Thursday, June 24, 2010

Curried Turkey Salad

• 2 cups chopped cooked turkey or chicken meat
• 1 apple, peeled, cored, chopped*
• 1 teaspoon of lemon juice*
• 1/4 cup of raisins and/or dried cranberries
• 2 Tbsp chopped green onion or chives
• 2 Tbsp chopped fresh cilantro (can substitute parsley)
• 1 rib celery chopped
• 1/2 Tbsp yellow curry powder
• 1/4 cup yogurt
• 1/4 cup mayonnaise
• 1 Tbsp honey
• 1/4 teaspoon ground ginger
• Salt and pepper
*Once you've chopped the apples, sprinkle with lemon juice to keep them from discoloring.

In a large bowl, mix the curry powder, yogurt, mayonnaise, honey, and ground ginger. Add salt and pepper to taste.
Gently fold in the chopped, cooked turkey, apple, raisins/dried cranberries, green onions, cilantro, and celery. Taste and add more salt and pepper if needed.
Serve on a bed of lettuce greens or in a sandwich.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, June 16, 2010

1. . The World's Best Chocolate Chip Cookies

• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 1 cup (2 sticks) butter, softened
• 1 tsp vanilla
• 1 egg
• 2¾ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 12 oz. bag semisweet chocolate chips

2. Preheat oven to 375°
3. Mix the sugars, butter, vanilla, and egg until well blended and creamy.
4. Combine flour, baking soda, and salt together. (You can do it right on top of the wet ingredients, mixing the soda and salt into the flour a little with a dry spoon before mixing the flour into the wet ingredients.)
5. Stir wet and dry ingredients together until well blended. The dough is very dry and stiff, and it may seem as though it is too dry to combine, but it will come together.
6. Stir in chocolate chips.
7. Put rounded spoonfuls of dough on a cool cookie sheet a few inches apart.
8. Bake for 8 to 10 minutes until edges are just beginning to brown. For best results, use one cookie sheet at a time in the center of the oven.
Cool 2 to 3 minutes on the cookie sheet and then transfer cookies to a cooling rack
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, June 10, 2010

Delicious Raspberry Oatmeal Cookie Bars

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars. Yield 1 - 8x8 inch pan

Bon appetite! Innkeeper Gwenn David Avenue Hotel Bed and Breakfast

Wednesday, June 9, 2010

Cheesy Sausage and Spinach Dip

4 ounces bulk sausage
¼ c. chopped onion
¼ c. chopped red sweet pepper
1 clove garlic, minced
1 8-oz package reduced-fat cream cheese
¾ c. shredded Parmesan cheese
2 T milk
2 T mayo
2 T light sour cream
1 c. chopped fresh spinach
In a large skillet cook sausage, onion, sweet pepper, and garlic until brown, stirring often. Drain off fat. Set sausage aside to cool.
In a bowl stir together cream cheese, Parmesan cheese, milk, mayo, and sour cream. Add Sausage mixture and spinach. Gently combine. Spread in baking dish or on individual cracker and bake at 350 for 30 minutes if in a baking dish. Bake 10 minutes if on crackers.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast