooms, water, thyme, salt and pepper to same fry pan, cook for about 5 more min or until softened.
Add whipping cream and jelly. bring to boil. reduce heat to med. low, simmer for 3-6 min. or until thick enough to coat back of spoon.
Arrange pork on serving platter, or on individual plates,,, spoon sauce over. Enjoy!

*BASIL PESTO*

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2-3 fresh garlic cloves
1/4 cup Walnuts,, Pine Nuts are best,, but pricey!
4 cups fresh basil leaves
3/4 cup Olive Oil
1 cup Parmesan cheese; grated
Salt And Pepper to taste

I freeze my pesto in icecube trays,,, it seems to work best with recipes,,,
just put the bottom of the icecube trays into a bit of hot water in the sink, pop them out and into the ziploc and into the freezer!
a different way to serve pesto is to spread some onto some tortillia chips , top with some smoked mozzarella, and melt the cheese,,, mmmm.

CABERNET FRANC WINE JELLY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Fresh Thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter.

1 cup Cabernet Franc or Merlot wine
1/4 cup red wine vinegar
2 lg. sprigs fresh thyme
3 1/2 cup granulated sugar
1 pouch pectin

In a lg. saucepan, bring wine, vinegar and thyme to boil over high heat.
Remove from heat: cover and let stand for 20 min.
Strain throught cheese cloth lined sieve into clean saucepan.
Stir in sugar; bring to full rolling boil over high heat, stirring constantly. Boil for 1 min., stirring. Remove from heat. Stir in pectin; stir for 1 min. , skimming off any foam.
Pour into hot 1/2 cup canning jars, leaving 1/4 inch headspace. Wipe rim.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
Boil in boiling water canner for 10 min..
Store in cool dark place for up to 1 yr..
Makes about 4 cups.,,,, that is about 7 christmas gifts to stroke off your lists!!...LOL...

APRICOT JALAPENO CHEESE TOPPER

RECIPE POSTED BY ANGELA BEADLE CORCORAN

This fruity topper is divine with cream cheese on crackers, or spoon it over a round of Brie cheese and warm just until melting.

1 cup white wine
1 cup chopped dried apricots
1/2 cup granulated sugar
1/2 cup water
1 jalapeno pepper, seeded and minced
½ tsp lemon juice

In large glass measuring cup, microwave wine at high for 1 minute or until hot.
Add apricots; let stand for 1 hour.
Strain into saucepan, pressing apricots to release any liquid; set apricots aside.
Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved.
Boil until syrupy, about 10 minutes. Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes. Stir in lemon juice.
Let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month.

CRANBERRY FETA PINWHEELS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

1 250g. tub of cream cheese
1 cup crumbled feta cheese
1/4 cup chopped green onion
1 170g pkg. dried cranberries
4 lg. tortillas (any flavour)

Combine all ingredients, mix well.
Spread about 1/2 cup of mixture over each tortilla and roll up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Cut each roll into pinwheels.
Serve.

STEAK AND RICE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)
 
A quick and economical dinner!!
(when my daughter was little she asked for Snake and Lice) LOL!

A cheap steak(blade, or round), sliced thin
Brown this(you can add onions if the kids like them)

Add enough water to cover
Add a pkg. of onion soup mix , stir
Bring to boil, turn down and simmer, covered for at least 20 min.
Thicken with flour and water, or corn starch
Cook on low for about 10 min.
Serve on top or beside rice, green beans and salad are our fave sides!!

HONEY CURRIED CHICKEN

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

 3 pounds boneless chicken breasts
1/2 cup liquid honey
1/4 cup butter melted
1/4 cup Dijon mustard
2-4 tsp curry powder
Pinch cayenne (optional)

Place chicken in a single layer in a large ovenproof dish.
Combine the rest of the ingredients and pour over chicken.
Bake uncovered at 350 for 20 minutes, basting a couple times.
Turn pieces over and bake for an additional 15-20 minutes or until chicken is cooked.
Serve with jasmine rice or basmati rice.
*Thinking this can be done on bbq also

CHICKEN CURRY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN) 
in the wake of my excitement insomniac,, this is what i came up with for you!

Harissa
1 tbsp caraway seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp dried crushed red pepper
2 tbsp olive oil
2 garlic cloves
3 tbsp Hungarian sweet paprika
1 1/2 tsp salt

 Chicken and dressing
2 tbsp plus 1/2 cup olive oil
5 tbsp fresh lime juice, divided
1 tsp finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed

Pinch of sugar

Preparation For harissa:
Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes.
Cool completely.
Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder.
Add oil and garlic; grind to smooth paste. Stir in paprika and salt.
(Can be made 3 days ahead. Cover and refrigerate.)

For chicken and dressing:
Whisk
3 tbsp plus 1 teaspoon harissa
2 tbsp oil
2 tbsp lime juice, and lime peel in small bowl.
Rub mixture over all sides of chicken pieces.
Place chicken in 11x7x2-inch glass baking dish.
Cover and marinate overnight.

Whisk remaining
1/2 cup oil
3 tbsp lime juice
Pinch of sugar in medium bowl to blend.
Season dressing to taste with salt and pepper.
(Dressing can be made 1 day ahead. Cover and refrigerate.)

Preheat barbecue (medium-low heat).
Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total.
Let stand at room temperature.

PENNE WITH ASPARAGUS IN A GORGONZOLA CREAM SAUCE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Ingredients
10-12 stalks fresh asparagus
1/2 stick (4 T) butter
1/2 pint heavy cream
2 tsp freshly ground pepper
Salt
5 ounces (or so) gorgonzola cheese
1 package penne pasta (ridged tubes, cut at an angle)

Instructions
Boil the water for the pasta.
Roast Aspargus in oven, cut into 1 inch pieces.
Chop gorgonozola into small chunks. 
Melt butter in pan, add cream, black pepper and salt. Cook, stirring, until the sauce heats through and starts to thicken. Add most of the gorgonzola (reserving some to add at the last minute), and add roasted aspargus that you have cut into bite size pieces.
We found that adding Pancetta and sliced portobella mushrooms were nice to add.

LOW FAT BROWNIE TRICK, THANKS to PAM

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Ok I found another amazing boxed brownie recipe.

You use a boxed brownie mix, and instead of the eggs and oil, you add a can of puree'd black beans! ( drained and rinsed first)
Bake it in the tiniest muffin cups, or those muffin top pans, and they are just like those two bite brownies from Zehrs.
Really dense and chocolaty!! MM MM Good. And only one weight watchers point each.

 Just hide the empty can of beans and no one will ever know.

All you do is drain a can of black beans, put them back in the rinsed can,, add water to the top, put in blender, puree the heck out of them.
Add to boxed brownie mix , bake as instructions say. (no oil,, no egg)

I swear, the pan was empty at the end of the day!, i did not tell anyone they were low fat of course!! that would raise a red flag saying' no fat, no flavour', not so in this case!!

PESTO SALMON WITH GOAT CHEESE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Spread pesto on top of salmon
Put a few crumbs of goat cheese

Bake @ 375 for 17 min. or till salmon flakes easily

TOASTED RAVIOLI WITH RED PEPPER DIPPING SAUCE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

I make the sauce ahead, and reheat in microwave, and serve immediately when raviolis are fresh out of the pan. I have learned the hard way that keeping them warm in the oven just dries them out!! argh!

2 eggs
Splash of milk
Salt and pepper
1 1/2 cups italian bread crumbs
1/2 cup parm. cheese
Parsley
12 lg fresh spinach and cheese ravioli
5 tbls extra virgin olive oil, divided
3 cloves garlic
Pinch red pepper flakes
2 roasted red peppers, drained
1 14 oz can crushed tomatoes

Beat eggs and a splash of milk, seasoned with salt and pepper in a shallow dish.
Combine bread crumbs with cheese and parsley in a second dish. Coat the pasta in egg and bread crumbs.
Heat 3 tbls of oil over med. heat in a skillet, then toast the ravioli until deep golden.,
in a small sauce pot.
Heat the remaining oil and the garlic and red pepper flakes over medium low heat.
Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of mins. Stir in tomatoes and season the sauce with salt and pepper.
When ready to serve , transfer sauce to a serving bowl.
Surround with toasted ravioli for dipping and serve!
 

JEWEL ROASTED VEGETABLES

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

6 servings (serving size 1 1/3 cups)

 Ingredients
4 medium beets
3 tbsp olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp freshly chopped thyme leaves

Directions
Preheat the oven to 375 degrees F.
Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

GOLDEN ASIAGO POTATOES

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

This layered potato dish is filled with the rich flavours of Asiago and rosemary.
Serve with roasted chicken, baked ham or roast beef.

1/2 cup grated Asiago cheese
2 tbsp garlic butter, melted
1 tsp chopped fresh rosemary (or 1/4 tsp. dried or crushed)
5 cups thinly sliced peeled potatoes
1 tbsp garlic butter, melted

Combine first 3 ingredients in large bowl.
Add potato. Toss until coated.
Brush bottom and side of 9 inch pie plate with second amount of melted garlic butter. Arrange potato in overlapping layers.
Bake in 425°F oven for about 40 minutes until tender.
Run knife around inside edge of pie plate to loosen potato.
Invert onto large plate & cut into 8 wedges.

Enjoy!!

MUSHROOM RISOTTO

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

8 cups chicken broth
3 tbls. Olive oil, divided
4 finely chopped shallots, divided
2 crushed garlic cloves, divided
2 cups Portobello mushrooms
2 tbls. Fresh parsley, finely chopped
2 tbls. Butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup parmesan cheese

Use large, deep fry pan, preferably heavy, heat and add 1 tbls. Olive oil, add shallots and garlic, cook until well done, translucent, approx. 5 min, add chopped mushrooms, I scooped out gills as not to make rice grey, add butter and parsley, cook, seasoning with salt and pepper when almost done. Set aside.
In same pan, add 2 tbls. Olive oil, heat, add other ½ onion and clove of garlic, cook till translucent, add rice and stir quickly, so the rice doesn’t brown. Stir until the rice looks translucent, approx . 1 min.
Stir in white wine, and cook until nearly all is evaporated, stirring constantly.
Very important to stir constantly throughout the rest of recipe.
Have your chicken stock simmering on the stove; it is important that it is hot.
Ladle 1 cup of broth to rice, and stir until it is almost all absorbed, add another cup of broth, stir until almost all is absorbed, continue this until all 8 cups of broth is gone. This should take 30-40 min., I know, but it is so worth doing it right!!
When almost all the liquid is absorbed, add the mushroom mix and the cheese, cook until melted.
ENJOY!
 

MARINATED MUSHROOMS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Bunch of button mushrooms, you can cut them, but i don't
3/ 4 c. salad oil
1/4 c. lemon juice
1 1/2 tsp. lemon zest
1 tsp. oregano
1 to 2 cloves finely chopped garlic
1/8 tsp. black. pepper
chopped fresh parsly

Marinate for at least 4 hrs.

‎BAKED BEANS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN - from the kitchen of Tammy Alton)

1. Use 1 large or 2 small bags of white navy beans.

2. Soak beans overnite in a large pot of water. Beans will double in size. You may have to add more water after a couple of hours.

3. Drain and rinse beans.

4. Boil for approx 1 hour until beans become soft, but not mushy.

5. Put beans in a large roast pan.

6. Add :

1 pound of bacon, cut up into about 2 cm pieces
1 large cooking onion, cup up
1/4 cup molasses
1/4 cup brown sugar
1 tbsp Dry Mustard
2 to 2 1/2 cups Ketchup
Salt and Pepper

7. Mix well

8. Put " Toupe " ham ( or anyother ) in middle of beans, add just enough water to cover the beans.

9. Use a small piece of foil to cover top of ham.

10. Cook at 250 deg F for about 6 hours.

PORTABELLO MUSHROOM STUFFED WITH LOBSTER AND SHRIMP

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

 A fair size Portabello Mushroom for each person
 Raw shrimp
 Lobster ( we used the imitation crab)
 Butter
 Clove of garlic, crushed
 Mozzarrella cheese, grated
 Parmasean cheese
 Salt and pepper to taste

Cut up lobster, and shrimp
Remove stems and gills from mushrooms
Cut up stems to fry and add to filling
Melt butter over med heat, add garlic
Add mushroom stem pieces, cook for a bit,
Add shrimp cook until almost pink
Add cooked lobster meat or imitation crab, just to warm
Place a spoonfull of filling on each mushroom cap
Top with mozza, and parm, salt and pepper
Put in 350 degree oven for about 12 min or until cheese is cooked and a little bit brown
Enjoy!

SPINACH SHRIMP STUFFED PORTOBELLO MUSHROOMS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

As many Portobello Mushrooms as you need
1 tbls. Butter
1 small onion, finely chopped
2 small cloves garlic, crushed
Uncooked shrimp, roughly chopped
Chopped frozen or fresh spinach
3 to 4 tbls. Garlic and Herb cream cheese, or whatever you like
Salt and pepper, to taste
Parmesan cheese

Prepare mushrooms to be stuffed.
Melt butter in fry pan, add onion, sweat until tender, add garlic , and cook about 2 min.
Add shrimp and spinach.
Cook until shrimp turn pink
Add salt and pepper to taste
Take off heat, add cream cheese, and stir until melted
Put stuffing in prepared mushroom caps, top with parmesan cheese
Bake for approx. 12 min. at 375 degrees..

CREAM OF ASPARAGUS SOUP

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2 tbs. butter
2 c. leeks ( I used onion)
6 c. diced asparagus
1 qrt. chicken broth
1 cup cream
2 tbs. parmesan cheese
 Salt and pepper

Melt butter, add leeks, cook for 3-5 min.
Add broth and asparagus, bring to a boil , then simmer for 15 min..cool.
Puree this in blender.
When ready to serve, reheat this and add the cream and cheese, salt and pepper and a dash of nutmeg.
When I cleaned my asparagus, I saved the woody ends that I would normally throw out, put them in the freezer until I had enough...it was a little woody , so next time i will push it through a sieve after pureeing it... the flavour was great though!!