Category: MISC

CHILE VERDE CARNITAS FRIES

Don’t forget about our upcoming Tailgating Time Link Up for Football.  The season begins Thursday, September 4th, 2014.
 Links open at midnight September 4th!

This recipe I made up after having lunch at one of our favorite restaurants BJ’s Brewerhouse and saw something similar on their appetizer menu.  I knew immediately it would become a football favorite!

CHILE VERDE CARNITAS FRIES
crispy thin fries
Green Chile Verde Carnitas
minced jalapenos
finely shredded jack and cheddar cheese
finely chopped green onions
finely chopped cilantro
sour cream
Heinz Jalapeno ketchup

  • Assemble everything from the crispy thin fries through the cheese “Nacho” style.
  • Bake in a preheated oven for 10-15 minutes to heat through.
  • Top with green onions and cilantro.
  • Add a dollop of sour cream and Jalapeno ketchup.
  • Dig in and Enjoy!

Hubs likes his with pepper jack cheese.  That is the beauty of this recipe – you can build to suit.

    ITALIAN GARLIC SUPREME STROMBOLI aka SANDWICH PIZZA

    According to Wikipedia STROMBOLI is: a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables or a Greek Island or an Ingrid Bergman movie – you choose. The dough is Italian bread dough.

    When I was much younger and elderly family friend always told me I looked just like Ingrid Bergman.  I didn’t know then what a compliment that was.

    Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano’s Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman.  Other sources claim the stromboli was the brainchild of Mike Aquino, Sr., and that he created it in Spokane, Washington, in 1954.  The first claim is more credible, with most people remembering the advent of the stromboli at Romano’s Italian Restaurant & Pizzeria in the early 1950s.

    No matter what you call it, it is a family favorite around here.

    We have a favorite pizza – ITALIAN GARLIC SUPREME from Round Table Pizza.  This pizza is full of pepperoni, Italian sausage, Roma tomatoes, white mushrooms, green onions and lots of chopped garlic and is baked with a blend of 3 cheeses in a creamy garlic sauce.  Unfortunately they are not a national chain.  We have spent horribly disappointing meals  out trying to find a local replacement for this pizza.  I have since decided the best replacement is the one I make myself.  Hubby whole heartily agreed! We decided to push the envelope though and make that same recipe into a sandwich.
    ITALIAN GARLIC SUPREME STROMBOLI aka SANDWICH PIZZA
    ITALIAN GARLIC SUPREME PIZZA
    CRUST
    1 cup of warm water (105 degrees)
    3 1/2 cups of all-purpose flour
    2 tablespoons of olive oil
    2 teaspoons of honey
    1 teaspoon sugar
    1 teaspoon of salt
    1 teaspoon of yeast
    • Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
    • Gradually add the flour and olive oil until well blended.
    • When the mixture gets too heavy to mix, start kneading the dough with your hands.
    • Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
    • Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
    • Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.
    • Lightly oil a cookie sheet with olive oil and sprinkle with cornmeal.
    • Pre-Bake dough at 400 degrees for 5 minutes.
    TOPPINGS 
    1 package John Morrell pepperoni
    3 Italian sausages, cooked and crumbled 
    1 can Contadina tomato paste with basil and oregano or homemade sauce
    1/2 pound mushrooms, thinly sliced
    1 large bunch green onions, thinly sliced including the majority of the tops
    6 cloves garlic, finely minced
    1 Roma tomato, diced small
    2/3 cup grated mozzarella cheese
    2/3 cup grated provolone cheese
    2/3 cup grated Romano cheese
    Extra light olive oil
    • Whisk together the tomato paste, garlic and 1 teaspoon olive oil to make the sauce.
    • Brush pre-baked dough with a small amount of olive oil and then an even layer of the sauce.
    • Evenly sprinkle the crumbled sausage over the sauce followed by half of the pepperoni.
    • Top with the mushrooms, green onions and tomatoes.
    • Evenly sprinkle the cheese over it all
    • Top with the remaining pepperoni.
    • Roll up and place on the center of the pan.
    • Bake the sandwich pizza at 400-450° F for about 20-25 minutes until the crust is golden.

    STUCK IN A TIME WARP – GRILLED CHEESE & CHILI

    Back in 1988 I was having a particularly tough time at work- no details, but let’s just say a man was trying to make my life miserable and I needed a mental health day.  I decided to go to a movie that had just been released, Working Girl.  After all, Harrison Ford was in it!  I thought it would be a fun chick flick and bring my spirits up.


    I was right.  My spirits saw the underdog, a woman no less, rise above the BS and succeed, or at least get her opportunity to succeed.  So, what is my point?  Do you remember that scene at the very end when Melanie Griffith, er Tess McGill in Working Girl combines Trask and radio to succeed?  It was almost like an Oprah AHA moment!

    Well, I had an AHA, or Trask/radio idea! Chili and Grilled Cheese.  You eat cheese on your chili don’t you?  So, why not eat chili on your cheese, grilled cheese that is.


    There’s no real recipe here – you get the picture!

    CALIFORNIA ROLL

    Every now and then only comfort food will work to get you smiling again.

    CALIFORNIA ROLL
    Fresh baked Croissant
    Fresh sliced turkey
    Fresh sliced avocado
    Fresh sliced tomato
    Are you seeing a pattern here yet?
    Sliced Provolone
    A little mayonnaise
    salt and pepper to taste
    and a smile

    BEAN & BACON ROLLS

    BEAN & BACON ROLLS
    4 slices of your favorite bread
    8 slices bacon
    1 small can Bush Maple baked beans

    • Preheat oven to 350˚.
    • Spread Beans on each slice of bread.
    • Roll bread up and secure with 2 slices of bacon with toothpicks.
    • Bake for 30-45 minutes until bacon is crisp.

    TRIPLE DIGIT HEAT & A REFRESHING WATERMELON SALAD

    I don’t know about you, but these triple digit heatwave numbers have me craving NOT TURNING ON THE OVEN OR STOVE!! That said, this watermelon salad with prosciutto chiffonades really hit the spot tonight.
    chiffonade – Literally translated, this French phrase means “made of rags.” Culinarily, it refers to thin strips or shreds.  It usually pertains to leafy vegetables, but in this case we are cutting the prosciutto into very thin strips.

    watermelon chunks
    prosciutto chiffonades
    green onions, thinly sliced
    1/4 cup red wine or balsamic vinegar
    1/3 cup extra light extra virigin olive oil
    salt and pepper to taste

    • In a small food processor whip together the vinegar, salt and pepper.
    • Gradually add the oil until well blended.
    • Pour over sald makings and toss gently.
    • Serve immediately and enjoy.

    FARMERS MARKET SALAD

    FARMERS MARKET SALAD
    1 Kiwi, sliced
    1 hard boiled egg, sliced
    1/2 cantaloupe, sliced thin
    1/2 cucumber, sliced
    1 cup grape tomatoes, halved
    1/2 cup rotisserie chicken pieces
    4 green onions, sliced thin
    4 large romaine leaves, torn
    salt & pepper
    2 tablespoons 1000 Island dressing
    2 tablespoons balsamic vinegar

    • Layer salad ingredients together.
    • Whisk together vinegar and dressing.  Pour over salad ingredients.
    • Toss & Enjoy.

    NOSTALGIA, BOB’S BIG BOY & CHILI SIZES

    A  million years ago, okay maybe not that long, but it sure feels like it some days, I worked for Bob’s Big Boy during college.  It was the 80’s when they could be found in every town during the iconic days before Marriott took over and ruined them.  We used to have a menu item called Chili Sizes that to be honest turned my stomach at the time,  Recently though I was thinking up new ideas for dinner and my good ideas always come in the shower when I have no pen and paper so was glad this one was easy to remember.  I had some left over Black Bean Chili so the idea just fell into place.

    Their Chili Size was a half pound flame broiled burger, pinto beans, chili and cheese. Served with a dinner salad. Mine is a quarter pound flame broiled burger with Black Bean chili and pepper jack or cheddar cheese and a dollop of sour cream.

    OREO COOKIE CAKE aka BAT’S BREATH CAKE

    OREO COOKIE CAKE aka BAT’S BREATH CAKE
    1 cup white sugar
    1/2 cup butter
    2 JUMBO eggs
    1 1/2 teaspoons vanilla extract
    1/2 teaspoon maple extract
    1 1/2 cups all-purpose flour
    1 3/4 teaspoons baking powder
    6 crushed OREO cookies
    1/2 cup whole milk

  • Preheat oven to 350 degrees.
  • Grease and flour a 9×9 inch BUNDT pan.
  • In a medium bowl, cream the butter.
  • Add sugar and cream again.
  • Add the eggs, one at a time, beating until well blended.
  • Add in the vanilla and maple extracts.
  • Sift together the flour and baking powder.
  • Add to the creamed mixture and mix well.
  • Blend in the milk until batter is smooth.
  • Pour into the prepared pan.
  • Bake for 30 to 40 minutes.
  • Cake is done when it springs back to the touch.

    • DARK OF NIGHT FROSTING
    8 tablespoons butter, melted
    3 cups powdered sugar
    2/3 cup Hershey’s cocoa
    1/3 cup milk

  • Mix all together.
  • Spread over cooled cake.
  • Decorate with orange candy balls.

    • SPICED APPLE GINGER PIE

    SPICED APPLE GINGER PIE
    FILLING
    7-8 firm, juicy Granny Smith apples, cored, peeled and sliced
    1/4 cup golden rum
    1/2 cup water
    1 cup golden raisins
    2 tablespoons butter
    2/3 cup+ packed brown sugar
    1/3 cup sugar
    3 tablespoons flour
    2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    2 tablespoons lemon juice
    1 tablespoon vanilla
    2 tablespoons honey
    ~~~~~~~~~~~~~~~
    CRUST
    1 1/2 cups crushed gingersnaps
    1 1/2 cups crushed vanilla wafers
    1/2 cup crushed walnuts
    1 teaspoon ground ginger
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon grated orange peel
    1/2 cup sugar
    2 teaspoons lemon juice
    2 teaspoons lime juice
    1/4 cup melted butter


    • Preheat oven to 375 degrees.
    • Mix water and rum together and soak raisins in the mixture while your are preparing the apples.
    • Drain the raisins retaining the rum mixture.
    • In a large skillet melt the butter. Add the rum mixture.
    • Add apples and simmer until apples are tender, about 15-20 minutes.
    • While apples are simmering, prepare crust. Finely grind the vanilla wafers, ginger snaps and walnuts together. I use my mini Cuisinart and do it in just a few small batches to get the crumbs extra fine and then cut everything else in with a pastry blender. Add the seasonings, melted butter, lemon and lime juices until well blended.
    • Press 1/3-1/2 of crust into a greased deep pie plate.*
    • When apples are tender, sprinkle sugars, flour and seasonings over the apples.
    • Fold in the lemon juice, vanilla, honey and raisins.
    • Simmer until gooey.
    • Pour into the pie plate and top with remaining crust.
    • Bake 50-60 minutes until golden.
    • Cool.
    • Serve with vanilla ice cream.

    *I sometimes sprinkle 1/3 of the crust mixture between layers of apples.