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  • Cheddar Stuffed, Bacon Wrapped Grilled Jalapeno Peppers

    Cheddar Stuffed, Bacon Wrapped Grilled Jalapeno Peppers

    STUFFED JALAPENOS

    12 pickled jalapeno peppers
    1 (3 oz.) pkg. cream cheese, softened
    1/2 c. shredded sharp cheddar cheese (2 oz.)
    1/4 c. sliced green onion (optional)
    12 slices bacon

    Rinse and drain jalapeno peppers. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. (If you want them hot, leave the hot stuff inside!) Beat cream cheese until fluffy. Beat in grated cheddar cheese. Stuff each pepper with cheese mixture. Wrap with a piece of bacon. Use a tooth pick to hold the bacon on and keep them closed.

    Grill until bacon is crisp and cheese is melted. We love ’em!

    If you’re not in a grilling mood, pop them in the oven.
    Bake in 450 degree oven until bacon is crisp about 10 minutes or until cheese melts. Makes 12.

    Tip: Use disposable gloves when cutting and removing seeds from the jalapeno peppers.

  • Homemade Burgers!

    Homemade Burgers!

    3 pounds ground Chuck
    3 pounds ground Tri-Tip or Sirloin
    1.5 pounds ground Lamb (remove all visible fat prior to grinding)
    1/4 cup A-1 sauce
    1/8 cup Worchester Sauce

    Mix together adding sauces. Sprinkle the burgers with Canadian Steak Seasoning. Grill.
    Perfect with your favorite cheese, and homemade Brioche buns. Make the bread early in the morning. I made two batches which made 32 sandwiches for last night’s party. Grind the meat and mix together. Keep refrigerated until ready to grill. Make your sauces and toppings and maybe a bit of coleslaw and you have a party.
    Yummy. Awesome Bites!

    Varieties:
    My favorite?
    Onion Marmalade, Cheddar Burger
    Cheddar Cheese, Balsalmic Onion Marmalade on homemade Brioche Buns!

    Chipolte Orange Cheddar Burger
    Chipolte Orange Mayonnaise

    Bacon Jalapeno Popper Burger
    Instead of the onion marmalade, top with a bacon Jalapeno Popper!

    Salt & Pepper Calamari Burger
    Top with Salt and Pepper Fried Calamari

    Saracha Burger – For those that love spicy hot!
    Top with a splash or Saracha Mayonnaise.
    (1/2 cup mayonnaise and 1/2 cup Saracha Sauce)

  • Brioche Buns – Perfect for sliders!

    Brioche Buns – Perfect for sliders!

    I am starting a batch right now. Pictures to follow… Yes, most people do not make their own hamburger buns, but when you want a smaller, slider size, you may not have a choice. Give this recipe a shot! Excellent with special hamburgers or pulled pork sandwiches! Awesome bites!

    1/3 cup warm water (110 degrees F/45 degrees C)
    3 eggs
    2 egg yolks
    3/4 cup butter, softened
    3 1/3 cups all-purpose flour
    1/2 cup white sugar
    1 teaspoon active dry yeast

    1 egg white
    black and white sesame seeds or coarse sea salt or onion seeds or sesame seeds
    2 tablespoons water

    Directions
    1.Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
    2.Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Let rise in greased bowl until doubled. Punch down and separate into 15-24 balls/buns. Place onto a buttered parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
    3.Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf. Sprinkle with black and white sesame seeds.
    4.Bake in the preheated oven until deep golden brown, about 20-35 minutes.

    Cut into 16 pieces for perfect slider size rolls, or 24 for small dinner rolls.

  • Peanut Butter Cookies with Macadamian Nuts

    Peanut Butter Cookies with Macadamian Nuts

    1 cup butter
    1 cup creamy peanut butter
    1 cup brown sugar
    1 cup white sugar
    2 eggs
    1 tsp baking soda
    2 cups flour
    1/4 cup chopped macadamian nuts

    Scoop onto parchment paper sprayed with Pam. Using a fork, press down in crisscross pattern.

    Bake at 350 degrees for 16 minutes until golden brown. Let cool before removing from parchment. Store in air tight container, if there are any left!

  • Waldorf Chicken Salad or Sandwiches

    Waldorf Chicken Salad or Sandwiches

    Salad

    2 medium celery ribs, cut into small dice
    2 medium scallions, white and green parts, minced or 1 sweet onion
    1 large crisp apple, cored and cut into medium dice
    1/4 cup chopped, toasted walnuts
    1/2 cup mayonnaise
    1/4 cup sour cream
    2 tablespoons juice from 1 lemon
    2 tablespoons minced fresh parsley leaves
    Salt and ground black pepper
    White meat from a baked chicken, or 12 oz canned white meat chicken
    1/2 cup raisins or grapes (optional)
    Chop all ingredients, pour lemon juice over chopped apple to prevent from browning, mix mayonnaise and sour cream together. In a large bowl, combine all ingredients and mix in mayonnaise. Salt and pepper to taste. Serve within 24 hours. Keep refrigerated.

    Serve over mixed greens or on your favorite bread.

  • Roasted Carrot, Orange and Ginger Soup

    Roasted Carrot, Orange and Ginger Soup

    Silver Palate Cookbook with my modifications

    Ingredients
    4 tbsp sweet butter or Ghee
    2 cups chopped onions
    12 large carrots (peeled and chopped), or small baby carrots about 2 lbs unpeeled and unchopped
    4 cups (950 ml) chicken stock
    2 tsp tarragon
    2 tsp grated ginger
    1 cup (225 ml) fresh orange juice
    salt and freshly ground black pepper, to taste
    grated fresh orange zest to taste

    Preparation
    Melt the butter on cookie sheet, add onions and carrots and roast at 400 degree oven until tender and slightly browned lightly colored, about 25-35 minutes. I usually use two roasting pans, one for onions and one for carrots.
    Add carrots and stock and bring to a boil.
    Reduce heat, cover, and simmer until carrots are very tender, about 10 minutes.
    Pour the soup through a strainer and transfer the solids to the bowl of a food processor.
    Add 1 cup of the vegetable or chicken cooking stock and process until smooth.
    Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until the soup is the desired consistency.
    Season to taste with salt and pepper; add orange zest.
    Simmer until heated through. Serve immediately.

    Serve with Crusty Bread and Sliced Cheddar Cheese and/or Waldorf Chicken Salad

  • Bread Pudding Ice Cream Sandwiches

    Bread Pudding Ice Cream Sandwiches

    Ingredients:
    Bread Pudding
    Orange Marmalade
    Vanilla Orange Sherbert

    Make the Bread pudding
    Make two cake pans of bread pudding, cook and allow to cool.

    On the top of layer one, spread a thin layer of marmalade jelly.

    Then, take the orange sherbet and vanilla ice cream mixture and defrost for 10 minutes and spread a layer over the top of the bread pudding.

    Top with the second cake layer of bread pudding. This should resemble a layered cake.

    Allow to freeze for 1 hour. Then cut into ice cream sandwiches. Serve with chocolate sauce or drizzle with warm marmalade jelly.

    Slice to serve in wedges if you used round cake pans, or rectangles or squares.

    Cover each with parchment paper and serve. If storing for a long length of time, freeze in a plastic container.

    Excellent adult ice cream sandwiches.

    You can also make an excellent sundae from the same ingredients.
    Scoop the bread pudding into an ice cream cone, drizzle with warm marmalade, top with scoops of vanilla orange sherbert. Or use a bowl! Any way you slice it, this is an excellent dessert!

  • Bread Pudding

    Bread Pudding

    Bread pudding

    6 eggs
    1 cup sour cream
    1 tsp cardamom
    1 tsp cinnamon
    1 tsp nutmeg
    1 tsp garam masala
    1/2 tsp salt
    1/4 cup brown sugar
    15 slices bread (croissants, texas toast, raisin bread). Many recipes recommend removing crust, but I like the crusts.

    Combine eggs, cream and spices beat well. Dip bread slices and add to buttered baking dish.
    Top first layer with sprinkle of brown sugar and another layer of dipped bread and sprinkle remaining brown sugar on top. Bake at 325 degrees for 30 minutes.

    Serve with powdered sugar or maple syrup or butterscotch or carmel sauce or chocolate sauce.
    Serve with Crispy Bacon, Hot Black Coffee with Whipped Cream! Enjoy your treat!

  • Blood Orange Mimosas

    Blood Orange Mimosa
    While you can use regular fresh squeezed orange juice, this is simple and excellent.

    Blood Orange Soda (from World Market)
    Champagne

    Since you are mixing the champagne, buy the least expensive champagne. No need to waste money.

    Chill bottles in refrigerator, pour equal parts Champagne and Blood Orange Soda. Is this gorgeous or what?!

  • Bacon Caesar Salad

    Bacon Caesar Salad

    Bacon Caesar Salad

    Oh my, simple and excellent.

    2 cups baby romaine, chopped
    1 cup mixed herb salad, prewashed
    3 scallions chopped, green and white
    6 slices of bacon, fried crisp and crumbled
    1/4 cup Girard’s Light Creamy Caesar Dressing
    Salt and Pepper to taste

    You can prepare the salad ahead of time by washing and chopping, then keep in refrigerator until ready to eat. Dress the salad right before serving, add the bacon and scallions and salt and pepper. Awesome bites!

    Variations: Add 1/4 cup crumbled blue cheese for Bacon and Blue Caesar or C
    Add 1/4 cup toasted pecans
    Add 1 cup sliced strawberries for Berry Bacon Salad
    (make sure you wash the strawberries well or your salad could end up gritty)
    Add baked rotisserie chicken from your local supermarket for a quick dinner,
    serve on the side, or chop and add to the salad.

    Serve with Croque Madame