Glazed Pearl Onions and Grapes

Tiny pearl onions require fiddly peeling, but by replacing some of the onions with red grapes it alleviates much of the tedious work. The grapes' juicy pop plays nicely against the onions. A Sherry-vinegar glaze contributes a winey complexity to the sweet onions and fruit, tying the dish together.

Serves 6-8

Components-

           20 ounces red pearl onions

1/3 cup Sherry vinegar

1/4 cup water

2 tablespoons sugar

1 tablespoon unsalted butter

1 Turkish or 1/2 California bay leaf

1 1/2 cups seedless red grapes (about 1/2 pound)

You Follow-

Preheat oven to 425°F with rack in middle or lower third.

Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.

Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.

Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leave. Serve warm with a mixed salad, buttery rolls and roasted chicken. 



Read more »

Parmesan Roasted Asparagus

A wonderful basic vegetable side dish that adds color, depth and sophistication to any meal.

Components-

24 large asparagus spears (about 2 pounds), trimmed and peeled

Extra-virgin olive oil

Coarse sea salt and freshly ground black pepper

Aged balsamic vinegar

Parmesan, for shaving

           You Follow-

Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.

Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.

Read more »

Flaky Buttermilk Biscuits

The smell of freshly baked biscuits, bacon, and eggs upon waking in the morning is the memory I have when visiting my Grandparents in the mountains of Colorado. My grandpa… (an amazing cook)... always had a delicious  hot breakfast waiting for us when we came down the stairs.

Components-

2 ½ cup flour plus extra for dusting

1 Tbp. baking powder

½ t. baking soda

1 t. salt

2 Tbp. Vegetable shortening, cut into ½ inch chunks

1 stick cold unsalted butter, lightly floured and cut into slices plus 2 tablespoon butter melted

1 ¼ cups cold buttermilk, preferably low fat

You Follow-

Adjust oven rack to lower-middle position; heat oven to 450 degrees. Whisk flour, baking powder, baking soda and salt in a large bowl.

Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingers into flat, nickel –sized pieces. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.

In same bowl add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed ( dough will be sticky and shaggy but should clear the sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball.

Roll out dough on a floured surface to about ¼ inch thickness and cut with a 3 inch round biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to un-greased baking sheet, spaced 1 inch apart. Continue with remaining dough.

Brush biscuits with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.

Read more »

Chocolate Truffle Pie

Dainty bites will help you savor each bite of this decadently rich pie… smooth truffle filling, whipped chocolate filling, fresh whipped cream…to die for!

Components-

Truffle Filling- 

2/3 cup heavy cream

6 ounces bittersweet chocolate chips

1 (9-inch) prepared chocolate Oreo or graham cracker crust

Whipped Chocolate Filling- 
6 ounces bittersweet chocolate chips

1 1/2 cups heavy cream

1/2 teaspoon vanilla

Whipped Cream Topping-

1 cup heavy cream

1/4 cup confectioners' sugar

Garnish-

1 1/2 ounces milk chocolate

1 1/2 ounces white chocolate

1 1/2 ounces semisweet or dark chocolate

You Follow-

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. 

In a chilled bowl, beat the chocolate mixture, remaining 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. 

Garnish pie with shaved chocolate pieces, fresh raspberries and a sprig of mint. Serve immediately.

Read more »

Moms Chicken Enchiladas

        

Growing up in a large family mom always had special suppers for us to partake in…one that I always enjoyed was her chicken enchiladas…soft corn tortillas, chicken, refried beans, cheese, and a rich layer of sour cream and cream of chicken topped off with ooey gooey melted cheese…awe…brings back childhood memories not soon forgotten

 Serves 6-8

       Components-

3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

1 32 oz canned refried beans

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups green or red enchilada sauce, canned

2 cups shredded Cheddar and Jack cheeses

1  8 oz container sour cream

1  8 oz container cream of chicken

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

You Follow-

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables and refried beans. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Mix in one cup of cheese to the filling and spoon about  1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down.  In a small bowl mix together sour cream and cream of chicken. Top with remaining enchilada sauce, sour cream mixture and cheese.

Bake for 15 to 20 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallions, sour cream and chopped tomatoes before serving. Serve with Spanish rice, corn chips and tropical salsa.

Read more »

Dark Chocolate Cheesecake with Spicy Ginger, Sweet Orange Zest, and Fresh Whipped Cream

The enticing flavors and textures of smooth cheesecake, dark rich chocolate, a hint of orange and spicy ginger, tie so nicely in this ever so decadent dessert. This rich dense dessert is the perfect ending for a perfect meal.

Serves 8-10

Ingredients-

         Crust

26 ounces gingersnap cookies (about 100 cookies)

4 tablespoons sugar

2 teaspoon ground ginger

13 tablespoons unsalted butter, melted, cooled

            White Chocolate Filling

1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped

4 8-ounce packages cream cheese, room temperature

1/4 cup sugar

Zest and juice of one orange

4 large eggs, room temperature

1 tablespoon vanilla extract

1 teaspoon ground ginger

1 /4 cup chopped crystallized ginger

Dark Chocolate Filling

          ½   9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate, or bakers chocolate, chopped

2 (8-ounce) packages cream cheese, room temperature

3/4 cup plus 1 tablespoons sugar

2 Tablespoons unsweetened cocoa powder (preferably Scharffen Berger)

2 large eggs

White chocolate curls, candied orange peel and crystallized ginger

Directions-

For the Crust-

For White Chocolate Filling- 

Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.

Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition.

Beat in vanilla ground, and zest and juice of one orange. Gradually beat in melted white chocolate. Stir in crystallized ginger.

Transfer 1 /2 filling to prepared crust.

For Dark Chocolate Filling-

Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable.

 Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over white chocolate filling; smooth top.

Top with the remaining white chocolate filling.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.

Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)

Release pan sides. Transfer cake to platter. Top with freshly whipped cream, chocolate curls, candied orange peel and crystallized ginger.

* The picture above shows the cheesecake made opposite of how the recipe is written...instead of white chocolate filling topped with the dark chocolate, the dark chocolate filling is the main layer topped with the white chocolate mixture then again with the dark chocolate filling…your preference for which you prefer, either way is delicious!

Read more »

Fair Fried Oreos

             

            Ingredients-

1 (20 ounce) package Oreo cookies

2 cups Bisquick

2 eggs

1 1/2 cups milk

3 teaspoons oil

Vegetable oil (enough for deep frying)

Blend Bisquick, eggs, milk, and 3 tsp oil until smooth. Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan). Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).

Keep checking and turn over the cookie when bottom side of Oreo is brown. Keep a close watch because it only takes a short time to brown.

Top with whipped cream and a light drizzle of caramel sauce.

Read more »

HOLLA-peno Poppers

A nice appetizer to pretty much any Mexican themed meal…quick, easy and a perfect party food!!

    Ingredients

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed

6 ounces cream cheese softened

1 1/2 cups grated Monterey Jack or sharp cheddar cheese

2 tablespoons mayo

1/2 teaspoon ground cumin  

1/2 teaspoon cayenne, or less, to taste

2 large eggs

2 tablespoons milk

1 cup panko crumbs, or fine dry breadcrumbs

1/2 cup all-purpose flour

Directions

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, mayo, cumin, and cayenne.

In a small bowl, beat together the eggs and milk. Pour crumbs in a shallow dish. In a third dish pour the flour. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.

 One at a time, drag in the flour, dip into the egg mixture, then drench in the panko crumbs, pressing to coat. If necessary, repeat the process.

Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden. This will take about 30 minutes.

Read more »

Simply Sweet Roasted Beets

Bursting with alluring colors of red and yellow, beets have a slightly sweet yet tangy flavor and contain a great amount of calcium and iron.  Why not eat something that’s not only good for you but tastes delicious as well!?

Serves 8

          Ingredients-

4 pounds 1-inch-diameter baby beets (red and golden) 

2 tablespoon olive oil

Coarse kosher salt

Directions-

Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt.

Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls.

Serve with wilted sautéed greens, fresh pressed garlic and a generous drizzle of olive oil.



Read more »

Exceptional Microwaveable Kraft Mac and Cheese

Today we have a guest chef! One of her many hidden talents is her ability to be able to make delish Kraft mac and cheese...but not just by boiling some noodles on the stove but via MICROWAVE!

As some of you may well know, Kraft used to have instruction on the side of their single box on how to created yourself a meal via just using the microwave, but for some odd reason, they removed it. Fortunately,  someone very dear to us has memorized the basics of this process and would like to share with the rest of the world this secret.

Ingredients-

1 box of mac and cheese. Kraft Brand

1 big spoonful of margarine. (Real butter is too healthy and ruins the cheesy taste of given cheese powder)

1 big splash of milk (this is up to you and how milky you want you M&C)

Instructions-

To begin, put all of you noodles in a microwave safe glass bowl. The noodles should only take about 1/4 to 1/3 of the space of the bow.  Next put COLD water, not HOT, in the bowl. How much? well, the noodles need to be completely covered, but don't add toooo much water! They should gently cover the noodles. No more than a 1/4" extra of water or your gonna have to drain later...making an extra tool to wash...yuck.

Okay, now here is the cooking part. Place you bowl of wet noodles in the microwave and set on high for 7 1/2-8mins. This cooking process is subject to change based on the power of your microwave. We all know microwaves cook differently. 

Depending on how lazy you are, occasionally stir you noodles while they are cooking. Every three minutes should be fine.

Be careful! Bowl will be HOT!  Remove your noodles from your micro cooker and the fun part begins! Don't worry about the extra water, it will be absorbed by the noodles when taken out...unless your noodles are completely floating...drain a lil bit.

Next, grab your dollup of margarin and stir it till its fake yellow blobbyness is melted in the steamy noodles.

 That package of cheese is now ready to ripped open and sprinkled on your buttered noodles. Stir in well and make sure their are no lumps of cheese. This is the hardest part. It takes time and effort. You need to OWN this bowl of mac and cheese! Make it work for you!

After you have a good consistency and all the noodles are covered with orangie yellow goodness, add some milk! Depending on my mood, I like it really milky. Add desired amount.

You can garnish your mac and cheese with pepper or its also great served with chicken nuggets or chicken strips. If you want to be a  lil healthy, fresh garden tomatoes are nommie!

Bon Apetit!

(photos are not my own. they are someone elses)

Read more »