Girl's Night Out

"Thank you for coming to my house to cook with my friends and me. We had a fun “Girl’s Night Out”!! We especially liked the Filo Spinach Pie and the Chocolate Soufflé. The group didn’t have a lot of experience working with filo dough or making soufflé’s so that was most beneficial. I served some of the leftovers to company that came the following night and they enjoyed the Spinach Pie, Crab Rangoons, Nutella Rangoons and the Shortcut Cannolis very much. This proves that everything can be made in advance if you are entertaining and don’t want to be stuck in the kitchen"

Jennifer T, Bellingham, Massachusetts

Bachelorette party

Meghan and her friends had fun had cooking dinner at her bachelorette party.

Kid's cooking birthday party

"Thank you so much. Keeping the attention of ten, 10 year old girls for two hours is not an easy task! But you did it with ease and all the girls really had an amazing time from start to finish. All of Maeve's friends are still talking about the party and how much fun they had, and how much they learned! Each girl made sure they had their menu when leaving, and I am sure will be making the taco salad and the whoopie pies again. Also, as an aside, thanks for the cookbook. For Mother's Day Maeve baked Mary your "Apple Crumb Pie" (with only a little help from Dad) - it was quite easy, and it was a huge hit! Thanks again Ellie"

Jeff D., Milton, Massachusetts

Dried Cherry Scones

2 C flour

1/3 C sugar
1½ tsp baking powder
1/2 tsp baking soda
6 T chilled butter, cut into small pieces
2/3 C dried cherries
1/2 C buttermilk or yogurt
1 tsp vanilla
1 egg

Sift dry ingredients into a large bowl. Cut the butter into the flour mixture using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in remaining ingredients just until it forms a soft dough. Do not over mix. Shape the dough into an 8-inch circle on an ungreased cookie sheet. With a serrated knife, cut into 8 wedges. Bake at 400^o for 15 to 16 minutes, or until a toothpick, inserted in the center of the scones, comes out clean. Cool slightly before serving.
                       ..............         .....            ........Yield: 6 scones
Hint: These freeze well.

Private cooking lesson

Stefani and Josh wanted to learn how to prepare some quick and easy meals for their family.

Stefani & Josh M., Framingham, Massachusetts

Private cooking lesson

"Thank you so much. Our lesson was very informative and fun. Christian and I have definitely enjoyed the fruits of our labor! Thank you again,"

Morgan S., Newton Centre, Massachusetts

Berries with Balsamic Vinegar

© "So Easy, So Delicious"

1 pt strawberries, raspberries, blackberries or combination
2½ T light brown or granulated sugar
1 T balsamic vinegar

Wash, remove stems and slice berries. Toss with sugar and vinegar. Chill for at least 1 hour before serving. This is delicious by itself or it may be served over vanilla ice cream or frozen yogurt.

Hint: This is an elegant and refreshing dessert that is effortless to prepare.

Variation:

Caramelized Nut Topping for Balsamic Berries

2 T granulated sugar
3 T pine nuts or slivered almonds

Combine sugar and nuts in a small fry pan. Stir over medium heat until sugar melts and nuts are golden and glazed, about 4 to 5 minutes. Transfer to a foil-lined plate or cookie sheet and cool. Scoop vanilla ice cream or frozen yogurt into fruit dishes or champagne glasses. Top with balsamic berries and caramelized nuts.

Private cooking lesson

Mike's wife gave him a private cooking lesson as a birthday present...."Hey Ellie I just wanted to say thank you for everything, we really enjoyed having you in our house to cook with us. We enjoyed a delicious meal later that evening prepared by us, with your instruction, and it was worth the wait!
Just want to say thanks again for everything."

Mike A., Danvers, Massachusetts

Kid's cooking birthday party

Ally W., Melrose, Massachusetts

Kid's cooking birthday party

"Thanks Ellie,
Everyone did have a great time."

Mary B. Nahant, Massachusetts

Girls' Night Out

"Thanks so much for the "Easy Spring Suppers" lesson for my Ladies Night gathering. The recipes were very easy and were a big hit! My family especially enjoyed the meatloaf and soup we made. My son Paul would like you to come back and teach a lesson to him and his friends!
Thanks again,"

Kerry M, Milton, Massachusetts

Chicken with Artichokes

© "So Easy, So Delicious"

1 lb boneless chicken breasts, cut into 1½ pieces
2 to 3 T flour
Black pepper, to taste
1 to 2 T olive oil
2 cloves garlic, minced
1 tsp oregano
13¾ oz can artichoke hearts, drained and cut in half
3 T lemon juice
¾ C white wine or chicken broth
3 T parsley, chopped

Combine flour and black pepper on a piece of wax paper or in a shallow bowl. Dredge chicken pieces in this mixture. Heat the oil and garlic in a fry pan and cook until the pan is hot. Add the chicken and oregano and stir-fry for 3 to 4 minutes. Add the artichoke halves, lemon juice and wine or broth. Cover the pan and simmer for 5 to 7 minutes, or until the chicken is tender. Sprinkle with parsley.

Hint: This tastes great over linguine or spaghetti.

Private cooking lesson

"In preparation, we were in constant communication about cooking supplies and what we hoped to achieve during our lesson. We were well prepared when Ellie arrived, but she had exceeded our expectations with consistent coaching and the results! The food was amazing! Her passion and enthusiasm for cooking motivated us throughout and we plan on having her back again to take our cooking to another level. Thank you, Ellie"

Katie G. & Nick T., Watertown, Massachusetts

"We very much enjoyed the lesson and finally got through the remaining left overs last night!"

Nick T., Watertown, Massachusetts

Kid's cooking birthday party

"Lily and the girls had a blast. She said on a scale of 1-10 it was an 11!"

Nancy A., Pembroke, MA

Mini-Reuben and Mini-Rachel Sandwiches

Mini-Reuben Sandwiches
© "From Ellie's Kitchen to Yours"

2 loaves cocktail rye bread
¾ lb Swiss cheese, thinly sliced
1½ lbs corned beef
16 to 24 oz sauerkraut, well drained
6 to 8 oz Thousand Island or Russian salad dressing
Butter or margarine

Spread several pieces of bread on counter at a time. Spread one side of each sandwich with salad dressing. Top with cheese, sauerkraut and corned beef. Place other half of sandwich on top. Place in frying pan or on grill and cook in butter or margarine until cheese melts and sandwich is crispy. Instead of grilling these, they may be baked at 400° for 5 to 7 minutes, or until sandwiches are hot and the cheese melted.
..................................Yield: 42 to 44 mini sandwiches


Mini-Rachel Sandwiches
© "From Ellie's Kitchen to Yours"

Make these the same way as the Reubens except substitute turkey breast for corned beef. To make the Rachels lower in cholesterol, fat and sodium, substitute low fat Swiss cheese, low salt turkey breast and low calorie or fat free Thousand Island or Russian salad dressing.

Hint: The sauerkraut that is packed in jars or Cryovac, usually kosher or deli style, is much tastier to use in this recipe than canned sauerkraut. Use coleslaw as an alternative to sauerkraut.