MONDAY NIGHT FOOTBALL - BEER AND BRAT STEW

Are you ready for some FOOTBALL!

Beer and Brats - can you go wrong here???? A Monday Night Football feast whether there is a chill in the air or rain on the horizon...or both like it is here! This stew is just what the doctor ordered...okay probably not, but it does have vegetables..so it's practically HEALTHY!

Ingredients:

1 lb bratwurst

6 slices of bacon

1 cup savoy or napa cabbage, chopped

1 lb of cremini mushrooms, quartered

2 shallots chopped

1 garlic clove minced

2 carrots peeled and sliced

2 stalks celery cleaned and chopped

3 Yukon Gold potatoes, peeled and chunked

1/4 cup italian parsley minced

1 (12 oz) bottle of dark beer

2 cups chicken broth

salt

pepper

Pour beer into a large soup pot and add bratwurst. Boil and then simmer the brats for about 10 minutes. Remove brats from pot and cut into large coin-shaped pieces. Reserve beer in the pot. In a saute pan add bacon. Cook until almost done and add brat pieces so they get cooked through and brown. Drain the bacon and chop in pieces.

In the pot with the beer add all the ingredients including bacon and brats. Cook on medium until it boils and then simmer until the potatoes are soft and the sauce thickens. Season with salt and pepper. Simmer for about 1-1/2 hours.

Serve with nice crusty bread and MORE BEER!

Just can't pick this game tonight...?????

ENJOY!

SPICY CHILI POPCORN

Huge confession here...I am so tired from 5 hours of intense weeding and pruning that I am too tired to blog, BUT I saw this in the newspaper this morning and wish I had some chili popcorn RIGHT NOW!....
I LOVE popcorn..I eat way too much and my cupboards are bare of popcorn..I am so ashamed, and the sad news is I have every other ingredient...boo hoo.....

Ingredients:
1/3 cup popcorn kernels, popped
2 tbl extra virgin olive oil
1-1/2 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1/4 tsp ground red pepper

Combine the ingredients, except the popcorn, in a bowl and heat on high in a microwave for 15 seconds to warm the olive oil. Put the popcorn in a container with an airtight lid and stir half of the mixture over the popcorn and combine then repeat with the other half. Put the lid on and shake the popcorn upside down to distribute the mixture on the popcorn. Serve or store in the airtight container for up to three days....

I just want the WHOLE bowl NOW!
ENJOY

FOOTBALL SNACK - BEAN DIP WITH PITA CHIPS

Sorry fans..tried to get this on the blog yesterday...had crazy internet issues....blah blah blah....!!! But here it is.

Another great snack to serve at your next football tailgate. The dip can be made as much as two-three days ahead and kept in the refrigerator. So on game day all you have to do is toast the pita chips. You could also serve this dip with a low salt tortilla chip.

Ingredients:

15 oz can cannellini beans, drained and rinsed

3 cloves of garlic

2/3 cup olive oil

2 tbl fresh lemon juice

1/4 cup italian parsley

dried oregano

dried rosemary

dried thyme

salt

pepper

pita bread cut into 8 wedges per slice

Preheat oven to 400 degrees

In a food processor, add beans, garlic, lemon juice, 1/3 cup olive oil and parsley. Pulse until the mixture is coarsely chopped. Season with salt and pepper and refrigerate.

Arrange the pita wedges on a baking sheet and brush with 1/3 cup olive oil and sprinkle with oregano, rosemary, thyme, salt and pepper and bake for about 10 minutes until toasted and golden brown.

Another great snack to watch Da Bears and The Patriots!!!

ENJOY!

HALIBUT FISH STICKS AND TARTAR SAUCE

YES, you read the title right...Fish Sticks. I have been asked for more halibut dishes and this is surely one everybody will love and moves so much further than my childhood memories of Gorton's fish sticks on Friday nights during lent. The simple egg wash and panko breadcrumbs keeps the breading very light and crunchy.

This dish makes a great appetizer so simple, but is a perfect main course with some great sides. You really need to use a firm fish so halibut is perfect, cod would work as well. I am allergic to dill so I substitute italian parsley.

1-1/2 lbs of 3/4 in halibut cut into 3" x 1" strips

1-1/4 cup panko breadcrumbs

1 large egg

3 tbl olive oil

1/2 cup mayonnaise

2-1/2 tbl fresh chopped dill

2 tbl drained capers

2 tbl chopped fresh chives

2 tbl finely chopped dill pickles plus 1 tbl juice from jar

For the sauce: combine mayonnaise, dill, capers, chives, pickles and juice. Season with pepper. Cover and chill.

For the halibut: spread breadcrumbs on a plate and whisk egg in a small bowl. Sprinkle fish with salt and pepper. In batches, coat fish with egg, then panko and shake off excess. Heat 1-1/2 tbl of olive oil in a large saute pan over medium heat. Add half the fish sticks and cook until fish is opaque in the middle and the crust is golden brown on all sides. Repeat with remaining oil and fish. Cover and keep warm until all fish is cooked. Serve with tartar sauce.

These are delicious, so very easy and MUCH healthier than your frozen food options!

ENJOY!

CHOCOLATE CHIP PEANUT BUTTER COOKIES

All of you know, I am not a big sweet lover..but these have a twist! Really a twist I can go for.....chopped Butterfingers with the chocolate chips - unbelievable!!!

This recipe calls for "no-stir" peanut butter, which are mostly the organic brands because they don't separate, but if you have chunky peanut butter it will do just fine.

Ingredients
1-1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
2/3 cup chunky peanut butter
1 stick unsalted butter, room temp
1/3 cup, plus 1/4 cup sugar
1/3 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1 chopped Butterfinger bar

Preheat oven to 375 degrees

Line a baking sheet with parchment paper. (This makes two sheets so you can do them one at a time or together. If together put one rack in top third and one bottom third or make one at a time in center rack). Whisk flour, baking powder and salt in a medium bowl. In another bowl beat peanut butter, butter, 1/3 cup sugar and brown sugar until smooth. Beat in egg and vanilla extract. Then slowly beat in flour mixture. The dough should be a bit crumbly. Stir in the chips and chopped Butterfinger.

Place the remaining sugar in a small bowl. Roll the dough into about 1-1/2 tbl balls. Roll the balls in the sugar bowl and place on baking sheet 1 inch apart. Using a flat bottom glass, press into 1/3 inch thick rounds.

Bake until edges are golden brown about 15 minutes. If you are using both racks, reverse baking sheets halfway through baking process. Let cool....or don't...YUM!!!!

Can anyone say BIG GLASS OF MILK!
ENJOY!

SPICY FOOTBALL PARTY NUTS

ARE YOU READY FOR SOME FOOTBALL!!!!

The first Monday Night Game and a double header at that. I will spend some of my time in the next 16 weeks blogging perfect football snack food. Tonight I am a bit tired and trying to watch tennis before football so I am going to be quick!!!



1 can of good mixed SALTED nuts

1 tbl melted butter

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground cinnamon

1/4 tsp cayenne

2 tbl sugar



Preheat the oven to 300 degrees



In a medium bowl, mix nuts and melted butter making sure all the nuts are coated. In another bowl mix the remaining spices except the sugar. Sprinkle this mixture over the nuts. Spread the nuts on a single layer of a baking sheet. Bake uncovered about 10 minutes until the nuts are toasted. Return the nuts back to the bowl. While they are hot, sprinkle with sugar and toss to coat. Serve warm or you can cool them.



You can even store these in an airtight container at room temperature for about 2-3 weeks.



Have a great football night!

ENJOY!

CRAB AND AVOCADO TOASTS

I found this recipe and it looked so easy and delicious, I had to try it. My husband is not an avocado fan, so I don't make them often, but we are having some weekend guests and I plan to make these before our big lobster and clam FEAST!!

6 oz lump crabmeat (cleaned and checked)
2 avocados
8 slices of thin good white, wheat or grain bread
5 tbl extra vigin olive oil
1 tbl chopped fresh mint
2 tsp fresh lime juice
salt
cayenne pepper

Preheat oven to 350 degrees

Grease a baking sheet with olive oil. Cut crust off of bread and cut each slice into four squares and place on the baking sheet. Lightly brush top of bread with olive oil. Toast in the oven for about 15 minutes until lightly golden and crispy.

Meanwhile, in a bowl, mash avocados with salt and cayenne to taste - just a pinch or two. In another bowl stir crabmeat with mint and lime juice and a bit of salt.

Spread the mashed avocado mixture on top of each piece of toast and top with crab mixture and serve.

So sophisticated and could these be EASIER?????
ENJOY!

FETA CHEESE VINAIGRETTE

Every now and then you have to mix up your salad dressings. Vinaigrettes are the dressings of choice and are usually prepared with lemon flavors, dijon mustard flavors, the traditional balsamic vinegar...and so on and so on. Using a good extra virgin olive oil is very important in dressings.

Surprise your guests and spice it up a bit with a creamy feta vinaigrette. This is very smooth and tangy at the same time.

Ingredients:

3 ounces feta cheese preferably French, crumbled
2-1/2 tbl red wine vinegar
1 tbl water
1/2 tsp dried oregano
1/4 cup + 1 tbl extra virgin olive oil
Salt
Ground pepper

In a food processor, pulse the cheese with the vinegar, water, oregano and oil until smooth. Seasonn with salt and pepper.

Another fast recipe from your favorite food blogger!!!!????? Haha

Serve this tangy dressing over grilled vegetables, shrimp, cucumber, spinach, tomato salads or in your favorite potato salad recipe.

ENJOY!


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STRAWBERRIES AND BUTTERMILK ICE AND BALSAMIC VINEGAR

It's definitely berry season!!!! I am not much of a fruit person, but fresh ripe berries are addictive for me.

This recipe, made notable by Napa pastry chef Deanie Fox, combines the berries with a granita. Making a granita is very simple but time consuming. From beginning to end this dessert takes a little more than 3 hours, but most of the time is spent waiting for the granita to freeze. Very much worth the wait, so plan ahead.

Ingredients:

3-1/2 Tbl sugar
1-1/2 Tbl fresh lemon juice
1 cup lowfat buttermilk
1 pint strawberries cleaned and quartered
1/2 tsp grated lemon zest
1 tsp aged balsamic vinegar
sprigs of fresh tarragon for garnish

In a bowl, whisk 1-1/2 Tbl of sugar and 1/2 Tbl lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish. Freeze until firm, whisking every 30 minutes for about 3 hours.

In a bowl, toss strawberries with 2 Tbl sugar and 1 Tbl lemon juice. Add the lemon zest and vinegar. Let stand for 30 minutes.

Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk granita into fluffy crystals and spoon over the strawberries. Garnish with the tarragon.

Very refreshing in the hot summer weather!
ENJOY!

ENDIVE LEAVES STUFFED WITH CAESAR SALAD

This simple appetizer is so pretty and delicious. The presentation is beautiful and it really is simple to eat as finger food. They are a nice alternative to the typical cold appetizers of cucumber rounds with cream cheese, cheese plates and antipasto salads. It is especially refreshing if you pair it with a more heavy Italian dinner of big pastas like lasagna.

As a short cut I buy good store bought croutons preferably from a bread store or Whole Foods Market-type place. But you can toast your own with bread cubes in olive oil with salt and pepper in the oven for about 10 minutes.

Ingredients:

Croutons
Caesar dressing (recipe on this blog)
Belgian endive leaves
Parmesan cheese grated

Depending on the size of your party and the size of the endive you will need to determine how much endive to buy. You should prepare at least two per person.

Trim the ends of the endive and remove the largest leaves. Clean them and set aside. Stack the remaining cleaned leaves and chop to 1/2 inch squares. Toss the chopped endive with the dressing. Spoon this salad into the large endive leaves. Garnish with the croutons and parmesan cheese.

Super simple, but should be served immediately as you do not want the dressing to wilt the endive.

Might have to make these again this weekend...guests coming!!!!
ENJOY!

STRAWBERRY-WATERMELON SMOOTHIE WITH GINGER

Another hot one at the beach, so here is my last summer smoothie!!!!! If you are in the mood to add a little bit more health benefit to these smoothies, try a little of the following ingredients to boost your electrolytes, antioxidants and alphalynolenic.

Coconut Water (not milk) boosts your electrolytes and adds a lot of potassium
Acai Puree is loaded with antioxidants, minerals, fiber and vitamins A and C
Flaxseed Meal has alphalynolenic which promotes heart health and has cholesterol reducing fiber


For this great smoothie:

Combine
3 cups cubed seeded watermelon
2 cups cubed strawberries (stems removed)
1-1/2 tsp finely grated fresh ginger
1-1/2 tsp fresh lime juice
Lots of good vodka
crushed ice


Blend in a food processor or blender until smooth. Add a little of any other ingredient listed above to at least make you feel better about the glorious VODKA!
ENJOY!

MANGO AND PASSION FRUIT SMOOTHIE

More summer fun!!!! Now that farmer's markets are in full swing and all the fruits we love are flowing into our stores, it's definitely time for a summer fruit smoothie.

This recipe calls for coconut water, not to be confused with coconut milk. It's high in electrolytes and potassium....which by the way helps cure the dreaded hangover!!!! Much better for you than a gatorade drink although the smoothie is a bit of the hair of the dog with the Vodka!!!!

Ingredients:

2 cups cubed peeled mango

2/3 cup strained passion fruit juice (about 8 passion fruits), discard the seeds

1/4 cup coconut water( Vita Coco)

1 tsp honey

Good vodka YOU POUR

2 cups crushed ice

Combine all ingredients and blend until smooth in a food processor or blender!

Congratulations Spain

Happy Sunday

ENJOY!

HONEYDEW-KIWI SMOOTHIE

After a beautiful day at the beach....what better than another smoothie recipe!!!!! Honeydew melon is in season and when it's good...it is really good. While the recipe doesn't call for alcohol, I say a nice heavy handed splash of vodka brings this smoothie to a whole new level.


Combine:

2 cups diced honeydew melon
1-1/4 cups peeled diced kiwi
10 large mint leaves
1 Tbl fresh lime juice
1 Tbl honey
2 cups crushed ice

Process in a blender or food processor until smooth.....(ADD THE VODKA)...and serve
ENJOY!

MIXED BERRY SMOOTHIE

SUMMER, SAND and SMOOTHIES!!!! I'll be blogging a few of these recipes in these HOT days of Summer.....nothing more refreshing and good for you..... DON'T FORGET vodka is always an optional (not in this house) ingredient!!!!!

Combine in a blender:

1/2 cup fresh blackberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/4 cup pomegranate juice
3 tbl frozen acai puree (in most supermarkets - frozen foods)
2 tbl flaxseed meal
1 tbl honey
1-1/2 cups crushed ice

Makes 2
Per serving: 140 calories, 1 gram fat, 8 grams fiber....add the vodka and who cares about all that stuff!!!!!

ENJOY!

STUFFED ARTICHOKES

The Artichoke! Sometimes a very misunderstood vegetable. To some it is scary and they think what might happen to them if they eat the CHOKE...nothing!!!!! Others find them hard to handle for the pointy leaves.

I admit there is something to the cleaning and preparing of artichokes for cooking. But it really is quite simple. There is a place in Chicago that serves stuffed artichokes all smothered in cheeses, oils and wonderful herbs. So worth the effort to make these at home.

Ingredients:

4 large artichokes
4 lemons
3 tbl panko breadcrumbs
3 tbl italian breadcrumbs
1 garlic clove minced
16 oz of Gruyere or Fontina cheese grated
2 tbl cream
2 tsp fresh thyme chopped
2 tbl fresh parsley chopped
1/2 tsp cracked pepper
3 tbl olive oil

Preheat oven to 400 degrees

Bring a large pot of salted water to a boil.

Meanwhile trim the artichokes by cutting off the top inch. Cut the stem so the base is flat for baking. Remove a row of the bottom leaves. Put the artichokes in the boiling water. Cut the lemons in half and squeeze the juice into the water and put the lemons in the water. Cook for 30 minutes. Drain the artichokes and cool.

In a bowl combine cheese, cream thyme, 1 tbl parsley, garlic and pepper. In another bowl combine both breadcrumbs and 1 tbl parsley.

Place the artichokes in a baking dish with a little olive oil in the bottom. Remove the center choke from the artichoke with a tablespoon. Stuff the cheese mixture into the center of the artichokes. Stuff the breadcrumb mixture between the leaves. Sprinkle the tops with olive oil. Bake until the cheese is melted and the breadcrumbs are golden brown...about 25 minutes. Drizzle with a touch of good olive oil and serve warm.

My mouth is watering!!!!
ENJOY!

MARINATED OLIVES

We recently had dinner at a favorite Italian restaurant in town. They serve a small bowl of marinated olives upon your arrival....love that!!!!...nice change of pace from a loaf of bread and butter...although my husband may differ from me...he is a bread fanatic.

Marinated olives are a great appetizer to serve at your next party. They can be served warm, room temperature or out of the refrigerator. They are a big hit!

Try substituting balsamic vinegar for the lemon in this recipe if you prefer. I am sure I don't have to say this but..make sure the olives are PITTED!!!! You do not want your guests fishing around their mouths for the olive pitts and then trying to find a good spot to discard them.

Ingredients:

1/4 cup olive oil
1 small red onion diced
1/4 cup carrot cut into large coin shapes
5 cloves of garlic chopped
1/4 cup green pepper diced
1/2 cup kalamata olives
1 cup Spanish or green olive of choice
1/2 cup black olives
3-4 pepperoncini
1 tbl lemon zest
2 tbl fresh lemon juice
1 tbl fresh rosemary
1 tbl fresh basil
1/2 tsp cracked red pepper flakes
5-6 turns of a pepper mill

Heat olive oil over medium-low heat. Add onion, carrot, garlic, green pepper, lemon zest, rosemary, red pepper flakes and pepper. Cook for about 10 minutes. Add olives, basil, lemon juice and pepperoncini. Cook another 10 minutes.

You can serve immediately or at room temperature. You can even refrigerate and let the flavors continue to meld together before serving.

Your friends will love this one!
ENJOY!

ZUCCHINI BREAD

I love the flavor of this bread. It is a great dish to give as a gift or to serve with tea. Somehow because it has zucchini I think it is good for you...there's plenty of sugar that should knock that thought out of my head....whatever!!!!...still love it!!!

Ingredients:

1 cup canola oil

1 tbl unsalted butter

3-1/4 cups flour

3 cups sugar

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 tsp lemon juice

1 cup chopped nuts (walnuts or pecans)

1-1/2 tsp salt

1 tsp vanilla

1 tsp nutmeg

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp chopped cloves

Preheat oven to 350 degrees

In a bowl combine dry ingredients: flour, salt, nutmeg, baking soda, cinnamon, cloves and sugar. In another bowl combine wet ingredients: oil, water, butter, eggs, zucchini, vanilla and lemon juice. Mix wet into dry ingredients then add nuts. Spray two loaf pans with a non-stick spray or grease with butter. Bake for an hour or until a knife goes through it cleanly. If you are making mini loaves, they would bake only about 45 minutes.

For best flavor wrap the bread when cool and let sit overnight.

ENJOY!

LAURA'S NACHOS

I remember hearing about this recipe the day I met my husband. He would start talking about this salad/nachos and his eyes would roll around and he would start salivating just thinking about eating this food. Funny thing is Dave really doesn't like much Mexican food. It took almost 13 years for me to meet Laura Pittman and taste her recipe at a big Simpson graduation party. The party was wild....but that's for another blog!!!! The salad was worth the wait and it is FABULOUS!

Ingredients:

1-1/2 lbs ground sirloin
1 head iceburg lettuce chopped
3 tomatoes diced
1 medium onion diced
1 green pepper diced
1-1/2 cups shredded cheddar cheese
1 pkg taco mix
1 (16 oz) Russian salad dressing
1 bag regular Doritos

Brown the sirloin until well done and drain. Mix the beef with all the diced vegetables in a 13 X 9 pan. Make the packaged taco mix according to the package directions and mix with the beef and vegetable mixture. Pour the bottle of Russian dressing into the mixture and combine.

When you are ready to serve (the beef should still be warm) add Doritos so they stay crunchy and cheese. So good!

If you would like to share a recipe please email it to me at julie10415@yahoo.com so we can all eat such great food.
ENJOY!

CRAB CAKES

Crab Cakes.....LOVE THEM! There are so many kinds out there. Many are way too "bready" for me. When you can't bite into a lump of crab...what's the point....might as well be bread cakes! There are two secrets to prefect crab cakes: one is to make sure if you are going to make them that you buy good lump crab whether from your fish monger or there are some very good canned brands but they should be found in the refrigerated fish area of the store. Secondly, the crab cakes must be refrigerated for a couple hours before frying to help remove some of the moisture so they don't fall apart in the skillet. This is the most important step.

They should be served with your favorite dipping sauce or any variety of vinegary slaw.

Ingredients:

1-1/2 lbs good lump crab meat

3/4 cups fresh breadcrumbs (from fresh white bread)

3/4 cups panko breadcrumbs

1 small onion minced

4 cloves of garlic minced

2 tbl mayonnaise

2 large egg whites

1/2 lime juiced

1/2 lemon juiced

1/4 cup fresh diced italian parsley or cilantro

salt

pepper

dash of cayenne pepper

dash of dry mustard

dash of Worcestershire sauce

Old Bay seasoning

5-6 tbl olive oil

Mix bread and panko breadcrumbs in a blender until fine.

Pour 2 tbl olive oil in a saute pan and heat on medium. Add onion and garlic. Cook 5-7 minutes until onions are caramelized. Remove from heat and place in a mixing bowl. Let cool for a few minutes. Add crab, breadcrumbs, mayonnaise, egg whites, lime juice and parsley. (You can substitute cilantro for the parsley but I don't like cilantro). Season with salt, pepper, cayenne, mustard and Worcestershire. Shape the cakes into big patties and place on a baking sheet. Cover and refrigerate for 2-3 hours. Pour 3-4 tbl olive oil in a pan and heat until the oil is pretty hot. Add the crab cakes and cook until a crust forms on each side about 4 minutes a side. Carefully turn the crab cakes in the pan. Remove from the pan and sprinkle with Old Bay Seasoning and the lemon juice.

For presentation, serve on a platter with lemon slices and sprigs of parsley or cilantro whichever you used in the cakes. Serve with dipping sauce as in tartar sauce or similar or a great fresh slaw.

Very simple Very delicious

ENJOY!

FRIED RAVIOLI

I always have ingredients for this appetizer on hand because it is so easy and who doesn't love ravioli...fried ...in sauce.....REALLY?

I buy my favorite frozen raviolis. There are so many flavors, from traditional cheeses to pumpkin and portabella mushroom. I also always have glad containers in the freezer of my homemade marinara sauce or you can keep jars of your favorite marinara sauce on hand.

Ingredients

1 pkg raviolis

2 cups marinara sauce

2-3 egg yolks

3/4 cup italian breadcrumbs

2 cups canola oil

Take the raviolis out of the freezer and thaw on the counter.

In a shallow bowl whisk eggs together. In another shallow bowl add breadcrumbs. Dip raviolis in the egg wash and drain and then coat with the breadcrumbs. Heat the oil in a pan and add a few breaded raviolis at a time. Don't overcrowd the pan. Drain on paper towels and serve with warm marinara sauce. A perfect appetizer. Every guest will think you have spent hours in the kitchen.

ENJOY!