Chorizo-Poblano Tacos with Pepper Cheese Sauce

These taco were amazing!  The spicy flavor of chorizo and the zing of pepperjack cheese added a nice twist to the standard taco.  Add a squeeze of lime for an extra layer of flavor.

Cheese sauce can be a little tricky to make.  Be sure to keep whisking the butter and flour at the start to create a smooth base texture. Then when adding the cheese, continue to stir until the sauce is smooth again, then you can turn to a low heat.

Sauce
5 TB Butter
1/3 cup Flour
1 cup Milk
2 tsp Salt
1 tsp Parsley Flakes
1 tsp Black Pepper
1/2 tsp  Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 - 8 oz block Pepper Jack Cheese, grated or cubed

Meat Filling
1/2 lb Chorizo
1 lb Ground Beef
1/4 tsp Oregano
1/2 tsp Black Pepper
3 cloves Garlic, minced
1 small Yellow Onion, minced
1/3 - 1/2 of 1 Poblano Chile, minced
3 cups  Romaine Lettuce, shredded
12 Soft Taco Shells

Melt butter in a medium saucepan over medium-high heat. Whisk in the flour, stirring constantly until golden, about 2 minutes.
Add milk and whisk until smooth and sauce begins to thicken, about 5 minutes.

In a large skillet, brown the chorizo and ground beef, breaking up the meat into consistent small pieces.  ** For a little healthier recipe, we drained off the grease at this point, but draining is optional.

Add the next 6 ingredients thru the pepper cheese to the sauce and stir until the cheese is melted and smooth. Turn heat to low and keep warm.

To finish the meat filling, move the meat to the outer edges of the skillet and add the oregano, pepper, onion, garlic and chile to the center of the skillet.  Continue to stir until the onions, garlic and chile are softened, then combine with the browned meat.

Fill each soft taco shell with the meat mixture followed by a spoonful of cheese sauce and a handful of romaine on top.  A squeeze of lime added a nice zing to the finished taco. Enjoy!   Serves 4 - 6

Crab Rumaki

As the final appetizer to be showcased before the Super Bowl parties begin, we decided to save the best for last.  This is a tasty twist on the classic Rumaki, which is made with duck or chicken liver that is wrapped in bacon and marinated in a soy and brown sugar sauce.  Back in my restaurant and catering days I do believe the number of chicken liver rumakis I made could easily number into the thousands!  Therefore, I never want to see another chicken liver..lol.  Besides, these are so yummy that we have had relatives who park themselves next to the serving tray until the last rumaki is gone.  Thank you Uncle Bob, that is the ultimate compliment!  If we still lived close by we would deliver this tray to you personally.

   

These do take a little time to bake so the bacon comes out crispy and the crab has a chance to soak up the marinade flavors.  If you cook these before your party guests arrive, keep them warm by pouring the marinade juices into the bottom of a slow cooker, then add the rumakis.  Turn the slow cooker to LOW and these will hold nicely for 2-3 hours, if they last that long.  Enjoy and Happy Super Bowl!!
   

 

3/4 lb  Imitation Crab Leg Sticks, each stick cut into 3 pieces
1 lb  Regular Cut Bacon, slices cut in half
1 can  Pineapple Chunks, drained with juices reserved
1/3 cup  Brown Sugar
1/4 cup  Soy Sauce 
Toothpicks


Preheat oven to 375.  In a small bowl combine the pineapple juice, brown sugar and soy sauce, stirring to fully blend the brown sugar.  Place the pineapple chunks in a bowl and chill.  (The pineapple can be served later with the rumakis.)


Assemble the rumakis by laying the slices of bacon flat on a cutting board.  Place one piece of crab on each piece of bacon, roll them up and skewer with a toothpick.  Place the rumakis in a baking pan and continue making the rest of the rumakis.

Place the baking pan in the oven and bake for 20 minutes.  Remove the pan from the oven and drain off the bacon dripping using a baster.  Turn the rumakis over and pour half of the marinade liquid over them.  Return the pan to the oven and bake 10 minutes.

Remove the baking pan from the oven, drain off about half of the marinade mixture, pour the rest of the fresh marinade over the rumakis and return to the oven for 10 - 15 minutes or until the bacon is browned and crispy around the edges.  Serve with the pineapple chunks on the side.

Chicken and Chorizo Jambalaya

This dish was inspired by a new product I came across that I had to try. It's a white wine and herb broth from College Inn, and it has an amazing flavor and fragrance.  I've been trying to think of a good experiment for this broth and this turned out delicious.

The chicken and chorizo in this dish are a match made in culinary heaven!  You might notice the lack of tomato in this jambalaya, which is due to having one child with a tomato allergy, but with the combination of flavors you won't even miss the tomato.  Another twist to this recipe would be to add a dozen or so peeled and deveined raw shrimp in place of the ham.  The shrimp steams nicely on top of the chicken and will add a more Cajun/creole factor. Directions for this alternate version are included.

My favorite part of this meal? It's all cooked in a single pot and start to finish it takes less than 1 hour. Enjoy!

  

1 tsp  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Dry Mustard
1 tsp  Dried Thyme
1 1/2 tsp  Ground Cumin
1/2 tsp  Ground Black Pepper
1/2 tsp  Ground Cayenne Pepper
3 TB  Olive Oil
6 pieces Bone-In  or  Boneless Chicken (I used 3 leg quarters and 3 boneless breasts)
1/2 lb  Chorizo Sausage
1 cup  Diced Ham  (or substitute 1 lb Raw Shrimp, peeled & deveined)
1 small Onion, diced
1  Rib of Celery, diced
1  Red Pepper diced
4 Cloves Garlic, minced
1 1/4 cups  Jasmati Rice (or other long grain rice)
2 cups  College Inn White Wine & Herb Broth

Combine the 7 dry herbs in a small bowl.  Rinse chicken pieces and pat dry, then sprinkle with the dry rub mixture and set aside.

Heat the olive oil in a large pot or dutch oven over medium-high heat.  Add the chicken to the pot and cook about 5 - 7 minutes, turn and cook 5 minutes longer. (*Note: Cooking time for chicken may be a bit less if you are using boneless chicken. Just adjust your cooking time down a few minutes.)

When chicken is nicely browned on all sides (it does not need to be fully cooked yet), add the chorizo to the pan and crumble, cooking for about 2 minutes. Next add the ham and cook 2 additional minutes.

Add the onion, celery, pepper and garlic to the pot, stirring gently to combine around the chicken and let the veggies saute for 2 minutes.

Using a pair of tongs, move 3 of the chicken pieces atop the other 3 pieces, add the rice to the pot, then add the broth.  Gently blend the veggie/rice and broth mixture, then reposition the chicken pieces so that all 6 are nestled into the broth.  (** See Note below for adding optional shrimp at this point.)

Reduce heat, cover and simmer for 15 - 20 minutes or until nearly all of broth has been absorbed by the rice.  Do not stir while it is simmering.

Remove the pot from the heat and let stand about 5 minutes to allow the broth to fully absorb.  Serve with crusty french bread and a bottle of Old Vine Zinfandel.

** Note:  If you choose to substitute the shrimp in place of the ham, just after you add the rice and broth, reposition the chicken then add the shrimp to the pot, pushing them down into the mixture.  We made this same recipe using 6 chicken drumsticks plus 1 lb of shrimp in exchange for the ham, and left the rest of the recipe the same.  The results were outstanding!!  The rice was tender and full of flavor from the chorizo and spices and the shrimp and chicken were perfectly cooked.

Baked Buffalo Chicken Wings

You can't have a Super Bowl party without...Chicken Wings!!

Pizza and wings are a favorite meal for a lot of families.  What you might not realize is that making this meal at home is cheaper, healthier, tastier and not really a lot of work.  This is also a fun project for families to make dinner together. My family and I have worked on this recipe for several years, tweeking it a little here and there each time. Now it is football-food perfection!  Try these wings on their own or with a do-it-yourself pizza for your next football party and you will not be disappointed.

Forget cooking wings in a greasy deep fryer. All you need for delicious crispy Buffalo Wings is the right recipe, and the right foil. As funny as it may sound, the non-stick foil is the secret to getting the wings crispy, but not stuck to the pan, which would remove the breading.  By baking the wings on Reynolds Wrap® Non-Stick Aluminum Foil you will taste the sauce, not the oil from deep frying.  (If you click on the Reynolds link above they do occasionally have coupons available.)

12 Chicken Wings, cut into drumettes, center wing pieces and wing tips (discard tips) You will have 24 pieces total.

3/4 cup Flour
3/4 cup Cornmeal
2 tsp Seasoned Salt
1 TB Garlic Powder
1 tsp Black pepper
1 tsp Garlic Salt

In a large bowl combine all of the dry seasonings. Working in small batches, dredge wing pieces and place wings on a sheet of Reynolds Wrap® Non-Stick Aluminum Foil.

Let the wings rest for 5 minutes, then dredge a second time in the flour/cornmeal mixture. Replace wings on foil.

Cook in preheated 425 oven for about 45 minutes, turning once about 20 minutes into cooking time. After wings are cooked, cool 5 minutes then apply the sauce below.


3/4 stick Salted Butter
3/4 cup Franks Red Hot Original Sauce
1 TB Red Pepper Flakes
3 TB Garlic Powder
1 tsp Black Pepper
1/4 tsp Salt
1 TB White Vinegar


Melt butter in saucepan then add red pepper flakes, garlic powder, salt and pepper. Heat and stir until you get a roux consistency. Add Franks Red Hot sauce and vinegar and heat to just under a boil. Simmer for 10 - 15 minutes on low heat. 

Dip cooked wings in the sauce one at a time and coat thoroughly with sauce and place in serving bowl.

These wings even taste great when served with a simple salad with Blue Cheese Dressing.  Use the same dressing as a dip for the wings.  Enjoy!!

Creole Jambalaya

Sometimes for an event like a Super Bowl party, you might want to serve a dish that is a bit more "substantial".  With lots of beer and cocktails flowing it's a good idea to have something for guests to eat that will balance out the drinks.  This hearty dish will do just that and, to make things easier, it's all cooked in one pot.

This recipe is adapted from an Emeril dish. It includes chicken quarters that are seared on the outside before they finish cooking in the oven, smoked sausage (in place of andouille sausage which is quite pricey) and shrimp that is gently steamed in the same pot just before serving the dish.  The flavors are amazing!

First a little history! There are two primary methods of making jambalaya. The first and most common in Southeast Louisiana is Creole Jambalaya (also called "red jambalaya"), which originates from the French Quarter of New Orleans. The second style is Cajun Jambalaya, which contains no tomatoes, and is known as "Brown Jambalaya" in New Orleans. For another twist on this classic dish you might want to try our Chicken and Chorizo Jambalaya.

Since there are as many different recipes for Jambalaya as there are for chili, this is another dish that changes from one family to another to satisfy specific tastes. The Jambalaya can be adjusted by adding more or less shrimp or go heavier on the hot sauce and Cajun seasoning if you want a more spicy flavor. Try this recipe once and adjust to suit your own taste buds.  Serve with a loaf of crusty french bread and Olive Oil Dipping Sauce.  Enjoy!!

3 - 4 pieces Chicken Leg Quarters
2 TB Cajun Blackening Spice
1/2 tsp Salt
1/4 cup Olive Oil
1 cup Celery, chopped
1 cup Green Peppers, chopped
1 cup Onions, chopped
1 TB Garlic, minced
1 lb pkg Beef Smoked Sausage cut into 1/2 inch slices, then halved
2 cups Long Grain White Rice
2 cups Chicken Stock
1 - 14 1/2 oz can Diced Tomatoes
1 TB Tomato Paste
1 tsp Worcestershire Sauce
1/2 tsp Tabasco Hot Sauce
1/2 tsp Cajun Seasoning
4 Bay Leaves
1 tsp dried Thyme
1-1/2 lbs medium Shrimp (21-25 size), peeled and deveined

Preheat oven to 375.  Season the chicken quarters with Blackening Spice and salt. Heat the oil in a Dutch oven or large pot with a tight fitting lid. Add the chicken and cook until browned on all sides, about 8 - 10 minutes. Transfer the chicken pieces to a plate and set aside.

Add the celery, peppers and onions to the pot and cook until soft, about 2 minutes. Add the garlic and cook 2 more minutes. Add the sausage, cook 2 more minutes. Add the rice and stir well, cooking another 2 minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire, 1 teaspoon of the Blackening Spice, Tabasco, bay leaves and thyme. Stir to combine. Return the chicken quarters to the pan and nestle the pieces into the rice mixture.
Cover the pot and bake until the chicken and rice are tender, about 40 minutes.

Toss the shrimp with the remaining Blackening Spice. Remove the jambalaya from the oven and add the shrimp to the top of the pot, gently pressing the shrimp into the rice. Cover the pot and let stand for five minutes, undisturbed. The shrimp will be cooked through from the steam in the pot.

Baked Swai (Catfish) Tacos

This is a super easy (and healthy) way to make fish tacos for dinner.  We included a scoop of crunchy Chipotle Slaw and a few delicious slices of avocado to create a taco that tastes fresh and light.  A squeeze of lime on top is a perfect final touch.

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


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 few slices of avocado and a squeeze of fresh lime juice. Enjoy!

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Disclaimer:  This sponsorship is brought to you by Avocados From Mexico who I have participated with for this promotion.  However, monies received will never influence the topic, content or post.  Thoughts and opinions are always 100% honest and my own.

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!!

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 and no 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.

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.

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.

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. 

Unfortunately, we weren't able to find as much lobster as we would have liked, so we had to improvise a little, 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.   This meal is something that will impress your guests and have them asking for the recipe.  Enjoy!!

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.

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.

Irish Beef Stew with Guinness

This stew recipe has such great flavor it will quickly become a favorite.  Using Guinness Stout beer adds a rich flavor to this beef stew and then it's cooked the old fashioned way, low and slow.  At a low temperature of just 275 degrees and cooking the stew for 2 hours, the flavors blend into a creamy beefy gravy that will warm your soul on a cold winter night.   All you need is a loaf of Irish Soda Bread on the side to soak up all of the delicious gravy.


2 TB Olive Oil
3 Bay Leaves
1 1/2 lbs Beef Stew Meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large Yellow Onion, peeled and cut into 1/4 inch slices
3 cloves Garlic, peeled and chopped
1 1/2 tsp Dried Thyme, whole
3 - 4 Heaping TB All Purpose Flour
1  15 oz can  Beef Stock
1 Guinness Stout Beer
1 TB chopped Parsley (optional)
6  Carrots, peeled and sliced
8  Small Red Potatoes, washed and quartered
Salt and Ground Black Pepper to taste

Heat a 6-quart stove-top and oven-proof pot over medium-high heat and add the oil and bay leaves. Heat the bay leaves for a few moments then add the beef, browning meat on all sides over medium-high heat. Add the sliced onion and cook until tender. Reduce heat to low and add garlic, thyme, and flour, adjusting the flour as needed to evenly coat the beef and onions; stir well until smooth.

Add the beef stock and Guinness; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients, stir and cover.

Place the pot in a 275 F oven for about 2 hours, stirring a couple of times. Season with salt and pepper before serving.   Serves 6.

How Do You Make a Hot Toddy?

Although popular at ski resorts and inns, the hot toddy is not common in most cocktail lounges. This soothing drink, with it's many variations, is best prepared at home. The hot toddy is believed to be of Irish decent, and has been used as a cure for the common cold and is great for a sore throat.

Hot toddy is a name given to a mixed drink that is served hot. The essential elements are as follows:

A spirit base -- such as brandy, rum or whiskey
Hot liquid -- hot tea, coffee, cocoa, water, etc.
Sweetener -- such as honey, sugar or syrup

Other ingredients that are not necessary, though common:

Spices, generally "brown" spices such as cinnamon or cloves
Citrus, such as lemon or orange
A small quantity of butter
Lemonade can also be used instead of hot water and citrus; this is a modern variant

Despite its name, the hot toddy should not be served too hot. Heat the toddy mixture in a saucepan until just before boiling, and let it cool a few moments before pouring into a mug. Following are several versions of this classic drink.

Easy Hot Toddy For One

1 oz Whiskey or Brandy
1 oz Honey
1/2 Lemon Slice Studded with 2 cloves
1 Cinnamon Stick

Combine the brandy, honey, and lemon slice in a mug or punch cup, and add hot water to fill. Stir with a cinnamon stick, if desired.



Hot Toddy with Whiskey and Brown Sugar

1-1/2 pints Cold Water
2 - 4 tsp Brown Sugar
6 - 10 Cloves
Zest of 1 Lemon
2 or more Shots of Whiskey
1 or 2 Whole Lemons

Combine all ingredients in a saucepan and bring to just under a boil. Add juice of half or more lemons, strain off cloves if desired, and enjoy.

Hot Apple Ginger Toddy

6 oz Ginger-Infused Apple Cider
Thin slice of fresh Ginger or one piece of crystallized, Candied Ginger
1 tsp Honey
2 oz Bourbon (Maker's Mark or Jim Beam are preferred)
Slice of Lemon



First Step: Ginger-infuse the cider.  Peel and chop the ginger.  Bring apple cider to a boil in a non-aluminum pot.  Add several slices of cut and peeled ginger when cider boils.  Turn heat off and steep for 30 minutes.  Purée this mixture in a blender and strain through cheesecloth.  Refrigerate until ready to use.

Second Step: Make your ginger toddy.   Heat your ginger-infused cider, but do not boil.  Add bourbon then stir in honey. Pour into a coffee mug and garnish with lemon and ginger slice (or use crystallized ginger).

Sweet Potato Blondie Bars

My curiosity continues today in finding new ways to cook with Sweet Potatoes.  This began as a way to use up leftover sweet potatoes from Thanksgiving dinner, but now it has become an enjoyable quest to find more ways to use this tasty food in other types of dishes, especially snacks such as these Sweet Potato Blondie Bars.  Remember, sweet potatoes are good for you!  They contain antioxidants, anti-inflammatory nutrients, and they can help regulate your blood sugar, in addition to being a great source of vitamins A and C.

This snack came to be by combining several pumpkin recipes and just substituting the sweet potatoes for the pumpkin on a 1-to-1 basis.  So far the results have been successful and delicious.  Check back for more sweet potato recipes..there are sure to be more in the very near future.  In the meantime, whip up a batch of these Sweet Potato Blondie Bars and enjoy with a cup of tea or hot cocoa. 

2 cups  Flour
1 TB  Pumpkin Pie Spice
1 tsp  Cinnamon
1 tsp  Baking Soda
1 tsp  Salt
2 sticks  Margarine or Butter, softened
1/2 cup  Sugar
3/4 cup  Brown Sugar
1  Large Egg
2 tsp  Vanilla Extract
1 cup  Mashed Sweet Potatoes
1 cup  White Chocolate Chips

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 inch baking dish and set aside.

Beat together the butter and sugars on medium speed until smooth, about 2 minutes.  Add the egg and vanilla and blend until combined.  Add the sweet potatoes and blend on low speed until combined, then add the flour, pumpkin pie spice, cinnamon, baking soda, and salt.  Blend until all of the ingredients are fully combined, then use a spoon to fold in the white chocolate chips.

Spread the batter evenly into the prepared pan, smoothing batter into the corners.  Bake until the edges begin to pull away from the sides, about 35-40 minutes.  Test for doneness by inserting a toothpick into the center of the bars. If the toothpick comes out clean, the bars are fully cooked.

Allow to cool before cutting if possible, although I failed on this step.  I could no longer wait to try one of these bars and they are amazing when served warm...with a cup of cocoa...Yummy!