Garlicky Shrimp Dip

INGREDIENTS

• 2 tbsp. extra-virgin olive oil
• 1 lb. shrimp, peeled and deveined
• 3 cloves garlic, minced
• kosher salt
• Freshly ground black pepper
• Juice and zest of 1 lemon
• 8 oz. cream cheese, softened
• 1/4 c. mayonnaise
• 3/4 c. shredded mozzarella
• 1/4 c. grated Parmesan
• 3 tbsp. fresh parsley, divided
• Pita chips, for serving

DIRECTIONS

1. Preheat oven to 350º. In a large skillet over medium heat, heat olive oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is firm and pink, 3 to 4 minutes. Set aside to cool slightly, then coarsely chop.
2. In a large bowl, mix together lemon juice and zest, cream cheese, mayonnaise, mozzarella, Parmesan, 2 tablespoons parsley, and cooked chopped shrimp. Season with salt and pepper.
3. Transfer to a small baking dish and bake until bubbly and golden, 25 minutes. If desired, broil on low for the last 2 to 3 minutes for a more golden look.
4. Garnish with remaining parsley and serve with pita chips.

Blondies from Holly Palmgren

 I line the pan with a sling of parchment paper to make them easy to take out.

1 1/2 cups shredded coconut--TOAST FIRST
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
12 Tbs butter(1 1/2 sticks) melted and cooled
1 1/2 cups light brown sugar
2 large eggs lightly beaten
4 tsp vanilla
4 ounces Ghirardelli bittersweet chocolate chips (I use a cup)
4 ounces Ghirardelli white chocolate chips (I use a cup)

Set oven @ 350. Grease and flour 9 x 13 glass baking dish.
Whisk flour,baking powder,salt in a bowl and set aside.
Whisk melted butter and brown sugar until combined. Add eggs and vanilla and mix well. Before folding the coconut and chocolate chips into the mixture make sure it is cool,otherwise the chocolates chips will melt! Pour the mixture into the prepared pan,smoothing top with spatula.
Bake 25-30 minutes
Do Not Overbake.
Top will be shiny,cracked and golden brown.
Cool to room temp on wire rack before cutting.
ENJOY!

CHICKEN CORDON BLEU PASTA

CHICKEN CORDON BLEU PASTA

INGREDIENTS
10-12 oz. penne or ziti pasta
2 cups heavy cream
1 (8 oz) block cream cheese
½ tsp. onion powder, more or less to taste
½ tsp. garlic salt, more or less to taste
1½ cup shredded swiss cheese, separated
2 chicken breasts, cooked and cut into strips
¾ cup bacon, cooked and chopped
¾ cup diced ham
bread crumbs

INSTRUCTIONS
Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with ½ cup cheese and bread crumbs.
Bake at 350 degrees F for 15 minutes or until heated through.

Rosie's Chicken Parmigiana

ROSIE'S CHICKEN PARMIGIANA

1 LARGE JAR MARINARA SAUCE *
4 BONELESS SKINLESS CHICKEN BREASTS - HALVED **
2/3 CUP SHREDDED MOZZARELLA CHEESE - Really good w/regular or fresh Mozzarella***
1 TBS. SHREDDED PARMESAN CHEESE
1/4 CUP ITALIAN STYLE BREAD CRUMBS
2 TBS. OLIVE OIL

1.    HEAT OVEN TO 350.  POUR MARINARA SAUCE EVENLY IN BOTTOM OF AN UNGREASED 12 X 8 INCH BAKING DISH.  PLACE CHICKEN BREAST OVER SAUCE.

2.    IN SMALL BOWL, COMBINE CHEESES (***NOTE:if using fresh mozzarella you may shred and add to this mixture or do not shred nor add to this mixture but instead lay slices on top and return to oven for a few minutes to melt after chicken is cooked), BREAD CRUMBS AND EVOO.  MIX WELL.  SPRINKLE EVENLY OVER CHICKEN.

3.     BAKE AT 350 FOR 30 TO 35 MINUTES OR UNTIL CHICKEN IS FORK TENDER AND THE JUICES RUN CLEAR.

* My two favorites are: 1) Rao's Homemade Marinara Sauce and 2) San Marzano Tomato Basil Sauce
** I like to pound them, too.

SERVE WITH PASTA.  ADD SALAD AND BREAD AND VOILA!  BON APPETIT!!!

Recipe courtesy of Lois Leonhardt Hearn

Slow-baked Atlantic Salmon

SLOW-BAKED AT­LANTIC SALMON

The Boston Globe

May 19, 2013

SERVES 4

This is the absolute best way to cook salmon. It’s a technique that Chef Aniceto Sousa of our Central Square location taught me after his years at a four-star French restaurant.

4 tablespoons extravirgin olive oil 1½ pounds salmon fillet with skin intact, cut into 4 equal pieces 1 teaspoon kosher salt ½ teaspoon pepper ½ lemon

With a rack in the middle position, preheat the oven to 300 degrees. Smear a baking sheet with 1 to 2 teaspoons of oil and place the salmon, skin side down, on the baking sheet. Drizzle about half of the remaining oil over the salmon and sprinkle evenly with the salt and pepper. Bake for 12 to 15 minutes, or until the fish turns opaque and feels firm when you press the thickest part. The baking time will depend on the thickness of the fillet. Keep in mind that even after the fish comes out of the oven, it will continue to cook because of carry-over cooking (retained heat).

Remove the salmon from the oven and baste it with the remaining oil. Squeeze the lemon half over the salmon pieces and let the fish rest on the baking sheet for 5 to 8 minutes before serving.

© 2012 The New York Times Company

Marie Leonhardt's Hot Fudge Sauce and Hot Butterscotch Sauce

GRAM'S HOT FUDGE SAUCE
1/2 cup butter
1/2 cup cocoa powder
1 cup medium cream
3 squares unsweetened chocolate
1 1/2 cups granulated sugar
dash of salt
1 teaspoon vanilla
1.   Melt butter and chocolate.  Add sugar, cocoa powder and salt and mix until smooth.
2.   Add cream and slowly bring just to a bowl, stirring constantly.
3.   Remove from heat immediately and stir in vanilla.


GRAM'S HOT BUTTERSCOTCH SAUCE
1 cup brown sugar
2 Tablespoons corn syrup
4 Tablespoons cream
3 Tablespoons butter
Combine all ingredients in a saucepan and bring to a boil for 1 1/2 minutes. Remove from heat and serve or refrigerate.

Holly's Jordon Marsh Blueberry Muffins or Cake

Ingredients

1/2 cup butter                        2 cups flour
1 cup sugar                           2 tsp. baking powder
2 eggs                                  1/2 tsp. salt
1/2 cup milk                          2 cups blueberries (fresh or frozen)
1 tsp. vanilla                          2 tsp. sugar for top

Cream butter.  Add sugar.  Beat until fluffy.  Add eggs, one at a time.
Mix until blended.  Add mixed dry ingredients alternately with milk and vanilla.
Fold in floured blueberries.  Grease muffin tins (or use papers).  Fill 3/4 full.
Sprinkle with sugar or cinnamon sugar.

BAKE: 375         TIME: 25-30 minutes ('til toothpick comes out clean)

For Cake:  Grease pan and Bake at about 365 for about 40 minutes or 'til toothpick comes out clean.