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.
Friday, January 20, 2012
Crock Pot Chili for Hot Dogs
Thursday, January 19, 2012
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.
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.
Tuesday, January 17, 2012
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.
Saturday, January 14, 2012
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.
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.
Tuesday, January 10, 2012
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.
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.
Sunday, January 8, 2012
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.
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.
Saturday, January 7, 2012
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.
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.
Wednesday, January 4, 2012
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.
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.
Sunday, December 25, 2011
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.
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.
Monday, December 19, 2011
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.
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.
Monday, December 12, 2011
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).
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).
Friday, December 2, 2011
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!
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!
Monday, November 21, 2011
Turkey Enchilada Casserole
The real name of this dish should be "Aunt Micki's Day-After-Thanksgiving Turkey Enchilada Casserole" named in honor of my sister-in-law who prepares this dish each year for the family. Thank you Micki for the recipe. We enjoyed it from many miles away!
This is a delicious way to use up leftover Thanksgiving Turkey. If you are fortunate enough to be able to find frozen Baca Chilies in your area the flavor is much more intense than using canned. As another option, a minced medium poblano pepper can be used in place of the Baca chilies.
4 - 5 cups Shredded Cooked Turkey (or you can use about 8 cooked & shredded chicken thighs)
2 cans Cream of Chicken Soup (not reduced fat or reduced sodium)
2 Garlic Cloves, minced
1 TB Canola Oil
1 11 oz Frozen Baca Green Chilies (or use fresh minced poblano or 2 small cans diced chilies)
Canola Oil for Frying
18 Enchilada-Style Corn Tortillas
Shredded Cheddar Cheese or Shredded Mexican Blend Cheese
Salt and Pepper to Taste
Heat oven to 350 degrees.
In a large skillet add 1 TB canola oil and the garlic. Saute 3-4 minutes until garlic begins to brown. Add the defrosted green chilies (or minced poblano or canned chilies) to the oil and saute 10 minutes. Add both cans of soup and stir to combine. Once the mixture is heated thru add the shredded turkey and stir until turkey is warmed. Add salt and pepper to taste and set aside; keep warm.
In a large skillet heat about 1 cup of canola oil over medium-high heat. When frying the tortillas, the goal is to make them flexible, so they are easy to work with, but not totally crispy. A little crisp on the edges is good. Heat the tortillas about 5 seconds on each side, then place on paper towels to drain. Blot off any excess oil and place 6 cooked tortillas in the bottom of a 9 x 13 inch cake pan. This will create the bottom layer. Continue to cook the remaining tortillas and set aside.
Next, spoon 1/3 of the turkey mixture onto the layer of tortillas, smoothing to the corners. Add another layer of cooked tortillas, then 1/3 of the turkey mixture and repeat again for a total of 6 layers, finishing with the turkey mixture on top. Sprinkle with cheese and bake for 15 minutes or until cheese is melted.
Cut into 6 square portions and serve with Spanish rice and black or refried beans.
This is a delicious way to use up leftover Thanksgiving Turkey. If you are fortunate enough to be able to find frozen Baca Chilies in your area the flavor is much more intense than using canned. As another option, a minced medium poblano pepper can be used in place of the Baca chilies.
4 - 5 cups Shredded Cooked Turkey (or you can use about 8 cooked & shredded chicken thighs)
2 cans Cream of Chicken Soup (not reduced fat or reduced sodium)
2 Garlic Cloves, minced
1 TB Canola Oil
1 11 oz Frozen Baca Green Chilies (or use fresh minced poblano or 2 small cans diced chilies)
Canola Oil for Frying
18 Enchilada-Style Corn Tortillas
Shredded Cheddar Cheese or Shredded Mexican Blend Cheese
Salt and Pepper to Taste
Heat oven to 350 degrees.
In a large skillet add 1 TB canola oil and the garlic. Saute 3-4 minutes until garlic begins to brown. Add the defrosted green chilies (or minced poblano or canned chilies) to the oil and saute 10 minutes. Add both cans of soup and stir to combine. Once the mixture is heated thru add the shredded turkey and stir until turkey is warmed. Add salt and pepper to taste and set aside; keep warm.
In a large skillet heat about 1 cup of canola oil over medium-high heat. When frying the tortillas, the goal is to make them flexible, so they are easy to work with, but not totally crispy. A little crisp on the edges is good. Heat the tortillas about 5 seconds on each side, then place on paper towels to drain. Blot off any excess oil and place 6 cooked tortillas in the bottom of a 9 x 13 inch cake pan. This will create the bottom layer. Continue to cook the remaining tortillas and set aside.
Next, spoon 1/3 of the turkey mixture onto the layer of tortillas, smoothing to the corners. Add another layer of cooked tortillas, then 1/3 of the turkey mixture and repeat again for a total of 6 layers, finishing with the turkey mixture on top. Sprinkle with cheese and bake for 15 minutes or until cheese is melted.
Cut into 6 square portions and serve with Spanish rice and black or refried beans.
Saturday, November 19, 2011
Sweet Potato Bread
This recipe was so much fun to work with! I'm still amazed how many different ways there are to use leftover sweet potatoes, and this is the best yet. When I came across the original recipe, although it contained one of my least favorite ingredients (Crisco), I was determined to find a way to lighten up this bread. I know Crisco has been around a long time and many cooks swear by it, but the only time I use it is for the occasional batch of Snickerdoodles. Otherwise, I try to find alternate ingredients that are a little healthier and applesauce is my substitution of choice. I still kept the Crisco, only using 1/3 of the original amount, and replaced the missing portion with applesauce and apple butter. Since these do contain sugar, I reduced the sugar by a full cup and the results were outstanding! The taste of sweet potato, which had almost a pumpkin pie flavor, combined with cinnamon and cloves came together perfectly.
The topping added a nice finishing touch, although I did reduce the portion by half, otherwise it seemed like WAY too much icing. Just a light drizzle of icing makes this a tasty sweet treat that might just be breakfast in the morning. Enjoy!
1/3 cup Crisco Vegetable Shortening
1/3 cup Apple Butter
1/3 cup Applesauce (sweetened or unsweetened)
2 cups Sugar
4 Large Eggs
2 cups Mashed Sweet Potatoes (leftovers work great here)
3 1/2 cups Flour
2 tsp Baking Soda
2 tsp Baking Powder
1 1/2 tsp Ground Cinnamon
1 tsp Salt
1/2 tsp Ground Cloves
1/2 cup Milk
For Glaze
1/2 cup Confectioners Sugar
1/4 cup Pure Maple Syrup
Preheat oven to 350 degrees. Prepare 2 loaf pans by lining with foil; set aside. ** Using the foil liners makes cleanup easy and also allows the bread to cool faster since you can lift the bread out of the pan using the foil liner.
Using an electric mixer on low speed cream together the shortening, apple butter, applesauce, sugar, eggs and sweet potatoes. Blend until smooth. Add remaining ingredients and blend until combined.
Pour batter into the 2 loaf pans and bake for 65 - 75 minutes. Test for doneness by inserting a toothpick into the center of each loaf. If toothpick comes out clean the bread is done, otherwise return loaves to the oven and check for doneness in another 10 minutes. Since my oven is a little wacky sometimes, mine were done just short of 90 minutes.
Cool bread on wire racks for 15 minutes, then lift the foil liners out of the loaf pans, peel back the foil and let loaves cool completely.
Combine the confectioners sugar and maple syrup until creamy and smooth, then drizzle over bread.
The topping added a nice finishing touch, although I did reduce the portion by half, otherwise it seemed like WAY too much icing. Just a light drizzle of icing makes this a tasty sweet treat that might just be breakfast in the morning. Enjoy!
1/3 cup Crisco Vegetable Shortening
1/3 cup Apple Butter
1/3 cup Applesauce (sweetened or unsweetened)
2 cups Sugar
4 Large Eggs
2 cups Mashed Sweet Potatoes (leftovers work great here)
3 1/2 cups Flour
2 tsp Baking Soda
2 tsp Baking Powder
1 1/2 tsp Ground Cinnamon
1 tsp Salt
1/2 tsp Ground Cloves
1/2 cup Milk
For Glaze
1/2 cup Confectioners Sugar
1/4 cup Pure Maple Syrup
Preheat oven to 350 degrees. Prepare 2 loaf pans by lining with foil; set aside. ** Using the foil liners makes cleanup easy and also allows the bread to cool faster since you can lift the bread out of the pan using the foil liner.
Using an electric mixer on low speed cream together the shortening, apple butter, applesauce, sugar, eggs and sweet potatoes. Blend until smooth. Add remaining ingredients and blend until combined.
Pour batter into the 2 loaf pans and bake for 65 - 75 minutes. Test for doneness by inserting a toothpick into the center of each loaf. If toothpick comes out clean the bread is done, otherwise return loaves to the oven and check for doneness in another 10 minutes. Since my oven is a little wacky sometimes, mine were done just short of 90 minutes.
Cool bread on wire racks for 15 minutes, then lift the foil liners out of the loaf pans, peel back the foil and let loaves cool completely.
Combine the confectioners sugar and maple syrup until creamy and smooth, then drizzle over bread.
Wednesday, November 16, 2011
General Tso's Chicken
When I came across this Food and Wine recipe, I knew I had to try it. This is a great take on the classic Chinese takeout dish. The flavors are all there, with just a bit of spice, but the dish is lightened up a bit as the chicken has a light cornstarch coating similar to a tempura batter and then is quickly pan-fried instead of deep fried. Serve this with a side of brown rice and steamed edamame.
If you have never tried edamame, which are young green soybeans, look for them in your grocers frozen vegetable section. They are now sold in microwave steam bags, with a small bag of kosher salt for seasoning, and they are super easy to make. Edamame are served as a snack in many Japanese restaurants and are extemely good for you. Just a 1/2 cup of shelled edamame contain just 120 calories with 9 grams of fiber and 11 gram of protein. As an extra bonus: Kids love them!
3 tsp Sesame Oil
2 Large Egg Whites
1/2 cup plus 2 TB Soy Sauce
1/2 cup plus 6 TB Cornstarch
2 lbs Boneless Skinless Chicken cut into 1-inch pieces
2 cups Chicken Broth
2 tsp Sriarcha Chili Garlic Sauce (use 3 tsp for a spicy version)
6 TB Sugar
2 TB Canola Oil, plus more for frying
3 TB Ginger, minced
3 TB Garlic, minced
Steamed Brown Rice and Steamed Edamame for Sides
In a medium bowl, combine the sesame oil with the egg whites, 2 TB soy sauce, and 1/2 cup plus 4 TB of cornstarch. Add the chicken pieces, stirring to coat. Let stand at room temp for 20 minutes.
In a small bowl, whisk the chicken broth with the Sriracha, sugar and remaining 1/2 cup soy sauce and 2 TB cornstarch.
In a large saucepan, heat 2 TB oil, add the ginger and garlic and cook over medium-high heat about 1 minute. Stir broth mixture, add it to the pan and cook until thickened, about 3-5 minutes. Keep sauce warm on low heat.
In a large, deep skillet, heat 1/2 inch of oil over medium-high heat until shimmering. Add the chicken pieces one at a time, leaving space between the pieces, and fry chicken until browned and crisp, turning once or twice, a total of about 5 minutes. Drain the chicken on paper towels, then add the chicken to the pot of sauce. Stir to coat the chicken and serve over brown rice with a side of steamed edamame.
If you have never tried edamame, which are young green soybeans, look for them in your grocers frozen vegetable section. They are now sold in microwave steam bags, with a small bag of kosher salt for seasoning, and they are super easy to make. Edamame are served as a snack in many Japanese restaurants and are extemely good for you. Just a 1/2 cup of shelled edamame contain just 120 calories with 9 grams of fiber and 11 gram of protein. As an extra bonus: Kids love them!
3 tsp Sesame Oil
2 Large Egg Whites
1/2 cup plus 2 TB Soy Sauce
1/2 cup plus 6 TB Cornstarch
2 lbs Boneless Skinless Chicken cut into 1-inch pieces
2 cups Chicken Broth
2 tsp Sriarcha Chili Garlic Sauce (use 3 tsp for a spicy version)
6 TB Sugar
2 TB Canola Oil, plus more for frying
3 TB Ginger, minced
3 TB Garlic, minced
Steamed Brown Rice and Steamed Edamame for Sides
In a medium bowl, combine the sesame oil with the egg whites, 2 TB soy sauce, and 1/2 cup plus 4 TB of cornstarch. Add the chicken pieces, stirring to coat. Let stand at room temp for 20 minutes.
In a small bowl, whisk the chicken broth with the Sriracha, sugar and remaining 1/2 cup soy sauce and 2 TB cornstarch.
In a large saucepan, heat 2 TB oil, add the ginger and garlic and cook over medium-high heat about 1 minute. Stir broth mixture, add it to the pan and cook until thickened, about 3-5 minutes. Keep sauce warm on low heat.
In a large, deep skillet, heat 1/2 inch of oil over medium-high heat until shimmering. Add the chicken pieces one at a time, leaving space between the pieces, and fry chicken until browned and crisp, turning once or twice, a total of about 5 minutes. Drain the chicken on paper towels, then add the chicken to the pot of sauce. Stir to coat the chicken and serve over brown rice with a side of steamed edamame.
Monday, November 14, 2011
Baked Banana Cheesecake
Everyone loves pumpkin pie on Thanksgiving, but it's also nice to have a little something different for such a special dinner. This Baked Banana Cheesecake can be made one day ahead and your dessert will be ready for the big day.
This cheesecake has a creamy, intensely flavored filling on an elegant macadamia nut crust. The key to a smooth cheesecake is to make sure the cream cheese is at room temperature before blending. Cold cream cheese will result in a lumpy batter. Baking the bananas brings out a deep flavor of caramelized sweetness. Be sure to include the liquid from the baked bananas in the cheesecake batter. Enjoy!
Crust
1 1/2 cups (6 ounces) Vanilla Wafers, finely crushed
1/2 cup Macadamia Nuts, finely chopped
1/2 cup packed Brown Sugar
1/3 cup Unsalted Butter, melted
Filling
3 ripe Bananas, unpeeled
3 8-ounce packages Cream Cheese, softened
3/4 cup Sugar
5 Large Eggs
1 TB Dark Rum
1 tsp Vanilla Extract
Preheat oven to 400 and set oven rack at the lower-middle level. Have ready a 10-inch springform pan.
Baking the Bananas: Place the unpeeled bananas on a baking sheet and roast until they turn black all over, about 12 - 15 minutes. Remove from the sheet and set aside to cool. Reduce oven temperature to 350.
Assemble the Crust: Combine cookie crumbs, macadamia nuts and brown sugar in a food processor. Pulse a few times until mixture is finely ground. Pour crumb mixture into springform pan. Pour melted butter into center of crumbs and blend well with a fork, pressing the mixture evenly into the bottom of the entire pan.
Prepare Filling: With an electric mixer, beat together the cream cheese and sugar in a large bowl, scraping down the sides a few times. Add the eggs one at a time, beating well after each addition. Break the cooled baked bananas into pieces and add them to the bowl making sure to include the juice from the bananas. Add the rum and vanilla and beat until smooth.
Pour the batter into the prepared crust, smooth the top and place the pan on a baking sheet. Bake for about 1 hour or until the cheesecake is a light golden brown and begins to pull away from the sides of the pan.
Cool the cheesecake to room temperature on a wire rack, then cover and chill overnight before serving. Serve with a scoop of whipped topping and chocolate shavings, if desired.
Saturday, November 12, 2011
Orange & Brandy Sweet Potatoes
This is a great recipe from Emeril that is as beautiful to serve as it is tasty. The potatoes are very easy to prepare and the orange shells add some Thanksgiving color to your dinner plates and makes the potatoes easy to serve.
3 pounds Sweet Potatoes, about 6-7 large
4 Large Oranges
Cinnamon/Sugar Mix (3 TB Sugar mixed with 1 tsp Cinnamon)
1 stick Unsalted Butter
1/2 cup Brown Sugar
3 Eggs
3/4 cup Orange Juice
1/2 cup Heavy Cream
1/4 cup Brandy
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Salt
Preheat oven to 400. Place potatoes on a baking sheet and bake about 1 hour until tender. Remove from oven and let rest until cool enough to handle.
Reduce oven temp to 350. Cut oranges in half and scoop out the pulp, to make a serving "cup". Sprinkle the orange shells with a dusting of cinnamon and sugar and set aside.
Peel the potatoes and put into a large bowl. Discard the skins and any tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season to taste.
Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 20 minutes. Makes 8 servings
3 pounds Sweet Potatoes, about 6-7 large
4 Large Oranges
Cinnamon/Sugar Mix (3 TB Sugar mixed with 1 tsp Cinnamon)
1 stick Unsalted Butter
1/2 cup Brown Sugar
3 Eggs
3/4 cup Orange Juice
1/2 cup Heavy Cream
1/4 cup Brandy
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Salt
Preheat oven to 400. Place potatoes on a baking sheet and bake about 1 hour until tender. Remove from oven and let rest until cool enough to handle.
Reduce oven temp to 350. Cut oranges in half and scoop out the pulp, to make a serving "cup". Sprinkle the orange shells with a dusting of cinnamon and sugar and set aside.
Peel the potatoes and put into a large bowl. Discard the skins and any tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season to taste.
Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 20 minutes. Makes 8 servings
Friday, November 11, 2011
Hearty Turkey Noodle Soup
This is a great way to use up leftover Thanksgiving turkey or chicken. With a generous amount of veggies to make it a healthy and satisfying meal, this soup can be on the table in about 30 minutes. Serve with a loaf of warm French bread.
1 TB Olive Oil
2 Cloves Garlic, thinly sliced
1 Yellow Onion, chopped
2 Carrots, sliced into coins
2 tsp Chopped Thyme
4 cups Chicken Broth (or Turkey Stock if you have it)
2 cups Baby Spinach
2 cups Cubed or Shredded Turkey or Chicken
1 1/2 cups Uncooked Wide Egg Noodles
1 (15-oz) can Cannellini Beans, drained
Salt and Pepper to taste
Heat oil in a large pot over medium heat. Add garlic, onions and carrots and cook for 8 - 10 minutes. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, and salt and pepper and stir well. Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve. Serves 4
**Note: If you do not have leftover turkey or chicken on hand, and still want to enjoy this comforting soup, use a pre-cooked rotisserie chicken.
1 TB Olive Oil
2 Cloves Garlic, thinly sliced
1 Yellow Onion, chopped
2 Carrots, sliced into coins
2 tsp Chopped Thyme
4 cups Chicken Broth (or Turkey Stock if you have it)
2 cups Baby Spinach
2 cups Cubed or Shredded Turkey or Chicken
1 1/2 cups Uncooked Wide Egg Noodles
1 (15-oz) can Cannellini Beans, drained
Salt and Pepper to taste
Heat oil in a large pot over medium heat. Add garlic, onions and carrots and cook for 8 - 10 minutes. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, and salt and pepper and stir well. Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve. Serves 4
**Note: If you do not have leftover turkey or chicken on hand, and still want to enjoy this comforting soup, use a pre-cooked rotisserie chicken.
Wednesday, November 9, 2011
Sweet Potato Cookies
Now this is a great way to use up leftover sweet potatoes! Today we have for you Sweet Potato Cookies that get just a bit of sweetness from white chocolate chips and dried cranberries. You will have to forgive me for the picture, these cookies literally disappeared from the tray and the only two left were going into my daughters lunchbox! So that's the picture we have, at least until I make another batch of these...which will have to be soon.
My favorite thing about these cookies was how easy they were to make. I'm a bit of a short-cut baker; I don't usually "bake" but when I do get the urge to bake cookies, I like recipes that I can whip up pretty quickly. Add the wet ingredients, blend, add the dry ingredients all at once, blend, done! Now that's how easy cookies should be to make! Bake up a batch of these cookies to snack on after you finish your holiday shopping, add a mug of tea or hot chocolate and enjoy!
1 Stick Unsalted Butter, softened
1/2 cup Light Brown Sugar
1/4 cup Sugar
2 TB Honey
1 tsp Vanilla
1 Egg
1 cup Mashed Sweet Potatoes
1 1/4 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/2 cup White Chocolate Chips
1/3 cup Dried Cranberries (Craisins)
Preheat over to 350. Line cookie sheets with parchment paper.
In a large mixing bowl, blend the butter, sugar, brown sugar, and honey until smooth. Add the egg, vanilla and the sweet potatoes and blend until smooth.
Add the flour, baking powder, baking soda, salt and all of the dry spices. Blend until fully combined, then add the chocolate chips and cranberries and finish mixing by hand.
Drop rounded spoonfuls of dough onto cookie sheets, 2 inches apart. Bake about 9 - 12 minutes, turning cookie sheets halfway thru cooking if needed. Let cool 1 minute on cookie sheets, then move to wire racks to finish cooling.
My favorite thing about these cookies was how easy they were to make. I'm a bit of a short-cut baker; I don't usually "bake" but when I do get the urge to bake cookies, I like recipes that I can whip up pretty quickly. Add the wet ingredients, blend, add the dry ingredients all at once, blend, done! Now that's how easy cookies should be to make! Bake up a batch of these cookies to snack on after you finish your holiday shopping, add a mug of tea or hot chocolate and enjoy!
1 Stick Unsalted Butter, softened
1/2 cup Light Brown Sugar
1/4 cup Sugar
2 TB Honey
1 tsp Vanilla
1 Egg
1 cup Mashed Sweet Potatoes
1 1/4 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/2 cup White Chocolate Chips
1/3 cup Dried Cranberries (Craisins)
Preheat over to 350. Line cookie sheets with parchment paper.
In a large mixing bowl, blend the butter, sugar, brown sugar, and honey until smooth. Add the egg, vanilla and the sweet potatoes and blend until smooth.
Add the flour, baking powder, baking soda, salt and all of the dry spices. Blend until fully combined, then add the chocolate chips and cranberries and finish mixing by hand.
Drop rounded spoonfuls of dough onto cookie sheets, 2 inches apart. Bake about 9 - 12 minutes, turning cookie sheets halfway thru cooking if needed. Let cool 1 minute on cookie sheets, then move to wire racks to finish cooling.
Tuesday, November 8, 2011
Sweet Potato and Oatmeal Muffins
Yesterday we brought you a recipe for Mashed Sweet Potatoes and, if you have a little leftover sweet potatoes on Thanksgiving, save them for this yummy treat. The cinnamon, nutmeg and cloves give these muffins somewhat of a pumpkin pie flavor and the sweet potatoes make them ultra moist.
These muffins make a great breakfast and, with the crunchy-crumbly topping, your kids won't even realize they are eating something that is good for them.
1 cup Old Fashioned Oatmeal
1 cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1/8 tsp Cloves
1 cup Mashed Sweet Potatoes
3/4 cup Light Brown Sugar
1/3 cup Canola Oil
1/4 cup Milk
1 Large Egg
1 tsp Vanilla
Crumble Topping
1/4 cup Old Fashioned Oatmeal
1/4 cup Flour
1/4 cup Light Brown Sugar
2 TB Margarine, melted
1 tsp Vanilla
Preheat oven to 400. Lightly grease muffin tins, about 15, and set aside.
In a small bowl, prepare the crumble topping. Stir until fully combined and set aside.
In a large mixing bowl, combine sweet potatoes, brown sugar, oil, milk, egg and vanilla; stir well to combine. Next add all of the dry ingredients and stir until moistened. Fill muffin tins 3/4 full and sprinkle with crumble topping. Bake 15 - 20 minutes. Makes about 15 muffins.
These muffins make a great breakfast and, with the crunchy-crumbly topping, your kids won't even realize they are eating something that is good for them.
1 cup Old Fashioned Oatmeal
1 cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1/8 tsp Cloves
1 cup Mashed Sweet Potatoes
3/4 cup Light Brown Sugar
1/3 cup Canola Oil
1/4 cup Milk
1 Large Egg
1 tsp Vanilla
Crumble Topping
1/4 cup Old Fashioned Oatmeal
1/4 cup Flour
1/4 cup Light Brown Sugar
2 TB Margarine, melted
1 tsp Vanilla
Preheat oven to 400. Lightly grease muffin tins, about 15, and set aside.
In a small bowl, prepare the crumble topping. Stir until fully combined and set aside.
In a large mixing bowl, combine sweet potatoes, brown sugar, oil, milk, egg and vanilla; stir well to combine. Next add all of the dry ingredients and stir until moistened. Fill muffin tins 3/4 full and sprinkle with crumble topping. Bake 15 - 20 minutes. Makes about 15 muffins.
Sunday, October 30, 2011
Butternut Squash Soup
For day #30 of Soup Month we bring you an elegant Butternut Squash Soup that is so beautiful it will be the highlight of your next holiday dinner. It's always amazing to me how just a few simple ingredients can blend together so well that they create a soup this tasty. I know a lot of people are hesitant to cook with a butternut squash because they look so intimidating. But fear not, you don't need any special training to cut up a squash, just a good knife, and be careful.
1 Large Whole Butternut Squash (about 2 1/2 lbs)
1 Large Onion, peeled and sliced
2 Apples, cored, peeled and sliced
Olive Oil
4 cups Low Sodium Chicken Broth
2 TB Cream or Half and Half
Garnishes of Your Choice ** See below
Preheat oven to 375. Rinse off the outside of the butternut squash and dry with a paper towel. Carefully cut off the ends of the squash and cut the squash into large chunks, removing the seeds. Do not peel.
Place the pieces of squash, onions and apples on a large rimmed cookie sheet. Drizzle vegetables with olive oil and roast about 45 minutes, turning occasionally, until the squash is soft. Set aside to cool.
Using a small paring knife, remove the skin from the squash. Transfer the vegetables to a large stockpot. Using a handheld blender, blend the vegetables until smooth. (You can also use a food processor for this step, just process the vegetables, in batches if needed, and return the puree to the pot.)
Add 2 cups of broth to the puree and heat mixture slowly over medium-low heat. Keep adding a little bit of broth until you reach the desired consistency. (You might not need all of the broth depending on the size of the squash used.) When the soup is hot, slowly stir in the cream.
** Serve with a colorful seasonal garnish. Chopped pimentos or red pepper bits with a few springs of fresh dill makes a beautiful display for Christmas. You could also use other fresh herbs such as a sage leaf with a spoonful of creme fraiche swirled into the center for a buttery-velvety texture. Add a couple of Roasted Pumpkin Seeds for added crunch and you have a beautiful bowl of soup.
Serves 6-8.
1 Large Whole Butternut Squash (about 2 1/2 lbs)
1 Large Onion, peeled and sliced
2 Apples, cored, peeled and sliced
Olive Oil
4 cups Low Sodium Chicken Broth
2 TB Cream or Half and Half
Garnishes of Your Choice ** See below
Preheat oven to 375. Rinse off the outside of the butternut squash and dry with a paper towel. Carefully cut off the ends of the squash and cut the squash into large chunks, removing the seeds. Do not peel.
Place the pieces of squash, onions and apples on a large rimmed cookie sheet. Drizzle vegetables with olive oil and roast about 45 minutes, turning occasionally, until the squash is soft. Set aside to cool.
Using a small paring knife, remove the skin from the squash. Transfer the vegetables to a large stockpot. Using a handheld blender, blend the vegetables until smooth. (You can also use a food processor for this step, just process the vegetables, in batches if needed, and return the puree to the pot.)
Add 2 cups of broth to the puree and heat mixture slowly over medium-low heat. Keep adding a little bit of broth until you reach the desired consistency. (You might not need all of the broth depending on the size of the squash used.) When the soup is hot, slowly stir in the cream.
** Serve with a colorful seasonal garnish. Chopped pimentos or red pepper bits with a few springs of fresh dill makes a beautiful display for Christmas. You could also use other fresh herbs such as a sage leaf with a spoonful of creme fraiche swirled into the center for a buttery-velvety texture. Add a couple of Roasted Pumpkin Seeds for added crunch and you have a beautiful bowl of soup.
Serves 6-8.
Saturday, October 29, 2011
Thai Pumpkin Soup
For day #29 of Soup Month, we have a very easy to prepare pumpkin soup, using just 4 ingredients. The soup contains just a bit of thai seasoning for a perfect blend of sweet and spicy. To add a tasty garnish, prepare a batch of Roasted Pumpkin Seeds in advance.
1 14 oz can Coconut Milk
2 tsp Thai Red Curry Paste (more or less to taste)
1 cup Pumpkin Puree
1 tsp Fish Sauce
Heat the thick coconut milk from the top of the can and the red curry paste and bring to a simmer for about three minutes, stirring constantly.
Add the remaining coconut milk, pumpkin puree and fish sauce and bring to a boil, stirring gently to blend. Taste and adjust thai curry seasoning, adding a bit more if needed. Garnish with a few roasted pumpkin seeds and serve. Makes 2 generous bowls of soup.
1 14 oz can Coconut Milk
2 tsp Thai Red Curry Paste (more or less to taste)
1 cup Pumpkin Puree
1 tsp Fish Sauce
Heat the thick coconut milk from the top of the can and the red curry paste and bring to a simmer for about three minutes, stirring constantly.
Add the remaining coconut milk, pumpkin puree and fish sauce and bring to a boil, stirring gently to blend. Taste and adjust thai curry seasoning, adding a bit more if needed. Garnish with a few roasted pumpkin seeds and serve. Makes 2 generous bowls of soup.
Friday, October 28, 2011
Clam Chowder
For day #28 of Soup Month we have a simple Clam Chowder recipe. Although the recipe does call for half and half, the milk helps keep the calories in check without losing that creamy clam chowder texture. If you like extra clams, you can easily add a third can.
1 cup Onion, diced
3 Large Potatoes, peeled (optional) and finely chopped
1 Bottle Clam Juice
2 cups Water (or enough to cover potatoes)
1/2 cup Butter
1/2 cup Flour
2 cups Half and Half
2 cups 1% Milk
2 6 oz cans Chopped Clams
1 cup White Wine
1 tsp Salt
1 tsp Pepper
In a large soup pot combine onion, potatoes, clam juice and water. Simmer potatoes for about 10 minutes or until they just begin to soften. Drain potatoes, reserving liquid, and set potatoes aside.
Return the pan to the stove. Melt butter over medium heat, then add flour and stir until fully combined (this makes a roux as your base). Slowly add the half and half, adding just a small amount at a time, stirring constantly. Next add the milk, clams and white wine, again stirring to a smooth consistency, and cook about 10 minutes until soup begins to thicken.
Lastly add the potatoes back to the pot and season the chowder with salt and pepper to taste. Cook an additional 5 minutes then serve with optional toppings of grated cheese, green onions, crumbled cooked bacon, or a dash of hot sauce. Enjoy!!
1 cup Onion, diced
3 Large Potatoes, peeled (optional) and finely chopped
1 Bottle Clam Juice
2 cups Water (or enough to cover potatoes)
1/2 cup Butter
1/2 cup Flour
2 cups Half and Half
2 cups 1% Milk
2 6 oz cans Chopped Clams
1 cup White Wine
1 tsp Salt
1 tsp Pepper
In a large soup pot combine onion, potatoes, clam juice and water. Simmer potatoes for about 10 minutes or until they just begin to soften. Drain potatoes, reserving liquid, and set potatoes aside.
Return the pan to the stove. Melt butter over medium heat, then add flour and stir until fully combined (this makes a roux as your base). Slowly add the half and half, adding just a small amount at a time, stirring constantly. Next add the milk, clams and white wine, again stirring to a smooth consistency, and cook about 10 minutes until soup begins to thicken.
Lastly add the potatoes back to the pot and season the chowder with salt and pepper to taste. Cook an additional 5 minutes then serve with optional toppings of grated cheese, green onions, crumbled cooked bacon, or a dash of hot sauce. Enjoy!!
Thursday, October 27, 2011
Tomato and Basil Crab Bisque
For day #27 of Soup Month we have a quick and easy seafood soup, Tomato and Basil Crab Bisque. This is a versatile soup that can be adjusted to use the ingredients you have on hand. If you have precooked shrimp in the freezer, use that in place of the crab, or you could substitute 2 pre-cooked chicken breasts.
1 TB Butter
1/2 cup Onion, chopped
1/8 tsp Saffron Threads, crushed (just a small pinch adds so much flavor & color, but this is optional)
1 8 oz can Tomato Sauce with Roasted Garlic
1 cup Half and Half
1 cup Coarsely Chopped Cooked Crab Meat (or substitute cooked Shrimp)
1/2 cup Chicken Broth
1/8 tsp Old Bay Seasoning
1/4 tsp Salt
1/8 tsp Black Pepper
1/4 cup Fresh Basil Leaves
Melt butter in a medium saucepan over medium-high heat. Add onion and cook 3 minutes or until tender, stirring often. Stir in the saffron threads and heat 1 minute, blending the saffron into the butter.
Add tomato sauce, half-and-half, crab, broth, Old Bay, salt and pepper. Bring just to a boil, and reduce heat to low. Cover tightly and simmer 5 minutes. Stir in basil just before serving.
1 TB Butter
1/2 cup Onion, chopped
1/8 tsp Saffron Threads, crushed (just a small pinch adds so much flavor & color, but this is optional)
1 8 oz can Tomato Sauce with Roasted Garlic
1 cup Half and Half
1 cup Coarsely Chopped Cooked Crab Meat (or substitute cooked Shrimp)
1/2 cup Chicken Broth
1/8 tsp Old Bay Seasoning
1/4 tsp Salt
1/8 tsp Black Pepper
1/4 cup Fresh Basil Leaves
Melt butter in a medium saucepan over medium-high heat. Add onion and cook 3 minutes or until tender, stirring often. Stir in the saffron threads and heat 1 minute, blending the saffron into the butter.
Add tomato sauce, half-and-half, crab, broth, Old Bay, salt and pepper. Bring just to a boil, and reduce heat to low. Cover tightly and simmer 5 minutes. Stir in basil just before serving.
Wednesday, October 26, 2011
Hearty Cuban Black Bean Soup
For day # 26 of Soup Month we bring you a Miami version of Cuban Black Bean Soup. When cooking with black beans, or beans of any kind, you have to plan ahead. Some recipes will require that you soak the beans overnight but for this recipe, we skip the soaking method and instead cook the beans in chicken stock so the flavor is cooked into the beans for optimal flavor. This soup is worth the extra effort!
1 lb Black Beans, rinsed
4 cups Chicken Stock
4 cups Water
2 Bay Leaves
1 TB Cumin
1 TB Oregano
1 Large Sweet Red Pepper, cut in half (leave 1 side whole, the other portion finely chop)
2 tsp Olive Oil
1 Large Yellow Onion, chopped
1 Large Green Pepper, finely chopped
4-6 Garlic Cloves, minced
1/4 cup Sugar
1/4 cup Red Wine
Salt and Pepper to Taste
Chopped Fresh Cilantro for Garnish
Pour rinsed beans into a large soup pot with chicken stock and water. Add bay leaves, cumin, oregano and the whole piece of red pepper. Cook over high heat and bring to a boil for about 3 minutes. Cover and simmer for 45 minutes to 1 hour, or until beans are tender.
Remove the red pepper and discard. In a small skillet saute the onion, green pepper, and the chopped red pepper in olive oil, until the vegetables are softened. Transfer the mixture to a blender and puree until smooth, then add the puree to the black beans. (**Note: As an option you can add a few scoops of the black beans to the mixture and then puree it. I liked the consistency of having some of the beans whole and some pureed.)
Using the same skillet, saute the garlic until fragrant, the add the garlic to the beans. Add sugar, red wine and salt and pepper to taste. Continue cooking over medium heat until the soup is very thick, about 45 minutes, stirring occasionally.
Serve in large flat soup bowls and add a sprinkle of cilantro as a garnish before serving, if desired.
1 lb Black Beans, rinsed
4 cups Chicken Stock
4 cups Water
2 Bay Leaves
1 TB Cumin
1 TB Oregano
1 Large Sweet Red Pepper, cut in half (leave 1 side whole, the other portion finely chop)
2 tsp Olive Oil
1 Large Yellow Onion, chopped
1 Large Green Pepper, finely chopped
4-6 Garlic Cloves, minced
1/4 cup Sugar
1/4 cup Red Wine
Salt and Pepper to Taste
Chopped Fresh Cilantro for Garnish
Pour rinsed beans into a large soup pot with chicken stock and water. Add bay leaves, cumin, oregano and the whole piece of red pepper. Cook over high heat and bring to a boil for about 3 minutes. Cover and simmer for 45 minutes to 1 hour, or until beans are tender.
Remove the red pepper and discard. In a small skillet saute the onion, green pepper, and the chopped red pepper in olive oil, until the vegetables are softened. Transfer the mixture to a blender and puree until smooth, then add the puree to the black beans. (**Note: As an option you can add a few scoops of the black beans to the mixture and then puree it. I liked the consistency of having some of the beans whole and some pureed.)
Using the same skillet, saute the garlic until fragrant, the add the garlic to the beans. Add sugar, red wine and salt and pepper to taste. Continue cooking over medium heat until the soup is very thick, about 45 minutes, stirring occasionally.
Serve in large flat soup bowls and add a sprinkle of cilantro as a garnish before serving, if desired.
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