Huevos Rancheros

Huevos Rancheros – Spanish for Ranch Eggs – has long been a favorite breakfast treat of mine. If you’re someone who likes to add a little “kick” to your food, this is the recipe for you. We recently made this for one of our small retreats – eggs, black beans, salsa and cheese sweetly nestled in a flour tortilla in one of our new pottery ramekins that we got by saving “stamps” at our local grocery store. There is nothing like eating comfort food on a cold winter’s day, and this one will warm you from the insides out. Easy to prepare for a crowd or just a few people with very little prep. We hope you enjoy this.

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Huevos Rancheros
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
20mins
PREP TIME
5mins
READY IN
50mins

Ingredients

Instructions

  1. Preheat oven to 350°F. Brush six 10-ounce ​ramekins with 1 tablespoon oil or spray with PAM. If the tortillas aren't pliable, stack them and microwave uncovered until warm and flexible, about 2​0​ seconds.
  2. Brush tortillas with the olive oil or spray with PAM and gently press 1 tortilla into each cup.
  3. Place 1 tablespoon of black beans in the bottom of each ramekin, followed by 1 tablespoon of salsa. Gently crack 1 egg into each tortilla cup atop the salsa and beans. Spoon another tablespoon of black beans over followed by a bit of salsa and chopped scallions and liberally cover each with cheese - making sure to cover the egg completely.
  4. Bake uncovered until egg whites are set, about 15-20 minutes (yolks will still be soft inside).
  5. Serve immediately topped with a dollop of sour cream and chopped scallions - serve tabasco on the side, if desired.

Slow Cooker Loaded Potato Soup

This past week, ​​we did a pot-luck lunch at Paraclete Press to celebrate the ​s​eason and get our company decorated for Christmas. Several of us brought crock pots of goodness to the table – each excited to try someone else’s creation. I think this one received the most ooh’s and aaah’s, as it was completely emptied by the end of lunch and given back to me, clean as a whistle as if begging for more. This is such a great recipe – so easy to make the night before, let the crock pot do the magic during the night and finish it off in the morning. ​This is a perfect recipe to pull out over the holidays when you want to spend less time in the kitchen and more time with friends and family. Blessed Advent!​

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Slow Cooker Loaded Potato Soup
SERVINGS
8 servings
CHANGE SERVING SIZE
servings
COOK TIME
8hrs
PREP TIME
25mins
READY IN
8 hrs25 mins

Ingredients

Instructions

  1. Add diced potatoes, diced onion, minced garlic,​ ​10 slices of chopped cooked bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
  2. Once the soup has cooked, make the béchamel sauce. Add butter to a medium saucepan over medium heat and melt, whisk in the flour until completely combined and gradually add in the half and half or heavy cream (or milk, whatever you prefer). Whisk until smooth. Over low heat, let the mixture cook until it starts to simmer, stirring occasionally.
  3. Immediately add the​ béchamel ​to the slow cooker and stir to combine.
  4. Using a potato masher, mash about 3/4 of the potatoes​ until you reach the desired consistency for your soup.​​​
  5. Stir in ​2 cups ​shredded cheddar cheese and ​1/2 cup ​sour cream. Stir well, until fully combined and creamy. Taste for seasoning, ad​just​ salt and pepper to taste. ​If you want to thin the soup a bit, you can add more milk, cream or chicken broth. ​Continue cooking the soup on low for 30 minutes or on high for 15 minutes.​ Serve warm with the toppings of your choice. ​

O​ptional ​T​oppings:​ chopped scallions or chives, shredded cheddar cheese​, sour cream and ​bacon

Pot Roast

We have had a wonderful summer with food, creating a wide variety of unusual fresh salads of all sorts, interesting new chilled soups, and great ribs, chicken, burgers, and other meats from the grill. Now people are remembering the savory heartwarming dishes of cooler weather, expressing their desire for savory seasonal favorites of the Fall.

Right now I am torn between wanting to serve a great pot roast, while at the same time thinking how happy many people would be to enjoy a tasty old fashioned Shepherd’s Pie…so we do both! For today, we’ll make a great pot roast doubling the amount we would usually cook, and saving the meat for a delicious Shepherd’s Pie in a few days’ time.

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Pot Roast
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
4hrs
PREP TIME
15mins
READY IN
4 hrs15 min

Ingredients

Instructions

  1. Preheat the oven to 275 degrees F
  2. Generously salt and pepper the chuck roast
  3. Heat the olive oil in large pot or Dutch oven over medium-high heat and add the halved onions to the pot, browning them on both sides. Remove the onions and set aside.
  4. Put the carrots into the same pot and toss them until slightly browned, about a minute, and set aside the carrots with the onions.
  5. Add a bit more olive oil to the pot and place the meat in the pot and sear it for about a minute on all sides until it is brown all over. Remove the meat to a plate.
  6. Deglaze the pot with either red wine or beef broth—about 1 cup—scraping the bottom with a whisk. Place the meat back into the pot and add enough beef stock to cover the meat halfway.
  7. Add the onions and the carrots, and fresh herbs.
  8. Cover pot and roast, about 1 hour per pound of meat. The roast is ready when it can be pulled apart with a fork.
Optional: Top with mashed potatoes and freshly steamed broccoli
  1. Boil 6 baking potatoes in salted water until fork tender
  2. Drain the potatoes and return to the pot.
  3. In a small bowl, mix 2 cups of sour cream, 2 cups of milk and add to the pot of boiled potatoes.
  4. Mash potatoes with a hand masher, hand held beater or an electric mixer
  5. Spread potatoes over the meat, sprinkle with Paprika and broil 5-10 minutes.
  6. Add steamed broccoli and serve warm.

Raspberry Peach Upside-down Cake

Every year after school is out, our young community teenage girls have a 3-week “summer camp” with several of our Sisters. This year they went to New Hampshire for the event.
They were very excited and eagerly looking forward to the many activities ahead of them: lots of time out of doors, hiking, swimming, boating and gardening. I knew that nature crafts would be a part of their learning experiences, and also that there would be indoor activities such as housekeeping and of course, some cooking. I made them promise me that they would surprise me by making something new and different from any of their old standbys. They did not let me down, but kept their promise and came up with this scrumptious, raspberry peach upside down cake, inspired by a raspberry picking event that none of us knew would be happening before they went to camp. I could not have been more pleased!
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Raspberry Peach Upside-down Cake
SERVINGS
10-12people
CHANGE SERVING SIZE
people
COOK TIME
50-55minutes
PREP TIME
30 minutes
READY IN
80-85 minutes

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice peaches. Sift together flour, baking soda, baking powder and salt and set aside.
  3. Place 6 tablespoons butter in a 10-inch cast iron skillet over medium heat until melted then add brown sugar and cook until both are combined and melted, stirring occasionally with a wooden spoon. Approximately 8-10 minutes. Turn off the heat.
  4. Arrange peach slices in a circular pattern (overlapping if needed) in skillet on top of sugar. Add raspberries in areas not covered with peaches. Set aside.
  5. Cream together vanilla, 6 tablespoons butter and 1 cup sugar until creamy. Add eggs and beat until the yellow disappears. Add sour cream and blend.
  6. On low speed, add flour mixture and beat just until combined stopping to scrape the sides a few times. Pour batter onto peaches and smooth out to the edges.
  7. Bake 40-45 minutes. Remove from oven and cool on a wire rack for 10 minutes.
  8. Run a knife around the edges to release and invert onto a cake plate allowing the cake to cool another 10 minutes. Serve with fresh whipped cream.

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Salad Bar!

Who doesn’t want to sit down to a fresh, colorful and crispy salad topped with your favorite dressing?  The simplicity, the beauty, the different textures all combine to make this lunch time treat such a pleasing and healthy option.

Recently we served this for a retreat, and it received such rave reviews that we thought we’d share our salad bar ideas with you.  We haven’t included amounts, because you can make as little or as much as you want.  As a guide, people would probably want to plan on 1 Tbsp. of toppings per person.   It’s also the perfect “to go” meal – just prep all the toppings, throw them in zip-lock bags or containers and then dish up before serving.

We hope you enjoy some of these ideas as much as we do.

Salad Bar Suggestions:

Lettuce – a blend of iceberg, romaine, bibb and red leaf is nice

diced ham
diced turkey or chicken
hard boiled eggs
cheese – Havarti, swiss, cheddar – all recommended
crumbled gorgonzola
tomatoes, wedged or grape or cherry tomatoes
roasted beets, julienned
avocado
cucumber
celery
olives
grated carrot
broccoli and/or cauliflower flowerets
peas
chopped scallions
sliced red onion
colored peppers
garbanzo beans
cooked lentils
diced cooked bacon
cooked quinoa
sunflower seeds, roasted and salted
chia seeds
toasted nuts – such as walnuts or pecans
croutons

An Assortment of Homemade Dressings – click on the link for the recipes

Homemade Bleu Cheese Dressing
Green Goddess Salad Dressing
English Garden Salad Dressing
Balsamic Vinaigrette

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Salad Bar!
SERVINGS
However much you want
CHANGE SERVING SIZE
However much you want
COOK TIME
0
PREP TIME
1 hour (or less)
READY IN
1hour

Ingredients

Instructions

Homemade Bleu Cheese Dressing
  1. Makes 1 cup (250ml), about four servings If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
  2. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
  3. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
  4. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk. *Recipe adapted from David Lebovitz
Green Goddess Salad Dressing
  1. Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
  2. Add the sour cream and process just until blended. Refrigerate the dressing until ready to serve.
English Garden Salad Dressing
  1. Combine all but the oils in a bowl and whisk. Slowly whisk in the oils to combine.
Balsamic Vinaigrette
  1. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid.
  2. Replace lid on the jar and shake vigorously until thoroughly combined.

Triple Lemon Cheesecake

My hopes for spring were dashed this week when the Northeast was blasted with a chilly snowstorm.
Monday morning. April Fools? No less!

Well, a little chilly weather and white dust on the ground weren’t going to hinder our plans this week. We are hosting Lumen Christi: Easter Encounters with Art with art historian Msgr. Timothy Verdon and artist Gabriele Wilpers. This is a unique opportunity for artists and those who love art to celebrate the Resurrection of Christ. A festive dinner to welcome our guests was on the docket.

Our opening celebratory meal was a Cape Cod theme with clam chowder, coleslaw, fresh cod with salty and buttery crumbs, corn pudding, and vegetables. We featured a luscious triple lemon cheesecake for dessert. Doesn’t just the word lemon conjure up images for springtime? This was probably the best cheesecake I ever put in my mouth — delightfully creamy, and just enough of that citrusy tartness to whet your palate for another bite.

Read more about Lumen Christi here:

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Triple Lemon Cheesecake
SERVINGS
12people
CHANGE SERVING SIZE
people
COOK TIME
70minutes
PREP TIME
30 minutes
READY IN
100minutes

Ingredients

Instructions

Toppings:
  1. 1/2 cup lemon curd, heated over a double boiler until warm and easy to pour (I used Stonewall Kitchen Lemon curd)
Directions
  1. ​Position rack in the middle of the oven and preheat the oven to 350 degrees F
  2. ​Butter the bottom and side of a 9" spring form pan. Have a ready roasting pan. Put on a kettle of water to boil for the water bath.
  3. Stir together crumbs, melted butter and sugar with a fork in a medium bowl until combined. Press the crumb mixture into the bottom of the pan (not up the sides). Bake 8-10 minutes or until crust is set; let cool. Reduce the oven temperature to 325 degrees F.
  4. ​Process sugar and zest in a food processor until zest is finely ground.​
  5. In a medium bowl with an electric mixer, beat cream cheese beginning on low speed and​increasing to medium-high​speed, until light and fluffy. DO NOT SKIP THIS STEP; IT IS VERY IMPORTANT FOR A LUMP-FREE, FLUFFY CHEESECAKE.​
  6. Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.
  7. Add the eggs one at a time, beating well after each addition. Add sour cream, ricotta, salt and lemon juice; beat until well blended.
  8. Wrap the outside of the spring form pan with heavy-duty aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the spring form pan.
  9. Bake for 70-75 minutes or until the center is almost firm and set. DO NOT OVER BAKE. The cheesecake will firm as it cools.
  10. Remove the roasting pan from the oven and water bath, turn off the oven. Return the cheesecake to the oven (keep door cracked slightly) to let rest for about 5 hrs. or until firmly set.
  11. ​Remove the foil and run a table knife around the inside edge of the pan; remove the pan's sid​e, wrap in plastic and freeze until ready to use. I find freezing the cheesecake makes it much easier to slice. Slice and thaw the cake as needed - return unused portions to the freezer, well covered with saran wrap.​
  12. When ready to serve, heat the lemon curd slightly over a double boiler or in the microwave and drizzle over the top of your slices. Let stand at room temperature for 20 minutes.  ​Enjoy!​
  13. ​**PLEASE NOTE, once the cheesecake has been in the freezer overnight, you can then remove the bottom of the pan from the cheesecake more easily, and then re-wrap the cake well in plastic wrap and return to freezer.​