Friday Night Food- Macho Nacho Dip

Come Monday morning we aim our tunnel vision right for Friday night. And tonight is Friday night! Work outside of the home is on hold for two days, school is out and we can kick back and relax. Friday deserves its own food. Something lofty, special, distinct even. When Friday comes I want Friday Night Food, appetizer-ish nibblings to a perfectly grilled steak or muscles with bread for dipping, or marinated shrimp on a bed of linguine, not Tuesday's or Wednesday's fare. Macho Nacho Dip qualifies as Friday Night Food in the appetizer-ish nibblings department. It's creamy, spicy richness on a bed of Tostito Chips® screams, "It's Friday night!"

Macho Nacho Dip
1 lb sausage regular or hot, browned, drained
1 can Ro*Tel® tomatoes, original, undrained
8 ounces cream cheese

In a large skillet mix all ingredients and cook on medium high until the mixture is creamy and thick. Move to a bowl and serve with Tostito Style Chips® or Frito Scoops®. You may also pour this over a pile of Tostito Chips® and sprinkle with cheese, olives, and jalapeno peppers. Yippee! It's Friday Night!

Hey there's more...

How 'bout these to go with your Friday Night Macho Nacho Fest in February on Leap Day.

Frozen-Frozen Margaritas
One 12 ounce can frozen limeade
1 1/2 cans dry white wine
1/4 can triple sec
4 cups crushed ice

Blend in blender until slushy, add a little water if needed. Pour into four 16 ounce Solo® plastic cups. Cover with plastic wrap and freeze 24 hours to 6 months. Remove from freezer at least one hour before serving and serve with a straw and a wedge of lime. Or microwave at 20 second increments until slushy. Double or triple the recipe and store in freezer and remove as needed.
Note: For those of you searching Wegman's right now for canned wine and canned triple sec, wine and triple sec do not come in cans, you are using the limeade can to do the measuring!

Bread Another Way? No Way

While I am on the topic of bread, here is an easy hands-off way of making bread for those circumstances when your oven is being used for other dishes, its Summer and you do not want to "heat up" the kitchen, or you just never had it in you to pull off the real deal. It is called Crock Pot Bread. Not very Artisan, just sort of, hmm, stand-back-I-have-a-crock-pot-and-I'm-not-afraid-to-use-it. Or I'm working my way through "101 Crock Pot Uses: In and Out of the Kitchen" the 1973 edition and I am already on #36. You should have seen #19- Kitty Hot Tubs, "Mommy why wont Fluffy wake up?" "Because, my dear ones, the author forgot to print-bathe 6 hours on low uncovered." Sniffle. We loved that cat.

Ahem...

This technique is practically effortless yet still satisfying, especially once the bread's aroma spreads through the house and quells those feelings of guilt for your chicanery. The crust is soft like sandwich bread and due to it's slow heating process the bread browns through and through to a warm carmelly brown. Try it soon on a wintery Saturday morning so that it will be ready by afternoon tea.

Crock Pot Bread
one pound loaf frozen bread dough
one 9 x 5 inch alluminum loaf pan
non-stick cooking spray
one oval 6 quart crock pot

Grease the pan and dough liberally with the cooking spray. Place the pan in the crock pot, cover and cook for 3 hours on low. Then cook for 3 hours on high. Never lift the lid while the bread is baking. Remove from pan, slice and serve warm with butter and a drizzle of honey.

By the way, we will not be politically correct and ponder the carbon footprint left by operating a crock pot for 6 hours with a meager loaf of bread being the only thing to show. Wink. Grin.

P.S.- I will never try #84, just too earthy.

Bread Baking Made Easier- Finally

I am the Yeast Whisperer. I have always had good fortune in the bread baking and pizza crust department, a special yeast savvy. If it is fed, warmed, then put to sleep in a dark, cool place yeast is a happy organism, sounds like me except for the cool place part. I once made an old family cinnamon bun recipe and burst into tears as I repeatedly pulled off chunks of dough to roll, cut and bake. When I went back to the bowl to make the rest of the buns, I found the dough had doubled in size- again! I was up until midnight and made enough buns to feed an Army, literally. My husband fed the whole Bravo Company. The lesson is this; never feed your yeast dough a whole can of sweetened-condensed milk.

I have observed a new trend hitting the food world; no-knead bread. I have made homemade bread for a few years now and I thought the key to good bread was the kneading. On further investigation this new craze has swept through the internet causing bakers to seek out Dutch Ovens, instant read thermometers, and Costco-sized bags of yeast. Apartment Therapy: the kitchn ran a few articles regarding the fad and I quickly took an interest. Mr. Bittman really started something big. I have not tried this yet but will as soon as I can save enough money for a 6 1/2 quart Dutch Oven, in the cobalt blue, to die for. These fascinating articles then led me to Jeff and Zoe's book, Artisan Bread in 5 Minutes a Day. I watched their simple video and figured I could try their bread as I had all the ingredients in my pantry.

The Master Recipe is very simple to make and did take under 5 minutes as promised. I set the container of dough on the counter as instructed and let it rise for 2 hours, then placed it in the refrigerator. Dough will continue to rise in a refrigerator. Ninty minutes prior to dinner I pulled off a grapefruit-sized piece of dough to let it proof in a warm place while preheating my oven to 500°. The dough doubled in size and baked up beautifully and what a crust(!); golden, crispy, gorgeous! I was pleased beyond chocolate that this process was so pain free and I still have enough dough in my refrigerator for 3 more loaves. The authors say that the dough will last up to two weeks in the refrigerator. Ooh- sour dough bread. I did follow the advice of some Amazon reviewers and did some things a little differently than the recipe. Yes, leave it to me to change things up a bit.

Here they are:
1. I preheated my oven with a baking stone set on the center rack for one hour.

2. I did not use a peel but did use a metal pizza pan with a piece of parchment paper on it to simply slide the dough on to the hot stone, corn meal can burn.

3. Once I placed the dough in the oven I turned the temperature down to 450°.

4. I do not have an instant read thermometer, so at the 20 minute mark I stuck my regular thermometer in through the middle of the loaf and left it there until the temp read 200°.

I am looking forward to baking the remaining dough within these next two weeks. This has worked out so well I have placed the book on my Amazon wish list. Hint-hint.

One other favorite bread baking book of mine is The Italian Baker by Carol Field.

Mushrooms in Sour Cream and Rice Pilaf

I have a few favorite dishes I like to make when I have company. They are simple, delicious, and dependable. My family does not eat mushrooms, shame really. I like the little toad stools myself. My college is in Reading, PA very close to mushroom farms, not a good place to be when the wind shifts, so mushrooms were fresh and plentiful. I often brought a few pounds home to make cream of mushroom soup for my parents. Mushrooms in Sour Cream is a wonderful accompaniment to the Chicken Bundles or any savory beef, pork, or other chicken dishes. Rice Pilaf is a family favorite and a company standby. I have made it many times and its simplicity and appeal is appreciated. I hope you enjoy these dishes as much as I.

Mushrooms in Sour Cream
6 T. butter

2 pounds sliced mushrooms

1/2 cup sliced green onion plus 2 T. more for garnish

1 t. kosher salt

1/2 t. fresh cracked black pepper

1/2 cup sour cream

In a 12 inch skillet over med-high heat, melt butter. Add mushrooms, green onions, salt and pepper. Stir frequently until mushrooms are tender, about 10 minutes. Take off heat and add sour cream. Stir until smooth and cream is heated through. Serve immediately. Serves 6-8.

Rice Pilaf
1 stick butter

1 Vidalia onion, diced

2 cups basmati or jasmine rice, uncooked

2 ounces vermicelli broken into 1 1/2 inch pieces

4 cups good chicken broth

Salt and pepper

In a large skillet over med-high heat melt butter. To the melted butter add onion, rice, and vermicelli. Stir frequently and cook until the rice, onions, and vermicelli are browned. (Watch closely so as not to burn the whole batch!) Add the chicken broth, salt and pepper to taste. Bring to a boil then lower heat to medium-low and simmer covered for about 20 minutes until the liquid is absorbed and the rice tender. Remove to a large bowl and serve immediately. Serves 6-8.

Chicken Bundles

I met Joyce 22 years ago at college. We were roomies in our senior year with two other gals. The four of us worked out a cooking schedule and took turns cooking from Monday through Thursday nights. For college kids that was quite a challenge to have dinner together 4 nights a week and a home cooked meal to boot. Tuesday nights were pretty predictable as Nancy's favorite meal to pepare was hotdogs, peas and instant mashed potatoes. We didn't care! Joyce gave us some great meals and one of my favorites was her Chicken Bundles. Very elegant! So here is the step by step. Make as many as you need. They freeze wonderfully (raw) to be cooked later. Just defrost in refrigerator over night.
All you need:
Chicken breasts-one will make two bundles
Mozzarella String Cheese Sticks- one will make 2 bundles
One piece of bacon per bundle- I use uncured
Salt, pepper, and seasoning

Slice a chicken breast in half by placing your palm on top of the breast and placing your head at eye level with the chicken. With a sharp knife, cut the breast in two filets. Cover the chicken with plastic wrap and pound until thinned.



Season the top side of each filet with salt, pepper, and ground sage or your favorite seasoning. Place a half of cheese stick at the long end and roll up. With the seam side up, place bundle on top of a piece of bacon.



Close bacon around the open ends of the bundle. Secure bacon with a tooth pick and place tooth pick side down on a foil lined pan with sides.





Bake in 500 degree oven for 15 minutes.
Note: The bacon will spatter so you may want to use a high sided baking dish. Do as I say, not as I do.....




Here is a "Sneak Peak" at the sides I served with the Chicken Bundles....





Happy Birthday Joyce!

Strawberry Shortcake For Dinner

In Paul Harvey style here’s "The Rest of the Story." The rest of the strawberries that is. Each year we kick off the strawberry season with Strawberry Shortcake for dinner, yes for dinner I said! I am the best wife in the world. I started doing this years ago when the kids were little and it seems as though the season gets earlier and earlier each year as the winter supply of fruits has improved. While the yellow sponge disks from the grocery store are nice, I prefer a biscuit style shortcake. This time I made, with high hopes, the Cream Biscuits recipe from the February Bon Appétit and I must say it was the worst biscuit I have ever eaten. But we didn't figure that out until after we paired them with those gorgeous berries and cream. We ate everything but the biscuit, ok just a little nibble hoping, just hoping we were wrong. Who would have guessed that something so simple as a biscuit could be messed up by a great chef who gets published in such a popular magazine, it happens I guess. Here is the recipe I usually use with great success and happy faces each time.

Biscuits Supreme as per Better Homes and Gardens New Cookbook 1968
2 cups sifted all-purpose flour
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 cup chilled butter
2/3 cup milk

Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in butter till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently. Pinch off enough dough to make a 2 inch ball. Roll gently between your palms and place on a baking stone. Once all are rolled then bake for 10-12 minutes in 450 degree oven until golden brown and cooked through (watch closely so they don't burn.) Makes about 8 biscuits depending on the size you pinch off. I always double recipe. The key to light and flaky biscuits is to mix until they just come together, no more.

For the strawberries- Wash, hull, and slice one pound strawberries and mix with 2-3 tablespoons of sugar. Set out at room temperature until they render their juices.
For the cream- Whip 2 cups fresh whipping or heavy cream with one packet "Whip It" and 1 tablespoon powdered sugar until cream is thick and set. Chill until ready to use. "Whip It" is in a small blue packet usually found in the baking isle, it is made by Dr. Oetker and keeps the cream from becoming watery the next day. Although the packet says to whip with one cup cream I like to use 2-3 cups cream. When done with one cup the cream takes on a gel-like texture but with more cream the "Whip It" helps it to set up nicely and remains creamy.
To assemble the Shortcakes- Slice the biscuits open and place on pretty serving plates. Top with strawberries and their juices. Top with whipped cream and serve. Then cheer loudly.

Strawberry Salad with Pink Lady Poppy Seed Dressing

Late winter strawberries from Florida are popping up in my local grocery stores. The berries are deep red all the way to the stem without that tell tale I'm flavorless white halo. They are juicy, fragrant and sweet. I love strawberries and when dipped in chocolate my soul sings. I hope and pray strawberries are in heaven, especially chocolate dipped ones, dark chocolate that is. The berries made it into my cart for their extreme makeover. Given their high price, these berries are very special and therefore must be used in a meaningful way. It must be significant, joyful- an ambrosia of all strawberriness.

I thought back to my NC days and my romps to distant white sandy soiled strawberry farms, beyond the drop zones of Fort Bragg. I picked berries from the plant’s long runners until my fingers were stained by their sweet juices, my knees sandy, and my neck hot and pinking from the late Spring sun. I had to work quickly once I got the berries home, a day or two later the little guys would be bruised and smelling quite, hmm, fermenty. I preserved, froze, dried, and pureed every last one. I transformed the over ripe babies into strawberry vinegar, a sweet and pungent syrup used for salad. And of course the most beautiful were saved for the chocolate bath. But over the years I have narrowed my strawberry repertoire to a few select recipes, the crème de la crème of strawberry goodness. The chocolate covered ranks as number one and will never lose that ranking. The second in command is....

Strawberry Salad with Pink Lady Poppy Seed Dressing
1/3 c. white balsamic vinegar
1 c. canola oil
3 T. finely chopped red onion
1 t. dry mustard powder
1 t. salt
1/3 cup sugar
one strawberry, hulled
1 T. poppy seed

In a blender, blend all ingredients except the poppy seed. Once blended, pour dressing into a jar and add poppy seed, cover and shake well.
For the Salad:
Toss together one cup sliced strawberries with 2 cups baby spinach and 2 cups lamb's lettuce. This salad is good just like this or you may further embellish with sugared nuts, chopped red onion, and celery. Adjust amounts according to how many you are feeding. There will be plenty of dressing that will keep refrigerated for 2 weeks.
Note:
Lamb's lettuce, field salad, or feldsalat are dainty, small round-leaf clusters, mild in taste. Be sure to remove any roots that remain attached, no danger, just looks better. Using feldsalat is a memento from a cooking class I took in Germany and I was happy to make it's discovery over here in Trader Joe's.

Army Wife Banana Bread

My mother and I share similar love stories. Both of our men were in the Army, both served in Korea (30 years apart), and both were from far away states. My mother and father met at a dance on April Fool's Day, while dad was stationed at Fort Devens in Massachusetts. By June they were engaged and he was off to Korea for 15 months. They married in October 1962 upon his return. Mom always thought she would marry a local guy, someone she knew from the old neighborhood, not a Texan like my dad. If dad hadn't come along it may have been a Sal, Vinnie or Gino, even though her Italian father told her to never marry an Italian man, "They're no good," he said.

I met Dan in NJ while he was stationed at Fort Dix and I was a nurse at the local hospital. Just like mom I figured I would marry a local, I had been in NJ most of my life. Dan is from Seattle. When I told my dad that I was dating an Army man he asked his rank. "Lieutenant," I said, "They're good," he said. After 15 months of dating we were married and I was whisked off to Fort Bragg, NC, Fayetteville to be exact (or fondly, Fayettenam) and my life as an Army wife began, just like my mom's 31 years previous when she was uprooted to Mineral Wells, Texas after living her whole life in East Boston. Army life was good to both of us. The good times and hardships had given equally to fond memories of our early marriages. But I think mom would agree that it was the friends we made during those Army days that added to the richness of our memories.

This banana bread is by far one of the best that has ever crossed my lips. It is the most requested dessert in my home and with the abundance of bananas lurking in my freezer, it is by far the most convenient. This old recipe is from one of my mom's neighbors during her time as an Army wife in Mineral Wells, TX.

Banana Bread
1/2 cup butter , softened
2 cups flour
1 1/3 cups sugar
1 1/2 t. baking powder
1 t. soda
2 eggs
1 t. salt
1/2 t. nutmeg
1 cup mashed ripe bananas
1/4 cup milk
1 t vanilla
1 T. espresso powder (my addition-optional, but good!)
1/2 cup chopped pecans, optional

Mix all ingredients on high speed in mixer for 2 minutes. Bake in a greased 9x9 pan at 350 degrees for 35-40 minutes. This is delicious right from the oven schmeared with butter.
Note: I use 2-3 “Costco-sized” bananas right from my freezer. To defrost, place bananas in the microwave and heat on high for 30 second increments until the bananas are soft. Cut one end off and squeeze the softened banana toothpaste-like right out into the bowl. That’s right, freeze bananas in their peel.

Outside the Big RK Part 2

A friend directed me to this very helpful website that explains all of the chemicals in beauty products. It goes beyond the FDA and I have found it to be thorough. Happy beauty!

Mangia Chili Mack

While eating a bowl of my chili mack, my son stated that the chili at Boys Bible Camp was way better than mine. The rest of the family gasped, forks dropped, and bodies quivered awaiting Mother’s wrath that follows any insults aimed at her cooking. I reminded him that it was not the chili he liked so much as the “Tootage” that wafted through the cabin creating a choir of giggles amongst the little heathens. Which brings me to a story, I’ll keep it brief. Over the course of my marriage I have made multiple pots of red gravy (spaghetti sauce), all homemade, cooked all day like Grandma used to make and Ma still makes. Soon after the adoption of my daughter I broke a big rule of Italianess and bought and served my family jarred sauce. The next day my hubby called me from work and said, “The sauce on the pasta was the best you ever made.” (You should be sucking in all your air right now just as I did then.)
I said, “It’s Ragu.”
He said, “Gotta go,” and quickly hung up.
We laughed about that story just today after my son unloaded his own ill-fated confession.

All that aside, chili mack is a popular dish in our home. Like Mary Poppins said, “A bowl full of pasta makes the chili go down!” As it is, I have to make my chili without beans because if my kids saw a bean they would faint. I also have to hit the pot of chili with a few whirls of my immersion blender to camo any onions or other mystery chunks. My husband asked today, “Why do we have to have the mack, can’t we just have a bowl of chili?” To which I quickly quipped, “It’s the Italian part of the chili.”


Chili Mack– adapted from the Ghirardelli Cookbook
4 slices uncured bacon, diced
One Vidalia onion diced
2 cloves garlic
1 1/2 pounds lean ground beef
2-3 T. chili powder
1 t. cumin
1 t. salt
1/2 t. freshly cracked black pepper
2 T. Mexican chocolate (see recipe below)
One 28 oz. can Pastene Kitchen Ready tomatoes*

In a large well oiled skillet, over medium high heat, brown the bacon. Then add the onion. Once the onion is translucent add the garlic and ground beef. Cook until ground beef is browned. (Draining is optional) Add the rest of the ingredients and simmer, covered, over medium heat for 30 minutes. While the chili is cooking, boil one pound of pasta, I like cavatappi or small shells. Drain pasta. Individually plate the pasta, top with chili, grated cheddar cheese, sour cream, onions and Holy Jalapeno. Serves 6.
* Note: Pastene Kitchen Ready is the canned tomato of choice in my mom’s, my brother’s and my house. It makes the difference in all our red gravy dishes. Those of us in VA have it shipped in -two cases at a time!

Mexican Chocolate- adapted from "Cream Puffs in Venice"
1 cup semisweet chocolate chips
1/2 cup sugar- I used unrefined
1 T. cinnamon
1/2 - 1 t. cayenne pepper (this is my addition)
Process all ingredients in a food processor until chopped fine and well blended. Store in an airtight container. Use in chili or chocolate desserts. My favorite-Add 3 tablespoons to 8 ounces steamed milk for a HOT cuppa.

Outside the Big RK

A couple of years ago I became very frustrated about my health and over all well-being. Although I was at a healthy weight and exercised regularly, I had no energy, no umph. While shopping in GNC for a headache miracle cure, I came across Kat James’ book “The Truth About Beauty.” It had nothing to do with the miracle I was looking for but it intrigued me and I bought the book. It did turn out to be a serendipitus purchase as it began my long journey back to better health and well-being. The takeaway from her book is this: question everything. Just because it smells good, feels good, or is expensive, does that mean it is effective, safe, and healthy? Ingredient lists on beauty products are long and geared for a scientist. But with the internet we can easily research these ingredients, find what they do, and see if there has been research done on them to evaluate their safety and effectiveness. Just be leery of all sources as they all have their own agendas, slants, and financial interests to protect. Once all that can be weighed through some truth can obtained. I am especially skeptical of those who give one side of research to support the sales of their product, um they all do that don’t they?

One can not change overnight and it has taken me a few years to be artificial preservative free, in diet and beauty products, consume zero hydrogenated oils (as much as I can control), eat only wild-caught seafood, avoid artificial sugars at all costs, and decrease inflammatory food consumption.

Just recently I discontinued my 20 year use of a famous skin care and cosmetics line in search of a line that is artificial preservative free. In my quest, I ran into Suzanne Patterson at my Chriopracter's office and not only is she a famous makeup artist she has a wealth of knowledge in skin care and wowed me with all kinds of fancy words. She did send me in a few directions to conduct my own research. I found her articles to be concise and helpful. I also understand her warning about companies who are "greening" and effectively touting "organic" as smarter choices, one must research these claims as well. All natural does not always mean all good. Some naturals can be just as creepy as the chemical laden goods. But in the article on her site about parabens, I will still vote no, I know too many gals with breast cancer. I am currently trying My Chelle skin care and Shikai hair care products, sold at Whole Foods, and so far I am liking the results. Both of these products’ ingredients list have satisfied my quest of doing without the bad and controversial chemicals.

A couple of weeks ago I came across this article about a miracle anti-wrinkle cream on the cheap. It is Aldi’s very own skin care line. Aldi is a little grocery store I frequented while living in Germany. The Albrecht brothers own Aldi and Trader Joe’s. Their little miracle cream has made a huge hit in Europe, winning awards and beating out the competition in effectiveness. I was unable to acquire an ingredient list so it is unknown to me whether it contains some of the “No-No’s.” But I still felt that I had to get my hands on this cream, and for £1.89 in British pound means about $3.70 USD. I Googled the nearest Aldi and found one in Langley Park, Maryland. The ride took about 25 minutes, long enough to get excited about revisiting one of my Germany memories. I drooled over the thought of the pastries, chocolate, and the possibility of a miracle cream. The treasure hunt was on! Well Langley Park is not a quaint German Village and the American Aldi experience is not the same. No pastries, a no name brand chocolate, and no miracle cream. The only thing that was the same was that I had to put a quarter in the lock to release my cart. If you were wondering, you do get the quarter back, a small incentive for returning the cart. I was also very happy to see that my car was still there when I returned to the parking lot. So here is my hope, if the cream is such a huge success in Europe, maybe the brothers will get a hair-brained idea and “create” a miracle cream on the cheap for Trader Joe’s. I will hold my breath!

There is much confusion in the ever changing beauty and nutrition world adding further muddle to the consumer’s shopping experience. But with the nifty invention of the internet one can riffle through multiple sources and derive their own educated decision about which purchases will satisfy their individual needs. Be a savvy consumer and ask, "What's in it for me?"

Lasagna- It'll Do

For me the epitome of comfort food is lasagna. I love its creamy, cheesy layers that stand up perfectly when cut and plated. Some of my most memorable days are when I came home from javelin practice and asked the age old question, “What’s for dinner?” And the ecstasy that followed when answered, “Lasagna!” Pot roast, roasted chicken, or stew just didn’t cut it for me after a long and chilly practice, it had to be lasagna. My mom makes a good and classic lasagna, but my Auntie Josie in Boston beats us all. Everyone requests her lasagna. She has even be spotted in airports taking the cheesy wonders through security. We don’t know what she does that makes it so amazing, she doesn’t even know! She says she just throws it together, doesn’t boil the noodles, never measures, but for sure adds a few pound of cheese. I have tried to recreate her lasagna with regrets each time. Some of my own more successful lasagnas are made right from the recipe on the noodle box-pretty lame for an Italian, I know! Trader Joe’s No Boil Lasagna Noodles has a nice recipe and very easy too. A quick run around their store and one has everything needed. Theirs has no ricotta but uses alfredo sauce instead, a kind of béchamel, so very Mario Batali. It is a nice lasagna in a pinch and stands up nicely when cut. I made it this time with no meat and used cheese in its place. When I do make that perfect Josie lasagna I will share the recipe, so until then Trader Joe’s and even Barilla’s recipes will have to do.

Turkey and Cheese Paninis

It rained all through the night and we woke to glistening tree limbs and icy roads this morning. Oh the cold and wet of February. I long for warmer days and lemonade. I got to thinking about our vacation last summer and thought to share one of our adventures that went from historic to delicious. One of our destinations during our vacation last August, was West Point, NY. We were given a private tour of the USMA by an old Army buddy of my husband’s. It was a perfect day as our tour began at Trophy Point, on up to the Chapel, and ending at Fort Putnam. We worked up a hardy appetite and were invited back to our friend’s home to visit a bit and “catch up”. We were served these snappy little noshes complete with salad bar and watermelon. The piquant sandwich spread single-handedly resuscitated the archaic and boring old turkey and cheese sandwich (don’t go toward the light!) and gave it an admirable second chance at life.

Turkey and Cheese Paninis
One pound turkey slices
8 slices provolone or Swiss cheese
8 slices fresh artisan bread
Butter for spreading the outsides of the sandwiches
1/2 cup chopped red onion
1/2 cup mayonnaise
1/4 cup grainy-brown mustard
1/2 T. dried thyme

Preheat and lightly grease skillet or grill. Layer cheese and turkey over four slices of bread. Mix together onion, mayo, mustard and thyme until well blended. Spread the other four slices generously with mayo spread. Place on top of turkey and cheese. On outside of each sandwich, smather with butter and grill on each side until golden and cheese is melted.

Mamma Chinazza- Grandma's Broccoli Pasta

This is one of my favorite pictures of my mom. Ma, Mamma Chinazza, Little Mummie, Nonnie, "The Non", or "The Ro" are just a few terms of endearment we have bestowed on her. She is Ma to many and most. When friends and family are in need she brings them a meal or places them on her prayer list, and that is a list you want to be on as she is one of the greatest prayer warriors I know. We can always count on her for help, a shoulder to cry on, the truth, and a laugh. So many have been touched by her generosity, creativity, and strength. And can she cook!

Mom is the reason that I love to cook. As a little girl I sat and watched her create these beautiful cakes after she took cake decorating classes. I listened to her say, "I'm no good at this." But she kept on making one amazing cake after the other. She could do it and did it well. I remember her cooking these far out cuisines for her Gourmet Club that challenged her beyond her abilities but she pulled it off every time. She can make something from nothing. She is known for her parties, delicious menus, and meticulous planning. She is mostly self-taught but has often asked other great cooks to show her.

My Grandmother, Vincenza, was a young bride from Sicily when she came to the States. In their arranged marriage, there was an 18 year difference between she and my Papa. Papa's first wife died soon after the birth of their third child. So Papa needed a new wife and his wife's first cousin was the perfect solution. Being only eighteen, from a poor peasant family, Grandma made the journey to her new life. She did not know how to do many things and cooking was one of them. But over time she learned to cook a few things well. She is remembered for her homemade ravioli drying flat on sheets all over the house, broccoli pasta, stromboli, and a few others dishes that she took to her grave. My Grandma did not teach my Mom how to cook, she shooed everyone out of the kitchen. Mom did it differently. My brother and I were welcome to spend many hours in the kitchen watching her every step. Those hours have paid off, not only can we cook but we are close to our Ma.

Grandma’s Broccoli Pasta– recreated by Mom
1/4 c. onion, chopped
1 bunch broccoli, washed
1/4 cup olive oil
2 cloves garlic, minced
1/2 pound shell shaped pasta, cooked in salted water and drained
1 cup heavy cream
1/2 cup grated Parmesan cheese
red pepper flakes to taste

Trim broccoli, removing woody stems, and separate florets into bite-size pieces. Steam until broccoli is bright green and tender crisp. Drain. Heat oil in sauté pan. Over medium high heat, add onion and cook until translucent. Add broccoli and garlic, sauté for 2 minutes. Add pasta and red pepper flakes. Heat until warmed through then stir in cream and cheese. Salt and pepper to taste. Serve immediately. Serves 4-6.

Red Velvet Cake Balls

I took the plunge and made the cake balls from Bakerella' site. The cake balls came out beautifully but the work involved was tedious. I did not use candy coating. That could have been the biggest mistake as chopping one pound of my Callebaut White chocolate, followed by the tempering process without seizing or scorching the batch, took an exorbitant amount of time. And by the time the 50th ball was dipped I was weary. So I put the other 43 balls back in the freezer for future dipping with the much easier and more forgivable, but not as decadent candy coating. We will enjoy the first batch this week for Valentine’s Day and the others for any future celebrations that come our way.

Note: The inside texture is very different from a truffle. The texture is that of a very moist and creamy cake. Although the cake balls are delicious and diverse in form and function, I prefer truffles for the amount of time and effort put into this type of dessert or candy. My blog, my opinion!

Gourmet Club Pork Tenderloin & Apple Arugula Salad

Gourmet Club! The night of adventurous palates, a plate-licking menu, and hysterical conversation was hosted this time by our friends, James and Rindy. Our menu for the January Gourmet Club was titillating beyond measure and the one-panned main course limited soiled dishes, leaving an incredibly moist and succulent piece of meat. Our five course dinner starting with home fried potato chips and three savory dips, lent its way to the Potato Leek Soup, then on to the Arugula and Apple Salad with goat cheese and homemade almond brittle. The main course of Pork Tenderloin had everyone ooh-ing and ah-ing, while the three mouth-watering sides created more interesting yum-yum noises. Then on to the funnel cakes and experimentations with deep fried Oreos® and Reece’s Peanut Butter Cups®. So you can see we ate well.

But how does one take such a glorious menu and adapt it for a week night, made in 30 minutes, for 3 little picky palates? Take the main dish, Pork Tenderloin (adding a sauce) and build kid friendly items around it. I chose red grapes, the same Apple and Arugula Salad minus the goat cheese and brittle, Pepperidge Farms® Garlic Toasts, and Basmati Rice. The following recipes from my friend Rindy, were not improved upon, just adapted from their original form to satisfy tiny palates in under 30 minutes.


Apple and Arugula Salad
One small bag arugula (I used baby spinach, it was all I had)
1 apple cut into match stick sized pieces
For the Vinaigrette:
2 T. white wine vinegar
1 T. apple cider vinegar
1 T. apple juice
3/4 t. minced shallot or onion
1/2 cup olive oil
Salt and pepper to taste
Using an immersion blender, blend the ingredients for the vinaigrette until smooth. Toss with the arugula and apple sticks. Serve immediately.

Pork Tenderloin
For Pork:
2 t. salt
1/2 t. black pepper
1 t. ground cumin
1 t. chili powder
1 t. cinnamon
2 pork tenderloins (2 1/4– 2 1/2 pound total)
2 T. olive oil

For Glaze:
1 cup packed brown sugar
2 T. finely chopped garlic
1 T. Tabasco (I used Texas Pete’s Hot Sauce)

Preheat oven to 350°. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in a 12 inch iron skillet over moderately high heat until just beginning to smoke, then sear pork on all sides, about 4 minutes total. Leave pork in skillet.
Make Glaze and Roast Pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°(mine took about 12-15 minutes). Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155° while standing).
Here is what I added for the tiny palates-Sauce!!
To make sauce, after the tenderloins have rested for ten minutes in the skillet, remove them to a warmed dish. To pan drippings stir in 1 1/2 cups chicken broth, heat on medium-high, stirring constantly, until bubbly. Mix 1 tablespoon cornstarch with 2 tablespoons of cold chicken broth or water. While stirring the sauce, slowly add the cornstarch mixture. Heat until sauce is thickened and smooth, about 3-5 minutes. Slice pork and place on bed of boiled basmati rice, top with sauce and serve. Serves 6-8.

Loaves of Sandwiches

I love to cook, it is one of my great passions. But when cooking becomes the never ending chore of filling pie holes, just to satisfy hunger, on a contiuous basis, with no end in sight, I grow very weary of my passion. One cooking chore which ranks up there in passion busters is packing lunches. I would rather run a rusty file up my shin than pack lunches every day (my kids love my "I rather" statements.)

One day while whining on the phone to my mom, I confessed my hate of lunch packing. So my mom had told me that years ago our cousin Yoshi used to make a weeks worth of sandwiches and freeze them. So my first attempt was the ever easy peanut butter and strawberry jam sammie. I made each sandwich, using the entire loaf of bread, individually wrapped them in plastic wrap, placed each back in the bread bag, labeled the bag, and froze. The next morning, I packed the frozen sandwiches which defrosted by lunch time but still remained cool.

I took this concept to new heights and started making “loaves” of cold cut meat and cheese sandwiches and grilled cheese sandwiches (place cheese between two pieces of bread, butter the outsides of the sandwich and wrap, grill later.) I even experiment with different rolls, breads and croissants to keep it interesting. Do yourself a favor and freeze a “loaf” of sandwiches for this coming week.

Note: Most vegetables and fruits will not freeze well. Avoid egg salad, mayonnaise, and sour cream as these do not freeze well. Mustard, relish, ketchup, and anything pickled will hold up. Any herbed cream cheese and Laughing Cow™ brand cheese spreads freeze well and are a good substitute for mayonnaise.

Candy Bar

Share a "Candy Bar" at your next event.



Idea borrowed from The ParTea Planner.

Philly Cheese Steak

Since I hail from South Jersey(exit 4), I think I know a thing or two about the Philly Cheese Steak. My friends and I would often frequent South St. just to get a mouth watering cheese steak. This past summer we took the kids up to Philly to do some sight seeing and a quick stop at Pat’s for a couple of “Whiz wit out”. That is steak talk for two cheese steaks with Cheez Whiz ®, no onions. We could argue about who makes the best cheese steaks for the entire length of the Jersey Turnpike, but it is all a matter of tradition. I like Pat’s and their whizzy goo steak sandwiches because it conjures memories of my youth. Something about sitting outside Pat’s on a warm summer evening with orange goo dripping through my fingers, yammering to my friends about the latest Madonna album, hence I now date myself. But I must say that my favorite cheese steak sandwich of all time comes from Big John’s in Cherry Hill, NJ. The bread is perfect and I prefer their provolone to the nuclear orange processed cheese of Pat’s (but I will still eat a Pat’s any day of the week). When we have made the Jersey Jaunt, my hubs and I bring back a big treasure chest of cheese steak gold, double wrapped all special-like by the folk’s at Big John’s. I think on our next trip we will try Tony Luke’s.

Now that I live in VA, I am having a difficult time finding the perfect Philly Cheese Steak. I have given up and have resorted to making my own. We call it The Philly Cheese Steak by the Inch. I purchase a long French baguette and slice open. On my cook-top-cast-iron-grill, greased with olive oil, I brown up 20 ounces of shaved beef, once it is browned, I top with four to five slices of provolone cheese, let the cheese melt, distribute on to the bread, a little S and P to taste, and happiness begins. My hubby and I take turns moving the knife back and forth until the kids decide on their desired sandwich length. I take a bow for the standing ovation granted then sit to devour my own mega inches of Cheese Steak Glory.

Chocolate Chip Oatmeal Cookies

Every once in a while I do myself a favor. And when I do these little acts of kindness for myself, the payoff is magnanimous. They are so beneficial, one would think that I would be encouraged to continue to do more little niceties for myself. But today the favor paid off perfectly. A few weeks ago I had made up a batch of Chocolate Chip Oatmeal Cookies, scooped and shaped them, placed them on a tray, froze solid, then placed the raw dough balls in a large zip top bag to be placed in the freezer for future need. Today the need arose. I pulled out the amount I needed, baked them up, and passed the little beauties off as freshly baked, um... they were, weren’t they?

I occasionally mix up multiple batches of a mixed variety of cookies and freeze them in the manner described above. Then when required a variety can be baked up “fresh”. I enjoy the cookie recipes from the Toll House web site.

A word of caution, hide the dough balls deep in the freezer to protect them from raw cookie dough eating predators.

Spinach Salad with Warm Bacon Dressing

I really enjoy a good spinach salad. So today I tossed this super food with hard boiled eggs, crumbled bacon, and a delicious, warm bacon dressing.

Spinach Salad With Warm Bacon Dressing
3/4 lb. -1 lb. Baby spinach, washed and spun dry
2 hard boiled eggs, finely chopped
4 strips bacon, diced (I use uncured)
2 T. canola or olive oil
1 shallot, finely diced
3 tsp. Sugar
1 tsp. Dijon mustard
3 T. white balsamic vinegar
Pinch salt
1/8 tsp. Fresh cracked black pepper

In a small sauce pan, cook diced bacon until crispy. Remove bacon from pan to a paper towel. To remaining bacon drippings (about 2 T.) add canola or olive oil, diced shallot, sugar, mustard, vinegar, salt and pepper. On low heat, gently whisk the dressing until smooth and warmed through. In a large salad bowl toss together, spinach, eggs, bacon pieces, and warmed dressing. Serve immediately.
A note about this dressing– all measurements can be adjusted to your own taste. I always add a pinch more sugar and vinegar than stated above, as I like my dressing, for this particular salad, on the sweeter/vinegary side.


Spinach Salad with Warm Bacon Dressing just before the toss with those beautiful wooden salad tongs hand crafted by my dad, Ron.

Buffalo Chicken Wing Dip

As I perused my recipes last night, I rediscovered this dip recipe that I must have made at least four times last summer, to rave reviews and recipe requests. I have resurrected it for the Super Bowl party that we are attending tomorrow evening. This creamy, spicy dip mimics the eating of chicken wings minus the mess. Served up with celery chunks makes it even more like the real thing.

Buffalo Chicken Wing Dip
2 chicken breast halves, cooked and shredded
8 ounces cream cheese
3/4 cup buffalo wing sauce (or more if you like it spicy)
3/4 cup blue cheese dressing
1-1 1/2 cups shredded three cheese blend (I used cheddar, Monterey jack, mozzarella)
Place all ingredients in a microwave safe bowl and heat on high, in one minute increments, until heated through, smooth, and creamy. Place in a crock pot on low to keep warm. Serve with celery cut in one inch pieces. This also goes well with corn chips or tortilla chips.

Go Patriots!

Valentine's Day Ideas

We are entering the love zone, February. Time to ponder gifts for our friends, teachers, lovers, and family. In our home we like to make some homemade gifts to bring to our teachers and classmates. Last year we made candy leis, a simple enough and fun craft for all. Here is the quick of it. Lay out an 18 inch piece of plastic wrap and on it carefully space about 8 pieces of wrapped candy. Then roll up the plastic wrap and in between each candy, tie a piece of ribbon. Tie each end together with ribbon and ta da you have a candy lei. For you visual folks I do not have a picture of mine but look at these to give you an idea.


Above is a basket of individually wrapped cookies I had brought to my friend Rindy's Christmas Cookie Exchange. Each homebaked, large cookie (about a scant 1/4 cup of batter is needed per cookie) is indiviually wrapped in plastic wrap, then gently slid into a CD envelope and secured with a sticker that I had designed on my Microsoft Publisher program. So what does that have to do with Valentine's Day? Everything! Take this idea and grow it. Try frosted, heart shaped sugar cookies or white chocolate dipped pretzels, all placed in these sweet envelopes and secured with a heart sticker. Oh, you are getting it now. Always take a good idea, I found this idea on this site and expand on it. This keeps craft supplies to a minimum, aids in time management, and repetition of nice things will become your signature. Do something simple, do it well, and do it often.