OuR KrAzy kItChEn...

Roasted Almond and Maple Butter, soooo good!

2012-05-24T08:32:00.000-04:00

I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother's Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note...)

Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email.....

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: more for blending
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.

When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good!

As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For additional recipes and more, come visit at Moms Sunday Cafe, we love having company!

SAUCY SPICY GRILLED BBQ CHICKEN

2012-05-15T23:10:00.004-04:00

SPICY GRILLED BBQ CHICKEN
2 pounds chicken wings
salt & pepper
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon garlic rice wine vinegar
1 teaspoon crushed red pepper flakes
2 green onions, minced

Heat gas grill to medium high or a charcoal grill to medium hot fire.
Wash and dry chicken wings.
Generously salt and pepper the wings.
When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp.
In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions.
When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce.
Sprinkle with remaining onions.

WARM BACON DRESSING

2012-04-24T12:51:00.004-04:00

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

Cook bacon until crisp. Leave drippings in pan and allow to cool.
Drain on paper towels and crumble when cool. Set aside.
In a medium bowl lightly beat the egg.
Add the vinegar, sugar, water, flour, salt and pepper. Blend well. Add to the bacon drippings.
Mix until well blended.
Cook over a low heat, STIRRING CONSTANTLY! Bring to a rolling boil taking off the heat when you reach your desired consistency.
When cool, add the crumbled bacon.
Enjoy!

SPICY APRICOT GLAZED BBQ PORK CHOPS

2012-04-24T12:50:00.005-04:00

These are the easiest and yummiest pork chops!
SPICY APRICOT GLAZED BBQ PORK CHOPS
2 large center cut pork chops
1/3 cup apricot jam
1/3 cup Sweet Baby Rays BBQ sauce
2 tablespoons Frank's Red Hot Sauce

Blend together until well mixed.
Grill chops, topping with glaze during last few minutes.
Enjoy!

BEAN & BACON ROLLS

2012-04-24T12:49:00.006-04:00

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of these boxes. It was written with real ink so is probably about 50 or so years old.

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

Preheat oven to 350˚.
Spread Beans on each slice of bread.
Roll bread up and secure with 2 slices of bacon with toothpicks.
Bake for 30-45 minutes until bacon is crisp.

SQUIRT SODA APPLE DUMPLINGS

2012-04-24T12:49:00.002-04:00

SQUIRT SODA APPLE DUMPLINGS

2 large Granny Smith apples, peeled, cored & sliced into 8 wedges

1/2 lemon, juiced

2 cans Pillsbury crescent roll dough

1 cups sugar

1 tablespoon cinnamon

1 teaspoon nutmeg

1 can Squirt soda

4 tablespoons butter, sliced thin

Preheat oven to 350˚.
Spray a baking dish with PURE.
Submerge apple wedges into a bowl of ice water with the lemon juice.
Separate the crescent roll triangles.
Remove the apples and dry on paper towels.
Roll each apple in a triangle, starting at the small end.
Put the rolls in the baking dish.
In a small bowl combine the sugar, cinnamon and nutmeg.
Sprinkle evenly over the rolls.
Top with the thin slices of butter.
Pour the soda over everything.
Bake until golden brown (about 40-45 minutes).
Serve with vanilla ice cream or whipped cream.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

2012-04-05T00:00:00.004-04:00

OUR KraZy kitchen is going on hiatus. All your favorite recipes will still be here for reference. Thank you for your readership and following.

Be sure to stop by 3 Sides of Crazy and check out all my other recipes.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

Preheat oven to 325˚.
Generously grease baking dish.
Scatter onions, carrots and garlic along the bottom.
In a small food processor pulse 3/4 of all the leaves together until well blended.
Add butter until well blended.
Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
Spread the remaining butter over the outside of the bird.
Generously sprinkle the entire bird with salt and pepper.
Sprinkle with remaining herbs.
Roast 1 1/2 hours or until desired temperature.
Remove from pan and let rest 15-20 minutes.
Strain vegetables and make gravy with drippings if desired.
Carve and serve.

FAREWELL FROM GIGI

2012-04-03T00:00:00.002-04:00

Due to illness my hosting here was short lived, i did enjoy sharing my caribbean cuisine with you on Try a new recipe Tuesday's. I thank you all for the warm welcome.

I really do enjoy the smorgasbord of recipes that is OKK and I will continue to refer back to site and try out many of the recipes i have bookmarked.

Thank you for creating this wonderful gathering place, for inviting me to join your community and for the warm welcome and concern.

Do join me in my adventures in and out of the kitchen and around my island paradise. Hope to see you all soon.

Bon Appetit
Gisele
http://adventuresingigi.blogspot.com/

Grilled Sweet Potatoes

2012-04-01T00:00:00.001-04:00

Hello OKK Readers,

I want to personally thank each of you for reading my posts each Sunday and want to let you know that I have enjoyed all of your feedback. I love food and love food blogs. If you have a food blog that I don't know about, please leave a comment and I will check it out. You can continue to follow my easy-to-make, family-friendly recipes at my own personal blog Meals For Real.

-April

Grilled Sweet Potatoes from Food Network Magazine
Recipe by Bobby Flay
3 sweet potatoes, unpeeled
Kosher salt
2 tsps finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions: Parcook the potatoes. Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 Tbsp salt, the lime zest and cayenne pepper in a small bowl.

Brush the potato wedges with the oil and season wtih salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Here's what you'll need:

Rinse off the sweet potatoes.

Put them in a pan to boil until they are fork-tender.

While the potatoes were boiling, measure out the salt, lime zest and cayenne pepper and mixed them up. Then, set it aside.

Chop and mince about 1/4 cup of fresh cilantro and set it aside.

Put some canola oil in a pan. When the sweet potatoes are fork-tender, lay them out on a cutting board until they cool. Cut them in to wedges.

Toss the potato wedges in the canola oil. Salt and pepper.

Put them on the grill. Turn them every couple of minutes until all sides are grilled.

#9 Once finished, pull them from the grill and sprinkle the salt mixture over the top. Top with the cilantro.

Here's what you'll end up with:

These potatoes are fantastic! They have the smokiness of the grill but the freshness of the cilantro. These two added with that fantastic salt, lime zest and cayenne mixture made me want to eat the whole stinkin' platter myself.

Come See Me!

2012-03-31T10:33:00.000-04:00

Our Krazy Kitchen has been so much fun, but with life so busy, trying to maintain posts on two blogs can be a bit daunting. Perhaps there will be a post or two every now and then here, so please keep us bookmarked. This is a great resource for recipes of all kinds. In the meantime, please come by and visit me at Forgetfulone! I will even have some occasional posts about recipes and eating healthy. Thanks to 3 Sides of Crazy for your cooking expertise and for allowing me to blog at OKK!

Braised Meatloaf, try a new recipe, like this one!

2012-03-31T10:18:00.000-04:00

This is so good, catsup is not required!

I know, what on earth could I be talking about? How can anyone not be friends with meatloaf? Well, uhmm, that would of been me. But hold on, I can explain, you see.......

Meatloaf is so, well it's solid, and thick and big. You know a big loaf of meat. That's why we did not get along. When there are only a couple of folks eating, a standard sized meatloaf lasts forever! Most meatloaf recipes are usually 2 pounds of ground meat, which will yield about a 3 pound loaf when you factor in the filler, eggs, milk, etc. That my friends is a lot of, yep you guessed it, meatloaf. We (OK, me especially) are tired of it, before it is gone.

I can and do get creative. I have made spaghetti sauce with leftover meatloaf, I have sliced it and used it in a rice casserole in place of any thing else called for. I have sliced it, covered it with a sauce/gravy and baked it again to re-present it as a new dinner. Leftover meatloaf has been turned into lasagna, hash with eggs, and sandwiches.

There are probably a few more creations, but I think you get the general idea. I myself do enjoy a sandwich of warm meatloaf on buttered bread with mustard. Add some pickles and a celery stick or two and you have a great lunch. A delicious sandwich, but one, maybe two in a week are plenty.

Then I found this recipe, for a stove-top braised meatloaf at Olla Podrida and what a great find it was! One pound of ground beef, braised on top of the stove, a richly flavored pan reduction. Yep, meatloaf heaven! And it is just the right size for small families. Pattie's recipe is dinner guest special. When I got past the wow factor (and wiped my chin!), I concentrated on the technique and the yield. Introducing........

Everyday Braised Meatloaf
adapted from: Olla Podrida

1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won't taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 "grinds")
2 T dry bread crumbs
1/3 c Parmesean cheese
2 T finely chopped, ham or salami or prosciutto or mortadella

1/2 - 3/4 c dry (fine) bread crumbs, plain or Italian flavored

1 T olive oil
1T butter

1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)

Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however do not use more. Let cool.

Combine the cooled bread mixture and remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.

In a shallow bowl, add dry bread crumbs. For ease I cut the log in half to make the process of coating and browning easier. Coat the meat mixture in bread crumbs, taking care to maintain the meat loaf shape.

Heat butter and oil in large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown all sides. Take care to not break the loaf apart. I cut the uncooked loaf in half to better fit the pan I was using.

The added vegetables during the braising will add body and additional flavor to the pan sauce reduction.

Add wine, stock and diced tomato, carrot and onion if using, braise covered on low/simmer 1 hour. Remove from pan, set aside. Sieve pan drippings to remove skin and seeds from tomato and another other solids that you do not want in your reduced pan sauce. Skim fat, return to pan and boil down to concentrate and thicken. Serve the reduced pan sauce over the meatloaf or with mashed potatoes.
Serves 4-5

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

It has been my pleasure to be able to contribute to Our Krazy Kitchen, thanks to everyone for letting me be a part of this great group!

For more great recipes and sometimes a good story, stop by Moms Sunday Cafe! We love having company.

Grilled Chicken and Pineapple Sandwiches

2012-03-31T00:00:00.000-04:00

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup fresh lime juice (about 2 limes)
4 (1/2-inch-thick) slices fresh pineapple
4 (1.5-ounce) whole wheat hamburger buns, toasted
Light mayonnaise (optional)
4 large basil leaves

Preparation

1. Prepare grill.
2. Sprinkle chicken evenly with salt and pepper. Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice. Grill pineapple 2 to 3 minutes on each side or until browned.
3. Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, and 1 bun top. Serve immediately.

Cooking Light Fresh Food Fast, Oxmoor House 2009

Happy Eating…

Grilled Chicken Sliders on Farewell Fire Day Friday

2012-03-30T00:01:00.000-04:00

Here's a easy slider recipe that is perfect for late summer nights and is sure to please a crowd. It's flavorful grilled chicken with a creamy red pepper sauce that is nothing short of luxurious.

But first, my farewell. This is the Final Fire Day Friday post here on Our Krazy Kitchen. I will keep posting on my blog, Nibble Me This.

Grilled Chicken Sliders
Source: Nibble Me This

Ingredients

8 chicken thighs, boneless, skinless
12 frozen dinner rolls

For the marinade

10 oz can Rotel tomatoes and chiles
1/4 cup BBQ sauce
1/4 cup cider vinegar
1 tsp season salt

For the creamy red pepper sauce

1/2 cup whipped cream cheese
1/4 cup red pepper jelly

Instructions

Place the marinade ingredients in a blender or food processor and blend/process until liquified.
Marinade the chicken for 12 hours.
Thoroughly mix the creamy red pepper sauce together and refrigerate.
Cook dinner rolls according to direction and then split in half for buns.
Preheat a charcoal grill to 350f. Remove chicken from marinade and grill until the reach an internal temperature of 165f (about 6 minutes per side). Allow to cool for 10 minutes. Thinly slice.
Toast the split buns on the grill.
Slather the creamy red pepper sauce on the buns and top with the sliced chicken.

I've had a great run here at OKK and I've enjoyed the time I've had to run a muck here:)

ROASTED RED PEPPER HAM STRATAS

2012-03-29T00:00:00.004-04:00

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

Preheat oven to 350˚.
Whisk together eggs, milk, salt and pepper.
Spray four 8 ounce ramekins with PURE.
Divide two-thirds of the bread among the four 8 ounce ramekins.
Top with ham, onions, red peppers and half the cheese.
Top with remaining bread and then the egg mixture.
Top with remaining cheese.
Dot with butter pieces.
Refrigerate overnight.
Bake until set, about 30 minutes.

Tomato Soup with Chickpeas

2012-03-28T00:01:00.003-04:00

It's finally getting warm outside! Yet, I can always enjoy a bowl of hot soup. Seriously, it can be 90 degrees outside and I'd still love to eat this soup.

I've made this a few times and it's always so good. I always have the ingredients on hand and it's a great soup to make in a pinch when you don't know what else to cook!

Tomato Soup with Chickpeas Recipe
2 cans chickpeas, drained and rinsed
2 teaspoon olive oil
3 garlic cloves, peeled and coarsely chopped
1 teaspoon dried rosemary (fresh would work too)
3-15 ounce cans of tomatoes (I used diced)
1 teaspoon of sugar
1 teaspoon salt
Pepper, to taste
2 1/2 cups chicken or vegetable broth

1. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.

2. Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot. Add the remaining chickpeas, and warm the soup over medium heat.

Cinnamon Prune Bread

2012-03-26T19:30:00.000-04:00

Sometime back, I had put together a jar of brandied prunes . I love prunes (I am a dork that way.....) and what I have learned about brandied prunes is, they don't go bad. Apparently there is an almost magic preservation factor involved in being soaked in brandy. Who knew?

When I first put the jar together and waited the time suggested in the recipe, before enjoying, they were too strong for my tastes. So back into the "far reaches" of the refrigerator they were sent. I love that part of the refrigerator it is part prison for foods that you are not sure you want to eat, but cannot throw out and part cold storage for things that must age and you absolutely know that someday you will use. In the case of the prunes it was a little bit of both.......

Since we will be moving in a couple of months, it is time to eat the refrigerator and pantry down to bare minimums to make the move easier. However I have also learned that sometimes it is helpful to start fresh with basics when you move, if for no other reason to have a time frame of the purchased date. Because I have had a conversation like the following, " Honey how old is this ( insert food type here )?" " I don't know Dear, when did we move into this house?' See, I told you we are dorks......

You don't have to have a jar of brandied prunes in your refrigerator, because this originally started out years ago with the plain kind everyone has in their pantry. And now,

Cinnamon Prune Bread
Adapted from:
Family Circle Breads and Sweet Rolls Cookbook
350 degree oven

cooks wisdom: up the cinnamon! For cinnamon lovers, use 2 teaspoons, for other folks use at least 1 full teaspoon.

1 c snipped pitted prunes (from a 12 oz package)
1/2 c boiling water
1 1/2 c flour
1 1/2 c spelt or whole wheat flour
4 1/2 t baking powder
1/2 t salt
1/2 (I used a rounded measure) cinnamon
2/3 c packed brown sugar
grated zest from one orange
1 c chopped pecans ( I did not use, but the next time, oh yeah!)
1 egg
1/3 c oil
2/3 c milk

Pour boiling water over prunes and let sit. For this brandied loaf I snipped 1 c of the brandied prunes and covered them in their own liquid, to substitute.

Stir together the flours, baking powder, salt and cinnamon, combine well to distribute the baking powder. Add the zest, pecans and brown sugar, mix again.

Make a well in the center of the dry ingredients, add the egg, oil and milk. Whisk the center to combine the liquid ingredients and break of the egg. Then mix in the dry ingredients from the side of the bowl.

Fold in the prunes and the liquid. Turn batter into a prepared 9X5 loaf pan. Bake approximately 1 hour or until done in your oven. Let cool 10-15 minutes in the pan, turn our to cool completely.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and tip, visit Moms Sunday Cafe!

OLD FASHIONED CHEESECAKE

2012-03-26T13:48:00.000-04:00

For the crust:

1 3/4 cups ginger snap/vanilla wafer crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, softened
1 1/3 cups maple sugar
1/2 teaspoon salt
1/2 teaspoons pure vanilla extract
2 teaspoons blackberry extract
1 teaspoon lemon juice
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

To make the crust:

Butter a 9-inch springform pan—choose one that has high sides. Mine is square.
Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist.
Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides.
Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes.
Set the crust aside to cool on a rack while you make the cheesecake.
Reduce the oven temperature to 325°F.

To make the cheesecake:

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and truly creamy, about 5 minutes.
With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla and blackberry extract.
Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.
Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and open the door a crack.
Allow the cheesecake to sit for another hour.
After 1 hour, carefully remove from the oven and leet the cheesecake come to room temperature on a cooling rack.
Run a knife around the edge of the pan to loosen sides.
When the cake is cool, cover the top lightly and chill the cake for at least 6-8 hours, although overnight would be better.

Serving:

Remove springform sides. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

Storing:

Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It's best to defrost the still-wrapped cheesecake overnight in the refrigerator.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

2012-03-25T21:43:00.001-04:00

STUFFED MEATBALLS &

ROASTED VEGGIE SPAGHETTI SAUCE

I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.

For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

Crumble bread into a large bowl.
Toss in Parmesan cheese, parsley, green onions and garlic.
Add meat and with your hands mix extremely well until you have a uniform mixture.
Roll meatballs around a Parmesan cheese cube.
Chill Meatballs until sauce is done.
Just before the sauce is finished, brown meatballs.**
Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

SWEET CORN SOUP

2012-03-24T01:42:00.002-04:00

Until recently Chilis restaurant had a sweet corn soup that was fantastic! Then they took it off the menu and I was forced to try and recreate it! I am very happy with the results. Today I made a grilled turkey and cheese with caramelized redonioons - YUM!

SWEET CORN SOUP
Safflower oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime

In a large stock pot saute' the corn, onion and leeks until translucent. 5 minutes or so.
Add sugar and cook a few minutes more.
Add stock and bring to a boil.
Reduce heat and simmer 45 minutes or so.
Add heavy cream and simmer 15 minutes more.
Whisk together water and cornstarch until well blended.
Add lime juice, salt, pepper and cornstarch mixture until well blended.
Puree and strain.
Enjoy.

Pork Chops with Pepper Jelly Sauce

2012-03-23T00:01:00.000-04:00

This is one of our family favorites and it is super easy!

Pork Chops with Pepper Jelly Sauce
adapted from Southern Living

4 boneless pork chops, 1" thick
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 red bell pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly

1. Season pork chops with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until it reaches an internal temp of 140f. Remove from skillet, and keep warm.
2. Add flour and bell pepper to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Deglaze skillet with wine and cook another minute.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
Yield: Makes 6 servings

The whole family liked this recipe. The sauce was to die for. As far as "heat", it really didn't have any since I used sweet red pepper. If you want more heat, use a jalapeno or serrano chile.

GREEN CHILE TUNA CASSEROLE

2012-03-22T00:00:00.004-04:00

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell's cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

Preheat oven to 375˚.
Blend together milk and soup until well blended.
Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
Fold in cheese.
Gently fold in egg noodles.
Pour into a generously greased baking dish.
Top with potato chips.
Bake for 30 minutes.

Shepherd's Pie

2012-03-18T00:00:00.000-04:00

Shepherd’s Pie Recipe from Dawn’s Daily Life
9 potatoes, peeled and cubed
1 1/2 pounds ground beef
1 (6 ounce) can tomato sauce
1 dash Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
2 tablespoons all-purpose flour
3 tablespoons water
2 tablespoons milk
Directions: Preheat the oven to 350 degrees. Place the potatoes in a large pot, cover with water, and cook over high heat. Boil for 15 minutes. Meanwhile, brown ground beef in a large skillet over medium-high heat; drain fat. Add tomato sauce, Worcestershire sauce to taste, salt, pepper, green beans and corn. In a separate bowl, mix flour with the 3 tablespoons water and stir into beef mixture. Pour this mixture into a casserole dish. Stir all together well. Drain the potatoes, mash and spread over the beef mixture. Place 2 to 3 vent holes through the mashed potatoes.
Bake at 350 degrees for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
Modifications:
-I added 2 cloves of garlic, 1 onion and 1 green pepper to this recipe.

Here's what you'll need:

Preheat the oven to 350 degrees.

Peel and cut up about 10 potatoes and put them on to boil
Slice up a green pepper.

Coarsely chop 2 garlic cloves and slice up an onion.

Brown about 1 1/2lbs of lean ground beef.

Add the garlic, onion and green pepper.

Add 1 small can of tomato sauce.

Drain and rinse a can of corn and a can of green beans and added it to the mixture.

Add 7 or 8 good shakes of worcestershire.

While that mixture is cooking, measure out 2T of all-purpose flour and 3T of water. Mix it together and then mix it into the pan.

Grease a 9x13 baking dish and put the mixture in it.

Drain the potatoes and then added a tad of butter. Mash.

Once mashed up, I scoop the potatoes over the meat mixture and poke 4 holes in it.

Popped it into the oven for 25 minutes at 350 degrees.

With a few minutes left to go, I measured out 3 tablespoons of milk and started to brush it on the potatoes. That was too much of a pain so I just drizzled it all over the top.

Here's what you'll end up with:

Review:

I almost just made the mashed potatoes on the side and served it that way but I really wanted to try to stay as close to the recipe as possible. I'm glad I did!

I added the garlic, onion and green peppers and it did add a lot of flavor. In hindsight, though, I think I should have left out the green peppers. The texture was pretty close to that of the green beans and while it wasn't bad, it just didn't add a lot to it.

If you aren't going to be all critical about the authenticity of what you put in the dish, I think you could really add anything you wanted--mushrooms, ground turkey, beans, etc.

I'd say to definitely give this recipe a try. It was easy and tasty!

Hope you enjoy!

April

Green Tea Shortbread Cookies - (a little green for today)

2012-03-17T00:30:00.002-04:00

Matcha or green tea powder is used in many recipes across the board...I've seen it used in pasta, cakes, breads and many cookies, including shortbread cookies. I first bought the green tea powder meaning to add it to drinks and such to help incorporate this healthy tea into my diet. Well to be honest, green tea is not one of my favorite drinks. So the ideas have been collecting for other ways to use it. I was able to find it in my local Asian market, I also saw it at Whole Foods, so I know you shouldn't have much trouble finding it.

The other day I was reading the Mountain Rose news letter and they had a recipe for Matcha Shortbread Cookies on the Mountain Rose Blog and I thought these would be perfect for my post here since it is on St Patrick's Day

Matcha Green Tea Shortbread Cookies
2 cups organic flour
1/2 teaspoon fine sea salt
1/2 cup organic powdered sugar
3 tablespoons organic matcha powder
2 sticks (1 cup) organic unsalted butter, softened
1/2 teaspoon my home made vanilla extract, instead of almond extract
Directions

Sift the dry cookie dough ingredients together in a small bowl. In another bowl, whip the softened butter by hand or with an electric mixer until just smooth. Add the extract to the butter and then combine with all of the dry ingredients. Divide the dough in half and shape into two discs. Wrap the dough in plastic and chill the discs for an hour or two in the refrigerator until completely firm.

Lightly flour your work surface, as well as the top of your dough, and roll out to about an 1/8”. Cut rolled dough with your favorite cookie cutters and place them on parchment paper lined baking sheets. They don’t expand much at all, so don’t worry about creating lots of space between the cookies. Bake them in a preheated oven at 325°F for 10-15 minutes or until lightly golden at the edges.

I really liked them so tasty good, and they have a strong green tea flavor, but if you don't like that and want to cut back on the matcha powder add in a little more powdered sugar. I think had it in the refrigerator for too long, because it was so hard and I had to wait a while so it would be soft enough to roll out. By the time I had them on the baking sheet they were a little too soft, but they still tasted good. I think next time I won't roll them so thin, or you could shape it in a log and just slice them off from that to make the cookies.

Even though they are not really an Irish dish, I think I've made a Cultural Connection! :)

Happy St Patrick's Day!!

Slam Dunk Wings - Fire Day Friday

2012-03-16T00:01:00.000-04:00

March Madness is here and the NCAA basketball tournament has kicked off for this weekend. Wings are always a great "game day" food and here is one I made this past weekend.

Slam Dunk Wings

Source: NibbleMeThis

6 servings

Ingredients

36 chicken wing pieces (wingettes and drummettes)

For the dry rub

1 1/2 tsp Lawry's Season Salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 oregano

For the toss sauce

1/2 cup hot sauce
1/3 cup butter
1 Tbsp worchestershire sauce

For the Dunk Sauce

3/4 cup ranch dressing
2 Tbsp diced roasted red pepper
2 Tbsp cilantro, finely minced

Instructions

Preheat a grill set up for indirect heat (or an oven) to 350f.
Mix the "dunk sauce" together and refrigerate.
Dry the wing pieces well* and season with the dry rub.
Cook the wings for 30 minutes and then flip the wings. Cook another 20 minutes.
Meanwhile, whisk together the "toss sauce" over medium heat.
Toss the wings in the toss sauce and grill another 5-10 minutes.
Serve with the Dunk Sauce

Notes

This helps get a crisp skin.

Grilling indirect makes wings nice and roasty toasty!

Tossing - No wings were harmed in this production ;)

Served with dipping sauce.....oh yeah!

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF

2012-03-15T00:00:00.007-04:00

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
3 oranges
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided

1 tablespoon safflower oil
1 teaspoon sea salt, divided

1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

Preheat oven to 350 degrees˚.
Quarter 1 orange, set aside.
Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
In a small saucepan bring juice, honey and zest to a slow boil.
Cook about 5 minutes until slightly thickened. Remove from heat.

Thinly slice scallions.
Place chicken in roasting pan.
Fill cavity with orange quarters and scallion slices.

In a small food processor combine oil, salt, pepper, garlic, ginger and corriander until well blended.
Rub over chicken.
Roast 1 hour 45 minutes.
Brush reserved honey mixture all over chicken.
Roast another 15-20 minutes or until 180˚.

Meanwhile prepare rice according to package directions.
Add remaining salt.
Stir in sliced scallions, cashews and parsley.