Souffle Bombay

Black Bean and Bacon Soup

2012-01-26T21:41:00.008-05:00

For me, the best part of a cold and rainy day is when the craving for soup strikes.

I'm not sure which satisfies me more...the making of the soup or the eating of the soup - I just know I love it!

Last weekend, while at the farmers market, I spied some Turtle beans and they just screamed at me to be made into a delicious soup! I love a good, spicy, black bean soup...don't you? Funny how I don't think I ever thought about putting THAT into my mouth until I was about 30. Boy was I wrong!

Now you know...the thing with making a good black bean soup is buying dried beans and allowing them to soak overnight - so this isn't one of those soups you can instantly whip up. BUT on a Friday night or a Saturday - throwing the beans in a pot of water that needs no attention and letting them soak all night long, sets you up for soup success the following day :) Plus, getting a super dose of protein, fiber and iron never hurts!

Turtle beans are just like regular black beans...just a little smaller. Feel free to use either in your soup.

I love the bacony, beany, taste of this! I use beef broth instead of the traditional chicken broth for a deeper flavor, enjoy!

Black Bean and Bacon Soup

2 1/2 cups dried Turtle Beans (or 2 cups dried black beans)
3 TBS olive oil
12 ounces bacon, chopped
1 cup chopped onion
4 cloves garlic
8-10 cups of beef stock
5 bay leaves
Kosher sale and pepper to taste
1 1/2 tsp sugar
1 tsp dry mustard
1 TSP grated lime zest
1 TBS fresh lime juice
Tabasco (I like it spicy, so I use a lot - start with 1 tsp and go from there)
2 teaspoons of Sherry
Optional: A heaping spoonful of Chili with Garlic Sauce for a nice flavorful kick)
Serve with sour cream, sliced scallion tops, chips, etc

Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours.

Drain your beans and set aside. In your large pot, saute your bacon until almost crisp. Add in your onion and garlic and saute for about 10-12 minutes, scraping up any brown bits as you do.

Add in your beans, 8 cups of beef broth and bay leaves and bring to a boil. Reduce to a simmer, uncovered for about 1 1/2 to 2 hours, stirring every so often (beans will be tender). Be sure beans are not sticking, if so add another cup of stock.

Choose how thick you want the soup by the stock you add. Some of the beans will break apart and thicken the soup which is how I happen to like it.

Pull out the Bay leaves and add in your s&p, sugar, dry mustard, lime zest, lime juice, Tabasco, sherry and chili sauce if using. I allow this to sit for an hour uncovered and off the heat allowing the flavors to deepen. I reheat and serve. This is wonderful the next 2 days!

Enjoy!!

Pub Tenders

2012-01-18T18:00:00.000-05:00

My husband and just about every man I know are semi obsessed with chicken wings. Hot wings, sweet and spicy wings, Cajun wings...you name it, they want it. I on the other hand don't want anything to do with them. They kinda freak me out. The thing is though, the smell is intoxicating and the taste of the sauce is a party in my mouth! I just don't want any part of the dark meat, the squiggly stuff or the bone. So what's a gal to do?

I opt for chicken tenders in wing sauce...or better yet in a pub sauce.

Yummy, yum, yum!

THIS I can get into! All it is is a standard hot wing sauce mixed with either blue cheese dressing or ranch dressing. I personally like it with ranch dressing.

So if you ever have a night where you are in the mood to hit the local pub with friends but find yourself without a sitter or you are just in the mood for bar food...here you go! These would be great as well if you are hosting a Super Bowl Party. I would just halve them and make them bites instead of strips before cooking.

As I am typing this...very early in the morning...my mouth is watering lol! I just love this sauce!

Pub Tenders for Two

3-4 Boneless chicken breasts, trimmed and cut into strips
Salt and Pepper
1/2 cup of flour
1 tsp Paprika
1 cup Buffalo Wing Sauce (your own or purchased)
1/2 cup of Ranch or Blue cheese dressing (your own or purchased)
Oil for frying

Season your chicken strips with a little S&P. Set aside. On a plate combine of flour and 1 tsp of Paprika. Dredge your chicken in the flour mixture and set aside.

In a small bowl, combine your wing sauce and your Ranch or Blue Cheese dressing, mix well and play around with it until you get the flavor you like. I like about a 60% wing sauce / 40% Ranch combo.

Heat enough oil in a large skillet to cover your pan completely as well as come up about 1/4 of an inch of the side of your pan. Add in your chicken strips and fry for a 4-6 minutes, being sure to get all sides crispy. Drain and blot on a paper towel lines plate. Cooking time really varies depending on the size and thickness of your chicken strips.

I usually preheat my oven to 350 and as I pull off pieces I feel are done, I pop them in the oven for a few minutes more...just to be sure :)

When ready to serve, drop your strips into your sauce and coat well. Pull them out and plate them.

The recipe ingredient quantities really depend on how much you want to make.

Also you could make the coating much more "chunky" if you like it that way by dredging the chicken in a mixture of egg and milk first, before the flour - your call.

Enjoy!

5 Ingredient Hot Vidalia Onion Dip

2012-01-11T09:00:00.004-05:00

One of the appetizers I have been making a lot lately is this incredible, easy, and oh so addictive Hot Onion Dip.

Sometimes the simpler the dish and the fewer ingredients it takes to make it yields incredible flavors!

This is GOOD! Like "get outta my way....move my seat next to the dish....forget about the other apps kinda good"!

Now I have a problem - my husband who was too busy eating all the other offerings around all the other times I made this was immune to its power - however NOW that I made it just to toke a photo of it to share with you all - the jig is up....he went crazy for this. I need to think of a good strategy for the next time I make this if he is around...so I can get my fair share! Lol

The trick is to keep it cooking - you want the top nice and brown - of course all the other times I made this it was really brown on top however this time, I was out of time in order to get a picture, so I pulled it out a little early. I had to get the kids to CCD on time - lol! See the brown patches below you want more of those - over about 75% of the dish.

This comes from the White on Rice Couple - who I have to say make the most AMAZING videos - they know how to touch your heart and they have a gift for pairing the perfect music to each video they do!

Hot Sweet Onion Dip
-White on Rice Couple

1 8oz package of cream cheese, softened (as a gal from Philly, I adore the one and only Philly Cream Cheese)
1 cup mayo
1 cup shredded Parmesan cheese
1 cup of diced Vidalia onion
1 tsp pepper

Serve with slices of crusty bread or some Stoned Wheat Crackers

Combine all the above (make sure your cream cheese is soft and mixes well).
Scrape into a baking dish. Let the flavors mingle while you heat the oven to 350 degrees. Bake for about 45 minutes or until the top is nice and brown - the browner it gets the more flavorful it will be. OH and invite me over!!!! Yum!!!

Enjoy!!

Death By Chocolate

2012-01-05T18:57:00.000-05:00

My girlfriend Susie is known for her chocolate desserts (as well as her chocolate addiction and her Jon Bon Jovi addiction...separately, however I am quite sure she wouldn't object if her 2 favorite things collided...LOL)! It's not possible to go to her house and not see remnants of the latest dessert she may have whipped up or smell chocolatey goodness floating out of her oven in the form of brownies or a chocolate cake.

And...I kid you not - she has chocolate candles...who knew! Ever wonder who buys those gigantic 5 pound Hershey Bars?? I won't mention any names!! However, I do have it on a good authority that a few Christmases ago Susie's Gran devoured all 5 pounds of the 5 pound bar a certain granddaughter bought her...all-by-herself!

I can see where her addiction comes from!

My husband goes crazy for her Dirt and her Death By Chocolate. Seeing as how I am not a huge chocolate lover (give me lemon, give me creme brulee, give me cooked fruit), he knows he can get his chocolate fix at her house.

A couple of months ago I ran a big fundraiser for a very sick young girl and Susie helped me out with the dessert table - it was covered with 250 desert shooter cups half of which were these chocolate delights and folks were loving them, I hope you will too!

This is a fun dessert to put out for a party. Kids love it, adults love it and it goes down easy! Plus you can make it a day ahead and it is perfect!

I am not sure where this recipe comes from, I did a few searches to find out but didn't come across one like this. All Recipes is the most similar I could find - many of the recipes I came across call for cake, toffee etc. I know my kids love the Twix Bars in Susie's version. I have to say that I am not a fan of Cool Whip (I always make my own whip cream) - however for this dessert it really is what you need to use. Enjoy!

Death By Chocolate Shooters
-My good friend Susie

1 box of brownies, made according to package directions
2 boxes of instant chocolate mousse, made to package directions
5 full sized Twix bars, chopped into small bites
1 large tub of cool whip (16 oz)
Chocolate bar for curls

Choose shooter cups a large bowl...begin by layering the bottom of your dish with pieces of brownie, top with 1/2 of the mousse, 1/2 your Twix bites, then 1/2 the whipped cream. Repeat. Shave some chocolate on top, chill then serve. You can make this a full day ahead - it stays perfect.

Enjoy

Candy Cane Cocoa

2011-12-28T17:49:00.009-05:00

Got Candy Canes??

I hope your holidays are going great and that you are having fun & tasty times!!

How about a cup of this warm chocolate minty goodness? It's just perfect for a family game night, movie night, after a snowy outdoors adventure or as a welcome home from school...treat!

At my home, we make a batch of this the day we take down the Christmas tree and all of the decorations (sniff, sniff) it gives us something to look forward to once the job is done!!

Candy Cane Cocoa
-Picture Me Cooking

3 candy canes, crushed
4 cups of milk
2 ounces of chocolate chips or chocolate
Whipped Cream (optional but ooooh soooo good!)

Click here for how to make homemade whipped cream...you will never go back to the other stuff!

Crush your candy canes in your food processor or place them in a plastic bag (one that seals is best) and pound with a rolling pin or mallet. You can even throw them in your blender and hit crush. Once you have them finely crushed, set them aside. Heat your milk in a saucepan over low to medium heat, Allow the milk to get hot but do not boil. Remove the milk from the heat and carefully stir in your chocolate chips, stir until they melt and the milk is chocolaty. Once smooth, add in the crushed candy canes and stir until dissolved. Pour into mugs, garnish with whipped cream and some additional crushed candy canes or use a a candy cane as a stirrer.

Enjoy!

Grape & Goat Cheese Bruschetta

2011-12-21T23:00:00.002-05:00

I had a get-together recently and as I was planning what apps I wanted to make, I immediately thought of one of my very favorite apps - Honey Goat Cheese Stuffed Grapes. Knowing I didn't have much time that day, I thought - how can I get a similar flavor but save time?

I ended up sauteing grapes and putting them over goat cheese - bruschetta style. I also put some over a goat cheese log the next day, I drizzled it with some balsamic reduction and mmmmm!. This were both great bites plus it was different, simple and easy!

One reason it was a hit was I used one of my favorite spices EVER Chicago Old Town Premium Sugar from The Spice House.

My friends...THIS is worth EVERY penny it is amazing and you will find uses for it everywhere from toast to, breakfast to desserts! It's the addition of Cardamom that makes it incredible I think!! In January I will be having a fun giveaway of some of my favorite things and THIS sugar will be one of the giveaways and you will thank me!!! Love, love love it!

Now I hope I didn't make you feel bad if you don't have this sugar - don't worry you can still make these apps :) Just combine some sugar, vanilla and cinnamon (and if you have it Cardamom) and your good to go!

Grape & Goat Cheese Bruschetta

1 loaf French bread, sliced thin
About 40 seedless red grapes, halved
1 tsp olive oil
1 tsp Chicago Sugar (or make your own version by combining 3/4 tsp sugar, a dash of vanilla, a few shakes of cinnamon, a dash of red pepper and if you have it a couple shakes of cardamom)
6 to 8 ounces of goat cheese, room temperature
1/4 cup sugared nuts
Honey for drizzle

Saute grapes in a bit of olive oil over med-high heat for about 3-4 minutes. Remove from heat and sprinkle in flavored sugar, tossing well until grapes are evenly coated. Set aside. Combine goat cheese and honey in a small bowl and mix until incorporated. Spread your bread slices with goat cheese mixture, top with grapes and a little bit of sugared nuts. Drizzle with a bit of honey if you like and serve.

* I actually made the grapes about an hour prior to when I planned on serving them. Left them in the pan and reheated them and they were perfect :)

To make quick sugared nuts Combine 1/4 cup of chopped pecans or walnuts with 2 1/2 TBS of white sugar, a dash of red pepper & a dash of cinnamon in a frying pan. Over medium heat, stir gently until the sugar melts and becomes syrup-like. Remove from heat, stir well and turn out on a piece of parchment or waxed paper. Let cool, break apart and store in an air tight container. I love these over a salad as well.

Enjoy!

A Perfect Appetizer for the Holidays

2011-12-18T20:08:00.004-05:00

Are you ready for the almost-upon-us holidays?

I am (insert cheer here). We just need to wrap and grocery shop. It feels GOOD to not have to rush around for once!

I LOVE this time of year, the planning, the parties, the food, the fun, the traditions and you know what I think I like the frenzy too...just a little bit!

My kids are SO excited for the holidays, the little one (7) announces how many days are left till Christmas - oh, I don't know...like 27 times a day!! My son (10) is trying to play it cool...however, I see him counting down when he looks at the calendar - he is totally stoked as well. To ME...all of this, their wide eyed excitement and joy at everything leading up to the "big day" is my gift and you know what...it's priceless and I will cherish all of these memories - forever!

Well, when you are busy baking, planning, shopping yet have parties to attend or host - here is a jewel of a recipe. It is SO easy - 4 (or 5 ingredients) and I bet most folks will go nuts over it. Oh and did I say it's EASY? Plus, as a friend pointed out to me recently - it's perfect for Christmas - just look at the colors!!

Greek Feta Dip
-Clover Lane

1 1/2 pints of grape tomatoes, diced
1 bunch of scallions, sliced (just about the whole thing)
1 block plain feta cheese (about 8-10 ounces)
Either 1/4 cup (of my FAVORITE salad dressing) Gazebo Room OR 1/4 cup olive oil mixes with 1 teaspoon of Greek seasoning which can be found in your spice section - do not use the salt free variety)

In a large bowl combine your tomatoes and scallions. Break apart the block of feta cheese and sprinkle it over the tomatoes and scallions. Pour in the dressing or the olive oil and spice mixture. Toss gently. Turn it out on a big plate or platter and serve. This can be made an hour ahead. It holds up well and just keeps getting better tasting :) The more folks keep digging in with crackers or a spoon - the better it gets!

Don't lump it in a bowl or on a too small plate - you want to spread it out in a thin layer. Also don't use the pre-crumbled feta...it's to soft.

Serve with Stoned Wheat Thins or your favorite simple tasting crackers or French bread slices.

Hope you love this as much as I do!

Happy Holidays!!

The Great Food Blogger Cookie Swap

2011-12-11T21:16:00.011-05:00

Can you feel it...or better yet can you smell it?

The holidays are just around the corner!! We're, shopping. we're planning, we're decorating and best of all we're baking! It's the same thing every year but somehow it's SO MUCH FUN!

This year a new bit of excitement popped up, Julie of The Little Kitchen and Lindsay of Love and Olive Oil got together and decided..."hey, wouldn't it be fun to do a HUGE cookie swap"?? They put the word out to food bloggers across the U.S. and Canada and "we" responded with a resounding Y-E-S!!! After all we sure do like to make stuff :)

I don't know which part was more fun, making and shipping the cookies off or getting the tasty surprises in the mail!!

First, I received gingerbread cookies from Anh-Chi of The Foodie Next Door. They were delicious and my kids loved them...they were just as good as the famous "orange box" from my neck of the woods (Sweetzles).

Next, I received a bar cookie, one I had never heard of from Danielle of Table Talk and Walk. They were Caramel Scotch Bars and they were really good and different, I loved the taste of the scotch, and the caramel - well let's just say that anything with caramel in it is A-Ok in my book! I wonder if a dish exists that combines caramel, shrimp and bacon - because if so I am in BIG trouble! So you better not tell me if you know of one!!

Last, I received this pretty box from Valerie of Don't Forget Delicious

Which held another bar cookie I had never seen - Pistachio Cranberry Bars. Talk about festive! These are so pretty!

My favorite cookie is a Pizzelle...I just LOVE them. I decided against mailing them as they are a bit fragile. In the end I settled on mailing sugar cookies and these Bittersweet Chocolate and Red Pepper Cookies.

I had been messing around with these for awhile. I myself am not a huge fan of chocolate. A nice piece of dark chocolate is wonderful but much more than that (other than brownies that is) and I am not that interested. My husband, sister and my friend Susie however are chocolate fiends! So, I assumed they would enjoy these. I also have a friend that is gluten-free and these are perfect for her as well.

Usually these are made with powdered sugar, however I was out of it the first time I made these and just stuck to using granulated sugar...works for me and it gives the cookie a nice crunch.

Last year when visiting Hershey Park for some Christmas fun we visited the new Milton Hershey Museum and made our own chocolate bars. You could add in a variety or things to your chocolate thus creating your own bar. My husband (who loves spicy food) decided to add a bunch of Cayenne pepper to his. We thought no one would ever eat it - but it was so good! With that in mind I set out to make a cookie with a kick. After you eat a bite all of a sudden you are like...hmmmm, spicy and I kinda like that. A glass of red wine would be a nice companion to this cookie.

Bittersweet Chocolate & Red Pepper Cookies
adapted from Divine Baking

8 ounces of bittersweet chocolate (60% cacao bar, I use 2 bars of Ghirardelli)
3 egg whites, room temperature
2 cups sugar, divided
1/2 cup unsweetened cocoa powder
3/4 TBS cornstarch
Dash of salt
1 1/4 tsp red pepper (more or less - its up to you)
1/2 tsp cinnamon
4 ounces of semi-sweet chocolate (I use a bar baking bar and chop it up in the food processor)
3/4 cup powdered sugar

Melt your bittersweet chocolate, break it up into squares and melt in a bowl in your microwave for 50 seconds. Stir it up and melt for an additional 20-30 seconds. It really depends on how strong your microwave is. Mix your egg whites in a large bowl until soft peaks form, about 2-2 1/2 minutes. Add in 1 cup of sugar and continue mixing until it is the consistency of marshmallow cream (about 2 minutes). In a separate bowl, combine the cocoa powder, cornstarch, salt, red pepper, cinnamon and 1cup of sugar. Add that to your meringue and mix until incorporated. Fold your melted chocolate into the mix by hand with a spatula. Mixing until fully incorporated.

This is not one of those cookie doughs you can refrigerate and make later, you need to make them right away. The dough is thick. Using your hands, roll into 1-inch balls, flatten a bit into a disk and drop into your bowl of powdered sugar. Coat and place on a parchment paper lined baking sheet. Bake at 350 for 10-11 minutes.
Once you remove them from the oven. Allow them to cool for 10 minutes on the baking pan. Move them with a spatula to a cooling rack and allow to cool completely. Enjoy them soon after baking for a ooey gooey chocolate fix or wait until the next day for a crunchy cookie. These last well - I'd say for a week to 10 days.

This was fun!! Thanks Julie & Lindsay for hosting such a fun (and tasty) event!!

Happy Holidays!!

Mini Free Form Caramel Apple Tarts

2011-12-06T20:40:00.001-05:00

Funny how what one person thinks of as "simple" or "natural" another person thinks is difficult or even beyond them.

For example, if you asked me to draw a picture, I would try...I might even try real hard but who am I kidding. It would be ter-ri-ble.

To some folks, picking paint colors, arraigning furniture or decorating may come easy. For me, it would be a ton of stress...like DOES this color go well, DO these colors go together gaaah! So in the end something so simple may take me a month to figure out or most likely, I do nothing at all.

Now, when it comes to having a taste for something myself or fulfilling something my husband or kids has a craving for, I skip right into the kitchen and make it happen, usually with the help of one or both of my kids. No fear! While others I know wouldn't dream of it or the planning of it would cause them stress or they would be just as happy to buy it.

What's the worst that can happen? It doesn't taste good...so what I'll try again. Case in point, my husband LOVES lemon meringue pie - yup I have made him a couple over the years however that particular treat gives me trouble. I have yet to make one I am proud of...but oh well, each one was made with love and one of these days I will perfect it. That's part of what keeps cooking interesting to me!

When it comes to pies I have NO desire what-so-ever to put a piece of store bought into my mouth...zero.

Here is something super simple that I whip up for a treat for my kids (ok me adults too) whenever the mood strikes. No rules, no real recipe. We just grab (or make) some dough. Grab some apples and a few add ins and ta-da! We each get a "pie" that could easily fit into my palm! Plus the house smells nice :)

Mini Free Form Caramel Apple Tarts

Pie dough (store bought or your own enough for 1 pie - top and bottom crust)
2-3 apples (depending on their size) Granny Smith, Fiji or Gala
6 TBS sugar
1 tsp cinnamon
1/2 tsp cornstarch
1 tsp flour
1/2 TBS melted butter
1/2 tsp vanilla
1/4 tsp lemon juice
1/4 cup raisins
1 Tbs decorator sugar or raw sugar (optional)
Caramel sauce (optional)

Preheat oven to 375 degrees.

Peel and slice apples into 1 inch chunks and place in a medium bowl. Add in the sugar, cinnamon, cornstarch, flour, butter, vanilla, lemon juice and raisins and toss well. Create 4 dough circles about 6 inches in diameter. Just use a butter knife to cut out the dough in circles - no need for perfection as you will be folding the sides up - roll out scraps if necessary.

Pile 1/4 of apple mixture onto center of each dough disk and fold up sides until apples are contained. Brush crusts with a just bit of melted butter and sprinkle with decorator sugar if you like. Bake on a parchment lined baking sheet for 20-25 minutes or until apples are tender. Let cool for 5-10 minutes, drizzle with caramel sauce and dig in!

** Many times I will use store bought dough, apples, sugar & cinnamon and that is it - the kids are completely satisfied. Its a great after school or after dinner treat!

Enjoy!

Turkey Artichoke Panini

2011-12-01T10:00:00.001-05:00

I have posted a few times on my being a bit of a Panera addict...well they did it again! I am in love with their new Turkey Artichoke Panini, so naturally after Thanksgiving I couldn't wait to use some leftover turkey in a similar version.

Lucky for me, I have a Calphalon panini maker (which ROCKS btw). I had a pre-Thanksgiving strategy...as I shopped for my Thanksgiving menu, I made sure I grabbed everything I would need to maximize my left over turkey (the BEST part of Thanksgiving...smile)!!

I have to be honest here, usually I would make my own Spinach and Artichoke Dip and for this I would thicken it up a bit. Click here for my recipe which took me years to perfect, but knowing I was going to be "cooked out" from turkey day, I nabbed some from Wegmans while doing my holiday shopping. The sandwich took literally a minute to assemble, the panini maker did the rest!

If you don't have a panini make, do they old cast iron skillet on top of your griddle trick, it works!

Turkey Artichoke Panini

1 loaf of round foccicia bread (I love the Asiago cheese from Panera)
1/2 cup spinach & Artichoke Dip
Leftover roasted turkey (or chicken)
A handful of fresh baby spinach leaves
a few very thin slices of red onion
A dozen shavings of Asiago cheese (use your potato peeler)

Preheat your panini maker or get ready your griddle and additional skillet for weight. Slice your bread carefully down the middle lengthwise so you end up with two bread circles. Assemble your sandwich by spreading the bottom loaf liberally with your spinach & artichoke dip. Place onions next, followed by turkey, then the spinach and finally the cheese shavings. Place the top bread round on and press down firmly. Hold the sandwich securely and slice it it half, then in half again (making a cross). Cook 2 triangles at a time (or more if your set up allows) for about 2-2 1/2 minutes.

Enjoy!! (My husband sure did)

Apple Nachos

2011-11-29T22:37:00.004-05:00

I don't know about you but I am always looking for fun food for my kids. I love to surprise them with new foods, fun foods or food they can help whip up.

I have seen these Apple Nachos all over the internet lately, so we had fun making (and eating them).I think food that is a "project" first is extra fun for the kids...it's a craft AND a treat! Have fun with these!!

No real recipe here...just grab a couple of apples and raid your pantry for add-ins such as caramel, hot fudge, mini chocolate chips, raisins, nuts, granola or anything else your kids might get a kick out of. Maybe even slightly melt a little peanut butter and/or fluff throw it in a little sandwich bag, snip off the end and let the squeeze away (just though of that now...sounds fun)and then why not add a few rounds of banana. Let me know what your kids come up with :)

OK...I think I need to grab my kids and head to the kitchen now!

Enjoy!!

Pasta Butters

2011-11-12T10:53:00.010-05:00

As I mentioned yesterday and earlier in the week, Kerrygold asked 50 bloggers to try out 2 new butters they just put out...a reduced fat butter and a naturally softer butter and both of those babies pass my butter taste test!

I don't know about you all...but I for one, run around during the week (and often the weekend too) like a nut! I skid in the door from work...kick off my heels, try to get a decent dinner on the table, do homework then if I am lucky, find I a few minutes to myself to relax...then either my husband or I am right back out the door running around for CCD, sports, dance, a birthday party, etc...you know the drill.

As I was think of what to do with the butters Kerrygold sent, I decided that I wanted to use them in a way that would make my life simpler...so I did.

I LOVE pasta, and so does my family. However we all seem to like our pasta differently. My husband is a sauce man, my son...butter only, my daughter will take a dollop of sauce or butter depending on her taste that day and me...I love a great butter & chicken broth sauce with some Parmesan cheese or maybe a wonderful seafood sauce. During the week, I don't have time to please my kids, my husband AND whip up a sauce that I will love...SO, I decided to make a few Pasta Butters. That way I can make them when I have time or inspiration...scoop them into balls and Freeze them until I want to pop one out and bring my pasta to life! I am happy with myself and happy with Kerrygold (not only for their fantastic butters BUT for the inspiration...thanks KG!)

I came up with 2 that I really dig - A Roasted Red Pepper Butter and a Lemon Caper Butter. I actually made each of them with both the Kerrygold Reduced Fat Butter as well as the Naturally Softer Butter and both ways were great. So if I am in the mind to cut calories...I pop a reduced fat pasta butter out, if not then the other...works for me!

Roasted Red Pepper Pasta Butter

5 ounces of Kerrygold Reduced Fat or Naturally Softer Butter at room temperature
1 roasted red pepper (if using a purchased peppers, piece together a whole pepper - usually 2 pieces and drain, then blot. Try to remove as much of the moisture as possible.
1/2 teaspoon minced garlic
Salt and pepper to taste

Place your peppers in your food processor and pulse until chopped up. Add in the butter, garlic, salt and pepper and pulse until combined. Scrape the bowl into a small crock and refrigerate until firm. Use a small cookie scoop or a large ice cream scoop to form into rounds. Press down hard on the scoop to ensure a nice firm round. Refrigerate or freeze until ready to use.

Just throwing a Roasted Red Pepper Butter Ball into my pasta transformed it into this, I added a dash of Parmesan cheese and I had a quck and tatsy dinner!

Lemon Caper Pasta Butter

4 ounces Kerrygold Reduced Fat or Naturally Softer Butter at room temperature
1 TBS minced garlic (more or less to taste - I LOVE garlic)
2 TBS drained capers
1/4 tsp grated lemon zest
Salt and pepper

Place your butter in a small bowl, microwave for a few seconds if necessary to soften the butter. Add in the garlic, lemon zest and salt and pepper and mix well. Add in the capers and gently mix until incorporated.
Scrape the bowl into a small crock and refrigerate until firm. Use a small cookie scoop or a large ice cream scoop to form into rounds. Press down hard on the scoop to ensure a nice firm round. Refrigerate or freeze until ready to use.

Have fun trying trying these or your own creations...If you have a greeat pasta butter to share I'd love to hear it!! Also, check out 3 of my food blogging friends who are part of the 50 food bloggers that I know of playing around with the new butters...Bon Appetit Hon, Smith Bites and Bread and Putter Good luck in the contest gals!!

Enjoy!

Lemon Pepper Pork Chops

2011-11-12T10:07:00.006-05:00

Notice all of the juicy goodness on the plate above...I apologize in advance for any plate licking you may be compelled to do..Neither myself or Kerrygold can be held responsible for any embarrassing moment that may occur at your dinner table...lol!

As I stated in my Caramelized Onion Butter post the other day, Kerrygold introduced 2 new butters to 50 food bloggers recently and asked us to tinker around with them. I for one have been having fun...after all not much in my book is better than a good butter!

Today, I want to share with you a dish that comes together in a snap and is bursting with flavor! The combination of the seasoning, butter, Worcestershire and the mustard is really different and tastes fantastic! The great news is that it is a rich dish that is lightened up with the use of Kerryholds' new Reduced Fat Butter, gotta love that!

Lemon Pepper Pork Chops

4 or 5 pieces of boneless pork chops, not to thick
Lemon pepper seasoning
2 TBS Kerrygold reduced fat butter
2 TBS Worcestershire sauce
1 1/2 TBS Grey Poupon Country Mustard (or another grainy mustard)
2 TBS additional Kerrygold Reduced Fat Butter

Lightly coat chops on both sides with lemon pepper seasoning.
In a large frying pan melt 2 TBS of your butter, add chops and saute over medium heat until done about 2-3 minutes a side for thinner chops, more for thicker chops.
Remove chops and cover with foil.
Deglaze your pan with your additional butter, Worcestershire sauce and mustard. Move it around quickly with a spatula or big spoon until it comes together. Put chops back into the pan for 1 minute to coat with sauce. Pour remaining sauce over chops and serve.

Add a nice Caesar and some steamed veggies and you have yourself a quick and easy weeknight meal! If you add in some mashed potatoes...the sauce mingling with the potatoes is a great taste as well. My 10 year old son couldn't get enough!

Caramelized Onion Butter

2011-11-07T16:02:00.011-05:00

Imagine my surprise when a company that I am ever so fond of sent me a note asking if I would like to sample two of their new butters as well as participate in a recipe contest they were having with uses for the new duo.

Kerrygold - to me a name that is synonymous with to die for butter, wonderful cheeses (especially the Aged Cheddar with Irish Whiskey...Y-U-M), the beauty and simplicity of Ireland and it's farmers and just an all around good company!! As an Irish lass myself, I was doubly thrilled!! Did you know my first name (Colleen) means "little Irish girl" in Websters...I kinda loved that little tidbit growing up...even thought NOTHING and I mean NOTHING had Colleen on it when I was a kid (not until I spent a summer in Ireland that is!!)

I loved the fact that Kerrygold came up with a reduced fat and reduced sodium butter, so I tried that first. I decided to caramelize two Vidilia onions, and combine them with a pinch of Kosher salt and 5 ounces of the new butter in my food processor. I then placed the transformed butter into a small crock and got down to business enjoying it on a hunk of bread - it was really good. The onions were like POW! and the butter was smooth and delicious...I didn't miss the fat. And let me tell you I am a butter girl....seriously. It's in my top 5 foods. When I was pregnant with my second, you guessed it...it was my number one craving - lucky for me I had a little restraint and didn't just eat it plain.

Now...let me tell you when the magic happened with this Caramelized Onion Butter...2 days later as I was looking at what remained I thought...POTATO!! OMGosh THIS spread on a freshly baked potato was miraculous! Kinda funny afterthought hit me after 3 days of me eating a potato and this spread (really, I love it that much...it became my quick, go to lunch)

Kerrygold...Ireland...Potato...are you seeing the connection here?

Just try this...It has kept well for me for over a week and I WILL be making it often...and I am grateful to Kerrygold not only for their wonderful products...but for the new Reduced Fat Butter, which satisfies my butter craving yet keeps my thighs in check! Thanks Kerrygold!! Oh and by the way...I am planning on coming over to Ireland again in the next couple of years again and stopping by to see YOU is on my Irish Bucket List!!

Caramelized Onion Butter

2 medium Vidalia onions, sliced into 1/4 inch wide rings
1 TBS Kerrygold Reduced Fat Butter
1 TBS olive oil
Dash of sugar (optional)
Dash of salt and pepper
5 oz Kerrygold Reduced Fat Butter

In a large saute pan, melt butter, add the olive oil and then toss in your sliced onions spreading them evenly throughout the pan. Cook over medium high heat and move your onions around often. After 5 minutes reduce heat to medium, add salt and pepper and continue cooking until your onions are a beautiful golden brown (if you choose to add a dash of sugar...about a teaspoon...do it here after the first 5 minutes, it will expedite the carmelization process). Allow the onions to cool (go ahead and eat a few) then toss the onions, and your butter into your food processor, add in a dash or two of Kosher salt and pulse until combined. Scrape into a crock and cover with plastic wrap. Refrigerate until ready to use. Should keep well for a week or more.

Just look at this delicious spread! **LOVE**

Enjoy!!

Cinnamon Roll Waffles

2011-10-28T17:38:00.007-04:00

Is anything more beautiful or memorable than laying your eyes on your first born for the very first time? You carried that baby, nurtured it while it was growing inside of you and then one day...hello...there they were cradled in your arms, yours to protect, yours to teach, yours to love and yours to shape into the person you dream it will be.. I am amazed by it still.

It feels like just of the blink of an eye later and now my first born...my son...is 10 years old. I just can not believe how time passed so very quickly. Everyone says it does...but man, it really, really does!

My son is gentle, analytical and never really steps out of line (I know it is coming...it has to...lol). I love him with all of my heart! A couple times a day and every night, I thank God over and over for both my son and my daughter. I never knew how complete I could feel until my children entered my life.

A week prior to my sons' double digit day, I asked him what he wanted to do on his actual birthday seeing as his party was not until 2 weeks later. He said "I would like breakfast in bed, I would like cinnamon and sugar waffles, sausage and orange juice". I said you mean French toast , right? He said "no, waffles."

So I thought...what the heck? Then I remembered seeing cinnamon roll pancakes on Tasty Kitchen sometime this past year so I thought...why not do that with waffles?
And I did. And he liked them...and so did the rest of us.

This is definitely a once in a long while treat! Happy Birthday baby!

Cinnamon Roll Waffles

Waffles
2 cups flour
3 TBS sugar
2 tsp baking powder
1 tsp cinnamon
dash of salt
1 3/4 cups milk
2 eggs
4 TBS melted butter
Dash of vanilla

Combine dry ingredients in one bowl and wet ingredients in another. Add the wet to the dry and whisk until combined.

Cream Cheese Topping
2 ounces of cream cheese
4 TBS soft butter
3/4 cup powdered sugar
dash of vanilla

Combine until creamy, set aside.

Brown Sugar Topping1/2 cup melted butter
1 TBS cinnamon
3/4 cup brown sugar
dash of nutmeg (or if you have it Cardamom)

Combine until smooth. Set aside.

Make your waffles in your waffle maker, drizzle cream cheese mixture over your waffles (I used a pasty bag), then spoon or drizzle brown sugar mixture over waffles and serve.

Enjoy!!

Butternut Squash Soup

2011-10-18T10:30:00.005-04:00

Funny how its only been a couple of years since I gave Butternut Squash a chance...little did I know what I was missing all those years!

A few weeks ago, I had soup out at a pizza place/Italian restaurant while my daughter was in dance class and was SO, SO surprised at just how much I loved it!!! That was the single best "taste" I had ever hadfrom that place.

So I figured I would try to replicate it. What I loved about that soup was the chunkiness of it almost like a Cream of Wheat thickness.

It turned out just as I wanted - and yes, I ate bowl after bowl after bowl! Yummmmmm!!!

I gave my husband a taste just before I added the cream and he said - "it's good...it tastes like vegetables"...I was like that's all it really is you big dork..Love him!!

Hope you enjoy it!

Butternut Squash Soup

5-6 pounds of butternut squash (weight of the whole 1 or 2 squash at the market)
2 TBS butter
6 TBS minced garlic
1 1/2 cups finely chopped carrots (yield after pulsed in food processor)
1 whole large Vidalia onion, peeled and quartered
4 cups vegetable or chicken broth (I used a combination of both)
1-2 TBS chicken bullion
A few dashes of Tabasco
Salt and pepper
1 Cup of heavy cream

Roast your squash whole on a lightly oiled baking sheet at 375 degrees for at least a hour, or until a knife inserted goes in easily - cooking time will depend on if you are using 1 giant squash or 2 smaller ones.

Remove the squash from the oven and allow to cool until cool enough to skin it and cut out the "meat".

While your squash is roasting, pulse your garlic and onions in your food processor until a fine dice, add in your carrots, pulse until a fine dice. In a large pot add butter and melt over medium high heat. Add in your garlic, onion, carrot mixture.

Saute for 6 minutes, stirring often. Remove from heat until you are ready to add the squash. Add the hunks of squash and mash with a potato masher - get it all nice and mashed. Add in your stock and bring to a boil, sprinkle in your bullion and lower heat (do not put a lid on -unless you want a more watery soup) and simmer for 35 minutes, stirring occasionally.

Lower heat to low, add in Tabasco, a little salt and pepper and cream. Stir well and serve.

**depending on how much of a squash yield you have, you may need to add a bit more stock or a bit less stock - just eyeball it and look for a nice thick consistency (or one you know you will enjoy)

I LOVE this with some beautiful chunks of bread thrown in (or serve in bread bowls...mmmmm!

Enjoy!!

Baked Eggs

2011-10-12T19:48:00.009-04:00

How many of you have a memory (or 2 dozen memories)of cracking eggs at the knee of your parent or grandparent? What kid doesn't love to crack eggs? Dis you ever notice how their little faces light up as they successfully contribute in the kitchen thsi way?

Such a simple task yet so empowering...and one I will treasure numerous memories of always!

I remember teaching my kids at just 2, how to crack an egg...and you know what - at the ages of 9 (almost 10...sniff, sniff) and 7, they still love to crack away as much as they did way back then.

It warms this foodie's heart!

One dish they love to make is Baked Eggs. They love to make it and I love that it is a simple no fuss breakfast (I sometimes make the bacon the night before to speed things along on a school day). It is actually perfect when I am trying to get them out the door in the morning - because it gives me a few minutes of fun with the kids...then it takes care of itself until we sit down and eat.

Baked Eggs

1 TBS milk or cream

1 or 2 eggs

Salt and pepper

Topping suggestions: Cheese, crumbled crispy bacon, diced cooked sausage, diced ham, chopped broccoli, dices roasted peppers, jalapenos, etc.

Preheat your oven to 375 degrees.

Grease your ramekins with a bit of butter, add 1 TBS milk or cream to each ramekin. Crack 1 (or 2) egg(s) into the ramekin. Top your eggs with your chosen ingredients. Bake for about 10-12 minutes or until the egg is done to your liking.

Let your kids create breakfast for YOU! Set out a small station of supplies, then put your feet up while they create a masterpiece! When they are finished, you slip them into the oven and they get the rave reviews!

Enjoy!

Jalapeno Cream Stuffed Tomatoes

2011-10-07T09:25:00.005-04:00

I am on of those people that has a big heart, sometimes it send me running off in the wrong direction, sometimes it gets me in over my head and sometimes...because I just can't understand how everyone doesn't feel the same way about something as I do I get indirectly disappointed. Right or wrong.

For example, how many people walk by someone struggling with their car, stroller, bags, whatever in a parking lot until someone says "hey, you need a hand"?

Let alone the bigger things.

I guess I am that "Pollyanna" type person whether I want to be or not - but you know what, I like who I am, I have met some interesting people and man do I have my share of stories to tell!

Every day, and I mean every day, I ask my 2 young kids "what did you do that was kind and true today?" I hope I am building "people" that grow up with big hearts too.

WHY am I going on about this? Well, a story reached my ears where I work about a Teller whose 11 year old daughter was diagnosed with Stage 4 Bone Cancer. Stage 4!

I was told the mother (whom I had never met at that point) was working an abbreviated FMLA schedule, so she could be with her daughter as much as possible yet still bring some money in which was needed now more than ever, coming to work with a smile on her face, yet her co-workers could often hear her sobbing in the bathroom.

I thought...her little girl is going through 51...51 weeks of chemo, she needs blood transfusions on and off to help make her strong enough for the treatment and she is in the hospital 5 days a week on average and her mom is "cashing checks". As a mother myself, I would be crushed by my not being with my child when they were sick, scared and I am sure wanting me more than ever.

I seriously think I cried 17 times that week I learned about this - I cried for the young girl, I cried for her mom, her dad and her family. I cried because I felt as I mom...I have 2 kids who don't have cancer, I cried because I felt guilty that I was thinking I dodged a bullet. My husband just didn't know what to do with me.

SO, I took action...I did a few things and as a result a fundraiser is planned for later this month. I have a small team of co-workers, friends and my sister helping me pull this off - but like any challenge, I lie awake at night worried that what I envision, what I hope won't come to fruition.

I tell you this just in case someone reading this wants to help...do you have an item to donate? Do you work for a company that may have an item they can provide for auction or raffle basket? Do you know Jon Bon Jovi and can you get him to sign a guitar (lol) Or can you spare even $5.00 to bring some light into the darkness that has come to this family?

My goal is to raise funds to allow her mother to take a full leave of absence, cover her benefits while on leave, help defray the mounting medical costs and give Karina a surprise or two like a mini bedroom makeover - something a girly girl who just turned 12 would love, considering while home that is where she is.

Thanks for taking a moment to help, even if it is just a prayer for this family.
For information visit www.teamkarina.org or email me at johnkenjr@verizon.net

I believe the kindness of strangers, the kindness and actions of many are what makes the world we live in a better place.

Now onto the tomatoes.

I was messing around with jalapenos and cream cheese and stuffing it in chicken then wrapping the chicken in bacon...but I just didn't love it.

What I did love was the jajapeno cream! So I thought what can I put it in? It's so tasty, so pretty...I have to find a use for it. I then thought...tomatoes!

Jalapeno Cream Stuffed Tomatoes

8 oz of cream cheese, room temperature (you know I am a Philly girl)
2-4 jalapenos (depends on size, heat and your taste)
Small tomatoes such as Campari or Cherry
Bacon (optional)

Slice a small piece off of the bottom of each tomato allowing them to stand on their own. Cut a pouch into the top of each tomato, using a sharp knife, scoop out the seeds and the juice. Invert on a paper towel for 10 minutes.

Cut the tops off of your jalapenos and either use the whole thing...seeds and all or clean out the seeds and membranes and slice into a few pieces (depends on your heat preference). Thorough the jalapenos in your food processor and pulse until finely diced. Add in the cream cheese and pulse until combined. Fill your tomatoes and your all set....UNLESS you want to crumble some bacon on there - why not!! You know the saying about bacon!!

Enjoy!!

Chicken and Shrimp Wraps

2011-10-02T18:53:00.008-04:00

I am excited to share that I am one of the Char-Broil All-Star's over at the new Char-Broil Live site! Come on over and check out some of the delicious recipes and meet some of the other All-Star's!

I am one of those people that enjoys having folks over, often with very short notice. I just love to entertain and cook for others! A while back I realized I could go one of two ways…I could go crazy attempting to pull out all the stops or I could be more relaxed, still have good food and good fun but find ways to simply things.

I chose the second!!

Case in point: I LOVE bacon wrapped shrimp and even better I LOVE bacon wrapped chicken and shrimp

To read more as well as view this recipe visit the Char-Broil Live site by clicking here.

Happy Cooking!

Creamy Pesto Pasta with Roasted Chicken

2011-09-26T19:26:00.004-04:00

Don't you just love it when you can whip up a great tasting dish in no time flat?

I sure do! My husband and I both work, we run the kids around to and from their various activities and in the middle of all of that...we find time to eat as a family just about every day and have a life...a fun life!

So...any time savers that I can inject anywhere in my life are a big plus to me!

A couple of weeks ago I had a dish out at a restaurant, while on a hot lunch date with my son (insert smile here)and i loved it, this was my attempt at recreating it. It was ready in the time it took to boil the pasta - gotta love that on a weeknight!

Creamy Pesto Pasta with Roasted Chicken

1/2 pound of linguine
1/2 roasted chicken, pulled into pieces
2 TBS butter
1 TBS chopped garlic
8 ounces basil pesto (I used Classico)
1/2 cup heavy cream
2 TBS Parmesan Cheese shavings
pepper

Cook your pasta according to al dente directions. In a saucepan or deep skillet, saute your butter and garlic for 1 minute. Add in the pesto and heat through for 2 minutes, stirring constantly. Add in the cream and the cheese and heat through, stirring the whole time. Remove from heat, sprinkle with pepper and add in the shredded chicken. Stir well, toss with pasta and serve.

I LOVED this!

Can you tell??

If this were Wonka World - I'd have eaten the bowl...lol!

I loved the flavors and the simplicity...I fed my family and was out the door in a flash to get the kids to CCD (while hubby cleaned up) - a good meal on the craziest weeknight we have.

My husband was like "eeeh". He is not a fan of cilantro and somehow basil reminds him of that - I don't get it...he loves pesto stuffed mushrooms. I actually think he wasn't a fan because this dish is not spicy in any way - just bursting with flavor - I have created a spice monster, oh well, goody for me! I get the leftovers!!

Feel free to whip up your own pesto or your own chicken :)

Enjoy!!

Endive and Celery Salad

2011-09-20T21:08:00.004-04:00

Raise your hand if you just love the crispy, crunchy, peppery taste of California Endive!!

I have been a BIG fan since I was a teen and a family friend in Connecticut served a beautiful Crab Mousse in Endive Spears. At the time I wasn't quite sure what to make of it, however after 2 bites I was hooked!

You can cook Endive or eat it raw - your call. I personally like it best raw.
I love the punch! PLUS it is a veggie that is a rich in vitamins and minerals AND is a great food to eat in the fight against ovarian cancer.

Here is a simple salad of Endive and celery that I really enjoy! Hope you do too!

Endive and Celery Salad
2 cups of thinly sliced celery (I use a mandolin)
1 cup of thinly sliced red or green Endive
A few shaves of Parmesan cheese
Roasted tomatoes (optional)

Dressing
2 TBS white wine vinegar
1/2 tsp Dijon mustard
2 TB fresh lemon juice
1/4 cup olive oil
salt and pepper

For the dressing, combine the above ingredients in a mason jar and shake well.
For the salad, combine your celery and Endive in a medium bowl, add in some roasted tomatoes, toss with dressing, top with a few shaves of the Parmesan and serve.

*For a sweeter taste add 1-2 TBS honey, for a creamier taste add 3-6 TBS Parmesan cheese and pulse in your food processor. Feel free to add additional crunch by tossing in some of your favorite nuts.

Enjoy!!

Bacon, Chicken and Shrimp Bites

2011-09-05T20:21:00.008-04:00

Folks who know me know just how crazy I am for shrimp! I love it, I love it, I love it! Cold, hot, boiled, baked, steamed or fried....but in the end it's grilled that slays me! Something about what a grill does to shrimp just does it for me...a true party in my mouth (and tummy too)! Funny how folks often say I am a hard person to buy a present for...wonder why no one ever thought of buying me a few pounds of big fat beautiful shrimp for my birthday...hey Santa...are you paying attention to this?

Years ago my sister was waitressing at a restaurant when they had an appetizer of bacon wrapped shrimp BUT...wait for it, it also had a a chunk of chicken in that flavor filled bundle!

She recreated it for a gathering and I swear, I had a "food moment"!

You know what I am talking about - the one where you just close your eyes for a second as your taste buds are high-fiving one another and you just think about the flavor combinations mingling in your mouth and your are just so happy! THEN you snap out of it and you need to to recreate that moment as fast as you can...so you quickly reach for another amazing morsel! Man! Gotta love a good food moment!

These are a little cumbersome to make but POW!! They sure are good!

Bacon, Shrimp & Chicken Bites

1 pound of raw 21-25 or larger shrimp, cleaned with tails removed
3/4 pound of uncooked boneless chicken breasts cut into 1 inch pieces
Uncooked bacon about 1 pound (or more depending on the size of your shrimp)
Barbecue sauce

You have a couple of options here, in the above photo I skewered the bundles with 2 skewers. It keeps them much more stable on the grill vs just using one. You can also use wooden toothpicks and make these one at a time. Just soak the toothpicks for 30 minutes prior to using. Your call.

Take 1 shrimp and wedge a piece of chicken just inter the curve of it. Wrap a slice of bacon around it the either skewer it or use a toothpick. Set aside.

When ready to grill, brush your bites with some of your favorite BBQ sauce, basting occasionally while grilling. Grill over med-high heat, turning once, for about 6-8 minutes or until your bacon is crispy.

Serve with a small bowl of barbecue sauce for dipping - and go ahead - lick your fingers...these are THAT good!

Happy Cooking!

Orange Macaroons...My New Favorite Cookie

2011-08-21T21:10:00.001-04:00

Do you ever think about how your life has changed so completely from when you were a kid?

Remember running out your front door in the morning and only popping back home to eat or to be called in for the night?

Ladies, remember when you hit your teens and all you could think about was what you were going to do Friday/Saturday night? We called each other incessantly as if our very lives depended upon the friend on the other end of the line answering the all important question "WHAT ARE YOU WEARING TONIGHT???" Only to often get a "busy" signal over and over again!!

We wore jeans so tight we had to lay on our beds and use a wire hanger just to get them zipped up...Lord knows how we even walked around.

Those days for me were filled with great friends, great adventures and good times!

Then...one day...when we least expected it...we all grew up and responsibilities like our job, kids, family, bills, renovating our homes and much, much, more were our new focuses. New relationships and friendships were forged and some of those relationships...the ones we thought would last a lifetime...became harder and harder to keep up with and soon faded into the past for one reason or another.

5 weeks or so ago, I had the sudden urge to call one of my life-long friends, one who I had not spoken to on the phone in about 2 years and not "talked" to via email in about 1 year.

I texted another friend for her number so I could call her quickly...that day...however, something got in the way and I did never made the call.

2 weeks ago I got the call telling me that, that very friend was to have a double mastectomy. I had not seen D in about 8 years, but it didn't matter. My heart hurt for her, I was scared, I was nervous and I prayed like a crazy person that all would go perfectly for her.

I enlisted the help of my kids - who happen to be some powerful bedtime pray-ers - to put her at the top of their list.

Some bonds are so established, so powerful, so true that time can't change them and for me, this is one of them.

When I talked to her, to see when she would be up for a visit, I of course offered to cook dinner. She said they had been besieged with food but she would love a sweet treat.

Immediately, the wonderful (and unusual) Macaroons Ken (aka Hungry Rabbit) passed around at this summers' Big Summer Potluck, came to mind.

Who needs flowers when you can get a pretty glass jar filled with these treasures instead.

These babies are jut about the best cookie I have ever had (they are worth every penny as almond paste is not cheap people). They are just so different and so tasty, you can not eat just one. For all you coconut haters - not a shred of coconut is to be found in these cookies!

It was so good to see her again! I was joined by another lifelong friend, the three of us laughed and reminisced and when we could see that D was clearly worn out by the visit, we headed home.

A couple of hours later, while walking into my home...I stopped for a minute to center myself and take a breath before facing my husband and kids and looked up.

It was a beautiful night, the sky was perfectly clear and it hit me...no matter how much had changed in my life, no matter how much had changed in the lives of those around me...looking up and seeing everything on that beautiful starry night looking exactly the same as it had when I was 14, made me smile. Funny isn't it.

Somehow I knew all was going to be ok. That my friend, who is such a kind and gently soul, was going to get through what may lie ahead for her (and "fight like a girl") and come out on top.

When I told D about my having the urge to call her when I did, she said, "we must still be linked, like we were as kids...because that is right about when I found out the news".

If anyone reading this has someone from their past that they maybe you have not talked to in awhile...how about grabbing a phone on a clear night while you sit under a beautiful sky...with a glass of wine...look up at those same stars that have watched you your whole life, then remember all the good times you and that person may have shared and make the call.

And maybe, make these amazing cookies to snack on while you are at it - or take them with you when you end up visiting the person on the other end of the line :)

Orange Scented Macaroons
-via Hungry Rabbit, adapted from Patrick Lemble, pastry chef at the Four Seasons

2 large egg whites
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure orange extract
1 pound almond paste, separate into 1 inch pieces (gluten free is available)
Pinch of table salt
1/3 cup confectioners’ sugar, sifted, plus more for rolling and coating
1 tablespoon Triple Sec

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper

Whisk one egg white and your extracts in a small bowl until combined, set aside.

In the bowl of an electric mixer, combine almond paste and salt, beat on medium speed until soft, about 2 minutes. Add egg white mixture and beat to combine, about a minute.

Reduce speed to low, add confectioners’ sugar slowly and beat until combined, about 1minute. Add orange liqueur; beat until evenly distributed, about 1 minute.

Lightly dust work surface with confectioners’ sugar. Turn dough out onto work surface; roll into 3/4-inch-thick logs (3 or 4), about 18 inches long. Cut each log crosswise into 1/2-inch pieces. Roll each piece into a ball.

Lightly beat remaining egg white. Using a pastry brush, brush each ball with egg white and roll in sugar, tapping to remove excess; transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.

Bake until lightly golden, about 15-17 minutes. Transfer baking sheet to a wire rack and cool completely.

In the original recipe the zest of 2 oranges were included...I chose not to add that and they turn out lovely.

Creamy Corn with Bacon

2011-08-08T09:00:00.007-04:00

One of the best things about Summer, for me, has always been the sweet taste of corn! As a kid, one of the highlights of my Summer would be arriving at my parents friends home in Ohio for a weeks visit and literally upon arriving after a looooong drive, heading out into the cornfield to pick, boil and eat as many ears of corn as we could, they were just bursting with sweet, buttery goodness! Annually my Dad would try to top his previous record...I think his top was about 12 ears of corn...lol

I like it boiled, grilled or pan fried. I like it with just butter and salt or loaded up with interesting bits of this and that. This particular dish, I had at a party at the beginning of the Summer. My friend Molly made it and I had never had corn quite like this before...with cream. I was smitten! She was not sure of where the recipe came from, I think it must have been Southern in origin...seeing as how I never have seen corn presented this way. I am just happy it made its way into my life (so is my husband)! Thanks Molly!

How do you like your corn best?

Creamy Corn with Bacon

6-8 slices bacon
3 medium shallots, minced
5 ears of corn, cut from the cob (about 3 cups of kernels)
2/3 cup heavy cream
A couple pinches cayenne pepper (I like it spicy)
2 medium scallions, sliced thin
salt and pepper

Cook bacon in large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with a paper towel to drain. Pour off all but 1 1/2 tablespoons fat from skillet, add shallots and cook until soft, about 2 minutes. Add corn and saute for about 5 minutes or until cooked to your liking. Add cream, cayenne pepper and scallions and cook until reduced and thickened, about 2 minutes. Toss in bacon and season with salt and pepper to taste. Serve hot (for dinner) or at room temperature (for BBQ's or picnics).

Enjoy!!

Moments from Big Summer Potluck 2

2011-08-02T08:04:00.026-04:00

It's 3:32 AM Tuesday morning, I just woke up from a sound sleep with moments from my incredible weekend swirling my head. You see this past weekend I attended BSP2, the 2nd annual gathering (to me that's the word) of folks who do what I do...you know have a bit of an obsession for food in all of its glorious forms and who are compelled to write about it, take pictures of it, have fun with it and just love the sharing and the community of it.

Where to start...

Funny how, for me, visiting a place I had been only once before and seeing a group of folks I had only met for a handful of hours or just met for the first time, felt like coming home.

I had no idea how much I needed this...this experience to rejuvenate my spirit, inspire my creativity, and to stay my course.

Shauna asked us as she spoke "who here is a writer?" Hands went up.
"Who here is a photographer?" Hands went up. I sat there and thought,
I am not either one of those things, not for real. I just have a love of food,
I sit down and type what pops in my head - typos and all (except 3:32 this morning I grabbed a piece of paper and began scribbling...Shauna, I'm gonna blame you for that one) and I certainly am not a photographer, nor do I have the attention span to become one. I just point and shoot - case in point until Saturday I had never even heard of an F-stop and in the 15 years that I have had a nice Nikon cameras, first film and them digital...I am only recently attempting to mess with settings.

And you know what...that's ok with me.

So what am I? I'm just a gal who has always dug food. Cooking it, delighting children with it, pleasing my friends and family with it and now it just so happens that in a new-ish way I can share that love with other as well as possibly inspire some folks to get in their kitchen more or cook with their kids.

Penny - man I am completely blown away by this small woman who is larger than life. I had never heard of Penny prior to this event (totally in the minority there) and now I WANT to know more! I want to read the book of her life. Penny stood in front of us and in such a real, true way...shared why she does what she does, how she does what she does. The impact to me and I am sure every other person in front of her was extraordinary.

She took us on a journey to a few different countries, to some unbelievable situations and shared with us how she made that picture. For a moment...I was on assignment with National Geographic (which face it...I totally wanted to be one of those photographers when I was a kid...every month when that magazine arrived...how about you?) and I felt like I was crouched behind her in that Mexican Prison, in that airport entering a foreign county for the first time, in a country filled with danger and unrest or watching a woman be appreciated in for the first time doing something she does every day that she didn't even realize was special.

Penny shared spending time in the Mexican prison where children live with their mother's behind bars, living a life I am sure none of us would ever believe.

There wasn't a dry eye among us.

When I got home, I immediately had to see some of the photos she talked about making. They were breathtaking - but the gift of having the back story to go along with them...that...that was priceless. The photo that broke me was one under the section entitled "Born into Cell Blocks" - which as I type this the memory of that photo has tears completely filling up my eyes. It was a photo of a little boy being held above the toilet to pee.

An every day act, something so very innocent, something every parent has done many times, captured in a situation and place no child should ever be.
It broke a piece of my heart and at the same time made me so very, very grateful for the life my children have. That photo...that moment...will haunt me for a very long time.

Thank you Penny for sharing your stories, your art, your soul with us. I truly think your presence, your empathy, your passion and light are your true gifts...the camera just allows you to use them to affect others.

The Andersons - You have Pam who allows us "all" into her home, (about 70 this year), she has such a quiet, confident, efficient way about her. Pam just does what needs doing, happily, and makes it look so easy. Her smile and laugh light up a room! Thank you Pam!!

Pam's husband is right there constantly moving and doing anything that needs doing to support the vision of what his wife and daughters planned. I wonder if last year there was a moment when he said to his wife and daughters..."You want to do what??" Thank you!!

In the middle of all that was The Big Summer Potluck, I saw those two enjoying a quiet moment outside propped up against a tree I think, quietly enjoying a meal and each others company - so cute!!

Maggy & Erika - the two behind the concept of BSP...2 completely different women who just sync so very well. I can't imagine all the time and effort that they put into this but boy am I glad they did! Funny how after only meeting these ladies just once, last year, I could completely see the change in them both...this year, like a blossoming. Oh and Erika...I see how your plea for no "Erika" photos on our posts worked lol!! You completely crack me up! Thank you both for a perfect weekend!

Sharon I know you worked hard as well - I love hearing your plans for the future! Such an exciting time for you! Thank you!

Anyone need a beverage...I just can't seem to stop yet!

The People - So many stories, so many passions, so many reasons for doing what we do. I certainly can't share them all, so the first 4 folks that popped in my head are:

Sunny - I am crazy about your pie concept - sweet, savory whatever! I think you can go in so many directions with this! I am so happy to have met you and man does your name totally fit you! Your are the sweetest!!

Amy - we didn't have a chance to meet last year, I am SO glad we did this year!
I feel like we click! Plus, who doesn't love to listen to a southern accent! Love it!
You do what you do so very well and make it look easy. One of these days we need a few cocktails-to-many together!

Adryon - You are so cool, I totally dig your vibe and who you are! Thanks for sharing your story with me and I am so very excited for your future! And damn girl that Swedish Fish Infused Vodka was good!

Jen - I met you last year and had the opportunity to get to know you better this year! Your work inspires me and your cookies....your cookies rock! I am so happy we share the same state...soon we will get together!!

The Food - I am still thinking about Ken's Orange Scented Macaroons...I will have them in my kitchen and my tummy by this evening! The coleslaw and the Sunday morning egg dish are lingering in my mind as well, I have to find out who they belong to! The cheese...the Kerrygold Cheese something I am very familiar with but now I have a new favorite The Aged Cheddar Whiskey -oooh baby! I need you in my life! Oh and sending Tom with the full blow Irish accent just put it over the top...loved him!

The Barn - Lucky me this event happens in the same County where I live! So many folks came from all over - Texas, Washington, The Carolina's, Canada and so many more! I am extra lucky now that I have been introduced to the Ottsville, Linden Hill Gardens, host for the event on Saturday - in a beautiful stone barn no less - I now know about their Friday evening farmers markets - here I come!!

To summarize...for me BSP2 was something that I really needed (even thought I didn't realize it). No one in my circle of life "gets" what it is I am doing or why I feel compelled to do it...and that is ok. I have you all to celebrate the little joys of it all with, and share the community of it all! So thank you for sharing your stories, and your recipes with me. Thank you for your passion, your diversity and your support {HUGS}...wait it's not over yet...Shauna says we have to do it for 8 seconds...wink!

Chocolate Marshmallow Pretzel Delight

2011-07-26T20:35:00.000-04:00

Earlier this Summer, I was at a full day and night party with my family. As we were leaving, my husband spied something strange took a taste and was moaning. The hostess gave him a plateful to take home.

What was it you ask?

It was one of the strangest concoctions I have ever seen! It was potato chips, pretzels, popcorn, m&m's and 3 kinds of chocolate drizzles holding it all together...I think. I am sure there was more to it but my husband was raving about the sweet, the salty and the crunch.

My girlfriends mom made it and I have to remember to ask her just what that was all about lol!

Anyway, I wanted to make a treat for my kids one day and that came to mind...I didn't want chips or popcorn, but thought...pretzles...that's ok!

So I looked in my pantry saw tiny marshmallows left over from a food craft I did for my daughters 1st grade class...I saw pretzels, chocolate chips, raisins and I knew I had some white chocolate disks...and whallah! This is what resulted.

It may look messy but it is not. It solidified quickly at room temperature (in air conditioning that is) and as the kids ate it they did not become a chocolate mess. I have brought this to a couple get together's since and all the kids dug it (my husband too, lol)

See that pretzel, chocolate goodness...mmm!

I crave more salt (I am a bit of a salt fiend) and on a piece or two I add some Fleur de sel...just-for-me!

This is a snap to make and I am sure you have the ingredients on hand! Hope you like it! I asked my 9 year old son what we should call it and he thought and said "I really don't know." "It's just sooooo good"!

Chocolate Marshmallow Pretzel Delight AKA Chocolate Pretzel Thing

4 TBS butter
1 bag mini marshmallows (10.5 oz)
1 1/4 cups Nestle chocolate chips
6 oz pretzels broken up a bit (I used Snyders Snaps)
1/2 cup raisins
1/2 cup white chocolate melting disks for drizzle
Optional: a sprinkle of salt

Set up a cupcake pan with cupcake liners, spray them lightly with a bit of cooking spray.

Place the butter in a large pot over medium heat. Once melted add in marshmallows and stir often until fully melted and incorporated. Turn off the heat and add in chocolate chips, stirring vigorously until mixed. Add in pretzels and raisins, stir well.

Working quickly use 2 spoons to scoop out the mixture and get it into the liners. Fill each cupcake liner with a mound of the mixture. If you want smaller candies, line another pan with 6 more liners and fill 18 instead of 12.

Let them set for 30 minutes in your air conditioned home or for 10 minutes in your fridge. Melt white chocolate in your microwave for 1 minute (or less) then spoon in a small baggie, snip off the end and drizzle each candy.

I am sure you could also just mound these babies on a parchment lined baking sheet...have not tried it myself, but from the consistency, I am sure it will work, especially if you are in air conditioning.

You could add in anything else you like...nuts, candies, dried fruits, etc.

Enjoy!!

Watermelon Salad

2011-07-19T22:19:00.003-04:00

The other day I saw a Tweet from Mike over at Verses from My Kitchen about a Grilled Watermelon Salad - I was instantly intrigued.

I popped over to his site and instantly knew that I had to try the dish....stat!

I am not a fan of feta so I substituted goat cheese for it and what the heck...everything is better with bacon right?? So I threw that in as well.and seeing as how it was close to 100 degrees outside, I had no interest in grilling the watermelon, so I improvised. I am sure Mikes' Grilled Watermelon Salad was fantastic, and one day I may try grilling it, however I was SO very happy with how mine turned out that it will absolutely be a summer staple for me! Thanks for the inspiration Mike!!!

This dish just transported me to a sandy beach on a beautiful Island in...Fiji I think!!! A-maz-ing. I needed that :)

Let me tell you how crazy my life has been lately...let's see...my kids had lice just as school ended...letters just kept coming home saying it had been found.
Can I just say that I am still exhausted - THAT is something you just don't want to go through...ever...not only was it a ton of work, and daily checking for weeks (especially in my daughters long hair) BUT it was expensive...I was so freaked out I threw away every pillow as well as a down comforter and a decorative comforter.

THEN I lost my wedding rings - threw them out I think...while I was doing the whole coating my daughters head with tea tree oil thing.

And now my daughter has Scarlet Fever - This gal needed a dish like this one to take her away!!! I think I will have this Watermelon Salad again tomorrow lol...this time maybe I will be transported to Greece!

Watermelon Salad
-adapted from Verses from my Kitchen

16 cubes of watermelon
1/3 cup Balsamic vinegar
2 TBS finely diced shallots
1/2 tsp grated ginger
3 TBS olive oil
Salt and pepper
1/4 cup plain crumbled goat cheese
2 pieces of crispy bacon, crumbled
A half dozen mint leaves

Normally, I reduce Balsamic on the stove, today I attempted it in the microwave (my kids HATE the smell when I do it on the stove lol) I cooked it in a coffee mug, covered with an inverted dish for 2 minutes, stirred it, then 2 minutes more.
Allow it to sit for 10 minutes minimum prior to using. It came out just as it does on the stove and the house was not filled with the smell - so i saved time and my kids were happy - they were none the wiser (wink)!!

Combine the shallots, ginger, oil and salt and pepper in a small bowl, whisking to combine.

Plate your watermelon, sprinkle with the goat cheese, bacon and mint leaves. Drizzle the dressing and balsamic syrup over top and enjoy!! what island does it take you to?

Enjoy!

Qunioa Cakes

2011-07-17T20:45:00.000-04:00

Have you had Quinoa?

I had always thought it was pronounced quin-on-a, however it is actually pronounced keen-wah (and let me tell you I am having a hard time remembering that, lol). The nutritional benefits are amazing as is both its history and current trend. I had heard of quinoa but had not tried it until a friend of mine (who happens to have a Gluten allergy) was talking about it, saying how tasty it was and how very good for you it is.

I was curious, so I got myself some quinoa and decided to make a "burger" out of it.
I purchased an organic brand by the name of Ancient Harvest and as a bonus it happened to be pre-rinsed! (Quinoa has a natural bitter coating to it which makes it unattractive to bests and animals)

In my head I thought I was making a burger, so I plopped it on a roll and munched away. I hadn't thought of any sauce for it and if I had sour cream on hand I may have doctored it up a bit and made something tasty. Then, I ate one by itself and I really liked it better that way. To me it didn't needed anything additional, I really liked it. Later, as I thought about it, I decided that next time I will make a salsa for it and enjoy it that way...maybe some corn, scallion and tomato...we shall see.

Quinoa Cakes
-adapted from Enlightened Cooking
1/2 cup quinoa, cooked to package directions
1/2 cup carrot pieces
1/2 cup black beans, drained and rinsed
2 whole scallions, sliced
1 tsp garlic
1 tsp olive oil
1/3 cup Panko
1 egg
Salt & pepper

Cook your quinoa according to your packages directions. Set aside.
Combine carrots, beans, scallions, garlic, olive oil, Panko and salt and pepper in your food processor and pulse until combined. Add to your quinoa and form cakes (like a crab cake). Place the cakes in your refrigerator for 20 minutes or so allowing them to set. In a large frying pan, add some olive oil allow it to heat up then add the cakes. Cook over medium heat for about 3-4 minutes per side.

Hope you enjoy it!

Frozen Chambord Margaritas

2011-07-06T08:52:00.008-04:00

How has your Summer been so far?
I have to say, my family and I are having a blast!

To me, Summer is about the simple things, good friends, family, good food, good drinks and all of those awesome BBQ's and summer parties we find ourselves either hosting or going to.

I mean, what's better than sitting out under the stars, satisfied from a great meal, cocktail in hand, talking and laughing the night away? (Especially when the kids are all out of the pool and snuggled down with a movie, nodding off one by one...lol) Adult time!

At the start of the summer I was out for a couple of drinks at a Mexican place with some friends when I asked the bartender to pick out a drink for me...she handed me a Frozen Chambord Margarita and I was in Heaven! She said it was not on the menu, but she often made one for herself...she is one smart woman! I have had many Margarita's but CHAMBORD??? Booyah!

I knew I had to have these babies in my life...and you know what, they are the drink of the Summer for me! They are cool and refreshing, and just so delicious...betcha can't have just one!

I made a HUGE batch, poured it into mason jars and loaded up my freezer...I am set for awhile anyway! The beautiful thing is...if folks drop by unexpected, or if you are just in the mood for an evening under the stars with your sweetie...they are there....just waiting for you!

For big parties...you have it all done...just grab a few out of the freezer, pass them around and plop a half a straw in them....no fuss, no mess :)
I am a big fan of freezing drinks to have them ready at a moments notice...think strawberry daiquiri's, Margarita's, Sangria, vodka slushies and lemonade for the kids - they are there ready for your company with no effort at all!

Frozen Chambord Margarita's

32 ounces water
1-12 oz can frozen lime concentrate (like limeade)
1 1/2 TBS lime juice
12 ounces good Tequila
6 ounces Triple Sec
6-8 ounces Chambord

In a large pot or bowl, mix all ingredients, whisk together until completely combined. Give it a taste and adjust to your liking.
This will make enough to fill about 12 - 6 oz Mason jars. Fill just shy of the top, place the lid on and store in your freezer until ready to serve. Give it a stir with spoon, add a half a straw and enjoy! You need 5 ours or more to allow these to set and become slushy...after that they can stay in your freezer until you need them (or invite me over!)

Cheers!

"Grandpa's" Pasta Pockets

2011-06-29T09:12:00.005-04:00

MANY years ago after coming home from a trip to the Jersey shore, I turned to my husband and said "Let's move to the shore!!" He said "what will we do for jobs?" I said "ummm let's open a Boardwalk food stand...we can sell Grandpa's Pasta Pockets!!"

He was like..."what are you talking about"!

He knew I had never met one of my grandfathers, both had passed away before I was born. And he thought, just what the heck was a pasta pocket?

You see, my husband had a habit of digging out the insides of French or Italian bread and eating it that way and one day, I filled the insides of the leftover bread shell with his favorite pasta and a whallah Grandpa's Pasta Pockets were born...well at least in MY head anyway lol!

I remember thinking...why not, I love the name, it's not fast food, folks LOVE pasta, you can fill the bread with so many things from pasta to salads to meats and it's fun! I had him sold on the idea!

Well of course we never did move to the shore or opened the stand. However, many years later I did include Grandpa's Pasta Pockets in the children's cookbook I wrote, so in the end I was satisfied.

My kids LOVE eating their pasta this way. These are great when you are on the go, for a picnic or to please a crowd of kids....and let me tell you adults dig them too, especially if the bread is fantastic!

Grandpa's Pasta Pockets

2 fresh French bread or Italian loaves
Pasta of your choice

Halve your bread. Hollow out the inside of the bread halves to make the pockets. Do your best to keep from putting holes in the roll.
Fill with your favorite pasta!

Note: Push the pasta mixture down into the bread pocket to allow more spaghetti to fit inside.

Once hollowed out, you can stuff your bread with any pasta. Try it with a butter sauce, olive oil, pesto, tomato sauce or anything you like. Go all out and add sausages and peppers, chicken, or mini meatballs. You can even throw in a Caesar or mixed green salad tossed with dressing. You are only limited by your imagination :)

Have fun with these!

Perfect Chocolate Cupcakes

2011-06-17T16:45:00.004-04:00

I am not a huge chocolate lover, I go for the lemon, the creme brulee, the cooked fruit...your get the picture, HOWEVER this cupcake/cake recipe from Hershey's is my all time favorite! And Milton Hershey is one of my idols in life for all that he and he and his wife have done for children - that still carries on...today...look it up.
This is moist and just perfectly, additively, delicious...every time!

Hershey's Chocolate Cupcakes

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa (I used Ghirardelli)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water

Heat your oven to 350°F.
Line your cupcake pan (or grease your cake pan if making a cake). Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add in eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin...it's oooooook).

Bake 20 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool and frost as you wish.

I love this with Butter Cream Frosting!

Enjoy!!

Summertime Orzo Salad

2011-06-09T10:40:00.006-04:00

Sometimes the simplest, cleanest flavors are the best...do you know what I mean?

One of the things I love best about this time of year (besides watching my children frolic on the beach, picnics, swimming and hanging outside late into the night, looking up at the stars with a tasty cocktail in my hands with my husband and friends) is the food!

Grilled meats and seafood paired with fresh and flavorful salads and side - that is a winning combination for me!

Orzo is one of those staples that you can take in many directions, here I have just highlighted a few vegetables by tossing in some store bought pesto and seasoning and the result...a great light and refreshing side dish. Perfect alongside any grilled meat or on it's own as a wonderful lunch. Add in some grilled shredded chicken for a heartier dish.

You can really take this anywhere...add in chickpeas or black beans or some feta cheese. Drizzle balsamic over or just toss with some flavored oil - anything will work.

Summertime Orzo Salad

1/2 box (or 1/2 pound)of Orzo Olive oil
1 bunch of asparagus
1 pint of grape tomatoes
4 scallions, sliced thin (white and greens)
1 tsp fresh lemon juice
4-5 TBS pesto
Spices to taste (see note)

Cook Orzo to package directions (al dente). Pour into your colander to drain and immediately begin running cold water over it to completely cool it down. Toss with a TBS of olive oil and set aside.
Slice the tips off of your asparagus, set aside. Using a peeler, lay your asparagus stem on your cutting board and peel "up" against your flat asparagus, getting some nice shavings...continue until you have about a cup full, set aside.
Halve your tomatoes, set aside.
Fill a small pot with water and throw in a pinch of salt, bring to a boil. Add your asparagus tips and blanch for 1-2 minutes (depends on how thick your asparagus is...you want it crisp tender). Remove to a paper towel with a slotted spoon.
As soon as your water goes back to a boil, add in your asparagus shavings and blanch for 20 seconds. Remove with a slotted spoon to a paper towel.

Combine your vegetables with the orzo, add in the lemon, pesto and seasonings.
This can be made a day ahead...cover it tightly and keep in the refrigerator. Add a TBS or two of pesto to refresh it just prior to serving.

I am a huge fan of A Salt for All Seasonings made by Market Day Gourmet. If you have kids in elementary school, chances are you have the option to place a monthly order with Market Day, as a continual fundraiser for your school. I swear by this spice. If you do not have access to it...just combine some sea (or kosher) salt, dehydrated onion and garlic, paprika, dried parsley and if you can find it dehydrated lemon peel and you will be good to go! If you want to take my work for how fantastic this spice makes chicken on the grill, pasta salads and much more take a look at www.marketday.com.
Enjoy!!

Buffalo Chicken Hummus

2011-06-04T12:02:00.000-04:00

I KNOW, KNOW...I am on a "Buffalo" kick! Buffalo Chicken Meatballs, Buffalo Chicken Mac & Cheese, Buffalo Chicken Balls - who can blame me?? There is just something mouthwatering-ly delicious about Buffalo style anything to me...just thinking about it right now almost makes me run into my kitchen and whip something up...someone stop me, for Pete's sake bikini season is here!

Weeks ago we had a Friday night gathering and a friend brought over some
pre-packaged Buffalo Chicken Hummus...or so I think she did! I can't find it anywhere, I may have actually dreamt it up, after all I do have that flavor on my mind! So what's a girl to do when you want something and can't find it?
Yup attempt it on her own - hope you enjoy!

Buffalo Chicken Hummus

1 can chickpeas/garbanzo beans (19 oz)
2 THIN cut pieces of chicken breast, grilled or previously cooked
2 cloves of garlic, cut into quarters
2 TBS of liquid from the can of chickpeas
2 TBS lemon juice
1 TBS olive oil
1 1/2 TBS sesame oil or Tahini
3 TBS wing sauce

In your food processor, combine the chickpeas, chicken and garlic and pulse until pureed, add in 2 TBS liquid from the chickpeas, lemon juice, olive oil, sesame oil/Tahini and wing sauce and pulse until incorporated.

Adjust to your taste (add more wing sauce or red pepper, etc)

Chicken is optional, it will still have that buffalo taste without it, I just like the texture with it. I love this with Stoned Wheat Thin Crackers (my favorite!!)

Enjoy!!

Colleen

Sweet and Tangy Balsamic Baby Onions

2011-06-01T20:55:00.008-04:00

My son recently made his 1st Holy Communion and afterwards we had a party to celebrate. Often, at parties, I get a little stuck in the kitchen...so I did my best to prep everything I could ahead of time seeing as I would be coming right from Church with everyone else. (I have to say after all these years I finally am getting better at this!)

I had decided on some beautiful pork tenderloin from the local farmers market as part of the entree line up and actually made it 3 ways: Spicy, Maple Chile Glazed and plain for the kids and the one or two non-spice lovers in my life. You know the ones...they can't even handle pepper. Man! I couldn't imagine life with out the many, many spicy foods I have enjoyed!

I have made these onions a few times over the years and had the notes scribbled down in an old notebook. Not sure if I tasted them and replicated them or heard or read about them as it feels like they have been with me a long time.

You can adjust this recipe and use large onions, cutting them into chunks if you wish, however they just don't have the same amazing taste as the smaller ones. You could cut down on the prep time if you can find peeled frozen onions. Peeling those little onions, especially when you are making them for a crowd
(3-4 pounds) takes up some time. These go well with pork or beef.

Sweet and Tangy Balsamic Baby Onions

3 TBS olive oil
1 pound small or cipollone onions (about 35)
6 TBS balsamic vinegar
3 TBS powdered sugar
dash of salt and pepper

Heat the oil in a medium pot or skillet over medium heat. Add in the onions and saute until they begin browning, about 6 minutes. Add in the balsamic and powdered sugar, mixing well. Bring to a boil, lower heat and simmer covered for about 10 minutes. Uncover and continue simmering until balsamic is glaze like, stirring often. Approximately 20-20 minutes. Season with salt and pepper. Serve hot or at room temperature.

Enjoy!!

Mexican Cheesecake

2011-05-27T22:30:00.000-04:00

I am not sure just what it is about parties and appetizers...we all seem to gather around them and gobble them up leaving no room for the entrees to follow....it's not just me...right?

I am a sucker for dips, I can't stay away no matter what else may be available. I really liked that this was a cheescake acting like a dip, folks didn't know what to make of it at first, but after one bite, they were hooked.

This was one of the choices I put out on the appetizer table at my son's 1st Holy Communion a few weeks ago. This is perfect for grilling season - it's so pretty and it makes a great outdoor app that goes far.

Mexican Cheesecake
-adapted from a recipe found on Tasty Kitchen

1 cup crushed tortilla chips
3 TBS Butter, Melted
16 ounces cream cheese, softened
1/4 cup sour cream
2 eggs
1/2 tsp chili powder
1 TBS taco seasoning
1 can diced green chilies, drained (4 Oz. Can)
1-2 jalapeno pepper(s), seeded and diced (leave some seeds for extra heat)
8 ounces, shredded Mexican Cheese
1/2 cup sour cream
2 tsp taco seasoning

Topping
1-2 whole tomatoes, seeded and chopped
Cilantro, chopped
Green onions, chopped (optional)
Black olives, chopped (optional)

Preheat your oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 8 or 9-inch springform pan. Bake for 15 minutes, remove from the oven, and let cool for a little while.

In a large bowl, blend the cream cheese, sour cream, eggs, chili powder and taco seasoning with a mixer. Add the green chilies, jalapeno and cheese and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. Do not overcook. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.

Combine the sour cream and taco seasoning, then spread it over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving or serve at room temperature. Remove the sides of the pan and serve with tortilla chips.

Enjoy!!

Endive with Sweet Potato, Bacon and Chives

2011-05-25T18:01:00.000-04:00

This past weekend, I headed to Washington DC to an event called Eat, Write, Retreat. I didn't know a soul going but you know what….with food bloggers…it doesn't matter!

We share a passion for food, the excitement of blogging and the camaraderie of friends. The weekend did not disappoint! (Thank you Casey and Robin!)

I learned so much, met many wonderful people, tasted new foods and came away richer in many ways.

An immediate highlight for me was discovering a new favorite appetizer during the Friday afternoon meet and greet reception. One of the sponsors for the event was California Endives and they had a local chef (Chef Bernard)prepare a fantastic appetizer featuring endive that I was smitten with - Raw endive loaded with bits of sweet potato and bacon. It was a party in my mouth!

I thought about it all weekend long. The crunch of the endive, the sweetness of the potatoes and the saltiness of the bacon were just perfect, so you know I just had to replicate it once home.

I have no idea how close this is to the original, but both my husband and I enjoyed a number of these beautiful “boats” with our dinner. They turned a simple dinner of grilled pork chops into something special.

Add a dollop of sour cream and wow, it gets even better!

Endive with Sweet Potato, Bacon and Chives

2-3 nice heads of red or white endive
2 sweet potatoes
8 slices bacon
salt and pepper to taste
1 1/2 tsp brown sugar
2 tsps snipped chives
Sour Cream for topping

Pierce your cleaned sweet potatoes with a fork a few times and place in your microwave for 3 minutes (flipping potatoes over halfway through).
Remove from the microwave and allow to sit for a few minutes.
Dice, or use kitchen scissors to cut your bacon into small pieces, place in a large frying pan and cook over medium high heat until crispy, remove leaving grease in the pan. Peel your potatoes, slice them longways about 1/4 inch thick. Then, slice them again into strips (think julienne) followed by chopping into the small squares as you see above. Throw them in the frying pan and saute in the bacon fat. Moving them around carefully every so often with a spatula. Add in salt and pepper and brown sugar and continue cooking until tender. If your bacon yielded little grease you may need to add a few drops of olive oil. Add in the snipped chives and cook for another 2 minutes, serve in the endive leaves topping with sour cream.
Serve warm or at room temperature.

Now back to the weekend:

We ate, we learned, we styled food, we took a fun cooking class at CulinAerie (endive 3 ways anyone?) and we laughed and then ate some more! It really was a laid back yet enriching experience.

10 things I learned at Eat, Write Retreat 2011!

What I have always called Belgian-style endive (en-dive) is actually pronounced
ahn-deeve. Many of us were correcting ourselves all weekend long; as a matter of fact I am still correcting myself! lol!

Desserts as cocktails…Rock!

“Do what you love…we all have something to offer…just be”
– Shauna aka Gluten Free Girl

I ♥ freshly made Naan and Pupusa!

Swag is fun! Especially when it is from Calphalon and OXO!!

Be protective of your brand
- Jennifer Perillo

There are so many amazing food bloggers, each with a different reason for blogging. I just love hearing about what each one (whose path I cross) is passionate about, as well as why they do what they do.

Be a friend to other bloggers (I so agree, we are all here to support one another!)
- Pam Anderson

There is a candy called a Goo Goo Cluster and its darn good…who knew?

Cocktails as a dessert are really, really good!!

I have to give a couple of shout outs…McCormick and Schmicks (home of my 9 year old sons absolute #1 ranked cheeseburger in the world…really) treated us to a fantastic lunch. The Wild Alaskan Halibut and the Strawberry Rhubarb Shortcake dessert were fantastic (no matter who you are I just will never like beets…never…however many I saw just adored the Anchovy and Roasted Beet Salad). Good food, good wine and good company – can’t beat it! You just have to love a restaurant who works with local seafood purveyors to highlight fresh seafood!

(I could have went swimming in that sweet, silky rhubarb sauce!)

I have always been mad for black olives, who knew there was a green olive out there that I like! Thanks for making me try them Lindsay Olives!

I am about to have a new favorite wine!! Mirassou Moscato – Hurry up and get it to PA please!!

Kelly from Way More than Cheesesteak the cutest roommate a gal could ask for!

Mike from Verses From My Kitchen thanks for the camera pointers! One of these days I will "get it" lol

Lauren from Healthy-Delicious I had a blast walking (and eating) around DC with you!

Ethan from Tastes Better with Friends - I am on a mission to find you a lady! Any guy as nice, cute and funny as you...who cooks too should have a lady!
Big Summer Potluck may hold the key!!

I know it was a super long post, so much to share, I only glazed over it!! Enjoy the Sweet Potato Bacon filled Endives...ahem...ahn-deeeeeves!

One more thing!! Calphalon wants to continue the fun so they are allowing me/us to extend a 10% off code to YOU!! Is their a piece of Calphalon or a set you have been dreaming about? If so now is the time - use this code for your own sale!! C95926 And use this link to check out some of the amazing products Calphalon has that sets them apart from the rest!!
*Clearance Items and Gift Certificates do not qualify. Excludes John Boos & Co. Cannot be combined with other special offers or applied to previous purchases. Terms subject to change. Offer valid through June 6th, 2011.

*Above photo of the cocktails as desserts taken by Olga of MangoTomato.

Buffalo Chicken Meatballs

2011-05-17T08:03:00.006-04:00

Is it just me or would you eat just about anything if it were made "buffalo" style???

One night I was at a party hovering over the hot and gooey Buffalo Chicken Dip a friend made with a number of other folks (see...just can NOT stay away!!) when a girlfriend of mine said "you should make some kind of Buffalo Meatball...hmmmmm, game on I thought!!

A couple of days later I tinkered around with making the meatballs and decided a "pub sauce" would be perfect for the sauce. I seriously can not, not, not get enough of these meatballs! I like them on rolls or by themselves and seriously...every time I think of them...even the same night I may have eaten them....my mouth waters! My tummy and tongue owe some serious thanks to the genius who first came up with the whole Buffalo Chicken idea!! Funny though a few friends of mine from Buffalo NY do not even want to hear about any food created this way...they say they are "buffalo-ed out"! Lol...more for me!

Buffalo Chicken Meatballs

1 pound boneless chicken breasts
1 small egg
3/4 cup bread crumbs (depending on the size egg you use you may need to add a bit more)
2 TBS wing sauce
1 TBS milk
Couple dashes of salt and pepper
2 TBS crumbled blue cheese (optional)

Pub Sauce
12 oz or 1 1/2 cups of your favorite wing sauce
3/4 cup (more or less to taste) blue cheese dressing

Place chicken in food processor and pulse until chopped up (6-8 pulses should do it). (I am sure ground chicken will do just fine, but I wanted a firmer texture so I grounded it myself). Place ground chicken in a large bowl, add in egg, breadcrumbs, wing sauce, milk, salt and pepper and Blue cheese if using. Mix it all up well with your hands (my kids LOVE to help with this part). Form into balls (not to big) and place on a lightly oiled baking sheet. Bake at 350 for 15-20 minutes.

In a large pot combine wing sauce and Blue cheese dressing, heat it through, stirring often. Once meatballs are out of the oven add them gently to the sauce and heat through for a bit. Serve alone or with a roll for a sandwich and enjoy!! Include a small bowl of crumbles blue cheese for folks to sprinkle on their sandwiches.
Note: Feel free to make your own wing sauce and or blue cheese dressing...depending on the time I have...I do or I don't. Also, if you are not a lover of blue cheese (like me) you can substitute ranch dressing for the blue cheese dressing in the pub sauce.

Shrimp Bisque

2011-05-08T09:47:00.004-04:00

I am a sucker for shrimp, crab or lobster bisque.
When we go out to eat, if any of the three are on the menu...it's a done deal! Sometimes I am doing the happy food dance and sometimes I push the bowl away...seems its always hit or miss for me on what I happen to like in a bisque.

I was flipping through a cookbook I have from Tyler Florence called Tyler's Ultimate (a great book btw) and I came across this bisque recipe as well as a simple swordfish recipe (next post)that I knew I needed to try asap.

This bisque was very easy to make and turned out well. I enjoyed it.

The idea of cooking shells, pureeing shells etc for a bisque has always freaked me out a bit, so I have stayed away leaving that for an out to dinner experience.
Tyler made it easy! Thanks Tyler!!

Shrimp Bisque
-Tyler Florence

1 1/2 pounds medium shrimp, in the shell
3 long strips of orange zest
3 TBS extra virgin olive oil
3 TBS unsalted butter
2 leeks, trimmed, halved lengthwise and rinsed well
1 onion, trimmed, peeled, halved
2 celery stalks, cut into big chunks
2 carrots, peeled and cut into big chunks
3 fresh thyme sprigs
1 bay leaf
2 TBS tomato paste
1/2 tsp cayenne pepper/red pepper
1/4 cup brandy
3 TBD flour
4 cups heavy cream
Kosher salt and fresh black pepper
Finley chopped chives for garnish (optional)

Peel and devein the shrimp, reserving the shells. Heat olive oil in a large pot over med-high heat add the butter. Once melted, add in the shrimp shells, leeks, onions, celery, carrots, thyme, bay leaf, orange zest strips, tomato paste and Cayenne pepper. Cook stirring every now and then until the shells are red and the vegetables start to soften, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy, return the pot to the heat and cook for 2 minutes more. Sprinkle in the flour, give it a stir and cook for another 2 minutes. Add in the cream and bring to a boil. Immediately turn the heat down to low and simmer gently until the soup is reduced and thickened 30-45 minutes. Strain soup into a clean pot, season with salt and pepper and possible more cayenne. Just before serving, return the bisque to simmer, add the shrimp (whole or chopped) and cook for 3 minutes until the shrimp are cooked through. Taste and adjust seasoning if you like (add chives if you wish for garnish or a nice crouton made from french bread) and serve. Serves 6.

Enjoy!!

Tomato Jam

2011-05-03T07:50:00.006-04:00

Do you have a favorite local restaurant that you without a doubt every time you go, not only do you have a wonderful time...but the food is out of this world?

I do!!

And now after just opening a second location with a different culinary focus, the Chef Jalon just opened a take out place in Southampton that is going to be spectacular!

My sister and I popped in on Augusto at his take out location recently. It was not fully up and running yet, heck the sign is not even changed yet but we were able to get a some great take out. We walked away with an Onion Brulee Pizza (featuring jumbo lump crab meat and caramelized onions...man it worked) and a couple of burgers featuring Tomato Jam. I had never had or heard of Tomato Jam previously and it really made my burger sing!

So you know I had to figure that out!

You can choose to make this a bit more on the sweet or spicy side...your call. I like the sweet taste with a spicy kick myself!

Throw this interesting jam on a burger and in my mind that is all you need! I am not sure as I inhaled that burger from Augie's BUT I think their may have been pesto on it as well.

And hey, if you are in the PA area and find yourself in Bucks County looking for a jewel of a restaurant (high end BYOB) try Augusto's of Madison Ave in Warminster or his new one Tavolo in Huntingdon Valley. Let me tell you we happened to have dinner at Augusto's a couple of weeks ago with friends and while eating the Rock Shrimp Ravioli, I literally closed my eyes a few times to just become one with the flavor! One of the best dishes of my life! Chef Augusto Jalon and his team are amazing!
Oh and I am ready to hunt down the pasty chef there (and actually did lol) her Vanilla Bean Cheesecake with macerated berries is a do not miss dessert!

Tomato Jam
-adapted from Food & Wine

1 TBS butter
3 TBS minced ginger
2 cloves garlic, minced
1/4 cup cider vinegar
1 tsp cinnamon
3 pounds chopped tomatoes
1/2 cup brown sugar
Red pepper flakes to taste (a little goes a long way, start w/ 1/4 tsp)
1/2 cup honey

In a large pot over medium heat, melt butter and add in the ginger and garlic, saute 1 minute. Add in vinegar and cinnamon, reduce to a glaze (about 2 minutes). Add in tomatoes, sugar, red and pepper. Simmer 30 minutes or until all liquid is gone. Remove from heat and stir in honey. Cool. Keeps well 4 days in the fridge but in my opinion it was best day 1.

Enjoy!!

Tomato Caper and Basil Salad

2011-04-25T18:40:00.008-04:00

My kids were off last week for Spring Break. Every year I take that week off so we can run amuck and do everything and anything that they dream up....after all it is a well deserved break for them right...so I really want to get the most out of it for their sakes.

My husband couldn't get any time off last week so it was just the three of us.

We kicked our adventures off last Friday night by going to Dave and Busters with friends, we always have a great time there. Then we visited Baltimore - the Inner Harbor and man was it great!! We did the ship tours, the submarine and lighthouse tour, The Science Museum, The Civil War Museum and of course the National Aquarium...where a baby dolphin had just been born a few days earlier - so cool!

While there one of the dinners we had was at McCormick and Schmicks where my 9 year old son (who was originally about to order a $33.00 steak then switched it to a burger...whew!)deemed his burger the "best of his life"...his #1!!
And my daughter...ahem who is 6...not only got the email address of the 7 year old boy from NYC sitting near us BUT he planted a KISS on her cheek just before he left...much to the surprise of my daughter, his parents, my son and me...even the waitress was like "you came in for dinner and got a love connection" lol!

One afternoon last week I had a doctors appointment, and while in the waiting room, I grabbed the new copy of Working Mother...a bit selfishly as I had placed an add for the kids cookbook there and wanted to see how it turned out. Just above the ad was a beautiful photo and recipe for this salad. Honestly I don't remember what the recipe was specifically, just that it had tomatoes, capers and basil...WHY haven't I ever added capers to a tomato salad before?? I LOVED this!!!!

This is one of those amazing yet effortless dishes that will win you rave reviews due to its beauty and fresh taste highlighting great ingredients! This is a must for outdoor dining this Spring and Summer...it will sure be a frequent staple for me!!

Tomato, Caper & Basil Salad
-inspired by Working Mother Magazine

Your choice of tomatoes
Capers
Fresh basil
a splash or two of Balsamic vinegar
salt and pepper (optional)

No real recipe here, just slice your chosen tomatoes and place in a bowl, add in 1/2 of a small jar of capers (about 2 TBS), including the juice throw in some basil pieces, splash with the balsamic and give it a toss - amazing!

You could of course add in some freshly shaved Parmesan cheese, olives or bottacini halves...customize it as you wish...the capers were the key for me!

Here are a few pics from our trip to Baltimore...what a great city!!

We LOVED the Inner Harbor and are already planning to go back this Summer.

My son loved touring the ships and sub!

A nice teacher from Wisconsin took our picture while waiting for the water Taxi

Always knew my little one was "out there"!

Enjoy!!

Spinach and Sausage Pasta

2011-04-18T08:24:00.005-04:00

Recipe #17 In my 40 Day Challenge

Jen from the site How To: Simplify is a master at making everything seem simple and she takes beautiful photographs. I saw this dish on Twitter and giving my love of Pasta, I knew I had to try it!

For most of my life I have not wanted anything to do with pasta and meat on the same plate..why you ask?

Well, I am convinced my Mom was trying to kill me off many, many years ago...lol!
I am the oldest of 5 and BOY was I ever a picky eater, I wanted nothing to do with so many foods. I can not even go into detail with you (ok maybe just a little...how about me clogging up the toilet with the meat that I would hide in my hands or mouth then spit out and flush away...or so I thought...or me hiding meat and veggies in the flower beds - can you imagine the smell...starting to get the picture??)

One afternoon, I came home from school and the dreaded pressure cooker was doing it's thing on the counter...I knew I was doomed! Lucky for me (yeah right) my Mom let me have the leftovers from the previous night...Pasta shells stuffed with ground meat...funny how I can't recall her ever making them before...anyway...I am sure you can guess what happened - one seriously bad case of food poisoning, I thought I was going to die...really...and it took me about 20 years to ever attempt to eat meat and pasta combined again!! It's ok mom....I know it wasn't your fault!! Oh, and Mom and Dad sorry about all the trouble I caused when it came to food!!

This dish really was simple and my husband and I enjoyed it, hope you do too...Thanks Jen!

Spinach and Sausage Pasta
-How To: Simplify

•1 package thick spaghetti noodles
•2-3 tablespoons extra virgin olive oil
•5 mild Italian sausages, casings removed and cut into 1 inch pieces
•3-4 tablespoons butter
•1/2 cup shredded Parmesan cheese
•1 package (10 ounces) frozen spinach, thawed
•1/2 teaspoon Oregano
•1/2 teaspoon Parsley
•1/2 teaspoon Garlic Salt (depending on taste)
•Dash of salt (depending on taste)
•Dash of Cayenne Pepper (depending on taste)

Fill a pot with water and bring to a boil. Put a dash of salt into the boiling water and then add the pasta. Cook the pasta according to the directions.
Pour olive oil into a frying pan, heat the oil and then add the sausage pieces. Cook the sausage thoroughly and then remove and set the sausage on paper towel and allow to drain.
Drain the pasta and then return to the pot. Add the spinach, sausage and remaining ingredients into the pot and stir the noodles to coat.

Enjoy!!

Puttanesca Sauce

2011-04-13T10:00:00.001-04:00

Recipe #15 in my 40 Day Challenge

There is nothing like a a homemade sauce for pasta! Red, white, simple, complex, creamy or not it just sings with flavor. Whipping up a wonderful sauce really does not take much time at all , just some good ingredients and a little bit of love!!

Did you know the name Puttanesca comes from the Italian ladies of the night from long ago...kinda funny!

This is a favorite sauce of both my my sister and my husband. When I first started dating my husband, often we would go to a neighborhood restaurant for dinner.
Just about every time we did, my sister and my husband would order the Pasta Puttanesca. I however had no interest in it (I am kind of funny about black olives in my food). I decided to whip up some of the sauce last week as a surprise for the two of them. It was easy, it was delicious, even mu brother in law (who eats like 2 vegetables on the planet)loved it! My sister then requested I whip up a big pot of it for her daughters 7th birthday party that weekend - and I did...I ran out the back door and took a quick picture of the pot of sauce before I let the folks have at it lol!

This sauce is LOADED with flavor - and you of course can customize it to your taste!This WILL be a new staple sauce in my house for sure...and my husband is quite happy about that!

Puttanesca Sauce
-adapted from Jim Fobel

3 TBS olive oil
2 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 large fresh jalapeno, finely chopped (I used the seeds for heat as well)
1 can large black olives, sliced into rings
2 teaspoons anchovy paste
3 TBS capers (or what the heck, throw in the whole jar...they are small)
1 can (28 oz) whole tomatoes (the best you can find, cut into chunks
1 Tsp Kosher salt
1 Tsp sugar
1 TSP Cajun seasoning (optional - we like things spicy)
12 ounces of spaghetti or linguine

In a large pot, pour in the olive oil and set over low heat. Add the garlic and sizzle gently until softened (1-2 minutes). Add in the parsley and jalapeno and increase the heat to medium. Add in the olives, anchovy past, capers (and anchovies if you are using)and stir for 2 minutes. Add in the tomatoes, sugar, salt, Cajun spice and continue to cook for 5 minutes.

Serve with pasta and some grated Parmesan cheese.

Options: If you dig anchovies, add in 1 2oz can of flat anchovies, chopped. In place of the Cajun seasoning, add in red pepper flakes to your taste. Add in a few stalks of green onions/scallions chopped (saute w/ the garlic).

Enjoy!!

Mini Chocolate Cheesecakes

2011-04-10T08:51:00.006-04:00

Recipe # 14 from my 30 Day Challenge

Abby Dodge is a genius! Her latest book is all about desserts, desserts that you can whip up in no time that is!! The the book is laid out and photographed beautifully, and where the brilliance comes in is that each of the 125 desserts takes just 4 ingredients to make...that's right...one, two, three, four!!!

The book is perfectly titled Desserts 4 Today! Abby "gets it", we are all so busy, we are split in 5 different directions on any given day and at the same time we try to be all things to all people. Well this little powerhouse of a cookbook, will help you to pull off a wonderful dessert for a weeknight dinner, dinner party, lunchbox snack or just because with ease! PLUS in the book Abby also gives you a ton of both "Switch-In" ideas and what she calls "Gussy it Up" ideas for the recipes.
Love it!

I happened to meet Abby last summer before this book was out. She prepared one of the desserts that was to be in the book at The Big Summer Potluck for us. Orange Scented White Chocolate-Blackberry Mousse...YES it was beautiful and fit for a dinner party dessert and YES, YES, YES it was only took 4 ingredients to make...my mouth was watering while she made it.

Abby's personality is infectious, and so are her wonderful books, I bet you can't just stop at one!

I made these real quick before a business trip I was leaving for last week.
(I always leave some "love" behind!!) My 6 year old wanted to help...no surprise there lol! She took control and did the chocolate drizzle and she did a great job! See...even I need to be reminded from time to time to always say "yes" to a child in the kitchen when they want to help or take on a task that we may think is too difficult, if we don't put limitations on their cooking ability - there will be none in the end. Samantha will probably take over Souffle Bombay in a year or two... (smile)!!

Mini Bittersweet Chocolate Cheesecakes
-Abby Dodge

8 ounces of cream cheese, room temperature
1/3 cup sugar
4 ounces semi-sweet chocolate, chopped, divided and melted
1 large egg

Preheat your oven to 300 degrees. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray. Beat your cream cheese on medium until very smooth, about 2 minutes. Add in the sugar and 3 ounces of melted chocolate. Beat on med-low for 1 minute until well blended. Add the egg and mix until just incorporated. Spoon the batter into the muffin cups and bake for 15-18 minutes - until the centers of the cheesecakes barley jiggle when nudged. Allow them to cool completely, cover and refrigerate until ready to serve (up to 3 days or freeze for up to 1 month). Just prior to serving, drizzle with the remaining 1 ounce of chocolate.

* I used paper liners as that was all I had on hand and they worked just fine.

Enjoy!!

Maple Chile Glazed Pork Tenderlion

2011-04-07T17:32:00.000-04:00

Lucky recipe #13 in my 40 day challenge!

I thought posting "30 New Recipes in 40 Days" would be easy...throw in all the birthdays my family has in March (mine, my Mom's, my brothers, 2 of my nieces), a business trip, my daughter having pneumonia and posting all of these recipes and I think to myself "what was I thinking"!!
But it's all good, I will step it into high gear and see if I pull it off in the end...I hope.

I am having a blast, and my tongue and tummy are doing the happy dance with all the new dishes I am tasting!

This sauce in particular is crazy good! I mean, you want to find a reason to get it on your fingers, hands...elbow even, to just have the opportunity to lick it off!

Try it and you will see!! Patio Daddio rocks the grill!! Gotta love a man that can cook and grill!! When I see photo's of what he whips up, my literally mouth waters!

Maple Chile Glazed Pork Tenderloin
-Patio Daddio

1 cup Pure maple syrup, grade A amber
1/2 cup orange juice
2 Tbsp Butter
2 Tbsp Bourbon (optional)
1 tsp Ground ancho chile
1 tsp Kosher salt
1/4 tsp Sweet paprika
1/4 tsp Ground ginger
1/4 tsp Ground cayenne
1/8 tsp Smoked paprika
1/8 tsp Cinnamon

Heat the syrup and butter in medium sauce pan over medium heat, once melted and combined add the remaining ingredients. Bring to a boil, reduce heat and simmer for 10 minutes.

Brush your tenderloin with a bit of the sauce, grill and continue basting your meat.

Once you remove the pork from the grill, let it rest a couple of minutes and as you do, return the sauce to your pan and bring to a boil once again. Spoon the remaining sauce over your tenderloin and serve.

Serve this with some Roasted Chickpeas and a sweet potato.
After you bake your sweet potato, cut them in half, dig through them with a fork, add some butter and brown sugar and fluff it all up and it's a party in your mouth!

Enjoy!

Prosciutto and Cheddar Quick Bread

2011-04-04T21:21:00.000-04:00

Recipe # 12 in my 40 Day Challenge

A few weeks ago I was friended by The Fromagetta over at Tasty Kitchen (The Pioneer Woman's recipe sharing site).
I took a look at her site as I accepted the friend request and was drooling over the photo of this bread. I knew it had to be made during my challenge. She is a lover of cheese, good food and quite a talent in the kitchen!

Prosciutto and Cheddar Quick Bread

1/4 cup grated good Parmigiano Reggiano
2 cups flour
1 T baking powder
1 tsp baking soda
3/4 tsp kosher salt
1/2 tsp coarse-ground pepper
1-2 T fresh chopped herbs (rosemary and chives or your favorite herbs)
4 T butter, melted
1 cup buttermilk
3 eggs
* 6 oz. prosciutto, pre-baked at 400 until crispy (12-15 min) and then chopped
1 (generous) cup grated sharp cheddar

Heat oven to 350. Generously butter loaf pan with butter and then use the 1/4 cup Parmigiano to “dust” sides and bottom of pan (like you would with flour). Mix dry ingredients (flour through herbs) together by hand in mixing bowl. In separate smaller bowl or glass 2 cup measure, melt butter, add buttermilk and 3 eggs – beat with fork until combined. Add to dry ingredients and mix, fold in cheese and prosciutto be careful not to over-mix. Pour mixture into your pan and smooth the top. Bake for 40-50 minutes or until a toothpick comes out clean. Cool for 5 minutes and gently flip from pan, slice with serrated knife and slather with butter (or not) and enjoy!

* I used white cheddar cheese...next time I think I will use a darker one for color.
Feel free to substitute bacon for the prosciutto.

Roasted Pineapple

2011-04-03T15:15:00.007-04:00

Recipe #11 in my 40 Day Challenge

For whatever reason, I only seem to eat pineapple at a Chinese restaurant or at parties. I totally like pineapple mind you but I forget about it.

My husband enjoys it as well, however seeing as I forget about , so does he.
The kids however want no part of it...yet!

I came across a note in a cookbook I had been reading (once again Big Flavors by Jim Fobel)where he talked about the incredible flavor that comes from roasting a pineapple. I though to myself...I have to try that, and try it it did!

OMGosh was this amazing - I literally ate half a pineapple by myself.
The juice was dripping down my chin and hands and I didn't care one bit, I was slurping up every morsel of the warm, sweet juicy goodness. The kids were talking to me and I was like "mmmgh ummgpfh mmrumpsh" and I just kept on going!
I had to push dinner back a bit that night because I was so full of pineapple lol.

Did roasting change my kids opinion of pineapple? Nope! That's all right - there was more for me!

Slow Roasted Pineapple

1 whole pineapple

Preheat your oven to 325 degrees.

Slice the leafy green top of the pineapple off, cutting just to where it ends.
Place your pineapple standing up on a baking sheet and roast it for 1 hour in your oven (if it is a super large pineapple...add 15 minutes). Turn off the oven, leave the door closed and allow the pineapple to cool in the oven for an additional hour.
*If you need the oven...it's ok remove the pineapple and let it cool on your counter.

After an hour of cooling...serve by slicing off the top and the bottom. Cut off the skin and the eyes. Slice into rounds and eat around the core or core the slices and serve the halves. Either way - serve it warm and enjoy the deliciousness! (My mouth is watering as I type this!!)

Enjoy (and grab a few napkins!!)

Browned Endive with Lime Butter

2011-03-31T21:40:00.007-04:00

Recipe #10 in my 40 Day Challenge
This one just sounded interesting to me. I have only used/eaten endive as a vehicle in its raw state for dips and my favorite Bloody Mary Shrimp. I have always enjoyed the peppery taste and was very curious how it would taste on its own.

I made this for my sister and myself one night while my husband was at a hockey game and we both liked it, we both agreed, it was a really different taste.

This is another from the book Big Flavors I went through a couple of weeks ago - I found some really good stuff in that book!

Try it!

Browned Endive with Lime Butter
-Jim Fobel

4 firm Belgian endive
2 TBS butter
1 TBS fresh lime juice
Salt and pepper

Trim about 1/8 inch from the stem end of each endive. Pull off any wilted outer leaved. Cut the heads in half lengthwise.
Melt 1 TBS butter over med-high heat in a non reactive skillet. Place endives, cut side down in your pan and saute until browned. About 4 minutes. Turn them and pour in 1/2 cup hot water, cover and braise till tender (about 2-3 minutes more).
Gently remove with a slotted spoon or spatula and arrange on a plate.
Drizzle remaining TBS of butter over the tops, spoon the lime juice over as well, sprinkle with salt and pepper and serve.

Enjoy!!

2 Recipes from Ina's Gartens' How Easy is That?

2011-03-29T11:30:00.001-04:00

Recipe #8 and 9 in my 40 Day Challenge

One of the presents Santa delivered to me this past Christmas was a copy of the cookbook, How Easy is That? by Ina Garten. I was so excited to look through it
and I was NOT disappointed!

The book is beautiful, intelligent and lives up to its name...it really is EASY! Plus Ina's tips scattered throughout the book are spot on!
Ina is amazing - I love her story, her confidence, her laid back approach to entertaining and of course many of her recipes.

Last week I whipped up a couple of her recipes "to go" and enjoyed them elsewhere with friends and I hate to say it....I did not take any pictures - a first for me - posting without a picture. I was too busy hanging out!!

I made Ina's Lemon Chicken and her Celery & Parmesan Salad and both were a hit!
I actually made the salad twice and forgot to take a shot both times - but you KNOW when you make a a dish twice in the same week....it must be good!

Lemon Chicken Breasts
-Ina Garten, How Easy is That?

1/2 cup olive oil
3 TBS minced garlic
1/3 cup dry white wine
1 TBS grated lemon zest
2 TBS fresh squeezed lemon juice
1 1/2 tsp dried oregano
1 TSP minced fresh thyme
Kosher salt and black pepper
4 large boneless chicken breasts, with skin or bone in with skin on
1 lemon

Preheat your oven to 400 degrees

In a small pan warm the oil, add in the garlic and cook for 1 minute (don't allow your garlic to burn). Remove from heat and add in the wine, zest, lemon juice, oregano, thyme and 1 tsp of salt.
Pour into a baking dish.
Pat your chicken breasts dry and place them skin side up OVER the sauce. Brush the chicken with olive oil and sprinkle liberally with salt and pepper. Cut the lemon into 8 wedges and tuck among the chicken. Bake for 30-40 minutes, depending on the size of your chicken, until done and the skin is lightly browned. If your chicken is not browned enough place under the broiler for 2 minutes. Cover your dish tightly with foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

* I used bone in breasts for this so my cooking time was 35 minutes.

Celery & Parmesan Salad
-adapted from Ina Garten, How Easy is That?

1/2 cup olive oil
2 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice, plus 1 TBS more
2 TBS minced shallots
1 tsp celery seed
1/2 tsp celery salt
1/2 tsp anchovy paste
Kosher salt and black pepper
3 cups thinly sliced celery
1/2 head of iceberg lettuce, shredded
1/2 cup of sugared nuts
4 oz Parmesan cheese

Whisk together olive oil, lemon zest, lemon juice, shallots, celery seed, celery salt, anchovy paste, 2 tsp of salt and 1 tsp pepper. Allow the dressing to sit for an hour. Slice your celery THIN, if you have a mandolin, now is the time to use it (man is is quick work if you do). If not, cut thinly with a knife.
Toss the celery with 1 TBS of the lemon juice, 1/2 tsp of salt and 1 TBS of the dressing and let sit covered in your fridge for an hour.

When ready to serve toss your celery, nuts and dressing with your shredded lettuce, plate and shave Parmesan over top.

I LOVED THIS - It was crisp, sweet and SO refreshing. Taste the dressing, if it is to citrus tasting for you and in a pinch of sugar, some Parmesan cheese or whatever you may like to customize the taste.

In Ina's original recipe, she calls for just celery (5 cups) I decided to combine the celery with lettuce. She also called for toasted walnuts, I wanted a sweet kick instead.

To make sugared nuts combine 1/4 cup of chopped pecans or walnuts with 2 1/2 TBS of white sugar in a frying pan. Over medium heat, stir gently until the sugar melts and becomes syrup-like. Remove from heat, stir well and turn out on a piece of parchment or waxed paper. Let cool, break apart and store in an air tight container. I love these over a salad as well.

Enjoy!!

White Chocolate Macadamia Cookies

2011-03-24T21:44:00.007-04:00

Recipe # 7 in my 40 Day Challenge (why not!)

I don't know about you but I am one heck of a busy bee between work, my kids, my husband, family, friends, that nasty little thing called housework and oh yeah somewhere in there a little bit of time for myself! SO whenever I can find any tip or trick to save time or make something easier I go for it!

The last post was cookies (the oh so incredible Brownie Chunk Cookies). When I made them, I made an extra half batch of the cookie dough to make cookies a bit differently. I added in some white chocolate chips I had on hand as well as some Macadamia nuts I had left over and wallah - a completely different cookie was born from what I was actually making at the time and cost me no extra clean up time or energy in the end.
I actually really liked these cookies and so did the folks I passed them on to (due to the fact my kids have nut allergies and I don't really keep nuts around!

White Chocolate Macadamia Cookies

2 1/2 cups flour
1 tsp baking soda
2 sticks butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
1 1/2 cups white chocolate chips
1 cup Macadamia nuts, halved

Preheat oven to 350 degrees
Line 2 large rimmed baking sheets with parchment paper. Whisk first 2 ingredients in a bowl and set aside. Beat butter and both sugars in a large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients and mix until blended. Add in your chips and nuts, mixing till incorporated.

Using a tablespoon, scoop your cookie dough and drop onto your prepared baking sheets about 1 inch apart. Bake for 9-12 minutes depending on the size cookie made or until just golden.

Enjoy!

Brownie Chunk Cookies

2011-03-21T17:30:00.002-04:00

Recipe #6 in my 40 Day Challenge!

What if you made chocolate chip cookie dough and instead of adding in the traditional chocolate chips...you added in brownie chunks instead?

OMGosh were these cookies good!

In my house it was unanimous - all for voted these over the traditional!
My youngest, who doesn't like chocolate chip cookies, (doesn't really like chocolate candy) really enjoyed these! My son actually moaned...a few times as he downed his first two cookies...ok, ok I think I did too...just a little!

I spotted these beauties awhile back in a Bon Appetit Magazine and the have been haunting me ever since!

I really enjoyed making the pan of brownies the prior night...to me it was an easier clean up as this was made in 2 stages. PLUS I really liked the fact that the brownie recipe yields enough for 2 big batches of the cookies. Use half now and freeze the other half for the next time you get a craving for these amazing cookies - which I have to tell you will be really, really soon!

PLUS as an added perk - you KNOW what all the ingredients are...there is nothing you can't pronounce here! Not a week goes buy in my home without a fresh batch cookies of one sort or another being whipped up - why buy packaged cookies...ever? Except for the occasional Oreo's....you have to have a Oreo now and again!

I control what goes into my kids in the areas I can, that way I don't stress about the areas I can't. I can feel fine about them chomping down the occasional prepackaged treat at school, at friends homes or parties.

Brownie Chunk Cookies
-Bon Appetit

2 1/2 cups flour
1 tsp baking soda
2 sticks butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
1/2 recipe of chilled Old Fashioned Brownies (below)cut into 1/2 inch chunks

Preheat oven to 350 degrees
Line 2 large rimmed baking sheets with parchment paper, Whisk first 2 ingredients in a bowl and set aside. Beat butter and both sugars in a large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients. Gently fold in your chilled brownie chunks.

Using a 1/4 to 1/3 cup size cookie / ice cream scooper or a tablespoon, scoop your batter and drop onto your prepared baking sheets about 1 1/2 inches apart. Flatten the mounds with your fingers to about a 1 inch thickness.

Bake for 14-20 minutes depending on the size cookie made - or until just golden.

Old Fashioned Brownies

5 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
2 cups sugar
2 teas vanilla
4 large eggs
1 cup flour

Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan/dish with parchment paper (allow an overhang). Melt chocolate and butter in a saucepan over low heat, whisking till smooth. Cool for 10 minutes.

Whisk sugar and vanilla into chocolate mixture, whisk in eggs then flour. Spread the batter into your prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Cool in pan, then refrigerate overnight. When ready to make your cookies, lift chilled brownies from the pan and cut in half. Freeze half for next time and cut the half you are using into 1 inch chunks.

Feel free to add in a cup of your favorite nut!

Enjoy!

Garlicky Tortellini Soup with Tomato and Spinach

2011-03-18T12:06:00.005-04:00

Recipe #5 in my 40 Day Challenge

THIS soup was ridiculously good! I absolutely loved it!

I was flipping through a cookbook from my stash of books, one I really don't think I have paid attention to and BAM, I saw this soup and needed to try it. I must say, I now see about 5-6 other recipes in this book I need to try soon as well! The book is called Not Your Mothers Weeknight Cooking by Beth Hansperger.

This soup was seriously delicious and so very quick and easy to make!! It is perfect for a satisflying meatless lunch or as a dinner with a great side salad and a hunk of warm bread. It will absolutely be a regular for me from here on in!

I am not one who loves spinach, I need it disguised to eat it if you know what I mean...but man! The flavor the spinach took on in this soup was really, really good!

Garlicky Tortellini Soup with Tomato and Spinach
-adapted from the cookbook Not Your Mothers Weeknight Cooking

2 TBS olive oil
6 cloves of garlic, chopped
48 ounces of chicken broth
A few dashes of red pepper flakes (if you like spice)
1 package of fresh cheese tortellini
14 1/2 ounces of crushed tomatoes (the whole can)
6-12 ounces fresh baby spinach leaves...depending on your taste
Freshly shaved Parmesan Cheese for garnish (optional)

Heat the oil in a large pot over medium heat. Add in the garlic and saute for no more than 45 seconds (do not brown). Add in the chicken broth and red pepper flakes.
Increase the heat to high and bring to a boil. Add in the tortellini and cook for half the cooking time on the package. Add in the tomatoes, reduce heat to medium low and continue cooking until the tortellini is tender. Stir in the spinach and cook until it wilts (about a minute). Season if necessary with salt and pepper.

The flavors of this soup are good immediately - something I don't usually find with soup - normally I like to let it sit a bit. The soup was just as good the following day!

Enjoy!!

Snickerdoodles

2011-03-16T09:05:00.006-04:00

Recipe #4 in my "30 New Recipes in 40 Days Challenge".

For me, eating certain foods and hearing certain songs are the most powerful drivers of my memories.

The food memories, for whatever reason are all warm and happy...the music ones take me back to so many different events, some crazy happy some achingly painful and some "what was I thinking"! Anyone with me on this?

Case in point...Snickerdoodles.
I can see in my minds eye my Grammy often making Snickerdoodles, I can see me helping her, sometimes alone, sometimes surrounded by my cousins and siblings.

I can't recall a Christmas at her house without having eaten as many of them as I possibly could without any adults saying a word! Man, holidays are best!!

But do I have HER recipe...nope. I do make Snicherdoodles often as my children love both baking them up and of course eating them up.

I was intrigued when I saw this recipe for Snickerdoodles from Miss in the Kitchen (a really nice gal who cooks up quick family style dishes). One of the ingredients in her recipe is cream cheese....yes...cream cheese. Never heard of such a thing in a Snickerdoodle, so I wanted to find out how that would change things.

These were good...they were softer than what I am accustomed to and did not last long in my house lol! We even made 1 HUGE cookie that could have fed 4 kids easily, however my two knuckleheads decided to split it to see if they could eat it! My 9 year old son polished off his half...while my 6 year old daughter made a valiant effort!

Cream Cheese Snickerdoodles
-Miss in the Kitchen (Blog)

4 oz cream cheese, softened

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups all purpose flour

1 teaspoon baking soda

2 tablespoons sugar mixed with 1 teaspoon cinnamon

Preheat oven to 375 degrees. In your mixing bowl, add cream cheese and butter. Beat with an electric mixer until well combined. Beat in sugar, eggs and vanilla . Add flour and baking soda mixing until all combined. Scoop into 1 1/2 inch balls and roll in sugar and cinnamon mixture. Place 2 inches apart on a greased or line baking sheet and press gently with tines of a fork in a crisscross pattern. Bake for 10 to 12 minutes. Remove to a wire rack to cool.

Enjoy!

Blueberry Lemon Shortbread Tart

2011-03-11T14:29:00.013-05:00

Recipe #3 in my 30 New Recipes in 40 Days Challenge

Late 2009 when I knew I wanted to start a food blog I reached out to Monica
at Lick the Bowl Good.

Previous to that, I really just cooked "off the cuff", or read various cookbooks or magazines for inspiration and recipes. I was busy raising little ones (still am lol) and really didn't have much time for surfing the net for recipes or anything else for that matter.

I knew nothing of the food blogging community, I just quickly looked around and came across Monica's beautiful site and emailed her a few questions, questions which she immediately answered. That was my introduction to blogging and the rest I just figured out along the way (and am still figuring out).

Since then I have had the pleasure to meet some fellow food bloggers, forged a few friendships and quite frankly have had a blast! One thing is for sure (and man, I had nooooo idea) there are an awful lot of talented food bloggers out there and just a ton of amazing sites!

I am so very glad that Monica was so gracious, and my first contact was a warm embrace filled with support! Which I have to say seems to be what I am finding in the food blogging community at large!

Alice at Savory Sweet Life says it best
- we are all here to support one another and help each other along!
Right on Alice!

Monica makes the most delicious looking treats - she kills me! Thank goodness we are not neighbors or I would be in some serious trouble OR I would force her to open a little shop with me!

This wonderful tart immediately caught my eye when she posted it and I knew I had to make it. I-LOVED-IT. I actually made it 3 times in a very short period of time and it was a huge hit...every time! However for the life of me I can't get a good picture of it (and I admit I really struggle with the picture part of this whole process) BUT take my word for it. Make this tart!!! You will be happy you did!

I love the cookie crust, the custard filling and the burst of blueberry goodness that just dances across my tongue!

Blueberry Lemon Shortbread Tart
-Lick the Bowl Good (adapted from Rachel Ray)
3 cups fresh or frozen blueberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
1/2 cup granulated sugar
1 1/2 cups all-purpose flour

Lemon Custard
3 large eggs
3/4 cups sugar
1/4 cup flour
Zest and juice of 2 lemons (about 1/4 cup juice)
Powdered sugar, for dusting

Drain the blueberries in a strainer set over a bowl. Preheat the oven to 400 degrees.

For the shortbread crust: Using your fingers, combine the butter, 1/2 cup of the sugar and 11/2 cups of the flour and blend together until coarse crumbs form (I used a pastry blender to incorporate the ingredients, but a food processor works well too). Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained blueberries evenly over the baked shortbread.

For the lemon custard: Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and a 1/4 cup of flour. Pour the lemon cream over the raspberries.

Bake the tart until the custard is set, about 30-35 minutes. Let cool completely, then dust with powdered sugar.

NOTE: The top of the custard doesn't brown much so it's hard to tell if it's done, but it shouldn't be wet and liquid-y. The custard is done when it firms up in the center. This may take longer than 30 minutes depending on the size pan used.

When cutting that first piece of your tart, use a sharp knife and press down firmly, as you are cutting through a shortbread crust...it will just "snap" and you are good!

Enjoy!!

Clams Casino Pasta

2011-03-09T19:15:00.006-05:00

Recipe #2 in my 40 New Recipes in 30 Days Challenge!

Besides this challenge being fun and tasty...it is giving me an opportunity to check out other food bloggers, which I am loving!

I am a busy gal without much time for surfing the net for pleasure, so this is a treat! I think this recipe caught my eye on Twitter, it's from a website called How Sweet It Is. That site is run by Jessica and man can she cook and eat up some great (and sweet) food, yet stay in amazing shape! She used to be a trainer and now she cooks up (and eats) what she wants and works it right off! Love that!

I am a Clams Casino addict and have a recipe posted for it here. So when I saw the name for this dish, you KNOW I had to check it out. I LOVED it, it was perfect for me, if I had ordered it out I would have been a happy, happy gal.

My husband who loves clams casino as much as I do was like "its ok"...OK????I think he is nuts! It was perfect! (No offense honey)

Clams Casino Pasta
- adapted from How Sweet It Is

2 tablespoons olive oil

1/2 cup chopped red peppers

1/2 cup chopped onions

3 cloves garlic, minced

2 cans minced clams in clam juice, 13 ounces total

1/2 cup dry white wine

3 tablespoons butter

5 slices bacon, cooked and crumbled

3/4 pound linguine

1/4 cup Parmesan cheese

freshly chopped parsley for garnish (optional)

Cook pasta according to package directions, meanwhile, heat a skillet on medium heat and add your olive oil. Add chopped onions and peppers and saute until soft, about 6 minutes. Add garlic and stir for 30 seconds. Add in your clams with their juice and bring the mixture to a boil. Add in your white wine and let mixture simmer for about 5 full minutes. Stir in butter.

Drain your pasta, return to pot scrape in sauce, add in Parmesan cheese and toss to coat. Turn it out on a large platter or bowl, sprinkle with your crispy bacon parsley if using and a bit of extra Parmesan cheese. Serve with a side salad and a warm hunk of bread and you are set!!

Enjoy (I sure did)!

Hot Jalapeno Popper Dip

2011-03-07T21:02:00.001-05:00

Today kicks off my "30 New Recipes in 40 Days Challenge"!
Here we go!

I don't know about you but I have my standard, go to, hot dips that I have been using for years. Many folks "expect" to see them at gatherings and I myself really enjoy them.

I for one LOVE dips...hot or cold...doesn't matter, I just love them. Maybe it's because they taste good, maybe it's because it's not just one food it's two... part dip and part the vehicle the dip is carried on or maybe it's just the "social" feeling that comes over you when at parties - maybe that is what dip enjoyment is really all about...the memories of all the past good times you have shared with family and friends and all the future good time just waiting to unfold - think about it...have you ever gone to a party, barbecue, demonstration get together or girls night in without a dip of some sort?? Yup...didn't think so!

Well this one that I found over at Tasty Kitchen (my favorite recipe sharing site, run by Ree Drummond aka The Pioneer Woman) made by babskitchen is so stinking good! It's funny, he has submitted a number of recipes however does not have a recipe site, he just like to cook for family gatherings and is actually into crafting and has an Etsy shop.

Back when I first met my husband, his hands down favorite food...the food he sought out many nights (and days for that matter) was poppers - I had never eaten one before I met him, not sure if I had ever even heard of them. My husband however only wanted to partake of popper that were stuffed with cream cheese - no other cheese would do it for him. Believe it or not so many places we ate at were selling the cheddar variety, he really had to hunt for the cream cheese kind.

When I saw this dip I KNEW he would be a happy, happy boy...and he way...so were all of our friends! THIS one my friends is a keeper!

Hot Jalapeno Popper Dip
-babskitchen via Tasty Kitchen

16 oz of softened cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 oz can green chilies, drained
5 whole Jalapeno peppers, stemmed and seeded (leave a few seeds in if you want more heat)
1/2 cup grated Parmesan cheese
3/4 cup Panko (Japanese breadcrumbs - don't substitute for regular breadcrumbs)

Preheat oven to 400ºF.

Stir together cream cheese, sour cream, and mayo in a large bowl until smooth. Stir in green chiles and jalapenos.

Pour mixture into an oven safe serving dish and sprinkle with Parmesan cheese and Panko crumbs. Bake, uncovered, for 15 minutes, then put under the broiler for 1 – 3 minutes to lightly brown the top.

Serve warm with tortilla chips, crackers or a crusty bread.

*Cut recipe in half for 6 or fewer people.

Tip: Serve in a shallow rectangular or oval dish - this allows the Panko to be spread out ensuring some in every bite!

Enjoy!!

30 New Recipes in 40 Days

2011-02-27T08:15:00.002-05:00

I am one of those kitchen cooks that just whips stuff up, spur of the moment or based on a memory or thought. I eat something out and think I can make this...or if I made it I would have done x, y or z. Since starting this site and becoming aware and apart of the online "Foodie" world, I am amazed at the wonderful offerings and creative dishes from the many talented food blogger whose paths I have crossed. I really don't have people in my life that are passionate about cooking, coming up with new dishes or, trying many new recipes - no one I would really label a "Foodie" so to me, it was and is amazing inspiring and fun to find it all in an online community. That coupled with a TON of cookbooks on shelves, in cabinets, in boxes in my house and I could easily cook up a new dish (or two) every day for the rest of my life...if I only had the time that is...that and one heck of a metabolism lol!
Case in point...these Donut Muffins from How To: Simplify I first tried these last Summer and they have become a staple around my home. We can not get enough of them! Yest I have made donuts before, muffins before, even little donut holes with Auntie Anne's Pretzels in mind but none ever compared to these - Thanks Jen!

About 8 years ago my family and cousins had a web site developed by one of my brothers and one of my cousins which enabled us all to keep in touch and entertain one another - you could post articles, pictures etc. It never took off, guess most of us were to busy or maybe it was a bit ahead of it's time for of us to see the value in it.

The one (and I am sorry to say only article I posted (sorry Ed) was one titled "30 New Recipes in 40 Days". My thought process was that most people stick to what they know in the kitchen - you have your staples and often don't venture to far away from them unless you are hosting a party, event or get inspired. Sooooo I challenged myself back then to make 30 new recipes in 40 days. I cooked around a baby, work and all that life throws at us and came up with some new favorites. I am feeling that urge again. So beginning on March 7th I am going to do this again - I can't wait to see what new staples and surprise favorites I come across!

Anyone want to join in the challenge? Stay tuned!

Colleen

Flower Pot

2011-02-27T08:00:00.001-05:00

Friday, my daughter and husband went to the Father Daughter Dance.
My daughter is in 1st grade, so this was the 2nd one for her and boy was she excited - even when I was doing her hair, she kept saying "don't let Daddy see me", it was adorable! Anytime treats are needed for school events, class parties etc,
I always make sure I make something and contribute - kid centric.

Since having kids I find that if just a little effort is put into making something with or for your kids and you put just a little fun into in - their eyes sparkle! So why not give them fun edible creations whenever you can - because one day before you know it their minds will be occupied with other things...right?? Let me tell you because I cook a lot - just about every play date my kids have at our home brings questions like can we make whipped cream like last time, can we make lemonade...can we bake something or what are you making for us today. And you know what I enjoy it!!

Last week was a very busy week for me, I knew I would not get home from work until at least 5pm and the dance began at 7pm and I knew I had to get the little one spiffied up for the dance. During the day driving to and from a workshop, I though "what the heck can I make...it has to be fast...it has to be fun" Then I remembered talking to one of my friends who was the chair for the event and she said flowers were the theme...so this popped in my head - I ran (and I mean ran) through Michael's Craft Store, grabbed what I thought would work and in literally 24 minutes my 6 year old daughter (who helped every step of the way and did a great job) and I whipped this up.

Now I know it's rough...had I had time, had I thought about it in advance, the pot could have been painted, a big bow tied about it and much more....but you know what...it was a hit if not the hit of the edible treats donated that night....my daughter came home and said Mommy our treats "sold out"! Too funny considering the treats were not for sale!

All I used were marshmallows, 2 size of lollipop sticks, melting disks, various sprinkles I had on hand and sugar flowers. A flower pot and a half circle of florist foam.

Have fun making this if you do!! It would be adorable done well for a birthday party!

Colleen

Happy Valentines Day!

2011-02-14T11:38:00.006-05:00

I had a wonderful Valentines Treat the past 5 days!

My 6 year old daughter was in her first play.
She was a Lullabye Girl and munchkin in The Wizard of OZ.

I have to admit, when she heard about the audition from the 14 year old neighbor she idolizes and came running to me asking to go, I was skeptical. What did she have to do, would she get her feelings hurt if she didn't get picked, how much of a time commitment would this be, what would we do about the dance classes she would be missing, the hockey she had signed up for and the birthday parties she was invited to? A two month commitment was serious business. These were some things swirling around in my head.

I have to say the experience was wonderful for her and for my family.
She got to see just how much goes into putting on a show - sets being painted, songs being learned, leads practicing and practicing, the dance steps...last Saturday she had a 5 1/2 hour dress rehearsal...was she tired...nope, not my "munchkin"! She wanted to stay and keep going lol!

My "baby" went into this only knowing 1 person - she left with a ton of new friends. She was just about the youngest and certainly the smallest in the show, I loved watching her confidence shine! My favorite part - at the end of each show at the curtain call...she just smiled and smiled! I thought her face was going to burst apart!

Last night I felt "hungover" from the craziness of 4 shows in 3 days (however my daughter was just fine lol)BUT the show needed to go on...Valentines to be made, treats for my kids friends and class parties needed to me made. I am the type of person who tries hard - I look at some of these folks out there who are magicians with cookies and cakes and am in awe - I have nooooo artistic talent! But my kids think what I whip up for them is great and in the end that is all that matters to me!
This year the kids and I decided to make edible Valentines and this is what we came up with.

Hope you all have a Happy Valentines Day!!!

Hugs!

Colleen

A Little Bit of Summer - Ice Cream Pie!

2011-02-09T09:55:00.004-05:00

Are you thinking that Summer can't get here fast enough?
It has been a heck of a Winter and sorry to say it...we have a ways to go!

Why not have a little fun this or next weekend and have an indoor Barbecue!!

What Summer foods are missed most by your family? Cook them up!

Come dressed in Summer attire. Have everyone share 1 thing they can't wait to do this Summer!

Finish it off with these fun to make and great to eat Ice Cream Pies!

Don't forget the sunscreen!

Ingredients
Pre-made crust(s) of your choice
(cookie crumb, graham cracker)
1 quart softened ice cream
Choice of a few decorative toppings such as
mini chocolate chips, sprinkles, mini candies, cookie crumbs, berries, etc

Fill pie crust(s) with softened ice cream, spreading evenly.
Freeze filled pie crusts for at least 1 hour.
When ready to serve, take them out of the freezer and let sit for a few minutes while you assemble small bowls filled with your chosen toppings.
Use toppings to create your pie(s)and enjoy!

You could also make your own crusts. Using a pie plate or mini pie plates, crush chosen crumbs, mix with a bit of melted butter, press onto pie plate(s) and you are ready to go.
Ideas for crusts include, crushed chocolate wafers, Oreo's, vanilla cookies, graham crackers, gingerbread cookies, snickerdoodles or you favorite cookie.
To crush the cookies use your food processor or blender and crush in batches by pulsing until crumbs. You can also place the cookies on large plastic bags, press out the air and roll/smash with a rolling pin...not only is that fun but it's great exercise fro your arms!

Happy Cooking!

Buffalo Chicken Mac & Cheese

2011-01-31T20:16:00.007-05:00

Let me say it again...Buffalo Chicken Mac & Cheese!

MAN was this good!

Maybe you are looking for something more substantial to serve for the Super Bowl?

Maybe you are looking to jazz up your regular mac & cheese?

Maybe you have been really good and deserve something oh - so - yummy?

This is the answer to any of the above!

The chicken was so moist, the pasta so tasty...I loved this!

Buffalo Chicken Mac & Cheese
adapted from Bon Appetit

For Chicken
2 1/4 cups flour
1-2 TBS red/cayenne pepper
1 TBS paprika
1 tsp salt
2 cups milk
3 large eggs, beaten
4 cups cornflakes, ground to crumbs in food processor
2 pounds of chicken cutlets, cut into 1 inch wide strips
olive oil for frying

Pasta
1 pound elbow macaroni
1 cup chopped green onion (white and greens)
1 TBS oregano
1 stick butter, divided
2 cups chopped onions
2 cloves of garlic, minced
1/2 cup flour
4 cups milk
1 pound cheddar cheese, grated (love Kerrygold)
8 ounces provolone cheese, grated
2 tsp paprika
1 tsp salt
1 cup of your favorite wing sauce

Whisk flour, pepper, paprika and salt in a deep bowl till blended.
Place milk in a second bowl, eggs in a third bowl and ground cornflakes in a fourth bowl.
Dip chicken strips one at a time first in flour mixture, then milk, then egg, then cornflakes. Place on a baking sheet.

Pour olive oil in a large heavy frying pan to the depth of 1 inch. Working in batches fry chicken strips in hot oil until golden brown- flip - about 3 minutes.
Transfer chicken to paper towels. Set aside.

Cook macaroni according to package directions until al dente. Drain and place in a very large bowl. Mix in green onions and oregano. Set aside.

In your pasta pot melt 6 TBS butter over medium heat. Add in onions and garlic, saute for 4 minutes. Do not brown. Add in flour stir 2 minutes, gradually whisk in milk, bring to a boil whisking constantly. Reduce heat and simmer sauce 2 minutes. Add in all cheeses, paprika, salt, pepper and whisk until cheeses melt and sauce is smooth. Remove from heat. Mix cheese sauce into macaroni, mix in chicken pieces. Mix in 4 TBS of wing sauce. Pour into 1 or 2 baking dishes and bake at 350 for 30 minutes. If you made this ahead and it is cold, bake for 45 minutes. Drizzle with a couple TBS of wing sauce and serve passing additional wing sauce for folks who like it spicy!!

Enjoy!

Colleen

Enter to Win!

2011-01-25T18:52:00.004-05:00

Some of you know I co-wrote a kids cookbook that has a unique element to it.
If you like cooking with your kids or grand kids or are looking for some fun and tasty recipes the whole family can enjoy...take a peek over at the Picture Me Cooking site.

For added fun right now, if you "Like" Picture Me Cooking on Facebook or if you already do...you suggest it to friends...you are entered to win from now until 2/4. A dozen prizes to be had!

Checkout the Facebook page for details!!

Chocolate and Peanut Butter Squares

2011-01-23T21:25:00.007-05:00

My children are seriously allergic to tree nuts and peanuts.
They would have what is called anaphylactic reaction and even a smidgen of nut will have dire consequences unless immediate action is taken and we get them to the hospital...quick.

My son , who is now 9, tasted a cashew just before he was three and it literally almost killed him. That has been the only time a nut, in any form, has ever entered his body.

My daughter (6) had never tasted a nut or nut product until last year.
She accidentally tasted a tiny heart from her cousins Valentine candy "loot" and it wasn't pretty. She actually asked me first if it was ok...however I had just gotten burned pretty good while making a big batch of funnel cakes for the kids at the get together we were at and was totally distracted.
I didn't pay attention to what she was asking...she being 5 took that as a yes, 2 seconds later she cried out "Mommy, I think I am eating nuts". Man was it crazy and did I ever feel like the worst Mommy ever!

My kids also happen to be severely allergic to all shellfish.

We have taught our children to respect everyone around them and what they eat.
We have taught them to be cautious.
We have educated them to be careful.
We have told ourselves and them...no matter how careful we all are...it will happen again...that is what the doctors all say - just be prepared for it and pray it will turn out ok.

With all of the above being said. I still do make things with nuts occasionally (like my signature Cranberry pie as well as lettuce wraps and sugared nuts)and my husband and I are seafood-aholics.
Lucky for us (and them), our children's allergies are not airborne.

These tasty bites are just perfect for you or you and your kids to whip up as a Valentines Day surprise for someone, or many someones, you love!
The chocolate is great and the protein in the peanut butter is not to bad either!
They are not to sweet and they really satisfy.
My niece who is 6 (and my sister) gave them 2 thumbs up...they were the recipients of the cute sparkly red box full I had made.

Chocolate and Peanut Butter Squares
1 pound white chocolate
1 cup peanut butter
1 1/2 cups chocolate chips or 12 ounces of chocolate
1/2 cup heavy cream

*I happen to have a silicone "pan" with 24 squares in it - which I use when making this. In the past I have just used a 9x9 baking pan.

Line your pan with parchment or waxed paper, leaving an overhang. (you can also use foil however you will need to spray it with cooking spray).

Melt your white chocolate in your microwave for about a minute, stir until the chocolate is melted and creamy. Add in the peanut butter and stir until blended and smooth.
Spread mixture into your pan.
Refrigerate for 15 minutes or until a bit firm.
In a saucepan, combine your milk chocolate and your cream and heat over medium high heat until melted and smooth, stirring constantly. Pour/smooth over peanut butter mixture.
Chill for at least 3 hours or overnight. Later, lift out the candy and cut into small squares.

Feel free to "bedazzle" these for Valentines or any holiday. I made some with sprinkles, glitter gel, candies and silver dragees. Put some parchment paper in a pretty box, type up the recipe on a cute and there you have it...a gift better that the store to give.

You can also cut into shapes with a quality small cookie cutter.

Enjoy!

Colleen

Cheddar, Bacon and Spinach Pie - Kerrygold to the Rescue

2011-01-18T09:24:00.000-05:00

The other night I had decided to make a big pot of Flemish Stew.
I had my list of ingredients in had and headed to the grocery store.
I grabbed everything I needed, however as I began preparing the dish...the
2 1/2 pounds of of needed beef tenderloin was nowhere to be found. I was perplexed...I checked my receipt and no tenderloin was listed...nope, not, nada!

OK, I will admit I am no stranger to accidentally grabbing the wrong cart occasionally and walking away with it BUT that is NOT what happened here.
I can vividly recall having the packages of beef in my hand in the butcher section of the store...I KNOW I put them in the cart...so the only conclusion I can reach is that I put them in someone else's cart...lol!!

Wonder if they noticed the $$$ surprise as their groceries were ringing up and what did they think about it - gave me a chuckle!!!

So...what was a gal to do with a bunch of chopped bacon now sauteing on the stove - almost crisp...hmmmm. I looked in the fridge and my eyes landed on a package of Kerrygold Irish Cheddar and in an instant I knew what to do!

Man this was good! My husband was satisfied, my kids liked it (my son asked for seconds and let me tell you...spinach has never entered his body before)
and I have to say the piece I had for lunch the next day was even better than it was the night before!!! I swear it was the cheese. I love the taste of Kerrygold - quality always tastes better! Who's with me on this?

Cheddar, Bacon and Spinach Pie
12 slices bacon, chopped
1 pie crust (home made or store bought)
3 eggs
1 1/2 cups milk
Salt and pepper to taste
1 TBS flour
1 TBS melted butter
1 cup of chopped spinach, squeezed dry (or adjust to your liking)
7 ounces of white cheddar cheese, shredded (I like Kerrygold Irish Cheddar)
Reserve one ounce of the cheese for the topping

In a frying pan, saute bacon until crisp. Blot and set aside.
**Tip Use your cooking sheers to cut the raw bacon instead of chopping it.

Combine eggs, s&p, milk and butter. Whisk until combined. Add in the flour and melted butter, whisk until combined. Add in the spinach and cheese. Mix well and pour into your pie crust. Sprinkle the top of the pie with the bacon and reserved 1 ounce of cheddar. Bake the pie on a baking sheet (to catch possible drips) at
375 degrees for about 45 minutes or until puffed and golden. Let pie sit for 5-10 minutes and serve.

The pie is excellent the next day as well. This makes a nice brunch item that can be made a day ahead.

Enjoy!

Colleen

Raspberry Yogurt Mini Bundt Cakes

2011-01-11T21:00:00.001-05:00

I came across a great sounding recipe while browsing through a copy of Bon Appetit Magazine (my absolute favorite cooking magazine) the other day and knew I had to make it as soon as possible. It was a recipe for a Raspberry Yogurt Cake.

I decided to make it as mini bundt cakes and scones - and man were they good!!
They were light, almost creamy, so perfectly tender.
The berries were bursting with goodness bite after bite...it was like taking a bite of an evening cloud with sunlight streaming through it.
You need to try this for sure! Perfect with a cup of tea, in bed with a good book, for brunch, breakfast or dessert!

I warmed them up the next day (and the day after that) for a few seconds...bliss!
I could eat one of these daily...really!!

Raspberry Yogurt Mini Bundt Cakes (or Scones)
adapted from Bon Appetit

3 cups flour. plus 1 tsp flour
1 1/2 teaspoons baking powder
dash of salt
1 cup butter, room temperature
1 3/4 cups sugar
1 tsp grated orange zest
2 TBS fresh squeezed orange juice
3 large eggs
1 cup vanilla yogurt
2 1/2 cups (12 ounces) fresh raspberries

Drizzle
1 cup powdered sugar
1 TBS or more of water
Optional, fresh squeezed orange juice in addition to or in place of water

Preheat oven to 350 degrees.
Grease mini bundt pans, scone pan or large bundt pan.
Combine flour, baking powder and salt in a medium bowl and set aside.
Combine butter and sugar and beat with your mixer until creamy. Beat in OJ, orange juice and zest. Add eggs one at a time, beating after each addition. Add in dry ingredients and mix until just blended. Toss berries gently with 1 tsp of flour and add to batter. Spoon batter into chosen pan(s). bake a big cake about an hour, mini's about 25 minutes and scones about 30 minutes or until wooden toothpick inserted comes out clean. Cool 30 minutes.

Combine powdered sugar and water until desired consistency of drizzle is created, drizzle over your cake(s).

Enjoy!!

Colleen

2010 Reflections and Favorites

2011-01-06T15:11:00.015-05:00

2010 was an interesting food-related year for me. It was the first full year of this site, I was on QVC selling Picture Me Cooking (watch video here...be gentle...lol), the new site to support that book launched, I went to my first food blogger event and met other food bloggers for the first time and best of all, I got to cook a bunch with my kids and for my family and friends!

I have some challenges planned for myself in 2011, some fun for you as well and I plan on spiffying up the site a bit by mid-year. Is spiffying actually a word?

A big wish is that I somehow figure out how to step up my photos...an area I need to educate myself in for sure lol! I love the cooking part of this world but the photo part is an afterthought and just not natural to me.

Taking a look back at 2011 I had some favorites I wanted to share:

I guess you know by now that I am a fool for appetizers (and ok, shrimp too) my favorites in the app category were: Spicy Calamari and Sweet and Spicy Shrimp. By the way I could seriously drown a happy gal in the sauce for the shrimp.

In the lighter fare category, I would have to go with: Roasted Red Pepper Spread and The Goat Cheese Stuffed Tomatoes.

For my favorite..."A Party in My Mouth" category I would have to be: Buffalo Chicken Balls and my husband says Cheesesteak Eggrolls.

For plain old fun, perfect for the kids and great taste too I am going with: Edible Sand Art, Creamsicle Cupcakes and Salad Cups.

I feel like I should be opening an envelope and saying "and the Oscar goes to...: LOL!!

In the area of sweets: Apple Raisin Bread and Salted Caramel Brownie Bites
For pure genius - I have to go with the Top Chef Recipe for Banana Fritters - The are a sweet and spicy explosion in your mouth and are outstanding and soooo different, Ed you ROCK!!!

And last for just an awesome adventure The Golden Ticket Prize and tour of Saranac Brewery...who knew the making of beer was so interesting!

To wrap this post up, I am excited for 2012, to challenge myself and to hopefully provide you with some new additions to your recipes favorites!

Happy 2011!!

Colleen

Goat Cheese and Grapes

2011-01-02T20:41:00.008-05:00

I really, really love goat cheese and I love grapes...enough said!

Pick one of these up, close your eyes and just enjoy the creamy goat cheese mingling with the busting deliciousness of a beautiful grape, next comes a tiny taste of honey..and for a bit of a crunch, some chopped up sugared nuts. Oh, boy, I think I need to run to the kitchen for a minute...hold on!

This is one of my very favorite apps or desserts....this and a glass of wine and good company and I am in Heaven!

Goat Cheese Stuffed Grapes
Plain goat cheese
Honey
Large red seeded grapes
Sugared or plain pecans

In a small bowl combine goat cheese and a bit of honey (for 7 ounces of goat cheese I use 1 tsp of honey). Smooth it together and refrigerate for a few minutes.

Slice the top off of your grapes, then slice a tiny bit off of the bottom of each grape so your they will stand on their own. Using the small end of a melon baller scoop out a bit of each grape (including the seeds).

Roll the goat cheese in your clean hands until a small ball is formed, and place one ball in each grape (size depends on the size of your grapes).

Chop up a few nuts for garnish and drizzle with a bit of honey if you like.

The quickest way I make sugared nuts is to combine 1/4 cup of chopped pecans or walnuts with 2 1/2 TBS of white sugar in a frying pan. Over medium heat, stir gently until the sugar melts and becomes syrup-like. Remove from heat, stir well and turn out on a piece of parchment or waxed paper. Let cool, break apart and store in an air tight container. I love these over a salad as well.

It doesn't get simpler or better!

Hope you enjoy! Happy New Year, wishing you all love, luck, happiness and maybe a dream come true in 2011!!

Colleen

Pizzelles

2010-12-29T18:47:00.000-05:00

When I was a "kid" first working, I met a woman named Betty whose family had previously had a bakery in South Philly. South Philadelphia is known for some amazing bakery's and food!! One day Betty brought in Pizzelles to pass out to those working at the branch. One bite later I-was-smitten!

To me Pizzelles do not taste like any other cookie...I had never had them prior and I knew then and there that they needed to be a part of my life! Betty used the old family bakery recipe which called for Anise oil instead lieu typical Anise seeds.

Betty gave me the recipe (which I have to say yielded 48 dozen...YIKES!)and a bottle of her "precious" Anise oil, which at the time was not readily available. I still have the original recipe card, taped in my oldest, falling apart, cookbook on the back cover. To me something like this is one of the most wonderful things about cooking...I can't remember Betty's last name or to much about her and I know she is no longer among us as she was older and her health wasn't the best 20+ years ago when she shared this recipe BUT I remember her EVERY time I make these...I see her face and remember her kind spirit and someday I hope many of my friends and family do the same for some of the recipes I have shared :)

I seriously do not know how many dozen Pizzelles I have made since then or how many dozen Pizzelles I have eaten since then (lots and lots and I have loved every one)but one thing I do know is that they are my favorite cookie! My kids and husband love them as well! My trusty Villaware Pizzelle Maker has been by my side ever since ..gotta love it when a product exceeds your expectations!

Pizzelles

1 dozen eggs
3 cups of sugar
2 cups of vegetable oil
1 1/2 teaspoons Anise oil
6 cups of flour
1/2 tsp salt

Blend eggs and sugar until smooth . Add in oil and Anise oil and blend well. Add in flour and salt, blen well. Let the batter sit for 6 hours or overnight in your refrigerator, covered, to allow flavors to blend.

Make your Pizzelles acording to your Pizelle Iron's instruction.

Note: If you do not have a really good strong mixer (I have a really good Kitchen Aid Mixer) you better make the batter in 2 batches as it is thick and hearty.

Enjoy my very favorite cookies!!!

Colleen

Paying it Forward

2010-12-28T16:21:00.007-05:00

I have been MIA but with good reason!

I thought I would share a good pay it forward story!

About 13 years ago I organized adopting families for the holidays.
I got my co-workers, family and friends to help. It was an amazing experience and I have been hooked doing something similar each holiday season ever since on a smaller scale.

This year an aggressive 5 families were adopted...17 kids ages 3-16, 6 parents and one very hard working grandma were assigned. Their stories ranged from a critically ill child to a battered woman starting over, to job loss to a grandmom raising 3 girls while Mom is in jail and Dad left the country. These stories just break your heart...and at the core of it are children and parents/grandparents trying their hardest to do everything they can for them.

My co-workers came through as did family and friends and in the end so much money was raised that a nice check was able to be donated to help 3 families that had just come into a shelter for help.

I raised the money, then shopped like a mad-woman...seriously ever shop for coats, boots, shoes, outfits and toys for 17 kids?? Kinda crazy!

I think I cooked one dinner in the first 3 weeks of December (including my husband's birthday..I admit I did shed a tear over that one. I had every intention...he just hugged me and said what I was doing to do was more important...love him)

I made sure the 2 teens had name brand clothes from Gap and Aeropostale.
I think it's one thing to be young and not know you may be struggling. But to be in high school...it must be tough. It never ceases to amaze me how folks will open up their hearts and wallets for people. Often I see those with the least giving the most. The picture doesn't show it all...it took 9 HUGE U-haul moving boxes, 5 laundry baskets a few trash bags and 2 pick up trucks to transport all of the items!
Every family received a food store gift card and a neighbor of mine threw in some gift certificates for a dinner out for each family as well.

I had some co-workers help me deliver all the "loot" and the deed was done.

As laid in bed Christmas morning and had a minute to myself before my family woke up. I smiled, thinking of those kids and their families and the fun they must be having...a magical Christmas from the kindness of strangers. I also thought about how if even just one child is impacted by what was done for them...who then might they be when they grow up and how might they in turn "pay it forward".

I hope your holidays were warm & wonderful and that your were/are surrounded by family and friends!

Colleen

Gift Giving Vanilla Syrup 2.0

2010-12-12T19:40:00.006-05:00

Recently I shared with you my vanilla syrup recipe...the way I have always made it.

Looking to lower the cost of making a few dozen bottles, I altered the recipe from using a vanilla bean for each batch to using pure vanilla extract instead and OMGoodness was it good! Now if only I can figure out how to make these into lollipops...I would be a happy, happy gal!

Vanilla Syrup 2.0
1 TBS pure vanilla extract (Madagascar is nice)
1/2 cup sugar
1/4 cup water

Combine water, sugar and vanilla in a saucepan, stir well. Bring to a boil.
Boil for 4-5 minutes. Cool, cover and pour into a decorative bottle.

Slap a label or some ribbon on the bottle or mason jar and you are good to go.

Include a recipe card with it and suggest mixing the syrup into club soda for a cream soda...into coffee for a wonderful flavor, over pancakes, waffles or over ice cream as a treat!

This will keep 3 weeks in your fridge. Rewarm later for use.

Happy Holidays!!

Colleen

Jar Pies

2010-12-02T19:14:00.003-05:00

Ever make Jar Pies?

I just love them! They are great this time of year, when it's cold outside and you just want a warm sweet treat. When company is popping by for the holidays and you want something quick and easy to offer, just pluck a handful of these that you have tucked away in your freezer and bake up some warm goodness! Maybe you want a little something to gift someone...Jar Pies fill the need!

What's your favorite pie? Turn it into a Jar Pie!

These happened to be Apple Cranberry Crumb...YUM!

And BONUS!! These babies are like those 100 calorie snacks - they are small and do the trick and I am sure MUCH less calories thank a big old hunk of pie...that is if you only eat one!!!

What you will need in addition to your pie recipe is a dozen or so of the small 4 ounce mason jars.

Butter your jars well, press pie crust into your jars, covering the whole jar.
Add your filling and topping or top pie crust (be sure to cut a vent if topping is dough).

Screw on your lids and freeze your pies, pull a few out when the mood strikes.

When ready to use, take of the lids, let them sit on a baking sheet for 20 minutes, preheat your oven and bake your pie at 375 then bake for 35-45 minutes or until done. The true time would depend on the type of pie you are baking.

Be sure to cut your apples/peaches etc smaller than your normally would for a traditional pie.

My kids had a blast making these this year....matter of fact the in above photo shown the pies were made my my youngest as her contribution to the Thanksgiving dessert table :)

Have fun with these!!

Colleen

Crab and Corn Bisque

2010-11-29T21:36:00.006-05:00

Last night I had a seafood emergency!

I think it was due to turkey overload and a craving for something good but easy!

So I did what anyone facing a seafood emergency would do...anyone who was also still pooped from the Thanksgiving hostess duties...I whipped up a big old batch of soup!

You can customize this however you want it, thick or thin, spicy or not, more or less corn...make it your own. This is one of those soups folks rave about!

Seafood and Corn Bisque
adapted from the one and only Emeril

1 TBS olive oil
1/2 cup minced onions
2 TBS minced shallots
1 cup fresh corn (fresh really makes a difference)
1 TBS minced garlic
1 cup chicken or seafood stock
2 bay leaves
2 cups milk
2 cups heavy cream
1 tsp old bay seasoning (or more to taste)
1/2 tsp paprika
A few shakes of garlic powder, onion salt and red pepper
2 TBS flour
16 oz Phillips jumbo lump crab meat
1/2 tsp Worcestershire sauce

In a large pot saute your onions, shallots, corn and garlic in the olive oil for 2 minutes. Add in the stock, bay leaves and bring to a boil, simmer for 5 minutes. Add in the milk, cream and seasonings and heat through but do not bring to a boil.
Take out about 3 tablespoons or so of the broth and whisk with 2 TBS of flour to make a roux. Slowly whisk it back into your soup to get the consistency you would like (I like it thick).
Add in the crab and Worcestershire sauce, heat through and serve.

I always like to let my soups sit for a bit prior to serving, then rewarm for the best taste. Be sure when you do reheat this soup same or next day that you do not bring it to a boil.

Note if you want a smooth soup other than the crab, prior to adding the crab you can blend it in batches in your blender. I happen to love the corn kernels in mine.
You of course can use any crab meat - but let me tell you...nothing compares to Phillips!

Enjoy!!

Colleen

Sauteed Butternut Squash

2010-11-22T20:16:00.004-05:00

If you are looking for a way to save oven space this Thanksgiving here is a simple, colorful and tasty side dish that might be for you!

Simple Sauteed Butternut Squash

I cook the whole butternut squash in the microwave for 3 minutes.
This is an amazing tip - life with a butternut squash is easier after this for sure!

I let it cool for a few minutes, then peel the skin off and chop the bottom and neck off it as well, leaving me with the part of the squash I want.

I cube the squash, add a tablespoon of light olive oil to my pan and begin sauteing it. I cover it with a lid and stir it every couple of minutes, I like it browned a bit in spots.

I throw in some fresh thyme and keep on sauteing it.

I throw in some brown sugar, cinnamon and cardamom to taste and cook it a bit more.

Once it is fork tender it is ready to serve.

1 medium squash will feed 4 as a side dish and take about 10-12 minutes on the stove top.

I just love it!

Happy Thanksgiving!

Colleen

Halo Cookies for the Boy I Love Most!

2010-11-21T10:09:00.000-05:00

My son turned 9 recently. One minute he wasn't here and the next he is turning 9, just can't believe how time is buzzing on by. Connor is my oldest and he has captured my heart as far as I am concerned we are getting married some day!! lol

That boy has me hook line and sinker! I never knew that a person could experience such fierce love, joy , fear or pride until I became a mother.

He is a wonderful boy who loves math, hockey, his friends & cousins, he enjoys cooking with me (and his sister) and of course he just loves to play video games.
Oh, and did you know - per him...he is going to be a doctor when he grows up and cure Asthma! The kicker is he has decided to only charge one dollar per dose so everyone with Asthma can afford the cure! He recently even lined up a scientist he came across (at a party...he overheard the man talking) to help him in the laboratory! I really wonder how this will all turn out as my son has seriously been sticking to the doctor thing since he was 2.

Connor, who is no stranger to hospitals, decided early on this was his calling.
I feel it was/is due to all the wonderful doctors and nurses that have always made/make his trips as good as they could be. Plus he just has such empathy for people...so I makes sense. We don't encourage him or try to talk him out of it...it just is.

For his 9th birthday all he wanted to do was to have a sleepover of a few boys and have the privilege of playing video games, specifically Halo...ALL NIGHT!

You know how it goes...all rules are out the window on your birthday!

My husband rearranged the family room so all couches pointed directly at the 2 yes 2 giant TVs in the room (he relocated one of our TVs for this purpose) He found a way to hook up 2 XBOX units so 4 kids could play on each TV and all be playing together as well.

If there is such a thing as boy bliss...this was it!

A few days before his birthday I attempted to make iced sugar cookies for an event. Having never done this before I consulted two lovely ladies who to me are sugar cookie goddesses. Jen from My Kitchen Addiction and Amanda from I am Baker.

Those pumpkin cookies turned out so well (and I totally forgot to take a picture) that I decided to surprise my son with some simple Halo cookies instead of a cake, seeing as how the boy has zero interest in cake. Cookies and brownies however he is all over!

These were a huge hit with the boys and especially my son, his face when he saw them was so worth all the time invested in making these.

Gotta tell you, my husband who does not cook (but is an excellent shrimp peeler and griller extraordinaire) saw me flooding the pumpkin cookies I made for the event, sat down and wanted to try to do it as well. He actually liked doing it, and did the letters and light sword for the cookies. Considering that this was his first attempt we were amazed!

You see he can draw really well, so this intrigues the artist in him I think...anyway since then he has looked at some cookies we have seen in person and said "hmmm I could do that"!

I may have inadvertently just created a cookie monster. I know whatever we will try next will just keep getting better.

I must say though that making cookies like this is a labor of love between making the cookies, the icing, outlining them, flooding them, waiting for them to dry and a design! Wait till you see what the two ladies I mention above do! Unbelievable!

The above links will take you to the two recipes I used. One for the cookie (Jen) and one for the icing and the how to (Amanda).

I did not have vanilla bean paste so I substituted vanilla and the cookies were great!

Enjoy!

Colleen

Thanksgiving Dessert Idea

2010-11-17T14:33:00.012-05:00

I LOVE cooking with my kids!

With Thanksgiving upon us and me hosting dinner for my family as well as my husbands family, I decided to give out an assignment to the kids this year.

The kids are in charge of the Thanksgiving desserts.
All 7 of them ages 3 to 9!!

I told the kids to each talk to their parents about their ideas for a dessert, and with Mom or dad's help help, whip up something yummy!

Come Thanksgiving just prior to dessert time, the kids will each tell us all what they made and how they made it...I can't wait! This is going to be not just cute but tasty too plus it will be a wonderful memory and who knows maybe a new tradition!

One dessert my daughter and I tinkered with was this pumpkin cheesecake in a glass.
After we made it we decided we need to add some home made whipped cream to it on Thanksgiving to top it off. It was easy, at 6, she was able to do just about the whole thing herself.

My son says that one of them must make this family favorite! -
Cranberry Pie, it's not really a pie its more like an upside down cake and so very good!

Pumpkin Cheesecake Parfait
4oz cream cheese, softened
8 oz sour cream
1 cup Pumpkin
1 small box vanilla instant pudding
1/2 cup sugar
1 1/2 teaspoons vanilla

You can use Pumpkin Pie Filling as well if you do only add a 1/4 cup sugar.

You can crush some graham crackers ans place them at the bottom of the glass or in layers like my daughter did.

You can add some whipped cream to the top or layers as well.

Optional: Make these as shooters!! Use 2 1/2 ounce shooter cups with lids usually found at party stores or wholesale clubs.

In your mixing bowl combine the cream cheese, sour cream and pumpkin until blended. Pour in the pudding mix, sugar and vanilla and mix on medium for 3 minutes more.

Get the kids in your life cooking this holiday season!

Colleen

Saranac Brewery and the Golden Ticket

2010-11-12T15:34:00.023-05:00

As some of you may recall, last year on Christmas Eve, my husband opened a case of Saranac Beer and found a Golden Ticket!! Turns out the Golden Ticket entitled us to go on a VIP behind the scenes tour of Saranac Brewery in Utica New York as well as have an amazing meal prepared right there in the brewery.

First I just have to say I do not like beer...the extent of my relationship with beer is that it is a great ingredient in soups, appetizers and entrees AND I just love a kiss from my husband with the taste of beer on his lips...but that is pretty much it for me. So whyyyy would my husband choose me and not one of his beer loving buds to go on this trip...(they are still wondering the same thing) HE knows where his bread is buttered lol!!

John and I had no expectations for the trip, we figured we were getting away for 2 nights, which in and of itself was wonderful, a first for us since our second child was born. Getting away for a full weekend...just the two of us would be wonderful!

It was a 7 hour trip and the drive was lovely...the scenery throughout Pennsylvania and New York was just beautiful and we couldn't have asked for 3 Fall days more picture perfect.

The Hotel Utica

Once we arrived at the Hotel Utica (where many a famous person has stayed (Roosevelt campaigned from there and Judy Garland sang there for starters) we checked in, then hit the town for a nice dinner...We had a great night.
Saturday we went shopping (giggle) my husband NEVER goes to a mall, but we had fun, got some new duds, had a nice lunch with the best French Onion Soup we ever had.

Later, we headed to the hotel lobby where folks began gathering awaiting the beginning of our adventure, you could feel excitement in the air as we all began sharing stories of how we found our tickets. There were about 30 of us in all and John and I happened to be the only ones from outside of New York. It was really a fun group!

Representatives arrived from Saranac and began shuttling us over to the brewery.

Once we arrived at the brewery we were greeted by Meghan, Saranac's Marketing Coordinator, who by the way is just so pretty, competent and one hard working woman!

We met our tour guide extraordinaire, John, who was serving up all the beer a person could handle behind the beautiful bar on site, he was flipping glasses, telling specifics about each beer, John was so into the details of the beers being served - THIS guy knows his stuff and LOVES his job! Really!!

So here was me, the non-beer drinker, at this amazing beer event in one of the oldest Family owned brewery's in the country - a craft brewery no less - where all the employees there not only loved beer but loved THEIR beer and were so very proud of it...trying my best to find one that I liked.

I tried many and settled on my favorites - The Pumpkin Ale and The Vanilla Stout...but at the end of the day I am just not a beer girl.
My husband however (and everyone else) was over the moon!

They enjoyed many of the amazing flavors Saranac had to offer...ok, ok I will admit that after a number of different beers I did have a mug or two of their creamsicle soda...(and man it was good)!! Folks were looking at me like "what are you drinking"?? I was like umm, err orange beer?

Even the president of Saranac, Fred Matt got in on the action - determined to find me a beer!! Fred by the was just seems to glow about both his company and the products - it was infectious!
Every Beer Lovers Dream! Giant vats of beer!

The tour began, I was enthralled! The tour was brilliant, we learned all about the beer making process from start to finish.
We found out how Fred's grandfather kept the brewery thriving during
Prohibition (really cool story) and saw all the behind the scene goings on...I felt like I was in Willie Wonka's factory minus the candy and oompa loompas...really! Did you know one of their beers (Utica Club) was the first licenced beer in the country after prohibition?? Pretty cool!
Barley

Hops - I loved the smell!!

I have HUGE respect (as does my husband) for how Saranac crafts their beer.
No short cuts save a buck here or there - they just want to put out the best products...and they do! The brewmasters followed us around on tour answering many questions - they too were totally into their jobs - they just all seemed so happy, like one big family...it was really great to see and feel that!

Saranac has it's regular line up of beer offered, whats really cool is they have limited edition beers too...there are the 12 Beers of Summer and the 12 Beers of Winter as well as additional variety packs...fun, fun, fun!

Fred Matt in a pose made famous by his great grandfather and founder FX

After the tour we headed back to the main building where the store is located and had an amazing dinner prepared by Chef Art! Here is what he served up - don't get jealous!

Chef Art at work!

Creamy corn and coriander soup with Maine lobster meat paired with Saranac Rye IPA

Frisee salad with sliced Duck breast, toasted walnuts, sun kissed craisins, warm chipotle orange vinaigrette and crumbled goat cheese paired with Saranac Big Moose Ale

Lager poached chicken pot pie with New York cheddar cobbler crust paired with Saranac Lake Effect Lager (That beer was a big hit at our table!)

Braised beef short rib with Yukon gold Gorgonzola smashed potato, wilted arugula, crispy forged mushrooms and aromatic braising jus paired with Saranac Indian Copper Ale

Chocolate pots de creme and profiterole paired with Saranac Vanilla Stout

It was all so, so good. Chef Art outdid himself! He would explain each course, then one of the brewmasters would get up and explain the beer.
I am in love with the both soup and the chipolte vinaigrette! I am going to set about recreating that soup for sure...stay tuned!
The Duck

I just have to say that we had a fabulous trip - thank you Saranac and Meghan for making this so very fun! I just fell in love with the story of Saranc both it's history and who they are today - The brewery is so involved in the community...they even have a sound stage on its grounds and every Thursday in the Summer is
Saranac Thursday featuring great bands and great beer...part of the proceeds benefit their local United Way - gotta love it!

If you ever get the chance, you just have to visit and take the tour they offer. Just seeing the HUGE original copper, YES copper vats the beer begins in is astounding, I think they are one of the only brewery's of its size to offer such a tour...I know ours was extra special but I am sure what you get in the normal tour is impressive as well!

The only downside to the whole thing was there was no Charlie...lol!
My husband (and the other great people we met that night) thought maybe just maybe one of us was going to win the factory...or at least a lifetime supply of beer...just sayin'!! Ha!

Saranac is available in 26 states so try some if you haven't before...I think you may just find a new favorite!

Oh and I figured out why I don't like beer while on this adventure...given the opportunity to sample beer in its various stages - I actually liked the taste of it BEFORE the addition of the yeast! So I now know what I attribute as "beer tasting like beer" to me no matter what the variety...it's the the yeast!!

The Culprit!

Cheers!

Colleen

Bread Pudding with a Grand Marnier Sauce

2010-11-08T11:00:00.000-05:00

I had a craving for the warm, sweet, sticky goodness of Bread Pudding recently so of course I gave in and set about making some.
I adapted this from an ancient copy of Good Housekeeping - The Illustrated Cookbook. This was really good!

I did in fact serve some of this to the kids, minus the sauce of course.
They each shook some powdered sugar over their pieces - we sing a song called "Sugar Shower" whenever we are shaking powdered sugar on anything - it's kind of a rock song lol!

The kids grab my fine mesh strainer add some powdered sugar and go at it, shaking and singing loud and proud!! A memory I am sure we will all cherish!! I can just see one of my kids as a chef someday, singing this and shaking their bum while preparing a dessert ha!!

Bread Pudding
1 loaf French bread, cubed
3 cups milk
2 large eggs
1 1/2 cups sugar
1 TBS vanilla
Few dashes of cinnamon
1 cup raisins

Cut the bread into 1 inch squares, set aside.
In a large bowl combine the milk and eggs. Whisk until mixed. Add in the sugar, vanilla and cinnamon. Toss in the raisins and the bread chunks. Mix well, use your hands to push on the bread chunks to help all the goodness get in each piece. Turn out into a lightly greased 9X13 baking dish. Feel free to sprinkle additional cinnamon and sugar on top if you like. Bake at 350 degrees for about 45 minutes, you want the wetness gone and the bread to spring back at you when pushed on.

Sauce
4 TBS butter
4 TBS Grand Marnier
1 TBS vanilla
1 cup confectioners sugar

In a saucepan, melt your butter, add in the Grand Marnier and bring to a boil for just a minute. Remove from heat and add in vanilla and confectioners sugar, whisk until smooth.

You can plate each piece and them pour the warm sauce over it or pour the warm sauce over the whole thing and serve...your choice.

Enjoy!

Colleen

The Dangers of Being a Food Blogger!

2010-11-05T11:58:00.009-04:00

First I an excited to say Souffle Bombay has hit it's one year mark!
I am having a blast, meeting wonderful new friends and trying new things...I just love it and am so excited for year two!!

When I started this adventure, I knew that the cooking end of it was not going to be an issue for me as I just love to cook...the writing of it...well, I just say what I feel, I am not trying to be a writer...the pictures however OH BOY!
I had no idea about the photography part!! I can not get over the beautiful photos I see on some of the sites out there for instance -
How To Simplify, Lick the Bowl Good and
Savory Sweet Life to name just a few.

I have been trying to get better at taking pictures myself and one way I have been doing that is using natural light whenever I can as recommended by the oh so talented Erica over at The Ivory Hut who I met this summer at a wonderful food blogger gathering hosted by Three Many Cooks.
Well, let's just say with the change of season and the early darkening each day, for me, this is a huge challenge.

Case in point - Monday I came home from work, I knew I needed to quickly cook a decent dinner, get a photo or two of course, get the kids to CCD and a multitude of other things....I peeked out back and saw just a patch of sunlight left.

I kicked off my high heels, was still in my suit pants and stockings and began running around the house grabbing what I needed. My husband was grilling the lamb chops and I had the water boiling for the Edamame.

I ran to the mud room (big board in hand) to grab a pair of flip flops to put on as I would be running out back to the ever shrinking patch of sunshine along the back corner of our property...when all of a sudden one of my feet got caught in my dress pant bottom and I was...literally...airborne...while in air, I hear my daughter screaming MOOOOOOOMMMMM! I try to toss the thick piece of wood approaching my face and eye, My son jumps up at my daughters screams and begins screaming too...I literally do a somersault in the air and land down on the top part of my left shoulder, neck and head and am completely dazed, attempting to breathe.
(Seriouslyu HOW does a person do this???)

My husband comes running in screaming WHAT HAPPENED...WHAT DID YOU DO in a panic...I am just trying to untangle myself roll over and get a breath...It was crazy.
The whole thing was probably 10 seconds but it felt like minutes...so what did I do next?

Ran to get my shoes and get to the sunshine of course, finish preparing dinner, get the kids to CCD and so on.... Got a chance to ice it 2 hours later and I am now left with a BLACK and I mean black shoulder - it's really crazy looking I have to say and it really wouldn't move for 2 days...I also jammed 2 fingers, twisted my back, you name it...but I got a picture...lol. Let me tell you how good of a laugh I had about this a couple of times since then, I would pay to see the footage!

As you can see the lamb chops were left on a minute or two to long with all the ruckus! But they were so good! My son (9) ate 4!
The dinner literally took 10 minutes to prepare and serve - good eating on the fly IS possible!

No real recipe to share here. Just grab some beautiful lamb chops, season them (I used A Salt for all Seasons - one of my very favorite spices from Market Day Gourmet)
Grill the chops a few minutes per side. For the Endamame (which we LOVE) drop them in a pot of boiling salted water. Boil for 3 minutes, remove, toss with a bit of light olive oil and sprinkle with Kosher or sea salt. Pick them up one by one, pull out the seeds with your teeth and enjoy - they are seriously addictive and are popping up on menus as appetizers everywhere!

Can you relate? Oh and yeah THIS weekend the clocks move back - this should be interesting!!

Happy (and safe) Cooking!

Colleen

Roasted Red Pepper Spread

2010-11-01T10:28:00.005-04:00

I love a good get together with old friends or new friends....Of course with me it is often about the food as well as the fun.

There is just something about the planning, preparing, greeting, nibbling, cocktails, fun and laughter that is just perfect! Often if I reflect on different events from my life, I usually recall some of what we ate or drank (the good, the shall I say ...interesting and the bad). It leaves an impression.
Just as a smell or song can bring you back to another time and place...certain dishes do that for me.

This Roasted Red Pepper Spread is as beautiful as it is tasty.
It reminds me of Fall and fun, free spirited gatherings with girlfriends...good times for sure! Plus this appetizer helps make up for those oh so good creamy ones!

Roasted Red Pepper Spread
-originally from Barbara Kafka
15 ounces of roasted red peppers, homemade or purchased drained and blotted dry on paper towels
2 TBS of olive oil (For me the best flavor comes from extra light olive oil)
2 1/2 TBS finley chopped parsley
1 TBS fresh lemon juice
2 teaspoons capers, drained
1-2 cloves mashed garlic
pinch of kosher salt
pinch of black pepper

If you are using purchased peppers, which I have done with success many times...you really need to make sure your peppers are as dry as you can get them...squeeze them a bit then blot dry with paper towles.
Combine all ingredients in your food processor bowl.
Pulse until incorporated, stopping occasionaly to scrape down the bowl.
Taste and adjust the seasoning to your liking.
This will keep in a sealed container for 5 days.
Serve at room temperature with freshly sliced French baguette rounds, crudites, Parmesan toasts or Stone Wheat Crackers

Enjoy!!

Colleen

Salted Caramel Brownie Bites

2010-10-25T15:45:00.005-04:00

A few months ago I saw a picture of Salted Caramel Brownies on The Pioneer Woman's site...OMGosh the caramel just grabbed me!

I mean who doesn't love a brownie...right BUT adding caramel with a sea salt kicker...genius! These were made famous by Amelies French Bakery in Charlotte NC and since many have replicated. Don't be intimidated. Just whip up your favorite brownies - or even a box mix will do. Making the caramel is a snap...you just need about 15 minutes to do it right....and the payoff is magnificent!

Seriously, you have no idea how many times I dipped a spoon into my caramel in a 3 day period...to heck with the brownies...lol!
This is my standard caramel sauce with an addition of sea salt.

Brownie Bites
6 ounces sweetened dark chocolate broken into pieces
3/4 cup unsalted butter, very soft
1 cup sugar
2 eggs
3/4 cup flour
2 TBS cocoa

Melt your chocolate in your microwave for 45 seconds, stir and continue in 15 second intervals until almost melted. Stir until smooth.
Mix in the butter, stirring until smooth. Stir in the sugar and eggs then the flour and cocoa powder and stir until just combined.

If you have a brownie pan or mold use that, I happen to have the Wilton 24 sectioned brownie mold and I can't say enough good things about it!!
Money very well spent!

If you do not, line your 9 x 13 banking pan with foil and grease very well.
Or make a double batch and line a baking sheet (with sides) with foil, grease it well.

Bake at 350 in the mold for 12-15 minutes. Bake in your pan (single recipes) for 20-25 minutes or until a toothpick inserted comes out with bits of moist (not wet) brownie)

Salted Caramel Sauce
6 TBS heavy cream
2 tsp fine sea salt
1/4 cup water
1 1/4 cup sugar
2 TBS corn syrup
2 TBS unsalted butter
Dash or two of vanilla

In a small bowl combine cream and sea salt, stir well.
In a small saucepan add water, then sugar and corn syrup. Stir together just a bit. Cook over medium high heat...undisturbed for about 10 minutes...every so often you can swirl pan but do not stir. Sauce will begin to turn amber. Swirl your sauce every so often and keep on heat until it has a nice amber color...maybe another 3-6 minutes. Carefully remove from heat, quickly whisk in the cream mixture - be careful as sauce can expand quickly...be sure you are whisking while your pour in the cream. Scrape any bits of salt from the bottom of the bowl and add to your sauce. Stir in butter and vanilla...let sauce come to room temperature. At that point you can cover and chill for later use...keeps well in a sealed jar for 2-3 weeks in the refrigerator.

The trick with the sauce is to be patient, you really want the amber color...the payoff is huge...it's great tasting and you know what is in it!

Once your caramel sauce thickens up a bit spread s bit on top of each brownie bite and dig in...and about the spoon...don't say I didn't warn you!
When you want to use the sauce again after it's been refrigerated, just microwave for a few seconds to loosen it up again.

Enjoy!

Colleen

Creamy Garlic Soup

2010-10-19T13:00:00.009-04:00

I may have said this before but my husband calls me his garlic girl.
Why you ask? Could it be because I LOVE garlic?? Could it be because I pop garlic cloves sprinkled with salt into my mouth any time I happen to be cooking with them? Could it be that I love to whip up my own Caesar Salad Dressing and load it up with garlic??

Yes, Yes and Yes!

He says I always smell a bit like garlic...oh well, works for me!

I came across this soup on Tasty Kitchen. Looooove TK! The recipe was highlighted and you KNOW the garlic caught my eye. This soup was just perfect for me, so creamy and delicious.
My 5 year old daughter....ops I mean my 6 year old daughter (can't get used to that) dipped hunks of French bread into the soup and ate it like a fondue.
Brit, our 13 year old next door neighbor...who just started making her own
sushi (Go Brit!!)....who my daughter idolizes and always follows around, enjoyed it as well. My 8 year old son however, who will try anything I ask him to was like...ummmm...no. lol!

More for me! Hubby liked it too! Hope you do!
This was just as wonderful the next day too!!

I am usually not a fan of extra cheese on my soup or food, but here it really worked for me! Grab a loaf of French bread, a bottle of white wine and make a big bowl of your favorite salad and you have yourself a meal! And NOW I need to make this again...Just thinking about it has my mouth watering...Really!

Creamy Garlic Soup
- Tasty Kitchen by way of member N8tivenyer

1 TBS olive oil
14 cloves of garlic, sliced
1 large onion chopped
1 1/4 cup white wine
1 quart chicken stock
1 bay leaf
2 cups French Bread, cubed
3/4 c heavy cream
1/2 cup shredded Gruyere

Heat the oil in a good sized pot. Add in the onion and garlic. Cook over medium heat for 10 -12 minutes; the onion and garlic will begin to caramelize. Add the wine, cover, reduce heat, and cook for 10 minutes, stirring occasionally. Add in the chicken stock and bay leaf.

Bring to a boil; reduce heat; cover and simmer for 30 minutes. Add the bread and allow the soup to sit without heat for 10 minutes. Remove the bay leaf.

In batches, pour the soup into your food processor or blender and puree until smooth. Add in the cream, salt and pepper to taste. If you are using a blender, puree in batches, as each batch is pureed, pour into another pot. Keep warm over low heat. Garnish with the cheese (if desired).

Hope you love this as much as I did!

Colleen

Vanilla Syrup

2010-10-15T18:38:00.005-04:00

I love Vanilla!!

Ever make Vanilla Syrup? I love to make it, then use it over pancakes, waffles, ice cream or sliced fruit. That warm vanilla goodness is addictive. You can stir some into softened butter to make butter with a sweetened taste or use over bread pudding. I could go on and on!! I actually just love licking it off a spoon, I wonder how you would turn this into a lollipop?

For a special treat I mix 5 ounces of club soda with 1-2 tablespoons of corn syrup and 6 tablespoons of syrup...making my own cream soda.

Making the cream soda is a special treat just for me, considering my children have never tasted soda and I want to keep it that way. At least this way, by whipping up your own, you know what you are drinking.

Vanilla Syrup
1 vanilla bean (or 1 1/2 for extra vanilla taste)
1/2 cup sugar
1/4 cup water

Cut your vanilla beans in half - I like to then slice them open and scrape out all the seeds. If you prefer a more pure looking syrup, just halve the vanilla bean then slice down the middle, not scraping out the seeds.

Combine water, sugar and vanilla beans in a saucepan, stir well. Bring to a boil and boil for 4-5 minutes. Strain your syrup through a fine strainer. Cool, cover and let sit in the fridge for 3 hours to allow the flavors to mingle. Rewarm later for use over ice cream, pancakes etc or stir into club soda as mentioned above.

This will keep 3 weeks in your fridge. It makes a nice holiday gift given in small jars, tucked into a basket of goodies!

Enjoy!!

Colleen

Fall Fun!

2010-10-11T20:03:00.004-04:00

My girlfriend actually drove by our house at dusk and did a triple take when we did this...lol! She thought our kids were in trouble!!
For me this time of year and decorating means anything goes! Last year we did a witch crashing into the bales of hay on her broom with a pair of my stilettos on!

What do you do?

Pumpkin Scones

2010-10-07T18:08:00.006-04:00

Come Fall when the pumpkins are filling up many fields around where I live I can't help but want to roast them up for muffins, cookies, cheesecakes and more!
Even if cutting open a pumpkin is just crazy!!!

I am an Irish girl and I love Soda Bread! So naturally I enjoy Pumpkin Scones.
These are great with a hot cup of tea, make a batch and surprise a neighbor with half of it...Why not pass on a smile!

Scones are not super moist like muffins, they really are meant to be enjoyed with a cup of tea or coffee, the drizzle gives the a delicious spicy-sweet taste.

I use a sectioned scone pan for these but your could just make small mounds, like biscuits or shape into a flat-ish round and cut into wedges (on a floured surface).

Need to know how to roast a pumpkin? Instructions are in the previous recipe for Pumpkin Muffin's (2 posts ago...see I really do have pumpkin on the brain)

Pumpkin Scones
2 cups flour
1 TBS baking powder
1/2 cup plus 1 TBS sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger (optional)
1 stick butter
3/4 cup roasted or canned pumpkin
1/2 tsp vanilla
3 TBS milk, or light or heavy cream
1 egg

Drizzle
1 cup powdered sugar
1 1/2 to 2 TBS milk
1/2 tsp vanilla
1/2 tsp cinnamon
Dash of nutmeg

Preheat oven to 425 degrees

Combine flour, baking soda, sugar, and spices in a medium bowl, use a pastry blender or a fork to cut the butter into the other ingredients, until the mixture is crumbly and incorporated. Set aside.

In another bowl whisk the pumpkin, vanilla, milk(or cream) and egg until combined, then add to your dry ingredients. Mix until just incorporated. Fill each section of your scone pan or do as I stated above. Bake for about 15 minutes or until they begin to turn golden brown. (depends on the size you make).

Make the drizzle by combining all ingredients and stirring until smooth...start with 1 1/2 TBS milk if you need a bit more to make it the consistency you desire, add another 1/4 to 1/2 TBS. You want the drizzle to be a bit on the thicker side, it will harden up a bit after you drizzle the scones once cool.

Enjoy!!

Colleen

Linguine Tossed with Parmesan and Parsley

2010-09-30T16:49:00.005-04:00

I am a fool for pasta, I just love the stuff.
Lucky for me my husband and kids feel the same way.

It amazes me how very versatile pasta is.
You can go from one extreme to the other with it as far as preparation and ingredients go. Plain or spicy, simple or spectacular, with meat/seafood or without and the list goes on and on!!

This particular version is a favorite quick yet delicious week night home run for me.
Not sure where I got the idea to throw chicken broth into the pot so many years ago but man is it good! Give me a small Caesar salad and I am in Heaven!

Linguine Tossed with Parmesan and Parsley

1 pound fresh or box linguine
2 cups chicken broth
5 TBS butter
4 TBS light olive oil
3 TBS grated Parmesan cheese
2 TBS chopped parsley
Few dashes kosher salt
Few dashes of pepper
Few dashed of red pepper
2 TBS capers (optional)

Cook your pasta according to package/recipe directions.

Meanwhile combine chicken broth, butter and olive oil in a saucepan.
Bring to a boil and reduce by 1/4.

Chop parsley, set aside

When pasta is ready, drain it and then toss with the sauce. Throw in the Parmesan Cheese and Parsley, and capers if using, toss well. Season with salt, pepper and if you like a kick, red pepper.

Serve immediately.

Often I will start this sauce with garlic, however my children have not yet developed a liking for the taste of it yet (one day they will be a garlic fiend like their Mommy!!)
If you would like to begin your sauce with garlic, dice 2 large cloves of garlic, saute in the olive oil, then add the butter and chicken broth and boil until reduced by 1/4.

Enjoy!!

Colleen

Pumpkin Muffins with an Oat Crumb Topping

2010-09-26T08:53:00.008-04:00

You know fall is here in my neck of the when the orange and black Sweetzle cookie boxes start taking over the end caps in the grocery store.

Growing up in Philadelphia, where these cookies had been made originally back in 1910, just looking at the box makes me think of good times.
These cookies are billed as "Philadelphia Original Ginger Snaps".
(Happy to see they have not gone the route of HFCS or partially hydrogenated oils) These days they are made just outside of Philly. My husband is particularly addicted to these crunchy cookies, usually disappearing with a full box, resurfacing later with an empty one. We have gone through 2 full boxes so far and Fall just started lol! Due to his slight obsession, I wondered what a pumpkin cookie would taste like cutting down on flour and putting in some ground Sweetzles cookies.

These started out as Pumpkin cookies, I only baked 2. They were very cake-like, but my goodness did they have a good taste.

Once I popped the first cake-like cookie in my mouth I decided to use the rest of the batter for muffins and see what happened. The batter did in fact make 12 muffins.

I really enjoyed the muffins, my 8 year old son - I kid you not - ate 5 in 2 days. He have my husband some serious competition!!

You can make these with a topping like I did or just make them plain. You could throw a nice whipped cream cheese frosting on them, decorate for fall and call them cupcakes. You can also make them with a sweeter topping more resembling a crumble if you really want something, sweet, sweet, sweet!

Now about those pumpkin cookies...back to the baking table for me as the wonderful taste of those 2 cookies keep haunting me.

Pumpkin Muffins with Oat Crumb Topping
1/2 c butter
3/4 cup sugar
1 1/4 cups cooked pumpkin *(1 small/med pumpkin)
2 TBS brown sugar
2 eggs
1 1/2 cups flour
1/2 cup crushed Halloween cookies I use Sweetzles (orange and black box)
1 tsp baking powder
1/2 tsp baking soda
3/4 teaspoon cinnamon
1 tsp vanilla

Topping
1/3 cup flour
1/3 cup oats
2 TBS brown sugar
1/2 tsp cinnamon
4 TBS butter

To roast your pumpkin cut your pumpkin in half...right down the middle...side to side of "the belly" area as my daughter calls it, so the top is intact and the bottom is intact. Place face down on a parchment or foil lined baking sheet and bake at 350 degrees for about 35-40 minutes (it depends on the size of pumpkin used).

Check it, if it is all mushy they you are good to go...if not in it goes for another 15 minutes. Keep roasting until perfect. Once pulled from the over, just let it sit as is for 30 minutes to cool, then scoop out the seeds (reserve for another use, and scrape all that beautiful pumpkin out leaving 2 "bowls" of pumpkin skin...which we have let dry, then filled with decorations for fall/Halloween. Wonder if many, many years ago these were used as bowls??

Mash your pumpkin with a potato masher and place in a plastic bag until ready to use..keeps in the fridge for a few days or you can freeze it.

Scoop out 1 1/2 cups of pumpkin for this recipe and add ti it 2 TBS of brown sugar.

Beat butter and sugar until creamy. Add in pumpkin mixture and eggs and beat until incorporated. In a food processor, blend about 12 cookies until smooth crumbs, set aside. In a medium bowl add flour, baking powder, baking soda, cinnamon and cookie crumbs, whisk until combined. Add dry ingredients to your batter and blend until combined.

Fill your muffin tin - either using cupcake liners or greasing your pan well.

In a small bowl combine topping ingredients, cut with a pastry blender or large fork or your fingers until crumble, sprinkle over muffins.

Bake at 350 degrees for 20-25 minutes or until tester inserted comes out clean.

Note - every once in a while you may get a pumpkin that is tasteless or just to watery...I always buy a few just in case. I roast them and freeze what I do not use for future recipes.
AND to me slicing a pumpkin is like taking your life in your hands....it's hard work...If you have a tip for me, I would LOVE to have it...I have even tried microwaving it a bit (cringing in anticipation of an explosion) but it has not helped. I swear, I just don't know how my chefs knife stays in one piece with me lifting (knife inserted in pumpkin) the whole shebang up and slamming it into the counter over and over again! BUT it IS so worth it!

Enjoy!!

Colleen

Roasted Butternut Squash and Bacon Pasta

2010-09-21T14:24:00.004-04:00

OK, OK I will accept that Fall is here...I was really trying to hold on to Summer but guess I have to wake up and smell the Mums!

I love Fall, take today for example, does it get any more beautiful out, does the sky get bluer, the breeze better...don't think so! Makes me want to hop on a horse and ride, pack up a fantastic picnic for family and friends, or roll around on a hillside with my husband! Was that TMI?

Anyway, I had purchased a few beautiful butternut squash (squashes ha ha not sure what the multiple is there)and came across an very interesting recipe that I knew I immediately need to try, so I dropped what I was planning for dinner...where I was just going to roast some squash as a side and tried this.

Gotta tell you...I loved it...my husband hated it...so much so he cooked up some Bagel Bites after dinner HA!!! The kids liked it. My husband is NOT a fan of butternut squash...but I will keep trying to convert him!

OH and here is a huge tip for you....I have wondered how folks don't loose a finger or two working with butternut squash and pumpkins. I Placed 1 squash in my microwave for 3 minutes (I was scared it may blow up so the first one I did in 1 minute intervals...the second I did 3 minutes straight...no explosion!) and it completely changed our working relationship!!!! Smooth sailing, believe me for this alone it was worth a post...tried it with pumpkin...again waiting for an explosion...but it didn't really help there.
Roasted Butternut Squash and Bacon Pasta
adapted from Cooking Light
3 cups of cubed (peeled) butternut squash
1 tsp olive oil
2 TBS honey
Few dashes of salt
8 slices of hickory-smoked bacon slices (raw)
1 cup diced onion
8 ounces uncooked mini or full sized penne
1/4 cup flour
2 cups 2% milk
1 cup sharp provolone cheese, sliced into thin strips
1/3 cup fresh grated Parmesan cheese
1/2 tsp nutmeg
Few dashes of Tabasco

Preheat oven to 425 degrees

Toss your squash cubes with a bit of olive oil. Place squash on a foil-lined baking sheet and sprinkle with salt. Bake at 425° for 30 minutes or until tender and lightly browned. Drizzle with the honey after you remove it from the oven, toss.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions to pan; saute 8 minutes or until tender. Combine squash, bacon, and onions; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a sauce pan over medium-high heat. Add in 1 cup of the milk whisking constantly, slowly add in second cup of milk; bring to a boil whisking the whole time.. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add in provolone and Parmesan, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Bake at 425 for 10 minutes and serve.

Your children may enjoy a different cheese than the sharp taste of Provolone, so go ahead and experiment. I love the sweet and savory tastes of this dish!
FYI: It reheated well the next day for my lunch, tasted just as good.
Also I roasted the Squash with a number of sprigs of fresh Thyme...but don't think it was necessary...either way. If you are growing it go for it but save the $2.99 the dish really does not need it.

Enjoy!

Colleen

Avocado Crab Cake Sandwich

2010-09-19T17:22:00.015-04:00

I LOVE crab cakes!
I love making them, tasting them as I make them, cooking them up and serving them to my guests. I love opening up a can of Phillips Jumbo Lump Crab meat and plucking one or two (ok...or three) meaty chunks of crab meat and popping them in my mouth. I have never published my crab cake recipe (and it's only one of about 5 recipes I keep to myself) and plan to keep it that way...I have something percolating in the back of my mind about them.

Anyway, I wanted to share a completely different crab cake from my go to crab cake.
This one is a lot of fun and as everyone always says - bacon never hurts!
One beautiful day while on a family outing, I had a sandwich similar to this.
It was good! I remember offering my husband a bite and then him looking at his burger, then longingly looking back at my sandwich, lol...all attraction to his burger vanished! You KNOW I did in fact hand over the last 2 bites of my sandwich to him in the end - Hey that's what love is...for me anyway!!

Can you just see the beautiful bits of avocado in these uncooked cakes? YUM!

For a special lunch or light dinner try these babies out!
I do not think you will be disappointed :)

Avocado Crab Cake Sandwich

1 16 oz can jumbo lump crab meat (I am a Phillips fan)
1 cup fresh breadcrumbs (pulled out from a loaf of French bread)
4 scallions chopped (both whites and greens)
1/2 to 3/4 cup mayonnaise
3 TBS chopped red pepper
1 tsp coarse mustard
Few squeezes of a half of a lime
A few good sprinkles of cayenne/red pepper
1 ripe, soft avocado
Olive oil for cooking

Sandwich
Bread or roll of your choice
Bacon (I like slab bacon, sprinkled with a bit of brown sugar and red pepper prior to cooking)
Tomato, sliced
Your favorite remoulade or tarter sauce or use the simple one below.

Sauce
1/2 cup mayonnaise
Few dashes of red pepper
Few dashes of lemon juice
Dash of Worcestershire sauce
Optional: A few TBS of mashed avocado

For crab cakes: Combine all ingredients except avocado into a medium bowl. Halve avocado, remove pit and scoop out the inside and add to the mixture (avocado should be soft) in small chunks. Combine the mixture with your hands or a spatula until incorporated.

Form into cakes...if your first cake is not holding together well, add a bit more mayo. When forming the cakes, really put some pressure on each by cupping your hands, hard. Place cakes on a plate, cover loosely with plastic wrap and let them set in the fridge for 30 minutes or so.

When ready to cook, heat a frying pan with a couple teaspoons of olive oil in it over medium high heat, once hot add crab cakes, cook 3 minutes per side or until crispy brown.

Assemble sandwich as pictured and enjoy!

Colleen

Parsley-Crusted Cod

2010-09-15T18:27:00.006-04:00

Grill it, bake it, sautee it or fry it...just about any way your prepare it my family enjoys fish!

My children happen to be severely allergic to shellfish (which is a real shame, considering how much my husband and I, friends and family are crazy for crab, shrimp and other shellfish) but luckily fish, they have no issues with.

This simple yet delicious dish is great for a weeknight - when you find ways to prepare simple foods quick, you don't have to compromise on a quality dinner even if your life seems to be spiraling out of control...hello sports, dance classes, CCD, playdates and homework to name a few!

Parsley-Crusted Cod
Adapted from Coastal Living

4-6 ounce pieces of cod (halibut or haddock)
Salt and pepper
1 1/2 TBS grainy brown or Dijon mustard
1/4 cup of fresh breadcrumbs (I like French bread)
1/4 cup fresh chopped parsley
2 cloves garlic, minced
1 tsp olive oil

Brush your chosen baking dish with olive oil.
Sprinkle your fish with a bit of salt and pepper, then using the back of a spoon or your fingertips, lightly coat the tops of the fish with the mustard. Set aside.
In a medium bowl, combine breadcrumbs, parsley, garlic and olive oil, toss until combined. Press topping evenly onto fillet tops.
Bake at 425 degrees for about 10 minutes or until your fish flakes with a fork.

Variation: You can also chop up some black or green olives or capers and add to the topping as well.

Enjoy!

Colleen

Top Chef and an Awesome Recipe

2010-09-12T14:22:00.009-04:00

I am typing this with the taste of these wonderful spicy sweet fritters
fresh in my mouth! I loved them, they were so, so good! (Thank you Ed!!)

I am a huge fan of Top Chef, what a great show, I love everything about it!
I can't wait to see it...then as I sit and watch...I get nervous, stressed, excited and of course hungry every time! I am in awe of what the contestants go through week after week, season after season. The very thought of competing, even for 1 dish, the way they do is both exhilarating and frightening to me at the same time!

The last show (which I just caught up with last night) had the last 4 contestants cooking in Singapore - They cooked up their version of Singapore Street Food after a tasting tour (I so need to visit Singapore now!!).
Ed created Banana Fritters and they only thing the judges could find wrong with them was the fact that he only gave them 2 per person!

So you know I had to cook them up today, I was so curious. Especially since the recipe called for one of my very favorite ingredients - Chili with Garlic Sauce.

I altered them a bit to suit our taste and just loved them....these are a keeper for me!

Banana Fritters
From Top Chef - Chef Ed Cotton

4 Bananas
1 Cup plus 2 TBS flour
1/2 tsp baking powder
1 1/2 TBS sugar
1/4 tsp salt
1/2 TBS honey
1 egg
1 cup beer
3 TBS chili with sauce
Vegetable oil for frying

Cinnamon & Sugar Sprinkle
3 TBS sugar
1 1/2 tsp cinnamon

Begin heating your oil to 350 degrees.
Combine flour, baking powder, sugar, salt, honey, egg and beer in a medium bowl.
Whisk until combined, don't over mix.
Combine sugar and cinnamon for the sprinkle in a small bowl, set aside.
Peel and slice bananas in to 3/4 inch rounds, toss with chili with garlic sauce. Ensure that each banana piece is coated - use a basting brush to help.
Quickly dip one banana piece at a time into the batter, then carefully place into your hot oil. (Use a wooden skewer to help you place each one in the oil) I cooked 3 at a time. Cook for 15-25 seconds, until batter is solid and golden brown. Gently remove with a slotted spoon and place on a paper towel to blot.

Sprinkle each with some of the cinnamon sugar mixture (top and bottom) and place a small dollop of chili with garlic sauce under each fritter prior to palting.

You can check out this link to see Michael Voltaggio recreate this awesome dish - I happened to omit the sesame seeds and powdered sugar.

Next Time I am serving these over some fresh vanilla ice cream!

Enjoy!!! (I sure did)

Colleen

Spicy Grilled Pork Tenderloin

2010-09-08T21:33:00.010-04:00

Turn this
Into This

I love finding new ways to make some of our favorite staples for dinner.
I am defiantly a cook who throws things together just to see what happens.
It gets me excited, and as a result I usually do not make a dish the same way twice.

One of my favorite thrown together successes is this dish featuring pork tenderloin.
This is really spicy folks, so you need to enjoy some heat.
It just grills up beautifully!
I think it turns a humble cut of meat into a dish to be served to wow friends and family just perfect for a summer or fall dinner on the patio or deck.
Serve this with some mashed or roasted potatoes, simple grilled vegetables like asparagus, zucchini and onion (tossed with a bit of olive oil, salt and pepper or lemon pepper) and a simple side salad and you have yourself a wonderful meal.

My husband who was such a plain eater until we met now looks at me funny when I make something for dinner without a nice spicy kick...I tell him "you can't have everything spicy!!" however I actually think he could, I think he's making up for lost time!

My son loves pork, but is not yet ready for something this spicy (he is 8) so when I make this, I slice off a piece and prepare it plainer for him.
My daughter who just turned 6 says meat hurts her throat, she has been saying this since she was three...she is our little vegetarian...lol

Spicy Grilled Pork Tenderloin
2 pounds of pork tenderloin
3 large cloves of garlic
1 can (usually 7 ounces) of chipotle chiles in adobo sauce
3 TBS Molasses
2 TBS Honey
1 1/2 cups of your favorite barbecue sauce

Pulse your garlic in your food processor until chopped, add in the chiles and pulse until they become pureed, add in the molasses, honey and barbecue sauce and pulse until combined.
Pour over your pork and rub every bit of it with the sauce.
Cover and refrigerate for 1 to 6 hours.

When ready to cook, fire up your grill and grill for about 15-20 minutes (depending on the size of your tenderloin(s) often tenderloins are sold 2 in a pack about 3/4 to 1 lb each). Once you pull your meat off the grill, cover with foil and let it rest for a few minutes.

I have used some of this sauce on chicken and even roasted potatoes which my husband went crazy over!

**If you are not into spicy much, only use half of the can of chiles.

Enjoy!

Colleen

Summer Sandwich

2010-09-01T19:12:00.006-04:00

I don't know about you but I am NOT ready to let go of summer just yet!
I am holding onto it as long as I can and enjoying every minute!

This is a quick and easy light summer sandwich to throw together for a picnic, lounging out back or just because.

Summer Sandwich
2 slices of your favorite bread
2 slices of Brie cheese, rind removed
2 slices of a big beautiful red tomato
2 crispy slices of bacon
Greens
Honey

Assemble sandwich, drizzle with honey and enjoy!
I usually use slab bacon for this sandwich and prior to baking it, sprinkle it with a bit of brown sugar.

Colleen