Chicken Curry Sliders

Oh yeah! These were so tasty. I think these round out my "Trio of Sliders" very well. I followed Dawn's Chicken Curry Burgers recipe for my little sliders and wow, we loved these so much. I had made Cucumber Sandwiches over the weekend for a baby shower and had cream cheese mixed with dill and some cucumber slices leftover, so I mixed them together for a very thick makeshift sauce. Served in mini buns these sliders were gone, gone, gone in minutes. Thanks Dawn!



Now my Slider Trio is complete:
Teriyaki Turkey Sliders
Bratwurst Sliders

This week I really "Cooked the Blogs". There sure are so many great food blogs out there and so little time. Have a delicious weekend everyone!

Robin Sue

Roasted Chickpeas

Pairs well with Bruegel
For the rest of the Pack:
AUGUSTIJN- Korean Bulgogi Tacos or Chicken Satay
PIRAAT- Pork Tenderloin and Apple Arugula Salad
BORNEM TRIPLE- Citrus Alaska Cod with Tahini Drizzle
BORNEM DOUBLE- Pasta Bolognese
GULDEN DRAAK- Knock You Naked Brownies

For my Middle Little, Mr. Picky Pot to like these then they must be good. Veggies rarely cross this little boys lips, so I was very pleased when Zuzu said he liked these Roasted Chickpeas- at least when he found out is was not chick's pee like his Dad teased him it was. I have seen these all over the foodie blogosphere and thought I would join the fun too. These are such a great little treat. Give it a go with whatever spices turn you on.



Roasted Chickpeas
2 cans chickpeas, drained, rinsed, and dried a little
1 T. olive oil

Spices I used, no measurments, sprinkle to taste:
cinnamon
cumin
chipotle powder
smokey seasoned salt
smoked paprika

On a jelly roll pan lined with foil place peas in a single layer and sprinkle with oil and spices. Toss well and bake in 450° oven for about 20-25 minutes depending on the doneness you like. I like mine cripsy so I went 25 minutes. Watch because they will burn quickly at the end. Let cool and place in an airtight container.

For other Roasted Chickpea recipes, see these sites:
Spicy Roasted Chickpeas by Noble Pig
Oven Roasted Chickpeas by Eggless Cooking
Crispy Roasted Chickpeas with Moroccan Spices from Kalyn's Kitchen

Robin Sue

Salmon Souvlaki and a Faux Pas!

Iam sure I have committed some type of faux pas by making a souvlaki using salmon instead of chicken. I had chicken the night before so it was time to have a fish dish and I wanted something piquant. That lead me to Peter's site kalofagus.ca for his scrumptious souvlaki marinade that he uses for his Piquant Chicken Souvlaki. This marinade is heaven and really brought my salmon dinner to life. What I did was spread the marinade over the entire sockeye salmon filets, one pound in all, and let them marinate for about an hour.


I did leave out the bay leaf since I was leaving the marinade on my fish. I baked the salmon for 12 minutes at 425°. Doesn't that look good? The fish was perfectly cooked through and very juicy.


I served mine in a tortilla (another faux pas- I forgot the pita) with cucumber slices, tomato, lettuce, Greek yogurt, and a sprinkle of oregano. Loved it!


I served Himself's Salmon Souvlaki over a bed of lettuce with tomato and cuke slices, a dollop of Greek yogurt, and Butternut Squash Soup on the side sprinkled with Roasted Chickpeas.


Everyone liked this salmon recipe so give it a try, it has to be the best Souvlaki Marinade ever. Thanks Peter you Greek god of the kitchen you!

Note: Peter's blog is the go to blog for all things Greek.

Tomorrow in BRK: Every one's doing it so I think you should too: Roasted Chickpeas.


UPDATE: See I did do a major faux pas! Souvlaki means skewer in Greek and there is not a skewer anywhere. So this is just plain old salmon using the marinade FROM Pete's Chicken Souvlaki (with the skewers.) Thanks Peter for straightening me out. I love blogging- I learn so much and make myself look silly too! Next time I will cook it on a skewer to make it official.

Robin Sue

Sweet and Sour Sauce

We like our Sweet and Sour, that's for sure. My kids would have everything very sweet without the sour though. This recipe is made with my Sweet and Sour Sauce that is very versatile. I can make a jar of it and brush over wings, shrimp, or beef skewers. It can also be used as a dip for egg rolls as well. This sauce is rich brown in color, very fragrant, and extremely flavorful with the right amount of spice and heat. Make a jar of this and keep it on hand for any and all Sweet and Sour needs.

Sweet and Sour Sauce
1 20 ounce can pineapple chunks, un-drained
1 tsp. ground ginger
1 clove garlic, minced
1-2 tsp. Sriracha
1 T. soy sauce
1/3 cup brown sugar

Place all ingredients in a blender and blend until smooth. Place in jar and store in refrigerator and use on chicken wings, beef skewers, grilled meats, egg roll dip, meatballs, seafood, or anything else you need a Sweet and Sour Sauce. This sauce can me made hotter with the addition of more hot sauce or hot peppers. Play around with it but I think you will agree that keeping a jar of this around is a tasty addition to your condiment shelf in the fridge.

This week I have used this sauce two different ways:

1. I made a platter of Tyson's Tequila Lime Chicken Wings and brushed the wings with this sauce prior to baking.

2. I made Sweet and Sour Kielbasa by placing in the crockpot 1 pound kielbasa, sliced, one can pineapple chunks, drained and the jar of Sweet and Sour Sauce. Cook on low for 4-6 hours. The smokiness of the kielbasa is fantastic with this sauce. Perfect over rice.

Robin Sue

Cook the Blog

What I Tried and Loved

Over at Serious Eats they have a feature called "Cook the Book" which reviews a popular cookbook or cooks a recipe from that cookbook. Well "Cook the Blog" is what I am up to these days. I need to get through some of my bookmarked-food-blog-want-to-try-recipes as they are piling up quickly. So today's post will point you in the direction of Katie's Pizza Bites. I made them the other night for dinner using my ABin5 pizza dough. I made mine bigger (dinner sized, instead of appetizer sized), more like the size of buns, and only made 10. I used provolone cheese instead of the mozzarella, because I did not have it, then topped the buns with Penzeys' Sandwich Sprinkle, Tuscan Sunset, and some shredded Parmesan cheese. My children loved these and I will be making them again. This simple finger food was a great treat, try some this weekend. Thanks Katie!



What I Want to Try Next
Hamburger Patty Special from Lori at My Wooden Spoon. Those perfectly grilled burgers with that creamy, cheesey topping called out to me. This may be my very first meal after my detox diet (which is killing me.) Do you know how hard it is to detox and cook for a blog?

What food blog recipes have you been hankerin' to try? Share some links so we can see what has been calling your name.

Have a great weekend!

Related Post:
Marinara Sauce

Robin Sue

Fried Squeaky Cheese

My brother and I were born on Armed Forces Day two years apart. That meant that we celebrated most of our birthdays together. When we were older our folks would let us choose a restaurant for our birthday dinner. Right away we chose TGI Fridays as that was all the rage in the 80's. Now it wasn't for the fact that they would sing us "Happy Birthday" with a sparkler in our ice cream that we went there, no it was for something more profound- the Stuffed Potato Skins. Remember when those got famous? Years after, restaurants have been throwing all kinds of finger food novelties at us like nachos, loaded fries, Buffalo wings, mozzarella sticks, even fried mac and cheese. So when I saw the Squeaky Cheese in Trader Joe's the other day I wanted to have my own finger food input. These turned out to be fantastic and very, very crispy. My kids went nuts for them with Ranch Dip and BBQ sauce for dipping.


Fried Squeaky Cheese
10 once package squeaky cheese

Batter*:
1 cup flour
1/2 cup cornstarch
3/4 tsp. baking soda
1 tsp. seasoned salt-smoked if you have it
1 tsp. smoked paprika
1 cup water
2 cups panko bread crumbs

48 fl. ounces vegetable oil

Dip Suggestions:
BBQ Sauce- I used Trader Joe's which is delicious
Ranch Dip
Bacon Mayonnaise

In a large dutch oven or in your deep fryer, heat oil to 375°. Meanwhile in a large bowl, mix all the ingredients for the batter excluding the bread crumbs. Place the curds in the batter and stir until coated. Place the bread crumbs in a large bowl. Working in small batches, shake off excess batter and toss the battered curds in the bread crumbs coating completely then fry in hot oil for 45 seconds or until golden brown. Remove from grease with a spider or slotted spoon to a paper towel lined plate. Continue frying in small batches until you are done. Serve hot with dips. Serves 6.
Note- The seasonings can be tinkered with like adding, garlic salt, cayenne, or onion powder. Whatever your heart desires.

*Batter adapted from and reprinted with permission from Bobby at blogchef.net. Thanks Bobby for such a great batter.


Too bad football season is over because this is perfect football fare. But I think baseball season is right around the corner!

Robin Sue

Cheating Part II: Mock Chocolate Fondue

Now the cheating has taken a turn for the worse. This one is so bad and so good all at the same time. Today I give you Chocolate Fondue. At least that is what it is impersonating, so let's call it Mock Chocolate Fondue, OK? I have done this one for many years to rave reviews and recipe requests and people are so pleased that it is just so simple. This fondue goes together so quickly and without fuss, clumping, burning, or seizing. Also it is not as cloyingly sweet as most chocolate fondues. The sour cream kinda gives it a cheesecakey flavor. I'll admit, it is not like the "good" stuff but it is quick and does the job quite well. Give it a whirl if you dare.


Mock Chocolate Fondue
One container chocolate frosting
16 ounces sour cream
2 tsp. Grand Marnier, Kahlua, or other favorite liquor- optional

In a medium sized microwave proof bowl mix the first two ingredients until smooth. Microwave on high for one minute or until warmed through. Add liquor and stir. Serve with bananas, grapes, strawberries, marshmallows, cookies, pound cake, and brownies. Can serve cold as well.


Will you ever forgive me for this?

Related Post:
Cheating Part I: Cake Mix Cookies

Robin Sue

Cheating Part I: Cake Mix Cookies

Who has ever cheated? Raise your hand. I confess, I am a cheater. Not on taxes or my husband mind you but in the kitchen. We all have done it, right? Purchased items from the salad bar only to fix it with a few other ingredients to call it your own or opened a can or jar of something, added a few fresh items and called it dinner. I do it out of convenience, lack of planning, and laziness. What's your excuse?

The other day I needed some quick "homemade" cookies for my kids' lunch boxes. I could have taken out all the ingredients to make some real homemade ones but it was late, I was tired, and I didn't want to deal with the mess. Solution: Cake Mix Cookies. As much as I love to make my cakes or any baked goods from scratch, I do keep a few mixes on hand for emergencies. The cookies baked up beautifully and can be made with whatever flavor of mix and additions you like. I used yellow cake mix and chocolate chips.

Cake Mix Cookies
1 cake mix- I used yellow
2/3 cup regular oats
1/2 cup melted butter
1 egg
1/2 - 3/4 cup chocolate chips

In a large bowl, mix the first 4 ingredients until dough comes together then add chocolate chips. Roll into a little bit bigger than an inch balls and place 2 inches apart on cookie sheets. Bake at 375° for 10-12 minutes. Cool on wire racks. Makes about 30 cookies.


Tomorrow in BRK: More cheating confessions. I could go to food blogger jail for this one it's so bad.

Do you cheat? Confessions are free.

Related Post:
Cheating Part I: Cake Mix Cookies

Robin Sue

Chocolate Pots de Crème

I love you. Ich liebe dich. Ti amo. 我爱你. I love you. Ik houd van u. Je t'aime. 사랑해요. I love you. Te amo. 私は愛する. Я тебя люблю. I love you.

Every morning one of my student's little, 8 year old sister cries to her parents, "I don't want to go to school today and you never take me to Paris!" Earlier today I shared with you a recipe for very decadent chocolate caramel brownies that will Knock You Naked! Now I am going to take you to Paris with this smooth, creamy, dense, and rich chocolate dessert: the classic French Chocolate Pots de Crème. This dessert goes together very easily and after cooling completely you will taste the most amazingly, delicious chocolate dessert that you may have ever had.


In the top photo I have placed the chocolate in very pretty 4 ounce shot glasses to give as gifts and in the above photo I placed the chocolate in demitasse cups for my own family. Pots de crème is a very rich and filling dessert so a little goes a long way. I will liken it to eating the centers of chocolate truffles.


For the desserts I am giving as gifts, I wrapped each one in cellophane bags and tied with pretty curling ribbon. I was happy to find the shot glasses in a set on sale at TJMaxx's. I affixed each with a label- To Mr. and Mrs. So and So. Each couple is to share their dessert by using the cute little spoons I provided.


Is it a little too mushy in here for you? I think not. So share some love and make this for a special person in your life. You may even want to dress French and look the part. A little silk scarf does the trick perfectly. Oui oui oo la la! Himself and I are on a detox diet so we will be pouring our grainy, nauseating detox shakes into champagne flutes and toasting to our health (and love.)


Chocolate Pots de Crème
6 egg yolks
1/2 tsp Kosher salt
8 ounces semisweet chocolate chips
2 cups heavy whipping cream
2 T. sugar
2 T. Grand Marnier, Kahlua, or Creme de Cacao

In a blender blend salt and egg yolks for 2 minutes on high speed. Set aside. In a medium sauce pan over medium heat scald cream and sugar. Do not boil. Add the chocolate and stir with wire whisk until melted and smooth. Heat for about 3 minutes longer, the mixture should be very hot and on the brink of boiling but do not let it boil. At this point it is easier to pour the chocolate if you transfer it to a pitcher or liquid measuring cup. With the blender on medium speed pour a small amount of the hot chocolate through the opening in your blender lid. Blend. Slowly continue to pour the rest of the chocolate into the egg mixture and blend until smooth. Add liquor and blend a few seconds more. Pour into demitasse cups or shot glasses. Chill until set. Improves with age. Makes 8- 1/3 cup servings.

Note-"Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds." This information is from baking911.com.

*The chocolate in this recipe is well over 180° enough to cook and curdle your eggs so be sure to temper properly by adding a small amount of the chocolate mixture to your running blender of egg mixture then add the rest all in a slow and steady stream.

My Favorite Off The Beaten Path Romantic Flicks
Tristan and Isolde- Steamy
A Walk in the Clouds- Sigh
The Lake House- Keanu Reeves
An Affair to Remember- Classic
That Touch of Mink- Silly
Pillow Talk- Cute

What is your favorite Romantic film? Please share so that we can all rush to Blockbuster tomorrow and rent it.

Related Posts:
Valentine's Day Candy Leis
Peanut Butter Blossoms and the Worst Valentine's Days Ever!
Knock You Naked Valentine Brownies

Happy Valentine's Day!

Robin Sue

Knock You Naked Valentine Brownies

Pairs well with Gulden Draak
For the rest of the Pack:
BREUGEL- Roasted Chick Peas
AUGUSTIJN- Korean Bulgogi Tacos or Chicken Satay
PIRAAT- Pork Tenderloin and Apple Arugula Salad
BORNEM TRIPLE- Citrus Alaska Cod with Tahini Drizzle
BORNEM DOUBLE- Pasta Bolognese

That's what these brownies will do to you- Knock You Naked. If you have seen the Italian Job- new version- you may remember at the end when the nerdy guy Lyle or the Napster created stereo speakers strong enough to blow a girl's clothes off, well these brownies are like that. These rich, gooey, brownies are filled with chocolate chips and caramel. I made them for my children's teachers for Valentine's Day. Let's hope they don't try them in school though. I can see the headlines now. Christian School Teacher Eats Brownie During Recess and Clothes Fly Off. I'll warn them to eat theirs at home and heaven forbid not at a stop light on the way.


I found these very sophisticated and romantic square plates which I thought would hold two of my giant brownies perfectly. Wouldn't you like to eat a decadent brownie off a Paris scene plate? Me too.


The plated brownies were wrapped in cellophane and secured with some curling ribbon. Perfect for an intimate and romantic evening.

Knock You Nakeds
14 ounce bag Kraft Caramels
1/3 cup condensed milk

1 Devil's Food cake mix
1/3 cup condensed milk
3/4 cup melted butter
1 cup chocolate chips
1 cup chopped nuts, optional

Grease a 9x13 inch baking pan very, very well. Preheat oven to 350°. In a large mixing bowl mix 1/3 cup milk, butter, and cake mix. Spread half of the mixture in the bottom of baking pan. Batter will be thick. Bake 7 minutes. While the batter is baking melt caramels and 1/3 cup milk together over medium heat on your cook top. Stir constantly. Pour over baked bottom layer of brownie. Sprinkle with nuts and chocolate chips. Sprinkle with the rest of the batter. Bake 15-17 more minutes. Brownies will look set on top but still a little soft. Do not over cook, they are to be gooey! Cool completely before cutting. Makes 12 large brownies.

Related Posts:
Valentine's Day Candy Leis
Peanut Butter Blossoms and the Worst Valentine's Days Ever!
Chocolate Pots de Crème

HAPPY VALENTINES'S DAY FROM ME! For your gift I am going to publish an extra Valentine post today. Let's say 3:00, just in time for tea? And you thought all Friday the 13ths are bad. So stay tuned for more Valentine's Day goodies. This one is the most decadent of them all and I'll wager that you have most of the ingredients on hand already.

Robin Sue

Peanut Butter Blossoms and the Worst Valentine's Days Ever!

Yes, plural. I had two worst Valentine's Days in my life. Well I shouldn't say they were the worst but as a teenager they were horrible. So you will have to put yourself in a teenage frame of mind to understand the drama. Kinda like getting into Twilight. Now that I am all grown up- sort of- I look back and smile and realize how special those two worst ever days really were because they involved a very special person.


WORST VALENTINE'S DAY EVER #1- Jr. Year in High School 1984
Let me paint the picture for you. I was 16, very short, very flat, braces, not popular but I did have good friends, mostly boys, but no boyfriend. That year my school decided to do Computer Dating Match Up for Valentine's Day to raise money. We all thought that would be fun to see who we matched. Would it be the cute hunk from Chemistry class or the nerd from study hall? So we all gave our dollar and answered the 5 questions on the survey and let fate decide. My friends and I teased and guessed who would be chosen for us while we anticipated the answer. It was fun to dream over the next few days while some kid's TRS-80 cranked out our "match made in heaven." The big reveal came and we all got our envelopes with our match. Oh the nerves and the excitement that day as if getting the guy I wanted would allow me to stake my claim on him. The small print said no guarantees or refunds. When I saw the name of my match- someone I knew too well and the thought disgusted me- all my hopes and dreams were shattered. My mouth hung open but I could not speak and my eyes blurred as I cried, "No!" My friends all gathered grabbing the paper to read, then all laughed hysterically at my match. No it was not the geek from study hall, it was much, much worse. It was my little brother! And guess who his #1 match was?


WORST VALENTINE'S DAY #2- Sr. Year in High School 1985
This year I was dreaming of a better Valentine's Day. I did have a boyfriend, wonder of wonders and he was taking me out on a nice date. Now this year the school decided to sell carnations: pink for friend, red for love, and white for secret admirer. Easy. We all made our orders and I ordered a red for my beau and a few pinks for my friends. Well on the day of flower delivery I got the expected red from the boyfriend, very sweet, a few pinks from friends, but then a shocker- I GOT A WHITE ONE. Who could it be? I looked at every boy that day, wondering. Even though I had a boyfriend I still wondered (and hoped a little too.) Teenager, remember? Boyfriend of course was not thrilled that someone else was trying woo me away. When I got home, Ma asked how my day was and I told her about the white flower and we both wondered who it could be. She was even caught up in the drama. After a time of watching us wonder, my brother broke into hysterics. He was completely unable to control himself. Ma and I turned to him and asked him what his problem was. "I bought her the white flower," he said as he fell off the chair laughing at me and Ma, "and it was the best time I have ever had for a buck!" Brothers.


Make some of these Peanut Butter Blossoms for the peanut butter lover you love, like or, secretly admire. TRS-80 not included.

Peanut Butter Blossoms
16 ounces natural peanut butter, I used Smucker's Natural Chunky
1 1/4 cups sugar
2 eggs
1 small bag Hershey's Kisses

In a large bowl mix the first three ingredients until it forms a nice dough. Roll into one inch balls and place on an un-greased cookie sheet about one inch apart from each other. Press slightly. Bake in 350° oven for 10 minutes or until lightly browned. Push a kiss on each cookie, cool completely. Some Kisses I pushed in point down- they look like googly eyes to me that way, others point up . I like to mix it up like that. Makes about 36 crispy, delicate cookies.

PS- My boyfriend did give me a sweet card. Funny I still remember it. On the front it said "Oatmeal" and on the inside it said "I didn't mean to get all mushy on you." Swoon (gag). I loved (hated) being a teenager.

Related Posts:
Valentine's Day Candy Leis
Knock You Naked Valentine Brownies
Chocolate Pots de Crème

Robin Sue

Valentine's Day Candy Leis

There, one down, 43 more to go. The notes are coming home from school and the children are getting ready for parties this Friday in school to celebrate Saint Valentine's Day. This is the day we remember the martyred Valentine and the note he wrote to his friend- girlfriend, lover, friend we do not know for sure and she being the blind daughter of the jailer who would execute him. The the reason Valentine died on February 14, 269 A.D. was as a Christian he refused to worship Caesar. In the 5th century, Pope Gelasius in hopes to rival the ancient pagan holiday Lupercalia on February 15th which honors the gods Pan and Juno, fertility, and the hope for spring, declared February 14th a day to remember Valentine's martyrdom and his last words written to the girl, "From your Valentine." Valentine found it worth dying for Someone who had died for him.

HOW TO MAKE CANDY LEIS
For treats this year we are making Candy Leis for my children's classmates. They do not have many and with all of us working this craft will go quickly.


Materials for 1 Lei
8 pieces of individually wrapped candy, raisin or craisin boxes, little toys, barrettes, etc.
Cellophane or plastic wrap- 40x8 inches
8- 14 inch pieces of curling ribbon
yard stick
scissors


On the long strip of cellophane, space each piece of candy leaving about 2 inches of space on each end. Fold the edge up over the candy and then roll the cellophane over enclosing the candy within a long tube of cellophane. The seam should overlap so that the candy cannot fall out.


Using 14 inch pieces of ribbon tie bows between each piece of candy.


Tuck one end into the other and tie a ribbon to secure.


Then wear your candy lei proudly.



OK we are all going to get this out of our system and into the open right now- Lei is a funny word.


Related Posts:
Peanut Butter Blossoms and the Worst Valentine's Days Ever!
Knock You Naked Valentine Brownies
Chocolate Pots de Crème

Robin Sue

Vegetable Platter and Adventures in Waitressing

A long, long time ago, far, far away, I worked at a family restaurant as a waitress. I had other girls there that were my age and we had so much fun in between killing ourselves serving, cleaning, bussing, and restocking. The cooks really liked to give us a hard time. They called me "Bird" and I could hear the big one scream that name from the kitchen when I did something wrong, which was quite often according to them. I can't remember how many times the line cooks locked me in the walk-in freezer, making it look like I did it, only to "accidentally" find me and rescue me as if they were some kind of heroes. Or a real favorite was when one would sneak in behind an unsuspecting waitress, close the door, and turn the light out just to hear her scream. Dorks.

THE LAKE
The restaurant was on a little lake where we liked to ice skate after work in the winter. The lake was shallow and would freeze solid. The restaurant owner would plow it for us so that it would be smooth for our hockey games. That made the long and hard work worth it. One summer evening I was in the Green House, which was one of our more popular dining rooms, cleaning up and saw a hot air balloon crash out back behind the lake. I went screeching thought the kitchen yelling, "call 911, call 911 a hot air balloon just crashed!" No one believed me, the nerve. It did sound ridiculous as no one hot air balloons in South Jersey.


FIRE!
During a very busy dinner rush while I was taking this old lady's order, she caught her menu on fire from the center piece lantern. I definitely noticed and wondered how long it would take her to notice. She never did. I grabbed the burning menu from her hands, blew out the fire and handed it back to her so she could finish ordering. Did you know she ratted me out and said that I grabbed the menu from her. My boss was on my side this time as the big burn hole gave her away. She still stiffed me though.

THE VEGGIE PLATTER
Anyway the Vegetable Platter was a very popular menu choice. There was always at least 10 vegetables to choose from along with staples such as potato salad, coleslaw, and apple sauce. One could choose 4 vegetables which were anchored to a plate by a fluffy mound of homemade mashed potatoes that almost tasted fake they put so much butter and milk. Each of the four veggies were divided with a little triangle of toast to fancy it up some. Last night we had Veggie Night in which I tried to make at least one of every one's favorite vegetable. FAIL. I made roasted cauliflower and broccoli, yams, corn, Harvard Beets, pinto beans, and a raw vegetable tray with Ranch Dip. I enjoyed the meal immensely but I think my kids went to bed hungry.

Have you ever waited tables? Any good stories?

Robin Sue

Marinara Sauce- Oh I get it now!

Many of you probably have some version of Marinara Sauce. Some put onions. Some don't. Oregano? Or no? It has taken me a long to to "get" making Marinara Sauce. What I finally "get" is that Marinara is a quick sauce, not cooked all day melding the flavors for that deep roasted flavor. No, it is very quick, so quick that the herbs are still very potent and fresh tasting. I use Pastene Kitchen Ready ground peeled tomatoes. I think they are the best for the job. My brother and I have 2 cases shipped to us regularly.

Remember the idea of a marinara is that you cook the herbs long enough to get the oils into the sauce and to heat the sauce, that is it. The sauce will taste fresh, sweet, and piquant. Try it when you need a quick meal.

Marinara Sauce
2 T. Extra Virgin Olive Oil
8-10 fresh basil leaves, whole
2 cloves garlic minced, I use 2 frozen garlic cubes from Trader Joe's
1/4 cup finely minced fresh parsley
28 ounce can ground peeled tomatoes
Kosher salt
fresh ground black pepper
1/4 -1/2 tsp. red pepper flakes, optional but good

In a skillet over medium-high heat, heat oil. Add and sauté basil, parsley, and red pepper flakes for 30-60 seconds. Add garlic and sauté for another 30 seconds, do not let brown. Add the tomatoes. Stir well and bring to a simmer. Simmer five minutes. Salt and pepper to taste. Serve piping hot over pasta or with Stromboli. Also great on pizza. You can also add shrimp at the end and cook another 3 minutes or until the shrimp are done.

Note- Fresh herbs are the best choice for this type of sauce. If you purchase fresh herbs you can always freeze the leftovers whole or puree with a little water and freeze in ice cube trays or whatever size container you would like.

Related Posts:
Stromboli
Potluck Pet Peeves- The comments on this post are a riot.

Have a great weekend!

Robin Sue

Potluck Pet Peeves

When I attend a potluck I try to bring a food item based on taste, ease in transport, does it need to be kept hot or cold, something everyone would like, and something maybe unique. This past Sunday we had a potluck at church and I spied my Artisan Bread in 5 dough in my fridge, enough to make two pizzas, perfect. My pizzas came together quickly and were delicious, not a piece left. I think I finally make pizza as good as or better than my Auntie Fannie who was famous for hers (at least in our family!) My pizzas were served at room temperature and the kitchen ladies had cut the pizza in 3x3 inch squares. So keep some of this dough in you fridge for some good potluck pleasin'.

I love potlucks, I really do. I perk up when I hear potluck and start daydreaming about what I am going to bring, what wonderful dishes will be present, and maybe learning a new recipe or two but...

Why Do I Still Attend Potlucks When...

1. The family of 16, all big eaters, is in line in front of me and I may as well surrender now and call Pizza Hut for delivery.

2. That very same family of 16 brought a can of corn.

3. Parents are not watching their children load up on food only to waste it while I got two kernels of corn and a half of biscuit. I'll know to load up at Communion next time.

4. People stand in line eating food off their plates with their fingers, and lick those fingers, then reach for the serving utensils for more food. Now I know for sure that the term "greasy spoon" started at some church basement potluck.

5. People in line in front of me are sniffling and sneezing. Beyond the Blessing I may need a shot of Penicillin to prevent illness. Or vodka.

6. Unidentifiable food is present. If you have to explain your dish, don't bring it.

7. A person is running around asking if there is any salt in each dish, "My blood pressure you know." We're SOUTHERN Baptist, what do you think?

8. A stampede is caused by someone shouting, "Oh look Twinkies and SpaghettiO's!" Why is it that the store bought stuff is more popular than my homemade Dulce de Leche Pie?

9. There are people in line with their plates heaped high looking for the Diet Coke.

10. The people in line in front of me are already on their seconds.


What do you like to bring to potlucks and what is a potluck pet peeve of yours? Be nice. Well only a little nice.

UPDATE- You must read some of the comments- they are hysterical. Oh and my peeves are an accumulation of 25 years attending various church, office, and Army potlucks.

Robin Sue

Kitchen Beauty: Sugar Scrub

Trying to keep our hands and the rest of our body moisturized during the winter is quite an undertaking. We all have alligator skin at my house. I wonder how it is that I have dry skin and teenage acne at the same time?

Himself had taken the children to the Lego Store at the mall and had to go through a big department store to get there. Some beauty counter lady, probably with a thick accent and heavy on the mascara, approached him trying to sell him a sugar scrub. I think she really wanted to get his number-that big handsome Scot that he is. He declined but told me that she said it is better than salt scrubs as they can be drying to the skin. That made some sense, I had lived at the beach and can remember what the salt air did to my skin and hair. I was glad he did not buy the $69 "miracle" scrub as I told him I could make him some right here in the BRK for a few pennies. I'll bill him later.


I took some olive oil, which has been used for centuries as a skin moisturizer, sugar, and a few drops of orange essential oil for a nice bouquet from Whole Foods, mixed it all together and placed it in a giant tea cup to place by my sink. I think a few drops of peppermint oil would be zippy and tingly which would be nice for our tired, rough feet.


When we are ready for a treatment we scoop some in our hands and scrub away.


I already feel like my dishpan hands are healing. It may not be designer but it works just as well.


Aran over at Cannelle et Vanille made her sugar scrub using coconut oil, lemon verbena from her garden, and demerara sugar.

See what sugar, oil, and aroma combinations you can come up with. Your hands, feet, and elbows will love you.

PS- I use the saucer as a lid when I am finished using the scrub. Try to use what you have around your home instead of purchasing something.

PPS- The other night Himself got pine sap on his hands when building a fire and was looking for something to remove it. I directed him to the sugar scrub and we were pleased that it removed the pitch so quickly.

Robin Sue