Joey & Danny....

Even though they will be 4 in a few days...this is still my favorite picture of them.

How I do Caramelized Onions.....

I will put caramelized onions on ANYTHING! They will make almost any dish taste wickedly insane. I have read a lot of different methods for making caramelized onions, but this is the way I make them. The trick is to cook them slow and not rush them. They aren't hard to make either. I know when you mention caramelized onions to some people, they break out in a cold sweat. It may take a while ( a good hour or so ) but the end result is so worth it.

Caramelized Onions

5 or 6 small yellow onions, sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook for 40 minutes until golden, stirring ocassionally. Stir in the vinegar and blend well. Yeah....that is pretty much it! Enjoy!!

Is it just me......

........or does everyone get hungry while watching Man vs. Food???

"...and now please welcome.....Mariana!"

Born on June 16, 2010 at 3:40 pm ~ 6 lbs. 12 oz.

My new favorite thing.......

Williams-Sonoma Jalapeno Roaster

Chicken Satay

My mom came to my house this weekend and we took a trip to Riverside Square Mall to Williams-Sonoma...my favorite store. If you have never been to a Williams-Sonoma, they do little cooking demonstrations in store with samples to try. We tried the Chicken Satay. Normally I do not like Chicken Satay because it's usually made with chicken breast and I find chicken breast to be too dry. This was made with chicken thighs and marinated in a mixture of coconut milk, fish sauce and Madras curry powder. This has become my new favorite satay recipe.

Chicken Satay

1 1⁄2 lb. boneless, skinless chicken thighs
1⁄2 cup coconut milk
1⁄4 cup fish sauce
3 tablespoons firmly packed light brown sugar
2 tablespoons chopped fresh cilantro
1 tablespoons Madras curry powder
1 tablespoons canola oil
Peanut sauce for serving

Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat grill to medium high. Remove the chicken from the marinade and discard the marinade. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.

Caramelized Apples

Caramelized Apples

3 tbsp. unsalted butter
6 Fuji apples, peeled, cored and cut into 1/4-inch slices
1/2 cup sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract

In a skillet over medium-high heat, melt 3 tablespoons butter. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove skillet from heat and stir in vanilla.

Footnotes - Serve these over ice cream, waffles, pancakes or on their own with whipped cream.

Sausage and Mushroom Risotto

If you have never made risotto before, let me tell you...it is a HUGE pain in the neck but the end result is so worth it. Making risotto requires patience, it cannot be rushed. The rice will only absorb so much liquid at a time so patience is the key! You can also try this recipe using a mixture of wild mushrooms.

Sausage and Mushroom Risotto

4 tablespoons olive oil, divided
4 table spoons unsalted butter, divided
1 cup frozen chopped onions
1/2 lb sweet Italian sausage, casing removed
1 cup white or portobello mushrooms, chopped
1 cup Arborio rice
1 cup white wine
4 cups chicken broth
Salt and pepper, to taste

In a large skillet over medium heat, heat 3 tablespoons each of the olive oil and butter. Add the onions, sausage and mushrooms, season with salt and pepper and cook, breaking up the sausage into little pieces until the sausage is brown, about 8 minutes. Remove from heat and set aside.
In a large heavy pot, heat the remaining butter and olive oil over medium heat. Add the rice and mix so that the rice is coated in the oil-butter mixture. Add the sausage mixture to the rice and stir. Slowly add the white wine and continue to stir. Cook, stirring constantly until the all wine is absorbed. Add the chicken broth 1/2 a cup at a time as you stir, making sure that all of the broth is absorbed before you add each additional 1/2 cup. Cook stirring constantly for about 40 to 50 minutes until all of the liquid is absorbed and the risotto is tender and creamy.

Footnote - I serve this topped with grated Romano cheese. Serves about 4.

Olive Tapanade Bruschetta

I know I have been in grilling mood for the last few days but this recipe is so good that I don't want to wait to post it. This is a very quick and easy appetizer that uses olives for a tasty zip. I actually liked this recipe so much that I adapted it to go on pasta as well. If you like olives, you will like this.

Olive Tapanade Bruschetta

1 onion cut, sliced thin and cut in half
5 tablespoons olive oil
2 - 14.5 ounce cans Garlic and Olive Oil Petite Diced Tomatoes, one drained and one with the liquid
1 – 3.8 ounce can sliced black olives, drained
1 jar pitted Spanish olives, drained and chopped
2 cloves garlic, pushed thru a press
Fresh ground pepper to taste
1 tablespoon grated Romano cheese
½ teaspoon garlic powder
1 loaf crusty Italian bread, sliced or toast points
Shaved Parmesan cheese

In a large skillet over medium, heat oil and sauté onions and garlic until transparent but not brown, about 7 minutes. Add diced tomatoes, black olives, Spanish olives, cheese, pepper and garlic powder. Mix well and cook until liquid is reduced, about 20 minutes. You want the tapenade to be thick. Remove from heat and allow to cool to room temperature. Arrange Italian bread on a platter. Place 1 tablespoon tapenade on each piece and top with one piece of the shaved Parmesan.

Frozen Spiked Lemonade

Frozen Spiked Lemonade

4 cups fresh lemon juice
4 cups simple syrup (recipe follows)
Lemon flavored vodka
2 lemons, cut into half wheels

Combine the lemon juice and simple syrup in a large container and stir well. Place container in the freezer and freeze for several hours, stirring every hour. Just before serving, pour vodka into individual glasses and top with lemonade mixture. Garnish with lemon slices.

Simple Syrup

1 cup sugar
1 cup hot water

In a glass bottle or small bowl, combine the sugar and hot water and shake or stir until completely dissolved. Let cool completely before using.

Footnotes - Try adding strawberry puree to the lemonade mixture before freezing. You can also make this non-frozen by just chilling the lemonade mixture in the fridge instead of freezing.

Tutti Frutti Punch

This one is my favorite party drinks to make. The sorbet balls make it fun to drink and it is very colorful. You can also make this a kid friendly punch by omitting the vodka. Also try using a small ice cream scoop instead of the melon baller. It makes the sorbet balls a little bigger.

Tutti Frutti Punch

1 - 6 oz. can frozen orange juice concentrate, thawed
¼ cup fresh lemon juice
½ cup pineapple juice
1 oz. grenadine
2 pints lemon sorbet
3 cups ginger ale
1 cup citrus or orange vodka
2 pints fresh strawberries, cut in half
2 lemons, cut into half slices
Mint sprigs for garnish

Combine orange juice concentrate, lemon juice, pineapple juice and grenadine in a large container and stir well. Cover and refrigerate for at least 2 hours. Pour into a punch bowl. Add the ginger ale and vodka. Mix. Add the strawberries and lemons.
Using a melon baller, ball the sorbet and add it to the punch bowl.

Margaritas baby!!!

I realized the other day that I am always posting recipes for food but not for drinks. Summer just screams MARGARITAS!! They are the perfect drink to get a summer party going. The secret to making a good margarita is starting with good tequila. It can make a big difference in how your margarita will taste. Try experimenting with different flavored juices and purees. Another cool idea is making your own flavored salts and sugars for rimming the glasses.

Classic Margarita

2 oz. gold tequila
scant oz. triple sec
1 oz. fresh lime juice
lime wedge to garnish
Salt to rim the glass

Add tequila, triple sec and lime juice to a shaker filled with ice. Shake and pour into a frosted margarita glass rimmed with salt and garnish with a lime wedge.

For the frozen version, add tequila, triple sec and lime juice to a blender. Add 1 scoop of crushed ice and blend for 20 to 30 seconds. Pour into a margarita glass.

Mangorita

2 oz. gold tequila
scant oz. triple sec
scant oz. fresh lime juice
1 oz. mango puree

Add all the ingredients to a shaker filled with ice. Shake and pour into a frosted margarita glass.

Pinarita

2 oz. gold tequila
scant oz. triple sec
scant oz. fresh lime juice
1 oz. pineapple juice
Sliced pineapple wedges to garnish

Add tequila, triple sec and lime juice to a blender. Add 2 scoops of crushed ice and blend for 20 seconds. Pour into a margarita glass and garnish with pineapple wedge.

Raspberry Margarita

2 oz. gold tequila
scant oz. Cointreau
scant oz. fresh lime juice
2 oz. raspberry puree

Blend the first 3 ingredients in a blender with 2 scoops of crushed ice for 20 seconds. Pour half of the mixture into a margarita glass. Gently layer the raspberry puree on top of the margarita mixture to create a layered look. Add remaining margarita mixture over the raspberry puree.

Easy Margaritas for a Crowd

1 - 6 oz. can frozen limeade concentrate
6 oz. tequila
2 oz. triple sec

Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Footnotes - A scant oz. is a measure slightly under a whole oz.

Key Lime Pie...my favorite thing!

I LOVE KEY LIME PIE! I have 2 recipes which are my absolute favorites. One is baked and the other is a no bake. The no bake I got from my good friend Carol. Both are very good. You can use regular lime juice for Key Lime Pie but if you can, use Key limes. Key limes are more difficult to find outside of Florida and California markets, and may be available only seasonally or in gourmet markets. You may be able to find bottled Key lime juice in the supermarket.

Key Lime Pie

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted margarine
3 cups sweetened condensed milk
2 cup sour cream
3/4 cup Key lime juice

Preheat oven to 350 degrees F.
In a small bowl, combine graham cracker crumbs, sugar and melted margarine together until well blended. Press crumb mixture into 9 inch pie plate.
In a medium bowl, combine condensed milk, sour cream and lime juice. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

No Bake Key Lime Pie

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted margarine
1/2 cup lime juice
1 can sweetened condensed milk
1 - 8oz. carton Cool Whip

In a small bowl, combine graham cracker crumbs, sugar and melted margarine together until well blended. Press crumb mixture into 9 inch pie plate. In a mixing bowl, combine 1/2 cup lime juice with one can of sweetened condensed milk. Beat until slightly thickened. Fold in a 8 oz. carton of whipped topping. Put the mixture into pie shell and refrigerate.

Twinkle twinkle little star.....

My girlfriend Tara threw a baby shower for her friend Marjorie. It was a Star & Moon theme. We made these cupcakes instead of a cake and had them on display set up to look like a sky.

Grilling Rubs

Summer is here! Time to get out of the kitchen and get grilling. Now..I am all for barbecue sauce but rubs are definitely the way to go if you want to get awesome flavor and juicy meats.

Kansas City Rib Rub -
This also works well on chicken

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Memphis Style Rib Rub -
Finish off with a good barbecue sauce

2 tablespoons paprika
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
2 teaspoons cayenne

Carolina BBQ Rub -
For beef, chicken, lamb and pork

2 tablespoons salt
2 tablespoons sugar
tablespoons brown sugar
tablespoons ground cumin
tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Three Pepper Rub
For flank or flat-iron steak

1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoon chili powder
1 teaspoon chipotle chili powder
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin

Cocoa Rub
For chicken, steaks and ribs

1/4 cup sea salt
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons dark brown sugar
3 tablespoons garlic powder
1 tablespoon onion powder
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper

You don't have to run out and spend a massive amount of money on spices. You can find great rubs at the supermarket. A few that we love are -

Williams-Sonoma Buttermilk Ranch Rub. We use this on chicken but it is also great on pork, potatoes, popcorn and mixed in sour cream for dips. You can also find Chili-Lime Rub, Smokehouse Rub and Spicy Chipotle. The rubs go for about $10.00 each for a 3oz bag.

Char-Crust Spicy Smoky Southwest Rub. I love the flavor of this rub. It is smoky, sweet and spicy all in one. The great thing about these rubs is that they can be used on any meat and come in a great assortment of flavors - Original Hickory Grilled, Roasted Garlic Peppercorn, All-American Barbecue, Ginger Teriyaki, Amazin' Cajun, Sun-Dried Tomato & Garlic, Hickory & Molasses and Roto Roast. They all go for about $5.00 - $6.00 for a 4oz. bag.

Seafood Salad

I love making this as a light dinner in the summertime when it is too hot in the kitchen to do anything more than boil the water for the seafood! I serve this with crusty Italian bread and an ice cold glass of white wine. Yummy!


Seafood Salad

1 pound large shrimp, peeled and deveined
1 pound sea scallops, halved
1 pound calamari sliced into ½ inch rings and tentacles halved
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons parsley
2 small garlic cloves, pushed through a press
¼ teaspoon crushed red pepper flakes
Salt and fresh ground black pepper
½ cup extra virgin olive oil

In a large pot, bring 3 quarts of salted water to a boil. Stir in shrimp and cook until pink, about 2 minutes. With a slotted spoon, transfer shrimp to a large bowl. Return water to a boil and add scallops. Cook just until opaque, about 2 minutes. With a slotted spoon, transfer scallops to the bowl with the shrimp. Repeat with calamari, cooking until just white, about 30 seconds. Do not overcook. Drain calamari in a colander and rinse with cold water to stop cooking.
In a small bowl combine lemon zest, lemon juice, parsley, garlic and red pepper flakes. Whisk in oil and season with salt and pepper.
Add dressing and squid to the bowl with the scallops and shrimp. Toss to combine.
Marinate in the refrigerator for 3 hours or overnight, tossing occasionally, for best flavor.

Grilled Corn on the Cob with Spicy Lime Butter

Once you have corn on the cob with this lime butter, you will never eat regular butter on your corn again.

Grilled Corn on the Cob with Spicy Lime Butter

1 ½ tablespoons butter, melted
¼ teaspoon lime zest
1 ½ tablespoons fresh lime juice
¼ teaspoon salt
¼ teaspoon ground red pepper
8 ears corn, shucked

Coat cold grill with cooking spray. Preheat grill to medium.
In a small bowl combine butter, zest, juice, salt and ground red pepper. Place corn on grill rack and cook for 10 minutes turning frequently. Remove from heat and brush with butter mixture and serve hot.

What happiness looks like....

The "Hose"...LOL!!!

Tequila Lime Shrimp

This recipe was originally made with chicken. I did not have chicken on hand and wanted to make this on the grill one weekend when we were in Pennsylvania. It turned out so good. The marinade makes the shrimp very tender.

Tequila Lime Shrimp

¼ cup vegetable oil
1 ½ ounces tequila
1 ½ tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
½ teaspoon black pepper
1/8 teaspoon cayenne pepper
Juice from ½ a lime
2 pounds raw jumbo or extra large shrimp, peeled and deveined
½ stick butter
Pre-soaked wooden or metal skewers

In a large bowl, combine oil, tequila, cumin, garlic, salt, pepper, cayenne and lime juice. Add shrimp and toss to coat. Cover bowl with plastic wrap and refrigerate for 2 hours.
After shrimp has marinated, skewer shrimp avoiding over crowding. Discard marinade.
Preheat grill until you can hold your hand over it for 5 seconds. Place shrimp skewers on the grill and cook until pink, turning once, about 5 minutes per side. Remove from grill and top with small pat of butter. Serve with lime wedges.

Chicken Version - Follow marinating directions and cook the chicken on the grill until no longer pink in center. Place each breast on top of crushed tortilla chips and top the breasts with Colby Jack cheese and serve with sour cream and salsa.