Friday, December 16, 2011
Christmas Dinner
Wednesday, November 16, 2011
Citrus-Marinated Shrimp
I was curious about this 1796 “diet”, so I used the Nutrition Calculator from SELF Magazine’s web site. I estimated that the loaf of bread would serve 8 people. One slice of bread contains 468 calories and 5 grams of fat. According to the Weight Watchers Points Calculator, that one slice of bread would be 10 points of your daily total. Yikes!
I compared it with the nutritional label on Wonder Bread. If you use 2 slices for your sandwich, you are consuming 140 calories and 1.5 grams of fat.
I can only guess that the “diet” part comes in the exercise form, when you have to beat the sugar and the eggs together for one hour.



Tuesday, October 25, 2011



All the same, it is Fall, and Winter will be on us before we know it. Are you stockpiling nuts away for the winter, like the squirrels? If so, these are some very delicious options. (And don’t wait for December, they’re a delicious—and healthy!—treat right now.)
Chile-roasted almonds
1 T chili powderPreheat oven to 350°. In a medium bowl, combine chili powder, olive oil, kosher salt, cumin, coriander, cinnamon, and pepper; add almonds and toss to coat. Transfer mixture to a baking pan. Bake about 10 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in an airtight container for up to 5 days.
1 T extra-virgin olive oil
½ t kosher salt
½ t ground cumin
½ t ground coriander
¼ t ground cinnamon
¼ t freshly ground black pepper
2 c whole almonds
Sugar-and-spice walnuts
1 egg whitePreheat oven to 300°. Lightly beat egg white with water and vanilla with a fork. Add walnuts to egg white mixture. Stir until all walnuts are coated with the egg white mixture. Combine sugar, cinnamon, salt, cloves, and nutmeg and add to walnut mixture. Stir until all walnuts are coated with sugar-and-spice spice mixture. Transfer walnuts individually to a 12-by-18-inch nonstick baking sheet coated with cooking spray, ensuring that the walnuts are separated and dispersed evenly on the baking sheet. Bake for 30 minutes, then transfer walnuts to a clean, flat surface to cool. These are as good on a salad as they are by the handful.
1 T water
½ t vanilla
8 oz walnuts
½ c granulated sugar
1 t ground cinnamon
3/4 t salt
¼ t ground cloves
¼ t ground nutmeg
Saturday, October 15, 2011
Thai Chicken Wraps
Monday, October 10, 2011

As far as Thanksgiving Salad goes, I usually pass, and I believe that if there is going to be a salad on a table that rich, it should be a simple (palate-cleansing) salad, and not interfere with “the main event.” However, I made a spectacular Fall salad last week, that I proceeded to make again and again for lunch as the week went on. It was inspired by a recipe in USA Weekend last week for Escarole salad with provolone, warm white beans and prosciutto crisps. I added a little sweetness to balance the bitter greens and piquant provolone. The red from the pepper, onion, and cranberries stand out among the greens and beans and it looks like Fall.
Fall salad
2 T extra-virgin olive oilSauté the prosciutto in the olive oil until crisp. Remove to paper towel to drain.
3 oz thinly sliced prosciutto, cut into small dice2 garlic cloves, minced
1 15-oz can cannellini beans, not drained
1 t crushed red pepper flakes
2 T red wine vinegar
1 T agave syrup
2 T extra-virgin olive oil
1 head escarole halved, cored, chopped, washed, and dried (or slightly bitter greens that are so abundant in Fall)
½ red bell pepper, stemmed, cored, seeded and cut into short thin strips
¼ large red onion, thinly sliced
16 pitted kalamata olives, halved (about ¼ cup)
3 oz provolone cheese, diced
¼ c dried cranberries
Add the white beans to the sauté pan with the crushed red pepper, and bring to a simmer. Cook until beans are warmed through.
While beans are warming, add vinegar, agave, and olive oil to a jar and shake to combine. Pour dressing into bottom of a large salad bowl. To the salad bowl, add escarole, pepper, onion, olives, cheese and cranberries.
Just before serving, add beans and prosciutto and toss.
Friday, October 7, 2011
Crockpot teriyaki chicken
Crockpot teriyaki chicken recipe
1 small bag of baby carrots
1 head of broccoli, chopped
1 20-oz can pineapple chunks
½ large red onion cut in chunks
2 cloves garlic
6 thighs
½ teriyaki sauce
salt and pepper to taste
Layer vegetables, fruit, and garlic first, then add the chicken on top. Drizzle teriyaki sauce over the chicken and add salt and pepper to taste.
Monday, October 3, 2011
knead, [NEED] A technique used to mix and work a dough in order to form it into a cohesive, pliable mass. During kneading, the network of gluten strands stretches and expands, thereby enabling a dough to hold in the gas bubbles formed by a leavener (which allows it to rise). Kneading is accomplished either manually or by machine - usually a large mixer equipped with a dough hook (some machines have two dough hooks) or a food processor with a plastic blade. By hand, kneading is done with a pressing-folding-turning action performed by pressing down into the dough with the heels of both hands, then pushing away from the body. The dough is folded in half and given a quarter turn, and the process is repeated. Depending on the dough, the manual kneading time can range anywhere from 5 to 15 minutes (or more). Well-kneaded dough is smooth and elastic.
Finally, I focused on breads that resembled the rosemary rolls at Annarosa Bakery, the treat that Grace and I love to pick up for 50¢ apiece. These rosemary rolls are so good. Once, in fact, when I had picked them up for a party my sisters and aunt and I were throwing for my mother’s 70th birthday, I had to pull over to the side of the road and move the bag of rolls to the back of the car, because I just kept reaching in and eating roll after roll after roll (which explains my roll after roll after roll).
The recipe that resulted is a rustic, hand-shaped loaf that has kalamata olives, rosemary, olive oil, and kosher salt. When warm out of the oven, it needs no butter, or anything else. It is dangerously simple to eat the entire loaf on one’s own, so I divided it into two loaves. That way, you can eat one, and still have one for dinner, or gifting, or whatever your original purpose for baking the bread was.
Rustic black olive and rosemary bread
adapted from Mediterranean black olive bread from allrecipes.com
3 c bread flourIn a large bowl, mix together flour, yeast, sugar, salt, olives, rosemary, olives, oil, and water.
1 T active dry yeast
2 T sugar
1 T kosher salt (additional may be added in when kneading)
½ c kalamata olives, chopped
1 T fresh rosemary, chopped (additional may be added in when kneading)
3 T olive oil
1¼ c warm water (about 110°)
1 T cornmeal
Turn out dough onto a floured board. Knead until smooth and elastic, about 5 or 10 minutes (with an additional teaspoon or so of chopped rosemary and kosher salt, if desired). Set dough aside in an oiled bowl, cover with a damp towel, and let rise for about 45 minutes, until doubled in size.
Punch down and knead well again for about 5 or 10 minutes (with an additional teaspoon or so of chopped rosemary and kosher salt, if desired). Place in an oiled bowl, covered with a damp towel, and allow to ruse for another 30 minutes, until doubled in size.
Line a baking sheet with parchment dusted with cornmeal and kosher salt. Divide dough into two loaves. Rub each with a little olive oil, and sprinkle with a little more chopped rosemary and salt, if desired. Let rise about 25 minutes, until doubled in size. Meanwhile, place a pan of water on the bottom shelf of the oven, and preheat to 500°. Once loaves have doubled in size, bake for 15 minutes. Reduce heat to 375° and bake for 20 minutes longer.
Try not to eat both loaves in one sitting.
Wednesday, September 7, 2011
What is your favorite recipe to make?
Idea to Try: Ask a friend for her favorite recipe and make it this week.
Sunday, September 4, 2011
Easy summer Risotto
1 T olive oil
1 C Arborio rice
3 C Chicken Stock or canned broth
1/2 C water
1/3 C dry white wine
6 small ripe plum tomatoes, halved, cored and chopped
2-3 T chopped, fresh basil leaves
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
Grated aged hard chevre, for garnish
1. Heat the oil in a deep 2 1/2 quart microwave-safe casserole, uncovered, for 1 minute on full power (650 to 700 watts)
2. Stir in the rice. Cook 1 minute.
3. Stir in 2 Cups of the stock, the water, and the wine. Cook 12 minutes, uncovered. Stir in the remaining 1 Cup of stock, the chopped tomatoes, and the basil. Cook 8 minutes.
4. Season with pepper and nutmeg, sprinkle with cheese, and serve immediately.
Serves: 2 portions
If your micro is less powerful you may need to add coooking time, if you don't have a carousel, you may have to rotate the dish while it is cooking.
Notes: (1) I have also done it with canned fire roasted tomatoes and it was equally delicious! (2) It served the four of us and there was a little leftover.
Saturday, September 3, 2011
Trumpet squash
Thursday, September 1, 2011
Hot Diggity Dog! Hot Dog Bar
Another BBQ starring Hot Dogs can be ho-hum, but a fun Hot Dog Bar is always a thrill. The great thing about it is you can create toppings and "themed dogs" to suit any taste, any style and any theme.
My husband George is loves his dogs. I mean, he really, really, really loves his dogs, so it just made sense to have a Hot Dog Bar to celebrate his 40th birthday party.
We prepped loads of toppings and even made cue cards on how to make certain types of dogs. We grouped toppings together based on what dogs they went on. It really was a huge hit!
Obviously, there is no end to the types and number of toppings you could do! Have fun with it!
Side notes: I made my Dad's chili and served it in the crockpot. My mother-in-law ordered the baked beans from George's favorite hot dog place. I rented a hot dog steamer so I didn't have to man the grill - great idea if you are having a crowd! I also made the spicy red onions (sauteed onions in a little Harissa olive oil and added ketchup and hot sauce to taste) and the corn relish (corn sliced off the cob, mixed with salsa, cilantro and pickle relish. I loved this!). Other than that, there was a lot of chopping and organizing of toppings, but it really worked perfectly!
BLT Dog
Bacon mayo, lettuce & tomato
Guacamole & Salsa
Guacamole, salsa, chopped onion & cilantro
Coney Island Style
Chili, shredded cheddar & chopped onions
Atlantic City Style
Sauerkraut & Grey Poupon Dijon Mustard
Dixie Dog
Cole slaw, Dijon mustard & a pickle
Mexican
Salsa, nacho cheese sauce & broken tortilla chips
Caprese
A combination of diced fresh mozzarella cheese, fresh basil & minced garlic, drizzled with a dash of olive oil (particularly excellent on a sausage)
Southwest
Corn relish & diced bacon
Thai Spicy peanut sauce, diced cucumbers, chopped peanuts & cilantro
Fenway Frank French's yellow mustard, finely chopped onion, & green sweet pickle relish
New York City's Street Cart Dog
Special red onion sauce & deli-style yellow mustard
Chicago
Poppy seed bun, layered with yellow mustard, green relish, chopped raw onion, fresh tomato, a pickle spear, & a touch of celery salt
Hawaii 5-0 Dog Mustard, baked beans, barbeque sauce, red onion & diced pineapple
Finally, here is a link to a place called Soul Dog near my sister that does lots of specialty dogs and is one of the resources we used putting together this list.
Tuesday, August 23, 2011
CUPCAKES!
All 6 of my family members birthdays fall in the summer months - 2 June, 2 July & 2 August (not to mention many, many more siblings, in-laws, nieces & nephews!). So we always seem to eat a lot of cakes, cupcakes, ice cream cakes, etc. all summer long. This year, my husband turned 40 and I had a little party for him. My husband loves cupcakes!
Wednesday, June 8, 2011
HOT Dinners!
Sunday, June 5, 2011
Kathy's Baked Beans
1 medium onion, chopped and browned in bacon fat
2 large cans of B&M Baked Beans
1 can Kidney beans (I sometimes also add a can of Garbanzo beans)
1 can Butter beans
After browning bacon and onion add to crockpot along with the cans of beans. Add in 1/2 C ketchup, 1/2 C molasses and 1 t powdered mustard (I use Coleman's). The orginal recipe also calls for 1/2 pound of ground beef of turkey. (I have never used this as I always serve meat alongside the beans). Heat in Crockpot about 4 hours on low.
Monday, May 16, 2011
What's for Dinner this week?
Tuesday, May 3, 2011
Spinach grapefruit salad
Wednesday, April 20, 2011
I was planning to do a leg of lamb on Sunday, but the Frenched rack of lamb (“lamb lollipops”) looked so great, that I couldn’t pass them up.



As I was shopping, I ran into a friend who had picked up the lamb chops too, and she was asking how I planned to cook them. Thought it might be beneficial to share the most basic of recipes for grilled lamb chops. This is another one of those dishes where the simplicity of it really does make the dish.
Rosemary grilled lamb chops
8 4-oz lamb chops, FrenchedPreheat grill. Rub chops with oil, garlic, rosemary, lemon, salt, and pepper, and let sit at room temperature for 30 minutes.
¼ cup extra-virgin olive oil
2 t minced garlic
1 T finely chopped rosemary leaves
1 lemon, halved
1 t kosher salt
½ t freshly ground black pepper
Place chops on the grill and cook for 4-6 minutes on each side (chops will be medium-rare). (Alternatively, chops could be broiled, about 6 inches from heat, for the same amount of time.) Place chops on a plate and cover with foil for about 5 minutes.
Serve with mint jelly or bourbon-mint sauce for an Irish finish, or with cucumber-yogurt sauce for a Greek or Middle Eastern finish. We might just serve both as a nod to our families’ combined ethnicities.
Bourbon-mint sauce
½ c sugarDissolve sugar into vinegar. Mix in bourbon and mint. Serve immediately, or store in a container in the refrigerator until ready to serve.
¼ c white wine vinegar
2 T Bourbon whiskey
1 c fresh mint, minced
Cucumber-yogurt sauce
2 c yogurtIn a bowl, combine all ingredients. Serve immediately, or store in a container in the refrigerator until ready to serve, as a salad dressing or as an accompaniment with Greek, Middle Eastern, or Indian foods, especially spicy foods.
1 cucumber, peeled, seeded, chopped
1 shallot, minced
juice of ½ lemon
1 T fresh parsley, finely chopped
1 T fresh mint, finely chopped
1 large pinch salt
ground white pepper, to taste
Sunday, March 27, 2011



I was a little nervous they’d be a little dry without the additional liquid from the eggs, but they were the perfect recipe for the day. I had all the ingredients. As a bonus, it had the sweet-and-savory combination that I love, like cranberry-spinach salad, strawberry-spinach salad with blue cheese, brie en croute with any number of sweet insides (another blog at another time), sweet hot chicken with snow peas, sweet hot shrimp with broccoli, sweet hot tofu, and last, but not least, roasted sausage and grapes with garlic mashed potatoes (also another blog at another time).
Savory bacon and dates scones
adapted from epicurious.com
10 ozs thick-cut bacon slicesPreheat oven to 400°. Line baking sheet with parchment paper. Cook bacon using your preferred method (I prefer in the oven, it cooks evenly, and unattended) until cooked through, but still tender and not crisp, turning occasionally. Transfer bacon to paper towels to drain; cool. Pour bacon drippings from skillet into small heatproof bowl and reserve.
2 c all purpose flour
¼ c sugar
1 t vanilla
1½ t baking powder
¾ t baking soda
½ t coarse kosher salt
¾ c coarsely chopped pitted dates
½ c (1 stick) chilled butter
2/3 c buttermilk*
Using one hand, combine flour, sugar, baking powder, baking soda, and salt in large bowl. Coarsely chop cooled bacon. Add bacon and dates to flour mixture; toss to coat. Coarsely grate butter into flour mixture. Again using one hand, stir in butter and buttermilk until large moist clumps form. Continue to combine mixture until all dry ingredients are incorporated and a soft dough forms. (Scones can be made to this point and refrigerated overnight to bake in the morning for warm scones at breakfast.)
Transfer dough to parchment paper. Pat into 8-inch round. Cut into 8 wedges. Pull scones apart. Brush with reserved bacon drippings. Bake scones until golden brown, 16 to 18 minutes. Serve warm.
*If you do not have buttermilk available, you can combine 2/3 c milk and 2/3 T white vinegar and let stand for 10 minutes.
Sunday, March 20, 2011
St. Patrick's Day Food
We had a few friends over last night to celebrate St. Patrick's Day. We were having drinks, "heavy appetizers" and desserts. My serving goal was to serve foods that were Irish-inspired and/or orange and green. I am putting up my menu (before I forget):
Thursday, March 17, 2011
Happy St. Patrick's Day
Grandma's Irish soda bread
1/2 c raisins*Preheat oven to 375°. Soak raisins in very hot water for 10 minutes to soften them.
2 c flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t caraway seeds, optional
1 c buttermilk**
grated rind of 1/2 orange***
Sift together dry ingredients, orange rind, and caraway, if using. Drain and towel dry raisins, add to dry ingredients.
Moisten with enough buttermilk to form a slightly sticky dough. Form dough into a round loaf on an ungreased baking pan. Slice a cross into the top of the loaf.
Bake at 375° for 10 minutes. Reduce oven to 300°, bake for 40 minutes longer. Cool 10 minutes before slicing. Best served warm with butter.
*My friend, Karen, said her mother used a combination of raisins and currants. I'll try this next time.
**If you do not have buttermilk available, you can combine 1 c milk and 1 T white vinegar and let stand for 10 minutes.
***My husband doesn't like the grated orange rind, so this year I substituted ¼ t orange extract and it worked perfectly.
Sunday, March 13, 2011
St. Patrick's Day Post
Food: I am not going to do a full corned beef and cabbage dinner, but may do some appetizer based on corned beef (my husband would be ecstatic if I did a hash). I am looking for dishes that are based in Irish Cuisine and/or that are orange and green. I WILL be making Irish soda bread and probably some brown bread, and my Potatoes with Smoked Salmon (post from last year).
I am also thinking I might do baby lamb chops with mint and some type of clam or mussel dish. Any other thoughts? I'd love to hear them!
Drinks: I think we'll be offering an assortment of drinks made with Irish beers and/or whiskeys, and, of course, Irish Cream.
Look forward to your thoughts.
Tuesday, March 8, 2011
Friday, March 18: Split Pea Soup with Tarragon
Friday, March 25: Maryland Day Crab Bisque
Friday, April 1: April Fools’ Day “Worms with Eyeballs” (Spaghetti with Meatless Meatballs)
Friday, April 8: Lentil Soup with Vegetables
Friday, April 15: Income Tax Clam Chowder
Friday, April 22: Good Friday Confetti Vegetable Curry
But I need a recipe for the “eyeballs” (meatless meatballs). Has anyone ever made veggie meatballs? Any ideas? I’ve put the call out to my friends who are vegetarians, or have vegetarian kids too. So far, nada.
Friday, March 4, 2011
Lamb Curry
Monday, January 24, 2011
Linguine with shrimp and cilantro lime pesto
http://www.erinsfoodfiles.com/2010/06/linguine-with-shrimp-and-cilantro-lime-pesto.html
I hope it tastes as good as it sounds. I may do half chicken and half shrimp a I have one that does not eat seafood. Will let you know how it is:)