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Orange Kissed Strawberry Shortcake

Here in New England Father’s Day corresponds with the onset of native strawberry season.  This yummy dessert is a great alternative to a cake for Dad’s special day!  If you don’t feel like making whipped cream, don’t—purchased whipped cream is just fine.  If you are serving children, replace orange liqueur in the berries with orange juice.

For the strawberries:

3 pints fresh strawberries, hulled; 1 pint crushed with potato masher 2 pints quartered. Reserve 6 berries for garnish

2 tablespoons orange liqueur (such as triple sec or Cointreau)*

6 tablespoons granulated sugar

For the Orange Shortcake:

2 cups bleached all-purpose flour, plus more for work surface

½ teaspoon table salt

1 tablespoon baking powder

3 tablespoons granulated sugar plus more for sprinkling

1 stick butter, frozen

2 tablespoons orange zest, finely grated

1 egg, beaten

½ cup light cream plus one tablespoon for brushing

1 tablespoon half-and-half

For the Whipped Cream:

1 cup heavy cream, chilled

1-2 tablespoons confectioner’s sugar, to taste

1 teaspoon vanilla extract

Instructions:

In a medium bowl, mix crushed and quartered strawberries with sugar.  Set aside while preparing biscuits

Preheat oven to 425.  Lightly spray large baking sheet with nonstick cooking spray.  Set aside.

In another medium bowl, whisk together flour, salt, baking powder and 3 tablespoons sugar.

Using large holes of box grater, grate butter into dry ingredients. Toss butter with flour to coat. Add grated orange zest.  Use pastry cutter to finish cutting butter into flour.  Mix beaten egg with ½ cup light cream; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.

Gently pat dough into 9- by 6-inch rectangle and cut 6 3” squares with a sharp knife. Place biscuits 1” apart prepared baking sheet, brush dough tops with one tablespoon light cream and sprinkle with remaining sugar. Bake until golden brown, 12 to 14 minutes.  Place on a wire rack to cool.

When ready to serve, place heavy cream in a cold bowl and whip with vanilla extract and powdered sugar to taste.

Split biscuits in half and place ½ on serving plate.  Spoon on berries and a bit of whipped cream.  Top with remaining biscuit half, more berries and finish with additional cream.  Top with a reserved whole strawberry and enjoy!

Pop's Pecan Topped Cinnamon Apple Blondies

2/3 cup salted butter, melted

1 pound light brown sugar (about 2 ½ cups)

3 large eggs

1 teaspoon vanilla extract

2 ¾ cup all purpose flour

2 ½ teaspoons baking powder

1 teaspoon salt

¾ cup cinnamon baking chips

¾ cup chopped dried apples (apple chips can be used as well)

½ cup white chocolate chips

½ teaspoon shortening

48 whole pecan halves

Preheat oven to 350 degrees.  Spray 9 x 13 baking dish with nonstick spray and set aside.

In a medium bowl, whisk together flour, salt and baking powder.  Set aside.

 In a large bowl, stir together butter and brown sugar and extract until smooth.  Do not beat! Add eggs and stir until combined.  Gradually stir in dry ingredients until incorporated.  Mix in cinnamon chips and apples and spoon dough into prepared pan.  Wet fingers with water and press batter into pan.

 Bake 25-30 minutes until center is just set and edges are lightly browned.  Allow to cool completely. Cut into 48 bars and place on a wire rack, leaving space between.

In a small microwavable bowl on high power, melt together white chips and shortening for about 1 minute (check often as power varies widely in microwaves) stirring until smooth.  Spoon mixture into a small zip top bag and snip the corner.  Pipe white chocolate as desired over blondies and top with pecan halves.  Serves 48-Enjoy!

Here’s another great serving suggestion.  When blondies are still warm, cut into 24 larger pieces. Place one or two in an individual serving bowl.  Place 2 cups chunky apple sauce in a small saucepan to warm.  Top blondies with premium vanilla or butter pecan ice cream and top with warmed apple sauce and sprinkle with pecans—YUM!

Don't be afraid of all of the ingredients--this chili goes together easily and makes a huge amount!  Great for company or a pot luck

2 cups onion, diced

4 cloves garlic, minced

¼ cup olive oil

1 large red pepper, diced

1 large green pepper, diced

4 large chicken breasts, cut into ½ inch dice

¼ all purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chili powder

4 teaspoons ground cumin

2 teaspoons ground oregano

4-15 oz cans cannellini beans

9 cups chicken broth, divided

2-4.25 oz cans diced green chiles

1-15 oz can navy beans

2 cups corn kernels

2 cup shredded Monterey jack cheese

¼-1/2 cup freshly chopped cilantro, to taste

Hot sauce to taste

Additional salt & pepper to taste

In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally.  Add diced peppers and continue to cook until peppers are soft, about 10 more minutes.  Add chili powder, cumin and oregano to pot and stir to combine.

In a medium bowl, toss chicken with flour and salt and pepper.  Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.

In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth.  Add to the chicken and vegetable mixture, along with remaining chicken broth.  Stir to combine.  Add corn and navy beans and simmer for about an hour.  Mixture will thicken.

Before serving, stir in Monterey jack cheese and chopped cilantro.

 Serve with chile sour cream.

Green Chile Sour Cream

 1-8oz container sour cream

1-4.25 oz can diced green chiles-do not drain

Juice of one lime

 Combine all ingredients in a medium bowl.  Refrigerate until ready to use

 Sorry…….my pictures didn’t come, so I had to re post.

Sri Lankan Buriyani –Rice (with a touch of my cooking knowledge)

Ingredients:
2 Cups rice-Basmati
1 tomato
1 thin slices of ginger
1 or 2 cloves of garlic
1 big onion
2 tbsp of EVOO
1 piece of lemon grass
1 tbsp of white vinegar
1/4 tsp of turmeric powder
2 cloves 2 cardamoms
2 small potatoes
fresh cilantro
1 inch piece of cinnamon
salt & pepper to taste
2 large Chicken breasts
1/2 tsp red chili powder

Cut chicken in to cubes (abt 2 inches) Marinate with salt, vinegar, turmeric powder and chili powder. Set aside for half an hour.

Cut potatoes in to big pieces. 

Fry onion in olive oil. Add garlic and the rest of the ingredients.  Add chicken and cook until golden brown.  Add 1/2 cup of water and cook chicken pieces until center is done and reduce all the gravy. 

Wash rice well and add 3 cups of water (1 ½ cups of water for 1 cup of rice) potatoes and the cooked chicken in to the rice. Cook rice and chicken mix using a rice cooker. (If you don’t have a rice cooker, you can use a pot, but check occasionally) 

Garnish with boiled egg slices and cashew nuts before serving.

Serve with salad or steamed vegetables. Serve hot. (about 4 servings-it depend on how you like the rice)

Enjoy!

Sri Lankan Buriyani –Rice (with a touch of my cooking knowledge)

http://farm4.static.flickr.com/3657/3659851315_90d82dc172.jpg

Ingredients:
2 Cups rice-Basmati
1 tomato
1 thin slices of ginger
1 or 2 cloves of garlic
1 big onion
2 tbsp of EVOO
1 piece of lemon grass
1 tbsp of white vinegar
1/4 tsp of turmeric powder
2 cloves 2 cardamoms
2 small potatoes
fresh cilantro
1 inch piece of cinnamon
salt & pepper to taste
2 large Chicken breasts
1/2 tsp red chili powder

Cut chicken in to cubes (abt 2 inches) Marinate with salt, vinegar, turmeric powder and chili powder. Set aside for half an hour.

Cut potatoes in to big pieces. 

Fry onion in olive oil. Add garlic and the rest of the ingredients.  Add chicken and cook until golden brown.  Add 1/2 cup of water and cook chicken pieces until center is done and reduce all the gravy. 

Wash rice well and add 3 cups of water (1 ½ cups of water for 1 cup of rice) potatoes and the cooked chicken in to the rice. Cook rice and chicken mix using a rice cooker. (If you don’t have a rice cooker, you can use a pot, but check occasionally) 

Garnish with boiled egg slices and cashew nuts before serving.

Served with salad or steamed vegetables. Serve hot. (about 4 servings-it depend on how you like the rice)

http://farm4.static.flickr.com/3616/3659852373_712fe8e6ef.jpg

Enjoy!

My husband loves this dish.  When we get those first really warm days in May, he'll ask "Is it too early for panzanella?" And I'll say "Yes. Still too early." And then we'll wait and wait until the local tomatoes are ripe and there's plenty of basil in the yard.  THEN it's time for panzanella, and we eat it frequently all summer.  It's fast, easy, and captures the flavors of the season.  We love it with sweet corn on the cob and wedges of watermelon, or it can be a great side dish for grilled chicken or steak.

Panzanella

6 cups 1" sourdough bread cubes

8 oz. part-skim mozzarella cheese, cut into 1/2" cubes

1 lb. ripe tomatoes, cored and diced

1 cucumber, quartered lengthwise and cut crosswise into 1/2" pieces

1/2 cup basil leaves, washed and torn into pieces

2/3 cup extra-virgin olive oil

1/3 cup balsamic vinegar

Toss the bread cubes, cheese, tomatoes and cucumbers together in a large bowl.  In a small bowl, whisk together the olive oil and vinegar.  Drizzle about half the dressing over the bread mixture and toss to distribute evenly.  Let stand 10 minutes, then drizzle about 1/4 cup of dressing over the salad, add the torn basil, and toss again.  Bread should be moist but not soggy; use remaining dressing if needed to achieve desired texture.

I don't want the prize (I already have an identical grill) but I wanted to share the yummy goodness w/ everyone. PLUS I don't have a photo sharing website that I use.

 Sorry! To make things easier... Here is the link.

Brian's BBQ Chicken:

www.parentsconnect.com/dishes/dish_1245779223821.jhtml

Hi--we are so sorry for anyone who has had trouble uploading their photo to their recipe here in the Dad's Favorite Dish Contest--to make things easier anyone who has trouble posting their photo please feel free to email the link for your photo to contactusform@parentsconnect.com and we will insert your photo for you.  Please be sure to include your member name and/or the name of your recipe in your email so we're sure to get the right photo with the right recipe. :)

Thanks for your help and patience!

He doesn't cook at all but he loves it when I grill ribeye steaks.

Spaghetti Casserole 

3/4 box Spaghetti Noodles

16 oz. Hamburger Meat

1 bag Mozzerela Cheese

1 bag Mild Cheddar Cheese

1 can Sloppy Joe Sauce

Salt N Pepper

Chopped Onions

1 small can of Sliced Mushrooms



Preheat oven to 350 degrees.

Cook and drain noodles. If needed, directions are on the back of the pack.

While the noodles are cooking.  In a large skillet, cook your chopped onions till it's yellow. Put your hamburger meat in with your onions until brown and thoroughly cooked; drain. Mix your meat, mushrooms, salt and pepper and the can of sloppy Joe sauce in the skillet.  Fill the sloppy joe can (half full) of water to get the last bit of sauce and to make a bit more gravy out of it. Cook on low and let boil or until your noodles are finished. 

Mix your noodles and meat mix together.

In a pan, layer. noodles/mix then the cheese.  Repeat until you end up with cheese on top.  Bake for 30 minutes, or until heated through and/or cheese is bubbly.

Bake time depends on what kind of oven you have.  Prep time and bake time together should be 60 to 70 minutes long.
 

BON APPITIT!!!!

 I posted photo for recipe in a seperate entry on 6-22-09 at 03:41PM.

 Yay! I'm glad you got it to work!

I posted photo for recipe on 6-22-09 at 03:41PM in a seperate entry.

Baja Citrus Burgers Photo For My Previously entered recipe.

That is the link that was listed to share photo, I will have to try later in the day to see if I can find a different link to share photo.

 Try copying the code that photobucket gives you under the "share" option under "direct link for layout pages" the code will look like this: http://img.photobucket.com/albums/v231/Angela1013/<name of your image>.jpg"

I tried inserting this image from the toolbar insert/edit image, there is not a insert photo button for my Baja Citrus Burger entry. 

 <a href="http://s788.photobucket.com/albums/yy168slfish/?action=view&current=BajaCitrusBurgers004

 Hi--to upload a photo you'll need to post your photo on a photo sharing site such as photobucket or flickr and then insert the URL to the image in the window that opens when you click the 'insert photo' button on the WYSIWYG toolbar.

Let me know if that helps!

 Hi-unfortunately drag and drop doesn't work with our messageboard platform, you'll need to upload your photos to a site such as photobucket.com or flickr and then insert the URL for the image into the window that opens when you click the 'insert image' button on the WYSIWYG tool bar.

Let me know if that helps!