Olive Tapenade

© 2011 Wil Mowrey. All Rights Reserved.

This is a recipe that isn't as ubiquitous as Hummus, but is just as easy. It has a great earthy and salty quality. It is also equally versatile; it can be used as an hors d'ouevres or used as a spread for a sandwich. This tapenade can be made a couple days ahead.

Ingredients:

2 cup kalamata olives, pitted
1.5 cups large green olives pitted
1/4 cup roasted red pepper
4 tbsp capers
2 garlic cloves
3 anchovy fillet
1/2 tbsp chopped fresh basil
1/2 tbsp chopped fresh thyme
1/2 tbsp chopped fresh flat-leaf parsley
1/4 tbsp chopped fresh oregano
1/4 cup extra virgin olive oil
juice of half a lemon
red pepper flakes

Instructions:

1. In a food processor, combine all the ingredients, except the olive oil. Using the pulse button, process until coarsely chopped and well blended. 
2. Continue to process, slowly adding the olive oil. Serve Immediately or refrigerate in a covered container.

Hummus

© 2011 Wil Mowrey. All Rights Reserved.
 

It seems that store bought hummus is so ubiquitous these days. But why buy it when it is so easy to make? Seriously, you put the ingredients in a food processor and it's done! How easy is that? You're able to control the ingredients; add more lemon or garlic if you like or top with roasted red peppers. You can serve hummus with pita chips or you can use it as a spread for a tasty sandwich. This hummus can be made a couple days ahead.

makes 1 quart

Ingredients:

2 (14 oz.) cans garbanzo beans (chick peas), drained
1/2 cup tahini
1/3 warm water
1/3 olive oil
juice of 1 lemon
5 garlic cloves
1 1/2 teaspoon of salt
2 teaspoon cumin
black pepper to taste

Instructions:

1. Combine garlic, chick peas, tahini, warm water, olive oil and juice of 1 lemon in food processor. Process until smooth & creamy, pausing a couple times to scrape down sides.
2. Add salt, cumin & pepper to taste and process to blend. Taste and correct seasoning if needed. 
3. Transfer to serving bowl and drizzle with olive oil. Serve Immediately or refrigerate in a covered container.
   

Roasted Red Peppers

© 2011 Wil Mowrey. All Rights Reserved.

Look, I know what you're thinking... It's easier to buy roasted red peppers in a jar at the grocery store. I agree, it is. However, when you make them yourself there is one thing that you don't get in the jar: bragging rights. Oh yes, that's right. You'll be able to tell your friends "Uh huh, yes, I did roast the peppers myself" and your friends will be amazed. Trust me. I know from experience.

Ingredients:
vegetable oil (Do not use olive oil because its' smoking temperature is much lower than vegetable oil.)
4 Red Bell Peppers

Instructions:

1. Place oven rack in the second highest position and turn on your oven’s broiler.
2. Clean peppers and place on baking sheet lined with aluminum foil.  Brush peppers with vegetable oil.  Place peppers in oven. Be sure to watch closely. Turn peppers when the side up has started to char. Once peppers have charred on all sides remove from oven.
3. Place peppers in a bowl large enough for all to fit in and tightly cover with plastic wrap. It is very important that you make it as air tight as possible in order to steam the peppers that will make the skin slide right off.
4. The tops and majority of the seeds should come right out if you pull the stem. 
5. Pull the skin from the bottom of the pepper while holding the top. The skin should come off quite easily.
6. Remove any residual seeds. Trim the the ribs and cut the peppers into slices.
7. Place in air tight container and place in refrigerator until ready to use.

Turkey Lasagna

© 2011 Wil Mowrey. All Rights Reserved. 

Growing up, for our birthday dinners my mom would make whatever meal us kids wanted. We never had to tell our mom what we wanted, she already knew. For my sister, it was always roasted chicken, mashed potatoes with gravy and fresh corn. Mine, was always lasagna. There is no better comfort food for me. Not only does it make me feel good and remind me of great birthdays but it is super delicious.

Ingredients:
4 tablespoons olive oil
18 lasagna noodles
1 pound ground turkey
6 cups marinara sauce
1 1/2 pound ricotta cheese
2 large eggs
2 tablespoons chopped fresh flat-leaf parsley
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
16 oz. shredded mozzarella
1/2 cup freshly shredded or grated Parmigiano-Reggiano
kosher salt
freshly ground pepper

Instructions:

1. In a large pot, bring water to boil. Once at a boil, add salt 2 tablespoons of kosher salt and 2 tablespoons olive oil. Cook the lasagna noodles until almost al dente (5-7 minutes), rinse the noodles in cold water to stop the cooking. Arrange the noodles on a damp towel and cover with damp towel to keep the noodles from drying out while preparing the lasagna.
2. Meanwhile, heat 2 tablespoons of olive oil in a large saute pan. Add the turkey, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Break up large clumps with the back of a wooden spoon. Sauté until browned. Remove excess fat, set aside and let cool completely.
3. Preheat the oven to 400 degrees.
4. In a large bowl, mix the ricotta, eggs, parsley and freshly ground black pepper until well mixed. Set aside.
5. Evenly spoon 1/3 (2 cups) of the marinara sauce in the bottom of a 9x12 baking dish. Arrange  6 noodles over the sauce, slightly overlapping and completely covering the sauce. Evenly spread the ricotta mixture over the noodles and then top with spinach. Add another layer of 6 noodles. Top with the ground turkey. Spoon 2 cups of the marinara on top of the turkey, then sprinkle 1/2 of the mozzarella. Top with the remaining 6 lasagna noodles. Spoon the remaining marinara over the noodles and then top with the remaining mozzarella and 1/2 cup of Parmigiano.
6. Place baking dish on sheet pan (to protect the oven from anything that may spill over.) Bake for 30 minutes, or until heated through and cheese is bubbling and lightly browned. 

This recipe can also be made a day ahead. After assembling the lasagna, cover tightly with aluminum foil or plastic wrap, then refrigerate. When ready to bake, pull out of refrigerator and allow to sit for a half hour at room temperature before placing in oven.

Basic Marinara Sauce

© 2011 Wil Mowrey. All Rights Reserved. 


Nothing compares to making your own marinara. I started making my own because most store-bought sauces contain added sugar which is unnecessary because there is already natural sugars in the vegetables. Marinara is also one of the most versatile sauces; use it for pizza, toss it with pasta or use it to make Eggplant Parmigiano or lasagna. Make it your own; add olives, mushrooms or a pinch of red pepper flakes for a little bit of heat.

Makes about 8 cups (2 quarts)

Ingredients:
1/3 cup good olive oil
3 small yellow onions, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
2 28 oz. cans of diced tomatoes plus 1 14 oz. can
20 sprigs of fresh thyme tied together with string
2 bay leaves
kosher salt
fresh ground black pepper

Instructions:

1. In large sauce pan heat oil over medium heat. Add the onions, celery and carrots with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Sauté until the vegetables are soft, about 10 minutes. Add the garlic and sauté for 1 minute.
    
2. Add the tomatoes, bay leaves and thyme. Simmer uncovered over low heat for about 1 hour, or until the sauce has thickened and slightly reduced. Remove bay leaves and the bunch of thyme. Correct seasoning with salt and pepper.

At this point you can leave the sauce as is, or you may puree with a food processor or a handheld immersion blender to desired consistency. If you are going to toss the sauce with pasta I recommend leaving the sauce as is, but if you use it for pizza or lasagna I would puree to make a more smooth sauce.

Italian Wedding Soup

© 2011 Wil Mowrey. All Rights Reserved.

This is one of Roger's favorites. This is not a traditional Italian Wedding Soup recipe, but a delicious hybrid that I created several years ago.

Ingredients:

Meatballs:

1 pound ground chicken

1 pound ground pork

1 small onion, finely diced or grated

1 1/2 cup bread crumbs

2 cloves garlic, minced

1/2 cup parmesan, grated
1 large egg, lightly beaten

1 teaspoon kosher salt

fresh ground black pepper

Soup:

12 cups chicken stock

1 small onion, diced

3 carrots, peeled and diced

6 oz. baby spinach leaves

1/4 cup fresh dill, chopped

1 cup small pasta, such as ditali or acini de pepe

Instructions:

To make the meatballs:

1. Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.
2. In a dutch oven heat 2 tbsp of olive oil over medium heat. In batches, brown meatballs and set aside. Be sure to replenish oil between batches.
3. OR, take the easy route, you can cook the meatballs in the oven. Preheat oven to 350. After shaping the meatballs place on a baking sheet lined with parchment paper. Bake for 30-35 until lightly browned and cooked through.

 To make the soup:

1. Using same dutch oven heat 2 tbsp of olive oil over medium heat. Add the onions and carrots. Cook until the onions are translucent & the carrots are tender, about 10 minutes. 
2. Add the broth and bring to a boil. Before the broth comes to a boil add the meatballs and pasta. Boil for 1 minute and reduce heat to low. 
3. Once the pasta is al dente add spinach. After the spinach has wilted add the dill & parmesan cheese. Season with salt & pepper to taste. Garnish with parmesan and serve immediately.

Pumpkin Cupcakes

© 2011 Wil Mowrey. All Rights Reserved. 

 Ahh, heaven. These pumpkin cupcakes are simply divine. Every fall I roast and puree pie pumpkins. Then I freeze the puree in two cup batches in freezer bags to use throughout the winter. 

Ingredients:
3 1/3 cups flour
2 tsp. baking soda
3 cups sugar
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
4 eggs
2/3 cup water
2 cups pumpkin puree

Cream Cheese Frosting:
8 oz. cream cheese (at room temperature)
6 tablespoons unsalted butter (at room temperature)
3 cups confectioners' sugar
1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350° F. Either grease with butter and lightly flour muffin tins or use paper inserts.
2. In a large bowl, whisk together all the dry ingredients (flour, baking soda, sugar, salt, cinnamon, nutmeg and ginger).
3. Add the eggs, water and pumpkin puree to the dry ingredients and mix until fully incorporated but do not over-mix. Pour the batter into the muffin tins, filling to about 3/4 full. Bake for about 25-30 minutes, until an inserted toothpick comes out clean.
4. For frosting, beat cream cheese, butter and vanilla with an electric mixer until smooth. Gradually add the suger and continue beating until the sugar is completely incorporated and there are no lumps. Let the muffins cool completely before frosting.

Chicken Pot Pie

© 2011 Wil Mowrey. All Rights Reserved. 

 There's nothing better to do with leftover chicken than making chicken pot pie. This recipe also works well for turkey. I normally make 6 individual pot pies in small 4 inch ramekins but you may also use a 9x9 baking dish.

Ingredients:

8 tablespoons butter
8 oz. mushrooms, sliced
1 cup chopped onions
1/2 cup white wine
6 tablespoons flour
2 cups chicken stock
1 cup half and half
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded chicken, cooked
2 tablespoons parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon fresh sage, finely chopped
kosher salt
fresh cracked black pepper
1 Sheet Frozen Puff Pastry Sheet, thawed

egg wash:
1 egg beaten
1 tablespoon water

Instructions:

1. Preheat the oven to 400 degrees F.
2.  In a large saute pan over medium heat melt 2 tablespoons of butter. Add mushrooms and saute until golden brown and all of the liquid has evaporated. Set aside.
3. In a large pot over medium hear melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Add white wine and chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, mushrooms, chicken and fresh herbs. Mix the filling thoroughly.
4. On a floured surface roll the puff pastry dough into a 15x10 rectangle. Cut into six 5x5 squares.
5. Pour the filling into the prepared ramekins. Brush the rims with the egg wash and place the dough on top. Fold the edges over the side, firmly pressing to make it stick. Sprinkle with salt and pepper and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.

Chicken Stock

© 2011 Wil Mowrey. All Rights Reserved.  

 

 The uses for chicken stock are limitless; from soups to using the stock as a cooking liquid for rice. With homemade stock, there's never any question about its' contents because you made it. I encourage you to play with this recipe, make it your own by adding different vegetables and/or different fresh herbs, such as parsnips, leeks, sage or dill. There's no need to peel any of the vegetables, the skins help create a beautiful golden color.
Ingredients:
chicken carcass (leftover from Perfect Roasted Chicken)
1 head of garlic, cut in half crosswise, no need to peel
2 yellow onions, cut in quarters, no need to peel
3 medium carrots (2 large), cut into halves, no need to peel
3 celery stalks, with leaves and cut into thirds
20 sprigs fresh parsley
20 sprigs fresh thyme
4 sprigs fresh rosemary
2 teaspoon black peppercorns
Kosher salt

Instructions: 

1. Place chicken carcass, garlic,  onions, carrots, celery, parsley, thyme, rosemary and peppercorns into an 8 quart stockpot. Add 4 1/2 quarts of water and simmer for 4 hours. Be sure not to bring to a boil, as it will emulsify the fat and you'll end up with cloudy chicken stock.
2. Strain through a colander or large sieve to separate the solids from liquid.
3. Correct the seasoning with salt to taste. Use immediately or allow to cool, pour into container and refrigerate up to 4 days or freeze up to 6 months.

Brussel Sprouts with Bacon

© 2011 Wil Mowrey. All Rights Reserved.
serves 4

Brussel sprouts have an unfortunate bad reputation. I add crispy, thick-cut applewood smoked bacon to turn brussel sprouts into a fabulous, delicious side. I like to serve this dish with either poultry of pork.

Ingredients:

1 pound of brussel spouts

1/4 pound of thick-cut bacon (I prefer the applewood smoked variety), diced

1/4 cup chicken stock

kosher salt

fresh ground black pepper

Instructions:

1. Fry the bacon in a medium sauce pan over medium heat until the bacon is crisp. Add the brussel spouts and coat with bacon grease.
2. Add the chicken stock, reduce heat to medium low. Cover and cook for 10-12 minutes, or until brussel sprouts are tender. Add salt and pepper to taste. Serve immediately.

Perfect Roasted Chicken

Recipe courtesy of Heartland Trails

While roasting a whole chicken is time consuming, this meal yields a substantial reward. A roasted chicken offers many possibilities for days to come and offers a lot of bang for your buck. Generally, you can find a good sized roaster for about $1.20 per pound, whereas, you will pay upwards of $2.50 per pound for chicken breast.

Ingredients:

1 (5 to 6 pound) roasting chicken

1 large bunch fresh thyme

1 lemon, halved

1 head garlic (cut in half crosswise, no need to peel)

1 large yellow onion (cut into quarters, no need to peel)

4 tablespoons (1/2 stick) butter, melted

1/2 cup dry white wine
kosher salt

fresh ground black pepper
herbs de provence
 (optional)


Instructions:

1. Preheat oven to 400° F. In a small sauce pan, melt the butter with the wine over low heat. Squeeze the juice from one of the lemon halves into the butter and wine, being careful not to get any seeds in the mixture.
2. Remove the chicken giblets, rinse the chicken inside and out and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, both halves of lemon, the garlic and onion quarters. Brush the outside of the chicken with the butter mixture and sprinkle again with salt and pepper. At this time you may also sprinkle with the optional herbes de provence. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan on top of a roasting rack.
3. Roast the chicken for about 1 1/2 hours, basting the chicken with the butter mixture every 30 minutes. If the chicken is browning too fast, loosely cover it with aluminum foil. The chicken is done when an instant-read thermometer says 165° F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) The chicken should rest outside the oven for 15 minutes before carving.