THE PERFECT APPETIZER

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

ROOT BEER FLOAT COOKIES~~Save Room for Dessert

It’s Monday and time for me to bring y’all another dessert.
Today I’m sharing my recipe for Root Beer Float Cookies.
Happy Halloween!!!!



Root Beer Float Cookies
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg
1/4 cup vegetable oil
2 tablespoons milk
1 1/2 teaspoon vanilla
1 tablespoon plus 2 teaspoon root beer concentrate (should be found with the extracts at the store)
3 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) white chocolate chips
  1. Preheat oven to 350. Place butter and sugars in large bowl. Using electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.
  2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in vanilla chips.
  3. Drop 2 tablespoons of dough at a time onto ungreased cookies sheets. Bake 10-12 minutes. Let cool five minutes on the cookie sheet and them remove to a wire rack to cool completely.
Come over and see me at Paper Plates and China

FAMILY TIME, CHEF TALK AND THE PERFECT APPETIZER

This past week I went and spent some time with my aunt in the “home” – no surprise there, but it’s not everyday I run into Angel.  Angel is the “chef” for the home.  Yep, they have a real chef to cook for them.  She makes the most amazing chocolate chip cookies and as soon as I dissect and replicate her recipe, I’ll share it.  You see she doesn’t actually give away her recipes.  She makes me work for them.  I’m still working on replicating her linguini with shrimp in a garlic cream sauce.  They have a family dining room and you can make reservations to eat with your loved ones.  I would gain 20-30 pounds if I did this regularly! 

Anyway, I digress.  She and I were chatting the other day about how well salty and sweet or tart and sweet or tangy and sweet work together to meld flavors.  So I came home and recreated one of her suggestions with my own additions and it was a huge hit!  It would be so colorful for any upcoming holiday.

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

TIME TO TAILGATE!

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

BBQ BAT WINGS & CAVE MOLD SAUCE ~~ HAVE A SAFE AND HAPPY HALLOWEEN


BBQ BAT WINGS & CAVE MOLD SAUCE

BBQ BAT WINGS
2 pounds chicken drumettes
3/4 cup orange teriyaki marinade

CAVE MOLD SAUCE**
1 cup sour cream
1 bunch green onions, chopped
1 clove garlic, minced
1 teaspoon crushed jalapenos (Penzey’s dry spice)
generous pour of Frank’s honey lime hot sauce 2 times
salt & pepper

  • In a large ziploc bag combine the drumettes and marinade.
  • Refrigerate overnight.
  • Combine sauce ingredients in a food processor until smooth. I do a generous pour of the hot sauce and blend and then repeat,
  • Season to taste.
  • Preheat oven to 350 degrees.
  • Cover a jelly roll pan with foil (for easy clean-up),
  • Spray foil with PURE.
  • Bake for 45 minutes. 

**I like to make this a few days in advance for better flavor melding.

    HALLOWEEN TREATS

    Hello foodie friends, long time no see!

    Since I haven’t been doing much with food blogging lately, I’d like to share some of the great recipes I’ve collected over at Pinterest for Halloween. If you’d like to see the recipes just click on the source link beneath each photo. Click HERE to see my entire Halloween collection.

    Halloween Cheesecake

                                                                            Source: wilton.com via Martha on Pinterest

    Pretzel Kiss Treats 

                                                                      Source: cakeinfo.blogspot.com via Martha on Pinterest

    Candy Corn Pudding

                                                                  Source: theperfectpalette.com via Martha on Pinterest

    Don’t forget to visit my Yummy Food pinboard while you’re visiting Pinterest – if you’d like an invitation so you can start your own pinboards just leave a comment and I’ll send you an invite. It’s a lot of fun!

    I hope everyone has a safe and fun Halloween!

    Carolina “All The Way” Burger

    Do you remember the very first time that you thought to yourself, “WOW!  That is the BEST thing I have ever tasted!” ?  
    I have two memories like that and both occurred when I was a kid while visiting my grandparents farm in Lisbon, NC.  The first was when I tasted real pork bbq from the volunteer fireman’s fundraiser.  The second was when I tasted an “All The Way” burger from Melvin’s (formerly a pool hall) in Elizabethtown, NC.  It was a messy flavor explosion that I could not get enough of.  
    A Carolina “All The Way” Burger is a burger with chili, slaw, onions, and mustard.  Wendy’s sells a version called the “Carolina Classic” in some areas [Source:  Burgerpedia].  But for me, the best ones are like the original, from a small mom and pop joint in rural North Carolina. This really isn’t a “recipe” as much as just how to put a Carolina burger together, but I’ll give you some links or ideas for the components.
    Messy but good!

    Carolina “All The Way” Burger
    source:  Nibble Me This
    serves: 4

    Ingredients

    Instructions

    1. Preheat your grill to 450f.  Grill the burgers 3-4 minutes per side or until an internal temp of 165f.
    2. Remove and assemble burgers.  
    3. Top each patty with 3 Tbsp slaw, 3 Tbsp chili, 1 Tbsp onion and then mustard.  
    4. Top with the bun top and give it a “smash together” and enjoy. 

    Burger Suggestion:  If you don’t have a favorite burger mix, try 1 lb of ground round mixed with 1 tsp garlic salt, 1 tsp black pepper, and 1 egg.  Divide in 4 parts, roll each into a ball and form into a flat 4″ patty.

    Coleslaw suggestion:  Chop 1/2 head of napa cabbage.  Add in 1 shredded carrot and 2 Tbsp finely diced onion.  Make a dressing of 1/3 to 1/2 cup mayo, 2 Tbsp white wine vinegar, 1/2 tsp celery seed, salt and pepper to taste.  If you like horseradish, throw some of that in there too.  Mix thoroughly.

    It’s hard to beat a burger over hot coals.
    Smashing it together makes it easier to eat.

    LET PEOPLE KNOW THEY ARE IMPORTANT TO YOU… BEFORE IT IS TOO LATE! another sweet email

    One day a teacher asked her students to list the names of the other students in the room on two sheets of paper, leaving a space between each name.
    Then she told them to think of the nicest thing they could say about each of their classmates and write it down.
    It took the remainder of the class period to finish their assignment, and as the students left the room, each one handed in the papers.
    That Saturday, the teacher wrote down the name of each student on a separate sheet of paper, and listed what everyone else had said about that individual.
    On Monday she gave each student his or her list.  Before long, the entire class was smiling. ‘Really?’ she heard whispered. ‘I never knew that I meant anything to anyone!’ and, ‘I didn’t know others liked me so much,’ were most of the comments..
    No one ever mentioned those papers in class again. She never knew if they discussed them after class or with their parents, but it didn’t matter.
    The exercise had accomplished its purpose. The students were happy with themselves and one another. That group of students moved on.
    Several years later, one of the students was killed in Viet  Nam and his teacher attended the funeral of that special student. She had never seen a serviceman in a military coffin before.. He looked so handsome, so mature.
    The church was packed with his friends. One by one those who loved him took a last walk by the coffin.. The teacher was the last one to bless the coffin..
    As she stood there, one of the soldiers who acted as pallbearer came up to her. ‘Were you Mark’s math teacher?’ he asked. She nodded: ‘yes.’ Then he said: ‘Mark talked about you a lot.’
    After the funeral, most of Mark’s former classmates went together to a luncheon. Mark’s mother and father were there, obviously waiting to speak with his teacher..
    ‘We want to show you something,’ his father said, taking a wallet out of his pocket ‘They found this on Mark when he was killed. We thought you might recognize it.’
    Opening the billfold, he carefully removed two worn pieces of notebook paper that had obviously been taped, folded and refolded many times. The teacher knew without looking that the papers were the ones on which she had listed all the good things each of Mark’s classmates had said about him.
    ‘Thank you so much for doing that,’ Mark’s mother said. ‘As you can see, Mark treasured it.’
    All of Mark’s former classmates started to gather around. Charlie smiled rather sheepishly and said, ‘I still have my list. It’s in the top drawer of mydesk at home.’
    Chuck’s wife said, ‘Chuck asked me to put his in our wedding album.’
    ‘I have mine too,’ Marilyn said. ‘It’s in my diary’
    Then Vicki, another classmate, reached into her pocketbook, took out her wallet and showed her worn and frazzled list to the group. ‘I carry this with me at all times,’ Vicki said and without batting an eyelash, she continued: ‘I think we all saved our lists’
    That’s when the teacher finally sat down and cried. She cried for Mark and for all his friends who would never see him again.
    The density of people in society is so thick that we forget that life will end one day. And we don’t know when that one day will be.
    So please, tell the people you love and care for, that they are special and important. Tell them, before it is too late.

    CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS

    If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said, “I have to have that recipe”! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

    Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

    This recipe has been floating around so long in the box of scraps that I have no idea where it originated, which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist where I come up with oldies that were favorites and will now be revived to be enjoyed once again by a new generation.

    CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
    FILLING
    1/3 cup diced red bell pepper*
    1/3 cup chopped fresh mushrooms
    1 1/4 cup fresh baby spinach leaves**
    1/4 teaspoon sea salt
    1/8 teaspoon white pepper
    1 bunch green onions, minced
    2-3 cloves garlic, minced
    2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
    1 1/2 teaspoons flour
    CHICKEN
    4 large boneless, skinless chicken breasts
    2-3 slices sourdough bread, staled and crumbled
    3 tablespoons Parmesan cheese
    1+1 tablespoon butter
    1 teaspoon olive oil
    1 egg white, beaten

    • Preheat oven to 425 degrees.
    • Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
    • Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
    • Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
    • Drain well.
    • Combine cream cheese, flour and spinach mix until well blended and set aside.
    • Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
    • Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
    • Divide the spinach mixture equally between the chicken breasts.
    • Carefully roll each chicken breast.
    • Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
    • Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
    • Bake for 30 minutes or until golden brown in color and juices are clear.

    *I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
    ** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!