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October 30, 2015

Pumpkin Dip with Ginger Snaps

A light and delicious dip for anytime but especially clever around the Holidays. I also use this dip to make a wonderful Pumpkin Trifle

This can be made with sugar free pudding mix and light whipped topping

Pumpkin Dip with Ginger Snaps

Makes about 2 1/2 cups


1 (5.1-ounce) box instant vanilla pudding mix
1 (15-ounce) can pumpkin
1/2 teaspoon ground cinnamon
Dash of freshly grated nutmeg
A pinch of ground cloves
1 (12-ounce) containers frozen whipped topping, thawed
Gingersnaps and apple slices for dipping


Stir the pudding mix and the whipped topping into the pumpkin. Add cinnamon, cloves and nutmeg.
Stir to combine. Refrigerate for 1 hour or overnight.

Posted by terri at 04:26 AM | Comments (0)

Beef Pot Roast with Potatoes and Carrots

This is the recipe that I cooked for Dennis when he said "I do." Granny always said the way to a man's heart is through his stomach.

Growing up we usually had this for Sunday dinner. The potatoes are my favorite part but Dennis is all about the beef :o)

Serves 8 or 2 if you save the rest for beef stew, taco salads, and/or sandwiches.

Total Time:
2-3 hours


1 (2 1/2) pound beef chuck roast
Kosher salt and freshly grated pepper to taste
2 cups beef broth
1 cup medium body red wine ( I like to use a light Pinot Noir)
4 medium red potatoes, wash and cut in half or into quarters depending on size
8 carrots, cut into 2-3 inch pieces. If the carrots are large cut lengthwise first
2 small onions, peeled and sliced
2 garlic heads, cut the top off
1 tablespoon roux


Preheat oven to 400 degrees.

Season beef generously with salt and pepper. Place beef into a heavy roasting pan with lid, the heavier the better. Pour 1 cup beef broth and wine around beef.

Place uncovered into oven for 20 minutes. Cover with lid and continue cooking for an additional 45 minutes.

Remove from oven. If dry add more beef broth. Place carrots, potatoes, onions and garlic around beef down into the broth and continue cooking until vegetables are tender and beef is fork tender.

Remove from oven and remove pan juices. Recover and allow beef to rest covered for at least 15 minutes.

Place pan juices into freezer to separate fat. Remove fat and return juices to medium saucepan and heat until reduced by half or until there is about 1 1/2-2 cups left. Thicken with beurre manie (see below).
Serve sauce on the side or over the top of the roast and vegetables.

Terri's Tips:

For a leaner cut of meat use beef eye of round roast. You will need to watch it a little more closely and add more broth if it becomes dry during cooking since it is a leaner cut of meat.

To make a beurre manie, melt 2 tablespoons butter and 2 tablespoons flour together in microwave until butter melts about 20-30 seconds. Stir to combine. Cool and save the rest in freezer until needed.

Add beurre manie slowly while vigorously whipping to avoid clumping. If your sauce clumps just run it through a sieve.

Make it your own by adding mushrooms or more cooked onions to the sauce.

Can add whole cloves of garlic on top of beef while it cooks and add these to the sauce as it thickens.

Posted by terri at 12:22 AM | Comments (0)

October 29, 2015

Grilled Peaches, Pineapple and Pears with Gorgonzola Sauce served over Quinoa

Wow, this turned out good if I do say so myself. I got the idea for this recipe from my friend Penny. She made a roasted grape pizza with gorgonzola, walnuts and honey. So I made a few changes and it was really good. This was one of the recipes I shared at my Glass Bazaar cooking class this week.

Since I couldn't find good peaches this time of year, I substituted and used grapes. I also wanted this to be used as a complete meal with protein so I added Quinoa. I've always liked quinoa but now I love it. I am having it for breakfast on a regular basis fixed like this....

Serves 8


1 fresh pineapple, sliced into 8 slices, about 1/2 inch thick
2 fresh RIPE peaches, washed and cut into 4 slices
2 pears, washed and sliced into 1/2 inch thick slices
1 tablespoon fresh mint, roughly chopped for garnish


Grill fruit on a prepared grill or grill pan until heated through. To serve, cut each pineapple slice into 4 slices, place with a peach slice (can slice peaches into more slices) and pears slices onto serving plates. Top with the gorgonzola sauce and garnish with roughly chopped mint. Serve over Quinoa.

Gorgonzola Sauce: Heat 1 cup heavy cream or evaporated milk until warm. Add 2 tablespoons sugar, 4 ounces gorgonzola and 4 ounces cream cheese. Heat slowly until melted. Serve warm.

Quinoa: Mix 4 cups prepared quinoa with 1/4 cup maple syrup (or more if you want it a little sweeter) and 2 tablespoons roughly chopped walnuts. Melt 2 tablespoons butter in non-stick skillet. Add Quinoa and heat until toasted about 5 minutes on medium high heat.

Terri’s Tips:
Grilled pineapple is also great served as a topping for your favorite burger; or add to fruit salsa, or enjoy as a healthy snack.

Don’t peel fruit before grilling to assist with holding the fruit together during grilling.

For a savory flavor, brush the fruit with grape seed or olive oil before grilling

Save calories by using 1/3 less calorie cream cheese. Using evaporated milk or 2% milk works just as well without all the fat. In fact I recommend using 1% milk to save even more calories. The cheese thickens the sauce and makes it rich and creamy.

Posted by terri at 11:37 PM | Comments (0)

Curried Cauliflower and Green bean salad with Lemon yogurt

Roasting vegetables enhances the flavors by concentrating their natural sugars. You will be amazed. If you don't like cauliflower try this recipe to possibly change your mind.

You'll love it so much you'll want more so I adjusted the recipe to make extra vegetables to use as a side later in the week. Simply remove half of the vegetables and refrigerate before adding the curry. You can later add any seasoning you want to them. I tried a squeeze of lemon juice and a little pepper and they were great.

Serves 4

Prep Time: 5 minutes
Total Time: 26-28 minutes


One large head of cauliflower, cut into 1-inch florets
1 red onion, cut into thin wedges
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound tender green beans, cut into 2-inch lengths
1 tablespoon vegetable oil
1 cup French bread, torn into small pieces
1 teaspoon mild curry powder, such as Madras
½ cup fat-free, Greek-style plain yogurt
1 tablespoon fresh lemon juice
2 tablespoons chopped cilantro
1 garlic clove, finely grated
2 cups mixed salad greens (optional)


Preheat the oven to 425°. In a large bowl, toss the cauliflower, beans and onion with the olive oil and season with salt and pepper; spread the vegetables on a large baking sheet. Roast all of the vegetables until crisp-tender and lightly browned, stirring once or twice, about 14 minutes.

Return all of the vegetables to the bowl and let cool. Meanwhile, in a medium skillet, heat the vegetable oil. Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Transfer to a plate to cool and season with salt.

In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape the curry over the vegetables, season with salt and pepper and toss to coat.

In a small bowl, combine the yogurt with the lemon juice, cilantro and garlic and season with salt and pepper. Sprinkle the vegetables with the croutons and serve with the yogurt sauce.

Serve over mixed salad greens.

Posted by terri at 02:20 PM | Comments (0)

October 24, 2015

Roasted Chicken Thighs with Mustard Thyme Sauce

Dijon mustard adds flavor and serves as a thickening agent to help create a smooth, rich sauce.


1 tablespoon cooking oil
8 bone in chicken thighs, skinned (about 2 ½ pounds)
½ teaspoon salt, divided
½ teaspoon butter
½ cup chopped onion
2 teaspoons fresh thyme, chopped
1 cup chicken broth divided
4 teaspoons flour
1 teaspoon Dijon mustard


Preheat oven to 425 degrees.

Heat a large nonstick skillet over medium high heat. Add oil to pan, swirl to coat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to pan, cook 4 minutes on each side or until lightly browned. Remove chicken from pan and place in an 11 x 7 inch baking dish. Bake at 424 degrees for 16 minutes or until a thermometer reads 165 degrees. Remove chicken from dish. Reserve drippings.

Return skillet to medium high heat. Add butter, swirl to coat. Add onion and thyme and sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth.

Add flour mixture, remaining stock and reserved drippings to skillet, scraping pan to loosen browned bits. Bring to a high simmer and cook for 2 minutes or until slightly thickened. Remove from heat and add mustard, remaining ¼ teaspoon pepper, stirring with a whisk.

Serve sauce with chicken.

Posted by terri at 02:03 AM | Comments (0)

October 21, 2015

UT Mediterranean Cooking Class

A Mediterranean diet incorporates wonderful fruits, vegetables, fish and whole grains into delicious recipes that follow the traditional cooking style of countries bordering the Mediterranean Sea. If you're looking for a heart-healthy eating plan, that limits unhealthy fats, the Mediterranean diet might be right for you.

On the menu:
Tomato, Olive and Caper Tapenade Salad with a Balsamic Vinaigrette, Seafood Paella with Couscous
Grilled Peaches, Pineapple and Bananas with a Blueberry Mint Sauce.

Paella is a Spanish dish that originated on the East coast of Spain. It is richly favored by layering fresh ingredients with herbs and spices including saffron.

The four groups of students each added their own unique touch to the recipe, creating 4 amazing paellas. And even though there were a few different routes taken to create their dishes, each one had the right flavors and textures and truthfully were the best paellas I've ever eaten!

Next was the Tomato, Olive and Caper Tapenade. The colors and flavors were fabulous. Each group created their own version and the results put a smile on their faces.

Tapenade is a very popular dish in France. It is made from capers, olives and often tomatoes. This particular recipe would be good served over rice or fish and chicken or as a topping for bruschetta.

Capers are very low in calories and have an amazing amount of nutrients, including antioxidants similar to those found in vitamin E.

The grilled fruit dishes turned out better than I ever imagined. The students absolutely demonstrated fantastic plating skills. They all pitched in and helped each other, some giving great advice. What I call real team effort.

The final touches each student gave their dishes made this a very successful class.

Even the UT Culinary Student helpers enjoyed the class. They were a great help in the kitchen. A special thank you to them as well.

Posted by terri at 04:08 PM | Comments (0)

UT Baking class continues

Again, I really enjoyed teaching the last baking class. It was the 4th class and these class participants were amazing. They took creativity to the next level. For the recipes click here.
biscuit and cake recipes

Posted by terri at 02:34 AM | Comments (0)

October 16, 2015

Lemony Grilled Shrimp Salad

This is a recipe from Cooking Light. It is fast and simple and delicious.

Purchase shrimp that smell fresh like the ocean. Any size shrimp will work. Sometimes the smaller ones have more flavor because they usually come from colder water.

1 lemon (2 teaspoons grated lemon rind- reserve juice)
½ teaspoon smoked paprika
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
7 teaspoons EV olive oil, divided
1 pound large shrimp (24 count/pound)
Cooking spray
6 cups baby arugula (or other lettuce of choice)
1 cup peeled jicama, cut into 2x ¼ inch strips
1 avocado, peeled and diced
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
¼ teaspoon sugar
1 ounce queso fresco, crumbled (or other cheese like Monterrey Jack, grated)

Preheat grill or grill pan if grilling inside. Combine rind, paprika, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done. Remove shrimp from skewers. Combine shrimp, arugula, jicama and avocado in a large bowl, toss gently. Combine remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture and toss gently to coat. Divide the salad among 4 large plates, sprinkle evenly with cheese.

Posted by terri at 05:33 PM | Comments (0)

October 02, 2015

Salmon and Havarti Dill Quiche

Boar's Head Havarti Dill is the perfect cheese for this Salmon quiche.
Havarti is a rich and buttery, semi-soft cheese that melts into wonderful creamy goodness.
Another appetizer idea:
Save a piece of the salmon, divide among several slices of toasted bread, top with a slice of Havarti Dill. Place under broiler long enough to slightly melt the cheese. Enjoy!

Serves 8


8 ounce Boar’s Head Havarti cheese, grated, plus 2 ounces for topping
1 small onion, finely chopped
4 eggs
1 cup heavy cream (or evaporated milk)
Pinch garlic powder
¼ teaspoon dried dill or ¾ teaspoon fresh, chopped
8 ounces salmon, cook rare and flaked
1 (9 inch) refrigerated pie crust (or frozen)


Preheat an oven to 375 degrees F.
Place onion, eggs, and evaporated milk into a large bowl and beat with electric mixer until well blended. Add the cheese, salt, pepper, garlic powder, and dill.
Prepare pie plate with refrigerated crust. Spread salmon over the pie crust. Pour the egg mixture on top. Top with the remaining 2 ounces cheese.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Posted by terri at 03:16 AM | Comments (0)