Charlie's Chili

This recipe is hot off the presses; created by Charlie and Chris in the kitchen just minutes ago. The first test drive will be tomorrow for dinner. We'll report back!

1/2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tbsp. cumin
1 tsp. chipotle rub
1 tbsp. cocoa
1/2 tsp. oregano
1/2 tsp. lemon pepper
pinch salt
1 tsp. cinnamon
1/2 tsp. parsley

2 large cans diced tomatoes
1 can baked beans
2lbs. beef cubed

Combine meat and spice blend in a ziploc bag and shake well. Pour meat mixture, tomatoes and beans in a large crockpot. Cook on low 6-10 hours. Serve with bread, cheddar cheese and sour cream.

Mac and Cheese Soup

Where has this recipe been all my life?? Two of my favorite things in the same place. This recipe almost makes me wish for cold weather...NOT! It sounds good enough to eat year round. This isn't for the strict WW follower unless you are planning to use all your points in one sitting.



1 1/2 C. dry elbow macaroni
1/2 C. minced onion
1/4 C. minced celery
2 tbsp. unsalted butter
1/2 C. dry white wine
2 C. low sodium chicken broth
1 tsp. dry mustard
1/8 ground nutmeg
1/8 tsp. cayenne pepper
2 c. whole milk
4 C. shredded sharp cheddar cheese
1 tbsp. fresh lemon juice
Salt to taste
1/4 C. crumbled blue cheese
2 tbsp. minced fresh chives

Cook macaroni in a pot of salted water according to package directions; drain and set aside.

Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.

Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.

Add cheddar 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, and salt; remove from heat.

Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

Roasted Potatoes

These sound really good and I am guessing they could be placed in foil packets and cooked on the grill as well as in the oven. They would get a good char on the grill. ;-)

1/4 C. olive oil
4-5 cloves garlic, smashed
1 tbsp. chopped fresh rosemary
2 lb. Yukon gold and/or red potatoes unpeeled, cut into large chunks
Salt and pepper to taste

Preheat oven to 450 degrees with rack in lower third. Bring a large pot of salted water to a boil.

Heat oil, garlic and rosemary on a large baking sheet on stovetop over medium low heat. Do not allow garlic to brown.

Boil potatoes in water for 1 minute. Using a slotted spoon, transfer potatoes to baking sheet on stovetop; stir to coat with oil.

Transfer potatoes to the oven on the lower rack and roast for 20 minutes. Carefully toss them with a spatula, then roast until cooked through, browned and crisp; 10 minutes more. Season with salt and pepper.

Chicken Pomodoro

Here's another recipe for my gigantic tomato harvest. My one tomato plant better be working overtime in the next few weeks. LOL

2 boneless skinlees chicken breasts, cut in half lengthwise and pounded into cutlets.
Salt and black pepper
All purpose flour
Nonstick spray
2 tbsp. vegetable oil
1/4 C. vodka
1/2 C. low sodium chicken broth
2 tbsp. fresh lemon juice
1/2 C. fresh tomato
2 tbsp. heavy cream
1/3 C. sliced scallions

Season the cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil and cook over medium high heat.

Saute cutlets on both sides. Transfer the cutlets to a platter; pour off fat from pan.

Deglaze pan with vodka (make sure to remove pan from heat!!); return to heat and cook until nearly evaporated.

Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Stir tomatoes and cream into sauce. Heat through; pour over cutlets.

Garnish with scallions.

Chicken Piccata

This recipe makes my mouth water just from reading it. I plan to give Maggiano's a run for their money with this recipe.

2 boneless skinless chicken breasts, cut in half lengthwise and pounded into cutlets
Salt and black pepper
All purpose flour
Nonstick spray
2 tbsp. vegetable oil
1/4 C. dry white wine
1 tsp. minced garlic
1/2 C. low sodium chicken broth
2 tbsp. fresh lemon juice
1 tbsp. drained capers
2 tbsp. unsalted butter
Fresh lemon slices
Chopped fresh parsley

Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil and heat over medium high heat.

Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered for 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.

Finish the sauce with butter and lemons. Once the butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve immediately.

Yoda (the beagle to my FB friends) must like Chicken Piccata. She is laying with her head on my arm as I type.

Oven Roasted Tomato Sauce

I cannot wait for my tomatoes to ripen so I can start making sauce. I'll freeze a bunch of it for both pizza and pasta.

4lbs. Roma tomatoes, quartered (8 cups)
1 C. chopped onion
4 cloves garlic
2 tsp. kosher salt
1 tsp. red pepper flakes
1 tsp. sugar
1/2 C. olive oil
1/2 C. snipped fresh basil

Preheat oven to 450 degrees.

Combine tomatoes, onion, garlic, salt, pepper flakes and sugar in a large baking dish. Toss tomato mixture with olive oil.

Roast until tomatoes soften, 35-40 minutes. Remove from oven and mash with a potatoe masher, keeping tomatoes a bit chunky.

Stir in basil.

If you like your sauce smoother, break out your stick blender or your regular blender and blend to your desired smoothness.

Pizza on the Grill?!?

For the past couple of years Chris and I have been perfecting our pizza from scratch or almost from scratch when we get our dough at Caputo's. After our grilling class this spring, we decided to try grilling pizza. I thawed the dough, let it proof, rolled it out and shaped it and then put it out on a hot grill. I usually blind bake the dough for about 15 minutes in a 450 degree oven. We figured that time frame would work on the 550 degree grill over direct flame.

Pizza on the grill---fail!

We underestimated the cooking time when we blind baked the crust. We needed dental records to identify what had been on the grill. So we're back to the drawing board and we'll keep on trying. Oh yeah and a mental note...you really need the "safe zone" on the grill when you're making pizza.

Herbed Flatbread Crackers

This is a recipe that will make good use of my herb garden. I feel that after the stormy couple of weeks we've had, I need to use lots of my herbs because they have survived pounding after pounding from Mother Nature.

1 C. warm water (100-110 degrees)
1 tsp. active dry yeast
3 C. all purpose flour plus extra for surface and hands
3 tbsp. extra virgin olive oil, plus more for bowl
1 tsp. sugar
Coarse salt
1 large egg whisked with 1 tbsp. water for egg wash
sea salt for sprinkling
1/4 C. fresh rosemary or thyme; or a combination

Place water in a medium bowl, sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 tsp. coarse salt and the sugar. Stir until dough forms.

Turn our dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm draft free place until it doubles in volume, about 1 hour.

Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4X10 inches on a lightly floured surface; transfer to a parchment-lined backing sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Crispy Crab Cakes

OK, those who know me, know that I am not a seafood fan. You're not going to find several chapters in my blog on fish, sorry, it's not going to happen. However, there are certain things in the seafood world that I do like. I will also try just about anything once.

A couple of years ago, Mom and I went to Cape Cod on vacation. I decided I was going to try a few things and see if my general opinion of seafood had changed. We were in a restaurant having dinner and I decided to have crab cakes for dinner. They were outstanding. What I had was considered and appetizer but I could have had one more and it would have been a meal. On this trip, I tried the crab cakes, clam chowder and scallops and the crab cakes were my favorite.

This recipe is Ellie Krieger's so these crab cakes are almose WW friendly.

1 tbsp. plus 2 tsp. extra virgin olive oil
2 scallions, thinly sliced
1/2 C. finely chopped red pepper
1 C. panko
1 large egg, lightly beaten
2 tbsp. nonfat milk
1 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. fresh lemon juice, plus lemon wedges for serving
1/2 tsp. Old Bay seasoning
Dash of hot sauce
1lb. lump crab meat, picked over
Kosher salt and freshly ground pepper
olive oil cooking spray

Heat 2 tsp. olive oil in a large nonstick skillet over medium high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.

Mix 1/2 C. panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay, and hot sauce; fold in crab meat, panko mixture, scallion red pepper mixture, 1/4 tsp. of salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.

Coat the crab cakes with the remaining 1/2 C. panko. Heat the remaining 1 tbsp. olive oil in the skillet over medium high heat. Mist the crab cakes with cooking spray and cook, sprayed side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

Truffle Brownies

I am guessing Chris will like this recipe; most likely sans walnuts. I would probably use pecans if I had to have nuts. I personally like my brownies plain but to each their own. Oh yeah, this is not WW friendly.

Nonstick vegetable oil spray
12oz. bittersweet chocolate (do not exceed 61% cacao), chopped and divided
11 tbsp. unsalted butter, cut into 1-inch cubes
1 1/4 C. sugar
3 large eggs
1 1/2 tsp. vanilla
1/4 tsp. salt
1 C. flour
1 C. walnuts, toasted and coarsely chopped
3/4 C. heavy whipping cream

Position rack in center of oven and preheat to 350 degrees. Line a 9X9X2 inch metal baking pan with foil, leaving an overhang. Spray foil with nonstick vegetable oil spray. Combine 6oz. bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, about 5 to 10 minutes.

Whisk sugar, eggs, vanilla, and salt in a large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

Bring cream to simmer im small saucepan over medium heat. Remove from heat. Add remaining 6oz. chocolate to hot cream and let stand 5 minutes until chocolate softens, then whisk until melted and smooth. Pour ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.

Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using a large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on a platter and serve.

Chipotle Cherry Barbecue Sauce

I am trying to figure out if this is a good thing or not, I have all but 2 ingredients in this recipe. Some people might think I have way too much cooking stuff in my house...in reality, I just have that well stocked pantry I posted about not too long ago. LOL

1 C. ketchup
1/2 C. cherry preserves
2 tbsp. fresh lemon juice
2 tbsp. molasses
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp. finely grated lemon peel
1 to 2 canned chipotle chiles in adobo, minced, plus 1 tbsp. adobo sauce
1 tsp. liquid smoke
1 tsp. onion powder
1 tsp. unsweetened cocoa powder

Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in a medium saucepan, stirring often. Reduce heat to medium low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. Sauce can be made up to a week ahead of time. Refrigerate in a tightly covered container.

Roasted Turkey

I have watched my share (and someone else's) of the Food Network. I have seen turkeys stuffed with stuffing, veggies, fruit, butter, herbs, the list goes on and on. So I had a turkey to cook today with the family coming over for Father's Day. I decided not to stuff it with stuffing, yep, I decided to step outside the box. Instead I used the following.

1 orange
2 lemons
Several sprigs each of fresh, sage, tarragon and parsley
1 large sprig of fresh rosemary
1 stick of butter, cut into tbsp sized pieces
Italian dressing (oil and vinegar, not creamy Italian)
salt and pepper to taste

Rinse your defrosted turkey and drain. Fill the large cavity with 3 lemon halves and 1 orange half as well as the herbs. Place the orange half and the last lemon half in the small cavity where the head used to be. Salt and pepper the bird as desired and place the pats of butter in the crevices of the wings and legs to keep the bird moist while roasting. Then slather the bird with Italian dressing. Roast at 350 degrees until the internal temperature reaches 165 degrees. Let rest 20-30 minutes then slice and enjoy.

I am sure this would work if you decided to grill the turkey or if your decided to do a whole chicken instead of turkey.

Vegetable Stock

This is one stock I haven't tried at home yet. I think I will try it when I return from the farmer's market in Madison, WI this July. I'll be able to get all of my fresh ingredients in one place.

1 1/2 tbsp. unsalted butter or olive oil
2 C. large diced yellow onion
2 C. large diced outer ribs celery
1 C. large diced leek tops
1 C. large diced fennel tops or bulbs
3/4 C. diced carrot
1 head garlic, halved crosswise
8 fresh parsley stems
2 sprigs fresh thyme

Heat the butter or oil over medium low heat in a large stockpot. Add the onion, celery, leek top, fennel, carrot and garlic. Cook uncovered, stirring frequently until the vegetables have softened and released their juices, about 30 minutes; do not let them brown. Add enough water just to cover the vegetables; about 4-6 cups. Tie the parsley and thyme together and add it to the mixture. Bring to a gentle simmer and cook without stirring until the stock is flavorful, about 45 minutes.

Strain the stock through a fine sieve, pressing gently on the veggie. Let cool to room temperature and then refrigerate for up to a week or freeze up to 6 months.

I think I will also try some sage and tarragon in this, and perhaps a sweet pepper or two. A good veggie stock is going to help me makeover some of my less WW friendly soups.

Turkey Stock

OK, now you have something to do with your next Thanksgiving turkey carcass. You're welcome. LOL

2 tbsp. vegetable oil
Carcass of 12 to 16 pound turkey, plus bones and wings, if saved
1 large onion, unpeeled and halved
2 ribs celery, scrubbed and coarsely chopped
1 large carrot, scrubbede and coasely chopped
1/4 C. brandy
1 1-inch chunk fresh ginger, peeled and sliced
1 bay leaf
1 spring fresh thyme
10 peppercorns

Position a rack in the center of the oven and heat the oven to 425 degrees. Pour the oil into a large flameproof roasting pan. Break or chop the turkey carcass into 3 or 4 pieces and pit it in the roasting pan along with the onion celery and carrot. Roast for 30 minutes, stirring 2 or 3 times to ensure even browning.

Transfer the turkey and vegetables to a large stockpot. Pour off and discard the fat from the roasting pan, set the pan over medium heat and add the brandy. Stir with a wooden spoon, scraping up the browned bits. when the mixture is bubbling, pour the drippings into the stockpot. Add the ginger, bay leaf, thyme and peppercorns to the pot.

Add about 12 cups of cold water (or enough to cover the turkey pieces). Bring to a simmer, skim any foam that rises to the top and then reduce the heat to a very slow simmer. Simmer for 2 hours; if you use more than 12 cups of water, you may need more simmer time. Strain through a fine sieve into a large bowl, let cool and refrigerate. The next day, skim the fat.

Chicken Stock

This make about 3 quarts of stock and freezes well.

8lbs. chicken bones
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, peeled
1 tsp. black peppercorns
4 sprigs fresh thyme or 1 tsp. dried
1 bay leaf (I like the flavor of bay so I usually use 2 or 3)

Combine all the ingredients in a large stock pot and add 5 quarts of cold water. Bring to a boil, reduce the heat, and simmer uncovered for 4 hours, skimming frequently. Strain through a fine sieve. Chill immediately in an ice bath or in the refrigerator. Once chilled, skim off the fat.

Let's Talk About Stock

No, this didn't become an investment blog when you weren't looking. I am talking about soup stock. This process takes time but it so worth it because your soups taste extra good when the stock is homemade. Making stock is a finesse job...it's all in the technique. You need fresh ingredients, the right pot, frequent skimming, simmering (NOT boiling), and proper cooling and storing.

Choose a tall narrow pot for your stock. If your pot is too wide, it invites too much evaporation and you'll be adding water which will dilute the stock.

For meat stocks, you need bones. If you are making a brown stock, roast your bones before simmering; it will enrich the flavor.

I'll need to come back to this...it's the 3rd period of game 6 of the Stanley Cup playoffs...there is no way I can discuss stock right now.

OK, now that the Hawks have successfully captured the Stanley Cup, paraded around Chicago, we've sung Chelsea Dagger until we are hoarse, and we've partied like it's 1999 and beyond, I can go back to talking about stock.

So you've got your stock and you've got your pot. Get COLD water; it helps leach the flavor out of your veggies and herbs. It also helps the proteins in your bones to coagulate and float to the top. Skimming these clumps and foam frequently keeps your stock clear, which is much more desirable than cloudy stock. Start skimming when the stock boils and then often during simmering time.

Simmer the stock, don't boil it to death and don't stir it like crazy...you don't want a cloudy greasy stock.

Once you have leached all of the flavor you can out of your veggies and herbs, cool the stock quickly and refrigerate. This prevents bacteria from growing. Always reboil your stock when using it for soup. This will kill off any bacteria. If bubbles appear in refrigerated stock, discard it. It means the stock has fermented.

I have had good luck freezing stock in ziploc bags. I just thaw them in the fridge and then heat to boiling.

Soup is one of my favorite things and stock is so easy to make that we have soup often in my house. Typing this today almost makes me wish for fall and winter...NOT.

Beer Batter Pizza Dough

Pizza and beer, what a combination. Now you can have your beer in your pizza dough. This recipe makes enough dough for 2 large or 4 medium pizzas.

2 C. warm water
2 tbsp. honey
2 tbsp. active dry yeast
7-8 C. all purpose flour
2 tsp. salt
4 tbsp. olive oil
1 12oz. can of beer.

Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Stir to combine and then add the remaining flour, 1/2 C. at a time stirring until the dough isn't sticky. Once you've reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed, to keep it from sticking. You may not need the full 8 cups of flour. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you're ready to make pizzas. Divide the dough into 2 or 4 bowls. Freeze what you're not going to use right away.

Potato Sausage Foil Packs

This looks like a great choice for the grill and it is pretty similar to Chris' sausage and peppers which is a year round staple in our house. This will give it a nice change of pace for the summer season. I'll probably have to double it (at least) for when the kids are here.

1 pkg. smoked turkey sausage
2 large potatoes, cut into wedges
1 each medium green, red and yellow peppers, cut into 1 inch pieces
1 medium onion, chopped
4 tsp. lemon juice
4 tsp, olive oil
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt

Divide the sausage, potatoes, peppers and onions among four double thicknesses of heavy duty foil (about 18in. X 12in.). Drizzle with lemon juice and oil. Sprinkle with garlic powder, pepper and salt.

Fold foil around sausage mixture and seal tightly. Grill covered, over medium heat for 30-35 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

All is Right with the World

Most of you know that I live in the same neighborhood I grew up in. Over the last several years some culinary staples disappeared from the local landscape.

Those of you who are local will remember specifically Peterson's Ice Cream and Armand's Pizza.

I remember going to Peterson's as a child with my parents and grandparents. Sometimes a trip to Peterson's was a reward for behaving on a tremendously boring (who knew I would grow up to loving shopping) shopping trip for sewing patterns and material. Peterson's was the stereotypical ice cream parlor. They had wonderful ice cream and hot fudge that you could stand a spoon in that came in these beautiful silver boats so you could pour it over your sundae yourself. As I got older, Peterson's evolved into a restaurant that served ice cream and moved away from the ice cream parlor atmosphere somewhat.

Then rumors circulated that Peterson's was closing...and it did. It reopened as a tiny storefront with just an ice cream counter and a couple of tables. It wasn't the same but it still had the hot fudge and salted pecans which made a turtle sundae that was heaven on earth. The hot fudge and the pecans are so good that Chris got me some for an anniversary gift last year and it was one of my favorite gifts.

Yesterday we were over near Peterson's and it had moved back into the original storefront under the old fashioned neon sign. The ice cream counter is marble, there are marble topped tables with wire legs and shabby chic chandeliers. The turtle sundae takes me back to my childhood.

Those of you that live in the area know about Armand's Pizza. I have loved this pizza since I have had enough teeth to eat pizza. It was my Dad's favorite pizza. It was often my birthday destination. The food wasn't ever gourmet but it was good and it was often the sentimental choice as well as the favorite taste. I can remember calling home from New York's Kennedy airport on my way home from France in 1985 to warn my parents I was going to be on an earlier flight and to please have an Armand's pizza ordered for when I got home.

Armand's was phone number I knew by heart. When the economy went south a couple of years ago, the crowds thinned at Armand's and the rumors swirled that it was just a matter of time before they closed their doors for good. It happened last June. There was no fanfare, just a sign in the window thanking patrons for 53 wonderful years. I felt like I had lost an old friend.

This past spring rumors started about a new location opening in the neighborhood. Could it be?? I had to check it out myself so I stalked the rumored location and sure enough, it was a couple of months away but a new franchise was opening.

I haven't gotten pizza there yet but I will soon. I realize that things change and while change isn't my favorite thing, I am learning to adapt; and sometimes things change for the best.

Caprese Chicken with Bacon

This is something I plan to make in a few weeks when I have fresh tomatoes and basil from my garden. I am sure it will become a summer staple.

8 bacon strips
4 boneless skinless chicken breasts
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 plum tomatoes
6 fresh basil leaves, thinly sliced
4 slices mozzarella cheese

Place bacon in an ungreased jelly roll pan. Bake at 400 degrees for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.

Place chicken in an ungreased 13X9inch baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a criss cross.

Bake uncovered at 400 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees. Top with cheese, bake 1 minute longer or until melted.

Summer Salad with Lemon Vinaigrette

This salad goes well with grilled chicken but is delicious enough to stand on its own as well. I was surprised the first time I tried fruit and red onions in a salad. I did not expect to like it as much as I did.

1/4 C. lemon juice
1/4 C. olive oil
2 tbsp. balsamic vinegar
2 garlic cloves, minced
1 tsp. salt
1 tsp. grated lemon peel
1 tsp. Dijon mustard
1/2 tsp. pepper
2 pkg. torn mixed salad greens
1 medium red onion, sliced
2 C. sliced fresh mushrooms
2 C. fresh raspberries
1 C. chopped walnuts or pecans

In a small bowl whisk the first 8 ingredients. Refrigerate until serving.

In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and nuts. Drizzle with dressing; toss to coat. Serve immediately.

Who doesn't love butter??

The following flavored butters would be delicious either on a perfect steak from a few recipes back or on crusty bread, potatoes, etc.

Garlic butter

1 1/2 sticks unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Kosher salt and freshly ground pepper

Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.

Cilantro butter

1 stick unsalted butter, slightly softened
6 cloves garlic, coarsely chopped
1/4 C. fresh cilantro leaves
1 to 2 tsp fresh lime juice
Kosher salt and freshly ground pepper

Combine the butter, garlic, cilantro and 1 tsp. lime juice in a food processor with with a mixer until smooth. Season with salt and pepper and add more lime juice if necessary.

Balsamic-Rosemary butter

2 C. balsamic vinegar
2 tsp. whole black peppercorns
2 tsp. honey
2 tbsp. chopped fresh rosemary
1 1/2 sticks unsalted butter, slightly softened
Kosher salt

Combine the vinegar and peppercorns in a small saucepan over high heat and cook stirring occasionally until reduced to 1/4 C., 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.

Combine the balsamic mixture with the butter and 1 tsp salt in food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.

Coffee Spice Rub

We use something similar on pork but I bet this would be good on a steak, or a roast or if you're feeling adventurous, put this on a turkey breast and either grill it or smoke it.

I have to stop posting these right before bed, I am starving!

1/4 C. ancho chile powder
1/4 C. finely ground espresso beans
2 tbsp. sweet paprika
2 tbsp. dark brown sugar
1 tbsp dry mustard
1 tbsp Kosher salt
1 tbsp freshly ground pepper
1 tbsp. dried oregano
1 tbsp. ground coriander
2 tsp. ground ginger
2 tsp. arbol chile powder

Whisk all ingredients in a bowl. Rub meat cut of your choice liberally and grill.

Perfectly Grilled Steak

This tutorial is brought you by Bobby Flay. I suppose you can marinate, season, tenderize, and mutilate your steak to your heart's content but if you have good meat, all you need is a little oil, some salt, pepper and a hot grill. My mouth is watering just thinking about it.

4-1 1/4 to 1 1/2 inch thick boneless ribeye or New York strip steaks about 12oz. each or filet mignons 8-10oz. each, trimmed
2 tbsp. canola or extra virgin olive oil
Kosher salt and freshly ground pepper

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and grill 3-5 minutes for medium rare, 5-7 minutes for medium, or 8-10 minutes for medium well.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing or serving.

One thing I learned from my own experience is to NOT play with the steaks while they are cooking. Don't poke them, prod them, turn them 5883927 times. Just let them cook. When you're done, you'll have one of the best steaks of your life.

Italian Ice

I don't think Johnnie's has to worry about the competition but I found this recipe in my Food Network magazine. Pronounced eyesh...it looks easy enough and doesn't require an ice cream maker which, oddly enough is one kitchen gadget I do not own. We'll see how this turns out.

3 C. halved strawberries or chopped pineapple
2 tbsp. sugar
2 tbsp. honey
1 tbsp. fresh lemon juice

Blend the fruit, sugar, honey and lemon juice with 2 C. ice in a food processor or blender until chunky. Add another 1 C. ice and blend until completely smooth.

Pour the entire mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours.

Barbecue Beef Brisket

Brisket is probably my favorite BBQ meat. I'll probably try this over the summer...providing of course I can find a decent brisket. I plan to make it a mission!

1 4-lb boneless beef brisket
1 large yellow onion, sliced
1 C. barbecue sauce
1pkg. coleslaw blend
1/2 C. Miracle Whip
4 green onions, sliced
10 kaiser rolls, split

Place meat in a slow cooker, cutting into two pieces if necessary to fit. Top with yellow onions and barbecue sauce. Cover with lid. Cook on low for 10-12 hours or on high for 5-6 hours.

Remove meat from slow cooker; cut into thin slices. Return to slow cooker, stir gently. Combine coleslaw blend, dressing and green onions.

Fill rolls with meat mixture and coleslaw just before serving or serve meat on rolls with coleslaw on the side.

Sunset Cookies

This is an old family recipe of Chris'. We make them with red and green sugars for Christmas but you can use any color sugar and enjoy these yummy shortbread type cookies year round.

1/2lb. butter
1/2 C. sugar
2 1/4 C. flour
1 tsp. vanilla

various sugars

Mix all ingredients. Shape dough into long logs on wax paper. Dust on sugar. Refrigerate until chilled through. Slice into 1/4 inch thick disks, place on ungreased cookie sheet. Bake at 350 degrees until slightly brown.