Saturday, June 30, 2012

Cauliflower Salad

I love cauliflower, but I know not everyone would agree with me.  Let's face it - it's bland.  If I buy a jar of pickled Giardinera, I pick out all the cauliflower.  This is a nice summer salad that can sit at room temperature for hours. This would also be good as part of an antipasti platter!

  • 1 medium head cauliflower, outer leaves and core removed
  • 1/2 cup good olive oil
  • 2 tsp. minced garlic
  • 4 Tbsp. red wine vinegar
  • 1/2 cup pitted olives (green or black)
  • 1/2 cup diced sweet onion
  • 1/2 cup roasted red pepper, diced
  • 3 Tbsp. chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • Sprinkling of fresh oregano (or dried to taste)
  • Crushed red pepper flakes (optional)
Separate the cauliflower into small florets.  Rinse well in cold water and drain.  In a large pot of boiling water, cook the florets until al dente, about 5 minutes.  Drain and place in a bowl.

While still warm, add all the remaining ingredients and toss to mix well.  Let the salad marinate for several hours at room temperature, stirring occasionally.  You could add any number of vegetables to this salad.  Try it with cherry or grape tomatoes, warm cooked potatoes, slivers of Parmesan or Romano cheese or even radishes!  Endless possibilities!

~Adapted from Ciao Italia

Monday, June 25, 2012

Old-Fashioned Carrot Salad

Some recipes just never die, and this is a perfect example.  Use the freshest carrots available (the ones that come with their green tops) and good mayonnaise and freshly squeezed lemon juice and you will have a sweet salad that is anything but boring!

1/2 cup golden raisans
2 lbs. carrots, peeled
3 Tbsp. sugar
3 Tbsp. freshly squeezed lemon juice
1/4 cup sour cream
1/2 cup good mayonnaise
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
1 cup diced golden pineapple

Place the raisins in a small bowl and add enough hot tap water to cover.  Set aside.
Grate carrots using a box grater or food processor.  Place in a large bowl.  Sprinkle the carrots with the sugar and lemon juice.
In a smaller bowl, whisk together the sour cream, mayonnaise, salt and pepper.  Add the sauce and the pineapple to the carrots and toss well.  Drain the raisins and add to the salad.  Toss well.
Cover with plastic wrap and refrigerate for one hour.  Add salt and lemon juice to taste and serve cold or at room temperature.
Ina Garten is a little heavy-handed with the pepper.  Her original recipe called for 1-1/2 tsps.
I'm the same way.  I love the sweetness and then get a little peppery bite.
~Barefoot Contessa

Sunday, June 24, 2012

The Mom 100 Cookbook - Sauteed Corn, Spinach, Bacon and Scallions #SundaySupper

The Mom 100 Cookbook is Around the Family Table for #SundaySupper!

These are the 100 recipes everyone needs!

The Mom 100 Cookbook is filled with delicious recipes, tips, including how to keep dishes simple for kids, and then turning up the volume on the same recipe for adults.

I loved her description of her One-Pot Arroz con Pollo - "Serve it right at the table, because as you lift the lid off the pan, the wonderful aromas billow out almost like those swirls of fragrance that you see in cartoons, the kind that you see transporting Tom and Jerry by the nostrils, gently floating them to the table".
We all can picture that! 

In it you will find some great tips such as storing tomato paste - for the next time you need an annoyingly small amount for a recipe.

My recipe is from Chapter 16 - Best-Shot Vegetables.  Recipes and tips for the best way to get your kids to try new veggies and what NOT to do.  For this recipe she writes, "Add whatever veggies you have hanging around".   No stress in the kitchen! - Gotta love her!  Corn is at it's peak here in New Jersey!  This side dish goes well with any of the Main Dishes featured today.

Sauteed Corn, Spinach, Bacon and Scallions

4 slices bacon, cut into 1-strips (optional)
1 Tbsp. unsalted butter
1 shallot, minced
3 cups fresh or frozen corn kernels (from about 4 ears corn)
1/2 cup chopped red bell pepper (optional)
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground black pepper
2 to 3 scallions, both white and light green parts, sliced
4 cups baby spinach leaves

Cook the bacon, if using, in a large skillet over medium-high heat, turning occasionally, until browned.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Pour off all but 1 teaspoon of the fat from the skillet.

Add the butter to the skillet and melt over medium heat.  Add the shallot and cook, stirring occasionally, until tender, about 2 minutes.  Add the corn and the red bell pepper and red pepper flakes, if using.  Season with salt and black pepper to taste.  Cook, stirring often, until the corn is tender, about 5 minutes.  Crumble the bacon and add it along with the scallions and the spinach.  Stir until the spinach leaves have wilted and combined with the corn, about 1 minutes.

What the Kids Can Do:  Kids can cut the bacon or bell pepper with an age-appropriate knife.  With supervision they can stir together the mixture on the stove.

Cooking Tip:  You can add sliced or diced zucchini , you can skip the spinach or only add it to some of the mixture.  You can add halved cherry or grape tomatoes.  You can do pretty much anything you like to keep changing up this vegetable medley.

 Join us for #SundaySupper on twitter starting at 3:00 pm EST.  We are featuring Portable Recipes for getting together with friends from The Mom 100 Cookbook.  Katie Workman will be joining us to answer questions, give tips and inspire at 5:30 pm EST.  There are 10 mystery bloggers featured below who have received a copy of Katie's Cookbook for a giveaway!  Katie will also be giving away more cookbooks at the live chat so please join in using the hashtag #SundaySupper!.

  • Wine Pairing  to complement our recipes ~ ENOFYLZ
Connect with Katie Workman, Author of The Mom 100 Cookbook:

Saturday, June 23, 2012

Grilled Pina Colada Pineapple

You've got the grill fired up~ you might as well grill dessert as well!

1/2 cup sweetened flaked coconut
1 3-4 lb. pineapple, peeled
1/2 cup dark brown sugar
1/4 cup dark rum
1 Tbsp. freshly squeezed lime juice
Vanilla Ice Cream

 Toast coconut in a small heavy skillet over medium heat until golden.

Stir together remaining ingredients in a shallow dish and add pineapple in 1 layer, turning to coat evenly.  Marinate, turning occasionally, 30 minutes.

Oil grill rack.  Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes.  Serve with marinade and sprinkle with toasted coconut.
Add a nice scoop of your favorite vanilla ice cream.
 This would be pretty to serve in a nice tropical glass!

~Adapted from Epicurious

Thursday, June 21, 2012

Pineapple Meringue Pie

A luscious, cool, alternative to lemon meringue pie, this dessert reminds me of Ambrosia!

Pastry for single-crust pie (9 inches)
1/2 cup sugar
2 Tbsp. all-purpose flour
1 can (20 ounces) crushed pineapple, undrained
1 cup (8 ounces) sour cream
3 egg yolks, lightly beaten

3 egg whites
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar (optional)
6 Tbsp. sugar

  1. Line a 9-in. pie plate with pastry.  Flute edges.  Line unpricked pastry with a double-thickness of heavy-duty foil.  Bake at 450 degrees F. for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on wire rack.
  2. In a large saucepan, combine sugar and flour.  Stir in pineapple and sour cream until combined.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.  Remove from heat.
  3.  Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Pour into crust.
4.  In a small bowl, beat the egg whites, vanilla and cream of tartar (if using) on medium speed until
     soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy 
     peaks form and sugar is dissolved.  Spread evenly over hot filling, sealing edges to crust.

5.   Bake at 350 degrees F.  for 15-18 minutes or until meringue is golden brown.  Cool on a wire 
      rack for 1 hour.

 Refrigerate for at least 3 hours before serving.

~Taste of Home - Baking 

Tuesday, June 19, 2012

Portuguese Surf & Turf - Pork and Clams

I am very fortunate to have some great neighbors on my block!  All different cultures that come together!  My kids grew up with theirs, and now that they are grown we don't get together like we used to.  We always helped each other in time of need and stop and chat we we see each other.

I had this dish from a Portuguese neighbor that has long since moved, but I'll never forget it.  It's one of the most traditional and popular pork dishes of Portuguese cuisine.

I bought 5 dozen clams for the Cuban Pig Roast.  I had one dozen left.  Lightbulb goes off!!! Pork and Clams.  I searched through quite a few recipes, chose the one that appealed to me the most and printed it.  I just happened to see Rosa's husband taking a walk by my house and I thought I would go visit her just to see if the ingredients in this recipe were similar to how she makes it.  Boy - what a shock!  In her broken English, she tried to explain to me how she made the dish.  We went down the list of ingredients.  White wine? - no I use Red.  Tomato Paste? - No.  She couldn't give me any measurements and had to open her spice cabinet to show me what to use if she didn't know the word in English.  She gave me some bay leaves from Portugal and told me to fold the bay leaf in half and peel down the stem - and to remove it .  "It's no good for you".  Her family spends four months - the entire summer back in Portugal.  They are leaving next week so I'm thrilled I got to see her so I could make this delicious dish!  It's a very simple dish - with great flavors.

Pork and Clams
Carne de Porco a Alentejana

  • 2-1/2 lbs. boneless pork loin, cut into 1 inch cubes
  • 6 to 8 potatoes, peeled and cut into cubes
  • 2 cups dry red wine
  • 1 large bay leaf
  • 1 Tbsp. sweet paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 5 cloves garlic, minced
  • 15-20 clams in the shell, scrubbed 
  • Pickled Pepperoncini Peppers or Olives for garnish
Marinate the pork cubes with the wine, bay leaf, paprika, salt and pepper and garlic.
Cover and refrigerate at least 30 minutes or even overnight if possible.
Bake potatoes in one layer with a good drizzle of olive oil and salt and pepper at 425 degrees F for about 30 minutes or until lightly brown and toasty.
 Potatoes can also be deep fried; your choice.

In a large sauce pan, heat 2 Tbsp. Canola oil until just beginning to smoke.  Remove pork from marinade and reserve.
Brown pork on all sides over medium-high heat until all water is released from the pork and the cubes begin to caramelize.  About 10-15 minutes.
Add reserved marinade and bring to a boil.  Let cook about 5 minutes.
Add the clams on top of the pork; cover and cook until clams open up.  About 10 minutes.
If a clam does not open, remove and discard.
Arrange the baked potatoes on a serving platter and pour the pork and clam mixture on top.
Garnish with fresh parsley and pepperoncini peppers or olives.
~Rose Canha

Monday, June 18, 2012

Pico De Gallo Shrimp Gazpacho and a Cuban Pig Roast

It's time for the Annual Pig Roast at my next door neighbors!  Authenic Cuban Style Pig roasted in "La Caja China" (chinese box).  Great fun and great neighbors!  This guy weighed 50 lbs.  Rubbed generously with lime juice, sea salt and about 3 heads of chopped garlic.  About 4 hours later we have the best pork on the planet!

Since I can't go over empty-handed, I brought over the Pico de Gallo with a little twist.
You can serve this as Gazpacho or with chips.
It's best served ice cold and goes perfect with our little piggy friend!

Pico De Gallo Shrimp Gazpacho

3 cups cooked shrimp, cut in small pieces (about 1 lb.)
6 Roma tomatoes, diced
1 cucumber, peeled and diced
1 small red onion, diced
1/2 jalapeno pepper, seeded and chopped fine
1/2 bunch cilantro, chopped fine (or to taste)
1 orange, juiced
3 lemons, juiced
1/2 cup ketchup
1 Tbsp. Cholula Hot Sauce
1 Avocado, chopped (optional)
1 tsp. Kosher Salt
1/2 tsp. freshly ground black pepper

Add all ingredients to a large bowl and mix well.  Refrigerate until well chilled.
This does require alot of chopping.  I don't recommend using the food processor to chop everything.  I used the food processor to mince the onion, the jalapeno and the cilantro.

~Adapted from Group Recipes

Friday, June 15, 2012

Patti's Pickled Red Onions

Hamburgers and hot dogs would all be terrific with some pickled onions on the side.

All you really need to make pickled red onions is some sliced red onion, vinegar and sugar. Add any spices that you like to suit your own taste.

Patti's Pickled Red Onions  on Punk Domestics

Two Birthday Cakes and a Little Box Cake Mix Secret

I'll admit, I am not good at making homemade cakes from scratch.  They always come out dry and dense.  My sons were born 1 day apart - 4 years apart.  They actually could have been born on the same day!  My first son was 2 weeks late - emergency C-section and my second son two weeks before his due date since I was having another C-section.  It just happened to fall on the same day as my first son, Brian's birthday.  I asked the doctor if I could wait one more day - I wanted them each to have their "own" birthday.  So even though we celebrate both on the same day now, I still make two cakes.  Brian is getting a Devil's Food Cake with Strawberry filling and buttercream frosting.  I am using Rhondi's @ Big Mama's Home Kitchen homemade strawberry jam recipe for the filling.   Rob is getting his favorite, my Pistachio Pudding Cake.

A friend of mine gave me a cookbook with a little secret on the last few pages of the book.  How to turn a box cake into something special.  Want the secret?

If anyone loves to make cupcakes, and I know there are quite a few out there - Veronica @ My Catholic Kitchen made some gorgeous Communion Cupcakes!, I recommend getting the book, Hello Cupcake!  This book has adorable cupcakes for each season and every occasion.  In the back of the book, they revealed the secret to the best cake with a few secret ingredients added to the box mix.

Would you like to know what it is?

 All you need to do is the following:

  • Add to your favorite box cake mix (avoid the ones with the pudding in it) follow the recipe on the box  and replace the water with 1 cup of buttermilk.  Add one additional egg.  
This gives a box cake made-from-scratch taste and texture!

I would have included a  pic of a slice of this cake but unfortunately it is no longer available.

Wednesday, June 13, 2012

Broiled Portobella Mushrooms with Warm Bacon Balsamic Vinaigrette

Have you ever saved a recipe on a scrap of paper for years?  This an adaption of a recipe that my friend made for me years ago.  Her recipe was done on the grill, but I wanted to save the delicious marinade for these mushrooms. 

I remember having these on a sandwich, on crispy, grilled bread.  I thought they would make a great appetizer.

Read more....

~From Robin

Tuesday, June 12, 2012

Huli Huli Chicken Wings

There is a sweet little story around this recipe.  Authentic Huli Huli chicken is grilled over Hawaiian wood.  When it was time to turn the chicken, everyone would shout "Huli! Huli!" which means turned in Hawaiian.  These wings are sticky, sweet with just a hint of heat.

Get the recipe here...

Just an hour of brining keeps the wings moist and juicy.  The glaze is easy to make and you can simmer it slowly while the chicken is marinating.

~Adapted from Cook's Country

Monday, June 11, 2012

Pizza Dough for the Grill

Some of the best pizza comes from coal-fired ovens.  Until I build one in my back yard, we can get the same effect on the grill.  We want a crust that's crisp, smoky and slightly charred - my favorite way to have pizza.  A few things to keep in mind - the dough needs to be rolled thinly enough that it can cook through on the grill without burning and don't overload your pizza with too much sauce, cheese and other toppings.  This dough has two rises so you need to plan ahead.

Pizza Dough

1 cup warm water (105-115 degrees)
1 Tbsp. sugar
1 pkg. (1/4 oz.) active dry yeast
2-1/4 cups all-purpose flour
1 cup cake flour*
1 Tbsp. kosher salt
2 Tbsp. olive oil 

Combine water, sugar and yeast.  Proof until mixture turns foamy, about 5 minutes.
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook. 
Add oil to proofed yeast mixture; then pour into flour mixture.  Knead dough on low speed 10 minutes.
Place dough in a lightly oiled bowl, turning dough to coat surface.  Cover dough with plastic wrap.  Let rise in a warm place until doubled, about 2 hours.
Punch dough down and divide it into four balls.  Cover with plastic wrap and let rise another hour.

Ok dough is ready, toppings ready to go, you are about 6 minutes away from pizza heaven.

Roll out the dough on a dry surface dusted with flour or directly on a pizza peel.  Shape into a 10 to 12 inch circle or rectangle - don't worry if it's not perfect, we are making rustic pizza.  I would use the pizza peel or the back of a baking sheet to transfer the dough to the grill.  Warning:  Which ever way the dough lands on the grill - that's what you are going to get since the dough firms up immediately from the hot grill.  
My second pizza was in the shape of a trapazoid I think or maybe the State of New Jersey.

Preheat one side of grill to medium-high, the other side to low.  Place dough over hot side, close lid, and cook 2-3 minutes.  The crust will bubble and grill marks will appear underneath.  Use tongs to flip over crust and move it to the cool side of grill.  Brush crust with olive oil.
Add toppings and keep it light so they cook quickly.  Return pizza to hot side of grill for 4-5 minutes.  Pizza is done when cheese is melted.  Remove pizza using your peel or back of a baking sheet.

I made a simple Margherita pizza.  I brushed the dough with garlic-infused oil , marinara sauce, 4-cheese pizza blend and some fresh basil.
This makes 4 12-inch pizzas.  
That was one per person here.

*If you don't have cake flour on hand, measure one cup, remove 1 Tablespoon and replace with 1 Tbsp. of cornstarch.

~Cuisine at Home May 2009

Sunday, June 10, 2012

White Bean Ragout with Grilled Garlic Bread - LAND O LAKES® Giveaway #SundaySupper

Sunday Supper is on a Mission to Bring Back Sunday Supper Around the Family Table in every home. Join us every Sunday with great recipes and inspiration. #SundaySupper now trends almost every day of the week!

Simple and Fresh Summer Recipes
We now have the best of both worlds!  Butter and Olive Oil - something I could not do without in my kitchen!

About LAND O LAKES® Butter with Olive Oil & Sea Salt:  LAND O LAKES® is expanding its popular line of half-stick butter with the introduction of LAND O LAKES® Butter with Olive Oil & Sea Salt. This new product contains wholesome ingredients: sweet cream, olive oil and sea salt. LAND O LAKES® Butter with Olive Oil & Sea Salt is an easy and convenient way to simply enhance the flavor of your favorite foods. Available in a pre-measured half-stick size, this new product can be used for topping and cooking a variety of foods, combining the two ingredients consumers often combine separately when frying or sautéing foods. The delicious taste of butter and olive oil will add delicious flavor to any dish.

I could think of a thousand ways to use this product.  This is a simple, tasty bean stew with great Italian flavors!

White Bean Ragout with Grilled Garlic Bread

1 medium onion, chopped
1/2  roasted red bell pepper, chopped (jarred is fine)
1 Half Stick LAND O LAKES® Butter
with Olive Oil & Sea Salt (1/4 cup) plus 2Tbsp. softened
Freshly ground black pepper
2 garlic cloves, 1 minced, 1 halved
1 tsp. tomato paste
4 to 6 - 1" thick slices grilled ciabatta
4 Tbsp. grated Parmesan
2 15-oz. cans canellini beans (rinsed and drained)
2 cups vegetable or chicken broth
1 cup cherry tomatoes, halved
2 Tbsp. chopped fresh basil

Heat LAND O LAKES® Butter with Olive Oil & Sea Salt in a large skillet over medium heat.  Add onions and roasted red pepper and season with salt and pepper.  Simmer, stirring often until vegetables are completely softened, about 15 minutes.  Add grated garlic and tomato paste and cook about 3 minutes.

 Spread  bread with softened  LAND O LAKES® Butter with Olive Oil & Sea Salt and grill until golden and slightly charred.  Rub bread slices with cut sides of garlic clove. Sprinkle with Parmesan cheese.
  Add beans and  2 cups broth to skillet and bring to a boil.  Simmer until liquid is slightly thickened, 5-10  minutes.  Add tomatoes and simmer until tomatoes are tender, 3-4 minutes.  Stir in 2 Tbsp. Parmesan, season to taste.

Divide bread among bowls.  Top with bean mixture and broth.  Garnish with Parmesan and fresh basil.

This makes a hearty main dish.  Serve warm or at room temperature for a great simple weeknight summer meal.  Be sure to add enough broth as the bread soaks up those delicious juices.
The cherry tomatoes make this fast, easy and fresh.

Follow Land O Lakes on Twitter and Facebook  for more great summer recipes!

The fun starts at 3pm EST and lasts all afternoon until dinner time and sometimes beyond.  All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat.  Our #SundaySupper Pinterest Board will be filled with wonderful Simple and Fresh Summer Recipes. There is always room Around the Family Table for you.

Here are the recipes from our fabulous food bloggers!

About Ree Drummond and Butter with Olive Oil & Sea Salt: Ree Dummond, better known to her fans as The Pioneer Woman , is helping us explore the delicious flavor of our new Butter with Olive Oil & Sea Salt. Ree will create blog posts, recipes, and videos that explore how she uses this new butter to enhance simple weeknight meals.

If you would love to try this product, I will be giving away one coupon for a FREE package of the Butter with Sea Salt & Olive Oil to one of my readers.  All you have to do is us tell us about your favorite Simple and Fresh Summer Recipe that uses butter!  This giveaway will run through June 15, 2012.  Winners will be chosen at random and will be contacted via e-mail on June 16.

 ~   Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.

~Adapted from BonAppetit

Saturday, June 9, 2012

Fresh Strawberry Pie

The berries are key in this pie, so look for strawberries that are plump, fragrant and fully ripe.
Fresh Strawberry Pie

by Patricia Stagich
Prep Time: 45 min.
Cook Time: 15 min.
Keywords: pie strawberry, gelatin summer

Ingredients (Serves 8)
    For Crust
    • 1 (5 oz) package shortbread cookies
    • 2 tablespoons sugar
    • 2 tablespoons cold, unsalted butter, cut into pieces
    For Filling
    • 2 lbs. fresh strawberries, hulled
    • 3/4 cup sugar
    • 1/3 cup fresh lemon juice
    • 1 envelope unflavored gelatin (2-1/4 tsp.)
    Make Crust:
    Preheat oven to 350 degrees F with rack in the middle.
    Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up sides of a 9-inch pie plate or tart pan. Bake until golden, about 10-12 minutes. Set aside to cool.
    Prepare filling and assemble pie:
    Select 20 strawberries as close to the same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large measuring cup.  Add enough water to measure 2 cups.  Transfer liquid to a medium saucepan and reserve berries. 
    Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a bowl and set in the freezer, stirring frequently, just until mixture starts to set, 20-30 minutes.
    Spoon 1/2 cup filling into pie crust and arrange berries (halved or whole) on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
    Serve with whipped cream.
    Powered by Recipage

    Sharing with Melt in your Mouth Monday

    Thursday, June 7, 2012

    Cincinnati Chili - My Way

    Have you tried Cincinnati Chili?

    Cincinnati-style chili is quite different from it’s Texas cousin. The people of Cincinnati enjoy their chili over pasta and topped with a pile of shredded cheddar cheese, onions and/or beans. Some recipes also include cocoa which is seen in a lot of mexican mole sauces. If you love Greek flavors, you will love this chili! It freezes beautifully and is also great on hot dogs. Simmer in a Dutch Oven for one hour (or more) while you get all the fixin’s ready.

    TWO-WAY CHILI - Served over spaghetti
    THREE-WAY CHILI - Served over spaghetti and topped with cheese
    FOUR-WAY CHILI - Served over spaghetti and topped with onions and cheese
    FIVE-WAY CHILI - Served over spaghetti and topped with onions, beans and cheese

    Cincinnati Chili
    • 2 lbs. ground beef
    • 2 cups chopped onions
    • 4 cups cold water
    • 2 (8-ounce) cans tomato sauce
    • 2-3 Tbsp. chili powder
    • 2 Tbsp. apple cider vinegar
    • 2 tsp. Worcestershire sauce
    • 1/2 ounce grated unsweetened chocolate or 2-3/4 Tbsp. cocoa
    • 2 tsp. minced garlic
    • 1 tsp. cinnamon
    • 1 tsp. cumin
    • 1/2 tsp. salt
    • 1/2 tsp. cayenne pepper
    • 1/4 tsp. allspice
    • 1 bay leaf
    Cooking Directions:

    In a 3 or 4 quart pot, add cold water.  Break up ground beef in the water and bring to a boil.  Remove any scum that rises to the surface.
      Add remaining ingredients and simmer, uncovered for 1 hour.  Remove bay leaf and skim off any extra fat.  You can also refrigerate this overnight to easily remove extra fat.   Serve over hot spaghetti, or on hot dogs.

    Top with plenty of cheese, chopped onions and kidney beans.  Have it your way!

    Chili can be refrigerated for up to 3 days or frozen for up to 2 months.  This chili is fantastic on hot dogs!
    Check out Thursday's Treasures for more great recipes!

    ~Adapted from Cook's Country 


    Sunday, June 3, 2012

    Polish Rustic Plum Tart #Sunday Supper

    This is officially my first post for Sunday Supper.  I'm happy to join such a great group!  This week we are all contributing recipes from our heritage.  My background is of both Polish and Swedish heritage.  I grew up with the typical stuffed cabbage, pierogi and sauerkraut.  They are still my comfort foods today.  My mother's aunt lived with us for a while and that is where I basically learned all my polish language - which isn't much!  I bought a CD to try and learn a little more, but my practicing nearly got me kicked out of the house. Your can find all my Polish recipes and traditions HERE .

    I will be making for you today, a traditional Rustic Plum Tart.  Plums and prunes are used quite a bit in Polish cuisine, like most of Eastern European recipes.  Even pierogis with prunes!  The pastry for this tart is similar to Kolachy cookie dough.  A cream cheese dough rolled in sugar.


    4 ounces cream cheese, softened
    1-1/2 sticks unsalted butter, softened
    1-1/2 cups all-purpose flour


    1 lb. plums (not the Italian prune plum variety, washed, pitted and quartered
    1/4 cup sugar
    1 tsp. cinnamon
    1/4 cup plain dry breadcrumbs
    1/4 cup almond filling (Solo Brand)
    1/4 cup apricot preserves
    Melted butter
    Coarse sugar

    Mix cream cheese and butter until light and fluffy.  Add flour gradually and mix well.  Wrap dough in plastic and refrigerate for at least 1 hour or overnight.

    Sprinkle sugar and cinnamon over plums, coating well.  Mix bread crumbs with plums.

    Heat oven to 350 degrees F.  When dough is chilled, roll a circle 1/4 inch thick and 12 inches in diameter on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour).  Trim circle with a pastry cutter so edges are not so ragged.  If dough becomes too soft, refrigerate briefly until its workable again.  Transfer to baking sheet.

    Leaving a 2-inch border of untouched dough, spread almond filling over.  Top with plums followed by apricot preserves.  Begin lifting the untouched dough toward the center, pleating as necessary to create a 9-inch round.

    Brush edged of tart with melted butter and sprinkle with coarse sugar.  Bake 40 minutes or until crust is golden and filling is bubbling.

    Cool in pan for at least 5 minutes before cutting and serving.  I suggest baking this on parchment paper.

    Serve warm or at room temperature with vanilla ice cream or sweetened whipped cream.


    Ready to get hungry? Pick your country and enjoy!

    Artisan Cast Iron Dutch Oven Bread

    This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you! 2 cups water 1...