Rumppe Roasts and Other Family Recipes

Chicken Tenderloins and Mushrooms with Honey Balsamic Glaze

My father will often order Chicken Marsala whenever he sees it on a restaurant's menu. I've made it for him but have a difficult time finding Marsala wine at my local liquor store.

Kathy recently purchased a bag of frozen chicken breast tenderloins at Trader Joes. Never having cooked tenderloins, I recognized them as the long thin flaps that are often found on a boneless chicken breast. A friend on Facebook posted a recipe for salmon with the glaze recipe below. Consider serving with either rice or Yukon Gold potatoes.I am looking forward to serving this recipe to Dad. My guess is he will enjoy it.

Ingredients:

2 pounds chicken breast tenderloins
flour (for dusting)
Salt and pepper
Tbsp butter
Tbsp oil
Sliced mushrooms

Glaze:

3 tablespoons honey
¼ cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon brown sugar
1½ teaspoons sesame seeds

I have found oatmeal is a polarizing breakfast option. People either love it or hate it. While I love oatmeal for breakfast, Kathy was in the other camp. She surprised me one day when she found this recipe in a Quaker Oats ad in the March 2014 issue of Family Circle and for reasons that are still unexplained, proceeded to make it, eat it and like it. She even packed the dried mixture up in canning jars and sent Josh back to college with it. Although any math teacher worth their weight in whiteboard markers will remind you correlation does not prove causation, and yet Josh's grades improved after Kathy's care package was sent...just sayin'. ;-)

INGREDIENTS
2 cups Quaker® Oats
½ cup chopped nuts (pecans are a good choice)
⅔ cup nonfat dry milk powder
⅓ cup Quaker® Oat Bran
¼ cup packed brown sugar
2 tsp. ground cinnamon (optional)
½ tsp. salt
Snipped dried fruit (dried cherries are my personal favorite)
Honey (optional)

Jon requested this one. This was a recipe Kathy would make when the kids were younger and there wasn't a lot of time for cooking. She found the recipe on a packet of Hidden Valley Ranch dressing. There are a few differences between this recipe and the way Kathy prepared it. The biggest being that she always used the packet of dressing rather than the prepared version. She also wimps-out on the chilies.

Serves: 4
Prep Time: 25 min.
Cook Time: 20 min.

INGREDIENTS
½ cup Hidden Valley® Original Ranch® Dressing
¼ cup sour cream
1 can (19 ounce) enchilada sauce
1½ cups shredded, Mexican or cheddar cheese divided
2 cups shredded, rotisserie chicken
2 tablespoons diced green chilies rinsed, drained

4 10-inch, flour tortillas warmed

Strawberry Spinach Salad with Sesame and Poppy Seed Dressing

I've learned salad dressing is easy to make and the dressing in this recipe is delicious. I based this recipe off of one I found at allrecipes.com

Original recipe makes 6 servings

INGREDIENTS

Dressing:

2 tablespoons sesame seeds

1 tablespoon poppy seeds

¼ cup white sugar

½ cup olive oil

¼ cup white balsamic vinegar

¼ teaspoon paprika

¼ teaspoon Worcestershire sauce

1 tablespoon minced shallot

¼ cup almonds, blanched and slivered

1 tablespoon sugar

½ tsp salt

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

16 oz. strawberries - cleaned, hulled and sliced

This recipe arrives on the blog by way of The Biggest Loser: 30-Day Jump Start. With this the third, chili recipe, we now have as many chili recipes as we do banana bread recipes. Each one has their strengths. This chili is low in fat, simple to prep, quicker to cook and remarkably flavorful. Ground turkey is the base of this recipe. If you are not a "ground turkey" person, this recipe may change your mind. As with all chili, be certain to serve it with hot corn bread.

INGREDIENTS:

3 cups yellow onions, chopped
1 lb lean ground turkey (or lean turkey sausage)
2 tablespoons chili powder (see alternative below)
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground mustard
¼ teaspoon ground cinnamon (not an ingredient from the original recipe)
2 tablespoons garlic, chopped
1½cups pinto beans, cooked or 1 (15 ounce) can pinto beans, rinsed and drained
1½ cups black beans, cooked or 1 (15 ounce) can black beans, rinsed and drained
3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes, undrained
1 cup fat free chicken broth
¼ cup dark chocolate chips (not an ingredient from the original recipe)
1 small can of tomato paste (not an ingredient from the original recipe)

½ cup black olives (used as a garnish)
½ cup green onions, chopped. (also used as a garnish)

Alternative to chili powder:

Seed and slice 2 dried ancho chili pods
heat the 1 cup chicken broth
add sliced pepper pods to hot broth
Use an immersion blender to create a chili slurry

(Pasta & Bean Soup)

This was a favorite of the Rumppe grandsons when young and at the lake. The recipe was acquired from the Olive Garden. The original recipe was for 36 servings. This one was cut in half, so rather than preparing enough soup to feed the students in a high school math class, it is now down to feeding the rosters of both the local home and visiting baseball teams. As such, you might not be able to buy some items in the exact quantities listed. Don't fret. You're not baking. It's soup. Get as close as you can and enjoy.

INGREDIENTS:

½ Tbsp Oil
1 lb Ground Beef
6 oz Onion, Chopped
7 oz Carrots, slivered
7 oz Celery, diced
24 oz Canned Diced Tomatoes
1 cup Red Kidney Beans
1 cup White Kidney Beans
44 oz Beef Stock
½ Tbsp Oregano
1¼ tsp Pepper
2½ tsp Parsley, (fresh chopped)
¾ tsp. Tabasco sauce
24 oz. Spaghetti Sauce
8 oz pasta, shells or macaroni

Shepherd's pie is traditionally made with lamb. I am not sure why this recipe calls for either ground turkey or beef but I do know that not everyone is as fond of lamb as I am. Besides, "Turkey Farmer Pie" or (ahem) "Cow Pie" just don't carry the same gastronomic appeal. I suspect its creation is the result of someone needing to clear out a bunch of leftovers. Mom told me she adds a couple tablespoons of tomato paste when she uses ground beef. I will consider including some fresh thyme with the beef version.

Mom is known for her thoughtfulness and her organizational skills. She often fills mason jars with this chocolate sauce and is prepared for those times when a quick gift is needed. This recipe is far more decadent than the hot fudge you might buy in a store. The flavor of the chocolate is enhanced by the combination of hazelnut spread and the mocha from either the Kahlua or strong coffee. In addition to spooning it over a bowl of ice cream, consider dipping strawberries into it.

When I was growing up this recipe was a once-a-monther I think of this classic as a Sunday meal. Given the relatively inexpensive ingredients, the simplicity of the preparation and the heartiness of the meal, it is easy to understand why my Mom turned to this recipe so often. I suspect my Grandma Dot made pork chops this way for her family so in that sense, it is truly a classic family recipe. Mom typically serves the meal with steamed red potatoes, peas and apple sauce. Although it can be prepared on the stovetop or in a crockpot, Mom and I both agree the chops come out better when it is cooked in the oven.

This appetizer is a bit confusing for guests. it appears it would be sweet with the apples on it but it is more savory than sweet. I always receive complements on it. Mom found the recipe in Real Simple magazine.

I typically have trouble finding the creme fraiche at our typical grocery store. In fact I have a difficult time remembering where to look for it in the Lunds store by my house. Note to self: It is in the southwest corner of the store on the far right of the top shelf. Note to others: Sour cream would not be as good.

Ingredients

2 tablespoons olive oil

2 medium onions, sliced

2 red apples (such as Braeburn or Gala), cut into small pieces

½ teaspoon kosher salt

¼ teaspoon black pepper

2 sheets frozen puff pastry (from a 17.3-ounce package), thawed

1/2 cup creme fraiche or sour cream

There are a lot of recipes for cheese and artichoke spreads. Red jalapeño peppers add a new twist. We make this stuff every year around the holidays, but it could be served at any time of year. We first had it at a Christmas party and ever since associate it with the winter holidays. The Lunds and Byerly's chain of grocery stores of Minnesota's Twin Cities is where we first found this recipe. They are are go-to store for any food product that you aren't going to find at a typical grocery store.

Ingredients

1 (14 ounce) can artichoke hearts, drained

1 cup mayonnaise

1 cup freshly grated Parmesan cheese

1 (4 ounce) package shredded Monterey Jack cheese, (1 cup)

2 tablespoons chopped hot red jalapeño peppers

1/2 teaspoon minced garlic

pumpernickel snack bread or thinly sliced and toasted French baguette

Fresh Asparagus, is a sure sign of spring. This recipe was found in the Star Tribune Taste section from a few years back.

Ingredients

2 teaspoons Dijon Mustard
2 tablespoons red, white or rice wine vinegar
2 tablespoon extra virgin olive oil
1 clove minced garlic
1/4 teaspoon sugar
Kosher salt and pepper to taste
1 pound asparagus, tough ends trimmed off

Instructions

Fill large skillet with enough water to cover asparagus. Add 1/4 teaspoon of salt. Bring to boiling. Lower heat. Simmer 3-5 minutes or until al dente. Drain. Rinse with cold water. Drain, arrange on platter.

Combine mustard, vinegar, oil, garlic, sugar, salt and pepper in a small bowl. Pour over asparagus and marinate in the refrigerator until ready to serve.

Fresh Tomato Tart

I like to make this using the tomatoes and basil from my garden at the lake. This recipe combines the best of summer's fresh basil and tomatoes. It was published in the June 2005 Midwest Living. We have served it as an hors d'oeuvre and as a side dish and have always gotten rave reviews.

Makes: 8 servings
Yield: 8 appetizer or 4 main-dish servings
Prep 20 mins
Bake 25 mins /375 degree F

Stand 5 mins

Ingredients

1/2 pkg 15 - ounce rolled refrigerated unbaked piecrust (1 crust)
1 1/2 cups shredded mozzarella cheese (6 ounces)
4 Roma or small regular tomatoes
3/4 cup loosely packed fresh basil leaves
4 cloves garlic
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise or salad dressing
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)

My favorite dinner from my youth? No question, Mom's spaghetti with meat sauce. Note: Not counting the pets, I grew up in a family of seven. Mom was great at making large quantities of food. This recipe produces about 24 servings! That's right, 24! Better get a freezer and a number of covered plastic tubs!

Mom served this spaghetti with fresh french bread, a garden salad and a glass of either Merlot or skim milk.

INGREDIENTS

This is easily the most-requested salad at family pot lucks. It is the right amount of sweet, sour and even salty. The salad goes great with chicken breasts and a cool white wine.

Once the salad is composed, you have about an hour before the salad begins to wilt. Thus, if you are bringing this to a party, keep the vegetables, noodles, and dressing separate until ready to serve.

INGREDIENTS

1 head Napa Cabbage
3 Green Onions
8 oz. Slivered Almonds
2 tablespoons Sesame Seeds
1 package Chicken Ramen

Thanksgiving at Mom and Dad's is not complete without a slice of Pumpkin Chiffon Pie. The texture is lighter than your average pumpkin pie, with a creamy whipped texture. Even if you are not a big fan of pumpkin pie, try it–you may be surprised. It’s a dessert to take to a party.

According to an annotation on the 3 × 5 recipe card in my mother hand writing, Lemon Meringue Pie was my Grandpa Joe's favorite.

I was almost 7 years old when my Grandfather died of complications from years of smoking. Exclude all of the memories I have of him that are not related to visits to the hospital waiting room, and I am afraid to say I really don't have too many. Thus seeing a family recipe like this one, with this annotation helps me to make a connection with a man who gave me my Irish ancestry.

The pie is light and delicious. I know that Grandpa is not the only person to enjoy this recipe.

This recipe was a prize winner at the 1987 Golden Chili Pepper Awards sponsored by the American Spice Trade Association. An article with more details on Rick Christman can be found here. The number of spices in this recipe would make it an obvious choice for the Spice Trade Association. That said, the flavors all blend together well and make this a delicious chili. It pairs well with corn bread and a chilled chardonnay.

Makes 4 1/2 cups. Cooking Time: 40 minutes-ish

This is a sweet corn bread recipe that I serve with chili. It is a modified version of the "Easy Corn Bread" recipe found on the back of the cans of Quaker Corn Meal canisters. I believe by adding a bit more sugar, sifting the flour before measuring and cutting the baking time to 18 minutes in a convection oven makes for a corn bread which is lighter in texture, more moist and slightly sweeter than the original.

Here is a salad you will want to eat every night. I like it because of its yin and yang. The crisp butter lettuce contrasts with the smooth avocado, the sour from the lime contrasts with the small amount of sugar. Visually, there is little contrast since all the ingredients are a pale green. Visual contrast could come from thin-sliced red onion or cherry tomatoes. Personally, this salad stands on its own. I don't recall the source of the recipe. I made it once off of either a TV show or a web site and haven't been able to find the recipe since then.

Kathy's sister was the source of this recipe. Where she got it, I am not certain. It is the go-to dish for weekends when the kids are home. If it is Christmas or Easter morning you can be sure a pan of Egg Bake will be served for breakfast. From preparation to clean-up everything about this recipe is simple. The left-overs will heat up nicely in the microwave in about the same time it takes to make a cup of coffee in the Keurig.

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Makes: 12 servings

Pot roast is peasant food. It is also comfort food.

A cheap cut of beef, some inexpensive vegetables and a Sunday seems like a perfect combination for pot roast. My wife, Kathy recently purchased an enamel-coated, cast iron, Dutch oven. Along with the pot came a recipe for beef pot roast which I used as inspiration for my version of pot roast. Along with the more traditional ingredients, this recipe also uses crushed tomatoes, sherry, thyme and garlic to create a sauce that is rich with flavor. Including the prep work and browning this recipe took about 3 hours from browning to table. The only other thing this recipe could use is a batch of pop-overs.

SERVES 4-6

INGREDIENTS:

With the help of a food processor, pesto is such a simple and yet tasty way to prepare a sauce for pasta, chicken, soup or pizza. Freeze the sauce in ice cube trays to use later as a quick flavor enhancement.

INGREDIENTS

2 cup(s) firmly packed fresh basil leaves
1/3 cup(s) walnuts or pine nuts
3 tablespoon(s) grated Parmesan
2 small cloves garlic (or 1 large one)
1/4 teaspoon(s) each salt and pepper
1/2 cup(s) extra-virgin olive oiL

I found this recipe in the newspaper. It had a tasty mix of ingredients.

INGREDIENTS:

2 lb boneless, skinless chicken breasts, legs or thighs
1 jar marinated artichokes, halved
1 1/2 cup sliced fresh mushrooms
6 slices Swiss cheese
1 can cream of chicken soup
1 cup chicken broth
1 package herb stuffing mix
1 stick melted butter
1/8 cup fresh minced parsley

Because most of this recipe is cooked in a crock pot this recipe is an all-in-one meal. You will find this recipe very rewarding for the amount of effort. It takes about 20 minutes to prepare and 4 or 8 hours to cook. It is healthy and very tasty!

INGREDIENTS:

Kolache are a Czechoslovakian baked good that resemble a dinner-roll but are filled with a sweet fruit filling. My mother-in-law makes Kolache for Thanksgiving and Christmas. Julia makes hers with a poppyseed filling but I believe that cherry, prune, apricot, or just about any kind of fruit will work. Seeing how Kathy and I both claim to have a Czech background, I figure this family cookbook should contain the recipe for this little portion of our heritage.

According to a Wikipedia entry, the word "kolache" is from either the Czech word, "koláček" which means cookie or koláče which means cake. My dad pronounces them "KO-la-cha" and I believe my mother-in-law uses a slightly different pronunciation, "KO-LA-chee". To-MAY-to, to-MA-to... What all Czechs seem to agree on is their appreciation for these baked goodies.

Ingredients:

1 Box "Hot Roll Mix"
1 Tbsp sugar
1 can Poppy seed filling
1/2 cup raisins
1 Tbsp half-&-half

I like to make this recipe for my family during the holidays.

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons pure vanilla extract
2 lbs each seedless red and seedless green grapes washed and thoroughly dried
5-6 Tbsp brown sugar
1/2 cup whole pecans

This recipe is extremely easy to make, light and very delicious! I usually make this right after Thanksgiving or any time we have turkey. It takes about 2 hours to prepare.

Ingredients:

4 quarts (16 cups) water
the carcass of a turkey, broken into large pieces
1 carrot, sliced
2 ribs of celery
1 bay leaf
1 onion, quartered
1/2 teaspoon dried thyme
3 parsley sprigs
1 teaspoon fennel seeds
1/2 pound fresh cheese tortellini
4 cups coarsely chopped rinsed watercress

I received this recipe from my good friend, Janice Black who found the recipe from the Penzeys Spices web site. Fantastically delicious! This pie takes quite a bit of time to set up and not be running. Sooooo! Make the pie in the morning or, even better, the day before. "Wild blueberries are smaller and make a firmer pie, but if you only can find larger berries they will make a great pie, although soupier." I also used Pillsbury Refrigerated Pie Crust.

Ingredients:

1 unbaked 9-inch pie crust (see below for our favorite recipe)
5 cups blueberries, frozen or fresh
1 1/2 Cups sugar
5 Tbsp. flour
1/2 tsp. China cassia cinnamon
1/8 tsp. salt
2 Tbsp. cognac (Cointreau is nice as well)

This recipe works equally well with peaches and nectarines as it does with mixed berries.

INgredients

2 cups graham-cracker crumbs
1 stick (½ cup) butter, melted
4 1/2 cups mixed berries, (or peaches or nectarines washed, hulled, sliced).
1/4 cup cornstarch
1/2 cup H2O
2 Tbsp. lime juice or more as needed
3/4 cup sugar

Rob's birthday is in July which is prime strawberry season. When he was a kid, and I asked him what kind of birthday cake he wanted, he often asked for a strawberry pie instead.

1 baked pie shell (I use Pillsbury Pie Crusts)
1 pkg. Strawberry Junket Danish Dessert mix (found in the pudding section)
1-10 oz pkg of frozen strawberries
3 t. sugar

America's Test Kitchen is one of my favorite shows. I have set my DVR to record it whenever it is on. They typically pick a recipe, determine the qualities they want that recipe to have, they work out all of the kinks through their choices of ingredients or clever techniques and when finally they have learned from all of their mistakes they then show the viewer the final result. I was a little taken aback when I heard they were going to make fried hamburgers. I was thinking frying a hamburger is about as complicated as making toast. Having put my trust in the show many times before, I knew there was going to have to be something unique and special about these burgers. It turns out, I was right.

What makes this oven-baked French toast recipe different from other similar recipes is the awesome cinnamon topping. It took only 10 minutes of preparation time the night before. Thus, very simple.

This is really easy and the best banana bread ever!

2 Cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons salt
1/4 teaspoons ground cinnamon
1/8 teaspoons ground nutmeg
2 eggs, beaten
1 1/2 cups mashed ripe bananas (5 medium, 3 large)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts
1 recipe Streusel-Nut topping

This recipe comes from Kincaids' Restaurant in Bloomington, MN. I have made it for many family holiday dinners. It is very rich and smooth.

Makes 6 six-ounce servings.

Ingredients:

1 pint Whipping Cream
4 Egg Yolks
½ c. Granulated Sugar
1 T. Vanilla Extract

Topping:

4 T. Granulated Sugar
1 t. Brown Sugar

Our family first had this recipe when visiting Aunt Stasia and Uncle Toby in Taylor, WI in about 1965. This is a perfect recipe for left over ham. This is a make-ahead recipe.

Ingredients:

12 slices of wheat bread with crusts cut off
1 lb. ham, ground
4 eggs
1 c. grated cheddar cheese
2 c. milk
optional: prepared yellow mustard, Poupon

Butter both sides of bread. Lay six slices in the bottom of a greased, flat 9x13 pan. Sprinkle ground ham and cheese over the first layer of bread. Add remaining slices of buttered bread. You may spread a little prepared mustard over the top slices. Beat eggs, add milk and pour over all. Refrigerate overnight. Bake at 350 degrees for 1 hour.

Marinated Flank Steak

Received this recipe from Janice Steinkopf Black. I have made flank steak ahead of time and frozen the uncooked meat and marinade together to be used in the future.The original marinade reminds me of teriyaki

Ingredients:

1 Large loaf French bread
8 oz. sharp cheddar cheese, shredded
8 oz. Swiss cheese, shredded
2 t. flour
1/2 tsp salt
1/2 tsp. coarse ground pepper
1-2 garlic cloves
dash Tabasco
1-12 oz. beer

This is another family favorite. It is an easy to make appetizer.

Makes 12 servings- prep time 20 minutes- bake time

1 can 6 oz. white crab meat drained or use fresh, cooked from meat dept.
4 oz. cream cheese
1/4 c. thin sliced green onions
1/4 c. mayonnaise
12 wonton wrappers (found in produce dept.)

The original recipe in Mom's handwriting.

Q: Why do salmon have such small balls?
A: Most of them don't know how to dance.
(I've always loved that joke. Sorry.)

Don't worry, a smoked salmon ball is nothing like a Rocky Mountain oyster.

The following recipe is frequently prepared and served by my mother when my parents hosted a party:

This is a delicious, easy to prepare, very lite dessert. I intend to use this on nights I entertain members of the church 500 Card Club. I used regular sugar in place of sanding sugar. Could probably use blueberries also. I found this recipe in Good Housekeeping.

Serves: 8

Total Time: 47 min

Prep Time: 35 min

Cook Time: 12 min

Oven Temp: 325° F

In our kitchen there are cookbooks which open directly to the most-used recipe. In The Tresury of Creative Cooking by the Editors of Consumer Guide, (Copyright 1992 by Publications International, Ltd) the book will consistently open to pages 294 and 295 and the recipe for Sunrise Pancakes. With the convienence of making pancakes from a box or mix, it may seem weird to make pancakes from scratch. I think this recipe, which takes a bit more time than the just-add-water mixes, is well worth the modest investment in time.

For me, meatloaf is one of those comfort foods that deserves more respect than most people give it. We used to have meatloaf about once a month. My mother probably served it to us because it was a way to stretch a pound of ground meat. Admittedly, there are many things that can mess it up. Over cooking it into a meat brick, or putting it into a bread pan and letting it stew are just a couple of ways to I have made this recipe twice. As luck would have it, at neither time did I have the bacon that is mentioned in the recipe. I realize that bacon makes everything taste better, but rest assured the recipe holds its own even without the bacon. The recipe give three choices of filler, bread crumbs, soda crackers or oatmeal. I used oatmeal both times. I haven't tried it any other way. Pairs well with peas and mashed potatoes.
Recipe from: Cooks Illustrated

Made this to go with the Pulled-Pork and Navy Bean Soup. It twas a an incredible pairing. Based on a recipe I found in Great American Home Baking Book 1, I neglected to follow my fundemental rule of following the recipe completely the first time through, then augment as needed. Nevertheless, since I was using a bread machine, I felt it necessary to make a few adjustments.

There are two types of sugar cookies. There are the kind that are rolled out, cut into a shape that resembles a mistake at the Rorschach factory, sprinkled with colored sugar crystals and baked to the consistency of a dog biscuit. Then there is this recipe which would make a Norwegian Gramma proud. The cookie, which admittedly is loaded with sugar and oil comes out tender and flaky will not be found in a Weight-Watchers cookbook. I received this recipe from Sally Johnson, a student teacher from the past.

Although they could be used as a holiday cookie, these circular beauties work well for any major holiday...including pi-day. In fact, each pi-day, (3-14), the students in my class are requested to bring round food (and napkins). My contribution is to bring in Tupperware containers of these baked goodies.

Source: Betty Crocker's Dinner For Two-Book 3, pg 64. ISBN 0-553-20656-7

I got the aforementioned book when Kathy and I were first married and before the ravenous pirannas were around to clear out our fridge and pantry. The recipe below is a doubling of the recipe in the book.

"Steak Tacos!" was the response I got from my daughter Sarah when I asked her what I should cook the night she had her boy friend over for dinner. She didn't hesitate. We live in Minnesota and although we are tough enough to grill in the middle of winter, there are times when the snow is so deep on the patio "ground level" has risen to the bottom of the gas grill's lid. Although the meat in this recipe is cooked on the top of a stove, the flavor characteristics of the meat will have your guests convinced it came off the grill. This recipe is yet another reason to become a member of Cook's Illustrated.

The first time Kathy made this recipe, after the first bite, I knew this recipe was going to go on the blog. As a side dish for grilled chicken breast or served as a meal in itself, this is a keeper.

Source: Barilla pasta box

1 box Barilla Whole Grain Linguine
1 large red onion, thinly sliced
2 tsp dried thyme
1/3 cup extra virgin olive oil, divided
1 1/2 pints (3 cups) cherry tomatoes
3 cloves garlic, minced
3/4 cup water
salt and pepper to taste
1/2 cup Pecorino Romano cheese, grated

That's right, this is Ba(na)^6 Bread. Typical recipes ask for only three banananas. I found this recipe in the July-August 2010 issue of Cook's Illustrated. I had been waiting to try it but it seems it is difficult for my family to let 6 bananas go ripe. I skipped the walnuts...'cause their icky. The following recipe is taken from the Cook's Country web site and was called Ultimate Banana Bread:

The source of this recipe (originally called Lemon Blossoms, which I find too immasculating) is from Food Network and is attributed to Paula Deen. My Mother-in-law made these for one of her dinner parties and I was hooked. The cupcakes are bite-sized, are simple to make and will be eaten before they go bad. I brought them to a family rebellion and my uncle, Bill, was over-heard saying he would marry the person who brought them to the picnic. He was a bit shocked to learn that it was his nephew who baked them. (Is there no end to the immascuating!)

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