Mexican-Style Cooked Chicken meat ~ For your favorite Mexican recipes

Mexican-style Chicken meat from the Slow Cooker
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Mexican-Style chunk/shredded chicken that can be used in a variety of ways. (for Tacos, Enchiladas, Tamales, Nachos, Salads, Casseroles, etc.) I always make plenty as it freezes, in the portion size you want, very well. 
Special Equipment: Slow Cooker
Special Seasoning:  Homemade Taco Seasoning (click)

Recipe yield ~ The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)this recipe is adjustable, use as much chicken or as little according to your needs, increase Taco Seasoning amount. 
The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)

Original Basic Recipe

Basic recipe:

1 pound boneless, skinless chicken breasts*

3 Tablespoons dry Taco Seasoning (Homemade or Commercially made)

1 cup chicken broth (preferably low sodium)

---Stir taco seasoning into chicken broth.  Place chicken (and onion, bay leaves and oregano) in the slow cooker container, pour broth mix over.  Cover and cook on low-setting for 6 to 8 hours.

With 2 forks or your fingers, break apart or shred chicken meat into bite-size pieces.

Use as you wish, or  ~

To freeze: Place shredded chicken meat into freezer bags, dividing juice evenly among bags. Press out as much air as possible, seal and freeze.

My Most Flavorful Version: (This is the favorite at my house.)

Chicken ~ your choice of any of the following:

---boneless/skinless breast and/or thigh meat

---bone-in/skin-on meaty chicken parts

---whole chicken(s) ~ quartered or cut into serving pieces

Homemade Taco Seasoning Mix  (Preferred! ~ Click here for recipe)
or Taco Seasoning Mix* (1 packet commercial mix, additional packs if you are preparing more chicken)
Chicken Broth (preferably low sodium)
Optional (I always add):
1 or 2 onions, chopped
1 or 2 bay leaves
Additional dried Oregano

Follow directions above. If using bone-in/skin-on chicken: After cooking allow chicken to cool enough to handle. Remove skin and bones, discard. Shred chicken or break into bite size pieces. Spoon any accumulated fat from surface and discard. Alternately, place chicken meat with broth  in a container and cover. Chill in the refrigerator for a couple of hours or overnight, when fat has
solidified simply remove and discard.  Note:  We like it VERY flavorful; I always add more of my homemade taco seasoning, and additional low-sodium chicken broth (and a little water if you like at the end of cooking time if broth is too concentrated to your liking.)

You can make a wonderful EASY sauce for enchiladas using some of the juices from this chicken:
Simply whirl in blender or food processor some of the hot cooking juice, your favorite jarred salsa with low sodium chicken broth until smooth. May add water to thin the sauce, taste for seasonings and use in your favorite recipe calling for enchilada sauce.

* 1 commercial Taco Seasoning packet is the approximate equivalent of 2 to 3 Tablespoons homemade Taco Seasoning mix.

Ghastly Ghosts ~ Halloween S'mores with Peeps®

As shared from the kitchen of Mari @ Once Upon a Plate
www.onceuponaplate1.com
With many thanks to Mary @ Home is Where the Boat is

Ingredients:
Package of Peeps® Ghost Marshmallow (you'll need 12)
1 1/2 cups Graham Cracker crumbs, finely crushed
1/2 cup butter, melted
2 Tablespoons sugar
pinch salt
8x8-inch baking dish
Generous amount of butter for baking dish

Your favorite Brownie recipe (or boxed mix)
1/2 cup Chocolate chip morsels
36 Mini chocolate morsels (3 for each ghost, for eyes, nose/mouth)

Preheat oven, center rack 350ºF

For the Graham Cracker Crust: Generously butter baking dish and set aside. In a medium bowl mix graham cracker crumbs with melted butter, blend in sugar and salt until completed mixed. Press mixture into bottom of buttered baking dish, as evenly as possible. Place in preheated oven and bake for 10 minutes. 

In the meantime, prepare brownie batter. When graham crust is baked, remove from oven and pour brownie batter over crumb crust and spread evenly. Bake according to recipe/boxed mix directions. Scatter the chocolate morsels over the brownies during last 5 minutes of baking (this will help the marshmallow 'ghosts' adhere to the brownies.)

Remove the baking dish from oven and arrange 3 rows of 4 Ghost Peeps®
over the chocolate morsels, pressing lightly.  Place pan a few inches from hot broiler element in oven, do NOT walk away (these will burn in an instant once they begin to turn golden.)  When the marshmallows are the color you like remove from oven, you'll notice the chocolate for eyes/mouth have all but disappeared. Remove from broiler, cool a bit then place chocolate mini-morsels to represent ghosts' eyes and mouth. These are easiest to cut neatly when completely cool. Cut as desired and enjoy!

Smoky Cheddar Cheese Spritz Crackers

As shared by Mari of Once Upon a Plate
www.onceuponaplate1.com
These are really good for snacking, on a cheese/fruit tray, or served along with soups or salads.

Special equipment needed: A cookie press and disk/s of your choice

Ingredients:

• 1 pound sharp cheddar cheese (finely shredded)*
• ½ cup butter, room temperature
• 2 tablespoons Worcestershire sauce
• 1¾ cups all-purpose flour
• 1 teaspoon paprika** (to make them 'smoky', see below)
• ½ teaspoon salt
• ⅛ teaspoon ground cayenne pepper **

Method:

1. Center rack in middle of oven, preheat oven to 375ºF
2. In a medium mixing bowl, whisk dry ingredients. Set aside.
3. In the bowl of an electric stand mixer (fitted with the paddle attachment) cream the Cheddar cheese, butter and Worcestershire sauce together until smooth and well combined.
4. Gradually add dry ingredients, mixing until a smooth dough is formed.
5. Fill cookie press with dough and press dough onto an un-greased cookie sheet. 
6. Bake for 10-12 minutes until edges are a light golden brown.*** (See special tips, below)
7. Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.

* For best results always shred your own cheese. Pre-shredded cheese contains additives that preserve it and prevent it from clumping, it can adversely affect end results. 

Tips:
Don't refrigerate dough, use at room temperature. Press crackers onto
un-greased cookie sheet (cookie sheets should also be at room temperature.)  Wash cookie sheet/s between batches and make sure they are cool (room temperature) before pressing next batch. If your room is very cold, you might want to bring the
dough to a warmer part of the house to soften it up a bit, the cookies/crackers will release from the press more cleanly if the dough is not too firm/cold.

**Variations:
I always add the following to these cheese crackers (optional):
1/4 teaspoon dry mustard powder
1/4 teaspoon Turmeric powder
May use part smoked paprika instead of plain
May increase cayenne if you like spicy crackers

***For crispy crackers:
I like my crackers to be crispy, yet just very faintly colored (not too brown), so they retain their pretty color.  Bake and cool the batch ofcookies.  When they are cool, place in single layer on shallow rimmed baking sheets. Allow to crisp up in a preheated 175ºF oven for 7 to 14 minutes, they should barely color. Remove to cooling racks, crackers will crisp further as they cool.
Alternately, follow directions above but instead place in oven set to 'warm' for several minutes until they crisp up, then turn off oven and leave ajar until crackers are cool.

Store in airtight containers for a week or so.  These methods also work well in re-crisping crackers that are a few days old, if they need it. (Makes a fine gift from the kitchen, too!)

Enjoy!

Spiced Pumpkin Cake with Maple Frosting

Pumpkin Spice Sheet Cake with Maple Frosting
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Makes a 9 x 13-inch pan

I usually make half a recipe (baked in a 9-inch square baking pan) unless we're having company

Ingredients:
2 cups brown sugar
1 cup canned pumpkin puree (not pie filling)
3 eggs, lightly beaten
1 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup melted butter, cooled

Frosting:
8 ounces cream cheese, at room temperature
1 stick of butter (1/2 cup), at room temperature
2 tablespoons good, pure maple syrup (no substitute)
1 teaspoon vanilla
2 cups confectioners sugar
Optional: Toasted pecans, chopped

Directions:
Cake:
Preheat oven to 350ºF (rack in center of oven)
Combine cake ingredients, EXCEPT butter. Whisk until combined, when mixed add melted butter and
stir until smooth. Pour batter into a 9x13-inch baking pan.  Bake until cake springs back when touched
lightly, about 40 minutes.

Frosting:
Cream together cream cheese and butter. Add remainder of ingredients and mix well. Spread on cooled
cake.
If desired sprinkle toasted, chopped pecans over frosting.  (I serve the chopped nuts in a small bowl with a spoon so each person can add nuts if they like and those that don't want them can pass.)

Bon Appetit!

Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream
Yields 10 ~ 1/2 cup servings
Shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com

Special Equipment needed: 
Ice cream maker

Ingredients:
3 ounces cream cheese (room temperature soft)
1-1/2 cups sugar * (Can reduce amount, see below)
1 cup pureed, strained Raspberries (may use frozen)
1 cup whipping cream (heavy cream)
1 cup whole milk

Method:  (You can either whisk ingredients together
or combine in food processor)
Mix softened cream cheese until smooth.
Whisk/blend in sugar
Whisk/blend in strained raspberry puree
Whisk/blend in cream and milk until combined.

Freeze in ice cream maker according to manufacturers direction.

*Note: There are at least two versions of this recipe floating around
on the internet.  The Southern Living Magazine calls for 1 cup sugar, the other for 1-1/2 cup sugar. I used 1-1/4 cups sugar, so please adjust to your preference.

Stores well for a few days in the freezer (if it lasts that long!)
Enjoy!

Recipe adapted from "Southern Living" magazine

Quiche d'Olives

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelley Snow and Elaine Husband

Quiche d'Olives (or mini quiche)
Serves 8

2 Tablespoons shallots, chopped
1 Tablespoon unsalted butter
4 eggs
1 cup heavy cream
Freshly ground black pepper
1 cup Gruyere cheese, grated
1/2 pound black nicoise olives, or other black olives, pitted
1 (9-inch) deep dish pie shell
1 (6 ounce) package fresh spinach, finely chopped

Preheat oven to 400º(F)
Saute the shallots in the butter until lightly browned.  In a large mixing bowl, combine the eggs, cream, and pepper. Add the shallots, spinach, and cheese to the egg mixture and pour into the pie shell. Arrange black olives over the top of the quiche. Bake 25 to 30 minutes or until lightly golden brown.
Can be served warm, or at room temperature.

Enjoy!

Basil Tomato Tart (or small tarts)

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband

Basil Tomato Tart
8 to 10 servings

12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese

Optional:
8-10 black olives
8-10 fresh basil leaves

Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes,  mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.

This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans.  For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.)  Proceed with recipe.

Enjoy!

Cheesy Tomato Melts

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow & Elaine Husband

Cheesy Tomato Melts

1 (16 ounce) loaf garlic bread, split  
---(I just make my own garlic butter and lightly spread on a split 16 ounce loaf)
2 Tablespoons good mayonnaise (not sandwich spread)
1/2 cup basil, torn or chopped
3 medium tomatoes, sliced
1 pound bacon, cooked and crumbled
Salt and Pepper to taste
8 ounces aged white cheddar cheese, grated (or your favorite cheese)

Preheat 450º(F)
Cut each half loaf into three pieces. Bake, cut side up, for 4 minutes. Spread with
mayonnaise and sprinkle with basil. Top with tomatoes, bacon, salt and pepper.
Sprinkle with cheese and bake 2 more minutes.

My variation:
Bake the split garlic bread as directed. Slice the split loaves into 1 1/2 to 2-inch wide slices.
I coarsely chopped (and drained) the tomatoes so they would fit more evenly on the bread. 
Proceed with recipe.
Optional: Thread whole fresh basil leaves on wooden skewers and place in bread vertically to represent sails.

Enjoy!

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise
As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com)
Ingredients: Tiny potatoes, par-boiled
olive oil
Citrus salt, or sea salt
Salmon fillets, skin on
1 nori sheet (edible seaweed sold in dried, paper-thin sheets.)*

Wasabi Mayonnaise
1/4 whole-egg mayonnaise (good quality)
1 tablespoon wasabi paste
1 tablespoon lemon juice
To make the wasabi mayonnaise, blend all ingredients together. Set aside. 
(If making a few hours ahead cover and refrigerate.)

Preheat oven to 475ºF/250ºC
Arrange the par-boiled potatoes on a lightly oiled or greased shallow baking sheet, drizzle with the oil and sprinkle with salt. Using your thumb, press down on each potato to smash them slightly, place in oven and roast for 10 minutes.

While the potatoes are roasting, wrap a strip of nori around each salmon piece and place, skin-side down on the baking sheet with the potatoes. Baking time for the salmon will depend upon the size and thickness, anywhere from about 5 minutes, up to 1o, and potatoes are crispy and golden.  Note: Allow for carry-over cooking time after the salmon is removed from the oven, don't over cook or salmon will be dry.

Serve the salmon skin-side up along with the potatoes and wasabi mayonnaise.  I served this with fresh pea sprouts, simply rinsed in cold water.

* Nori can be found in the Asian section of a well-stocked grocery store.

Enjoy!

Recipe adapted from Donna Hay Magazine

Fresh Lemon Cake with (optional) Fruit Glaze

Fresh Lemon Cake with optional Strawberry Glaze
As shared from the kitchen of Once Upon a Plate by Mari

Makes one 8-inch, single layer cake

I don't know why this cake was originally named "French Lemon Cake", perhaps because it is a single layer and doesn't rise much ~ but it I do know that it is one of the easiest cakes to make because the batter is mixed together in the bowl of a food processor. 
My mother used to make this recipe and I believe it was from "BonAppetit" magazine from the 1970's when home food processors were introduced to home cooks here in the U.S. As with many food processor cakes, it's a little sturdier (not quite as delicate) as traditionally made cakes.

The original recipe is delicious with just the sweeten lemon juice finish and maybe a dollop of whipped sweetened cream or ice cream. But to make it a little more special you can add a fruit glaze or fresh fruit.


Method: Position oven rack to center position
Preheat oven to 350*
Grease and flour an 8-inch square or round cake pan (or pan of equivalent capacity.)

Ingredients:1 lemon (peel zest from lemon using a vegetable peeler), and juice the lemon, reserve juice for finish
1/2 cup granulated sugar
1 stick butter (4 ounces), cut into 4 pieces
2 eggs
1 cup all-purpose flour, less 2 Tablespoons
Mix 1 teaspoon baking powder into the flour

Lemon juice glaze:
Reserved juice from the lemon mixed with
1/2 cup confectioner's sugar (powdered sugar)

In the bowl of food processor process lemon zest strips with granulated sugar, process a few seconds until zest is "grated".

Add butter pieces to bowl and process until well combined. Add eggs, one at a time, until each is blended in. Scrape bowl with spatula. Mix 1/2 of the flour/baking powder mixture to the bowl and pulse (turn the machine on and off) 2 or 3 times, scrape bowl with spatula. Add remaining flour and pulse until combined.

Scrape batter from bowl into prepared pan and bake into prepared pan. Bake on center rack of oven for 18 to 25 minutes. (Oven and the shape/size of pan will affect the time it takes cake to be done.) I begin checking at 12 minutes. Bake until edges are lightly golden and a pick inserted into center of cake comes out clean, with no wet batter.

While cake is still warm, mix lemon juice with confectioner's sugar and spoon mixture over cake, then repeat with any remaining mixture ~allowing lemon juice to seep into the cake slowly.


Optional Fruit Glaze:
1 to 1 1/2 cups fruit jam (I like either Strawberry, Raspberry or Apricot for this cake)

If you want a very thin glaze, melt the jam and a tablespoon or two of water ~or substitute a liqueur of your choice (such as Grand Marnier) in a pot over medium heat. Stir and cook until mixture completely melted and fairly smooth, cool just slightly then spread on top of cake while mixture is still warm (it will thicken further upon cooling.)
For a thicker glaze (as shown in picture) Make a slurry from 2 teaspoons corn starch mixed into 2 Tablespoons of water and mix into melted jam in the pot, cook and stir until mixture thickens, cool slightly then spread evenly on top of cake. Topping will thicken upon cooling.)

Serve with sweetened whipped cream, or ice cream if desired.
Enjoy!


Click Here to return to Once Upon a Plate.

Baked Blueberry French Toast with Blueberry Syrup

Blueberry French Toast

As shared by Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Ingredients:

1 loaf French bread, sliced and cut into 1 inch cubes

2  (8 ounce packages) cream cheese, cut into 1 inch cubes (I use 1 package)

1 cup fresh blueberries, rinsed

12 large eggs

1/3 cup maple syrup

2 cups milk

Method:

Grease or spray with cooking oil a 13" x 9" baking pan.  

Place half the bread cubes evenly in the pan.  Scatter cream cheese over bread and then scatter blueberries over all.  Arrange remaining bread cubes over the top.  In a large bowl, combine eggs, syrup and milk.  Pour over bread mixture.  Cover and chill overnight.

Next day, bake casserole at 350 degrees for 30 minutes, covered with foil.  Remove foil after 30 minutes and cook for 30 more minutes, until puffy.    While casserole bakes, make Blueberry Syrup.* 

Top blueberry casserole with some of the Blueberry Syrup, and pass the rest at the table.

Blueberry Syrup

1 cup sugar (I use about 3/4 cup sugar)

2 tablespoons cornstarch

1 cup water

1 cup blueberries

1 tablespoon butter

In a small saucepan, combine the sugar, cornstarch and water over medium heat.  Cook 5 minutes until thickened, stirring.  Add 1 cup blueberries and simmer, stirring for 10 minutes.  Add butter and blend.

*You can make the blueberry syrup one to two days ahead if you desire, refrigerate until

serving time.(Best served warm.)

Enjoy!

Click HERE to return to Once Upon a Plate

Julia Child's Master Crepe Recipe

Julia Child's Master Crepe Recipe
As shared by Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Yields about twenty 5-inch crepes, about ten 8-inch crepes, about six
10-inch crepes.  (For filled crepes I use and 8-inch or 10-inch crepe)

Special equipment needed:
A 5-inch, 8-inch or 10-inch non-stick pan (or a well seasoned traditional crepe pan)

1 cup all purpose flour
2/3 cup cold milk
3 large eggs
1/4 teaspoon salt
3 tablespoon melted butter, plus additional for brushing surface of pan.

Method:
Mix all ingredients until smooth (in a bowl using a whisk, or in a blender.) Allow to rest, covered at room temperature for a half hour, up to an hour, or up to 24 hours, refrigerated.
Heat a non-stick frying pan over medium heat, then brush with melted butter.
Pour in 2 to 3 tablespoons of batter onto the the center of the pan, quickly tilting in all directions to coat and cover the pan surface evenly.
Cook about 1 minute until lightly golden, then flip and cook very briefly on the other side.  Julie always advised that the side of the crepe that went into the pan first is the "public side"!  (It has more eye and texture appeal.) 

Cool on a rack or plate, stacking as you finish making the remainder of the crepes. Use immediately in your favorite crepe recipe or, if you do not intend to use them right away the stacked crepes can be placed in an airtight container (such as a resealable plastic food bag) and stored in the refrigerator for a few days. For longer storage, freeze, but plan to use them within a month or two. Thaw in refrigerator before using.

I hope you enjoy! ~mari

Please click HERE to return to Once Upon a Plate. 
(www.Onceuponaplate1.com)

Haricot Verts with Dijon Mascarpone

Haricot Verts with Dijon Mascarpone
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
4 servings

Ingredients:
2 1/2 teaspoons Dijon or Whole Grain Mustard
1/2 cup mascapone
1 pound haricot verts (or other green beans), remove stem ends
Lemon zest
Salt and freshly crack black pepper, or tri-color pepper
Method:
(Make the Dijon Mascarpone at least 1/2 to 1 hour ahead of serving time and refrigerate:)
Allow mascarpone to come to room temperature. Using a whisk or silicone spatula, mix the mustard into the mascarpone until well combined, season with salt and pepper. Cover with plastic cling film and refrigerate for 30 minutes to 1 hour (until firm.)
Just before serving; cook the beans:
1.) Line a rimmed baking pan with a clean kitchen towel, or double thickness of paper towels. Set aside.
2.) Bring a large pot of water to a boil, add about 2 Tablespoons salt for each quart of water. Add the haricot verts to the boiling water, cook until just tender but still firm (about 3 to 4 minutes.)
Using a slotted or wire spoon remove the haricot verts from the pot and drain in prepared baking sheet. Grate the lemon zest over the top.
3.) Transfer the beans to a warmed serving bowl and top with spoonfuls
of the Dijon mascarpone. Sprinkle with more lemon zest and freshly ground black pepper. The mascarpone will begin to melt over the beans;
serve hot.

Enjoy! ~Mari


Recipe has been adapted from www.cooktasteeat.com


Please click HERE to return to Once Upon a Plate

The Best Recipe for Steamer Clams

The Best Recipe for Steamer Clams
1 to 4 servings (depending upon appetites!)
As shared from Once Upon a Plate by Mari
(www.onceuponaplate1.com

For this dish, I like to find the smallest clams available in the market. These shown are Venus clams, farmed in the cold waters of Baja Mexico ~ they are a sustainable crop and generally available year round where I live.
Here's what you need to make the BEST steamed clams you've ever tasted:
about 40 live, fresh steamer clams dry white wine 1/2 cup (a stick) butter, more if you are steaming a lot of clams 1/2 cup finely diced onion 1 to 6 cloves fresh, minced garlic (not the stuff from the jar)  some finely chopped fresh parsley Optional: a couple of sprigs of fresh thyme a bay leaf or two
To finish: a generous shower of chopped fresh parsley lemon wedges 1/4 cup chives, thinly sliced crosswise freshly cracked black pepper (optional) 
Method: After allowing the clams to purge themselves of any sediment* , rinse them in fresh water, cleaning the shells of any sand, discard any with cracked or broken shells. Put the them in a pot (large enough to allow for some expansion, as the shells pop open they will take up more space), pour the wine over them**, enough to just barely cover them add the butter, onion, garlic, thyme, and parsley. Cover the pot and bring to a boil until the clams pop open (usually about 5 minutes.)
Discard any clams that have not popped open after cooking ~ but check out this TIP I recently learned from a seafood cook:  When the clams have cooked, you may find a couple that don't pop open; using tongs remove the open clams and shells then cover the pot and boil for another 3 to 5 minutes. Check the remaining clams, and you may be surprised that some stubborn ones have now popped open. But again, discard any that don't open upon the 2nd round of cooking. 
To serve: Sprinkle the remaining finely chopped parsley over the cooked clams. Ladle cooked clams into bowls with some nectar (broth), and serve with crusty sourdough or French bread for dipping up the broth. *To purge the clams of any sand that might be present: soak them overnight, or at least for a few hours in a pot or bucket of cold salted water (1 Tablespoon salt to 2 quarts of water), they will die in fresh water. You may add a tablespoon or two of cornmeal to the water.  (This acts as an irritant & encourages the clams to expel any grit, along with the cornmeal.) Discard any with cracked or broken shells, as well as those that don't close when rapped gently on a hard surface.
** No need to cover the clams completely with the wine, as those above the liquid level will steam cook, hence the name "steamers".
Enjoy!

Click here to return to Once Upon a Plate

Mini Savory Cheesecakes with Dressed Greens
Makes 4 servings

For the cheesecakes:
3/4 cup capacity ramekins or custard cups
2 teaspoons unsalted butter, softened

1 slice bread, processed in a food processor to make 1/2 cup bread crumbs

1 cup (one 8-ounce container) whipped cream cheese

2 large eggs

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh parsley

1/4 cup crumbled blue cheese

Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.

Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.

 

Arrange the molds on a baking sheet and bake for about 20 minutes.  Do not over bake. The cheesecakes should still be slightly wet and soft in the center. Let cool for 10 minutes before removing from molds. 

For the salads:

3 cups arugula or butterhead lettuce (Bibb, Boston leaves, or Spring Mix)

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

Dash salt and freshly ground pepper.  Meanwhile prepare the salad.

To assemble:

Whisk Olive oil, vinegar and salt and pepper in a bowl large enough to hold the greens. Add lettuce leaves to the bowl and toss gently. Divide the greens among 4 salad plates. Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

Enjoy!

Recipe adapted from More Fast Food My Way by Jacques Pepin.

Please Click HERE to return to Once Upon a Plate.