Monday, February 28, 2011
Sunday, February 27, 2011
LEMON CHICKEN WITH OLIVES AND RICOTTA CHEESE
GRILLED PORK WITH PINEAPPLE
Friday, February 25, 2011
FRIDAY COCKTAIL - SHAMROCK SMOOTHIE
Ingredients:
2 oz good melon flavored vodka
1/2 oz triple sec
splash of orange liqueur
juice of 2 limes
Option #1:
Pour ingredients in a cocktail shaker with ice. Shake until frothy and strain into a martini glass and garnish with lime wedge.
Option #2:
Blend ingredients in a mixer with 3/4 cup ice and serve in a salt-rimmed margarita glass and garnish with a lime wedge.
HAPPY FRIDAY!
ENJOY!
Thursday, February 24, 2011
PUMPKIN BEAN SOUP - 5 INGREDIENTS!
Wednesday, February 23, 2011
BANANAS SUZETTE
Tuesday, February 22, 2011
SAUSAGE-FRUIT KABOBS
Try to find good melons, tomatoes, peaches, plums in our winter climates....the list goes on and on of foods we will have to wait months to get....
One thing we can all count on is apples. This is a great meal for kids who love apples and with this sweet marinade it's perfect. It also makes a great appetizer for your winter party. I serve it as a main course and replace the bread with rice. You can add more veggies or pineapple too.
When cooking with apples be watchful which variety you choose. Cooking apples include; Braeburn, Fuji, Gala and Granny Smith, while Red Delicious are better served raw.
Ingredients:
4 tbl Dijon mustard
4 tbl honey
12 oz cooked smoky sausage cut on a diagonal about 1/2 inch thick
1 apple, cored and cut into 1/2 inch wedges
1 zucchini halved and cut into 1/4 inch slices
6 oz crusty bread cut into 1 inch pieces
Olive Oil
Try to use metal skewers so they won't burn, but if you use wooden make sure you soak them for about 30 minutes in water before using. Preheat your broiler. In a bowl combine mustard and honey. On four skewers, alternately thread pieces of sausage, zucchini and apple. Leave a bit of space between pieces. Reserve some of the honey-mustard mixture. Brush remaining mixture over the skewers and place on an unheated broiler pan. Broil 4-5 minutes. Then thread bread on the remaining 4 skewers and lightly brush with oil. Add bread skewers to the broiler pan. Turn sausage skewers. Broil 3 minutes more until sausage is heated through and bread is toasted on all sides. Serve with remaining honey-mustard mixture.
HOPE THE KIDS LOVE THEM!
ENJOY!
Monday, February 21, 2011
NEW ORLEANS STYLE SHRIMP CREOLE
Sunday, February 20, 2011
TOMATO MASCARPONE SAUCE
Ingredients:
1 (28 oz) can diced San Marzano tomatoes with juice
2 pints cherry tomates
2 tbl olive oil
2 tbl unsalted butter
2 tsp sherry vinegar
1-1/2 cup white wine
5 garlic cloves chopped
3 shallots chopped
1 tbl fresh basil chopped
1-1/2 tbl mascarpone cheese
2 tbl grated parmesan cheese
salt
pepper
red pepper flake (optional)
Preheat oven to 400 degrees
Place cherry tomatoes on a baking sheet with some olive oil, salt and pepper. Roast in the oven for 15-20 minutes until they start to blister. Heat olive oil and butter in a saute pan. Add garlic and shallot and cook until tender. Add canned and cherry tomatoes, vinegar, wine, salt, pepper and red pepper. Let simmer on the stove for at least an hour. Remove from heat and let cool. Pour sauce into a food processor and pulse until pretty smooth.
Return the sauce to the pan and add basil, mascarpone and parmesan cheese. Let simmer for about 20 minutes and ready to go! Serve over a nice breaded, fried eggplant or simply over pasta.
FOR THE LOVE OF CHEESE!
ENJOY!
Saturday, February 19, 2011
PARMESAN CRUSTED CHICKEN WITH MASHED CAULIFLOWER
This is a great recipe if you have leftover chicken too!!!! You could use turkey too!!
Ingredients:
3 cups cauliflower coarsely chopped
1/4 cup water
16 oz chicken tenders
1/3 cup light mayonnaise
1/3 cup shredded parmesan cheese
3 tbl panko breadcrumbs
2 tbl unsalted butter
1/2 tsp dried rosemary
1/2 tsp dried thyme
salt
pepper
fresh Italian parsely
Preheat broiler
Steam the cauliflower for about 10-15 minutes and drain. Keep warm
Season chicken with rosemary, thyme, salt and pepper. Place on a baking sheet and broil for 5 minutes a side.
In a bowl stir together mayonnaise, 1/4 cup parmesan and panko breadcrumbs. Spread over the chicken and cook another 2 minutes until the topping is golden brown. Add butter and remaining parmesan to the cauliflower and mash until not quite smooth. Cut up the chicken pieces and add to the mashed cauliflower. Top with Italian parsely as a garnish
A Great Casserole!
ENJOY!
Friday, February 18, 2011
FRIDAY COCKTAIL - MINTY IRISHMAN!!!!
Thursday, February 17, 2011
CHICKEN TORTILLA SOUP - EASY!
Wednesday, February 16, 2011
SHRIMP QUESADILLAS
Ingredients:
4 (8 inch) vegetable tortillas
1/3 cup your favorite hummus (preferably with a little spice)
6 oz cooked peeled shrimp
1 (6 oz) jar marinated artichokes
4 oz feta cheese crumbles
non-stick cooking spray
Coat one side on each tortilla with cooking spray. Place tortillas coated side down on a cutting board. Spread some hummus on each and top with shrimp, artichokes and cheese. Fold tortillas in half and press lightly. Heat a griddle on medium heat. Cook quesadillas for about 4-6 minutes turning once halfway through the cooking process.
Couldn't be more simple!
ENJOY!
Tuesday, February 15, 2011
BEEF AND BLUE CHEESE WRAPS
Monday, February 14, 2011
VALENTINE COCKTAILS - SCARLET O'HARA AND RHETT BUTLER
Saturday, February 12, 2011
VALENTINE DAY DESSERT - COCOA-PECAN COOKIES
Friday, February 11, 2011
VALENTINE FRIDAY COCKTAIL - BLUSHING LADY
Thursday, February 10, 2011
VALENTINE DAY DESSERTS - STOUT FLOATS WIHT COCOA SYRUP
Ingredients:
For the Cocoa Syrup
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder
2/3 cup boiling water
1 tsp vanilla
salt
For the Floats
1 cup chilled heavy whipping cream
1 tsp vanilla
6 tbls Kahlua
Chocolate ice cream
3 (12 oz) chilled stout beer
For the Cocoa Syrup, whisk together sugar, cocoa powder and a pinch of salt in a sauce pan. Pour just enough of the boiling water in to form a smooth paste (3 tbl) and then whisk in the remaining water. Simmer syrup for 1-1/2 minutes. Remove from heat and add vanilla. Cool to room temperature then cover and chill at least a few hours.
To make the floats, using an electric mixer, beat cream and vanilla until peaks form. Cover and chill about an hour. Pour 1 tbl of Kahlua and 1 tbl cocoa syrup in the bottom of a tall 10 oz glass. Place a LARGE scoop of ice cream over that. Add beer pouring gently down the side of the glass to prevent foaming - all the way to the TOP. Spoon a dollop of whipped cream on top and drizzle that with a little cocoa syrup. Should make 6 servings...or in my case 2...Serve Immediately!
A PERFECT GROWN UP DESSERT!
ENJOY!
Wednesday, February 9, 2011
VALENTINE DAY DESSERTS - BEST EVER BROWNIES
Valentine's Day...well my husband and I don't celebrate it...think it's a bit foolish....and I don't eat desserts so this is a tough blogging time for me.....so I have asked for help today from Bon-Appetit Magazine. My husband and kids love brownies. I cheat and make them from the likes of Betty Crocker or Duncan Hines boxes, but this recipe seems like a true winner and it is Bon Appetit's Best Ever!!!!! Described as the best ever - fudgy in the middle and chewy on the outside with a shiny crackly top.....sounds great to me!
Ingredients:
10 tbl unsalted butter, cut into 10 pieces
1-1/4 cup sugar
3/4 cup natural unsweetened cocoa
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup + 1 tbl unbleached all purpose flour
1 cup walnut pieces
salt
non-stick spray
tin foil
Preheat oven to 325 degrees
Position oven rack to bottom third of the oven. Line an 8 x 8 baking dish with tin foil pressing firmly along the sides and leaving a 2 inch overhang. Coat the foil with non-stick spray.
Melt butter in a sauce pan over medium heat. Continue cooking until the butter stops foaming and browned bits form at the bottom, stirring frequently. Remove from heat and immediately add sugar, cocoa, 2 tsp water, vanilla and 1/4 tsp salt. Stir to blend. Let cool 5 minutes, but it will still be hot. Add eggs to mixture one at a time beating vigorously to blend after each one. When it looks shiny and thick add flour and stir until blended Beat vigorously for 60 strokes. Stir in nuts. Transfer to coated dish.
Bake until toothpick inserted in the center comes out almost clean about 25 minutes. There can be crumbs on the pick. Cool on a rack. Using the foil overhang lift the brownies out of the pan. Cut into 4 strips and each strip to 4 brownies. They can be made 2 days ahead and stored in an airtight container.
IT'S CHOCOLATE TIME!
ENJOY!
Tuesday, February 8, 2011
SAUSAGE, ZUCCHINI AND TOMATO GRATIN
Ingredients:
1 large zucchini thinly sliced
4 good tomatoes Roma preferred, diced
1 (15 oz) jar marinated artichokes drained and chopped
1 lb Italian sausage (spicy, sweet or mild)
1 cup grated Fontina cheese
1/2 cup grated parmesan cheese
1 recipe marinara sauce (see blog) or bottled sauce
1-1/2 cups panko breadcrumbs
4 tbl unsalted butter
On a baking sheet spread out tomatoes and zucchini. Salt and pepper them. In a saute pan melt butter. Add breadcrumbs and toast until golden brown. Set aside. Remove sausage from casing and cook until done and break into small pieces. Drain on paper towel. In a 8 X 8 baking dish, spread a layer of marinara sauce. Add a layer of zucchini, then breadcrumbs, sausage, tomato, artichoke, marinara sauce, sprinkle of Fontina and parmesan cheeses. Repeat until ingredients are gone. Top with a layer of marinara and cheeses. Bake in a 350 degree oven for 20 minutes until vegetables are cooked, cheese melted and sauce bubbling. I serve this with just some crusty bread.
GET YOUR VEGGIES!
ENJOY!
Monday, February 7, 2011
MY FAMOUS MEATLOAF
Sunday, February 6, 2011
SUPER BOWL BREAKFAST - BEAN QUESO DIP
Ingredients:
1/4 cup butter
2 shallots minced
5 garlic cloves minced
1/3 cup flour
2 cups milk
16 oz shredded cheddar cheese (or more)
2 (15 oz) cans black beans rinsed and drained
1 (15 oz) can Herdez Mexican salsa
1/4 tsp red pepper flake (or more)
Melt butter in a sauce pan and add garlic and shallot. Saute for about 8 minutes. Add the flour to incorporate. Add milk and cook until sauce thickens. Add cheese and stir until it melts. Add the remaining ingredients and heat through. Serve with tortilla chips.
SUPER BOWL!
ENJOY!
Saturday, February 5, 2011
SUPER BOWL PACKERS COCKTAIL - PACKERS PUNCH!
Friday, February 4, 2011
SUPER BOWL STEELERS COCKTAIL - STEEL HELMET
The twist is a little drizzle of Galliano Liqueur as a topper....get it... topper...like helmet...okay forget that.....
1 oz good vodka
1 oz Kahlua
milk or cream
Galliano Liqueur
Combine the vodka, Kahlua and cream with ice and stir well. Then float the Galliano by pouring it over the back of a spoon into the glass.
GO STEELERS!
ENJOY!
Thursday, February 3, 2011
QUICK CHICKEN WEEK - HAWAIIAN CHICKEN
Wednesday, February 2, 2011
WEDNESDAY SNOW DAY COCKTAIL - WEST VIRGINIA GROUNDHOG SHOT
Tuesday, February 1, 2011
QUICK CHICKEN WEEK - COCONUT CHICKEN
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