Black and Blue Sliders

Jeff and I recently visited some friends in Asheville, North Carolina.  We had a wonderful time.  We went to the Biltmore, the Grove Park Inn, and many breweries.  Every restaurant we visited had some version of this burger on the menu.  I liked it so much that it was the first dish I made upon our return.  I decided to make sliders because the taste is so bold that a little bite will do you. This tastes really good with a dark stout.

Servings:  8 burgers
Hardware:  Measuring spoons and cups, a small plate, a large plate, a pepper grinder or a mortar and pestle, a spatula, a heavy bottomed frying pan

Time: Prep-5 minutes, Cook-7 minutes

 

Ingredients:

• 1 ½ pounds ground beef (the best that you can afford)
• ¼ cup course cracked peppercorns
• Salt
• Enough olive oil to cover the bottom of the pan
• ¾ cup blue cheese dressing
• ½ cup crumbled blue cheese
• ½ cup French fried onions (I use Durkee)
• 8 potato dinner rolls

1. Coarsely crush the pepper and place it into the small plate.
2. Divide the ground beef into 8 equal ¾ inch patties. Sprinkle both sides with salt.  Press one side of each patty into the cracked pepper.
3. In the pan, heat the olive oil over medium-high.  Place each burger pepper side up into the pan.  Cook for 3 minutes and then flip.  Cook for 3-4 more minutes. Place one tablespoon of blue cheese onto each burger during the last minute or so of cooking.
4. To serve place the warm burgers, pepper side down, onto the split buns.  Top each burger with 1 ½ tablespoons of dressing and 2 tablespoons of French fried onions.

Sweet Lime Chipotle Wings

The Super Bowl is this weekend. I was having a bit of trouble trying to create a blog entry for the game.  When making food for a party, I try not to be too adventurous.  I figure that not everyone wants to try something TOO, TOO new.  Who doesn’t like wings?  They are easy to make and can be made in a million varieties.  When I was thinking of new wing flavors to make I thought about flavors that went well together.  Sweet, spicy, tangy=honey, chipotle, lime.  These turned out to be really good.  Jeff loves them.  I hope our friends do, as well.

Servings:  Dozen wings

Hardware:  Measuring spoons and cups, a mixing bowl, a baking sheet, a cooling rack (or foil), a small bowl, a sauce pot, tongs, wooden spoon, zester
Time: Prep-10 minutes, Cook-50 minutes

 Ingredients:

• 1 dozen wings
• 3 tablespoons softened butter
• 1 ½ teaspoons ground cumin
• 1 tablespoon garlic powder
• 1 ½ teaspoons onion powder
• Pinch of cayenne
• Salt & pepper
• ¼ cup lime juice
• 1 cup chipotle salsa
• ¼ cup honey
• Zest of 2 limes
• Cooking spray

1. Preheat the oven to 400°.
2. Place the cooling rack over the baking sheet.  If you don’t have a cooling rack, just line the baking pan with foil.  Spray the rack/foil liberally with cooking spray.
3. Use the kitchen scissors to separate the flaps from the drums.  Also snip the points from the flaps.
4. Mix the softened butter with the cumin, garlic powder, onion powder, and cayenne in the small bowl.
5. Rub the wings completely with the butter mixture.  Then sprinkle them with salt and pepper.
6. Place the wings in a single layer onto the rack.  Place in the oven.  Cook for 20 minutes. Flip and roast for 20 more. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Turn the oven off and leave in the warm oven for 10 minutes.
7. While the chicken is cooking, place the lime juice, chipotle salsa, honey, and zest in the sauce pot.  Heat on medium high, stirring until the honey is completely melted.
8. Remove the wings from the oven and toss in the sauce.
9. Serve warm or at room temperature.

You might also like: Sweet and Spicy Teriyaki Wings and Hot Garlic Wings

Chicken and Herb Stew

It is cold.  Not Florida cold which is anything below 70˚, but cold.  It will be 19˚ here tomorrow.  So I wanted dinner to be warm and comforting.  I decided on  Chicken and Herb Stew.  It is hearty and healthy. This meal is also inexpensive.  And when it is cold out, I like to use the oven, because it helps warm the house.

You can change up this stew by adding different herbs.  Herbs de Provence would be nice as would an Italian mix.   Using the original herbs, you could use different root vegetables. Parsnips could replace carrots.  You could also add ½ cup of diced rutabaga or turnips with the potatoes.

Servings:  6-8

Time:  Prep: 15 minutes Cook:  60 minutes
Hardware: knives & chopping block, measuring cups & spoons, 4 quart Dutch oven, a plate, tongs, wooden spoon, small bowl, fork, no powder latex gloves

Ingredients:

• 2 teaspoons olive oil
• 4 chicken thighs (1-1½ pounds)
• 1 tablespoon each fresh sage and thyme
• ½ tablespoon rosemary (you can substitute 2 teaspoons poultry seasoning for the herbs)
• ¼ pounds carrots
• 1 medium onion (½ cup) chopped
• 1 celery stalk
• 3 cloves garlic
• 2 pounds white or russet potatoes
• 5 cups liquid ( I used ½ low sodium chicken stock & ½  dry white wine)
• 1 teaspoon salt
• ½ teaspoon pepper.
• 2 tablepoons cornstarch
• 2 tablespoons fresh parsley (1 tablespoon dried)
• Salt & pepper 

1. Wash and roughly chop the carrots, onions, garlic, and celery. Mince the rosemary, sage, and thyme. Scrub the potatoes and quarter them. Set aside.
2. Generously salt and pepper both sides of the chicken.
3. Preheat the oven to 375˚.
4. Coat the bottom of the Dutch oven with olive oil.  Place over medium heat.  When the oil is hot place the chicken, skin side down in the Dutch oven.  Allow the chicken to sear for 6 minutes.  Turn and sear for 6 more minutes.  Remove and place the chicken onto the plate.
5. Pour off all but 1 tablespoon of the fat.  Place the carrots, onions, garlic, celery, rosemary, sage, and thyme in the Dutch oven and sauté until the garlic becomes fragrant and the vegetables soften (about 5 minutes.)
6. Put the chicken back in on top of the vegetables. Add the liquid and the salt & pepper. Put the potatoes on top of the chicken.
7. Put the lid on the Dutch oven and place in the oven.  Cook for 40 minutes.
8. Mince the parsley if you are using fresh.  Set aside.
9. Remove the Dutch oven and return to the stove top. Put on the gloves and remove the meat from the bones.  Discard the skin, fat and gristle. Shred the chicken and return it to the stew.
10. Put the cornstarch in the bowl with 4 tablespoons of cold water.  Mix until the cornstarch is dissolved.
11. Return the stew to a boil.  Add the cornstarch-y water. Stir until the stew thickens.  Remove from the heat.  Adjust the salt & pepper..  Sprinkle the parsley on top. 
12. Serve warm with soft rolls.

Texicali Muffins

I have a large circle of friends.  We often have movie nights at one another’s homes.  Everyone brings a dish to share.  I try to bring something different every time.  However, I don’t want to take something so different that the picky eaters won’t try it.

 

But everyone loves Tex-Mex. So, I fiddled around with one of my other recipes and created these.  They carry well and can be reheated.  They can be an appetizer or an entrée.  They even freeze well. You can control the amount of heat through the Ro-Tel and taco seasoning that you chose.



 



Servings: 16 appetizers

Time: Prep: 10 minutes Cooking: 30 minutes

Hardware: Measuring spoons and cups, a large heavy bottomed skillet, a slotted spoon, a mixing bowl, a wooden spoon, a can opener, a glass, a muffin tin, and muffin tin liners

 

Ingredients:

• ½ pound hamburger
• 4 ounces cream cheese
• ½ can Ro-Tel tomatoes-DRAINED
• ½ cup shredded cheddar cheese
• 2 teaspoons taco seasoning
• 1-16 ounce can refrigerated biscuit dough
• Sour cream and salsa

1. Preheat oven to 350˚.  Place the cream cheese into the mixing bowl to allow it to soften.
2. Line the muffin tins with paper cups.
3. In the skillet over medium heat, cook the hamburger until it is browned. Remove it from the skillet with the slotted spoon and place it into the mixing bowl.
4. Add the tomatoes, cheese, and seasoning.  Mix well.
5. Separate the biscuits into halves horizontally.  Using the glass as a rolling pin, roll the halves out to flatten them.
6. Place each half into a muffin cup. Evenly divide the mixture between the cups.
7. Bake for 15-17 minutes or until golden brown.
8. Top each cup with a dollop of salsa and sour cream. Serve warm.

BLT Cups

The holiday season is not quite over.  We still have New Year’s Eve and the Super Bowl to get through.  I know that I get tired of the standard potato chip, dip set up at most parties.  Also, if guests are going to drink then they need protein to slow down the alcohol.  But no one wants to spend the party in the kitchen. These can be made ahead and warmed up before the party.

These muffins are a two bite version of one of the best sandwiches ever, the BLT. You can find sundried tomatoes with the pasta sauces in your grocers.  If you cannot find them you may be able to find bruschetta spread.

Servings: 16 appetizers

Time: Prep: 10 minutes Cooking: 30 minutes

Hardware: A cutting board and knives, measuring spoons and cups, a large heavy bottomed skillet, a paper towel covered plate, a mixing bowl, a wooden spoon, a glass, a muffin tin, and muffin tin liners

Ingredients:

• 4 ounces cream cheese
• 9 slices of thick cut bacon
• ¼ cup sundried tomatoes with herbs packed in oil**
• 2 tablespoons sour cream
• ½ cup shredded gruyère
• 1-16 ounce can refrigerated biscuit dough
• Shredded lettuce

1. Preheat oven to 350˚.  Place the cream cheese into the mixing bowl to allow it to soften.
2. Line the muffin tins with paper cups.
3. In the skillet over medium heat, cook the bacon until it is crispy. Drain it on the paper towel covered plate.
4. Dice the tomatoes.
5. Crumble the bacon into the mixing bowl.  Add the tomatoes, sour cream, and cheese.  Mix well.
6. Separate the biscuits into halves horizontally.  Use the glass to roll the halves out to flatten them.
7. Place each half into a muffin cup. Evenly divide the mixture between the cups.
8. Bake for 15-17 minutes or until golden brown.
9. Top each cup with shredded lettuce.  Serve warm.

Spinach Pie

This dish isn’t spinach pie like you get in a Greek restaurant and it isn’t a quiche.  My spinach pie is a distant cousin to both. It is one of my first original recipes.  I created it while I was in high school.  When I was in college, I would bake a spinach pie and eat it every day for breakfast until it was gone. 

I really love it.  It is easy to make and can be eaten any time of the day.  Just add a piece of roasted chicken and you have dinner.  It also makes a great brunch item. If you are asked to bring an item to a pot luck, this travels well.

Servings: 6-8

Hardware: A mixing bowl, a colander, a whisk, foil
Time:  Cook:  30-40 minutes, Prep:  15 minutes

Ingredients:

• 1 deep dish frozen pie crust
• 3 large eggs
• 2-10 ounce packages frozen spinach
• 4 ounces crumbled feta
• A pinch of nutmeg
• S&P to taste
• Malt vinegar

1. Preheat oven to 350.  Allow the piecrust to defrost. 
2. Put the frozen spinach in the colander and run under hot water until it is completely defrosted.
3. Whisk the eggs in the mixing bowl.
4. With your hands, squeeze as much water as possible from the spinach.  You may need to do it a handful at a time.
5. Stir the eggs, squeezed spinach, feta, nutmeg, and S&P together.
6. Spread the spinach mixture evenly into the pie crust.
7. Cover the edges of the crust in foil so that it doesn’t burn while it is cooking.
8. Bake for 30-40 minutes or until the center is set. Remove the foil during the last part of baking to allow the crust to brown.
9. Cool the pie for 10 minutes and serve.    Offer your guests malt vinegar.

Onion Gruyere Wheels

The past few months have been so awful, that I’m having trouble getting into the Christmas spirit.  I also missed making a holiday post, which made me sad.  So I decided to bake.  Cooking helps relax me, which in turn brightens my mood.  And even if this is too late for you to add to your Christmas menu, maybe you can use it for New Year’s Eve?  Or just Saturday.

I have been wanting to make an onion tart, but I have been too busy for pastry. So, I bought a puff pastry and improvised.  Onion, thyme, and gruyere really go well together.  I added bacon, because I love bacon.  What doesn’t taste better with bacon?  If you don’t like bacon, you can omit it.  Or add roasted portabello mushrooms instead. 

Servings:  About 15 roll-ups

Time:  Thaw: 30 minutes, Prep: 20, Cook: 40 minutes total
Hardware:  Measuring spoons and cups, a cutting board and knives, a skillet, a paper towel covered plate, a wooden spoon, a clean flat surface, a small bowl, a fork, a pastry brush, 2 baking sheets and parchment paper, cooling rack

Ingredients:

• 6 slices of thick cut bacon
• 1 frozen puff pastry sheet
• 6 cups sliced onions
• A pinch of sugar
• 1 egg
• 6 ounces shredded gruyere cheese (the best you can afford)
• 2 teaspoons dried thyme
• Water
• Flour for dusting

1. Cover the baking sheets in parchment paper and set aside.
2. Allow the pastry to thaw for about 30.
3. Cook the bacon until it is crispy.  Crumble the bacon onto the paper towel covered plate.  Set aside. Clean the skillet.
4. Slice the onions into rings.  Put the onions, sugar, and enough water to cover the onions half way into the skillet on medium high.  Stir often.  Cook until the water has evaporated.  As soon as the water has evaporated, turn the heat down to medium and monitor carefully.  The onions will caramelize quickly.  Don’t allow them to burn . This should take about 20 minutes. Remove from the heat and allow to cool slightly.
5. Pre-heat the oven to 400°. 
6. Beat the egg and a tablespoon of water in the small bowl.
7. Unfold the pastry sheet onto the lightly floured work surface. 
8. Brush the pastry sheet with the egg wash. 
9. Top the pastry with the cheese.  Cover the cheese in the caramelized onion and thyme. Cover the onion with the crumbled bacon.
10. Starting at a short side, roll the pastry up. Cut the roll into about ½ inch slices. 
11. Put the wheels, cut-side down, onto the baking sheets.  You may need to re-shape them a little so that they are round.
12. Brush the wheels with the egg wash.
13. Bake for 15 minutes or until the wheels are golden brown. 
14. Rest the wheels on the cooling rack for about 10 minutes.  Serve warm or at room temperature.