Saturday, March 31, 2012

Boat Drink


Parrot-Heads Unite!
Boat Drink

INGREDIENTS:
1 (1.5 fluid ounce) jigger good quality
silver tequila
1/2 (1.5 fluid ounce) jigger melon liqueur
(such as Midori®)
1/4 (1.5 fluid ounce) jigger triple sec
1/2 (1.5 fluid ounce) jigger sour mix 1 splash grenadine syrup
1 splash lime juice
1 (1.5 fluid ounce) jigger orange juice, or
to taste
1 maraschino cherry for garnish
1 wedge orange for garnish
DIRECTIONS:
1. Fill a margarita glass with crushed ice. Pour tequila, melon liqueur, and triple sec into the glass. Top with sour mix, grenadine, lime juice, and orange juice. Garnish with the cherry and a wedge of orange
allrecipes.com

Friday, March 30, 2012

Roasted Vegetable “Lasagna”


I have never cared for eggplant so I would use all zucchini or zucchini & asparagus.
Roasted Vegetable “Lasagna”

Ingredients
• 2 medium-size, firm eggplants
• Salt
• 2 medium-size, firm zucchini
• 1 bulb garlic
• 1/2 cup EVOO – Extra Virgin Olive Oil
• 4 potatoes, peeled
• Pepper
• 1/4 cup finely chopped rosemary and thyme
• 2 cups fresh ricotta cheese
• 2 cups grated Parmigiano-Reggiano cheese, divided
• 1 ball mozzarella, shredded
• 1/4 cup finely chopped mint and parsley
• 1 egg, beaten
• 1 32-ounce can San Marzano tomatoes
• A few leaves of basil
• 1/2 teaspoon sugar
• 3 tablespoons grated red onion
Yields: 6
Preparation
Preheat oven to 450ºF.
Peel eggplant so there are stripes going down the sides, and then slice the eggplant into 1/4-inch discs. Salt and drain on layered kitchen towels for 30 minutes.
Slice the zucchini into pieces 1/4-inch thick on an angle. Salt and drain on layered kitchen towels along with the eggplant.
When the eggplant and zucchini are done resting with the salt, pat them dry with kitchen towel. Divide them in half on two baking sheets and roast in oven for 10-15 minutes, or until slightly golden in color.
Peel garlic and place whole cloves in a pot. Cover with oil, heat over low heat to gently cook garlic until cloves are soft and caramel in color, 15-20 minutes.
Peel and slice the potatoes 1/8-inch thick with a mandoline or sharp knife. Season with salt and pepper.
Combine the ricotta with half of the grated Parmigiano-Reggiano, half of the mozzarella, mint, parsley, egg, salt and pepper.
In another bowl, combine remaining Parmigiano-Reggiano and mozzarella.
Place the tomatoes in food processor and add all the garlic cloves and 3-4 tablespoons oil, basil, sugar, salt, pepper and grated red onion.
Lower oven to 400ºF.
In a casserole or baking dish, spread 1/2 the red sauce, layer in 1/2 of the roasted eggplant and zucchini then dollop 1/3 of the cheese mixture over top.
Next, shingle half of the potatoes in the dish and season with a sprinkling of chopped rosemary-thyme and a drizzle of garlic oil. Top with 1/3 of the cheese mixture.
Layer the remaining roasted eggplant, zucchini and ricotta mixture. Layer the last of the potatoes and season with a drizzle of garlic oil and a sprinkling of chopped herbs.
Top the lasagna with the rest of the sauce and remaining cheese mixture.
Bake, covered with parchment and foil, on a baking sheet for 40 minutes. Uncover and bake 30-40 minutes more to deeply golden. Let stand 15-20 minutes, cut and serve.
Rachael Ray

Thursday, March 29, 2012

Spiced Sweet Roasted Red Pepper Hummus


Spiced Sweet Roasted Red Pepper Hummus

INGREDIENTS:
1 (15 ounce) can garbanzo beans,
drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini 1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
DIRECTIONS:
1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.

Wednesday, March 28, 2012

Pumpkin Ravioli with Salted Caramel Whipped Cream


This recipe won $1million from Pillsbury!
Pumpkin Ravioli with Salted Caramel Whipped Cream

Prep Time: 1 hour 10 minutes
Start to Finish: 1 hour 10 minutes
Servings: 12
4 tablespoons LAND O LAKES Butter, melted
2 packages (3 oz each) cream cheese, softened
½ cup canned pumpkin
1 LAND O LAKES Egg Yolk
½ teaspoon McCormick Pure Vanilla Extract
¼ cup sugar
5 tablespoons Pillsbury BEST All Purpose Flour
½ teaspoon McCormick Pumpkin Pie Spice
1/3 cup Fisher Chef's Naturals Chopped Pecans, finely chopped
2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons Hersey's caramel syrup
4 tablespoons McCormick Cinnamon Sugar
1. Heat oven to 375 degrees Fahrenheit. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In a large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth, Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
2. Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with one short side facing you. Press dough into 14 by 12 inch rectangle. With pairing knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 ¼ inch each). Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position un-scored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place one inch apart on cookie sheets. Repeat with remaining one tablespoon flour, dough sheet and filling. Brush ravioli with remaining two tablespoons melted butter.
3. Bake 9-14 minutes or until golden brown.
4. Meanwhile, in medium bowl, beat whipping cream and salt with electric mixing on high speed until soft peaks form. Beat in 2 tablespoons of caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
5. Remove ravioli from oven. Sprinkle ravioli with two tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
6. To serve, place two ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining one tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Tuesday, March 27, 2012

Chicken Picatta in the Crock Pot


Chicken Picatta in the Crock Pot

(serves 4)
2 Chicken Breasts, thinned in half (so you should end up with 4 thin pieces of chicken)
1 cup white wine
1 cup chicken broth (I didn't add this, but I think it would tame down the lemon just a bit and make more sauce!)
1/2 cup freshly squeezed lemon juice (I used 3 lemons)
4 Tbsp. Butter, sliced
3 Tbsp. Capers
1 cup Italian Seasoned bread crumbs
1 egg, beaten
salt and pepper to taste
pasta of your choice to serve Chicken on

Directions:
Lay your bread crumbs on a plate and leave your egg in a cereal sized bowl. Dip each breast into the egg and then in the bread crumbs. Place each one on the bottom of the Slow Cooker insert. Repeat this for all breast pieces.

Place the 4 Tbsp of butter, one on each breast.

Pour in the wine, lemon juice (and chicken broth if you decide to use it) and top with capers. Sprinkle with salt and pepper.

Cook on LOW for 4-5 hours.

Serve on top of your favorite pasta!

Lemonade Cookies


Lemonade Cookies

Makes: 4 dozen cookies
Cooking Time: 15 min
Ingredients
• 1 cup (2 sticks) butter, softened
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 (6 ounce) can frozen lemonade concentrate, thawed, divided
• 1 tablespoon grated lemon peel
Instructions
1. Preheat oven to 400 degrees F.

2. In a large bowl, cream together butter and 1 cup sugar. Add eggs, beating well. In another large bowl, combine flour and baking soda and add alternately with 1/2 cup of lemonade concentrate into egg mixture. Stir in lemon peel.

3. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8 to 9 minutes or until edges are light brown.

4. Remove from oven and brush hot cookies lightly with remaining lemonade concentrate. Sprinkle cookies with remaining 2 tablespoons sugar.

Sunday, March 25, 2012

Effortless Garlic Roasted Potatoes


Effortless Garlic Roasted Potatoes

Ingredients
• 2 pounds white potatoes
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 2 to 3 cloves garlic, chopped
• 1 teaspoon olive oil
• olive oil cooking spray
• Parmesan cheese, grated (optional)
Instructions
1. Preheat oven to 400 degrees F. Wash and scrub potatoes. Cut in potatoes in half. Spray a baking dish with the cooking spray.

2. Drizzle the potatoes with olive oil and coat. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well.

3. Bake uncovered for 20 to 35 minutes, stirring occasionally.

4. Option – toss with Parmesan cheese

Saturday, March 24, 2012

Marshmallow Infused Vodka


Marshmallow Infused Vodka


Ingredients
• 1 750 ml bottle vodka
• 1 16 oz bag marshmallows
• large clean jar with tight fitting lid
Directions
1. 1Place marshmallows in jar.
2. 2Pour in vodka.
3. 3Seal, and allow to sit for 24 hours.
4. 4Strain through a double layer of dampened cheesecloth. Dampening the cheesecloth stops it from soaking up any of the vodka. (I like to strain several times. rinsing the cheesecloth and wringing out between each round.
5. 5Store in sealed bottle in refrigerator. Keeps for several weeks
Tablespoon.com

Friday, March 23, 2012

Sautéed Shrimp and Zucchini


Sautéed Shrimp and Zucchini


PointsPlus™ Value: 4
Servings: 4
Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy




Ingredients

1 Tbsp olive oil, extra-virgin, divided
1 medium zucchini, cut into 1/4-inch slices
1 pound(s) shrimp, large-size, peeled and deveined
1 cup(s) grape tomatoes, cut in half
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 1/2 tsp minced garlic
1/4 cup(s) water
Instructions
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.
• Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving.
Notes
• Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end).

Grate some lemon zest over top and/or sprinkle with fresh lemon juice, if desired.
Weight Watchers

Thursday, March 22, 2012

Chicken, Spinach & Almond Pasta Bake


Chicken, Spinach & Almond Pasta Bake

Ingredients:
• 1 lb. whole-wheat pasta
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 4 cups fresh spinach, well-chopped
• half a lemon, juiced and zested
• 1 lb. chicken, cooked and shredded or cut into bite-sized pieces (*see tip below*)
• 8 oz. shredded mozzarella (or Italian blend) cheese
• 1/4 cup freshly-grated parmesan (optional)
• 1 cup slivered almonds, toasted
• salt and freshly ground black pepper
Method:
Preheat the oven to 350 degrees. Grease a large cooking dish (I used a 9×13″) with cooking spray. Set aside.
Boil the pasta in salted water per package instructions, until it is just al dente (ever-so-slightly chewy). Drain pasta, toss with a glug of olive oil. Set aside.
In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes. Stir in garlic for one minute. Then add white wine, and stir to deglaze pan. Cook the mixture on the stove for another 5 minutes or so until it has reduced.
Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in the lemon zest and juice. Add to pasta and stir and stir – mixing extremely well, a minute or so.
Add half of the pasta to the bottom of the baking pan, then sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a thin layer of parmesan cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the toasted almonds.
(Adapted from 101 Cookbooks)

Wednesday, March 21, 2012

Asparagus Lasagna


Asparagus Lasagna

Ingredients
o 4 lbs fresh asparagus, pencil thin, plus
o 2 tablespoons olive oil
o salt, to taste
o ¼ cup butter
o ¼ cup flour
o ½ cup water
o 1 ½ cups chicken broth
o 2 cups shredded mozzarella cheese
o 1 tablespoon finely grated lemon zest
o 16 ounces lasagna noodles
o 1 2⁄3; cups grated parmesan cheese
o 1 cup whipping cream
Directions
1. Cook lasagna noodles and drain.
2. Heat oven to 500°F.
3. Cut off about 1" at the end of the asparagus stalks and discard.
4. Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
5. Roast 5-10 minutes.
6. Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
7. Reduce oven to 400°F.
8. In a large pot, melt butter over medium heat.
9. Add flour and stir for about 2-3 minutes.
10. Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
11. Cook about 5 minutes.
12. Add mozzarella and lemon zest, stirring until the mixture is smooth.
13. Butter a 13 x 9 baking pan.
14. Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
15. Repeat, then put on the top layer of noodles.
16. In a small bowl combine cream and a dash of salt.
17. Whip until soft peaks form then spoon over noodles.
18. Sprinkle with remaining 2/3 cup parmesan cheese.
19. Bake 30 minutes.

Tuesday, March 20, 2012

Brunch Pinwheels


Brunch Pinwheels

Ingredients
• 8 slices bacon
• 2 cups biscuit mix
• 1/2 cup milk
• 1/4 cup light brown sugar
• 1 cup shredded extra-sharp cheddar
• 1 cup maple syrup
• 1/2 cup grainy mustard
Yields: 6-8
Preparation
Preheat oven to 375°F. Spray baking sheet with cooking spray.
Arrange 8 slices of bacon on slotted baking sheet and bake to crisp, 15-18 minutes. Once cool, coarsely chop.
Stir biscuit mix and milk until soft dough forms. Place dough on surface generously dusted with mix; gently roll mix into a ball. Knead about 10 times.
Roll dough out into a rectangle, about 8x15”. Sprinkle with brown sugar, cheese and cooked bacon, leaving a one-inch border.
Starting on the longer side of the dough, roll into a tight log shape and pinch edge to seal.
Cut into 12 slices, about 1-inch thick. Place slices onto prepared sheet.
Bake 10-12 minutes, or until light golden and cheese is melted.
In a small sauce pot over medium-high heat, warm the maple syrup. Once warm, stir in mustard. Serve alongside pinwheels for dipping.
Rachael Ray

Monday, March 19, 2012

Sunday, March 18, 2012

Caramel Croissant Bread Pudding


Caramel Croissant Bread Pudding

6 cups 1-1/2-inch croissant pieces (torn from 4 large croissants)
4 large eggs
Kosher salt
1-1/2 cups granulated sugar
1-1/2 cups heavy cream
1 cup 2% milk
1/4 cup rum, Cognac, bourbon, or whiskey
________________________________________
Position a rack in the center of the oven and heat the oven to 400°F.
Put the croissant pieces in a 2-1/2-quart heatproof baking dish. Break the eggs into a medium bowl, add a pinch of salt, and whisk to blend.
Heat the sugar in a wide, heavy-duty 4-quart saucepan over medium heat without stirring until it begins to turn dark amber, 3 to 5 minutes. Swirl the pan to caramelize the sugar evenly. Reduce the heat to low and whisk in the heavy cream, milk, and liquor (be careful, as the liquids will sputter and steam). The caramel will seize up; raise the heat to high and continue whisking until it dissolves, about 3 minutes.
Slowly whisk the caramel mixture into the eggs. Pour the mixture over the croissants, making sure they are fully covered. Bake until golden-brown and puffed, about 15 minutes. Serve.

Saturday, March 17, 2012

Irish Potato Candy


Happy St. Patrick's Day!

Irish Potato Candy

Serves: 5
Ingredients
• 1/4 cup (1/2 stick) butter, softened
• 4 ounces cream cheese, softened (see Note)
• 1 teaspoon vanilla extract
• 1 (16-ounce) package confectioners' sugar
• 1 (7-ounce) package sweetened flaked coconut (about 2-1/2 cups)
• 1 tablespoon ground cinnamon
Instructions
1. In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. With a spoon, stir in the coconut.

2. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon then place on a cookie sheet, cover, and chill for about 1 hour, until firm.
Suggestion: Use 1/2 tbsp of cocoa with every 1 tbsp cinnamon for the coating. After letting it set for about 20 minutes, brush the excess off with a basting brush.

Irish Potato Candy


Happy St. Patrick's Day!

Irish Potato Candy

Serves: 5
Ingredients
• 1/4 cup (1/2 stick) butter, softened
• 4 ounces cream cheese, softened (see Note)
• 1 teaspoon vanilla extract
• 1 (16-ounce) package confectioners' sugar
• 1 (7-ounce) package sweetened flaked coconut (about 2-1/2 cups)
• 1 tablespoon ground cinnamon
Instructions
1. In a large bowl, cream together the butter and cream cheese. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball. With a spoon, stir in the coconut.

2. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon then place on a cookie sheet, cover, and chill for about 1 hour, until firm.
Suggestion: Use 1/2 tbsp of cocoa with every 1 tbsp cinnamon for the coating. After letting it set for about 20 minutes, brush the excess off with a basting brush.

Friday, March 16, 2012

QUICK AND EASY IRISH SODA BREAD


QUICK AND EASY IRISH SODA BREAD

INGREDIENTS

• 4 cups flour, plus extra for currants, board and hands for kneading
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold butter, cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken (or use buttermilk substitute - 1 tablespoon fresh lemon juice, then fill measuring cup with milk to 1 3/4)
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest (I used the zest of 2 clementine oranges)
• 1 cup dried currants
PREPARATION

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Flour your hands generously as well - you may have to re-flour a few times. The dough will come together quickly with the extra flour - be sure not to over-knead. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.Bake for 45 to 5o minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
From a recipe by Ina Garten

Thursday, March 15, 2012

Layered Brownies


Layered Brownies

Makes: 24 brownies
Cooking Time: 40 min
Ingredients
• 4 (1-ounce) squares unsweetened chocolate
• 3/4 cup (1-1/2 sticks) butter or margarine
• 2 cups granulated sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup chopped peanuts
• 1 cup peanut butter
• 1/2 cup confectioners' sugar
• 4 (1-ounce) squares semisweet chocolate
• 1/4 cup (1/2 stick) butter or margarine
• 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350 degrees F.

2. In a large microwave-safe bowl, heat unsweetened chocolate and 3/4 cup butter in microwave on high for 2 minutes (or melt in a saucepan on stove over low heat), just until butter is melted. Stir until chocolate is completely melted. Stir in granulated sugar then mix in the beaten eggs and 1 teaspoon vanilla until well blended. Stir in flour and peanuts then spread into a greased 9- x 13-inch baking pan. Bake 30 to 35 minutes, or until a wooden toothpick inserted in center comes out with fudgy crumbs; do not overbake. Cool in pan.

3. Meanwhile, to make peanut butter layer, combine peanut butter and confectioners' sugar in a medium bowl until well blended and smooth. Spread over cooled brownies.

4. Then, to make the glaze, place 4 squares of semisweet chocolate, 1/4 cup butter, and 1 teaspoon vanilla extract in a small microwave-safe bowl and heat mixture in microwave on high for 2 minutes (or melt in a saucepan on stove over low heat), just until butter is melted. Stir until chocolate is completely melted. Spread over peanut butter layer. Cool until set then cut into squares.

Wednesday, March 14, 2012

Guinness Beef Stew in a Crock Pot


Guinness Beef Stew in a Crock Pot

Ingredients
o 8 -10 red potatoes, skin on, quartered
o 6 carrots, peeled, sliced into thick chunks
o 2 stalks celery, cut in chunks
o 3 bay leaves
o 3 lbs stew meat, cubed ( I used chuck)
o ½ cup flour
o 1 dash salt
o 1 dash pepper
o 1 dash garlic powder
o 2 -3 tablespoons olive oil
o 1 medium onions, diced
o 4 large garlic cloves, minced
o 8 ounces baby portabella mushrooms, halved
o 2 (8 ounce) cans tomato sauce
o 10 ¾ ounces beef broth ( I used consomme)
o 1 (13 g) envelopes Lipton Onion Soup Mix
o 1 teaspoon dried thyme
o ½ teaspoon black pepper
o ½ teaspoon garlic powder
o 1 teaspoon creole seasoning ( Tony Chachere's)
o 1 teaspoon Italian herb seasoning ( Mrs. Dash)
o 12 ounces beer ( Guinness, draught or stout)
o 1 cup frozen peas, if desired
Directions
1. Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
2. Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
3. Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).
4. Add meat and onions to crock pot, top with mushrooms.
5. Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).
6. Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.

Tuesday, March 13, 2012

Irish Champ


Irish Champ

INGREDIENTS:
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced 1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to
taste
DIRECTIONS:
1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
3. Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
4. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Monday, March 12, 2012

Chicken Cordon Bleu


Chicken Cordon Bleu

Ingredients
• 1 stick butter, softened
• 1 tablespoon Dijon mustard
• 1 small clove garlic, grated or pasted
• 2 tablespoons grated shallot
• 1 tablespoon lemon juice
• Salt and pepper
• 2 sprigs fresh tarragon, leaves stripped
• A small handful flat-leaf parsley, coarsely chopped
• A handful of chives, coarsely chopped
• 4 small boneless, skinless chicken breasts, 6 ounces each
• 4 slices thick deli-sliced mild ham, about 1/4 pound
• 4 slices Comté or Gruyère cheese
• Flour
• 2 large eggs
• 1/2 cup fine breadcrumbs
• 1/2 cup Panko or homemade breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
• Olive oil or vegetable oil, for shallow frying
• 4 wedges of lemon
• 1 tablespoon lemon juice
Yields: 4
Preparation
In food processor, combine butter, mustard, garlic, shallot, lemon juice, salt, pepper and herbs, and pulse into a smooth compound. Transfer to a baggie, roll into a log and chill a bit.
Preheat oven to 275°F.
Butterfly chicken breasts across but do not cut all the way through. Open each piece like a book and cover with parchment; pound very thin. Season each cutlet with salt and pepper. Arrange a slice of ham and cheese on each breast, top with a slice of herb butter and flap chicken over to form a stuffed cutlet.
Coat cutlets in flour, egg and breadcrumbs mixed with grated cheese.
Heat an even layer of olive or vegetable oil, about 1/8 inch, over medium to medium-high heat. Add chicken and cook 4 minutes or so on each side to deeply golden.
Keep chicken warm in oven on wire rack over baking sheet.
Serve with egg noodles or mashed potatoes dressed with half of the remaining herb butter. Add peas to egg noodles or mix into mashed potatoes. If serving with mashed potatoes, mash with milk or stock to desired consistency.

Sunday, March 11, 2012

CHOCOLATE DISGUST


CHOCOLATE DISGUST

INGREDIENTS
- 1 bx chocoate fudge cake, prepared
- 2 bx chocolate instant pudding, prepared
- 1 lg tub of cool whip - 6 heath candy bars, crushed
- 1/2 c kahlua liquor
DIRECTIONS
1. Cut your prepared cake into cubes.
2. In a large glass bowl, layer the bottom with a third of your cake cubes. Then sprinkle with 1/3 Kahlua. Top with a layer of pudding, then a layer of Cool Whip. Then a layer of candy.
3. Repeat this for 2 more layers, ending with the topping of Cool Whip and sprinkled candy!

Saturday, March 10, 2012

Brown Sugar Baked Corned Beef


Brown Sugar Baked Corned Beef

Serves 4
Ingredients:
3 lbs corned beef, rinsed and patted dry
1/3 cup dijon or country-style grainy mustard
1/4 cup brown sugar
1/2 teaspoon black pepper
1 teaspoon apple cider vinegar, red wine vinegar or plain water
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together mustard, brown sugar, pepper and vinegar.Mixture will resemble a thick paste. Remove 2 tablespoons of the mxiture and set aside (you will use this later).
3. Place corned beef onto a large sheet of heavy duty aluminum foil. Rub entire corned beef with brown sugar mixture. Make sure corned beef is fat side up before wrapping the entire corned beef up very tightly in aluminum foil.
4. Lay foil wrapped corned beef onto a rimmed baking sheet or shallow roasting pan and bake for 2 hours. Remove corned beef from oven and remove the foil wrapping. Set oven to broiler setting and spread reserved brown sugar mixture over the fat side. Broil for 1- 2 minutes or until the top is a little brown and bubbly but not burnt. Allow meat to rest for 5 minutes before placing on a cutting board. VERY IMPORTANT!: Be sure to slice meat against the grain of the meat or else it will be tough and inedible.

Friday, March 9, 2012

Corned Beef Pinwheels


Corned Beef Pinwheels

Makes 18 (2-piece) servings.
Prep Time: 20 minutes
Refrigerate Time: 1 hour

1 package (8 ounces) cream cheese, softened
1 tablespoon prepared horseradish
8 drops McCormick® Green Food Color
6 green onions (green part only)
4 flour tortillas (10-inch)
6 ounces sliced cooked corned beef

1. Mix cream cheese, horseradish and green food color in medium bowl until well blended and smooth. Chop two green onions and stir into mixture. Reserve 1 tablespoon cheese mixture.

2. Spread 1/4 cup cheese mixture on 1 tortilla. Top with several slices of corned beef. Place 1 green onion top at edge of tortilla. Starting at this edge, roll tortilla up tightly. Seal opposite edge of roll with reserved cheese mixture. Repeat with remaining tortillas and ingredients. Wrap each tortilla roll individually in plastic wrap.

3. Refrigerate at least 1 hour or until ready to serve. Unwrap and cut tortilla rolls into 1-inch slices to serve.

Thursday, March 8, 2012

Luck o' the Irish Cake Pops


Luck o' the Irish Cake Pops

Makes 4 dozen or 24 (2 cake pop) servings).
Prep Time: 45 minutes
Cook Time: 35 minutes

1 package (18 1/4 ounces) yellow cake mix
2 teaspoons McCormick® Green Food Color
3/4 cup marshmallow crème
1 bag (14 ounces) white confectionary coating wafers
Lollipop sticks
Green sprinkles (optional)

1. Prepare cake mix as directed on package, adding food color. Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.

2. Crumble cake into large bowl. Add marshmallow crème; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.

3. Melt coating wafers as directed on package. For each Cake Pop, dip 1/2 inch of lollipop stick into melted coating. Insert dipped end of lollipop stick halfway into cake ball. Let stand until coating is set. Dip each cake pop into melted coating. Shake gently to remove excess coating. Sprinkle or roll cake pops in green sprinkles, if desired. Place cake pops in styrofoam blocks. Let stand until coating is set.

Test Kitchen Tips:
1. Substitute 1/2 cup canned vanilla frosting for the marshmallow crème.

1. If styrofoam blocks are not available, use upside-down foam egg cartons or a cardboard box to hold the cake pops.

Wednesday, March 7, 2012

Cheesesteak Egg Rolls


Cheesesteak Egg Rolls

Ingredients
• 3 tablespoons EVOO – Extra Virgin Olive Oil
• 3/4 pound ground chuck
• Salt and pepper
• 1 onion, chopped
• 2 cubanelle peppers, chopped
• 2 tablespoons Worcestershire sauce
• 1 package egg roll wrappers
• All-natural cooking spray
• Sesame seeds, for sprinkling
• For the provolone cheese sauce:
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• Salt and pepper
• 2 cups provolone cheese, shredded

Yields: 10-12 eggrolls
Preparation
Preheat oven to 375ºF.
Heat EVOO in a skillet over medium-high heat. Add ground chuck and brown, breaking it up into small pieces as it cooks, about 5 minutes. Add onion and peppers to the pan. Season with salt and pepper. Let cook about 2 minutes, or until onions are tender. Mix in Worcestershire sauce, turn off the heat and set aside.
To wrap egg rolls, brush water around edges of each wrapper, as you roll them. Position wrappers on an angle on your work surface. Place about 1/4 cup of the meat mixture in the center of each wrapper and tuck the sides to form a long, skinny roll. Place onto a wire rack set on top of a sheet pan.
Spray egg rolls with cooking spray and sprinkle with sesame seeds. Bake 20-25 minutes or until brown.
For the provolone cheese sauce, melt butter over medium to medium-high heat in a sauce pot. Whisk in flour, cook 1-2 minutes, then whisk in milk and season with salt and pepper. Cook to thicken, adjust seasoning. Stir in cheese and remove from heat.
Slice in half diagonally and serve hot with dipping sauce or Provolone Cheese Sauce alongside.

Tuesday, March 6, 2012

Irish Pub Meatloaf


Irish Pub Meatloaf

Irish Pub Meatloaf
Ingredients
• 1 tablespoon EVOO – Extra Virgin Olive Oil, plus some for drizzling
• 3 to 4 small ribs celery, finely chopped
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 cloves garlic, finely chopped
• Salt and pepper
• About 3/4 cup, half a bottle, stout beer
• 4 slices, about an inch thick, good quality white bread, stale or lightly toasted and torn
• 1 cup whole milk
• 1/2 pound deli-cut corned beef brisket, chopped
• 1 1/2 pounds ground beef
• 1 cup grated Irish sharp cheddar cheese
• 1 tablespoon dried mustard
• 1/2 teaspoon cayenne pepper
• 3 tablespoons Worcestershire sauce
• 2 large eggs, lightly beaten
• 3/4 pound good quality, thinly sliced smoky bacon, get it at your butcher counter
Yields: Serves 6 - 8
Preparation
Preheat oven to 375°F.
Line a rimmed baking sheet with parchment paper.
Heat EVOO, a turn of the pan, in a medium skillet over medium to medium-high heat. Add celery, onion, carrot and garlic, season with salt and pepper, and sauté to soften, 10 minutes, stirring frequently. Pour in beer and stir. Let beer reduce by half. Turn off heat and let cool.
Meanwhile, soak the bread in milk and grind the corned beef in a food processor, pulsing to finely chop. Place corned beef and ground beef in a bowl and add cheese. Wring out the bread and add it to the meat, crumbling it into small crumbs over the bowl. Add veggies and beer then season with salt, pepper, mustard, cayenne and Worcestershire. Add eggs then mix with your hands to combine.
Form meat into a long brick shape about 4 inches high on the parchment-lined baking sheet. Wrap bacon slices across the top then around sides of the loaf. Bake 1 hour in the middle of the oven then switch on broiler for a few minutes to crisp up that bacon!

Baked Bacon


Missed a day yesterday so it's a "two-fer" today. Here's the first one:

Baked Bacon

Ingredients
• 8 slices of bacon
Yields: 8 slices of bacon
Preparation
Preheat oven to 375°F.

Arrange bacon on a slotted baking sheet and bake to crisp, 15-18 minutes.

Sunday, March 4, 2012

Three-Cheese Spinach Pizza


Three-Cheese Spinach Pizza

cornmeal and all-purpose flour, for dusting
12 or 16 ounces prepared whole-wheat pizza dough
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
salt and fresh ground black pepper
8 ounces (half a pound) frozen spinach, thawed and squeezed dry
4 ounces (about 1 cup) shredded Gouda cheese
4 ounces (about 1 cup) shredded mozzarella cheese
2 ounces (about 1/2 cup) fresh grated Parmesan cheese

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. On a lightly floured surface, stretch and roll out dough to a large rectangle and transfer to the cornmeal-dusted peel. Slide dough onto the stone and bake for 7 minutes. Remove from the oven and place on a wire rack to cool.

Brush crust with oil to coat the entire top surface, then evenly arrange the garlic slices on top, followed by the spinach. Season lightly with salt and fresh ground black pepper. Scatter Gouda, mozzarella and Parmesan cheeses over the top.

Slide crust back into the oven and bake until the cheeses are bubbly and crust is golden, about 10 to 12 minutes.

Remove and let pizza cool slightly before serving.

Makes about 4 servings.
(Adapted from Canadian Living)

Saturday, March 3, 2012

Broccoli and Gruyere Gratin


Broccoli and Gruyere Gratin

Serves 8
Hands-on Time: 15m
Total Time: 1hr 00m
Ingredients
• 2 large bunches broccoli, roughly chopped (about 12 cups)
• 4 tablespoons butter (1/2 stick)
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups grated Gruyere (8 ounces)
• kosher salt and black pepper
Directions
1. Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.
3. Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.
Tip
Prepare gratin, but do not bake. Refrigerate in the baking dish for up to 1 day in advance (alternatively, keep the gratin at room temperature for up to 2 hours). To serve, bring the gratin to room temperature and bake according to the recipe instructions.

Friday, March 2, 2012

ROASTED HALIBUT WITH GARLIC SAUCE


ROASTED HALIBUT WITH GARLIC SAUCE

SERVES4
• ACTIVE TIME:10 MIN

• START TO FINISH:25 MIN

A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.
• 1 3/4 lb halibut fillet (1 1/2 inches thick)
• 3 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1/3 cup mayonnaise
• ACCOMPANIMENT:
lemon wedges
• Preheat oven to 450°F with rack in middle.
• Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
• Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
• Bake, uncovered, until fish is just cooked through, 10 to 15 minutes

Thursday, March 1, 2012

Pepperoni Chips


Pepperoni Chips

Ingredients
o 24 ounces pepperoni slices
o salt
Directions
1. Line a Microwave-Safe Plate with several sheets of papertowel. Place the pepperoni slices in a single layer.
2. Microwave for 30 - 60 seconds (depending on the wattage of your microwave). The pepperoni slices should be nice and crispy and most of the grease absorbed on the paper towels.
3. If any in the center are not crispy looking and still feel soft, microwave more in 15 second increments.
4. Salt if desired