Archive | January, 2018

Buffalo Chicken Balls

31 Jan

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I was in the grocery store, what a shock, and saw these prepared buffalo chicken meatballs.

I normally would not buy something like this but the ingredients were okay, they were on sale and I love anything buffalo.

I bought a pound of pizza dough and went home to make these cute little calzones.

I got 14 meatballs in the package so I cut the dough into 14 pieces.

Flatten out the dough with your fingers, put the meatball inside and roll up.

Bake at 450 degrees for about ten to fifteen minutes till nice and brown.

Serve with blue cheese dip, celery and carrots.

This is a great appetizer that you can make ahead of time.

 

 

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Quinoa Salad

29 Jan

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I am the worst person take out to lunch.

If I order something and really like it I disect it until I can figure out how to make it myself.

This is what happened yesterday.

So today I tried to make this salad.

Not bad for the first try and I saved myself $14.00.

1/2 large diced onion

2 tablespoons butter or oil

3/4 cup dry quinoa

2 cups chicken stock

1/2 teaspoon salt

2 cups roasted seasoned butternut squash

3 ounces dried cranberries

4 ounces crumbled goat cheese

3 cups baby arugulla

One cup walnuts

Heat the butter and add the onions.

Cook till the onions are soft.

Add the chicken broth and salt.

Bring to a boil

Add the quinoa, stir and cover the pot

Simmer until the quinoa is cooked and all the broth is absorbed.

This only takes about ten minutes

Add the cranberries.

Keep the cover on and take off the heat to cool

The quinoa has to be cool or the goat cheese will melt and the arugula will wilt.

Add the goat cheese, arugula, roasted butternut squash and walnuts.

Gently toss together

Add more walnuts on top.

The resteraunt dressed this with a maple syrup dressing.

2 ounces canola oil

2 ounces apple cider vinegar

2 ounces maple syrup

Mix everything together and shake well

Only put a couple of teaspoons on your portion because the salad can stand by itself.

Serve with sliced apples , grapes, orange slices or whatever fruit you like.

I had this for supper last night and loved it all over again.

 

 

 

Egg Salad Sandwich

25 Jan

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This is so 1950.

My Mom made egg salad all the time.

Then cholesterol was discovered.

Only kidding.

Everything in moderation.

7 hard boiled diced eggs

3 tablespoons mayonnaise

3 tablespoons sweet relish

1/4 diced red onion

1 to 2 stalks diced celery

Salt and pepper to taste

Mix everything together

Put three heaping tablespoons on a nice soft  roll

Add arugula, avocado and sliced tomato on the roll with pickles on the side.

Serve with a delicious soup and you have a great meal.

As PeeWee Herman used to say,”Egg Saladeeee”.

 

Chocolate and Toasted Marshmallow Cake

24 Jan

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This cake is a SAVER.

I have made it three times now and it gets better and better.

I wish I can give someone credit for it but I do not know the creator. The frosting is from William Sonoma. All I can say is THANK YOU.

I don’t even feel guilty eating it because it is so heavy I feel as if I had a workout just lifting it.

This is a special occasion cake because it takes forever to make and so worth it.

Chocolate Cake:

2 1/2 cups  plus one tablespoon all purpose flour

3 cups granulated sugar, yes I said three cups

1 cup plus one tablespoon premium cocoa powder

1 tablespoon baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon salt

3 egg at room temperature

1 1/2 cups buttermilk

1 1/2 cups strong hot black coffee

3/4 cups vegetable oil

1 1/2 tablespoon pure vanilla extract, never use imitation

Malted Chocolate Frosting:

One pound of unsalted butter, yes I said one pound

4 cups powdered sifted sugar

3/4 cup Ovaltine Classic

1 tablespoon pure vanilla extract

pinch of salt

8 ounces quality dark chocolate, chopped, melted and cooled

1/2 cup whipping cream

Toasted Marshmallow Frosting:

16 large white marshmallows

1 cup sifted powdered sugar

1 cup unsalted butter at room temperature

1/2 teaspoon pure vanilla extract

1 jar [213g] marshmallow fluff

Preheat the oven to 350 degrees.

Put the oven rack in the center of the oven.

Get three 8 inch cake pans and cut parchment paper to fit the bottom.

Butter and flour each pan and make sure to shake out any extra flour.

Sift all the dry ingredients together.

Mix the eggs, buttermilk, coffee, oil and vanilla together in a separate bowl and mix well.

Add the wet mixture to the dry mix and beat on low with your splash guard down.

Scrape down the sides and beat on medium for two minutes.

Evenly divide the batter into the three pans.

The batter is very thin.

Bake for 20 minutes.

Rotate the pans and bake for another 8 to 12 minutes.

Test with your cake tester till clean.

Cool for twenty minutes and then invert until completely cool.

Set aside.

Chocolate Frosting:

Put the paddle attachment on your mixture.

Combine sugar and butter and beat at low speed for one minute till it is incorporated.

Add Ovaltine powder, vanilla and salt.

Mix well.

Add the melted chocolate and beat till smooth about two minutes.

Scrape down the sides of the bowl and whip another minute.

Add the whipping cream and beat on low then high for a minute.

This is tricky because you have to keep this cool but don’t refrigerate it or it will stiffen up. So I take a cold towel and wrap it around the bowl until I make the marshmallow frosting. The other frosting only takes about 5 minutes to make.

Marshmallow Frosting:

Put the marshmallows on a piece of parchment paper sprayed with non stick spray.

Place on the low rack in the oven and broil till a nice light brown crust forms.

Turn over and toast the other side.

This takes only 30 to 60 seconds

Put the paddle attachment on your mixture.

Mix the butter and sugar on low till smooth.

Add vanilla and beat for 3 minutes.

Add the marshmallow fluff and toasted marshmallows and mix at low speed till smooth.

Cut the three cakes horizontally into six layers.

Put a small dollop of frosting on a cake plate.

Place one layer of cake on the plate

Start with the marshmallow frosting and use 1/3 of it. Make a nice even layer but don’t go over the edge of the cake.

Layer with more cake.

Top with 1/6 of the chocolate buttercream. Spread evenly.

Top with another layer of cake

Press down on the cake gently to make sure the cake is stable and not tilted.

Alternate the two frostings and the cake till you get to the last layer.

This is a six layer cake so you want it to be stable.

Gently press down to stabilize the cake and make sure it is even.

Frost the top with 1/6 of the frosting.

Frost the sides of the cake

Put the remaining chocolate frosting in a pastry bag.

Start decorating….

Thats it!

You are now a proud mother.

Let this cake chill till the frosting sets before you cut it.

Garnish with chocolate curls, malted milk balls, marshmallows or whatever you want.

This is my children’s favorite cake.

So I will make it again for them with more love.

 

 

 

 

 

Garlic Confit

23 Jan

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I mentioned this in the Brussel sprout pizza and realized I did not give the recipe.

Sorry..

It is too easy.

One cup of peeled garlic cloves

2 cups olive oil or a good canola oil.

Put everything into a pot and simmer on low for one hour.

The garlic gets soft and spreadable.

Season with salt

This will last in the refrigerator for about two to three weeks.

Use it to put on the table with nice crusty bread.

Spread this on a sandwich.

Cover your chicken with it.

Put it in a salad or on potatoes.

Once you make it , use it on everything because the garlic has a nice sweet taste.

Never throw out the oil either.

Use it to fry potatoes and chicken.

It is also delicious in a salad dressing.

You do use a lot more garlic than usual because the taste is mellow and DELICIOUS.

Winter Warm Chopped Salad

17 Jan

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I’m trying. I’m really trying BUT in the winter I need comfort food.

So I took my summer salad and changed it to be a winter meal.

Two containers of grape tomatoes

One sliced onion

One chopped red pepper

4 cloves of chopped garlic

1 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon garlic powder

1/2 teaspoon black pepper

8  tablespoons oil

12 big fresh basil leaves

One seeded jalopeno pepper (optional)

1 Kaiser roll cut into cubes

One cubed roasted garlic french stick

10 slices lean dime size cut ham

10 slices  dime size cut Genoa salami

1/3 pound dime size cut mozzarella cheese

6 slices  muenster cheese

6 slices provolone cheese

8 slices  American cheese

Sliced banana peppers  and olives for garnish

Two handfuls of greens

I liked arugula and spinach with diced red onion

Mix the tomatoes, onion, garlic , garlic powder, oil, red pepper, salt, oregano, cubed bread and optional jalopeno together

Bake in a 425 degree oven till the tomatoes have blistered about 15 minutes. Stir once to mix everything.

Add ham and salami for another ten minutes

Let cool for five minutes then add the cheeses and fresh basil

Put all your greens plus the red onion in a dish and top with a balsamic dressing lightly.

Spoon three or four heaping spoonfuls of warm salad on the greens.

Garnish with the banana peppers and olives.

Try very hard not to eat all of it.

This is also great leftover as a special treat for lunch.

**Cook tips

The bread absorbs the tomato juice and oil when it is cooked so make sure you stir the cooked tomatoes before you put it on the greens. This toasted bread is so delicious.

 

Creamy Fish Chowder

16 Jan

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I love Bon Appetit magazine.

I have been getting the best recipes from it for years.

This recipe was on line and of corse I changed it just a little.

6 ounces of diced bacon

2 tablespoons unsalted butter

One large diced onion

4 chopped celery stalks with the tops

Salt and pepper

4 cubed potatoes

One can of chicken broth [14 ounces]

1 tablespoon fresh thyme  or 3/4 tablespoon dried thyme leaves

2 pounds of skinless cod, cut into 2 inch pieces maybe a little more.

4 cups half-and-half

1/2 cup corn

2 to 3 tablespoons chicken consomme

Cook bacon till it is brown but not crisp.

Take the bacon out of the pot and set aside.

Add the butter, onion and celery to the pot with the bacon drippings.

Cook until the onions and celery are soft.

Season with salt and pepper.

Add the potatoes, broth, thyme and one cup of water.

Bring to a boil and then simmer till the potatoes are cooked about ten minutes.

Season the fish with salt and pepper and place over the potatoes.

Add the corn.

Cover and cook on simmer for about 7 minutes.

Add the half and half.

Season with chicken consomme.  This is a dry chicken flavored powder. Very tasty.

Let  everything simmer until it is very hot

This is not a thick chowder but you can add 3 tablespoons of potato flakes to thicken it up.

Add the cooked bacon to the chowder.

Serve with those little oyster crackers.