Category: MISC

PEPPERONI PIZZA DIP

Don’t forget football started this week! We have lots of games tomorrow and a double header on Monday night. You know what that means – FOOTBALL FOOD for TAILGATING TIME!  We’rein our 5th season of tailgating time and looking for more new recipes to feed the crowds.  Come join us to link up your favorite football foods.

PEPPERONI PIZZA DIP
8 ounces cream cheese
8 ounces pizza sauce
1 cup grated 4 cheese blend
1 cup diced pepperoni pieces
1 teaspoon Italian seasoning
Crostini

  • Preheat oven to 350 degrees.
  • Cream together the cream cheese, pizza sauce, Italian seasoning and most of the grated cheese.
  • Spread into a greased baking dish.
  • Top with pepperoni and remaining cheese.
  • Bake 20 minutes.
  • Serve hot with Crostini or your favorite crackers.

CHICKEN MILANESE w/ KIWI CORN CHUTNEY

MILANESE – An Italian dialect or more commonly for our purposes, meat coated with flour or bread crumbs and browned in hot oil or butter.


CHUTNEY –  refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spices, vegetables and/or fruits.


GREMOLATA – Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese dish in Italy. 
CHICKEN MILANESE w/ KIWI CORN CHUTNEY

flour for dredging
2 large eggs, beaten
1 1/2 cups plain bread crumbs
Juice of 1 lemon
Zest of 1 lemon
1/2 cup chopped flat leaf parsley, finely chopped
2 tablespoons chopped fresh thyme, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 1/2 pounds chicken breasts, pounded thin
2 tablespoons butter
1 can Green Giant white shoepeg corn
1 cup red onion, chopped
3 ripe heirloom tomatoes, chopped
1/4 cup tarragon leaves
1 kiwi, pureed
salt and pepper

  • In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
  • Add the bread crumbs and cheese.  Work with your fingers to blend well.

  • Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
  • In a large skillet, melt the butter over medium high heat.
  • Fry the chicken pieces for 3 minutes per sides.

  • Puree the kiwi.
  • In a bowl combine the tomatoes, corn, onion, lemon juice, kiwi puree and tarragon leaves.
  • Serve chicken over mashed potatoes with chutney on top.

APPLE COLE SLAW

This is a great fall recipe with the abundance of apples to be had.

APPLE COLE SLAW
1/2 cup buttermilk
4 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 bag (or cut your own) slaw mix (I like the cabbage and carrot combo
1 apple (I like honey crisp), cut into slivered pieces

  • Whisk together buttermilk, apple cider vinegar and avocado oil.
  • Pour over slaw and apple mix in a large bowl
  • Toss to coat.
  • Chill.

FINALLY!!!! FOOTBALL SEASON IS HERE!

Okay it’s here – It’s finally Football Season!!!

Don’t forget to join us and link up all your favorite tailgating goodies throughout the entire 2014-2015 football season!The links for last season are here(2013) and the season before are here(2012).

VOTE FOR YOUR FAVORITES TOO! Everyone gets 10 votes.  VOTING WILL BEGIN noon on the day of the Superbowl and stay open through midnight.

No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always such a blast to play armchair quarterback..

Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

NILLA WAFERS

No one knows the real origin of the Vanilla Wafer. From what I’ve read it was developed in the South long before Nabisco started producing the scrumptious wafers.  

Nabisco began mass producing them in 1945 as Vanilla Wafers before they trademarked them as Nilla Wafers in the 1960’s.

NILLA WAFERS
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening (I’ve used both Crisco and butter)
1 large egg
1 teaspoon PURE Vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

  • Preheat oven to 325 degrees.
  • Cream together sugars, shortening, egg, vanilla and salt in a large bowl.
  • Add the flour and baking powder.
  • Add water and continue mixing until dough forms a ball.
  • Roll dough into 3/4″ balls and flatten slightly onto a lightly greased cookie sheet. 
  • Bake for 12-15 minutes or until cookies are a light brown.

BANANAS FOSTER BUTTER

A while back my friend Sandra over at Diary of a Stay at Home mom featured a Banana Jam which I had to try, you can see my recipe here.  It really was great.  Then yesterday I was searching through my box oftricks, er recipes for tailgating recipes I want to try and found a recipe for BANANA FOSTERS BUTTER. It just screamed out for me to try it. It was fantastic too and great on Peanut Butter Toast.

BANANA FOSTERS BUTTER
8 ripe, firm large bananas
1 cup granulated sugar
1 cup packed brown sugar
1/3 cup lemon juice
3 tablespoons light rum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

  • Mash bananas until smooth. Transfer bananas to a pot.
  • Stir in sugars, lemon juice, rum, cinnamon and nutmeg.
  • Bring to a slow boil. 
  • Reduce heat and simmer about 20 minutes or until thickened, stirring frequently.
  • Ladle into hot sterilized jars leaving a 1/4 inch headspace.
  • Wipe jars clean, add lids and rings.
  • Process filled jars in a boiling water bath  for 10 minutes.
  • Cool on wire racks.

TERIYAKI MEATLOAF

TERIYAKI MEATLOAF
1/2 cup orange juice 
3/4 cup KIKKOMAN stir fry sauce
1 1/2 pounds ground chuck
1/2 pound ground pork
2 slices sourdough bread, torn into pieces
2 JUMBO eggs, beaten
1 bunch green onions, sliced thin
1/4 cup rice, prepared per package

  • Preheat oven to 350 degrees.
  • Whisk together 1/4 cup of the stir fry sauce and 1 tablespoon of orange juice. Set aside.
  • In a large bowl toss bread pieces with remaining orange juice – let stand 5 minutes.
  • Add the meat, eggs, rice and green onions and remaining fry sauce to the bread bowl. Knead together with your hands until well blended.
  • Shape into a loaf and place into the center of a 9×13 baking dish.
  • Bake 1 hour or until cooked through, basting with the reserved stir fry sauce during the last 10-20 minutes.
  • Let rest 10 minutes before slicing.

CANCER – ARE YOU SCREENING?

SEPTEMBER IS OVARIAN CANCER AWARENESS MONTH!

I’ve always been a good girl and gotten my yearly well woman exams. I know my own body.  I started getting my mammograms at a very early age because of a serious family history.  I have a degree in the health field.  I am aware, yet imagine my surprise at my well woman appointment when they said they thought I might have a serious problem – Merry Christmas to me!  Imagine my shock a few weeks later when it was confirmed.

Are you aware of your body?  
Do you get regular check ups?  
Do you get timely cancer screenings.   
Don’t neglect any little pain or irregularity.


 Take control of your health and reduce your cancer risk.

Despite getting my yearly well woman exams I had been having a few pains  here and there for several months before my scheduled appointment, but ignored them because they “mimicked” my chronic appendix of many, many years.  I ignored them and it almost killed me.  Are YOU ignoring something that you should be having a doctor check?  Think twice and make an appointment 1st thing tomorrow.

Ovarian cancer has an ugly step sister too, breast cancer.  If you have any family history please get tested for BRCA also.  You have probably heard about it with a few celebrities having chosen to remove their breasts after testing positive.  It’s a simple blood test and can give you a world of relief to know the answer and if by chance it’s not relief, then your are armed to save your life with positive choices.  You can learn more about it here.

Everyday Steps to Help Lower Your Cancer Risk can be found here. 

Go check these out NOW!  
Here are a few other tips to get you started.
  • Stay away from tobacco.

  • Stay at a healthy weight.

  • Get moving with regular physical activity.

  • Eat healthy with plenty of fruits and vegetables.

  • Limit how much alcohol you drink (if you drink at all).

  • Protect your skin.

  • Know yourself, your family history, and your risks.

  • Have regular check-ups and cancer screening tests.

  • For information on how to reduce your cancer risk and other questions about cancer, please call us anytime, day or night, at 1-800-227-2345 or visit us online at www.cancer.org.

    Creating a Better and Simple Life

    So as life gets more and more complicated and there are more and more stimuli thrown at us I want, no make that I NEED to simplify and minimize my life.  One of the ways I’m doing that is by creating a singularly better creative space for myself here at SAVORY KITCHEN TABLE where I am combining all my older blogs into one.  

    So if it seems like I’m cooking 40 meals a day, rest assured we’re not binge eating, I’m just organizing!

    HAPPY HOMEMAKER AND MENU PLAN MONDAY

    GOOD MORNING! I had a great weekend so far – love these holiday weekends!  I am so glad it is finally September and my favorite time of year is quickly approaching! 
    I LOVE FALL!
    HAPPY HOMEMAKER MONDAY IS HOSTED BY SANDRA at Diary of a Stay at Home Mom .  
    Be sure and stop by to see what it’s all about!

    • A big cup of coffee and then a homemade fruit smoothie (banana, pineapple, strawberry and cherries) before I go to the gym. 

    • Cleaning & Laundry.

    • Groceries & Errands.

    Whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow at least until the NEW Fall schedule starts.

    Sunny and hot as usual! It’s only supposed to be 109 today but it’s now officially monsoon season so the humidity is really unpredictable so we will see how the day shapes up.

     Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

    		 DATE BREAKFAST LUNCH DINNER
    MONDAY 9/1 YOGURT
    		Tuna Cakes with
    Lime Remoulade
    TUESDAY 9/2 BAGEL & CREAM CHEESE
    		Cry Baby Burgers
    WEDNESDAY 9/3 YOGURT
    		Marry Me Champagne Chicken
    THURSDAY 9/4 FRUIT
    		Hot Wings for football
    FRIDAY 9/5 CEREAL
    		Pan Seared Chicken Breast with Apricot Rum Glaze
    SATURDAY 9/6 Breakfast Casserole
    		Redneck BBQ Chicken Chile Cornbread Muffins
    SUNDAY 9/7 S#*% on a Shingle
    		Enchiladas Rancheras Lasagna
     

    Do a little quilting and finish a few older projects though I have yet to have a few minutes to myself LOL like that’s going to happen.

    As I combine all my old blogs into this new one I’m also keeping a list of those recipes that I cannot in good conscience bring over until I remake them and take some decent pictures LOL.

    In the meantime I’m trying to concentrate on some football food for tailgating time which starts on Thursday.  Be sure and stop by to link up.

     Links open at midnight September 4th!

    Nothing really – too hot to do much!  Though I am thinking of making one of these this week:

     
    Whiskey wearing my slippers 😀

    Or Whiskey and Gunner napping on a really hot day.

    Produce Codes and their meanings:
    4 digits = conventional
    5 digits beginning with an 8 = GMO (genetically modified)
    5 digits beginning with a 9 = organic or non GMO

    YAY! Martha from SEASIDE SIMPLICITY is back to blogging just in time for tailgating time which we host each year for the football season.  Go by and say hello.

    Wondering why people do not read labels and pay more attention to what they are putting in their shopping carts for their families to eat.

    Guidance as we start the research on our new adventure and home search.

    LIME DAIQUIRI FIZZES

    LIME DAIQUIRI FIZZES
    per drink
    1/2 ounce fresh squeezed lime juice (strained if you like)
    1 teaspoon sugar
    2 ounces Malibu Rum
    6 ounces Sprite or 7 UP

    • Whisk together lime juice and sugar.
    • Add rum.
    • Pour over ice in chilled glasses.
    • Top with sprite or 7UP.
    • Add lime wedge.
    • Enjoy.

    CLEANING THE CABINETS TACOS

    So our move is a ways off, but I’m making a conscience effort to clean out the cabinets of canned goods and the freezer of meat.  I have a few packages of pork chops in there that I’ve been eating around.  The original package of pork chops was a family pack and the first 2 we ate were quite tough.  I have found though that slow roasting them and shredding them makes them delicious!


    So I was poking around in the cabinet and found a can of pineapple, a can of artichoke hearts and had one of those moments where anything sounded possible. It was a great decision!  These are going to be one of our new favorites.

    HAWAIIAN TACOS
    4 boneless pork chops
    8 ounce can crushed pineapple
    6 ounce can pineapple juice
    1 small onion, finely diced
    14 ounce can artichoke hearts, drained well

    • Spray baking dish with non-stick spray.
    • Spread onion pieces in baking dish.
    • Salt and pepper pork chops well on both sides and place on top of onions.
    • Combine the artichokes, pineapple juice and pineapple in a small food processor blending until smooth.
    • Pour over top pork chops.
    • Cover with foil.
    • Bake 2 hours.
    • Uncover and bake 20 minutes more.
    • Rest 10 minutes before shredding.
    • Shred pork and toss with pineapple mixture.
    • Serve with cabbage slaw and limes.