Cold Brew Coffee

The best part of waking up is having cold-brew in your cup...

About 6 months ago I started cold-brewing my morning coffee. I had read that cold brew is much less acidic and less bitter than hot brewed coffee – and it's true. (If you have a stomach acid problem this is for you.) You can make a bunch of it, refrigerate it and it's on-hand every morning or whenever you want it. By the time I put a mug in the microwave to heat up, turn on the Today Show, get my paper off the front porch and return to the kitchen it's ready - 90 seconds.

I cold-brew my coffee in a French Press. You can brew it in anything but you will need some kind of sieve to separate the grounds from the coffee when it's done steeping. You need to use a medium grind coffee, nothing too fine. I use 6 scoops of grounds to 2 cups of water in my press.  Stir it well once you have added the water to the grounds. I hear that using bottled water or distilled water makes it even better. Let it sit on your countertop for 12 hours, strain, place it in a container and refrigerate. It keeps for a week. It's also great for making an iced coffee - just add milk and ice.

Add the cold-brew coffee to your mug about 1/3 or 1/2 full and fill the rest with water (or milk) – it's not meant to be drunk full strength. You can adjust the ratio per your taste. The coffee grounds go farther as well because cold brewing extracts more flavor and is more intense.

If you are having a lot of people over and you know your coffee maker can't keep up make cold-brew in advance.

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Best-Ever Grilled Cheese

This is a simple and fool-proof way to make a great grilled cheese sandwich. Don't try to spread hard butter across a soft piece of bread. You know what happens - the bread tears and you get pockets of butter. Here's the simple and easy way... 

Melt 3 tablespoons of butter on low heat in a small skillet - the size of your sandwich. If doing 2, then use a large skillet and add 5 tablespoons of butter.

Once the butter is melted place a slice of bread in the skillet, press it slightly and let it soak up the butter for a few seconds. Remove it and place it buttered-side up on a plate. Now place the next slice of bread in the pan and move it around until all of the remaining butter is soaked up into the bread. 

Now put your cheese on the bread in the skillet and top with other slice of buttered bread. You will end up with an evenly golden browned and very crispy sandwich.
I like to use both American and Swiss cheese. Of course you can use any cheese or combination that floats your boat.

Sometimes I make a hot ham and cheese by adding a layer of cheese, a little mustard and then a few thin slices of ham. 

 

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OATMEAL COOKIES

I made these this morning. Yummy! I love eating something that is at least partially healthy! :)

A pretty easy recipe. I have another recipe that is more work, but these are nearly as good. A little chewy with soft centers.

3 cups Old Fashioned Rolled Oats. Do not substitute quick oats or any other kind.

IN A BOWL MIX

• 1 cup All Purpose Flour 
• 3/4 Tsp Salt
• 1/2 Tsp Baking Soda

IN ANOTHER BOWL MIX:

• 4 Tbsp melted and slightly browned unsalted butter
• 1/4 Tsp cinnamon  (add to browned butter when it’s done and removed from the stove)
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 egg and 1 yolk lightly beaten
• 1 Tsp vanilla
• 1, 4 ounce block of Baker’s brand Premium White Chocolate Bar. You can use morsels, but check the ingredients. If it says palm kernel oil and other stuff it’s fake. It should say  “white chocolate!” Palm oil is really bad stuff.
• 1/3 cup of chopped whole almonds - pulse them in a food processor or chopper until about 1/4 inch inch pieces. (You can substitute pecans or walnuts or even macadamia nuts.) 

You could also add 1/3 cup of dried cherries, raisins or dried cranberries.

Add flour mixture to wet ingredients and mix well.

Add oats to mixture and mix well. The batter will be very stiff and hard to mix with a utensil - just use a clean hand to mush it all together.

Scoop about 1/3 cup of the mixture into balls and place on some parchment paper lined baking sheets. You’ll get about 6 per sheet. (You can use a 3 ounce cookie scoop if you have one.) With wet fingers, flatten each ball to about 3/4 inch thick.

Bake one tray at a time at 375 degrees. Bake for 10 minutes. The edges should be just slightly golden. Bake an additional minute or 2 if needed. Remove and let the cookies sit on the hot tray for 5 minutes before moving to a cooling rack to cool completely. 

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Favorite Thing

Rana Pastas

On a whim I bought a package of this product a few months ago. I've never been very impressed with supermarket pastas like this. I can go to a local Italian market and get quality frozen fresh-made pastas. But this stuff is really good! My market only carries 3 or 4 varieties, but there are many. You'll find them in a refrigerator case. They are not frozen and they keep in the fridge quite a while. They also sell "Family" size packages. I've seen them at Sam's and Cosco. Check out their website. They have lots of recipes for using their product.

Rana Pasta USA

The pasta has a nice tooth to it and the 4 cheese filling is quite delicious - not bland at all. It makes for a quick meal with simple sauces. I've also bought the sausage filled ravioli and they are good as well.

There are about 15 large ravioli in the package. They do get larger after you boil them so a package can feed 2 to 3 people depending on how you prepare them. You can use what you need and keep the rest refrigerated or freeze them. Some times I just do a simple olive oil, butter and garlic with some grated parmesan. Other times I made a simple marinara. The last time I made them I placed them on some non-stick foil on a cookie sheet. I spread a little marinara meat sauce on top then topped that with grated mozzarella cheese. Then I put them under the broiler until the cheese melted. Yummy.

I'm toying with the idea of using them to make a lasagna - replacing lasagna noodles and ricotta cheese with layers of these ravioli (parboiled a few minutes, but not completely cooked) and meat sauce and mozzarella. It would probably take at least 2 packages to make a small lasagna.

Do I dare?

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Best Turkey Ever

I get it... you don't want to hear another word about turkey right now, but . . . If you want the most moist turkey you ever roasted you should try this method. The secret? No, it's not brining. It's a roasting bag - a Reynold's Oven Bag - turkey size. Ok - the photo gave it away. The white meat comes out so moist and tender. The bird is so tender when done it is falling apart. You can literally pull the leg right off the bird. The turkey cooks in less time as well. A 14 pound turkey cooks to perfection in about 2 and a quarter hours. (Always use a meat thermometer to be sure it is done as well as prevent overcooking.) Another great plus is the bag preserves all of the juices that come out of the turkey so you have a ton of broth to make delicious gravy. I got 5 cups of broth from a 14 pound turkey! That's makes a lot of gravy. I add some celery, carrots and onions to the bag to flavor the juices.

Now, one minor drawback is the skin doesn't get super crispy, BUT you can remove the bag when it is done, pour off the juices and put the bird back in the oven and let the broiler do its thing for a few minutes.

The meat is falling off the bone.

I cook my turkey the day before Thanksgiving. That way I have time to let the juices separate - the fat from the broth. Just refrigerate it and that will do it. Then just skim off the fat, BUT save it - that's how you make a good gravy. After the turkey cools down I slice it up, put it in a container and refrigerate it. Then I take the carcass, put it in a large covered pot, cover it with water and stew the skin and bones for 3 hours to make even more rich turkey broth which I use for the bread dressing. On Thanksgiving day I pour a little of the broth over the turkey and warm it in the oven in a covered pan. This keeps it moist as it reheats.

Cooking the bird the day before leaves the oven free for other things on Thanksgiving day, but most importantly, it allows me time to make a great gravy and get all the broth I can for my dressing. And it makes for a lot less stress on Thanksgiving. If you aren't concerned about presenting a whole turkey on the table and carving it up in front of guests I recommend cooking it the day before in a REynolds Oven Bag.

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A Quick, All-Purpose Lemon Pan Sauce

Sauces make any dish better. A quick lemon pan sauce is delicious on many things - some pan sauteed fish, a chicken breast, a pork chop. You'll need:

• about 1/3 cup of chicken stock (see Note below)
• a few splashes of white wine, vodka or dry vermouth (optional, but adds a lot of flavor)
• a tablespoon of capers (optional)
• a tablespoon of chopped fresh parsley
• 2 tablespoons lemon juice
• a tablespoon of butter

After you have cooked your fish or chicken or pork, remove it to a plate. Turn the skillet to high.

When it is hot add the chicken stock and wine (or vodka, vermouth). Scrape the bottom of the pan to release the fond (the browned bits in the bottom). Boil it down to reduce by half.

Turn off the heat. 

Stir in the capers and lemon juice.

When the liquid has stopped boiling drop in the butter and swirl it around the pan. It will give the sauce some body.

Add the parsley and pour over the fish or chicken, etc.

NOTE: I hate to open a can of chicken broth and use only some of it. Of course, you can always freeze the rest, but you can also use a bouillon cube. Dissolve a half chicken bouillon cube in 1/3 cup boiling water (if making 1 serving of sauce).

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LENTILS

 A very trendy side you see on many menus these days are lentils. These tiny beans are a “super-food” like kale. They are good for your colon and digestive health, high in fiber, good for your heart - high folic acid and magnesium for blood flow; they help to regulate blood sugar levels and cholesterol and are high in protein, minerals and antioxidants. Lentils come is several “colors” with the most typical being the green lentils which turn brown when cooked. They are easy to prepare and tasty, too. They pair nicely with fish, salmon, pork or smoked sausage.

Prep Time: 15 minutes

Cooking Time - 30 minutes

Tools: medium size mixing bowl, medium sauce pan

Serves: 2 

INGREDIENTS:

• 1/2 cup dried lentils
• 1/3 cup finely diced onion (or leeks)
• 1/3 cup finely diced carrot
• 1/3 cup finely diced celery
• 1 heaping tablespoon tomato paste
• salt and pepper
• 2 cups chicken or vegetable broth 
• 1 teaspoon red wine vinegar
• 1 teaspoon finely chopped garlic

DIRECTIONS:

1. Put the beans in a wire mesh colander and rinse them well. Pick out any beans that look bad. Place them in a heat-safe bowl and pour in boiled water to cover. Add 2 teaspoons of salt and stir. Cover the bowl and let sit for 15 minutes.
2. In a medium size saucepan sauté the onions, carrots and celery in a little olive oil until just tender. Add tomato paste and garlic and cook about 2 minutes. Add 1-1/2 cups of the broth to the pot along with 1 teaspoon of salt and pepper and the vinegar. Drain the lentils and add them to the pot. Cover and simmer for 20 to 25 minutes - until the lentils are tender. If the liquid evaporates before they are done add the remaining 1/2 cup of broth to the pot.

   

   Sauteed cod with green lentils.

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Super Thin Crispy Pizza

It was one of those evenings. Dinner time was approaching and I hadn't a clue what I wanted to have for dinner. Chicken again? No. A pasta dish? Just had it? Something with rice? Had rice twice already. Pizza? Yea - that's it. I love pizza! I always have tortillas in the fridge and they make a great, thin and crispy pizza without a lot of work. You can obviously use whatever you want or have handy on a pizza; you could just make a simple sauce and cheese pizza with some fresh basil, but here is what I did ... 

I preheated the oven to 425 degrees. Placed 2 tortillas on a round, perforated pizza pan (you can use a baking sheet) and once the oven was hot I put them in the oven for 5 minutes. When you take them out move an oven rack to the bottom shelf.

Meanwhile I fried up a small piece of breakfast sausage (Jimmy Dean) and chopped it up, sliced up some green bell pepper and grated some mozzarella cheese. I put the cheese in a bowl and added about 1/4 cup of grated parmesan, 2 teaspoons of oregano and a teaspoon of caraway seed. (The parmesan keeps the mozzarella from clumping and adds flavor as do the additional herbs.)

I opened a small can of tomato sauce and added a heaping tablespoon of tomato paste plus a teaspoon of oregano and a teaspoon of garlic powder. Mixed it up in a bowl, covered it and microwaved it for 1 minute. Then stir to mix well. (I always keep tomato paste in the freezer. I open a can, spread it out on a piece of plastic wrap to about 1/2 inch thick. Wrap it and freeze it. When I need a little I just cut off a piece and return the remainder to the freezer.)

I spread the tortillas with the tomato sauce, added the cheese, and then the sausage and green pepper. Then I placed the pan on the bottom rack. In about 15 to 20 minutes the cheese is bubbly and brown around the edges. The crust is super crispy. Eat up! (A version of this recipe is in my cookbook.)

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The MEATBALL EXPERIMENT

So… I love meatballs simmered in an Italian marinara. I could make a meal of just the meatballs forgetting the high-carb spaghetti. This led me to ponder making meatballs in some way without the work of making a marinara. Sure, I can buy a jar of marinara, but I dislike store-bought tomato sauces. All this led me to experiment with meatballs simmered in a simple beef broth. Basically these are mini meatloafs that get melt-in-your-mouth tender after absorbing the broth. I must say I was pleased with the outcome. (This recipe could easily be turned into a Swedish meatballs-like recipe by uncovering the pot near the end and reducing the liquid by half and adding a few heaping tablespoon of sour cream.) The next time I make this I’m going to add 8 ounces of sliced mushrooms that have been browned in butter in a skillet to the simmering liquid.

This recipe made a dozen large meatballs. I made them larger than you normally see a meatball in a spaghetti sauce.

Prep Time: about an hour including baking the meatballs

Cooking Time - 60 minutes to 2 hours - simmer as long as you like.

Tools: large mixing bowl, large covered pot, cookie sheet.

Serves: 4

INGREDIENTS:

 The Meatballs:

• 1/2 pound ground pork
• 1/2 pound ground chuck  (or use all chuck or pork)
• 2 eggs beaten
• 1 cup seeded rye bread crumbs (make in a blender)
• 1/2 cup regular bread crumbs
• 1/3 cup fine chopped carrot
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped green bell pepper
• 1/4 cup finely chopped parsley
• 1 tablespoon mustard
• 3 tablespoons ketchup
• 1 tablespoon worcestershire sauce
• 2 teaspoons black pepper

The Simmering Liquid:

• 4 tablespoons tomato paste 
• 1 package of beefy onion soup mix (or onion mushroom) SEE NOTE BELOW 
• 2 cans of low-sodium beef broth 
• 1 cup water
• 8 ounces of baby portobello/crimini mushrooms sliced

 DIRECTIONS:

1. Preheat your oven to 400 degrees F. Place some parchment paper on a rimmed baking sheet. This is not required but aids cleanup and keeps the meatballs from sticking to the pan.
2. Mix all of the meatballs ingredients in a large bowl. Form into 12 meatballs. Place on the baking sheet and bake for 40 minutes, turning once half-way through. Turning prevents burning and promotes even browning. When the meatballs are done, remove them to some paper towel to drain.
3. In a large pot sauté the mushrooms in some butter until browned, then add all of the simmering liquid ingredients to the pot. Add the meatballs, bring the liquid to a boil, reduce to a simmer and cover. Flip meatballs occasionally. Simmer for at least 1 hour or up to 2 hours.
4. If you want to add some veggies, peel some potatoes and cut them in chunks along with some carrots. Add them to the simmering pot in the last 20 minutes of cooking. When the potatoes are tender you are done.

NOTE: Onion soup mixes are very salty. If you prefer not to use them, just replace with a can of broth. In my experiment I did not add salt to the meatball mixture knowing they would be simmering in a salty liquid. And by adding potatoes at the end the salt in the liquid was absorbed by the potatoes. Potatoes are often used to remove saltiness.

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Cannelloni

My father loved the cannelloni served at Ferd’s, a local Italian restaurant that sadly no longer exists. He ordered it almost every time we ate there. It can be an extremely rich dish depending on the cannelloni filling and the sauces you use. This recipe is a recreation of that version so loved by my father. I will offer other options as well. Cannelloni are a tubular pasta similar to manicotti. Typically, manicotti are stuffed with ricotta cheese and other ingredients and baked in a marinara. You can use cannelloni in a like manner. There are many recipes using various fillings. You can buy cannelloni tubes in a box or use some of the no-bake lasagna noodles or buy some fresh or frozen pasta sheets at a local market. Tubes are more difficult to fill than sheets which are simply rolled up around the filling.

This recipe will make about 10 to 12 cannelloni, depending on the kind of pasta you use.

• If you use the box pasta, cook 12 of them only 1/2 the time as directed on the box. Drain and set aside to cool so you can handle them. Do not rinse them under cold water. 
• If you use the no-bake noodles, boil 12 of them in some water just to the point they become pliable (about 3 minutes), remove to a sheet pan and keep them apart or they will stick together. 
• If you use frozen pasta sheets, let them thaw and come to room temperature. Cut them in 3 inch by 6 inch pieces. 

Oven Temp - 425 degrees F. 

Cooking Time - about 40 minutes

Tools: 9” by 13” broiler-safe ceramic or metal baking dish (not glass)

Serves: 5-6 (2 cannelloni per person)

INGREDIENTS:

• 12 cannelloni tubes or a box of no-bake lasagna noodles or pasta sheets as described above

THE FILLING 

• 1/2 pound sweet Italian sausage (ground or if in casings, remove casings) 
• 12 ounces ricotta cheese 
• 1/2 box of frozen spinach thawed and water completely squeezed out 
• 2 eggs 
• 4 tablespoons fresh chopped parsley 
• 1/4 cup grated parmesan cheese 
• 1/2 cup shredded mozzarella cheese 

PARMESAN CREAM SAUCE 

• 1 cup grated parmesan cheese 
• 5 tablespoons unsalted butter 
• 5 tablespoons flour 
• 4 cups milk 
• 1//4 teaspoon nutmeg 

TOPPING: 1/2 cup grated mozzarella cheese

DIRECTIONS: 

1. Brown the sausage in a skillet. Once almost browned, use a potato masher to break it up. Remove and drain off the fat. Set aside. 
2. In a large bowl mix together the ricotta, spinach, egg, parmesan, mozzarella and parsley. Mix in the cooled cooked meat. Set aside or refrigerate covered until you are ready to fill the pasta. 
3. In a large saucepan melt the butter on medium heat. Add the flour and stir to blend. Let the roux cook for 2 minutes. Now slowly add the milk while stirring constantly. Add a little at a time. Bring to a boil while constantly stirring. Once it comes to a boil, turn it off and remove from heat. Mix in the parmesan cheese. 
4. Grease a broiler-safe baking dish with some butter or cooking spray. 
5. If using the cannelloni tubes you will need a small zip-lock type bag to create a piping bag. Fill the bag about 2/3rds full with some of the filling mixture. Squeeze out the air and seal the bag. Cut 1/2” off one of the bottom corners. Hold the piping bag in one hand and squeeze the filling into the pasta tube until it is filled. Place it, seam side down, in the baking dish. Add more filling to the piping bag as needed. 
6. If using pasta sheets, place 2 heaping tablespoons of the filling near the end of shortest side of the sheet and shape it into a log. Then gently roll up the pasta to create a tube. Place it, seam side down, in the baking dish. 
7. Arrange the tubes evenly in the baking dish. Leave some space between them so you have room for plenty of sauce. Pour the sauce over the tubes. Do not completely cover the tubes with the sauce. Leave a little of the tops exposed. Sprinkle top with 1/2 cup shredded mozzarella cheese. 
8. Cover dish with foil and bake at 425 degrees F. until it is bubbling. Remove the foil and turn on the broiler. Lightly brown the top. Remove and let cool 10 minutes before serving. Serve with some additional grated parmesan cheese and chopped fresh parsley for garnish. 

VARIATIONS:

• You can use a simple marinara instead of the parmesan sauce. In that case you will not use the broiler at the end so you can use a glass baking dish.
• Omit the sausage in the filling, use a whole box of the frozen spinach for a meatless version. You can use either the parmesan sauce or a marinara.

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Good Stuff - Two Favorite Brands

Recently a friend turned me on to Field Peas. Say what? Field peas are one of the oldest domesticated crops, cultivated for at least 7,000 years. Who knew? Apparently they are Southern mainstay so how have I never heard of them being from the South? There are several varieties. Anyway, Glory brand Field Peas with Snaps is what you must try. These peas are quite small, but very flavorful. They are seasoned with a bit of smoke - not too much. Never buy a can of baked beans again - get these instead. They taste like a bean, not a pea. For some reason pieces of snap green beans are also added, but there is very little of them in the can. All you do is just bring them to a simmer and serve. There are other brands of field peas with snaps, but I have not tried them. 

Apparently adding snap beans to field peas is also another Southern tradition. 

So one night I decided to add a can of green beans to the field peas thinking the smoky peas would also infuse the beans and make them taste like beans you had cooked all day with a big ol' piece of ham. I was right! The peas and beans make a delicious combo. Of course, the peas are good just by themselves, too.

QUICK RECIPE: Put your field peas in a sauce pan and stir in a can of drained green beans (see below). Add a little water so the contents of the pot are fully submerged. Bring to a simmer. Turn off the burner and cover the pot. Let them sit at least 30 minutes. This will help infuse the green beans with the smokey flavor of the peas. Reheat when ready to serve. You don't want to cook the peas a long time since they are already essentially cooked and could get mushy.

The field peas by themselves or with green beans added make a great side for any meal you cook on the grill. Think a perfect side for a BBQ. These peas would also be delicious with grilled salmon. It's popular to serve salmon over lentils, but these would be a great alternative to that.

That brings me to another best brand: Walmart's Great Value brand Whole Green Beans. For some reason, these green beans do not get mushy if you cook them a long time like your typical canned cut green beans. They are quite tender, but firm and really don't require long cooking like cut varieties. They don't have that strong green flavor you find in canned cut green beans. I will never ever buy a can of cut green beans again! I have tried Kroger's version of whole green beans. Not nearly as good.  

QUICK RECIPE: Dice 2 strips of bacon and fry in a saucepan until crisp. Add a small chopped onion and saute until soft. Drain the beans and add them to the pot. Add water to just cover. Add salt and pepper, bring them to a boil, turn off the heat, cover them with a lid and let them sit an hour. Then just reheat when ready to serve. Sometimes I add a can of drained diced tomatoes which gives them a really nice, fresh flavor.

NOTE: I always drain the water from a can of green beans. The water tends to be "strong." I prefer adding fresh water if I need it.

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Taking Stock

So you baked a nice chicken for dinner or maybe you bought a roasted chicken at the market. DO NOT throw out that carcass! It's full of flavor and will make some delicious chicken stock which you can use when you need it and it will be so much better than canned.

My lunch today - made with chicken stock I prepared after baking a chicken for Sunday dinner. 

Making stock is simple. Throw the carcass in a pot about the size of the carcass. Throw in any other bones even if they look useless. There is flavor in them. Throw in skin, too. Basically throw in everything left on the plate. Heck, throw in bones left on any plate! Toss in an onion cut in half. No need to peel it. Add a few stalks of celery and a carrot or two. Almost cover the carcass with water. Add salt and pepper. Cover and simmer for 2 hours. 

Strain the broth into a bowl or container. Refrigerate or freeze if you will not use it in a day or two. If you want to make a chicken soup let the bones cool then pick them over for pieces of tender chicken. Add them to the stock. 

Chicken Noodle Soup 

Cook some egg noodles with some sliced carrots, some peas and any other veggie you might have in the fridge that would go well. Drain, add your stock. Got some fresh spinach? Chop it up and toss it in. Simmer it for 5 minutes. Taste for salt. 

You now have a steaming bowl of fresh, homemade chicken soup. YUM.

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Chicken Fried Rice

So, the other night I was pondering the daily dilemma … what to have for supper. Isn’t that a perplexing perennial question? What sounds good? What can I make with what I have? I had just bought a bag of Tyson Crispy Chicken Tenders. They are great to have around for a quick meal. They work great for a stir-fry. I also like to cut them in bite sizes and put them on a big salad. Then it hit me - fried rice with chicken. I had some leftover rice in the freezer. All I needed were some basic veggies to do a fried rice. Now, you don’t have to use fried chicken tenders for a chicken fried rice, you can use a boneless/skinless chicken breast, or chicken tenders from the market. Or buy some fried tenders at the market or pick some up at Lee’s Famous Recipe.  Got shrimp? Make a shrimp fried rice.

• You’ll need some cold rice. Fried rice works best with cold rice. Cook some ahead of time, let it cool and refrigerate for a few hours or thaw out some you have in the freezer. You’ll need about 1-1/2 cups of cold rice for a single serving. White rice works best. Brown rice get’s gummy.
• You’ll need some vegetables. I always have carrots, celery, onion, bell pepper on hand. But some mushrooms or pea pods are a great addition as well. You could also add some broccoli or even peas. It’s all up to what you have on hand. Just chop everything into small, 1/2 inch pieces. The vegetables in a fried rice are smaller than in a stir-dry. For a single serving you’ll need about 1 to 1-1/2 cups of veggies. The amount is up to you.
• You’ll need a serving of chicken. If you need to cook your chicken get that done or put your frozen enders in the oven. The Tyson tenders take about 18 minutes - about the same time it takes to do the fried rice. If they finish baking before the fried rice, turn off the oven and just leave them in the oven until you need them. If using raw chicken, cut it up in bite size pieces, add a little oil to your pan and cook the chicken. Just leave the cooked chicken in the pan and go to the next step. (If using shrimp, just fry them up in the pan with a little oil, remove when just done and add back to the rice at the end to warm them up. If you leave them in the pan while doing the rice they will get overdone and rubbery.)
• Start by putting 4 tablespoons of butter in a large skillet. Set the pan to medium heat. When the butter has melted add your veggies and sauté them about 5 - 7 minutes stirring often. You want them to start to get soft. Add the cold rice and toss well so the rice is coated with the butter in the pan. Turn the pan to medium high heat and stir the rice often. It will sizzle which is what you want. The rice will get a little brown on the edges.
• If you want you can add an egg at the end - which is pretty traditional in a fried rice. Move the contents in the pan to the sides to create a large hole in the middle of the pan. Pour in a beaten egg. Leave it alone. Let it get firm. Flip it. When done chop it up with your spatula and mix it into the rice.
• Just before serving cut your chicken tenders into bite size pieces, add to the rice, sprinkle a little soy sauce into the rice and toss. (If you bought chicken tenders and they are cold, cut them up and toss into the rice in the last 2 minutes to warm them up.) Time to eat!

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Best Products

I am a fan of America’s Test Kitchen. I enjoy their show on PBS though many of their recipes are laborious. They also taste-test many products. Here are some products they tested a few years ago. You might find this interesting and helpful. To see their recommendations for the following click HERE.

Olive Oil

Yellow Cake Mix

Cornbread Mixes

Biscuits in a Tube

Soy Sauce

Tomato Paste

Tuna in a can

Whole Wheat Pasta 

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Candied Pecans

At Christmas time I like to make these candied nuts and give them as little presents. Easy to make and irresistible. People love them. You can use almonds as well or a mix of the two. I thank Curt for sharing this recipe with me.

You don’t have to wait for Christmas to make them. Create your own party nuts by adding some cayenne pepper to make them spicy. Reduce the amount of cinnamon a tad and omit the nutmeg. Add bourbon to the egg whites instead of water. Use whatever spices you like!

 INGREDIENTS:

• 1 lb of pecan halves or whole almonds
• 2 egg whites beaten with 1 tablespoon of water 
• 1/2 tablespoon or more vanilla extract
• 1-1/2 cups of sugar (How much sugar depends on how sweet you want them. You can substitute light brown sugar just make sure you pack it down into the measuring cup when measuring.)
• 1 tablespoon of cinnamon (use a full TBSP)
• 2 teaspoons of salt
• (option) 1 teaspoon nutmeg 
• (option) for spicy nuts add 1 teaspoon or more of cayenne)

          DIRECTIONS:

1. In a large bowl, whip egg whites and water to frothy; add vanilla, cinnamon, nutmeg, salt (and any options) and mix. 
2. Add nuts and mix until nuts are well coated. 
3. Add sugar and toss well to coat. 
4. Next, the fun part: cover a LARGE cookie sheet with non-stick foil or parchment paper or a Silpat non-stick baking mat. It’s going to get sticky. 
5. Spread the nut mixture evenly onto the sheet pan. 
6. Pre-heat oven to 275 degrees F. 
7. You will bake the nuts for 1 hour, turning with a spatula every 15 minutes. Each time lift the bottom of the mixture to the top and spread out.

Mixture will still be gooey when done, but dries hard when it cools. Just break it apart.

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Chocolate Pecan Bark

Every Christmas I make bark. It’s so easy and so delicious. I give tins to friends as little presents. What I like about bark candy is that you don’t need any special candy making tools. It only takes about 30 minutes to make. I make a double batch, but you can half this recipe for a single sheet pan of bark.

Tools: baking sheet pans, double boilers, parchment paper

Makes 2 sheet pans of bark.

You’ll Need: 

• 2 pounds of pecan halves (or whole almonds). I’ve used almonds, cashews and walnuts, but pecans just seem to go taste the best to me. They are sweet and softer to chew. Peanuts can work, too. You could also use a mix of 2 nuts.
• 4 pounds of candy making chocolate. I like to buy the Ghirardelli Dark Chocolate Candy Making and Dipping Wafers. I buy it at Sam’s Club in a 2 lb. bag. I have seen it in some groceries around December, but it only comes in an 8 oz. bag. Just don’t mistake it for Baking Chips - they are not the same. While dark in color it is less bitter than regular dark chocolate and tastes more like a cross between milk chocolate and dark chocolate. You can buy candy making wafers at stores that specialize in cake and candy making. Chocolate specifically used for candy making is tempered so it remains shiny, has a good snap and melts smoothly in your mouth. That’s why you use candy making chocolate which has been tempered.
• 6 ounces of white chocolate chips or a box of Baker’s Premium white chocolate.

Double Boiler: A double-boiler is an actual 3 piece pot you can purchase - a pot set in a pot with a lid, but you can create your own with a saucepan and a bowl. For candy-making you will want the bowl to be larger than the saucepan. The bottom of the bowl should sit down into the saucepan an inch or 2, not just sit on the rim of the saucepan.

An example of a bad double boiler. The top insert is smaller than the bottom saucepan. This could allow steam to get into the chocolate causing it to seize and become unusable.

A good double boiler - the insert sits down into the saucepan and is larger than the saucepan.

DIRECTIONS

Set up 2 double-boilers - a large one for the dark chocolate and a small one for the white chocolate. (See microwave instructions below if you prefer that method for melting chocolate.) Put 1 inch of water in a saucepan. Place a glass or metal bowl larger than the saucepan over the saucepan. The water should not touch the bottom of the top bowl. Bring the water to a simmer then turn it to low. You do not want it boiling. Just keep it just below a simmer. You want to melt the chocolate very slowly or it will burn. Be careful not to get any water into the melting chocolate or it will seize up and become useless. If steam is rising up around the bowl it might condensate and get in the chocolate. Steam means your water is too hot. Microwave: You can melt the wafers in a microwave, but that requires careful attention and patience. It’s easy to burn the chocolate in a microwave if you are not extremely careful. Follow the directions on the package carefully.

Place about 1/2 cup of the dark chocolate wafers in a double boiler. Stir with a spatula every so often. When it has almost melted add more chocolate and stir every so often. Keep adding chocolate until it is all melted and smooth. Remove the bowl from the sauce pan and wipe the bowl dry to avoid getting water in it. Add in the pecans and mix to coat. While you are melting the dark chocolate put your white chocolate chips (or chopped up Baker’s white chocolate bar) in the other double boiler and melt slowly, stirring often until smooth.

Spread the pecan/chocolate mixture out onto parchment lined baking sheets with a spatula. Make an even layer pressing it down and spreading it to the edges of the parchment paper.

You will now make a home-made pastry/icing bag… Take a small plastic zip-lock type bag and place it in a short glass and pull back the sides of the bag down around the side of the glass. Pour in your melted white chocolate. 

Zip up the bag, squeezing out as much air as possible before you seal it. Now cut a very small piece off of one bottom corner of the baggie. Now squeezing the bag distribute the white chocolate over the bark in a back and forth pattern creating long, thin lines across the bark about 1/2 inch apart. You don’t have to use all of the white chocolate - just enough to give it that bark look. I like to finely chop some extra pecans and just sprinkle them across the top. It makes it look a little more rough and “barky.”

Let cool in a cool place until it has hardened. Don’t refrigerate or the chocolate will lose its shine. Use a sharp heavy knife or pizza cutter to brake it up into chunks. You can break it up by hand but it gets messy and the warmth of your hands will start to melt the chocolate. Store in an airtight container.

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Best-Ever Christmas Sugar Cookies

For as long as I can remember my mother baked sugar cookies for Christmas. As she has become advanced in age she is really not up to making them anymore. So a few years ago I surprised her with making them. I have never tasted a sugar cookie recipe that I think beats hers. I don’t where where she got the recipe, I just know they are delicious - buttery, a little sweet, thin and crisp. I make a batch and we split it. Yes, we eat the entire batch ourselves. Guilty pleasure. They are relatively easy to make, but they do take a while. I devote a few hours to making them and they are so worth every minute.

Tools: baking sheets, rolling pin, hand or stand mixer, basting brush, 

parchment paper, cookie cutters

Time: About 2-1/2 hours if you use 2 sheet pans or 3-1/2 if you use 1.

Makes 4 to 5 dozen cookies.

          INGREDIENTS

• 2 sticks unsalted softened butter. Use butter, not margarine! 
• 1-1/2 cups sugar 
• 2 eggs, beaten 
• 1 teaspoon vanilla 
• 1/4 teaspoon fresh ground nutmeg 
• 3-1/2 cups all-purpose flour, sifted 
• 1 teaspoon baking soda
• 2 teaspoons Cream of Tartar 
• 1 teaspoon salt 

          FOR DECORATION

• Egg white from 1 egg, beaten with a tablespoon of water 
• Sprinkles - colored sugar crystals for decorating or just regular sugar 

          

          DIRECTIONS

1. Set out the butter to soften. Once it is soft place it in a medium size mixing bowl and mix with a hand mixer or stand mixer until fluffy. Add sugar and “cream” the mixture until light and fluffy.
2. Add the beaten eggs and vanilla and mix well. 
3. Add all of the dry ingredients - flour, baking soda, cream of tartar, nutmeg and salt to a bowl and mix together with a fork or wisk. Don’t omit the nutmeg. It makes them extra good. 
4. Add the dry ingredients to the wet and blend with the mixer until it looks like coarse sand. It will only take a minute or so. Form it into a disk about 2 inches thick, cover in plastic wrap and refrigerate for at least 1/2 hour so the dough becomes firm. You can refrigerate it longer but it will become very firm and hard to roll out. In that case cut off the portion you will use first and let it sit out for about 5 minutes. 
When you are ready to begin baking …
5. Prepare 2 baking sheets if you have 2, but if you only have 1 that’s OK - it will just take longer. Line your baking sheets with parchment paper or use a Silpat baking mat. 
6. Set oven to 350 degrees F. 
7. Prepare a surface for rolling out the cookies: dust a clean surface with some flour and have flour for adding to the surface and rolling pin as needed. 
8. You want to use only enough dough to make a sheet pan of cookies. Keep the remainder of the dough refrigerated. It should not be at room temperature when you begin rolling out the dough or it will be too soft to work with. Take 1/4 of the dough and roll it to 1/4 inch thick. The dough may seem stiff at first but it will soften quickly. Dip a cookie cutter in flour and cut out your shapes. Place them on the baking sheets about 1 inch apart. Brush with egg white and sprinkle with a little of the sugar. Form leftover dough from the roll-out into a ball and roll it out for a few more cookies. If your baking sheet is full just refrigerate the leftover dough for the next batch. 
9. Bake for 7 minutes on the center racks of the oven then rotate the sheets front to back and top to bottom and bake for 7 more minutes. They should be slightly dry and brownish brown just on the edges. Every oven is different so the amount of time in your oven may vary. Also, variations is thickness of your dough will effect the time. Check at 12 minutes. Lift up a cookie. If the bottom is light golden brown they are done. They will harden when they cool. Adjust time if you need to after the first batch. An extra minute can mean a burnt cookie! NOTE: dark coated and non-stick sheet pans cook hotter than the regular type of cookie sheet and take less time to cook. Do your first batch at 6 minutes then rotate if using these types of pans and check in 6 minutes for doneness.
10. Place the baked cookies on paper towel and let them completely cool. 
11. Start your next batch, but be sure the baking sheet has cooled down. Don’t use a hot baking sheet or it will cause the bottoms to over brown and the tops will not be done. If you have 2 baking sheets you can alternate them so they are cool when you begin baking. 
12. Store cookies in an airtight container for up to 3 weeks … but they won’t last that long!

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Amaretto Cake

The other day I bought the basic ingredients to make a bundt cake. I like bundt cakes because, while I do like cakes with frosting, I am really more a fan of the cake itself. I have a recipe for a rum cake which is a great basis for making all kinds of bundt cakes. In my cookbook I use my rum cake recipe to create other flavors like a chocolate-orange bundt cake. So the question was what to do with my bundt cake ingredients - make a rum cake or maybe something else. I took a look at my liquor cabinet and there it was - a bottle of Amaretto liqueur. Amaretto is an almond flavored liqueur. I had just seen a recipe for an almond cake on America’s Test Kitchen that looked amazing so my mouth was kinda watering for that flavor. This recipe is not near as complex as was that one, but it turned out to be very tasty none the less. You could serve a slice with some fresh berries and a dollop of whipped cream for a nice dessert. 

Bundt pans: there are basically 2 types of bundt pans. The one I used is a simple round pan with a flat bottom typically used for angel food cakes. The other type will have a more complex shape usually with flutes. The flat type works best with this recipe because of the sliced almond topping.

Tools: large mixing bowl, hand mixer or stand mixer, small saucepan, bundt pan

INGREDIENTS:

• 1 box yellow cake mix or butter cake mix. Be sure it does not already contain pudding as many do nowadays. Read the label.
• 1 box (3.5 oz) French vanilla instant pudding
• 4 large eggs
• 1/2 cup canola oil
• 1/2 cup water
• 1/2 cup Amaretto or an almond flavored liqueur
• 1/4 teaspoon ground nutmeg
• 4 to 6 ounces of sliced almonds

AMARETTO SAUCE

• 1/2 stick butter
• 1/4 cup water
• 1/2 cup Amaretto
• 1 cup sugar
• 1/8 teaspoon ground nutmeg

DIRECTIONS:

1. Grease your bundt pan with butter or cooking spray. Then add a couple of tablespoons of flour and toss it around in the pan so it is coated with the flour. Invert over the sink and tap to remove excess flour. Place pan in the fridge until it is needed.
2. In a large mixing bowl add the eggs, water, oil, Amaretto and nutmeg. Mix with a hand blender (or stand mixer) until well blended. Add cake and pudding mixes. Blend for 2 minutes on low speed. Wipe the bottom and sides of the bowl with a spatula then blend for another minute.
3. Spread the sliced almonds in the bottom of your bundt pan. Pour the mixture over the almonds evenly in the bundt pan. Even out the mixture with a spatula if needed.
4. Bake at 350 degrees F. on the center oven rack for 45 to 50 minutes or until an inserted toothpick comes out clean.
5. A few minutes before the cake is finished make the sauce. Melt the butter in a small saucepan, then stir in rest of the ingredients. Bring to a simmer and cook for 2 minutes. Be careful it can bubble over so you need to watch it and stir it.
6. When you remove the cake from the oven pour the hot sauce all over the cake leaving about 1/4 cup in reserve. After 30 minutes place a plate, top side down, on the top of the pan and invert it to remove the cake. Pour the remaining sauce over the top. For best flavor, make a day ahead if serving to guests. This gives it time to develop even more flavor.

(To make a rum cake substitute rum for Amaretto and chopped pecans for almonds. For a lemon or orange cake substitute lemon juice or orange juice for the liquor, no nuts needed. Also add the zest of 1 lemon or orange to the mix if you have whole citrus. Omit the nutmeg in these versions.)

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Party Food, part 2

Part 2 of my recipes for party food deals with hors d’oeuvres – which means, “apart from the main work.” These are one or two bite finger foods or spreads. There is a little more work involved with these as opposed to the boards discussed in Part 1 which are all cold foods you just set out and you’re done. Some of these require baking at some point during the party, and you may need to do batches of them to keep the plate refreshed and hot foods at least warm.

List of recipes that follow: Pigs-in-a-Duvet, Bruschetta and Crostini, Belgian endive scoops, kale chips, steamed shrimp, artichoke spread, rumaki, baked Brie, bocconcini, Country Ham biscuits.

Pigs-in-a-Duvet

OK, I changed the name to indicate that this recipe takes an ordinary pig-in-a-blanket up a notch. I have yet to go to a party where these are served and they are the first thing that disappears! Common, yes, but oh so good!

Typically these are a kind of smoked cocktail sausage about an inch an a half long wrapped in a dough and baked. Some people use crescent roll dough or biscuit dough. I like to use puff pastry. Puff pastry is much crunchier and lighter and makes them look a bit more elegant and taste even better. Puff pastry can be found in the frozen foods section where you find frozen pies, etc. Normally there are 2 sheets to a box. The sausages are usually found in the section where you find sausage products. They might be called cocktail franks or party franks or Li’l Smokies.

I like to simmer the sausages in a pot of water first for about 10 minutes. It removes a lot of the fat from the sausages and plumps them up. When they are finished boiling, drain and let them cool completely on paper towel. One sheet of Puff pastry will be enough to make 1 package of sausages. Set a sheet of the pastry out on a lightly floured sheet pan and let it begin too come to room temperature so it is more pliable about 7 minutes, but don’t let it completely thaw.

You will cut strips that are 1 inch wide by 2-1/2 inches long. Wrap a strip of the dough around the “piggie” and pinch the seam together. (OPTION: for a fancier look, cut the pastry into triangles that are 1 inch wide at the end and 2-1/2 inches long. Then roll them around the piggies.) The piggie should be sticking out both ends of the wrap. Place the wrapped piggies seam side down on a lightly greased sheet pan or a parchment paper lined sheet pan about 1-1/2 inches apart. Cover with a clean kitchen towel or some plastic wrap and put in the fridge until ready to bake. Just before you bake them brush the tops with an egg wash – 1 egg beaten with 1 tablespoon of water. Sprinkle some sesame seeds on top. Bake at 400 degrees for 20-25 minutes or until the pastry is golden brown. Serve with a good spicy mustard or a BBQ sauce for dipping.

Bruschetta and Crostini

Bruschetta (pronounced: bruˈsketta) is an appetizer from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations often include toppings of tomato, vegetables, beans, cured meat, or cheese. You see it everywhere these days – it’s “trending!” It’s little sister, crostini, are thinner, smaller slices of bread prepared in a similar fashion. Both make nice appetizers and it’s not a lot of work. You just need some simple ingredients. You could make 5 or 6 kinds of bruschetta or crostini and they might be all you need at a party for appetizers. They can be a little messy depending on the toppings. Some toppings like to fall off! Be sure to have some plates or large napkins for your guests.

For bruschetta you need a loaf of good Italian crusty bread sliced 3/4 inch thick on the diagonal. If you have a grill, grilling the bread is the traditional method. If you have a grill pan that will work as well. You can always use the oven. Get your grill to medium heat or preheat your oven to 425 degrees. If Grilling: grill one side until lightly browned and flip to brown other side. If Baking: bake the bread slices on a sheet pan about 10 minutes and then flip and bake for another 5 to 10 minutes until lightly browned. Meanwhile, peel several large garlic cloves and cut in half. When bread is done immediately rub a garlic clove over one side of the bread. Then brush that side with a little olive oil and sprinkle with a little kosher salt and pepper. Let cool.

For crostini you need a French or ciabatta baguette. You cut the bread in 1/4 inch to 3/8 inch thick round slices. Brush both sides with olive oil. Grill as above or bake in a 350 degree oven as above for 12 or so minutes turning once until golden brown. Let cool.

You can then add some toppings to your toasted bread. Most commonly tomatoes are a topping with some basil. You finely dice up some Roma tomatoes and mix them with some finely chopped basil or parsley, a little salt and pepper and a dash of olive oil in a bowl then spread a little on each piece of bread. You can also add a dash of balsamic vinegar.

Here are some other variations for toppings:

• gorgonzola cheese crumbled and mixed with a little ricotta cheese and some finely diced dried apricots or dried figs topped with a spring of arugula.
• Sprinkle parsley on toasts; top with some chopped prosciutto, some shaved parmesan cheese and a drizzle of balsamic vinegar.
• Thinly slice some crimini or baby bella mushrooms and sauté them in a little butter in a skillet until browned. Remove to a bowl and and mix in some chopped fresh parsley. Let cool. Place some of the mixture on the bread and top with some grated parmesan.
• Buy an olive tapenade and spread it on the bread.
• Get a carton of bocconcini - small mozzarella balls - cut them in quarters and mix with finely chopped Roma tomato and chopped basel. Toss with a little olive oil and balsamic vinegar. Spread over bread.

Belgian Endive “Scoops”

Belgian endive is a slightly bitter leaf vegetable. What is so cool about it is that you can separate it into individual leaves that will then be their own little scoops. They make an easy appetizer – no crackers needed. They are quite stiff and are perfect for filling. They make the perfect one-bite appetizer. You get creative with the filling. You place a heaping teaspoon of goodies at the root end of the spear. You do not fill them up. Arrange them in a concentric starburst pattern on a plate and you have a nice presentation. Some kind of crumbled cheese or a dollop of a cheese spread with some chopped nuts and some chopped parsley or chives is all you need. You can find Belgian endive in most markets. It can be a little pricey, but consider you do not need crackers which are pricey. Cut the root end off the endive, separate the leaves, put them in a bowl of cold water, rinse, drain, put in a bowl, cover and put them in the fridge until you are ready to fill them. You can fill them ahead of time, but not too long in advance as cheese can cause the leaf to begin getting soggy. Keep refrigerated until ready to serve.

TIP: If the endive doesn’t feel firm and crisp when you buy it, cut off the root ends, separate the leaves and put them in a large bowl of cold water and refrigerate for several hours.

Some “filling” ideas:

• crumbled blue cheese, crumbled bacon or chopped pecans, chopped chive
• crumbled Feta cheese, tiny diced cucumber and/or diced Kalamata olives, chopped fresh dill
• a dollop of ricotta cheese, finely diced tomato, a dash of grated parmesan, and some chopped basil
• a little herbed goat cheese, some chopped walnuts and a drizzle of honey

Kale Chips

Kale is all the rage so you better serve it at your party! LOL. Buy 1 large head of kale or a bag of the chopped, ready to cook kale greens.

If you buy a head of kale, remove the stems and tear leaves into large pieces like a potato chip size. 

You can remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves.

Wash and thoroughly dry the leaves before beginning.

If the leaves aren’t properly dried the water will steam the kale while baking and lead to soggy kale chips. After you wash them put them in a salad spinner to dry them. Don’t overcrowd the spinner. You will have to spin them in batches. No spinner? Spread them on a clean kitchen towel and place another towel on top and pat them dry. Be sure they are good and dry before you add the oil.

Toss with a little oil - olive or canola.

A little bit of extra virgin olive oil is all you need – 1/2 tablespoon of oil per baking sheet of kale chips. Spread leaves in a single layer on a large rimmed baking sheet. If you line the baking sheet with parchment paper on non-stick foil - that’s even better. (You can use 2 baking sheets if you are making a lot.) Do not crowd them or pile them up.

Now move them into a pile in the middle of the pan and drizzle the oil over the leaves. Toss with your hands to distribute the oil over the leaves making sure the oil really gets into them. Now sprinkle with 1 teaspoon of salt, 1 teaspoon of pepper and, if you like, 2 tablespoons of finely grated parmesan cheese. Now spread them back into a single layer. If you are making enough for 2 sheet pans you will put your racks in the middle of the oven and half way through cooking you will switch the pans – move the top one to where the bottom one and bottom one to top.

Bake.

Low baking keeps the chips from burning. Set the oven to 275 degrees F. After 15 minutes rotate the pans, and bake for another 10 minutes. If not crisp, bake another 5 or more minutes. They will get even crisper once you remove them from the oven and they begin to cool - about 3 minutes.

Tips: You can make these a day ahead and store in an air-tight container at a cool room temperature. If they need to be re-crisped a bit, toss them in a 275 degree F oven for a few minutes.

Maryland-Style Steamed Shrimp

I am including this recipe from my cookbook. Everyone enjoys shrimp - well, almost everyone!

Though this recipe is called Steamed Shrimp, they are actually boiled. Anytime I have served these shrimp people go crazy for them.

In Maryland they use shrimp in the shell. Of course, this requires peeling and that’s fine if you are sitting at a table, but for a party you don’t want guests having to peel a shrimp and getting their fingers sticky. So here are 2 versions that will simulate the actual Maryland style shrimp without using shrimp in the shell: one using shrimp that are peeled and deveined BUT NOT cooked and one for shrimp that are already peeled, deveined and cooked.

You will need at least 1 pound of shrimp - Medium will be 41-50 per pound or medium-large which is 36-40 per pound. 

USING UNCOOKED SHRIMP: 

• Thaw the shrimp if frozen. You can put them in a bowl of tap water to speed up the thawing.
• Use a large pot that will hold all the shrimp. Place the shrimp in the pot. Add water to just cover. Add 1 teaspoon of salt per 1 pound of shrimp.
• Bring the water to a boil then reduce to a simmer. When the shrimp turn pink and white and curl they are done. Grey and translucent-ish is not done. Drain immediately and put them in a bowl.
• Add the following per 1 pound of shrimp:
• 2 tablespoons cider vinegar
• 3 tablespoons Old Bay Seafood Seasoning
• Toss the shrimp until they are well coated. Remove to a plate and let them cool. Eat them at room temperature or chill them.

USING COOKED SHRIMP: 

• Any shrimp I have bought frozen that said they were cooked were not really cooked the way they should be. Thaw the shrimp if frozen. You can buy one of those shrimp rings or use frozen shrimp in a bag.
• Use a large pot that will hold all the shrimp. Fill the pot half way with water. Add 1 teaspoon of salt per 1 pound of shrimp. Boil the water, remove it from the heat and toss in the shrimp. Let them sit in the hot water for 2 to 3 minutes. Depends on the size of your shrimp. When they turn curl drain the pot, but leave the shrimp in it. Add the vinegar and Old Bay as described above. Toss to coat and place on a plate.

Shrimp Sauce (for dipping)

Mix together:

• 1/2 cup ketchup
• 1 tablespoon prepared horseradish or more if you like it hotter
• (optional - a few drops of lemon juice)

Artichoke Spread

This is an easy and delicious spread for bread or crackers or pita chips.

• 2 can of artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated parmesan cheese

Grease a 9” by 9” baking dish or round dish that is equivalent in size with a little butter. Mix the ingredients and spread into the dish. Bake at 350 degrees F for 40 minutes. Serve with small pieces of bread or crackers.

Rumaki

Chicken livers wrapped in bacon. Did you just squeal? About 2/3 of the people I know won’t touch them which is fine – more for me and other rumaki lovers! This is one of those love or hate things. They are fairly easy to make if you don’t mind handling chicken livers!

You will need about 1 pound of chicken livers. They are usually sold in a container in or around the chicken section of the market. Drain them. Cut large ones in half. They are slippery so be careful. In a medium bowl whisk together the following:

• 5 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 can of sliced water chestnuts drained
• 1, 1 inch piece fresh ginger, peeled and finely chopped or a heaping teaspoon of ground ginger

Add the livers, toss to coat, cover with wrap and refrigerate for 1 hour stirring every 15 minutes. 

Meanwhile, soak a bunch of toothpicks in water until you make the rumaki.

Heat oven to 425 degrees F. Strain the livers and chestnuts and save the marinade.

Using some good bacon that is not too thin, cut a strip into 3 equal lengths. Place a slice of the chestnut in the middle of each length and place a piece of liver on top. Wrap the bacon from both sides over the liver so that the bacon overlaps. Secure with a toothpick all the way through the liver and chestnut and out the other side. Repeat until all the liver is used.

Place on a foil lined baking sheet. Bake for about 25 minutes or when the bacon is done. Turn them and baste with the marinade a few times during cooking. You can also do these on a grill.

Baked Brie with Sliced Almonds, Dried Cranberries and Honey

Baked Brie is always an elegant cheese appetizer. There are many things you can use as toppings.

Ingredients:

• 1 Brie round (about 13 ounces) – if it comes in a wooden box, save the bottom.
• 4 tablespoons sliced almonds
• 2 tablespoons dried cranberries (optional)
• 3 tablespoons honey

Instructions:

• Heat oven to 350 degrees F.
• Spray a small ovenproof dish with nonstick cooking spray. If you have a wooden box bottom no need to do this step.
• *Cut the top off the brie. (optional - see note below on removing the top)
• Place the Brie in the dish. If you have a wooden box bottom, place the Brie in the box bottom and then place in a baking dish.
• Sprinkle top with almonds and cranberries.
• Drizzle honey over the top.
• Bake for 15 minutes.
• Provide a wide knife like a cheese knife for serving or if you had a box, leave it in the box and serve with a small spoon.

*It is optional whether you cut the top off the brie before baking. If you want to remove the top you can do this by using a fish line, some dental floss or a very thin wire. Place the brie wheel on a clean and open surface; with a sharp knife just pierce the top just below the surface to get a starting point. Now position the wire/floss just below the surface. Pull it slowly and carefully across the top to remove the top crust. This will leave you with a clean surface to work on. You can use a knife to shear off the top of the brie wheel. This, however, will result in a more uneven surface.

Other toppings:

• chopped pecans and orange marmelade or apricot jam
• chopped walnuts and apple chutney
• fig jam or a peach chutney

Bocconcini

Bocconcini are small or mini balls of mozzarella cheese. They are quite versatile for making appetizers. You can merely marinate them in an Italian vinaigrette or buy some that already come in a flavored oil. Some even come with herbs. Here are some options. If you can only find plain ones in water I suggest marinating them in some olive oil and chopped garlic and fresh herbs like basil or parsley for a few hours first.

• Take a small slice of prosciutto or good ham. Place a leaf of basil on it and roll it around the bocconcini. Secure with a toothpick.
• Get a small cucumber. Trim off about 1/4 of an inch lengthwise. Using a vegetable peeler, peel a long wide strip from the cucumber. Wrap it around the marinated bocconcini twice and trim. Secure with a toothpick.
• Buy a jar of roasted red peppers, cut them in 1/2 inch strips and wrap them around some marinated bocconcini.
• Buy some cherry tomatoes. Cut off the tops, dig out the seeds and put marinated bocconcini in the holes.
• Place marinated bocconcini, grape tomatoes and a basil leaf on a toothpick or small skewer like a kabob.
• Place marinated bocconcini, olives and pieces of roasted red pepper on a toothpick or small skewer like a kabob.

Country Ham and Biscuits and Other Sandwiches

Small finger sandwiches are always good for a party and probably the best of all is a simple biscuit with some thinly sliced country ham. You can always make your own biscuits, but if you are not a baker you surely can buy frozen or refrigerated biscuits and just bake them. Pillsbury’s frozen biscuits are much better than the refrigerated variety that come in a tube. In fact, their frozen biscuits are amazing. Pillsbury’s Grands Mini Buttermilk biscuits work great. If you’t find the mini variety you could use the regular size buttermilk or Southern style. All you have to do is bake the biscuits according to directions, let them cool, split them and fill them with a little country ham.

Other types of small sandwiches might be some chicken salad or pimiento cheese salad on small buns or between some thin slices of crostini – toasted thinly sliced pieces of a baguette. Or you might do small “sliders” with meatballs and a dab of marinara. Some pork BBQ and a slice of pickle on a small bun would also be tasty.

CHICKEN SALAD

• 2 cups shredded or chopped cooked chicken (or leftover turkey)
• 1/2 cup chopped celery
• 2 tablespoons finely chopped green onion
• 4 tablespoons chopped pecans
• 4 heaping tablespoons mayonnaise (or more as you like it)
• 1 teaspoon salt and pepper
• (option) 12 seedless grapes sliced in half
• (option) 1/4 cup small diced apple
• Mix all ingredients together and refrigerate.

PIMENTO CHEESE

• 8 ounce block of sharp cheddar or white Vermont cheddar (avoid pre-shredded bags of cheese)
• 3 tablespoons chopped green olives
• 1, 4 ounce jar diced pimentos well-drained (put into a small fine-mesh strainer and press to remove water)
• 1/4 cup chopped pecans
• 2 or 3 heaping tablespoons mayonnaise - depending on how moist you want it.
• Shred cheddar on a grater and put in a medium mixing bowl. Add all the ingredients and mix well. Refrigerate for a few hours to let flavors meld.

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