Parish Recipes

Epiphany Recipes: Timothy's White Chicken Chili

Posted Fri, 12/23/2011 - 02:00

White Chicken ChiliThis is the next in an ongoing series of tasty recipes from the parish of Epiphany.

Here's a staff favorite chili recipe from a long ago downtown restaurant.

Timothy's White Chicken Chili

  • 2 cloves garlic, minced
  • 2 medium onions, chopped
  • 1 Tablespoon oil

Epiphany Recipes: Oatmeal Toffee Cookies

Posted Fri, 12/09/2011 - 02:00

Oatmeal TOffee Cookies

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

I don't often make sweets for the staff but when I make these for a rare 2 o'clock snack, they love to eat them straight from the oven.

Oatmeal Toffee Cookies from Hershey’s recipes.

Makes about 4 dozen cookies

Ingredients

  • 1 cup (2 sticks) butter or margarine, softened
  • 2 cups packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick-cooking oats
  • 1-1/3 cups (8 oz. pkg.) Heath Bits O'Brickle Toffee Bits or Heath English Toffee Bits
  • 1 cup Mounds Sweetened Coconut Flakes (optional - but never for me!)

Epiphany Recipes: Crispy Brussels Sprouts

Posted Fri, 11/25/2011 - 02:00

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

Crispy SproutsCrispy Brussels Sprouts from Food Network's Claire Robinson

Serves 8 or 9 x 13 inch pan

Ingredients:

  • 4 - 6 slices of bacon, cut into pieces
  • 2 pounds Brussels sprouts, washed, trimmed and halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 1/4 cup toasted, chopped walnuts (optional)
  • 1 Granny Smith apple, cleaned, cored and sliced

Epiphany Recipes: Easy Summer Pasta

Posted Fri, 11/11/2011 - 02:00

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

I adapted this summer recipe and created a quick version using canned tomatoes. The staff loved it, hope you do too!

Easy Summer Pasta from Cook Smart by Three Many Cooks and USA Weekend

My recipe makes enough for a 9 x 13 inch serving dish.

Ingredients:

  • 1 pound penne pasta, prepared as directed
  • 1 28 oz. can diced tomatoes, drained
  • 4 cloves garlic, pressed
  • 1 3.5 oz. jar of capers
  • 2 teaspoons dried oregano
  • 1 12 oz. can Albacore tuna in water, drained
  • 1/4 cup chopped, fresh parsley
  • 4 oz of goat cheese, crumbled (or feta cheese in the original recipe)

Epiphany Recipes: Shady Lane Cafe's Salmon Burger with Caper Dill Sauce

Posted Fri, 10/14/2011 - 01:00

Salmon BurgerThis is the next in an ongoing series of tasty recipes from the parish of Epiphany.

If you can't get over to the Shady Lane Cafe in Brownsboro Center, then try their recipe at home. The dill sauce is a great addition. Here's the recipe as it appeared in the Courier Journal.

Shady Lane Cafe's Salmon Burger with Caper Dill Sauce

Serves 4

Epiphany Recipes: Vegetarian Bean Chili

Posted Fri, 08/26/2011 - 01:00

Veg Bean ChiliThis is the next in an ongoing series of tasty recipes from the parish of Epiphany.

This Vegetarian Chili recipe is a delicious, easy meal when combined with rice or pasta and some toppings.

Vegetarian Bean Chili from Cook's Illustrated - Best Soups & Stews
Serves 4

Ingredients:

Epiphany Recipes: Watermelon & Goat Cheese Salad with a Citrus Vinaigrette

Posted Fri, 07/29/2011 - 01:00

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

After a warm day at Bibletimes, the staff enjoyed this refreshing and cool salad from Eating Well.

Watermelon SaladWatermelon & Goat Cheese Salad with a Citrus Vinaigrette

Ingredients:

  • 3 Tablespoon olive oil
  • 3 Tablespoon fresh orange juice
  • 1 Tablespoon red-wine vinegar
  • 1/4 teaspoon salt
  • fresh ground pepper
  • 8 cups of fresh garden salad greens. cleaned and ready to serve
  • 4 cups diced watermelon (3 pounds with rinds)
  • 1/4 cups thinly sliced red onion (about 1/4 small onion)
  • 2 oz. goat cheese or feta cheese crumbled or cut into slices
  • 1/2 cup chopped hazelnuts or almonds toasted (2 oz.)

Epiphany Recipes: Maple Peach Bread Pudding

Posted Fri, 07/08/2011 - 01:00

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

It's peach season and this recipe is simply delicious. Bravo's Top Chef, Gail Simmons shared her recipe with People Magazine and now it's one of my favorite desserts.

Peach Bread PuddingMaple Peach Bread Pudding

Serves 8

Ingredients

  • 1 lb. brioche or challah bread, cut into 1-inch pieces (12 cups)
  • 5 Tbsp. unsalted butter
  • 2 large ripe yellow peaches, pitted and cut into 1/2 inch pieces
  • 1 cup sugar, plus 2 Tbsp. for topping
  • ¼ cup peach schnapps (optional)
  • 4 large eggs, beaten
  • 3 cups milk
  • 1/2 cup grade A maple syrup, divided as directed in recipe below
  • Whipped cream or vanilla ice cream for serving (optional)

Epiphany Recipes: Dairyland Cheese Soup Au Broccoli

Posted Wed, 10/27/2010 - 01:00

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

Here's a recipe that will give your eaters a healthy dose of vegetables. While the original recipe is a blended soup, I'll give you my quick version that leaves it chunky and delicious.

Cheese Broccoli SoupDairyland Cheese Soup Au Broccoli

from the Downers Grove, IL Junior Woman's Club Cookbook
Serves 6-8

Ingredients

1 small onion, chopped
1/2 green pepper, chopped
2 celery stalks, chopped small
2 carrots, washed and unpeeled, chopped small
1/4 cup butter
1/4 cup flour
1 large head broccoli, florets and stems with tough parts removed and chopped small
3 1/2 cup chicken broth
3 c. cheddar cheese, grated
1 1/2 cup milk
salt & pepper

Epiphany Recipes: Minestrone Soup

Posted Wed, 10/06/2010 - 01:00

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

How many times have I heard Epiphanites enter the Epiphany House kitchen and say, “ What are you making, it smells delicious?” The Number One answer is this soup. From the Simple Italian Cooking cookbook by Chuck Williams (Williams-Sonoma).

Minestone SoupMinestrone Soup

Ingredients:

2 Tablespoons unsalted butter
1 large yellow onion, diced
2 carrots, peeled and sliced or diced
2 celery stalks, diced
3 or 4 small potatoes, prefer Yukon Gold or Russet, peeled and cubed 1 large can diced tomatoes or fresh plum Roma (2-3 cups) 2 or 3 fresh oregano sprigs (Karen uses 1 Tablespoon dried oregano)
6 cups chicken broth
4-5 Fresh Swiss chard leaves or spinach leaves, washed, stems removed, cut into strips (or to taste)
1 can garbanzo beans (chick peas)
1 can cannellini beans (white kidney beans)
1 cup elbow macaroni or other short pasta
Salt and Pepper

Syndicate content