Grilled Swordfish with Avocado Butter

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Rating: 5
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Multiple Reasons to Grill
I just love the summer evenings, not only the beautiful sunsets on Cape Cod but also the wonderful aromas being created by all of the grills cooking up wonderful dinners in our neighborhood. I often cook an entire dinner on a grill just to keep the heat down in our house and the dirty dishes out of the kitchen. The other evening, we celebrated one of our Sisters' 40th Birthday and she asked for swordfish since it was such a special celebration. This is one of my favorite swordfish recipes, I think you’ll love it too.
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
20
PREP TIME
10
READY IN
40

Ingredients

Instructions

  1. Place swordfish steaks in glass baking dish in a single layer
  2. Combine oil and next 4 ingredients in a small bowl; stir well. Pour marinade mixture over steaks; cover and marinate in the refrigerator for 2 hours, turning occasionally.
  3. Prepare Avocado Butter: Combine butter and avocado in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add the lime juice, zest, parsley, garlic, and salt; stir well. Cover and chill until firm. If desired, shape butter into small bowls before serving.
  4. Remove steaks from the marinade, reserving the marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Set aside.
  5. Preheat grill. Grill steaks over medium high heat for 9 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with the reserved marinade (do not over cook).
  6. Serve fish off the grill with a ball of Avocado Butter on each steak. Garnish with parsley sprigs.

Community of Jesus

My Favorite Re-torte!

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My Favorite Re-torte!
A number of our Sisters really love to cook and are always up for the challenge of something fresh, creative, and different—and find great satisfaction in researching and trying out new ideas. It’s personally rewarding, but the best part is being able to bless our many guests and visitors with menus inspired by lots of research, experimenting, and prayer! However, that’s not to dismiss some classic favorites, that consistently receive rave reviews—and one of them is Blitz Torte—a deliciously rich yellow layer cake with creamy custard filling, and golden meringue topped with crunchy toasted almonds.
SERVINGS
8-10servings
CHANGE SERVING SIZE
servings
COOK TIME
30mins
PREP TIME
30mins
READY IN
30mins

Ingredients

Instructions

Cake
  1. Cream ½ cup of the sugar with softened butter. Add egg yolks and blend well.
  2. After adding baking powder and salt to the flour, add alternately to the sugar mixture with milk and 1 tsp vanilla. Spread in 2 well-greased and floured 8” cake tins.
  3. Beat the 4 egg whites until stiff, slowly adding the remaining 1 cup sugar and 1 tsp vanilla. Spread over cake batter and sprinkle with sliced almonds.
  4. Bake at 350 for about 25 minutes. (Poke down through meringue with a long toothpick to be sure cake is done)
Custard filling
  1. Combine sugar, cornstarch, egg yolk and milk in a medium saucepan. Bring to a simmering boil, stirring constantly. Cool and add 1 tsp vanilla and butter.
  2. When set and cooled, spread custard between the two cake layers. Just before serving, spread the top layer with sweetened whipped cream with 1 tsp vanilla added—then add fresh fruit for color and interest.

Gluten Free Crepes

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Gluten Free Crepes
SERVINGS
14crepes
CHANGE SERVING SIZE
crepes
COOK TIME
5mins
PREP TIME
5mins
READY IN
10mins

Ingredients

Instructions

  1. Combine all of the ingredients in a blender and mix until batter is smooth ( 15-20 seconds).
  2. Spray non-stick cooking spray onto a 8 inch frying or crepe pan. Pour 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to evenly coat the bottom of the pan.
  3. Cook for 1-2 minutes per side, or until lightly golden. Remove from heat and stack with a piece of baking paper between each one until ready to serve.
  4. Serve with your favorite toppings...we love fresh fruit!

Variation on a Thumbprint Cookie

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Variation on a Thumbprint Cookie
As we were planning a reception for an upcoming Organ Concert, we all agreed on the perfect savories, but couldn’t make a decision about a complimentary sweet. “How about Thumbprint Cookies,” piped up a nearby sister, “but this time, try rolling them in chopped nuts.” Great idea – they’re colorful, and above all, they’re an old-time favorite that everyone loves. Butter, brown sugar, chopped nuts, and your jam of choice – a definite Yum!
SERVINGS
20cookies
CHANGE SERVING SIZE
cookies
COOK TIME
16mins
PREP TIME
25mins
READY IN
1hr

Ingredients

Instructions

  1. Preheat oven to 325
  2. Cream butter and brown sugar until fluffy. Add vanilla and egg yolk; keep egg white separate in a little dish.
  3. Toss the flour and salt lightly together and then gently mix in.
  4. Shape dough into 20 balls; dip in egg white and then in chopped nuts
  5. Place on baking sheet about 2 inches apart; make a thumb indentation, and be sure the dough isn’t splitting apart.
  6. Bake for about 15-17 minutes. When golden and done, remove from oven, and indent each cookie again. Then spoon a little of your favorite jam into each thumbprint. Cool completely.

Overnight Slow-Cooker Ribs!

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Overnight Slow-Cooker Ribs!
With the return of warmer weather, we also welcome the return of guests to our community either for retreats, workshops, or events that we host. As hospitality is a hallmark of the Benedictine life, these events offer us an opportunity to put this monastic practice in place! Hosting guests will sometimes limit our time spent in meal preparation, and our solution to providing our sisters with a delicious home-cooked meal and caring for our guests can be found in a vital (and in our case, under-used) kitchen appliance: the crock pot! We made these slow-cooker ribs recently for our main meal, and it was a hit! Even our sisters with restricted diets just had to have a taste. Simple, easy and delicious, this is a recipe that we will be using again this summer.
SERVINGS
4-6
CHANGE SERVING SIZE
COOK TIME
7-9hrsplus 2hrs
PREP TIME
20mins
READY IN

Ingredients

Instructions

  1. Brush the bottom of the crockpot with olive oil, just enough to coat
  2. Place the sliced onion in an even layer on the bottom of the pot.
  3. Sprinkle the ribs with salt, pepper and brown sugar. Top with the minced garlic, and place in the crockpot.
  4. Pour the apple juice over the ribs and set the temperature on the crockpot to the lowest temperature setting. Place the lid on the pot and let cook overnight or 7-9 hours.
  5. After 7-9 hours, the ribs should be very tender and falling off the bone. Remove from crockpot and place in a 9x13 casserole dish. Liberally cover the ribs with barbecue sauce and cover the pan with foil.
  6. Cook in a low oven (200 degrees) for another 2 hours and enjoy!

Coconut Any Way You Slice It!

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Coconut Any Way You Slice It!
With daffodils and crocuses springing up everywhere, what could be more appealing on these beautiful April days, than a coconut cream pie—and prepped in a surprisingly simple way!
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
10mins
PREP TIME
45mins
READY IN
1hour

Ingredients

Instructions

Pie Crust
  1. Preheat oven to 375 degrees
  2. Combine salt and flour; cut in shortening with 2 knives or pastry cutter, until pea-size pieces.
  3. Add water a little at a time, using a fork toss lightly and mix until it holds together. Don’t over mix!
  4. Shape dough into a flat disk, gently roll out and place in a pie plate, crimping until the edge firmly grips the top of the dish.
  5. Brush lightly with the egg mixture to make if flakey and crisp; with a fork poke holes
  6. Bake for about 8-10 minutes, or until golden
Pie Filling
  1. While crust is in the oven, make pudding following the directions on the box, adding salt, coconut flavoring; chill in the refrigerator until firm, about 20 minutes
  2. In a small pan, toast 1/4 cup of coconut in the oven for 3-4 minutes until light brown
  3. Fold a generous spatula full of cool whip into pudding, adding 1/4 cup of coconut
  4. Spoon into cooled pie crust, top with more cool whip (or whipped cream) and sprinkle toasted coconut on top