Friday, January 25, 2008
1 cup pecans, coarsely chopped
3 (4-oz.) bars semi-sweet chocolate baking bars ( I use Ghirardelli brand)
3 (4-oz.) bars white chocolate baking bars (again Ghirardelli brand)
1 tsp. coarse sea salt
* You can find Ghirardelli baking bars in only Kroger and Schnucks in Memphis.
Roast pecans on a cookie sheet in a 350 degree oven for about 5 -8 minutes.
Line a cookie sheet with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern (brown and white) on the cookie sheet.
Pieces will touch.
Bake at 225 degrees for 5 minutes or until chocolate is melted. Remove pan to wire rack. Swirl chocolates into a marble pattern using a wooden pick. (I use a skewer.) Sprinkle evenly with toasted pecans and salt.
Chill 1 hour in frig. or until firm. Break into pieces. Store in sealed container in frig up to 1 month.
AWESOME AND EASY!!!!!!!!!!!!!
1 8 oz. pkg cream cheese, soft
1 pkg dry Italian-style dressing
½ cup mayo
1 pkg bagel crisps
2 teap. Dried dill weed
Mix cream cheese, dressing mix and mayo.
Spread onto bagels. Top with cuc and sprinkle with dill.
2 1/2 cups coarsely crushed corn flakes (sometimes I use a little more)
1/2 cup butter or margarine, melted
4 1/2 cups shredded cabbage
1 onion chopped
1/4 to 1/2 tsp. pepper
1/4 to 1/2 tsp. salt
1 (10 3/4 oz.) can condensed cream of celery soup (undiluted)
1 cup milk
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
Toss the corn flakes and butter; sprinkle half into a greased 13x9x2 inch
baking dish. Layer with the cabbage, onion, salt and pepper. In a bowl, combine the soup, milk and mayonnaise until smooth. Spoon over top.
Sprinkle with cheese and remaining corn flake mixture. Bake, uncovered
@ 350 degrees for about 45 to 50 minutes.
Tuesday, January 22, 2008
The big trick with omelets is patience.
2 tbs water
1tbs olive oil
1 or 2 pinches salt
4 grinds from a pepper mill
1/2 c. Gruyere shredded
1/2 c. cleaned chopped button mushrooms
2 medium shallots (like garlic and onion all in one! mmm..)
1 splash of white wine
1/2 handful of chopped fresh dill
1/4 handful chopped parsley (for garnish)
1 cherry tomato (sliced thin for garnish)
2 slices of honey wheat bread (toast mmm)
2 dabs of orange marmalade (or whatever the hell you like)
OK - you'll need 2 pans for this. One omelet pan and another one to saute the mushrooms, shallots, etc...
In a bowl, crack the eggs, add in the water and 4 (or more) cracks of pepper and mix with a fork until the mixture looks homogeneous. It's important to do this by hand, don't want to murder the proteins. Then set it aside.
In the saute pan, get the olive oil in there and get it up to a good medium heat. Then add in the mushrooms. Saute 'em for a few minutes until they start to get soft. Flick 'em around the pan with a wooden spoon or whatever. Then add in the shallots. Flick them around a bit. Once the shallots start to soften, add a tbs of white wine. Then add half of the dill and then add a pinch of salt and turn off the heat. Continue to use the wooden spoon or whatever until the heat dissipates. Cover it, remove from the hot burner.
Meanwhile, get that other pan and get it going to medium heat with the butter. Once the butter is melted (but before it burns! yuck...) pour in the eggs and cover. And wait! Don't peak! Unless you have a clear lid, of course.
After 2 minutes, take a peak. If the eggs still look a little runny, it's OK. It just needs maybe another minute. Once the eggs look like they're mostly congealed, put half of the Gruyere cheese in the kinda left-ish middle of the pan, then add half of the saute mixture, use a normal spoon and put it right on top of the cheese. Cover! 30 seconds! Now is a good time to burn some toast.
Open the lid and add in the remainder of the cheese, saute and fresh dill left over from earlier. Slide your spatula under the right side of the pan and gently flip it over the stuffing. Use 2 spatulas if you want. Sometimes I just use my other hand. Burns a little though.
Once, it looks like an omelet in the pan turn off the heat, wait 30 more seconds with the lid on. Get your plate out. Slide that yummy omelet onto the plate. Fan out the 4 or 5 slices of the little tomato on top of the omelet. Sprinkle the parsley everywhere. Plate your triangle-cut marmalade toast (whatever) on the same plate.
Hey, if you made a little bacon or sausage while I wasn't lookin', toss it on. Pour a little french-press coffee (2 splendas w/ 2 moo moos, please) and a little glass of OJ. Turn on some Led Zeppelin and enjoy your morning, Billy-style. Oh yeah, get me some of that cayenne pepper sauce! Crystal, yup!
Omelets are cool because you can pretty much put anything you want in them. Just as long as the filling ingredients marry well. I try not to create omelets with too much going on. You can get one of those at IHOP, barf... Remember, less can be more if you think about the flavors. Try new things that you wouldn't normally try. Carrots and raisins, with eggs!?!? What?! Yup, throw in a little curry and brie and you've got a mouthful of Pakistan. Minus the dirt...
*Other omelet filling combos:
- Goat cheese, chive or dill, tomato
- Feta, spinach, scallion
- Cheddar, vidalia, diced ham
- Muenster, fresh basil, bourbon-ham (black forest is good, too)
- Swiss, steak, Shitake, shrooms, yellow onion, horseradish
- Monterrey Jack, Serrano Peppers (or Jalapeno), white onion
Monday, January 21, 2008
- from the collection of Karyn
These are very, very, very yummy!
2 packages of wonton wrappers
3 cups shredded cheddar chest
2 – 16 oz packages Regular sausage
1 – 16 oz package Hot/Spicy sausage
1 – 16 oz bottle Hidden Valley ranch dressing
2 – 4oz cans chopped chilies
Vegetable or Olive oil
1 ½ tsp garlic powder
Preheat oven to 350°.
Brown and drain sausage. Add cheese, chilies, and garlic powder. Once well blended, slowly add the ranch dressing. You might not need the whole bottle, just enough to make the other ingredients stick together.
With a pastry brush, lightly brush oil on both sides of each wanton wrapper. Place a single wanton into a mini-muffin pan and press into a “cup” shape. Place pan in oven when it is full and bake until cups are lightly browned. Remove from oven and place a scoop of meat mixture in the wanton shell. Put back into the oven and bake until they are bubbly hot.
Makes 48 .
Best served hot!
Sunday, January 20, 2008
6 Soft Taco size Tortillas
1 c. Christa's Spicy Refried Beans
4 oz cream cheese, softened
1 package of taco seasoning
1 can corn (or corn with peppers if you like)
1 c. guacamole
1 c. shredded cheddar cheese
1. Mix taco seasoning with cream cheese.
2. Spread a thin layer of cream cheese/taco seasoning mixture on a tortilla then layer ingredients on top as follows:
Spicy refried beans.
3. Repeat on one more tortilla and then top with a 3rd tortilla.
4. Bake at 350 degrees for 20 minutes in a casserole dish.
The corn definitely needs to go on after the beans and guacamole. It is hard to layer anything on top of corn because it sticks to and rolls up whatever you try to spread on top of it.
Christa's Spicy Refried Beans
1 can of refried beans
1 can black beans, rinsed
1/2 c. salsa
10-15 jalapeno slices from a jar, cut into tiny pieces
2 T. red enchilada sauce
Just enough extra virgin olive oil to saute onion and jalapenos
Saute onions and jalapenos in EVOO on medium in saucepan until onions are translucent (I also add a little of the juice from the jalapeno jar as well). Pour salsa and red enchilada sauce into pan with onions and jalapenos, cover and heat for two minutes. Then add refried beans and black beans to the pan and mix all ingredients together. You can serve immediately but it is tastier to cover and refrigerate, then warm and serve a few hours later or (preferably) the next day.
From the collection of Mary Evelyn
2 Cans Biscuits (10 count)
2 Sticks Margarine
½ lb. Bacon, cooked and crumbled
½ C. Chopped Bell Pepper (both red and green together are especially delish!)
½ C. Chopped Onion
½ C. Parmesan Cheese
Sauté bell peppers, onion in butter. Cut uncooked biscuits into fourths. Put all ingredients together in bowl and mix well. Pour into ungreased bundt pan*. Bake at 350° for about 30 minutes or until brown.
*Bake in a bundt pan because it may not get completely done in the middle in a regular pan.
Wednesday, January 9, 2008
***Note: Use egg substitute to convert to a vegan recipe. :)
Sunday, January 6, 2008
Do note that you could change this into a vegetarian or vegan recipe, simply by changing a few ingredients: vegetable broth instead of chicken, soy milk instead of cow's milk, etc. The point is to make something yummy and filling that you will actually eat, so don't be afraid to experiment! :)
3 medium potatoes, cubed
2 small carrots, sliced thin
1 small onion, chopped fine
2 cans chicken broth
2 tsp. parsely flakes
1 cup celery, sliced thin, or 1 tsp. celery seed
After bringing to a boil, cover, reduce heat, simmer till tender. Remove half mixture into large bowl, blend with immersion blender.
Then, mix till well dissolved:
1 T. cornstarch
1 cup milk
Pour into mixture.
6 slices cheese, broken into small pieces
1/4 c bacon bits
1/4 tsp pepper
salt to taste
Cook over low heat until desired temp is reached.
1 cup of sugar
2-3 tbsp self rising flour
1 tbsp of cocoa powder (more if you like a darker chocolate)
1 teaspoon of vanilla
Milk to desired amount of gravy (at least 2 cups)
In a medium saucepan over medium heat, mix ingredients and cook until thickened, stirring constantly. Serve over warm buttermilk biscuits and butter.
1 tbsp olive oil
1 medium yellow onion
3 garlic cloves minced
1 red bell pepper diced
2 jalapeno peppers diced (seeded if desired)
½ lbs green beans (fresh or frozen) cut to desired length
2 tbsp cornmeal
1 cup water
1 can light red kidney beans
1 can diced tomatoes
1 cup corn kernels (fresh or frozen)
2 tsp dried oregano leaves
1 tsp ground cumin
2 tbsp chili powder
¼ tsp cayenne pepper
½ tsp salt to taste
1. Heat oil in a sauce pot over med-high heat. Add the onion and cook until wilted. Stir in garlic, red pepper, jalapeno, and green beans. Cook until peppers begin to soften, 3-5 minutes.
2. Stir in cornmeal and add the water and kidney beans; bring to a simmer. Add the tomatoes, corn, oregano, cumin, chili powder, cayenne, and salt. Simmer mixture until thickened and stew-like, about 30 minutes.
Wednesday, January 2, 2008
*This recipe was given to me by my friend, Steve. We belong to a dinner group of about 10 people who get together once a month for dinner at a different person's home each month. The host prepares the main dish, and the guests bring the rest of the dinner -- appetizers, veggies, side dishes, wine (very important), and desserts. By trading off each month, we get to spend time in the homes of people we are able to get to know better over food lovingly prepared, or just as lovingly picked up from Publix. :)
As for this recipe, I recommend adding chopped spinach, *real* bacon bits (though that should go without saying), and garlic powder to taste. You could also throw in some chopped water chestnuts, almonds, asiago cheese, or whatever other little tidbits your hearts desire. This dip *will not last long*, so be sure to get some as soon as possible. :)
8 ounces cream cheese, softened
2 cups mayonnaise
1 3/4 cup Parmesan cheese, grated ( I used just regular Parmesan )
Chop artichokes, add cream cheese, mayonnaise and cheese. Mix thoroughly. Bake uncovered in oven proof serving dish at 350 for about 15 minutes. Serve warm with crackers.
If there are suggestions for ways to make this Vegan-friendly, do let us know. We'd be happy to post an addendum to this (or any other) recipe(s).
"Personally I do not resort to force--not even the force of law--to advance moral reforms. I prefer education, argument, persuasion, and above all the influence of example. "
- Rutherford Hayes (1822-1893)
19th U.S. president