Buffalo Chicken Bread

I created Buffalo Chicken Bread and Jalapeño Popper Bread in an attempt to up-date the popular appetizers they are inspired by. Very successful.  Crunchy, spicy, a little messy, and scrumptious.  I am already thinking of other appetizers to prepare this way.

Servings: 12-14 pieces

Time:  Prep: 10 minutes; cooking:  20 minutes
Hardware: knives and a cutting board, measuring spoons and cups, a mixer, a mixing bowl, a silicone spatula, a large serrated knife, parchment paper and a baking sheet

Ingredients:

• Foot long French loaf
• 6 ounces cream cheese
• ⅓ cup ranch dressing
• 2 ounces blue cheese (optional)
• 2 cups cubed cooked chicken (½ pound)
• ½ cup hot wing sauce
• 1 cup shredded cheddar cheese

1. Pre-heat the oven to 350°F. To make clean up easier, line the cooking sheet with parchment paper.
2. Mix the cream cheese and ranch dressing until smooth. Stir in the blue cheese.
3. Cut the bread in half long ways, like a hot dog bun. Scoop out some of the bread so that each half is a little canoe.
4. Fill each side with the ranch mixture.  Put face up on the baking dish. Distribute the chicken evenly over each half loaf and pour the wing sauce over the chicken. Cover in shredded cheese.
5. Bake for 20 minutes or until the cheese is bubbly and the bread is crunchy. Cut each half into 6-7 slices.  Serve right away.  This may be a little messy, but that is why you have napkins.

Buffalo Chicken Bread

Jalapeño Popper Bread

Jalapeño Popper Bread

We have been invited to two parties this New Year’s Eve. We are going to the one that starts earliest, visit for a while, and then head to the other. I created Jalapeño Popper Bread and Buffalo Chicken Bread for the parties.  I am just going to mix up the toppings and finish them at the party. 

I wanted to do something new, but not too new.  People want something familiar.  I decided to rift on some old stand-bys.  If the way my husband ate them up was any indication, these turned out really well.

Servings: 12-14 pieces

Time:  Prep: 10 minutes; cooking:  20 minutes
Hardware: knives and a cutting board, measuring spoons and cups, a mixer, a mixing bowl, a silicone spatula, a large serrated knife, parchment paper and a baking sheet

Ingredients:

• Foot long French loaf
• 4 ounces cream cheese, softened
• 1 stick of butter, softened
• 8 ounces cooked crumbled bacon
• ⅓ cup pickled jalapeños
• 1 cup shredded cheddar cheese

1. Pre-heat the oven to 350°F. To make clean up easier, line the cooking sheet with parchment paper.
2. Mix the cream cheese and butter until smooth.  Stir in the bacon and jalapeños.
3. Cut the bread in half long ways, like a hot dog bun.  Spread each side with the jalapeño mixture.  Put face up on the baking dish and cover in shredded cheese.
4. Bake for 20 minutes or until the cheese is bubbly and the bread is crunchy. Cut each half into 6-7 slices.  Serve right away.

Easy Cheesy Sausage and Macaroni Casserole

This casserole is warm, hearty, and comforting. Perfect for cold, dreary weather. I also like it because it is so easy and takes little prep. I make it when I want something that isn’t fussy and tastes great.

Another reason to love this recipe is that it is easy to tweak. You can stir in any veggie that you like.  I have added countless combinations of mushrooms, zucchini, corn, and carrots. Just soften them with the onions. You can also use a pound of cooked ground beef or cooked, chopped chicken in place of the smoked sausage.  I always sprinkle a little chopped fresh parsley, chives, or green onions on top before serving just for a little green.

Servings: 6-8

Time:    Prep: 5 minutes, Cook: 45 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a can opener, a wooden spoon, a deep skillet, and an 8x11 glass baking dish

Ingredients: 

• Cooking spray
• Olive oil to cover the bottom of the skillet
• 1 onion (1 cup)
• 2 garlic cloves
• 1 pound smoked sausage
• 1-14 ounce can diced tomatoes-undrained
• 2 cups chicken broth
• ½ cup sour cream
• 8 ounces uncooked elbow macaroni
• 2 cups grated cheddar cheese
• 1 teaspoon salt
• ½ cup bread crumbs 

Easy Cheesy Sausage and Macaroni Casserole

1.  Preheat the oven to 350°. Spray the dish with the cooking spray.
2. Cut the sausage into 1 inch slices. Roughly chop the onions and garlic.
3. Heat the oil in the skillet on medium high. Add the sausage, onions and garlic. Allow the sausage to get brown and crispy on the edges (5 minutes).  Stir occasionally.  
4. Add the tomatoes, their juices and the broth to the skillet.  Bring to a boil.
5. Remove from the heat and stir in the sour cream, macaroni, cheese, and salt.
6. Pour the mixture into the glass dish and top with the crumbs.  The pasta will finish while baking.
7. Bake for 30 minutes.  Serve warm with a side salad. 

Roasted Carrots

Roasted Rainbow Carrots

I love carrots. When I saw rainbow carrots at the grocers I grabbed them. Then I forgot about them. By the time I remembered the carrots were there, I didn’t have any grand plan but I wanted to use them while they were still fresh.  So I decided to roast them. Carrots, because they are sweet, can be paired with almost any herb. But like I said, no grand plan.

Simple is best.  These were so freaking delicious. I want more.  Now.

Servings:  4-6

Time: Prep: 5 minutes Cooking: 25-30 minutes
Hardware: A cutting board and large knife, a large mixing bowl, a cookie sheet, nonstick foil

Ingredients:

• 1 pound carrots
• 3 tablespoons olive oil
• Salt & pepper

1. Pre-heat the oven to 400˚ degrees. Line the cookie sheet with foil.
2. Wash the carrots and cut about ½ inch from the top. Cut them in half length-wise.
3. Toss the carrots in the bowl with the olive oil.
4. Spread the carrots out in a single layer and sprinkle them lightly with salt.  Roast them for 25-30 minutes or until desired tenderness.
5. Taste and adjust the salt.  Top with a few grinds of black pepper.  Serve warm.

How to Make Gravy

While I was making the shopping list for Thanksgiving dinner my husband was looking over my shoulder and said, “Gravy.” I informed him that I was making gravy, not buying it. Homemade gravy is VERY easy to make and so much tastier than the stuff in a jar.

Quite a few of my readers have asked me how to make gravy. I guess people are afraid to try it at home, because they are afraid it might be lumpy or runny or something. But in reality it is really simple. The rules are cook on low, never quit stirring.

This recipe is going to follow a different format than my normal recipes, because I’m going to give you a few different ways to make gravy, all of them easy, all of them yummy.  This recipe can be used for chicken, beef, or pork.  Just change up the stock

Homemade Gravy

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Basic Recipe 1
Servings: 4 cups
Time:    Prep: 5 minutes, Cook: 10 minutes
Hardware:  Measuring spoons and cups, a whisk, a sauce pan

Ingredients:

• 1 stick unsalted butter
• ½ cup flour
• 4 cups of chicken stock
• S & P

1. Melt the butter over low heat.
2. Slowly whisk in the flour. Whisk until the flour is the color of very light honey, maybe 2 minutes.
3. Whisking the entire time, slowly add about ¼ cup of stock. When that has been stirred in add another ¼. When that is completely incorporated, add half the remaining stock. Turn up the heat and allow the gravy to come to a slight bubble.  Stir in the rest of the stock. Allow the gravy to come to LOW simmer and salt and pepper to taste.

You can add some interesting flavor to your gravy and make the color more appealing by adding a level teaspoon of instant coffee, ½-1 teaspoon of soy sauce OR ½-1 teaspoon Worcestershire Sauce before adjusting the seasonings.

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Basic Recipe 2
Servings: 4 ¼ cups
Time:    Prep: 5 minutes, Cook: 5 minutes
Hardware:  Measuring spoons and cups, a whisk, a fork, a bowl, a sauce pan

Ingredients:

• 4 cups of chicken stock
• 3 tablespoons cold water
• 3 tablespoons corn starch
• S & P

1. Bring the stock to a low boil.
2. Stir the cornstarch into the water until the cornstarch is completely dissolved.
3. Stir the cornstarch-y water into the boiling stock. Stir and allow the gravy to thicken.  Salt and pepper to taste.

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Better Recipe
Servings: 4½ cups
Time:    Prep: 15 minutes, Cook: 10 minutes
Hardware:  Measuring spoons and cups, a strainer/sieve, a fat separator, a whisk, a sauce pan

Ingredients:

Pan drippings
Butter
½ cup flour
4 cups of chicken stock
½ cup heavy whipping cream
S & P

1. Pour the stock into the bottom of the roasting pan when you place the turkey into the oven. Baste the turkey throughout its cooking time with the stock.
2. While the turkey is resting, drain the stock from the bottom of the pan, through the strainer, into the fat separator. Separate the fat from the stock.
3. Add enough butter to the pan dripping fat to make ½ cup.  Heat the fat over low heat. Slowly whisk in the flour. Whisk until the flour is the color of very light honey, maybe 2 minutes.
4. Whisking the entire time, slowly add about ¼ cup of stock. When that has been stirred in add another ¼. When that is completely incorporated, add half the remaining stock. Turn up the heat and allow the gravy to come to a slight bubble.  Stir in the rest of the stock. Allow the gravy to come to LOW simmer
5. Stir in the whipping cream and salt and pepper to taste.

You can substitute white wine for the cream. If you use wine then add it first so that you cook off the raw wine taste. You can add some interesting flavor to your gravy and make the color more appealing by adding a level teaspoon of instant coffee, ½-1 teaspoon of soy sauce OR ½-1 teaspoon Worcestershire Sauce after adding the cream and before adjusting the salt and pepper.  You can also make onion gravy by cooking 1 cup sliced onions in the fat/butter until they are soft.  Push the onions to the side and then follow the other directions.  You can do the same with mushrooms.  In fact, after you master the basic recipe, play around.  Practice is the best way to learn to cook.

Creamed Spinach

I love spinach.  I love Creamed Spinach even more. I first had Creamed Spinach at Izzy’s Steaks and Chops in San Francisco. Izzy’s is old school and so is Creamed Spinach. I imagine that when my grandfather was out on the town he ordered Creamed Spinach with a huge, rare steak and a glass of Cutty Sark, straight up. It is simple, yet elegant. Fancy without being fussy. And very easy to make.

Creamed Spinach makes an excellent addition to any meat dish.  I often serve it with steak or pork loin.  But truth be told, I like to eat it right out of the pot, all by its lonesome.

Servings: 4-6

Hardware:  Food processor, knives and cutting boards, measuring spoons and cups, a deep skillet, a whisk and a wooden spoon
Time:  Prep: 5 minutes, Cook: 10 minutes

Creamed Spinach
Old School Elegance

Ingredients: 

• 2 pounds baby spinach leaves
• 3 tablespoons of butter
• 2 tablespoons flour
• 1 shallot (⅛ cup)
• 1 garlic clove
• 1 cup cream
• ⅓ cup Parmesan cheese
• A pinch of nutmeg
• Salt to taste

1. Chop the spinach leaves in the food processor. Dice the garlic and the shallot.
2. Over medium heat melt the butter in the skillet, add the diced shallot and garlic clove.  Sauté until the shallot is soft, for 2 or 3 minutes.
3. Whisk in the flour.  Whisk until it is a paste and the color of honey.
4. Stir in the cream, cheese and spinach. Sprinkle in a dash of nutmeg and salt.
5. Cook on low for 5-6 minutes, stirring often.  Taste and adjust the salt.
6. Serve warm.

Artichoke and Mushrooms over Pasta

My husband is out of town so I can cook whatever I want. Artichokes, mushrooms, tomatoes, and olives are not his favorites, but they are mine. After eating this they will be yours, as well.

I serve this over whole wheat pasta because, in addition to being better for you, the pasta adds a nice texture to the dish. You can throw in cooked ham, chicken or shrimp at the end if you absolutely must have meat, but this is hearty enough to eat as is.

Servings: 4-6

Time:    Prep: 5 minutes; Cook: 30-35 minutes
Hardware:  measuring spoons and cups, a cutting board and knives, a large heavy bottom skillet (I prefer a cast iron skillet), a colander, a wooden spoon, zester

Cook at home

Ingredients:

• Olive oil to cover the bottom of the pan
• 1 pint grape tomatoes
• 8 ounces of baby portabella mushrooms
• 3 cloves of garlic
• 15 pitted Kalamata olives
• 2 sprigs of fresh rosemary
• 6 ounce jar of marinated artichoke heart
• 1 cup of a sweet wine (I used Mascato)
• Zest of one lemon
• Salt
• 8 ounces cooked whole wheat spaghetti

1. Mince the garlic. Clean and roughly chop the mushrooms.  Chop the tomatoes. 
2. Drain the artichokes, reserving ¼ cup of the liquid.
3. Heat the oil on medium.  Add the garlic, mushrooms, and tomatoes.  Cook on medium for about 10 minutes or until the tomatoes and mushrooms begin to give up their liquid. Stir occasionally.
4. Add the artichokes, rosemary, reserved liquid, and wine. Allow the liquid to come to a boil. Simmer until the liquid is reduced by half.  This should take 20 minutes or so.  Stir enough to keep anything from sticking.
5. Zest the lemon over the sauce. Remove the rosemary sprigs. Taste and adjust the salt.
6. Serve immediately over whole wheat spaghetti. 

Artichokes & Mushrooms over
Whole Wheat Pasta