INGREDIENTS:

1 # cooked turkey breast cut into bite size pieces

2 T olive oil, divided

½ small white onion, minced

1 clove garlic, minced

2 t curry powder

2 T all-purpose flour

1 ¼ C low-sodium chicken broth

½ cauliflower, cut into small florets

½ zucchini, diced

½ red bell pepper, diced

½ green bell pepper, diced

½ sweet potato, peeled and diced

3 T raisins

½ C coconut milk

Salt and black pepper

8 sheets filo dough

2 T cashews, chopped

1 T cilantro, minced

black nigella seeds (optional)

olive oil pan spray

*Cooked, leftover vegetables may be substituted for what I’ve suggested here.  You many need to reduce cooking times to accommodate.

METHOD:

Prepare filling:  Heat a large ovenproof skillet over medium high heat with 2 T olive oil.  Add onion and cook until softened but not browned.  Add garlic and curry powder and remaining oil to pan.  Sauté until fragrant.  Add 2T flour, cook stirring constantly, until completely incorporated.  Slowly whisk in chicken broth and bring to a simmer.  Add diced sweet potatoes and cook until almost tender, 10-12 minutes.  Add cauliflower florets, peppers, zucchini and raisins.  Simmer until vegetables are tender and cooked through.  Stir in coconut milk and diced turkey.  Simmer until heated through, about 3 minutes. Adjust salt and pepper to taste.  Remove from heat and allow to cool while you prepare topping.

Prepare filo topping:  Place filo sheets on a clean, dry surface.  Carefully cover with plastic film and a damp towel.  Remove 1 sheet from filo stack and spray lightly with olive oil spray.  Sprinkle with chopped cashews and cilantro.  Top with second piece of filo and spray lightly with olive oil spray.  Carefully bunch up the filo in a loose ball and place it on top of the curried chicken mixture.  Repeat with remaining filo until top of skillet is covered.  Sprinkle top of casserole with nigella seeds. Bake 12-15 minutes until filling is bubbly and filo is nicely browned.

Take care to keep filo sheets that you are not working with covered with a sheet of plastic film and a well wrung out damp tea towel to prevent them from drying out.

Serves 2-4 with ample leftovers

Facebook

Twitter

Pinterest

email

INGREDIENTS:

3 C vegetable stock

2 bay leaf

2 generous pinches of saffron (about 30 threads)

1 small yellow onion, finely chopped

3 cloves garlic

2 t dry thyme

1 red bell pepper, diced

1 red bell pepper, cut into strips – reserved

1 green bell pepper, diced

½ dry white wine

2 large tomatoes, diced (1 28 oz can diced tomatoes may be substituted)

1 ½ C medium grain rice

1 C pimento stuffed Spanish olives

1 T Spanish paprika

1 can canned chickpeas, drained and rinsed

1 14 oz can or frozen artichoke hearts, drained and rinsed

½ # haricot vert or green beans, blanched

1 ea. yellow squash, zucchini, cut into ¼ “rounds

1 ½ C frozen peas

Fresh lemon and minced parsley for serving

METHOD:

Simmer vegetable stock with bay leaf and saffron in a saucepan over low heat for 10 minutes.

In a large skillet over medium heat, heat the oil until shimmering. Add the onion, garlic, and thyme, and cook until soft but not brown. Add the diced peppers and cook 2-3 minutes.

Deglaze with wine and cook, stirring occasionally, for 3 minutes, until reduced by half. Stir in chopped tomatoes and cook until tomatoes have softened and have given up most of their juice. Add the rice and sauté briefly.

Add seasoned broth, artichoke hearts, chickpeas, olives and paprika. Bring to a boil, reduce heat to low, cover and simmer until rice is tender, about 20 minutes. Rice should be almost cooked through but still have a bite.

Remove the lid and decoratively arrange red pepper strips, squash and green beans on top of the rice. Cover tightly and let cook over low heat for an additional 5 minutes to cook vegetables through. Finally, remove the lid and turn the burner to medium high. In a few moments you will start to hear the rice to crackle which develops the socarrat – the delicious, often fought over crispy layer of browned crust of rice that usually forms on the bottom of the pan.  Scatter peas and minced parsley over the top and serve with lemon being sure to serve some of the crispy bottom to each guest.

Serves 6-8 but can easily be scaled up or down to suit

Facebook

Twitter

Pinterest

email

*This month’s VDP recipe celebrates all the bakers who entered Ivins’ City First Annual Show Us How You Roll Heritage Days Pie Baking Contest. Congratulations to all the bakers who entered. Each of you is a winner!

The First Annual Ivins Heritage Days Pie Baking Contest had fourteen pies entered, and competition was tight. Every pie was delicious. From sweet to savory, Ivins bakers really showed us how they roll. The contest brought in a variety of pies from across Ivins. Kayenta’s Nate and Sara Dupree, Lois Hewitt, Sally McNeil-Blimling, Jeff DeVore, Holly Ragland all turned out inspired creations that won high praise from the judges. Resident Ivins City bakers were there in full force too. Jessie Kaonohi, Phillip and Lydia Craven, and Heidi Blake baked noteworthy pies that were not only beautiful but very tasty. And Sammi’s beautiful Rhubarb Berry Pie had a tender crust and fruit forward filling that that demonstrated pie baking perfection.

Who won? Ivin’s resident, Kirra Wilkinson, and her Southern Buttermilk Pie really won the judges over. The well-balanced flavor paired with her expertly baked graham cracker crust captured the blue ribbon win and hopefully a place on your Thanksgiving table. I am certain its pleasantly creamy custard and crisp sugar topping would be a welcome addition to your family’s holiday pie lineup. Abigail Grossen’s delicious Hawaiian Chocolate Coconut Pie and Liz Fortney’s luscious Pecan Pie claimed second and third place respectively. Congratulations to all who entered and many thanks to Kirra for sharing her winning recipe.

If you have not joined the Virtual Dinner Party but would like to dine with us, please prepare this recipe – or any other – and share it with your family, friends and neighbors. It is our group’s firm belief that by preparing something good to eat and sharing it with those we love, we are participating in one of life’s greatest joys. The connection, community and good will that come from it fill us with joy, hope and gratitude. I hope you all enjoy it as much as I do.

Thanks for coming to the party and participating in the contest. Cook On! – Victoria

Special thanks to our judges and our contest sponsors, Bosch, L’Chef, Petite Feast and Red Mountain Market. We’re already looking forward to next year.

VIRTUAL DINNER PARTY #87
KIRRA WILKINSON’S BLUE RIBBON WINNING SOUTHERN BUTTERMILK PIE
INGREDIENTS:
Crust:
10 oz. graham crackers
5 T butter, melted

Filling:
1 ¼ C granulated sugar
2 T flour
3 eggs
½ C butter, melted
1 C buttermilk
2 t vanilla
Pinch of salt

Topping: (optional)
1 tablespoon cream cheese
1 tablespoon granulated
sugar
¼ t vanilla
¾ C heavy cream
Fruit as garnish

METHOD:
Preheat the oven to 350 degrees Fahrenheit.
Crush the graham crackers until they’re small crumbs (I use a bag and mallet)
In a bowl, combine the graham crackers and melted butter using your hand or spatula until it’s well mixed.

Grease the sides and bottom a 9” pie pan and press the graham crackers into the base and up the sides. Set aside. Take your time pressing it into place to get a firm crust.

In a large bowl, add the sugar and flour and whisk to combine. Add the eggs and whisk to combine. Add the vanilla, buttermilk, melted butter, and salt and whisk to combine.

Once the oven is up to temperature, pour the buttermilk mixture into the unbaked prepared pie crust and bake for 50-60 minutes.

The center will be set when the pie is done so if you notice the center jiggling at all when you’re pulling it out, cook it for another 5 minutes and check again.
Remove from the oven and let cool for at least 2 hours before serving.

For the Topping:
Combine cream cheese, sugar, and vanilla in a mixing bowl with a whisk attachment and whisk on medium speed for about 2 minutes until combined. Add the cream and whip on medium speed until the cream reaches soft stiff peaks, about 2 minutes. Keep a close eye though because it will go from perfectly whipped to over-whipped in a matter of seconds.

Immediately use or keep refrigerated for up to 2 days until ready to use.
Add fruit of your choosing as a garnish.

Facebook

Twitter

Pinterest

email

SKEWER INGREDIENTS:

1 # pork tenderloin, trimmed and cut into 1 ½” cubes

1 zest of lemon

¼ C fresh lemon juice

3 T olive oil

3 cloves garlic, minced

¼ C fresh parsley, chopped

2T fresh oregano, chopped

¼ C fresh mint, chopped

Salt and freshly ground black pepper

CREAMY YOGURT DIPPING SAUCE:

1C fat-free Greek style yogurt

2T reduced fat sour cream

2 T tahini

3T ea. fresh parsley and mint, minced

1t fresh oregano, minced

1 T lemon zest

2 T feta cheese, crumbled

½ t honey

METHOD:

Prepare the marinade:  Combine lemon juice, zest, olive oil, garlic, parsley, mint, oregano, salt and black pepper in a small bowl.  Place pork in a large zip-lock bag and add marinade.  Toss to distribute marinade evenly with pork.  Refrigerate 2-3 hours or overnight.

Thread the marinated pork onto skewers and season lightly with salt and pepper. **If using wooden skewers, soak skewers in water 30 minutes before using to prevent burning while grilling.

Preheat grill to medium high.  Lightly spray skewers with olive oil pan spray.  Place on grill and cook 8-10 minutes or until nicely browned and pork is cooked through but still pink (about 145 degrees).

Prepare the creamy yogurt sauce:  Combine all sauce ingredients. Season with salt and pepper.

Serve skewers on warmed flatbread with creamy yogurt sauce.

CHEF’s TIP

The skewers can be made in a broiler or on a stovetop, but they won’t achieve the same charred crust that they would on a grill. To broil: Place the kebab skewers on a foil-lined sheet pan and broil on high for about 8 to 10 minutes, turning a few times. Keep a close eye on the skewers so they don’t burn. For stovetop: Heat a grill pan or cast iron skillet over medium-high until hot. Place the skewers on the skillet and cook, turning a few times, about 10 to 12 minutes total.

Facebook

Twitter

Pinterest

email

PIE DOUGH INGREDIENTS:

3 C + 2 T all-purpose flour

3 T sugar

1 t salt

¾ C unsalted butter, cold, cut into small cubes

¼ C all vegetable shortening, cold, cut into small cubes

¾ C ice water

2 T apple cider vinegar

FILLING INGREDIENTS:

¾ C sugar

4 T + 2 t tapioca flour (basically the same thing as tapioca pearls but ground fine)

3 C fresh nectarines pitted and sliced

2 C fresh blueberries

1 T fresh lemon juice

¼ t freshly grated nutmeg

2 T unsalted butter

METHOD:

Prepare pie dough:  Stir together flour, sugar and salt in the bowl of food processor.  Add cubed butter and shortening and pulse briefly to combine. Using a quick on-off pulsing action process mixture until shortening and butter are roughly pea-size and well distributed throughout the mixture. The food processor makes short work of the process but you can also do it by hand or with a mixer using the paddle attachment.

Stir water and vinegar together. Add ice cubes to make about 1 ¼ C. Taking care not to add ice cubes, sprinkle about half the liquid over flour mixture. Pulse briefly. Add half of the remaining liquid (minus the ice cubes) and pulse again until a shaggy dough is formed in the bowl of the processor. * You may need to add some of the extra liquid if the dough is too dry.

Turn the dough out onto a lightly floured surface and knead a few times just until dough holds together.

Divide the dough in half and shape each half into a flat disk about 6” in diameter. Wrap in plastic film and refrigerate for at least an hour or for up to three days. (disks may also be frozen at this point for later use)

Prepare Pie:  Preheat oven to 425.  In a large bowl whisk sugar and tapioca flour together.  Add fruit, lemon juice, and grated nutmeg.  Toss until well combined and let rest until fruit begins to release its juice.

While fruit rests, remove dough from refrigerator and let stand at room temperature to soften slightly. When softened, roll dough out on a lightly floured surface to a 12” diameter circle. Transfer to a 9” pie plate, pressing bottom and up sides.  Trim dough to a 1” overhang.  Fill with fruit mixture and dot with small pieces of butter.

Roll out the remaining disk to cover top of pie decoratively and crimp edges.  Freeze pie for 20 minutes. Chef’s Tip: This step is not required, but I think it helps reduce pie crust shrinkage and slump in oven.  Remove from freezer and place on rimmed, parchment lined baking sheet. Brush top of pie with beaten egg and sprinkle with coarse sugar.

Bake for 10 minutes at 425 and then reduce oven temperature to 375. Continue to bake until filling has thickened and is bubbly. 45-50 minutes. Let cool for 2 hours before serving.

Facebook

Twitter

Pinterest

email

INGREDIENTS:

2 Tbsp. canola oil

3/4 cup diced onion

1 Tbsp. minced garlic

2 tsp. ground cumin

1 tsp. Mexican oregano

1 6 oz bag fresh baby spinach

1 C cream cheese

1 can evaporated milk

1 ½ C shredded chicken breast (poached or store bought rotisserie)

1 small sweet potato, peeled, diced and roasted

1 C shredded Monterey Jack cheese, divided

2 C green enchilada sauce (high quality store bought or see recipe sidebar)

6 corn tortillas

Chopped scallion, tomato, sour cream, avocado & cilantro for garnish

METHOD:

PREPARE FILLING:

Heat 2T oil in a large skillet over medium high heat. Add diced onion, minced garlic, ground cumin and oregano.  Cook until onion is translucent and garlic and spices are fragrant but not browned.  Add fresh baby spinach, cream cheese and evaporated milk. Lower heat and cook until cream cheese is melted and sauce is smooth and creamy. Fold in shredded chicken, roasted sweet potatoes and ½ C of the cheese. Taste for salt and pepper.  Remove from heat and set aside while you prepare the tortillas.

PREP TORTILLAS: 

Place a couple of sheets of paper toweling on a large dinner plate.  Top with a single corn tortilla. Spray both sides of tortilla lightly but thoroughly with pan spray. Top with a second tortilla and spray the top side with pan spray. Continue with this process until all tortillas are stacked and sprayed. Fold up the overhanging paper towel to cover tortillas. Invert paper towel wrapped tortilla package on dinner plate so that tortillas are completely covered.  Microwave on high for 1 minute or until tortillas are soft and pliable.  Remove from microwave and cool slightly before proceeding. *see video prep 

FILL AND ROLL TORTILLAS:

Preheat oven to 350 degrees. Spray baking dish lightly with pan spray and set aside. 

Spread 1 C prepared enchilada sauce (see recipe side bar) on bottom of a baking dish. Fill each tortilla with 1/3 C filling, then roll. Place enchiladas in dish, seam side down, then top with remaining 1 cup sauce. Sprinkle with remaining ½ C cheese, and bake until cheese melts and tortillas brown on the edges, 15–20 minutes. Serve enchiladas topped with chopped scallion, tomatoes, avocado and cilantro.

FOR THE SAUCE:

½ # tomatillos, outer husk removed and halved

½ white onion, cut into thick slices

1 ea poblano pepper

1 ea jalapeno pepper (optional)

2 ea garlic cloves

1 C fresh cilantro leaves, packed

1 t fresh lime juice

1 t brown sugar

1 t olive oil or pan spray

freshly ground black pepper and salt

METHOD:

Prepare Sauce:  Place tomatillos, onion slices, garlic, poblano & jalapeno peppers in a bowl and toss lightly with olive oil.  Line a rimmed baking sheet with foil and top with vegetables.  Roast the vegetables under a broiler, turning as needed, until the vegetables are nicely charred on all sides. Transfer vegetables to a bowl and cover with plastic film and let steam until cool. (Once cooled you may peel the charred skin off the peppers, but I like the rustic char the skin adds to the finished sauce so I skip that step.)

Transfer vegetables to the work bowl of a food processor.  Pulse the vegetables with the cilantro, sugar and lime juice until roughly chopped.  Season to taste with salt and pepper.  You may need to add a little water or stock if sauce is too thick.  Set aside.

Facebook

Twitter

Pinterest

email

INGREDIENTS:

1 ½ C water

1 ¼ C instant cous cous

1 T olive oil

1 onion, chopped

2 cloves garlic, minced

1 medium zucchini, cut into ¼” dice

1 medium yellow squash, cut into ¼” dice

1 small eggplant, cut into ¼” dice

2 generous C chopped fresh tomatoes (or substitute canned with their juice)

½ C dry white wine

1 small bunch spinach, rough chopped

¼” parsley, minced

3 T fresh basil, minced

Pinch of crushed red pepper flakes (omit if desired)

Zest of 1 lemon

8 oz. mozzarella cheese, shredded

1/3 C feta, crumbled, plus additional for serving

METHOD:

Place cous cous in a shallow bowl .Bring the water to a simmer in a saucepan. Add the hot water to the cous cous and cover with plastic film. Set aside and cool to room temperature while you prepare the sauce.

Preheat the oven to 350 degrees.

Heat olive oil in a large skillet over medium high heat.  Add the onion and sauté briefly.  Add garlic, zucchini, yellow squash, and eggplant. Sprinkle with salt and cook until vegetables are fork tender but still hold their shape.  Add the tomatoes, wine, parsley, basil, crushed red pepper.  Bring to a simmer and then cover and cook for 8-10 minutes.

Turn off heat and add spinach. Return lid to skillet and let rest 5-6 minutes or until spinach is wilted and tender.  Season to taste with salt and pepper.

Fluff cous cous with a fork to separate grains taking care to break apart any clumps.  Add lemon zest and all but ½ C of the grated mozzarella.  Spread half of the cous cous mixture in a small casserole dish sprayed lightly with pan spray. Top with half the ragout and then repeat the layers ending with a layer of the reserved mozzarella and feta. Cover with aluminum foil and bake for 30-35 minutes. Remove from oven and let rest 10 minutes before serving.

Serves 2-4 with generous leftovers

Facebook

Twitter

Pinterest

email

INGREDIENTS:

3 T good quality olive oil

2 cloves garlic, minced

4 fresh sage leaves

2 boneless skinless chicken breasts, cleaned, trimmed and butterflied

2 oz. Fontina cheese, cut into batons ( ½” x ½” x 2 ½”)

2 slices high quality smoked ham, sliced thin

2 slices rustic bread, torn into bite size pieces

Juice of 1 lemon

1 t red wine vinegar

1 C baby arugula

METHOD:

Heat oven to 350 degrees. 

Tear bread into rustic croutons and set aside.

Heat an oven proof skillet over medium high heat. Add 2T olive oil and when sizzling, carefully add sage leaves. Fry until leaves are crisp. Add garlic and cook briefly until garlic is fragrant but not browned. Remove pan from heat and transfer sage leaves to a plate. 

Place chicken breasts on cutting board and cover with plastic film. Pound thin into a rough rectangular shape. Remove plastic and lightly season breasts with salt and pepper. Place 2 reserved sage leaves in the center of each breast. Top with sliced ham and fontina baton. Roll each breast into a tight bundle and secure with toothpicks. Season outside of rolls with salt and pepper.

Reheat skillet with oil and garlic over medium high heat. Place chicken roulades in pan and lightly brown on all sides.   Transfer pan to the oven and bake 3 minutes. Remove pan from oven and push roulades to one side of the pan. Add croutons to the empty side and toss them lightly to coat with pan juices. Return pan to oven and continue roasting chicken for 5-6 more minutes or until chicken is cooked through and croutons are nicely toasted.

Remove pan from oven and transfer chicken and croutons to separate plates.  Collect pan juices in a bowl. Add remaining 1T olive oil, lemon juice, and red wine vinegar and mix well. Add arugula and croutons and toss gently.

Remove toothpicks from chicken and serve alongside the arugula bread salad.

Serves 2  

Facebook

Twitter

Pinterest

email

INGREDIENTS:

½ slice sandwich bread torn into pieces

2 T milk

1 # ground turkey meat

4 T minced onion

1 clove garlic, minced

1 egg

10 large brine-cured black olives, pitted and sliced

1 t ground cumin

1 t ground chili powder

1 t ea. salt and pepper

1 C jack or cheddar cheese, shredded

1 ½ C fresh tomato salsa (store bought or homemade)

2 corn tortillas (8 inch size)

Romaine or iceberg lettuce

Avocado

Sour cream

Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and lightly coat with pan spray. Set aside.

Combine torn bread and milk in a mixing bowl.  Once the bread has softened, mix together to form a loose paste. Add ground turkey, onion, garlic, egg, sliced olives, cumin, chili powder, salt and pepper. Mix gently until well combined. 

Add ½ cup of the shredded cheese and ½ C of the salsa.  Blend together and shape into 5” round mound. Place on the prepared sheet pan. Spread ½ C of the remaining salsa over the top of the meat.

Slice the corn tortillas into thin ribbons and scatter them evenly over the salsa pressing lightly.  Top with the remaining ½ C of shredded cheese.

Bake in the preheated oven for 40 minutes or until the loaf is cooked through and tortilla shreds are nicely browned and crispy on top.  Remove from the oven and cool slightly before cutting into wedges to serve.

To serve: place a pile of shredded lettuce on a plate and top with meatloaf.  Top with a spoonful of the remaining salsa, avocado and sour cream.

Serves 2 with leftovers

Facebook

Twitter

Pinterest

email

INGREDIENTS:

1 head cauliflower, trimmed and cut into large florets

2 T olive oil

Kosher salt and freshly ground black pepper

1/2 C ketchup

2 T gochujang (you may use less if you prefer a less spicy sauce)

3 T orange marmalade 

1 T low sodium soy sauce

2 cloves minced garlic

1 T ginger, peeled and grated 

PICKLE INGREDIENTS:

1/4 C rice wine vinegar

3 T granulated sugar

2 ea. scallion – cut into thirds and then julienned into long thin strips.,Soak in iced water for 15 minutes and drain. (This step removes some of the sharp bite of the scallions)

1ea. cucumber, peeled seeded and cut into 1/4″ dice

2T cilantro, minced

Optional: toasted sesame seeds, cilantro and soft boiled egg for serving.

METHOD:

In a small saucepan or skillet, combine the ketchup, gochujang, orange marmalade, soy sauce, ginger and garlic and bring to simmer over medium-high heat, stirring constantly to prevent scorching. Remove from heat and set aside.

Preheat oven to 400°F. 

Trim the leaves from the cauliflower and cut in half. Cut each half into quarters and then break cauliflower into large florets. (I like to use the stem portion too but you can remove it if you prefer)

Combine 1/4 C of the prepared sauce with the olive oil. (*Reserve remain sauce for use later in recipe.) Pour mixture over cauliflower, tossing well to evenly coat all the pieces. Use your hands to massage the sauce into all the cauliflower’s nooks and crannies. Spread the cauliflower out in a single layer on a foil-lined baking sheet that has been sprayed with pan spray.  Bake until tender and browned, about  30 to 40 minutes. 

While cauliflower is roasting, prepare cucumber scallion pickle. Combine rice wine vinegar, 2T water and granulated sugar in a small microwave safe bowl. Microwave on high for 40 seconds. Remove from microwave and add drained scallions, cucumber and cilantro. Mix thoroughly and refrigerate until ready to plate. 

To serve, remove roasted cauliflower from oven and toss with some of the reserved sauce. Spoon cauliflower over steamed rice and top with cucumber scallion pickle, sesame seeds and soft boiled egg if desired.

***Any leftover sauce may be refrigerated for up to two weeks.

Facebook

Twitter

Pinterest

email