Did you know that Valentine’s Day is one of the busiest
days of the year for restaurants? Guess that shows how
many people can have the same idea. Personally, we
look at this is a great opportunity to stay home and
cook a romantic dinner since A: sharing in the preparation
of a romantic meal is somewhat of a gift in itself and
is much more personal and B. odds of getting good service
on a night like this don’t look as good. (anyone in the
restaurant business please forgive me).

Here’s an idea for a simple beef recipe “TENDER LOVIN’
TENDERLOIN” that is smothered in sauteed mushrooms. I’ve
included this for 6 servings and you can just cut it down
exactly in half if you’re preparing it just for two. Yes,
this would equal 3 servings but I don’t like to skimp on a
special meal….you can always have leftovers!

Enjoy!
Marzee

P.S. You can still pick that cook book “The Tastes &
Colors of Provence” for only $2.99 plus shipping at:
http://pd.gophercentral.com/u/14570/c/120/a/574

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RECIPE: ROAST TENDERLOIN

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INGREDIENTS:
2 lb Angus beef tenderloin roast
salt & Pepper to taste
Sauteed mushrooms – recipe follows

SAUTEED MUSHROOMS
1 tb Butter
4 c Mushrooms, whole
1/2 c Onion, chopped
1 ts Garlic salt
1/4 c Chicken broth
1/2 c Beef broth
1 c Chablis wine

DIRECTIONS:
Preheat oven to 225 degrees. Rub outside of tenderloin with
seasoned salt and pepper. Roast for 45 minutes. FOR SAUTEED
MUSHROOMS: Heat butter in skillet until melted; add mushrooms
and onions and cook until onions are tender. Add garlic salt,
broths and wine. Simmer 15 minutes. Slice beef at an angle into
1/2 inch slices. Serve each portion with 3 ounces sliced beef
topped with 1/2 cup sauteed mushrooms.

Yield: 8 Servings
Category: Main Dishes, Beef

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MARZEE’s CORNER

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WHAT TO LOOK FOR WHEN SELECTING BEEF:

Follow these tips to help select beef that is fresh, high
quality, good tasting and safe.

* Select beef with a bright cherry-red color, without any
grayish or brown blotches. A darker, purplish-red color is
typical of vacuum-packaged beef because of lack of oxygen but
once exposed to the air it will turn bright red.

* Look for beef that is firm to the touch and not soft.

* Make sure the package is cold and has no holes or tears.

* Choose packages without excessive liquid. Excessive liquid
may be an indication of improper storage or beef that is past
it’s optimum shelf life.

* Check the sell by date on the package and purchase before
this date.

* Select your beef just prior to checking out to help keep it cold.

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Just in time for the big Superbowl have you got some
party plans? Whether you’re doing the gig or going
somewhere as a fan this is great idea for halftime
munchies BBQ PULLED CHICKEN THIGH SLIDERS. Just get
em’ going ahead of time and get out the crockpot.
If you haven’t purchased a crockpot yet that’s
definitely an indispensible thing in my kitchen.

And a real yummo appetizer is the layered BLT dip
I included that one right below today too.

Happy partying!
Marzee
mailto:mz@gophercentral.com

P.S. You can still pick the cook book “The Tastes &
Colors of Provence” for only $2.99 plus shipping at:
http://pd.gophercentral.com/u/14570/c/120/a/574

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RECIPE: BBQ PULLED CHICKEN THIGH SLIDERS

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INGREDIENTS:
6 boneless skinless chicken thighs
1 teaspoon kosher salt
1 cup chicken broth
2 cups smoky barbecue sauce (love Sweet Baby Rays)
12 to 16 mini rolls
12 to 16 mini dill pickles

DIRECTIONS:
In a large high-sided pot, add the chicken, salt and
broth. Cover and bring to a boil, and reduce the heat
and simmer until done, about 20 minutes. Remove from
heat and allow to cool enough to handle. With two forks,
shred the chicken right in the pot, by pulling the pieces
apart. Add the barbecue sauce, reheat the mixture and
reduce the liquid if needed, or add some additional
chicken broth if too dry. Split the rolls and mound
about 1 tablespoon of the chicken on each bottom half;
top with the remaining half. Using a toothpick, secure
a pickle on top and serve warm.

Yield: 8 Servings

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MARZEE’s CORNER

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TOUCHDOWN APPETIZER – BLT DIP

8 oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup torn lettuce
8 slices bacon, cooked crisp and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups shredded cheddar cheese

Combine cream cheese, mayonnaise, and Parmesan cheese in
small bowl. Spread onto serving plate. Top with lettuce,
cooked bacon, plum tomatoes, green onions, and cheddar
cheese. Chill until serving. Serve with bagel chips,
toast wedges, breadsticks, or crackers for dipping.

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Sharing some recipe treats from the lovely Madame Sylvie
Lallemand. Her book “The Tastes & Colors of Provence”
is a neat armchair tour with stories that really take
you through the rhythm of French country days. In one
week you will basically shop, cook, dine and wine
together experiencing Provence. Thumbs up Sylvie! With
recipes from some favorite regional restaurants it’s a
little of everything for just $2.99 to pick up a copy.
(See link below)

This Ratatouille is from her book and I think after
the movie about everyone knows what that this stewed
veggie dish is. The trick is to saute the veggies first
so they don’t become waterlogged and mushy from the
juices. You can even serve this warm over pasta, rice
or couscous as a vegetable side dish or do cold as a salad.

Enjoy! Marzee
mailto:mz@gophercentral.com

P.S. You can pick up her book “The Tastes & Colors of Provence”
for only $2.99 plus shipping at:
http://pd.gophercentral.com/u/14570/c/120/a/574

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RECIPE: RATATOUILLE NICOISE

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INGREDIENTS:
1 pound zucchini
1 pound eggplant
1 pound tomatoes
2 green bell peppers
2 onions
2 cloves garlic, finely chopped
1 bay leaf
salt and pepper
sunflower oil

DIRECTIONS:
Peel the zucchini and eggplant and cut into bite-sized
pieces. Peel the onions and cut onions and tomatoes into
bite sized pieces. Remove the seeds and membranes from
the bell peppers and cut the same way. Saute each
vegetable separately in a small amount of oil over
medium high hear until tender, starting with the onions
and peppers. When the onions and peppers are sauteed,
combine them together in one pan and cover. Add bay leaf,
salt and pepper and continue to cook slowly. Saute the
eggplant next, followed by zuccnini, then the tomatoes
with the garlic. Now combine all ingredients in a large
pan and cook for 10 minutes.

Cooking time s about 30 minutes for all vegetables. They
are cooked separately to keep them from getting water-
logged. Ratatouille should not be mushy.

Serves 6

Like it? This recipe is from the COOKBOOK “The Tastes &
Colors of Provence” You can order your copy for only
$2.99 plus shipping at:
http://pd.gophercentral.com/u/14570/c/120/a/574

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MARZEE’s CORNER

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RIPENING TOMATOES INDOORS

To beat the frost you can harvest fruit first and bring
indoors. First, remove stems. Wash fruit under a stream
of water and allow to air dry on a clean towel.

Fruit does not need light to ripen. One difficulty with
ripening tomatoes indoors is controlling humidity. If
the humidity is too low, fruit shrivel. If the humidity
is too high, fruit molds. Some gardeners simply hang the
whole plant upside down in a dark, cool garage or basement
to let the fruit ripen gradually. In Colorado, fruit tend
to shrivel from the low humidity.

Other options include placing tomatoes one or two layers
deep in a covered box for ripening. Some people find
better success by individually wrapping fruit in newspaper
or wax paper and placing them in a covered box. Placing
a few fruit together in a plastic bag has been effective
for others. For higher humidity, place tomatoes up to two
layers deep in a blanching pan or strainer inside of a
covered pan with some water in the bottom. Make sure the
fruit does not touch the water.

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Well here’s a fun spicy little recipe that’s fit just for
two…great with cornbread too. This PASTA & CAJUN CHICKEN
has been one of my favorite dishes at a nearby restaurant
for some time and I’ve learned to make it at home.

Enjoy! Marzee
mailto:mz@gophercentral.com

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RECIPE: PASTA & CAJUN CHICKEN

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INGREDIENTS:
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
linguini pasta, and cook for 8 to 10 minutes; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl,
and toss to coat. In a large skillet over medium heat,
saute chicken in butter until no longer pink and juices
run clear, about 5 to 7 minutes. Add green and red bell
peppers, sliced mushrooms and green onions; cook for 2
to 3 minutes. Reduce heat, and stir in heavy cream. Season
the sauce with basil, lemon pepper, salt, garlic powder
and ground black pepper, and heat through. In a large bowl,
toss linguini with sauce. Sprinkle with grated Parmesan
cheese and serve.

Yield: 2 Servings
Category: Main Courses, Pasta, Chicken

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MARZEE’s CORNER

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KEEPING COOKED PASTA WARM:

Quickly drain the pasta and let it stand in the colander
just long enough to drain. Transfer the drained pasta back
to the cooking pan. The pan will be warm enough to keep
the pasta warm while you prepare the sauce. Warm the serving
dish before piling in the pasta: Fill the dish with hot water
and let it stand a few minutes. Pour out the water, dry the
dish, add the pasta, and serve immediately.

* Cooked pasta can also be stored in airtight containers
in the refrigerator for 3 to 5 days. If possible, store
pasta and sauce separately. To reheat, simply drop pasta
in boiling water for a few seconds; drain.

Want to start your morning off bright? Don’t just reach
for the JAVA, cut off a big slab of this MORNING APPLESAUCE
LOAF. Now this recipe is a bit of a doozie on the will-
power simply because you cook it on such a low temp for
2 hours, then it really needs to sit for a good day
before you slice it but I’m telling you this is awesome
with coffee, tea, or milk. Don’t forget, good things
come to those who wait!

Enjoy! Marzee

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RECIPE: MORNING APPLESAUCE LOAF

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INGREDIENTS:
1 c shortening
1 1/2 c brown sugar, firmly packed
4 Eggs
2 1/2 c all-purpose flour, sifted
1 ts baking powder
1/2 ts baking soda
1 1/2 ts salt
2 ts cinnamon
3/4 ts cloves
3/4 ts nutmeg
2 c canned applesauce, sweetened
1 1/2 c oats, uncooked (quick or old-fashioned)
1 c raisins
1 c pitted dates — cut in small pieces
1 c coarsely chopped nuts

DIRECTIONS:
Preheat oven to 275 degrees. Beat shortening and sugar together
until creamy. Add eggs, one at a time, beating well after each
addition. Sift together 2 cups of the flour, baking powder,
soda, salt and spices. Add alternately with applesauce to creamed
mixture; blend well. Stir in oats. Combine remaining 1/2 cup
flour with raisins, dates, and nuts; stir to coat fruits and
nuts evenly with flour. Stir into batter. Pour into 2 greased
and waxed paper-lined 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pans. Set a
pan of hot water in the bottom of oven before adding loaves.
Bake loaves for 2 hours. Loosen edges; cool on wire rack about
10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread
in plastic and store one day before slicing.

Yield: 2 loaves
Category: Breads, Breakfast

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MARZEE’s CORNER

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BAKING WITH APPLESAUCE:

Doesn’t your family love it when you bake? Did you know
you can substitute apple sauce in place of oil to cut down
on the fat in your baking?

Just substitute 1 cup of apple sauce for one cup of oil,
butter, margarine or shortening. Believe it or not, you still
keep the same great taste and texture, but with a lot less
fat and calories.