Quote of the Week

High-tech tomatoes.  Mysterious milk.  Super squash.  Are we supposed to eat this stuff?  Or is it going to eat us?  - Annita Manning

Magazine Monday

Summer is here and what goes better with the heat than a warm, tasty burger.  Well, this edition of Magazine Monday has a wonderful recipe for Cheddar Burgers with Red Onion Jam courtesy of the July 2009 edition of Cooking Light.  The onion jam actually surprised me in its simplicity but delivers such wonderful taste.  So fire up that grill and chow down on these wonderful burgers.

Cheddar Burgers with Red Onion Jam 

Ingredients

Jam:

• 1 teaspoon olive oil
• 4 cups vertically sliced red onion
• 4 teaspoons sugar
• 4 teaspoons red wine vinegar
• 3/4 teaspoon chopped fresh thyme

Burgers:

• 3/4 teaspoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 pound extra-lean groundbeef
• Cooking spray
• 4 (1/2-ounce) slices white cheddar cheese
• 4 (1 1/2-ounce) hamburger buns, toasted
• 4 teaspoons canola mayonnaise

Preparation

1. Prepare grill to medium-high heat.
2. To prepare jam, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. 
3. Add onion; sauté 5 minutes. Reduce heat to medium-low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Remove from heat.
4. To prepare burgers, combine oregano, salt, garlic powder, and beef. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
5. Place on grill rack coated with cooking spray; cook 2 minutes. Turn patties over. Place 1 cheese slice on each patty; cook 2 minutes or until done.
6. Spread cut sides of each bun with 1/2 teaspoon mayonnaise. Place 1 patty on bottom half of each bun; top each with 1/4 cup onion jam and bun top.

Quote of the Week

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.  - Voltaire

Magazine Monday

Today's recipe comes from the June/July 2008 edition of Taste of Home's Healthy Cooking. I have tweaked the sauce a little here and there trying to suit everyone's personal tastes but decided to post the original recipe for Chipotle-Sparked Mustard Salmon. I have had many compliments about this dish and very few complaints so I hope you enjoy it. 

Chipotle-Sparked Mustard Salmon 

Ingredients

• 6 salmon fillets (4 ounces each)
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup prepared horseradish
• 1/4 cup stone-ground mustard
• 1/4 tsp lemon-pepper seasoning
• 1 tsp minced chipotle pepper in adobo sauce
• 1 tsp snipped fresh dill

Directions

1. Place salmon in a foil-lined 15-in. x 10-in. x 1-in. baking pan.
2. Combine the mayonnaise, horseradish, mustard, lemon-pepper and chipotle pepper; spread over fillets.
3. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with dill.

Quote of the Week

Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie. 

~ Jim Davis

Worldly Wednesday - Argentina

Argentina is a our country of focus for this edition of Worldly Wednesday.  Argentina, a Spanish colony from the sixteenth century until independence in 1816, is three times the size of Texas and occupies most of the southern tip of South America.  Argentina, officially the Argentine Republic, is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires. It is the eighth-largest country in the world by land area and the largest among Spanish-speaking nations, though Mexico, Colombia and Spain are more populous.

Argentine cuisine is distinctive in South America because of its strong resemblance to Spanish, Italian, French and other European cuisines while the cuisine of the Argentine Northwest has more elements of Andean cuisine.

Another determining factor in Argentine cuisine is that the country is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Historically, Argentine annual consumption of beef averaged 220 lbs per capita, approaching 396 lbs per capita during the 19th century; consumption averaged 149 lbs in 2007. Similarly, the enormous quantities of domestically harvested wheat have made white bread (made with wheat flour) the most commonly found on the table, the wheat-based Italian dishes popular, and Argentine pizza use more dough than Italian pizza.

Besides some regional disparities, there exist at least two other comparisons which are important in understanding Argentine cuisine: the first distinguishes a cuisine that is essentially urban and cosmopolitan (highly influenced by the "globalization" of food and eating patterns) from a more traditional, idiosyncratic rural cuisine. The second comparison is made on the basis of socioeconomic differences.

Introducing Magazine Mondays

Because of my love for food, whenever I go to the store, I always seem to come back with a magazine related to cooking.  Since this collection of magazines seems to grow exponentially (at least it seems that way), I decided that I would post some of my favorite recipes from these periodicals that are everywhere in my house.  Now, some of these recipes I have tried but the majority of them will be ones that are on my list of recipes to try.  In the event that I have tried a recipe and altered it in anyway to suit my tastes, I will post my version here. 

Now that I have that out of the way, let's get to our first recipe for Magazine Mondays.  We are starting with Margarita Chicken Skewers from the August/September 2009 issue of Food Network Magazine.

Margarita Chicken Skewers

Ingredients

• 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 strips
• 1 10-ounce can frozen margarita mix, thawed
• 2/3 cup tequila
• 1/2 cup chopped fresh cilantro
• 2 tablespoons chicken seasoning
• Vegetable oil, for the grill
• Baby arugula and lime halves, for serving

Directions

1. Place the chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag; squeeze out the air and seal. Massage the bag to combine the ingredients. 
2. Refrigerate for 30 minutes to 1 hour. Meanwhile, soak 12 wooden skewers in water.
3. Preheat a grill to medium. 
4. Remove the chicken from the marinade; thread each piece onto a skewer. 
5. Oil the grill grate; grill the chicken skewers for 1 to 2 minutes per side, or until the meat is cooked through.
6. Serve on a platter with arugula and lime.

Quote of the Week

Cooking Rule... If at first you don't succeed, order pizza. - Anonymous

Worldly Wednesday - Afghanistan

Welcome to my first installment of my new on-going feature, Worldly Wednesdays.  In this inaugural post, we are looking at the country of Afghanistan.  

Afghan foods and cooking have been influenced by Islam; various ethnic groups in the country and neighboring countries in Central Asia as well as in the Far East.  The preferred meat is lamb, however, goat, beef, water buffalo, camel, poultry, and game are also eaten, but not pork. As far as seafood, only freshwater fish, such as trout, carp, and catfish, are consumed.  When it comes to fruits and vegetables, Afghans are partial to pumpkin, squash, loofah gourd, giant radish, eggplant, cauliflower, cucumber, chickpea, kidney bean, peas, apricot, cherry, grape, mulberry (also dried), quince, plum, melon, watermelon, pomegranate, almond, pistachio and pine nut.  Typical seasonings found in Afghan cooking are fresh cilantro, mint, dill, saffron, turmeric, anise, asafetida, four-spice mix (char masala) — cassia (a milder form of cinnamon), cloves, cumin, and black cardamom.

Typical dishes in Afghanistan include rice dishes such as pilau and chalau. Yellow rice with lamb, carrots, and raisins (qabili pilau) is regarded as the national dish. Kebabs of skewered lamb, mutton or beef cubes (or ground meat rolls), as well as, noodles and filled pasta are regular staples in the Afghan diet. 

Our first recipe for Worldly Wednesdays and our representative recipe for Afghanistan is Boulanee.  These fried pastries are quite similar to wontons. There are two types: the most popular one is stuffed with local chives called gandana; the other with mashed potato. In the recipe below, meat used in the filling can be left out and the amount of mashed potato increased to a total of three cups. It is best eaten as soon as made, though it is also good cold.

Boulanee (Potato and Meat Packets)

Ingredients

• 1 1⁄2 tsp salt
• 1⁄2 tsp cayenne pepper (optional)
• 2 Tbsp fresh cilantro, chopped
• 4 green onions (green leaves only), chopped
• 1 cup mashed potatoes
• vegetable oil
• 1 pound ground beef
• 1⁄2 tsp freshly ground black pepper
• 1⁄2 tsp ground coriander
• 1 package square wonton wrappers

Directions

1. Add 1⁄2 tsp salt, cayenne pepper (if using), cilantro, and green onions to mashed potatoes and mix well.
2. Heat 2 tablespoons oil in a skillet over medium heat.  Brown beef with pepper, 1 teaspoon salt, and ground coriander.
3. Mix ground beef with mashed potatoes. Let cool.
4. Take a wonton wrapper and place a spoonful of filling in the middle.  Wet edges of the wrapper with a little water. Fold over into a triangle. Cross over points of triangle and press to seal.  Flatten with your hand.
5. Heat 1⁄2 inch oil in a skillet and fry boulanee in batches until brown on both sides, for about 4–5 minutes. Fry only a few at a time. Do not let them touch one another.
6. Serve with hot mint tea.

So there you have our first recipe for Worldly Wednesdays.  I do hope you will try it and that you enjoy it.  Make sure to check back next Wednesday when our feature country will be Albania. Until then:  Cook! Eat! Love! Enjoy!

Chuck Wagon Beans

A simple recipe for a simple dish.  These beans make a wonderful side dish for any pork, beef or chicken dish that you would like to serve.  Enjoy!

Chuck Wagon Beans

Ingredients

• 1 lb dry pinto beans
• 1/2 cup finely diced onions
• 1 Tbsp of salt
• 1 tsp of pepper
• 1 Tbsp of brown sugar
• 2 tsp of chili powder
• 1/2 tsp of garlic powder
• 1/4 tsp of celery salt
• 1/2 cup of chopped bacon

Directions

1. Cover beans with water. Bring to a boil and then turn off heat.
2. Soak for one hour and then drain.
3. Add more water to cover beans and add all remaining
   ingredients.
4. Cook on low to medium heat (you'll want a low boil) for 2 to 3
   hours or until beans are done to desired tenderness.

I Want My Baby Back

No, I am not talking about Chili's restaurant but I am talking about baby back ribs.  And not just any ribs but these come with a tangy, sweet orange-ginger glaze that will tantalize your taste buds.  The Asian flavors will permeate the meat and you can taste it in every bite.  So fire up the grill, slap a slab of these on and getting ready to enjoy this wonderful recipe. 

Baby Back Ribs with Orange-Ginger Glaze

Ingredients

• 2-3 slabs Baby Back Ribs (the quantity is up to you – plan on 6 ribs or more per person)
• garlic salt and pepper
• 2 Tbsp canola oil

Asian Orange-Ginger Glaze

• 1 tsp grated ginger (use a microplane rasp grater)
• 1 Tbsp minced garlic
• 1/4 cup minced red onion
• 3/4 cup hoisin sauce*
• 1 large orange, zested  & juiced (you should have 1/4 cup of juice and about 2 Tbsp zest)
• 1 Tbsp mirin
• 1 Tbsp sambal (asian hot chili/garlic paste)
• 2 Tbsp yuzu sauce (you can substitute with lemon juice)

Directions

1. Preheat oven to 300. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is OK. Cover tightly with aluminum foil and place in oven.
2. Roast 3 hours, up to 6 hours. If you are feeding less than 4 people, then check the ribs after 3 hours, they should be done.
3. To make the glaze: Heat a small saucepan over medium heat.
4. Add 2 Tbsp canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes.
5. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce.
6. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick.
7. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.
8. The ribs are done when they fall off the bone. Trust me, you’ll know. Try picking up a rib and see how the meat just falls off. 
9. Place the ribs in a single layer  (you may have to use a baking sheet) and brush the Asian Orange-Ginger Glaze on the tops of the ribs.
10. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – don’t burn them!
11. Instead of the Glaze, you could just use your favorite BBQ sauce – the results will be outstanding.

Going bananas for grilling

As we have continued our recent theme of grilling in preparation for Memorial Day, we have grilled entrees, appetizers and side dishes.  So I guess now it is time for dessert and like the title of the post suggests, its bananas.  Grilled bananas that is.  Topped with a wonderful, warm caramel sauce.  By grilling the bananas, with the skins on to protect the delicate flesh,  we bring out their wonderful oils and natural sugars.  You could serve these without the caramel sauce but ideally, the best way to serve these wonderful treats is with the caramel and a side of vanilla ice cream.  

Grilled Bananas with Caramel Sauce 

Ingredients

• 1 cup granulated sugar
• 1⁄3 cup water
• 1⁄2 teaspoon lemon juice
• 2⁄3 cup heavy cream
• 4 medium ripe but firm bananas

Directions

1. Prepare a medium fire in a charcoal or gas grill.
2. For the caramel sauce, combine the sugar, water, and lemon juice in a saucepan over medium-low heat. Stir with a wooden spoon for about 3 minutes, until the sugar dissolves.
3. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches an amber color, about 3 to 4 minutes. (The mixture boils rather rapidly during these minutes.)  If you want a medium-colored caramel sauce, remove the mixture from the heat while it is still light golden; it continues to cook and darken from the heat. For a dark caramel color, remove when the mixture is medium golden-brown.
4. Remove the pan from the heat and gradually pour in the heavy cream, stirring with a wire whisk. (Be careful; the cream bubbles wildly as you pour it into the mixture.)
5. When all the ingredients are incorporated, return the saucepan to medium-low heat and stir for 2 to 3 minutes or until the mixture is velvety. After it cools, the sauce can be reheated in a microwave oven or over low heat on top of the stove.
6. Cut the bananas in half lengthwise without removing the peel; place on a lightly oiled grid, cut side up. 
7. Cover and grill for 8 to 10 minutes or until the flesh is warmed and slightly softened; spoon or cut the flesh from the peel.
8. Place the bananas on four individual plates and spoon the hot caramel sauce over the bananas before serving.

Grilling 'Maters

Even though this recipe is called Grilled Tomatoes with Cumin Butter, you can substitute any herbs or spices you would like for the cumin.  These tomatoes are great on grilled burgers but would go equally well with steak, pork, chicken or fish.  You could even substitute some basil for the cumin and then use the grilled tomatoes while making Insalata Caprese.  So I hope you will give this recipe a try and if you find other ways to use it, please share with us here.  Enjoy!

Grilled Tomatoes with Cumin Butter 

Ingredients

• 2 1/2 Tbsp butter
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 large, firm ripe tomatoes, sliced about 3/4-inch thick

Directions

1. Melt the butter in a small saucepan; remove from heat and stir in the cumin and salt and pepper.
2. Brush the tomato slices on one side with half of the cumin butter. Place them, brushed side down, on a well-oiled grid and grill for 2 to 3 minutes or until very lightly browned on one side.
3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill for 2 to 3 minutes more or until very lightly browned, but not falling apart. If the tomatoes brown too quickly, move them to the edge of the grill to finish cooking.

Kicked Up Ketchup

A lot of people cook out for Memorial Day and stick to the same old burgers and dogs.  If that is what you want, that is fine.  But just because you are having burgers doesn't mean you can't think outside the box (or I guess in this case, think outside the bun).  Whether it is burgers or dogs, this kicked up ketchup will add a new dimension to even the most standard grill fare.  I found this devilishly delicious (say that 5 times fast) condiment in Emeril at the Grill and I just knew that it had to be shared with you here.  So, without further delay, I give you Emeril's Orange Habanero Ketchup.  Enjoy!

Orange Habanero Ketchup

Ingredients

• 2 Tbsp olive oil
• 3⁄4 cup finely chopped onion
• 1 habanero chile, stemmed and seeded
• 1 1⁄2 tsp minced garlic
• 1 Tbsp minced fresh ginger
• 1⁄2 cup red wine vinegar
• 1⁄2 cup cider vinegar
• 1 cup packed dark brown sugar
• 3⁄4 cup orange juice (preferably freshly squeezed)
• 2 tsp grated orange zest
• 1 tsp kosher salt
• 1⁄2 tsp ground mustard
• 1⁄4 tsp ground mace
• One 28-ounce can whole plum tomatoes, with their juices, broken into pieces

Directions

1. Set a 2-quart saucepan over medium heat and add the olive oil.
2. Once the oil is hot, add the onions, habanero, garlic, and ginger and cook until softened, 4 to 5 minutes. Add the wine vinegar, cider vinegar, brown sugar, orange juice, orange zest, kosher salt, mustard, and mace. Stir to combine.
3. Bring the sauce to a boil, and add the tomatoes and tomato juices. Continue to cook until the liquid has reduced by half, 20 to 25 minutes.
4. Remove the pan from the heat and set it aside to cool briefly.
5. Then transfer the mixture to a food processor, and puree until very smooth.
6. Serve at room temperature or slightly chilled.
7. Store the ketchup in a clean nonreactive container in the refrigerator for up to 3 weeks.

If you are interested in purchasing Emeril at the Grill, click here.

Grilled Ginger-Soy Pork Chops

Kalyn's Kitchen is responsible for bringing us our next wonderful Memorial Day grilling recipe.  Here we have a wonderful pork chop dish that is marinated and basted with a delicious ginger soy sauce.  This is guaranteed to leave your guests wanting the recipe.  Enjoy!

Grilled Ginger-Soy Pork Chops

Ingredients

• 4-6 boneless pork chops

Marinade

• 1/4 cup peanut oil
• 1/4 cup soy sauce
• 1/4 cup rice vinegar (not seasoned rice vinegar, it contains sugar)
• 1 tsp dried chili pepper flakes (I used Aleppo Pepper. You could use cayenne pepper, but reduce the amount by quite a bit.)
• 2 tsp ginger puree (also called ground ginger)
• 2 tsp garlic puree (also called ground garlic)
• 1 tsp dried mustard

Directions

1. Trim all fat from pork chops and pound to slightly over 1/4 inch thick. (If you're using the very thick pork chops you might want to cut them in half crosswise.) 
2. Mix marinade ingredients. Put pork chops in zip-loc bag and pour marinade over. Marinate 6-8 hours or longer.
3. To cook, preheat grill to medium hot. To get those nice grill marks, rotate the pork chops after about 4 minutes on the first side.  Cook about 8 minutes per side; total cooking time will depend on the temperature of your grill and the thickness of the pork chops. 
4. Pork chops should feel firm to the touch but not hard when they're done.
5. Serve hot.

Quote of the Week

Nothing is impossible, the word itself says 'I'm possible'! 
- Audrey Hepburn

Morir Sonando (Dreamy Orange Juice)

Here is an interesting drink that I found in The World Cookbook for Students.  Here is an excerpt from the book that describes this refreshing drink from the Dominican Republic.

This orange drink literally means ‘‘to die dreaming’’ Serve after a meal or at any time as a refreshing drink. Dominicans like their juice very sweet: you may wish to omit the sugar. The original recipe calls for evaporated milk, a canned product that keeps better in the tropics. As its name suggests, evaporated milk is milk with its water content reduced (or evaporated), and thus thicker and with a higher fat content than fresh milk. The fresh equivalent is cream or half-and-half (half cream, half milk). If you use fresh cream, make sure to scald it first to avoid curdling.

Morir Sonando
(Dreamy Orange Juice)

Ingredients

• 2 Tbsp sugar
• 2 cups evaporated milk, scalded cream, or half-and-half cooled
• 3 cups orange juice
• 4 tall glasses or water goblets (to hold 8 ounces)
• ice cubes (optional)

Directions

1. Stir the sugar into the milk until dissolved, and chill.
2. Chill each glass in the freezer until frosted.
3. Place ice cubes into glasses.
4. Pour milk halfway into each glass.
5. Add orange juice, stirring constantly.
6. Serve at once.

Introducing Worldly Wednesday

I recently have been reading the The World Cookbook for Students and decided that I would try to share recipes from the book here.  Starting in June, I will move my "Quote of the Week" from Wednesdays to Sundays.  I have also decided to make a regular feature here that I am going to call Worldly Wednesdays where I will share a different recipe from a different country with you.  Hopefully I will be able to share some culinary tidbits from each country also.  So stay tuned for this feature starting in June.

For anyone that is interested, you can find it on Amazon.com here.

Armadillo Eggs

Here is an interesting appetizer for your Memorial Day get-together.  This is an interesting twist on jalapeno poppers or chile rellenos.  Quite simply, it is a jalapeno stuffed with cheese and the pepper is wrapped in pork sausage.  Why are these called Armadillo Eggs?  I don't really know other than the fact they come from Texas and someone thought it was a funny name.  Despite the weird name, they are delicious so give them a try.

Armadillo Eggs

Ingredients

• 24 fresh, medium jalepeno peppers
• 1 lb mild pork sausage
• 2 cup Bisquick
• 1 pkg (16 oz.) cheddar cheese, shredded
• 1 Tbsp crushed red pepper flakes
• 1 Tbsp garlic salt
• 1 pkg (16 oz.) Monterey Jack cheese, cubed

Directions

1. Preheat oven to 325 degrees.
2. Cut a slit down the side of each jalapeno. Remove and discard the seeds and as much of the pulp as possible. Trim off the stems. Set aside.
3. Combine the sausage, Bisquick, cheddar cheese, red pepper flakes, and garlic salt in a large bowl.  Mix well.
4. Insert 1 or 2 cubes of the Monterey Jack cheese into each jalapeno.
5. Pinch off a portion of the sausage mixture and shape it around each jalapeno, covering it completely.
6. Arrange the eggs evenly on a greased baking sheet, and bake for 25 minutes until lightly browned.

Barbecue and Shrimp? Aw, Yeah!!!!!!!!!!!!!!

Continuing with our theme of Memorial Day dishes, here is an interesting recipe from Dr. BBQ himself.  While perusing through Barbecue All Year Long Cookbook, i found the recipe for Barbecue Shrimp.  If you are looking for something different and are a shrimp lover, you have to try this.  Enjoy!

Barbecue Shrimp 

Ingredients

• 1/2 lb unsalted butter
• 2 bay leaves
• 3 cloves garlic, crushed
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 Tbsp freshly ground black pepper
• 1 Tbsp paprika
• 1 Tbsp Louisiana hot sauce
• 1/4 cup Worcestershire sauce
• 1 lemon, juiced
• 1/2 cup beer
• Bamboo skewers, soaked in water for 1 hr
• 2 lbs jumbo shrimp, peeled and deveined
• 2 tsp creole seasoning

Directions

1. Prepare grill to cook direct on medium high. 
2. In large skillet on the stove, melt the butter on medium heat. Add all other ingredients, except for shrimp and Creole seasoning. Bring to simmer and cook 5 minutes. Remove from heat.
3. Skewer shrimp with double skewers so they can be flipped easily. Season with Creole seasoning.
4. Grill 1-2 minutes per side, depending on size of shrimp. 
5. Remove from skewers and add shrimp to the pan with spiced butter mixture and toss. Return to stove over med-high heat and bring to simmer until shrimp is cooked through. 
6. Taste and season with salt if necessary. Serve with lots of crusty bread for sopping up the sauce.

Sufferin' Succotash!!!!!!!!!!!!

Here is a dish that I used to eat all the time when I lived in Texas but now that I am in Tennessee, not so much.  While I was bouncing around the Internet, I found this version of Tex-Mex Succotash from Rachel Ray.  I made a few tweaks to my liking and now I present it to you.  I hope you enjoy and will try this with your Memorial Day dinners.  

Tex-Mex Corn Succotash 

Ingredients

• 2 Tsps vegetable oil
• 1 10-ounce box frozen corn, defrosted (can use fresh corn scraped from the cob)
• 1 medium red onion, chopped
• 1 jalapeno, seeded and chopped
• 3 cloves garlic, finely chopped or grated
• 1/4 cup cilantro, chopped
• 2 to 3 small tomatoes, seeded and diced
• A few dashes hot sauce, I use sriracha (more if you like it spicy!)
• Salt and ground black pepper

Directions

1. Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
2. Add the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes.
3. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve warm.

Slow-Cooked BBQ Baked Beans

In our preparation for Memorial Day, we have been looking at some great entrees for the cookout or family dinner but it takes more than some grilled meat to make a dinner (unless you are an absolute carnivore like me). So how about something to accompany that delicious grilled chicken or those wonderful ribs?  Here is a great recipe for barbecue baked beans.  I originally found this recipe in Emeril Lagasse's book Emeril at the Grill.  After a minor tweak to kick it up a notch (to borrow Emeril's line), I decided to post it here.  I hope you enjoy it.

Slow-Cooked BBQ Baked Beans

Ingredients

• 4 slices bacon, diced
• 1 large onion, chopped
• 1 1⁄2 tablespoons minced garlic
• 2 sprigs fresh thyme
• 1 pound dried navy beans, rinsed and picked over
• 1 cup brewed coffee
• 1⁄2 cup of your favorite barbecue sauce
• 1 chipotle pepper in adobo sauce, finely chopped
• 1⁄4 cup plus 1 tablespoon packed dark brown sugar
• 1 1⁄2 tablespoons Creole mustard or other whole-grain brown mustard
• 1 tablespoon molasses
• 1 teaspoon red hot sauce
• 1⁄4 teaspoon freshly ground black pepper
• 8 cups water
• 2 teaspoons salt

Directions

1. Preheat the oven to 300°F.
2. In a heavy cast-iron Dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 4 to 6 minutes. Add the onion and cook, stirring, until it is softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme, and cook for 1 minute longer.
3. Then add the beans, coffee, barbecue sauce, chipotle pepper, brown sugar, mustard, molasses, hot sauce, and pepper, and stir to combine well. Add the water and salt, raise the heat, and bring to a boil. Cover the pot, transfer it to the oven, and bake for 2 hours, undisturbed.
4. Remove the pot from the oven, and stir the beans.  Re-cover the pot and continue to bake until the beans are tender, about 1 hour longer.
5. When the beans are tender, remove the cover from the pot and continue baking until the liquid has reduced to a thick, sauce-like consistency and the beans are thick and flavorful, 1 to 1 1⁄4 hours. 
6. Remove the pot from the oven, and remove the thyme sprigs. Adjust the seasoning if necessary, and serve the beans either hot or warm.

RIBS!!!!!!!!!

No Memorial Day would be complete without some ribs on the table.  Here is a wonderful recipe for some savory sweet baby back ribs that I found over at Jaden's blog, Steamy Kitchen. I haven't tried these ribs yet but how can you go wrong with cayenne, cinnamon and maple syrup?  As soon as I cook these, I will try to update this post but until then, enjoy this recipe.

Cayenne-Cinnamon Baby Back Ribs with Maple Glaze
 

Ingredients

• 1/3 cup firmly packed brown sugar
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1 tsp ground cinnamon
• 1 tsp cayenne pepper
• 1/2 teaspoon table salt
• 3 pounds pork baby back ribs (You can use other rib cuts if you wish, like St. Louis rib cut or country style ribs)
• 1/4 cup maple syrup

Directions

1. Preheat oven to 375(F) (or prepare your grill). Remove the tough membrane from the underside of the ribs.
2. In a small bowl, mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne pepper and salt.
3. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.
4. Bake 1 hour (or until meat starts to pull away from bones) and remove the ribs from the oven.
5. Turn broiler on to high and move rack to upper-mid position. Carefully open foil (steam will escape so avoid being burned). Brush ribs with maple syrup. Broil ribs 3-4 minutes until browned and caramelized. Take care not to burn the ribs!

Grilled Balsamic Chicken

As I continue to bring you recipes for Memorial Day, I decided to continue with my grilled chicken theme and present you another recipe from Kalyn's Kitchen.  This recipe is for a wonderful Grilled Chicken with Balsamic Vinegar.  Like yesterday's recipe, even though this calls for the chicken to be grilled, you could use a grill pan or indoor grill.  Enjoy!

Grilled Chicken with Balsamic Vinegar

(Makes 6-8 servings, recipe can be cut in half)

Ingredients

• 6-8 boneless, skinless chicken breasts

Marinade

• 2/3 cup balsamic vinegar
• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• 1 Tbsp dried parsley
• 1 Tbsp dried shallots (or 2 T minced fresh shallots)
• 1 tsp dried thyme
• 1/2 tsp coarse ground black pepper
• 2 tsp garlic powder

Directions

1. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness. Make small slits crosswise along each chicken breast to help the marinade penetrate.
2. Place chicken in zip loc bag, laying them flat. Mix marinade ingredients and pour over chicken. Marinate in refrigerator 4-6 hours or more.
3. Preheat gas or charcoal grill to medium-high. (You can only hold your hand there for a few seconds.) 
4. Grill chicken on top side first, rotating after 4-5 minutes if you're wanting those criss-cross grill marks. Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill. 
5. Cook until chicken is well browned on both sides and firm, but not hard to the touch, probably not over 15-20 minutes total cooking time. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.) 
6. Serve hot.

Getting ready for Memorial Day

Memorial Day is a week and a half away so I decided that it was time to start getting those recipes out for the family get-togethers and cookouts that always happen around Memorial Day.  To get us started I have a wonderful recipe that has been pirated from Kalyn's Kitchen for Grilled Fusion Chicken.  Even though this recipe calls for cooking on the grill, you could also cook it on the stove-top in a grill pan or on a indoor grill (like a George Foreman grill).

Grilled Fusion Chicken

Ingredients

• 4 boneless, skinless chicken breasts

Marinade

• 1/4 cup olive oil
• 1 tsp garlic puree (also called ground garlic)
• 1 Tbsp Tequila
• 1 Tbsp fresh lime juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp grated ginger root or ginger puree
• 1/2 tsp ground Chipotle Chile Powder (Adjust according to how spicy you like it.  I use at least 1 tsp)
• 1/2 tsp salt

Directions

1. Trim all visible fat and tendons from chicken breasts, trim breasts so they are the same thickness, then cut small slits crosswise going down each breast. (This helps the marinade penetrate into the meat more.) 
2. Put chicken in ziploc bag or plastic storage container with a snap-on lid. Pour in marinade. Marinate 4-6 hours in the refrigerator or longer, turning a few times if possible.
3. To cook, preheat grill to medium hot (you can only hold your hand there a few seconds.) Put chicken on grill top side down. 
4. To get grill marks, rotate halfway after about 4-5 minutes. Cook not longer than 10 minutes per side, or until chicken is firm, but not hard to the touch and well-browned on both sides. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)
5. Serve hot.

I hope you will try this wonderful dish and that you enjoy it as much as I do.

Quote of the Week

A #2 pencil and a dream can take you anywhere. - Joyce A. Myers

Buñuelos de Maiz

Recently I posted a recipe for loukoumades, a fritter from Greece.  Now I have a similar recipe but this one is for Buñuelos de Maiz and is from Cuba.  Buñuelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bonuelos) are fritters of Spanish origin. They are a popular snack in many Latin American countries, the Philippines, Turkey, Greece, Morocco, and are a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. They will usually have a filling or a topping. They are also an "essential" dish in Mexican cuisine.

Buñuelos "most likely originated with Sephardic Jews or Arabs", and "when these groups were forced out of Spain during the Spanish Inquisition, they took the dish to their new homelands."  Buñuelos typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, ranging from cheese to yams. They can be round in ball shapes or disc shaped.

This recipe, courtesy of Fine Cooking, is for the Cuban version and is made with sweet corn, thus the name, Buñuelos de Maiz. I hope you enjoy.

Buñuelos de Maiz

Ingredients

• 2 cups fresh corn kernels or thawed frozen corn
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs, lightly beaten
• 1 to 2 Tbsp milk, only if needed
• Vegetable oil for frying

Directions

1. In a food processor, process the corn kernels into a coarse purée; set aside.
2. Sift the flour, sugar, baking powder, and salt into a bowl. Add the eggs and the corn purée; stir to combine well. The batter should be quite thick; add more flour if it looks too loose or a bit of milk if too thick.
3. Lightly cover the batter and set aside for 15 to 30 minutes. (This will make the fritters fluffier.)
4. Heat about 1 inch of oil in a large, deep-sided skillet (preferably cast iron) to 350°F over medium heat.
5. Drop the batter by the tablespoon into the oil; don’t crowd the pan. Fry the fritters, turning them until golden on all sides, 3 to 5 minutes.
6. Drain on paper towels and keep warm.

Chicken + Chipotle = Gourmet Goodness

Looking to spice things up a bit at the dinner table?  Well, this recipe could help.  You can make it as spicy as you want by adjusting the amount of chipotle pepper in the sauce.  If you don't have ground chipotle, you can substitute red pepper flakes but you will lose some of the smokiness from the chipotle. 

Before we get to the recipe, how about a quick history of the chipotle pepper?  Chipotles date back prior to the Aztec civilization in the region that is now northern Mexico City. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. The Aztecs used the same "smoke drying" process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time.

Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.

There are typically two types of chipotle peppers.  Chile Ahumado (also referred to as "tipico" and "chile meco") - is greyish tan in color with a very rich smoky flavor.  It is said to resemble a "cigar butt" in shape. This "authentic" chile is the preferred Chipotle.

Chicken Honey?

Here is a wonderful (and diabetic-friendly) recipe for Honey-Dijon Chicken that I have pirated from The Complete Diabetes Prevention Plan.  I hope you will give it a try and let me know what you think of it.  Personally, I love it.  

Honey-Dijon Chicken
Ingredients

• 3/4 tsp herbs de provence
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lb chicken tenders (or boneless, skinless chicken breasts), cut into 8 equal pieces and pounded 1/2 inch thick
• 1 Tbsp extra-virgin olive oil
• 3 Tbsps thinly sliced scallions

Sauce Ingredients

• 1/4 cup pus 2 Tbsps chicken broth
• 1 Tbsp lemon juice
• 1 Tbsp Dijon mustard
• 1 Tbsp honey

Directions

1. Combine the herbs, garlic powder, salt and pepper.  Sprinkle some of the mixture over both sides of the chicken pieces.
2. Coat a large non-stick skillet with the olive oil and preheat over medium-high heat.
3. Add the chicken pieces and cook for 2 minutes on each side or until nicely browned.  Cover the skillet and reduce the heat to medium and cook for about 3 more minutes, turning once, until the chicken is cooked through.
4. Remove the chicken from the skillet and set aside to keep warm.
5. Combine the sauce ingredients in a small bowl and stir to mix well.  Add the sauce to the skillet and bring it to a boil over medium-high heat.  Cook for a minute or two, stirring frequently, until the mixture is reduced by half.
6. Serve by placing chicken on a plate and drizzling the sauce over the chicken pieces and top with a sprinkling of scallions.

Loukoumades

I was flipping through one of my cookbooks entitled Cuisines of the World (actually it is five volumes) and I came across this interesting recipe for loukoumades and I thought to myself, "I have to give this a try."  Loukoumades are small cinnamon and honey fritters that could perhaps best be described as a Mediterranean churro.  Before I get into the recipe, let me just say that apparently my cookbook was wrong.  According to the book, loukoumades are from Cyprus but after a little research here on the matrix known as the Internet, I found out that in Cyprus they are actually known as lokmades.  In Greece however, they are known as loukoumades and apparently they have quite a history there.  According to the the website knol, these treats date all the way back to the first Olympics.  Here is a history of these wonderful treats (as supplied by knol):

Two thousand seven hundred and eighty five years ago, in 776 B.C., the ancient Olympic Games were born. The very first Games were a simple affair consisting of only one event: a 200 metre footrace known as the ‘stadion’ from which we get the English word ‘stadium’. Over time, the Games developed to include many more events such as wrestling, jumping, discus and javelin throwing, chariot racing and boxing. When the Christian Byzantine Emperor Theodosius I abolished the ancient Games in 394 A.D., he not only put an end to a quadrennial pagan athletic festival, but he also put an end to a calendar system that reckoned its dates according to the succession of Olympiads since 776 B.C., a period of some 1170 years. Let us hope that the Modern Olympic Games will last as long.

The history of Greek gastronomy is inextricably linked to the ancient Olympics in three ways. First, and literally so, there was the amateur athlete who claimed the sole wreath of victory in 776 B.C. A cook or mageiros (μάγειρος in Gk.) by the name of Coroebus of Elis was proclaimed victor of the stadion race in the first Games at Olympia. This will not come as a surprise to anyone who has made the mad dash for the kitchen at the slightest hint that something was burning…

The second point of confluence between the history of Greek cuisine and the Olympic Games was the traditional victory prize for athletes in the ancient Games. Victors were awarded a wreath or kotinos (κότινος in Gk.) fashioned from a small branch taken from a wild olive tree that stood in Zeus’ sacred grove at Olympia. The kotinos is an unmistakable symbol of the importance of the olive and its cultivation to the Greeks, both past and present. Olive oil is a fundamental ingredient in Greek cooking and has been so from the most ancient times.

The third and final point of convergence between the history of Greek food and the ancient Olympic Games was the ritual feeding of the victors at ancient Olympia. The poet Callimachus tells us that one of the earliest prizes awarded to the winners were what is commonly translated as “honey tokens” (χαρίσιοι in Gk.), which were essentially fried balls of dough covered in honey. These were offered to the victorious athletes in a highly ritualized ceremony along with the kotinos wreath. Callimachus’ reference to these “honey tokens” is the earliest mention of any kind of pastry in European literature. Today, the “honey tokens” of Callimachus are known as Loukoumades (pronounced ‘loo-koo-MAH-thess) and can be found throughout Greece in special pastry shops that serve only Loukoumades.

OK, I know you are thinking, "Yeah, yeah, that will come in handy if I ever make it to Final Jeopardy but how about the recipe?" OK, I get the point so without further commentary on my part, here is the recipe for loukoumades.  I hope you enjoy it.

Loukoumades (Cinnamon and Honey Fritters)

Ingredients

• 2 cups flour
• 1/4 tsp salt
• 1/4 ounce dried yeast
• 1 1/2 cups warm water
• 1/2 tsp sugar
• vegetable oil, for deep-frying
• 8 Tbsp warmed honey
• 2 tsp cinnamon

Directions

1. Sift the flour and salt into a bowl and stir in the yeast.
2. Gradually add warm water, stirring well. The mixture should be very thick.
3. Cover batter with a towel and leave in a warm place for 3 hours, or until doubled in size.
4. Heat the oil until very hot but not smoking.
5. Take a teaspoonful of dough and use another spoon to push the dough into the hot oil.
6. Cook only a few fritters at a time.  Fry until golden on both sides (about 1 minute).  Drain on paper towels.
7. Distribute fritters among 4 plates. Drizzle the honey syrup over them and then sprinkle a light dusting of cinnamon over the top.

Grilled Grape Tomatoes?

Here we have another wonderful recipe from Emeril Lagasse for Tomatoes on the Fence.  I absolutely love tomatoes and when I read this recipe I knew I had to try it.  It combines the sweetness of cherry or grape tomatoes with a delicious, yet simple, basil-garlic dressing.  I hope you enjoy it as much as I did.

Tomatoes on the Fence

Ingredients

• 24 to 30 large cherry, cherub, or grape tomatoes, preferably in different colors
• Six 4 to 6-inch bamboo skewers, soaked in warm water for 1 hour
• 1⁄2 cup extra-virgin olive oil
• 3⁄4 teaspoon sea salt, plus more if needed
• 1⁄2 teaspoon freshly ground black pepper, plus more if needed
• 1⁄2 cup coarsely chopped fresh basil
• 1 tablespoon minced garlic

Directions

1. Preheat a grill to medium-high.2. Skewer 4 or 5 tomatoes onto each skewer and brush them lightly with some of the olive oil. Sprinkle the tomatoes with 1⁄2 teaspoon of the sea salt and 1⁄4 teaspoon of the pepper. 
2. Grill them briefly, turning them occasionally, until they are just warmed through and barely marked by the grill, 2 to 3 minutes. Transfer the tomato skewers to a serving platter.
3. In a small mixing bowl, combine the remaining olive oil with the basil and garlic. Season with the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, and stir to blend.
4. Spoon the mixture evenly over the tomatoes and sprinkle with additional sea salt and pepper if desired. Serve warm or at room temperature. 

NATIONAL POLICE WEEK 2011: HONORING AND REMEMBERING OUR FALLEN LAW ENFORCEMENT OFFICERS

Again this year, communities across the United States will come together during National Police Week—May 15-21—to honor and remember those law enforcement officers who made the ultimate sacrifice, as well as the family members, friends and fellow officers they left behind.

This year, the names of 316 officers killed in the line of duty are being added to the National Law Enforcement Officers Memorial in Washington, DC. These 316 officers include 152 officers who were killed during 2010, plus 164 officers who died in previous years but whose stories of sacrifice had been lost to history until now.

The names of all 316 fallen officers nationwide will be formally dedicated on the National Law Enforcement Officers Memorial in Washington, DC, during the 23rd  Annual Candlelight Vigil on the evening of May 13, 2011. So that people across the country can experience this unique and powerful ceremony, the vigil will be webcast live over the Internet beginning at 8 PM (EDT) on May 13th. To register for this free online event, visit www.LawMemorial.org/webcast.

The Candlelight Vigil is one of many commemorative events taking place in the nation’s capital during National Police Week 2011. The national observance is organized by a group of organizations led by the National Law Enforcement Officers Memorial Fund (NLEOMF), Concerns of Police Survivors, the Fraternal Order of Police and the Fraternal Order of Police Auxiliary.

Final data from the National Law Enforcement Officers Memorial Fund show that for the 13th year in a row, traffic fatalities were the leading cause of officer fatalities, with 71 officers killed in the line of duty—an increase of 36 percent from 2009.

For more information about National Police Week, please visit www.LawMemorial.org/policeweek. To contribute to or find out more information about the National Law Enforcement Officers Memorial Fund, please visit www.nleomf.org/contribute/.

Quote of the Week

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

Quote of the week

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting. 
- Andy Rooney

Blog Beat #4 - May 2011

I know, I know, this should actually be Blog Beat #5 but I was a little busy in April.  Anyway, here are some of the blogs that I have found interesting over the past two months. I hope you will check them out and support them.

First up, we have not one but two blogs from CookEatShare featured author, Claudia Lamascolo.  She is the author of both What's Cookin' Italian Style Cuisine and Blogs Got Heart.  At What's Cookin', she shares her favorite recipes and uses the blog as a way to pass down her culinary knowledge to her two sons.  Blogs Got Heart is "a  blog dedicated [sic] to healthy eating and living, for prevention and living a longer life." Please check out both of her blogs because her recipes are out of this world. 

Our next blog is Living the Gourmet from New York's Catherine Pappas.  Catherine grew up in a "loving Italian family who loved good food and good music."  She enjoys sharing her love of cooking and sharing her recipes with us so that we may share them with others.  Check out her recipes for Devilish Shrimp with Crushed Tomatoes and Spaghetti, Spicy Chicken Strips with Grilled Red Peppers or her Sausage and Tomato Salad. 

Mary from Mississippi shares her favs on her blog, Deep South Dish, which she says "is basic, country style southern cookin' from The Deep South, with an emphasis on Cajun & Creole recipes."  I describe it as AWESOME!  Please pay her a visit.

Our last blog for the is edition of Blog Beat comes from Nashville's own Beth who shares her obsession with us on her blog, Eat. Drink. Smile.  Beth says she is "always on the hunt for new and exciting things in the culinary world, so I created this blog to share all of my adventures, discoveries, inspirations, and recipes, along with a sprinkling of just about anything else that brings a smile to my face!" Make sure you pay her a visit as she brings you the best of Nashville.

Well, that is it for this month's edition of Blog Beat.  Please support the blogs I have presented to you and remember, it is all about the love of food.

Back again

Well, once again it seems that I have been away for far too long but now I am back.  Over the last month my life has been sort of hectic.  Changes at my job and not to mention round after round of severe thunderstorms that have swept through the southeast.  But now I'm back.

Quote of the Week

If God had intended us to follow recipes,
He wouldn't have given us grandmothers.
~Linda Henley

Drive-by posting

No story or explanation about this recipe.  Just a simple post and run.  Enjoy.

Fried Corn Cakes

Ingredients

• 1 cup all purpose flour
• 1 Tbsp sugar
• 1½ Tsp baking powder
• ½ Tsp. salt
• ½ Tsp. cayenne pepper
• ⅔ cup milk
• 1 large egg
• ½ Tsp white distilled vinegar
• 2 cups frozen corn kernels, thawed

• 2 Tbsp. (or more) vegetable oil

Directions

1. Preheat oven to 300º
2. Blend flour, sugar, baking powder, salt and cayenne in large bowl.
3. Add milk, egg and vinegar to bowl and whisk to combine. Mix in corn.
4. Heat 2 Tbsp oil in heavy large skillet over medium heat.
5. Drop batter by scant ¼ cupfuls into skillet. Cook until brown and cooked through, about 3 minutes per side.
6. Transfer to baking sheet and place in oven to keep warm.
7. Repeat with remaining batter, adding more oil as necessary.

Quote of the Week

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.  ~Alfred E. Newman

Balsamic Glazed Carrots

Continuing with my fascination with Balsamic vinegar, I found this recipe for Balsamic Glazed Carrots over at Jenny's blog, Savour the Senses.  It's quick, simple and easy to prepare and goes great with a variety of entrees.  I hope you enjoy it as much as I did.

Balsamic Glazed Carrots 

Ingredients

• 2 cups baby carrots
• 4 Tbsp. butter (melted)
• 1/2-3/4 cup balsamic vinegar
• Salt and pepper to taste
• 3 Tbsp chives, minced (optional)

Directions

1. Preheat oven to 450º
2. Spread carrots onto baking sheet and drizzle with melted butter. Season with salt and pepper.
3. Bake at 425º until carrots are tender (about 25-30 minutes)
4. Place carrots in a medium bowl. Pour ½ cup of balsamic vinegar over the carrots and toss. (Add more balsamic if desired.)
5. Add the chives and toss until well coated.  Salt and pepper to taste.

Sloppy Joes + Pot Pies = Comfort Food Goodness

While bouncing around on Laura's site, Real Mom Kitchen, the other day, I came across this wonderful pairing of sloppy joes and pot pies.  I would have never considered that unusual combination but after reading the recipe I knew that Laura had a winner on her hands.  Here is her recipe for this great dish that I pirated from her blog with a minor change.  I hope you enjoy it.  

Sloppy Joe Pot Pie 

Ingredients

• 1 lb. ground beef
• 1 (15½ oz) can of sloppy joe sauce (I prefer Manwich)
• 1 1/4 cup shredded cheddar cheese, divided
• 1 cup baking mix (like Bisquick)
• 1/2 cup milk
• 1 egg

Directions

1. Preheat over to 400º
2. Brown ground beef until no longer pink, drain.
3. Add sloppy joe sauce to meat and stir.  Remove from heat and pour into casserole. 
4. Sprinkle with 1 cup of the cheddar cheese.
5. In a small bowl, mix together the baking mix, milk and egg until combined. Pour over beef mixture.
6. Place in oven and bake at 400º for 30 minutes or until golden.
7. Remove from oven and sprinkle with remaining cheese and serve.

Recovering from St. Patrick's Day

St. Patrick's Day was yesterday and I am quite sure some of you over-indulged with the green beer (or in my case, the Jameson's).  Also, since the NCAA tournament is in full swing now, I thought I would share a quick and simple recipe with you that I found over at Tiffanee's blog, One Crazy Cookie.  Enjoy.

Parmesan Chicken Casserole
Ingredients

• 5-6 breaded chicken tenders, cooked and diced
• 1/4 cup Parmesan cheese
• 2 cups shredded mozzarella
• 1 jar pasta sauce
• 6-8 oz. thin spaghetti or other pasta, slightly undercooked

Directions

1. Place prepared pasta in casserole dish
2. Place chicken on top. Sprinkle with Parmesan cheese and 1 cup of the mozzarella
3. Pour sauce over the top and sprinkle remaining cup of mozzarella over sauce
4. Bake at 350º for 45 minutes.

HAPPY ST. PATRICK'S DAY!

Go raibh tú daibhir i mí-áidh
Agus saibhir i mbeannachtaí
Go mall ag déanamh namhaid, go luath a déanamh carad,
Ach saibhir nó daibhir, go mall nó go luath,
Nach raibh ach áthas agat
Ón lá seo amach.

(you can read the translation at the end of this post)

Well, it's St. Patrick's Day and I am off work today, so you know what that means.  Yep!  This post was written in advance in front of a live audience (well, in front of my dog Caesar) and scheduled to post today. Depending on when you are reading this, I am either on the golf course or working my way through a bottle of Jameson's or perhaps both.  Anyway, I thought I would bring you a recipe that I found in Food Network Magazine for Black and Tan Pork with Spicy Ale Slaw.  I read this recipe and thought that it would be pretty good but then I went and changed a few things here and there to my liking.  I hope if you try this that you enjoy it and once again,  Beannachtaí na Féile Pádraig!

Irish Pub Beef Stew

May your neighbors respect you,

Trouble neglect you,

The angels protect you,

And heaven accept you.

As an alternative to my earlier recipe for Beer Braised Irish Stew, I give you another stew recipe.  This time it's for Irish Pub Beef Stew.

Irish Pub Beef Stew

Ingredients

• 1 1/2 lbs beef, cut into chunks
• 1/4 cup butter
• 1 (10 1/2 ounce) can tomato soup
• 1 (10 1/2 ounce) can water
• 4 carrots, cut into chunks
• 4 large potatoes, cut into chunks
• 2 stalks celery, cut into chunks
• 4 onions, cut into chunks
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup fresh parsley, chopped fine
• 1/4 cup good quality cooking sherry
• 2 bay leaves

Directions

1. Preheat oven to 300F degrees.
2. In a heavy skillet brown the beef in the butter over medium high heat.
3. Add the soup and water and stir well.
4. Add the rest of the ingredients and cook for about 5 minutes, stirring once.
5. Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
6. Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

Quote of the Week

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs

Fadge

Níl aon tintéan mar do thintéan féin.

Our next Irish dish is fadge or better known as potato cakes.

Irish Fadge

Ingredients 

• 1 lb freshly cooked potato
• 1/2 teaspoon salt
• 2 tablespoons butter (margarine)
• 3/4-1 cup flour

Directions 

1. Mash the potatoes (make sure there are no lumps).
2. Sprinkle with salt and drizzle with the butter.
3. Knead in enough flour to make a pliable dough (usually 3/4 cup is enough).
4. Roll out to about 1/2" thick and cut into round patties about 4"across.
5. Heat a non stick skillet and brown on each side 3-4 minutes or until golden brown.
6. Serve with butter (you can sprinkle them with sugar if you are serving them as a treat).

There's no place like home.

Irish Chicken and Dumplings

Sláinte agus saol chugat!

Continuing my Irish recipe theme in preparation for St. Patrick's Day and in honor of my Irish heritage.

Irish Chicken and Dumplings

Ingredients

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3 cups water
• 1 cup chopped celery
• 2 onions, quartered
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 5 carrots, sliced
• 1 (10 ounce) package frozen green peas
• 4 potatoes, quartered
• 3 cups baking mix
• 1 1/3 cups milk

Directions 

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
2. Cover and cook over low heat about 1 1/2 hours.
3. Add potatoes and carrots; cover and cook another 30 minutes.
4. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
5. To make dumplings: Mix baking mix and milk until a soft dough forms.
6. Drop by tablespoonfuls onto BOILING stew.
7. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Irish Boxty

Well, I recently found a recipe for Irish Boxty on the web and since I posted a recipe for Champ earlier, both of which are potato-based, I decided it needed to be pirated and posted here as well.  This recipe is similar to the one I have for Fadge, which I will post later and either one is delicious, but I love the crispy outside and warm, soft texture of the inside of these wonderful cakes.  So whether you try Boxty or wait for the recipe for Fadge, I hope you enjoy.

Irish Boxty

Ingredients

• 1 1/2 cups grated raw potatoes
• 1 cup all-purpose flour
• 1 cup leftover mashed potatoes
• 1 egg
• 1 tablespoon skim milk
• salt and pepper to taste
• 1/4 cup canola oil

Directions

1. Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined.
2. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
3. Heat the oil in a large skillet over medium-high heat. 
4. Drop in the potato mixture, forming patties about 2 inches in diameter.
5. Fry on both sides until golden brown, 3 to 4 minutes per side.
6. Drain on a paper towel-lined plate. Serve warm.

Pirated from AllRecipes

Irish Champ

'Sláinte chuig na fir, agus go mairfidh na mná go deo.'

Continuing to honor my Irish heritage, I bring you a delightful recipe for Champ which is Irish mashed potatoes with onions.  This makes a great side dish and I definitely make this any time of the year and not just around St. Patrick's Day.

Irish Champ

Ingredients

• 4 lbs potatoes, peeled and cubed
• 1/2 lb green onion, chopped (scallions)
• 1 cup milk
• 2 teaspoons salt
• 4 ounces butter

Directions

1. Boil the potatoes until cooked, about 10 minutes.
2. Simmer the green onions in milk for about 5 minutes
3. Drain potatoes and mash.
4. Add the hot milk and scallions, salt, pepper and half the butter and mix.
5. Dot with the rest of the butter and serve immediately.

HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.

Health to the men, and may the women live forever!

Corned Beef and Cabbage

What would an Irish menu be without corned beef and cabbage?  As I continue to honor my Irish heritage and in preparation of St. Patrick's Day, here is my recipe for this wonderful dish.  

May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven half an hour before the devil knows you're dead.

- Irish Toast

Corned Beef and Cabbage

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water (may need to add more)
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the brisket in 5-qt slow cooker.
2. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over brisket.
3. Add onion, potatoes and carrots to slow cooker along with water to cover.  Top with cabbage.
4. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Beer Braised Irish Stew

An Irish Prayer

May God give you...
For every storm, a rainbow,
For every tear, a smile,
For every care, a promise,
And a blessing in each trial.
For every problem life sends,
A faithful friend to share,
For every sigh, a sweet song,
And an answer for each prayer.

Ah, St. Patrick's Day is just around the corner and in honor of my Irish heritage, I thought I would share some Irish recipes with you this week.  Up first is a simple recipe for Beer Braised Irish Stew.

Beer Braised Irish Stew

Ingredients

• 1 tablespoon vegetable oil
• 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped carrot
• 1 (12 fluid ounce) can or bottle dark beer
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce

Directions

1. Preheat oven to 325 degrees F.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. 
3. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour.
4. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. 
5. Bring the mixture to a boil, and cover.
6. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes. 
7. Place a generous serving of Champ or Colcannon on a plate making a well in the center.  Ladle stew over the top filling the well.

Quote of the Week

Welcome to a new addition to my blog.  I will now feature a new quote every week. So here is this weeks quote:

Do what you can, with what you have, where you are.  ~Theodore Roosevelt

Balsamic BBQ Chicken

While still over at Tiffanee's blog, One Crazy Cookie, I found another recipe that I wanted to try.  In keeping with the theme of my previous post, this recipe is for Balsamic BBQ Chicken.  This is a simple delicious recipe that will get plenty of appearances on the dinner table.  I hope you enjoy it.

Balsamic BBQ Chicken

Ingredients

• 6 chicken breasts, boneless, skinless (or equivalent)
• 1/2 cup onion, chopped
• 3/4 cup balsamic vinaigrette dressing
• 3-4 Tbsp. sugar*
• 1/3 cup ketchup

* Note:  Use sugar according to taste.  Some vinaigrette dressings are sweeter than others.

Directions

1. Mix onion, dressing, sugar and the ketchup in a small bowl until well combined.
2. Reserve 3/4 cup of the marinade and refrigerate.
3. Pour remaining sauce over the chicken and marinate from 4-24 hours (The longer you marinate, the better flavor you get).
4. Remove the chicken from the marinade (discarding marinade) and bake, broil or grill the chicken.
5. When the chicken is cooked through, heat the reserved sauce and pour over chicken and serve.

Balsamic Chicken Pasta

So I was cruising the internet when I came across this recipe for Balsamic Chicken Pasta over at Tiffanee's blog One Crazy Cookie.  It seemed rather interesting and sounded down right delicious.  I decided to "pirate" it and make an adjustment or two, here and there.  Here is my version of this wonderful dish.

Balsamic Chicken Pasta

Ingredients

• 1 lb. bow tie pasta (or your favorite similar pasta)
• 4 cups cooked chicken, cubed
• 2 medium tomatoes, chopped
• 1 bell pepper. finely diced
• 8 oz. pancetta, cooked and finely diced
• 4 oz mozzarella cheese, cut small
• 1/2 cup olive oil
• 1 tsp. dried basil (or 3 tsp. fresh)
• 1/4 cup balsamic vinegar
• 2 Tbsp. brown sugar
• 1 tsp. garlic, minced
• 1/4 tsp. each salt and pepper
• 1/2 cup Parmesan cheese, grated

Directions

1. Whisk oil, basil, vinegar, sugar, garlic, salt and pepper in a small bowl and set aside.
2. Cook pasta according to the package directions. Drain and transfer to a large bowl.
3. Add chicken, tomatoes, peppers, pancetta and mozzarella pieces.
4. Drizzle dressing (oil mixture) over pasta mixture and toss to coat.
5. Mix in Parmesan cheese and pour into a casserole dish.
6. Sprinkle with shredded mozzarella cheese.
7. Broil until cheese is melted and enjoy.

Blog Beat #3 - March 2011

Okay, I have been slacking on this blog but now I think I am finally getting it together.  I just drank a Red Bull Decaf and I am ready to type away.  Uh?  Hmmm?  Okay?  Maybe not.  As a matter of fact, I have absolutely no energy what-so-ever.  Maybe the whole Red Bull Decaf wasn't such a great idea?  Anyway, it's time for another edition of Blog Beat and once again, I have a few blogs for you to check out.

First up is Tiffanee's blog, One Crazy Cookie.  I have featured a couple of recipes from her blog on here and it is quickly becoming one of my regular reads when I'm on the net.  As a matter of fact, I even have it bookmarked on my phone. 

If you want to get a good mix of recipes, entertaining tips, health tips and just all around entertainment, then head over to Glenna's blog, A Fridge Full of Food.  This former banquet manager turned respiratory therapist has this whole blog thing down pat.  Oh, did I mention she had her own cake decorating/catering company at one point.  This lady knows cooking.  Check her out.

Looking for healthy, low-fat recipes with great taste?  Head over to Gina's Skinny Recipes.  Here is how she describes her blog: 

I feature simple healthy recipes using real ingredients that are low in calories and fat. They are quick and simple to make and have been taste tested by a very critical panel, my family!

Gina has a ton of recipes (she's been blogging since 2008) and even categorizes some of them according to points (for all the Weight Watcher folks out there).  

If you are looking to get food on the table without spending a lot of money, then check out Tiffany's blog, Eat at Home.  Tiffany, a mom of four who has her hands full homeschooling her children, describes her blog as:

The goal of this blog is to help families put dinner (and lunch, breakfast and snacks) on the table and avoid spending money eating out.  With the exception of an occasional special recipe, all the recipes shared here are easy, quick, convenient and, of course, delicious.  Ingredient lists are short and so is the prep time required.

My final blog for this edition of Blog Beat, I want to introduce you to Laura's blog, Real Mom Kitchen.  This mother of three has a great blog that contains lots of great recipes (she's been blogging since April 2008).  Matter of fact, I have "pirated" some of them and you will see them in the coming weeks.

Well, that's it for this edition of Blog Beat.  If you have any recommendations for inclusion in Blog Beat (including your own), drop me an email or leave me a comment.  So until next month, I will leave you with this quote from Tommy Smothers (of the Smothers Brothers): 

Red meat is not bad for you.  Now blue-green meat, that’s bad for you!

Crispy Baked New Potatoes with Rosemary

Well, I just posted a recipe for Italian Chicken Breasts and I was thinking what would go with that dish as a side dish.  Well, why not some baked new potatoes?  So I flipped through my notebooks of recipes to see what I could find and I came up with this. This is another of those quick and easy recipes.  I hope you enjoy.

Crispy Baked New Potatoes with Rosemary

Ingredients

• 2 lbs. small red-skinned potatoes, halved
• 2 Tbsp. olive oil (preferably extra-virgin)
• 4 tsp. fresh rosemary, chopped
• salt and pepper, to taste

Directions

1. Preheat oven to 400 degrees F.
2. Toss potatoes with oil and rosemary in a large bowl to coat.
3. Arrange potatoes , cut-side up, on a large baking sheet.
4. Sprinkle with salt and pepper to taste.
5. Bake at 400 degrees, turning occasionally, until potatoes are tender inside and deep golden brown and crispy outside, about 45 minutes. 

We join our regularly scheduled program already in progress

Hmmm....it's been over a month since I have posted anything here.  It's not because I haven't wanted to but there are several reasons I haven't.  Between having strep throat, problems at work and the weather being terrible, I just haven't really had the time.  Well, I am no longer sick, work has sorted itself out and the weather has improved greatly, so here I am.  Back again to share some of my pirated recipes with the world (or at least the three people who actually read this blog).  

This recipe is so simple that I wonder if you can actually call it a recipe.  Three ingredients and very little work so it is great for that quick dinner fix when you get home from work and don't feel like cooking.  

Italian Chicken Breasts

Ingredients

• 1 envelope Italian Salad Dressing mix (or Roasted Garlic Dressing mix)
• 1/2 cup Parmesan Cheese
• 6 chicken breasts, boneless, skinless

Directions

1. Preheat oven to 400 degrees F.
2. Mix dressing mix with Parmesan cheese in a shallow dish.
3. Moisten chicken in water.  Dip in dressing mixture to coat chicken and place in a shallow baking dish.
4. Bake at  400 degrees for 20-25 minutes or until chicken is cooked through. 

Blog Beat #2 - February 2011

It is that time again. That's right, I'm back with another Blog Beat where I highlight those food blogs that I have found out there that I think are interesting. So without further ado (exactly what is an ado anyway?), let's get started:

Up first is an interesting blog that I found while trying to find a recipe for fry sauce.  I searched all over the internet for this recipe and finally found one at Confessions of a Mormon Foodie.  John has a very nice blog full of outstanding recipes and some wonderful stories.  Also, make sure you check out some of his other blogs (he has links on the right side of his page).

Next up on this edition of Blog Beat is a wonderful blog entitled Chez What.  DoggyBloggy (his profile name, I didn't make it up) has been blogging since 2005.  He is creative in his writing and has some very good recipes.  Make sure you check him out. 

Our next entry is from Down Under as Kimberly brings us Kimba's Kitchen.  She brings us recipes, food photography and creative writing.  She describes her cooking style as "Asian with an Australian twist."

Up next is Table for Two Cookbooks from Warren. This blog has wonderful recipes, creative writing and a very entertaining style.  He describes his blog as: 

Presenting a temptingly delicious platter piled high with recipes for two, time-saving kitchen tips, helpful cooking hints, and winsome commentary - all served with a side of garlic-infused humor and a steaming bowl of buffoonery.

Then we have In Her Kitchen which is brought to us by Jennifer and Lauren.  They use their blog to stay in touch (Jennifer lives in Florida while Lauren is in Washington) and share their love for ebing foodies.

Lin Ann brings us our next blog as she writes for Vittles and Committals.  This New England based foodie brings us some outstanding recipes and some very good stories.

Our last blog is Generation Y Foodie which is brought to us by Dara.  Although she is just starting out in the blog-biz (started in January 2011), she has an interesting blog and I can't wait to read some more from her. 

Well, that does it for this edition of Blog Beat.  I will be back with more interesting blogs next month.  Until then, peace, love and soul..........food.