Category: RECIPES

BACON CHEDDAR CHEESE BALLS

I have no idea where this recipe came from, just a little magazine clipping in the pile, but it has become a family favorite.  I also borrowed this picture from google images to show that these or ANY cheese ball can be made what you want by just changing what you decorate the outside in and/or making them bite size by just adjusting how much you roll into each ball.  We prefer them “bite” sized.

BACON CHEDDAR CHEESE BALLS
1 pound extra sharp cheddar cheese, finely shredded
8 ounce package Philadelphia cream cheese
1/4 cup apricot pineapple preserves
2 ounce jar pimentos, drained, rinsed and dried (optional)
2 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon Franks Red Hot Pepper Sauce*
8 slices bacon, cooked crisp & crumbled
Additional toppings as desired – crushed nuts, chives, carrot pieces, pickle pieces, etc…

  • In a very large bowl combine the cheddar cheese and cream cheese.  Cover and let sit at room temperature for 1 hour.
  • Add the preserves, milk, Worcestershire sauce, hot sauce and half the bacon.  
  • Beat with a mixer until smooth.
  • Cover and refrigerate 2-4 hours.
  • Roll mixture into desired number of balls.
  • Roll each ball in desir4ed topping.
  • Chill for at least an hour.
  • Serve with crackers, celery sticks, toast points, etc…

*Frank’s Red chile pepper sauce makes an awesome substitution.
Submitted to Tailgating time & Magazine Mondays.

SPICY SHEPHERD’S PIE

Hi Everybody, I am April from Meals For Real.  I am a stay-at-home mom of 3, 2 boys and 1 girl, ages 7, 3, and 1.  I am not a chef but I am a mom who has to deal with the different and changing tastes of my family.  I try to make easy, (somewhat) healthy meals that will appeal to my family.  If my kids eat it then I know that dish was a success!

I am so excited to join this wonderful team and hope that I can give you some good recipes.  I get most of my meal ideas from readers like you, jumping around on food blog hops and searching the internet.  Last week I came across this recipe for Spicy Shepherd’s Pie and just knew that I had to try it.
Spicy Shepherd’s Pie adapted from Greetings from Guatemala
1 pound ground beef
1/2 onion, chopped
1 can black beans, drained
1 can diced tomatoes
1 can corn, drained
1 packet taco seasoning
1 tsp chili powder
4 cups mashed potatoes
1 cup grated cheddar cheese
Directions:  Brown ground beef with onion; add all ingredients except potatoes and cheese. Simmer 2-3 minutes. Pour into 9×13″ pan. Top with 1/2 cup cheese. Spread mashed potatoes over the cheese and meat mixture. Top with remaining cheese. Bake at 350 for about 25-30 min.
-serves 8
Modifications:  I did not add the chili powder because of my 1 year old.
Here’s what you’ll need:
Peel, cut up, and boil the potatoes.  
While the potatoes cook, brown the ground beef.
Drain and rinse one can of corn and one can of black beans.
Preheat the to 350 degrees.
Once the ground beef is brown, add the corn, black beans, diced tomatoes and taco seasoning.
When the potatoes are done, mash them up.  If you need a good mashed potato recipe, I think my mom’s is the best.
Pour the meat mixture into a 9×13 baking dish coated with cooking spray.
Spread half of the cheese over the mixture.
Spoon and spread the mashed potatoes over the mixture.  I left a little portion with no potatoes for me (not necessarily Weight Watchers friendly-LOL)
Put into the oven to bake for 25-30 minutes.
Here’s what you’ll end up with:
If you are running short on time, you could probably use instant mashed potatoes.  Did we like this?  Kanin (my oldest son) told me that this was “awesome” and wants to take it to school for lunch tomorrow.  I’d say that’s a pretty good endorsement!

Fire Day Friday: Changes and Potato Salad

I’m excited to announce a few changes here on Fire Day Friday!

First and foremost, I will be joined by Jenn of Jenn’s Food Journey and we will be alternating Fridays. Not only is Jenn a talented and energetic food blogger, she rocks the grill. Too many people think the grill is a man’s domain. That is crap and people like Jenn, Robyn (Grill Grrrl), and Danielle (DivaQ) are proving that day in and day out. Plus, her boyfriend’s name is Chris (not me) so she has got good taste 🙂

Secondly, while this weekly post will still be mostly about live fire (grill, smoke, fire roast, etc) cooking, Jenn and I have decided to not limit our posts to ONLY live fire cooking or sides.

This past weekend I was craving some old fashioned, traditional BBQ. I even ignored our two Big Green Eggs and brought out my old offset smoker.


I went with the basics. Smoked chicken, BBQ beans and potato salad. While my favorite potato salad is a spicy and warm jalapeno potato salad with feta cheese and black olives (odd I know but **** it rocks), I wanted a “normal” southern potato salad for this meal.


Southern Potato Salad
Source: NibbleMeThis

Ingredients
2 lb red potatoes
1 cup mayonnaise
3 hard boiled eggs finely diced
1/2 cup onion finely diced
2 tablespoons sweet gherkins finely chopped
2 tablespoons sweet pickled jalapenos, finely diced
2 tablespoons green bell pepper, finely diced
1 1/2 tablespoon stone ground mustard (I like Inglehoffers)
1 1/2 tablespoons French’s yellow mustard
2 tablespoon cilantro, finely chopped
2 teaspoons turbinado sugar
1 teaspoon ground celery seed
1 tablespoon BBQ Rub (commercial brand or your home made stuff)
salt and pepper to taste

Instructions
Leave the skins on the potatoes but cut them into 1/2″ sized pieces. Boil the potatoes in salted water just until fork tender. Drain in a colander and then rinse them with COLD water to stop the cooking process.

Place them in a large mixing bowl and then add the eggs, onion, pickles and peppers.

In another bowl, mix together the mustards, mayo, cilantro, sugar, celery seed, and BBQ rub. For the BBQ rub I used Dead End BBQ’s Chicken Rub this time. But you could use any other brand, your own, or even some Old Bay Seasoning.

Pour the mayo-mustard mixture over the potato mixture and GENTLY toss together to mix.

Season with salt and pepper to your taste.

Refrigerate for at least 2 hours before serving.

Chinese Noodles with Peanut Sauce

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My Meatless Mondays

Chinese Noodles with Peanut Sauce

Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull.  I jump right in to play and it is a lot less gory.  Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side.

I have made several variations on this theme, in the past, but when I have used peanut butter, I have used it, more often with meat and vegetables.  This time, it enhanced only the pasta.

Chinese Noodles with Peanut Sauce (adapted)
Ingredients for Noodles:
1 pound package Chinese  noodles
2 tablespoons toasted sesame oil

Method:  Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.

Ingredients for Peanut Sauce:
3-4 tablespoons dark sesame oil
1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons  red wine vinegar
1/4 cup cold water
2 teaspoons hot chili
1 carrot, diced
1/2 red pepper, diced
2 scallions, sliced

Method:  In large bowl, combine peanut butter and oil, stirring constantly until smooth.
Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili.

Add diced vegetables to noodles.

Pour sauce on noodles with vegetables.  Stir gently and taste for seasoning.

I like this dish warm and I serve it that way, as a side dish, but as a salad, I serve it both ways, sometimes warm and sometimes cold.

 

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA
3-4 boneless, skinless chicken breasts
2 tablespoons butter
2 cloves garlic, minced*
1 teaspoon fresh ground pepper
2 ounces white wine
1 lemon, juiced
4 ounces bacon, diced
1 bunch green onions, thinly sliced
3 cups fresh spinach, washed and stemmed
spaghetti, cooked and well drained
1/2 cup fresh grated Parmesan cheese
1 large tomato, diced
*While I prefer fresh garlic, I have found that the roasted jar garlic is a great substitute, especially in the winter.
  • Brown bacon until crisp.
  • Add onion slices and garlic, sauteing until tender.
  • Move bacon and onions to the sides and add butter.
  • When butter is melted, add chicken and brown well on both sides.
  • In the meantime, prepare the pasta per package directions.
  • Remove chicken, keeping warm.
  • Add spinach and saute’ until spinach wilts.
  • Move spinach to outer sides.
  • Toss pasta with wine and lemon juice.
  • Mound pasta in center of pan.
  • Top with Parmesan cheese.
  • Layer chicken pieces over top.
  • Serve immediately.

Fire Day Friday: Asparagus with Hollandaise and Beef

The myth that BBQ enthusiasts don’t eat vegetables is false. We just add meat to them.


The great thing about this appetizer we made tonight was that it was all leftovers. I had some extra asparagus that I hadn’t cooked, Hollandaise sauce that I had made the day before, and the thin shaved prime rib from last night’s dinner (another leftovers dinner – click here for that post).


This really isn’t much of a recipe as it is “just throw it together”.

I tossed the asparagus tips in some olive oil, salt, and pepper. Then I roasted it for 9 minutes at 400f on the top rack of my oven.

Meanwhile I warmed up the Hollandaise sauce the same way I made it. I added a Tbsp each of water and lemon juice, then heated it in a stainless steel mixing bowl positioned over a pot of simmering water, whisking frequently.

Then I simply drizzled the Hollandaise sauce over the roasted asparagus and crowned it with some finely diced prime rib.


These might have been leftovers but you couldn’t tell from the taste! What is your favorite “leftover” dish that you have made?

BEEF & VEGETABLE POT PIE

I’ve made several chicken pot pies but this was my first beef pot pie. The recipe called for ground sirloin but I used beef stew chunks instead.
As you can see, my lattice crust wasn’t much of a lattice.  I just piled them on top of each other.  Sorry, I’m not very crafty.  🙂
I think that I upped the veggies in this quite a bit. I LOVED how it was packed with veggies.
The recipe called for 8 oz. of mushrooms as well, we’re just not mushroom fans here but I’ll bet that would be good!

The bread was quite plain.  When I make this again, I will spread just a bit of butter and garlic powder on the breadsticks to flavor them a bit.

We all found this to be delicious!
Beef & Vegetable Pot Pie Recipe

1 lb. stew meat, cut into fairly small chunks
2 cups zucchini
1 large onion, chopped
1 1/2 cups carrot, chopped
1 tsp. dried basil
1/2 tsp. dried thyme
3 garlic cloves, minced
1/2 cup red wine
1/4 cup tomato paste
1 1/2 tsp. Worcestershire sauce
1/2 tsp. pepper
1 14 oz can beef broth
2 tbsp. cornstarch
1 tbsp. water
Cooking spray
1 (11 oz) can refrigerated soft bread stick dough

Heat cooking spray in pan, add beef, cook until browned.  Add  onion, carrot, basil, and thyme, saute for about 5 minutes.  Add zucchini and garlic, saute for another 2 minutes.  Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.  Bring to a boil and cook for 3 minutes.  Combine cornstarch and 2 tbsp. water in a small bowl, stir with a whisk.  Add cornstarch mixture to pan, cook for a minute until slightly thickened, stirring constantly. 

Spoon beef mixture into an 9 x 13 in. baking dish coated with cooking spray.  Separate breadstick dough into strips.  Arrange strips in a lattice fashion over beef mixture.  Bake at 400 for 12 minutes or until browned. 

Total calories = 2326 calories
8 servings = 291 calories per serving

Beef & Vegetable Pot Pie + Salad = 411 calorie dinner

Check out more healthy recipes at Debbi Does Dinner Healthy!

ARROZ CON POLLO ala TAMY

ARROZ CON POLLO ala TAMY
4-6 portions white rice, prepared to package directions
2 pounds chicken breasts, cut into tenders
Paprika
Salt and pepper
2 tablespoons vegetable or olive oil
2 medium onions, chopped
3 cloves garlic, minced
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
1 (13 1/2-ounce) can chicken broth
1 tomato, peeled and chopped

  • Sprinkle chicken with paprika, salt, and pepper. 
  • Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. 
  • Sauté onions and garlic until tender. 
  • Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. 
  • Close pressure cooker cover securely. 
  • Place pressure regulator on vent pipe. 
  • Cook for 5 minutes, with regulator rocking slowly. 
  • Cool pressure cooker at once. 
  • Remove chicken and stir in rice and tomato. 
  • Return chicken to pressure cooker and heat to a simmer, uncovered.

Makes 4 to 6 servings

PAPRIKA CHICKEN

PAPRIKA CHICKEN
3-4 chicken breasts, cut in half
Salt and pepper to taste
3 tablespoons canola oil
1 onion, chopped
1 red pepper, chopped
5 cloves garlic, minced
1/4 cup tomato sauce
2 tablespoons sugar
2 tablespoons Hungarian-style Paprika
3 tablespoons dill weed
1 cup chicken broth
1 tablespoon flour
3/4 cup sour cream

  • Sprinkle chicken with salt and pepper. 
  • Heat oil in 6-quart pressure cooker. 
  • Sauté onions, red pepper, and garlic until tender; remove. 
  • Brown chicken a few pieces at a time; set aside. 
  • Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth. 
  • Add remaining broth, stirring to mix. 
  • Return chicken and vegetables to pressure cooker. 
  • Close pressure cooker cover securely. Place pressure regulator on vent pipe. 
  • Cook for 5 minutes, with regulator rocking slowly. 
  • Cool pressure cooker at once. 
  • Remove chicken and vegetables to a warm dish. 
  • Stir flour into sour cream; add to hot liquid. 
  • Cook and stir until mixture simmers and thickens. 
  • Pour sauce over chicken.

Makes 4 to 6 servings

Save Room for Dessert…Cherry Balls

Hello!  Hope everyone had a peaceful, joyous, and love-filled Christmas.  Ours was lovely, just the three of us and the Wii.  Yes, we took the plunge and bought the Wii, along with numerous games, including Just Dance for Kids, which has been a source of amusement for Andrew, as he watches his two parents try to dance.  I’ll highlight our Christmas dinner later this week, as we have another Christmas celebration on Tuesday, when we’ll celebrate with my family.  For today’s post, I decided upon an old favorite from my childhood, my grandmother Josie’s cherry balls.  I posted my version of her chocolate spice cookies a few weeks ago, and I’ve meant to post these before now, I just never got around to baking them.  However, I received some news from my brother last week, and I decided that it was time.  I’ve always thought that these are a perfect cookie for a baby shower, particularly a baby shower for a baby girl.  Well, my siblings and I have only had boys, so there’s never been an opportunity.  Until now, that is, as my brother told me that he and my sister-in-law, Jody, are having a baby girl!  Yeah!  Finally, we can buy frilly baby girl clothes!  They have two boys, so she will definitely be the little princess, with two big brothers.  We’re all very excited and happy for the the entire family.  So, in honor of the impending birth of my niece, I present Grandma Josie’s Cherry Balls, albeit, an updated version.

Cherry Balls  
5 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter, melted and cooled
1/3 cup half & half
2 eggs
1 cup sugar
2 teaspoon vanilla
1 cup pecans, toasted and chopped
1 10 oz jar maraschino cherries, well-drained and chopped
  • Combine flour, baking powder, and salt together in a small bowl; whisk together and set aside.
  • Beat eggs, sugar, and vanilla together for 3 minutes.
  • Add melted and cooled butter, milk, and drained cherries to butter mixture.
  • Mix in flour and pecans, mixing until dough clumps around paddle.
  • Remove dough from bowl, shaped into a large disk, and chill for 30 minutes.
  • Preheat oven to 350 degrees.
  • Remove chilled dough from refrigerator, and using a small cookie scoop, portion dough onto parchment-lined or well-greased cookie sheets.
  • Bake for 10-11 minutes.
  • Allow to cool before glazing.
Vanilla Glaze
2 tablespoons butter
3-4 tablespoons milk
Powdered sugar
  • Heat butter and 2 tablespoons of milk in microwave until butter melts.
  • Stir butter & milk mixture into 2 cups of powdered sugar, adding more milk and/or powdered sugar until desired consistency is reached.
  • Glaze entire cookie and then place on rack until glaze sets.
Yield: 7 dozen.

Veggie Tales by Kris: Veggie Risotto!

MERRY CHRISTMAS!!!

I love making risotto, and this a great way to get your veggies! This dish is also great for the holidays!


Tomato Truffle Risotto

2 tablespoons butter
2 tablespoons olive oil
1 pint cherry tomatoes
1 lemon (just zest)
1 shallot, minced
4 garlic cloves, thinly sliced
1/2 cup Parmesan cheese
1 tablespoon truffle oil (or infused olive oil)
1/2 cup fresh basil and parsley, chopped
3 cups spinach
About 4 cups, heated chicken stock
1 cup Arborio Rice

Risotto takes patience, but it’s so worth in the end. Here’s how I do it:

Since I used concentrated chicken stock, I just heated about 4 cups of water in a kettle. I then added 4 packets of the chicken concentrate. You can just heat up 4 cups chicken stock…

Heat about 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet. Add a chopped shallot (or onion) and about 4 sliced garlic cloves in the oil. Let soften for a few minutes. Add in 1 cup of rice and zest of 1 lemon to toast- about 4 minutes. Add in your first cup of heated stock. Season with salt and pepper and cook until the rice absorbs the liquid. Add in tomatoes. Continue to add (1 cup at a time) of the stock and stir rice slowly until it absorbs each cup of stock. When your stock is done (use water if you need more) and the rice is tender, turn of heat. Add in herbs, spinach and about 1/2 parmesan cheese. Add 1 tablespoon truffle oil if you have it. AMAZING!

UPDATE: I forgot to add that when buying Truffle Oil, go for a truffle infused Olive Oil.
You will get more for your buck this way! I got mine at Zabar’s in the city but here are some online and here !