NuWave Oven Roast Beef

For his Father's Day dinner this year my husband requested French Dip Sandwiches.  This is a delicious sandwich, but heating the house up in the summertime just to cook a roast is not my favorite thing to do. So I decided to try Plan B.

I pulled out my NuWave Oven and decided to use it to make the roast beef.  I've only used the oven for whole chickens and chicken drumsticks, and I've been wanting to try it for other foods, so today was the day.

I bought a bottom round roast that weighed in at 3-1/2 pounds and seasoned it generously with seasoned salt, lots of ground black pepper and a little mist of olive oil from a spray bottle, just to keep it from sticking to the roasting grid.  I gave the grid itself a quick spray too and lined the bottom drip pan with heavy duty foil. (Zero cleanup on the pan..yay!!)

I placed the roast on the 1-inch rack with the fat side up, inserted an oven-proof thermometer in the side of the roast and set the timer for 20 minutes on HI.  **Make sure the thermometer does not touch the metal edges of the oven.

After 20 minutes the timer beeped and I flipped the roast over.  (It was already smelling amazing!!)  I set the timer for another 20 minutes and started the oven again.  I kept a close eye on the roast for this second half of cook time.  The roast was browning nicely but the thermometer was not quite high enough, reaching about 115 degrees.  I wanted to get to the 120-125 range before turning off the heat, so I added another 10 minutes to the timer.  This extra cook time brought the temp up to 123 degrees, which was good with me.  I turned the oven off and let the roast rest in the oven for 10 minutes longer, which brought the internal temp up to a juicy 133 degrees.  By the time I was slicing the meat it had a nice crust of salt and pepper on the outside and the inside was a perfect medium-rare.  So yummy.

   

Here are some pictures of the whole process.  For those of you who own a NuWave, drag that thing out and give it a try this summer and you might find you can save yourself some money.  By cooking the beef in the NuWave I had the chance to season the meat the way we liked and since the roast was on sale ($3.99 per pound) I saved about $18 over the price of roast beef from the deli ($9.99 per pound).  A delicious money-saving meal and I didn't even have to heat up the house.

We served the sandwiches with sliced swiss cheese and horseradish-mayo and a little bowl of french onion soup to dip the sandwich into.  Enjoy!

Crispy Swai Sandwich with Chipotle Mayo

Mmm..crispy fish sandwiches on a Friday night.  I know, I know...frying is not the healthiest way to prepare fish, but sometimes you just get in the mood for some delicious fried fish.

Growing up, as far back as I can remember, we would have fish for dinner on Friday nights. There were several reasons for this, the first being Lent. During the 6 weeks or so before Lent, Catholics are not supposed to eat meat, and for us fish was the protein of choice.  The second reason was because my Mom hated fish, and my Dad loved it!

Since my Mom worked most Fridays, my Dad would take my sister and me out for a fish dinner.  Sometimes it was McDonald's (this was back when McD's was a once-in-a-while "treat" not a daily visit like it is for many people today), sometimes it was to Arthur Treacher's Fish-N-Chips (melt in your mouth, lightly beer-battered fish that was just heavenly!!) or even Red Lobster if we were really lucky ("so fancy", we thought!).  There were also the local church Fish Fry events every Friday night during Lent or the Anchor Inn, a favorite local restaurant where I first learned how to eat catfish without getting a forkful of bones!  Lots of fun nights and many great memories.

This recipe uses Swai Fillets, which is a type of catfish.  The fish was golden and crispy-crunchy on the outside while the inside was sweet, moist and delicious.  The spicy chipotle mayo on top added a nice touch of flavor to the fish and any leftover sauce is great on grilled chicken sandwiches, too.

I think my Dad would have loved this sandwich just as much as we did.  Happy Father's Day Dad, we miss you.

3/4 cup  Flour
1/2 cup  Yellow Cornmeal
1/2 cup  White Cornmeal
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 tsp  Old Bay Seasoning
1/4 cup  Flour
2  Large Eggs, beaten
2/3 cup  Milk
4  Large Swai or Catfish Fillets, cut in half (about 1-3/4 lbs)
1 cup  Mayonnaise
2  Canned Chipotle Chilies in Adobo
2 tsp  Adobo Sauce
2 TB  Honey
2 TB  Lemon Juice
1 cup  Oil for Frying
8  Kaiser Rolls or Buns
Boston Lettuce Leaves
Tomatoes, thinly sliced

Make Ahead:  In a small food processor, combine the mayo, chipotles, honey and lemon juice and process until smooth.  Place sauce in a glass bowl, cover and refrigerate until needed.

Line a baking sheet with waxed paper and set aside.

You will need 3 bowls for this assembly process.  Pour 3/4 cup flour into the first bowl.  In the second bowl combine the eggs with the milk and beat until blended.  In the third bowl, combine the yellow and white cornmeal, salt, pepper, Old Bay and 1/4 cup flour.

Dredge the fillets in the flour, then the egg mixture, followed by the cornmeal mixture, then place on the baking sheet.  Make sure the fillets are well coating the the cornmeal as this will ensure a crispy-crunchy texture.  Let the fillets rest about 15-20 minutes, or you can cover the baking sheet and place in the refrigerator for up to 1 hour, if needed.

Pour oil into a large, heavy skillet over medium-high heat until shimmering.  Place 4 fillets into the pan and fry over medium-high heat for 5-6 minutes or until crispy and golden.  Carefully turn fillets, reduce heat to medium and cook 5 minutes longer.  When fillets are golden, remove from pan and place on a paper towel lined platter to drain.  Keep fillets warm while cooking the remaining 4 fillets.

Place the fillets atop the kaiser rolls and spread with a generous dollop of the Chipotle Sauce, a few leaves of lettuce and a juicy slice of tomato.

Chipotle Pork Roast

Thanks to a sudden storm, what started out to be a grilled dinner ended up with us cooking indoors.  The last minute change of plans turned out surprisingly well.

We started off with a lean piece of pork tenderloin and coated it with a chipotle pepper and cumin-based dry rub.  Next, we seered the outside until golden brown, but not fully cooked, and followed it up with a quick 20 minutes of roasting time in the oven.  The results were delicious with a nice kick of flavor from the chipotle powder, and the meat was "fork tender", meaning you could cut it easily with a fork.  The next day we sliced up the leftovers for cold pork sandwiches that made a pretty impressive lunch.

We will surely try this updated version of pork roast on the grill, but the oven cooked method was so yummy, this is definitely on the list of repeat recipes.

1 1/2 - 2 pound Lean Pork Roast, trimmed of all fat and silver
1 TB  Olive Oil

Dry Rub Mix
1 tsp  Cumin
2 tsp  Garlic Powder
1/2 tsp  Ground Black Pepper
1 tsp  Kosher Salt
1/2 tsp  Chipotle Powder
1 tsp  Paprika
1 tsp  Onion Powder

In a small bowl combine all of the dry rub ingredients and stir. 

Place the pork on a platter and coat evenly with the dry rub mix, making sure to coat all sides of the meat and into any folds.  Cover the roast with plastic wrap and refrigerate for 30 - 60 minutes.

Preheat the oven to 450 degrees.

In a large skillet heat the olive oil over medium-high heat until the oil shimmers.  Carefully place the roast in the skillet and seer on all sides, turning about 1/4 turn each time.  When the roast is evenly browned on the outside, but not fully cooked inside, (on the ends the center will still be pink) transfer the roast to a baking pan and place in the oven for about 20 minutes, until the internal temperature reaches 140 degrees.  You can use an oven-safe thermometer for this roast and it works great.

We served this with Grilled Polenta Cakes, Sauteed Peas with Mushrooms and a light chardonnay.  I hope you enjoy this dinner as much as we did!!

Swai and Couscous Poached in Foil Pouches

This dish is sure to remind many of you of campfire dinners when you were kids.  Cooking a meal in foil packets was popular years ago but the one problem with this method was getting the food cooked without ending up with a burned dinner.  Foil pouches can also be a fun dinner for kids to help prepare and you only have to follow these 3 simple steps.

First you have to have the right protein and Swai Fish Fillets worked great in this dish.  The steam and broth in the packets cook the fish from all sides and the fillets were perfectly done.  (Cooking chicken using this method is difficult because you need to make sure the chicken is fully cooked.  Rare chicken is not good!)

Second, you need a quick cooking base for under the fish, so we tried Golden Couscous.  I'm still new to cooking with couscous and so far I'm loving the results.  Any flavors you use will cook into the grain, so cooking the fish and couscous in the same herb/wine mixture created a perfect balance.

Third, you need the right amount of moisture that will steam/poach the fish while also cooking the couscous. For the broth we combined chicken broth and white wine with a little lemon juice.  By mixing a portion of the liquid with the couscous the flavors are absorbed into the grain.  The remaining liquid will provide the main flavor for the fish and is added just before sealing the packets.

This dinner was very quick and easy with only 10 minutes of prep time and a quick 10 minutes of grill time.  Add a bag or two of steamed edamame as a side and you have a healthy dinner with very easy cleanup!

    

5  Sheets of Heavy Duty Foil, about 12 x 14 inches
1 cup  Bob's Red Mill Golden Couscous, uncooked
1 tsp  Salt
1/2 tsp Ground Black Pepper
3/4 tsp  Paprika
1 TB  Dried or Fresh Chives or Chopped Green Onions
1 tsp  Old Bay Seasoning
1  10-1/2 oz can  Chicken Broth, divided in half
5 TB Lemon Juice
1 cup  White Wine
5  Swai Fillets, thawed
5 TB  Cold Butter

Preheat grill to medium-high.

Combine couscous, salt, pepper, paprika, chives and old bay and stir in 5 ounces of the chicken broth.  Stir to blend and set aside.  The couscous will absorb most of the liquid.

Divide the couscous mixture between the 5 sheets of foil, placing the mixture in the center of the sheets.  (Drain off any extra liquid as you spoon the mixture onto the foil.) Place one piece of fish atop each portion of couscous and slice 3 very thin slices of butter on top of each of the fillets.

Double fold up both sides of the foil on each packets, leaving the front edge open.  Use a towel to prop up the front edge of the packets.

In a small cup combine the remaining chicken broth, lemon juice and white wine.  Pour 1/5 of the broth mixture into each of the foil pouches, then double fold the edge to form a square sealed packet.

Place the packets onto the grill and close the lid.  Pouches will "poof" slightly while cooking.  Cook the packets undisturbed for 10 minutes, then remove from grill.  Cut the foil open using scissors and fold back the sides.  Serve in the foil (your kids will love this!)  or use a spatula to transfer the fish and couscous to a plate.  Serve with a side of steamed edamame and Enjoy!!

Anguillan Beef and Chicken Kabobs

Summer is a great time to experiment with the cuisines of the Caribbean.  The foods from this region are light and full of bright flavors and main courses are served with lots of fresh fruits and veggies, often grilled and served with light sauces.  All of this comes together as a quick and healthy summertime dinner.

Serving a "mixed grill" of beef, chicken and/or pork is something we love to serve and is a great way to use meat from the freezer when you don't have quite enough of just one meat to serve the whole family.  By serving a little of each,  everyone can pick and choose what they like and you can can use up all of the spare items from the freezer that might have gotten lost in the shuffle.  A couple of chicken breasts, a few pork chops and a steak or two and you have the beginnings of a delicious dinner.  Cooking these meats on kabobs and using a single marinade makes it even easier.

Tonight we sampled the cuisine from the island of Anguilla.  Located in the northern Leeward Islands, Anguilla has a a unique blend of residents and cuisines.  The foods enjoyed in Anguilla are influenced by African, French, Spanish and Caribbean flavors and the results are delicious.

This recipe is a staple marinade for beef but it works equally well with chicken or pork.

Marinade
3/4 cup  Pineapple Juice
1/3 cup  White Wine Vinegar
2 1/2 TB  Molasses
2 TB  Orange Juice
1 tsp  Salt
1/4 tsp  Ground Black Pepper

1 lb  Boneless Skinless Chicken Breast, cut into 1-inch cubes
1 lb  Beef Sirloin or Tenderloin, cut into 1-inch cubes

In a medium glass bowl combine all of the ingredients for the marinade and stir to combine.

Place the cubes of chicken in one bowl and the beef cubes in a second bowl, and divide the marinade into thirds, pouring 1/3 over the chicken, 1/3 over the beef, and reserving the last 1/3 portion.  Cover the bowls and the extra marinade and refrigerate for 2 - 4 hours.

Heat the grill to medium.  Using metal skewers, thread the chicken onto 2 skewers and the beef onto 2 skewers.  (You may need an additional 1 or 2 skewers here, but remember to keep the chicken and beef separate.)

The kabobs will cook quickly, only needing about 10 - 12 minutes for the chicken, turning once halfway thru and about 8 minutes for the beef, also turning once while cooking.  Drizzle the kabobs with the reserved marinade while they are grilling.

For a quick side dish, thread an assortment of veggies onto skewers (we used portobello mushrooms, onion chunks and green pepper chunks).  Spray the veggie kabobs lightly with olive oil and sprinkle with salt and pepper.  These can be grilled along with the chicken and beef for about 5 minutes, turning once.  Enjoy!!

Mexican Layer Dip

Different variations of this recipe have been around for years and it is still a favorite for summer get-togethers.  If you like foods on the spicy side, use refried beans with jalapenos or add a layer of sliced jalapenos.  This dish can be made several hours ahead of time and chilled to allow the flavors to blend.  As an added bonus, if you have any leftover (although that doesn't happen very often..lol) a scoop of this next to scrambled eggs is delicious!

1 16 oz can  Fat Free Refried Beans (or the spicy version with jalapenos)
1 TB  Taco Seasoning Mix
2 tsp  Garlic Powder
1 tsp  Garlic Salt
8 oz  Light Sour Cream
12 oz  Spicy Guacamole (or use store bought)
1 cup  Pace Salsa
1 cup  Shredded Cheddar Cheese
1  4 oz can  Sliced Black Olives

Using a 9 X 9 inch pan, combine the refried beans, taco seasoning mix, garlic powder and garlic salt, stirring with a fork and then smooth the mixture into the corners of the pan.

Now you will start to layer the dish.  Smooth the sour cream onto the bean mixture, reaching all the way to the edges of the pan.

Next smooth the guacamole over the sour cream, and follow with the layer of salsa.

Sprinkle cheddar cheese over the dish and top with the sliced black olives.  Serve with tortilla chips.

Lime Chicken Kabobs with Coconut Dipping Sauce

Kabobs are one of the easiest dinners to prepare in the summertime, and most of the prep work can be done long before it's time to light the grill. Just toss the chicken pieces into a zip lock bag and marinate for an hour or 2. When you're ready to grill, thread the chicken pieces onto skewers and you're ready to go.

This recipe brings together the bold flavors that Caribbean food is known for.  Cubes of chicken are marinated in lime juice then grilled for a quick 6-8 minutes for a fast and tasty dinner.  An additional burst of flavor comes from the coconut dipping sauce which combines coconut milk with cream, fresh ginger and crushed red pepper flakes.  The sauce is is so full of flavor and as good as it tasted on the chicken, it was even better poured over the couscous.

I would have liked the dipping sauce to have a little thicker consistency so this recipe will probably be reworked a time or two until we get it just right.  It is definitely going on the menu for this summer!

Serve this healthy, quick and easy dish with a side of couscous and some steamed edamame.  Enjoy!!

1 1/2 lbs  Boneless/Skinless Chicken Breast, cut into 1-1/2 inch cubes
1/3 cup  Lime Juice
2 TB  Olive Oil
2 tsp  Garlic Powder
1 tsp  Crushed Red Pepper Flakes
Sauce
1  15-oz can  Light Coconut Milk
1/3 cup  Lime Juice
1/2 cup  Heavy Cream or Half and Half
1 tsp  Lime Zest
1 TB  Fresh Ginger, minced or zested
1 tsp  Salt
1/4 tsp  Ground Black Pepper
1/2 tsp  Crushed Red Pepper Flakes
Chopped Fresh Cilantro for Garnish (optional)

Place the chicken pieces and 1/3 cup lime juice in a zip lock bag.  Seal and marinate for 1 - 2 hours.

In a small saucepan, whisk together the coconut milk, lime juice, cream or half and half, lime zest, ginger, salt, pepper and red pepper.  Heat mixture, stirring often until sauce comes almost to a boil.  Remove from heat and let rest for 5 minutes.  Sauce will thicken slightly as it rests.

Thread the chicken pieces onto skewers and grill or broil 6 - 8 minutes turning once.  (Grilling Tip:  Spraying the grill grates lightly with olive oil will prevent the chicken from sticking.)

Reheat the sauce on low heat, if needed, but do not boil.  Transfer chicken to serving plates and spoon the sauce over the chicken.  Sprinkle chicken with chopped cilantro, if desired, and serve with a small dish of sauce for dipping.  Enjoy!!

Grilled Cuban-Style Burgers

Ahhh...grilling season is finally upon us!  Cooking dinner on the grill saves so much time and it doesn't  heat up the house on these hot summer nights, so I'm all for finding new recipes for grillable meals.

This burger is a tasty twist on the Classic Cuban Sandwich.  A Cuban sandwich consists of sliced pork, sliced ham, Swiss cheese, mustard and pickles, and is grilled to perfection on a panini-style grill. 

For this burger, we used ground sirloin and kept the ham, Swiss and pickle from the traditional sandwich.  The results were delicious!  The melty Swiss cheese paired well with the ham and sirloin and it was a nice change from our usual burgers.  We will definitely be making these again.  Enjoy!!

1 lb Lean Ground Beef
1 1/2 tsp Garlic Powder
1 tsp  Seasoned Salt
1/2 tsp  Ground Black Pepper
8 thin slices Cooked Ham (about 3 oz)
8 slices Swiss Cheese
4 Rolls or Buns, split and toasted
Sliced Dill Pickles

In a bowl, combine beef, garlic powder, salt and pepper. Shape into 4 - 3/4 inch thick patties. On a charcoal grill, place patties on rack of uncovered grill directly over medium coals for 14 - 18 minutes or until meat is cooked to 160 degrees, turning once halfway through grilling. Top each with a slice of ham and cheese and allow the cheese to melt.

Prepare the rolls with one slice of cheese on the bottom bun and 1 slice of ham.  Place burger on top of ham and top with sliced pickles. Serves 4.

Citrus Cod Taco

Fish tacos are so much fun to make and they have become a favorite quick and easy meal for our weeknight dinners.  The flavor combinations are endless and you can have lots of fun creating new varieties.  Choose a variety of fish like cod, swai, catfish, haddock or even salmon, then choose a cooking method.  Most of these types of fish can be baked, fried or even poached as the centerpiece of your taco.  Cod works really well for tacos because it is a dense/solid type of fish and therefore it doesn't fall apart while cooking.  It also has a very mild taste and a flaky texture.

Next you need some delicious toppings.  I love to use different kinds of cole slaw on tacos because it makes the taco a meal in itself.  If you don't have the extra time to make homemade cole slaw, just pick up a container at the store and it will work great.  Even shredded cabbage will add a nice crunch to your taco.

But don't stop at just cole slaw for a topping.  Put your imagination to work and find a combination that you really enjoy.  Try using sliced avocado or Spicy Guacamole, diced tomato, finely shredded red cabbage, or even thinly sliced onion would work.

For these tacos we used a Jalapeno-Garlic Slaw and a sprinkle of Queso Fresco cheese with just a touch of the Spicy Guacamole.  These offered the zing of the jalapeno and the cheese balanced out the spice.  Tacos make a fun family dinner so I hope you give them a try.  Enjoy!!

Slaw - **Make this a few hours ahead for best the flavor
4 cups  Finely Shredded Cabbage
1  Jalapeno Pepper, very finely minced
1/4 cup  Sour Cream
1/4 cup  Hellman's Light Mayonnaise
1 tsp  Garlic Powder
2 TB  Lime Juice
2 TB  Cider Vinegar
Zest of 1 Lime
Salt and Pepper to taste

Preparing the Fish
1-1/2 cups  Flour, divided
1 tsp  Baking Powder
1 TB  Cornstarch
3/4 tsp  Salt
1/2 tsp  Sugar
1  Egg, beaten
2/3 cup  Water
1/3 cup  Lemon Juice

1/3 cup  Lime Juice
2 lbs  Cod Fillets, cut into 1-inch x 3-inch pieces
Canola Oil for frying

Garnishes of Your Choice: Avocado Slices, Chopped Tomato, Queso Fresco Cheese, etc

In a large mixing bowl combine the slaw ingredients and stir to combine.  Chill for at least 3-4 hours to allow the flavors to blend.

In a shallow bowl combine 1 cup flour, baking powder, cornstarch, salt and sugar; set aside.  Combine the egg, water and 1/3 cup lemon juice.  Stir this mixture into the dry ingredients and stir until smooth.

In a large skillet, heat 1 inch of canola oil over medium-high heat. 

In separate bowls place the lime juice and the remaining flour.  Dip fish into lime juice, then into the flour, then dip the fish into the prepared batter.

Carefully add the fish to the oil and fry 2-3 minutes on each side or until fish is cooked through and flakes easily with a fork.  Drain fillets on paper towels.

Serve fish in warm tortillas.  Garnish with the slaw, guacamole, Queso Fresco cheese and a squeeze of lime juice.

Summer Ham Salad

When you have a food blog, sometimes life just gets in the way of being creative.  During the past several weeks our yard has been "under construction" while we had an old patio and retaining wall replaced, then followed it up with laying new sod.  What a huge project this turned out to be!  But on the brighter side, we have a nice new patio and since we can use our grill a bit easier now, we'll be adding lots of new grilling recipes to the web site very soon.

Once that project was finished, I made a quick trip to Tallahassee and reacquainted myself with restaurant food.  Ya know what??  I really don't like restaurant food.  The service received at restaurants seems to have really fallen off over the past few years.  Servers are slow and inattentive, the food is under seasoned and sloppy, and the prices?? Yikes!  I knew it had been a while since I'd  been out to dinner but really, the prices being charged for mediocre food are shocking.  I could not wait to get back home so I could cook something...anything, just so I could add some seasoning!

So, after a couple of crazy-busy weeks, it's time to get back to posting some new recipes. Well, kind of new recipes.  Ham Salad is a dish I learned to make when I was in high school while I was working at a country club.  Ham Salad finger sandwiches were commonly served there for wedding receptions and I probably made several thousand of these over my years there. 

It's been so long since I made this dish I had to really think about the measurements because I've always prepared it by memory.  The ingredients are very flexible and can be changed according to your own tastes. The original recipe used German garlic bologna instead of ham but we still called it "ham" salad...lol.  It's also very good made with smoked ham or honey ham for a slightly sweeter batch.

This salad is great on crackers or on a nice soft dinner roll and makes a great lunch or light dinner.  It's perfect for hot summer days (like today!) when you want something quick and cool and easy.  Just add a small salad and dinner is ready.  Enjoy!



2 lb  Smoked Ham  (or German Beef Bologna or Honey Ham)
3  Hard Boiled Eggs, chopped**
1 cup  Shredded Cheddar Cheese**
1 cup  Mayonnaise**
1/2 cup  Sweet Pickle Relish**
3 TB  Sugar

Using a food grinder, grind the ham into a large bowl. (A food processor works great, too.) Add the remaining ingredients and stir well to combine.  For the best flavor, prepare the salad one day in advance.

**  The amounts for eggs, cheese, mayo and pickle relish can be adjusted to suit your own preferences.  If you like more mayo, just add an extra tablespoon at a time and mix it into the salad  until you get the consistency you prefer.

Quiche Two Ways Makes a Great Dinner

A simple quiche can make a very satisfying meal and it can be customized to your own tastes with ingredients you already have on hand.  Usually when people hear the word "quiche" they think of Quiche Lorraine, which is an elegant dish made using Gruyere cheese, which can be a little pricey.  Although it is quite delicious, Gruyere is also not always a favorite with kids.  For this recipe we made the whole family happy by making 2 different varieties of quiche at once.


  

  

  

The first option was a Bacon/Red Onion/Mushroom quiche and the second was a Ham/Green Chili/Cheddar Cheese quiche that was a huge success with the kids.  (The picky eater didn't even mind the chilies..lol.) 

This recipe is a great way to use up leftovers and is very budget friendly.  You could easily serve this once a week and make a different variety each time.  Anything can be thrown in with the eggs.  Try any combination of leftovers like fresh tomato, white or red onions, scallions, leeks or broccoli.  If the veggies are fresh, just saute them lightly in a little butter just until softened, then add to the quiche. (You will want to keep the amount of liquid as low as possible so it does not dilute the egg custard.)

For protein you could try pepperoni, salami, leftover lunch meats like ham or turkey, and any variety of cheeses.  Just mix and match the ingredients until you find your favorite combination.

I did cheat a little on the crust for this batch.  Although homemade crust is so very light and flaky, (I  have a recipe for homemade crust somewhere and I'll post it later) when you're crunched for time the store-bought crust will work just fine. 

1  pkg  Pie Crust, 2 shells
8  Strips of Bacon, cooked and crumbled
8  Large Eggs
2 cups  Milk
1 cup  Half and Half
3 TB Sour Cream
1/4 tsp  White Pepper
1/4 tsp  Black Pepper
1 tsp  Kosher Salt
1 TB  Butter
1/2  Red Onion, thinly sliced
4-5 oz  Mushrooms, any variety, cleaned and cut into quarters
1 cup  Ham, diced
1  Small Can Diced Green Chilies
2 cups  Shredded Cheddar Cheese

Open pie crusts and cook according to package directions, with one crust in the bottom of each pie plate.  (I used 2 deep pie pans so the crust can be pulled high up on the sides.)  Be sure to pierce the crust lightly with a fork to allow the steam to escape.  If you have pie weights, these are used to keep the crust flat while cooking.  **No pie weights??  No problem.  Lay a large square of heavy duty foil on the counter and place 1 cup of dried beans in the center.  Fold the edges up tightly until the foil packet will fit inside the pie plates.  These can be reused many times!

While the crusts are cooking get your filling ingredients ready.  In a large bowl, scramble the eggs and add the milk, half and half, sour cream, salt and peppers.  Set aside.

In a medium skillet, melt butter over medium heat and saute the red onions and mushrooms.  Set aside to cool slightly.

When shells are cooked, place the filling ingredients in each pie plate.  For the first quiche, layer the bacon on the bottom, then spoon the red onion and mushroom mixture over the bacon.  Sprinkle with 1 cup cheddar cheese.

For the second quiche, place the ham, green chilies and cheddar cheese in the pie plate in layers.

Carefully add the scrambled egg mixture to the pie plates, making sure not to overfill the shells. If you have any egg mixture left over, it can be refrigerated and safely used the next day.

Bake the quiche at 375 degrees for about 30 minutes or until quiche filling is set and the top is lightly browned.  Serve with sliced tomato and avocado or a tossed salad.  Enjoy!

Penne Pasta with Sauteed Chicken and Chorizo

This recipe is the result of the classic dilemma of all Moms, "What am I going to cook for dinner?"  Sometimes the answer comes to you quickly and other times you look in the freezer, fridge and pantry and not one idea comes to mind!  Another trip to the store? Really?  Not this time. Today I would improvise!

Upon freezer inspection I found a package of boneless and skinless chicken breast. That was a good start.  But what else?  Next I found a half pound of chorizo sausage. Hmm.  Chicken...chorizo and...pasta!  Right under the chorizo was a bag of frozen spinach, and there it was... dinner!

Mystery dinners are so much fun to make. It's kind of like a real life version of the show Chopped.  Pull all of these ingredients together and make something awesome out of them.  Surprisingly, this meal came together so easily I will surely make it again soon. I even got the "thumbs up" from the picky eater in the family, and she even asked for seconds!  THAT is the true sign of dinner success!

1 TB  Olive Oil
1-1/4 lb  Boneless/Skinless Chicken Breast, cut into 1-inch cubes
1 Medium Onion, chopped
1/2 lb  Portuguese Chorizo, cut into 1/2-inch pieces (you could also substitute a Mexican or Spanish variety)
1/2 cup  White Wine
1 tsp  Dried Thyme
1 cup  Half and Half
1 1/2 cups  Milk
1 cup  Shredded Parmesan Cheese
1 1/2 cups  Cooked Chopped Spinach
13.25 oz box  Regular or Whole Wheat Penne Rigate

Boil the pasta according to package directions, cooking until al dente.  This can be done while the other ingredients are cooking, that way the pasta does not sit too long.

In a large skillet, heat olive oil over medium-high heat.  Add the chicken pieces and the onion and brown 5 minutes, stirring often.

Add the chopped chorizo to the pan with the chicken, reduce heat to medium and cook about 5 minutes longer, until the chicken is cooked thru.

Add the wine and thyme to the skillet and stir well.  When the wine has reduced down, add the spinach, half and half and milk to the pan, stirring to combine.  Next add the Parmesan cheese and stir.  If the sauce is a little thin, add another 1/4 cup of Parmesan cheese and stir.

When the sauce is warm and the cheese has melted, drain the pasta and add it to the skillet with the chicken mixture.  Stir to combine and evenly coat all of the pasta.  Serve with additional Parmesan cheese and a glass of chardonnay.  Makes about 6 - 8 servings.  Enjoy!

Blackened Shrimp Po'Boy Sandwich

I can't believe Summer is nearly upon us.  Here in Florida the temperatures are already into the mid to upper 80's and I'm afraid we might be in store for a very hot summer.  So this is a great time to start experimenting with some new lighter fare for those days when it's too hot to bake anything and you just want a nice light sandwich.

With a just a few minutes of prep time and a handful of fresh ingredients, you can make this delicious Blackened Shrimp Po'Boy Sandwich for lunch or as part of a light dinner. 

This is also a very inexpensive meal.  Considering a fast food cheeseburger meal probably runs $5 per person (or more) and is far from healthy, the half pound of shrimp will only cost $3 - $4 and will make at least 2 sandwiches.  On top of that you have a fresh and healthy sandwich full of bright flavors that will taste SO much better than a processed burger.

1/2 lb  50-60 ct Shrimp, shelled and deveined
1 tsp  Old Bay Blackened Seasoning
1 tsp  Garlic Powder
1 tsp  Butter
1 tsp  Olive Oil
2 tsp  Minced Garlic
2  Hoagie Rolls
Provolone Cheese
Romaine Leaves

Once the shrimp are cleaned, place them on a small plate in a single layer and sprinkle with the Old Bay and garlic powder.  Turn if needed to evenly coat the shrimp and set aside.

Prepare the hoagie rolls, lining each roll with romaine and provolone cheese; set aside.

Using a small skillet, add the butter, olive oil and garlic, browning the garlic over medium-high heat.  Once the garlic is slightly browned, add the shrimp to the skillet in a single layer.  Do not turn the shrimp and allow to cook about 3 minutes over medium-high heat.  This will allow the shrimp to sear.  Turn the shrimp and cook for 1 - 2 minutes until cooked thru.

Scoop the shrimp into the 2 hoagie rolls and serve with sliced pickles or a light salad.  Enjoy!!

Crunchy Swai Po'Boy Sandwich with Sweet Pickle Remoulade

The Old Bay spiked coating is what gives these sandwiches a little zesty Louisiana flavor and to top it off is a simple sweet pickle dressing.  Swai fillets, which are a variety of catfish, make great sandwiches and I'm always looking for new delicious ways to prepare this tasty fish.  This recipe turned out to be one of our favorites.  For more ways to use Swai Fillets be sure to check out Beer Battered Swai Po'Boys, Swai and Sweet Potato Chowder, Baked Swai Tacos, and Swai Chowder.

Look for Swai fillets in your local market, usually in the freezer section.  It is still one of the least expensive choices of fish, it's light and healthy with a delicate slightly sweet flavor and the uses are endless.  The fillets are individually flash frozen, so you can use just a few pieces if you are serving a small group and nothing will go to waste. 

Sweet Pickle Remoulade
1/2 cup  Mayonnaise
1/4 cup  Celery, finely minced
1/2 tsp  Old Bay Seasoning
1 tsp  Garlic Powder
1 TB  Creole Mustard
1 TB  Sweet Pickle Relish
3/4 tsp  Smoked Sweet Paprika

Po'Boy Sandwiches
1 cup  Cornmeal
1 cup  Panko Japanese Bread Crumbs
1/4 cup  Flour,  plus extra for dusting
1/2 tsp  Garlic Powder
1/2 tsp  Onion Powder
1/2 tsp  Ground Black Pepper
1 1/2 tsp  Old Bay Blackened Seasoning
3  Large Eggs, beaten
6  Swai Fillets, about 5 oz each (you can also use catfish in place of Swai)
6  Hoagie Rolls, split
Shredded Romaine Lettuce and Sliced Avocado for toppings, optional

Combine the remoulade ingredients in a small bowl and refrigerate for at least 1 hour.

Set up a 2 step assembly line for the Swai Po'Boys.  In a shallow pie plate, combine the cornmeal, panko crumbs, flour and remaining seasonings.

In another shallow dish beat the eggs.

Make sure the Swai fillets are patted dry using a paper towel, if needed.  Dust the fillets lightly with flour, then dip into the egg mixture and then dip into the cornmeal/panko mixture.  Place the fillets on a cookie sheet and continue coating the rest of the fillets.

In a large skillet, heat 1/4-inch of canola oil.  Fry the fillets over medium-high heat, working in batches if needed and turning once, until the fish is golden and crunchy.  The fish will cook quickly and only needs about 3-4 minutes on each side.  Remove the fillets to a paper towel lined platter to drain.

Spread each of the hoagie rolls with remoulade and 1 piece of fish, then top with avocado slices or shredded romaine lettuce.  Serve extra remoulade on the side along with a few fries and some sliced cucumbers. Enjoy!!

Ultimate Chicken Fajitas

This recipe was inspired by a Food and Wine recipe for Chicken Alambre, which actually seems to be misnamed.  Since alambre in Spanish means "wire", I'm still not sure where the name came from but we added a few twists to the ingredient proportions and the results were surprisingly good.

This dish reminds me so much of a restaurant in Phoenix that served southern Mexico cuisine, which is actually quite different than the food served in the northern regions of Mexico.  Many of the meals served in northern Mexico use grilled meat, and primarily beef as the main protein, while in the southern regions chicken, seafood and vegetable dishes are more common. The northern dishes also seem to favor heavier sauces, while the southern style concentrates on bold clean flavors from the foods themselves like in this dish.

Many Mexican dishes have also been "Americanized" by adding heavy cheeses to foods such as tacos or tostados, while in most regions of Mexico cheese, especially cheddar, is rarely used.  Adding a light queso fresco to this fajita allowed all of the flavors to pop and a squeeze of lime juice over the top brings all of these flavors together.

This is a delicious twist on the traditional fajita and we will surely make these again soon.  Included in the mix are sauteed red onion and red peppers, a little bacon and chorizo for extra flavor, and a topping of avocado and Mexican queso fresco cheese. 

8 oz  Thick Cut Bacon, diced into small pieces
8 oz  Fresh Chorizo, casings removed and meat crumbled
2 lbs  Boneless Skinless Chicken Breast, cut into narrow strips
2 tsp  Salt
1 tsp  Freshly Ground Black Pepper
1  Large Red Bell Peppers, cut into strips
1  Large Red Onion, sliced

For Toppings
Queso Fresco or Shredded Mexican Cheese
Avocado, sliced
Fresh Lime Wedges

In a large skillet, fry the bacon until slightly softened, then add the crumbled chorizo.  Continue to cook about 5 minutes until the bacon and chorizo are nearly cooked thru and the bacon is a little browned.  Drain the excess grease.

Add the chicken strips to the pan, stirring to combine and season with salt and pepper.  Cook 5 minutes until the chicken is almost fully cooked.  Add the peppers and onions to the pan, cover the pan and cook for 5 minutes or until the vegetables are softened.

Spoon the mixture into soft flour tortillas, add a few avocado slices, some crumbled queso fresco and a generous squeeze of lime and serve. Enjoy!!

NuWave Baked Chicken Drumsticks

Now that the outside temperature is heating up, it's once again time to turn on the A/C...and it's only March!!  This is the time of year when I start thinking of new ways to get dinner on the table, without heating up the house.  One way to do that is with a NuWave Oven. 

Seasoned and ready to cook

This little oven is so easy to use, that I hardly ever use the big oven any more for cooking a roasted whole chicken .  The skin cooks to a golden crispy crunch and the inside is perfectly cooked and juicy!  But so far I've only used it for a whole chicken...so why not try pieces of chicken? 

Crispy outside and juicy inside

My first test using chicken drumsticks was a great success.  I used a simple coating of Seasoned Salt and Pepper, so this isn't really a recipe so much as a demonstration, but I did want you to see the crispy crunchy results.  Use any seasonings you like such as a cajun blend or italian blend and generously coat one side of the drumsticks.  Place the drumsticks seasoned side down on the grill.  You will want to flip the grilling rack over so you have the 4-inch height, not the short 1-inch height.

Since these drumsticks were pretty thick I started them on the HI setting and cooked for 12 minutes.  When the oven beeps, remove the top (be careful it does get a little warm), turn the drumsticks over and season the other side.  Replace the top of the oven and set for an additional 12 minutes.

At the end of the 12 minutes I sliced into one drumstick and they were just a tiny bit pink, so I replaced the lid and cooked 3 minutes longer, and they were ready to serve.  On a health note, while the chicken is cooking you can see all of the fat dripping off into the drip pan. (Just line the drip pan with heavy-duty foil and there's no clean up.)  This is so much healthier than having the chicken cook IN all of that fat.  Much healthier, much quicker and so easy!  Enjoy!

Banana Bread with Oat Flour

Nothing tastes better than a slice of warm banana bread.  This recipe is very easy to make and makes use of a few bananas that may have been sitting on the counter for a little too long.  Prep time is only 15 minutes, so this recipe is simple to throw together and it can bake while you're having dinner.

This Banana Bread also provides some health benefits.  I am always trying to incorporate oat flour into standard recipes and I love the difference in texture and the added health benefits of the oats.  To add oats to your favorite recipe, try replacing 1/3 of the regular flour with oat flour.  I have found that with most recipes you can replace up to half of the flour with oat flour and not need to change the amount of liquid in the bread.  If the batter does seem a little too thick, just add 1-2 tablespoons additional liquid as called for in the recipe (milk, applesauce, water, etc.).  Enjoy!!

2 1/2 cups  All Purpose Flour
1 cup  Oat Flour (ground Quaker Oats work great)
4 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/2 cup Butter or Margarine, melted
4 Eggs, well beaten
1 cup Sugar or equal amount of Splenda
2 tsp Vanilla
4 medium Bananas, mashed

Preheat oven to 350. Combine both flours, baking powder, soda, cinnamon and salt. In separate bowl, combine butter, eggs, sugar and vanilla; add to flour mixture and stir only until flour is moistened. Fold in mashed bananas. Pour into 2 well-greased 8" x 4" loaf pans and bake for 60 - 70 minutes, or until a toothpick inserted into center comes out clean.

** Time Saver -- For quick and easy clean up, line the loaf pans with foil and do not grease.

Buffalo Chicken Sandwiches

It's easy to turn a few simple chicken breasts into a delicious meal, but what if you only want to make lunch for 2 people?  Recipes for larger quantities can be difficult to break down into smaller numbers of servings because the amount of seasonings and spices has to be reduced to such a small measurement. 

This recipe for Buffalo Chicken Breast Sandwiches is a quick and easy to make lunch that you can prepare with ingredients most people have on hand. The sauce can be made spicier by adding the red pepper flakes, but if you just want a little heat, leave them out and the sandwich is just as tasty.

2  Sandwich Rolls or Buns
1-1/2 TB  Butter
1/2 tsp  White Vinegar
1/2 tsp  Black Pepper
1 tsp  Garlic Powder
1 TB  Franks Red Hot Sauce
1/4 tsp Red Chili Flakes, optional
Leaf or Romaine Lettuce Leaves, optional
Sliced Provolone Cheese

Lightly butter the inside of each of the sandwich buns.  In a small nonstick skillet over medium-high heat, place the buns in the skillet open side down and heat until lightly brown.  Remove from the skillet and place on 2 plates.

In the same skillet,  melt the butter, then add the vinegar, black pepper, garlic powder and Frank's sauce.  Stir to combine and heat for 4-5 minutes until garlic powder is fully blended and the mixture is warm.  Pour the sauce into 2 small serving dishes, leaving 1-2 teaspoons of sauce in the skillet.

Lightly season the chicken fillets with salt and pepper and add them to the skillet. Grill chicken breasts for 4-5 minutes on each side until juices run clear.  The butter and sauce in the skillet will coat the chicken nicely as it cooks.

Place chicken breasts on the buns and top with lettuce, provolone cheese, a spoonful of the Buffalo sauce and then top of bun. Serve with carrot and celery sticks and blue cheese salad dressing.

**  GIVEAWAY!! ~~ Be sure to enter the Rice Select Giveaway.  Click  HERE!  for more details. The winner will be selected on Wednesday, April 4, 2012.

Seared Salmon with Balsamic Glaze

Once again, it's so amazing that a handful of simple ingredients can produce such a wonderful and  healthy meal.  As a bonus, this dinner requires minimal prep time and less than 15 minutes to cook.

Salmon is a great go-to meal for weeknight dinners because of the quick cooking time.  It can be grilled, broiled or even cooked in a skillet on the stove top and there are many tasty sauces that can be made ahead of time and are ready to serve at dinnertime.  In addition, it's mild flavor makes it a favorite for children.

For this dish, a sweet balsamic glaze is the perfect addition to this pan-seared salmon. Brown sugar balances the acidity of the vinegar, to create a glaze that can be used for vegetables, fish or even chicken.  Don't worry, you don't need a $50 bottle of balsamic to make this simple glaze, just use any dark balsamic available at your local market and the results will be just as delicious.

       

1 cup  Balsamic Vinegar
2 TB  Brown Sugar
2 tsp  Lemon Juice
1 tsp  +  1 TB  Olive Oil - divided
4 Salmon Fillets - about 4 -6 ounces each, deboned and skin removed
Salt and Pepper

In a small saucepan over medium-high heat, bring the vinegar and brown sugar to a boil. Cook, stirring frequently, until thickened and syrupy. When reduced, it should measure about 1/3 cup.

Remove from heat and stir in lemon juice and 1 teaspoon olive oil.

Season salmon fillets with kosher salt and freshly ground black pepper.

Meanwhile, in a large nonstick skillet over high heat, add 1 tablespoon olive oil. When oil is hot, but not smoking, add salmon and cook for 3 to 5 minutes, or until golden brown. Carefully turn fillets over, spoon about 1 tablespoon of glaze over the salmon and cook 3 to 5 minutes, or until just cooked through. **Note: You want to be sure to use a very hot skillet to get a good sear on the outside of the salmon.

Transfer salmon to individual plates and drizzle with additional balsamic glaze. Serve with a side of rice, steamed asparagus and maybe a few hush puppies for the kids.  Enjoy!

Guinness Ice Cream and Root Beer Float

Is it possible to use Guinness in one more recipe this week?  Oh, yes!

I stumbled across some IBC Root Beer at the grocery today and since it already feels like summer here in Florida, I thought the kids might like something special to drink.  If you're going to drink root beer, IBC is the one and only choice. It has that old fashioned flavor that is just unmatched by the other brands.

When everyone spotted the root beer they immediately asked for root beer floats, which led my husband to ask if we could use the Guinness Ice Cream instead of plain vanilla.  A Guinness Ice Cream float?? Hmm, not sure, but  why not give it a try. (He does come up with some great ideas!!)

So we added 2 scoops of the Guinness Ice Cream to the glasses and topped it off with a few ounces of root beer.  The flavors combined perfectly and added a new twist to the traditional drink.  The rich, creamy ice cream and the bold flavor of the root beer made a seriously good float.  Enjoy!!

Irish Lamb Stew

As the main course for our Guinness Three Ways tonight we made an Irish Lamb Stew.  This creation was a compilation of several recipes as there are so many ways to make this classic dish.  Some methods used a crock pot or stove top dutch oven to cook in and used either a lamb shoulder or leg of lamb as their cut of choice.

Many of the recipes I came across used lamb shoulder, which is the traditional cut, but lamb shoulder proved to be impossible to find in any of the markets in our area.  Leg of lamb was an option, but I didn't want this ultra-tender cut of meat to completely fall apart when it was cooked for an extended amount of time.  To solve this problem we combined the tender leg of lamb and cooked it for a shorter time on the stove top.  The result was a thick-gravy stew with tender chunks of lamb and perfectly cooked vegetables. 

 

When choosing a leg of lamb remember the bone will account for about 3/4-1 pound of the total weight. The piece I used was 3.15 lbs and it netted about 2 lbs of meat once it was cut off the bone and trimmed.

The addition of Guinness Stout to the stew rounded out the flavors and was the perfect compliment to the lamb and beef stock.  Serve with a loaf of Irish Soda Bread or crusty French bread.  Enjoy!!

3 TB  Olive Oil
1  Large Onion, chopped
1 1/2 tsp  Dried Thyme
1/4 cup  Flour
3 lb  Leg of Lamb, meat cut off the bone and cut into 1-inch pieces (about 1-1/2 to 2 lbs total)
2 tsp  Salt
1 tsp  Ground Black Pepper
1 bottle  Guinness Stout
1 TB  Tomato Paste
2 cups  Beef Broth
2  Bay Leaves
5 - 6  Yukon Gold Potatoes, cubed
6  Carrots, peeled and cut into 1/2-inch pieces
1 TB  Dijon Mustard

In a large soup pot or Dutch oven heat olive oil over medium-high heat.  Add onion and saute 5 minutes, stirring occasionally. 

In a large bowl, combine flour, salt and pepper, then add the lamb pieces and toss to coat evenly.  Shake off excess flour and add the meat to the pot.  Saute for about 5 - 7 minutes until the lamb is browned on all sides.

Remove the lamb and onions to a platter and set aside.  Pour the Guinness into the pan and simmer over medium-high heat, loosening any browned bits while stirring.  Reduce mixture for about 5 minutes, then add the tomato paste, broth and bay leaves.  Stir to combine then add the lamb and onions back to the pot.

Bring stew to a low boil over medium-high heat, then reduce heat to low and simmer for 1 hour, stirring occasionally.

Add the potatoes and carrots to the pot, stir and replace the cover.  Simmer for 1 hour longer. 

Just before serving add the Dijon mustard to the pot and adjust salt and pepper accordingly.

Chocolate Guinness Cake

Mmm..Chocolate + Guinness. Today is the big finale to our Guinness Three Ways Challenge and the Chocolate Guinness Cake is ready and waiting for dessert.  The aroma of this cake cooking is wonderful and makes the whole house smell like a German bakery!  Check back later for an update to our main course, Irish Lamb Stew.

This would be a great treat for St. Patrick's Day or as a special dessert for anyone who is a fan of dark beer.  The "stout" flavor is mellowed slightly by the cocoa, cinnamon and vanilla, but it is not an overly sweet cake.  Enjoy this cake with a scoop of Guinness Ice Cream, a little whipped cream or just a sprinkle of powdered sugar on top.

 

   

 

1 3/4 cup Flour
3/4 cup Natural Cocoa Powder (not Dutch processed)
1 3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
2 sticks + 5 TB Unsalted Butter, softened
2 1/4 cups firmly packed Light Brown Sugar
3 Large Eggs
1 1/2 tsp Vanilla Extract
1 1/2 cups Guinness Stout (do not include foam when measuring)
1 cup Finely Chopped Pecans, divided
Confectioners Powder for dusting, optional

Preheat oven to 325 and place oven rack in the center position. Grease the bottom and sides of a 9-inch round cake pan or a springform pan. Sprinkle the bottom of the pan with a 1/2 cup of chopped pecans.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and cinnamon. Set aside.

Using an electric mixer, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the brown sugar and beat at high speed until very light and creamy, about 3 minutes.

Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the vanilla extract and reduce speed to low. Add the dry ingredients in three batches, alternating with the stout in 2 batches and mixing until well blended. Add the remaining 1/2 cup of chopped pecans and mix just until combined.

Remove bowl from the mixer stand and stir a few times with a spatula to make sure the batter is evenly blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 70 to 75 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan and on a rack for 20 minutes.

Invert the cake onto the rack and cool completely.

Just before serving, dust the top of the cake with confectioners sugar or add a scoop of Guinness Ice Cream vanilla ice cream or some whipped cream as a final touch.

Store in an airtight container at room temperature for up to a week.

Guinness Ice Cream

If you like Guinness Beer, you are going to LOVE Guinness Ice Cream. We found this recipe in Food and Wine Magazine awhile back and had to try it for Al's birthday and as part of our Guinness Three Ways birthday challenge.

I did make some adjustments to the quantities so that the ice cream would work in our ice cream machine and I also added just a touch of vanilla.

The flavor is almost coffee-like,  oh and this is definitely not low calorie ice cream!  It's the real thing, full of heavy cream and egg yolks, but it's worth every decadent bite. 

The strong, malty flavor of the ice cream can only be made better by sprinkling crushed chocolate-covered pretzels on top.  Enjoy!

1 cup Guinness (you'll have to drink the remaining 4 oz!!)
1 cups Heavy Cream
1/2 cup plus 1/3 cup Whole Milk
7 Large Egg Yolks  (save the white for another dish)
1/2 cup Sugar
1/2 tsp  Vanilla Extract
Chocolate-Covered Pretzels, crushed, for topping optional



In a large saucepan, combine the beer, cream and milk and bring to a simmer over medium-high heat.  In a large bowl, whisk the egg yolks with the sugar.  Slowly add several tablespoons of the hot Guinness cream to the yolks, whisking constantly until well blended. (NOTE: Do this very slowly so the mixture will not separate. This is called tempering.)  Continue to add the warm mixture to the egg yolks until the egg yolks are thinned and you have added about half of the Guinness mixture.

Guinness Ice Cream in the works

Pour the Guinness/egg yolk mixture back into the into the saucepan and cook over medium heat, stirring constantly until it coats the back of a spoon, about 6 minutes;  do not let it boil.  You will have a custard-like consistency.

Pour the custard into a medium bowl set in a large bowl of ice water.  Let stand until the custard is cold, stirring occasionally, about 30 minutes.

Pour the custard into an ice cream maker and freeze according to the manufacturers directions.
When the ice cream process in complete, pack the ice cream in an airtight container and store in the freezer until firm, at least 4 hours.

Scoop the ice cream into bowls and top with crushed Chocolate-Covered Pretzels or Guinness Chocolate Cake.

Guinness Three Ways

My Sous Chef/Photographer has submitted his birthday dinner request and it consists of, what else, BEER!  Not just any beer, but Guinness.  Smooth, rich and velvety Guinness. And we are going to enjoy this delicious beer in three different ways in honor of his birthday on March 16th and St. Patrick's Day on March 17th!!

It's sad that he was born one day too early to be a St. Patrick's Day baby, because he does do his part to celebrate this special holiday. Without a single drop of Irish blood in his veins, he has enjoyed (endured?)  almost 16 years of me cooking St. Patrick's Day food such as Irish Soda Bread, Corned Beef and Cabbage, and Irish Beef Stew with Guinness, plus more than a few bottles of Guinness.  (That's what you get when you marry an Irish girl!)

For his birthday dinner we will be starting off with Irish Lamb Stew served with Irish Soda Bread.  My daughter had a slight look of horror in her eyes when I said we would be eating lamb, so we'll have to work on her a bit.

Dessert will cap off the night with Chocolate Guinness Cake and Guinness Ice Cream.  Check back soon for more details and recipes.

French Onion Soup

Soup has been a main component of nearly every culture for thousands of years and is a great way to bring people together to share a meal.

Think back to a favorite soup your parents or your grandparents prepared for you.  Those are the memories we need to pass on to our children.  Cooking has sadly become almost a lost art, but making a pot of healthy, hearty, soul-warming soup is a way to create new memories with your family, keep the art of soup making alive and well and keep those family recipes going into the next generation. It's all up to you...and one pot of soup...Enjoy!

The secret to the rich beefy flavor and silky texture is in the homemade stock.  This is delicious when served with a Prime Rib Dinner and a salad, or serve with French Dip Sandwiches.

1 Large Onion, thinly sliced
1/4 cup  Butter
1  Rack of Prime Rib Beef Bones, 3 or 4 bones  (ask your butcher for these or if you serve a Whole Prime Rib Dinner, save the rack of ribs for this recipe)
1 tsp  White Pepper
1 tsp  Salt
1 cup Dry White Wine
6 cups  Beef Stock
Croutons, homemade or store bought
Swiss, Provolone, Gruyère or Mozzarella Cheese, 6-8 very thin slices
Parmesan-Romano Cheese, grated

In a medium soup pot, melt butter over medium-high heat. Add onions and beef ribs and saute until onions are tender. Add white pepper, salt and wine and simmer about 3-4 minutes until mixture begins to bubble. Add beef stock and reduce heat to low and simmer for 1 hour, stirring occasionally.  (Cooking the beef bones in the soup will maximize the flavor. If you have time, simmer for an extra 30 minutes and the flavor will get even better.  If the soup cooks down more than you would like, just add 1 cup of water or beef stock near the end of the cooking time.)

Ladle soup into bowls and add croutons and cheese. Let cheese melt slightly, then sprinkle with Parmesan-Romano cheese.  Serves about 4-6.