Tuesday, July 31, 2012

Sweet and Saltines

When I see a recipe for sweet and salty I just have to go for it.  Four ingredients and you are in sweet and salty heaven!

  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) unsalted butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (1-1/3 cups)
Preheat oven to 425 degrees F.

Line 1 large jelly-roll or sheet pan with foil, spray with non-stick spray and arrange the saltines in a single layer.  In a medium saucepan, melt the butter and brown sugar together and boil for about 5 minutes.  Remove from the heat and pour over the crackers, covering them evenly.

Put the pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully.  Remove from the oven and pour the chocolate chips over the crackers, covering them evenly.

 When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.
They will form one big sheet. 

Break up into pieces.
Store in an airtight container
These remind me of the candy I used to buy at Fanny Farmer's!
Since they have crackers in them, I think it's appropriate that we can also call them CRACK!
Highly addictive!

~Home Cooking with Trisha Yearwood

Wednesday, July 25, 2012

Phyllo Garden Pizza

This is another "What's Left in the Fridge?" recipe.  Tomatoes just beginning to ripen in the garden, plenty of basil and fresh oregano - just calls for a pizza.

Here's what I had in the fridge.
  • 1/2 package Phyllo Dough sheets
  • Shredded mozzarella cheese
  • Pecorino Romano
  • 3 Roma garden tomatoes
  • 1 bunch of scallions (just about on their last leg)
  • Fresh basil and oregano
Phyllo dough makes a crispy, light, thin crust.  This could be a summer appetizer with a nice glass of wine or just a light summer supper.

  • 10 sheets thawed phyllo dough
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1 Tbsp. chopped fresh oregano
  • Salt and Pepper
  • Cooking spray
  • 2 cups thinly sliced Roma tomatoes
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh basil leaves.
  • 1/4 tsp. red pepper flakes (optional)
This goes together very quickly and bakes in just 20 minutes.
  1. Preheat oven to 375 degrees F.
  2. Combine mozzarella, romano, oregano and salt and pepper in a small bowl.
  3. Cut stack of phyllo dough sheets in half crosswise.  Working with 1 phyllo sheet at a time, place phyllo sheet on a baking sheet coated with cooking spray.  Coat phyllo sheet with cooking spray.  Repeat with 2 more layers of phyllo.  Sprinkle with 2 Tbsp. cheese mixture.  Repeat layers 3 more times, ending with 2 phyllo sheets.  Coat top phyllo sheet with cooking spray and sprinkle with 2 more Tbsp. cheese mixture.  Arrange tomato slices on top of cheese; sprinkle with onions and the remaining cheese.
  4. Bake at 375 degrees F. for 20 minutes or until golden.
  5. Sprinkle with fresh basil leaves and red pepper flakes (if using).
~Adapted from Cooking Light 

Sunday, July 22, 2012

Arroz con Pollo-Cuban Style #SundaySupper

We are all very excited to have another chance to re-create some of Katie Workman's recipes from The Mom 100 Cookbook for #SundaySupper!  When I first got her book, the first thing I wanted to try was her One-Pot Arroz con Pollo.  This is a great, filling meal with tender chicken and lots of great flavor.  I put a little twist on her recipe and made it Cuban Style.  My neighbor showed me how to make this many years ago and it has been a favorite ever since.

 We are honored to have Katie as our guest during our #SundaySupper live chat at 7:00 pm est.  Join us and chat with Katie about being a mom, kids and Spending time Around the Family Table.

 We will be giving away 3 copies of the Mom 100 Cookbooks. This is an event you don’t want to miss!!

Arroz con Pollo-Cuban Style
  • 1/4 cup olive oil
  • 4 chicken thighs and 6 drumsticks, bone-in, skin on, or chicken pieces of your choice
  • 1 tsp. paprika
  • 1/2 medium green pepper, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (8 oz.) Goya Spanish Style tomato sauce
  • 1 bottle beer (I used Corona- any beer you like will do)
  • 3-1/2 cups chicken stock
  • 2 cups long grain rice
  • 1 tsp. Badia or Bijol (found in the Spanish section of most supermarkets)
  • 1 envelope of Sazon Goya 
  • 1 10 oz. pkg. frozen peas
  • 1 small jar (4 oz.) Goya Fancy Pimientos, cut into strips
  • 1/2 to 1 cup stuffed olives (optional)
 Heat 2 Tbsp. oil over moderate heat in a heavy saute pan.  Rinse chicken pieces and dry with a paper towel.  Season chicken with salt and pepper and paprika.  Saute chicken pieces until lightly browned.  Transfer to a large stock pot.  Add onions, green pepper and garlic to warm drippings in pan.  Cook, stirring occasionally until vegetables are softened and beginning to caramelize.  Stir in tomato sauce; blend and spoon over chicken.  Add 1-1/4 cup stock and beer to pot.  Bring to a boil, reduce to a simmer over low heat and simmer until chicken is tender; 30-40 minutes.   Add remaining stock to chicken and add rice.  Mix 1 tsp. Badia in 1/2 cup cold water and Sazon and add to stock.  Bring to a boil, reduce heat to simmer.  Cover and cook until rice is tender and liquid is absorbed; 20-25 minutes.

Garnish with pimiento strips and olives.
You can leave the chicken pieces whole, or take them off the bone and shred.

Here are some  favorites we will be sharing with you during #SundaySupper this week.

Main Dish:
Wine pairing Wine Everyday  @wineeveryday

We will be sharing great family recipes all afternoon and want you to share yours with us! #SundaySupper starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat with Katie.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

Monday, July 16, 2012

What's Left in the Fridge? Three Cheese Broccoli-Tomato Quiche

Before you go on your next food shopping trip, take a look and see what you have left in the fridge.  Eggs almost past their freshness date?  Make a quiche! 

  • 1 refrigerated pie crust
  • 2 stalks fresh broccoli
  • 5 slices provolone cheese
  • 6 eggs
  • 1-1/2 cups half and half
  • 1/4 cup grated Pecorino Romano
  • 1/2 tsp.salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. nutmeg
  • 1 medium tomato, sliced
  • 1/2 grated cheddar cheese
Preheat oven to 375 degrees F.  Place pie crust in pie pan and flute edges.  Prick bottom of crust with a fork.  Place a piece of aluminum foil inside the crust and bake until lightly golden, about 20 minutes.  Let cool slightly.

While crust is baking, blanch broccoli florets in boiling, salted water for 4 minutes.  Drain and rinse with cold water.

Layer slices of provolone cheese in the bottom of the crust.  Arrange broccoli florets on top of cheese.

Whisk together eggs, half and half, Pecorino Romano, salt and pepper, cayenne and nutmeg.  Pour into pie crust.  Top with sliced tomato and cheddar cheese.  Bake until eggs are just set, 35-40 minutes.
Serve warm or at room temperature.

Sunday, July 15, 2012

Chilly Dilly Cucumber Soup #BeatTheHeat #SundaySupper

The hot days of summer leave us wishing for cooler temperatures especially when it comes to cooking, so why heat up the kitchen when you can prepare food that requires just a little bit of imagination and a few simple steps that completely eliminates the oven or stove. These easy recipes will get you out of the kitchen, and back to enjoying your summer days while relaxing or playing outdoors.  Our host this week is Jen from Juanita's Cocina .  She came up with this brilliant theme to keep us all cool! 

#BeatTheHeat #SundaySupper

Chilly Dilly Cucumber Soup with Shrimp

  • 3 (7-ounce) containers Greek Yogurt
  • 1 cup half and half
  • 2 hothouse cucumbers, unpeeled, seeded and chopped
  • 1/2 cup chopped red onion
  • 6 scallions, white and green parts, chopped
  • 4 tsp. kosher salt
  • 1-1/2 tsp. freshly ground black pepper
  • 3 Tbsp. chopped fresh dill
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 lb. cooked large shrimp, halved*
  • Thin slices of lemon and dill for garnish
In a large mixing bowl, stir together the yogurt, half and half, cucumbers, red onion, scallions, salt and pepper.  Transfer the mixture in batches to the bowl of a food processor.  Process until the cucumbers are coarsely pureed then pour into another bowl.  Fold in dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.

Just before serving, stir in the lemon juice.  This completely transforms this soup!  Serve chilled, garnished with the shrimp, lemon, and fresh dill.

*Cut the shrimp in half horizontally to make them easier to eat.
If you like cucumbers with sour cream, you are going to love this soup!

Our fabulous #SundaySupper team has come up with these amazing recipes to Beat The Heat!

#BeatTheHeat Appetizers:
#BeatTheHeat Salads, Soups, & Sides:
#BeatTheHeat Main Dishes:
#BeatTheHeat Desserts:
#BeatTheHeat Drinks & Cocktails:
Wine Pairings Provided By: ENOFYLZ

 Make sure you join us on Twitter throughout the day on Sunday, and at 3:00 p.m. EST for our weekly #SundaySupper Twitter chat!  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things #BeatTheHeat during our chat!

~barefoot contessa

Thursday, July 12, 2012

Chicken Souvlaki with Tzatziki - It's All Greek to Me!

Grilled lemony, garlicy chicken with a refreshing Tzatziki sauce and a simple salad, makes a cool summer supper.

Tzatziki Sauce

2 cup good quality plain yogurt
1 cucumber, peeled, seeded and grated
Salt and Pepper
1 clove garlic, minced
1 Tbsp. chopped fresh dill

Put the yogurt in a strainer lined with cheesecloth, coffee filter or paper towel and set it over a bowl.  Let drain in the refrigerator for 15 minutes.
In a medium bowl, combine cucumber with 1 tsp. salt; let sit for about 15 minutes.
Squeeze the excess liquid out of the cucumbers.
Return to bowl and add drained yogurt, garlic, fresh dill and salt and pepper to taste.

Chicken and Marinade

2 lbs. boneless, skinless chicken breasts cut into 1-inch cubes
2 Tbsp. olive oil
2 cloves garlic, minced
1 lemon, juiced
1 tsp. dried oregano

Marinate chicken with olive oil, garlic, lemon juice and oregano.
Add salt and pepper to taste.  Let marinate for at least 20 minutes.

Heat grill to medium heat.  Thread chicken onto bamboo skewers which have been soaked for 1 hour.  I found that no matter how long you soak bamboo skewers, they always seem to burn.
Set up your grill with a piece of foil to protect the ends of the skewers.

Cut lemon in half and squeeze onto chicken while grilling.
Keep the lemon on the grill - the heat makes the lemon soft and you can squeeze about 50% more juice!! 

 Souvlaki is traditionally served with pita bread.
Lightly butter pita and warm on the grill.
For the salad combine 3 Roma tomatoes diced, 1/2 red onion diced, 1/2 cucumber, 2 Tbsp. olive oil, 1/2 lemon juiced, salt and pepper and 1/3 cup black Kalamata olives.  Top with Feta Cheese. 

~Adapted from Food and Wine

Tuesday, July 10, 2012

Black Cherry Sour Cream Coffee Cake

Make some black cherry jam when cherries are at their peak!  What else can you do with cherry jam?  Add them to this buttery coffee cake!

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 3/4 cup black cherry jam  (see below)
  • Confectioner's sugar

Preheat oven to 350 degrees F.  Grease and flour a 10-inch Bundt pan.
Whisk together flour, baking powder, and salt.  Set aside.
Beat butter until light and cream.  Add sugar and beat until fluffy.  Add eggs, one at a time, mixing well after each addition.  Mix in sour cream and vanilla, beating until smooth.  Gradually add flour mixture, mixing just until blended.
Transfer 1/2 cup of batter to a small bowl.  Stir in preserves, mixing well set aside.
Pour remaining batter into prepared pan and smooth top.  Make a 1-inch trough in the center of the batter all the way around the pan.  Spoon batter/jam mixture into trough, spreading evenly.
Bake for 1 hour, or until a pick inserted into the center comes out clean and the cake begins pulling away from the edges of the pan.
Cook cake in pan about 15 minutes.  Then, invert onto a wire rack to cool completely.  The batter/jam mixture will sink to the bottom of the cake.
Dust with confectioners' sugar before serving.

 Black Cherry Jam

5 cups bing cherries, pitted and halved (about 1 pound)
2 cups sugar
1/4 cup water 
1/3 cup fresh lemon juice
1-1/2 tsp. fruit pectin

Combine cherries, sugar and water and bring to a boil. 
Boil 5 minutes and add lemon juice.
Return to a vigourous boil for 10 minutes.
Add pectin and boil hard one minute.
Remove from heat and let cool completely.
Makes 3 pints.
Cooks Note:  Jam should be boiled to 220 degrees.
~Recipe adapted from bakeorbreak
From The Farm Blog Hop

Sunday, July 8, 2012

Dr. Pepper Soda Can Chicken - Part 2

Open a can of soda, beer, or any drink in a can, take a few sips, set your chicken on the can, and let your grill do the rest.  This is an easy, no-fail moist chicken dinner with perfectly crispy skin.  If you haven't seen the Dr. Pepper-Chipotle BBQ sauce recipe yet, Click Here .  I just couldn't resist making this chicken after tasting the BBQ sauce!

To get started, you need to set up your grill for indirect grilling with a hot and cool zone.  To do this, your grill just needs to have at least two burners where one is on and one is off.  On grills with three or more burners, the center burners are turned off.

First, ignite all of the burners to high, close the lid, and heat the grill to 500 degrees F.  Then, turn off one or more burners to create an indirect heat zone.  Try and keep the temperature between 350 and 400 degrees F. while the chicken is cooking. 

Classic BBQ Rub

1-1/2 tsp. sweet paprika
1 tsp. kosher salt
3/4 tsp. garlic powder
3/4 tsp. light brown sugar
1/2 tsp. chili powder
1/2 tsp. black pepper

Combine all ingredients in a small bowl.

1 whole chicken (3-4 lbs)
1 Tbsp. olive oil
1 can Dr. Pepper (remove 3/4 cup from can and reserve for BBQ sauce, if making.

Rinse chicken and pat dry.  Sprinkle 2 tsp. of the rub inside the chicken cavity.  Brush outside of chicken with 1 Tbsp. oil, then sprinkle with the remaining rub, pressing it onto the chicken.

Wash your soda can with soap and water - you never know.
After removing 3/4 cup of soda, poke 2-3 additional holes in the top of the can.

Arrange chicken cavity on can and try not to laugh.
Pull the legs forward to form a tripod.

She was a bit camera shy.

Place chicken over unlit portion of the grill; cover and cook until skin is golden and crisp and juices run clear.  Thigh should register at 180 degrees F. when done, about 1-1-1/4 hours.
Rotate the chicken halfway through grilling.  
To turn the chicken, use tongs and a clean kitchen towel and carefully turn.
 Remove chicken from grill using tongs and towel.
Remove the can carefully!  You may need to twist or wiggle the can back and forth to loosen it.

Let chicken rest for 15 minutes.

I think this just might be the perfect way to cook a bird.  
Juicy inside, cracklin' outside and full of flavor!
 ~Cuisine at Home
Sharing with:  Melt in your Mouth Monday 

This Is How We Roll Party Button

Friday, July 6, 2012

Dr. Pepper-Chipotle BBQ Sauce

I have been seeing Dr. Pepper popping up in lots of recipes lately!  Ribs, pulled pork - everyone is becoming a Pepper!  I found this recipe for BBQ sauce with Dr. Pepper and it is amazing!  It has all the sweet and savory qualities and a little smokiness from the chipotle.  Click here for Dr. Pepper Soda Can Chicken,

  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 can (12 oz.) plus 3/4 cup Dr. Pepper (2-1/4 cups total) You could also use Cherry Cola
  • 1  12 oz. bottle chili sauce
  • 1 cup black cherry preserves
  • 1/3 cup cider vinegar
  • 1/4 cup packed light brown sugar
  • 3 Tbsp. molasses
  • 3 Tbsp. Worcestershire sauce
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. minced chipotle in adobo sauce (you can add more if you like)
  • Salt and black pepper to taste

Sweat onion and garlic in oil in a medium saucepan over medium heat, 5-7 minutes.  Add Dr. Pepper, chili sauce, preserves, vinegar, brown sugar, molasses, Worcestershire, lemon juice and chipotle;  cook until thick and reduced to 4 cups, about 30 to 40 minutes.  Season with salt and pepper.  The sauce will be a little chunky.  If you would rather have a smoother sauce, process in a blender to puree it.

I submitted this BBQ sauce to Lodge Cast Iron BBQ Contest and won the contest!  I received the BBQ Sauce Kit, and the latest Lodge Cast Iron Cookbook.  Isn't that little pot just the bees knees!

~Adapted from Cuisine at Home
Sharing with Weekend Potluck

Wednesday, July 4, 2012

Slow-Cooker Pork 'n' Beans

Nothing says Americana like a good ole can of Pork 'n' Beans.  This is a little different twist to the traditional beans that you remember from your childhood.  I could eat them hot or cold.  But what about that little piece of pork fat at the top of the can?  Does that really make them Pork 'n' Beans?  Here's a recipe that we can say is REALLY Pork 'n' Beans.

  • 1 lb. dry pinto beans, picked over (or any bean you like)
  • 1 lb. pork tenderloin, trimmed of fat and cut into 1/2-inch chunks
  • 2 oz. pancetta or bacon, diced
  • 1 red or green pepper, finely chopped
  • 1 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup molasses
  • 1 15 ounce can diced tomatoes, undrained
  • Salt and Pepper to taste

Place beans in a large pot and cover with water by about 3 inches.  Bring to a boil.  Boil for 2 minutes, cover and let stand off heat for one hour.  After an hour, drain and rinse soaked beans and transfer to a 5 to 6 quart slow cooker.  Add enough hot tap water to cover by 1 inch  Cook for 2 hours on high.

Add pork, bell pepper, onion, garlic, jalapeno, ketchup, molasses and tomatoes and cook for 3 more hours on high.  Toward the end of cooking time, cook pancetta or bacon until crisp.  Add to slow-cooker including rendered fat from the bacon.  

At this point, I was losing patience with the slow-cooker.  The beans were just beginning to bubble and the cooking time was almost up.  I put them in the oven @350 degrees F. for an additional hour and the sauce thickened perfectly.

The inspiration for serving the grilled garlic bread with the beans came from a friend of mine from the UK, where they traditionally eat "beans on toast".  It's one of their comfort foods.  

~Adapted from Clean Eating

Sunday, July 1, 2012

Firecracker Salmon Rolls

Celebrating Fourth of July with Family and Friends

 How do family and friends celebrate the Fourth of July? By pulling out all the stops to show their patriotism!
We have some amazing recipes this week to spice up your Independence Day bash!

Firecracker Salmon Rolls
  • 1 tsp. canola oil (plus more for brushing dough)
  • 1/2 lb. fresh salmon fillet
  • 1 cup chopped fresh spinach
  • 1/2 cup finely shredded carrot
  • 2 scallions, chopped
  • 1 clove garlic, minced
  • 1 tsp. fresh grated ginger
  • 1 tsp. chili garlic paste (in the Asian section), or to taste
  • Salt and Pepper
  • Phyllo Dough
Heat 1 tsp. oil in a non-stick skillet over medium heat.  Cook spinach, carrots, scallions, garlic and ginger until crisp-tender, about 5 minutes.  Stir in chili paste.  Set aside.

Cut salmon into 1 x 3-inch strips.  Heat oven to 375 degrees F.  Cut stack of phyllo sheets crosswise in half.  Cover with a damp paper towel while you are working with them to prevent them from drying out.  Place 1 half sheet phyllo dough on a flat surface.  Brush with a small amount of oil.  Top with second half sheet of phyllo.  Place about 1 Tbsp. spinach mixture on short end of phyllo;  place salmon on top.

Roll up phyllo into a log and gently twist the ends to make a firecracker shape.  Place on ungreased baking sheet.  Repeat with remaining phyllo and salmon.  Brush firecrackers lightly with oil and bake 18 to 20 minutes or until phyllo is crisp and golden brown.

 I like a sweet and sour dipping sauce for these rolls.  I used "A Taste of Thai" Sweet Red Chili Sauce.  

 Get your party going with these Lemon Drop Jello Shots!

Let the Fireworks Begin!

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...