Category: MISC

CARIBBEAN PORK STEAKS & TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD and GRAM’S VINAIGRETTE & MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

I want to make sure you know that this weekend Chris from Nibble Me This is hosting a Valentine’s Romance weekend over at OUR KrAzY kitchen and Dave from My Year on the Grill who hosts I CAN COOK THAT! at OUR KrAzY kitchen has been running a Romance series on his regular day where he tells us what men really want for Valentine’s Day. Now my hubby would tell you that Dave is so right as far as the dilemma between moink balls and flowers and chocolates. The recipes below are what hubby would prefer I serve for Valentines. Of course LOL he would also prefer it be served in bed by me already naked.

CARIBBEAN PORK STEAKS

Now I had to do these inside with the broiler this time, but they are sooooooooooooo much more impressive with the grill marks from the BBQ, yet it doesn’t change the flavor much.



2-3 pounds of pork, 4 chops or 2 steaks
2-3 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 cup pineapple sundae topping*
1 teaspoon Caribbean jerk seasoning
pineapple slices

  • In a small bowl whisk together the pineapple topping, red pepper, Caribbean jerk seasoning and garlic. Set aside.
  • Salt and pepper the chops on both sides.
  • Grill or broil chops until they are no longer pink near the bone.
  • Brush with glaze on both sides of pork chops and pineapple slices and return to the grill or broiler until the glaze bubbles and the pineapple is heated through.
  • Garnish with grilled pineapple slices.

*apricot pineapple preserves substitutes really well.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

  • Cut the cream cheese into 1/2 inch cubes.
  • Coat cream cheese cubes with the walnut pieces.
  • Freeze overnight or up to 2 months.
  • Preheat oven to 350 degrees.
  • Prepare salad.
  • Spray cookie sheet with PURE.
  • Remove as many cream cheese cubes as you need 5 minutes before baking them.
  • Spread out the cream cheese cubes.
  • Bake for 5 minutes until golden brown.
  • Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

  • In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
  • In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
  • Pour over the garlic and onion.
  • Shake well to combine until well blended.
MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST
The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.
This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.


1/4 cup sugar
1 teaspoon cinnamon
2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter, melted
1/4 cup chopped nuts
16 cherry HERSHEY’S KISSES*
crushed walnuts, optional
  • Combine sugar with cinnamon.
  • Separate crescent dough into 16 triangles.
  • Push a cherry Kiss into the center of each marshmallow
  • Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
  • Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
  • Dip in melted butter and place in regular sized muffin cups.
  • Roll in crushed walnuts.
  • Repeat with remaining marshmallows.
  • Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
  • Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
  • Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk
  • combine powdered sugar, vanilla and milk, and mix well.
  • drizzle
*Also good with other flavor HERSHEY kisses.

Creative Writer Awards and a few lies

My very dear friend Chaya from Chaya’s Comfy Food and Sweet & Savory Says it All wants me to share deep dark secrets with you and she also wants me to actually lie. Those of you who know me in person know that I am a notoriously BAD liar. MY sweet SIL has been trying to teach me, but she’s says it’s hopeless. Let’s hope that doing it in writing comes easier for me than face to face.

HERE ARE THE RULES OF THE AWARD…
1.Thank the person who gave this to you. ~ Thank you Chaya for trying to make me a Liar.
2. Copy the logo and place it on your blog.
3. Link to the person who nominated you.
4. Tell us up to six outrageous lies about yourself, and at least one outrageous truth.
5. Allow your readers to guess which one or more are true.
5. Nominate seven “Creative Writers” who might have fun coming up with outrageous lies.
6. Post links to the seven blogs you nominate.
7. Leave a comment on each of the blogs letting them know you nominated them.

So here goes:

  1. I love reality TV and watch everything I can.
  2. I am a creature of habit and never rearrange my furniture because I have severe OCD.
  3. I have survived 2 earthquakes, a tornado and a hurricane.
  4. I prefer my laptop computer to my desktop.
  5. I have had many careers, but my formal training is actually in health education.
  6. I hate cats.
  7. I know several bloggers in real life.

Be sure and leave a comment about which one you think is true and in a few days I will reveal the realities. I can’t wait to see what you all have to say.

Now for those next 7 lucky bloggers who get to lie their butts off (in no particular order):
Martha – Menagerie & Seaside Simplicity
Min – Bad Girl’s Kitchen
Chris – Nibble Me This
Kiy – Rocking Chairs & a Tricycle
Jen – Tatertots & Jello
Janet – Fond of Snape
Diana – Forgetfulone

I can’t wait to see what you all have to say.
aprons 3

ROMANCE Part 2 – CHOCOLATE – Ala Year on the Grill

OK ladies, I gave you my advice on how to really make a meal your man would love for romantic occasions (like Valentines day) a couple weeks ago. I was dead serious that what men really want would be MOINK BALLS. Beef Meatballs, wrapped in bacon says lovin‘ to that man of yours. Click HERE to get to that post. But, you all being women, I really don’t expect you to do the logical thing and give your men what they want. Instead, you are going to try to foo foo the day up and make us men folk pretend to enjoy things like this…

Chocolate Covered Strawberries dressed in Tuxedos… Accented with Chocolate Hearts!

Sigh, ok, I’ll bow to the conventional wisdom (but as an experiment, put 6 Moink balls in front of your man, and 6 Chocolate covered strawberries next to the moink balls and see which plate ends up empty… But i digress)… As I was saying, I bow to conventional wisdom and will give you all a lesson in the easiest thing you will ever see me make.

It looked SO EASY, I was sure that even though I have never made anything with melted chocolate before, I CAN COOK THAT!

Credit where credit is due, I saw these on Regis and Kelly this week. It was just as easy as they made it sound. the only ingredients and supplies you need is some…

Dark Chocolate bark
White Chocolate bark
Strawberries
Parchment paper
double boiler and water
Pastry bag for decorating (or just a ziplock bag with a corner cut out)
and a spoon…

First, set up a double boiler. This was my first time melting chocolate in a double boiler, but it worked just like it was supposed to.

Get some water boiling, put a bowl in the water. I put a couple spoons around the edge so the bowl never touches the bottom of the pan, nor the sides.

Watch it carefully, stir occasionally and in about 10 minutes, you have melted chocolate. Do the white first…

Just like it looks, you are making the shirt front only, so you only need to dip the front in the chocolate. Allow it to cool.

Meanwhile, it is time to make a few chocolate hearts… With that rustic homemade look that you will pay big bucks for in a candy shop…

This is easier if you use your wife’s pastry bags. Or, if you don’t have a wife with pastry bags, put the still warm melted chocolate in a plastic bag and cut just a tiny hole in one of the corners.

Make two dots, about the size of quarters, use about 2/3rds of the amount of a Hershey’s kiss in each dot. Space them about 1/2 inch apart. use the flat side of a spoon to spread the dots out so they touch and then swirl down to form the heart. Allow to cool and viola.

I made several, til I was out of white chocolate. So, now it’s time to do the same melty thing with the dark.

I am sorry I did not take more photos of the process of the dark chocolate to get the tux look on the strawberries. But, just dip from the side, being careful to leave the white “V” shape of the front of the shirt showing.

Then use another pastry bag (or a very tiny hole in a plastic bag) and draw a little bow tie and a couple dots for buttons. Guys would still rather have Moink Balls, but women folk go weak in the knees over this kind of stuff.

Here’s the plate I gave my wife for an early Valentine’s Day gift. Her knees were so weak, she could hardly climb the stairs to thank me in the only way better than Moink balls… But I digress…

Here’s something really important…

A lot of this post should be dedicated to a wonderful blogger, katherine from SMOKEY MOUNTAIN CAFE. Just this week, Katherine had an opportunity to go to New York City, meet regis and Kelly, take cake decorating classes from a celebrity baker and have her cake entered in a charity contest to raise money for Ovarian Cancer Research Fund. Do me a favor (and yourself), and visit Katherine’s site for details on her trip. Also, take just a second and follow the link she gives to “vote” for her cake. With each vote, the good folks at Electrolux will donate a dollar to the fund. A great cause and a fun read. Click HERE to get to Smokey mountain Cafe and the post on her day of cake decorating!

Ok ladies. You are now armed with the recipe for romantic loving, Moink Balls, and for these silly little trifles. Let your conscience be your guide as to what you think your man would REALLY like for Valentine’s Day.

See you all next Thursday!

Dave here from MY YEAR ON THE GRILL.

And BTW, I do wish there was an “I was trying to be funny, please don’t be insulted” Font.

You say zabaglione, I say sabayon: Don’t call the whole thing off, Save Room for Dessert

Do you remember the song? Louis Armstrong and Fred Astaire both sang this romantic tune over the decades, and this dessert from the Joy of Desserts archives would be pretty to celebrate St. Valentine’s Day no matter how you pronounce it.

Whether you call this dessert zabaglione like the Italians, or sabayon like the French, it is the same classic dessert made with egg yolks and a sweet dessert wine. It only takes about 15 minutes to make and can be prettied up by serving in a glass with berries.

Italian Zabaglione or French Sabayon
Prep time: 15 minutes
Makes 4 servings
2 packages (6 ounces each) raspberries
4 large egg yolks
1/3 cup granulated sugar
1/2 cup dry Marsala or other dessert wine

Divide berries between four 8-ounce dessert dishes or stemmed glasses.
Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snugly on top) with 1-2 inches of water or just below bowl. Bring water to a simmer.
Beat egg yolks and sugar in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes. Maintain water at a low simmer while beating.
Add Marsala, 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes.
Pour zabaglione mixture over berries and serve immediately.

Nutrition Per Serving: 238 calories, 4.79g total fat, 1.64g saturated fat, 3.39g protein, 37.47g carbohydrate, 209.78mg cholesterol, 2.04g fiber, 192mg sodium
Recipe and nutrition values from Driscoll’s, California Certified Organic Farmers (CCOF)

Healthy tips:
* Substitute blackberries, blueberries or about 3 cups sliced, hulled strawberries
* Try a mixed berry zabaglione with some of all the above berries
* 1 cup of strawberries provides an amazing 93% of your day’s supply of Vitamin C
* 1 cup of raspberries and blackberries each provide 50% of your day’s supply of Vitamin C
* Blueberries have one of the highest antioxident values at 5,486 ORAC Value (Oxygen Radical Absorbance Capacity) per cup

Happy St. Valentine’s Day,

Joy of Desserts

The new Inlinkz system is located HERE for the SUPERBOWL PARTY and this week for you to add your links and HERE for last week. We look forward to your recipes. Remember we’re looking for that special recipe to feature at the end of February.

Loving others brings great joy!

As for my family, I’m preparing healthier meals and trying to make time and room for more relaxing meals so we have more “quality” time. This weekend I’m preparing a special Valentine’s Breakfast in Bed for hubby and then a picnic on the beach with dinner later at his favorite seafood restaurant, the Sea Chest on Friday night. We don’t go out on Valentine’s Day – too busy, too commercial and way too expensive. We always pick a day right around it and call it our own.

Like Martha (we really feed off of each other – must be those Virgo qualities) I also have a new food blog, Always Eat on the Good China – it’s all about the food, all the time. Come on by!

For my pets, we’re taking longer and more walks each day and getting plenty of play time at the dog park. My fur children are so much fun and so loving it hardly feels like work to take care of them. I’m also taking better care of myself with diet and exercise. When I do that, I’m more able to be the fun loving playful person they need me to be.

Many of you will remember that I’m still in transition until my house sells. We’re staying at the family lake house which in reality is 3 houses. So for others, I’m doing the minor repairs, drain clean outs, spring cleaning, yard clean-up, etc… around those places starting to get ready for the big family Memorial Day blowout.

We’re remote and too far from town right now, but as we get more settled I want to start volunteering for a local food bank and do some habitat for humanity work in a neighboring community.

CHILI HOMINY BAKE

Back when I was a latch key kid I was supposed to go home after school, lock the door, do my chores and homework and then start dinner. Dinners were mainly casseroles and a pre-planned set of recipes at that. One of those recipes was my great aunt Louise’s Chili Hominy Bake. I recently ran across that recipe and it drudged up memories – some good, some not so good. You see I can’t stand kidney beans or black olives and I hated hominy – or so I thought. I did love the overall flavor, but since I didn’t like the parts I decided to rework them to make a better whole!

AUNT LOUISE’S JIFFY CHILI HOMINY BAKE
1 pound ground beef
1/2 cup chopped onion
1 pound can chili with beans (2 cups)
1 tablespoon chili powder
1 can cream of chicken soup
1 can yellow hominy, drained (2 1/2 cups)
2 tablespoons sliced ripe olives
1/2 cup shredded American cheese

  • Cook ground beef and onion until browned.
  • Stir in other ingredients except cheese.
  • Put in casserole.
  • Cover and bake in medium oven for 25 minutes.
  • Sprinkle cheese over top, continue baking uncovered 5 minutes more.
  • Good re-heated.

MY CHILI HOMINY BAKE
1 1/2 pounds ground beef
1 Vidalia onion, chopped
2 cloves garlic, minced
1 packet Williams Chili seasoning
1 can Rotel tomatoes with green chiles, drained, but save the juice
1 can cream of celery soup
1 large can hominy, drained & chopped small
1/2 cup shredded cheddar cheese
salt & pepper to taste

  • Cook ground beef, garlic and onion until browned.
  • Add in the chili seasoning mix and tomato juice.
  • Cook until well blended and juice is absorbed.
  • Chop hominy smaller.
  • Stir together the soup, tomatoes and chiles, hominy until well blended.
  • Stir together the soup mixture and beef mixture until well blended.
  • Put in greased casserole.
  • Sprinkle cheese over top, continue baking uncovered 25-30 minutes more.
  • Good re-heated.



The key was taking out the kidney beans, black olives and chopping the hominy into better sized pieces. Now that might not be the key for you so add them back in! This is a very versatile recipe. I guarantee these changes will make this a great kid friendly casserole.

MANDARIN CHICKEN & NOODLES




2 pounds chicken tenders
1 1/3 cup sugar
1/2 cup soy sauce
Juice of 2 lemons
4 cloves garlic, minced
1 bunch green onions, sliced thin
2 teaspoons sesame oil
1/2 cup water
3 tablespoons cornstarch
1/2 pound linguini

  • Cook linguini al dente.
  • In a small saucepan combine the soy sauce, lemon juice, sesame oil, sugar and garlic.
  • Whisk the cornstarch into the water until smooth.
  • Add the cornstarch mixture to the soy sauce mixture and blend well.
  • Bring mixture to a boil, reduce heat and simmer until thick.
  • While the sauce is cooking, salt and pepper the chicken tenders and broil 2-3 minutes each side.
  • Shred chicken, slice green onions and add to the linguini.
  • Pour sauce over top and toss well.

CAJUN COCKTAIL SAUCE and a cute way to serve it

Just dropping in to offer a family favorite in time for Mardi Gras which officially starts 2/15, Fat Tuesday!

1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank’s red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste

  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.

Tuscan Vegetable Soup

This recipe comes from Ellie Krieger. Until recently, I certainly would not have craved a vegetable soup, especially one that is advertised as healthy. I always talk about the need to grow in all areas of our life. This is what I am doing because now I certainly crave healthy soups. I, know how good they taste and Ellie has shared more than wonderful soup for us to “kvell” about.

For many years, we have chosen not to eat canned goods because of the high salt content. I have remained true to this and I am not even sure if I ever deviated from this thinking. That is, until I discovered Eden products. There is almost no salt in their canned goods. Now, I have the choice of canned beans for quick soups. I wish I was in my kitchen with a camera to show you my bean shelf. I try to keep as many kinds as are available so, at any moment, I can throw them into a soup or chili or stew. How liberating this is!

Tuscan Vegetable Soup adapted from Ellie Krieger
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves

In a small bowl, mash a third of the beans.

Heat the oil in a large soup pot over medium-high heat.

Add the onion, carrots, celery, zucchini, spices, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil.

Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

This is a meal, I anticipate making again and again.

I would love it if you would join me at Comfy Cook and Sweet and Savory.

ORANGE HONEY CHICKEN

ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

  • Mix cornstarch, flour, salt & pepper in ziploc bag.
  • Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
  • In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
  • Drain chicken on paper towel lined plate.
  • Pour off excess oil and clean pan with paper towel.
  • Add 1 tablespoon more olive oil and saute’ garlic and green onion.
  • Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
  • Cook until thick, do not boil.
  • Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
  • Bake at 350 degrees for 20 minutes.
  • Brush with original glaze after the first 10 minutes.
  • Save any additional glaze to use over the rice.
  • Serve over rice.