Holiday gifts

This year, instead of buying people things they may or may not like, I decided to put my heart into each and make handmade gifts.  How can you go wrong with these fabulous and easy to make presents.  I think it actually took me longer to come up with a design for the labels than to actually make and package them.  Give it a try if you are short on ideas and need that last minute surprise.  Happy holidays!!!

Sugar scrub

2 ½ c Sugar

1 c. mineral oil or olive oil

Scent oil of choice ( I used Bath and Bodyworks massage oil, but if you have a concentrated scented oil, use that)

Mix until combined and fill jars.

Here is the label template I used.  

Sugar Scrub Labels

Simply Divine Caramel Sauce

INGREDIENTS:

2 cup light corn syrup (1 bottle)
2 ½  cups packed brown sugar
1 stick butter

2 cup whipping (heavy) cream

DIRECTIONS:

1. In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.

2. Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

Here is the label template I used:

Caramel Sauce Labels

Rockin' Mac 'n Cheese

This classic puts on it's fancy duds and hits the town.  Using Dolcelatte for the cheese and bacon makes this dish go from same 'ole same 'ole to ROCK MY WORLD!  Dolcelatte is a sweet, soft Gorgonzola that add the extra zing.  Bacon and scallions put this dish over the top.  You will come back to this time and time again.

 

Rockin' Mac n' Cheese

1 lb. box elbow macaroni

salt and pepper

4 slices bacon, diced

4 scallions, trimmed and sliced

1 T. fresh thyme, chopped

3 T. butter

5 T. flour

pinch of nutmeg

1 t. ground dry mustard

3/4 c. milk

1 1/4 c. heavy cream

8 oz. Dolcelatte or Gorgonzola cheese

1 c. panko bread crumbs

4 oz. parmesan cheese

3 T. butter, softened

chopped fresh parsley, garnish

Preheat oven to 400 degrees.  Cook the macaroni in a large pan of boiling salted water just shy of al dente.  Drain, then return to the pan and set aside.

Fry the bacon in a medium skillet over medium heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add its contents to the pasta.

For the sauce, put the butter, flour, nutmeg, and mustard in a small pan set over medium heat and cook until the butter has melted.  Add milk then cream a little at a time to the flour and butter in the pan, stirring well. Keep adding and stirring well each time till smooth and creamy. This will prevent the sauce from going lumpy. The sauce will thicken, then remove the pan from the heat. Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish or 4 individual large ramekins.

Sprinkle the top with parmesan cheese and the bread crumbs and dot with butter.  Bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot.

The Magical Hibiscus Flower

This one is a winner!!!  I was inspired the other day while watching Rachael Ray and her travels to Mexico.  Her husband made a drink similar to this but used much more lime juice and a special hibiscus flower syrup that I am sure you can only find online.  This is my version that is perfectly balanced and anyone can make at home.  I have also included the traditional water that is popular throughout Mexico.  You can find hibiscus in the Latin food section of your supermarket or local Latin Food store. 

Here's the history behind this magical flower:

Dried hibiscus flowers, known in Mexico as jamaica (pronounced "ha-mike-ah", rather than like the name of the Carribbean island country) have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. With the advent of interest in south-of-the-border cuisine, hibiscus flowers are sold in bags. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild and completely natural diuretic.

Hibiscus - Hibiscus Sabdariffa. Hibiscus is also called Rosella (roselle, Jamaica sorrel, karkadé). It's good to soothe colds, open blocked nose, clearing up mucous, as an astringent, promoting proper kidney function, helps digestion, a tonic, a diuretic and helps reduce fever. Some people call Hibiscus the "other cranberry" or habiscus.  Hope that was informative enough for you!

Hibiscus Margarita (Margarita Jamaica)

1 1/2 shots Hibiscus syrup
2 shots tequila
juice of 1 lime
ice

Combine all ingredients in a cocktail shaker.  Shake until very cold and serve straight up.

Hibiscus Syrup

2 c. water
1 oz package Hibiscus Flower (Flor de Jamaica)
2 c. sugar

Heat water to boil then remove from heat.  Add hibiscus flower and steep for 10 minutes.  Strain through a sieve and discard flowers.  Add sugar and stir till dissolved.  Store in an airtight container for up to 2 weeks.



Hibisucs Water (Agua de Jamaica)  Non-Alcoholic drink

1 part Hibiscus Syrup
4 parts water

Combine and pour over ice.

Lazy Jerky Turkey Chili

 Since I have started working in the city and my commute is much longer than the average, I have had to find recipes that I can whip up in no time to feed a hungry family when I walk in the door.  This one is a great one-pot meal that is full of flavor and hits the spot on any cold, chilly night.  Leftovers are great for lunch the next day and taste even better than the day before.

 

Lazy Jerkey Turkey Chili

2 tablespoons vegetable oil
2 pounds ground turkey
1 onion, finely chopped
4 cloves of garlic, finely chopped
One 2-inch piece of fresh ginger, grated or finely chopped
2 cups chicken stock
2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno pepper)
3 tablespoons chopped fresh thyme
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon allspice (about 1/3 palmful)
1 teaspoon ground cloves
About 1/2 teaspoon freshly grated nutmeg
Salt and pepper
One 14.5-ounce can diced tomatoes
One 12-ounce bottle lager beer (or omit the dark brown sugar and add one cup of cola instead)
1/4 cup Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons cider vinegar
Scallions, thinly sliced, for garnish



Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, Worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions. 

Thank you Rachael Ray!

Nanny Bea's Taco Soup

This is a tribute to my wonderful Grandma.  This recipe is so easy and is ready in a flash with tons of flavor.  Taco Soup is her recipe and she deserves all the credit for being so creative.  Thanks Nanny, I love you!

Nanny Bea's Taco Soup

1 lb lean ground beef
1 onion, chopped
1 can Rotel tomatoes
1 15 oz can whole kernel corn
1 15 oz can pinto or black beans
1 - 28 oz can diced tomatoes
1 package taco seasoning
1 package of Ranch dressing mix
salt and pepper to taste
Garnish with avocado, cheese, tortilla chips, sour cream or whatever your heart desires

In large dutch oven, brown ground beef and onion.  Add remaining ingredients and cook 20 minutes more.  DONE!  Yes it's that easy.

Aunt Amy's Stuffed Peppers

As you may have noticed, back in January I posted a recipe for Uncle Wilson's Stuffed Peppers.  It was a good recipe but I felt I could make it better.  I ramped up the flavor by using more Rotel, chili sauce and ground pork.  This recipe will please any finicky eater and tastes like a pizza with a kick.  Pair this with a salad and bread and you will have enough for 6 or more or put the extra pan in the fridge for later that week or freeze for another time.

Aunt Amy's Stuffed Peppers

6 large red or green bell peppers
2½ cups Mexican rice (or rice of your choice) I used leftovers from my dinner the night before
1 lb lean ground beef
1 lb ground pork
1 small sweet onion, diced
4 garlic cloves, finely chopped
1 bottle Heinz Chili Sauce
2 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups)
½ tsp pepper
1 tsp salt


Preheat the oven to 400°F.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef and ground pork, onion, and garlic. Drain the meat. In a medium saucepan, bring the Rotel and chili sauce to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomato and chili sauce mixture, pepper, and salt and mix until blended.

In  2 - 9×13×2-inch pans, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves.**  Cover the pan with aluminum foil and bake for 40 minutes  Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.


**If you are saving one pan for later, stuff peppers and cover tightly with foil and refrigerate or freeze.  When you are ready to eat it, bake covered until thoroughly heated throughout at 400 degrees.  Uncover, sprinkle with cheese on top and cook an additional 5 minutes until cheese melts.

Independence Day Favorites

Amid the traditional BBQ fair of hamburgers, hotdogs, potato salads and watermelon, one thing sticks out in my mind as an All-American winner.  Blueberry pie and homemade ice cream tops my list.  Here is my most favorite recipe for both.  Freedom and independence is the reason for the day and I am grateful to live in this beautiful country.   Happy 4th of July to you all!

All-American Blueberry Pie

1 double pie crust (store bought or homemade)

6 cups blueberries
1 cup sugar
1 cup blueberry jam
3 tablespoons corn starch
Grated zest and juice of 1 lemon
Pinch of kosher salt
2 tablespoons unsalted butter, diced

Glaze:
1/2 cup sugar
Juice of 1 orange (about 1/4 cup)

Generously coat a 9-inch pie plate with butter.  Lay first pie crust into pan. 


Preheat oven to 425 degrees.  Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, corn starch, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely.


Spoon the filling into the crust-lined pie pan. Dot with the butter. Lay second pie crust over the top, folding edges under edges of bottom crust.  Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.


Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes.


Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.


Remove the pie from the oven and allow it to cool overnight before slicing.  Serve with homemade ice cream.

Homemade Vanilla Ice Cream


1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tablespoons sugar
2 teaspoons vanilla
2 cups whole milk

Mix all ingredients into your ice cream freezer and whisk till combined.  Follow your freezer's instructions whether it be a table top model or an old-fashioned crank.  Once frozen, put ice cream into an air-tight container and put in freezer to harden for 1 to 1 1/2 hours more.  

Father's Day Mexican Grill

On Father's Day I chose to celebrate it by making one of my husband's favorites, Tasajo (Tesajo).  Depending on where you are from in Mexico, there are several versions of this meat.  My husband's family is from Cholula, Puebla, and this is the recipe my sister in law gave me years ago.  Traditionally, this meat is marinated in the chile mixture then hung to dry in the hot desert sun then grilled when ready to eat.  This dish will transport you to Mexico's countryside with your first bite.  Don't be afraid of the chile heat on this one.  Guajillo chiles are mild and don't have the heat that other chiles have.  Serve this with warm tortillas, Mexican Rice, beans, pico de gallo and guacamole.

Tasajo (or Tesajo depending on where you are from ;-)  )
(serves 4-6)

2-3 lbs pork, country-style ribs or thick pork chops or steaks
6-7 guajillo chiles (can be purchased at most supermarkets in the ethnic food section or latino stores)
2 T. roasted ground cumin (McCormick's)
4 cloves garlic
3 T. vinegar
salt to taste

Reconstitute the chiles by placing in bowl and add boiling water over the top and cover.  While chiles are softening, prepare the pork by cutting into long strips.  To make strips, cut in a spiral from the outside in to make long strips of meat.  Place strips in a large ziploc bag.

Once chiles have softened, reserve liquid.  Pull out and discard stems, seeds and inner membrane of chiles.  Place chiles in blender with remaining ingredients and puree for several minutes.  If mixture is too thick add reserved water from chiles to loosen.  Texture should be like thick ketchup consistency.  Taste to ensure enough salt has been added.  Add puree to ziploc bag, seal and make sure all meat strips are coated with marinade.  Marinate meat for up to 24 hours.

Heat grill to medium flame and cook until done.  Serve with warm corn tortillas.

Mexican Rice

2 T. corn or vegetable oil
1 1/2 c. long grain rice
3 cloves garlic, minced
1 Roma tomato, pureed
3 c. chicken broth

Optional substitution for chicken broth:
3 c. water
1 large cube chicken boullion or 2 small cubes or 1 T. chicken base (omit if using chicken broth)

In medium pot, heat oil over medium high heat.  Add rice and cook until it appears white, stirring constantly.  Add pureed tomato and garlic and cook an additional 30 seconds until liquid has absorbed.  Add chicken broth (or water and bouillon and stir until bouillon has dissolved).  Taste water to ensure that enough salt has been used.

Cover and cook for approximately 20 minutes over medium low heat until water has been absorbed.  Set aside and let rest for 5-10 minutes covered to ensure all remaining liquid is absorbed.   



Pico de Gallo

3 Roma tomatoes
1 large onion
2 jalapenos, seeded and white ribs removed or not, depending on how much heat you want
1 large handful of cilantro (1/2 c. chopped)
juice of half a lime
salt

Dice tomatoes, onion, jalapenos, cilantro and add to a bowl and combine.  Add lime juice and salt to taste.

Guacamole

3 avocados
4-5 large spoonfuls of pico de gallo
salt to taste

Cut avocados in half, remove seed and spoon out inner flesh into bowl.  Mash with a fork and mix in pico de gallo till combined.  Salt to taste.

Finger-licking goodness

I am so blessed to have a brother that is a foodie like me.  His area of expertise is barbeque.  Nothing says home to me like falling off the bone ribs with sauce dripping off your chin.  Jeremy has always been a great cook, however, he has mastered the art of the grill.  He has been competing professionally on the BBQ circuit competitions and have won a few.  And let me tell you, that is one tough crowd to beat.  Lucky for me, he has given me an all access backstage pass to his secrets that I will share with you.  Here are his secrets to perfect St. Louis-style ribs.  Get your bibs and napkins ready!

Jeremy's Spare Ribs

Step 1.  Watch this video on how to prepare your ribs.  Rib Video


Step 2.  Once you trim and prepare your ribs.  Season ribs on all sides with Rib Rub Seasoning.  Place on baking sheet and cover overnight in refrigerator.

Rib Rub Seasoning

2 T. kosher or sea salt
1 T. pepper
1 T. granulated garlic (not powder)
1 tsp. chipotle chili powder (if you can't find powder then take a  whole dried chipotle and grind it in a spice or coffee grinder)
3 T. McCormick's Grill Mate Pork Rub


Step 3.  Prep the smoker
I initially tried smoking on my gas grill.  Not such a great idea.  It does not allow the smoke to be trapped in the grill to properly penetrate the meat.  Use a kettle style grill like Weber or any type of regular smoker.

Soak Apple, Cherry or Pecan wood chips in water for 30 minutes.  Drain water and make a package out of heavy duty foil for your wood chips and vent top by making a few 2 inch slits with knife, or use smoker box if you have it.  Once your smoker is at temperature you will put this package directly on the coals or heat source.  Meanwhile, prepare your smoker by regulating the temperature to a steady 225-250 degrees.  IMPORTANT!!!  USE AN OVEN THERMOMETER TO REGULATE YOUR HEAT.  Grill and smoker thermometers are usually always off.  It is imperative that you get the right temp to ensure the best results.  If using a grill, make sure you are setting the coals to one side for indirect heat.

Step 4.  Place meat on smoker and relax
Do not put your meat directly over your heat source.  This will char your meat.  If you realize that you don't have enough grill space for your ribs you can use a grill rack that stands the ribs on the side to conserve grill space or form your ribs into a circle and secure with toothpicks and stand on their side.  Smoke your meat for 6-7 hours or until the meat starts to pull away from the bone, exposing the bare bone on the end.  Baste ribs during the last 30 minutes of cooking with a BBQ sauce such as Head Country.  For those of you who live up north and can't get this one, find a sauce that is mostly a tomato and vinegar base as the first 2 ingredients.  Sauces that use high-fructose corn syrup as the main ingredient will result in a gummy sauce once smoked.  I found that Dinosaur Original BBQ sauce worked well for me which was available at my local Walmart here in upstate NY.

Step 5.  Let your meat rest for about 15 minutes.
Once cooled, cut ribs into individual pieces, serve with your favorite BBQ sauce and enjoy!

I realize that this may seem like a lot of work but trust me, it is worth every minute when you sink your teeth into this finger-licking goodness.

Stay tuned for more BBQ recipes and sides to go with this.

Memorial Day

For the last 11 years I have had to work many holidays, including Memorial Day weekend.  Memories of times at the lake, BBQing, spending time with family and celebrating the holiday still linger in the back of my mind.  This weekend was no different than the previous ten years.  To celebrate at work, the team leads were asked to bring side dishes that went well with the typical BBQ fare.  This is what I brought and hope you all enjoy trying these recipes.  By the way, I am so looking forward to spending the entire 4th of July weekend off.  WHAT A TREAT!!!  Stay tuned for what comes next!

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 cups shredded Cheddar

Preheat oven to 350 degrees F. 

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Thanks Paula Deen!

Patriotic Berry Trifle

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced 

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.


Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Thank Sunny Anderson

Vietnamese-style Bahn Mi Burgers

This is a spin on the favorite Vietnamese Bahn Mi sandwiches.  They are packed with flavor and a great change up on the traditional burger.

Bun-Mi Vietnamese-style Burgers

For the Sauce:
3 tablespoons Hoisin sauce
3 tablespoons honey
3 tablespoons Tamari sauce
2 tablespoons Siracha hot sauce
For the Slaw:
2 carrots, cut into matchsticks
1/2 seedless cucumber, cut into matchsticks
4 large radishes, cut into matchsticks
1/2 cup water
1/4 cup sugar
1/2 cup white wine or rice vinegar
1 round teaspoon sea salt
For the Burgers:
1 1/2 pounds ground pork
1/4 pound bologna, chopped then finely ground in a food processor
4 cloves garlic, minced
1 inch ginger root, peeled and grated
Salt and lots of black pepper
Drizzle of vegetable oil
Brioche or other burger rolls, split and lightly toasted
Buttery lettuce leaves, such as Bibb or Boston, etc.
Mint leaves and cilantro leaves, for garnish

Combine sauce ingredients in small pot and warm over low heat.

For the slaw, add carrots, cucumber and radishes to a bowl. Combine water, sugar, vinegar and salt in a saucepot and heat to dissolve sugar and salt. Pour over slaw, toss salad and chill or reserve at room temp.

For the burgers, combine meats with garlic, ginger, salt and pepper. Form 4 patties. Heat a little oil in a skillet over medium-high heat and cook burgers 10-12 minutes, turning once. Bathe them in sauce during the last minute of cooking

Pile burgers on buns and top with lettuce, mint, cilantro and slaw.

Thanks Rachael Ray!

Chicken Marsala

An easy, elegant meal that tastes like you have spent hours making it.

Chicken Marsala

1/2 cup all-purpose flour
1 tablespoon Emeril's Essence
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.

Thank you Emeril!

Amy's Wedge Salad

I can never get enough of this salad and neither can my husband.  He requests this quite often and ALWAYS orders it when we go out to eat.  Yes the picture has a lot of dressing and a lot of balsamic reduction, but once you taste it, you will understand why.  YUM!

Wedge Salad

1 quarter wedge iceberg lettuce
2 slices Applewood smoked bacon, cooked
4-5 cherry tomatoes, halved
bleu cheese dressing (see recipe below)
balsamic reduction (see recipe below)

Assemble salad by placing wedge of lettuce on plate, topping with bleu cheese dressing, criss-crossing the bacon over the top and scattering tomatoes around plate.  Drizzle the balsamic reduction around plate.

Bleu Cheese Dressing


6 ounces bleu cheese
1/2 cup heavy cream
1/2 cup mayonaise
1/2 cup sour cream
1 Tablespoon lemon juice
1 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
Salt and pepper

Mash softened cheese with fork in a bowl. Whisk in the cream, mayo and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Mix in remaining ingredients and season with salt and pepper.

Balsamic Reduction

1 1/2 cups balsamic vinegar
1/2 cup brown sugar

Add balsamic vinegar to small saucepan and simmer until reduced by half.  Add in brown sugar and cook until it slightly thickens and lightly coats the back of a spoon.  Reduction will continue to thicken a bit once it has cooled.

Key Lime Pie

This is one of my summer dessert favorites.  This recipe is an easy one that will give you perfect results every time.

Key Lime Pie

2 cups sweetened condensed milk
6 egg yolks
2/3 cup lime juice
1 graham cracker pie shell
whipping cream


Preheat oven to 325 degrees.  With a hand-held mixer or whisk, combine condensed milk, egg yolks and lime juice.  Pour into pie shell and bake in oven on middle rack for 20 minutes or until filling jiggles only slightly when shaken.  Cover pie and chill in refrigerator for 2 hours before serving.  Top with whipping cream.

Cinco de Mayo

A little history behind the holiday...

Cinco de Mayo (Spanish for "fifth of May") is a holiday held on May 5.  The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War.   In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico, which occurs on September 16th.

In honor of this day I always try to prepare something special for my husband since he is from the very town where the actual battle took place.  This is what I made this year.

Enchiladas 

20 oz bag of frozen chicken fajita strips (thawed)
12 oz (4 medium) tomatillos, husks removed
1/2 onion
2 jalapenos
1 14 oz can fire-roasted tomatoes
3 cloves garlic
1/2 cup packed cilantro 
1/2 teaspoon salt
12 corn tortillas
8 oz monterrey jack cheese, shredded

Preheat oven to broil setting.  Place tomatillos, onion and jalapenos on baking sheet and place under broiler and roast until edges start to char.  Reduce heat on oven to 350 degrees.  Stem jalapeno and place all vegetables, cilantro and salt in blender and puree until smooth.  Add 3/4 cup of salsa to bottom of 9x12 baking dish.  Chop chicken into small bits.  In a bowl, mix chicken, 3/4 cup of salsa and 1/2 of the cheese and combine.  Steam tortillas in a wet paper towel for 1 1/2 minutes in microwave until softened.  Place a chicken mixture into a tortilla and roll, putting seam side down into baking dish.  Repeat until all chicken and tortillas are complete.  Add remaining salsa over the top of enchiladas.  Top with remaining cheese and bake for 30 minutes.  Garnish with cilantro, avocado slices and chopped tomato.

Mother's Day Dinner

My Mom, me, Abby and my Grandmother

I was missing home tonight, so I decided to replicate it in my kitchen.  If I can't see my Mom on Mother's Day, then I will cook a dinner just like her and close my eyes and imagine I am sitting at her table eating a meal she cooked with love and patience, just like she has always shown to me.  I love you Mom!  Thanks for all you taught me.  Happy Mother's Day!

Chicken-Fried Steak with Pan Gravy

3/4 cup all-purpose flour
1 teaspoon salt or to taste
Freshly ground black pepper

1/4 teaspoon garlic powder
1 large egg
3 tablespoons milk
1 1/2 - 2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup vegetable oil

In a shallow pan or plate, sift together flour, salt, pepper, and garlic powder.

In another shallow pan, combine egg and milk.

Coat steaks in flour mixture, dip in egg mixture, and then coat again with flour mix.

In a large frying pan, heat vegetable oil over medium-high heat.  Add steaks to oil and fry 3-4 minutes per side until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in warm oven. 

Pour off all but 3 Tablespoons of oil from pan and put back on heat for gravy.

Pan Gravy

3 Tablespoons reserved frying oil

2 Tablespoons flour

2 cups milk

salt and pepper to taste

Heat reserved oil in pan over medium-high heat.  Add flour and whisk until smooth.  While whisking constantly, add milk making sure to scrape all bits from bottom and sides of pan until the gravy begins to boil and thicken.  Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency.  Add salt and pepper.

Mashed Potatoes

4 Medium potatoes, peeled and diced

1 1/2 teaspoons kosher salt, plus more as needed
1/4 cup unsalted butter
3/4 cup whole milk
Freshly ground black pepper

In a large saucepan, combine the potatoes, 2 teaspoons salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes.  Return the potatoes to the pan. Add the butter and mash until melted. Stir milk into the potatoes and season with salt and pepper, to taste. Serve immediately.

Easy Chocolate Cake

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water

Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.

Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack. 

Butter Cream Frosting

1 cups (2 sticks) butter, room temperature
1/2 pound confectioners' sugar, sifted
1 teaspoon vanilla extract

In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

 

Easter Dinner

Easter symbolizes many things to many people.  Springtime, fresh flowers, bunnies, newly hatched chicks and most importantly, the resurrection of Jesus Christ.  Time with family celebrating the ultimate sacrifice that our Lord gave to us for the forgiveness of sins and promise of an everlasting life is a momentous occasion.  I have so many memories of Martha Miniature dresses and little boys in suits donning Easter baskets with eggs and chocolate bunnies running through my grandmother's backyard in search of the hidden eggs.  Each year I attempt to recreate those memories on one level or another.  This year it is my Mom's Bourbon glazed ham, Potato Gratin, Orange Scented Green Beans, Deviled Eggs, Cucumber Salad and Cold Oven Pound Cake.  With each bite, memories flood through my mind as I recollect my favorite moments of this blessed day.  Hope your Easter is as memorable and fulfilling as mine has been.

Mom's Bourbon Glazed Ham

6-7 lb. bone-in Butt portion Ham, fully cooked NOT spiral cut
1 lb. brown sugar
1 tsp. ground clove
1 tsp. allspice
3/4 c. bourbon

Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Line your roasting pan with a couple layers of foil to ease clean up.  Place ham, fat side up, on a rack in a roasting pan.  In a small bowl, mix together brown sugar, clove, allspice, and bourbon. Pack on the sugar mixture with your hands covering the ham completely.  Bake until ham reaches 140 degrees on a meat thermometer, about 2 hours.  Let rest for 30 minutes before serving.


Potato Gratin

2 tablespoons unsalted butter, softened
2 medium shallots, very thinly sliced (about 1/2 cup)
Coarse salt and freshly ground pepper
1 1/2 pounds Yukon gold Potatoes, peeled and cut crosswise into 1/8-inch-thick rounds
1 1/4 cups heavy cream

Preheat oven to 350. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Layer potatoes sprinkling each layer with salt, pepper and about 2 T. heavy cream.  Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.

Orange Scented Green Beans

Peel of 1 orange
2 pounds trimmed fresh green beans
2 tablespoons butter
Salt 

Pepper

Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter and salt then transfer to a serving dish.

Deviled Eggs

8 large eggs
1/3 cup light mayonnaise
1 tablespoon mustard
1 tablespoon sweet pickle relish
1 tablespoon minced shallot
Coarse salt and ground pepper
Paprika, for garnish

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, shallot, and relish.

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Cucumber Salad

2 cucumbers
1 small red onion
1/4 cup vinegar

1/4 cup water
1 tablespoon sugar 

Peel and chop cucumbers.  Thinly slice red onion.  Mix vinegar, water and sugar in a bowl and add cucumbers and onion and let marinate for 2 hours before serving. 

Cold Oven Pound Cake

1 lb. (4 sticks) butter, softened

2 3/4 c. sugar

6 eggs

3 3/4 c. flour

1/2 c. milk

1/4 tsp. grated nutmeg

1/8 tsp. salt

1 tsp. vanilla

1 tsp. almond extract

Beat butter and sugar on medium high for 5-7 minutes until light and fluffy.  Add eggs one at a time.  Combine flour, salt and nutmeg in large bowl.  Add flour mixture alternating with milk, ending with flour until combined.  Add vanilla and almond extract.  Grease a bundt or tube pan and add cake batter.  Place in a cold oven and set temperature to 325 degrees.  Bake for 1 hour 15 minutes without opening oven.  When tester comes out clean.  Let cool for 15 minutes then turn out on cake platter to cool completely before serving.

Perfect Hard Boiled Eggs

Just in time for those Easter Eggs.  Perfect every time.

Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

Pretzel and Peanut-Crusted Chicken and Smashed Sweet Potatoes

Want something different to jazz up your chicken dinner?  This is it! 

 

 

Pretzel and Peanut-Crusted Chicken

1 bag salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
3 sprigs fresh thyme, leaves removed
Salt and pepper
2 eggs
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling

Preheat oven to 300°F

Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.  Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.

Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.

Serve topped with a drizzle of honey mustard or barbecue sauce.

Smashed Sweet Potatoes

2 1/2 pounds sweet potatoes, peeled and sliced or cubed into bite-size pieces
Salt and pepper
1/2 cup warm chicken stock
1 teaspoon orange zest
Juice of 1/2 orange
A pinch cayenne pepper
2 tablespoons butter
A drizzle of honey

Place potatoes in a pot, cover with cold water and add some salt. Bring to a boil and cook to tender.

Drain and return potatoes to the warm pot. Mash with stock, orange zest and juice, cayenne, butter, honey, salt and pepper.

Thank you Rachael Ray!

Georgia Chicken

This got 3 thumbs up tonight.  It was so simple, quick and easy with tons of flavor.  You got to try it.  I served it with steamed green beans and wild rice.

Georgia Chicken

4 tablespoon (1/2 stick) butter
4   skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounce grated mozzarella cheese

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon. Add chicken to pan and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes before serving or just until the cheese has melted.

Thank you Paula Deen!!

Sloppy Dawgs

I was in a hurry to come up with something tasty and creative tonight.  This was just the solution.

Sloppy Dawgs

1 tablespoon EVOO – Extra Virgin Olive Oil
1 pound hot dogs, beef pork, turkey or tofu, chopped or thinly sliced
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons tomato paste
3 tablespoons brown sugar
1 tablespoon red wine vinegar (eyeball the amount)
1 tablespoon Worcestershire sauce (eyeball the amount)
1 8-ounce can tomato sauce
Salt and pepper
4 crusty split-top hot dog rolls, toasted and lightly buttered
Suggested garnishes: chopped tomatoes, chopped pickles and yellow mustard

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the hot dogs to the pan and cook until golden brown, 4-5 minutes.

Add the onion and bell pepper to the pan, and continue cooking until the veggies are tender, 3-4 minutes. Add the tomato paste to the pan and cook until darkened and aromatic, about 1 minute.

In a medium bowl, stir together the brown sugar, vinegar, Worcestershire and tomato sauce. Add the mixture to the pan, season with salt and pepper, and simmer until thickened and saucy, about 5 minutes more.

Pile the sloppy meat onto the toasted, buttered bun. Top with tomatoes, pickles and mustard.

Thank you Rachael Ray!

Meat and Potato Cupcakes

Yes, it has been a while since my last post.  Amazing how much that pesky job gets in the way.  ;-)  So as I was catching up on my DVR recordings, I ran across this and had to give it a try.  Those who have kids this is a must.  It is so healthy and a great way to get them excited about dinner.  Who can resist a cupcake?!  My tip is to be generous on the salting of the meat since turkey is very bland and does not have much flavor.  I used about 1 tablespoon of kosher salt.  Use a little less if it is table salt.  For grownups not wanting to bother with the cupcake look, just serve the potatoes on the side.

Meat and Potato Cupcakes

4 medium sweet potatoes, peeled and cubed
Salt
2 tablespoons EVOO – Extra Virgin Olive Oil, plus some for brushing
1 Gala apple, finely chopped
2 ribs celery, finely chopped
1 medium onion, finely chopped
1 1/2 pounds ground turkey
1/3 cup whole wheat breadcrumbs
1 egg
1 tablespoon poultry seasoning, about a palmful
Pepper
1/2 cup buttermilk
3 tablespoons honey
Salt and pepper
Freshly grated nutmeg, to taste
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons fresh thyme, finely chopped
Poppy seeds, for garnish

Preheat oven to 425˚F.

Place the potatoes in a pot, cover with water and bring to a boil. Salt water and cook potatoes to tender.

Brush the inside of a 12-cup muffin tin with EVOO.

Heat a medium skillet over medium-high heat with two turns of the pan of EVOO. Add apples, celery and onion, and cook until softened, about 5-6 minutes.

In a large bowl, combine turkey with breadcrumbs, egg, poultry seasoning, softened apples, celery and onion mixture, salt and pepper. Separate mixture into 12 equal portions and shape into muffin cups. Bake for 12-15 minutes.

Drain cooked sweet potatoes and put into a food processor. Add buttermilk, honey, salt, pepper, and nutmeg, and purée.

When cool enough to handle, remove muffins from cups and “frost” mini meatloaves with sweet potato purée. Roll the sides in herbs and top with poppy seeds.

Thank you Rachael Ray!

Beef Stroganoff

This was a very rewarding dinner considering I normally get an "it's OK" response.  I am usually jumping for joy and think its phenomenal but to them, it's just OK.  Well, not tonight.  Abby had already had her dinner by the time I got home.  I threw this together at the last minute and they were literally fighting over the bowl of food (see below).  I think I out did myself on this one.

 

Beef Stroganoff

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 3/4 cup plus 3 tablespoons beef broth
2 tablespoons corn starch
1 tablespoon Dijon mustard
3/4 cup sour cream
1 lb egg noodles, cooked

Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat and remove from skillet, and set aside.

In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer.  Mix together corn starch and 3 tablespoons beef broth until smooth then add to skillet and cook 6 to 8 minutes until thickened.

Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately over egg noodles.

Chicken Enchiladas

So I was in a hurry to get this on the table and didn't style the food very well, but let me tell you it tastes AWESOME!!!!  If you love Mexican food, you will love this recipe.

 

Chicken Enchiladas

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)
Garnish with sour cream and black olives

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Thank you Martha Stewart

Cheesecake (Aunt Terri's Secret Recipe)

As I was digging through my piles and piles of papers trying to get organized, I found a recipe I thought I had lost forever.  I was like a kid on Christmas morning when I discovered this most prized recipe.  This cheesecake has to be one of the creamiest, best tasting one I have ever had.  And trust me, living in NY I have had plenty to compare with. How I originally obtained this recipe is a secret too.  SHHHH!!!!!

Cheesecake (Aunt Terri's Secret Recipe)

3 - 8 oz. packages cream cheese, softened
12 oz. sour cream
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
3 T. flour
1/2 c. + 1 T. milk
1/8 t. salt

Preheat oven to 350 degrees.  Prepare a spring form pan by greasing and flouring bottom and sides of pan.   In a mixer with a paddle attachment, beat sour cream and cream cheese until smooth.  Add sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

Add eggs, vanilla, flour, milk and salt and beat until smooth, scraping sides to ensure all are incorporated.  Pour into pan and place in oven and bake for 1 hour.  Turn the oven off and open the door for one minute. Close the door for one more hour.

Remove from oven and refrigerate until completely cooled, approximately 6 hours.  Unmold cake before serving.  To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Toasted Marshmallow Cupcakes

Oh my golly gee whiz!  Nothing is better than homemade cupcakes made from scratch.  Duncan Hines in a box just doesn't cut it.  These are reminiscent of a smore-type cupcake with the toasted marshmallow "frosting" on top.  Get your kids to help on this one.  They will have a blast.

Toasted Marshmallow Cupcakes

FOR THE CUPCAKES
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 cupcake liners
FOR THE TOPPING
1 bag of jumbo marshmallows 

Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.


Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.

Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.

Let cake cool slightly and change the oven to broil.

Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.

When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

Toasted Marshmallow Cupcakes - Martha Stewart Recipes

Mini Spicy Buffalo Chicken Balls

As I said before, my husband LOVES buffalo wings.  This gives you all the flavor but none of the mess.  This is an awesome appetizer and perfect for any party.

Mini Spicy Buffalo Chicken Balls


2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground chicken, preferably thigh meat
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Bleu Cheese Dressing, (see recipe below)
Celery sticks, for serving

Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.

Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.



Bleu Cheese Dressing

1/3 c. Mayonaise
1/2 c. sour cream
1/2 c. heavy cream
6 oz. bleu cheese, softened
1 t. worcestershire sauce
juice from half a lemon
salt and pepper to taste


Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt and pepper.


Thank you Martha Stewart for the Meatball Show!

Uncle Wilson's Stuffed Bell Peppers

This one came from my cousin Katie who posted her pics of it on Facebook.  My mouth immediately started watering urging me to make a mad dash to the store for provisions.  Thank you Katie and especially to Trisha Yearwood for sharing her recipe!   This serves 6 and we are a family of 3 so I took the extra four that wouldn't fit in my pan and prepared it to the point of putting it in the oven.  I then put that dish in the freezer for us to have when I don't feel up to cooking.

Uncle Wilson's Stuffed Bell Peppers

6 large red or green bell peppers
2½ cups long-grain white rice (or rice of your choice)
2 lbs lean ground beef
½ medium-size sweet onion, diced
2 garlic cloves, finely chopped
1 14.5-oz can diced tomatoes, with their juices
1 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups)
½ tsp pepper
1 tsp salt


Preheat the oven to 400°F.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.

In a 9×13×2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.

Note from Gwen: Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the cooking time from 40 minutes to 15. Serves 6.

Not sure who Gwen is but she has a great tip!

Trisha Yearwood's article in Redbook

Sloppy Buffalo Joes

Who doesn't love buffalo wings?  Well, I can't think of anyone.  These are regulars in our house since my husband LOVES hot wings.  This recipe takes all the amazing flavors of buffalo wings but makes it a burger and about half the calories as an order of hot wings.  Serve this to your hot wing fans and they will be begging you for more. 

Sloppy Buffalo Joes

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup bleu cheese crumbles

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with bleu cheese.

Thanks Rachael Ray!

White Chocolate Cookies

I'm always making the traditional chocolate chip cookies.  I decided to change things up a bit and make these yummy chocolate cookies with white chocolate chips.  Soooo good!

White Chocolate Cookies

2 1/4 cups all-purpose flour

2/3 cup Ghirardelli Cocoa Powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 ounce) package white chocolate chips

Preheat oven to 350 degrees F.  Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.  Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Penne alla Vodka

This is one of those quick easy recipes that will make your toes curl with utter delight.  Try this, you won't be disappointed.

Penne alla Vodka

1 pound Pasta
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped Finely
2 cloves (to 3 Cloves) Garlic, Chopped
¾ cups (to 1 Cup) Vodka
1 can (About 14 Oz.) Tomato Puree
1 cup Heavy Cream
1 pinch Red Pepper Flakes
¼ teaspoons (to 1/2 Teaspoon) Salt
Freshly Ground Black Pepper, To Taste
1 cup Grated Parmesan Cheese
4 Basil Leaves, julienned

Cook pasta according to package directions, being careful not to overcook.  In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.  Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.  Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.  Pour mixture into large serving bowl. Garnish with more Parmesan cheese and basil.

From the Pioneer Woman:
Pasta alla Vodka

Caldo de Camaron (Spicy Shrimp Soup)

 

This is one of my husband's favorite soup recipes.  This is a very common dish served throughout Mexico.  Most grocery stores including Walmart sell dried chiles.  If you have problems finding them you can substitute with 3 canned chipotles, just make sure you remove the seeds to reduce the heat.

Caldo de Camaron (Spicy Shrimp Soup)

2 chipotle chiles, dried

2 guajillo chiles, dried

1 onion, chopped and divided

4 cloves garlic

2 14 oz cans fire-roasted tomatoes

1 carrot, sliced

2 medium potatoes, cubed

2 cubes Knorr chicken bouillon 

1 lb Shrimp, peeled and deveined

salt and pepper

cilantro

lime

In small saucepan, add enough water to cover chiles and bring to simmer over medium low heat to reconstitute.  Meanwhile, in a large pot, fill halfway with water (approximately 6 cups) and add carrot, potatoes and chicken bouillon.  Once chiles have softened, remove stem, seeds and membrane.  Add chiles, half onion, garlic, and 1 can tomatoes to blender and blend until smooth. Add chile mixture, remaining onion and other can of tomatoes to pot.  Cook over medium heat until potatoes are fork tender then add shrimp and cook 3-5 minutes more.  Be careful not to overcook the shrimp as this will toughen them. Salt and pepper to taste.  Garnish with chopped cilantro and a squeeze of lime.