Caponata Style Sauce...

Last minute dinner...turned out very well!!

Cookie Pies

I had some pre-made refrigerated pie crusts that I wanted to get rid of so while Paige was napping I came up with these cute cookies. Of course, she woke up when I was making the lattice top so I brought a chair up to the counter and gave her the trimmings to play with while I finished these. They turned out so cute! I made the filling with frozen berries I had in my freezer but you could get creative with these. Apple pie? Apricot jam? Cherry pie filling? Chocolate and peanut butter? Something savory like cheese and green chilis? They would be so adorable for a little girl's tea party, don't you think?!

Filling: 

Frozen berries and about a tsp of balsamic vinegar and a squirt of honey in a sauce pot. Cook the berries down to a jam consistency. Let cool. 

Make your lattice top.

Now, spread the berry mixture over the bottom crust and cover with the lattice top. Use a biscuit or cookie cutter and cut little pies. When you push the cutter down it will seal the edges as much as you need. Place in a sheet tray and brush tops of pies with a little honey or an egg wash if its savory. Bake in a 375 degree oven until golden brown. 

And here you go! So cute and yummy too! 

I'm back!

My last post was 2 years ago and I just found out I was pregnant. I was too sick to blog about food and too tired to really care. But... I'm back! I will start posting more recipes and such for you! Enjoy! 

Kitty Litter Cake = Happy Halloween!

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• Every Halloween, I like to prepare what I call "gross out" foods. It gets you in the Halloween spirit and just makes it much more fun! Yesterday my niece and I prepared this cake...and its so easy that an 11 month old can help with it. Emily sure loves stirring! It sure does look disgusting but it is the best cake to serve at a Halloween Bash! Enjoy!
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• 1  package chocolate cake mix
• 1  package white cake mix
• 2  packages instant vanilla pudding mix
• 1  package vanilla sandwich cookies (I use Golden Oreos)
• 3 drops green food coloring
• 1  package tootsie rolls

Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding, mix with the cake until just moist; you do not want it soggy.  Put mixture into clean litter box.

Put unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Game Day

So it's Sunday...that means football in my house. Actually, Saturday is a football day too. I don't complain... instead I make my husband snacks to enjoy while watching his game(s). As I am doing this, I can't help but wonder why he doesn't make me snacks when I am enjoying my Sex and the City/Golden Girl marathons???  Anyway, this is one of his favorite snacks. I often throw in some browned chorizo or shredded chicken. Don't limit yourself to anything...

Game Day Nachos

1/4 cup chopped green pepper
1/4 cup chopped red pepper
4 to 5 cloves garlic, minced
2 scallions, minced
1 tbsp. olive oil
2 tbsp. butter
2 tbsp. flour
1 1/2 cups milk
1 cup cheddar cheese, shredded
1/4 teaspoon Tabasco sauce
2 tbsp. minced jalapeno peppers
1/4 teaspoon salt
Pinch cayenne pepper
1/4 teaspoon paprika

 

Mix together peppers, olive oil, garlic and butter in a saucepan.Sprinkle in flour, pour in milk and stir until mixture simmers -- do not allow to boil. When mixture begins to thicken, stir in the cheese and remaining ingredients, Simmer on low heat an additional five minutes or until cheese is fully melted. If you feel like, now is the time to add in your shredded chicken/browned chorizo/ground beef. Serve with tortilla chips/potato skins/carrots.

Whatever your sport is...these are delish!

Sweet Beezus!

Rosh Hashana is around the corner and it's time you start planning your menu. Traditionally, you serve apples with honey to symbolize your hopes for a sweet new year. Take that up a notch...and serve this. L'Shana Tova! Oh...and you don't have to be Jewish to enjoy this fabulous cake, you can make it just because it's good! 

Sweet New Year Cake

3 large tart apples (I use granny smith) peeled, cored, and sliced
1 cup of flour
1/3 cup of honey
1/3 cup of sugar
1 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/2 cup real butter - melted and slightly cooled
2 tsp ground cinnamon
2 TBS cold, real butter - chopped in smaller pieces

Preheat oven to 350F, and lightly oil a deep dish pie plate.

Place sliced apples in your baking dish; sprinkle with 1 tsp of the cinnamon and 2 TBS of the chopped butter.

In a medium bowl,  mix the flour, sugar, baking powder, and salt.  Stir in the egg, melted butter, and honey.  Pour on top of apples and sprinkle with remaining teaspoon of cinnamon.

Bake for about 30 minutes, until topping is slightly puffed and deep golden brown. 

AMAZING when served with ice cream!

*Beezus is my dog...in case you were wondering

I Bequeath the Taco Wreath

I started making this dish a couple of years ago to give my pizza stone a little taste variety in its boring life. My pizza stone was very impressed and is always begging me to make this. Its easy to make, it looks hard to accomplish and it tastes awesome! My pizza stone loves me for this because she gets to go to pot luck parties and is always the center of attention when she shows up with the taco wreath. The best part about this is you can change out the ingredients and make it your own. This is another great way to use leftovers. Leftover chicken and rice? Mix it with cheese and salsa and put it inside! Scrambled eggs and potatoes? Put them inside! Leftover meatballs? Yes please... just don't forget the cheese! You got the idea!

1 pound ground beef/or turkey

1 small onion, chopped

1 small bell pepper, chopped

1 package taco seasoning mix

1 cup cheddar cheese, shredded

Two 8-ounce packages crescent rolls

1 head lettuce, shredded

2 tomatoes, cubed

1 small onion, chopped

1 small can sliced black olives

1 cup salsa

Sour cream

Green onions, sliced

Pizza pan or baking stone

Preheat oven to 350F. In skillet brown ground beef and add the onion and bell pepper. When cooked, drain. Add taco seasoning, cheese and 1/4 cup of water, mix well. On a large pizza pan or baking stone arrange crescent triangles with shortest sides toward center, overlapping in wreath shape and leaving a circle in center. Points will overlap edge of pan. Spoon meat filling on widest part of crescent rolls. Pull end points toward center over filling and tuck under base at center, forming a ring. Bake 25 minutes or until golden brown.
In the center of the circle arrange lettuce, tomatoes, onion and olives. Garnish with salsa, sour cream and green onions.

Put S'more in My Mouth!

A couple of years ago, my Husband and all his guys went camping in Big Sur for his bachelor party. I always worry that my Husband will never get enough to eat so I made the guys a ton of food to take on their trip. I marinated mountains of meat, skewered chicken, packed junk food and made my famous dessert. This dessert earned its nickname on that trip. This trip is what gave my brownies the fame they deserve. It was very dark and the guys were ready for their treat. They opened up the Tupperware and couldn't see what it was that I had packed for them but obviously trusted me and started eating anyway. Everyone was moaning about how awesome they were and couldn't stop eating them. They named them "Crack Brownies" because when you take your first bite you are immediately addicted. You cannot stop. They are so good it hurts. I make them often and its the same response every time. You WILL want S'more!


S'more Crack Brownies

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 6 ounces unsweetened chocolate, chopped
• 5 large eggs
• 1 1/4 cups dark brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 1 package graham crackers, roughly crushed with your hands
• 1 bag mini marshmallows
• 1 large Hershey bar, broken up

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a  heavy  saucepan of simmering water.  Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in 1/2 of the graham crackers.  Pour batter into prepared pan.  Bake until they are almost done about 25 min and then press marshmallows and the rest of the graham crackers onto the top. Put back into oven and finish baking until toothpick comes out clean except for marshmallow on it, about another 15 min or so. Remove form oven and put Hershey pieces into top. they will slightly melt from the heat.

Marshmallows will be browned and puffy but will deflate as the brownies cool.  Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky.  Serve or wrap individually in wax paper for storing.

If this seems like to much work, just buy your favorite brownie mix and add the graham crackers and marshmallows to that!  YUM!

The Clean-up Crew

When I was in Culinary school, my nickname was Clean-up Crew. I would take scraps of meat from fabrication and left overs and create a meal for everyone to eat while we were in lecture. There was time when it was a new recipe for chicken wing tips every day for about 3 weeks! I didn't like anything going to waste. I strongly feel that if you are going to eat meat (which I do) that you should honor the animal by not wasting any part. So when I have leftovers I always try to create a new meal out of it. Last night I made roast beef for the family I private chef for. It was a big roast, so I doubt they could finish it. I have a couple of things in mind for what I can cook for them so as not to waste that delicious roast. 
Since summer is coming to an end, I think I will go in the direction of BBQ. I will take the meat and add a homemade BBQ sauce to it. Slow cooking it until it starts to fall apart. A crock pot is perfect for this. Throw in some thinly sliced onions and smell them cook down. Mmmmm. I will pile this on top of toasted french rolls and serve it with fire roasted corn and my Asian Summer Slaw. Here are the recipes for my BBQ Sauce and my Asian Summer Slaw.

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• BBQ Sauce
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• 1 cup brown sugar
• 1/2 cup chile sauce
• 1/2 cup rum
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 2 cloves garlic, crushed
• 1 teaspoon ground dry mustard
• ground black pepper to taste

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.




Slaw

• 1 (16 ounce) package coleslaw mix
• 8 green onions, chopped
• 1/2 cup butter or margarine
• 1 head fresh broccoli, cut into florets
• 2 (3 ounce) packages chicken flavored ramen noodles
• 1 cup slivered almonds
• 1 cup unsalted sunflower seeds
• 1/2 cup white sugar
• 1/4 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1 teaspoon soy sauce
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• In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside.
• Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
• In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
• Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.
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• If you have leftovers and aren't sure what to do with them...send me a message or comment and I will be glad to give you some ideas!

Strawberry and White Chocolate Cobbler...Oh My!

Labor day is this weekend and I know that I will be serving this for dessert! The smell of this baking is ridiculous and will be making your mouth water...I guarantee it! I know it might sound weird to have vinegar as an ingredient but it brings out the strawberries best flavors and cooks down to be very sweet. I promise. Say goodbye to summer with this amazing cobbler.

8 cups strawberries (hulled and halved)
3/4 cup sugar

2 Tablespoons Balsamic vinegar

1 1/2 cups white chocolate chips

2 cups flour
1 cup sugar
2 sticks cold butter (1cup)

1 1/2 cups brown sugar
1/2 cup softened butter

Heat strawberries and 3/4 cup sugar and vinegar together. Place in a baking dish and spread out the white chocolate chips over the top. 

Cut in the 2 sticks of butter to the 2 cups flour and 1 cup sugar until mixed and drop in spoonfuls over fruit and chocolate mixture. With your clean hands mix together the brown sugar and butter and drop on top of cobbler dough. Bake at 350 degrees for 45 minutes to an hour. Serve warm with vanilla ice cream!

* The good news is that you can make this year round...just use frozen berries in place of the fresh!

You Are Welcome!

Remember the good ol' days when you would beat the heat by walking around the mall with an Orange Julius in hand? I do. I often miss that time in my life when all could be cured by that cold, creamy orange drink and a little shopping. The good news is your thirst for this long lost drink can finally be quenched. Here is a recipe for a homemade Orange Julius that you will love...you are welcome!

6 ounces frozen orange juice concentrate

1 cup milk 

1 cup water

1/4 cup sugar

1 teaspoon vanilla

8 ice cubes

 Blend all ingredients in a blender until smooth.
You can't get much easier than that!


* For an adult version replace the water with vanilla vodka and forget the vanilla extract...Yowza!

Weekend Brunch Bunch...

A brunch is a great way to get your friends and family together without having to break the bank. In fact,  it is great idea for a baby or bridal shower as well. I love brunches! Here are some fabulous brunch recipes and ideas for your relaxing weekend get together...Enjoy!

 French Toast Souffle

1 large loaf of challah - sliced 1-inch thick
Butter or butter substitute - spread over both sides of the dry sliced bread
8 large eggs
2 tablespoons sugar
2 teaspoons  vanilla 
3 cups heavy cream 

1 tablespoon ground cinnamon

Crack the eggs into a bowl and beat together with sugar, vanilla, milk and cinnamon. Spray a 9x12 baking dish with non-stick spray and arrange the buttered challah in the dish. Pour the egg mixture over the bread, turning bread carefully make sure both sides are covered with the egg mixture, cover, and refrigerate over night.

Next day, preheat the oven to 325 degrees.Take the baking dish out of the fridge and uncover.  You want  to make sure that both sides of the bread soaked up the eggy goodness. Bake for 45 minutes or until browned and puffy. Serve with your favorite toppings like powdered confectioners sugar and maple syrup. Fresh berries or a fruit compote is a nice touch as well. Mmmmm so good!

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• Perfect Bacon 
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• I always use thick cut bacon and it comes out perfect every time. Line a sheet pan with parchment paper. Lay the bacon flat on the sheet. The slices can touch but do not overlap them. Bake in 400 degree preheated oven for about 15-20 minutes. Keep an eye on the bacon so it doesn't over crisp or burn as all ovens vary. For Maple Bacon brush maple syrup on each slice before putting it in oven. The parchment paper makes for easy cleanup but is not necessary!

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• Modern Mimosas 

My favorite concoction is a Blood Orange Mimosa! You can offer up a "make it yourself" station and include champagne/sparkling wine with a variety of nectars or just do a signature cocktail. Make sure to keep the champagne on ice! 

Mango Juice

Peach Nectar

Guava Nectar

Pineapple Juice

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• Basic Bloody Mary 

• • 3 large stalks celery from the heart, including leaves, plus extra for serving
  • 36 ounces tomato juice 
  • 2 teaspoons prepared horseradish
  • 1 teaspoon grated yellow onion
  • 1 lemon, juiced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon kosher salt
  • 12 dashes hot sauce (tobasco is yum in this) or more if you'd like
  • 1 1/2 cups vodka

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve with green olives, lemon and lime wedges, celery, spicy pickled green beans, peppers, pickles, extra horseradish...you name it! I consider this a breakfast salad that makes you feel good all day!

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• Now host a brunch and don't forget to invite me!