Category: Food

“And the idea of just wandering off to a cafe with a notebook and writing and seeing where that takes me for awhile is just bliss.” ~ J. K. Rowling

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As I have mentioned before – I have never been to Mardi Gras but it is definitely on my list of “to-dos”!

And just like last year when I made Mini King Cakes, I am determined to have a little Mardi Gras fun right here at home this Fat Tuesday.

This year it will be in the form of Beignets.

When in New Orleans, Cafe du Monde is a must at least once a day. I have been known to pop in twice. My own order of beignets and a cafe au lait (hot in the winter, iced in the summer) makes for one very happy girl.

Making them at home will never be the same but it is a great holdover until I make it back to my happy place!

Biscuit Beignets

  • 1 can buttermilk biscuits
  • Vegtable Oil
  • Powdered Sugar

Cut each individual biscuit into thirds.

In a dutch over, heat 2 inches of oil over medium high heat until it gets to 350º. (Check with a candy thermometer – it must not be too hot).

In batches, fry biscuit pieces on each side until golden brown (30-60 seconds per side).

Drain on a paper towel lined plate and dust with lots of powdered sugar.

Let sit for 10 minutes.
Serve.

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-abp

“Why is it so hard to find an exercise bike with a nice little basket where I can put my nachos?” ~ Ron Alderson

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If you are like me and should always be watching what you put in your mouth but never really want to – this quick little jewel of an idea is a great compromise.

It is great for an afternoon snack, a family dessert or can be taken to a party or get together.

And you don’t have to feel too guilty.

The wonderful bonus is how SIMPLE it is to create.

Caramel Apple Nachos

  • Pre-sliced bag of Granny Smith Apples
  • Tub of Caramel apple dip
  • Mini Chocolate Chips
  • Salted peanuts, chopped

**The amounts would be determined by how much you are making.**

Layer apples on a serving platter.

In a glass bowl, melt caramel dip in microwave until soft enough to drizzle.

Drizzle (amount up to you) caramel over apples.

Sprinkle chocolate chips and peanuts on top.

Serve immediately.

 

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-abp

“It’s time to say goodbye, but I think goodbyes are sad and I’d much rather say hello. Hello to a new adventure.” ~ Ernie Harwell

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My friends and I, The Regular Crew,  as they are called, will pretty much come up with most any reason to have a “gathering”.

These gatherings are always a fun, good excuse to try one of those new appetizers that cover up Pinterest. This gathering is no exception except that is will be bittersweet because the reason for this gathering is to say goodbye to 2 of our own, as they embark on their next life adventure in Indiana. 😦

While trying not to get too blue about that fact for the moment, lets focus on the app at hand.

I know most everyone has had the ham and cheese sandwiches with the popyseed/mustard spread and those really can’t be beat so today, so I’m not going to change up the original idea of the sandwiches but the way they are constructed.

Ham and Cheese Rolls

(adapted from Kevin & Amanda)

  • 1 can refrigerated pizza crust
  • 3/4 lb deli ham (thinly sliced, but not shaved)
  • 12 slices Swiss cheese (thinly sliced)
  • 1/2 cup (8 tablespoons) butter
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds

Preheat oven to 350º.

Spray a 9×13 in baking dish with cooking spray.

Unroll pizza dough and stretch/press it out until it is around 13×18 in size.

On a cutting board, layer ham and cheese evenly on top of pizza crust. Tightly roll up the longer side, all the way to the edge. Pinch together and place seam side down.

Cut into 1 inches slices (12 in all) and arrange in baking dish.

In a small sauce pan, over medium heat,

Combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds.
Whisk until all the butter is melted and ingredients are completely combined.
Pour evenly over rolls.
Bake for 25 minutes or until golden brown.

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-abp

“My bathing suit said ‘go to the gym’, but my sweatpants said ‘nah girl, you’re good'” ~ unknown

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Do you ever get lazy in the kitchen?

Boy, I do.

I get the incredible urge for cookies and I have all these fabulous recipes I want to try but the minute I think about pulling out that heavy Kitchenaid mixer – I think, nah.

If I can’t easily mix it up with the hand-mixer, I’ll just forgo them that day.

That’s why these cookies are just perfect!

Perfect Peanut Butter Cookies

  • 1 box yellow cake mix
  • 1 large egg
  • ¼ cup of butter, softened
  • ½ cup brown sugar
  • 1 jar (16 oz) peanut butter
  • 2 tablespoons white sugar

Line a cookie sheet with parchment paper and preheat oven to 350°
In a large bowl, add all ingredients and mix with an electric mixer until smooth.

Scoop out and roll into 1 inch balls and place on cookie sheet. Then make the classic peanut butter cookie indentations with a for – dip fork in white sugar before making each hatch mark..

Cook for around 10 minutes or until edges are golden brown.

**note: all ovens cook differently, so watch closely as cooking times may need to be adjusted.

Really, how simple is that?!

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“See your disappointments as good fortune. One plan’s deflation is another’s inflation.” ~ Jean Cocteau

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It’s that time of year again!

The time when you can totally not feel bad about making a meal out of grazing for hours over the best appetizers there are to offer.

Well, at least that’s how we normally do the Super Bowl.

This year, it’s just going to be me and the hubs so we really don’t need several dips for just the 2 of us. Although, I still wanted a Super bowl party feel meal.

Que the Chicken Wings!

I have never attempted to make these at home so I thought what a good time to give them a go.

Baked Buffalo Chicken Wings

  • 20 chicken wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup plus 1 tablespoon hot sauce, divided
  • 1 tablespoon vegetable oil
  • 3/4 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup (1 stick) melted butter
  • 2 Gallon Ziploc bags
  • Blue Cheese or Ranch dressing for dipping

Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil into Ziploc bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.

In the second Ziploc bag, place the flour, cayenne pepper, and garlic powder and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture.

Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.

Preheat oven to 400°F.

Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce.

**If you want to skip this last step, you can buy your favorite jarred wing sauce – mine is Franks – and use it instead. **

Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack.

Bake in the preheated oven until cooked through and crispy on the outside, about 1 hour, turning half way through baking.

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“Americans are not a perfect people, but we are called to a perfect mission.” ~ Andrew Jackson

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I found another delicious salad that allows me to use my new favorite ingredient.

Quinoa.

Whats great about quinoa is that it’s very filling and pretty much takes on the flavor of the other ingredients with which it has been paired. Because of this, you can add it or serve it with most any salad or as a bed for a sauce in place of rice. It has been called the “perfect food”.

I am always finding new ways to try quinoa. I have a new recipe for a breakfast bowl that calls for it and I am dying to give it a try.

Stay tuned.

Kale Salad with Lemon Vinaigrette

(adapted from Damn Delicious)

Salad

  • 4 cups chopped kale
  • 1 avocado, diced
  • 1/2 cup cooked quinoa
  • 1/2 cup blueberry craisins
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup crumbled goat cheese

Toss salad ingredients in large bowl, top with vinaigrette, toss again. Serve immediately.

** This can be made with any mixed green salad but I highly recommend keeping all other ingredients. **

Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • Zest of 1 Meyer lemon
  • 1 tablespoon sugar

Whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl.

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-abp

“I make it a rule always to believe compliments implicitly for five minutes, and to simmer gently for twenty more.” ~ Alice James

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The cold is back.

Luckily, we will not be having the horrible weather expected in the Northeast but nonetheless, you have no idea how ready I am for spring to get here.

But since that is still quite a ways off, I might as well enjoy one of the things that comes with cold weather.

A nice warm stew. One that cooks all day and makes the house smell wonderful!

Today, I have nothing on the calendar so I will luckily stay in my comfy knit pants and sweatshirt, go outside only to get the mail,  do some laundry and start this stew.

My kind of day.

Old Fashioned Beef Stew

  • 1 lb stew meat or beef tips
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 2 cans (15 oz) of diced tomatoes
  • 1 can greens beans
  • 1 cup frozen corn
  • 1 cup frozen Lima beans
  • 2 beef bouillon cubes
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1½ frozen diced potatoes
  • salt and pepper, to taste

Season beef with salt and pepper, brown on all sides in large pot. Add onions and garlic and cook until translucent.

Stir in tomatoes, beans, corn, beans, bouillon, broth and Worcestershire. Bring to a boil. Cover and simmer on low for 1-2 hours. After it has simmered for at least an hour, add in potatoes and cook for another 30 minutes. Season with salt and pepper to taste.

Best served with cornbread!

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-abp

“The difference between involvement and commitment is like ham and eggs. The chicken is involved; the pig is committed.” ~ Martina Navratilova

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I got a HUGE compliment from my husband!

He told me that the ham I baked for Christmas dinner was the best ham he had ever had!

BTW – he turned 50 this month, so that means the best ham in FIFTY years!

(Happy Birthday REP!)

It was a good Ham – for the first time ever, we ended up eating the whole whopping thing.

We had ham sandwiches, fried ham in biscuits and chopped ham in farmer omelets, etc.

Made me feel very frugal. 🙂

So if you have a hankering for a good ham (would be great for Sunday dinner) or just a great compliment from your hubby (or wife). You need to give this very delicious but very easy ham a try.

Best Ham Ever

(adapted from South Your Mouth)

  • 6-8 lb. bone-in, cured ham
  • ½ cup light brown sugar
  • 1/3 cup prepared dijon mustard
  • 1 orange, cut into wedges
  • 1½ cup of coke
  • 1 Large turkey baking bag

Preheat oven to 350 degrees.

Score the Ham 1/4 inches down in a diamond patter.

Place the ham in the baking bag on it’s bottom (cut side out). Place bag on a roasting pan.

Mix mustard and sugar together in a small bowl until combined. Spread mixture over the whole ham (in the bag).

Place orange wedges around the base of the ham and pour coke around the bottom on the ham (not over the top – you do not want to wash your sugar mixture up.

With a puff of air into the bag, close the opening tightly and with a sharp knife, cut 3, 1 inch slits on the top of the bag.

Cook for 1.5 – 2 hours.

Let ham rest for 30 minutes before serving.

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-abp

“Good artists copy, great artists steal.” ~ Pablo Picasso

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One of my latest food obsession is Zoe’s Chicken Protein Plate. Actually, I’m pretty obsessed with anything Zoe’s – I’m sure you have noticed that I use their seasoning in most anything I cook that calls for seasoning.  If you don’t have a Zoe’s near you – I am truly sorry. 😦

Luckily, I have one practically in my back yard!

Back to the Protein plate. I’m a carb girl, so this is pretty impressive that I love it so. My mom and I usually get one and split it for lunch a couple times a week. The plate has Zoe’s signature slaw and their grilled chicken and onions.  The chicken and onions is pretty self explanatory but I had to Google the copy cat recipe of the slaw. Both SUPER easy.

The ease of picking it up really can not be beat but I wanted to make it for dinner one night and when making it for more than 2 – it is more cost efficient.

Zoe’s Slaw

(copycat recipe)

  • 1 small head of cabbage, thinly sliced
  • 1 (6 ounce) package crumbled feta
  • 6 -7 green onions, chopped
  • 1/4 cup red wine vinegar (I used a splash of white vinegar along with this)
  • 1/3 cup extra virgin olive oil
  • 1-2 teaspoon sugar
  • Salt and Pepper to taste.
Mix all ingredients except for feta cheese in a large bowl. When well combined, stir in the cheese.
Serve immediately or refrigerate for later use.

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-abp

“Life has got all those twists and turns. You’ve got to hold on tight and off you go.”~ Nicole Kidman

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I’m always looking for simple side dishes (that pretty much cook themselves). Because of this, as I have mentioned before – I love roasted vegetables of any kind! With Brussels Sprouts and asparagus right up top of my list.

I was happy to run across a recipe that adds a little different twist to normal roasted asparagus due to the addition of mushrooms and a little soy sauce.

Great way to switch it up!

Roasted Asparagus and Mushrooms

  • 1 tablespoon olive oil
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon coarse salt
  • 12 ounces asparagus, trimmed
  • 4 ounces shiitake (or any mushroom blend besides white button) mushroom caps, sliced
  • 1½ teaspoons lower-sodium soy sauce
Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 12 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.

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-abp