Lulu B's Kitchen

COCKTAIL TIME ~ The Dressing Drink...

2012-07-27T19:42:00.000-04:00

We call it the Dressing Drink ladies… A concoction introduced to me by my dear neighbor Ellen. Every woman wants a little something to sip while dressing for an evening out… just chillin’ on your favorite rooftop… or grillin’ in the back yard. It’s a little something that brings joy and delight to the buds. So go ahead ladies – mix it up and enjoy in your favorite glass over crushed ice.

Mix together in a shaker…

1/2 – Fresh Lemon, squeeze all of the juice

4 parts – Your favorite Vodka

(preferably smooth)

2 parts – Sprite or 7-Up

2 parts – Cranberry Juice

Option: Substitute the Sprite or 7-Up for Club Soda for a less sweet drink.

Mix well, but be careful not to shake too hard or the soda might splatter. You can stir it up with a spoon too.

The Finishing Touch…

Pour over crushed ice in your

favorite glass.

Enjoy!

Ellen V. for Lulu B’s Kitchen

CHICKEN TIKKA MASALA

2012-04-15T20:07:00.000-04:00

I have my cousin Angie to thank for turning me on to chicken tikka masala a long time ago at Haveli in New York City… Since then, it’s been a love affair with my favorite Indian dish – savory chicken tikka masala. I have tasted chicken tikka masala at several Indian restaurants in search of the perfect recipe. Although most versions of masala are creamy and smooth, I gave my recipe a chunkier, hearty sauce rich with fresh vegetables. Simmered to perfection, the mouth-watering aroma of traditional Indian spices fills my kitchen – leaving me wanting to dig in!

In a Large Pot…

4 - Tablespoons of Olive Oil

1 - Medium Onion, chopped fine

4 - Garlic Cloves, crushed

1/2 - Jalapeño Pepper, Chopped fine

Cook the onion and garlic in the olive oil until brown.

Then Add…

1-½ Lbs. - Fresh Chicken, cut into 1” cubes

Set on low heat and let chicken cook for about 15 minutes. I use boneless thigh, but feel free to use a cut of your choice.

Then Add Spices…

1 - Teaspoon of Cumin Seeds, Ground

2 - Teaspoon of Garam Masala

1 - Teaspoon of Ginger Salt

1/2 - Teaspoon of Cayenne Pepper

1/2 - Teaspoon of Sea Salt

1/2 - Teaspoon of Curry Powder

1 - Teaspoon of Ground Cinnamon

3 - Teaspoons of Fresh Ginger, Grated

Mix in a separate bowl…

1 - Can of Organic Tomatoes, Mash up with hand-masher.

6 Oz. - Plain Greek Yogurt

1/4 - Cup of Light Cream

Add to the pot and stir well to combine.

Finish with…

1/4 - Cup of Fresh Cilantro, Chopped

Mix well and let simmer for about half-hour to let the flavorful spices permeate.

Serve over Basmati Rice.

Enjoy!

Lulu B’s Kitchen

SHRIMP IN COCONUT MILK ~ With a Thai Twist

2012-03-25T20:36:00.002-04:00

Spring is in the air and fresh vegetables are back in season. I Love cooking with farm fresh, local foods to achieve the best tasting dishes with layers of flavor. My shrimp in coconut milk is made with garden fresh vegetables making this dish tasty and healthy. Enjoy over basmati rice or Thai rice noodles.

In a Large Pan…

1 – Tablespoons of Dark Sesame Oil

2 – Cups of String Beans, cleaned and cut (or use a green vegetable of choice)

Heat the oil before adding the greens. Cook the green beans in oil until brown, but still crispy.

Then Add…

1 – Small Onion, chopped

4 – Garlic Cloves, chopped or crushed

Cook the onion and garlic until brown. Remove the vegetables from the pan, set aside.

Add to the Pan…

2 – Tablespoons of Dark Sesame Oil

1 Lb. – Fresh Shrimp, cleaned

1 – 13.6 Oz. Can of Thai Coconut Milk

Heat the oil and then add shrimp, cook for about 1 minute until shrimp starts turning pink. Quickly add the coconut milk to the pan.

Then Add…

1/4 – Cup of Fresh Cilantro, chopped

1 – Teaspoon of Thai Ginger Salt

1 – Teaspoon of Jalapeno Pepper, finely chopped

Mix together and place the cooked vegetables back in the pan. Let simmer for about 5-minutes to allow the flavors to infuse.

Finish with… fresh ground pepper to taste…

For a vegetarian dish, eliminate the shrimp and replace with vegetables, such as fresh, chopped zucchini, carrots, peas, broccoli or your favorite seasonal vegetable.

Enjoy!

Lulu B’s Kitchen

FIG & GOAT CHEESE FLATBREAD

2012-03-06T21:08:00.001-05:00

I made this simple dish for my husband and he said, “Honey, if you make this every night, we never have to go out again.” Do I admit that it really was nothing??? This is a simple, healthy dish for the non-cook – impossible to go wrong with this one! Perfect for the workweek or just a snack when entertaining friends & family. Enjoy with your favorite bottle of wine. And for a vegetarian dish, eliminate the Prosciuttos and voilà!

Preheat oven to 350°

Prepare the following on a parchment-lined cookie sheet…

2 - Naan, Indian Flatbread.

Brush flatbread with a mixture of Olive Oil and Fig Balsamic Vinegar.

Fig Goat Cheese – spread generously on the flatbread.

1 - Vine Ripe Tomato – sliced thin and placed on flatbread.

8 - Sliced Dried Figs – cut, divide among two and layer.

4 - Slices of Fine Italian Prosciuttos – cut, divide among two and layer.

Sprinkle with fresh Rosemary.

Drizzle any leftover olive oil & vinegar over the prepared flatbread and pop them into the oven for about 10 to 15 minutes.

While your flatbread is cooking…

- Chop two generous handfuls of arugula and put to the side.

- Slice about 10 Kalamatas olives

After baking, take the flatbread out of the oven – top with arugula and sprinkle with the slices olives. Cut into thirds and enjoy!

Enjoy!

Lulu B’s Kitchen

RICE & BEANS ~ A Vegetarian Dish and Latin Classic!

2012-02-12T18:33:00.002-05:00

I’m so fortunate to have my grandmother here to pass down her prized Latin recipes! I so love the flavors from the Caribbean ~ and this savory dish is reminiscent of visiting my Grandmother in the Dominican Republic where she lived for a short time with my Grandfather. Although I have changed this recipe for the working family to prepare in a slow cooker, this can also be cooked traditionally on a stovetop.

In a Large Crockpot…

1 - Bag of Goya Dry Beans of your choice

5 - Cups of Water

1 - Onion ~ cut in half

1 - Green Pepper ~ cut in half & seeded

2 - Tomatoes ~ cut in half

4 - Pieces of Garlic ~ grated/crushed

1/2 - Cup Fresh Cilantro ~ chopped up

2 - Teaspoons of Adobo

2 - Tablespoons of olive oil

1 - Container of Goya Sofrito

Sofrito is a traditional Spanish cooking sauce of sautéed green peppers, onion and garlic in olive oil to create this rich base.

Throw everything into a slow cooker/crockpot and let it soak overnight. Next morning, turn the slow cooker on high for 8 hours. After 8 hours, gently scoop out the onion, green pepper and tomatoes plus some of the beans. Mash them up in a bowl with a hand masher. Put the mashed vegetables back in the pot with the beans to create a thick, rich sauce ~ stir and you are done!

That was easy… Serve over rice or add to your favorite chili dish.

Enjoy!

Lulu B’s Kitchen
© 2000

BEEF EMPANADAS

2012-01-29T12:03:00.002-05:00

There is nothing better than my grandmother’s homemade empanadas! As a child, I always looked forward to making these pastries filled with beef and a fusion of other fresh ingredients. Experience layers of flavor in every bite. This Latin American specialty is easy to prepare and stores well in the freezer – so you can cook them fresh any time.

My grandmother cooks to taste, so the amount of some ingredients is left to the chef…

In a Large Pot…

3 - Tablespoons of Olive Oil

1 - Large Onion

1 - Green Pepper

3 or 4 - Garlic Cloves, chopped or crushed

Cook the onion, pepper and garlic in the olive oil until browned.

Then Add…

Ground Beef - about a pound or so, cooked

8 OZ. - Can of Tomato Sauce

Spanish Olives - about a handful, chopped

1 - Teaspoon of Adobo ~ add more to taste if needed

1/2 - Cup of Fresh Cilantro, chopped

Raisins - about a handful

Capers - about a handful

2 - Eggs ~ hard boil and chopped

Fresh Ground Pepper & Sea Salt to taste

In a large pan, heat up some olive oil – add your onions, pepper and garlic then cook until browned. Next, add the cooked ground beef, tomato sauce, olives, Adobo, etc… stir it real good!

Turn the heat off and gently fold the cilantro, raisins and eggs.

*Mix gently so that the eggs remain identifiable.

There… your stuffing is done, now go to work and finish the empanadas!

Buy the Goya pastry discs for the empanada.

Place a heaping tablespoon of meat stuffing on 1/2 of the pastry and fold over.

Use your fork tine to seal the edges so the stuffing does not fall out.

Fry in a large skillet until golden brown. I use olive oil, but you can use a vegetable or canola.

Yields about 20 enpanadas.

Enjoy!

Lulu B’s Kitchen

SPICY SAUSAGE BALLS

2012-01-17T20:39:00.001-05:00

This recipe came from my husband’s aunt in North Carolina – I’m told it’s a recipe that was enjoyed by all at most family gatherings. I left the notes in Aunt Betty’s own words, as I thought they were most appropriate for this dish. I too enjoy these spicy, cheesy, sausage balls at family gatherings! They’re great dipped in hot mustard too.

Preheat oven to 375°

What you’ll need…

1 lb. - Raw, Ground, Hot Pork Sausage

3 - Cups Bisquick

4 - Drops Tabasco Sauce

10 oz. - Extra Sharp Cheddar Cheese, Grated

Combine all ingredients until they are mixed well. (I used a food processor to combine, but you can do this by hand as well).

Roll into bite-sized balls and bake 30 minutes on a lined cookie sheet. Serve hot as appetizers or with buffet.

Note from Aunt Betty…

Combine the ingredients with your hands, but don't overwork the dough. “Kit taught me long ago that overworked biscuit dough results in biscuits hard as rocks!” Some of the old folks around here prefer to use “mild” instead of “hot” sausage, but I much prefer the hot and don't mind the Tabasco, either. I think the reason Jeff doesn't remember these delicacies is that he did not often attend the kind of parties where somebody always brought at least one batch of these! I said to you that the balls are about the size of walnuts, but that is too big. “Bite size” is a pretty good description of what you want!

This recipe will make 2 to 3 dozen.

Enjoy!

Lulu B’s Kitchen

SLOW COOK CHICKEN

2012-01-06T17:35:00.002-05:00

There is nothing juicier or tenderer than a fresh roasted chicken prepared in a slow cooker. This is a great recipe for the working family who wants to enjoy a fresh homemade cooked meal during the workweek and doesn’t want to sacrifice good quality cooking. While you’re at work, this chicken dish is cooking and ready to serve when you come home.

Plus this is great for smaller families to enjoy multiple meals from one chicken. Simply carve all the meat from the bones and use your leftovers for chicken salad, chicken chili or even chicken enchiladas… Whatever you could image, this tasty chicken would be the perfect base.

What you’ll need…

Start with a Slow Cooker that is large enough to hold a full-size chicken, like a Perdue Oven Stuffer Roaster.

For the rub…

1 - Teaspoon of Thyme

1 - Teaspoon of Oregano

1/2 - Teaspoon of Garlic Powder

1 - Teaspoon of Sea Salt

1 - Teaspoon of Fresh Ground Pepper

Mix well in a small bowl.

For the chicken…

1 - Lemon, Pierced with a Fork

4 - Cloves of Garlic, Chopped

6 - Sprigs of Fresh Rosemary

6 - Sprigs of Fresh Oregano

Feel free to increase the amount of fresh herbs if you prefer a stronger taste.

Place 2 sprigs of each, rosemary and oregano on the bottom of the slow cooker.

Clean your Oven Stuffer Roaster and remove all parts from the cavity. Separate the skin on the breast of the chicken from the meat with your hands.

Rub the spice mixture all over the chicken until fully covered. Lift the skin on the breast and shove 2 of the chopped garlic cloves and 1 sprig of rosemary and oregano on each side. Place the pierced lemon in the cavity and put the chicken in your slow cooker.

Gently place the remaining rosemary and oregano sprigs on the chicken along with the chopped garlic.

Cover and set your slow cooker for about 5 hours on high (or adjust time as needed as per the directions for your specific model).

Use the juice from the cooked chicken for a nice lightly lemon flavored gravy.

Enjoy!

Lulu B’s Kitchen

BAKED POTATO SOUP ~ With a Garlic Twist

2011-12-30T22:34:00.003-05:00

What part-Irish girl doesn’t love potatoes? There is nothing like a freshly made baked potato soup in the bitter cold of winter. This seasonal recipe takes a classic baked potato flavor and ads a twist with fresh garlic and farm fresh bacon.

You can whip this soup up quickly if time is limited by boiling the potatoes, however, for the ultimate taste, baking the potato for this recipe is preferred.

Preheat oven to 350°

3 Potatoes, (about 1 lb.) cleaned and wrapped in foil.

Bake in oven for 1 hour until completely cooked. Cook in foil to keep the potato moist. (I prefer red potatoes, but use the potato of your choice).

In a Large Stockpot…

Placed the cooked potatoes with skin and begin mashing with a hand-masher. For a smoother texture, blend potatoes until smooth, using an electric mixer or food processor.

Then Add…

2 - Cups of Skim Milk

1 - Cup of Broth (Vegetable or Chicken)

2 - Tablespoons of Butter

3/4 - Teaspoon Sea Salt

1/2 - Teaspoon Fresh Ground Black Pepper

1/2 - Teaspoon Dried Oregano

In a Large Pan…

2 - Tablespoons of Olive Oil

4 - Scallions, Chopped

2 - Garlic Cloves, Chopped or Crushed

Cook the scallion and garlic in the olive oil until brown. Transfer to the stockpot.

Bring to a boil and let simmer for about 1 hour.

In The Same Large Pan…

Cook 4 Slices of Bacon. (Farm Fresh is Preferred).

Scoop 1 - 2 Tablespoon of Bacon Fat to Soup.

Transfer cooked bacon to a plate lined with paper towels to drain fat. Once cooled, chop up into bits.

Serve in soup bowls and garnish with bacon and cheddar cheese.

Enjoy!

Lulu B’s Kitchen

Spicy Chili Recipe ~ Vegetarian or with Fresh Meat

2011-12-27T21:13:00.002-05:00

Spicy chili is a great meal for serving large crowds, or even a great dish for using up leftover meat, such as turkey after a Thanksgiving feast. This recipe is quick and easy to throw together and perfect for freezing leftovers too. The best way to serve spicy chili is over rice to balance the heat, or you might try serving up this dish as an appetizer with corn chips. Either way, you’re sure to please your guests with Lulu B’s spicy chili recipe!

In a Large Pot…

3 – Tablespoons of Olive Oil

1 – Large Onion

3 to 4 – Garlic Cloves, chopped or crushed

Cook the onion and garlic in the olive oil until they start to brown.

Then Add…

2 Lbs. – Fresh Meat, Cooked

16 Oz. – Fresh Salsa

2 Cups – Sweet Corn (Fresh or Frozen/Organic)

2 – 15 Oz. Can of Organic Beans (I prefer 1 Chick Pea and 1 Black Beans)

6 – Tablespoons of Chili Pepper

2 – Tablespoons of Corn Flour

1-¼ – Teaspoons of Paprika

1 – Teaspoon of Sea Salt

1 – Teaspoon of Ground Cumin

1 – Teaspoon of Oregano

1 – Teaspoon of Red Pepper

Mix well and let simmer for about half-hour.

If your chili is on the dry side, add 8 Oz. or water or broth (vegetable, chicken or beef).

Finish with…

1/4 – Cup of Fresh Cilantro, Chopped

For a vegetarian chili, eliminate the meat and replace with vegetables, such as fresh, chopped zucchini, carrots, peas or broccoli.

For chili with meat, I often cook a whole chicken in a Cuisinart Slow Cooker. When fully cooked, let the chicken cool down, then cut up and place in your chili pot. Cooking your meat in a slow cooker provides a more tender, moist finished meat. For a time saving recipe, use ground meat of your choice.

I prefer to make fresh salsa, but if time is limited, fresh from the supermarket does the job. You can find fresh salsa in the produce section.

For Garnish…

Cheddar Cheese, Shredded

Dollop of Sour Cream

Scallion, Chopped

Enjoy!

Lulu B’s Kitchen

SOUTHERN RED VELVET CAKE

2011-12-23T22:50:00.003-05:00

I recently tried this classic southern recipe for red velvet cake and I must admit that it’s one of the best tasting cakes I’ve ever tasted. I share this recipe with you from the Food Network, where you can find a few variations of this all-time favorite. Go ahead, give it a try… you’ll be so glad that you did.

Preheat oven to 350°

What you’ll need…

Vegetable Oil for the Pans

2½ - Cups All-Purpose Flour

1½ - Cups Sugar

1 - Teaspoon Baking Soda

1 - Teaspoon Fine Salt

1 - Teaspoon Cocoa Powder (I Used 3 to 4 Tablespoons)

1½ - Cups Vegetable Oil (I Reduced Oil to 1 Cup)

1 - Cup Buttermilk, at Room Temperature (Try Increasing Buttermilk by ½ Cup)

2 - Large Eggs, at Room Temperature

2 - Tablespoons Red Food Coloring (I Only Used 1 Tablespoon)

1 - Teaspoon White Distilled Vinegar

1 - Teaspoon Vanilla Extract

Directions...

Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans

Cream Cheese Frosting:

1 - Pound Cream Cheese, Softened

4 - Cups Sifted Confectioners’ Sugar

2 - Sticks Unsalted Butter, Softened

1 - Teaspoon Vanilla Extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Use crushed pecans, for garnish

Hat tip to Chef: Sara Moulton for the Food Network.

Enjoy!

CHALLAH BREAD

2011-12-21T22:24:00.005-05:00

In celebration of Chanukah, a traditional challah bread recipe is most appropriate. With many steps to making the perfect loaves, you’ll find this recipe is well worth the effort when your kitchen exudes the sweet aroma of freshly baked bread. The best part… making French toast with the leftovers.

What you will need…

1/2 - Cup Warm Water

2 - Packages of Dry Active Yeast

2 - Cups Warm Milk

1 - Tablespoon of Honey

1 - Teaspoon of Salt

3 - Tablespoons of Oil (Vegetable or Canola)

3 - Large Eggs (Reserve 2 tablespoons for Glazing)

6 - Cups of Bread Flour

Dissolve yeast in a large mixing bowl with warm water, (not hot water) and let stand for 10 minutes, bubbles will begin forming.

(Water that is too hot will kill the yeast, so temperatures in the range of 75°F to 120°F are best.)

After yeast has dissolved for 10 minutes or so, add warm milk, honey, salt, oil, and eggs, mixing all ingredients until well combined.

(The 2 tablespoons of egg reserve for the glazing is used after the bread has baked.)

Then add flour slowly, making sure to mix it in with the liquid ingredients. Place dough onto a surface sprinkled with flour and begin kneading dough for 5 to 10 minutes – until the dough is smooth and elastic.

Place the dough in a large mixing bowl lightly oiled on the inside surface. Cover bowl with damp cloth and place bowl in warm area where dough can rise for about 2 hours or until twice its original size.

After rising, place dough on floured surface and punch it down; allow it to rest for several minutes. Then gently knead the dough for 2 to 3 minutes, return it to the bowl, and allow it to rise again in a warm area to double in size – which may require approximately 1 hour.

Remove the dough from the bowl, punch it down again and knead it until the dough is flexible and easily worked. Divide the dough into 2 equal amounts. Then divide each loaf into 3 pieces, which will become the braided bread. Roll each piece into a rope-like cylinder approximately 15 inches long.

Place the lengths side-by-side, seal the individual strands by pinching the ends together, and begin to braid them, forming a long loaf of bread. Repeat the process for the second loaf.

Place the braided loaves on a non-stick or greased baking sheet, 4 to 6 inches apart. Cover them with a cloth and place the baking sheet with loaves in a warm area. Allow the dough to rise until it doubles in size.

Preheat oven to 375°

Brush the reserve eggs over the loaves and bake for 40 minutes or until golden brown.

Optional toppings include poppy or sesame seeds sprinkled on top.

When the loaves are baked, remove them from oven and place on a cooling rack.

Enjoy!

Shared by Muri for Lulu B’s Kitchen

PINEAPPLE BREAD PUDDING

2011-12-19T19:38:00.003-05:00

A symbol of hospitality and warmth, the pineapple has long been associated with colonial ornaments. This tropical and historical fruit pairs well with most any dishes or can hold its own as a tasty dessert. Either way you serve this succulent pineapple bread pudding, it’s sure to be the most talked about dish on your holiday table this year!

Preheat oven to 350°

Combine the following in a mixing bowl…

1 - Stick of Butter at Room Temperature

1 - Cup of Sugar

4 - Egg, Beaten

6 - Slices of White Bread, Cut into Small Pieces

20 Oz. - Crushed Pineapple, Fresh from the Produce Section (or canned)

Drain and reserve the juice from the pineapple.

Cream together the butter and sugar. Next add beaten eggs and mix well.

Finally, add the crushed pineapple, half of the juice reserve and cut bread. Mix well and pour into a greased 1½-quart baking dish.

Bake for about 45 minutes, the top will turn a golden brown color. Let it cool and serve as a side dish with ham, pork or as a dessert.

Enjoy!

Myrna B. for Lulu B’s Kitchen

FRESH APPLE WRAPS

2011-12-18T15:35:00.009-05:00

Company is coming for dinner and you don’t have time to bake a fresh homemade apple pie… this quick and easy recipe for apple wraps is sure to please… and finish your evening on a sweet note. They will think you’ve been preparing all day!

Preheat oven to 350°

What you’ll need…

1 Package of Phyllo Pastry Sheets

Fresh McIntosh Apples, Peeled and Cored

1 - Teaspoon of Butter for Each Apple

1 - Teaspoon of Brown Sugar for Each Apple

Fresh Ginger, Grated

Ground Cinnamon

Ground Nutmeg

Ground Clove

Unroll pastry sheets on a flat surface. Place a prepared apple on sheet and fill the center with butter and brown sugar. Sprinkle with ginger, cinnamon, nutmeg and clove. Wrap the prepared apple with 3 pastry sheets and press the gathered sheets into the top of the apple slightly to create a “flower” on top. This will help to keep the pastry sheets in place while baking as well.

Place in a buttered baking pan and pop into the oven for about 50 minutes, until golden brown and apples are fully cooked.

Remove from the oven and let them cool slightly. Transfer to serving bowls and enjoy plain, topped with fresh whipped cream or with your favorite ice cream.

Enjoy!

Lulu B’s Kitchen

FRESH ASPARAGUS WRAPS

2011-12-18T15:29:00.004-05:00

An effortless appetizer for holiday entertaining that delivers great taste. Not only are these asparagus wraps full of flavor, they’re also a healthy snack for anytime. Simply prepare the wraps before company arrives, pop them in the oven and then serve warm with your favorite dipping sauce.

Preheat oven to 350°

What you’ll need…

1 Package of Phyllo Pastry Sheets

Fresh Asparagus, Cleaned with the Ends Cut

Olive Oil

Salt & Pepper

Parmesan Cheese, Finely Grated

Place cleaned asparagus in a rectangular container. Drizzle olive oil and sprinkle with salt and pepper; shake it up to cover all spears with the oil.

Unroll pastry sheets on a flat surface. Sprinkle sheet with Parmesan cheese, place an asparagus spear on the sheet and roll, leaving just the tip of the asparagus exposed.

Place wrapped asparagus on a cookie sheet lined with parchment paper.

Brush the rolled asparagus with a mixture of olive oil and your favorite herbs, like dried basil, oregano or parsley.

Pop into the oven for about 20 minutes, until golden brown.

Remove from the oven and let them cool slightly. Transfer to a serving dish and enjoy with your favorite dipping sauces.

Enjoy!

Debbie H. for Lulu B’s Kitchen

COCONUT & ALMOND CLUSTERS

2011-12-18T12:00:00.003-05:00

Enjoy the rich, tropical flavor of coconut mixed with a creamy smooth chocolate, topped off with the nutty sweetness of almond. What could be more joyous than coconut almond clusters for the holidays… Serve these delectable confections on your favorite dish or package in candy boxes for a perfect holiday gift – sure to be treasured by those who receive.

In a large non-stick skillet…

2 - Cups of Shredded Coconut

1/4 - Cup of Finely Chopped Almonds

1/4 - Teaspoon of Pure Almond Extract

Cook until coconut is slightly toasted to a golden brown color. Transfer to a large mixing bowl and let cool slightly.

Then add…

1¼ - Cups of Chocolate Chips – Melted.

Mix well and then scoop with a spoon and drop on a cookie sheet lined with parchment paper. Place a whole almond on each coconut cluster and refrigerate for about 10 minutes.

Note: Melted chocolate can harden quickly by a simple drop of water, causing it to clump up. Not to fret… simply add more water (or heavy cream) one tablespoon at a time until you achieve a smooth texture again.

Enjoy!

Lulu B’s Kitchen

FRESH GUACAMOLE

2011-12-14T21:42:00.016-05:00

There is nothing better than a bowl of fresh guacamole any time of the year. It’s always preferable to select the ingredients fresh from your garden, but the supermarket produce section will suffice during the off-season.
A perfect bowl of guacamole starts with beautifully ripened avocados, (which happen to have multiple health benefits).

When selecting your avocados, give them a little squeeze…

~ If they are too mushy, they are too ripe

~ If they are too hard, let them ripen for about 1 – 2 days

~ The perfect avocado is right in-between, not too firm, and not too soft

Add to a bowl and mix it up…

1/4 - Cup of Finely Chopped Onion (red or white)

1 - Red Tomato, Chopped

1/4 - Cup of Fresh Cilantro

2 - Fresh Cloves of Garlic

1 - Fresh Lime – Squeeze All of the Juice Into the Bowl

1/2 - Teaspoons of Sea Salt

1/4 - Teaspoons of Freshly Ground Black Pepper

Mix well before adding…

2 - Haas Avocados – Cut in half

Scoop the meat out with a spoon. Use a knife to slice and mix the avocado in the bowl for a chunky guacamole. I prefer a chunkier blend – the more you mix it, the creamier the avocados become.

Optional if you like it spicy hot…

Dash of Red Pepper

4 -Slices of Jalapeño Peppers, Seeded and Finely Chopped

I like to chill my guacamole for about an hour or so before serving to let the ingredients emulsify. When storing, place saran wrap right onto the guacamole so that air does not touch the mix – this will help to avoid browning. (Avocados will turn brown quickly, like a banana once it’s unpeeled). If it should brown on you, simply scoop off the top layer and you’ll see a nice fresh-looking avocado green color.

Enjoy!

Lulu B’s Kitchen

EGGNOG RICE PUDDING

2011-12-11T09:07:00.007-05:00

Rice pudding is a traditional Christmas Eve dessert in my family and it has always reminded me of celebrations with loved ones. I like a rich and creamy rice pudding bursting with flavorful spices. A special recipe for the holidays… add a twist to your rice pudding with eggnog. The nostalgic flavor reflects the holiday season.

Combine the following in a large pot…

1 ½ - Cups of Long Grain Rice
6 - Cups of Water

2 - Teaspoons of Unsalted Butter

2 - Cinnamon Sticks (about 3” to 4” long)

With your stove on medium fire, let the rice cook for about 20 to 30 minutes without the lid – until most of the water is absorbed and rice is still a little stiff.

The add…

2 - Cups of Eggnog

2 - Cups of Half & Half

1 - Cup of Raw Sugar 

2 - Tablespoons of Pure Vanilla 

1/2 - Teaspoons Ground Cinnamon 

1/2 - Teaspoons Ground Nutmeg 

1/2 - Cup of Raisons (optional)

Place the lid on the pot and let this simmer for 20 minutes.

Finish with…

2 – Eggs at room temperature

NOTE: Whip the eggs in a separate bowl, add some of the hot rice pudding mixture into the bowl with the rice and continue stirring. Slowly pour the egg mixture stirring constantly. The eggs will cook quickly. Let this cook for about 5 minutes.

Bring to room temperature and serve or Store in your refrigerator for up to two weeks.

Enjoy!

Lulu B’s Kitchen

FRESH PESTO & MOZZARELLA ~ A Simple Appetizer for Holiday Entertaining

2011-12-07T21:13:00.008-05:00

There’s nothing better than effortless appetizers that taste like you’ve slaved in the kitchen for hours… These fresh pesto and mozzarella shells are bursting with layers of flavor, and best of all, you can toss them together in minutes. I am so grateful to my sister-in-law who introduced me to one of her signature recipes!

Enjoy this colorful & flavorsome appetizer at your next gathering.

Preheat oven to 350°

What you’ll need…

Package(s) of Phyllo Dough Shells

Fresh Mozzarella Ball, about 1” d. Cut in half

You will need one cheese ball for every two shells

Fresh Basil Pesto Sauce

Fresh Roasted Red Peppers Chopped Fine.

Place the phyllo dough shells on a lined cookie sheet. Fill each shell up, starting with the pesto, then mozzarella cheese and top with the roasted red pepper. Place in the oven for about 15 minutes (until cheese has melted and shells are beginning to brown).

Remove from the oven and let them cool slightly. Transfer to your favorite serving dish and enjoy with your guests. Holiday entertaining made easy!

Enjoy!

Debbie H. for Lulu B’s Kitchen

HOLIDAY CRANBERRY CHUTNEY

2011-12-05T21:27:00.002-05:00

I just love cooking with cranberries – luckily, I live not too far from the heart cranberry country in New Jersey. The most beautiful sight is driving by a cranberry bog during the harvest season – an endless pond of floating red berries as the sun is setting… breathless!

This tart berry has such a unique taste and complements many meats that you might be serving this holiday season. I thank Deannie B. for sharing her family recipe with me – walking into her kitchen during the holiday season with the aroma of fresh cooked cranberries gives me a warm, fuzzy feeling of home. Make a batch and share with friends or give as a hostess gift.

Combine the following in a saucepan…

1 - 12 Oz. Package of Fresh Cranberries 

3/4 - Cups of Brown Sugar 

1 - Cup of Fresh Apple Cider 

2 - McIntosh Apple, Chopped 

2 - Teaspoons Ground Cinnamon 

1 - Teaspoons Ground Ginger 

1/4 - Teaspoons Ground Cloves 

Optional: 1/2 Cup of Toasted Pecans

Bring to a boil, stirring constantly. Reduce heat and simmer for 15-20 minutes or (until apple is tender and mixture thickens). Let it cool to room temperature.

Serve as a festive appetizer with cream cheese and water crackers or as a condiment with your favorite meat, such as pork, ham or chicken.

Store in your refrigerator for up to two weeks.

Enjoy!

Deannie B. for Lulu B’s Kitchen

CHOCOLATE COVERED PRETZELS

2011-12-01T22:02:00.008-05:00

Who doesn’t love the rich taste of sweet chocolate mixed with buttery pretzels?

This recipe comes from my dear friend, Annie Beare, who has mastered the precise combination of chocolate and pretzels to perfection. This savory dish is so simple – even the non-baker will enjoy creating such holiday treats. Although Annie’s recipe is made with festive green & red M&Ms, chocolate covered pretzels are perfect to enjoy any time throughout the year.

Preheat oven to 350°

What you’ll need…

1 Bag - Snyder’s of Hanover Butter Snap Pretzels (square shaped pretzel)

1 Bag - M&Ms… the green and red holiday mix is perfect for this time of year!

2 Bags - Chocolate Wafers.

I prefer the all-natural chocolate wafers for a rich flavor; however, you can find chocolate candy melts at most craft stores. (Fun flavors to use include milk chocolate, dark chocolate or peanut butter).

Mixing the pretzels & chocolate…

Arrange pretzels on a cookie sheet (they can be right next to each other).

Place a chocolate wafer in the middle of each pretzel.

Bake in the oven for two minutes – be sure to remove from oven while the chocolate wafers are still melting.

Place 1 M&M in the center of each chocolate wafer.

Let the pretzels & chocolate cool down to room temperature before removing from the cookie sheet.

Repeat until you run out of pretzels, chocolate wafers or M&Ms… Whichever comes first. It really depends on how much you snack on while preparing!

Store in airtight container for up to one month.

Enjoy!

Annie Beare for Lulu B’s Kitchen

WHITE CHOCOLATE & CRANBERRY COOKIES

2011-11-29T20:19:00.002-05:00

Holiday baking always gives me a warm a fuzzy feeling – a blissful time of year when generosity spreads from one to another. I especially enjoy sharing freshly baked treats with friends and family… anything to bring a moment of delight to ones taste buds and tummy! Enjoy this simple recipe at your next holiday cookie swap or with a warm cup of homemade chai latte.

Preheat oven to 375°

Combine the following…

2 ½ - Cups of Flour ~ Preferably King Arthur

1 - Teaspoon Baking Soda

1 - Teaspoon Sea Salt

1 - Teaspoon Cinnamon

Set to the side.

In a separate bowl, mix the following…

2 - Sticks of Unsalted Butter ~ Land O’Lakes

3/4 - Cup of Dark Brown Sugar, Lightly Packed

3/4 - Cup of Natural/Raw Granulated Sugar

2 - Teaspoon Vanilla Extract

2 Eggs at Room Temperature

Mix well in a bowl until all ingredients are combined and smooth.

Begin adding the dry mixture half-cup at a time. Mix until combined and smooth.

And the blissful finishing touches…

1 - Cup Ocean Spray Dried Cranberries

11 Oz. - Ghirardelli Classic White Chocolate Baking Chips

3/4 - Cup Macadamia Nuts (Optional)

Mix well and prepare to start baking!

Line a cookie sheet with parchment paper. Bake at 375° for 10 to 12 minutes, until cookies are slightly brown on bottom.

I recommend cutting the batch in half, placing on parchment paper and form a tubular shape with the cookie dough. Wrap and chill for about 1-hour. Cut with a knife in 1/8” slices, place on parchment-lined cookie sheet and bake. You can wrap air-tight and store in the freezer to bake fresh at a later date.

Enjoy!

Lulu B’s Kitchen

SPICY CHILI RECIPE ~ Vegetarian or with Fresh Meat

2011-11-20T21:31:00.002-05:00

In a Large Pot…

3 – Tablespoons of Olive Oil

1 – Large Onion

3 to 4 – Garlic Cloves, chopped or crushed

Cook the onion and garlic in the olive oil until they start to brown.

Then Add…

2 Lbs. – Fresh Meat, Cooked

16 Oz. – Fresh Salsa

2 Cups – Sweet Corn (Fresh or Frozen/Organic)

2 – 15 Oz. Can of Organic Beans (I prefer 1 Chick Pea and 1 Black Beans)

6 – Tablespoons of Chili Pepper

2 – Tablespoons of Corn Flour

1-¼ – Teaspoons of Paprika

1 – Teaspoon of Sea Salt

1 – Teaspoon of Ground Cumin

1 – Teaspoon of Oregano

1 – Teaspoon of Red Pepper

Mix well and let simmer for about half-hour.

If your chili is on the dry side, add 8 Oz. or water or broth (vegetable, chicken or beef).

Finish with…

1/4 – Cup of Fresh Cilantro, Chopped

For a vegetarian chili, eliminate the meat and replace with vegetables, such as fresh, chopped zucchini, carrots, peas or broccoli.

I prefer to make fresh salsa, but if time is limited, fresh from the supermarket does the job. You can find fresh salsa in the produce section.

For Garnish…

Cheddar Cheese, Shredded

Dollop of Sour Cream

Scallion, Chopped

Enjoy!

Lulu B’s Kitchen

CHAI LATTE

2011-11-17T20:31:00.004-05:00

Warm up on a cold morning with a fresh cup of homemade Tazo Chai Latte! I took pleasure this morning in playing the part of the Barista, making homemade chai lattes for my coworkers. With the fresh aromas of spices and steeping black tea, we were reminded of the coming holidays and cheered to the season. This recipe adds a little zest to your favorite black tea.

To Begin…

Bring to boil enough water for one cup of tea

In your favorite teacup, add the following…

1/4 – Teaspoon of Cinnamon (or Fresh Cinnamon Stick)

1/8 – Teaspoon of Ground Nutmeg

1/8 – Teaspoon of Ground Ginger

Sprinkle of Ground Clove

1/8 – Teaspoon of Pure Vanilla Extract

Place one Organic Tazo Chai tea bag in your cup, and then add the boiling water.

Steep the tea bag in the hot water for about a minute (or longer for a more pungent flavor).

The Finishing Touch…

1 to 2 Tablespoons of Honey – depending on your preference.

1/8 – Cup of Your Favorite Creamer.

Stir with a spoon and remove the tea bag.

The spices naturally sweeten and add flavor to this delightful tea – no need for too much honey. Let your senses immerse in the fragrance… and the taste.

Enjoy!

Lulu B’s Kitchen

SWEET POTATO SOUP

2011-11-16T21:31:00.003-05:00

Sweet Potato soup is one of my all-time fall favorites! This healthy soup is fiber rich, smooth and creamy. The ginger and curry powder add a hint of Indian flair, just enough to create a harmony of flavors that are sure make you taste-buds dance. Serve this soup in one of your favorite soup bowls with a slice of corn bread on a Sunday afternoon.

In a Stockpot…

1 – Onion

3 – Garlic Cloves, chopped or crushed

3 – Tablespoons of Olive Oil

Cook the onion and garlic in the olive oil until they start to brown.

Then Add…

4 – Sweet Potatoes

5 – Cups of Broth (Chicken or Vegetable)

1 – Teaspoon of Sea Salt

1 – Teaspoon of Freshly Grated Ginger

1/2 – Teaspoon Fresh Ground Black Pepper

1/4 – Teaspoon Curry Powder

1/4 – Teaspoon Nutmeg

1-½ – Teaspoon Mustard Powder

Cut the sweet potatoes into cubes and add to the pot along with all other ingredients.

Bring to a boil and let simmer for about 1 hour.

Mash up the soup using a hand masher, mixer or food processor.

Then Add…

1/8 – Cup of Fresh Cilantro, Chopped

1 – Cup of Milk

Chopped Scallion for Garnish

Add the cilantro and milk – simmer for another 30 minutes.

Serve in soup bowls and garnish with scallions.

Enjoy!

Lulu B’s Kitchen