Spicy Guacamole

We love guacamole and this is a great snack to serve with a bowl of tortilla chips this Super Bowl Sunday.  When you shop for avocados, look for the ones that are dark skinned and just slightly soft for the best results.  You have to be careful when buying avocados because grocers tend to throw them in a bin and leave them, then mix in the newer stock.  If you get a very soft avocado the flesh will probably be dark and not very appetizing, but an avocado that is as hard as a rock will be nice and greenish-yellow inside, but it will not result in a creamy guacamole no matter how long you blend it.

This guacamole was inspired by an Alton Brown recipe, but we skipped the suggested onion and garlic.  (You can always add them if you prefer.)   If the guacamole is too spicy for your taste, just add 1-2 teaspoons of sour cream to tone down the heat.  For a complete meal serve this Spicy Guacamole with Baked Chicken Chimichangas.

3 Avocados, halved, seeded and peeled
1 Lime, squeezed and juice reserved
1/2 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Cayenne Pepper
1/2 small Onion, diced (optional)
2 Garlic Cloves, minced (optional)
1/2 small Tomato, seeded and diced

Scoop the avocado pulp into a glass bowl and add the lime juice, tossing to coat.  Add the salt, cumin and cayenne to the avocados and mash with a potato masher. Next, fold in the tomato, (and onions and garlic if desired) and combine well with a spoon. Add about 1 TB (or more) of lime juice until the guacamole is the desired consistency. Chill or let sit at room temp for 1 hour. Serve with tortilla chips.

Baked Swai (Catfish) Tacos

This is a super easy (and healthy) way to make fish tacos for dinner.  The Swai fillets can be purchased individually frozen, and are a real bargain at around $3 - $4 per pound.  Allow 1 fillet per person, or 2 tacos each.  This is a twist on Catfish Tacos that are pan-fried. 

1 cup Panko Crumbs
1 cup  Yellow Cornmeal
1 1/2 tsp  Old Bay Seasoning
1 tsp  Kosher Salt
1/2 tsp  Black Pepper
5  Swai Fillets
3  Large Eggs
10  Flour Soft Taco Shells
Fresh Lime Wedges
Sliced Avocado

Chipotle Cole Slaw

Heat oven to 400 degrees. Line a cookie sheet with Reynolds Wrap Non-Stick Foil and set aside.

Split each of the 5 fillets down the center to create 10 narrow fillets. Place fillets on a paper towel and set aside.

In a shallow bowl, combine panko crumbs, cornmeal, old bay, salt and pepper.  In a second bowl scramble the eggs. 

Next, start your assembly line. Dip each fillet in the egg mixture, then the crumb mixture and place on the foil lined pan.  When all fillets are coated, use an olive oil spray to lightly coat each piece of fish.  This will give the fish a lightly crunchy texture when it is cooked. 

Bake fillets about 15 minutes or until the fillets flake when tested with a fork.

To serve, place one fillet on a flour tortilla shell, top with a few spoons of Chipotle Cole Slaw, a slice of avocado and a squeeze of fresh lime juice. Enjoy!

Spicy Swai Po' Boy Sandwich

Here is another tasty way to use Swai Fish Filets in a spicy Po'Boy-Style sandwich.  Swai has become a favorite at seafood markets because it is so reasonably priced and has a mild sweet flavor similar to regular catfish.

The sauce used on the fish is quite versatile and can be used on shrimp or even chicken for a delicious zingy flavor.  As a finishing touch, a squeeze of fresh lime or lemon tops this sandwich off nicely.

1 lb  Swai Fillets, cut into 1-inch to 1 1/2-inch pieces
2  Cloves Garlic, minced
3 TB  Olive Oil
1 - 2 tsp  Sriracha (to taste)
1 tsp  Balsamic Vinegar
1 TB  Fresh Finely Chopped Basil
1 tsp  Paprika
1/4 tsp  Kosher Salt
1/2 tsp  Black Pepper
Leaf Lettuce
Hoagie Rolls, Sliced lengthwise and hollowed out in the center

In a medium glass bowl, toss all ingredients until fish is evenly coated.  Let marinate for 20-30 minutes at room temperature.

Heat a large skillet over medium-high heat until hot.  Carefully pour the marinated fish mixture into the hot skillet.  Arrange fish into a single layer and let saute about 3 minutes before turning and cook 2-3 minutes longer.  Remove skillet from heat and prepare sandwiches immediately by placing a piece of leaf lettuce on a hoagie roll and then filling the center with the fish.  Enjoy!!

Chicken & Linguine with Spinach-Parmesan Sauce

This meal is sure to please everyone in your family.  The spinach and Parmesan sauce almost reminds me of creamed spinach, but in a whole new direction.  If you have a lemon on hand, the dash of lemon juice adds just the right touch of citrus flavor to bring everything together, but the dish is equally tasty if you skip the lemon juice.

For this recipe we used the Dreamfields Low Carb Linguine and my daughter said she actually like it BETTER than the regular kind.  (She has such a refined palate...I love her!!)  With 5 grams of fiber and 7 grams of protein, this brings pasta to a whole new healthy level.  Give this pasta a try, and I bet your family will never know the difference.

3/4 cup  Flour
2 tsp  Kosher Salt
1/2 tsp  Black Pepper
1/2 tsp  Dried Basil
1 tsp  Dried Oregano
2 tsp  Garlic Powder
3  Boneless & Skinless Chicken Breasts (about 1-3/4 lbs)
Juice of 1/2 a Lemon (optional)
4 TB  Olive Oil, divided
1 TB  Minced Garlic
1  Medium Red Bell Pepper, sliced into strips
1/2 cup  Chicken Broth
8 oz  Frozen Chopped Spinach
2 TB  Flour
1/2 cup  Heavy Cream
3 tsp  Cornstarch
1 1/3 cups  Milk  (we used 1%)
1 cup  Freshly Grated Parmesan Cheese
1  13.25 oz Box  Dreamfields Linguine

Slice each of the 3 chicken breasts horizontally, this is called a butterfly cut, so you have 6 thin fillets.  By cutting the chicken this way the meat will cook very quickly and allow the meat to be nice and juicy inside.

Preheat the oven to 325 degrees.  In a shallow dish combine the flour, salt, pepper, basil, oregano and garlic powder.  Stir mixture to combine. 

Heat a large pot of water and cook the linguine according to package directions until al dente, about 8-9 minutes.  While the water is heating you can get the chicken started.

In a large skillet heat 3 TB  of olive oil until hot, over medium-high heat.  Carefully coat each of the chicken fillets in the flour mixture, place in the pan and cook about 4 minutes on each side. (Optional: When chicken is finished cooking, drizzle with the juice of 1/2 of a lemon.  let sizzle for 1 minute, then continue with the recipe.)  Remove the cooked chicken to a baking dish, cover with foil and keep warm in the oven until the pasta and sauce are ready.

Using the same skillet the chicken was cooked in, add 1 TB olive oil to the pan.  When the oil is hot, add the garlic, red pepper and spinach to the pan and saute for about 4 minutes until veggies are softened and the spinach has thawed.  Stir in 2 TB flour and stir to coat the veggies.  Add the chicken broth, stirring constantly until thickened, about 4 minutes.

In a small bowl stir together the cornstarch and cream.  Add this mixture to the pan, then add the milk and continue to stir.  Sauce will continue to thicken slightly, then add the Parmesan cheese and stir.

When the pasta is ready, drain.  Place a portion of pasta on each plate, top with a spoon of sauce, then top with a chicken fillet and then more sauce and a sprinkle of Parmesan cheese.  Serves 6.  Enjoy!!

Pork Chops with Dijon-Cream Sauce

Nothing tastes better than a perfectly cooked pork chop, especially if you top it with a delicate and creamy Dijon cream sauce.  The chops are quickly seared in a skillet to seal in the juices then cooking is finished in the oven.  Not a lot for prep goes into this recipe and with just a handful of ingredients it's perfect for a weeknight dinner.

6 (3/4-inch-thick) Pork Chops
1 tsp Salt
1/2 tsp Black Pepper
2 TB  Canola Oil
1  Large Shallot, finely minced
3 TB  Unsalted Butter
3/4 cup  Chicken Broth
1/4 cup  Country-Style Dijon Mustard
2 TB Heavy Cream
3 tsp  Fresh Lemon Juice

Put oven rack in middle position and preheat oven to 350°F.

Heat a large skillet over medium-high heat. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total.  (This will sear the outside of the chops giving them a nice golden brown edge, but not cook them thru to the center.)  Transfer chops to a shallow baking pan, reserving skillet.  Bake chops, uncovered, until cooked through, about 8 minutes. Let stand, loosely covered with foil, 5 minutes.

Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any of the tasty browned bits, for about 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes. Pour sauce over chops and serve with mashed potatoes and steamed spinach.

Orange Sweet Potato Cookies

We are still having so much fun creating recipes with sweet potatoes and this cookie is one of my favorites so far. These cookies get a double dose of orange.  The orange zest added a bright burst of flavor and was accented even more because the leftover Mashed Sweet Potatoes we used had a touch of orange juice in them.  (See the link above to prepare sweet potatoes with orange juice.)  These were so simple to make and it's a great way to use up leftovers.  Enjoy!

1/2 cup  Butter, softened
1/2 cup  Crisco Shortening
1/2 cup  Sugar
1/2 cup  Packed Brown Sugar
1/2 tsp  Baking Powder
1/4 tsp  Baking Soda
1 cup  Cooked Mashed Sweet Potatoes (leftovers work great)
1  Large Egg
1 tsp  Finely Minced Orange Peel
1/4 tsp  Ground Cinnamon
2 cups  Flour

Preheat oven to 350 degrees.  Beat butter, shortening and sugars together until smooth.  Add all remaining ingredients and stir to fully combine.

Drop by rounded tablespoons onto ungreased cookie sheets and bake for 10 - 12 minutes until cookies are firm an dno longer moist on top.  Makes about 30 cookies.

Sausage and Cheese Dip

The Super Bowl is just 9 days away!!  Today we have for you an easy snack to serve in a crock pot when you have guests over for the big football game. With just 3 ingredients, this is a hearty snack that everyone will love.  Just set the crock pot on the lowest setting and stir occasionally.  Any leftovers can be reheated the next day and added to the top of scrambled eggs for a delicious and quick breakfast.


2 lb loaf Velveeta
1 lb Hot or Mild Sausage
1 can Rotel Diced Tomatoes with Green Chilies (Regular or Spicy)

In a large skillet, brown and crumble sausage. Drain sausage on paper towels. Cut cheese into cubes and put in crock pot with the can of tomatoes and crumbled sausage. Turn crock-pot on low and stir occasionally until cheese is melted. Serve with tortilla chips.

Beer Battered Swai Po' Boy Sandwich

For this yummy sandwich creation we used Swai Fillets, which are a variety of catfish, to put a little twist on the classic Po' Boy sandwich.  Using Sam Adams as the base for a simple tempura-style batter, the fillets were quick fried and the result was a light, sweet breading that only needed a little guacamole and a squeeze of lime as a finishing touch. 

To quickly fry the fish I used my electric wok.  The wok is very handy for cooking tempura-battered foods because it keeps the temperature of the oil steady, which in turn cooks the foods to a nice golden color.  This same batter works great on zucchini, eggplant or to make onion rings and is also delicious on chicken strips, scallops or butterflied shrimp (leave the tails on the shrimp and it makes them easy to eat and they will look beautiful!)

2 lbs  Swai Fillets, cut into 1-1/2 to 2-inch pieces
2 cups  Flour
2 tsp  Salt
1/2 tsp  Black Pepper
4  Egg Yolks
2 TB  Butter, melted
1 bottle  Sam Adams Beer (1-1/2 cups)
Canola Oil for Frying
French Bread or Hoagie Rolls

In a medium bowl whisk together the flour, salt and pepper. 

In another bowl blend the egg yolks and melted butter.  Slowly whisk the beer into the egg/butter mixture, then add this mixture to the dry ingredients.  Cover batter with plastic wrap and let rest for about 30 minutes.  (The batter can stand at room temperature for up to 2 hours, if needed.)

Using a wok or heavy-based pot, such as a dutch oven, heat about 2 inches of oil to 375 degrees.

Pat the fish fillets with a paper towel to make sure the fish is dry.  Dip the fish into the batter one piece at a time then carefully place them into the oil.  Cook 4 to 6 pieces per batch, for about 5 minutes, turning several times until the fish is golden.  Place cooked fish on paper towels to drain.

Working in batches, keep the fish warm while the remaining fish is cooking, adding more oil to the pan if  needed.  The fish will cook very quickly so be sure not to overcook or the coating will be soggy.

To prepare sandwiches, slice hoagie rolls horizontally but without cutting all the way thru.  Scoop out  about half of the bread from the rolls, line with leaf lettuce then add the pieces of Swai.  Top with Spicy Guacamole or a squeeze of lemon or lime and serve.  Enjoy!

Macadamia Nut Crusted Chicken Breast

Macadamia nuts are very nutritional little powerhouses.  Containing the highest amount of beneficial monounsaturated fat of any type of nut, studies have shown that including macadamia nuts in your diet may help lower your cholesterol levels.  But, what's really important is that they taste great!

I've been meaning to try this recipe for so long and I'm glad I finally got around to making this for dinner.  We love to create new dishes with Macadamia Nuts including Macadamia White Chocolate Chip Cookies and Baked Banana Cheesecake, but this was the first time I've tried using them as part of an entree, and we were very impressed with the results.

This meal was quick to prepare because the chicken breasts are sliced horizontally, to produce thin fillets.  Be sure to chill the breaded chicken for about 30 minutes before cooking as this step will ensure the breading stays on the chicken.


1/2 cup  Soy Sauce
1 1/2 TB  Brown Sugar
1 TB  Cooking Sherry
2 TB  Olive Oil
2 tsp  Fresh Minced Garlic
1 tsp  Fresh Minced Ginger
4  Chicken Breasts, (about 2 lbs) boneless & skinless,
     cut in half crosswise so you have 8 thin fillets
1 cup  Finely Chopped Roasted Macadamia Nuts
1 cup  Panko Crumbs
1 cup  Flour
3  Large Eggs, beaten
2 TB  Canola Oil
1 TB  Butter

For this recipe you will need a large gallon-sized ziploc bag to marinate the chicken.  To the ziploc bag, add the soy sauce, brown sugar, sherry, olive oil, garlic and ginger.  Next add the chicken breasts, zip the bag closed and turn over several times to fully coat the chicken.  Let marinate for 1 to 2 hours in the refrigerator.

In a medium bowl combine the macadamia nuts and bread crumbs, and in a separate bowl beat the 3 eggs.

Start your assembly line and bread the chicken breasts, first in the flour, next in the eggs then finally in the nut-crumb mixture.  Be sure to press the nut-crumb mixture firmly onto the chicken so the breading sticks.  Place the fillets on a cookie sheet and chill in the refrigerator for 30 minutes.  (This will help the crumb mixture to adhere to the chicken.)

In a large heavy skillet, heat oil and butter over medium heat.  Add chicken fillets, cover and saute for about 5 minutes without turning, until fillets are golden brown.  Gently turn the fillets over and cook 4 -5 minutes longer or just until the chicken juices run clear.  (Test the thickest piece of chicken at this point to check for doneness.

Serve with Mashed Sweet Potatoes and Garlic Butter Green Beans, and honey mustard to dip the chicken into if desired.

Crock Pot Chili

Back to Super Bowl Foods today, we have a super easy batch of Chili in the crock pot.  Serving a pot of chili for a party will save you a lot of time since the cooking is done before the guests arrive and will allow you to enjoy the party with your guests.

This is a more tomato-based chili than I have made in the past and I was not sure if my family would give this dish a thumbs up or not.  But, to my surprise, the kids liked this version even more.  It may have been the sweetness of the tomatoes or maybe the not-too-spicy seasonings, but this got rave reviews and, as a bonus, it saved me a lot of time by cooking with the crock pot!  The spice mixture makes enough for about 3 batches of chili so be sure to save the mix in an airtight container to use for your next batch of chili!  You can also make this dish with a little more of the spice mix if you like a more spicy chili.

As an extra bonus, this chili will also be great on top of Chili Hot Dogs!

Seasoning Mix
4 TB  Chili Powder
2 tsp  Ground Coriander
2 1/2 tsp  Ground Cumin
1 1/2 tsp  Garlic Powder
1 1/2 tsp  Onion Powder
1 tsp  Dried Oregano
1/2 tsp  Cayenne Pepper
1/2 tsp  Black Pepper

2 lbs  Lean Ground Beef
1 small Onion, finely minced
1 28-oz can  Crushed Tomatoes
1 15-oz can  Chili Beans in Medium Sauce

In a small bowl, mix together dry spices;  set aside.

In a large skillet, cook ground beef until cooked through and drain.  Add the onion and 3 teaspoons of the seasoning mix.

In the crock pot, add tomatoes, beans and 2 more teaspoons of the seasoning mix.  Stir to combine, then add the ground beef to the crock pot, stir again, and cook on LOW for 6 - 8 hours.

Crock Pot Chili for Hot Dogs

Cooking Bonus and Time-Saver!  The best thing about making chili, soups or stews is...leftovers! 

The Crock Pot Chili was so yummy on the hot dogs we wanted to add this picture.  By making chili one night you easily have dinner ready for another night.  Chili freezes well in freezer bags, just spoon chili into bags, lay flat in freezer and use within about 3 months.

NOTE:  If serving Chili Dogs for a party, use another crock pot filled about 1/3 deep with hot water to heat the hot dogs and then keep them warm during the party.

Southern-Style Salmon Patties

Salmon Patties are one of those 1950's-style foods that never really seems to fade away.  The patties are quick to make and can be served on a plate or, if you have kids who are a little too picky when it comes to fish, just announce these as Krabby Patties and serve them on a bun and your kids will love them.

There are many different recipes for Salmon Patties but this is a great starter recipe.  If you like foods a little more spicy, add the optional cayenne pepper, or add a 1/2 teaspoon of fresh dill to the mixture.

2 (14 3/4 ounce) cans Canned Salmon, drained and all bones removed

2 Green Onions, finely minced
1/2 cup Yellow Cornmeal
1/2 cup Flour
2 tsp Old Bay Seasoning
1/2 tsp  Kosher Salt
1/4 tsp  Black Pepper
1/2 tsp  Ground Cayenne (optional but adds a nice little kick)
2 Eggs
3 TB Mayonnaise
Canola Oil for Frying

Place drained salmon in a mixing bowl and flake evenly with a fork, making sure to remove any bones.

Add all remaining ingredients and stir until well blended. Shape the mixture by hand into patties about the size of an average burger. We ended up with 8 patties, but these can be made larger or smaller.

Heat 1/4 inch of canola oil in skillet over medium-high heat, add patties and brown until crispy, about 5 minutes. Carefully turn patties and brown on the other side for about 4 minutes.  Place patties on paper towel lined plate to drain.  Serve with cocktail sauce or tarter sauce.

Shrimp and Blue Cheese Noodles

This is probably my favorite seafood and pasta meal. We used to make this dish years ago when my kids were very young and I wasn't sure if they would even remember having this before.  But once they smelled the garlic, shrimp and blue cheese aromas filling the kitchen they were excited to try this again.

Once again the combination of simple ingredients come together in an easy to fix dinner that can be ready in about 30 minutes.  Serve with a side of steamed spinach and a few stuffed clams shells and you have a tasty meal on the table in no time.

  

1 lb  Raw Shrimp, about 30, peeled and deveined 
2 tsp Minced Garlic
2 tsp Olive Oil
3 oz Cream Cheese, sliced
4 oz Blue Cheese Crumbles at room temp (or Gorgonzola)
1/3 cup Milk
Fresh Ground Black Pepper
1 lb  Regular or Whole Wheat Pasta (Ronzoni Healthy Harvest brand is great!)
Grated Parmesan and Romano Cheese

In a large pot, heat the water for the pasta, adding pasta when water boils. When pasta is finished, turn off the heat and keep warm, but do not drain yet.

Using a large skillet, heat the olive oil in the pan and add the garlic. Lightly saute the garlic over medium heat.

Next add the shrimp to the garlic in a single layer. Cook about 2 to 3 minutes or just until shrimp begins to turn pink, then turn the shrimp over.

As soon as you turn the shrimp, add thin slices of the cream cheese on top of the shrimp.

Once the cheese starts to melt, drain the pasta and add to the shrimp mixture, followed by the blue cheese and fold mixture over gently. Add the milk and pepper, stir until the cream cheese is fully melted, then portion noodles and shrimp out onto warm plates. Top with fresh Parmesan and Romano cheese and serve.

Traditional Muffaletta Sandwich

This is a great sandwich to serve football fans because a lot of people have never heard of a Muffaletta. As a bonus, much of the work can be done in advance.

The Muffaletta (pronounced moo-fuh-LET-uh) is actually a large, round loaf of Sicilian bread which in New Orleans is used to make a Muffaletta Sandwich.  The origins of this sandwich trace back to the French Quarter in the early 1900's, and credit for this delicious sandwich should probably be given to the Italian immigrants as well as the influence from Spanish, French and Creole settlers also.

The texture of the bread is similar to a focaccia bread, with a coarse, sturdy texture. The bread is piled high with layers of deli meat and provolone cheese and finished off with a traditional olive salad.  Many restaurants in New Orleans have different variations of this sandwich on their menus.  Some of them warm the sandwich to melt the cheeses, or change the components of the sandwich, but the flavors are always brought together with the olives, celery, garlic and oregano in the salad mixture.

In order to make this sandwich a bit easier to handle, we substituted Pita Pockets, which had a surprisingly nice texture and held the sandwich together well.  It also made the sandwich more portable and a little less messy.

Be sure to make the Olive Salad early in the day so the flavors have time to develop.  This also makes last minute prep easy if you will be serving these for a party.  Enjoy!

1 large loaf Fresh Italian Bread (round loaf preferred) or use Pita Pockets

Olive Oil (optional)
5-6 oz thinly sliced Genoa Salami
5-6 oz thinly sliced Ham
5-6 oz Mortadella
5-6 oz thinly sliced Provolone Cheese

Slice the loaf of bread in half horizontally and scoop out about half of the soft interior from the top and bottom.

Brush the inside bottom of the loaf with olive oil if you like, or with the juice from the olive salad marinade. Layer on the cold cuts and cheese. Top the cold cuts with as much olive salad as will fit without spilling out. Replace the top of the loaf.  Cut into quarters and serve. Makes 1 loaf or 2 - 4 servings.

If using the Pita Pockets, slice a whole Pita in half and layer your meats and cheese inside, then top with a scoop of olive salad.

Olive Salad - Makes 1-1/2 cups, enough for 2 to 3 large loaf sandwiches

1 cup coarsely chopped Mixed Green and Black Olives
1/4 cup finely diced Celery
1/4 cup finely diced Carrot
2 tsp chopped Garlic
2 TB dried Oregano
1 tsp freshly Ground Black Pepper
1/2 cup Extra-Virgin Olive Oil
2 TB Red Wine Vinegar
2 TB fresh Lemon Juice

Blend all ingredients in a medium bowl. Cover and marinate in the refrigerator for 3-6 hours. The salad will keep for several days refrigerated but gradually loses its punch.

Slow Cooker Baked Beans

A pot of Baked Beans is a great idea for football parties.  Not only is this a dish that everyone loves, it is easy to prepare in advance in the slow cooker which gives you more time to work on getting your others foods ready.

These beans combine the sweetness of brown sugar with the tangy flavors of dry mustard and Worcestershire sauce in perfect balance.  As a bonus, they are even better the next day.  Enjoy!

1/2 lb  Thick Cut Bacon, diced into 1/2-inch pieces
1/2  Medium Onion, diced
53 oz can  VanCamp's Pork and Beans
1/2 cup  Brown Sugar
1 1/2 TB  Dry Mustard
3 TB  Molasses
1 TB  Worcestershire Sauce

Nothing better than bacon and onions

In a medium skillet, cook bacon over medium heat for about 3 minutes or until it begins to soften.  Add the onion and continue cooking about 5-7 minutes longer, until bacon is just slightly browning and onion is translucent.

When you open the pork and beans you will notice a lot of juice at the top.  Some of this juice will make the broth for the beans, but I drain off about 3/4 cup of the juice and discard.  If you like your beans with a thinner consistency, maybe drain off 1/3 cup. 

In an oblong slow cooker, add the beans and the remaining ingredients and stir to combine.  Drain the bacon/onion mixture and add to the beans, and stir.

Heat the beans on medium/high for about 90 minutes then reduce heat to low/medium and cook for 2 hours longer.  If needed, you can reduce the heat to low for up to an additional hour.  The longer they cook the better they taste!

Super Bowl Foods

It's the biggest day of the year for football fans...Super Bowl Sunday!!  This year is even more special because the big event is being held in my hometown of Indianapolis, Indiana.  And guess what, all those years of waiting for the Super Bowl to be in Indy and now I don't live there...boo.

Well, regardless of your location, and even if you aren't a big football fan, this is a great day for people to get together and share some delicious food and fun drinks. (Even if you are only watching the game for the fun commercials!)

Check back often over the next 3 weeks as we revisit some tasty finger food recipes, such as Baked Buffalo Chicken Wings and introduce a few new favorites, along with some great drinks to go along with all of the snacks.

Zesty Roasted Chicken Thighs

I'm always looking for new ways to cook chicken thighs.  This tender and juicy part of the chicken offers so much more flavor than chicken breasts, but the tricky part is getting savory flavors into the meat.  This recipe did just the trick.  By using an assortment of spicy and aromatic ingredients and rubbing the paste onto chicken thighs, the end result is chicken that is juicy and fragrant. Served on a bed of Jasmati or brown rice, this dish also makes great leftovers.

You can also experiment with the flavors in this dish.  The lemon juice could easily be swapped out for lime juice, and if you like things a bit more spicy, add 1/2 tsp red pepper flakes to the rub.  Enjoy!!


8 - 10 Chicken Thighs, bone-in, with skin, pierced all over with a small knife
5 cloves Garlic, peeled and minced
1 TB  Minced Ginger Root (about a 2-inch piece Fresh Ginger Root, peeled then minced)
1 small Can Diced Jalapeño Pepper
Juice of 1/2 a Lemon  (or substitute lime juice)
2 TB Tomato Paste
1/2 tsp Salt
1 tsp Cumin Powder
1 tsp Ground Coriander

Preheat oven to 400 degrees. Put chicken thighs in a bowl.  In a food processor add Remaining ingredients and blend into a paste.   The paste need not very smooth, a few pieces of pepper and garlic will add a bit more texture.

Rub mixture thoroughly onto chicken thighs, getting a little paste under the skin. Put thighs, skin side up, in a roasting pan. Roast for 45 minutes or until done.   Serves 4 - 6.

Seafood Pot Pie

This is not your ordinary grandma-style pot pie!  A mouthwatering blend of seafood, homemade stock and a creamy white wine sauce, this recipe is perfect for your next special occasion. 

We made this delicious meal on New Year's Eve after getting some inspiration from Karen over at Back Road Journal.  Her Lobster Pot Pie is truly amazing!  Unfortunately, we were unable to find enough lobster at our local market so we had to improvise and the results were fantastic.  The base for the creamy sauce started with a batch of homemade stock made from shrimp and lobster shells and white wine.  Yes, it does take a little extra time to make the stock, but the flavor was SO worth it.

Prepare the Seafood Stock

4-6 cups  Seafood Shells (I used the lobster shells and shrimp shells)
1  Large Onion, chopped
1  Carrot, chopped
1  Celery Rib, chopped
Cold Water (enough to cover shells)
1/2 tsp  Dried Thyme
2 tsp  Fresh Parsley
1 Bay Leaf
12  Whole Black Peppercorns
1/2 cup Dry White Wine

In a large soup pot combine shells, onion, carrot, and celery, and add enough water to cover.  Place the remaining spices in a piece of cheesecloth and tie the top.  (If you don't have cheesecloth, I used a tea ball and it worked great!).

Add the spice bundle to the pot and bring to a boil.  When the stock begins to boil, skim off the foam.  Allow the stock to boil for about 10 minutes, reduce heat to medium-low and simmer stock for 30 minutes, then add the white wine and simmer 10 minutes longer.  Strain the stock using cheesecloth and a colander and discard shells.  Use the amount of stock needed and the remainder can be frozen for another recipe.

For the pot pie crust, I did cheat a bit on this step and used store bought pie crust.  I used a glass to cut 2 large circles for each pie, placed them on a baking sheet with 1 circle overlapping the other.  For seasoning I added a sprinkle of thyme and kosher salt and baked them per the instructions, then set aside.

Now for the Filling
2 TB  Butter
1  Small Onion, finely diced
4  Yukon Gold Potatoes, diced in 1/2-inch cubes
2  Carrots, diced
1/2 cup  Frozen Pearl Onions
1 tsp  kosher Salt
1/4 tsp  White Pepper
2 cups  Seafood Stock
1 cup  Half and Half
1 lb  Shrimp, (21-25 size) peeled and deveined then sliced down the center, shells reserved to make stock (above)
2  Medium Lobster Tails (gently remove meat from shells & cut into 1-inch cubes, reserve shells for stock)
3/4 lb  Bay Scallops, rinsed
4 TB  Butter
4 TB  Flour

In a large soup pot, melt the 2 TB butter.  Add the onion, potatoes, carrot and pearl onions, stirring to coat with the butter.  Sprinkle with the kosher salt and pepper and cook about 5 minutes until the vegetables begin to brown on the edges but are not fully cooked.

While the vegetables are cooking you can get the next step ready. 

In a small skillet make a roux by melting the 4 TB butter over medium heat, next adding the 4 TB flour and stirring until the mixture turns slightly brown.  ** You may not use all of this mixture depending on the thickness of the broth desired.  I used about 3/4 of the roux by it's always better to have a bit extra on hand should you need it!  Keep the mixture warm.

Back to the filling:  Add the seafood stock and half and half to the pot and gently stir the vegetables, cooking for about 5 minutes until the carrots and potatoes are almost tender. Carefully add the shrimp to the pot making sure to push them down into the broth, and simmer on low for 3 minutes. Next add the lobster, followed by the scallops.  These will cook very quickly and only need about 4 minutes to finish the filling.  Increase the heat slightly to medium and add a few teaspoons of the roux to the filling, stirring gently and adding more roux as needed to get the desired consistency.

Spoon the filing into soup bowls, add the double-circle crust on top of each and serve.

Banana Bread in the Bread Machine

Nothing tastes better than a slice of warm banana bread on a cold day.  Unfortunately, bread takes a little extra time to prepare and bake.  With this recipe, the bread machine will do all of the work for you and you get to enjoy all of the cinnamon-banana goodness.

A few years ago bread machines were quite trendy, but their popularity has since faded and most people pushed this handy appliance to the back of their shelves.  With winter upon us, this is a great time to pull out that bread machine and make a loaf of delicious and healthy banana bread.  By including the whole wheat flour the end result is a more compact loaf, which only intensifies the banana flavor, and increases the health benefits. 

** Bread Machine Recipe

1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 cup Sugar
5 TB Cinnamon Applesauce
1 tsp Vanilla
1/2 tsp Cinnamon
2 Eggs
1 TB Hot Water
2 1/2 Large Bananas ( or 3 small bananas)
Cinnamon-Sugar Mixture

Place ingredients in the pan of a bread machine.

Select the DOUGH setting and press start. Mix the bread about 5 minutes until the bananas are well combined into the batter. If needed, use a rubber spatula to push dough from the sides of the bread pan.

After the 5 minutes, when the dough is well blended, press STOP and sprinkle the top of batter with the Cinnamon-Sugar Mixture.

Select the BAKE setting and press start. The Bake Cycle time may vary with machines, but cooking time will be about 50 - 60 minutes.

To test bread for doneness, insert a toothpick into the center of the bread. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine and BAKE 10 to 15 minutes longer.

When the bread is completely baked, remove pan from bread machine and cool.

Pumpkin Cookies with Cinnamon M&M's

Why is it that some of my best recipe ideas sprout up in my dreams?  I was seriously dreaming about these Cinnamon M&M's a few nights ago and today this mouthwatering dream became a reality.  I've been thinking of ways to highlight the subtle cinnamon flavor in these candies without the cookies being too sweet.  The combination of cinnamon, cloves and pumpkin are a classic and heavenly match, but adding the cinnamon M&M's makes these cookies even better.  Everything tastes better with M&M's.  Enjoy!

2 1/4 cups  Flour
2 tsp  Ground Cinnamon
1 tsp  Ground Cloves
1/4 tsp  Ground Nutmeg
1 tsp  Baking Soda
1 cup (2 sticks) Margarine, softened
1/2 cup  Sugar
1/2 cup  Packed Brown Sugar
1 cup  100% Pure Pumpkin
1  Large Egg
2 tsp  Vanilla Extract
1-1/2 cups  Cinnamon M&M Candies

Preheat oven to 350 degrees.  Line 3 baking sheets with parchment paper and set aside.

Combine flour, cinnamon, cloves, nutmeg and baking soda in a small bowl and set aside.

Beat butter and both sugars in a large mixer until smooth.  Add pumpkin, egg and vanilla and blend.  Slowly add in the flour mixture.  When fully combined, fold in the candies by hand.

Drop cookie dough by rounded tablespoons onto lined baking sheets and slightly flatten the dough using the back of the spoon.

Bake 12 - 14 minutes or until the centers are set.  Cool cookies on the baking sheets for 2 minutes then transfer to wire racks to finish cooling.  Makes about 30 cookies.

**Note:  The M&M's did get a little melty while cooking due to the cinnamon coating, but it did not have any effect on the flavor.  These tasty pumpkin gems are definitely worth a try.  Check your local retailers holiday clearance area and you might find some of these still on the shelves.

Cocoa Oatmeal Cookies with Cinnamon M&M's

I came across these Holiday Cinnamon M&M's at Target this week and thought they would be fun to add to cookies.  They are a bit of a mystery because when I checked the manufacturer web site, they don't even mention these candies.  So, I guess these are a seasonal and regional item maybe??

In any case, I wanted to make oatmeal cookies and these made a great addition. The M&M's have just a hint of cinnamon and are a bit larger than the regular candies, almost the size of a peanut M&M.

I did a little internet search and found a couple of recipes using these M&M's.  This recipe (from Maria over at Two Peas and Their Pod) with cinnamon chips sounds yummy but I could not find cinnamon chips, and this one  (from Jenny over at Picky Palate) for regular oatmeal cookies would be delicious also.  I decided to use my old standby Cocoa Oatmeal Cookie recipe as a base because between the oatmeal and the cocoa the end result is a cookie that is not overly sweet and tasted great with a cup of hot tea on a VERY cold Florida morning! 

So if you are lucky enough to come across these tasty treasures, grab a bag or 2 and experiment! But shop soon because I don't think you will be able to find these for very long!  Enjoy!

1 cup  Margarine or Butter, softened
1 cup  Borwn Sugar, packed
1/2 cup  Sugar
2  Large Eggs
1 tsp  Vanilla
1 1/2 cups  Flour
1/3 cup  Unsweetend Cocoa Powder
1 tsp  Baking Soda
1/2 tsp  Salt
3 cups  Oatmeal, quick or old-fashioned
1 cup  Cinnamon M&M Candies

Preheat oven to 350 degrees.  Beat magarine and sugars until creamy.  Add eggs and vanilla and beat.  Add flour, cocoa powder, baking soda and salt;  mix well.  Stir in oats and M&M's and mix by hand.

Drop by rounded tablespoons onto ungreased cookie sheets.  Bake 10-12 minutes or until cookies are almost set, but do not overbake.  Cool fro a few minutes on teh cookie sheets, then remove to wire racks to cool completely.  Makes about 30 cookies.

Braised Pork Chops with Spiced Apple Rings

I love to find unique ingredients when I'm shopping, and on sale is even better, so when I spotted these Spiced Apple Rings on clearance after Christmas, I had to grab a few jars.  I knew I had tasted these in the past, the apples have a cinnamon-spicy flavor, but I really did not want to go with a dessert dish.  Then that German DNA must have kicked in and I thought Pork Chops!  The combination of pork chops and apples is serious German-style comfort food and these little pink apples just needed a little inspiration to become something yummy.

The sauce for these chops is truly amazing.  The pork flavor combines with a delicate sweet-cinnamon apple and the butter just brings all of it together.

2 TB Butter
1 jar  Spiced Apple Rings, juice reserved
6  Pork Chops, about 3/4-inch to 1-inch thick
Kosher Salt and Black Pepper, to taste
3 TB  Butter
1/3 cup  Brown Sugar
2 TB  Cornstarch
2 TB  Cold Water

Heat oven to 350 degrees.

In a large skillet, melt 2TB butter over medium-high heat.  Add 3 TB of juice from the apple rings.  Season the pork chops on both sides with salt and pepper. When the butter is melted, add the chops to the skillet and braise about 5 minutes on each side, until the edges are browned but the chops are not cooked all the way through.

Using a large baking dish, add 3 TB butter, brown sugar and the remaining apple ring juice.  Stir the sauce to combine, and add the chops to the baking dish.  (Reserve the skillet as you will need it to finish the sauce at the end.)

Place 2 apple rings on top of each pork chop and gently pour the pan juices over the chops and apple rings.  Spoon a little more of the combined sauce over the chops then cover the baking dish with foil.  Place in the oven for 15-20 minutes, depending on the thickness of the chops, until the chops are cooked thru.  (**Note: 15 minutes was just about right for the chops we used.  Be sure not to overcooked pork or it will be tough.)

When the chops are cooked, transfer to a serving platter and keep warm.  Pour the pan juices back into the skillet you used earlier.

In a small bowl, combine the water and cornstarch and set aside.

Heat pan juices over medium-high heat until the mixture just begins to simmer, then add the cornstarch/water mixture and stir continuously until the sauce thickens, about 2 minutes. Spoon sauce over chops and serve.

French Dip Sandwiches

After enjoying a Standing Rib Roast for Christmas Eve or New Year's Eve dinner, use the leftover beef to make these delicious French Dip Sandwiches.  A French Dip Sandwich consists of thinly sliced roast beef piled high with a few slices of Swiss cheese and is served on a hoagie style bun (or a sub roll) then cut in half for ease of handling.

Roasted and boneless Prime Rib makes the best "french dip" sandwiches because of the tenderness of the cut, not to mention the flavor. Simply trim the tail off of the leftover prime rib and thinly slice the beef for the sandwiches.

Serve with fries and a cup of au jus to dip the sandwich into (add a few croutons and a sprinkle of mozzarella cheese to the au jus and you have a yummy bowl of French Onion soup to dip into).


Beef Au Jus Dipping Sauce
1 Large Onion, thinly sliced
3 TB Butter
1 tsp White Pepper
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tsp Beef Base (optional)
Trimmings from the Prime Rib Roast
1 can Beef Broth
5 cups Water

In a large pot melt butter over medium-high heat and add the sliced onion. Saute until tender. Add the remaining ingredients and simmer at least 1 hour (90 minutes if possible to produce the best flavor), stirring ocassionally.  Taste test during the last 30 minutes and adjust the salt and pepper as needed.

Triple Chocolate Cookies with Peanut Butter Filling

An extra special chocolate cookie for Christmas!

Recipe to follow shortly.

How Do You Cook a Standing Rib Roast (Slow-Roast Method)

Christmas is just around the corner so it's time to revisit one of my favorite recipes, the Standing Rib Roast...a.k.a. Prme Rib!  There are many ways to cook this delicious cut of beef, and we've tried several, but we agree that this method delivers the most mouth-watering, evenly cooked, perfectly rare to medium-rare roast.

This recipe is adapted from an Alton Brown recipe that actually called for using a terra cotta pot (?!) in the oven. What? Well, since I didn't have a terra cotta pot to use, I improvised and used your basic foil and it worked out great!  One useful tool when cooking a large roast like this is a digital thermometer. This is a great way to keep a close eye on the temperature without opening the oven door and letting the temp drop each time.

   

For this roast we used a 9 pound 4-rib standing rib roast.  This size roast will serve about 6 people for dinner, plus extra beef for French Dip Sandwiches the next day.  Also, don't throw away the bones which are full of flavor.  Add them to a pot of French Onion Soup and serve with the French Dip.

This method is so simple and the end result is a perfectly cooked rare to medium-rare roast with a crisp and tasty crust.  Place your oven rack in the lower 1/3 of the oven, but not on the bottom notch.  You want the heat to circulate well.  Preheat the oven to 325 degrees.

Allow the roast to stand at room temp for 1 hour before roasting.  Place the roast on a foil covered pan, with a rack if possible, to allow for drainage.  Rub the beef with olive oil, then coat with kosher salt and a thick layer of coarse ground black pepper.  Simple salt and pepper make this roast delicious! 

Insert a probe thermometer into the center of the roast, without letting the tip touch the bone.  Cover with a sheet of heavy duty foil and place the roast into the oven and cook to an internal temp of 120 degrees. (Note: The 9-pound roast took a bit over 3 hours to reach 120.)

When the roast reaches 120 degrees, remove from oven, keeping the roast covered, and allow the temp to rise to 130 degrees.  (This will take about 10 minutes.)  While waiting for the temp to rise, increase the oven temp to 475 degrees.  When the roast reaches 130 degrees, remove the foil and place the roast back into the oven and bake about 10 minutes until the desired crust has been achieved.  Remove roast from the oven and allow to rest 5 - 10 minutes before slicing.

A great trick for slicing prime rib is to use an electric knife.  Place the roast on a large cutting board.  Using the rib bones as a guide, cut along the top of the bones to seperate the roast from the bones.  Set the bones aside and slice the roast into individual servings.  Save the rib bones (freeze if needed) to use in French Onion Soup.  Serve with Horseradish Sauce and enjoy!