I Love You Recipes

This no-knead dill bread recipe has a complimentary light onion flavor. The addition of the cottage cheese enhances both the flavor and texture.

2 cups unbleached all-purpose flour
2-1/2 (1 package) teaspoons active dry yeast
2 teaspoons dill seed
1/4 teaspoons baking soda
1 cup cream-style cottage cheese
1/4 cup water
2 tablespoons sugar
1 tablespoon butter
2 teaspoons dried onion flakes
1/2 teaspoon salt
1 egg

Oven temperature: 375° Generously grease a 1-1/2 quart soufflé dish or casserole or a 9″ round baking pan.

Lightly crush the dill seed. In a large bowl combine 3/4 cup of the flour, yeast, dill seed and baking soda. Place the cottage cheese, water, sugar, butter, onion and salt in a medium saucepan over low heat; stir frequently until warmed between 120° and 130°. Stir the cottage cheese mixture into the flour mixture. Stir in the egg and then beat with an electric mixer on low speed for 30 seconds. Increase the mixer speed to high and beat for 3 minutes. Stir in remaining flour by hand.

Spread the batter into your baking pan or casserole. Cover and let rise in a warm draft-free place for 50 – 60 minutes; until almost doubled.

Bake for 25 – 30 minutes or until golden brown. Watch your loaf carefully after 15 – 20 minutes. If it appears to be browning too quickly, loosely cover the loaf with foil to finish baking. Immediately remove the loaf. Cool on a wire rack; serve warm or cold.

Yield: 1 loaf

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Lemon Basil Shrimp is a flavorful recipe to be enjoyed whether you grill indoors or out, or choose to use your broiler.

1 cup fresh basil leaves, packed
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup freshly squeezed lemon juice
4 – 6 cloves garlic
2 tablespoons Parmesan cheese, freshly grated
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/2 teaspoon pepper, freshly cracked and ground
1-1/4 pounds shrimp
8 to 16 10-inch bamboo skewers
12 ounces small bow tie pasta

Shell and devein the shrimp, if needed, and place in a lidded bowl.

Rinse and shake the basil dry. Peel the garlic and remove the tough nub.

Fit your food processor with the blade attachment and add the basil, 1/2 cup of olive oil, lemon juice, garlic cloves, Parmesan cheese, lemon peel, salt and pepper to the food processor bowl and whirl until smooth.

Add the basil marinade to the shrimp, turning the shrimp several times to thoroughly distribute the seasoning. Cover and refrigerate for 30 – 60 minutes; turn the shrimp a couple of times to redistribute the marinade.

If you’re grilling the shrimp, you’ll be double-skewering in order to keep it flat on the grill. If you’re using your broiler, a single skewer will work just fine. Soak your bamboo skewers in warm water for 10 – 20 minutes. Put the pasta on to cook while you skewer the shrimp.

Cook the pasta according to package directions. Drain the pasta and toss with the remaining 2 tablespoons of olive oil. Cover and keep warm until serving time.

Place about 5 shrimp on 8 skewers. If you’re placing the shrimp on a grill, run a second skewer through the shrimp, or double-skewer as you go.

To cook the shrimp, place over a hot grill for 3 – 4 minutes per side. Or place the skewered shrimp on a broiler pan placed 3 – 5 inches from the heat source, broiling for 2 – 3 minutes on each side. Either way, you want the shrimp to become opaque. Watch carefully to avoid over cooking.

Divide the pasta between warmed serving plates and place 2 shrimp skewers on top of each. Drizzle each portion with some of the reserved marinade to finish.

Yield: 4 servings

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Quick breads play an important roll in the kitchen of busy cooks and those on a budget. This sweet corn muffin recipe is easy to make and appropriate served with a meal or as a snack.

1-1/2 cups unbleached all-purpose flour
1/2 cup corn meal
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups milk
2 eggs
1/3 cup vegetable oil
3 tablespoon butter

Preheat oven to 350°. Line 18 – 20 muffin cups with paper cups or grease.

In a medium-large bowl, whisk to blend flour, sugar, corn meal, baking powder and salt. Melt the butter and add to a small bowl along with the milk, eggs and oil; whisk to blend. Add the wet mixture to the dry mixture. Stir together just until the ingredients are moistened.

Pour the batter into the prepared muffin cups, filling each about 2/3 full.

Bake for 18 – 20 minutes until lightly golden brown and a wooden pick inserted into the center comes out clean. Cool in pans on wire racks for 5 minutes before removing the muffins from the pan.

Yield: 18 – 20 muffins.

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This wonderfully tender and flavorful chuck roast recipe was the result of poor planning. My busy schedule left no time to shop. What I had on hand landed in the slow cooker, topped with a decent port wine.

4 – 5 pound chuck roast
3 – 5 bay leaves
6 – 10 3″ or longer sprigs of fresh rosemary
1 – 2 cups fresh basil
6 – 10 cloves of garlic
1/4 cup extra virgin olive oil
3 cups port wine
2 cups beef or chicken stock

Rinse and shake dry the rosemary and basil. Peel the garlic.

Cover the bottom of a 6 – 7 quart slow cooker with the bay leaves, rosemary, basil, garlic and olive oil. Add the chuck roast. Pour the port wine and the stock over the roast. Cover and turn the setting on low; allow to cook for 12 – 16 hours.

To serve, remove the roast from the pot and allow to stand for 5 minutes. Slice thinly across the grain. Plate and serve with a couple of tablespoons of the cooking liquid drizzled over the top.

To store, place remaining roast, either whole or sliced, into a container with a tight fitting lid. Strain the vegetables from the cooking liquid and add the liquid to the meat. Cover and refrigerate.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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This lightly sweet and moist Carrot Nut quick bread recipe comes together especially fast when you use a food processor to grate and grind ingredients. Save a little time; double the recipe and freeze a loaf.

Preheat oven to 350°. Grease a 9″ x 5″ loaf pan.

1-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
3/4 cup sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon salt
1-1/2 cups carrots
1-1/2 cups pecans

Wash and grate the carrots. Coarsely grind the pecans. Lightly beat the eggs.

Place the flour, baking soda, baking powder and cinnamon in a medium bowl and stir or whisk to blend.

Place the sugar, eggs, oil, vanilla and salt in a large bowl and blend well. Add the dry ingredients to the egg mixture. Mix by hand with a few strokes, just until the ingredients are incorporated. Add the carrots and pecans; lightly mix by hand to blend.

Bake for 40 – 50 minutes. The bread will pull away from the sides of the pan. Remove from the oven and cool on a rack for 10 minutes. Remove the bread from the pan and return to the rack to cool completely.

Yield: 1 loaf.

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