Busy, busy, busy........

Sorry for the delay in recent post, but it has been a busy, busy, week. I will hopefully be back on track starting today with my latest recipe. The post today is what is commonly referred to as a Polish peasant dish. Very filling, it contains pasta, cabbage and a little meat and is a fairly simple 1 pan recipe. I also added the usual wine and beer pairings, which kind of takes away from the "peasant" part, but also adds something to this very "simple" meal. You can serve it by itself or with your favorite vegetable or a salad as a side dish. Instead of using the bacon, you can also use diced pork or even a kielbasa sausage or if you prefer with no meat at all. As always I hope you enjoy.

Haluski
Cook Time: About 1 hour

1 Each sweet onion, thinly sliced
1 Each medium head of cabbage, cored and thinly sliced
1 12oz package egg noodles
1 Lb bacon, cut in 1 inch pieces
1 Stick butter(can use olive oil to reduce fat content)
3 TBSP minced garlic
   Salt to taste
   Pepper to taste
1 tsp chopped fresh parsley
   Sour cream(optional)

Bring a large pot of salted water to a boil for the noodles.

In a large fry pan add 1 TBSP butter and fry chopped bacon until crisp. About 12-14 minutes. Remove to paper towel to drain, set aside. Reserve 1 TBSP bacon fat, dump the rest and wipe out inside of fry pan.

Return 1 TBSP of bacon fat and 2 TBSP butter to fry pan. Add sliced onion and sliced cabbage. Add salt and pepper to taste. Cover and cook until cabbage is slightly tender and  wilted, about 10 minutes. Uncover and simmer until cabbage is very tender, about another 10 minutes.

While the cabbage is cooking add the pasta to boiling water and cook, following the directions on the package.

Increase the heat of fry pan to high and stir until the onions and cabbage are a golden brown. About 10-12 minutes. Add minced garlic and 2 TBSP butter, stirring constantly to make sure everything is evenly coated in butter. Add in 3/4 of diced cooked bacon, combine and remove from heat.

Drain the cooked pasta, add to fry pan with remaining 3 TBSP butter, stirring well to make sure all ingredients are well combined. Stir in remaining bacon, taste add more salt and pepper if desired.

Serve immediately while hot topped with the sour cream(optional) and the fresh chopped parsley. Wine Pairing: Chardonnay or Sauvignon Blanc. Beer Pairing: Pilsner.

Flatbread(no yeast)
Prep Time: 20 minutes
Cook Time 10 minutes(frying) 15 minutes(baking)
Other Time 8 hours/overnight

5 Cups all-purpose flour
2 TBSP Baking powder
1 1/4 tsp salt
2 Cups milk
1 1/2 TBSP butter(melted)
3 tsp Rosemary
1/2 tsp Garlic powder
Olive oil(EVOO) as needed for frying

PREHEAT OVEN TO 425 DEGREES IF BAKING IN OVEN

In large mixing bowl, combine flour, baking powder and salt, mixing well.

Slowly add milk and melted butter to the flour, while kneading the dough. It should end up stiff and workable. If sticky add more flour, if it falls apart  add more milk

After dough is ready, flatten into rectangular shape. Sprinkle with garlic powder and rosemary. Rework dough to incorporate spices evenly throughout. Wrap dough in plastic and let rest for a minimum 8 hours or overnight in the refrigerator

• If frying divide dough into small balls, then flatten into patties about 1/8 inch thick. This will allow them to cook evenly and quickly. Heat oil in fry pan over medium heat and cook on each side until golden brown and they puff up like pancakes. About 4-5 minutes per side. Set aside on paper towel to drain.
• If baking, divide dough into four even balls and flatten with a rolling pin about 1/8 inch thick. Dough should be a rectangle roughly 9x4. Bake in 425 degree oven on a pizza stone or cookie sheet roughly 6-7 minutes then turn over and cook the other side 6-7 minutes.

Top with your favorite toppings and sauces and return to oven to heat through and to melt cheese. Remove from oven and cut in half at an angle for entree serving or cut into smaller amounts for appetizer servings.

PICTURE SHOWN IS A BBQ CHICKEN FLATBREAD-Simple BBQ sauce(recipe follows below) 16 oz cooked chicken breast diced and divided evenly, 1/2 red onion diced and caramelized, shredded cheddar cheese and fresh chopped cilantro. Wine Pairing: Zinfandel or Shiraz. Beer Pairing: IPA, Bock or Porter. 

Simple BBQ Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes

2 TBSP Vegetable oil
3/4 Cup Ketchup
1/4 Onion diced
2 TBSP Fresh lemon juice
2 TBSP Worcestershire sauce
1 TBSP Prepared mustard
1/8 tsp Hot pepper sauce
1/4 tsp Liquid smoke

Combine all ingredients together in medium saucepan and simmer for 30 minutes. Stirring often.

Cool before serving.

It's that time of year again to bring out one of my all-time favorite salads. The caprese salad is very simple to make, is very light and packs lots of flavor. It can be served as an appetizer, or as a main course with some fresh crusty bread from your local store. Enjoy.

Caprese Salad
Prep Time: 15 minutes

1 LB fresh mozzarella cheese
4 Each large, fresh tomatoes
1/2 Cup loose packed fresh basil(torn)
Sea Salt
Fresh cracked pepper or peppercorns
1 1/2 TBSP Balsamic Vinegar
4 TBSP Extra Virgin Olive Oil(EVOO)

Slice tomatoes about 1/4 inch thick and spread out on a plate.

Slice thin rounds of the mozzarella cheese and place on top of tomatoes. Sprinkle with fresh basil.

Combine balsamic vinegar and EVOO. Pour over the top of the mozzarella cheese and tomatoes. Sprinkle with sea salt and cracked pepper to taste. Serves 6. Wine Pairing: Chardonnay, Riesling or Sauvignon Blanc.

Easter Dinner......

With Easter fast approaching I was kind of curious to see what everyone else is doing for their Easter dinner. Do you do something traditional every year like most people do for Thanksgiving and Christmas or is something different all the time? This year for Easter with my folks I am doing a pork loin, with fresh asparagus and mashed potatoes with an old family gravy recipe that I haven't had in years(in fact I can't remember the last time) and have never made before, but am excited to tryout. Anyway send me a note about what you are having(I am always looking for ideas) or just check back and maybe pick up a few ideas of your own. Looking forward to hearing from you all.

Listed below is my recipe for "crustless quiche". For those of you that enjoy the family brunch and want to add something a little different than just plain old scrambled eggs.

Crustless Quiche
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Other Time: 5 minutes

10 Each eggs
1/2 Cup butter(melted)
1/2 Cup all-purpose  flour
1/4 tsp salt
1/8 tsp ground black pepper
16 oz cottage cheese
24 oz Diced green chili's
  8 oz Diced/cooked ham(optional)
16 oz Grated cheddar cheese(divided)

PREHEAT OVEN TO 400 DEGREES

In a large mixing bowl, whisk eggs until fluffy. Add melted butter, flour, salt and stir until well mixed.

Stir in cottage cheese, green chili's, diced ham(optional) pepper and half of the shredded cheddar cheese.

Lightly grease a 9x13 baking dish and pour mixture in. Top with the rest of the cheddar cheese.

Bake at 400 degrees for 15 minutes. Turn oven down to 350 degrees and continue to bake another 30-40 minutes, until eggs are firm.

Cool on wire rack or cutting board for 5 minutes before cutting and serving. Serves 6-8. Wine Pairing: Chardonnay or Shiraz.

Greg, this is for you........

This post comes as a recommendation from a friend of mine asking for some help for those of you that are not as skilled in the kitchen. He is looking for an easy recipe that he can make for Easter and I think I have a couple of  suggestions that can be whipped up in no time and still make him look like a hero in the kitchen.

For the main course I would start either with a fully cooked, spiral sliced ham, that just needs to be reheated before serving or a small turkey breast that can be cooked in about an hour. Now I realize that this doesn't sound all that exciting, but add to that some twice baked potatoes(recipe below) your favorite vegetable some fresh baked dinner rolls, and a nice bottle of wine and your guest will think you spent all day in the kitchen. For dessert you can get some pre-made short cakes and top them with fresh cut strawberries and whipped cream.

Hope this helps my friend. Don't hesitate to call me if you have any questions.  

Twice Baked Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

2 Each large baking potatoes
4 Slices bacon
1/2 Cup Sour cream
1/4 Cup milk
2 TBSP butter
1/4 tsp salt
1/4 tsp ground pepper
1/2 Cup grated cheddar cheese(divided)
4 Each green onions sliced(divided)-optional

PREHEAT OVEN TO 350 DEGREES

Wash potato skins. Bake in 350 degree oven for 1 hour.

In a large fry pan over medium heat cook bacon until it starts to brown and crisp. Drain on paper towel, crumble and set aside.

When potatoes are done cooking, allow them to cool for 10 minutes. Cut potatoes in half lengthwise and scoop flesh into a large mixing bowl saving the skins. Add sour cream, milk, butter, salt, pepper, half of the cheddar cheese and half of the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into skins. Top with remaining cheese and green onions and bacon.

Bake for another 15 minutes until heated through and cheese on top is melted. Serve hot.

THESE POTATOES CAN BE MADE THE DAY BEFORE AND REHEATED THE NEXT DAY IF DESIRED.

Recipe Calculator

Several of you have asked for this information, and  I finally had the time to post it. Most of the recipes I post are for a standard family of four, unless otherwise stated. However many of you want to feed more( or less) people than the recipe calls for so I have added a recipe calculator to my recipes page. There are several of these calculators available on line but the one I found the easiest to use and understand(and I tried quite a few) is one from Chefben.com. Just click on the recipe calculator at the top of my recipes page and it will link you directly to this tool. Just follow the instructions and you will be well on your way to creating an intimate dinner for two, or a feast for 100.

How to Store Wine Properly

Since most of us simply buy our wine from the grocery store, without much idea how to store it properly, what do you do when you buy that great bottle of wine? The fastest way to ruin a great bottle of wine(any wine) is to store it incorrectly. Storing your wine properly will help to ensure the fullest possible flavor, whether you are drinking it later today or years from now.

Before Opening-

• Keep it in the dark- Store all wines away from light, especially direct sunlight and fluorescent fixtures. UV rays can cause wine to be "light struck" giving them an unpleasant smell. Darker bottles help, but UV rays will eventually penetrate the glass and ruin the wine over time.
• Store corked wines on their sides- The cork is meant to be kept wet to help keep the bottle sealed properly. If you store them upright for a long amount of time the cork will dry out and air will eventually get to the wine, spoiling it. This does NOT effect the wines with screw caps or the new "green" wines that are in the cardboard "bottles".
• Keep the temperature constant- Wine storage temperatures should never be higher than 75 degrees, because they will start to oxidize. Temperatures should remain as constant as possible. The greater the changes in temperature the more a wine will suffer. The temperature should never fluctuate more than 5 degrees a year, especially with red wines, which suffer more due to temperature related problems than white wines.
• Do NOT move it- Try and store your wines so they are easily reached without disturbing the other wines. Try not to move the bottles at all once stored, until ready to drink.
• Isolate your wines- Remember that wine "breathes" so do not store it with anything that has a strong odor to it, as it could permeate through the cork over time and taint the wine. A well ventilated area will also help protect the wine.
• Adjust temperature BEFORE serving- Different wines taste best at different temperatures, which may vary from the way they were stored. Before serving allow each wine to rise or fall to the appropriate serving temperature:

                    Blush, Rose and Dry White Wines:  46-57 degrees

                    Sparkling Wines and Champagnes:  43-47 degrees

                    Light Bodied Red Wines:                  54-57 degrees

                    Full Bodied Red Wines:                    59-66 degrees

After Opening- 

• Store open White wines in the refrigerator. This will help extend the life of the open bottle between 3-5 days. Make sure to cork the bottle tightly to reduce their exposure to air.
• Leave Red wines out. As long as it is corked and stored in a dark place you shouldn't have to worry about it going bad for a few days.
• Never store your wines next to fruits, vegetables or cheese, since this could potentially cause the wine to mold.

How to Store Food Properly

Storing food properly is essential in today's economy. With the cost of food these days we need to make sure we are taking every precaution available to us to prevent food from spoiling. Using proper methods of food storage also helps foods retain there nutrient content, fresh appearance, flavor and texture. Now we all know the refrigerator is the best place to store perishable foods you will use in a few days, while the freezer is a great place to store the foods you will keep for a long time, here are some other simple tips you can follow to get the most out of your dollar.

Produce-

•  Avoid storing produce in plastic bags. Plastic bags do not allow for air flow and will cause the produce to rot faster. Instead use cellophane or paper bags.
•  Leafy greens have a high water content so they wilt easily. To ensure they stay fresh, wash and dry them as much as possible(use a salad spinner) then rip them into bite sized pieces and store them in the fridge in a sealed plastic container with paper towels to absorb excess moisture.
• Tomatoes are best left out of the refrigerator unless they have been sliced(then store them in a plastic bag inside the fridge) otherwise the cold turns their insides watery and they become mushy.
• Bananas give off ethylene, which speeds up the ripening process of other fruits, so store these separately when possible.
• Potatoes should be kept in a dry, dark and cool place. Never in a plastic bag, that would cause them to sprout. Onions and fresh garlic can be treated the same way.
• Know your fruits; fresh fruit tends to lose their nutrients faster at room temperature, but tropical fruits ruins quickly in the cold. 

Dairy-

• Eggs need to be left in their box or carton and stored away from strong smelling foods. Eggshells are porous, so they absorb flavors and smells. Store them in the coldest part of the fridge.
•  Milk and cream should also be stored away from strong smelling foods for the same reason. When possible buy your milk in cartons because it will hold its nutrients longer than it will with plastic or glass containers. Again store your milk in the coldest part of the fridge.
• Cheeses should never be wrapped in just plastic wrap alone. Cheese is a living, breathing thing, and closing it off to air is about the worst thing you can do to it. Wrap it first in wax paper and then loosely in plastic wrap or a plastic bag to help keep out the other odors. Store in the warmest part of the fridge such as the cheese and vegetable drawer. Just don't forget it's there.
• Butter does not need to be refrigerated and will last on the counter up to a week(I wouldn't recommend any longer) store butter in a butter dish with a lid, which will help to keep it fresh and also keep the bugs away.

Meat and Seafood Products-

• Meats and should always be kept in the coldest part of the fridge. Most meats, unless frozen should be used within 3-4 days of being opened. Hot dogs and commercially processed meats will stay fresh until there use by date if not opened. After opening store in air tight containers and use as soon as possible.
• Shellfish can be stored safely in the refrigerator if it will be used within a couple of days. If it will be longer it should be frozen. Wrap it in moisture proof paper or foil to protect it from air leaks.
• Try to avoid wrapping either meats or seafoods in plastic wraps before freezing. The plastic allows moisture to escape and could cause freezer burn.
• Frozen meats and seafood should be taken out to thaw in the refrigerator before use. Worse case thaw under cool running water. Do Not leave out on counter to thaw.
• Remember to dispose of any meats or seafoods that have and off color or smell to them.

Poultry-

• Poultry should also be kept in the coldest part of the fridge. Fresh poultry should be used within 1-2 days of purchase or it can be frozen until needed. If you purchased a whole chicken or turkey leave it in the wrap you purchased it in and wrap it with plastic wrap if desired. Try to avoid using the plastic bags you get at the store when freezing, because the chemicals in the bags from the print may react with the meat.
• Cooked poultry can be saved in the fridge for 3-4 days. However if it is covered in gravy I would suggest using it within 1-2 days.
• Frozen poultry should be taken out to thaw in the refrigerator before use. Worse case thaw under cool running water. Do Not leave out on counter to thaw.
• Do Not use poultry that has an off color or foul smell.

How to use Leftovers Properly-

• All cooked foods should be reheated to 165 degrees, refrigerated or frozen within 2 hours. In hot weather I would make it 1 hour.
• Remember to wash your hands before you handle any cooked foods that you plan to eat later. Make sure all containers and utensils that will contact the food are clean as well. Do Not put cooked food back into the original container it came in unless you wash it in warm soapy water first.
• Try and always place left overs in small batches to be cooled or frozen. Cover them completely and when possible leave some gaps between these foods and others to allow for air flow and a more consistent rate of cooling.
• Remove any stuffing from cooked poultry and store it separately. This will allow it to cool more rapidly.
• When reheating left overs make sure to heat them completely to 165 degrees. If you served them only warmed and not heated through you increase the chances of a food borne illness. Also make sure to stir your foods while reheating to help ensure that all parts of the food have been heated evenly.
• Last but not least, "when in doubt, throw it out" don't risk your health on questionable leftovers.

Pulled Pork....and some other ideas

It's getting to that time of year when the BBQ's and Smokers will be used a lot, especially in Arizona come summer time. That being said I tried putting a twist on this pork recipe and cooked it inside in the oven. By adding the liquid smoke I gave it a little bit of that outdoor flavor and taste.

Listed below the Pulled Pork recipe are also a couple of appetizers you may enjoy. I can eat Brie anytime and really enjoy it baked in either a bread bowl as listed or wrapped in a puff pastry shell. The fruit dip is just something light and rather simple to prepare. If you want to turn up the "WOW" factor then put the fresh fruit on skewers and make fruit kabobs.

Pulled Pork
Prep Time: 20 minutes
Cook Time: 4 1/2-5 hours

1 Large pork butt or shoulder(7-9 lbs)
2 TBSP liquid smoke
3 tsp minced garlic
1 tsp ground cumin
1tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 Medium size orange juiced and halved
1 Medium onion cut into quarters
1/2 Medium onion, chopped
2 Each bay leaves
1 Cup water
1 Cup BBQ sauce
1/2 Cup cider vinegar
2 tsp Olive oil(EVOO)


PREHEAT OVEN TO 350 DEGREES

In large roasting pan, place pork fat side up. Rub top of pork all over with garlic and seasonings. Arrange onion quarters over the top of pork and top with bay leaves.

Add 1 cup of water to pan, along with 2 TBSP liquid smoke. Squeeze the orange halves over top of pork and place the halves into the pan on either side. Cover in foil and bake in 350 degree oven for 4-5 hours, to about 185 degrees.

Remove pork from oven, let it cool a bit, then shred it with two forks, or chop. Discard as much of the fat as possible. Reserve 1 cup of the drippings to use in the sauce.

Meanwhile sautee chopped onion in EVOO and combine with BBQ sauce, vinegar and 1 cup of reserved drippings in large saucepan. Add shredded pork and heat thoroughly over low heat for about another 10 minutes to let the sauce reduce a little bit. I do not like a lot of BBQ sauce in my pork, but you can add as little or as much as your taste requires. Wine Pairing: Zinfandel. Beer Pairing: IPA or Porter.

Fruit and Spice Dip
Prep Time: 20 minutes
Other Time: 1 hour in refrigerator

1/2 Cup packed brown sugar

1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 Cup heavy cream
Assorted fresh fruit, cut into bite-size pieces

Combine brown sugar and spices, set aside.

Whip heavy cream until stiff. Gently mix sugar and spice mixture into heavy cream.

Refrigerate at least 1 hour before serving. Longer is okay. Serve with assorted fresh fruits. You can also get extra creative and create fruit kabobs for that something extra. Wine Pairings: Riesling, Gewurztraminer or Champagne.

Baked Brie in Sourdough
Prep Time: 15 minutes
Cook Time: 20-30 minutes

1 Round loaf Sourdough bread(1lb)
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp sugar
1 TBSP softened butter
1 Wheel Brie cheese(8oz)

PREHEAT OVEN TO 350 DEGREES

Combine spices and sugar; set aside. Cut a circle in the top of bread and remove bread center to make room for the Brie.

Spread butter inside the bowl, then sprinkle with 2 tsp of spice mixture. Using a knife make 2-inch cuts around the edge of at 1-inch intervals

Remove rind from Brie and place inside the bowl. Sprinkle Brie with remaining spice mixture.

Replace the top of bread and place on baking sheet in 350 degree oven for 20-30 minutes. When finished cut bread top into bite size pieces and dip into hot Brie. Can also be served with crackers if needed. Wine Pairing: Chardonnay, Cabernet Sauvignon or Pinot Noir. Beer Pairing: Lager, Pilsner, Pale Ale or Porter. 

Listed below is another old favorite of mine that some of you have seen before. Blackberry Pork Tenderloin w/Cilantro Rice. Both the pork and the rice recipes are listed on my page. And I was even thinking ahead on this one and actually had a picture that was posted on my fb page.

Blackberry Pork Tenderloin
Prep Time: 15 minutes
Cook Time: 45 minutes
Other Time: 5 minutes

1 1/4 LB pork tenderloin
salt and pepper
non-stick cooking spray

Blackberry BBQ Sauce
1/2 Cup seedless blackberry jam
3 TBSP prepared BBQ sauce
1 tsp Italian dressing
GARNISH: finely chopped fresh parsley or cilantro and extra sauce

PREHEAT OVEN TO 350 DEGREES

Spray 9x13 baking dish with non-stick cooking spray. Place tenderloin fat side up and season to taste with salt and pepper. Bake pork for 40-45 minutes or until meat thermometer reads 160 degrees.

Mix blackberry jam, BBQ sauce and Italian dressing in a microwave safe bowl and microwave on high 30-40 seconds. Stir well to blend.

 Baste pork liberally with with blackberry BBQ sauce during last 5 minutes of cooking. When done remove tenderloin from oven and let rest for 5 minutes before cutting. Drizzle pork with additional sauce and fresh cut parsley or cilantro, if desired. Wine Pairing: Pinot Noir or Zinfandel. Beer Pairing: Pale Ale, Wheat or Stout.

Cilantro Rice
Prep Time: 10 minutes
Cook Time: 20 minutes

1 Cup long grained rice
2 Cups vegetable broth
1 TBSP Olive oil(EVOO)
2 TBSP onion, finely chopped
1 TBSP fresh lime juice
1 tsp salt
1/2 Cup chopped cilantro

Heat EVOO in sauce pan over medium heat. When hot add onion and sautee about 3 minutes until it starts to get tender. Add rice and stir around to coat with EVOO.

Add vegetable broth and turn up heat and bring to a boil. Stir in salt. After reaching boil, turn back down to simmer and cover for 15 minutes.

After 15 minutes add lime juice and cilantro, replace lid and cook another 5 minutes or until all liquid has been absorbed.

Fluff with fork and serve.

Meatballs...

 I was looking through some old recipes of mine and came across a couple favorites that I used to use for parties both at home and at one of the restaurants I used to work for here in town. They are very tasty and rather easy to assemble. Since these are older recipes I do not have any pictures to accompany the recipe. Had I known years later I would be putting together a blog I would have been better prepared. Hope you enjoy them.

Asian BBQ Meatballs(can also be served as an entree over rice)
Prep Time: 15 minutes
Cook Time: 20 minutes

1 LB ground turkey
2 tsp fresh ginger, minced(1tsp dry ginger)
2 tsp minced garlic
1/4 tsp crushed red pepper
1/2 tsp salt
1 Egg white
1/2 Cup cornstarch
1/2 Cup all purpose flour
2 Cups Olive oil(EVOO)

BBQ Sauce(can also be used on poultry, fish and pork)
1 Cup ketchup
2 TBSP hoisin sauce
1 tsp rice vinegar
1/4 Cup grape jelly
1 tsp soy sauce

Combine turkey, ginger, garlic, red pepper, salt and egg white in mixing bowl and mix well. Form into 1 inch meatballs and set aside. Combine corn starch and flour together and roll each meatball in the mixture and set aside until ready to cook.

Heat EVOO in large skillet over medium heat, cook meatballs for about 10 minutes until browned. Drain onto paper towels. Drain excess liquid from pan.

Combine sauce ingredients in same pan over medium high heat, stirring until well combined, about 3-4 minutes.

Place cooked meatballs in a single layer in skillet coating each meatball with sauce. Cover, simmer 10 minutes, stirring occasionally until sauce is bubbly and meatballs are cooked through. Sauce can also be heated separately and served on the side if desired. Wine Pairing: Pinot Grigio, Chenin Blanc, Merlot or Zinfandel. Beer Pairing: Lager or Pilsner. 

Cranberry Glazed Meatballs
Prep Time: 20 minutes
Cook Time: 20 minutes

1 LB ground beef or use 1 16oz package
of prepared, bite-size meatballs, THAWED
1/2 Cup fine dry bread crumbs
1/2 Cup minced onion
1/4 Cup milk
2 Eggs beaten
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp Worcestershire sauce
1/4 Cup Olive oil(EVOO)

Glaze(can also be used for poultry and pork)
1 15oz can of cranberry sauce(jellied)
1 12oz bottle chili sauce

In mixing bowl combine first 8 ingredients, mixing well and shape into approximately 36 1 inch meatballs.

In a large skillet heat EVOO over medium heat, cook meatballs 10-15 minutes or until browned. Drain on paper towels. Drain excess liquid from pan.

In same pan combine cranberry sauce and chili sauce. Cook over medium heat, stirring until well mixed. About 3 minutes.

Place cooked or thawed meatballs in a single layer in pan, coating each meatball evenly. Cover and simmer for 10 minutes, stirring occasionally until sauce is bubbly and meatballs are cooked through. Serve right away, or keep warm in crock pot or oven on low setting until ready to serve. Wine Pairing: Syrah/Shiraz or Zinfandel. Beer Pairing: Ale or IPA.

Avocado Cream Sauce
Prep Time: 30 minutes

2 Each ripe avocados peeled and pitted
1 tsp minced garlic
2 TBSP fresh chives, chopped
1 TBSP fresh cilantro, chopped
1/2 TBSP fresh tarragon, chopped
Juice from 1/2 a lime
2TBSP butter
1/4 Cup heavy cream

In food processor or blender, combine avocados, garlic, lime juice and fresh herbs. Melt the butter in a saucepan over low heat, stir in avocado puree, stirring constantly until heated through. Add cream and continue to heat, but do not allow to boil. Add salt to taste.

Serve warm over foods, or chill and place in squeeze bottle for later use. Use within 2 days.

Spicy Southwest Dry Rub
Prep Time: 10 minutes

2 TBSP chili powder
2 TBSP packed brown sugar
1 TBSP ground cumin
2 tsp minced garlic
2 tsp cider vinegar
1 tsp Worcestershire sauce
1/4 tsp ground red pepper

Combine all ingredients in a small bowl. Press rub evenly onto steaks, roast, pork or chicken before grilling or cooking in the oven. Make sure to watch meats and to turn if needed to avoid burning. Makes about 1/4 cup.

Avocado Cheese Bread
Prep Time: 15 minutes
Cook Time: 17 minutes

2 Each avocados-peeled, pitted and mashed
2 Eggs beaten
1 8oz container lemon flavored yogurt
1 Cup shredded Monterey Jack cheese
1 Cup self-rising corn meal mix
1 TBSP fajita seasoning

PREHEAT OVEN TO 425 DEGREES

In a large mixing bowl, combine avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended.

Grease a 9x13 inch pan. Spread mixture evenly into the greased pan.

Bake for 17 minutes or until the top turns golden brown and a toothpick inserted into the center of bread comes out clean.

When finished let bread cool on rack or cutting board for 5 minutes before cutting and serving.

Shrimp w/Bacon and Cheddar Polenta
Prep Time: 15 minutes
Cook Time: 15 minutes

2 Cups water
1/2 Cup cornmeal
6 Slices bacon
1/2 Cup grated cheddar cheese
1/2 tsp salt
1/2 tsp ground black pepper
2 TBSP butter

1 LB raw shrimp peeled and devained
2 tsp minced garlic
1/4 Cup White wine or Chicken stock

In large frypan over medium-high heat cook bacon until edges start to brown and crisp. When crispy, drain on a paper towel, chop and set aside. Reserve 1TBSP of the bacon fat.

Combine cornmeal, salt, pepper, and 1/2 cup water together until well mixed

Bring 1 1/2 cups water to a boil and pour cornmeal mix into pot, stirring constantly until smooth. Turn to simmer, cover and cook about 10 minutes. Stir butter, cheddar cheese and bacon bits into polenta. Serve immediately.

Sauteed Shrimp

In the same frypan heat the reserved bacon fat and add minced garlic, cook for about 1 minute. Add shrimp stirring constantly until shrimp start turning pink about 1-2 minutes. Add wine or chicken stock and continue cooking scraping brown bits from side of pan until shrimp is cooked through about another 2 minutes, then remove from heat. Place on top of polenta. Wine Pairing: Riesling or Pinot Noir. Beer Pairing: Wheat beer or Pilsner.

Sundried Tomato Hummus
Prep Time: 15 minutes
Other Time: 1 hour

1 Can garbanzo beans/chickpeas(15oz can)drained
   reserve juice for later use
1/4 Cup sundried tomatoes in oil
1/4 Cup olive oil
1/2 tsp salt
3 tsp minced garlic
2 tsp fresh chopped parsley or basil
2 TBSP lemon juice
GARNISH: Olive Oil and Paprika

In a food processor or blender, combine all ingredients and blend until smooth and creamy. If too thick add 1 TBSP reserved juice until desired consistency is reached.

Refrigerate a minimum of 1 hour before serving. Drizzle with 1TBSP Olive Oil and sprinkle of paprika. Serve with hot pita bread, pita chips or veggies. Wine Pairing: Chardonnay, Riesling, Pinot Noir, Merlot or Malbec. Beer Pairing: Pilsner, IPA or Stout.

Listed below is one of the first recipes I can ever remember getting from my mom. I remember her always baking some type of breakfast bread on the weekends. As you will see I have both Bisquick and flour and baking soda versions. Not sure about the rest of you but growing up we always had Bisquick in the house because you can use it for so many things. I still have a box in my house most of the time now.

Don't forget to buy extra bananas when you try this recipe so you can also try the banana french toast recipe, or vice versa. I know thats what I would do.

Mom's Banana Bread
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Other Time: 10 minutes rest time

3 Cups Bisquick or
2 cups all-purpose flour and 3tsp baking powder
2/3 Cup of sugar
2 Eggs beaten
1/2 Cup milk
1 Cup mashed banana(2 medium sized)
1/2 Cup chopped walnuts(optional)

PREHEAT OVEN TO 350 DEGREES

Mix ingredients by hand until well blended. Then using a hand mixer whip for about another 3 minutes.

Pour mix into a lightly greased 9x5 inch loaf pan. Bake at 350 degrees for 55-60 minutes or until toothpick inserted into the center comes out clean.

Let bread rest on wire rack or cutting board for 10 minutes before cutting.

Red Meat Marinade
Prep Time: 5 minutes
Other Time: 2-8 hours

6 TBSP Vegetable oil
6 TBSP Soy sauce
6 TBSP Water
2 TBSP Sugar

Combine all ingredients and mix until well blended. Place meat into zip lock bag, add marinade. Leave in marinade a minimum of two hours, making sure to rotate often to get even coverage. Discard excess marinade when ready to cook.

Blue Cheese stuffed Tomatoes
Prep Time: 15 minutes
Cook Time: 35 minutes

1 TBSP fresh chopped parsley
1/4 Cup Italian bread crumbs
2 tsp minced garlic
1 1/2 LBS plum tomatoes
8oz Blue cheese crumbles
1/4 Cup Olive Oil(EVOO)
1/4 tsp salt
1/4 tsp ground black pepper
1/4 Cup grated Parmesan cheese

PREHEAT OVEN TO 400 DEGREES

Combine parsley, bread crumbs and garlic in a small bowl and set aside

Cut tomatoes in half length wise and remove seeds and juice. Add 2 TBSP blue cheese crumbles to each tomato half. Top with bread crumb mixture and place in shallow baking dish. Drizzle with EVOO and salt and pepper then cover with aluminum foil.

Bake for 30 minutes, remove foil. Cover with Parmesan cheese and broil for 1-2 minutes until slightly browned.

Polenta w/Sundried tomatoes and green onions
Prep Time: 10 minutes
Cook Time: 10 minutes
Other Time: 1 hour in refrigerator to cool

2 Cups water
1/2 Cup cornmeal
1/4 Cup chopped sundried tomatoes
2 Each green onions chopped( green parts only)
salt and pepper to taste or add any of your favorite seasonings
GARNISH: Butter and shredded parmesan cheese

Combine cornmeal, sundried tomatoes, green onions, salt, pepper and 1/2 cup water together until well mixed.

Bring 1 1/2 cups water to a boil and pour cornmeal mix into pot, stirring constantly until smooth. Turn to simmer cover and cook about 10 minutes. Pour into mini loaf pan and cool in refrigerator for about an hour.

To cook cut into slices and pan fry w/cooking spray until golden brown. Top with butter and shredded parmesan cheese. Serve hot as either an appetizer or a side item for entrees. You can also serve them up hot in the creamy style, but I prefer mine formed and fried crispy. Wine Pairing(if served as an appetizer) Chardonnay, Gewurztraminer, Pinot Noir or Zinfandel.