Cajun Crock Pot

Anyone who knows anything about me knows that I love jambalaya. I found this recipe on the web (at Taste of Home) and since it continues with my current slow cooker theme, I thought I would share it with you. I made a couple of changes to make it more to my liking but feel free to adapt it to suit your tastes.

On a side note, when I was growing up, my mom and step-dad used to watch Justin Wilson's Louisiana Cooking all the time. I used to watch it with them and that actually helped fuel my desire to cook. Well, it seems whenever I make any recipe that is creole or Cajun in nature, I find myself imitating Justin's accent and mannerisms. I know, its weird but the food is sooooo gooooood, I dooooo deeeeee-clare!!!

Round Steak Italiano

Continuing with my slow cooker recipes, I present another Taste of Home pirated recipe.  This one is for Round Steak Italiano and is actually rather delicious.  If you don't want to use round steak, I have tried this with both chicken and pork and it was just as good.  I hope you enjoy.

Round Steak Italiano

Ingredients

2 pounds beef top round steak
1 can (8 ounces) tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 medium potatoes (7 to 8 ounces each)
1 tablespoon cornstarch
1 tablespoon cold water

Directions

Cut steak into serving-size pieces; place in a 5-qt. slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 7-1/2 hours or until meat and potatoes are tender.

Remove meat and potatoes; keep warm. For gravy, pour cooking juices into a small saucepan; skim fat.

Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.

Taco Meat Loaf

Well, the weather is changing and it's starting to get cooler here in Tennessee so I decided to start posting some slow cooker recipes that I found.  Up first, we have a slow cooked taco meat loaf.  This recipe was pirated from Taste of Home magazine.

Slow Cooked Taco Meat Loaf
 

Ingredients

2 cups crushed tortilla chips
1 cup (4 ounces) shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef (90% lean)
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons Louisiana-style hot sauce

Directions


Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160°.

Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter.

The Cheesecake Factory - The Home Game

Fall is here, the leaves are changing, the temperature is dropping and before you know it, the holidays will be upon us.  So with that in mind, I thought I would share some cheesecake recipes with you that would be great for a family get-together over the holidays or for those work potlucks.  First up is a Chocolate Velvet Cheesecake.  Chocolate is one of my weaknesses and this sweet smooth cake is definitely worth the time to make it.  The next recipe brings to mind the delicious orange flavored creamsicles I used to eat as a child.  Finally, we have the perfect cheesecake that combines my ultimate weakness, peanut butter and chocolate.  They come together in the sinfully delicious Peanut Butter Cup Cheesecake.  There you have it.  I hope you enjoy these delicious recipes and as always, enjoy.

Medianoche Wraps

Well, the weather is changing here in Tennessee as a cold front has moved through.  Yes, Fall is finally here.  So today I decided that I wanted to make something good to eat while watching football.  But the question was what to make?  I had some leftover vegetable soup that I made last night and decided I wanted a sandwich to go with it.  For some reason, I have had the thought of Cuban sandwiches floating around in my head for the last couple of days so I decided that is what I would make.  One problem though, I didn't have the right type of bread for the sandwiches.  So I improvised and decided to use tortillas and make a Cuban sandwich wrap.  Now, Cuban sandwiches are often called Medianoche sandwiches because they were often made for a midnight snack.  Well, here is my version of theis wonderful sandwich.

Ingredients

Sliced ham
Sliced turkey
Swiss cheese (sliced)
Dill pickles (sliced)
Mustard
Flour tortillas
Butter, softened

Directions

Warm the tortillas according to package directions so they are pliable and will not rip or tear when rolling.

Lay a warm tortilla on a flat surface.  Spread mustard across the tortilla.  The amount to use is according to taste.

Place a slice of ham in the center of the tortilla. Lay a slice of turkey and then a slice of Swiss cheese on the ham.  Top with a slice or two of dill pickle.

Roll up the tortilla like you would a normal wrap and secure with toothpicks if necessary.

Heat a pan or griddle to medium heat and brush liberally with melted butter.  Place your wrap, seam side down, on the griddle.  I used another pan covered with aluminum foil to press the wrap down since I don't have a sandwich press.

Gradually cook the wrap until toasted and browned.  Then flip the wrap and repeat until the wrap is toasted and crispy.  The cheese should be melted by now but it is hard to tell inside the wrap.

Once the wrap is toasted, allow it to rest for a few seconds and then slice diagonally and serve.

Recipes that have been sitting around

Well, here are a few recipes that have been sitting around waiting to be posted.  So instead of individual posts, I'm going to post them all together.  Enjoy.

Asian Pasta Salad

Ingredients
2 cups uncooked elbow macaroni
2 large carrots, cut into 1-inch strips
1 cup snow peas, halved
2 green onions with tops, sliced
1/2 cup thinly sliced sweet red pepper


DRESSING:1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper.

In a small bowl, whisk dressing ingredients until smooth.  Pour over salad and toss to coat. Cover and refrigerate for 1-2
hours.

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BLT Macaroni Salad

Ingredients
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups diced celery
1-1/4 cups mayonnaise
5 teaspoon white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled

Directions
Cook macaroni according to package directions; drain and rinse in cold water.

In a large bowl, combine the macaroni, green onions, tomato and celery.

In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat.

Cover and refrigerate for at least 2 hours. Just before serving, add bacon.

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Corn Pasta Salad

Ingredients
2 cups cooked tricolor spiral pasta
1 package (16 ounces) frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons canola oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt

Directions
In a large bowl, combine the first seven ingredients.

In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. Pour over pasta mixture and toss to coat.

Cover and refrigerate overnight.

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Grilled Basil Chicken and Tomatoes

Ingredients
8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)

Directions
Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.

Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.

Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°.

Cut remaining tomatoes in half; grill or broil for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.

Just when you thought I was gone....

.....I'm back with another post.  I know it has been a while since I posted anything here but it has been a busy couple of months.  I work at a university and work has been keeping me busy.  With the start of the school year, the birth of my granddaughter and the death of my grandmother, it has been a hectic couple of months.  Now that things are getting back to normal (if you can call my life normal), I will start posting here as much as I can.

For anyone that knows me, you know that I have a real weakness for peanut butter fudge and since I am diabetic, this is necessarily a good thing.  While bouncing around on the web I found this relatively easy recipe for fudge from Alton Brown on the Food Network.  I haven't tried this recipe yet but plan on testing it in the next few weeks and I will let you know how it turns out.

Peanut Butter Fudge

Ingredients

1 cup butter, plus more for greasing pan

1 cup peanut butter

1 teaspoon vanilla

1 pound powdered sugar

Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Glazed Sesame Pork

I came across this recipe some time ago and thought it sounded interesting so I gave it a shot.  All I can say is that I absolutely loved it and can never get enough of it.  The pork is cooked in an Asian-inspired glaze that is thickened at the end to make a wonderful sauce.  The glaze can also be used for poultry and I can confess that it is excellent on chicken.  Enjoy!

Glazed Sesame Pork

Ingredients

4 4-ounce boneless loin chops, trimmed of fat
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 teaspoons dark sesame oil
1⁄2 cup chicken broth, divided
2 tablespoons white wine vinegar
1 tablespoon light brown sugar
1 tablespoon Dijon mustard
2 teaspoons cornstarch

Directions

Season both sides of pork chops with salt and pepper.

Heat oil in a large non-stick skillet over medium heat. Add chops and sauté 2-3 minutes per side, until golden. Add 1⁄4 cup of the chicken broth, sesame seeds, vinegar, brown sugar, and mustard. Simmer 6-8 minutes, or until chops are fork-tender.

Dissolve cornstarch in remaining 1⁄4 cup of chicken broth and add to skillet. Simmer 1 minute, or until sauce thickens.

A cowgirl's dessert

While looking through several different cookbooks, I came across this delicious recipe for  Chocolate Pecan Squares in a cookbook entitled Cowgirl Cuisine from Paula Disbrowe.  These little dessert squares will disappear fast so don't worry about having to store them even though they will keep for five days or so if stored in an air-tight container.  I hope you enjoy this and if you do make sure you check out Paula Disbrowe's cookbook which you can find here.

Chocolate Pecan Squares

Cookie base

1 1⁄2 sticks unsalted butter
2 cups all- purpose flour
1⁄2 cup packed light brown sugar
1⁄2 teaspoon salt
2 teaspoons ground cinnamon

Pecan topping

10 ounces pecans, toasted
1 stick unsalted butter
1 cup dark brown sugar
1⁄2 teaspoon kosher salt
1⁄3 cup Uvalde (or other) honey
2 tablespoons heavy cream
3 ounces finely grated bittersweet chocolate (such as Scharffen Berger)

Directions

 

Preheat the oven to 350°F.

Cut the butter into 1⁄2- inch pieces and place in a food processor along with the flour, light brown sugar, salt, and cinnamon. Process until the mixture begins to form pea-sized clumps. Sprinkle the mixture into a 9 × 9 baking pan and, using your fingers, pat out evenly into the bottom. Bake the cookie crust in the middle of the oven until golden, about 25 minutes. While the cookie base is baking, prepare the topping.

In the bowl of a food processor, coarsely chop the pecans. In a medium-size heavy saucepan, melt the butter and stir in the dark brown sugar, salt, honey, and cream. Simmer the mixture for 1 minute, stirring occasionally, then stir in the pecans.

When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top. Pour the pecan mixture over the chocolate, spreading evenly. Bake in the middle of the oven until the entire filling (not just the edges of the pan) is bubbling, about 18 minutes.

Cool completely in the pan and cut into bars. Tightly covered, these bars will keep about 5 days.

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Once again, if you enjoyed this recipe, please check out the cookbook Cowgirl Cuisine here.  It is full of some awesome recipes and I will definitely be featuring some more of them here.  So until next time, enjoy.

Let me show you this chicken recipe

Okay, the title for this post was a very bad attempt at humor.  The reason I said "Let me show you this chicken recipe" is because it is for Shoyu Chicken.  Get it?  Shoyu Chicken and show you this chicken recipe?  Uh...yeah...like I said, it was a bad attempt at humor.  This is another recipe that I saw on TV and once I tried it, I fell in love with it.  Its from the show Ask Aida on the Food Network.  Enjoy.

Shoyu Chicken

Ingredients
5 1/2 to 6 pounds chicken thighs
5 cups low-sodium chicken broth
2 cups low-sodium soy sauce
1 cup packed light brown sugar
3/4 cup mirin
8 medium garlic cloves, smashed and peeled
4-inch piece ginger, sliced 1/2-inch thick and smashed
1 teaspoon freshly ground black pepper
5 tablespoons cornstarch dissolved in 5 tablespoons water
Thinly sliced green onions, for garnish

Directions
Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

Kotopita

I was watching The Food Network and the show Diners, Drive-ins and Dives came on and the next thing I know they are here in Nashville.  They were at the Athens Family Restaurant and they were making Kotopita.  Well, having eaten there and having actually experienced this wonderful dish, I guess you could say I was mesmerized.  Here I was watching them make a dish that I actually loved.  Well, after the show, I jumped on the inter-web and went to that www dot food network dot com thing that Emeril is always talking about.  Sure enough, there was the recipe for kotopita.  Now, I haven't actually tried to make it at home yet but I thought I would share it with you.  The best way to describe it would be a greek version of a southern chicken potpie.  Anyway, I hope you enjoy it.

KOTOPITA

Ingredients

1 pound boneless chicken breast, cubed
1/2 cup extra-virgin olive oil
4 large garlic cloves, crushed and chopped
2 cups chopped onion
1 teaspoon chopped dill
1 cup chopped celery
1 cup chopped carrots
1 teaspoon salt
1 teaspoon crushed black pepper
1 cup chicken stock
5 ounces Parmesan, grated
5 ounces feta cheese

Bechamel sauce:
2 cups milk
4 ounces butter
5 ounces all-purpose flour
5 ounces Parmesan, grated
1 egg
Melted butter
1 package phyllo dough

Directions

Filling:
In a medium pot, over medium heat, add the chicken and the olive oil. Stir in the garlic, onion, dill, celery, carrots, salt and pepper. Add the chicken stock and bring to a boil. Turn the heat down and let it simmer for 15 minutes.

Sauce:
In another medium pot bring the milk to a boil over low heat. At the same time, melt the butter in another pan. Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter. Be sure not to burn the butter! When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens, removing any lumps. Whisk in the Parmesan and the egg. Remove the sauce from the burner and let it cool for 10 minutes. Set aside and go back to the filling.

The chicken mixture should be fully cooked by now. Strain the mixture to remove any liquid. Let it sit for 15 minutes. Mix the sauce into the chicken mixture. Add the Parmesan and feta cheese and mix well.

Preheat oven to 350 degrees F.

Butter an 8 by 8-inch baking dish. Layer 7 sheets of phyllo dough in the bottom of the dish making sure to lightly brush each 2 sheets with melted butter. Make sure to press the sheets against all sides of the baking dish. Fold the sheets in half, and evenly spread them with the filling. Put another 7 sheets of phyllo, prepared the same way on top of the filling, pressing the dough around the edges of the dish. Lightly brush melted butter on the top layer. Cut through the dough to make 4 squares. Make sure you cut through the bottom layer. Sprinkle a little water on top to keep it from drying out. Put the dish in the oven and bake it until golden brown, about 40 to 45 minutes. Remove the dish from the oven and let it cool for 20 minutes before serving. Most commonly served with salad, but it's a great dish with vegetables or by itself.

My next pirated recipe!

Well, I was trolling the inter-web this morning trying to get an idea for what I wanted to cook today and I found a ton of recipes that had potential.  For some reason though, I was especially drawn to this one from JMJE that she posted on her blog Making Stuff is Fun.  Here is her recipe for Cajun Chicken Sausage and Pepper Tortellini. 

"Cajun Chicken Sausage and Pepper Tortellini (3-4 servings)

2 Chicken Sausages-Sweet Pepper Flavored

Package Frozen Tortellini

1 cup Frozen Pepper Blend (red, yellow, green)

1/2 small white onion

Cajun Seasoning

Garlic Salt

Red Pepper Flakes

1/2 Can Petite Diced Tomatoes

1/2 cup chicken broth

I cooked all the veggies (except the tomatoes) together with some garlic salt and cajun seasoning.  Then I added in the Sausage.  These are precooked so they don't take too long to heat up.  I added in the tomatoes and simmered that for a bit.  Then I added in some chicken broth in small increments to make it more saucy and less just chunky.  I threw in some red pepper flakes for good measure.  While you are making the sauce cook the tortellini or whatever pasat you want or have.  Once the sauce was thickened I mixed it all together with the Tortellini.  And there you have it, a pretty easy week night meal."

After reading this, I decided that I would "pirate" this recipe and make a few tweaks to it and cook it tonight.  So, I will be back later with an update to this post and let you know how it goes.  I will also include my recipe for this seemingly delectable dish.

All respect and much love to JMJE and her blog.

UPDATE:  So I made this recipe but substituted andouille sausage for the italian sausage and spiced it up a little bit by add a little ancho-chipotle vinaigrette.  I must say, it was pretty tasty.  I would recommend this to everyone.

Beignets anyone?

After my last entry, I started longing for malasadas and then that got me thinking about my last visit to New Orleans.  Now I am no longer craving malasadas but now I would kill for some beignets.  There is just something so fresh and satisfying about biting into a warm beignet from Cafe du Monde in the morning.  I can't really explain it.  But I can explain a recipe for them.  I don't know if it will live up to those from Cafe du Monde, but until I make it back to the Big Easy, I will have to settle for these.

Beignets
Ingredients
1/2 cup water
1 tablespoon yeast
1/4 cup shortening
1/2 cup sugar
1 teaspoon salt
1 cup boiling water
1 cup evaporated milk
2 eggs, beaten
7 1/2 cups flour
1 quart vegetable oil for frying
1 cup confectioners' sugar for dusting

Directions
Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.

Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.

Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.

Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).

Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Laissez les bon temps rouler

Inception!!!!!

Okay, I know this is not a food topic but I just saw the movie Inception and all I can say is WOW!!!!!!  This movie was amazing and can't wait for it to come out on Blu-Ray.  For those of you who haven't seen the previews or heard about it, it stars Leonardo DiCaprio as a sort of mind-spy.  He gets inside your dreams and unlocks all your little secrets.  I won't go into to detail about the movie and ruin it for you but needless to say, this movie is a must-see for this summer.  I will share some pics from the movie with you though. 

Like I said, this movie was awesome.  At least I think it was.  Then again, maybe I just dreamed seeing the whole thing.

Heaven from Table 10

Last November, I had the pleasure of trying a delicious dessert at Table 10 in Las Vegas.  It was White Chocolate Malasadas.  Now, before that fateful day, I had never had malasadas, white chocolate or other otherwise.  But when I took that first bite, I knew then that I had found a little bit of heaven here on Earth.  For those of you that are wondering exactly what malasadas are, here is the Wikipedia entry:

A malasada (or malassada) is a Portuguese  confection. They were first made by inhabitants of Madeira Island. Malasadas are made of egg-sized balls of yeast dough that are deep-fried  in oil and coated with granulated sugar. A popular variation is where they are hand dropped into the oil and people have to guess what they look like. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Traditionally the reason for making malasadas has been to use up all the lard and sugar in the house, luxuries forbidden from consumption during Lent. Malasadas are eaten especially on Mardi Gras - the day before Ash Wednesday.

In 1878, Portuguese laborers from the Madeira and Azores  came to Hawaii to work in the plantations. These immigrants brought their traditional foods with them, including a fried dough pastry called the "malasada." Today there are numerous bakeries in the Hawaiian islands specializing in malasadas.

Mardi Gras ("Fat Tuesday"), the day before Lent, is also known as Malasada Day in Hawaii. Being predominantly Catholic, Portuguese immigrants would need to use up all of their butter and sugar prior to Lent. They did so by making large batches of malasadas, which they would subsequently share with friends from all the other ethnic groups in the plantation camps. This led to the popularity of the malasada in Hawaii.

In the United States, malasadas are cooked in many Portuguese or Portuguese descendant homes on Fat Tuesday. It is a tradition where the older children take the warm doughnuts and roll them in the sugar while the eldest woman—mother or grandmother—cooks them. Many people prefer to eat them hot. They can be reheated in the microwave, but then they will have absorbed the sugar, providing a slightly different flavor and texture.

Like I said, that is the Wiki entry.  All I have to say is that it is out of this world.  Before I share the recipe with you, let me tell you how I happened upon this wonderful delicacy.  My wife and I were in Vegas for our honeymoon and we were staying at The Venetian.  Well, it was my birthday and she asked where I would like to go eat so I chose Table 10 in the Palazzo.  Table 10 is one of Emeril Lagasse's restaurants and is named after the table that the staff used to sit around and plan meals and such in Emeril's first restaurant in New Orleans.  So we arrive at Table 10 just after the lunch rush and just before the dinner crowd.  The hostess informs us that it will be about a 10 minute wait which is cool with us so we stroll over and look at the menu.  Well, while my wife is looking at the menu, I look up and who is walking out of the restaurant but Emeril himself.  I was speechless for a couple of reasons.  First, here I was face to face with a world famous celebrity chef.  Secondly, because he was a lot shorter than I thought he would be.  Anyway, as he is leaving, he strolls by and asks if we are going inside his restaurant and I tell him yes.  He just nods, pats me on the shoulder and says, "I hope you enjoy it and make sure to try the malasadas."  Well, after a recommendation like that, how could I not try them and in Emeril's words, "BAM!!!!!"  He was right on the money.  They were awesome, fabulous, delicious, scrumptious, divine and several other words that I can't think of at the moment.  Well,  now that I have rambled for so long, how about we get on with the recipe.  Well, it is a recipe for malasadas that I have adapted to try to replicate the ones I had at Table 10. 

 ***************************************************************

White Chocolate Malasadas
Ingredients
1 ( 1/4-ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
1 package white chocolate chips
1 quart of vegetable oil for frying
Cinnamon-sugar to coat the Malasadas

Directions

Preheat the oil.

In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside.

In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color.

Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.

Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.

Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and the dough rise until double in size, about 1 hour.

Using a sharp French knife, cut the dough into 1 inch squares. Place a few of the white chocolate chips in the center and fold the dough around them.  Then roll the dough in your hands to form the shape of a ball.  Fry a couple of the balls at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning.

Remove the malasadas from the oil and drain on a paper-lined plate. Place the still warm malasadas in a small paper bag containing the cinnamon-sugar and shake well to lightly coat.  Serve while still warm.

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Well, that is my version of Heaven from Table 10.  I hope you enjoy.  See you soon with some more wonderful recipes.

Cajun Chicken Fra Diavolo

So while I was watching the Food Network, I saw Chef Emeril Lagasse prepare Lobster fra Diavolo.  Now, I love lobster but didn't have any on hand.  So using what I had in my kitchen, I came up with the following recipe.  I added the Cajun modifier to the name simply because I used andouille sausage and I don't know if that is really enough to make it Cajun, but I liked the name.  Now, I used two chipotle peppers in this recipe and my wife thought it was a little too spicy.  I, on the other hand, loved it.  I guess what I am saying is, adjust the amount of chipotle to your desired level of heat for the dish.  Anyway, here is my take on Chicken fra Diavolo.  Enjoy!

Cajun Chicken Fra Diavolo

Ingredients

2 tbsp olive oil
2-3 cloves garlic, finely chopped (or to taste)
1 lb andouille sausage, diced
2 cups chicken, cooked and diced
1 can Ro-tel tomatoes with green chiles
1 14oz can diced tomatoes
2 chipotle peppers in adobe sauce, finely diced
2 cups Tomato Vodka Sauce (recipe follows or can use store bought)
salt
black pepper
Penne Pasta
Parmesan cheese, freshly grated

Directions

In a large skillet, heat oil over medium heat.  Add the garlic and andouille.  Stir until the andouille is browned and then add the chicken, diced tomatoes and Ro-tel.  Bring to a boil and allow some of the liquid to reduce (about five minutes).

Add the chipotle peppers with some of the adobe sauce and the vodka sauce to the pan. Bring to a boil and then reduce the heat to a simmer.  Add salt and pepper to taste. 

Cook penne according to the package directions.  Drain thoroughly and then add to sauce.  Toss to coat.  Serve with freshly grated Parmesan cheese. 

Tomato Vodka Sauce

Ingredients

1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/4 cup olive oil
1/4 pound thinly sliced prosciutto
3/4 cup vodka (or chicken broth)
1 (28 ounce) can crushed tomatoes
1/4 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon dried basil

1/4 teaspoon cayenne pepper
1 cup half-and-half cream

Directions

In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all the liquid is gone.

Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.

Stir in half and half, and heat for 3 minutes.

Diabetic Friendly

Those of you that actually know me will also know that about a year ago I was diagnosed with Adult Onset Type II Diabetes.  This had a dramatic impact on my life and I immediately changed my diet.  I also started reading everything I could about diabetes, especially cookbooks and magazines.  While scouring the bookstores and the internet for information concerning diabetes, I came across several sites with diabetic recipes and have since subscribed to their mailing lists.  In this post, I thought I would share a few of these diabetic friendly recipes with you.  I hope you enjoy.

CHICKEN BREASTS PICCATA

Ingredients
Vegetable oil cooking spray
4 (3 ounce) boneless, skinless chicken breast halves
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers

Directions

Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.

Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.

Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly
thickened. Remove from the heat and stir in remaining 1 tablespoon butter. Serve sauce over chicken.

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MARINATED CHICKPEA AND TUNA SALAD

Ingredients

2 cups chickpeas, rinsed and drained
2 cups red or green bell pepper strips
1 cup halved cherry tomatoes
1/2 cup sliced celery
2 tablespoons sliced green onions
1 cup sliced or shredded carrots
2 cups tuna (canned or from the salad bar)
2 tablespoons regular or garlic-flavored olive oil
1/4 cup balsamic or red wine vinegar
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Directions

Combine all ingredients in a salad bowl.  Refrigerate for 1 hour before serving.

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COOL MELON AND SHRIMP SALAD

Ingredients
1/2 cup honeydew chunks
1/2 cup cantaloupe chunks
1 cup sliced cucumber (in bite-sized pieces)
1 pound frozen, precooked large shrimp, thawed

Dressing:
1/2 cup limeade concentrate
2 teaspoons canola oil
1 teaspoon chili powder

Directions
Combine the melons, cucumbers, green onions, and shrimp.

In a small bowl, whisk together the dressing ingredients. Add to the fruit-shrimp mixture.

Serve at room temperature or chill for several hours.

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LEMON HERB CHICKEN

Ingredients

1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons herbes de Provence
1/4 teaspoon freshly ground black pepper
6 (3 ounce) boneless, skinless chicken breast halves
Vegetable oil cooking spray

Directions

In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/med-high
or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.

Remove chicken from marinade and discard marinade.  Place chicken on the grill and cook for 10 to 15
minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.

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GRILLED MESQUITE PORK CHOPS

Ingredients

1/2 (1.1 ounce) package mesquite marinade mix for the grill
2/3 cup water
1 tablespoon vegetable oil
4 (6 ounce) bone-in or boneless pork chops, trimmed of all fat
1 large sweet onion (Walla Walla or Vidalia), cut into 1/4-inch-thick slices
Vegetable oil cooking spray

Directions

In a shallow glass or ceramic dish, combine marinade mix, water, and oil, and mix well with a fork. Add pork chops and onion rings. Turn to coat, cover and refrigerate for 30 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.  Remove pork chops and onion rings from marinade, reserving the marinade. Pour marinade into a small saucepan and bring to a
boil. Place pork chops and onion rings on the grill rack and grill for 10 to 15 minutes or until pork is no longer pink in the center, turning once and brushing frequently with marinade. Discard any remaining marinade.

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Well, that's it for now.  I will be back soon with some more tantalizing recipes for you.  Until then, enjoy the recipes posted above and if you are interested in more you can check back here or you can go to the website Diabetic Gourmet which can be found HERE. 

Hot Summer, Part 2

Well, I'm back with Part II of or Hot Summer Father's Day dinner.  In this post we have our side dishes like Beer Spuds or Cowboy Mashed Potatoes, Baked Bean Casserole, Grilled BBQ Corn on the Cob and Pasta Salad. So try one or two of these recipes along with some basic mac and cheese and Dad will love it.

Beer Spuds

Ingredients

1 cup butter, sliced
2 teaspoons minced garlic
1/4 cup lemon pepper
1/4 cup salt-free spicy seasoning blend
5 pounds potatoes, cubed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 sweet onion, chopped
3 (12 fluid ounce) cans beer
16 ounces shredded Mexican-style cheese blend

Directions

Preheat an outdoor grill for medium heat.

Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.

Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.

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Cowboy Mashed Potatoes
Ingredients

1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste

Directions
Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.

Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.

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Baked Bean Casserole

Ingredients
1 tablespoon butter
1 small onion, diced
1/2 pound bacon
1 (28 ounce) can baked beans (such as Bush's Original®)
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon prepared yellow mustard
1 cup brown sugar, divided

Directions

Preheat an oven to 400 degrees F (200 degrees C).

Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, 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. Cut bacon into bite-sized pieces and set aside.

Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar.

Bake in the preheated oven until hot and bubbly, about 45 minutes.

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Grilled Corn on the Cob

Ingredients
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

Directions
Preheat grill for medium-high heat.

In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.

Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

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Pasta Salad

Ingredients
16 ounces penne pasta
1 cup creamy salad dressing, e.g. Miracle Whip ™
1/2 cup Dijon-style prepared mustard
1 1/2 cups grated Parmesan cheese
1 tablespoon dried dill weed
1 yellow bell pepper, thinly sliced
1 orange bell pepper, julienned

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, mix together the salad dressing, mustard, cheese and dill.

Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

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Now that dinner is out of the way, its time for dessert.  How about some good ol' New Orleans Bread Pudding with Whiskey Sauce, Spiced Pound Cake with Orange Rum Sauce, Chocolate Peanut Butter Fudge or maybe some old time Banana Pudding?

New Orleans Bread Pudding with Whiskey Sauce
(adapted from Emeril Lagasse and the Food Network)

Ingredients
12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows

Directions
Preheat the oven to 350 degrees F.

Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.

Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.

Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

Whiskey Sauce:
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

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Spiced Pound Cake with Orange Rum Sauce
(adapted from the Food Network)

Ingredients

Spiced Pound Cake:
Shortening, for greasing pan
Flour, for pan
1/2 cup chopped pecans
1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups cake flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Orange Rum Sauce:
1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
1 medium orange, juiced and strained, combined with water to yield 1 cup
1/2 teaspoon orange zest
1/4 cup rum
1 tablespoon butter
1 teaspoon vanilla extract

Chocolate Sauce:
3/4 cup clear corn syrup
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

Directions

Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.

Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.

In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.

Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.

Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

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Banana Pudding 

Ingredients

3/4 cup sugar, divided
1/3 cup flour
Dash salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided
5 medium ripe bananas, sliced (about 3-1/2 cups)

Directions
PREHEAT oven to 350°F.

Mix 1/2 cup of the sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.

RESERVE 12 of the wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

BEAT egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.

BAKE 15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved 12 wafers just before serving.

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Chocolate Peanut Butter Fudge
(courtesy of Bakerella)

Ingredients

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme
1/2 cup peanut butter

Directions

Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.

Bring to full rolling boil, stirring constantly.

Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.

Remove from heat and stir in chocolate pieces until melted.

Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.

Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.

Then, cool at room temperature and cut into squares.

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With these hot temps and the grill fired up, we need to have some nice refreshing drinks like Bourbon Slush or Sunny Orange Lemonade.  Either one of these is guaranteed to cool you down on that Hot Summer afternoon.

Bourbon Slush

Ingredients

1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 fluid ounce) can pineapple juice
1 1/2 cups white sugar
2 cups strong brewed black tea
2 cups bourbon whiskey
1 (2 liter) bottle lemon-lime flavored carbonated beverage

Directions

In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.

Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.

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Sunny Orange Lemonade 
Ingredients

4 1/4 cups water, divided
1 cup sugar
3/4 cup lemon juice
3/4 cup orange juice
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
ice cubes
Lemon slices

Directions

In a saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool.

Transfer to a pitcher; add lemon and orange juices and peels. Cover and refrigerate for at least 1 hour.

Stir in the remaining water. Serve over ice. Garnish with lemon if desired.

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Well, there you have it, Part II of my Hot Summer Father's Day Dinner.  I hope you will try a few of these recipes for your Father's Day dinner or for any other time you want to try something new.  Enjoy!

A Hot Summer?

Well, Summer is almost here and Father's Day is just around the corner so let's fire up the grill.  I don't know if it is gonna be a hot summer or not but I know the grill will be hot and the party will be too with these incredible dishes.  So serve them up for Dad and the family and enjoy the the song Hot Summer while you check the recipes for my Hot Summer Father's Day dinner.

   Prince - Hot Summer by Hypetrak

For starters, let's look at some appetizers to get the party started.  Here are recipes for Tomato Bread Prosciutto, Tomato and Mozzarella Bruschetta and Cheese Steak Egg Rolls.  You can also look back a few posts and try some of the deviled eggs recipes too.

Tomato Bread with Prosciutto
Ingredients

8 ripe plum tomatoes
1/2 cup Spanish olive oil, divided
Salt and freshly ground pepper
6 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme leaves
16 (1/2-inch thick) slices Ciabatta or crusty country-style bread
16 thin slices prosciutto

Directions

Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Coarsely chop the tomatoes and then place in a food process with the garlic, 1/4 cup of the olive oil, and the pine nuts. Process until smooth. Transfer to a bowl, stir in the thyme, and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes.

Brush each slice of bread with the remaining oil on both sides, season with salt and pepper, and grill until lightly golden brown, about 30 seconds on each side. Remove the bread from the grill, brush 1 side of each slice with the pureed tomato mixture, and top each with a slice of prosciutto. Serve.

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Tomato and Mozzarella Bruschetta

Ingredients
3 plum tomatoes, finely chopped
1/2 red onion, finely chopped
2 tablespoon capers
1/4 cup chopped fresh basil
1/4 pound fresh mozzarella, finely chopped
2 tablespoons balsamic or red wine vinegar
4 tablespoons olive oil
Salt and pepper
4 slices toasted Italian bread

Directions
Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season
with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative:
Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture

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Cheese Steak Egg Rolls

Ingredients
Cooking spray
1 cup sliced onions
2 cooked fillet or rib-eye steaks, cut into thin slices
8 spring roll wrappers
6 to 8 ounces provolone cheese
2 large yellow or red bell peppers, sliced crosswise into rounds
1 packet dry ranch dip mix

Directions

Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray.

Coat a large skillet with cooking spray and set pan over medium-high heat. Add onions and cook 3 minutes, until soft. Push onions over to the side of pan, add steak to pan and cook 1 minute. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on prepared baking sheet and spray with cooking spray.

Arrange peppers on separate baking sheet and spray with cooking spray. Coat with ranch mix. Roast cheese steak egg rolls and peppers 15 minutes, until wrappers are golden brown and peppers are soft.

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Now, with the appetizers out of the way, let's fire up that grill and I am in the mood for a mustard theme.  By that, I mean we are going to have Garlic-Mustard Grilled Beef Skewers, Molasses-Mustard Glazed Pork Skewers and Honey and Mustard Shrimp Skewers. Try these great recipes out and let me know what you think.

Garlic-Mustard Grilled Beef Skewers

Ingredients
1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
6-inch wooden skewers, soaked in cold water for 30 minutes
Garlic-Mustard Glaze, recipe follows

Directions
Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the
Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with
the remaining glaze while grilling. Remove from grill and serve.

Garlic-Mustard Glaze:

Ingredients
4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey

Directions
Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

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Molasses-Mustard Glazed Pork Skewers

Ingredients
1/4 cup molasses
1/2 cup Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
2 (1-pound) pork tenderloins, cut into medallions and pounded thin
Olive oil
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes

Directions
Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.  Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze.  Serve immediately.

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Honey and Mustard Shrimp Skewers

Ingredients
Wooden skewers

Shrimp:

3 limes, cut into 8 wedges
3 lemons, cut into 8 wedges
18 large shrimp, shelled and deveined
Olive oil, for brushing

Sweet Chili Dip:
2 tablespoons clear honey
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes

Directions
For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each
stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7
minutes.

For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.

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Well, there we have part one of our Hot Summer Father's Day dinner.  In part two, we will serve up our side dishes, desserts and beverages so make sure you check back.  Until then, peace, food and love.

Potato Salad or Deviled Eggs?

A few posts ago, I posted several recipes for variations on the original deviled egg recipe.  Well, here is another one that I like.

Potato Salad Deviled Eggs
Ingredients

    * 8 eggs
    * 1 large potato, coarsely chopped
    * 2 teaspoons pickle relish
    * 2 teaspoons mustard
    * 4 teaspoons creamy salad dressing (such as Miracle Whip®)
    * salt to taste
    * ground black pepper to taste
    * paprika for garnish

Directions

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.

While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.

In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

Pomodoro Sauce

After serving the bruschetta recipe below as an appetizer, it is time to move on to the entree.  Try this Pomodoro Sauce over your favorite pasta.

Pomodoro Pasta Sauce

Ingredients

    * 1 (28 ounce) can diced tomatoes
    * 2 stalks celery, with leaves, chopped
    * 2 carrots, peeled and chopped
    * 1 small sweet onion, chopped
    * 3 cloves garlic
    * 1/2 (6 ounce) can tomato paste
    * 2 cups water
    * 2 cups red wine
    * 1 teaspoon dried sage
    * 1 teaspoon dried basil
    * 1 teaspoon dried parsley
    * 1 tablespoon dried oregano
    * salt and ground black pepper to taste

Directions

Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.

Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.

Ahhhhh! Mango!

Shrimp and Mango Bruschetta


Ingredients

    * 1/2 pound chopped shrimp
    * 2 cups mango, cut into small dice
    * 1/4 cup chopped green onion
    * 1/2 cup lime juice
    * 2 tablespoons honey, or more to taste
    * 1 teaspoon cayenne pepper
    * 1 (8 ounce) round Brie cheese, sliced
    * 1 (8 ounce) loaf French bread, sliced

Directions

Stir the shrimp, mango, and green onion together in a bowl; set aside.

Whisk the lime juice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.

Preheat an oven to 350 degrees F (175 degrees C).

Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.

Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 tablespoon of the shrimp mixture to serve.

It's cool, green and refreshing. Oh yeah, it's alcholic too!!!!!!!!

MIDORI is a melon liqueur, but not just any melon liqueur, it was the first ever to come into this world. It is light and refreshing with a great honeydew melon flavor. Don't let the word liqueur put you off as it isn't like a traditional after-dinner liqueur. There is much more to MIDORI than that - it is extremely versatile, and can be found in many fruity cocktails, as well as mixed up simply with another mixer as a long drink.  MIDORI has gained an outstanding reputation among leading bartenders and cocktail designers worldwide for its outstanding quality and superb versatility.  I discovered this wonderful drink in New Orleans several years ago and recently decided to look up some recipes.  Normally I would drink melon balls but I am definitely trying these other drinks.

MIDORI Melonball

Different types of juices are used in different regions of America and countries around the world.This MIDORI Melonball recipe provides three options (orange, pineapple, and grapefruit juice) to suit your taste. As for the meaning of “melonball,” some say it was a slang term for a well-endowed woman!

Ingredients

60ml(2oz) MIDORI    
30ml(1oz) Vodka    
Orange juice (or pineapple or grapefruit juice)    

Alcoholic Content     17%

Mixing Instruction

Pour ingredients over ice into a glass, and gently stir.

Tips

This cocktail is generally built, but works well shaken or blended with crushed ice for something extra cool and refreshing.

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MIDORI Illusion Shaker

This cocktail is a product of the shooters fad that began in the 1990s.  As its name suggests, the MIDORI Illusion Shaker lures he who drinks it into a world shrouded in illusion and mystery. The recipe here calls for a double shot of MIDORI, but this amount makes enough to fill several large shot glasses, so after showing off your skills with the Boston shaker be sure to share the end result around. The vodka, on top of the already plentiful MIDORI, gives this cocktail an extra kick, but the pineapple juice – MIDORI’s perfect partner – makes for a mellow taste with pleasantly sour undertones.

Ingredients

60ml (2oz)   MIDORI    
15ml(1/2oz)  Triple sec    
15ml (1/2oz) Vodka    
30ml(1oz)    Lemon juice    
Pineapple juice    

Alcoholic Content     22%

Mixing Instruction

Shake ingredients except the pineapple juice, and pour into shot glasses. Top up each glass with pineapple juice.

Tips

Treat your guests to a real performance by layering the alcohol in the shotglasses first, and then shaking all the ingredients together.

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MIDORI Caipirinha

Caipirinha – the word itself means “country girl,” but the caipirinha cocktail is by no means a “hillbilly chick drink.”  It’s more like a “beach babe partying it up under the glorious Brazilian sun drink.” The drink originated in the sugarcane fields, when the workers would drink it with the juice made from sugarcane known as pinga or Cachaça, after a long day’s work. The recipe was then refined and the drink made its way to the city. Including MIDORI in the drink gives it an even more urban flavor.

Although its alcohol content is quite strong, the MIDORI Caipirinha tastes great at any time of day.  Pull up a stool at the bar and enjoy the cocktail that time forgot.

Ingredients

20ml(2/3oz)   MIDORI   
45ml(1 1/2oz) Cachaça   
Lime (cut into 4 wedges)    1/2

Alcoholic Content     42%

Mixing Instruction - MIDORI Caipirinha -

Muddle the lime in a glass, and add crushed ice and the remaining ingredients. Stir gently.

Tips

The MIDORI replaces the sugar from the traditional recipe, so those of you with a sweet tooth may like to add a little extra MIDORI.

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Melon Bomb

This explosive cocktail shooter is a product of the USA.  Various recipes exist, most of them using rum as the base and adding melon or watermelon liqueur, finishing with juice or lemon-lime soda.  Most variations are shaken and then served in a shot glass, but some people like to make the Melon Bomb into a highball drink, serving it in a Collins or other glass.  In other uses, “melon bomb” can actually refer to a melon (or watermelon) with explosives inside it! This Melon Bomb cocktail, however, has nothing to do with such a reckless device, and is simply a delicious fruity beverage.

Ingredients

15ml(1/2oz) MIDORI   
22ml(3/4oz) Matusalem CLASICO Rum   
15ml(1/2oz) Freshly squeezed orange juice   

Alcoholic Content     24%

Mixing Instruction

Shake ingredients together, and pour into a shot glass.

Tips

Also works well as a highball drink – just add some extra orange juice.

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Cheers!!!!!!!

Eggs-celent Choices

Spring is here and its time to fire up those grills and have cookouts.  But it wouldn't be a cookout without some good old fashioned deviled eggs.  Now, I grew up eating my grandmother's southern deviled eggs but now I have found several other versions.  Here are a few "twists" for you to try.

“Deviled” Eggs, Eight Ways

Filled, hard-cooked eggs never last long on the buffet table. Here are eight versions for your next party. Makes 12 filled egg halves (can be doubled or tripled)

6 large eggs
One of the eight fillings that follows

Place the eggs in a saucepan large enough to hold them comfortably in one layer. Fill the pan
with cool water so that it comes 1 inch over the eggs. Cover, place over high heat, and bring the water to a full boil.

Remove the pan from the heat, cover, and set aside for 15 minutes. Pour off most of the water in the pan, add a few ice cubes, and run cold water into the pan to cool the eggs quickly to room temperature.

Tap the shells against a counter to crack them in several places, then roll them gently between your palms. Peel off the shells, starting at the large ends.

Cut the eggs in half the long way, then scoop the yolks into a bowl. Set the whites aside while you make one of the fillings.

Spoon the filling back into the whites. For a fancier presentation, place the filling in a pastry bag fitted with a small, star-shaped tip and pipe into the whites—or place the filling in a resealable plastic bag, snip off a tiny bit of one corner and squeeze the filling through the hole into the whites.

To store: Place the filled eggs on a serving platter, cover loosely with plastic wrap, and refrigerate for up to 24 hours; allow them to stand at room temperature for 10 minutes before serving.

The Eight Fillings

For any of these, add the ingredients to a medium bowl; and stir and mash with a fork until creamy. Use either mayonnaise or Miracle Whip (regular, low-fat, or fatfree).

Classic Deviled Eggs

6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt to taste
Pepper to taste
Paprika, for dusting

Ginger Eggs
6 hard-cooked egg yolks
1 small shallot, minced
2 tablespoons mayonnaise
1 tablespoon minced peeled fresh ginger
1 teaspoon chili paste
1⁄4 teaspoon salt

Curried Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons dry mustard
2 teaspoons curry powder
2 teaspoons lemon juice
1⁄4 teaspoon salt

Wasabi Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons prepared wasabi paste
1⁄2 teaspoon soy sauce

French Onion Dip Eggs
6 hard-cooked egg yolks
11⁄2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon minced chives or 1 tablespoon minced scallion, green part only
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt

b6 hard-cooked egg yolks
2 tablespoons ketchup
1 to 2 teaspoons prepared horseradish
1 teaspoon lemon juice
1⁄4 teaspoon salt
A few dashes of hot red pepper sauce to taste

Southwestern Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon lime juice
1⁄4 teaspoon salt

Quiche Lorraine Eggs
6 hard-cooked egg yolks
3 strips bacon, fried until crisp and crumbled into very small bits
2 tablespoons sour cream (regular, low-fat, or fat-free)
2 tablespoons minced scallion, green part only
1⁄2 teaspoon freshly ground black pepper

So the next time you go to a potluck or have a buffet, try mixing it up and serve a few of these different "deviled" eggs.  Or if you are really feeling adventurous, try this recipe for Fried Deviled Eggs. 

Fried Deviled Eggs

Ingredients

1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying

Directions

Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.

Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.

Heat oil in a deep-fryer to 350 degrees F.

In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.

Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.