Living the Gourmet

Tomatoes, Chickpeas and Macaroni!!!

2012-01-30T12:54:00.002-05:00

Ingredients:

1 quart of grape tomatoes

29oz. can of chickpeas – drained

10 cloves of garlic

1 large Jalapeño – with seeds

2 stalks of celery - chopped

1 cup of chicken broth

1 tsp. salt

1 tsp. black pepper

1 tsp. dried oregano

½ tsp ground cumin

Dashes of red pepper flakes

Juice of ½ lemon

1 lb. of your favorite macaroni

Olive oil

In a food processor place the tomatoes, garlic and jalapeño. Give a few good chops, leaving it a little chunky.

Heat a large frying pan with a few drizzles of olive oil and add the chopped tomatoes, garlic and jalapeño. Add the chopped celery and sauté while preparing the macaroni.

After simmering for a few minutes, add the chicken broth, drained chickpeas and seasonings. Just before serving add the lemon juice and a little more olive oil.

Place the macaroni in a large bowl with a drizzle of olive oil. Add the chickpeas and tomatoes and toss.

This is a wonderful side dish.

With Love,

Catherine

Italian Style -Golden Chicken Breast Nuggets!!!

2012-01-29T12:16:00.001-05:00

Ingredients:

3 lbs. chicken breast – cut into bite size nuggets

2 cups - Panko breading

2 cups flour

4 eggs – beaten

Vegetable oil – for frying

Seasonings for the Panko:

½ tsp of each – or to your liking: Garlic powder, salt, black pepper, dried oregano and paprika.

Preparation:

Dip the chicken pieces first in the flour, then the egg wash and finally in the seasoned Panko.

Heat a large frying pan with about ½ inch of vegetable oil and place the prepared chicken pieces in the hot oil to fry. When the pieces are golden carefully turn them to finish cooking.

Place the cooked pieces on a paper towel to drain.

Garnish with lemon and Italian parsley.

These are a delicious meal or appetizer.

With Love,

Catherine

Potato Leek Soup!!!

2012-01-28T12:21:00.001-05:00

Ingredients:

5 lbs. potatoes – peeled and sliced

2 large leeks – cleaned and chopped

15 cloves of garlic – chopped

1 large onion – sliced

Healthy handful of Italian parsley - chopped

12 cups of chicken broth

Juice of 1 lemon

Dashes of salt

Dashes of black pepper

Olive oil

Heat a large soup pot with a drizzle of olive oil. Add the sliced potatoes, leeks, onions, and garlic. Sauté until the onions are soft. Add the parsley and chicken broth and simmer on low until the potatoes are soft. Add the salt and pepper.

Using a potato masher gently and carefully mash the soup.

Just before serving add the lemon juice and stir.

This soup is hearty and delicious.

With Love,

Catherine

Pork Souvlaki and Greek Salad!!!

2012-01-27T16:02:00.001-05:00

Ingredients:

For the Pork:

3 lbs. boneless pork loin – cut in small chunks

Marinade:

Juice of 1 lemon

Juice of 1 lime

1 tsp. garlic powder

1 tsp. salt

1 tsp. black pepper

1 tsp. dried oregano

Drizzles of olive oil

Drizzles of vegetable oil

For the Salad:

1 head of iceberg lettuce – shredded

Radishes – sliced

Red onion – sliced

Cucumber – sliced

Healthy handful of fresh Italian parsley - chopped

Favorite olives

Feta cheese

Dressing for the salad:

Lemon juice

Olive oil

Pinch of salt

Pinch of black pepper

Adjust the salad dressing to taste.

Procedure:

Marinade the pork chunks for 1 hour or more.

Heat a griddle and place the pork to grill. Grill until a beautiful golden color is achieved on both sides and the pork is cooked.

While the pork is grilling you may prepare your salad and the dressing. Serve the pork on the salad or on the side.

This is a delicious meal and perfect for any occasion.

With Love,

Catherine

New York-Style Crumb Cake

2012-01-25T13:20:00.005-05:00

Hello Living the Gourmet readers!!! I am so pleased to be back this week and sharing with you a recipe for New York-Style crumb cake.

There are many recipes I’ve been excited to try in the Best of the Best Cookbook Recipes by Food & Wine, and this cake was at the top of my list!

New York-Style crumb cake is not to be confused with coffee cake warns Matt Lewis & Renato Poliafito, the authors of this recipe. There are three 'New York Crumb Commandments' to making this cake. Their crumb cake has a buttery crumb topping that is in obscenely large proportion to the cake. Secondly, there are no nuts- crushed or whole. And lastly, no swirls.

The cake is moist, and I guarantee you’ll be licking your plate clean as to make sure not a single crumb is left behind. Try it & Love it.

xx,

Tammy & Catherine

New York-Style Crumb Cake

(From Best of the Best Cookbook Recipes by Food & Wine)

For the crumb topping you will need:

1 cup firmly packed dark brown sugar

½ cup granulated sugar

2 dashes of cinnamon
1 cup unsalted butter, melted and warm

2½ cups AP flour

For the cake you will need:

2½ cups AP flour

¾ teaspoon baking powder

1 teaspoon baking soda

12 tablespoons unsalted butter, at room temperature

1½ cups granulated sugar

2 large eggs

1¼ cup sour cream

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Butter the sides and bottom of a glass 9-by-13-inch pan. You can use a metal pan, but the edges of the cake may turn crispy (although that is not traditional, it is not an altogether bad thing).

MAKE THE CRUMB TOPPING In a medium bowl, stir together both sugars and cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.

MAKE THE CAKE Sift the flour, baking powder, and baking soda together in a medium bowl. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.

Add the eggs, one at a time, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and finally add the dry ingredients in three parts, beating until well incorporated.

ASSEMBLE THE CAKE Pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look outrageously thick.

Bake the cake for 45 minutes, or until the cake tester comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.

*NOTE- The cake will last for 3 days, tightly covered, at room temperature.

(Don't forget to vote for my 'Gourmet Chicken' recipe #24 on Recipe Lion!!! Voting closes January 26!!! Thank you!!!)

Easy!! Oven Fried Potatoes!!!

2012-01-23T10:54:00.002-05:00

Ingredients:

5 lbs. of potatoes – peeled and quartered

Olive oil

Seasonings:

Dashes of:

Garlic powder

Fresh ground black pepper

Salt

Paprika

Chili powder

Dried oregano

Preheat Oven 350 Degrees:

Pat-dry the potatoes with a paper towel and place in a large baking dish. Drizzle olive oil over the potatoes.

In a small bowl combine dashes of the seasonings and sprinkle over the potatoes. Season the potatoes to your taste. Toss the potatoes.

Place in the oven and bake for 40-45 minutes, until a fork tender and desired crispiness is reached.

These potatoes go great with breakfast, lunch or dinner.

With Love,

Catherine

(Don't forget to vote for my 'Gourmet Chicken' recipe #24 on Recipe Lion!!! Voting closes January 26!!! Thank you!!!)

“Gourmet!!” Chicken in a Pot!!

2012-01-21T15:04:00.004-05:00

Ingredients:

3 lb. chicken

2 stalks celery – chopped

1 carrot – chopped

1 red onion – sliced

3 cloves garlic – sliced

1 quart of button mushrooms - sliced

Healthy handful of Italian parsley – chopped

¼ cup red wine

1 cup chicken broth

Dashes of fresh ground black pepper

Dashes of salt

Dashes of paprika

Dashes of dried oregano

Olive oil

In a sauce pot place a drizzle of olive oil and add the celery, carrots, onion, garlic, parsley and make room for the chicken in the middle. Place the chicken in the pan and pour the wine and chicken broth around the chicken. Add the seasonings. Drizzle a little olive oil over the chicken and place a lid loosely over the pot.

Simmer on low for about 1 ½ hours.

Serve with rice or noodles.

This is a delicious and healthy way to serve up chicken.

With Love,

Catherine

(Please vote for my Gourmet Chicken recipe #24 on Recipe Lion!!! Thank you!!!)

Baked Spare Ribs!!!

2012-01-19T22:12:00.004-05:00

Ingredients:

8 lbs. spare ribs

29 oz. can of crushed tomatoes

6 cloves garlic - sliced

1 large onion – sliced

3 carrots – chopped

3 cups chicken broth

½ cup red wine

Seasonings:

Dashes of salt

Dashes of cumin

Dashes of Cajun seasoning

Dashes of paprika

Dashes of chili powder

Preheat Oven 350 degrees:

Place ribs in a baking dish place the crushed tomatoes, chicken broth, red wine, garlic, carrots and seasonings on top of the ribs.

Place aluminum foil over the pan and poke holes in it. Bake in the oven until the ribs are tender. This will take about 2-3 hours.

Remember to be patient when cooking this and the results will be rewarding!

With Love,

Catherine

Cabbage and Black Bean Soup!!!

2012-01-18T13:12:00.001-05:00

Ingredients:

1 medium head of cabbage – sliced thin

29 oz. can of black beans – drained

5 cloves of garlic - chopped

1 grilled Jalapeño – chopped with seeds

3 large carrots – sliced

4 stalks celery – sliced

1 large onion – sliced

2 cups crushed tomatoes

8 cups chicken broth

1 tsp. salt

Dashes of black pepper

Dashes of dried oregano

Dashes of paprika

Dashes of chili powder

2 cups uncooked rice

Olive oil

Combine - just before serving:

Juice of 1 lemon

2 tablespoons of vinegar

1 tablespoon of brown sugar

1 tsp of ground cumin

Heat a large saucepot with a drizzle of olive oil. Place the Jalapeño, garlic, carrots, cabbage, celery and onion in the saucepot. Sauté until the cabbage softens and cooks down a bit.

Add the crushed tomatoes, chicken broth, beans and seasonings. Simmer on low while preparing the rice.

When the rice is done combine the lemon juice, vinegar, brown sugar and cumin and stir into the soup.

Serve over rice.

This is a great dish to warm your heart with!

With Love,

Catherine

Chicken Soup for the Cold!!!

2012-01-16T10:54:00.001-05:00

Ingredients:

6 chicken thighs

3 stalks celery – chopped

5 cloves garlic – chopped

3 carrots – chopped

1 red onion – chopped

2 bay leaves

Tsp. of salt

Dashes of ground black pepper

Dash of paprika

Dash of chili powder

Dashes of dried oregano

8 cups of water

Favorite noodles or rice

Drizzles of olive oil

Grated Romano cheese

Squeeze of fresh lemon juice

Heat a large sauce pot with a drizzle of olive oil. Add the chicken thighs, celery, garlic, carrots and onions. Sauté for a minute or two until the onion softens. Add the water and seasonings.

Simmer on low for 35-40 minutes. Shred the chicken.

Prepare the noodles or rice as directed.

Serve with a squeeze of fresh lemon juice and fresh grated Romano cheese.

This soup is very good and will help to send a cold packing!!

With love,

Catherine

Winter Blues Remedy

2012-01-13T00:03:00.002-05:00

When my mom isn't cooking, blogging, cleaning, or working, I’m certain she is a superhero.

This was something I was always suspicious of when I was younger, but never entirely sure of- until now.

Nothing. I mean, NOTHING can stop her. She’s invincible. Yup, she’s a super mom. :)

I say this because Mom came down with an awful cold this week. She’s been fighting with the sniffles and the sneezes…and yet she hasn't missed a beat. Although, I don’t think I really need to explain all this to you. I’m sure you can tell just by trying to keep up with all the good food that’s been posted here daily.

But by my orders, today I’m taking over the blog…and the kitchen. So, as I take the next few days to play ‘mommy’, Lady Gourmet is all wrapped up with a warm cup of tea and one of these sweet, sticky carrot cupcakes I baked up for her.

xx,

Tammy♥

Carrot Cupcakes
(Adapted from Reader's Digest - Creative Cooking)

Prep Time: 15 minutes

Cooking Time: 25-30 minutes

For carrot cupcakes you will need:

1 cup unsalted butter

2 cups sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon orange zest

4 eggs

1½ cups finely grated or shredded carrots

½ cup walnuts, finely chopped

2½ cups AP flour, sifted

3 teaspoons baking powder

1/3 cup warm water

For Cream Cheese Frosting you will need:

1 8oz. package of cream cheese

1½ cups confectioner’s sugar

Juice of half an orange

Dried craisins for garnish

Preheat oven to 350 degrees and line cupcake tins. Grate carrots into a medium side bowl with a paper towel, to soak up some of the excess water. Set aside.

Cream butter and sugar until light and fluffy. Next beat in cinnamon, nutmeg sugar, and grated orange zest. Add the eggs one at a time, beating well after each addition. Then gradually stir in the carrots and nuts.

Sift together the flour and baking powder. Add dry ingredients to the carrot mixture with the warm water. Fold in the flour just until it is well moistened.

Pour the batter into the cupcake tins and bake for about 25-30 minutes, or until the cake tester comes out clean.

A few minutes after removing from the oven, loosen the cupcakes from the sides and turn out on a rack to cool.

Combine cream cheese, sugar and orange zest for frosting and generously spread over each cupcake once cupcakes have completely cooled. If desired, add a few dried craisin on top. (I have an apparent obsession with craisins, but they go really well with these cupcakes)!

TRY IT & LOVE IT

Oven Baked Boneless Chicken Thighs with Cracker and Cornmeal Crumbs!!!

2012-01-11T20:23:00.002-05:00

Ingredients:

4 lbs. boneless chicken thighs

Drizzles of olive oil

Breading:

2 cups flour

2 cups cornmeal

1 sleeve of Ritz crackers

½ tsp. salt

1 tsp. paprika

1 tsp. dried oregano

Dashes of fresh ground black pepper

4 eggs – beaten with a splash of water

Preheat Oven 350 degrees:

Place the sleeve of crackers in a food processor and process until smooth crumbs.

In three separate shallow bowls place the flour, eggs and combine the cornmeal with the cracker crumbs and spices.

Dip the chicken first in the flour, then the egg wash and finally in the cornmeal and crackers.

Place in a baking dish and drizzle the top with olive oil.

Bake 30-35 minutes.

This is a delicious way to serve boneless chicken thighs!!

With Love,

Catherine

Easy Chinese Almond Cookies!!!

2012-01-10T13:21:00.003-05:00

Ingredients:

1 box of yellow cake mix

2 eggs

4 tablespoons butter

1 tsp. vanilla

1 tsp. almond extract

½ cup chopped almonds

¼ cup chopped almonds – for topping

Preheat Oven 350 degrees:

In a mix master combine yellow cake mix, eggs, butter, vanilla extract, almond extract and chopped almonds. Mix all together until cookie batter is formed. Spoon cookies on a lightly greased cookie sheet, flatten with fork and top with almond chopped almonds.

Bake 8-10 minutes.

These will be slightly chewy and very delicious and best of all are so easy!

With Love,

Catherine

Salsa Macaroni Bake!!!

2012-01-09T13:22:00.001-05:00

Ingredients:

For the Sauce:

2 cups salsa

1 jalapeño – chopped

1 red onion – sliced

5 cloves garlic – chopped

28 oz. can crushed tomatoes

1 quart button mushrooms – sliced

Healthy handful of fresh Italian parsley

4 sweet or hot sausage links – chopped

Drizzle of olive oil

1 lb. of your favorite macaroni

1 cup tortilla chips – crushed

Seasonings for the sauce:

Dashes of fresh ground black pepper

Dashes of sea salt

Dashes of red pepper flakes

Dashes of dried oregano

Dashes of ground cumin

Cheeses:

16 oz. container of sour cream

1 cup cheddar cheese – shredded

1 cup mozzarella – shredded

Grated Romano cheese

Preheat Oven 350 degrees:

Heat a griddle and place the sliced mushrooms to grill with a drizzle of olive oil, while preparing the sauce.

Place the sausage links in the oven to bake while preparing the sauce. When the sausage is cooked, slice.

Heat a sauce pan with a few drizzles of olive oil. Add the onion, jalapeño and garlic; sauté until onion is softened and add the salsa and simmer on low. Add the grilled mushrooms, crushed tomatoes, parsley and sausage. Add the seasonings and simmer on low.

Prepare the macaroni as directed.

When the macaroni is cooked, drizzle a little olive oil at the bottom of a baking dish. Add the cooked macaroni and toss with the olive oil. Add the sour cream, crushed tortilla chips, mozzarella, cheddar cheese and toss. Add the sauce and toss gently again. Top the macaroni with sauce, mozzarella and more grated Romano cheese.

Bake for 20-25 minutes.

This is a great twist on traditional baked macaroni.

With Love,

Catherine

Quick and Easy Chocolate ~ Chocolate Chip Cookies!!!

2012-01-08T13:52:00.001-05:00

Ingredients:

1 box – chocolate cake mix

2 eggs

4 tablespoons butter - softened

1 tsp vanilla

½ cup chocolate chips

¼ cup powdered sugar

Preheat Oven 350 degrees:

In a mix-master, combine: cake mix, butter, eggs, vanilla and chocolate chips and mix on low until cookie dough is formed.

Use a teaspoon to spoon out cookie dough. Flatten the cookie a little and dip cookies into powdered sugar. Place on a lightly greased cookie sheet.

Bake 10-12 minutes.

These cookies are so easy and very delicious!!

With Love,

Catherine

Easy!! Veggie Alfredo!!!

2012-01-08T00:07:00.001-05:00

Ingredients:

1 bunch of leeks – cleaned – chopped

1 bunch Italian parsley – chopped

5 cloves garlic – chopped

3 carrots – diced

1 pint button mushrooms – sliced and grilled

3 tablespoons butter

3 cups chicken broth

½ cup heavy cream

1 tablespoon flour

½ cup grated Romano cheese

Olive oil for drizzling

1 lb. of your favorite spaghetti

Fresh Grilled Bread Crumb Topping:

5 slices bread

Olive oil

Small chunk of Romano Cheese

1 clove of garlic

Olive oil

Heat a griddle and place the sliced mushrooms on the griddle with a drizzle of olive oil. Grill until the mushrooms are golden.

Heat a sauce pan with a drizzle of olive oil and 3 tablespoons butter. Add the leeks and garlic. Simmer on low until the leeks wilt and become tender. Add the grilled mushrooms to the leeks.

Combine the flour with the chicken broth and add to the saucepan. Simmer on low for a minute or two. Add the heavy cream and grated Romano cheese and simmer on low for a minute.

Prepare the spaghetti as directed.

For the Fresh Bread Crumb Topping:

Heat a griddle and place the slices of bread on the griddle to grill. Drizzle with olive oil.

Remove from the grill and cool down. Place the garlic clove, chunk of Romano cheese, grilled bread and a drizzle of olive oil in the food processor. Process until a bread crumb like texture.

Heat the griddle and place the bread crumbs on the griddle to get a little toasty.

Plate the spaghetti and top with the Alfredo sauce. Top with the fresh bread crumbs and serve.

This is very good, I hope you will enjoy.

With Love,

Catherine

Celery Root and Rice!!!

2012-01-07T12:04:00.001-05:00

Ingredients:

1 fresh celery root

3 carrots – chopped

1 healthy handful of Italian parsley – chopped

1 red onion - chopped

4 cups chicken broth

1 Jalapeño – chopped

1 bell pepper – chopped

7 whole cloves

29 oz. can of Cannellini beans - drained

1 lb. of bacon

Olive oil – for drizzling

1 cup rice – uncooked

Clean outside of celery root and cut off end pieces. Place in pot covered with water and tablespoon of salt. Simmer for 40- 45 minutes.

Remove from water cut off outer skin and then dice.

Heat a soup pot with a drizzle of olive oil. Add the chopped celery root, carrots, onion, Jalapeño and bell pepper. Simmer for a few minutes. Add the chicken broth, cloves and Italian parsley. Simmer on low while preparing the bacon and rice. Before serving this dish, pick out the 7 cloves.

Add the cannellini beans to the broth before serving.

Serve over rice topped with the crispy bacon.

This is a very comforting dish to serve in this chilly weather.

With Love,

Catherine

Chocolate Cheesecake!!!

2012-01-06T13:04:00.002-05:00

Ingredients:

2 cups ricotta cheese
8 oz cream cheese

3 eggs

1 cup sugar

¼ cup corn starch

1 tsp baking powder

1 tsp lemon juice

1 tsp vanilla

2 packages instant hot coco mix

Combine all of the above ingredients in a mix master and blend until smooth.

Topping:

1 tablespoon instant coffee

2 tablespoons shredded coconut

1 tablespoon brown sugar

2 tablespoons almonds

Combine all of the ingredients for the topping in a food processor and give a few good chops, until well blended.

Crust:

Use about a dozen of your favorite cookies; such as graham crackers, nilla wafers or short bread cookies.

Combine cookies in a food processor until smooth crumbs are formed. Melt ¼ cup butter and combine with the cookies crumbs. Mold crumbs into a pie dish.

Preheat Oven 350 degrees:

Pour the cheese cake batter into the molded pie crust. Sprinkle topping over pie.

Bake for 40-45 minutes or until the toothpick test comes out clean.

This is a delicious dessert to end any nice meal.

With Love,

Catherine

Pork Roast with Bone!!!

2012-01-05T11:04:00.001-05:00

Ingredients:

5 lb. pork roast with bone

Rub:

1 tablespoon of lemon juice

1 tablespoon of salt

4 cloves of garlic – chopped

Drizzle of olive oil – enough to make a paste

Stuffing:

Healthy handful of fresh Italian parsley – chopped

4 cloves of garlic – chopped

½ cup of grated Romano cheese

1 tsp. salt

Drizzle of olive oil to cover parsley

Preheat Oven 350 degrees:

Combine all of the ingredients for the rub. Add enough olive oil to form a paste out of the rub and rub the pork down with this paste.

Combine all of the ingredients for the stuffing. Lift the seam under the skin and fill it with the stuffing, pushing it all the way down so that each slice will have stuffing.

Bake roast for 20 minutes per pound. Do Not!! Over cook and dry out the pork!!

This is delicious and perfect for any occasion.

With Love,

Catherine

Baked Macaroni Invention!!!

2012-01-04T10:18:00.006-05:00

Ingredients:

1 pint of grape tomatoes

1 ½ cups whole milk

1 ½ cups sharp cheddar cheese – shredded

3 tablespoons butter

1 box of your favorite macaroni

Prepare the macaroni as directed.

Place the tomatoes in a food processor and give a few good chops.

Place the macaroni in a baking dish and add the butter, cheese, milk and chopped tomatoes.

Place in Food Processor the following:

Wedge of Romano cheese – about 2 inches

1 tsp. capers – plus tablespoon of caper marinade

6 oz. can achiovies

3 sun-dried tomatoes

½ cup of Italian style bread crumbs

Healthy handful of parsley

1 tablespoon vinegar

½ Jalapeño – with seeds

Drizzle of olive oil

Combine the above ingredients until it is fine and add to the baking dish and toss. Top with more shredded cheddar cheese.

Preheat Oven 350 degrees. Bake for 20-25 minutes.

This is a dish that made use of the leftover stuffing from the stuffed peppers. It is delicious and will be a new addition to the many versions of baked macaroni!

With Love,

Catherine

Back to Basics ~ Oatmeal Craisin Cookies

2012-01-03T09:50:00.000-05:00

I absolutely love oatmeal raisin, or in this case, craisin, cookies! This sweet treat is so easy to prepare and is an absolutely perfect accompaniment to soothing cup of tea!

I’m very excited to share with you my first official post as a contributor to LTG!

Try it & Love it!

xx,

Tammy♥

Back to Basics – Oatmeal Craisins Cookies

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Makes approximately 2 dozen

For Oatmeal Craisin Cookies you will need:

1½ cups AP flour

1 teaspoon baking powder

1 cup firmly packed dark brown sugar

1 stick butter, softened

2 large eggs

1 teaspoon vanilla extract

1½ cups rolled or quick-cooking oats

1 cup craisins

Preheat oven to 350 degrees. Grease 2 baking sheets or line with parchment paper. Combine the flour and baking powder in a medium bowl.

Place the brown sugar and butter in the bowl of stand mixer and beat until light and fluffy. Mix in the eggs and vanilla until smooth. Gradually add the flour mixture until thoroughly combined. Stir in oats and craisins until blended.

Drop the dough by rounded spoonfuls on the prepared baking sheets. Flatten the dough slightly with a fork. Bake until golden brown, about 10-12 minutes. Cool on baking sheets for 2 minutes then transfer to wire racks. Serve warm or at room temperature.

*These cookies will keep for 4-5 days in an airtight container.

P.S. ~Thats My Girl,
Mama

Lentils and Leeks!!!

2012-01-02T09:30:00.001-05:00

Ingredients:

1 lb. of dried lentils – rinsed and sifted through

Soak for lentils:

1 tsp. salt

¼ cup vinegar

1 cup water

The rest of the ingredients:

1 pint grape tomatoes – halved

5 cloves of garlic – chopped

1 bunch of leeks – cleaned and chopped

Olive oil for drizzling

Spice Mix:

½ tsp. salt

¼ red pepper flakes

½ tsp. cumin

1 tsp. hot curry

1 tsp. brown sugar

1 tablespoon vinegar

1 tablespoon olive oil

Soak lentils until water is absorbed.

Heat a large frying pan or sauce pan with a drizzle of olive oil. Add the garlic and leeks. Sauté until the leeks until softened and add the lentils along with another cup of water and the halved tomatoes. Simmer until the lentils soften, and water is mostly absorbed. You might need to add a touch more water if the burner is too high and the water absorbs too quickly.

Combine the seasonings for the spice mix and add to the lentils and toss.

This is a very nice side dish or perfect over rice.

With Love,

Catherine

Banana Bread!!

2011-12-30T17:03:00.004-05:00

Wishing you all a very ~ Happy and Blessed New Year!!

Ingredients:

5 medium ripe bananas

1 cup sugar

½ cup butter

2 eggs

½ tsp baking soda

1 tsp baking powder

2 cups flour – sifted

½ cup boiled water

1 tsp. vanilla

1 cup dried cranberries

½ cup brown sugar

1 tablespoon dark molasses

Topping:

3 tablespoons almonds

2 tablespoons butter

3 tablespoons brown sugar

4 tablespoons shredded coconut

Preheat Oven 350 degrees:

In a large bowl sift together baking powder, baking soda and flour.

In a mix master mix together, on low speed, butter, sugar, bananas, molasses and eggs. Mix well.

Add sifted flour mixture to banana mixture and blend on low speed.

Bring ½ cup of water to a boil. Remove from heat and add cranberries, brown sugar and vanilla. When cooled down place in a food processor and blend. Add, on low speed, to banana mixture in mix master.

Butter a loaf pan and place batter in pan.

In food processor combine all of the ingredients for the topping. Blend well and place on top of batter.

Bake 35-40 minutes or until toothpick test comes out clean.

This is a delicious banana bread to go with tea or a good cup of coffee.

With Love,

Catherine

Simple Scones!!!

2011-12-28T23:31:00.002-05:00

Adapted from: Reader’s Digest ~ Creative Cooking

Ingredients:

2 cups flour 0 sifted

½ tsp baking soda

1 tsp cream of tartar

3 tbs. sugar

3 tbs. butter

About 5 tbs. each milk and water, mixed
Powdered Sugar for dusting

Preheat Oven 350 degrees:

Sift together the flour, baking soda, cream of tartar and sugar into a big bowl. Cut up the butter into pieces and rub it into the four with fingertips. Gradually add the milk and water and mix with a round bladed knife to give a soft but manageable dough.

Knead the dough quickly on a lightly floured surface to remove all cracks. Roll dough into a long log and cut into two inch pieces. Place pieces into cupcake papers and place in a cupcake pan.

Bake about 20-25 minutes until they are well risen and lightly golden brown.

These are a simple and delicious treat!

Fresh Strawberry Sauce!!!

Ingredients:

1 quart fresh strawberries – sliced

½ cup sugar

½ cup water

In a saucepan combine the strawberries with the sugar and water. Bring to a simmer and let cook until the water begins to thicken.

This is a delicious sauce to put on your favorite dessert.

With love,

Catherine

Stuffed Peppers for Appetizers!!!

2011-12-26T17:10:00.004-05:00

Ingredients:

3 Bell Peppers – sliced in wedges

4 Jalapeño – halved

1 cup fresh bread crumbs

2 oz. can Anchovies in olive oil
1 bunch of fresh Italian parsley

4 sun dried tomatoes

1 tsp. capers plus tablespoon caper juice

1 inch piece of Romano cheese wedge

1 tablespoon vinegar

Shredded mozzarella

Drizzle of olive oil

Heat a griddle and place the wedges of peppers to grill until slightly charred.

Combine all of the ingredients for the stuffing in a food processor and process until smooth. Fill the pepper wedges with the stuffing and top with the mozzarella.

Place in a 350 degree oven until the mozzarella melts and the stuffing is heated. About 10-15 minutes.

This makes a great appetizer or a nice compliment to any meal.

With Love,

Catherine

Merry Christmas!!!

2011-12-23T19:45:00.000-05:00

Wishing everyone a very Merry Christmas and blessed New Year!!!

With Love,

Catherine & Tammy

Oven Baked Chicken Thighs & Drumsticks!!

2011-12-18T16:28:00.003-05:00

Ingredients:

8 chicken thighs

10 drumsticks

Marinade:

¼ cup red wine vinegar

2 tablespoons Teriyaki sauce

2 tablespoons soy sauce

Juice of ½ lemon

1 tablespoon sugar

½ tsp sea salt

½ tsp Cajun spices

½ tsp ground cumin

½ tsp paprika

¼ tsp chili powder

Combine all of the ingredients for the marinade in a small bowl.

Place chicken pieces in a bowl and pour marinade over chicken. Cover the chicken and place in the refrigerator 1 hour or longer.

Preheat Oven 350 degrees:

Place chicken in a baking pan and cook 40-45 minutes.

This chicken is very delicious and healthy.

With Love,

Catherine

Crepes with Apples & Prunes!!!

2011-12-15T17:52:00.003-05:00

For crepe batter you will need:

1 cup flour (sifted)

1 tsp sugar

3 eggs

1 cup milk

For apple & prune filling you will need:

3 cups apples (peeled & sliced)

½ cup prunes (sliced)

½ cup sugar

1 tablespoon flour

Juice and zest of ½ lemon

2 tablespoons of butter for frying crepes and apples

½ cup heavy whipping cream for topping

Dashes of nutmeg

Dashes of powdered sugar

For crepe batter, sift flour with sugar into a bowl. Make a well in the center of the flour and drop in the lightly beaten eggs. Slowly pour half the milk into the flour, gradually working the flour into the milk with a spoon. When all the ingredients are well incorporated, whisk vigorously until it becomes smooth and completely free of lumps. Allow the mixture to stand for a few minutes. Then add remaining amount of milk, stirring vigorously.

Combine ingredients for filling. Heat frying pan with one tablespoon of butter, over medium heat. Cook the filling until the apples are gently softened.

Once crepes are cooked, gently slide from the pan and into a plate. Add about two tablespoons of filling at the end of each crepe and gently roll. Finish with a dollop of whipped cream, a dash of nutmeg and a dash of powdered sugar!!

This is a delightful way to serve up breakfast, lunch or dinner.

With Love,

Catherine

Delicious Egg Custard!!!

2011-12-11T15:38:00.003-05:00

Ingredients:

1 cup of sugar

1 cup of whole milk

2 cups of heavy cream

Zest of 1 lemon or orange

1 tsp. vanilla

5 egg yolks

In a saucepan over medium heat combine the whole milk with the cup of sugar and one cup of the heavy cream. Stir until little bubbles form and the sugar has combined with the milk to be smooth.

Remove from the heat and zest either the lemon or orange into the mixture along with the teaspoon of vanilla. Whisk together the egg yolks with the remaining cup of heavy cream.

Heat the milk and sugar mixture and pour in the egg and heavy cream mixture, whisking as you do this. Continue to whisk over medium heat until it thickens to a desirable creamy custard..

Place in custard cups and refrigerate.

This is a delicious and comforting dessert.

With Love,

Catherine

Don't forget to visit my kids' writing blog, TMP Literary!!! Thank you!!!

Tasty Sliced Pork Loin with Red Cabbage!!!

2011-12-09T12:11:00.003-05:00

Ingredients:

5 lbs. Boneless Pork Loin – sliced thin

Rub for the Pork Loin:

Tablespoon of Each:

Ground Cloves

Ground All-Spice

Ground Ginger

Jamaican Hot Curry

Paprika

Chili Powder

Ground Cumin

Salt

Combine all of the ingredients for the rub and place in bowl with the sliced pork. Mix well onto the meat. Cover and place in refrigerator for at least one hour or longer.

Heat a griddle and place the slices of pork on the hot griddle to grill.

For the Veggies:

1 head of Red Cabbage – sliced thin

3 large carrots – sliced

3 bunches of fresh scallions – sliced

6 cloves of garlic – sliced

1 red onion – sliced

Sesame oil

Olive oil

Salt

Jamaican Hot Curry Powder

Paprika

Combine all of the sliced veggies in a large bowl, except the garlic and red onion. Add a tablespoon of salt and toss.

Heat a large frying pan with a drizzle of olive oil. Add the garlic and sliced red onion. Add a teaspoon of Jamaican Hot Curry Powder and paprika along with a tablespoon of sesame oil. Sauté until the onion is clear. Add the rest of the veggies and toss. Cook the veggies down until the desired crispness. Re-season to taste.

This dish is very delicious and will transport you back to summer!

With Love,

Catherine

Holiday Cookies!!!

2011-12-08T10:31:00.002-05:00

Ingredients:

3 cups flour – sifted

1 cup whole walnuts – ground fine in food processor

1 tsp baking powder

1 cup sugar

¾ cup butter

2 eggs

1 tsp. vanilla

1.4 oz. package cherry gelatin

Preheat Oven 350 degrees:

In a large bowl combine the butter and sugar and mix until smooth. Add eggs and vanilla and continue to mix on low.

Combine the baking powder with the flour and add slowly, while the mixer is on low, to the butter mixture. Add the finely chopped walnuts and the package of cherry gelatin to the batter.

Form the dough into a disc and roll out to a quarter inch thickness. Using cookie cutters form into your favorite holiday shapes.

Place cookies on parchment paper and bake 10 to 12 minutes or until slightly golden on edges.

These are easy and fun holiday cookies.

With Love,

Catherine

Delicious Chocolate Cookies!!!

2011-12-06T19:44:00.001-05:00

Ingredients:

10 Ferro Rocher Candies

3 egg yolks

3 cup flour – sifted

1 cup butter – unsalted - softened

1 tsp. baking powder

1 cup white sugar

½ cup brown sugar

1 tablespoon molasses

¼ cup whole milk

Preheat Oven 350 degrees:

In a large bowl combine the softened butter and white and brown sugar. Mix with an electric mixer until smooth. Add the chocolates and mix until well blended and smooth.

Slowly add the flour, egg yolks, molasses and milk and combine until a smooth batter is formed.

Using parchment paper or non-stick baking pan:

Use a teaspoon to place the batter on the pan and gently press down the tops a little.

Bake 8-10 minutes.

These cookies are easy and very delicious.

With Love,

Catherine

Chickpeas with Barley and Macaroni!!!

2011-12-03T13:10:00.001-05:00

Ingredients:

1 – 29oz. can of chickpeas - drained

4 stalks of celery – chopped

6 cloves of garlic – chopped

1 red onion – sliced

1 bunch of Italian parsley – chopped

1 package of instant barley

Juice of 1 lemon

4 tablespoons of olive oil

Dashes of red pepper flakes

Dashes of fresh ground black pepper

Dashes of sea salt

1 lb. of your favorite macaroni

Heat a large frying pan with a drizzle of olive oil. Add the chopped garlic, onion and celery to sauté until the onion is soft. Add the drained chickpeas and toss.

Prepare the macaroni and barley as directed. Add the barley to the pan with chickpeas and toss. Add a few tablespoons of the hot water from the macaroni to the pan and toss. Add the chopped fresh parsley and toss once again. Season again to taste.

Drain the macaroni and add to the pan and toss.

Combine the lemon juice with the olive oil add to the pan and toss.

This is a perfect side dish and may be served hot or cold.

With Love,

Catherine

Warm Red Potato Salad!!!

2011-11-26T11:58:00.002-05:00

Ingredients:

5 lbs. red potatoes

1 bunch fresh cilantro – chopped

2 red onions – grilled and sliced

5 cloves garlic – grilled and chopped

1 jalapeño – grilled and chopped

¼ cup Romano cheese – grated

½ tsp. ground Cumin

Dashes of sea salt

Dashes of ground black pepper

Olive oil for drizzling

Boil the potatoes until fork tender. Drain and let cool before cutting.

Heat a griddle and grill the sliced onions, garlic and jalapeño until slightly charred.

Heat a large frying pan with a drizzle of olive oil. Add the quartered potatoes, grilled jalapeño, onions, garlic and cilantro. Add the seasonings, grated Romano and toss.

This is a very easy side dish and very tasty.

I would love to thank Rose from The Beadings and Buttons of Randomcreative for linking my site for her Saturday link up!!! Thank you Rose!! Please be sure to visit her soon!!

With Love,

Catherine

Zucchini and Mushroom Parmesan Bake!!!

2011-11-25T09:40:00.002-05:00

Ingredients for the Sauce:

28 oz. can crushed tomatoes

1 ½ lb. ground sirloin

1 red onion – sliced

4 cloves garlic – chopped

1 Jalapeño – grilled

¼ cup red wine

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Olive oil

Heat a large frying pan with a drizzle of olive oil. Add the ground sirloin and sauté. Drain any excess moisture from the meat. Remove and set aside.

Heat the same large frying pan with a drizzle of olive oil and add the onions, garlic and grilled jalapeño and sauté until the onion is soft. Add the crushed tomatoes and continue to simmer. Add the meat and the wine. Simmer on low. Add all of the seasonings and continue to simmer on low.

For the Zucchini and Mushroom Parmesan Bake:

Ingredients:

2 large zucchini – sliced lengthwise and grilled

1 quart of mushrooms – sliced and grilled

slices of bread

16 oz. mozzarella – shredded

Romano cheese for grating

Olive oil for drizzling

Heat a griddle with a drizzle of olive oil. Place the sliced zucchini and mushrooms to grill.

Place the slices of bread to toast on the griddle.

Preheat the Oven 350 degrees:

Prepare a baking dish with a drizzle of olive oil. Spoon some sauce on the bottom. Layer with the slices of toast, zucchini, mushrooms, mozzarella and grated cheese. Continue this layering until all is used.

Place in the oven to bake 35-40 minutes.

This is very delicious and comforting.

With Love,

Catherine

Happy Thanksgiving!!!

2011-11-23T11:26:00.004-05:00

Soft & Chewy Cranberry Walnut Cookies

(Adapted from King Arthur Flour)

For cookies you will need:

½ cup butter

¾ cup sugar

zest of 1 medium to large tangerine

1 teaspoon vanilla extract

¼ teaspoon baking powder

½ teaspoon salt

1 large egg

1½ cups flour

Approximately ½ cup cranberries

¼ cup walnuts

Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.

Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.

Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour, dried cranberries and nuts, stirring until well combined.

Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.

Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.

Remove cookies from the oven and transfer to a wire rack to cool completely.

These cookies are perfect seasonal treats that I'm sure would have made it to the original Thanksgiving table!

We wish you and your family a very blessed and happy Thanksgiving!!

With love,

Catherine & Tammy♥

Eggstraordinary!! Grilled Onion & Bacon Tart!!!

2011-11-20T13:34:00.004-05:00

I would like to thank Land-O-Lakes for giving me the opportunity to feature their products, and to create an Eggstraordinary dish.

Land-O-Lakes Eggs are produced by hens fed a premium all vegetable, whole-grain diet rich in corn and soy protein - with no animal fat or animal by-products. This commitment to purity produces eggs with a taste so uniquely fresh and delicious they could only come from Land-O-Lakes.

Eggstraordinary!! Grilled Onion & Bacon Tart!!!

Ingredients:

For the Crust:

2 cups flour

½ cup shredded Romano cheese

½ tsp. chili powder

½ tsp. paprika

¼ tsp. fresh ground black pepper

1 Zest of 1 lemon

1 tablespoon lemon juice

3 tablespoons of warm water

10 tablespoons of cold butter

For the Filling:

¼ lb. of bacon – cooked and cut up

1 grilled jalapeño – chopped

1 clove of garlic – grilled and grated

1 red onion – sliced and grilled

½ cup grated Romano cheese

¼ cup grated mozzarella cheese

½ cup milk

6 Land-O-Lakes All Natural eggs

Olive oil for drizzling

To Make the Crust:

In a large bowl combine the flour, cheeses, seasonings and mix. Cut the butter into small pieces and work into the flour mixture until it is crumbly.

Add the lemon zest, lemon juice and water. Work the flour mixture until moistened. You may add an extra tablespoon of water if necessary to bring the dough together.

Shape the dough into a disk and wrap. Refrigerate for 30 minutes.

Place the dough on a lightly floured surface and gently roll out to fit a 10 inch pie dish.

Press down the sides of the crust with a fork and poke the bottom with a fork.

Preheat Oven 350 degrees:

Bake the crust for 15 minutes. Let the crust cool before pouring in the filling.

For the Filling:

Cook bacon and set aside.

Heat a griddle and place the jalapeño, sliced onion and clove of garlic. Drizzle with a little olive oil. Remove when a golden color is achieved.

Let the onion and jalapeño cool before mixing.

In a large bowl mix together the eggs, milk, cheeses, chopped jalapeño, onion, grated garlic and bacon. Pour into the cooled pie shell. Grate a little more Romano cheese on top.

Bake 30-35 minutes until eggs are set.

This is a delicious lunch or light dinner.

With Love,

Catherine

“Disclaimer: Land O’Lakes provided me with a premium gift package that includes an All-Clad Omelet Skillet, a $50 VISA gift card and a full-value coupon for any variety of Land O Lakes Eggs for review purposes. All opinions are my own.”

Grilled Chicken with Warm Romaine Salad & Rice!!!

2011-11-18T18:47:00.001-05:00

Ingredients:

3 lbs. chicken breast – sliced

1 cup uncooked rice

Marinade:

2 tablespoons sugar

3 tablespoons Worcestershire Sauce

2 tablespoons Teriyaki Sauce

1 tablespoon Sesame Oil

2 tablespoons Soy Sauce

Zest of 1 lemon

Juice of 1 lemon

Dashes of All-Spice

Combine all of the ingredients for the marinade in a bowl and place the slices of chicken in the bowl. Refrigerate for ½ hour or longer.

Heat a griddle and place the chicken on the hot griddle. Turn the chicken once, so a beautiful golden color may be achieved on both sides.

Rice:

Prepare the rice as directed with a dash of turmeric and all-spice in the water.

Warm Romaine Salad:

1 head of Romaine lettuce – sliced

1 quart of button mushrooms – sliced

1 red onion – sliced

4 cloves of garlic – sliced

Dressing:

2 tablespoons of sugar

¼ cup vinegar

Heat a large frying pan with a drizzle of olive oil and add the ingredients for the salad. Toss. When the Romaine becomes slightly soft, lift the salad out of the pan so that any water is left behind.

Plate the warm salad with the chicken and rice. Pour the dressing over the salad.

This is a delicious and healthy way to serve up dinner.

With Love,

Catherine

Arugala, Chick-peas, Sausage & Spaghetti!!!

2011-11-16T17:48:00.001-05:00

Ingredients:

1 head of Arugala – sliced

4 sweet sausage links - grilled

7 cloves of garlic – chopped

1 large red onion – sliced

1 jalapeño – grilled and chopped with seeds

29 oz. can of chick-peas – drained & rinsed

Dashes of sea salt

Dashes of red pepper flakes

Handful of fresh cilantro – for garnish

Romano cheese for grating

Olive oil for drizzling

1 box of your favorite spaghetti

Heat a griddle and place the jalapeño and sausage on to grill.

Heat a large frying pan with a drizzle of olive oil and add the garlic, onion and sauté until the onion is slightly golden. Add the grilled jalapeño. Remove the sausage from the casing and place in the pan. Add the Arugala and chick-peas. Remove from the heat and toss.

Prepare the spaghetti as directed. Drain and add to the pan. Drizzle with a little olive oil and season with salt and red pepper flakes. Garnish with the cilantro, grated cheese and toss.

This is an easy and delicious dinner.

With Love,

Catherine

Dynamic Duo: Hawaiian Cookie Tarts

2011-11-14T13:55:00.002-05:00

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Inactive Prep Time: 30 minutes

For cookies you will need:

1¾ cups AP flour

½ cup powdered sugar

2 tablespoons cornstarch

½ cup unsalted butter, melted

½ cup apple sauce

1 teaspoon vanilla extract

For filling you will need:

1 cup pineapple preserves

½ cup granulated sugar

1 egg

1½ cups coconut

*Additional powdered sugar for sprinkling

Preheat oven to 350 degrees F. In a large bowl combine flour, powdered sugar, and cornstarch. Using a spoon, mix in apple sauce and vanilla extract until a soft dough forms.

Shape dough into 1-inch balls and place in prepared muffin pans. Press dough in bottom and up the side of each muffin cup. Bake the dough-lined cup for about 8-10 minutes. Remove the muffin pan from the oven and let rest for a few minutes. Spoon 1 teaspoon of preserves into each muffin cup.

In a small bowl mix together sugar, egg and coconut with a fork until well blended. Spoon a teaspoon of coconut mixture over preserves in each cup.

Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.

Gently remove each cookie tart, sprinkle with confectioner’s sugar and serve!

xoxo,

Catherine & Tammy♥

Delicious, Fluffy Pancakes!!!

2011-11-12T22:35:00.002-05:00

Ingredients:

1½ cups flour – sifted

1½ tablespoons sugar

1 tablespoon – baking powder

1 egg

1 tsp. vanilla

3 tablespoons – melted butter

1¼ cup milk

Sift the flour with the baking soda and sugar.

In a small bowl, beat the egg and add the melted butter, vanilla and milk. Stir into the flour, baking soda and sugar.

Heat a griddle and ladle the batter onto the hot griddle. When the pancake begins to get little holes in it flip over. Flip only once.

These pancakes are light and oh so fluffy! They make a delicious breakfast, lunch or dinner!

With Love,

Catherine

Sour Cream Cheese Cake!!

2011-11-11T20:10:00.001-05:00

Ingredients:

16 oz. sour cream

8 oz. cream cheese

¼ cup corn starch

1 tsp. baking powder

1 cup sugar

Zest of 1 lemon

1 tablespoon lemon juice

1 tsp. vanilla

3 eggs

In a mixing bowl combine the corn starch, baking powder and sugar. Add the sour cream, cream cheese, eggs, lemon juice, lemon zest and vanilla and mix well.

Crumb Crust:

1 ½ cups fine crumbs – such as vanilla cookies or graham crackers

6 tablespoons butter

4 tablespoons brown sugar

Preheat Oven 350 degrees:

Melt butter over low heat. Remove from heat and add the fine crumbs and sugar and blend well. Place the crumb mixture in a pie plate and press down to form.

Bake in oven for about 8 minutes. Remove from oven and let cool a few minutes before adding the batter.

When the pie crust is cooled for a few minutes add the batter.

Bake for 35-40 minutes or until toothpick test comes out clean.

Cool before serving.

This is a light a fluffy cheesecake and very delicious.

With Love,

Catherine

Easy Carrot Bundt Cake!!!

2011-11-10T19:27:00.002-05:00

Ingredients:

1 cup sugar

½ cup brown sugar

½ cup butter

6 oz. Greek yogurt

4 eggs

¾ tsp. ground cinnamon

½ tsp. ground nutmeg

1 tsp rum extract

1 ½ cups carrots – shredded

½ cup walnuts – finely chopped

2 ½ cups flour – sifted

3 tsp. baking powder

1/3 cup warm water

Chocolate Drizzle with Chopped Walnuts:

Ingredients:

1 tablespoon brown sugar

1 tablespoon butter

Handful walnuts – finely chopped

Handful chocolate pieces

1 tablespoon flour

2 tablespoons milk

Preheat Oven 350 degrees:

For the Cake:

Combine sugar and butter in mixer and blend until creamy. Add yogurt, eggs (one at a time), extract and spices and continue to blend. Gradually stir in the shredded carrots and chopped nuts. Combine sifted flour with baking powder and add to the batter along with the warm water.

Pour batter into a butter bundt pan and bake 35-40 minutes or until the toothpick test comes out clean.

Chocolate Drizzle with Chopped Walnuts:

In a small saucepan, on low heat, combine the brown sugar, butter, chocolate pieces, flour and milk.

When the chocolate is melted add the finely chopped nuts and drizzle over cooled cake.

This cake is very moist and a perfect partner for coffee or tea.

With Love,

Catherine

Chicken with Rice & Tomato Sauce!!

2011-11-09T20:32:00.002-05:00

Ingredients:

10 chicken legs

10 chicken thighs

Dashes of paprika

Dashes of sea salt

Dashes of Chili Powder

Drizzle of Olive oil

2 cups uncooked rice

Sauce:

29 oz. can - crushed tomatoes

2 onions – sliced

7 cloves of garlic – chopped

2 cups chicken broth

¼ cup wine

16 oz. bag of frozen sting beans

Handful of fresh sage

1 tsp. brown sugar

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Dashes of dried oregano

Drizzle of olive oil

Preheat Oven 350 degrees:

Place chicken in a baking pan and drizzle olive oil over the chicken. Sprinkle all of the seasonings on the chicken and bake 40-45 minutes until the chicken is cooked.

While the chicken is baking prepare the sauce:

Heat a large frying pan with a drizzle of olive oil. Add the garlic, onion and fresh sage and sauté until the onion is slightly golden. Add the chicken broth and tomatoes and continue to simmer. Add the wine and seasonings and simmer on low.

Prepare the rice.

Add the chicken and frozen beans to the sauce. Continue to simmer on low for at least another hour.

Serve over rice.

This is a delicious dish for the cooler weather.

With Love,

Catherine

Brownies!!!

2011-11-08T15:00:00.004-05:00

Ingredients:

1/3 cup butter

½ cup sugar

2 tablespoons brewed coffee

1 cup M & M’s chocolate candies – ground in food processor

2 eggs – slightly beaten

1 tsp. vanilla

¾ cup flour

¼ tsp baking soda

Frosting:

3 tablespoons butter – softened

2 tsps. brewed coffee

1 tablespoon milk

¼ tsp. vanilla

1 ¼ cups powdered sugar

Preheat Oven 350 degrees:

In a medium saucepan combine butter, sugar and coffee. Stir over medium to low heat until slightly simmering. Remove from heat and add M&M’s. Stir until chocolate is melted. Stir in eggs and vanilla until combined. Stir in flour and baking soda.

Butter a pan and spread batter in pan.

Bake 18-20 minutes or until edges are set and begin to pull away form sides of pan.

Frosting:

In a small mixing bowl beat the butter with an electric mixer. Gradually add powdered sugar, beating well. Slowly beat in coffee, milk and vanilla. Spread over cooled brownies.

These brownies are very good. They will bring a smile of comfort.

With Love,

Catherine

Oven Stuffer with Sausage Stuffing!!!

2011-11-07T13:57:00.004-05:00

Ingredients:

7 lb. oven stuffer roaster

Marinade for Oven Stuffer:

¼ cup olive oil

1 tablespoon vinegar

2 tablespoons honey

Dashes of cumin

Dashes of ground thyme

Stuffing:

2 links sausage – open casing and remove sausage

2 cups fresh breadcrumbs or stuffing mix

3 stalks celery – chopped

1 medium red onion – chopped

4 cloves garlic – chopped

¼ cup wine

1 tablespoon butter

Drizzle of Olive oil

Preheat Oven 350 degrees:

Clean roaster and pat dry. Combine ingredients for the marinade and rub chicken with marinade.

Heat a large frying pan with a tablespoon of butter and a drizzle of olive oil. Add the garlic, celery, sausage and red onion and sauté until the onion is softened. Add the fresh breadcrumbs or stuffing mix and toss. Add the wine and toss again.

Loosen the skin on the roaster and stuff under the skin of the roaster.

Place roaster in the oven and bake 20 minutes per pound or until the juice on the thigh runs clear.

This is a delicious a festive way to serve a roaster!!

With Love,

Catherine

Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!

2011-11-06T19:33:00.002-05:00

Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!

Adapted from: King Arthur Flour

Ingredients:

Cake:

1 cup raisins

¼ cup soft butter – 2 ounces

¼ cup brown sugar

½ tsp baking powder

1 large egg

2 tablespoons dark molasses

1 tsp. vanilla extract

1 cup all-purpose flour

¼ tsp baking soda

Sauce:

½ cup brown sugar

6 tablespoons brown sugar

¾ tsp. cornstarch

¾ cup milk

Preheat Oven 350 degrees:

Butter cup-cake tins:

Bring the raisins to a quick simmer and drain.

Beat ¼ cup butter, brown sugar and baking powder until fluffy. Beat in the egg, then the molasses and vanilla. Beat in the flour.

Puree the raisins in a food processor. Add the baking soda, and stir into the batter. Pour into the prepared cup-cake tins.

Bake 18-22 minutes or until the toothpick test comes out clean. Cool before removing from tins.

Sauce: Cook the sugar and butter over medium-low heat. Carefully mix in the milk. Cook mixture whisking gently. Add the cornstarch and gently bring to a simmer to thicken. Turn off heat, cover and let stand to cool down.

Drizzle over the cooled muffins.

These are absolutely delicious for dessert or a treat for breakfast!

With Love,

Catherine

Grilled Mushroom Soup with Garlic Bread Crumbs!!!

2011-11-05T22:27:00.001-04:00

Ingredients:

2 quarts button mushrooms – sliced

2 bunches scallions – chopped

3 stalks celery – sliced

3 cloves garlic – chopped

4 cups chicken broth

1 cup milk

1 tsp. butter

Drizzle of olive oil

Garlic Bread Crumbs:

1 cup homemade bread crumbs or Italian style bread crumbs

2 large cloves of garlic – chopped

1 tsp. lemon juice

Grated Romano cheese

1 tsp. butter

Drizzle of olive oil

For the Soup:

Heat a griddle and place the sliced mushrooms on the griddle. Drizzle a little olive oil over the mushrooms and let grill to a beautiful golden color.

Heat a soup pot with the tsp. of butter and a drizzle of olive oil. Add the scallions, celery, garlic and grilled mushrooms. Sauté for a minute or two and add the chicken broth. Bring the soup to a low simmer, turn off the heat and add the milk and cover.

Garlic Bread Crumbs:

Heat a small frying pan with the butter and a drizzle of olive oil. Add the garlic and bread crumbs and sauté until the garlic get slightly golden. Add the lemon juice and grated Romano cheese and toss.

Serve with rice or noodles and top with the bread crumbs.

This soup is a nice warm up to the end of a day.

With Love,

Catherine

Pears in Red Wine!!!

2011-11-04T19:46:00.002-04:00

Pears in Red Wine

(From James Beard’s American Cookery)

6 pears

1 pint port or sherry

1 cup sugar

3 slices lemon

3 slices orange

Peel the pears and core with a small bowl cutter or paring knife, leaving them whole with the stem intact. Combine the wine and sugar, bring to a boil, and simmer 5 minutes. Add the pears and the lemon and orange slices, and reduce the heat to the barest ebullition. Poach until the fruit is just tender. It may take 1 to 1½ hours. Cool in the sauce, and serve very cool.

This is a wonderful and delicious treat for any season and occasion!

Many Blessings,

Catherine

Yam & Sour Cream Pie!!!

2011-11-02T13:50:00.001-04:00

Ingredients:

3 cups cooked sweet potato – about 5 yams

3 eggs

1 cup sugar

Dashes of cinnamon

Dashes of cloves

Dashes of nutmeg

Dashes of ginger

1 tsp. vanilla

1 ½ cups sour cream

¼ cup milk

4 chocolate coated cookies – for crumbled topping

Preheat Oven 350 degrees:

Rinse yams. Bake in oven with skin on until soft and skin is wrinkled. Let cool and remove skin.

In a mixing bowl combine the eggs and yams. Add the sugar and spices and mix well. Add the milk, sour cream and vanilla and once again mix well.

Honey Nut Cheerio Crumb Crust!!!

1 ½ cups fine crumbs

6 tablespoons butter

4 tablespoons brown sugar

Preheat Oven 350 degrees:

Place honey nut cheerios in food processor, until fine.

Melt butter over low heat. Remove from heat and add the cheerios and sugar and blend well. Place the crumb mixture in a pie plate and press down to form.

Place in oven for about 8 minutes.

Remove from oven and let cool for a few minutes before adding pie mixture.

Place yam batter in pie shell and crumble cookies on top of pie.

Bake 35-40 minutes or toothpick inserted in the middle comes out clean.

Let cool before serving.

This is very seasonal and very good!!

With Love,

Catherine

Sweet & Spicy Bok Choy Soup!!!

2011-11-01T13:49:00.002-04:00

Ingredients:

1 head bok choy – sliced

½ cup sliced baby carrots

7 cloves garlic – chopped

1 onion – sliced

2 roasted jalapeños – chopped with seeds

4 cups chicken broth

29 oz. can cannellini beans – drained & rinsed

2 tablespoons brown sugar

Dashes of red pepper flakes

Dashes of sea salt

2 cups uncooked rice – prepare in a rice cooker

Olive oil for drizzling

Dressing for Rice:

Juice of 2 lemons

2 tablespoons brown sugar

Dashes of ground cumin

Dashes of chili powder

Heat a wok or sauce pan with a drizzle of olive oil add the brown sugar and red pepper flakes and heat. Add the sliced onion, jalapeños and garlic and sauté until the onion is slightly clear.

Add the bok choy and carrots and let the bok choy cook down. Add the chicken broth and beans and let the soup simmer on low while preparing the rice.

When the rice is prepared place in bowl and drizzle the dressing over the rice.

Place a scoop of rice in a soup bowl and ladle the soup over the rice.

This soup is delicious!!

With Love,

Catherine

Kicked Up Corn Muffins!!!

2011-10-31T10:08:00.001-04:00

Ingredients:

2 Sausage Links – sweet or hot – crumbled

½ red bell pepper – diced

2 roasted jalapeños – shopped with seeds

2 tablespoons butter - softened

1 bunch scallions – chopped

6 sun dried tomatoes – shopped

1 tsp. baking soda

½ tsp. baking powder

1 ½ cups all-purpose flour

1 ½ cups corn-meal

2 eggs

1 cup buttermilk or sour milk (milk plus 1 tablespoon vinegar)

Zest of 1 lime

1 tablespoon brown sugar

1 tablespoon white sugar

Dashes of ground cumin

Dashes of paprika

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil for drizzling

Romano cheese for grating

Preheat Oven 350 degrees:

Heat a frying pan with a drizzle of olive oil and add the bell pepper, jalapeños, scallions, crumbled cooked sausage and sun dried tomatoes to sauté for 3 or 4 minutes. Turn heat off and set aside to prepare the batter for the muffins.

In a small bowl combine the sour milk, eggs and butter and mix.

In a larger bowl combine the flour, corn-meal, lime zest, baking powder, baking soda, spices, sugars and mix. Add the wet ingredients to the dry ingredients and combine well.

Bring bowl to the stove and spoon in the sausage and vegetable mixture, turning over as added to combine well.

Butter cupcake tins and spoon the batter into the greased cupcake tin. Top each muffin with a little butter, grated cheese and a little drizzle of olive oil.

Bake 20-25 minutes or until toothpick test comes out clean.

These muffins compliment a dinner beautifully.

With Love,

Catherine

Holiday Apple Pie

2011-10-29T12:46:00.003-04:00

Holiday Apple Pie

(Adapted from Bon Appetite Magazine November 2011)

Serves 8

Prep Time: 15 minutes

Inactive Prep Time: 2 hours – overnight

Cook Time: 2 hours

For crust you will need:

3 cups AP flour plus more for surface

1 Tbsp. sugar

1½ tsp. kosher salt

½ cup unsalted butter, chilled and cut into cubes

½ cup vegetable shortening

1/3 cup ice water (or more if need)

For apple filling you will need:

3 lbs tart, crisp apples, peeled, quartered, cored, thinly sliced.

½ cup white sugar

¼ cup dark brown sugar

1 tsp. cinnamon

½ tsp. nutmeg

2 tbsp. AP flour

2-3 tbsp. unsalted butter

CRUST

Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoons if necessary. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour or overnight. NOTE: dough may keep for up to 2 days refrigerated.

Roll out 1 dough disk on a lightly floured surface and transfer to a prepared pie dish. Press gently onto bottom and up sides leaving no overhang. Freeze until firm, about ten minutes. Add scraps to remaining dough and roll out on parchment paper. Slide paper onto a rimless baking sheet and return to refrigerator.

Preheat oven to 350 degrees F. Line dough in pie dish with parchment paper or tin foil, and fill with pie weights. Bake until edges are just beginning to turn golden, 25 minutes. Remove foil and weights, and return to oven. Let bake for about 20 minutes longer, until crust is dark golden all over. Transfer to wire rack and let cool completely.

APPLE FILLING

Mix apples, sugars, flour, spices, and butter in a large saucepan. Stir to coat. Cook over medium heat-low heat, stirring often, until juices have thickened, about 30 minutes. Let mixture cool to room temp.

Preheat oven to 350 degrees F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in the center of dough; reserve cutouts. Invert dough over pie. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust. Place pie on a baking sheet and bake until crust is golden brown and juices bubble, approximately 45 minutes. Transfer to wire rack and let cool completely before serving. Try it & Love it.

xoxo,

Tammy♥ & Catherine

Don't forget to leave your link when commenting so that I may visit you back!!! Thank you!!!

Fresh Garden Sauce Pizza with Sausage!!!

2011-10-27T21:28:00.002-04:00

Ingredients:

Fresh Pizza dough – (2)

16 oz. shredded mozzarella

16 oz - Ricotta cheese

Romano cheese for grating

4 Sweet Sausages – grilled and shredded

Cornmeal for dusting

Olive oil

For the Sauce:

2 quarts of fresh cherry tomatoes – halved

5 cloves of garlic – chopped

1 red onion - sliced

Handful of fresh basil – chopped

Handful of fresh sage – chopped

Zest of 1 lemon

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Dashes of dried oregano

Olive oil

Heat a large frying pan with a drizzle of olive oil. Add the garlic, onions and lemon zest. Sauté until the onion is soft. Add the tomatoes and seasonings. Cook down for about 10 minutes on a low simmer.

Turn off heat and set aside.

Prepare the Dough:

Preheat Oven 350 degrees:

Work the dough with your fists. Do not roll the dough out. Work the dough to fit the pizza pans. Do no make the dough too thin, or the sauce will seep through.

Dust the pizza pans with cornmeal. Place the dough on the prepared pan.

Spoon the ricotta on the dough first.

Next, with a slotted spoon, place the tomato sauce on the ricotta. Top the sauce with the shredded with the sausage. Place the shredded mozzarella and grated Romano on top of the sausage and finish off with a drizzle of olive oil.

Place in the oven for about 25 minutes or until the crust is golden.

This is a delicious and hearty pizza!

With Love,

Catherine

Rice Balls with Spinach & Red Sauce with Fennel!!!

2011-10-26T21:34:00.002-04:00

Ingredients:

1 ¼ lb. ground beef

2 cups cooked rice

10 oz. frozen chopped spinach

½ cup grated Romano cheese

1 cup fresh or Italian style bread crumbs

1 cup shredded mozzarella

½ cup grated Romano cheese

4 eggs – beaten

¼ tsp. ground nutmeg

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Vegetable oil – for frying

Heat a large frying pan with a drizzle of olive oil. Add the frozen spinach and ground beef. Sauté until the ground beef is cooked and the spinach is thawed and incorporated with the ground beef.

Place in colander to drain completely. Set aside to cool.

Beat three of the four eggs and add to the spinach and ground beef. Add the cooked rice, grated Romano cheese, shredded mozzarella and all of the seasonings and mix well.

In a separate shallow dish beat one egg. In another shallow dish place the bread crumbs. Form the mixture into balls and dip in the egg wash and then roll in the bread crumbs.

Heat a large frying pan with about 1 inch of vegetable oil for frying the rice balls.

Carefully place the rice balls in the hot oil. Fry about 4 minutes on each side, until a beautiful golden color is achieved.

For the Sauce:

1 – 29 oz. can of crushed tomatoes

4 cloves of garlic – chopped

3 tablespoons – raisins

2 stalks celery – chopped

¼ head of fresh fennel – chopped

¼ lemon – plus the juice squeezed

½ cup sliced marinated sweet peppers – plus 3 tablespoons marinade

Dashes of fresh ground black pepper

Dashes of sea salt

Dashes of red pepper flakes

Pinch of sugar

Olive oil – for drizzling

Fresh grated Romano cheese

Heat a large frying pan with a drizzle of olive oil. Add the celery, fennel, garlic, marinated peppers and raisins, squeeze the lemon juice and then add the piece of lemon. Let this all sauté until the celery is tender.

Add crushed tomatoes and all of the seasonings. Let this simmer for about 10 – 15 minutes.

Plate the rice balls and top with the sauce, grated Romano cheese and a drizzle of olive oil.

These are a delicious treat as an appetizer or light dinner with a beautiful side salad.

With Love,

Catherine

Cottage Cheese Pie

2011-10-25T21:39:00.001-04:00

Adapted from: James Beard’s ~ American Cookery

Ingredients:

2 cups (1 pound) cottage cheese

2 tablespoons melted or softened butter

1 cup thin cream or milk

2 tablespoons lemon juice and 1 tsp grated lemon rind, or 1 tsp vanilla

1 cup sugar

1 tablespoon flour

3 egg yolks

Preheat Oven 350 degrees:

Sieve the cottage cheese or whirl in a blender until the curds are broken up. Add the butter, cream or milk, flavoring, sugar, flour and egg yolks. Beat or stir well to blend.

Crumb Crust for Pie:

1 ½ cups fine crumbs (such as graham cracker)

1/3 cup (about 6 tablespoons) butter

3 tablespoons white or brown sugar

Spices, cocoa, or unsweetened or semisweet chocolate

Place graham crackers into a food processor. Melt the butter over low heat. Remove from the heat, add the crumbs and sugar and blend well. If using spices or cocoa in the crust, add with the sugar. If using chocolate, add 1 ounce after it is melted. Stir over very low heat until the chocolate is liquid, then add the crumbs and sugar and blend.

Turn the crumb mixture into an 8 or 9 inch pie pan, spread rather evenly and firmly, over the bottom and up the sides. Bake pie crust 7–10 minutes, depending upon the thickness of the crust. This will firm the crust. Cool the crust for a few minutes then add the cottage cheese pie mixture.

Bake 35-40 minutes or until the toothpick test comes out clean from the center.

This pie is light, fluffy and very delicious, perfect ending to a good meal.

With Love,

Catherine

Boneless Chicken Thighs with Sage & Wine Sauce!!!!

2011-10-24T20:49:00.000-04:00

Ingredients:

10 boneless chicken thighs – skinless

Vegetable oil for frying

Coating for Chicken Thighs:

3 cups flour

½ cup corn meal

1 tsp. brown sugar

Dashes of ground ginger

Dashes of turmeric

Dashes of sea salt

Dashes of fresh ground black pepper

3 eggs plus a splash of milk - beaten

Sage & Wine Sauce:

1 cup chicken broth

¼ cup of wine

1 tablespoon butter

1 tablespoon flour

Handful of fresh sage

3 lemon slices

4 cloves of garlic - chopped

Dashes of red pepper flakes

Olive oil

Prepare three separate bowls: one with 1 ½ cups flour plus dashes of salt and pepper, one with the eggs plus a splash of milk beaten and finally one with 1 ½ cups flour plus ½ cup cornmeal plus the brown sugar, turmeric and ground ginger.

Dip the thighs first in the flour, then the egg wash and finally the flour and cornmeal with the seasonings.

Heat a large frying pan with enough vegetable oil to just about cover the thighs. Carefully place the prepared thighs in the hot oil. Let the thighs get a nice golden color on one side before turning. Turn the thighs only once, so that you do not damage the coating. About 4-5 minutes on each side.

Place on paper towels to drain the excess oil.

For the Sage & Wine Sauce:

Heat a medium size frying pan with a drizzle of olive oil and butter. Add the garlic, red pepper flakes and the tablespoon of flour. Wisk the flour with the butter and olive oil until nice and smooth, then add lemon slices, fresh sage, wine and chicken broth. Simmer until the sauce is smooth, about 4-5 minutes.

Plate the chicken thighs and spoon the sauce over the thighs.

This dish is very delicious! You will think you are a gourmet restaurant without the price!!!

With Love,

Catherine

Fresh Salmon Steaks with Warm Mango Salsa!!!

2011-10-23T23:15:00.002-04:00

Ingredients:

4 salmon steaks

1 tsp. butter

Olive oil for drizzling

Rub for Salmon Steaks:

Dashes of paprika

Dashes of chili powder

Dashes of ground cumin

Dashes of dried oregano

Dashes of fresh ground black pepper

Dashes of sea salt

1 tsp. of lime juice

Drizzle of olive oil

In a small bowl combine the ingredients for the salmon steak rub and mix. Rub each salmon steak with the mixture and let sit for about 5 minutes before sautéing.

Heat a large frying pan with a drizzle of olive oil and a teaspoon of butter. When the pan is hot add the salmon steaks. Sauté each steak for about 3-4 minutes on each side, depending on the thickness of the steaks.

Warm Mango Salsa:

2 mangos – cubed

3 cloves of garlic – chopped

Healthy handful of fresh cilantro – chopped

1 bunch of scallions – chopped

1 Jalapeño – chopped

1 tablespoon of lime juice

Dashes of ground cumin

Dashes of paprika

Dashes of ground curry

Dashes of dried oregano

Dashes of fresh ground black pepper

Dashes of sea salt

Dashes of chili powder

1 tsp. of brown sugar

Olive oil

Heat a medium sized frying pan with a drizzle of olive oil and add the mangos, garlic, cilantro, scallions and jalapeño. Sauté for a minute or two, then place in a serving dish. Combine the lime juice, brown sugar and all of the spices in a small bowl; stir and add to the salsa. Toss and serve.

The salmon steaks with the salsa are a delicious meal that will transport you to a tropical island!

With Love,

Catherine

Banana Bread with Raisins & Chocolate Chips!!!

2011-10-22T22:38:00.001-04:00

Ingredients:

Banana Bread:

2 cups all-purpose flour

5 tablespoons butter - softened

3 ripe bananas

1 cup sugar

½ cup chocolate chips

½ cup raisins

1 tsp. baking soda

3 egg yolks

6 oz. plain Greek yogurt

Crumb Topping:

4 tablespoons butter

4 tablespoons brown sugar

4 tablespoons flour

Preheat Oven 350 degrees:

In a large bowl or mixer combine the ripe bananas, egg yolks, sugar, butter, yogurt, raisins and chocolate chips. Blend well. Add the flour and baking soda and once again blend well.

Butter a loaf pan and pour the batter in the prepared pan.

In a small sauce pan place the butter, brown sugar and flour. Heat this mixture on low until the butter is melted and it thickens.

Spoon this mixture on top of the batter.

Bake 50-55 minutes or until a toothpick test inserted in the middle comes clean.

This bread is a delicious way to start your day!

With Love,

Catherine

Baked Quartered Chicken with Dried Apricots!!! & Delicious Rice!!!

2011-10-20T21:22:00.009-04:00

Ingredients:

1 chicken quartered

½ cup dried apricots – sliced

½ onion – sliced

Healthy handful of fresh basil

Healthy handful of fresh Italian parsley

1 cup chicken broth

Marinade:

¼ cup of olive oil

1 tablespoon vinegar

4 tablespoons of honey

Dashes of ground curry

Dashes of fresh ground black pepper

Dashes of sea salt

Preheat Oven 350 degrees:

Place the chicken in a baking dish and top with the fresh parsley, fresh basil, sliced onion and dried apricots.

Combine in a small bowl all of the ingredients for the marinade and pour over the chicken. Fill the bottom of the pan with the cup of chicken broth. Add a little extra broth as the broth evaporates.

Bake 45-50 minutes, until a beautiful golden color or until the juices run clear on the thigh.

This is very delicious and slightly exotic!

For the Delicious Rice!!!

Ingredients:

2 cup uncooked rice – prepared with dashes of curry & turmeric in the water

1 bunch of scallions – chopped

Healthy handful of fresh cilantro

4 cloves of garlic – chopped

1 Jalapeño - chopped

½ cup of raisins

Olive oil for drizzling

Dressing:

1 tablespoon lemon juice

3 tablespoons of honey

Dashes of powdered curry

Dashes of fresh ground black pepper

Dashes of sea salt

Prepare rice as directed.

Heat a large frying pan with a drizzle of olive oil. Add the scallions, garlic, raisins and jalapeño. Sauté for a minute or two. Add the cooked rice, cilantro and toss.

In a small bowl prepare the dressing, pour over the rice and plate.

This is easy and very delicious and goes perfect with the chicken.

With Love,

Catherine

Dark Chocolate Heart Cake!!!

2011-10-19T19:17:00.013-04:00

Ingredients for Dark Chocolate Heart Cake:

(Adapted from Kitchens are Monkey Business)

1 cup sifted flour

1/3 cup cocoa powder

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1 1/2 sticks unsalted butter, room temperature

1 cup sugar

1/3 cup dark brown sugar, packed

1 TB vanilla extract

3 large eggs

1/2 cup buttermilk

1 1/2 cup dark chocolate chips,

specifically, Ghirardelli 60% Cacao Bittersweet

Heat oven to 350 degrees.

Butter a 9-inch diameter cake pan.

Line bottom with parchment paper.

Butter and cocoa parchment and pan.

Whisk first 5 ingredients.

Beat butter in a large bowl until light and fluffy.

Gradually beat in sugars, then vanilla.

Add in eggs, one at a time,

beating well after each addition.

Beat in dry ingredients alternatively

with buttermilk in 2 additions each.

Fold in chocolate chips.

Pour batter in prepared pan

and bake 45-50 minutes,

or until a tester comes out clean.

For the process:

When I'm baking a chocolate cake, instead of buttering and flouring the pans,

I butter and cocoa my pans. Mix the sifted flour, cocoa powder, salt, baking powder, and baking soda. Softened butter into the mixer. Beat butter until light and fluffy, then gradually add in sugar, brown sugar, vanilla and eggs.

Alternatively, add in dry ingredients and buttermilk, in two additions each beating well after each addition. Fold in dark chocolate chips. Pour into buttered and cocoa'd pan and bake at 350 degrees for about 45-50 minutes. Let cool. Invert on rack and peel off parchment.

Let cool completely before slicing horizontally in half and spreading on the dark chocolate filling.

For Chocolate Ganache:

1 cup semisweet

chocolate

2 tablespoons light cream

¼ cup milk

In a double boiler, melt chocolate with cream and milk until thick smooth. Drizzle over cake and let cool.

I was thrilled to come home the other day to this beautiful surprise made by my daughter, Tammy! Thank you, Bella!

This is a recipe I have been admiring for quite some time made by Rosie of Kitchens Are Monkey Business. It is one of the most delicious chocolate cakes I have ever indulged in! Please visit Rosie's wonderful site!

With Love,

Catherine

Quick & Easy Stay-at-Home “Take Out”!!!

2011-10-18T23:24:00.008-04:00

Ingredients:

1 cup of uncooked rice

1 head of Bok-Choy – chopped

1 large onion - sliced

5 cloves of garlic – chopped

3 stakes of celery – chopped

½ cup of baby carrots – quartered

20 oz. can of Cannellini beans – rinsed & drained

Healthy handful of cilantro - chopped

Olive oil for drizzling

Asian Style Sauce:

2 tablespoons Sesame Oil

4 tablespoons Soy Sauce

4 tablespoons Teriyaki Sauce

1 tablespoon Hot Sauce

2 tablespoons Olive oil

1 tsp. Sugar

2 tablespoons Vinegar

Prepare the rice as directed and set aside.

Heat a large frying pan with a drizzle of olive oil. Add the vegetables and sauté until the onion is soft. Add the cannellini beans and toss.

In a small bowl combine the ingredients for the Asian Style Sauce and pour over the veggies.

This is just an easy and delicious “Friday” night meal.

With Love,

Catherine

Quick & Easy ~ Delicious Tomato Sauce with Meat!!!

2011-10-17T21:58:00.003-04:00

Ingredients:

35 oz. can of Crushed Tomatoes
5 cloves of garlic – chopped
Large bunch of fresh basil – chopped
1 red onion – sliced
½ lb. ground beef
¼ cup of red wine
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Dashes of Cajun spices
Olive Oil
Fresh Grated Romano Cheese
Box of your favorite macaroni or spaghetti

Heat a large frying pan with a drizzle of olive oil. Add the garlic, onion and fresh basil.
Sauté until the onion is clear. Add the ground beef and continue to sauté until the beef is cooked. Add the crushed tomatoes, wine and seasonings. Simmer on low while preparing the macaroni.

Drain the macaroni and plate with a drizzle of olive oil and fresh grating cheese.

This is delicious, easy and so very comforting.

With Love,

Catherine
xo

Easy Black Beans and Rice!!!

2011-10-16T19:20:00.004-04:00

Ingredients:

1 cup rice – uncooked
Dash of turmeric

For the Black Beans:

29 oz. can of black beans – drained and rinsed
2 jalapeño’s – sliced
4 cloves garlic – chopped
½ cup red wine – plus 1 tablespoon sugar
1 medium onion – sliced
Healthy handful of cilantro – chopped
Dashes of ground cumin
Dashes of red pepper flakes
Dashes of salt
Dashes of fresh ground black pepper

Prepare as directed with a dash of turmeric in the water.

Heat a large frying pan with a drizzle of olive oil and add the garlic, jalapeño and onions. Sauté until the onion is slightly soft; add the black beans and the wine and toss. Add all of the spices and the fresh cilantro and toss.

This is a great side dish.

With Love,

Catherine
xo

Baked Lemon~Lime Chicken Wings!!

2011-10-14T23:07:00.005-04:00

Ingredients:

3 lbs. chicken wings

Marinade:

Juice of 1 lemon

Juice of 1 lime plus the zest

3 cloves of garlic – sliced

4 tablespoons of honey

½ cup of sugar

½ cup of red wine

1 cup of chicken broth

¼ cup vegetable oil

Handful of fresh Italian parsley

Handful of fresh cilantro

Dashes of salt

Dashes of fresh ground black pepper

Combine all of the ingredients for the marinade. Add the chicken wings and place in the refrigerator for at least 1 hour or up to a few hours.

Preheat Oven 350 degrees:

Place the chicken wings in a baking pan and spoon the marinade over the wings.

Place in the oven for 35-40 minutes until a beautiful golden color.

These wings are a perfect appetizer or a light dinner with a side salad.

With Love,

Catherine

Fried Coconut Shrimp!!!

2011-10-12T16:33:00.004-04:00

Ingredients:

2 lbs. fresh large cleaned shrimp - raw

Marinade:

1 ½ cups milk plus 1 tablespoon vinegar
Zest & juice of l lime
Dashes of red pepper flakes
Dashes of curry powder
Dashes of paprika
Dashes of chili powder
Dashes of dried oregano
Dashes of dried cumin

Shrimp Coating:

2 cups of all-purpose flour plus 1 tsp. baking powder
1 ½ cups of shredded coconut
1 ½ cups instant potatoes
2 cloves garlic
Vegetable oil for frying

Combine all of the ingredients for the marinade and add the cleaned raw shrimp. Place in the refrigerator for 1 hour or more.

In a medium sized shallow dish place the flour with the baking soda. In a separate shallow dish place the coconut with the instant potatoes.

Remove the shrimp from the marinade and place in a separate dish, DO NOT!! Throw the marinade out.

Dip the shrimp first in the flour and baking soda, then in the marinade and finally in the coconut and instant potato bowl.

Heat a large frying pan with about an inch of vegetable oil; add the garlic to the oil. Carefully, place the battered shrimp in the hot oil, turning only once. Fry until a beautiful golden color. Place on paper towels to drain after frying and before plating.

This is a real treat!!

With Love,

Catherine

Red Velvet Cake

2011-10-10T00:35:00.007-04:00

Red Velvet Cake

Adapted from James Beard’s American Cookery

For red velvet cake you will need:

½ cup unsalted butter

1½ cups sugar

2 eggs

½ teaspoon ground cinnamon

1 teaspoon vanilla

3 tablespoons cocoa

1 teaspoon red coloring

2 tablespoons water

2½ cups sifted cake flour

1½ tsp. baking powder

1 cup buttermilk (or 1 tablespoon vinegar combined with 1 cup sweet milk)

1 teaspoon baking soda

1 tablespoon vinegar

For cream cheese frosting you will need:

1 8oz. package of cream cheese

1 cup confectioner’s sugar

1 teaspoon vanilla extract

Cream the butter, and cream in the sugar until very light. Beat in the eggs, one at a time, then the cinnamon and vanilla. Mix the cocoa, red coloring, and water, and add to the creamed mixture.

Sift the flour with the baking powder and add alternately with the milk. Blend well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk.

Dissolve the baking soda in the vinegar and fold into the cake batter very carefully. Turn into two prepared cake pans.

Place in a preheated oven at 350 degrees F. Bake for about 25-30 minutes or until the cake springs back when pressed lightly in the center. Let cakes cool on a rack for several minutes. In the meantime, combine all ingredients for cream cheese frosting, and frost cakes.

Serve & Enjoy!

With much love,

Catherine & Tammy♥

Sausage & Onion Sub!!!

2011-10-07T17:12:00.003-04:00

Ingredients:

Sweet and Hot Sausage links
Red onion sliced
Fresh garlic - chopped
Fresh basil - chopped
Fresh vine ripe tomato - chopped
Dashes of paprika
Dashes of Chili powder
Dashes of fresh ground black pepper
Olive oil
Fresh Italian bread

Heat a griddle and place the sausage on the griddle to grill.

Place all of the veggies on the griddle and drizzle a little olive oil over the veggies. Grill until the onion is soft. Add the spices on the veggies.

Fill the Italian bread with the veggies and sausage.

This is a great lunch or dinner!!

With Love,

Catherine
xo

Meatball Soup with a Kick!!!

2011-10-05T19:46:00.004-04:00

Ingredients:

1 ½ lbs. chop meat
¼ cup Romano cheese
1 quart button mushrooms - sliced
3 stalks celery – chopped
1 Jalapeño – sliced – with seeds
4 cloves garlic – chopped
Handful of basil – chopped
3 egg yolks – beaten
1 teaspoon cornstarch
Juice of ½ lemon
2 tomatoes – chopped
2 bunches scallions – chopped
1 onion – chopped
5 cups chicken broth
Olive oil

Heat a soup pot with a drizzle of olive oil and add the veggies, except the basil. Allow the veggies to sauté until the onion is clear. Add the broth a simmer on low.

Combine the chop meat with the basil and grated cheese. Form into small meat balls and gently drop into the soup.

Combine the egg yolks with the corn starch and lemon juice and beat. Get the soup real hot and stir gently while drizzling the egg into the soup.

Serve with grated cheese.

This soup is hearty and delish for a nice fall night.

With Love,

Catherine
xo

Baked Sweet & Spicy Red Pepper Sauce with Crushed Tomatoes!!

2011-10-04T20:15:00.005-04:00

Ingredients:

5 long Italian peppers
28 oz. can crushed tomatoes
2 Jalapeño peppers
8 cloves of garlic – chopped
2 tablespoons of raisins
¼ cup honey
¼ cup vinegar
Handful of fresh basil – chopped
Dashes of red pepper flakes
Dashes of fresh ground black pepper
Dashes of sea salt
Dashes of dried oregano
Olive oil

Heat a griddle and grill the peppers whole until they are slightly charred. Let the peppers cool and then slice them. Slice the Jalapeño’s with the seeds.

Preheat the oven 350 degrees:

Place the sliced peppers, garlic, crushed tomatoes, raisins, basil, honey mixed with the vinegar and all of the spices. Drizzle olive oil over the sauce and place in the oven for 30-35 minutes.

Place this sauce over rice or your favorite spaghetti or macaroni. It will definitely be something you will want to make again!!!

With Love,

Catherine
xo

Three Cheese Stuffed Peppers with Spinach!!!

2011-10-01T17:52:00.002-04:00

Ingredients:

5 long sweet Italian red or green peppers

Stuffing:

2 cups Italian style bread crumbs
7 cloves of garlic – chopped
1 cup of Feta cheese – crumbled
10 oz. of chopped frozen spinach
1 handful of fresh basil - chopped
Shredded mozzarella
¼ cup grated Romano cheese
Olive oil

Heat a griddle and place the peppers whole on the griddle to grill. When the peppers are slightly charred remove from the griddle to cool.

Heat a medium sized frying pan with a drizzle of olive oil and place the frozen spinach to sauté.

While the spinach is sautéing, heat a large frying pan with a drizzle of olive oil and place the garlic in the pan to sauté. Add the bread crumbs and a little more olive oil and toss. Add the sautéed spinach and grated Romano cheese and toss. If a little more olive oil is needed add it. Add the crumbled feta cheese and toss. Remove the pan from the heat and set aside.

Preheat the oven 350 degrees:

Carefully slice the peppers lengthwise and place in a baking pan. Top the peppers with the stuffing. Sprinkle grated mozzarella on top and grate a little more Romano cheese on top. Drizzle a little more olive oil over the peppers.

Bake: 20-25 minutes or until the cheese is slightly golden.

These peppers will be a hit!!

With Love,

Catherine
xo

Stuffed ~Three Herb Roasted Chicken

2011-09-30T10:46:00.003-04:00

Ingredients:

7 ½ pound chicken

Stuffing:

Healthy handful of fresh basil - chopped

Healthy handful of fresh marjoram - chopped

Healthy handful of fresh sage - chopped

7 cloves of garlic – chopped

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil

Outer Rub for the Chicken:

Juice of 1 lime

Dashes of ground curry

Dashes of ground cumin

Dashes of fresh ground black pepper

Dashes of sea salt

¼ cup Olive oil

Preheat Oven 350 degrees:

Clean chicken inside and out and pat dry.

In a small bowl combine the chopped basil, marjoram, sage and garlic. Add the dashes of salt and pepper to taste and drizzle olive oil over the herbs and garlic.

Place the chicken in a baking pan and gently separate the skin from the meat. Push the garlic and herbs under the skin around the chicken breast and thighs.

For the Outer Rub:

In a small bowl combine the lime juice, curry, cumin, black pepper, sea salt and add olive oil. Rub this all over the chicken.

Place in oven for about 20 minutes per pound, until the juices run clear and the skin is a beautiful crisp golden color.

This chicken is delicious.

With Love,

Catherine

Pilgrim’s, one of the largest chicken producers in the country, would like to invite you to submit an original chicken recipe to our 22nd annual Winning Taste Recipe Contest. We have some fantastic prizes, including an all-inclusive 4-day spa package to Lake Austin Spa, which includes a cooking school “The Culinary Experience,” a KitchenAid Mixer, a Wusthof Knife Set, and a KitchenAid Blender. You can find the details of the contest and enter it here:http://winningtaste.pilgrims.com/. Please Like us on Facebook and share the page with your friends and ask them to enter the contest too. https://www.facebook.com/pilgrimschicken.

Bread, Zucchini & Chickpea Lasagna!!!

2011-09-29T10:43:00.004-04:00

Ingredients:

For the Sauce:

1 – 29 oz. can - crushed tomatoes

1 – 29 oz. can – garbanzo beans (chickpeas) – drained

1 large onion – sliced

7 cloves of garlic – chopped

1 healthy handful of fresh basil

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of fresh oregano

Olive oil

Filling:

4 large zucchini – sliced lengthwise

About 9 slices seedless rye bread

8 oz. of shredded mozzarella

4 oz. of feta cheese

Dashes of dried oregano

Dashes of red pepper flakes

Grated Romano cheese

Preheat Oven 350 degrees:

Heat a griddle with a drizzle of olive oil and place the sliced zucchini on the griddle to grill.

While the zucchini is grilling prepare the sauce.

Heat a large frying pan with a drizzle of olive oil and place the sliced onions and garlic in the pan to sauté until the onion is clear. Add the chick peas, crushed tomatoes, basil and seasonings. Simmer on low, while preparing the zucchini.

Drizzle a little olive oil in a casserole dish and fit slices of bread on the bottom. Top with slices of zucchini and spoonfuls of sauce on top. Top with mozzarella and grated cheese and continue to layer. On the next to last layer top with the feta cheese and continue to layer until the zucchini is used.

Place more mozzarella and grated cheese on top with a drizzle of olive oil and more seasonings on top.

Place in the oven for about 30-35 minutes, until the top is a beautiful golden.

This dish is delicious and satisfying with a beautiful side salad.

With Love,

Catherine
xo