Dark Chocolate Toffee Brownies
2 - 17.6-oz. packages dark fudge brownie mix with chocolate chunks
2 large eggs
1/2 cup vegetable oil
1/4 cup water
1 tablespoon instant espresso granules
1 - 12-oz. package miniature chocolate-covered toffee bars, coarsely crushed
Beat first 4 ingredients at medium speed with an electric mixer for 3 minutes or until blended; stir in coffee granules and crushed candy bars. Spoon batter into a lightly greased 13 x 9-inch pan, spreading evenly (batter will be very thick).
Bake at 325 degrees for 50 to 52 minutes or until center is set. Cool in pan on a wire rack. Cut into bars.
2.28.2011
2.25.2011
Hmmm......
Is it bad that I could eat an entire container of guacamole by myself....................with a spoon?
2.23.2011
Why, oh why...do onions make us cry?
As silly as these look (trust me, you look even sillier wearing them), they really do work! My brother got them for me a few years back for Christmas. Every time I cut an onion, I wear them.
Why do onions make us cry?
When onions are cut, an enzyme called sulfoxide lyase and sulfuric compounds are released from the broken cells. When exposed to air, they react with one another to form a vapor called thiopropanal sulfoxide. As this vapor evaporates, it irritates our eyes and causes us to cry. Kitchen folklore remedies such as burning candles or matches, slicing onions under water and freezing the onions before cutting are comical at best. The two methods proven most effective in preventing onion-cutting tears are wearing goggles or contact lenses.
Why do onions make us cry?
When onions are cut, an enzyme called sulfoxide lyase and sulfuric compounds are released from the broken cells. When exposed to air, they react with one another to form a vapor called thiopropanal sulfoxide. As this vapor evaporates, it irritates our eyes and causes us to cry. Kitchen folklore remedies such as burning candles or matches, slicing onions under water and freezing the onions before cutting are comical at best. The two methods proven most effective in preventing onion-cutting tears are wearing goggles or contact lenses.
2.22.2011
Very excited about their participation award....LOL!
Billy, Ryan and Joe after the Wallington Holiday Light Parade
Triple Cheese Grilled Cheese Sandwiches
I usually don't post sandwich recipes, but this one is SO GOOD!!!
Triple Cheese Grilled Cheese Sandwiches
1/4 cup butter, softened
1 tablespoon grated Parmesan cheese
8 slices rustic sourdough or Italian bread
8 slices provolone cheese
8 slices mozzarella cheese
Mix together butter and Parmesan cheese in a small bowl. Spread 1 1/2 teaspoons butter mixture on 1 side of each bread slice. Place 4 bread slices, buttered sides down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up. Cook sandwiches, in batches, on a panini press or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted.
Triple Cheese Grilled Cheese Sandwiches
1/4 cup butter, softened
1 tablespoon grated Parmesan cheese
8 slices rustic sourdough or Italian bread
8 slices provolone cheese
8 slices mozzarella cheese
Mix together butter and Parmesan cheese in a small bowl. Spread 1 1/2 teaspoons butter mixture on 1 side of each bread slice. Place 4 bread slices, buttered sides down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up. Cook sandwiches, in batches, on a panini press or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted.
Baked Parmesan Cauliflower
Baked Parmesan Cauliflower
1 head cauliflower, separated into large florets
Salt and freshly ground black pepper
1 tablespoon garlic powder
3 tablespoons butter
1/2 cup freshly grated Parmesan cheese
1/2 cup panko bread crumbs
Heat oven to 425 degrees. Butter a 2-quart oval baking dish. Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until al dente, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese, garlic powder and bread crumbs. Bake uncovered until lightly browned on top, about 30 minutes.
1 head cauliflower, separated into large florets
Salt and freshly ground black pepper
1 tablespoon garlic powder
3 tablespoons butter
1/2 cup freshly grated Parmesan cheese
1/2 cup panko bread crumbs
Heat oven to 425 degrees. Butter a 2-quart oval baking dish. Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until al dente, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese, garlic powder and bread crumbs. Bake uncovered until lightly browned on top, about 30 minutes.
Creamy Double Cheese Macaroni
Creamy Double Cheese Macaroni
12 oz. mini ziti pasta
1 - 16 oz. jar Alfredo pasta sauce
2 cups shredded mild Cheddar cheese
1/4 cup finely shredded Parmesan cheese
2 tablespoons seasoned bread crumbs
2 tablespoons butter, melted
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, heat Alfredo sauce and Cheddar cheese until cheese melts. Drain pasta, reserving 1 cup of the pasta water. Add the hot pasta to the skillet and toss to coat. Stir in a little hot pasta water to loosen if needed. In a small bowl, combine the Parmesan cheese, bread crumbs and melted butter. Transfer pasta mixture to a serving bowl and top with Parmesan and bread crumb mixture.
12 oz. mini ziti pasta
1 - 16 oz. jar Alfredo pasta sauce
2 cups shredded mild Cheddar cheese
1/4 cup finely shredded Parmesan cheese
2 tablespoons seasoned bread crumbs
2 tablespoons butter, melted
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, heat Alfredo sauce and Cheddar cheese until cheese melts. Drain pasta, reserving 1 cup of the pasta water. Add the hot pasta to the skillet and toss to coat. Stir in a little hot pasta water to loosen if needed. In a small bowl, combine the Parmesan cheese, bread crumbs and melted butter. Transfer pasta mixture to a serving bowl and top with Parmesan and bread crumb mixture.
Slow Cooker Zucchini and Cornbread Casserole
Slow Cooker Zucchini and Cornbread Casserole
1 - 10.75 oz. can condensed cream of mushroom soup, undiluted
1 - 11 oz. can sweet whole kernel corn, drained
1 - 8 oz. container sour cream
1 ½ cups cornbread stuffing mix
1 ½ pounds zucchini, cut into ½-inch slices
¼ cup butter or margarine, melted
1 cup chopped onion
1 cup shredded carrot
2 teaspoons dried sage
Combine soup and sour cream in a large bowl. Add zucchini, carrots, onion and corn, stirring gently to coat. Spoon vegetable mixture into a lightly greased 4-quart slow cooker. Combine stuffing mix, dried sage and melted butter; sprinkle over vegetable mixture. Cover and cook on low 5 hours. Uncover and let stand 10 minutes before serving.
Footnotes - You can substitute yellow squash for the zucchini
1 - 10.75 oz. can condensed cream of mushroom soup, undiluted
1 - 11 oz. can sweet whole kernel corn, drained
1 - 8 oz. container sour cream
1 ½ cups cornbread stuffing mix
1 ½ pounds zucchini, cut into ½-inch slices
¼ cup butter or margarine, melted
1 cup chopped onion
1 cup shredded carrot
2 teaspoons dried sage
Combine soup and sour cream in a large bowl. Add zucchini, carrots, onion and corn, stirring gently to coat. Spoon vegetable mixture into a lightly greased 4-quart slow cooker. Combine stuffing mix, dried sage and melted butter; sprinkle over vegetable mixture. Cover and cook on low 5 hours. Uncover and let stand 10 minutes before serving.
Footnotes - You can substitute yellow squash for the zucchini
Slow Braised Beef Short Ribs with Mushrooms
Slow Braised Beef Short Ribs with Mushrooms
4 lbs boneless beef short ribs, trimmed of excess fat and cut into 3-inch pieces
1 teaspoon dried thyme
1 small orange, rinsed
3 or 4 very thin sliced peeled fresh ginger
1 onion, finely chopped
½ teaspoon Chinese five spice
1 cup reduced fat beef broth
1 pound button mushrooms caps
1 cup dry red wine
2 tablespoons butter or olive oil
½ cup port or cream sherry
2 tablespoons cornstarch
¼ cup balsamic vinegar
Salt and pepper
2 tablespoons soy sauce
¼ cup chopped fresh chives
Rinse meat and place in slow-cooker. Remove the peel from orange and sliver it. In a large pot, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover and cook 5 to 6 hours or until meat is very tender when pierced. Rinse and drain mushroom caps. Cut caps in half lengthwise and place in a large skillet; add butter. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes. Using a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a 9 x 13-inch casserole. Pour mushrooms over meat. Bake in a 375 degree oven until meat is sizzling and browned, 12 to 15 minutes. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a saucepan, and bring to a boil over high heat for 10 minutes. In a small bowl, mix cornstarch with ¼ cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives and serve over mashed potatoes.
Indian Butter Chicken
Indian Butter Chicken
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 - 15 ounce can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken thighs, trimmed of excess fat and cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
Preheat oven to 375 degrees. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. While the sauce is simmering, toss cubed chicken with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Footnotes - I serve this with Jasmine Rice with Crispy Shallots.
Jasmine Rice with Crispy Shallots
8 large shallots, thinly sliced
1/8 cup olive oil
1 cup Jasmine rice
Salt
Cook the rice according to package instructions. The water should boil down so there is no need to drain. In a large skillet over medium-high heat, heat the olive oil til shimmering. Add the shallots and cook until they turn dark golden brown. Place rice in a serving bowl and pour the shallots and the oil from the pan over the rice. Toss to combine. Season to taste with salt.
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 - 15 ounce can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken thighs, trimmed of excess fat and cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
Preheat oven to 375 degrees. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. While the sauce is simmering, toss cubed chicken with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Footnotes - I serve this with Jasmine Rice with Crispy Shallots.
Jasmine Rice with Crispy Shallots
8 large shallots, thinly sliced
1/8 cup olive oil
1 cup Jasmine rice
Salt
Cook the rice according to package instructions. The water should boil down so there is no need to drain. In a large skillet over medium-high heat, heat the olive oil til shimmering. Add the shallots and cook until they turn dark golden brown. Place rice in a serving bowl and pour the shallots and the oil from the pan over the rice. Toss to combine. Season to taste with salt.
Fettuccine in Sweet Red Pepper and Cayenne Sauce
Fettuccine in Sweet Red Pepper and Cayenne Sauce
12 ounces dry fettuccine pasta
2 red bell peppers, seeded and julienned
4 cloves garlic, minced
1/2 cup onions, chopped
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup grated Parmesan cheese, plus more for topping
1/2 cup chicken broth
1 tablespoon olive oil
Salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions; drain. Meanwhile, add olive oil to a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes. Stir in sour cream and broth and simmer uncovered for 5 minutes. Remove from heat and stir in the cheese. Season with salt and pepper to taste. Toss hot pasta with sauce and top with additional Parmesan cheese.
12 ounces dry fettuccine pasta
2 red bell peppers, seeded and julienned
4 cloves garlic, minced
1/2 cup onions, chopped
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup grated Parmesan cheese, plus more for topping
1/2 cup chicken broth
1 tablespoon olive oil
Salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions; drain. Meanwhile, add olive oil to a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes. Stir in sour cream and broth and simmer uncovered for 5 minutes. Remove from heat and stir in the cheese. Season with salt and pepper to taste. Toss hot pasta with sauce and top with additional Parmesan cheese.
Onion-Crusted Portobellos
Onion-Crusted Portobellos
1 cup french-fried onions
1/2 cup bread crumbs
4 large eggs, beaten very well
8 oz. sliced Portobello mushrooms
Salt and ground black pepper
Vegetable oil, for frying
In a large, deep skillet, heat 1-inch of oil to 350 degrees. Place french-fried onions in a large zip-top bag. Press out the air and seal. Using a rolling pin, crush onions in the bag and transfer to a shallow dish. Add the bread crumbs and combine. Season to taste with salt and pepper. Place beaten eggs in another shallow dish. Dip the mushroom slices in the beaten egg and shake off the excess. Dredge in the bread crumb mixture until well coated. Repeat with remaining mushroom slices. Working in batches, fry the mushrooms until golden brown, about 2 minutes per side. Carefully remove and drain on paper towels. Serve with dip.
Footnotes - I serve these with Marie's Creamy Italian Garlic Dressing as a dip.
1 cup french-fried onions
1/2 cup bread crumbs
4 large eggs, beaten very well
8 oz. sliced Portobello mushrooms
Salt and ground black pepper
Vegetable oil, for frying
In a large, deep skillet, heat 1-inch of oil to 350 degrees. Place french-fried onions in a large zip-top bag. Press out the air and seal. Using a rolling pin, crush onions in the bag and transfer to a shallow dish. Add the bread crumbs and combine. Season to taste with salt and pepper. Place beaten eggs in another shallow dish. Dip the mushroom slices in the beaten egg and shake off the excess. Dredge in the bread crumb mixture until well coated. Repeat with remaining mushroom slices. Working in batches, fry the mushrooms until golden brown, about 2 minutes per side. Carefully remove and drain on paper towels. Serve with dip.
Footnotes - I serve these with Marie's Creamy Italian Garlic Dressing as a dip.
2.21.2011
Coq au Vin
Coq au Vin
8 pieces chicken, legs and thighs with skin
3 sliced smoked bacon, chopped
1 large yellow onion, chopped
2 carrots, sliced
1 celery stalk, sliced
5 cloves garlic, chopped
2 bay leaves
2 tablespoons Herbs de Provence
6 tablespoons olive oil
3 cups dry white wine
3 cups chicken broth
1 cup heavy cream
1 small bunch fresh tarragon
Kosher salt and fresh ground black pepper
Season the chicken with salt and pepper. In a 5 1/2 to 7-quart Dutch oven over medium heat, warm the olive oil. Add the onion, carrots, celery, bacon, garlic, bay leaves and Herbs de Provence and saute until the vegetables are soft and golden brown, 8 to 10 minutes. Transfer to a bowl and set aside. Place the seasoned chicken in the Dutch oven, adding a little more olive oil if the pot is dry. Cook, turning once with tongs, until chicken is dark golden brown , about 5 minutes per side. Return the vegetable mixture to the pot, pour in the wine and chicken broth and bring to a boil. Reduce heat to love, cover and simmer, without stirring, for 45 minutes to 1 hour. Remove from the heat, adjust the seasoning with more salt and pepper. Let the stew sit covered for 5 minutes. Add the cream and sprinkle with the fresh tarragon. Serve with a crusty baguette.
2.18.2011
2.17.2011
Jams by Kim
I met Kim Osterhoudt at a craft fair over the summer. Kim is the owner of Jams by Kim. She makes the best homemade jams I have ever tasted. My favorites are Roasted Garlic and Sweet Onion (tastes awesome poured over a block of cream cheese and served with club crackers), Bartlett Pear and Blueberry Lemon.
Check out her website - www.jamsbykim.com
Check out her website - www.jamsbykim.com
Damn you Man vs. Food...damn you!
UGH....so last night's episode of Man vs. Food has prompted a trip to Cubby's tonight for ribs. Why do you do this to me Adam Richman.......LOL!
2.16.2011
Greek Yogurt with Caramelized Bananas and Walnuts
Greek Yogurt with Caramelized Bananas and Walnuts
4 medium-size bananas
1/2 cup firmly packed light brown sugar
1/4 cup butter
2 cups plain Greek yogurt, such as Fage
1/2 cup chopped walnuts
Cut bananas into 1/2-inch slices. Melt butter and brown sugar in a large skillet over medium heat. Cook, stirring, for 3 minutes. Add sliced bananas and stir to coat with butter-sugar mixture. Immediately remove from heat. Remove the caramelized bananas from the skillet and set aside to cool. Place 1/2 cup of yogurt in 4 bowls. Top with cooled bananas and walnuts.
Footnotes - If you can, use homemade Greek yogurt from a Greek supermarket. It is a lot thicker than store-bought.
4 medium-size bananas
1/2 cup firmly packed light brown sugar
1/4 cup butter
2 cups plain Greek yogurt, such as Fage
1/2 cup chopped walnuts
Cut bananas into 1/2-inch slices. Melt butter and brown sugar in a large skillet over medium heat. Cook, stirring, for 3 minutes. Add sliced bananas and stir to coat with butter-sugar mixture. Immediately remove from heat. Remove the caramelized bananas from the skillet and set aside to cool. Place 1/2 cup of yogurt in 4 bowls. Top with cooled bananas and walnuts.
Footnotes - If you can, use homemade Greek yogurt from a Greek supermarket. It is a lot thicker than store-bought.
Tilapia with Garlic Alfredo
Tilapia with Garlic Alfredo
4 tilapia fillets
2 tablespoons olive oil
1 tablespoon Creole seasoning, or to taste
3 tablespoons butter
2 cloves garlic, minced
1 cup Alfredo sauce
Preheat an oven to 425 degrees. Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
Bake in oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.
4 tilapia fillets
2 tablespoons olive oil
1 tablespoon Creole seasoning, or to taste
3 tablespoons butter
2 cloves garlic, minced
1 cup Alfredo sauce
Preheat an oven to 425 degrees. Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
Bake in oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.
2.15.2011
Macaroni and Cheese with Bacon and Caramelized Onions
Macaroni and Cheese with Bacon and Caramelized Onions
1 lb. mini penne pasta
1/4 cup butter
1/2 cup sour cream
1 egg, beaten
2 tablespoons cream cheese, softened
4 cups grated Asiago cheese
4 cups grated Vermont Cheddar cheese
10 slices bacon
2 tablespoons butter
1 large onion, sliced thin
4 cloves garlic, minced
1/8 teaspoon brown sugar
1/4 cup chopped fresh parsley
1/2 cup panko bread crumbs
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon hot pepper sauce
Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
Preheat an oven to 400 degrees.
Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13-inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
Bake in oven until bubbling, hot and golden brown on top, about 30 minutes.
1 lb. mini penne pasta
1/4 cup butter
1/2 cup sour cream
1 egg, beaten
2 tablespoons cream cheese, softened
4 cups grated Asiago cheese
4 cups grated Vermont Cheddar cheese
10 slices bacon
2 tablespoons butter
1 large onion, sliced thin
4 cloves garlic, minced
1/8 teaspoon brown sugar
1/4 cup chopped fresh parsley
1/2 cup panko bread crumbs
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon hot pepper sauce
Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
Preheat an oven to 400 degrees.
Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13-inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
Bake in oven until bubbling, hot and golden brown on top, about 30 minutes.
Chicken Fried Rice
LOL!! I just got a new wok so.......
Chicken Fried Rice
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil or sesame oil
1 onion, chopped
4 scallions, sliced thin
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
In a small bowl, beat egg with water. Melt butter in a wok or large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. Heat oil in same skillet; add onions and saute until soft. Then add rice, soy sauce, black pepper, scallions and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Footnotes - The great thing about this recipe is you can add your own ingredients to it like diced carrots, peas, sprouts, mushrooms. You can also substitute shrimp or beef for the chicken.
Chicken Fried Rice
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil or sesame oil
1 onion, chopped
4 scallions, sliced thin
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
In a small bowl, beat egg with water. Melt butter in a wok or large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. Heat oil in same skillet; add onions and saute until soft. Then add rice, soy sauce, black pepper, scallions and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Footnotes - The great thing about this recipe is you can add your own ingredients to it like diced carrots, peas, sprouts, mushrooms. You can also substitute shrimp or beef for the chicken.
2.14.2011
Rib-Eye Roast with Beer and Apple Cider Gravy
Rib-Eye Roast with Beer and Apple Cider Gravy
For the marinade -
1 - 4 to 5 lb. boneless rib-eye roast
2 1/4 cups dark beer
2 cups diced yellow onions
1/3 cup molasses
3 medium cloves garlic, minced
3 tablespoons kosher salt
2 bay leaves
1/4 teaspoon freshly ground black pepper
For the rub -
1 tablespoons sweet paprika
1 tablespoons ground coriander
1 tablespoons dry mustard
1 1/2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
For the gravy -
1 1/2 sticks unsalted butter, thinly sliced
1 1/2 cups dark beer
1/2 cup apple cider
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup heavy cream
In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper and 1 1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally. In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.
Melt 6 tablespoons of the butter in a large saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat and reserve 2 cups. Position a rack in the center of the oven and heat the oven to 425 degrees. Roast the meat, basting every 20 minutes with the reserved cider sauce, until a thermometer inserted in the meat reads 125 to 135 degrees, 1 1/2 hours. Transfer the roast to a carving board, reserving the pan drippings, and let rest for 15 to 20 minutes.
Meanwhile, add the pan drippings to the sauce left in the saucepan and bring to a boil over medium-high heat. Boil about 5 minutes. Reduce the heat to low and swirl in the remaining 6 tablespoons butter and heavy cream. Cook an additional 5 minutes to heat through. Slice the roast thinly against the grain and serve with the sauce.
For the marinade -
1 - 4 to 5 lb. boneless rib-eye roast
2 1/4 cups dark beer
2 cups diced yellow onions
1/3 cup molasses
3 medium cloves garlic, minced
3 tablespoons kosher salt
2 bay leaves
1/4 teaspoon freshly ground black pepper
For the rub -
1 tablespoons sweet paprika
1 tablespoons ground coriander
1 tablespoons dry mustard
1 1/2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
For the gravy -
1 1/2 sticks unsalted butter, thinly sliced
1 1/2 cups dark beer
1/2 cup apple cider
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup heavy cream
In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper and 1 1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally. In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.
Melt 6 tablespoons of the butter in a large saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat and reserve 2 cups. Position a rack in the center of the oven and heat the oven to 425 degrees. Roast the meat, basting every 20 minutes with the reserved cider sauce, until a thermometer inserted in the meat reads 125 to 135 degrees, 1 1/2 hours. Transfer the roast to a carving board, reserving the pan drippings, and let rest for 15 to 20 minutes.
Meanwhile, add the pan drippings to the sauce left in the saucepan and bring to a boil over medium-high heat. Boil about 5 minutes. Reduce the heat to low and swirl in the remaining 6 tablespoons butter and heavy cream. Cook an additional 5 minutes to heat through. Slice the roast thinly against the grain and serve with the sauce.
Slow Cooker Beef and Guinness Stew
Slow Cooker Beef and Guinness Stew
1/4 cup all-purpose flour
2 lbs. boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
2 large carrots, sliced
1 large yellow onion, chopped
3 large cloves garlic, minced
2 sprigs fresh thyme
1 - 12-oz. bottle Guinness beer
1 cup low-sodium beef broth
2 large russet potatoes, washed and cubed
Salt and freshly ground black pepper
In a large bowl, combine the flour, 2 teaspoons of salt and 1 teaspoon of pepper. Toss the beef in the flour mixture to coat. Transfer the mixture including excess flour to a 6-quart slow cooker, Add the carrots, onion, garlic and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more. Serve over garlic mashed potatoes or buttered egg noodles.
Fettuccine with Creamy Sage Alfredo Sauce
Fettuccine with Creamy Sage Alfredo Sauce
8 tablespoons unsalted butter, cut into pieces
8 large, fresh sage leaves
1 cup heavy cream
1/2 cup low-sodium canned chicken broth
Salt and freshly ground black pepper
1/2 lb. dried fettuccine
1/2 cup freshly grated parmigiano-reggiano, plus more for topping
Cook pasta according to package instructions; drain. Meanwhile, in a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. Add the cream and broth and bring to a boil; cook until the sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Add the drained pasta to the skillet and cook gently on low for a few minutes for the pasta to absorb the sauce. Remove the pasta from the heat and stir in the grated cheese, and season with pepper. Serve with additional grated cheese.
"I Love Valentine's Day" Menu
Pan Seared Sea Scallops with Herb Butter
For the scallops -
1 lb. dry large sea scallops
1 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the sauce -
3 tablespoons unsalted butter, cut into six pieces
2 tablespoons finely diced shallot (1 medium shallot)
1/4 cup dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Rinse scallops under cold water. Pat the scallops dry with paper towels.
Heat a large nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Season to taste with salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
Footnotes - Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops.
Creamy Baked Leeks with Garlic, Thyme and Parmigiano
1 tablespoon unsalted butter
Kosher salt
8 large leeks (preferably with several inches of white)
2 teaspoons lightly chopped fresh thyme
1 cup heavy cream
2 large cloves garlic, smashed and peeled
1/3 cup finely grated Parmigiano-Reggiano
Heat the oven to 350 degrees. Rub the bottom of a shallow baking dish with the butter. Sprinkle 1/4 teaspoon salt over the bottom of the pan.
Cut the dark-green portion and all but about 1 inch of the light green off the top of the leeks. Peel away any tough or damaged outer leaves. Trim the ends by cutting the roots but leaving a bit of the base intact to hold the leek together. Cut each leek in half lengthwise. Gently wash each half under running water, fanning open the layers to rinse as thoroughly as possible. Pat the leeks dry and then arrange them cut side down in the baking dish. They should all fit snugly. Sprinkle with the thyme and 1/4 teaspoon salt.
Heat the cream and garlic in a small saucepan over high heat. As soon as the cream comes to a rolling boil (Do not let it boil over), remove the pan from the heat and let sit for 5 minutes. Pour the cream and garlic evenly over the leeks. Cover the leeks with a piece of parchment cut to fit inside the pan. Bake the leeks until the thickest ends are tender all the way through when pierced with a knife and the cream is almost entirely reduced, about 45 minutes. Sprinkle the leeks with the Parmigiano and salt to taste. Bake just until the cheese melts, 1 to 2 minutes. Transfer the leeks to a warm serving platter.
Arugula and Tomato Salad with Artichoke Hearts and Basil Vinaigrette
1 medium ripe tomato, cored and chopped
1 cup artichoke hearts packed in water, drained, rinsed, and quartered
5 oz. baby arugula (about 5 cups lightly packed)
2 tablespoons red wine vinegar
2 tablespoons basil pesto (store-bought is fine)
Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.
Raspberry Bars
3 sticks plus 2 tablespoons unsalted butter, room temperature
1 2/3 cup sugar
2 eggs
3 3/4 cups all-purpose flour
1 1/2 cups chopped, toasted hazelnuts
2 cups raspberry preserves
Heat the oven to 350 degrees. Butter a 9x13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended. Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about an hour, until the top is lightly browned.
2.11.2011
Pasta with Sausage, Tomato and Cream
Pasta with Sausage, Tomato and Cream
4 tablespoons olive oil
1/2 lb. sweet Italian sausage, casings removed
1/4 teaspoon crushed red pepper flakes
1/2 cup onion, diced
3 cloves garlic, minced
1 - 14 1/2 oz. can diced tomatoes, drained
1 cup heavy cream
1/4 teaspoon salt
1 lb. your choice of pasta (I usually use rigatoni or bow ties)
1 tablespoon dried parsley
Heat the olive oil in a large skillet over medium heat. Add sausage and crushed red pepper and cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add the onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes. Meanwhile, cook the pasta according to package directions; drain. Bring sauce to a simmer. Add pasta to sauce and cook another 2 minutes. Transfer pasta to a serving bowl, sprinkle with parsley and serve.
4 tablespoons olive oil
1/2 lb. sweet Italian sausage, casings removed
1/4 teaspoon crushed red pepper flakes
1/2 cup onion, diced
3 cloves garlic, minced
1 - 14 1/2 oz. can diced tomatoes, drained
1 cup heavy cream
1/4 teaspoon salt
1 lb. your choice of pasta (I usually use rigatoni or bow ties)
1 tablespoon dried parsley
Heat the olive oil in a large skillet over medium heat. Add sausage and crushed red pepper and cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add the onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes. Meanwhile, cook the pasta according to package directions; drain. Bring sauce to a simmer. Add pasta to sauce and cook another 2 minutes. Transfer pasta to a serving bowl, sprinkle with parsley and serve.
2.10.2011
Valentine's Day came early this year
I have been battling a horrible cold since Monday. Last night I had a fever so I stayed home from work today to finally go to the doctor and get some much needed rest. When I finally woke up, at 2:30 in the afternoon (yikes!), I opened my eyes and on my night stand was a navy blue box. I opened the box and found the most gorgeous Tacori bracelet inside. Billy felt bad because I have been so sick, that he gave me my Valentine's Day gift early. What a way to put a smile on my face!
2.09.2011
Browned Butter Spaghetti with Grated Mizithra Cheese
Legend has it that Homer ate this while composing The Iliad. Mizithra is a type of Greek cheese made from sheep's milk. It is very similar to ricotta salata.
Browned Butter Spaghetti with Grated Mizithra Cheese
1 - 16 oz. package dry spaghetti
1 cup butter
2 cups grated mizithra cheese
Cook spaghetti according to package instructions until al dente; drain and place in a large serving bowl. Meanwhile, add butter to a medium skillet and melt over medium heat until butter is a rich golden caramel color. Be careful not to over-cook the butter or allow it to become too brown or burn. Pour browned butter over the spaghetti and toss to coat. Sprinkle with grated mizithra to taste and toss again. Serve immediatly.
Footnote - The recipe calls for 2 cups of cheese but you add it to taste. When I make this, I use both cups, sometimes more. Mizithra is salty but the sweet nutty flavor of the browned butter balances it out very nicely.
Browned Butter Spaghetti with Grated Mizithra Cheese
1 - 16 oz. package dry spaghetti
1 cup butter
2 cups grated mizithra cheese
Cook spaghetti according to package instructions until al dente; drain and place in a large serving bowl. Meanwhile, add butter to a medium skillet and melt over medium heat until butter is a rich golden caramel color. Be careful not to over-cook the butter or allow it to become too brown or burn. Pour browned butter over the spaghetti and toss to coat. Sprinkle with grated mizithra to taste and toss again. Serve immediatly.
Footnote - The recipe calls for 2 cups of cheese but you add it to taste. When I make this, I use both cups, sometimes more. Mizithra is salty but the sweet nutty flavor of the browned butter balances it out very nicely.
Veal Milanese with Artichoke Cream Sauce
Veal Milanese with Artichoke Cream Sauce
6 thin sliced veal cutlets
1 1/2 cups milk
1 cup flour
3 large eggs
2 cups seasoned bread crumbs
4 tablespoons grated Romano cheese
3 large shallots, finely minced
2 cloves garlic, pushed through a press
1 can artichoke hearts, drained and finely chopped
2 cups heavy cream
1/4 cup dry white wine
1/2 cup grated Romano cheese
Kosher salt and ground white pepper
1/4 cup olive oil plus 2 tablespoons
Chopped parsley
Soak the veal cutlets in a bowl with the milk for 15 minutes. In a shallow dish, mix together the bread crumbs and 4 tablepoons Romano cheese. Add flour to another shallow dish. Lightly beat the eggs in another bowl. Remove the cutlets one by one from the milk and dredge in the flour shaking off the excess. Dip in the eggs then in the breadcrumb mixture pressing to coat both sides. Set cutlets aside. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the cutlets, 2 or 3 at a time, and fry until golden brown on both sides. Meanwhile, in another skillet, heat the remaining 2 tablespoons olive oil over medium heat. add the garlic and cook until fragrant, about 2 minutes. Add the minced shallots and cook until tender, about 5 or 6 minutes. Add the artichokes and wine and cook for about 8 minutes. Add the heavy cream and 1/2 cup Romano cheese. Lower heat to low and cook until cream has thickened, about 5 minutes. Season with salt and pepper. Place cutlets on a serving platter and top with artichoke cream sauce and chopped parsley.
Footnote - I serve this with pasta.
6 thin sliced veal cutlets
1 1/2 cups milk
1 cup flour
3 large eggs
2 cups seasoned bread crumbs
4 tablespoons grated Romano cheese
3 large shallots, finely minced
2 cloves garlic, pushed through a press
1 can artichoke hearts, drained and finely chopped
2 cups heavy cream
1/4 cup dry white wine
1/2 cup grated Romano cheese
Kosher salt and ground white pepper
1/4 cup olive oil plus 2 tablespoons
Chopped parsley
Soak the veal cutlets in a bowl with the milk for 15 minutes. In a shallow dish, mix together the bread crumbs and 4 tablepoons Romano cheese. Add flour to another shallow dish. Lightly beat the eggs in another bowl. Remove the cutlets one by one from the milk and dredge in the flour shaking off the excess. Dip in the eggs then in the breadcrumb mixture pressing to coat both sides. Set cutlets aside. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the cutlets, 2 or 3 at a time, and fry until golden brown on both sides. Meanwhile, in another skillet, heat the remaining 2 tablespoons olive oil over medium heat. add the garlic and cook until fragrant, about 2 minutes. Add the minced shallots and cook until tender, about 5 or 6 minutes. Add the artichokes and wine and cook for about 8 minutes. Add the heavy cream and 1/2 cup Romano cheese. Lower heat to low and cook until cream has thickened, about 5 minutes. Season with salt and pepper. Place cutlets on a serving platter and top with artichoke cream sauce and chopped parsley.
Footnote - I serve this with pasta.
Grilled Polenta with Lemon Parmesan Topping
Grilled Polenta with Lemon Parmesan Topping
2 1/2 cups whole milk
2 1/2 cups water
2 1/2 teaspoons Kosher salt
1/2 teaspoon ground white pepper
2 cups yellow cornmeal
3 tablespoons unsalted butter
1/2 cup mascarpone cheese
2 tablespoons unsalted butter, at room temperature
1/2 cup grated Parmesan cheese
Juice of 1/2 lemon
1/4 teaspoon fresh ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup olive oil
In a large saucepan, bring the milk, water, 2 teaspoons of salt and pepper to a low boil, being careful not to allow the liquid to boil over. Vigorously whisk in the cornmeal. Reduce the heat to low and cook for 20 minutes, stirring frequently, making sure to stir along the sides and bottom of the pan so the polenta does not stick. Once the polenta is tender, remove the pan from the heat and stir in the 3 tablespoons butter and the mascarpone cheese. Cut two pieces of parchment paper to line a 13 by 9-inch rimmed baking sheet. Lay one piece of parchment on the sheet and brush 1 tablespoon of the room-temperature butter over it. Pour the polenta onto the buttered parchment and spread the polenta into a smooth, even layer. Brush the other piece of parchment with the remaining 1 tablespoon butter and place the parchment, butter side down, on top of the polenta. Refrigerate the polenta until it is firm, at least 2 hours. Preheat grill to medium-high. Mix the Parmesan cheese, lemon juice, remaining 1/2 teaspoon salt and extra-virgin olive oil in a small bowl and reserve. Cut polenta into 6 squares. Halve each square to form 2 triangles. Make sure the grill is well cleaned, and oil it with some of the olive oil. Brush the top of the polenta squares generously with olive oil, and place the polenta, oiled side down, on the grill. Brush the tops with olive oil. Cook for about 6 minutes or until a crust has formed. Turn the polenta squares over and repeat, cooking until they are nicely browned and crisp, about 6 minutes longer. Move the grilled polenta to a serving platter and immediately top with the reserved Parmesan-lemon mixture.
2 1/2 cups whole milk
2 1/2 cups water
2 1/2 teaspoons Kosher salt
1/2 teaspoon ground white pepper
2 cups yellow cornmeal
3 tablespoons unsalted butter
1/2 cup mascarpone cheese
2 tablespoons unsalted butter, at room temperature
1/2 cup grated Parmesan cheese
Juice of 1/2 lemon
1/4 teaspoon fresh ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup olive oil
In a large saucepan, bring the milk, water, 2 teaspoons of salt and pepper to a low boil, being careful not to allow the liquid to boil over. Vigorously whisk in the cornmeal. Reduce the heat to low and cook for 20 minutes, stirring frequently, making sure to stir along the sides and bottom of the pan so the polenta does not stick. Once the polenta is tender, remove the pan from the heat and stir in the 3 tablespoons butter and the mascarpone cheese. Cut two pieces of parchment paper to line a 13 by 9-inch rimmed baking sheet. Lay one piece of parchment on the sheet and brush 1 tablespoon of the room-temperature butter over it. Pour the polenta onto the buttered parchment and spread the polenta into a smooth, even layer. Brush the other piece of parchment with the remaining 1 tablespoon butter and place the parchment, butter side down, on top of the polenta. Refrigerate the polenta until it is firm, at least 2 hours. Preheat grill to medium-high. Mix the Parmesan cheese, lemon juice, remaining 1/2 teaspoon salt and extra-virgin olive oil in a small bowl and reserve. Cut polenta into 6 squares. Halve each square to form 2 triangles. Make sure the grill is well cleaned, and oil it with some of the olive oil. Brush the top of the polenta squares generously with olive oil, and place the polenta, oiled side down, on the grill. Brush the tops with olive oil. Cook for about 6 minutes or until a crust has formed. Turn the polenta squares over and repeat, cooking until they are nicely browned and crisp, about 6 minutes longer. Move the grilled polenta to a serving platter and immediately top with the reserved Parmesan-lemon mixture.
Lemon Cream Alfredo Sauce
Lemon Cream Alfredo Sauce
1 large shallot, minced
1 tablespoon butter
1 1/4 cups heavy cream
1 egg yolk
Juice of 1 lemon
1/3 cup grated Pecorino Romano cheese
Salt and ground pepper
Melt the butter in a medium skillet over medium heat. Add the minced shallot and cook until golden, about 3 minutes. Add the lemon juice and cook an additional minute. In a small bowl, whisk together the heavy cream and egg yolk. Reduce heat and whisk into the skillet the heavy cream mixture and the Romano cheese. Continue to whisk until slightly thickened, about 2 minutes. Season with salt and pepper. Toss with your favoite pasta.
Skirt Steak with Balsamic Vinegar and Radicchio
Skirt Steak with Balsamic Vinegar and Radicchio
4 skirt steaks about 6 oz. each
6 tablespoons unsalted butter
1 to 2 teaspoons sugar plus a pinch
2 cloves garlic, sliced
2 heads radicchio torn into pieces
1/3 cup sun-dried tomatoes, sliced thin plus more for topping
1/4 cup aged balsamic vinegar
1/2 low-sodium chicken broth
1/2 cup sliced basil leaves, plus more for topping
Kosher salt and pepper
Season steaks with salt and pepper. Heat a large skillet over medium-high heat. When pan is hot, add 2 tablespoons butter, swirling the pan to coat. Sprinkle steaks with
sugar and sear each side until caramelized on both sides, about 4 minutes eash side. Transfer to a cutting board and tent with foil. Reduce heat to medium and add 2 tablespoons butter to the skillet. Add garlic and cook 1 minute. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons of sugar and 1/2 teaspoon of salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 2 minutes. Add the broth amd cook until the radicchio is tender, about 5 minutes. Stir in the basil. Transfer the radicchio to plates. Continue cooking the sauce until it thickens slightly, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter. Thinly slice the steaks and add to the pates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.
2.07.2011
If tears could build a stairway......
2.7.2011
Today is one of the saddest days of the year. God took from us one of the greatest people we have ever known. Our lives were better because of him and will never be the same without him.
♥ Jimmy Hakis ♥ God danced the day you were born. The angels cried the day He carried you home.
Jimmy Hakis
Today is one of the saddest days of the year. God took from us one of the greatest people we have ever known. Our lives were better because of him and will never be the same without him.
♥ Jimmy Hakis ♥ God danced the day you were born. The angels cried the day He carried you home.
Jimmy Hakis
Rest in Peace Firefighter Richard Whitaker...
In honor of the passing of LFFD Firefighter Richard Whitaker, I am posting a recipe of his that is featured in the Ladies Auxiliary Cookbook.
Rich's Cheesy Bread
2 cups shredded Cheddar cheese
3/4 cup mayonnaise
1 tablespoon ranch dressing mix
10 slices French bread, cut 1-inch thick
Mix together cheddar, mayonnaise and dressing mix. Spread mixture on bread slices. Broil until puffed and golden, about 3 or 4 minutes.
Rich's Cheesy Bread
2 cups shredded Cheddar cheese
3/4 cup mayonnaise
1 tablespoon ranch dressing mix
10 slices French bread, cut 1-inch thick
Mix together cheddar, mayonnaise and dressing mix. Spread mixture on bread slices. Broil until puffed and golden, about 3 or 4 minutes.
2.04.2011
Jalapeno Popper Mac n' Cheese
Jalapeno Popper Mac n' Cheese
1 lb. cavatappi (corkscrew) pasta
3 jalapeno peppers, seeded and thinly sliced
2 serrano peppers, seeded and thinly sliced
2 cloves garlic, chopped
1 1/2 cups whole milk
8 oz. cream cheese
2 tablespoons dried minced onion
2 cups shredded monterey jack cheese
1/3 cup panko bread crumbs
3 tablespoon melted butter
Olive oil
Salt and pepper
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the jalapeños, serranos and garlic and cook until tender, about 5 minutes. Add to the pasta. Pre-heat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper. Transfer the pasta to a baking dish top with panko bread crumbs and drizzle with the melted butter. Broil until browned, about 5 minutes.
Trail Mix with a Twist
I thought these were cute....
Apple Pie Trail Mix
Mix together dried apples. graham cracker pieces, vanilla yogurt covered raisins and granola.
Japanese Trail Mix
Toss plain popcorn with soy sauce and sesame oil and mix in rice crackers, sesame sticks and wasabi peas.
Berries in the Snow
Mix together dried cranberries, Rice Chex, pecan halves, pretzel sticks and white chocolate chips. Melt additional white chocolate and drizzle over mix.
Chocolate Peanut Butter Pretzels
Mix milk chocolate chips, peanut butter chips, roasted peanuts, mini pretzels and Corn Chex.
Nutty Chocolate-Covered Cherries Mix
Mix together 3 cups peanuts, almonds and pecans, shelled sunflower seeds, coconut flakes, dried cherries, raisins. Spread on baking sheet. Melt chocolate chip in microwave and pour over mixture. Let cool and enjoy.
Banana Split Mix
Mix together milk chocolate chips, banana chips, vanilla yogurt covered raisins, vanilla sugar cookie pieces, shelled walnuts and dried cherries.
Cheeseburger and Fries Trail Mix
Mix together 2 cups honey-mustard flavored pretzels, 1 1/2 cups French's french-fried onions, 1/2 cup small Cheez-It crackers, 3 oz. snipped beef jerky, 1/3 cup potato sticks, 1/4 cup thinly sliced sun-dried tomatoes.
Peanut Butter and Jelly Mix
Mix together peanut butter chips, raisins, Cap'n Crunch Peanut Butter cereal and peanuts.
Apple Pie Trail Mix
Mix together dried apples. graham cracker pieces, vanilla yogurt covered raisins and granola.
Japanese Trail Mix
Toss plain popcorn with soy sauce and sesame oil and mix in rice crackers, sesame sticks and wasabi peas.
Berries in the Snow
Mix together dried cranberries, Rice Chex, pecan halves, pretzel sticks and white chocolate chips. Melt additional white chocolate and drizzle over mix.
Chocolate Peanut Butter Pretzels
Mix milk chocolate chips, peanut butter chips, roasted peanuts, mini pretzels and Corn Chex.
Nutty Chocolate-Covered Cherries Mix
Mix together 3 cups peanuts, almonds and pecans, shelled sunflower seeds, coconut flakes, dried cherries, raisins. Spread on baking sheet. Melt chocolate chip in microwave and pour over mixture. Let cool and enjoy.
Banana Split Mix
Mix together milk chocolate chips, banana chips, vanilla yogurt covered raisins, vanilla sugar cookie pieces, shelled walnuts and dried cherries.
Cheeseburger and Fries Trail Mix
Mix together 2 cups honey-mustard flavored pretzels, 1 1/2 cups French's french-fried onions, 1/2 cup small Cheez-It crackers, 3 oz. snipped beef jerky, 1/3 cup potato sticks, 1/4 cup thinly sliced sun-dried tomatoes.
Peanut Butter and Jelly Mix
Mix together peanut butter chips, raisins, Cap'n Crunch Peanut Butter cereal and peanuts.
Awesome-ness in a little purple tube!
So...I realize this has nothing to do with food..but....I had to share since this is so AWESOME!
Urban Decay Eyeshadow Primer Potion
Urban Decay Eyeshadow Primer Potion
2.02.2011
My Top 10 Recipes from "In the Kitchen with the Auxiliary"
About 2 years ago, my Ladies Auxiliary put together a fundraiser cookbook. We collected 400 recipes. What was so great about the book was that some of the recipes had been passed down in a family for generations. Some didn't have measurements, some were so simple with only 3 ingredients. There was so much history and love, it was a great experience. I have used the book many many times and there are a few recipes that have become my favorites. Here are my top 10 - The recipes are not in any particular order
Roast Pork with Applekraut
1 - 3lb. pork loin
2 teaspoons garlic salt
2 teaspoons paprika
1/2 cup butter
4 medium cooking apples, cored and sliced into rings
4 cups sauerkraut, drained
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Dash of nutmeg
Preheat oven to 325 degrees. Sprinkle meat with garlic salt and paprika. Place meat on rack in a roasting pan. Roast for 1 1/2 hours or until meat thermometer reaches 170 degrees. Remove from oven and let rest for 15 minutes. Melt butter in a large skillet. Add apple rings, a few at a time, and cook until well browned. Add sauerkraut and the rest of the ingredients, cover and cook on low heat for 30 minutes, stirring occasionally Serve applekraut with the sliced roast pork.
Recipe contributed by Janet Holley, Hose Co. 1 Ladies Auxiliary
Smokey Apple Butter Ribs
3 lbs. boneless pork country-style ribs
3/4 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1/2 cup apple butter
2 tablespoons packed brown sugar
1 tablespoon liquid smoke
2 cloves garlic, finely chopped
Sprinkle ribs with salt and pepper. Place ribs in the crock pot. Cover ribs with the onion slices. In a small bowl, mix together the remaining ingredients; pour over the ribs and onions. Cover and cook on low heat setting for 8 to 10 hours. Serve over hot cooked noodles.
Recipe contributed by Kristen Karavitis, Hose Co. 1 Ladies Auxiliary
Engine 5 Steaks
2 to 3 lbs. skirt steaks
2 to 3 large tablespoons of chopped fresh garlic
1 tablespoon Goya Adobo
2 tablespoons lime juice
1 tablespoon Maggi sauce
Combine all ingredients in a container and let steaks marinate. The longer the steaks sit in the marinade, the better. Then grill, occasionally drizzling with lime juice.
Recipe contributed by Dave Stucke, Chief 2006 River Edge Fire Department
Chicken with Forty Cloves of Garlic
1 whole chicken cut into 8 pieces
1/2 cup olive oil plus 2 tablespoons
5 sprigs fresh thyme
40 cloves garlic, peeled
Salt and pepper
Preheat oven to 350 degrees. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide skillet over high heat. Remove from heat, add remaining oil, thyme and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven and let rest for 5 to 10 minutes before serving.
Recipe contributed by Rob Cordasco, Battalion Chief 2009 Little Ferry Fire Department
Bow Ties with Asparagus and Mushrooms
1 lb. bow tie pasta
1 bunch asparagus, trimmed and cut into 4 pieces
1 package fresh mushrooms, sliced
3 cloves garlic, cut in half
1 small can Hunt's tomato sauce
1/2 pint heavy cream
6 tablespoons olive oil
Salt and pepper to taste
Cook bow ties according to package; drain. In a large skillet, add olive oil and garlic. Saute until garlic becomes fragrant. Add asparagus and season with salt and pepper. Saute until al dente. Add mushrooms and cook about 5 minutes. Add tomato sauce and heavy cream; stir well. Continue to cook until asparagus are tender. Transfer bow ties to a large serving bowl and add sauce, tossing gently to combine.
Recipe contributed by Ann Gioielli
My Famous Linguine in White Clam Sauce
2 cans Doxee chopped clams, juice reserved
1 bottle clam juice
2 to 3 cloves garlic, crushed
1 cup olive oil
1 lb. linguine
1 tablespoon parsley
Salt and pepper to taste
Open both cans of chopped clams, strain reserving juice. In a pot of salted boiling water, cook linguine to your liking, drain and set aside. In a sauce pan, add olive oil, garlic and parsley. When the garlic begins to brown, pour both the bottle and reserved clam juice and add pepper to taste. Bring to a boil. As soon as the clam juice begins to boil, add chopped clams and stir. Let simmer for 3 minutes then shut off the flame. Place linguine in a large serving bowl and pour clam sauce over pasta. Toss and serve.
Recipe contributed by Joany Macaroni
Sweet Onion Casserole
2 Vidalia or sweet onions, sliced 1/4-inch thick
1/4 cup butter
1/4 cup sour cream
3/4 cup grated good-quality Parmesan cheese
10 butter flavored crackers, crushed
Preheat oven to 350 degrees. In a skillet over medium heat, saute onions in butter until tender. Remove from heat and stir in sour cream. Spoon half into a greased 1-quart baking dish. Sprinkle with Parmesan and top with remaining onion mixture and crushed crackers. Bake for 20 to 25 minutes.
Recipe contributed by my aunt, Grace Napolitano
Orzo and Tomato Salad with Feta
1 cup uncooked orzo pasta
1/4 cup pitted green or Kalamata olives, sliced
1 cup diced feta cheese
3 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 ripe tomato, seeded and chopped
1/4 cup virgin olive oil
1/8 cup fresh squeezed lemon juice
Salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain and rinse with cold water. When orzo is cool, transfer to a medium bowl and mix in olives, parsley, dill and tomato. Gently fold in feta cheese. In a small bowl, whisk together oil and lemon juice. Pour over pasta and mix well. Season with salt and pepper to taste. Chill before serving.
Recipe contributed by my brother, Dino Tsidavis
Strawberry Salad
2 to 3 bags baby spinach
2 pints strawberries
1/4 teaspoon Worcestershire sauce
1/2 cup sugar
1/2 cup oil
1/4 cup cider vinegar
1/4 cup thin slices red onion
Mix together Worcestershire sauce, sugar, oil and vinegar; set aside. Place spinach in a large bowl. Wash and slice the strawberries and add to the spinach. Add onions. Just before serving, add the dressing to the salad and toss to combine.
Recipe contributed by Dawn Sequeira who I have known since grade school!
Onion Soup with Guinness and Irish Cheddar
2 tablespoons olive oil
6 cloves garlic, minced
8 cups thinly sliced onions
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups Guinness beer
6 cups beef stock
8 slices country bread, cut 1/2-inch thick and toasted
1/2 lb of thin sliced Irish Cheddar
Gray Salt
Heat olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and pepper and cook for about 15 minutes, stirring often. Reduce heat to low and cook about 15 more minutes, stirring occasionally until onions are golden brown. Add thyme, vinegar and beer. Cook until the beer is reduced by half then add beef stock. Bring to a simmer and cook 10 more minutes. Preheat broiler. Transfer soup to individual over-proof soup bowls, top each with a slice of the toasted bread and a slice of the Cheddar. Boil until cheese is melted and starts to brown slightly. Serve piping hot.
Recipe contributed by Joan Iurato, Hose Co. 1 Ladies Auxiliary
Footnote - I didn't add any of my own recipes or recipes from my husband to this list because I like all of those recipes and if they weren't good, then they wouldn't have been in the cookbook...lol! I also didn't include desserts or appetizers in the list because I love all desserts and most of the appetizers are in my blog already. I also wanted to mention, many of the recipe in the book I haven't tried. Just because it isn't on the list, doesn't mean that I didn't like it or that it isn't good. XOXO
Replay of my weekend
And it starts....
Friday - Went to work then to Mia's 3rd birthday party.
Saturday - Went jeans shopping with the girls at Garden State Plaza, coffee at Starbucks, popped into Lita's to say hi to her mom and brother, late lunch with Billy at Mei for sushi (spicy kani salad..woohoo!), home to get ready to see Russell Peters (surprise performance by Naughty by Nature), Houlihan's with Billy and Michele for drinks and appetizers (fried pickles..yummy!), bed....finally!
Sunday - Cleaned my house, went to Secaucus to Home Goods to find Valentine's things for my house (no luck), off to the Fornataro's for coffee and cake for Kelli's 13th birthday, Shoprite, Kristen's, home.
Nothing like a relaxing weekend after a long work week!
Kristen, Robin, me, Joan and Michele
Mia's 3rd birthday party - 1.28.11
Friday - Went to work then to Mia's 3rd birthday party.
Saturday - Went jeans shopping with the girls at Garden State Plaza, coffee at Starbucks, popped into Lita's to say hi to her mom and brother, late lunch with Billy at Mei for sushi (spicy kani salad..woohoo!), home to get ready to see Russell Peters (surprise performance by Naughty by Nature), Houlihan's with Billy and Michele for drinks and appetizers (fried pickles..yummy!), bed....finally!
Sunday - Cleaned my house, went to Secaucus to Home Goods to find Valentine's things for my house (no luck), off to the Fornataro's for coffee and cake for Kelli's 13th birthday, Shoprite, Kristen's, home.
Nothing like a relaxing weekend after a long work week!
Kristen, Robin, me, Joan and Michele
Mia's 3rd birthday party - 1.28.11
Mushroom and Bacon Pie
Yeah.....this is just awesome.
Mushroom and Bacon Pie
4 cloves garlic, peeled
1 teaspoon canola oil
6 strips Applewood smoked bacon, cut into 1/2 inch pieces
1 lb. sliced fresh mushrooms
1/2 cup sweet onions, chopped
3 eggs
1 - 8 oz. package cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded sharp white cheddar cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon paprika
1 sheet refrigerated pie crust
Preheat oven to 425 degrees. Place garlic on a double layer of foil, drizzle with oil, wrap and bake until soft, 15 to 20 minutes. Remove and cool. Lower oven heat to 375 degrees. In a large skillet, cook bacon until crispy. Remove and place on a paper towel, reserving 2 tablespoons of the drippings. Add the mushrooms and onions and cook in the drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Stir in salt, pepper, mushroom mixture and softened garlic. Unroll pastry sheet in a 9-inch pie plate, trim and flute the edges. Fill with cheddar cheese and bacon, Pour egg mixture over the cheddar and bacon. Sprinkle with Parmesan cheese and paprika. Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
Mushroom and Bacon Pie
4 cloves garlic, peeled
1 teaspoon canola oil
6 strips Applewood smoked bacon, cut into 1/2 inch pieces
1 lb. sliced fresh mushrooms
1/2 cup sweet onions, chopped
3 eggs
1 - 8 oz. package cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded sharp white cheddar cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon paprika
1 sheet refrigerated pie crust
Preheat oven to 425 degrees. Place garlic on a double layer of foil, drizzle with oil, wrap and bake until soft, 15 to 20 minutes. Remove and cool. Lower oven heat to 375 degrees. In a large skillet, cook bacon until crispy. Remove and place on a paper towel, reserving 2 tablespoons of the drippings. Add the mushrooms and onions and cook in the drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Stir in salt, pepper, mushroom mixture and softened garlic. Unroll pastry sheet in a 9-inch pie plate, trim and flute the edges. Fill with cheddar cheese and bacon, Pour egg mixture over the cheddar and bacon. Sprinkle with Parmesan cheese and paprika. Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
Mac n' Cheese Soup
Being that I love macaroni and cheese, it's no surprise that I love this soup.
Mac n' Cheese Soup
1 - 14 oz. box deluxe macaroni and cheese dinner mix
1 cup water
1 cup fresh broccoli florets, cut into small pieces
1/4 cup finely chopped onions
1 - 10 3/4 oz. can condensed cheddar cheese soup
2 1/2 cups milk
1 cup cooked ham, cubed
Set aside cheese sauce packet from macaroni and cheese box. In a large saucepan, boil macaroni according to package until tender; drain. Meanwhile, in another large saucepan, add 1 cup of water and bring to a boil. Add broccoli and onion, cook, uncovered, for 5 minutes. Stir in cheese soup, milk and contents of cheese sauce packet. Add the ham and heat through. Add macaroni and stir to combine and serve.
Mac n' Cheese Soup
1 - 14 oz. box deluxe macaroni and cheese dinner mix
1 cup water
1 cup fresh broccoli florets, cut into small pieces
1/4 cup finely chopped onions
1 - 10 3/4 oz. can condensed cheddar cheese soup
2 1/2 cups milk
1 cup cooked ham, cubed
Set aside cheese sauce packet from macaroni and cheese box. In a large saucepan, boil macaroni according to package until tender; drain. Meanwhile, in another large saucepan, add 1 cup of water and bring to a boil. Add broccoli and onion, cook, uncovered, for 5 minutes. Stir in cheese soup, milk and contents of cheese sauce packet. Add the ham and heat through. Add macaroni and stir to combine and serve.