This week on What’s for Dinner Joe and Barbara talk about the dishes they made for the Womens Expo and Joe gives us some rocking recipes from the 60’s!
Joe and Barbara made some delicious food during the Women’s Expo…
Roasted Cauliflower Salad
1 head Cauliflower; remove the florets from the head, clean and cut
¼ cup Olive oil
1 cup Raisins; Chef’s choice
¼ cup Capers; rinsed
1 lb Arugula, cleaned
1 ea Lemon, juiced
In a pre-heated 375 degree oven, layer the cauliflower florets and toss with the olive oil. Season with S & P.
Roast for 15 minutes.
Remove from the oven and set aside to cool.
In a large bowl add the other ingredients (except for the EVOO & lemon juice) and toss together.
Add the cauliflower to the mix. Toss again.
In a separate small dish, add the juice of the lemon and a little of the EVOO and whisk together with a fork.
Fold the dressing into the salad.
If needed, add a little more of the EVOO to taste.
Season again to taste with S & P.
Serve room temperature or slightly chilled.
Butternut Squash Soup with Candied Walnuts
1 ea Onion, large, medium dice
1 Tbsp Brown sugar
2 Tbsp Vegetable oil
2 lbs Butternut Squash; peeled and seeded; chopped
1 Tbsp Sage, minced
1 qt Chicken stock
1 pt Water
½ cup Candied walnuts
Freshly chopped parsley
In a large sauté pan, add the onions and the vegetable oil.
Cook until soft and translucent.
Add the brown sugar-let it dissolve
Add the butternut squash and sauté until tender.
Add the stock and bring to a boil.
Add the sage.
As the consistency begins to thicken, add water as needed.
Remove from the stove.
Using an emersion blender; whip the mixture together to create a smooth consistency.
Season to taste with S & P.
Garnish with fresh parsley and candied walnuts to serve.
3 ea Chicken breast; cut into strips
1 cup Flour
1 ½ ea Onion, Spanish, small dice
½ cup Paprika
½ cup Butter
1 pt Chicken Stock
1 qt Heavy cream
TT S & P
Set up your station: In a shallow dish place seasoned flour with salt and pepper and mix together.
Dredge the chicken in the flour and set to the side.
In a large sauté pan add the onions and the butter and cook until soft and translucent.
Add the chicken into the pan with the onions and brown the chicken on all sides. Lower the heat.
Add the chicken stock and bring to a boil.
Add the cream and reduce the heat again. Allow the sauce to thicken.
Season to taste with S & P.
Add additional paprika if needed and serve hot over egg noodles.
3 cups of water
6 to 7 cups of flour
1 tsp salt
Mix all of the ingredients together. The dough will be very sticky. Bring a pot of water to a rapid boil. Drop pieces of the dough into the boiling water. The dumplings are finished once the dough rises to the top. Remove from the boiling water and enjoy.
Joe’s rocking recipes for Beatlemania….
Chicken a la King
Saute the celery, mushrooms and Onions in butter. Add pimentos and the chicken. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil and then reduce heat until the sauce has thickened. Serve over rice.
Meatballs, pre made Brown Sugar Cranberry Sauce, canned Lemon Chili Sauce
Combine all ingredients and cook for an hour.
Doritos Mac and Cheese
Top your favorit mac and cheese with crushed Doritos chips.