Famous Sausage Dip

Oh Yes People... I am finally giving it up! You have been begging for this recipe for ever. It's one of the most popular dips I do and at every party people rave. Little did you know it was so easy. Give it a go... great for the football season!!!!

Blue Heron's Sausage Dip

1 lb. Spicy Sausage

1 (10 oz) can Diced Tomatoes
1 (8 oz) Cream Cheese (softened)
¾ cup  Jack Cheese (shredded)

Cook sausage till brown, drain. Add cream cheese and tomatoes. Turn off heat and then add half the cheese and spoon into a casserole dish. Top with remaining cheese.

Bake at 375 for 20 minutes or till bubbling.

Serve with corn chips.

You can make this your own by buying different spicy sausages or diced tomatoes with things in it such as chilies. Also different cheese work, I like jalapeno jack. You can make it as spicy or not as you like.

You will thank me at your next football party! Have fun with it!

Gluten Free Peanut Butter Cookies

With all the gluten free baking I'm doing lately, I wanted to share a super easy peanut butter cookie recipe I make. Give it a try.

Gluten Free Peanut Butter Cookies
Makes 2 Dozen

1 egg
3/4 c. sugar
1 tsp. baking soda
1 c. creamy peanut butter
1/2 tsp. vanilla

Preheat oven to 350

Beat together egg, sugar, baking soda and vanilla. Add peanut butter and mix till smooth.

Drop teaspoon fulls of batter onto lightly greased baking sheet and flatten lightly with the back of a fork.

Bake 10 minutes until lightly set. Cool on wire rack. Enjoy!

A Great Gluten-Free Conversion Chart

To all those that have to live with gluten intolerance, I feel for you. I have a lot of clients that are and have developed a lot of great recipes to provide quality foods to them. Here is conversion chart a friend gave me for baking mix that might help you in your search for a way to have your cake and eat it too. I hope it helps. Happy Baking!

Avocado Season

I grew up with a 40 acre avocado ranch in my family and we ate avocados during the summer like they were going out of style. That was when everyone thought avocados were filled with fat and that wasn't good in a low fat crazy world. But we know better now that avocados are filled with fats that are GOOD for you! Not only that, but they are rich in antioxidant vitamins A,C and E that protect you from damage from free radicals and  help prevent conditions such as heart disease.

Avocados also help you adsorb antioxidants from other fruits and veggies eaten at the same time. They are also a good source of potassium for your blood pressure and energizing B vitamins for anti-stress. So eat up!

There are many recipes that include avocados in them these days. One of my favorite ways to eat them is plain and simple with a balsamic vinaigrette but most people love guacamole.

Here's a very simple recipe for a great guacamole:

4 Ripe Hass Avocados
1/4 cup (of your favorite) Salsa
1 tsp. Fresh Lemon Juice
Sea Salt to taste

Mash together peeled and seeded avocados with lemon juice and salsa, salt to taste and eat. That simple and look at all the benefits you're getting.

Dairy Free Mango Lassi

A full raw diet is controversial these days. Some say go full raw but I believe in adding as much raw foods as you can. They are healthy and full of live enzymes and vitamins your body needs. I could never give up meat totally and sorry but I do love my pancakes and such.

One of my favorite raw food diet cook books is Ani's Raw Food Kitchen by Ani Phyo. The book is full of great information about helping the environment and good things for your body. I really like her thoughts and the food she has in this book is easy to prepare compared to a lot of raw food books. It's worth picking up and adding some raw food recipes into your diet.

Recently after all the holiday and birthday parties I have attended I decided to go raw for three days, a detox of sorts and allow my body to rest. Mostly juicing I used a few of her smoothies and her green machine juice in her book. As an Indian food lover, I appreciate her recipe for Mango Lassi that is made with raw foods and is dairy free. A mango lassi in Indian cuisine is filled with dairy and yummy stuff but this version is just as yummy and is so good for you!

Mango Lassi - makes 4 servings
By Ani Phyo

3 cups purified water
2 mango's, peeled, seeded and cubed
1/4 cup soaked almonds*
1/2 cup pitted fresh dates
1 vanilla bean (1 tsp vanilla extract can be substituted)

Blend in a high speed blender (such as Vita Mix) 2 cups water with mango, almonds, dates and vanilla bean until smooth. Add remaining water and blend until smooth.

This will keep for three days in the fridge.

*soak almonds over night in purified water, rinse and use.

Tart Cherries and Your Health

As Washington is starting to see their first cherries appearing in the stores, I thought it a good time to discuss how wonderful this little stone fruit is for you. Tart cherries have an amazing ability to keep inflammation at bay. The sour variety is most beneficial with higher anthocyanin content but sweet does the trick too. The darker the cherry the better they are for you. They are also a great natural source of melatonin to help regulate biorhythms and sleep pattens, and help break down uric acid in the joint of those suffering from gout. An amazing little fruit!

My favorite ways to eat cherries is fresh but they are so yummy in a crisp that I make one every year to celebrate this time of year. This recipe is also fabulous with apples in the fall.

Cherry Crisp

5 cups fresh cherries ~ pitted (I suggest tart cherries for this)
1 tsp. cornstarch
1/2 cup all purpose flour
1/2 cup old fashion rolled oats
1/2 tsp ground cinnamon
1/4 tsp fine salt
3/4 cup firmly packed light brown sugar
1/4 cup sliced flaked almonds
2 Tbsp. chopper crystallized ginger
1/4 cup chilled unsalted butter

Preheat oven to 375F

Mix cherries with cornstarch and place in a baking dish with 2 inch sides. In a large bowl mix together flour, oats, cinnamon, and salt. Mix well. Add rest of ingredients and using a pastry cutter or two knives work butter until mixture is crumbly and butter is evenly distributed. Crumble mixture over cherries.

Bake crisp until topping is golden about 50 minutes. Remove dish from oven and let cool.

Serve with vanilla ice cream and enjoy!

Honey Mustard Chicken Marinade

This recipe is from my Sister-In-Law Katelyn. She made these at a BBQ a while ago and I was amazed at their wonderful flavor. I now use this recipe often.  I suggest marinading the chicken over night but you can do it as little as 4 hours. They are amazing and great for a summer night BBQ.

Whisk Together:
1 cup mayonnaise
2 Tbs. Dijon mustard
2 Tbs. honey
1/2 tsp. garlic powder
1/2 tsp kosher salt
1/2 tsp. fresh ground black pepper
3 cloves garlic (freshly minced)

Add:
1 1/2 lbs. boneless skinless chicken breast cut into 1' pieces

Let marinade at least 4 hours and up to 24 hours in the refrigerator. Put the chicken on skewers and BBQ or broil in oven. Cook through and enjoy!

You can do this with whole boneless skinless chicken breast also but do make sure to marinate overnight.

Spaghetti Carbonara

This recipe is as authentic as it gets. Even my picky father loves it!

A few years ago I traveled Italy with my older son and the Messori family. We tried so many carbonara's hoping for the perfect plate. I hate to say this but I was so disappointed in everyone I tried. When I got home I decided I needed to find and develop my own recipe that was what I remembered from my childhood. And I did it!

I am sharing this recipe because everyone should at least try a great carbonara once in their lives. Yes, it's fattening but a perfect plate in front of a fire with a glass of good Italian wine is a dreamy experience.

Here's the recipe:
Important note; Use the best of ingredient's it makes the world of difference.

5oz pancetta (bacon can be a good substitute)
1 finely chopped medium onion
1/4 cup dry white wine
1 lb. spaghetti (barilla)
3 large eggs
3/4 cup grated Parmigiano-Reggiano
1/3 cup grated Pecorino Romano
1 tsp. coarsely ground black pepper
1/4 tsp sea salt

Cut the pancetta into 1/3 inch dice and cook in a heavy bottom pan over medium heat, stirring until fat begins to render. I like to wait until the pancetta is just a bit crisp. Remove pancetta to a paper towel and saute onion in fat until golden brown. Add wine and boil until reduced by half.

Cook spaghetti as directed on package to al dente. while pasta is cooking whisk together eggs, Parmigiano & Pecorino with salt and pepper.

Drain pasta and toss with onion mixture with cooked pancetta. Transfer hot pasta to egg mixture and toss well. Serve Immediately!

This serves about four people. Note the usual warning about raw eggs but I make sure to use a good quality organic egg. I've never been sick from this, as the hot pasta cooks the eggs, but I will never make promises with our food supply so tainted in the US. Take the chance.... it's amazing!

Beignets

A french doughnut worth making!

I got this recipe on www.realcajunrecipes.com and it is a good one. My son and I made them this weekend and they were amazing! Right out of the oil, sprinkled with powdered sugar and drizzled with warm honey.... Oh Yes and it makes approximately 50! I did cut it in half and it worked great!

Ingredients
1/2 cup shortening	1/2 cup sugar
2 packages yeast	6 1/2 cup plain flour
1 tsp salt	1 cup evaporated milk
2 eggs, well beaten
Directions
Cream together shortening, sugar, and salt. Add one cup boiling water and one cup milk. Set aside. Mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the mixture and mix well. Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and mix. Put the dough in a greased covered container in the refrigerator. When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares with a knife. Use knife to cut 1/2 inch slit in the middle of each square. Fry in deep fat about 360 degrees until golden brown on both sides. Powdered sugar may be sprinkled on top. Drain on paper towels. Dough may be kept in refrigerator for a few days. Here are some pictures of our experience:

Simple Salad Dressings

It's that time of year were it's supposed to be getting warmer (but we live in Seattle so here's to hoping) and salads become a big part of our diets. No one wants to be inside standing by a hot stove so we make our husbands stand by a hot grill (and they think it's great) and we make salad.

Here are two salad dressing that are quick and easy and help us get in and out of the kitchen as fast as possible.

Balsamic Vinaigrette

4 Tbs. Extra Virgin Olive Oil
3 Tbs. Balsamic Vinegar
1 Tbs. Maple Syrup
2 tsp. Dijon Mustard
1/4 tsp. Sea Salt

Whisk all in a bowl and toss with salad.

Honey Poppy Seed Vinaigrette

1/4 cup Extra Virgin Olive Oil
3 Tbs. Apple Cider Vinegar
1 Tbs. Honey
1 Tbs. Poppy Seeds
1/4 tsp. Sea Salt

Whisk all in a bowl and toss with salad.

I use both of these on a daily basis. If you don't like a sweet dressing you can omit the maple syrup or lessen it in the Balsamic Vinaigrette. Both taste fabulous with a green salad with avocados.

Some Pictures You May Enjoy

Check out this assortment of goodies. Just wanted to show you some pictures and give you an idea of what's available from Blue Heron Catering.




Caramelized Onion and Blue Cheese Tart

Colorful Sushi Bites

Shrimp Spring Rolls

Fully Loaded Baked Potato Soup

Carrot and Sweet Potato Pancakes

Ricotta and Spinach Crepes

Spinach Dip

One of my favorite cook books when I started to really get into food was Vineyard Seasons by Susan Branch, I was 15 years old. Her recipes touched me in a way I can't really explain. The books she writes have great little quotes and fun pictures, all hand done. They are simple but everyone I've tried has been so good. I wanted to share one that I still use for home and catering.

Spinach is such a healthy food and this recipe is very simple and yummy. You can serve it with vegetables or French bread. Note that you can soak the onions in a little water for and hour or so to cut the sharpness of it.

Spinach Dip

1 10oz. pkg. chopped spinach. (frozen & thawed) ~ I use fresh and lightly wilt it.
1 1/2 c. sour cream ~ I use light Tillamook
1/2 c. Mayonnaise ~ I make homemade because I try to avoid canola oil but store bought works.
1/2 c. Minced Red Onion ~ Like I said earlier I soak the onions first.
2 cloves minced garlic
1 Tbsp. Fresh Lemon Juice
1/2 tsp. Hot Pepper Sauce ~ I like Tabasco for this, add more if you want it spicier.
1/4 tsp. nutmeg

Combine all ingredients, mix well, cover and chill.

You can make this a day ahead of time. It's one of those recipes that tastes even better the next day!

Garlic Helps Fight Disease

When you're Italian you usually cook with a lot of garlic. Unless of course you are my father whom doesn't really like it, but I hide it there and he eats it anyway.

Garlic is known for it's healthful qualities helping fight against infection, cold and heart disease. With all that going around Seattle this last few months everyone should be eating it. One compound is Allicin, it is responsible for garlics antibacterial properties. It is also know to keep fungus and yeast in check in your body. That said, I have a great way to enjoy garlic with your girlfriends ...

This requires a bottle of red wine. A good one to drink, such as, Qupe's Sarah (which is also good for you in moderation) and one of my besties and my favorites.

Also needed is:
2 heads of garlic
2 small logs of Montrachet cheese
olive oil
1 tsp thyme
1/2 to full loaf French bread
1/2 cup fresh bread crumbs
1-2 Ripe pears
1-2 Juicy Apples
Sweet seedless grapes

Preheat Oven to 350F

Cut garlic tops off leaving peel on. Put into a small baking dish and pour olive oil over the top allowing the oil to come up about 1/2" from the bottom of dish. Cover dish and put in oven for about 1 hour.

Meanwhile put the cheese in a baking dish also. Brush with olive oil, sprinkle with thyme and put bread crumbs on top to cover. Place dish uncovered into oven with garlic for the last 1/2 hour.

Slice bread into 1/2" slices. Fry them in a pan with equal amounts of butter, olive oil and two minces garlic cloves (optional) until lightly brown. You can just toast them if you want to save calories but it's not as tasty.

When all is ready and the hour is up serve with your fresh fruit and wine. The garlic will have a almost sweet quality to it and become spreadable. It should pop right out of the skin and served with toast and cheese. To dye for!

This recipe is great for our rainy days here in Seattle, be it winter, spring, summer or fall..... Enjoy!

Your Cup of Joe

Your Cup of Joe

Did you know that coffee has brain boosting powers! It's full of antioxidants and 3-5 cups a day can help prevent Alzheimer's, Parkinson's and colon, breast and liver cancer! Caffeine is not responsible so decaf works as well! That's why we are so healthy and smart in Seattle....

But I love coffee to boost flavor in cooking. One of my secrets is to add it to baked beans to enrich the flavors. You'll find the recipe I use and try substituting 1/2 the stock with strong brewed coffee. Check it out....

Barbecued Baked Beans

Epicurious | October 1997

by Alexander Smalls
Grace the Table

• 1 pound California small white beans
• 1/2 cup onions, finely chopped
• 1/2 cup celery with leaves, finely chopped
• 1/4 cup green bell pepper, chopped
• 1 tablespoon garlic, minced
• 3 tablespoons olive oil
• 1 16-ounce can tomato sauce or 6 large fresh tomatoes chopped and stewed for 1hour
• 1/4 cup dark brown sugar
• 1/4 cup thick molasses
• 1 tablespoon dry mustard
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon ground cloves
• chicken, veal, or pork stock (optional)
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon fresh thyme
• 1 cup country cured slab bacon, diced

Wash beans, place in large pot and cover with cool water, boil for 5 minutes,and remove from heat; let sit for 1 hour with tight lid. In cast-iron skillet, sauté onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes. Pour off water from beans and replace with 3 1/2 cups (approximately) fresh cool water or meat stock. Add bay leaves, salt, pepper, and thyme. Let simmer, covered, until beans are tender. Sauté bacon cubes; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven or bean pot. Top with bacon and bake in 300-degree oven for 3 to 5 hours. Stir beans now and then, adding reserved liquid when needed.


Read More http://www.epicurious.com/recipes/food/views/Barbecued-Baked-Beans-5105#ixzz1wYLmc4m9

Event on the Water

These are some pictures of an event we did on Mercer Island. Fabulous people and what a view!

The Venue on the Water

The Crew

The Salad with Cheese Onion Bread

Lemon Angel Food Cupcakes 

Cookie's on a Cold Day

An assortment of cookies on a cold day are always a good thing! Try this wonderful yet easy gluten -free peanut butter cookie recipe I was given a few years ago...

Gluten-Free Peanut Butter Cookies
1 Large Egg
3/4 cup sugar
1 teaspoon baking powder
1 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/3 cup chocolate chips (optional)

Preheat Oven @ 350F

Beat together egg, sugar, baking soda and vanilla until smooth. Add peanut butter, beating until smooth. Stir in chocolate chips if wanted.

Drop by teaspoon on baking sheet pressing lightly with the back of a fork. Bake 10 minutes or until lightly set. Transfer to a wire rack to finish cooling.
Enjoy!

Getting Started

First blog post is just a test. Well be blogging about events and foods we love. Planning to share recipes and pictures!