Bloody Mary Bites: Big Red Kitchen is 3!

These may be the new Jell-O shot. Only healthier. Most recipes call for simply soaking the tomatoes in vodka but I took it a step further by adding all the flavors of a Bloody Mary. What a way to toast Big Red Kitchen's third Birthday. I celebrate it as a birthday and not an anniversary anymore because once BRK was born a new me was born too. My creativity was fostered, my identity blossomed, and many new friendships were born. It's kinda funny, for Christmas my brother-in-law made us all really cool nameplates, one for each of us with our names on them. What do you think mine said? Here is a hint: not Robin Sue. Mine said Big Red Kitchen! I love it. I am Big Red Kitchen and Big Red Kitchen is me. But I made it here because of friends like all of you, so thank you for reading, commenting, and cheering me on even though on some days all I really wanted to do was hit delete!

Let's make some Bloody Mary Bites, shall we?


To really make these shine and absorb the vodka mix, we must first remove the skins. Don't roll your eyes it is really easy. Took me 15 minutes and that was with stopping to take photos. Using a sharp paring knife, cut a small "x" at the non-stem end of the tomato.


Have a medium sized pot of water boiling and another bowl of ice water on your counter ready to go. Using a spider or a large slotted spoon, lower the spoon filled with some tomatoes down into the water and count to ten, you will see the skins split. Immediately drop the tomatoes into the iced water. Continue until all the tomatoes have been blanched. Drain the tomatoes and pinch the stem end of the tomatoes and watch them pop from their skins. A few may be shy and need some coaxing. That simple.


Then place the skinless little guys in the vodka bath for 2 hours. Drain and serve with a dish of salt and pepper for dipping. I think you will love my addition of the celery in this.


Bloody Mary Bites
2 pints grape tomatoes
2 cups celery cut into bite-sized pieces
1 cup vodka
zest of one lemon
juice of 1/2 lemon
1-2 tsp Tabasco sauce, depends on how hot you like it
2 shakes of Worcestershire sauce
2 heaping T. sea salt and black pepper mix

Using a sharp paring knife, cut a small "x" at the non-stem end of the tomato. Have a medium sized pot of water boiling and another bowl of ice water on your counter ready to go. Using a spider or a large slotted spoon, lower the spoon filled with some tomatoes down into the boiling water and count to ten, you will see the skins split. Immediately drop the tomatoes into the iced water. Continue until all the tomatoes have been blanched. Drain the tomatoes and pinch the stem end of the tomatoes and watch them pop from their skins. A few may be shy and need some coaxing. Then mix the vodka, lemon juice and zest, Tabasco, Worcestershire, tomatoes, and celery in a 9x13 inch dish up to 2 hours, refrigerated. Drain and serve with toothpicks and a dish of salt and pepper for dipping. To make your own salt and pepper dip, mix equal parts sea salt and fresh ground black pepper. Serves 12.

Serving Suggestions: You will definitely want to serve these along with some crackers and cheese, olives, nuts, and other noshes. Served alone, you will have very sloshed guests. Also nice threaded on toothpicks with a cube of cheese. You may also serve them as I have in the photos by dipping the rim of a martini glass in the vodka marinade then again in the salt and pepper blend. Gently arrange the tomatoes and celery bits in each glass and place around your party room. Provide toothpicks nearby.

Robin Sue

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Dave's Goldie Cookies

These are not Paleo friendly, I repeat, these are not Paleo friendly. Most of us at CrossFit follow to some degree the Paleo Diet in which we only place in our bodies lean meats, fish, eggs, fruits, vegetables, nuts and seeds, and healthy oils like olive and coconut. No dairy, no legumes, no caffeine, no alcohol, no tubers, no grains. When we want to train hard we follow a strict Paleo plan and even have Paleo Challenges with prizes and such. Between challenges, we modify the diet to suit our individual needs. I like having my one cup of coffee each morning, I do use salt, and I will occasionally enjoy a bite (or entire pan) of something refined, and a great cheat is pasta. I also have to taste the things I place on this blog, but just a taste.

BUT when the CrossFitters get together and party we eat and drink whatever we want. At the last CF party my training partner Dave brought these amazing Goldie Cookies. I was dainty and broke off a small bite and once I got that delicious chocolaty-peanut butter-chewy-crunchy combination flavor boom, I devoured 2 more. Whole. Unashamedly.


Here is a photo of Dave and I at the CF Christmas Party. If it weren't for Dave and the others cheering me on, I do not know if I would have made it through the first month at CrossFit. I was 20 pounds overweight, dangerously out of shape, had a very low self-esteem in this room of athletes, and dreaded when it came time to partner up for Partner Workouts. But Dave always said to me, "Come on partner, let's do this!"


Here are a few of the CF Women I work out with during the week and boy do we have a great time. These girls kick my butt but I still love them!

Now for Dave's Goldie Cookies...


Goldie Cookies
1 cup of Brown Sugar
1 cup of Karo White Syrup
1 1/3 cups smooth peanut butter
1 tsp. vanilla
6 cups Special K cereal
12 ounce semi sweet chocolate chips
1/2 bar German Chocolate
1 T. butter

In a medium sized pot bring Karo and sugar to a boil until all the sugar is dissolved. In a separate bowl, combine peanut butter and vanilla, pour the boiled Syrup mixture into the bowl with the Peanut Butter/Vanilla mixture and mix well. Add 6 Cups of Special K cereal (little by little being sure the cereal is being crushed up into the mix.) Once the Special K has been added and mixed in you should spread it out over a buttered 9x13 inch jelly roll pan with sides- I did this with my buttered fingers. In a pan, combine butter, Chocolate Chips, and German sweet chocolate heat gently until melted and smooth. Once this mixture is smooth, spread it out over the Special K mixture. Let chocolate set before cutting. Do not refrigerate before cutting or you will go into muscle failure trying to cut 'em. Remove from refrigerator 30 minutes before serving. These are chewy good!

Thanks Dave Mac!

Here is my other CrossFit pal, Alison's blog. She is not only an amazing CrossFitter, she is funny.

For more Peanut Butter Goodness...
Peanut Butter Bars
Chewy Chocolate Peanut Butter Bars
Peanut Butter Candy
Peanut Butter Blossoms
Redskin Pie
Chicken Satay

Robin Sue

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Convenience v. Wellness and Time: BRK's Homemade Frozen Chicken Sandwich

Remember the other day when we were talking about taking short cuts? Well for the entire BUSY month of December this freezer case in Sam's Club was my friend. I purchased all of those sandwiches- twice. Then I thought, if I made the extra time to make these myself, could I? I mean, I am sacrificing my family's health for a few conveniences, so I think I should at least make their wellness a priority around here and replace the factory produced sandwiches with tastier and healthier ones from home.

Let's see...


Could I recreate these sandwiches from scratch to freeze and have my children reheat in the microwave at school for their lunches and match the taste and quality of a fresh sandwich?


Could I also do it more cost effectively than Sam's Club? In this case I am more concerned with giving my children a preservative-free, tasty, homemade, hot lunch than worrying over a few pennies but it is still an interesting thought.

Here's what I did...


I purchased a package of soft hoagie rolls (yaddah, yaddah- I am Suzy homemaker but I draw the line at making my own hoagie rolls- you can find healthy ones!), sliced them open and cut them in half to a portion size my children would eat. This gave me 12 sandwiches total. Then I placed the rolls on a tray to freeze. What I noticed about the factory-made sandwiches is that everything seemed to be frozen separately then assembled into a sandwich.


Then I oven-fried some chicken thighs. The package touts all white meat chicken but I find that these have been so "injected" to retain moisture that I opted for the chicken thighs, which will retain their moisture and texture naturally after a quick reheat in the microwave better than a breast any day. I placed these on a tray to freeze as well.

Here is my Chicken Recipe...

Garlic Chicken
In a Zip-top bag or bowl, mix:
5 egg yolks
3 garlic cloves, minced
12 boneless, skinless chicken thighs, excess fat removed

In another Zip-top Bag, mix:
1 1/2 cups panko bread crumbs
1/2 cup shredded Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. Kosher salt
1 tsp garlic salt

Preheat oven to 450°. When the oven has reached it's proper temperature, place 4 T. butter and 4 T. olive oil in a large jelly-roll pan with sides and place in oven and heat until butter is melted and browned, the mixture should be bubbling, do not burn! Meanwhile, place the chicken pieces, a few at a time, into the bread crumb bag and shake until each piece is coated well. Remove hot dish of oil/butter mixture and place chicken in a single layer into the dish, it will be tight. Bake for 9 minutes and turn chicken over then bake another 9 minutes. This will come out juicy, crispy and tender! Makes 12 pieces.


Once the chicken and bread were frozen, about one hour later, I assembled the sandwiches being sure to add a yummy slice of cheese to each sandwich since my kids love cheese! Each sandwich was then wrapped in wax paper and secured with a small piece of masking tape and placed in a zip top freezer bag and placed in the freezer until my kids are ready to pack their lunches.


COST COMPARISON: Sam's Club- 22.5 cents per ounce. Robin Sue 22.6 cents per ounce. The same.

Note- Healthier foods do not have to cost more than convenience foods. The only cost may be a bit more time in the kitchen! I thought my cost would be more than Sam's and was pleased to see that I matched their price per ounce and that my food was not filled with a long list of preservatives.


TASTE COMPARISON: Robin Sue wins in this category. This was a delicious sandwich. To reheat, I place it wrapped in the microwave and heated it for 30 seconds on high, then removed it from the wrapper and heated it for another 30 seconds. Microwave times may vary. Oh and you know what? It is not being reheated in a cellophane wrapper which I find scary.

TIME COMPARISON: Sam's Club's sandwiches of course are very convenient to purchase while mine took some prep, bake, and freezing time. I did do this in bits as I wrote and picked up the house so it did not feel too labor intensive, but if my time were limited this would be a problem.

Final Thoughts:
In doing this little experiment, it brought to the forefront of my mind how stores offer so many conveniences and how easy it has become to pop these things in our grocery carts. Like most of you, I work and found it a blessing to be able to purchase goods from Costco and Sam's Club to make my life easier. I know I am sacrificing not only taste, but the wellness of my family in that most of these convenience foods are filled with preservatives and fillers such as salt and sugar. Do I really want that? I struggle with the balance of convenience versus health. Sometimes I fail and sometimes I prevail. What I do know is that my Homemade Frozen Chicken Sandwiches are way better than the factory version and if I get up a little earlier or turn off the television, I can offer my family healthier dishes at a fair price- my time.

How do you find balance between convenience and health?

Need more in your freezer?
Cheeseburgers
Lasagna Purses


PS- I updated my Blogs of the Month page. Have a look.

Robin Sue

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I Have Tables and Chairs for Market!

Everyday, little by little I work on getting ready for Market, from things like building the website to figuring out on what type of plates I will serve the food for my Distinguished Guests. Then there is how to collect pay, registration forms, waivers, and how on earth am I going to get everything in and out of my van. You can already see that there are two parts of this Market gig, administrative items and logistics, that is, how is Robin Sue going to load, unload, set up, and break down hundreds of pounds of equipment.


The boys helped me unload the van after purchasing the table and chairs and you see that Dryden is struggling with the 25 pound tables. I can "Farmer's Walk" 25 pounds in each hand, so these should not be a problem for me. But there are four tables, which means two trips. I will be looking into a dolly.


Every little detail of the Salon comes down to weight and if I can handle it or not. I am 5 feet tall and weigh _ _ _ pounds, barely. So I was very pleased to find these very comfortable folding chairs are only 11 pounds each. I can easily hold two in each hand but need to figure out a way to bind them together and grasp the binding since my grasp is small. These chairs will leave terrific patterns on the back of my guests' legs once shorts weather is upon us. Giggle.


I was happy the tables have handles and fold up in a manageable size.


The other significant feature of the tables is that the height is adjustable. They can be set at children's height, table height, and counter height.


See how it matches the height of my counter tops in Big Red Kitchen? This means I will not kill my back as I teach. But lets see if this "plastic" table can handle a hot appliance. I am thinking not and I will be melting my oven right down into that table. Permanently. I will have to look into some kind of heat reflecting material to prevent this- a piece of wood maybe? I LOVE EXPERIMENTS!

This week I need to put aside some time and narrow down the exact appliances I will purchase. Here is what I am looking at right now...

1. The Breville Smart Grill and Griddle.
2. The Breville Smart Oven.
3. An electric skillet v. portable burner. An Electric Skillet is one piece as well as a portable burner but with using the burner I will have to carry extra pots BUT would have flexibility in pot size. Hmmmm?

Robin Sue

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A Rescue Me Recipe: Petite Pies

There she goes again with those stinkin' Fillo Shells. Well they have been with me through thick and thin. I guess you could say these are my favorite small-bite rescue for Big Red Kitchen. As I take Big Red Kitchen to Market and work as a science and PE teacher, all the rest of my time is limited and precious. So for those of you who work 40 plus hours a week too, here is a great rescue.

Mini Fillo Shells may I introduce you to Stouffer's.


I do enjoy and feel a great sense of accomplishment when I make something completely from scratch, but there are times when energy is low, time is short, and shortcuts have to be taken. Are you nodding? I hope you find this idea to be a helpful shortcut.


Petite Pies
2 boxes Fillo Mini Shells, 30 total mini shells
9 ounce box Stouffer's Creamed Spinach
12 ounce box Stouffer's Harvest Apples
ground cinnamon
fresh ground nutmeg

Heat both packages of Stouffer's according to package directions. I used the microwave. While they are heating, place mini fillo shells on a platter. Spoon hot toppings into the shells using a tiny spoon, it is easier to pour the spinach in a bowl first. There will be enough of each filling to fill 15 shells each. Sprinkle the creamed spinach with fresh ground nutmeg and the apple pies with cinnamon. Serve immediately. Makes 30 Petite Pies.

Note- I *did* grate my own nutmeg, that must count for something. Right?

Oh and no worries, the next food post will be homemade, no more of this semi stuff. At least for a little while.

Robin Sue

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15 Minute Pierogi Soup

Do you remember my Kung Fu Panda Soup I made last year? I have served the Kung Fu Soup many times and guess what? I have one child that has decided that he does not like Potstickers anymore. Nice. Just when I think, "Good, I finally have something that ALL three kids like," one changes his mind. Drives me nuts really. So it came to me that that certain child does like pierogi and as far I can remember the other two like them too. So I am creating this soup all over again with pierogi. A very simple soup that can be jazzed up with a dollop of sour cream, grated cheese, and bacon or served simply as is. Or try slicing kielbasa into it for a more complete meal, need vegetables? Add a bag of shredded cabbage and simmer for about 10 minutes. Either way it does make for a nice wintertime soup.


Pierogi Soup
2 pounds potato and onion frozen pierogi, I used Mrs. T's
3 T. butter
1/3 cup water
3 green onions, sliced, green parts only
6 cups chicken broth
salt and pepper to taste

Optional toppings:
crumbled cooked bacon
sour cream
grated cheddar cheese

In a large skillet with fitted lid, place pierogi, water and butter. Place lid on top and cook over med-high heat until pierogi are steamed through. Remove lid and let the water cook off. Turning pierogi often let them fry in the remaining butter until golden and crispy. Add broth and onion slices. Heat through until hot. Ladle into bowls and serve immediately with suggested toppings. Serves 6.

CAUTION: This is very comforting soup.

If you've missed it, here's my news.

Robin Sue

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I Have Power! Plus Stuffed Drumsticks for Super Bowl

Now that is one bold title if I ever saw one. It could be taken many ways but if you read my last post you would know that Big Red Kitchen is Going to Market and my biggest obstacle at this point was if I had exclusive power (electricity) to run my Cooking Salon. I will be smack dab in the middle of other artisans who may need some electricity too and I would hate to have an altercation (I swing a mean spatula). Well happy day! I have been assured that I do have exclusive power and up to 4 outlets for my appliances. Yes! This is huge for me and now I can move forward with purchasing shiny new appliances, creating menu themes and recipes, and setting up the Cooking Salon schedule. I am most excited about shopping the Farmer's Market for the freshest fruits and vegetables, honey and jams, breads and pastries, and organic meats, just minutes before my Salon begins. Talk about fresh ingredients!

BRK Goes to Market, blah, blah, blah. Shut up and cook Robin Sue. OK how about a very delicious and finger-foodie kind of Super Bowl Snack that will be a bigger hit than the game and commercials. This recipe is "Man Approved." My friend Marty said, "It has a handle, is stuffed with sausage, and wrapped in pastry, what more could you want?"


Stuffed Drumsticks
16 chicken drumsticks
4 links (about 3/4 pound) Hot Italian Sausage, casings removed
garlic salt
2 cans (8 count) Pillsbury Crescent Rolls
egg wash- 1 egg yolk mixed with 2 tsp water

Cut a long slit in each drumstick, sliding your knife along the bone but not cutting through to the other side. You are making a pocket to stuff the sausage. Quarter each sausage link and stuff one quarter in each slit- some may stick out, don't worry! Place seam-side up on a large foil-lined jellyroll pan with sides. Sprinkle all sides of drumstick with garlic salt and bake in a 375 degree oven for 35 minutes or until thermometer placed in thickest part of meat reads 180 degrees. Remove from oven and drain on paper towels. Once you can handle the drumsticks, remove skins. Remove crescent dough from cans and separate into triangles. Roll out each triangle and wrap around each drumstick, pinching seams together. Place on a parchment paper lined jellyroll pan and brush each pastry with the egg wash. Bake in 375 degree oven for another 13-15 minutes or until dough is golden and cooked through on sides and bottom. Remove to a platter and serve. Makes 16 pieces.

Note- These are delicious without the Crescent Dough, but do look so pretty with it. Do as you please. It is also easier to remove the skins after the chicken has been baked than before. I tried each way and it is definitely easier after baking and did not change the juiciness or flavor.

Robin Sue

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Big Red Kitchen Goes to Market

There are two types of bloggers, I believe. The Expert Blogger who makes the bold statement, "I am a pro, follow along with me and you will learn something important." And then there is the Journey Blogger who says, "Follow along with me as I learn this thing, make mistakes, and may even have a few successes." Oh sure there are some of us in the middle of those two scenarios, closer to one than the other. I am closer to the Journey theme. I think you can see that here in my own blog, I make things, sometimes for the first time and then tell you about it. Some newbies may think I am the expert but when I compare myself to others I seem the beginner, it's all relevant don't you think?


Right now I am tilting deeper into the Journey side of things. I am on a new adventure and would like you all to follow along with me. It will be fun, funny, frustrating, stressful, wonderful, and a bit scary at times. I have mornings when I wake up and say, "What have I done?" Then some days where I am over the moon with excitement and more fresh ideas.

So what is this thing Robin Sue has gotten herself into...


Big Red Kitchen Cooking Salon goes to Market. The Reston Farmer's Market at Lake Anne here in Virginia that is. I will be one of the vendors during the Saturday Market offering Cooking Salons to my "Distinguished Guests." Essentially teaching cooking classes right there, in the market, during market hours! Isn't that the coolest thing ever!

Right now I am trying to overcome one major obstacle: power. Power as in electricity. Most business minded people have asked me, "Do you have students yet?"
"No," I say, "and they are not students, they are my Distinguished Guests." I have the "build it, they will come" mentality, if I put up a tent the Distinguished Guests will come. But no power equals no Salon. The power has been promised but I need to know how far it is, how many outlets, and can the power handle three appliances? Oh, and if it is exclusively mine, mine, and all mine. I would hate to have to fight off (with a spatula) the little old lady selling plastic canvas tissue holders who insists on plugging in her fan when temps reach 98 degrees. See what I mean?


There are so many details to iron out between now and May 7th, but I have surrounded myself with very bright business people, creative people, friends and family, and the energy has been fantastic.


I will share my Journey here as it unfolds and keep you all posted about the ups and downs- hopefully not many downs- of this new adventure.

Are you in?

See up there on my Nav Bar where it says Subscribe/Newsletter? Go on and sign up so that you will not miss any parts of the Journey. Everyone hates when they miss they latest gossip, I mean, news.

Did I get the power? Here is the update.

Robin Sue

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