Topsail Advertiser
  • Medley of tasty recipes great for the everyday table

  • These are a few of my favorite everyday recipes, except for the chocolate cake. The cake is worth the effort. I like to add a little Amaretto or other liqueur for a nice melded flavor. The frosting is very creamy.
  • These are a few of my favorite everyday recipes, except for the chocolate cake. The cake is worth the effort. I like to add a little Amaretto or other liqueur for a nice melded flavor. The frosting is very creamy. Dress up the top of the cake with orange peel curls or toasted pecan halves arranged in a circle.
    Enjoy!
     
    Tortellini Soup with Tomatoes
    This is a very easy and quick recipe.
    2 cups chicken broth
    1 14.5 ounce can diced tomatoes with basil, garlic and oregano, with juices
    1 cup water
    1 cup chopped yellow squash
    1 tablespoon balsamic vinegar
    ¼ cup dry white wine (Optional)
    1 9-ounce package refrigerated cheese tortellini
    Parmesan cheese, grated
    In a large pot bring chicken broth, tomatoes with juices, and 1-cup water to a boil. Stir in yellow squash, balsamic vinegar, white wine, and refrigerated cheese tortellini. Heat through about 5-7 minutes. Serve in bowls and top with grated Parmesan cheese.
     
    Chicken with Broccoli and Mushrooms
    Serves 4-6
    1 large lemon
    1 tablespoon lemon zest
    ¼ cup fresh lemon juice
    2 tablespoons olive oil
    3 pounds chicken breasts or thighs, or both, may be skinned
    1 large onion, finely chopped
    2 cloves garlic, minced then smashed
    1 cup chicken broth
    3 cups fresh broccoli florets
    1 8-ounce package sliced white button mushrooms, sautéed
    1 tablespoon butter
    Heat 1-tablespoon oil in a large skillet over medium high heat. Add the chicken and cook until well browned on all sides. Remove chicken from skillet and pour off any fat.
    Lower the heat to medium. Heat 1-tablespoon olive oil in skillet. Add the onion and garlic and cook for about 2 minutes, stirring occasionally. Stir in the chicken broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20-25 minutes or until the chicken is cooked through.
    Sauté the mushrooms in 1- tablespoon butter until a golden brown. Set aside.
    Stir the broccoli and lemon zest in the skillet with the chicken. Cover and cook until the broccoli is tender-crisp. Top with sautéed mushrooms and serve.
     
    Mashed Potatoes and Cauliflower with Roasted Garlic
    Serves for 6.
    2 ½ pounds white potatoes, peeled and cut into cubes
    1 head cauliflower, chopped
    ¼ cup olive oil
    ¼ cup butter
    ¼ cup cream, half-and-half, or milk
    ¼ cup sour cream
    salt and fresh ground black pepper, to taste
    1 head garlic, roasted then squeezed out of skins
    Fresh parsley for garnish
    Roast head of garlic in a 375 degree oven. Cut off about ½ inch of the tip of the bulb. Drizzle 1-2 teaspoons olive oil over the top of the bulb. Wrap in foil and bake for 50-60 minutes until soft. Let stand and cool a bit. Squeeze garlic pulp from skins and place in a small bowl, mash. Set aside.
    Page 2 of 3 - Boil water covered potatoes together with the cauliflower in a large pot until tender, about 20-30 minutes. Drain and mash potatoes and cauliflower; add in oil and butter, mix, use an electric mixer for a smooth potato or mash with a potato masher for chunkier potatoes.
    Add cream, sour cream, roasted garlic, salt and pepper, and mix well. Garnish with fresh parsley springs, if desired. Serve hot.
     
    Scallops Florentine with Bacon
    1 pound scallops, if large cut into 1-inch pieces
    2 tablespoons all-purpose flour
    1 teaspoon Old Bay Seasoning
    1 tablespoon canola oil
    1 tablespoon butter
    1 clove garlic, minced then smashed
    1 10-ounce package fresh spinach
    1 tablespoon balsamic vinegar
    4 slices smoked bacon, crisply cooked, then crumbled
    Mix flour and Old Bay seasoning together in a bowl. Toss scallops in flour mixture, mix until coated.
    Sauté scallops in a large skillet with vegetable oil and butter for 4-5 minutes. Remove scallops to a warm plate. Add garlic to skillet, sauté for 1-2 minutes, add fresh spinach and cook for 2 minutes. Add balsamic vinegar and toss. Then fold in scallops and crumbled bacon, heat through. Serve hot.
     
    Sour Cream Chocolate Cake
    ¾ cup canola oil
    1 egg, room temperature, slightly beaten
    2 teaspoons vanilla extract
    1 cup light brown sugar, packed
    2 1-ounce squares semi-sweet baking chocolate, melted
    2 cups all-purpose unbleached flour
    1 cup unsweetened cocoa powder
    1 tablespoon baking soda
    Pinch of salt
    1 cup warm water
    2 tablespoons dark coffee
    1 cup sour cream
    2 tablespoons Amaretto, bourbon or rum (Optional)
    Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, set aside. Adding parchment paper, that has been vegetable sprayed , to the bottom of the pans makes for easier turnouts.
    In a large bowl with an electric mixer beat vegetable oil, egg, and vanilla at medium speed for 1-minute. Add sugars and beat 1-minute, then add melted chocolate and beat 1-minute.
    In a bowl whisk together flour, cocoa powder, baking soda, and salt. Add this mixture to chocolate mixture, alternately with water, beating well after each addition.
    Add sour cream and Amaretto and mix well. Pour evenly into prepared pans and bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes, then remove from pans and cool completely before frosting.
    Sour Cream Chocolate Frosting
    ½ cup butter, softened
    2/3 cup unsweetened cocoa powder
    1 teaspoon vanilla extract
    3 cups confectioners’ sugar
    ¼ cup milk
    ¼ cup sour cream
    1 teaspoon Amaretto, bourbon or rum (Optional)
    Page 3 of 3 - In a bowl with an electric mixer beat butter at high speed until creamy about 2 minutes. Add cocoa powder and vanilla extract, continue beating on medium speed until the mixture is creamy, scraping down the sides of the bowl often. Add confectioners’ sugar, 1-cup at a time on low speed, beating well after each addition. Add milk and sour cream, continue beating, until creamy. Add in Amaretto and beat to mix well. Frost cake layers. Refrigerate any leftovers
    .
    Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.

    Events Calendar