Do You Know the Muffin Man?

Buttermilk Spice Muffin

It is the end of February and I was determined to get this entry in... Last week I ate at the awesome Mimi's with the fabulous Melissa and had the very tasty muffins. The very awesome Buttermilk Spice muffins...those things are incredible! I'm not a spice muffin person at all but I am all for these. I had some pretty good French toast as well.  To me it had an underlying orange flavor.  It was a pleasant surprise.

Friday night I made cheesy chicken enchiladas and corn spoon bread. The enchiladas are simple and curbed my Mexican craving. The spoon bread is a little more complicated but very good.



J.J.'s Cheesy Chicken Enchiladas

• 1 pound ground chicken
• 1 16oz can fat free re-fried beans
• 1 package medium burrito/fajita sized tortillas
• 1 16oz can of enchilada sauce
• 1 pack low sodium taco seasoning
• 1 jar favorite queso or cheez-wiz – depends on how spicey you want it.
• 1 small onion – chopped
• 1 package favorite shredded cheese
• Sour cream for serving (optional)



Enchilada Assembly...I forgot the beans like a fool.



Preheat oven to 350. Brown/ season meat according to packaging. Assemble enchiladas...queso, beans, meat, and onions. Roll and place in greased pan with small amount of sauce, seam side down. Makes 8 to 10 enchiladas depending on how full you stuff them. Cover with remaining sauce. Cover pan with foil and bake 20 minutes. Add a sprinkling of cheese to top of hot enchiladas before serving.

Sweet Corn Spoon Bread/Cake

• 1/2 cup (1 stick butter), softened
• 1/3 cup masa harina(found in Mexican section of store)
• 1/4 cup water
• 1 1/2 cups frozen corn, thawed
• 1/4 cup cornmeal
• 1/3 cup sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoons baking powder

Preheat oven to 350 degrees.

Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined.


Chopped Onion Optional

 Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture.

Add cornmeal to mixture and combine. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.

Pour corn batter into an 8" x 8" baking pan.
Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50−60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes

Sauce Fail

I haven’t been feeling myself lately, so slow on the entries. I did have a wonderful dinner Saturday evening at Carrabba's. If you have never been there before I suggest trying it. You will never want Olive Garden again.

I had the best Caesar salad of my life. It was garlicky, fresh and had a nice amount of Parmesan on it. For my entree I had the Italian Classics with chicken Parmesan, lasagna, and fettuccine alfredo. All so good...the chicken was tender and juicy...everything was just perfect. Even my service was excellent. I was so full I got my dessert to go. I really dig some good Tiramisú.


Last week I attempted to make the General Tso's/Orange Chicken sauce. It was a major fail. I am going to play with the recipe again and see if I can make it work. I ended up making my chicken and broccoli casserole instead. Always have a plan B!

J.J.'s Chicken and Broccoli Casserole

• 1 to 1.5lbs of boneless, skinless chicken...breasts or thighs whatever you prefer cut into bite sized pieces
• olive oil
• chopped broccoli
• 1 can low sodium cream of mushroom soup – if you don't like mushrooms use celery/chicken
• Milk
• Rosemary to taste - chopped
• garlic to taste
• ¼ cup Parmesan cheese
• ¼ cup bread crumbs
• 1 – 2 cups rice cooked
• low sodium season salt
• fresh ground pepper
• shredded cheddar – optional

 

Preheat oven to 350. Sauté chicken with olive oil on low with seasonings. Cook thoroughly and set aside. Mix soup...almost a full can of milk, measured in the soup can...with rice, broccoli, and cheddar cheese then add chicken. Place in a greased casserole dish. Mix bread crumbs and Parmesan to top casserole. Bake 20 to 30 minutes until top is golden and casserole is bubbly.

Recipes To Get You Laid

It is that day again...either you love it or hate it...This year, I could care less about it. No, I am not pissy because I don't have a Valentine, because I do. We shared our Valentine's cheer this past week. I am a bit sad I can't cook a wonderful meal for my Valentine this year. Hopefully next year I will be able to do that. I do love to cook for my Valentine. Also...I really don't need the calender to tell me to celebrate the one I love. I do that often and I am one of those people that don't need reminded to do that.


What do I like about Valentine's Day? Conversation Hearts! You remember the chalky little candies from when you were a kid? I love 'em! I am munching on some of them right now courtesy of my awesome Valentine.

Conversation Hearts or Sweethearts are small heart-shaped candies sold around Valentine's Day. Each conversation heart is printed with a message such as "Be Mine", “Tweet Me”, "Kiss Me", "Call Me", and "Miss You". Sweethearts are made by the New England Confectionery Company, or Necco. A similar type of candy is sold in the UK under the name Love Hearts. Necco manufactures nearly 8 billion Sweethearts per year. They are now available in a variety of assortments to choose from including chocolate, tart, and smoothie flavors.

Now if you want to cook your significant other a great meal and WOW them for Valentine's Day...here are a few of my hand picked favorites. I've even included a couple of chocolatey deserts.

Heart-Stuffed Shells in a Ricotta Sauce

INGREDIENTS

Shells

• 18 jumbo pasta shells (approximately half of a 12-ounce box)
• 3 tablespoons unsalted butter
• 1 to 2 tablespoons olive oil, divided
• 1 large onion, chopped small
• 12 ounces frozen artichoke hearts, thawed and patted dry
• 1/4 cup dry white wine
• 1/2 cup (1 1/4 ounces) finely grated Romano cheese
• 1/2 cup (1 1/2 ounces) finely grated Parmigiano-Reggiano cheese
• 2 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

Sauce

• 4 tablespoons (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 garlic clove, minced
• 1/2 cup ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons chopped flat-leaf parsley or fresh basil leaves, for garnish (optional)

 

PREPARATION

 

Cook the shells: Bring a large pot of salted water to boil, and cook shells according to package directions. Drain and toss with a teaspoon or two of olive oil, to keep them from sticking.

 

Make the filling: Melt butter in a heavy 12-inch skillet (or the bottom of the dried-out pot you used to cook your pasta, if you're into dirtying fewer dishes) and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 tablespoon olive oil, then the onions and cook them until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook them until they are softened a bit, about 5 minutes. Add the wine and cook it until it completely disappears.

 

Remove the pan from the heat and let it cool slightly, before transferring it to the bowl of a food processor. Add both cheeses, the yolks, lemon juice, salt and black pepper and pulse in the food processor until well chopped but still retains a little texture.

 

Make the sauce: Melt the butter in a medium saucepan (or the wiped out pot you made the artichoke filling in, if you're into spending less time scrubbing pots) over medium-high heat. Once melted, add the flour all at once and whisk it until smooth. Add the milk, a small glug at a time, whisking constantly so no lumps form. Once the mixture has reached a batter-like consistency, you can begin adding the milk in larger pours at a time, whisking the whole time. Once all the milk is added, add the garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, lemon juice, salt and black pepper. Adjust salt, pepper and lemon to taste.

 

Assemble the dish: Preheat oven to 350 degrees. Pour two cups of sauce (you'll have about 2 1/2 cups total) into the bottom of a 9x13 baking dish. Scoop one tablespoon of artichoke filling inside each cooked shell; this will fill it but still allow the sides to close and neatly hold the filling intact while it bakes. Nest each pasta shell in the sauce, seam up. Dollop a spoonful of the remaining sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley or basil, if using, and serve immediately.  

J.J.'s Parmesan Crusted Chicken

• 1 lb boneless, skinless chicken breasts
• 1 bottle creamy Italian dressing
• 1 can graded parmesan cheese
• Extra virgin olive oil

Pound chicken with a mallet till about ¼ inch thick. In a freezer bag, marinate chicken in creamy Italian dressing for 2 to 4 hours. Remove chicken from marinade shaking off the excess. Dredge chicken in cheese. Fry in a hot skillet with the EVOO. Let cook about 4 to 6 minutes each side and cheese is golden.

Cheese Tortellini Soup

Ingredients

•2 tablespoons olive oil
•12 ounces fully cooked smoked kielbasa or italian sausage, thinly sliced - I like this better with italian sausage.
•1 onion, chopped
•4 garlic cloves, minced
•1 1/2 tablespoons chopped fresh thyme
•1/2 teaspoon dried crushed red pepper
•10 cups canned low-salt chicken broth
•4 cups chopped spinach
•1 15-ounce can cannellini (white kidney beans), rinsed, drained
•1 9-ounce package cheese tortellini
•1 cup grated Asiago cheese* or Parmesan cheese

Preparation

•Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and sausage is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until spinach is wilted, about 4 minutes. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing. Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
•Ladle soup into bowls. Serve, passing cheese separately.

White-Chocolate-Dipped Strawberries

Ingredients

•6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
•16 large ripe strawberries

Line baking sheet with foil or wax paper. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.

Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Place on prepared sheet. Repeat with remaining berries. Chill until chocolate sets, about 30 minutes.

Chocolate Fondue

• 6 ounces semisweet or bittersweet chocolate, cut into small pieces
• 1/2 cup heavy whipping cream (contains 35-40% butterfat)
• 1/4 cup milk
• 2 1/2 tablespoons granulated white sugar
• 2 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup Nutella (optional)
• 1 tablespoon liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy) (optional) - Amaretto is amazing!

 

Place the chopped chocolate in a medium sized stainless steel bowl and set aside.

Combine the cream, milk, sugar, and corn syrup in a saucepan and place over medium heat. Bring to a boil, stirring often.

Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth.

Whisk in vanilla extract, Nutella (if using), and the liqueur (if using).

Place the chocolate sauce in a fondue pot and serve with fresh fruits, chunks of pound, butter, sponge, or angel food cake and cookies (amaretti, ladyfingers, rolled wafer cookies, or biscotti). Reheat the sauce if it becomes too thick.

Makes about 1 1/2 cups

Amish Paradise

Yesterday I was out and about with the Fabulous Melissa and we stopped by the Dutch Country Farmers Market. We ended up having an awesome lunch while we was there.

The little restaurant section was called Lantz Restaurant. The food was very tastey and very cheap. That is a HUGE win in my book. We both got food and a drink and our bill with tip was like $15. I ordered a mushroom and swiss burger that was to die for. My only complaint with it was they used canned mushrooms instead of fresh. It was well seasoned and cooked perfectly. It came with a pickle and chips with choice of extra toppings. I chose plain myself. Melissa had a cheese steak. She seemed to enjoy it. It came topped with their version of BBQ sauce and the little taste I had of the sauce it was good. Melissa said the sauce reminded her of a meatloaf topping. Her plate also came with chips and a pickle. Good food and a very good value.

Sourcream Doughnut

As we wondered the market...Chocolate covered bacon was purchased for me to try...yeah, I made that face too. Melissa seems to like it...I was not impressed. This place did have one of my absolute favorite doughnuts. I love sour cream doughnuts. This one was awesome. I enjoyed every bite of it. We also got this black raspberry square thing that I tried today. It was kind of like a crumb cake. It wasn't too sweet and had lots of the raspberry goo. I will definitely be getting one again. The soft pretzels were very good quality. I just wanted a plain one yesterday but next time I think I will try the Philly steak one.

If you are ever in the Laurel MD area I strongly suguest chekcing out the Dutch Country Farmers Market. They are open Thursday, Friday, and Saturday. There are all kinds of cool food stuffs to look at and purchase. It is seriously crazy.

And before I go...One recipe for your cooking pleasure. I love this stuff!!!

Amish Amish Macaroni Salad

• 2 cups uncooked elbow macaroni
• 3 hard-cooked eggs, chopped
• 1 small onion, chopped
• 3 stalks celery, chopped
• 1 small red bell pepper, seeded and chopped
• 2 tablespoons dill pickle relish
• 2 cups creamy salad dressing (e.g. Miracle Whip)
• 3 tablespoons prepared yellow mustard
• 3/4 cup white sugar
• 2 1/4 teaspoons white vinegar
• 1/4 teaspoon salt
• 3/4 teaspoon celery seed

 

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

 

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Super Bowl Snacks Part 2

Dips are a huge part of Game Day snacking...I have included old and new. Remember, I love Melissa's awesome Buffalo Chicken Dip...there is my awesome onion dip and a few others. I personally after having all those garlicy, spicey and awesome dips like to head for the sweets. So, I have included a few sweets as well...Vegan Brownies that are REALLY tasty. If you don't tell them they would never know!




Enjoy the snacks and enjoy the game!



Amazing Artichoke Dip



Ingredients

1 (14-ounce) can water-packed artichoke hearts, drained

1 (8-ounce) container cream cheese

1 (10-ounce) package frozen chopped spinach, thawed

2 cloves garlic, chopped

1/3 cup freshly grated Parmesan cheese

2/3 cup plain whole yogurt

1/4 teaspoon salt

1/2 teaspoon red pepper flakes, to taste

Parmesan for sprinkling



Directions



Preheat oven to 350 degrees. Spray or butter a 1-quart baking dish. Process all ingredients in a blender or food processor until combined and artichoke hearts are roughly chopped. Spread into prepared baking dish, sprinkle with additional Parmesan and bake for 20 to 25 minutes, or until cheese is melted and bubbly.





Low Fat Vegan Black Bean Brownies



Servings: 9

Description:

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.





Ingredients:

15 ounces black beans, drained and rinsed

2 whole bananas

⅓ cup agave nectar

¼ cup unsweetened cocoa

1 tsp vanilla extract

¼ cup raw sugar (optional)

¼ cup instant oats



Instructions:



Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.





J.J.’s Bean Dip



1 16 oz can refried beans – fat free

2 – 3 tablespoons of medium white queso

Taco Sauce or Hot Sauce to taste





Heat beans in microwave safe bowl for 30 seconds to a minute. Stir in queso and hot sauce. Reheat if you want a warmer dip…serve and enjoy with your favorite chips.





J.J.'s Onion Dip



1 16oz container of Sour Cream - I like Daisy

1 1/2 packets of Lipton Onion Soup Mix

2 tablespoons of Worcestershire Sauce

1/2 teaspoon garlic powder



Mix all ingredients till well combined, do this at least eight hours before serving. Chill! Enjoy! is good with chips and vegetable trays.





Melissa’s Buffalo Chicken Dip



2 packages of precooked chicken (Purdue…Tyson…Oscar Myer)

2 [8 ounce]packages cream cheese

1 cup Ranch dressing – Must use Hidden Valley for this!

3/4 cup red hot sauce – I use Texas Pete

1 1/2 cups shredded cheddar cheese (sharp is incredible) or Colby jack or mozzarella



Preheat oven to 350. Place cream cheese in pan and put in oven to get soft. 10 to 15 minutes. When soft mix hot sauce, ranch, and chicken…smooth and top with cheese. Place back in oven serve after everything is warm and bubbly.



I like it with Frito Scoops…Melissa likes it with Ruffles. It is also good with tortilla chips, Wheat Thins, or carrot/celery sticks. I also like to cut the chicken chunks up in bite size pieces. Also…Texas Pete Garlic Hot Sauce is good to use for this.



Chocolate-P&B Quesadillas



4 (7 to 8-inch each) flour tortillas

Butter, softened

1/4 cup creamy or crunchy peanut butter

1/4 cup marshmallow creme

2 small bananas, sliced

1/2 cup milk or semisweet chocolate chips



Spread one side of each tortilla with just enough softened butter to cover lightly. Place tortillas on clean work surface, buttered sides down.



Spread 1 tablespoon each peanut butter and marshmallow creme on half of each tortilla.

Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow creme; fold each tortilla over to cover filling.



Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once.



Repeat with remaining quesadillas. Cut each into 3 pieces and serve immediately.



Makes 4 servings.



Quarterback Blitz Bars



1 cup butter or margarine

2 1/4 cups graham cracker crumbs

1/3 cup HERSHEY'S Cocoa

3 tablespoons granulated sugar

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

1 cup HEATH BITS 'O BRICKLE Toffee Bits

1 cup chopped walnuts

1 cup MOUNDS Sweetened Coconut Flakes



Heat oven to 350°F (175°C). Place butter in 13 x 9 x 2-inch baking pan; heat in oven until melted. Remove from oven.



Stir together graham cracker crumbs, cocoa and sugar; sprinkle over melted butter. Stir mixture until evenly coated; press evenly with spatula onto bottom of pan.



Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolates and toffee bits. Sprinkle nuts and coconut on top; press down firmly.



Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature several hours. Cut into bars.



Makes about 36 bars.



J.J.'s Deviled Eggs



6 hard-cooked eggs, peeled and cut lengthwise

3 tablespoons Mayonnaise or Salad Dressing – I prefer a mixture of both!

2 tablespoons sweet pickle relish

1 teaspoon yellow mustard

Paprika for garnish



Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, relish, mustard, and mix thoroughly (I use a hand mixer). Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.



Cover lightly with plastic wrap and refrigerate for up to one day before serving.



J.J.'s Taco Dip



½ pound lean ground beef

1 pack of taco seasoning- I prefer low sodium

1 jar favorite queso

½ jar of favorite taco sauce

1 can re-fried beans

chopped onion (optional)

shredded cheese

sour cream (optional)

black olives (optional)



Preheat oven to 350. Brown meat in skillet and prepare with taco seasoning as directed. Set aside.



Spray a 9 x 9 pan...layer with beans, queso, meat, sauce, onions. Top with shredded cheese. Bake 15 - 20 minutes until cheese melted and bubbly. Garnish with dollops of sour cream and black olives.

Super Bowl Snacks Part 1

Super Bowl XLV is this Sunday. Of course a game this big needs fabulous snacks....Here is part one of some of my favorite game day snacks! Go Packers!

 

 

BUFFALO POTATO SKINS

INGREDIENTS

 

• 4 medium (about 8 oz each) baking potatoes, scrubbed
• 2 Tbsp butter, melted
• 1 Tbsp hot-pepper sauce
• 1⁄2 tsp salt
• 1⁄4 tsp onion powder
• 1⁄2 cup bottled lite blue cheese dressing – RANCH for me as I find Blue Cheese deplorable.

 

PREPARATION

 

1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a fork. Bake directly on middle oven rack 45 to 55 minutes until tender when pierced. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.

 

2. When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1⁄4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.

 

3. Mix butter, hot sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with blue cheese dressing for dipping.

 

BUFFALO CHICKEN PIZZA

INGREDIENTS

• 4 pocketless pita breads
• Garlic-flavored cooking spray
• 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
• 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
• 4 reserved quarters cooked yellow bell pepper, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup each crumbled blue cheese and chopped celery – Again I skip the blue cheese...Fontina is nice.

 

PREPARATION

 

1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.
2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.
3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

 

 

BLT Dip

Ingredients:

• 8 oz. pkg. cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 cup torn lettuce
• 8 slices bacon, cokoed crisp and crumbled
• 4 plum tomatoes, chopped
• 4 green onions, chopped
• 1-1/2 cups shredded cheddar cheese

Preparation:

Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.

Pizza Dip

Ingredients:

 

• 8 oz. container soft cream cheese with garlic
• 1/2 cup pizza sauce
• 1 green bell pepper, chopped
• 1/2 cup chopped pepperoni - mini peperonis work great too!
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Preparation:

 

Preheat oven to 350 degrees. Layer ingredients in order given in an ovenproof pie plate. Bake at 350 degrees for 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers, breadsticks, or crusty fresh bread slices.

Hot Spinach Dip

Ingredients

 

• 2 teaspoon(s) olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 clove(s) garlic , minced
• 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup(s) milk
• 8 ounce(s) bar cream cheese
• 3 dash(es) Worcestershire sauce
• 3 dash(es) hot sauce, such as Tabasco
• 3/4 cup(s) shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, chips, or crackers, for serving

Directions

 

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

 

Country Potato Salad

Ingredients

• 4 strips bacon
• 1 pound small red potatoes, unpeeled
• 1 green onion, sliced
• 1 boiled egg, chopped
• 1 tablespoon sweet pickle relish
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

 

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

 

In a separate bowl, mix mayonnaise, relish, Dijon mustard, salt, and pepper for dressing.

 

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

Philly Cheesesteak Bites

 

Like mini crustless quiches! YUM!

Ingredients

• 1/4 lb Deli Roast Beef
• 1 medium Red Onion
• 1/2 medium raw Green-bell Pepper
• 1 tbsp Worcestershire Sauce
• 1/2 cup Cheese, Provolone
• 5 egg
• 1/2 tsp Salt

Directions

 

Dice onion and pepper. Saute onions and peppers till golden. Add beef and Worcestershire sauce and saute for 1 minute. Set aside to cool. When cool mix all ingredients together. Spoon into lightly greased (Pam works great) mini muffin tins. Bake for 30 minutes at 350. Makes 24.

Veggie Tales

Yay for suggestions! I love them! It means someone is paying attention and I can kind of be an attention whore...A friend of a friend suggested vegetarian recipes. I can handle that. I am a carnivore by nature, but I do like my veggies. I have nothing against the non meat eaters. I actually applaud them. I have tried to go meatless, but yeah didn't happen. I don't have the will power. So enjoy!

 

I got this one right from PETA. I follow them on Facebook and it sounds yummy. I'm not much on the fake out meats so I might skip the meat all together.

 

Sun-Dried-Tomato Linguine

• 1/2 lb. Linguine – whole grain people! I tell you once you get used to it, you will love it!
• 2 Tbsp. olive oil
• 1 pkg. faux-chicken strips
• 2 Tbsp. chopped garlic
• 1 cup sun-dried tomatoes, quartered
• Salt and pepper, to taste

For the Pesto:

• 3 garlic gloves, peeled
• 1/3 cup pine nuts
• 3 cups firmly packed fresh basil leaves
• 1/2-3/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup vegan Parmesan cheese

Directions

 

Cook the pasta in salted water according to the package directions. Drain.

 

In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the "chicken" strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside.

 

Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the "chicken" and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper.

 

Toss with the pasta until thoroughly coated.

 

For the Pesto:

Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.

 

With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the vegan cheese.*

 

To Assemble:

 

Toss the pasta with the pesto, to taste, until thoroughly coated.

Makes 2 to 3 servings

 

*Note: This can be made ahead of time and kept covered in the refrigerator until ready to serve.

 

I love mushrooms...so sorry if this gets mushroom heavy for you fungus haters. This next one is very tasty...I love a good mushroom “burger. “

 

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

 

Ingredients:

 

• 1 red bell pepper
• salt and black pepper to taste
• 1/2 cup olive oil
• 4 portobello mushroom caps, cleaned
• 4 slices onion
• 4 Kaiser rolls, split 4 teaspoons mayonnaise
• 1 teaspoon roasted garlic, mashed into a paste (optional)
• 4 ounces mozzarella, thinly sliced – I like this with Swiss too...omit the peppers and basil
• 4 slices tomato
• 16 fresh basil leaves, divided

Directions:

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. - A Foreman Grill or grill pan works too!

 

2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a plastic bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.

 

3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.

 

4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.

 

5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

 

Desert you may ask? I could never forget...I have had this before, but not recently so no pictures kids...Sorry! It is tasty and we all know this kid loves the sweets. I normally can't stand tofu...its the texture kids...I can't stand the texture, but this makes it all ok...it must be the chocolate!

 

Chocolate Tofu Pie

 

For the Crust:

• 2 oz. (about 1/4 cup) margarine, melted
• 1 cup graham cracker crumbs

For the Filling:

• 1 1/4 lb. tofu (2 1/2 cubes)
• 1 cup rice syrup (or maple syrup)
• 2/3 stick margarine
• 1 Tbsp. vanilla
• 2/3 cup cocoa powder

Combine the margarine and crumbs and pat into a pie pan. Bake 7 minutes in a 350 oven.

 

Mix the tofu in a food processor for several minutes so that it gets very smooth. Add the other filling ingredients and mix thoroughly. Fill the baked crust with the tofu mixture and chill.

 

I personally have a deep hatred of Brussels Sprouts, but my Mother and a couple friends love them...so this one is for you Mom! I got this from another friend that wishes to remain anonymous.

 

Roasted Brussels Sprouts

 

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher/sea
• 1/2 teaspoon freshly ground black pepper

Directions

 

1.Preheat oven to 400 degrees F

 

2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

 

3.Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. salt

 

Seven Layer Tortilla Pie

 

Ingredients

• 2 (15 ounce) cans pinto beans, drained and rinsed OR use 2 cans re fried beans!
• 1 cup salsa, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped tomatoes
• 7 (8 inch) flour tortillas
• 2 cups shredded reduced-fat Cheddar cheese
• 1 cup salsa
• 1/2 cup sour cream

 Directions

 

1.Preheat oven to 400 degrees F

 

2.In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.

 

3.In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.

 

4.Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.

 

5.Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

 

OK one last recipe. If you would like to read up more on vegetarian/vegan cooking...try the PETA website. I learned a thing or two. You can find it here!

 

This one sounds very good....I think I will make it this weekend. Pictures in the following weeks to come!

 

Ratatouille Bake

 

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 cups peeled and diced eggplant
• 2 cups chopped zucchini
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8 ounce) package frozen cheese ravioli
• 3/4 cup shredded mozzarella cheese

Directions

1.Preheat oven to 350 degrees F; spray a 2 1/2-quart baking dish with cooking spray.

 

2.Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

 

3.Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

 

4.Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

It's Skyline Time!



It's Skyline Time!





I hail from a small town/county in Southeastern Indiana. It is about 30 minutes over the border from Cincinnati Ohio. If you have ever been to Cincinnati, then you know about Skyline Chili. If you don't know about Cincinnati Chili...I feel sorry for you.

I will admit it is a love or hate with it. I have never met anyone that is mediocre about it. They either love it or think its the most god awful stuff they have ever tasted. Melissa may be the exception to that but she have never had the real stuff. She did buy a can at Wegmans once but the can isn't as good as the real deal.

Taken From Wikipedia:

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, allspice or chocolate, and by the absence of chili peppers or chili powder. It is commonly served over spaghetti or as a hot dog sauce. While served in many regular restaurants, it is most often associated with several fast-food restaurant chains, including Empress Chili, Skyline, Gold Star, and Dixie Chili. The chili is mostly served in restaurants in the greater Cincinnati area, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolis areas as well as in Florida.

According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates "Chilifest" at Yeatman's Cove at the Ohio River, with food and entertainment.

Why am I talking about chili so much you may ask...especially Cincinnati-style? I'm craving it. I live in Maryland now and have for like the last seven or eight years. So, I only get Cincinnati Chili once or twice a year when I go home to visit or feel like making the fake out kind. This is something I love and could eat every day. I used to go into the Hamilton Ohio location so much before I moved away at one time, they would start dishing my order up as I came through the door. My order? A four way with ONIONS and two cheese coneys with...but we will get to that later. Right now I am in the process of making a pot of it. I cheat and use a season pack I bring home with me, I get my Mom, or other friends to mail me.

Cincinnati Chili

The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.

Ingredients:

• 1 quart cold water 
• 2 lbs ground beef
• 2 cups crushed tomato
• 2 yellow onions, diced 
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp unsweetened cocoa
• 1/4 cup chili powder
• 1 tsp cayenne
• 1 tsp ground cumin
• 2 tbsp cider vinegar 
• 1 whole bay leaf
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 1 1/2 tsp salt 
• Cooked spaghetti to serve chili over, Optional
• Shredded cheddar cheese Optional

 Preparation:

1.Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

2.Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

3.Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.

 

 The Cincinnati "Skyline" Chili Ordering Code



The 3-Way



1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

When served on a coney-style hot dog, the chili is also topped with cheese. The default coney also includes mustard and a small amount of onion. This is known as cheese coneys with.

Skyline Dip

Ingredients:

• 1 12 oz. package softened cream cheese
•  1 13 oz. frozen Skyline Chili thawed OR one 15 oz. can of Skyline Chili
•  1/4 cup diced onions (optional)
•  1 12 oz. bag of Skyline shredded mild cheddar cheese

Instructions:

Spread softened cream cheese evenly on bottom of 9 x 13 microwaveable casserole dish.

Heat chili according to package directions. Pour heated Skyline Chili over cream cheese.

Sprinkle diced onions (optional) on top of chili. Cover with Skyline shredded mild cheddar cheese.

Conventional oven: heat at 350 degrees for 10-15 minutes or until cheese is completely melted.

Microwave oven: heat on high for 2 minutes or until cheese is completely melted.

Let stand 5-10 minutes before serving. Serve with nacho or corn chips.

There is one last treat...a Skyline Pizza! Love it...it is just the chili on a pizza crust with the cheddar and onion...some  people add tomato slices.  I haven't had one of these in 10 years or so...might have to make one with left over chili!