Bart's Black Bean Soup

I'll start by saying I don't have any idea who Bart is but this seems interesting and can be made in your microwave.  You could also make it meat free by substituting vegetable broth for the chicken broth listed below.  It will be good and hearty after Snowmageddon or anytime!

1 15oz can black beans, rinsed and drained
1 1/2 C. chicken broth
3/4 C. chunky salsa
1/2 C whole kernel corn, drained
Dash of hot sauce
2 tsp. lime juice
1 C. shredded cheddar cheese
2 tbsp. chopped green onions

In a microwave safe bowl, combine the first five ingredients.  Cover and microwave on high for 2 minutes or until heated through.  Pour into 4 serving bowls; drizzle with lime juice, sprinkle with cheese and green onions.

Pretzel Candies

Here are two quick recipes for some salty and sweet candies.  If you have kids, these won't last so make a bunch! 

Chocolate Pretzel Rings

Place pretzel rings on greased or parchment lined baking sheet.  Place a chocolate kiss in the center of each pretzel.  Bake at 275 degrees for 2-3 mintues or until chocolate is softened.  Remove from oven.  Place an M&M on each, pressing down so chocolate fills the pretzel.  Refrigerate for 10 minutes or until choclate is firm.  This will also work with Hershey Hugs as well and Candy Cane Kisses at Christmastime!

Pecan Caramel Candies

Place mini pretzels on foil lined baking sheet.  Place a Rolo candy in the center of each pretzel.  Bake at 250 degrees for 4 minutes or until candies are softened.  They will retain their shape.  Place a pecan half on each pressing down so chocolate fills each pretzel.  Cool slightly.  Refrigerate for 10 minutes until set.

Slow Cooker Sloppy Joes

I love sloppy joes and like to try different recipes.  This is easy and tasty.  Pop this in the slow cooker and run out for some buns and you're all set.

2lbs. ground beef
1 C. chopped green pepper
2/3 C. chopped onion
2 C. ketchup
2 envelopes sloppy joe mix
1/2 C. packed brown sugar
1 tsp. prepared mustard
12 hamburger buns, split

In a large skillet, cook the beef, pepper and onion over medium heat until the meat is not longer pink; drain.  Stir in the ketchup, sloppy joe mix, brown sugar and mustard.

Transfer to a slow cooker.  Cover and cook on low for 4 hours or until flavors are blended.  Spoon 1/2 C. meat mixture onto each bun.

Italian Pot Roast

So we are expecting snowmageddon over the next couple of days so I am looking for comfort food.  By complete coincidence, we have two packed freezer and a pantry bursting at the seams so I say bring it on, Mother Nature!  We're going to eat well; we'll need to in order to clear all of the snow that is expected.

1 boneless beef chuck roast (3 to 4lbs)
1 28oz. can diced tomatoes, drained
3/4 C. chopped onion
3/4 C. burgundy wine or beef broth
1 1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. minced garlic
1 tsp. pepper
1/4 C. corn starch
1/2 C. cold water

Cut roast in half.  Place in 5 quart slow cooker.  Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper.  Cover and cook on low for 5 to 5 1/2 hours.

Remove the meat to a serving platter; keep warm.  Skim fat from the cooking juices; transfer to a small saucepan.  Combine corn starch and water until smooth.  Graduall stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with meat.

Easy Tortellini Soup

We've talked about my love of soup so it's no surprise that there are a gazillion soup recipes on this blog.  This is easy, healthy and beautiful in a bowl.

1 medium onion, chopped
1 tsp. olive oil
1 garlic clove, minced
2 14.5oz. cans reduced sodium chicken broth
1 14.5oz. can diced tomatoes, undrained
1 pkg. refrigerated cheese tortellini or tortellini of your choice
3 C. chopped fresh spinach
1 tbsp. balsamic vinegar
1/4 tsp. pepper
Shredded Parmesan cheese

In a Dutch oven, saute onion in olive oil until tender.  Add garlic; cook 1 minute longer.  Stir in broth and tomatoes.  Bring to a boil.  Reduce heat; simmer, uncovered for 10 minutes, stirring occasionally.

Add tortellini, cook for 7-9 minutes or until tender.  Stir in the spinach, vinegar and pepper.  Cook and stir until heated through and spinach is wilted.  Sprinkle with cheese and serve.

Light Chocolate Truffles

Wow!  Truffles that are WW friendly.  One of this tasty morsels is only 62 calories.  Enjoy them with no guilt!!

This recipe makes about 18 truffles.  I haven't had a ton of luck doubling truffle recipes you might be better off just making hte recipe twice or three times or four times...you get the idea.

1/3 C. semisweet chocolate chips
4oz. reduced fat cream cheese
1/3 C. plus 2 tsp. baking cocoa, divided
1 1/4 C. plus 2 tsp. confectioner's sugar

In a microwave, melt chocolate chips; stir until smooth.

In a bowl, beat cream cheese until fluffy.  Beat in 1/3 C. cocoa and melted chocolate.  Gradually beat in 1 1/4 C. confectioner's sugar.  Coat hands with confectioner's sugar; roll chocolate mixture into 1 inch balls.  Roll in remaining  cocoa or confectioner's sugar.  Refrigerate for at least 1 hour.

Cuban Style Pulled Pork

Chris made this for the January birthday party and it was a huge hit.  Don't be alarmed when you are reducing the marinade, it smells a little funky but the finished product is out of this world.

1 C. orange juice
1/4 C. lemon juice
1/4 C. key lime juice
zest of 1 orange
zest of 1 lime (a decent size lime, if they are really small, use 2)
1 tbsp. chopped oregano
6 cloves garlic, chopped
1/4 C. olive oil
1 tbsp. brown sugar
1 tsp. balsamic vinegar

Heat juices through and then add the rest of the ingredients.  Cook 15-20 minutes and reduce it down.  Take a 3-4lb pork roast; sprinkle with salt and freshly ground pepper.  Sear roast on a hot pan on all sides.  Place roast in a crock pot with the citrus reduction.  Add a little water if the liquid doesn't come a third of the way up the roast.  Cook on low 9-10 hours.  Remove from crockpot and cool slightly, then shred with 2 forks.  Reserve cooking juice to reheat if you aren't serving it right away.

If you are going to make sandwiches, add a dill pickle, the flavors are awesome!

Pickle Rolls

This recipe brings back fond memories of my days at Enesco.  I think I ate my body weight at least once of this tasty morsels.  This taste combination is so simple and completely amazing!

2 2.5oz. pkg. thin dry beef (Buddig)
1 8oz. pkg. cream cheese
10 to 15 baby kosher dill pickles

Unfold beef and separate slices.  Spread cream cheese evenly over each slice.  Place dill pickles on the edge of each slice of beef.  Roll up.  Slice roll ups into 1/4 inch pieces.

Cheese Cookies

Cheese cookies?  Cheese cookies!!!!  There is a cookie made out of cheese?!?!?  I have died and gone to heaven!   I haven't tried these yet but I see these in my  very near future. 

1/2 lb. butter softened
2 C. grated cheddar cheese
2 C. all purpose flour
2 C. puffed rice cereal
1/2 tsp. salt
1/2 tsp. cayenne pepper

Heat oven to 375 degrees.

In a large bowl, combine butter, cheese, flour, cereal, salt and cayenne; mix well.  With hands, form mixture into balls.  Arrange balls on baking sheet.  Flatten with fork tines.

Bake 10 to 15 mintues or until lightly browned and crisp.

BLT Dip

An old friend from work would make this for some of our pot lucks.  It is addictive and oh, so good!  This is not WW friendly but I will repeat it is oh, so good!!

1 C. sour cream
1lb. thick sliced bacon, cooked and crumbled
1 C. mayonnaise (I would use Miracle Whip)
1 large tomato, sliced

In a large bowl, gently combine sour cream, bacon, mayonnaise and tomato; mix well.  Refrigerate, covered, 1 hour or until chilled.  Serve with toast pieces.

Chili Dip

I have made this a gazillion times and could probably eat a whole pan of it by myself.  I am not sure if I am proud of that fact or not. 

1 8oz. pkg. cream cheese, softened
1 16oz. can chili (with or without beans)
1 C. taco flavored shredded cheese

Place cream cheese in glass microwaveable 9 inch pie plate. Pour chili over cream cheese, top with shredded cheese.  Microwave 5 minutes on high or until cheese is melted.  Serve with your favorite tortilla chips.

Italian Salsa

I have been doing some research on appetizers.  You know there is a big football game coming up in a couple of weeks.  Yes, I am aware that the Bears are playing the Packers tomorrow for the chance to go to the Super Bowl but instead of appetizers tomorrow, I am cooking dinner for the family so I will hold my appetizers for Super Bowl Sunday and this is a promising possibility.

6 tomatoes, chopped and drained
2 garlic cloves, chopped
1/4 C. chopped fresh basil
Dash of exgtra virgin olive oil
Dash of balsamic vinegar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 baguette, sliced

In a medium bowl, combine tomatoes, garlic, basil, oil and vinegar; mix well,.  Season with salt and pepper.  Serve with baguette slices.

Easy Chocolate Ice Cream

You don't need an ice cream maker for this ice cream.  I found it in Cook's Country magazine.  I think I will have a willing taste tester in Chris!

1 tsp. instant coffee or expresso powder
1 tbsp. hot water
4oz. bittersweet, chopped fine
1/2 C. sweetened condensed milk
1/2 tsp. vanilla
pinch salt
1 1/4 C. cold heavy cream

Combine coffee powder and hot water in a small bowl.  Let stnad until coffee dissolves, about 5 minutes.  Microwave chocolate, sweetened condensed milk and coffee mixture in bowl, stirring every 10 seconds , until chocolate is melted, about 1 minute.  Stir in vanilla and salt.  Let cool.

With electric mixer on medium high speed, whip cream to soft peaks.  Whip one third of the whipped cream into chocolate mixture.  Fold remaining whipped cream into chocolate mixture until incorporated.  Freeze in airtight container until firm, at least 6 hours or for up to 2 weeks.

Triple Chocolate Chip Muffins

There shouldn't be any question about how or why this recipe got here if you read past the first two words in the title.  I may not ever be able to share these with anyone.  Chris doesn't plan to allow any of them out of the house!

Pam baking spray
3 C. all purpose flour
1/3 C.  granulated sugar
2 tbsp. baking powder
1 C. cold margarine
1 1/4 C. milk
1/2 C milk chocolate morsels
1/2 C. bittersweet morsels
1/2 C. semisweet morsels

Preheat oven to 400 degrees.  Spray 12 cup regular muffin pan with Pam Baking spray.  Combine flour, sugar and baking powder in a large mixing bowl.  Cut in margarine with pastry cutter until mixture resembles coarse crumbs.  Stir in milk until just moistened.  Do not overmix.  Fold in chocolate morsels.  Spoon mixture evenly into prepared muffin cups.  Mixture will be mounded and completely fill each cup.  Bake 20 minutes or until golden brown.  Remove from pan and transfer to wire rack to cool.

Chocolate Sorbetto

I found this recipe in a WW magazine and it is delicious!  You also do not need your ice cream maker for this.  Try it, you will like it and if I am wrong, call me, I'll come pick up what you don't want!  LOL

3 C. water
1 C. sugar
3/4 C. unsweetened cocoa
3/4 C. light corn syrup
2oz. bittersweet or semi sweet chocolate, chopped
1 tbsp. instant espresso powder
1 tsp. cinnamon
Pinch ground nutmeg
1 C. fat free half and half

Bring water, sugar, cocoa, corn syrup, chocolate, espresso, cinnamon, and nutmeg to boil in a medium saucepan.  Reduce heat and simmer until sugar dissolves, about 5 minutes.

Remove pan from heat and stir in half and half.  Pour into 9X13 inch baking pan.  Cover pan with plastic wrap and freeze until partially frozen; about 2 hours.

Working in batches, spoon mixture into food processor or blender; puree 1 minute, transfering each bathc to medium bowl.  Pour puree back into baking pan; cover with plastic wrap and freeze 1 hour.

Repeat previous step.  Freeze until firm, at least 1 1/2 hours or up to 3 days.

Pecan Meltaways

OK, these are different from Fannie May Meltaways (a fan favorite since I was a small child).  But I think they will be very good at Christmastime or anytime.

1 C. butter, softened
1/2 C. confectioner's sugar
1 tsp. vanilla extract
2 1/4 C. all purpose flour
1/4 tsp. salt
3/4 C. chopped pecans
Addtional confectioner's sugar

In a large bowl, cream the butter, confectioner's sugar, and vanilla until fluffy.  Combine flour and salt; gradually add to creamed mixture and mix well.  Stir in pecans.  Refrigerate until chilled.

Roll into 1 inch balls and place on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes or until set.  Roll warm cookies in additional confectioner's sugar, cool completely on wire racks.  Roll cooled cookies again in confectioner's sugar.

Chocolate Chunk Cookies

This is a little spin on chocolate chip cookies.  You can never go wrong with those!

1 C. all purpose flour
1/2 C. rolled oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. butter softened
1 /2 C. granulated sugar
1/2 C. firmly packed light brown sugar
1 large egg
1/2 tsp. vanilla
1 1/4 C. chocolate chunks

Preheat oven to 350 degrees.  Lightly grease baking sheets or line them with parchment paper.  Combine the flour, oats, baking powder, baking soda, and salt in a small bowl.  Mix well, set aside.

Combine the butter, granulated sugar, and brown sugar in a large bowl.  Beat with an electric mixer set on medium speed until creamy, 1-2 minutes.  Beat in egg and vanilla.

Add the flour mixture to the butter mixture.  Reduce speed to low.  Beat until blended, 1-2 minutes.  Fold in the chocolate chunks.

Drop the dough by tablespoonfuls on the prepared baking sheets.  Bake until lightly browned, 8-10 minutes.  Cool for 1 minutes on the baking sheets, then transfer to wire racks to cool completely.

Chicken and Wild Rice Soup

This recipe was created by a cyber friend.  I've never met Jill but she is an amazing cook and I am a big fan of her blog.  This soup is a piece of cake to make and so hearty and delicious!

1.5lbs boneless skinless chicken breasts
1 C. chopped onion
1 C. chopped carrot
1 C. chopped celery
3 cans cream of chicken soup (98% FF, reduced sodium)
3 C. FF reduced sodium chicken broth
2 boxes long grain and wild rice with seasoning

Place the chicken in the bottom of the crockpot

Add in the onion, carrot, celery and rice.

Mix soup and chicken broth and pour on top.

Cook for 6-8 hours on low.

Shred the chicken in the soup and add salt and pepper to taste.

PS--this is WW friendly!

Homestyle Minestrone

I have made this a couple of times and the beagle is a big fan; so much so that the scrap of paper I have the recipe on has beagle teeth marks. 

1/4 C. olive oil
6 medium cloves garlic, chopped
2 C. finely chopped yellow onions (2 small)
1 C. diced celery (2 medum stalks)
1 C. diced carrots (2 medium)
1 tbsp. finely chopped fresh rosemary or thyme leaves
1 15oz. can cannellini beans, drained
1 14oz. can diced tomatoes, undrained
4 C. diced green or yellow zucchini
1 C. uncooked tubetti pasta or other small tube pasta
2 cartons reduced sodium chicken broth
salt and freshly ground pepper if desired
1/2 C. shredded Parmesan cheese

In a 6 quart stockpot, heat oil over medium high heat.  Add garlic, cook and stir until garlic begins to brown.  Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally until vegetables are tender.

Stir in rosemary, beans, tomatoes, zucchini, pasta and broth, heat to boiling.  Reduce heat.

Cover, simmer about 20 minutes or until pasta is tender.  Season with salt and pepper. Serve with cheese.

Hearty Chicken Pot Pie

When I was a kid, I used to love Saturday nights when we would have TV dinners.  When you're a kid, you don't think about sodium and I think if I ate a frozen pot pie today, I would probably contract a migraine within minutes.  Unfortunately I LOVE pot pies so I have been looking for a recipe.  I think I may have found it.

1 10 3/4oz. condensed chicken broth
1 1/2 C. water, divided
4 medium carrots
3 medium red potatoes, scrubbed and diced
2 tbsp. olive oil
2 C. quartered medium mushrooms
1 medium onion, coarsely chopped
1 C. frozen peas
1/3 C. all purpose flour
1 15oz. package refrigerated pie crusts
2 1/2 C. chopped cooked chicken

Combine broth, 1 C. water, carrots and potatoes in a medium saucepan.  Bring to a boil over medium high heat.  Reduce heat and simmer until tender, about 10 minutes.

Preheat oven to 425 degrees.  Heat the oil in a large nonstick skillet over medium heat.  Add the mushrooms and onion.  Cook, stirring occasionally, until the vegetables are softened.  Stir in the broth mixture and peas.  Increase heat to medium high and bring to a boil.  Whisk the remaining water into the flour until smooth.  Whisk flour mixture into vegetable mixture.  Boil, stirring frequently, until thickened.  Remove from heat.

Unroll 1 piecrust onto a floured surface.  Measure and roll, if necessary, to fit 1 inch larger than the top of a shallow 2 quart baking dish.  Line the baking dish with the crust.

Stir the chicken into the vegetable mixture and pour into the baking dish.  Place the remaining crust over the filling; trim and flute the edge.  Cut a scalloped round from the center with a cookie cutter.  Bake until filling is bubbly and crust is browned, about 20 minutes.

To save prep time, use a 10oz. bag of frozen vegetables instead of the carrots, potatoes and peas.  Skip step 1.  After cooking mushrooms and the onion, add the broth, 1 1/3 C. water and 1/3 C. flour.  Bring to a boil; whisk until thickened and smooth.  Add frozen vegetables; return to a boil.  Continue as directed.

Sour Cream Chocolate Cake

I think I may have mentioned that chocolate cake is not my favorite; sometimes it feels too heavy in my stomach.  Hard to believe, I know.  At any rate, I am never going to give up chocolate cake so anytime I see new recipes, I am more than willing to give them a try.  This recipe as written calles for 2 16oz. cans of frosting.  I will make either homemade butter cream or ganache.  Canned frosting has its place but it isn't here in my humble opinion.

1/4 C. unsweetened cocoa powder
1/4 C. boiling water
2 C. sugar
1/2 C. butter, softened
1 C. sour cream
1 1/2 tsp. vanilla
1 tsp. baking soda
2 C. all purpose flour
1/2 tsp. salt
5 egg whites

Preheat oven to 350 degrees.  Grease and flour two 9-inch round cake pans.

Combine the cocoa powder and boiling water in a bowl and stir until  the cocoa is dissolved, about 30 seconds.

Combine the sugar and butter in a large bowl.  Beat with an electric mixer until light and fluffy, 1-2 minutes.  Add the cocoa mixture and mix for 1 minute longer.  Beat in the sour cream, vanilla and baking soda.  Add the flour and salt.  Mix for 1 minute more.

Beat the egg whites in a medium bowl until stiff peaks form, 2-3 minutes.  Fold into the batter.

Spoon the batter into the prepared cake pans.  Bake until a toothpick inserted in the center of a cake comes out clean, 25-28 minutes.  Transfer to wire racks to cool.  Cut each layer into 2 even layers for 4 layers total.  Spread frosting of choice between the layers and over the top and sides of your cooled cake.

Garlic Dressing

This is a recipe I got from a dear friend.  This is better than any bottled garlic dressing I have had.  It tastes so fresh and creamy!  We had it again tonight when we got together for a belated Christmas gathering!  Thanks Donna!

1 clove garlic, minced
1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. white vinegar
1 tsp. salad oil
pinch oregano
pinch of salt and pepper

Mix all ingredients in a blender and refrigerate.

Pork Chili

This is something Chris developed.  I think we may have defrosted a pork roast instead of a beef roast and we didn't have time to switch it out.  It is delicious.

1 2-3 pound pork roast
1 14oz. can beef broth
Galena Street Rub
1 C. water mixed with 1 tbsp. "better than beef"
1 16oz. can Bush's Beans
4 14oz. cans crushed tomatoes
1/4 C. brown sugar

Chili seasoning
2 tbsp. chili powder
2 tbsp. cumin
1 tsp. garlic powder
2 tsp. onion powder
1 tsp. oregano
2 tsp. cocoa
1 tsp. basil


Season roast with Galena rub.  Sear in olive oil until brown on all sides.  Put roast in the crock pot with broth and water mixture and cook for 4-6 hours on high.  Remove, save 1 C. of the broth.

Cook tomatoes, beans, 1 C. broth, and chili seasoning for 1 hour.  Add brown sugar.  Shred pork, add pork to chili.  Serve.

Classic Marinara Sauce

Here is another tomato sauce recipe.  I will most likely use sweet sausage here.  Some of my family members are not as fond of the hot sausage as I am. 

1/2lb. ground beef
1/4lb. Italian sausage
1/2 C. onion, chopped
1 clove garlic, minced
1 16oz. can chopped tomatoes
1 16oz. can tomato sauce
10 button mushrooms, chopped
1/2 C. green pepper, chopped
1 bay leaf
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
 salt to taste
cooked spaghetti

In skillet, cook the ground beef, sausage, onion and garlic until the meat is brown and onion is tender; drain off the fat.  In a crockpot, combine the tomatoes, tomato sauce, mushrooms, green pepper, bay leaf, oregano, basil, pepper, and salt.  Stir in the meat mixture.  Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours.  Remove bay leaf and serve over hot spaghetti.

Northwoods Chicken Stew

This is a Penzey's recipe.  Northwoods Fire is a spice blend sold by Penzey's and we use is for some of our BBQ rubs.  It's got nice heat.  This is a great winter meal with salad and crusty bread.

1 tbsp. butter
2 medium red onions, finely chopped
2 tbsp. Northwoods Fire seasoning
1 C. peeled carrots, sliced into coins
4 medium potatoes, peeled and quartered
2-3 boneless skinless chicken breasts
1 tsp. balsamic or red wine vinegar
1/4 tsp. sugar
2 tbsp. flour
2 bay leaves
4 C. chicken stock
Freshly ground black pepper

In a large pot with a lid, melt the butter over low heat.  Add the onions and Northwoods Fire.  Cover an dcook for 5 minutes.  Add the carrots and potatoes.  Cover and cook another 5 minutes.  Add the chicken, vinegar and sugar; cover and continue to cook over medium heat for 15 minutes.  Push the chicken to the side of the pot and stir in the flour until smooth.  Add the bay leaves, then chicken stock slowly, stirring until smooth.  Cover and cook 30 minutes.  Check and stir the stew  occasionally.  If it is bubbling away, reduce the heat to a simmer.  After the 30 minutes take out the chicken, cut it into bite sized pieces and return it to the pot.  At this point if the stew looks oily, blot it with a paper towel or two.  Taste and add pepper if desired.  Let simmer 5 more minutes and serve.

Slow Cooked Chicken Cacciatore

I love all of the flavors that pop in chicken cacciatore.  Chris has agreed to try this even though he does not like mushrooms.  I will most likely chop the mushrooms fine so that they kind of cook away.  This will be great over pasta, can't wait to try it.

1 tbsp. olive oil
3lbs. chicken parts, skin removed (will most likely use boneless skinless chicken breasts)
4 cloves garlic, minced
2 tsp. Italian seasoning
1 28oz. can crushed tomatoes in puree
1lb. mushrooms cut in half
2 medium onions, chopped
1 medium green pepper, cut into strips
1 1/2 C. chicken broth
1/4 C. cornstarch
Hot cooked pasta

Heat the oil in a skillet over medium high heat.  Add the chicken and cook until well browned on all sides.

Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 C. broth in a slow cooker.  Add the chicken and turn to coat.

Cover and cook on low for 7 to 8 hours or until the chicken is cooked through.  Remove the chicken from the cooker and keep warm.

Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth.  Stir the cornstarch mixture into the cooker.  Cover and cook on high for 10 minutes or until the mixture boils and thickens.  Serve with the chicken and pasta.

This dish can also be made in a Dutch oven.  Brown the chicken first, then add the rest of the ingredients, except the pasta.  Bring to a boil then lower the heat and simmer for 2 hours.

Noshing on Nachos

One of my favorite foods is nachos.  Let's be honest, they are practically a perfect food.  You have protein, veggies, dairy and chips!  I have ordered nachos in dozens of restaurants and made them homemade.  The ones I made had chips, chorizo cooked, drained and patted with paper towels, salsa, cheese, peppers, olives and more cheese.  If you make them on your own, you can add anything you want.

Last night I was in a bar in Forest Park called Duck Fat.  Their nachos have pot roast on them, they are topped with a delicious salsa, fresh guacamole, and just the right amount of jalepeno peppers as well as tons of chihuahua cheese.  They were probably the best nachos I have had.  Part of the appeal was the chips were so fresh.  I wouldn't be surprised if they are made to order or at least made right as the bar opens.  Even the chips not covered in toppings were warm and crisp.

February's Food Network Magazine does nachos 50 ways.  Some of these combos are crazy!

Start with 8 C. chips on a rimmed baking sheet or in a shallow dish.  Add cheese and other toppings, then bake at 475 degrees in the upper third of the oven until melted, about 7 minutes.  Below are some fun variations.  Nachos may become a dinner staple at my house...or breakfast; see variation #2.

Jerk Pork--top your chips with pork tenderloin cooked with jerk seasoning and grilled; pineapple and pepperjack cheese.  Bake and top with jalepenos, cilantro and lime juice.

Bacon and Egg-Top tortilla chips with a can of refried beans and 3 C. shredded cheddar, add 1lb. crumbled cooked bacon and crack 4 eggs on top.  Bake until the whites set, about 10 minutes.  Top with salsa and scallions.

Chimichurri--Puree 1/2 C. each parsley, cilantro and olive oil, 1 garlic clove and some hot sauce.  Rub 1lb. skirt steak with half of the sauce, grill and slice.  Top lime flavored tortilla chips with 1 1/2 C. each mozzarella and cotija cheese.  Bake then top with the steak and remaining chimichurri sauce.

Greek--Top 4 C. pita chips with 1 C. each hummus, diced cucumber, tomatoes, and feta, 1/4 C. each chopped red onion and kalamata olives, some tzatziki sauce and oregano.  Do not bake.

Chorizo-Manchego--Top tortilla chips with 1 can refried beans, 3 C. manchego and 1lb. cooked crumbled chorizo.  Bake, then top with pickled jalepenos, salsa and sour cream.

Chili-Corn Chip--Top Fritos with 2 C. chili and 3 C. shredded cheddar.  Bake and top with pickled jalepenos and sour cream.

Shrimp--Top tortilla chips with 1 1/2 C. each white cheddar and muenster.  Bake then top with sauteed shrimp, diced onion, avocado and cilantro.

Pizza--Toss half of a thinly sliced baguette with olive oil, then spread on a baking sheet and bake until crisp, about 7 minutes.  Top with 2 C. pizza sauce, 3 C.  shredded mozzarella and 1/2 C.  parmesan.  Bake, then sprinkle with chopped basil.

S'Mores--Top graham crackers with marshmallow fluff.  Bake, them drizzle with hot fudge.

Chocolate-Banana--Drizzle pretzel crisps with 1/2 C. warm Nutella and top with 2 sliced bananas, 1/4 C. chopped peanuts and whipped cream.  Do not bake.

Pretzel Rolls

If you've been following along, you've read about my Sunday Breakfast Sandwiches.  On some Sundays, Caputos has fresh, HOT pretzel rolls in the bakery section.  They taste great with a fried egg, bacon and cheddar cheese, or a scrambled egg, chorizo and chihuahua cheese...I could go on and on.  I suppose I could try making my own pretzel rolls...of course that would mean breakfast might be an afternoon meal on Sundays.                                

1 tbsp. active dry yeast
2 3/4 C. all purpose flour plus more for dusting
1 tbsp. sugar
1 tsp. kosher salt plus more for sprinkling
vegetable oil for the bowl
cooking spray
1/3 C. baking soda

Put 1 C. warm water in the bowl of a stand mixer and sprinkle the yeast on top.  Set aside to bloom, 5 minutes.  Meanwhile, combine the flour, sugar and salt in a large bowl. 

Add the flour mixture to the yeast mixture and mix with the dough hooks on the lowest setting until the dough comes together.  Increase the speed to medium and contine to mix until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place in a large bowl and turn the dough to coat it with oil.  Cover with a damp kitchen cloth and let rest in a warm place until doubled in size; 30 to 35 minutes.  Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.

Punch down dough, then turn out onto a floured surface.  Knead just until the dough is smooth and springs back when poked, about 1 minute.  Divide into 4 pieces and form into 5X3 inch oblong rolls.  Place the rolls on prepared baking sheet and cut four 2 inch diagonal slashes across the top of each.  Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes.  Meanwhile, preheat oven to 425 degrees and bring 8 C. water to a boil in a large saucepan over high heat. 

Stir the baking soda into the boiling water (it will foam up slightly).  Add 2 rolls and poach 2 minutes per side.  Using a slotted spoon, remove the rolls, drain and place  on the baking sheet, cut side up.  Sprinkle with salt.  Repeat with remaining rolls.

Bake the rolls until golden, 12 to 15 minutes.  Let cool slightly on the baking sheet.

Beef Tagine with Butternut Squash

I learned that I like butternut squash this fall.  I may try this in my crockpot.  I love my crockpot with the timer on it.  It's great to not cook things into oblivion.   I also have no idea why you couldn't use chicken in this recipe in place of the beef.  I may give it a try and report back.

 I think I will serve this with brown rice.  I am not sure if I will be able to sell couscous to Chris-Chris.  Hahahaha!

2 tsp. paprika
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. crushed red pepper
1/4 tsp. freshly ground black pepper
1 (1lb) beef shoulder roast or petite tender roast, trimmed and cut into 1 inch cubes
1 tbsp. olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 C. lower sodium chicken broth
1 14.5oz. can of no salt added diced tomatoes
3 C. butternut squash, cut into 1 inch cubes
1/4 C. chopped fresh cilantro

Combine the first 6 ingredients in a medium bowl.  Add beef; toss well to coat.

Heat oil in a Dutch oven over medium high heat.  Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.  Add garlic; cook 1 minute, stirring frequently.  Stir in broth and tomatoes; bringing to a boil.  Cook 5 minutes.  Add squash; cover, reduce heat and simmer 15 minutes or until squash is tender.  Sprinkle with cilantro.

Pork Tenderloin with Red and Yellow Peppers

This recipe calls for anchovies...yeah, I'll be leaving those out.  I will also have to leave out the olives (the suggested substitute)  Chris won't eat those.  This is another recipe from Cooking Light and the photograph is lovely and colorful.  I am sure this will be delicious served with mashed potatoes or noodles.

1 (1lb.) pork tenderloin, trimmed and cut crosswise into 1 inch thick medallions
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. olive oil
1 1/2 tsp. chopped fresh rosemary, divided
4 canned anchovey fillets, drained and mashed
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1 1/2 inch strips
1 yellow bell pepper, cut into 1 1/2 inch strips
2 tsp. balsamic vinegar

Heat a large skillet over medium high heat.  Sprinkle pork with salt and pepper.  Add oil to pan; swirl to coat.  Add pork to pan; cook for 5 minutes.  Reduce heat to medium; turn pork over.  Add 1 tsp. rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.  Drizzle with balsamic.  Top with remaining 1/2 tsp. rosemary.

Lemony Chicken Saltimbocca

I had chicken saltimbocca for the first time on a trip to Yellowstone and LOVED it.  I've ordered other places since.  I am going to try making this myself.  This is from Cooking Light Magazine so I am guessing it will be WW friendly which is good because I am spending quality time with the WW program these days.  I won't have decent fresh sage until deep into spring but I dried some of what I grew late summer and will use that in the meantime.

4 chicken cutlets
1/8 tsp. salt
12 fresh sage leaves
2oz. very thinly sliced prosciutto, cut into 8 thin strips
4 tsp. olive oil, divided
1/3 C.  low sodium chocken broth
1/4 C. fresh lemon juice
1/2 tsp. corn starch
Lemon wedges (optional)

Spinkle the chicken evenly with salt.  Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

Heat a large skillet over medium heat.  Add 1 tbsp. oil to pan, and swirl to coat.  Add chicken to pan; cook for 2 minutes on each side or until done.  Remove chicken from pan; keep warm.

Combine broth, lemon juice, and corn starch in a small bowl; stir with a whisk until smooth.  Add cornstarch mixture and the remaining 1 tsp. olive oil to pan; bring to a boil, stirring constantly with a whisk.  Cook for 1 minute or until slightly thickened, stirring contantly with a whisk.  Spoon sauce over chicken.  Serve with lemon wedges, if desired.

Make Your Own Vanilla...

This is worth a try because after all, I have nothing but spare time.  LOL  This sounds like I would start with a trip to The Container Store, or Penzeys for some tightly sealed bottles.  Start with 1/2 C. vodka and a vanilla bean.

Split the bean lengthwise and with a sharp paring knife, scrape the inside the pod to loosen the seeds.  Let them soak at room temperature for 1 to 2 months.  Store in the refrigerator where it will last for 1 year.

Kitchen Sink Potato Salad

This recipe lives up to its name.  Looking over the recipe, I can think of a few other things I may add or switch out.  I also think this may be something we make for the upcoming January birthday party.  We're going to try and replicate a summer BBQ meal and potato salad would work well as a side.

4lbs potatoes, peeled and cut into cubes
5 C. chicken broth

Dressing:
3 tbsp. Dijon style mustard
1 tbsp. lemon juice
1 tsp. sugar
1/2 C. olive oil
1/4 C. mayonnaise
1 tsp. mustard powder
1/2 tsp. whole celery seed
1-2 tsp. salt to taste
1/2-1 tsp. pepper to taste

1 tbsp. minced dill pickle
1/2 C. minced red onion
4 green onions, sliced
3/4 C. chopped celery
1 C. chopped bell pepper
2 hard boiled eggs, chopped
1/3 C. pimento stuffed green olives, chopped
1/3 C. black olives, chopped
1/2 C. pickle relish
4 slices bacon, cooked and crumbled

Bring the chicken broth to a boil in a large pot.  Add the potatoes and cook until just done, about 10 minutes.  Drain and place in a large bowl.  In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, mustard powder, celery seed, salt and pepper.  Add the dressing to the potatoes and gently toss to coat.  Add the remaining ingredients and stir gently to combine.

Grilled Nectarines w/ Feta

If you've read this blog or let's be honest, simply a post or two, you know we like summer and we love to grill.  As I type this we are smoking a brisket indoors because it's 22 degrees outside and I am not going to make poor Chris hang around outside for umpteen hours while the brisket smokes.  Let's just say, it's a shame I cannot convey the smell in my house through this laptop.  Anyway, back to grilling.  I have wanted to try grilling fruit forever.  Once nectarines come into season, we're going to try this.  My mouth is watering just thinking about it!

4 nectarines, halved and pitted
1 C. coarsely crumbled feta cheese
Melted butter for basting

Prepare barbecue (medium high heat).  Brush nectarines with butter.  Grill nectarines, cut side down, until grill marks appear; about 4 to 5 minutes.  Turn nectarines over.  Sprinkle with cheese, then pepper.  Grill until grill marks appear on the bottoms, about 4 to 5 minutes.  Enjoy!

Toasted Sesame Seed Sugar Cookies

I am going through some of my old cooking magazines and taking out the good recipes.  Then I will make a large deposit in my recycle bin.  I need to keep the recycle truck drivers busy for the next couple of weeks!  These look really good and I think instead of drizzling the melted chocolate on them, I may dip them.  We'll see what happens.

2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 C. butter, softened
1 1/2 C. sugar
2 eggs
1 tsp. vanilla
2 jars (1.62oz. each) McCormick Toasted Sesame Seeds (or use plain sesame seeds and toast them yourself)
2 oz. bittersweet baking chocolate, melted

Mix flour, cream of tartar, baking soda and salt.  Beat butter with electric mixer, on medium speed until light and fluffy.  Add sugar, beat until well blended.  Beat in eggs and vanilla.  Gradually beat in flour mixture and 1/4 C. of the sesame seeds on low speed.

Refrigerate dough 2 hours or until firm.  Shape into 1 inch balls.  Roll in remaining sesame seeds.  Place 2 inches apart on ungreased baking sheets.

Bake in a preheated 400 degree oven for 6 to 8 minutes or until lightly browned.  Cool on baking sheets for 1 minute.  Remove to wire racks; cool completely.  Drizzle cookies with melted chocolate.  Let stand until chocolate is set.