Kaybeths Kitchen

Golf Themed Thank You Card from Zazzle.com

2011-05-23T13:55:00.000-07:00

Golf Themed Thank You Card from Zazzle.com

Shugar Shugar's Latest Addition!

2011-03-06T12:56:00.000-08:00

GERMAN CHOCOLATE

Introducing the latest flavor available from Shugar Shugar Cupcakes & Brownies. A moist chocolate cake, frosted with a luscious caramel and coconut buttercream with toasted pecans. So delicious and comforting.

Shugar Shugar's Latest Addition

2010-07-30T05:36:00.000-07:00

COCONUT

Introducing the latest flavor available from Shugar Shugar Cupcakes & Brownies. A super moist coconut cake, frosted with a luscious coconut creme and then topped off with toasted coconut shreds. This one will WOW you.

LOBSTER REPORT!

2010-07-15T15:57:00.000-07:00

First up is the “Lobster Roll” at Not Your Average Joe's (NYAJ) in the Lansdowne Town Center. No special reason for being first, it’s just that I went there first. But I suppose if you’re the kind of person who likes things in alphabetical order … consider it done. Where to next? Panera Bread in South Riding for the “Lobster Sandwich”. So how did they stack up? Take a look, then go take a bite and form your own opinion.

Not Your Average Joe's Lobster Roll (NYAJ)
Fresh lobster with celery, scallions and mayo on a buttered & toasted brioche roll with kettle chips fresh out of the fryer (it’s totally worth the extra 6 miles of walking)

All tail meat – see picture of big chunk on fork =)
Medium amount of mayo
Celery & scallions add a great crunch and subtle flavor
Brioche roll was great but was a little too much of a good thing
Kettle chips – which this really isn’t about the sides … but what an awesome side
Limited time offering
Cost is $17.99
I’m DEFINITELY going back for more before they're gone

Panera Bread

Fresh lobster with mayo served on ciabatta bread with your choice of MORE BREAD (oh, I know you guys are out there), a bag of chips (come to mamma), OR an apple.

Mostly claw meat mixed with some shredded meat– claw meat tends to be rubbery
Heavy on the mayo
Ciabatta bread – I LOVE Panera’s ciabatta bread but it was too chewy (in a bad way) for this sandwich
Bag of chips … they were yummy
Not sure how long they are offering it
Cost is $16.99
I'd get it again if I was already at Panera and had a MAJOR *victoria beckham voice* craving for lobster

Bottom Line: NYAJ was the best tasting, best looking, and the homemade kettle chips really put it over the top. For an extra $1 it’s worth the trip to NYAJ in Lansdowne. Just my opinion … go get your own ... thanks for stopping by!

Grilled Squash Leftovers

2010-05-31T18:37:00.000-07:00

What to do with leftover grilled veggies? Serve them as a chilled salad, just cut them up and add a little of your favorite vinegar. In this case I used some White Wine Vinegar and added some Grape Tomatoes for added color ... it turned out great. I'll definitely be pulling this little trick all summer!

Dinner "In" with Friends!

2010-05-02T17:48:00.000-07:00

My hubby and I had dinner with our good friends Holly & John Friday night and I couldn't stop myself from taking pictures -- I know "tacky" but I absolutely could not help myself. John is the cook in this household and man can he cook! It was so great to just sit back and have this handsome and talented fellow whip up a meal just for ME (and a few others, but whatever).

First up: Seared Ahi Tuna on a bed of tomato, basil, and avocado with this awesome wasabi cream oozing over the top and then just a little sprinkle of fresh chives . . . it was even better than it looks.

Second: Awesome chopped salad, can't really tell you everything that was in it . . . only matters that it was divine!

Third: Grilled scallops over mushroom risotto with sauteed turnips and turnip greens . . . gotta LOVE a man that is not afraid to serve turnip greens at a dinner party . . . not only do you have to be talented but you've gotta have balls! The risotto was great with it's deep mushroom flavor and creamy texture, it was in perfect balance with the sweetness of the scallops.

Excellent meal and excellent friends -- Thanks John & Holly!

Shugar Shugar's Latest Addition

2010-04-29T18:34:00.000-07:00

SubLime

Introducing the latest flavor available from Shugar Shugar Cupcakes & Brownies. A super moist cake with a tangy yet sweet kick, topped off with luscious vanilla cream cheese frosting with just a hint of citrus. A gentleman with very discerning taste described it to be as good as it's own name.

Introducing shugar shugar!!

2010-03-22T15:23:00.001-07:00

Kaybeth's Kitchen is very proud to announce the launch of shugar shugar, a cupcake and brownie baking business.

We successfully completed our first job on Saturday, March 20th with an order for 100 cupcakes. Please stay tuned as more details and some pictures will be posted soon.

Pistachio Nuts Love Salmon

2010-01-29T06:21:00.000-08:00

I am not a fan of salmon. There I said it, it's out there and you can SCOFF all you want, but salmon has a strong fishy taste.

The twist? I'm trying to eat healthier and salmon is on the top of that "list". Of course it's on the "list" . . . it's something I don't like . . . where's the love for Pop Tarts? I put out an APB for some recipes or tricks to making salmon taste good, boy was I surprised by the response. No one likes Salmon.

Out of 78 followers polled only 1 follower goes out of their way to put salmon on their dinner plate.

Who is that follower and why does she do it? It's Victoria Conwell Lane, the Owner and Coach at Top Flyte Cheerleading in Franklin, TN, and she has some great salmon recipes -- that's why!

One of the recipes Victoria shared with me is Salmon with Pesto & Pistachio Nuts and it is to die for. My hubby and I both loved it. There's something about the roasted nut flavor that really cuts the strong flavor of the salmon.

Ingredients

Pesto Sauce -- use your favorite brand or make your own
Roasted Pistachio Kernels -- find them in the snack section
5oz to 7 oz Salmon fillets -- you can make 1 or 10 this way

Directions

Allow salmon fillets to sit at room temperature for 30 minutes
Smear pesto sauce all over the fish
Place salmon in the oven 6-inches from broiler. Cook salmon for approximately 15 minutes, times will vary with your particular oven
During the last few minutes of cooking remove salmon from oven and add the crushed pistachio nuts to the top as a crust, just press them in a bit
NOTE: At this point you can even add a little more pesto to the top of each fillet before you add the nuts -- I DID!
Return to Broiler and cook for an additional 2 or 3 minutes or until the nuts start to toast nicely -- watch it closely at this point!!

This recipe is so easy you could make it once a week and it's so pretty you could serve it at a dinner party. Thanks again Victoria for sharing -- this one is a winner in more ways than one. Enjoy!

You Need Goya Crackers to Make Uneeda Stuffing

2009-11-24T13:39:00.000-08:00

The plan this Thanksgiving was for me to make my mother-in-law's stuffing recipe. The recipe calls for Uneeda Biscuits -- I need a what?! I had NEVER heard of Uneeda Biscuits -- and as it turns out the maker, Nabisco, discontinued the popular (or not so popular?) biscuits (a.k.a. crackers) in 2008.

I ONLY found this out because I didn't know what they were so I proceeded to do some online research -- that's when I found out the biscuits don't exist anymore. Lucky for me I found a suitable replacement, thanks to Chefpaulo on the CHOW Food and Cooking Resource Web Page -- CHOW is great resource by the way.

1 12 oz Bag of Goya Crackers crushed (check international aisle)
2 Onions chopped
1 Tablespoon Olive Oil
Dash of Milk
Dash of Chicken Stock or Broth
Salt & Pepper to taste

Cook chopped onion in Olive Oil until translucent.
Add crushed crackers to cooked onion.
Add Milk and Chicken Stock just to moisten the mixture a little.
Salt & Pepper to taste.
Stuff the turkey just before putting it in the oven and cook the turkey until done -- um, yeah.

I have to say -- this is NOT at all like any stuffing recipe I have ever made in the past. I haven't made it yet, so I'm not willing to vouch for it (YET). I will add more info and pics after I have tried it! Happy Thanksgiving Everyone -- Enjoy!!

Martha's Roasted Fall Vegetable & Ricotta Pizza

2009-11-16T18:01:00.000-08:00

I was looking for a "fall" appetizer and when I found this recipe from Martha Stewart. Despite the additional work of roasting the veggies first, this recipe works and it's really good. I actually think I'll try a couple different variations -- maybe one with roasted fennel and prosciutto Mmmmm.

I didn't take the one I made out of the oven soon enough so it got a little too brown (and it's a bad picture), but it was still yummy. I'm just going to post a link for it as there are actually two recipes involved in preparing this dish -- it really is worth the work. Not only is it a great appetizer, it made a really great "Fall" presentation AND it's vegetarian.

Roasted Fall Vegetable and Ricotta Pizza

EASY As Pie French Apple Tarts

2009-11-16T17:34:00.000-08:00

So, I found this random French Apple Tart recipe in a Redbook magazine -- it's not a mag I usually read, but so glad I came across it! I made these for a dinner party about a week ago and they were a big hit. I'll be making these simple elegant tarts for my mom's church bake sale this year. Yep, they're THAT easy -- you can make 50 of them in a snap.

Ingredients

1 package(s) (14-ounce) package frozen all-butter puff pastry, thawed according to package directions
6 tablespoon(s) sugar
1/2 teaspoon(s) grated lemon zest
3 medium Golden Delicious apples, peeled, quartered
2 tablespoon(s) unsalted butter, melted

Heat oven to 375°F. Line 2 cookie sheets with sides with parchment paper.
Unfold puff pastry onto a lightly floured surface. Cut into quarters crosswise and thirds lengthwise to make 12 squares. Transfer 6 squares to each cookie sheet, about 3 inches apart, and refrigerate while cutting apples.
Mix sugar and lemon zest in a small bowl. Cut apple quarters into 1/4-inch-thick slices. Working with one sheet at a time, arrange apple slices slightly overlapping on each pastry square, leaving 1/4-inch border. Brush apples with half of butter and sprinkle with half of lemon sugar, using 1 1/2 teaspoons for each square. Using a sharp knife, score the pastry around the border of each square (like a picture frame).
Bake 30 to 35 minutes, until pastry is well browned and apples are tender. Transfer tarts to a wire rack to cool. Repeat with remaining pastry, apples, butter, and sugar mixture.

Iron Chef Fights Childhood Obesity w/ Michelle O

2009-11-05T15:30:00.000-08:00

Calling all Food Network Foodies!! Looks like the new season (Jan. 3) of Iron Chef is going to start off with a trip to the Nation's Capital. Who stopped by you ask? Mario . . . Bobby . . . Emeril . . . just to name a few! Check out the article at the below link.

Someone’s in the Kitchen With Michelle: The Secret Ingredient Is Politics

By MARIAN BURROS

Published: November 4, 2009

At the White House, politics, cooking and popular culture collide.

YORK Peppermint Pattie Cupcakes

2009-10-27T16:38:00.000-07:00

These are so easy and fun to do with the kids . . . the kids can have fun unwrapping all the peppermint patties. The cupcakes are especially good the next day -- really moist. Enjoy!

1 Box Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix (say that 3 times fast!)
1 Can Duncan Hines Creamy Home-Style Classic Vanilla Frosting
15 ea small (1-1/2 inch) YORK Peppermint Patties

Prepare Cake mix using the instructions for Cupcakes; bake and cool completely
Transfer frosting to the bowl of your mixer
Unwrap and cut, or just break with your fingers, the YORK Peppermint Patties into quarters and add to the frosting in mixing bowl
Mix the frosting and YORK Peppermint Patties on medium speed until well combined
Frost cooled cupcakes with the mixture
EAT!!

Flu Fighter Cookies!

2009-10-18T12:17:00.000-07:00

When I saw the recipe for these immunity-boosting Flu Fighter cookies in the October issue of food network magazine I knew I wanted to try them. And try them I did. The process left me thinking I might actually prefer getting the flu "Drop heaping tablespoonfuls of batter onto the prepared baking sheets . . . and chill for 30 minutes. Meanwhile preheat the oven to 375 degrees".

ARE YOU KIDDING ME!! I've already preheated the oven AND I'm supposed to leave for dinner in 30 minutes! You've probably already guessed that I didn't read through the recipe before I started. Come on now, I've made cookies a MILLION times what's the big deal??? I broke RULE #1: ALWAYS read the ingredient list AND the directions before starting.

The cookies came out great and are full of powerful ingredients to help fight off the flu. I have to say they are worth the extra effort, just be sure to plan ahead when making these. You can make the dough and refrigerate it overnight if you need too -- that's exactly what I did!

Spiced Brown Sugar Crunch Cupcake

2009-09-24T12:26:00.000-07:00

Hi everyone! Here's my FAVORITE cupcake recipe. You are not going to believe how easy it is to make these cupcakes. The sweet crunchy topping is balanced out by the moist spice cake. Everyone will think you have gone above and beyond with this one, when in reality it was (pun alert) a piece of cake!

1 Box Duncan Hines Spice Cake Mix
1 Can Duncan Hines Vanilla Frosting
1/4 to 1/2 Cup Light Brown Sugar
Cupcake liners for pan

Prepare the cupcakes according to directions on box;
bake and cool completely
Place the brown sugar in a shallow bowl or on a small plate
Frost each cupcake with the vanilla frosting
Lightly dip the top of each frosted cupcake into the brown sugar - coat lightly
These are best served the following day as the sugar partially melts into the frosting and creates a delicate crust that melts in your mouth -- ENJOY!!

Grilled Mahi & Polenta with Tomato & Bean "Gravy"

2009-09-20T12:32:00.000-07:00

4 Mahi Fillets rubbed w/ Olive Oil, Garlic Powder, & Salt to taste
1/4 Cup Parmesan cheese shredded
1 15.5 oz can Glory Great Northern Beans, Southern Style
1 14.5. oz can Diced Tomatoes
1 4.5 oz can Old ElPaso Chopped Green Chile's
1 30 oz container of Chicken Stock

Put last four ingredients in a 2 quart pan and bring to a boil. Reduce heat to low and simmer for 1 hour and up to 2 hours -- checking occasionally. You want to cook the mixture down until it's a nice hearty stew (runny but not too runny).
Prepare polenta according to package directions. Usually 3 cups boiling water to 1 cup polenta -- cook on low for 30 minutes. Add 2 tablespoons of butter at the end. Stir in the 1/4 cup Parmesan cheese at the end and incorporate well.
Grill Mahi fillets until done -- about 5 min on each side.
Spoon 1/4th of the prepared polenta into a bowl or pasta dish; place a grilled Mahi fillet on top and the ladle the "Gravy" over the top. ENJOY!!

Grilled Mahi with Thai Chili Orange Sauce

2009-07-07T16:57:00.000-07:00

My latest inspiration came from the Food Network show Quick Fix Meals with Robin Miller. I thought her original dish, Beer Battered Tilapia with Red Chili Mandarin Orange Sauce, sounded great with the exception of the deep fried Tilapia fillets. So, I made a few tweaks and now it's a dish I'm no longer AFRAID of. Truthfully, I think my version is better AND you don't have the smell, mess, or the extra trip to the gym that comes with deep frying! Hey, if you're looking for something on the fried side -- check out the original recipe at the link above.

2 Teaspoons Olive Oil
4 Mahi fillets
Freshly Ground Black Pepper
Salt
2 Teaspoons Thai Roasted Red Chili Paste
Juice of 1 Lemon
1 11-oz can Mandarin Oranges, drained
1 Tablespoon chopped fresh Cilantro leaves
2 Cups Cooked White or Brown Rice

Rub Mahi fillets with the Olive Oil and lightly season both sides of fish with black pepper and salt.
Grill fish fillets for about 4 minutes per side (or pan sear them on the stove-top) until cooked.
In a bowl combine the lemon juice, chili paste, mandarin oranges and cilantro; mix well.
Serve each fillet over a 1/2 cup of cooked rice and top each fillet with some sauce.
ENJOY!

Rustic Peach Tart | Guy-Tested Guy-Approved

2009-06-29T08:24:00.000-07:00

I made up this simple recipe in the car on the way home from work one day – for some reason I had marzipan on the brain – I guess it was a tough day! The tarts turned out beautifully and I got GREAT reviews from the guinea pigs, I mean guys, at work the next day. This recipe makes 2 tarts – 6 to 8 servings each.

2 Bags of Frozen Peach Slices - 16oz each (defrosted)
1 Teaspoon Cinnamon
1/4 Cup Granulated Sugar
1 Box of Almond Paste OR Marzipan -- .7oz
1 Jar of Apricot Preserves -- 11.3 oz
2 Pie Crusts -- make your own or use a prepared crust from dairy case
Egg Wash -- 1 Egg beaten with 1 Teaspoon Cold Water
1 Tablespoon Granulated Sugar for sprinkling over the top (1/2 Tblspn each)

Preheat oven to 375^o
Place Almond Paste OR Marzipan and Apricot Preserves in microwave safe bowl; heat for about 1 minute. Transfer mixture to food processor and process into a smooth paste. Set aside to cool. The paste will thicken slightly as it cools.
Defrost Peach Slices and combine with ¼ cup Sugar and 1 tspn Cinnamon. Set aside.
Unroll and place each prepared pie crust on a rimless cookie sheet.
You can roll the dough out a little if you’d like your tarts to be bigger – just use some flour and a rolling pin – don’t roll it out too thin though! Also feel free to make your own homemade pie pastry; be sure to make enough pastry for 2 tarts.
Spread the center of each pie crust with half of the Almond-Apricot mixture to within about 2 inches of the edge.
Strain Peach mixture to remove excess liquid; place half of the peaches over top of the paste mixture on each tart. Pile the peaches up a bit if you need to -- be sure to keep the edge of the pie crust clear so it can be folded up and partly over the peaches prior to baking.
Roughly fold the edge of the pie crust up over the top of the peaches on each tart (peaches in center of tart will be exposed). Brush the folded edges of each tart with the egg wash and then sprinkle 1/2 Tblspn of sugar over the top of each one. The egg wash will help create a really nice golden brown crust.
Bake at 375^o for 35 minutes. Serve warm or at room temperature. Serves 6-8 people.

Grilled Fish Tacos with Guacamole

2009-06-06T10:15:00.000-07:00

Warning: This is NOT your mother's taco! Now, I know that plenty of people out there have had fish tacos -- but for those who haven't, well this ones for you. If you haven't tried them yet you've got to do it! If you like fish you'll love fish tacos -- TRUST ME they're great. The fish cooks quickly so prepare the guacamole and other toppings ahead of time. These are great served with black beans and grilled corn on the cob. Don't forget the Margaritas! Oh, and you're going to need plenty of napkins also.

4 Mahi Mahi Fillets
1 Tablespoon Olive Oil
Fresh Cracked Black Pepper
Salt to taste
12 Soft Corn Tortillas
Toppings: Sour Cream, Shredded Cheese, Salsa, Lime, and Guacamole (below)

Lightly coat the fish fillets with the olive oil and then season each side with black pepper and salt.
Grill fish fillets for about 3 or 4 minutes each side, or until done.
Place corn tortillas on grill to lightly toast and then move them to the upper rack to keep warm until fish is ready. They should still be pliable.
Flake cooked fish with a fork.

Assemble these however you like. This is how we do it: Spread the corn tortilla with sour cream and guacamole, top with grilled fish, next comes salsa and then some cheese, finish with a squeeze of fresh lime juice. Enjoy!

Über Guacamole: Mash together 1 large ripe Avocado (or 2 small ones), 1/3 cup prepared or fresh Salsa, juice from 1/2 a Lime, 1 tablespoon chopped fresh Cilantro, fresh cracked Black Pepper, and salt to taste. This stuff is great on everything from tacos to burgers and of course tortilla chips!

Naan Pizza Margarhita

2009-05-03T10:28:00.000-07:00

This little recipe is super easy and it makes a great summertime dinner
. . . it really helps to use up all those fresh tomatoes from your garden. You could even use your outdoor grill to heat them if you wanted to -- just be sure to watch them closely! I make these with Fabulous Flats^TM brand Tandoori Naan bread vs. ready made pizza crust. The Naan bread tastes much better than BOBOLI crust AND it has fewer calories (only 150 vs. 200 per serving). The Naan comes in a couple different flavors as well as a Whole-Grain version. This recipe serves 1 person -- so be sure to have enough ingredients on hand to make several of these at once if you've got a crowd to please!

1 Fabulous Flats^TM brand Tandoori Naan
1 Small Garlic Clove minced
1/2 Tablespoon Olive Oil
1 Small to Medium Tomato - 4 slices
1/2 Cup Mozzarella Cheese shredded
1/4 Cup Parmesan Cheese grated
4 Fresh Basil Leaves sliced into ribbons
Italian Seasoning and Crushed Red Pepper to taste

Heat Oven to 400 degrees
Heat Olive Oil in small saute pan set on medium heat
Add minced Garlic to pan with Olive Oil and cook until Garlic softens slightly; about 1 minute
Place Naan bread on a cookie sheet and brush top of bread with the Olive Oil and Garlic mixture; now top with the Mozzarella Cheese and sprinkle with Italian Seasoning and Red Pepper is desired
Add Tomato slices and then sprinkle the Parmesan Cheese over the top
Place in oven and cook for 10 to 12 Minutes; be sure the check on it half way through
Once it's out of the oven add the fresh Basil on top and ENJOY!!

Donut Detour

2009-04-19T08:50:00.000-07:00

It was PERFECT grilling weather in Northern Virginia on Saturday so Mike and I headed off to the store for some steaks! We ended up taking a little detour to the 19th Annual Leesburg Flower & Garden Festival, we had a pretty good time despite my suffering from what seem to be increasingly severe seasonal allergies -- grr. The BEST part? The Fractured Prune Donut vendor. I'd heard of the store, but had not been to one . . . not sure I should as it would be really hard to ever leave! The donuts were warm and cake like with a thin crispy "crust" and a super moist inside that just melts in your mouth -- DIVINE. There are many flavors to choose from and you can even make up your own flavors. We tried the "Blueberry Hill" (speckled blueberry glaze -- you gotta see it -- with a light sprinkle of powdered sugar) and the "O.C. Sand" (honey glaze and cinnamon sugar) they were to DIE for. They have plain donuts as well, but who cares about that -- check out the link.
Fractured Prune donuts just might be the new cupcake!!

Back to the steaks, my apologies for the donut detour. When the weather gets nice I like to do what I call a mixed grill, that way I get to spend more time on the patio with my glass of wine vs. in the kitchen. Feel free to mix multiple kinds of meat, seafood, and veggies. Whatever mix you like and whatever you have on hand will work. This is what we used for our mixed grill last night:

2 Angus Beef 9 oz NY Strip steaks from Harris Teeter's
4 Small Zucchini - ends removed and halved lengthwise
2 Medium ears of Corn - husks removed
1/2 Tablespoon Extra Virgin Olive Oil (or PAM Olive Oil spray)
1 Tablespoon McCormick Grill Mates Montreal Steak Seasoning
Sprinkling of Garlic Powder (Do not use Garlic Salt)

Heat grill as you would for preparing steaks. I let my hubby do this while I supervise . . . with my wine.
Place zucchini halves and corn on a platter and drizzle with the olive oil, brush or rub with hands to coat with the olive oil.
Sprinkle about 1/2 of the steak seasoning evenly over the veggies. It doesn't take much of this seasoning so be sure to take it easy -- there's plenty of salt and pepper already in the mix.
Place the steaks on a separate plate and sprinkle with remaining steak seasoning (no olive oil needed for the steaks).
Sprinkle on as much of the garlic powder as you like on everything.

Add everything to the grill at the same time. Turn the zucchini and corn as needed allowing them to develop grill marks. As veggies reach desired doneness move them to a higher rack or a cooler spot on the grill. Finish cooking steaks and enjoy! The steak is so good it doesn't even need steak sauce -- but do what you will with regard to sauce =) . . . Enjoy!

Dad's Meatloaf with Tomato Relish by Tyler Forence

2009-04-03T10:52:00.000-07:00

This week I made the MOST AMAZING meatloaf. Ok, ok, everyone just CALM DOWN. I know that meatloaf isn't the MOST awe inspiring dish . . . but this particular one IS! It had my husband sneaking bites of it before it was even out of the oven (see pic). My hubby even made me put the leftovers in the "garage fridge" because the sight of it was distracting him . . . he couldn't stop eating it.

The recipe is from Tyler Florence . . . (sultry voice) HELLO Tyler Florence. I first fell for this guy when he did Food 911. He would visit some "helpless" soul (usually a female) in their home and help them cook a dish that they considered to be impossible, thereby making it a "Food 911". I never made it on the show . . . but I'm pretty sure that I've got at least a dozen Food 911's that Tyler could help me out with. Just saying.

ANYWAY, since getting "busted" for Copyright infringement or plagiarism doesn't sound like my idea of "fun" I'm just going to post the link to the Food Network listing for Tyler's awesome recipe. It's called Dad's Meatloaf with Tomato Relish. The only thing that would make this recipe better is if you make a double batch of the Tomato Relish . . . trust me you are going to WANT it.

Very Berry Bruschetta

2009-03-24T18:00:00.000-07:00

This is a family favorite . . . it's really good for breakfast or an afternoon snack. It even works after dinner as a not-to-sweet dessert option. It's so easy too! If you've got a smaller "crowd" to feed just scale back on the amounts.

10 slices Italian bread
1 15 oz container of Ricotta cheese
3 or 4 tablespoons honey
1 pint each: blueberries, raspberries, & blackberries (fresh berries not frozen)

Arrange bread slices on sheet tray and toast in broiler (or on grill pan set to medium-high heat) until golden brown, be sure to watch them closely.
In a small bowl combine Ricotta cheese and honey; blend well.
Spread about 2 tablespoons of Ricotta mixture on each piece of toast.
Add fresh berries on top of each slice and serve.
Drizzle some honey over the top for added yumminess

Quick & (not so) Dirty Colcannon

2009-03-20T11:47:00.000-07:00

This year I made Colcannon to go along with our regular St. Patty’s Day dinner of Corned Beef and Cabbage. It’s very easy to make and it tastes great! It’s basically mashed potatoes with the addition of sautéed onions and cabbage . . . and lots of butter too!

5 russet potatoes; small to medium sized peeled and cut into cubes
1-cup milk warmed on stove; low fat milk works well
1-½ sticks of butter
1 small onion diced
½ head of napa cabbage cored and cut into bit size pieces
Chopped parsley leaves, for garnish
Butter for garnish

Add cubed potatoes to a pot of salted water on med-high heat. Bring to a boil and boil potatoes in salted water for 10 minutes (or until fork tender). Drain and then mash thoroughly using mixer. Add 2 or 3 tablespoons of butter and the warm milk; continue mashing to desired consistency. Add salt and pepper to taste.
Add 1 stick of butter to large sauté pan; add onion to pan and cook until tender and transparent; about 10 minutes; add cabbage to pan and cook until cabbage becomes a darker color and is tender-crisp; another 10 minutes.
Add the cooked cabbage and onion mixture to mashed potatoes, stirring them in gently. Serve in individual bowls. Make an indentation on the top and add a pat of butter into each indentation. Sprinkle with parsley.

Coconut Pie

2009-03-12T18:02:00.000-07:00

Another dessert! I’ve been making this pie for about 7 years now and it hasn’t failed me yet. It’s so easy especially since you can get ready-made pie crusts at the store – by all means feel free to make your own crust if that’s what you’re into. Even people who “say” they don’t like coconut actually like this pie. It’s unlike any Coconut Pie I have ever had, and trust me I’ve had my share of coconut pie (amongst others). It’s not a cream pie so that’s the first clue that it’s different – it’s more like a Chess pie. I’m not exactly sure where the recipe originated from, maybe off of a package of shredded coconut? Honestly I can’t remember . . . and I’m guessing it doesn’t matter. Just in case you don’t figure it out before you start mixing things up – this recipe makes 2 shallow pies. I DO NOT recommend putting the entire filling in one deep-dish pie shell. It simply won’t cook properly and nothing good will come of it!!

2 Cups Sugar
4 Eggs
2 Tablespoons Vanilla
1 Stick Melted Butter
1 Cup Shredded Coconut
2 Pie Crusts (regular 9” pie crust)

Preheat oven to 350 degrees.
Mix first five ingredients and pour equal amounts into pie shells & bake at 350 degrees until golden brown (about 30 minutes or so).
Cool until set – about 30 minutes. Pies can be made a day ahead and refrigerated. If refrigerated allow pies to sit at room temperature for about 30 minutes before serving.

Double Cherry Cake

2009-03-10T15:34:00.000-07:00

This one is for Victoria an old friend from my school day’s at Patch Barracks in Stuttgart Germany – Go Panthers!! Go Piranhas!! Oh wow, I’ll have to remember to post the “Grilled PB&J” recipe that Victoria taught me back in the day -- still yummy. I guess I’ve always been “into” food LOL!

Anyway, best of luck to you Victoria on the Cherry Cake for Lakes! I know this recipe is a bit of a cheat . . . using a store bought cake mix . . . but there are several things to add to the mix so you still have to work a bit =)!

1 box french vanilla cake mix; dry (Duncan Hines Moist Delux)
1 stick margarine, melted (or butter if you prefer)
2 eggs
1 can cherry pie filling
1 cup chopped pecans (totally optional)

Preheat oven to 350 degrees and then grease and lightly flour a bundt or tube pan.
Mix all ingredients, by hand, in a large bowl.
Pour into prepared bundt or tube pan and bake at 350 degrees for 50 minutes.
Cool cake completely and then glaze.

Cherry Glaze

1/4 to 3/8 cup maraschino cherry juice
1 can of Classic Vanilla frosting (Duncan Hines Creamy Homestyle or make your own vanilla frosting)

Prepare (or buy) your favorite vanilla frosting; then thin it with the maraschino cherry juice to create a glaze. Drizzle glaze over cooled cake and then top it off with whole stemmed maraschino cherries to decorate. You can even zap the frosting in the microwave for about 15 to 30 seconds to thin it out even more.

Easy Breezy Creme Brulee

2009-03-08T12:26:00.000-07:00

Ok, this one is for my big sister Cassie. She asked me for an easy and very instructive recipe for Crème Brulee (I'm not good at "very instructive" but I tried). I love Crème Brulee; I’ve made it many times and many different ways. It’s actually VERY EASY to make. This version is even easier because it doesn’t require a water bath. It’s also served in one large dish, so it’s more of a rustic family style version. This recipe should be made well in advance, maybe even the day before you plan to serve it as it needs plenty of time in the refrigerator to set up properly. It’s worth the wait -- ENJOY!

4 large egg yolks (buy the extra large eggs at the store)
3 tablespoons granulated sugar

2 cups whipping (heavy) cream

1/3 cup packed brown sugar (or granulated sugar)

Beat egg yolks in medium bowl with electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3 Tblspns of granulated sugar on high speed for about 1 minute. Set aside.
Heat (scald) cream in a 2-quart (medium) saucepan over medium heat, stirring regularly, just until hot (hot to the touch that is – not boiling).
Gradually stir at least half of the hot cream into egg yolk mixture; be sure to stir continuously as you do this.
Now, gradually add the egg and cream mixture back into the saucepan with the remaining hot cream. Cook this mixture over low heat for 10 minutes, stirring constantly, until mixture thickens (do not boil). The liquid should be thick but runny, and very silky smooth like melted ice cream.
Pour custard into ungreased pie plate, 9 X 1¼ inches. Refrigerate (uncovered) 8 to 10 hours but no longer than 24 hours. You can cover it after it has cooled for a couple of hours – that way you won’t trap any condensation underneath the cover keeping the custard from setting-up properly. The amount of time it takes to set-up will vary depending on how cold your refrigerator is. Do not freeze!
Once the custard has set-up, put your oven control on Broil. Sprinkle brown sugar over chilled custard. Broil with top about 5 inches from heat for about 3 minutes or until sugar is melted and forms a glaze. You may need to put it back in the fridge to set-up again prior to serving. Refrigerate any remaining dessert. Makes 8 servings.

This is WAY more instruction than I usually get into, but I wanted to be sure to cover all the bases with everything -- per my sister's request!

Once again -- if anyone tries this and has a comment or change they think is interesting please let me know!!

Mustard Crusted Chicken with Wilted Spinach

2009-03-06T08:22:00.000-08:00

Here's a great everyday dinner recipe. This version skips the flour and egg dredging that is usually standard when preparing breaded cutlets.

4 chicken cutlets, each 4 to 5 ounces and 1/4-inch thick
¼ Cup Dijon Mustard
Coarse salt and freshly ground pepper
¼ cup Freshly grated Parmesan cheese
1 cup Italian Seasoned bread crumbs
1 Bag of Baby Spinach Leaves (washed & well drained)
Olive oil, for frying

Place cutlets in a shallow dish and coat thoroughly with mustard.
Bread cutlets: Heat oven to 250 degrees. Then, in a shallow dish, whisk to combine bread crumbs with Parmesan cheese, salt, and ground pepper. Coat each cutlet with the bread crumb mixture, patting the cutlets firmly so the coating adheres. Place coated cutlets on a plate or a large baking sheet and set aside.
Pan-fry: Heat about 4 to 5 tablespoons of olive oil in a large skillet on medium heat until it starts to ripple and/or slightly smoke. Cook cutlets until golden brown on the bottom, about 3 minutes. Gently flip and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more. Transfer to a baking sheet lined with paper towels and keep warm in the oven.
Wilted Spinach: After frying the Chicken, use the same pan for the spinach (leave any bits of olive oil and chicken coating in there). Add the Baby Spinach leaves to the hot pan and gently toss them around in the drippings allowing the leaves to wilt slightly – this doesn’t take long! Add salt and pepper to taste.
Serve the Chicken cutlets with your favorite mashed potato recipe and the wilted spinach. Serves 4.

Saviato Cookies

2009-02-07T14:16:00.001-08:00

This recipe is greatly inspired by Martha Stewart's Anise Drops which are very much like a cookie my husband grew up with in NY called Saviato (sp). I have been looking for the Saviato (sp) recipe for about 5 years now. I made a few adjustments and my version, which I've tested twice now, is below. I plan to try them with Almond Extract as well =)! Original recipe for Anise Drops at marthastewart.com.

1 1/2 Cups All-Purpose Flour

1/2 teaspoon baking powder

1/2 teaspoon course salt

3 Large Eggs

1 1/4 Cups Sugar

3/4 teaspoon Vanilla Extract

1/4 teaspoon Anise Extract

Preheat the oven to 350 degrees.
Mix eggs with electric mixer until fluffy (about 3 min) in a medium sized bowl. Beat sugar into the egg mixture; add Extracts and continue to beat.
Slowly add the flour until well incorporated; then add the salt and the baking powder; mix well. At this point let the mixture rest allowing the baking powder to develop -- 5 to 7 minutes.
Using a spoon scoop the dough, it will spread, into rounds onto parchment lined baking sheets, spacing 1/2 inch apart.
NOTE: I like to very lightly spray my parchment with PAM Cooking Spray
Bake cookies until the tops crack -- the cookies will be very pale, 8 to 9 minutes. Transfer to wire racks and let cool.

If anyone tries this and makes changes/substitutions I would love to hear about it -- just add a comment! Thanks and Enjoy!

Chicken or the Egg Drop Soup

2009-01-23T04:53:00.000-08:00

This recipe is really easy and it's pretty good for you too. You can add anything you like to this simple recipe -- make it your own and have fun with it. I've even added shrimp and Udon noodles to this mix. Oh yeah, for those of you you like a little spice add some Sriracha sauce to your own bowl.

2 ea 32 oz Containers of Swanson Chicken Broth (low sodium)
2 or 3 Eggs Scrambled (I haven't tried this with egg beaters yet)
2 Chicken Breasts (whole)
1 Bag of Baby Spinach (washed of course)

2 Green Onions sliced (green tops also)

Salt & Pepper to taste

Add Chicken Broth and Chicken Breasts to a large pot and bring to a boil. Once boiling turn the heat down to med-low and cook for an additional 5-10 minutes or until Chicken Breasts are completely cooked through.
Meanwhile scramble the Eggs in a small bowl; set aside.
Once the Chicken Breasts are cooked remove from the broth and shred into bite size pieces; set aside.
Return the heat for the Chicken Broth back to high and stir broth to get it moving in a circular motion, slowly stream in Scrambled Eggs -- they will cook immediately in the broth.
Add back the shredded Chicken Breast meat, salt and pepper to taste, Spinach and top off with the sliced Green Onions.
Allow everything to heat through and the Spinach leaves to wilt; about 3 minutes. Enjoy!

Low-cal Lettuce Wraps

2009-01-02T18:25:00.000-08:00

If you've read any of my recipes you've probably figured out that I like to experiment in the kitchen quite a bit (my poor hubby). This is another one of my successful "projects". I LOVE the Lettuce Wraps at P.F. Chang's China Bistro but they don't like me. I decided I wanted to figure out how to make a low-cal version that was 1. Easy and 2. Yummy. I think I scored at hit.

4 Small Raw Chicken Breasts diced
1/2 Bottle of SIMPLY enjoy brand Sweet Onion Fig Grille Sauce
2 Tablespoons Soy Sauce (Low Sodium works well)
1 Teaspoon Chili Garlic Sauce (or to taste)
1 Tablespoon Olive Oil
1 Bundle Green Onions sliced (white & green parts)
8 Iceberg lettuce leaves

Dice Chicken Breasts into small pieces or grind using meat grinder (or just pulverize it in a food processor if you don't care how small the pieces are)
Add Grille Sauce, Soy Sauce and Chili Garlic Sauce to the diced Chicken Breasts. This mixture can be refrigerated for a few hours or even overnight if you want -- but you don't have to wait.
Heat Olive Oil in a medium sized skillet or a wok until it begins to ripple and smoke a little.
Add Chicken mixture to pan and cook until done. Add Green Onions at the end and allow to wilt slightly.
Serve with cold Iceberg lettuce leaves.

Blue Cheese & Maple Bacon Frittata

2008-12-19T17:49:00.000-08:00

Mess to success! Well, I had a little trouble in the kitchen the other night. I was supposed to make Shrimp & Grits for the office holiday pot-luck the other day, but when I opened the package of Bacon (yep, lots of bacon in Shrimp & Grits) it smelled kinda funny -- like maple syrup. I looked at the package and, well, there it was in teeny-tiny letters "Maple Bacon" right on the package! My hubby had been kind enough to pick-up the bacon for me earlier in the week -- thanks honey =)! Of course I had started the project kind of late at night and I REALLY didn't want to go to the store in my jammies. After doing a quick check of the fridge I saw that I had enough eggs to make yet another FRITTATA -- my new favorite thing! This basic recipe saved my butt once again. This latest version (with Maple Bacon of course) turned out to be a big hit at the office party -- there's no stoppin' me now!

1 Package of Maple Bacon, cut into 1/4" pieces (WHOLE package)
6 to 8 Green Onions sliced (green tops as well)
Kosher Salt and Black Pepper
10 Large Eggs
2 to 3 Tablespoons Horse Radish (be sure to drain the juice)
2 to 3 Ounces Blue Cheese Crumbles

Preheat oven to 400 degrees. Cook bacon until crisp in a large ovenproof nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 1 minute.
In a medium bowl, whisk the eggs, 1 teaspoon salt, and 1 teaspoon pepper. Mix in the horse radish. Pour egg mixture over the bacon and onion in the skillet, stir once, turn off heat and crumble the cheese over the top.
Transfer to oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.

Red Pepper Frittata

2008-12-15T08:00:00.000-08:00

As promised -- the original recipe from the December 2008 Real Simple magazine that gave me the idea for the Bacon, Cheddar, and Horse Radish frittata below (12/14/08) -- I've also included a picture of the Red Pepper frittata. This one also got rave reviews from our party guests.

2 Tablespoons Olive Oil
1 Onion, thinly sliced
2 Red Bell Peppers, thinly sliced
Kosher Salt and Black Pepper
10 Large Eggs
1 Cup Fresh Flat-Leaf Parsley, chopped
4 Ounces Soft Goat Cheese

Heat oven to 400 degrees. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes.
In a medium bowl, whisk the eggs, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.
Transfer to oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.

Bacon, Cheddar & Horse Radish Frittata

2008-12-14T06:53:00.000-08:00

Frittatas are my new favorite party food! They're simple, delicious, and very easy on your budget. I made two different Frittatas for our annual Christmas party yesterday and they were both a big hit. I'll post the other one tomorrow, but for know I'll share the recipe for the one that I made up. My inspiration came from the December 2008 issue of Real Simple magazine.

2 Tablespoons Olive Oil
1 Onion, thinly sliced
3 Tablespoons Horse Radish (remove as much juice as possible)
16 Slices of Cooked Bacon chopped (use Bacon bits in a pinch)
10 Large Eggs
1/2 Cup Fresh Flat-Leaf Parsley, chopped
1 Cup Shredded Cheddar Cheese
1 Teaspoon each Salt and Black Pepper

Heat oven to 400 degrees. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and 1 teaspoon salt and 1 teaspoon black pepper and cook, stirring occasionally, for about 10 minutes.
Whisk the eggs in a medium bowl. Mix in the horse radish and parsley. Pour over the cooked onion in the skillet, stir once, and sprinkle the cheese over the top.
Transfer the skillet to the oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.

Slow Cooker Chicken Noodle Soup - Grandma Will Never Know!

2008-12-12T06:02:00.000-08:00

I made this for my boyfriend once when he had a bad cold (we're now married) . Up until now he thought I had slaved over a pot all day making this for him. Sorry honey!

1 Rotisserie Chicken from local grocery store
1 Bag Egg Noodles (see below)
1/2 Bag Frozen Carrots, Onions, Celery
32oz Chicken Stock/Broth

3 Teaspoons Prepared Chopped Garlic (or 3 fresh cloves)

Salt to taste
Pepper to taste

Remove skin from Chicken breast, shred breast meat and add to slow cooker. You can add some bones into the pot as well -- but be sure to remove them at the end.
Add all remaining ingredients (Except Noodles) to the slow cooker. Allow to cook on low all day (5-10 hours) -- while you're at work or out shopping!
Add noodles. Add about 1/2 to 3/4 of the bag of noodles about 30 minutes before serving. When they are done the way you like you're ready to serve.

Note: Add more stock or water if needed to get the amount of liquid you desire.

Cream Cheese Spread

2008-12-08T18:36:00.000-08:00

Ok -- here's another easy one. Inspired by the need to serve an appetizer to some unexpected company.

1 Package Cream Cheese, softened
3 Tablespoons Horseradish (or to taste)
4 Tablespoons Orange Marmalade (or to taste)

Blend all three ingredients, adjust to your personal taste and serve with crackers.

Best Corn Bread

2008-12-07T07:37:00.000-08:00

This is a great tasting southern version of corn bread -- it's slightly sweet.

1 Cup Milk
1/4 Cup Butter Melted (Real Butter!)
1 Large Egg
1 1/4 Cups Yellow Cornmeal
1 Cup All-Purpose Flour
1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt

1) Heat oven to 400 degrees. Grease bottom and sides of 8x8x2 glass pan.
2) Beat milk, butter, and egg in large bowl. Stir in remaining ingredients all at once until flour mixture is moistened (batter will be a little lumpy and thick like brownie batter). Pour batter into prepared pan.
3) Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Recommendations: Be sure to use whole milk and real butter in this recipe.
Variations: 1 small can of Chopped Green Chilies or 1/2 cup Cheddar Cheese

Easy Orange & Cranberry Relish

2008-12-06T10:19:00.000-08:00

This one is REALLY easy and it's great with turkey, ham, pork, and vanilla ice cream too. I came up with this one out of the need to clean out my fridge.

1 Pound Fresh or Frozen Cranberries
3 Heaping Tablespoons Orange Marmalade
1/4 Cup Roasted Unsalted Almonds

Blend Cranberries and Orange Marmalade in food processor -- adjust Marmalade to taste. Add 1/4 cup Roasted Almonds and blend until desired consistency. Enjoy!