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Blueberry Chicken Salad with Lemon Poppy Seed Dressing

5/14/2020

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The dressing and marinade is the same, so make it once in the morning, pour half over your chicken and it's beautifully marinated by the time you get home from work.  Chop your vegetables while the chicken cooks and you've got a meal that took no time at all.

Blueberry Chicken Salad with Lemon Poppy Seed Dressing

Ingredients

Salad

  • 2 Tbsp. olive oil
  • 4 chicken thighs, boneless and skinless
  • salt & pepper, to taste
  • 8 cups salad greens, of your choice
  • 1 cup blueberries
  • 1 avocado, sliced
  • 1 cup hazelnuts
  • 1/4 cup red onion, sliced
  • 1/2 cup crumbled feta cheese
  • Dressing & Marinade

  • 1/3 cup extra virgin olive oil/li>
  • 1/4 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. honey
  • 2 tsp. Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp. poppy seeds
  • Salt & pepper, to taste
Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add avocado or coconut oil.  Remove chicken from marinade and pat dry with paper towels; discard marinade.  Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad.  Drizzle with dressing and serve immediately.
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Frozen Strawberry Mascarpone Cheesecake

5/12/2020

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This frozen cheesecake comes together quickly and then has to freeze overnight, meaning you have to make it in advance.  Pictured here without the whipped cream, which you can serve on the side or on top to make an additional layer.

Frozen Strawberry Mascarpone Cheesecake

Ingredients

  • 2 cups vanilla wafers, crumbled
  • 4 Tbsp. butter, melted
  • 1 quart strawberries, divided
  • 3/4 cup sugar
  • 8 oz. mascarpone, softened
  • 8 oz. cream cheese, softened
  • 1 1/2 cups cream, divided
  • 1 Tbsp. lemon juice
Serves 6 - 8
Cook Time: 10 minutes

Preheat oven to 350.
Crumble vanilla wafers in a food processor and combine with melted butter; pack into the bottom of a 8" or 9" springform pan and bake for 10 minutes.
Meanwhile, combine mascarpone and cream cheese in a stand mixer with the paddle attachment; beat until thoroughly combined.  Wipe your food processor out and then combine half the strawberries, the lemon juice, and the sugar until they are liquified (mostly).  Slowly pour strawberry mixture into cheese mixture and stir until combined.  
Allow crust to cool and then pour cheesecake mixture over.  Cover with aluminum foil and freeze at least overnight.  Meanwhile, whip remaining cream, top hardened cheesecake with whipped cream and return to freezer (you can also top with whipped cream just before serving or serve it on the side with your strawberries).
When ready to serve, allow to sit at room temperature for about 15 minutes (or move to the refrigerator for 30).  Use remaining strawberries to decorate top.
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Maple Roast Carrots

5/12/2020

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No planning ahead needed here: maybe just peel your carrots!  This is such an easy and delicious side it's always a go to.  To make it even easier, you can substitute any root vegetable (adjust cook time according to size) or any sweetener: out of maple syrup? use honey, brown sugar, maple sugar, maple cream, agave syrup, etc.

Maple Roast Carrots

Ingredients

  • carrots
  • olive oil
  • maple syrup
  • salt & pepper, to taste
Picture
There's hardly even a recipe here: just toss your desired amount of carrots in enough olive oil and maple syrup to coast and season with salt and pepper.  Put in a 425 oven and roast for about 20 minutes until tender.  ​
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Roast Beef Sliders with Caramelized Onions

5/12/2020

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So comforting an delicious!  These are a great addition to a party or just as a meal.  Make the sandwiches in advance and even pour the butter sauce on top, then refrigerate and bake off before your party.  Everyone will love these!

Roast Beef Sliders with Caramelized Onions

Ingredients

  • 6 Tbsp. butter, divided
  • 2 sweet onions, sliced
  • 1/4 cup brown sugar
  • 2 tsp. Worcestershire sauce
  • 1 Tbsp. onion flakes
  • 1/4 cup mayonnaise
  • 2 Tbsp. Coleman's mustard
  • 1 Tbsp. honey
  • 1 Tbsp. horseradish
  • 24 brown 'n' serve rolls
  • 1 lb. sliced roasted beef
  • 1 lb. smoked white cheddar, sliced if you can find it, just shred it if you can't find it sliced
Makes 24 sliders
Cook time: 30 minutes

In a medium skillet, melt butter over medium heat, when melted add onions to caramelize for about 30 minutes (they do no need to be completely caramelized like when you make French Onion Soup; a little bite in them is good).
Meanwhile, in a small sauce pan combine remaining butter, brown sugar, Worcestershire sauce, and onion flakes.  Allow to melt and come together; keep on low as you make the sliders.
While the butter mixture melts, combine mayonnaise, mustard, honey and horseradish.  Slice you buns in crosswise (these are usually connected so I slice through them like they are one big sheet) and put the bottom bun "sheets" in a large, rimmed baking sheet.  Spread mayonnaise mixture on bottom of buns, top with roast beef, then cheese, and finally top with the caramelized onions.  Put the tops on and pour the butter mixture over them.  Bake 20 minutes covered, uncover and bake another 10 minutes.
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Moroccan Lamb Meatballs

5/12/2020

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As with any meatball, these can be made in advance and reheated the day of.  They go great with the yogurt-tahini dipping sauce too.  An elegant upgrade to a meatball, these are a great addition to any cocktail party!

Moroccan Lamb Meatballs

Ingredients

Meatballs

  • 2 lb. ground lamb
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 4" ginger, grated
  • 1/2 cup bread crumbs
  • 2 eggs, beaten
  • 1/2 cup each parsley, mint, cilantro, chopped
  • zest of two lemons
  • zest of one orange
  • 1 cup pine nuts
  • 1 cup fresh feta cheese, crumbled
  • 2 tsp. salt
  • 1 tsp. pepper
  • 4 tsp. Ras el Hanout
  • 2 tsp. sumac
  • olive oil, for frying
  • Sauce

  • 3/4 cup tahini
  • 3/4 cup Greek yogurt
  • juice of 1 lemons
  • juice of 1 orange
  • salt and pepper, to taste
  • water to thin sauce
Makes 60 meatballs
Cook time: 20 minutes

Preheat oven to 350.
Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, spices, orange and lemon zest, pine nuts, feta cheese, and salt and pepper into a large bowl. Mix everything together using your fingertips. You want to get all the ingredients evenly distributed without compacting the meat.  Form small meatballs and refrigerate for at least one hour to help them set.
In a large skillet, heat olive oil for frying.  Fry meatballs until golden, but do not cook through.  Place the meatballs on a baking sheet and bake for about 10 minutes, or until cooked through.
Meanwhile make the sauce by mixing the tahini and lemon and orange juice, and then adding enough water to make a thin sauce (about 1/2 cup). Salt and pepper to taste.
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Samosas

5/12/2020

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These are far from authentic, but they are easy and great as a finger food!  They can be made in advance too.

Samosas

Ingredients

  • 6 cups mashed potatoes (use any recipe you like)
  • 3 cups mixed vegetables (such as diced onions, diced carrots, corn, peas, etc.)
  • 1 head garlic, grated
  • 2" ginger, grated
  • 1 Tbsp. garam masala
  • 2 tsp. curry powder
  • avocado oil
  • salt & pepper, to taste
  • 3 tubes refrigerate pizza dough
  • 2 jars chutney of your choice, for serving
Makes approx. 48 samosas
Cook time: 20 minutes

Sautee mixed vegetables in avocado oil until softened; add garlic and ginger and cook until fragrant.  Then add dry spices and allow to cook for another minute.  Warm your mashed potatoes if necessary and thoroughly mix sauteed vegetables and spices into potatoes; taste, if you think you need more seasoning add it.  Set aside to cool.
Working with one roll of dough at a time, roll out dough and cut off edges so you have an even rectangle; cut each rectangle of dough into 16 pieces.  Drop spoonfuls of mashed potato mixture onto each rectangle of dough (you will eventually fold these into triangles, so put your mashed potato mixture on one side of each piece of dough).  Carefully fold dough over to create what looks like a mini-turnover.  Using a fork crimp the edges.  Brush with egg wash and bake according to package directions.  These are best served warm with chutney for a dipping sauce (duck sauce or sweet and sour will also work if you cannot find a chutney).
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Goat Cheese & Parsley Crackers

5/12/2020

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Make this easy dough a few days in advance and then bake a day or two before serving.  They keep well in an airtight container and go great with cocktails!
Picture

Goat Cheese & Parsley Crackers

Ingredients

  • 12 Tbsp. butter, softened
  • 8 oz. goat cheese, softened
  • 1/3 cup parsley, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 lemons, juiced
  • 2 ½ cups flour
Makes 40 crackers
Cook time: 20 minutes

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and goat cheese until thoroughly combined. With the mixer on low speed, add the parsley, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. Finally, add the lemon juice.
Dump the dough onto a floured board, press it into a ball, and roll into two 9-inch logs. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper (you will get about 20 crackers per log). Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature; or keep in an airtight container and serve a day or two later.
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Bangers & Mash

5/12/2020

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When you're looking for an easy and comforting meal this is it!  The individual components can all be made in advance and reheated before serving.  While peas are a traditional side, I roasted some aspargus here.
Picture

Bangers & Mash

Ingredients

Bangers

  • 8 pork sausages (a bratwurst will do if you can't find authentic bangers)
  • 2 Tbsp. olive oil
  • 4 Tbsp. butter
  • 2 yellow onions, thinly sliced
  • 1/2 cup brown ale
  • 2 sprigs thyme
  • 1 sprig sage
  • 2 cups beef stock
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. Coleman's mustard
  • 1 Tbsp. Pickapeppa Jamaican hot sauce
  • 1 Tbsp. cornstarch dissolved in 1 Tbsp. water
  • 2 Tbsp. butter
  • 4 tsp. Ras el Hanout
  • Mashed Potatoes

  • 3 lbs potatoes
  • 1 stick butter, softened, diced
  • 1 cup half and half, warmed
  • salt & pepper to taste
Serves 4
Cook Time: 1 hour

Heat a large skillet over medium heat and sear the bangers.  Set aside when seared and melt the butter in the same pan; add onions and allow to caramelize for about 30 minutes.  Deglaze with ale until all the alcohol had cooked off.  Add stock, herbs, Worcestershire sauce, Coleman's, and Pickapeppa and bring to a boil for 1 minutes, then reduce to simmer.  Allow sauce to simmer for about 10 minutes, then add your cornstarch slurry.  
Put bangers into sauce and let them cook in sauce for about 20 minutes, covered, until they are cooked through and the sauce flavors have had time to come together.  Remove lid, add butter and cook for another 5 minutes.  
Serve bangers and gravy over mashed potatoes.


Mashed Potatoes
Serves 6 - 8 
Cook time: 45 minutes
3 lbs potatoes
1 stick butter, softened, diced
1 cup half and half, warmed
salt & pepper to taste

In a large pot of salted water, bring potatoes to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
Drain the potatoes. Mash potatoes into a large bowl using a ricer - this will eliminate the need to peel the potatoes before mashing.  If you do not have a ricer you can peel them while they are still hot, just be careful, and then mash them with a potato masher.
Add the butter and warm milk to the bowl and stir to combine.  Salt & pepper, to taste.
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Pumpkin Sausage Pasta Bake

5/12/2020

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This can be made the day before and baked off before your event.  Softening the noodles in boiling water helps them keep their shape when the bake - I like to use black squid ink noodles for Halloween, doesn't change the flavor but it makes the dish more festive.  If you don't want to use bratwurst, plain ground pork works well too!

Pumpkin Sausage Pasta Bake

Ingredients

  • 1 lb. short pasta
  • 4 links sweet onion bratwurst, sliced
  • 1 Tbsp. extra-virgin olive oil
  • 1 yellow onions, minced
  • 4 cloves garlic, grated
  • 1/4 cup sherry
  • 2 cups chicken stock
  • 1 15 oz. cans pumpkin
  • 1 cup cream
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. poultry seasoning
  • 1 bunch sage, julienned
  • salt & pepper, to taste
  • grated Parmesan, for sprinkling
  • 2 Tbsp. butter
  • 1/2 cup breadcrumbs
Serves 6 - 8
Cook time: 1 hour 

Bring a kettle of water to a boil; when boiling, pour over pasta to soften, but not cook through.  Melt butter in a small skillet and toast breadcrumbs in butter, set aside when toasted.
Meanwhile, heat a large skillet over medium high heat and saute the brats.   Add shallots and garlic to the pan, saute about 3 minutes; add olive oil if necessary.  Deglaze with sherry and wait for alcohol to cook off.  Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with spices, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
Transfer to a 9"x 13" baking dish, top with toasted breadcrumbs, and bake for 20 minutes covered, uncover and bake 10 more minutes.  Give about ten minutes to cool before serving.
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Bourbon Balls

5/12/2020

1 Comment

 
So not the prettiest thing ever eaten, but definitely one of the yummiest.  These can actually be made a week or two in advance and refrigerated.  Make you use quality ingredients since there are so few!

Bourbon Balls

Ingredients

  • 1/2 lb. bittersweet chocolate chips (good-quality)
  • 1/2 lb. semisweet chocolate chips (good-quality)
  • 1 cup cream
  • 2 Tbsp. bourbon (again, good-quality)
  • 1 Tbsp. leftover coffee
  • 1/2 tsp. vanilla
  • Confectioners' sugar
  • Cocoa powder
  • Toppings such as: toasted coconut, powdered sugar, cocoa powder, white chocolate drizzle, chopped hazelnuts, chopped pistachios, chopped pecans, fleur de sel, crystallized ginger, candied orange peel, maple sugar, etc.
Makes about 40 balls
Cook time; 5 minutes

Using a double-boiler, melt the chocolates and cream together.  Once melted, pour in the bourbon, coffee, and vanilla.  Pour mixtures into a shallow bowl and let sit at room temperature for a couple of hours.  
Once it has solidified, scoop balls out with a small ice cream/cookie scoop, put scoops on tray and refrigerate for about 30 minutes.  After 30 minutes they will be hardened, but not too hard.  Roll the scoops between your palms to get balls; then roll the balls in powdered sugar or cocoa (I roll half in each); however if you want to roll them in chopped nuts that is a good option.
Go ahead and top the balls with your desired toppings.  These keep refrigerated for weeks, bring out to room temperature about an hour before serving.
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    Stella

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