Rice Pilaf

This is my favorite rice dish of all times. It is perfect in it's simplicity.  This is the recipe my mother-in-law used to make often.  There was always a batch of this left over in the fridge in Louise's kitchen.  It was delicious then, and now,  it's a delicious classic! She was an unbelievably great cook. Here's to Lou!

Rice Pilaf- Louise B

2 tablespoons olive oil
1 cup of vermicelli-if coils crushed down
32 ounces chicken broth
1 extra large Knorr chicken bouillon cube-dissolved in 1/4 cup boiling water
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup pine nuts-browned
2 cups long grain rice
2 cooked and shredded chicken breasts (optional) **note**

Directions

1. In a large dutch oven, heat olive oil.  Add vermicelli and stir constantly until pasta is a medium golden brown. Careful,don't let it go too far, because it will go to burned real quick!!

2. Add chicken broth, dissolved bouillon, salt, pepper,rice and pine nuts.  Bring to a boil. Reduce heat to low and cover cook until rice is tender about 20 minutes.Add chicken, (optional) mix well and just warm through.  Enjoy!

**note**

When my kids were young I always put the chicken in the rice cuz it was an easy way to get a little more protein in them.  Now I add the chicken when I need a heavier side dish.  It's delicious with the added  chicken!

                                                    The vermicelli just golden brown

Halibut Piccata

Dinner!  Again!  It's funny how it always comes around and how often I'm going,  " what am I gonna fix tonight!?"   I mean seriously, the fact that we are all going to be hungry for dinner, especially me, shouldn't come as such a huge surprise!  I guess the problem for me is that I'd much rather be baking!  But, of course, hubby's gone low carb again so it's only me, at home, alone with the baked goods. Not GOOD!!! And now it's the dinner hour and I'm starving so what should I cook for dinner? I need something quick.  Halibut piccata!  Oh soooo yummy.  Lot's of garlic with a wonderful butter caper sauce.  Super quick and delicious-sounds like whats for dinner tonight!

With such a plain fish and simple sauce the key is to make sure that you salt and pepper the fish well enough.  I always sneak off a tiny piece of the fish to check and make sure I put enough on in the beginning. Enjoy!

Halibut Piccata

2 tablespoon olive oil

1/4 all-purpose flour

1 1/2 pounds halibut-cut into serving sizes

salt and pepper

2 cups white wine

8 medium cloves garlic

3/4 cup capers-drained

8 tablespoons unsalted butter-cut into 8 pieces

Directions:

1. Heat olive oil in large nonstick skillet.

2. Season fish fillets generously with salt and pepper. Dredge fillets in flour. Shake off excess.

3. Saute fillets until golden brown on one side.  Remove fish to platter and set aside.

4. Add white wine to pan, scraping up any brown bits. Reduce wine by half. Stir in garlic, capers and pieces of butter. Let sauce simmer for a few minutes to blend flavors. Add fish back to skillet. Finish cooking fish in sauce until fish flakes easily and is opaque all the way  through. Enjoy!

Frittata With Red Pepper, Potato and Prosciutto

Frittata is one of those wonderful dishes that is great served any meal of the day.  I love it best for dinner.  It's light but filling and satisfying at the same time.  It's versatile because you can put anything you have on hand in it and it seems to always come out great.  This is my favorite combination to put into my frittata.  Enjoy!

Frittata With Red Pepper, Potato and Prosciutto-adapted from Giada De Laurentiis

1 medium potato
2 tablespoons olive oil
1/2 onion-chopped
1/2 red pepper-chopped
2 medium cloves garlic-minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ounces prosciutto-chopped
6 large eggs
1/4 cup whipping cream
1/4 cup parmesan cheese-grated
2 ounces provolone-grated
2 tablespoons fresh basil-chopped

Directions :

1. Wash potato and pierce several times with a fork.  Cook whole in microwave for about 3 minutes.  Peel and cut into 1/2 cubes.

2. In a 10 inch ovenproof skillet, add olive oil and saute onion and red pepper until they are very soft.  Add garlic, potato, salt, black pepper and prosciutto and saute a few minutes to soften garlic and combine flavors.

3.Preheat the broiler

4. In a medium bowl, whisk eggs, cream, cheeses, and basil until blended.  Stir the egg mixture into the potato mixture in the skillet.  Cover and cook over medium-low heat about 2 minutes.  Egg mixture should be almost set but still a little runny.

5. Place skillet under broiler for about 4 minutes.  Top should be set and beautifully golden brown.

6. Run a rubber spatula around edge of skillet to loosen the frittata.  Cut into wedges and serve.

Sweet Corn Muffins with Cinnamon, Honey Butter

OMGosh!  I love corn bread and corn muffins more than almost anything.  I have tons of recipes for both.  It was a hard decision to pick which one to post first.  This muffin is beyond wonderful.  It is dense, corny and sweet. When you top it with my cinnamon honey butter it's my fav-o-rite combo.  Seriously, double trouble yummorific.  This is a must try.  Leave me a comment and let me know if you are on board with this double trouble. More corn bread recipes to come... Enjoy!!

Sweet Corn Muffins: adapted from Ina Garten


1 1/2 cup milk
2 sticks unsalted butter-melted and cooled
2 eggs
1/2 tablespoon vanilla
3 cups all-purpose flour
1 1/4 cup granulated sugar
1 cup cornmeal
2 tablespoons baking soda
1 1/2 teaspoon salt
1/2 cup frozen corn-thawed
Directions:

1. Preheat oven 350 degrees.

2. Line muffin tin with paper liners.

3. In a small bowl, mix together milk, eggs, butter and vanilla.

4. In a large bowl, whisk together flour, sugar,cornmeal, baking powder and salt.  Slowly add wet ingredients, to dry, using a hand mixer mix just until combined.  Scrap down bowl digging to bottom.  This is a very thick batter so make sure all ingredients are incorporated.  Fold in the thawed corn.  Using a large cookie scoop drop into muffin tin ( I think the cookie scoop is the easiest and cleanest way to do this.).  Bake muffins until toothpick inserted in the center comes out clean, about 28 minutes.  They won't get a lot of color so test doneness only be toothpick test.

Cinnamon, Honey Butter-from Kathleen

1 stick unsalted butter-softened
1-1 1/2 Tablespoons honey ( 1 1/2 tablespoons will make it mighty sweet!!!)

1/2 teaspoon cinnamon

In a small bowl ,combine all ingredients. Place in a pretty bowl , slather on a corn muffin and get ready to have your taste buds sing with  JOY!

Big Mike's Big Beefy Ribs

This morning, hubby and I were lucky enough to get a spontaneous dinner invitation for tonight. We were both very excited because the invitation came from Big Mike and little Jackie.  We could go up to see them and order a pizza and all be happy to enjoy their wonderful company and friendship.  Well, tonight, we got it all- good company,friendship, and great food.  Mike made his unbelievable BBQ beef ribs which we enjoyed with broccoli with hollandise sauce, and sweet corn muffins with cinnamon honey butter,

Big Mikes Big Beefy Ribs

1 1/2 racks beef ribs
4 cups apple cider-approximately-plus more for spraying
4 cups pineapple juice
2 tablespoons fresh lemon juice

Dry Rub:
3 tablespoon coarse salt
3 tablespoon dark brown sugar
3 tablespoon smoked paprika
1 tablespoon  black pepper
1 tablespoon garlic powder
1 teaspoon ground cumin 

1 Jar 'Bone Suckin' Sauce'

Directions;

1.Submerge all ribs completely in the apple cider,pineapple and lemon juice. Marinade for 4-8 hours.  Remove ribs from marinade, discard marinade, and dry ribs off.

2.Rub ribs generously with dry rub.

3.Using indirect heat, with a pan in center to catch grease dripping, load ribs heavier and thicker side down cook with the lid on.  Every 1/2 hour open BBQ and spray ribs with apple cider.  Watch temperature with a thermometer.   As heat begins to drop below 300 degrees, add unlit coal to already burning coals to keep the heat continuing.  Ribs should cook for 2-2 1/2 hours.  When one of the center ribs can loosely be wiggled they are ready.  Lay ribs flat over indirect heat and brush on sauce.  Cook for a few minutes to set the sauce.
Enjoy!
.

Pork Tenderloin with Cider Gravy

This pork tenderloin is soooo wonderful!  It's simply roasted and finished with an incredibly flavored apple cider au jus.  It's the perfect dinner for fall.  My hubby and  I devoured every last bit of!  You honestly must give this a try.  Enjoy!!

Pork Tenderloin with Cider Au Jus adapted from Epicurious

Serves 4

4 cups apple cider
2 cups low salt chicken broth
1 1/2 cup onion-chopped
12 whole allspice
6-8 fresh thyme sprigs
4 cinnamon sticks
2 teaspoon apple cider vinegar
2 bay leaves
4 tablespoons unsalted butter

2 pork tenderloins, well trimmed of fat and silver skin
1-2 tablespoons olive oil
salt
pepper

Directions:

1. Preheat oven to 425 degrees.  Place both tenderloins on rimmed baking sheet.  Rub both tenderloins with olive oil and season with salt and pepper.  Place tenderloins in oven at 425 degrees for 10 minutes.  Reduce oven temperature to 350 degrees.  Continue to bake 20-25 minutes or until thermometer inserted into thickest part of pork registers 155-160 degrees.  Loosely cover with aluminum foil for about 10-12 minutes.

2. Meanwhile, mix first 9 ingredients in a heavy medium saucepan.  Boil until mixture is reduced to 3 cups-takes about 20 minutes.  Strain, pressing on solids to extract liquid.  Discard solids.  Return liquid to saucepan and boil until reduced to 1 cup, about 3 minutes.  Whisk in butter a few pieces at a time.  Season with salt and pepper.

3.  Slice pork and serve with sauce!

Pink Martini

 

YEAH!  It's time for Pink Saturday again!  What am I in the mood for that is pink?  This is a short list week, I think I am looking for a delicious, refreshing martini.  Where I live in Socal a simple martini could, and often does, cost more than 18 dollars!  Yikes!  I'd rather stay home and be my own mixologist!!  Here is my recipe for a perfect pink, delicious  martini!!!   For some reason the lovely pink color seems a bit more ruby in the photo!  In person it was deliciously PINK!!!!!  ENJOY-responsibly!

Pink Martini

1.5 part gin
1 part apricot brandy
0.5 part lemon juice
1 large dash grenadine
1 teaspoon sugar

Directions;

Fill a shaker with ice.  Add all the rest of the ingredients to shaker.  Shake vigorously!!  Sugar will dissolve during shaking process.  Strain martini into a martini glass.  Enjoy!

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Meat, Beans and Rice

This is another Lebanese dish that my family adores.  As a kid, I was a fairly picky eater. I was not too into vegetables.  I was pretty much a steak, potato, salad dressed with Italian vinaigrette, kind of eater.  This limited menu preference followed me into young adulthood. When I was first introduced to this dish, I whispered to my husband, (my then boyfriend) "Seriously!  Your family eats that for dinner?"  Fortunately, I tried it and I've been hooked ever since!  This is another dish I raised my kids on.  They weren't the best veggie eaters when they were younger, but somehow, with this stew, they didn't seem to notice they were eating veggies. They enjoyed it and we had it often.  As with any stew, this is even better on the second day.

Meat, Beans and Rice

serves 6

4 tablespoons vegetable oil-divided
2 1/2 pounds top sirloin-cubed into 1/2-3/4 inch pieces
1 1/2-2 teaspoons salt
1 1/2 teaspoons black pepper
1 medium onion-chopped
1 15 ounce tomato sauce
1/4 teaspoon sugar
2 32 ounces bag frozen cut green beans

Brown basmati rice-cooked

Directions:

1. In a large dutch oven, add a few tablespoons of oil and brown the meat in batches.  Season meat, as it cooks, generously with salt and pepper.  Remove cooked meat, and any juices from pan, to a plate and reserve.

2. To the dutch oven, add more oil as needed.  Saute onion, on medium heat, until softened and lightly browned.  Add tomato sauce and scrape up any brown bits from the bottom of pan.  Add the rest of the salt and pepper.  Add sugar.  Add green beans.  Cook on medium low heat stirring often, until beans soften, being careful not to scorch. Turn heat up slightly and simmer about 40 minutes, stirring occasionally.  Adjust salt and pepper if needed.  Serve over cooked, warm rice.  Enjoy!

Lebanese Chicken

One of the best, or worst, things about living in sunny southern California depending on your point of view,  is the weather.  The part I dig is that I can grill year round.  If you live in an area that grilling this time of the year is a pain, no worries.  Just broil these kebabs.  This is a tasty, flavorful and healthy recipe.  It's like the grand trifecta of fab food.  The most important element of this recipe is the overnight marinating.  Even if you start the marinating the morning you plan to serve this it just doesn't cut it!!  Give this one a try!

Lebanese Chicken

4 boneless, skinless chicken breasts-largely cubed
8 cloves garlic-pressed
1/2 cup olive oil
1/2 cup fresh lemon juice
1/2 teaspoon sumac
1 teaspoons paprika
2-3 teaspoons dried thyme
1  teaspoon salt
1/2 teaspoon black pepper

Directions:

1. Combine all ingredients in a 1 gallon ziploc bag.  Smoosh around so everything is well mixed and well coated.

2. Marinade OVERNIGHT !  No less.

3. Soak bamboo skewers in water for 30 minutes.  Thread chicken on skewers.

4. Grill or broil 2-4 minutes per side until cooked through.  Be careful not to overcook or the chicken will dry out and you will be sad!

Pumpkin Bread Pudding

This is a super moist, wonderfully pumpkiny, bread pudding with a gooey caramel sauce. Well,  (insert Ricky Richardo voice!)  Lucy I'm HOME!!  This is unbelievable.  In fact, I made it for friends last night, and tonight I'm skipping dinner and instead I'm going to have a mondo piece of this.  Yea-haw!

Pumpkin Bread Pudding With Caramel Sauce adapted from Epicurious

serves 4-6

Bread pudding:

2 cups half and half

1 15 ounce can pure pumpkin

1 cup (packed) dark brown sugar

2 large eggs

1 1/2 teaspoon pumpkin pie spice

1 1/2 teaspoon cinnamon

2 teaspoons vanilla extract

10 ounces brioche-cubed

Caramel Sauce:

1 1/4 cups (packed) dark brown sugar

1/2 cup unsalted butter

1/2 cup whipping cream

 Sweetened Whipped Cream-optional

Directions:

1. Preheat oven to 350 degrees.

2. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in a large bowl.  Fold in bread cubes.  Transfer mixture to an 11x7 glass baking dish.  Let stand 15 minutes.  Bake pudding for about 40 minutes or until a tester inserted into the center comes out clean.

3. Meanwhile prepare caramel sauce.  Whisk brown sugar and butter in a heavy medium saucepan over medium heat until butter melts.  Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

4. Serve bread pudding warm with caramel sauce and optional whipped cream.  Eat this while sitting down in case you pass out because this is sooooo delicious!

Soft Sugar Cookies

So a little bit about the cookies.  The main problem I have with sugar cookies is that I love the raw dough.  I love the way the sugar in the dough just crunches when you chew.  Since it requires an overnight chill in the fridge, this gives me waaaayyyy too much of an opportunity to indulge.  I love the baked cookie but, honestly, the dough calls to me.
This is a great recipe because the baked cookies are nice and soft because of the addition of the sour cream.  It makes a lot of dough so you will yield a lot of cookies.  I used to use a recipe from  The Joy of Baking, but it never yielded enough baked cookies.  This is particularly important to me around Christmas time.  I never remembered to prepare a double batch so I never had enough sugar cookie for my cookie trays.  They also didn't stay as moist as I would have liked.  Problems solved with this recipe and done in a most delicious way.  Royal icing is another issue.  As I'm sure you can see I have a bit more work to do in that area!

Soft Sugar Cookies-adapted from RecipeZaar

4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup  unsalted butter-softened
1 1/2 cups white sugar
1 egg
2 teaspoons vanilla
1/2 cup sour cream

Directions:

1. In a medium bowl, mix together flour, baking powder, baking soda, salt and nutmeg.

2. In a large bowl, cream together butter and sugar until smooth.  Beat is egg, vanilla and sour cream until well blended.

3. Slowly add flour mixture to butter mixture.  Mix until all ingredients are incorporated

4. Wrap in plastic wrap and refrigerate overnight.  DO NOT eat all the dough before you have a chance to bake the cookies!

5. Preheat oven to 375 degrees.

6. On a lightly floured surface roll out cookie dough to 1/4 inch thickness.  Cut into desired shapes with cookie cutters.

7. Place cookies on an ungreased cookie sheet 1 1/2 inches apart.

8. Bake for 8-12 minutes.  Allow to cool for 5 minutes on baking sheet before removing to a wire rack to cool completely.  Allow to cool completely before attempting to frost.

Chicken with Rustic Basalmic Tomato Sauce

This is a recipe that my daughter and I can't get enough of.  It's great in the summer but  actually works well all year round because roma tomatoes are always available.  When I make it in non-summer months I add a 1/4 teaspoon sugar to help those tomatoes along.  This recipe started out as a weight watchers recipe.  I've tweaked it significantly, but not in a way that makes it less healthy.  I consider the sauce rustic.  To me that means, hallelujah, I don't have to peel or seed the tomatoes.  I like it this way.  If such thing bother you, then by all means, peel and seed away!  Enjoy!

4 teaspoons olive oil-divided
4-5 skinless boneless chicken breast
2 tablespoon fresh rosemary-chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shallots-chopped
3 tablespoons  garlic-minced
1/4 cup basalmic vinegar
6 plum tomatoes-diced
1/4 cup chicken broth( I dissolve 1/2 Knorr bouillon in 1/4 water )
1/4 teaspoon sugar-only if needed
1/4 cup fresh basil-chopped

Directions:

1. Heat 2 teaspoons oil in a large saute pan.  Sprinkle both sides of chicken with salt, pepper and rosemary.  Add to skillet and brown on both sides.  Transfer the chicken to a platter.

2. Add 2 teaspoons oil to the saute pan.  Add shallots saute about 6 minutes until soft and lightly browned.  Lower heat and add garlic.  Cook about two minutes, stirring often.  Add the vinegar, stirring to scrape up the brown bits and cook until the vinegar is almost evaporated.  Stir in the tomatoes, chicken broth and sugar if needed; bring to a boil.  Reduce heat and simmer for 15 minutes.  Add chicken back to pan and toss in the sauce.  Continue cooking until the chicken is cooked through.  Season to taste with salt and pepper.  Stir in basil.  Enjoy!

Southwest Chicken Stew

This recipe is another family favorite.  It is hardy, healthy and a complete meal in one bowl.  I call that a moms dream come true  It is also full or great nutrition.  In high school, both of my kids, would devour  this.  Hubby loves it.  My son (mista pickey) would even heat up a bowl of left overs for lunch. This recipe was originally given to me by my dear friend, Deb.   I hope your family enjoys it as much as mine!

Southwest Chicken Stew-adapted from Deb

2 tablespoon oil
1 medium onion-chopped
1 red pepper-chopped
1/2 jalapeno-ribs and seeds removed-chopped
1 tablespoon garlic-roughly chopped
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1tablespoon chili powder
1tablespoon oregano
1 teaspoon smoked paprika
1 teaspoon cumin
2 32 oz. cartons chicken broth
1 14 1/2 oz can petite cut diced tomatoes
1 16oz jar Pace picante sauce-mild
1 11oz. can corn-drained and rinsed
2 15oz. can black beans-drained and rinsed
6 chicken breasts-poached-shredded
Tortilla chips-crushed
Monterey jack cheese-shredded
Directions:

1. Saute onion, red pepper and jalapeno in large pot until very soft.  Add garlic and saute about 2 minutes.  Add salt, black pepper, chili powder, oregano, smoked paprika, and cumin saute for about 1minute.

2.  Add the rest of the ingredients except chicken.  Simmer on medium-low for 1-hours1/2  minutes to allow all flavors to develop. Add water as needed to to the soup if needed.  Add chicken and heat through.  Garnish soup with shredded tortillas chips and cheese. This soup is even better if made and refrigerated a day ahead of serving.

If you are in a hurry dont worry about the long simmer time.  The soup is still wonderful if you just heat everything through after you saute the veggies.  I like the long simmer because I like the can veggies to soften and the flavors to really mingle.

Quick Belgian Waffles

I'm sure I mentioned earlier (whined about earlier is probably more accurate) that I moved about a year ago.  Since it was going to be just my husband and me in the house, we downsized.  Well, of course that makes perfect sense doesn't it?  Well, there were two factors I was unaware of at the time I made my ever so logical decision, that perhaps might be helpful to others who might be contemplating a similar decision.  The first factor is what is known as floater.  What does that means you say?  Adult kids that come home on school breaks.  This is a wonderful thing in my book.  The issue for me is space.  I now wish the house I settled in was ever so slightly larger.  My darling 19 year old son travels in with an entourage.  Which translates to him having 1-5 friends staying with us at all times.  Seriously.  My daughter, thankfully, usually is home solo or has an occasional friend over.  The second factor, which is huge to me, is storage.  I have virtually none now.  Yikes!!!  I have a lot of fabulous stuff that there is no way I'm going to part with.  Oh ya baby!!  I'm a pack rat.  Judge if you must but know that it truly is unbecoming.  he he!  Anyway, long story not so short, is that I lost that little pamphlet that contained  the starter recipe.  It, of course, was buried in an incorrectly labeled box that I just happened to open looking for something else completely unrelated.  Hallelujah.  My adorable daughter has been asking for this recipe and, happily, I am now able to give it to her.  I can't take a photo of the finished product because I gave her the Belgian waffle iron.  Sorry.  But trust me these are very good and pretty healthy.  I raised my babies on them.  Enjoy!

Quick Belgian Waffles

3 eggs 1 cup lowfat milk
4 oz. unsweetened applesauce
2 tablespoons butter-melted
1 tablespoon vanilla
1 cup whole wheat pastry flour
1 cup all purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoon sugar
1 teaspoons cinnamon
1/4 teaspoon nutmeg

Directions:

1. Beat eggs in a bowl until thick.

2.Beat , milk, applesauce, butter and vanilla into eggs.

3. In a separate bowl, combine the rest if the ingredients.  Sift into egg mixture and mix well.  Bake per your waffle iron directs.

Enjoy baby girl!!  I think you should make these this weekend.  xoxoxoxox

 

Pumpkin Bread

October is the month that I can't wait to break out the pumpkin!!  What a wonderful vegetable!  So versatile.  My first foray this year into pumpkin joy is going to be an incredibly moist and delicious pumpkin bread.  When I first tasted this fresh from the oven last year, there was a problem!!!!  Unfortunately, my family was there, and as I recall we almost started throwing elbows.  Now let me tell you.  We are generally all  peaceable, loving peeps! (most of the family is anyway -who gave me the nickname Scrappy anyway!!)  I mention this little family story so that you can be prepared.  Make a double batch if there is anyone else in the house while you are baking this!!  Only two loaves might be dicey!  BTW-believe it or not I am going to send a loaf to both of my darling kids.  What can I say?  I really miss them!!  Enjoy!  Remember you have been warned ;-)

Pumpkin Bread adapted from allrecipes

1-15 oz can pumpkin puree
4 eggs
1 cup oil **note**
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger

glaze-optional**note**
1/2 cup butter- melted
1 tablespoon granulated sugar
1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees and grease two 9x5 loaf pans

2.In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into prepared pans.

3. Bake for about  60-75 minutes.  Loaves are done when toothpick inserted in center comes out clean.

4. Meanwhile make glaze; stir sugar and cinnamon into just melted butter until sugar dissolves.

5. With a bamboo cooking skewer, make holes all over each loaf.  Pour glaze slowly, giving it a chance to absorb, and evenly over both loaves.

**note**  Okay if you are freaking out by the amount of oil you can substitute the 1 cup oil for 1/2 cup oil and 1/2 cup applesauce.  I never do, but if you must, I won't tell anyone!

**note** The only time I do not use the glaze is when I am mailing these loaves.

French Martini

Well, hello french martini.  This is my favorite cocktail and one that was always on the menu and often enjoyed for girls night!  This post is for my girls!!!  Hopefully, you have a group of friends like this.  We love to get together and have lunch, have girls night and do whatever! These are the group of girls that have helped me through some of the most difficult times of my life!!!!  The girls, I can call at any time of any night, and ask for help, or just cry on their shoulders. The girls I love tremendously and the ones I consider part of my family!  The girls that I have too much fun with and the girls that remember me, and still love me, after I moved 8 hours away!!!!  Jackie, Kelley, Deb, Kalynn, Kim and Nancy this post is for you my loves!!! Cheers to you my friends!  
If, perhaps, you notice a furry friend in the background, that is Bruno.  He is the LOVE of our lives, and the child who has not abandoned us, like the human two.  He wants to be in every photo I take so I'm sure this is not the last time you'll see him.  :-)
Now for the recipe!  Most peeps put champagne in this drink.  I LOVE champagne but in this mixed drink it does not work!!  Just try it this way once and let me know what you think!

French Martini

2 parts pineapple juice
1 1/2 parts vodka or vanilla vodka-chilled in the freezer **see note**
3/4 part Chambord-no substitutes!

Directions:


1. Fill shaker with ice.  Pour all ingredients in shaker.  Shake vigorously.  The more vigorous, the more the lovely foam!

2. Pour into a martini glass.  Enjoy!!

**note**  vanilla vodka produces a slightly sweeter martini.

 Here's a picture of our dear friends big Mike and lil Jackie.  I really should have taken the picture with them standing up and their nicknames would make more sense!  Anyway, we ate the whole dish of the blue cheese bacon dip!!

Blue Cheese Bacon Dip

I have a confession to make.  Before 2 weeks ago I didn't even know what blogging was.  Can you believe that!!  Where have I been?  I mean seriously!!!  Let me tell you, this little discovery I made, has ROCKED my world.  There are so many wonderful blogs out there that for the last two weeks I've almost been a shut in.  I read them hours on end.  The recipes, the commentary, the humor and sometimes the touching stories.  It's my latest addiction.  My husband has been trying to Make me leave the house.  He says I need fresh air, to say hello to a friend or maybe even a little exercise since I won't leave my computer for more than a quick bathroom break.  He says he's more than just a little afraid of that slightly crazed look he see's in my eyes when he has the nerve to want to talk to me for more than 30 consecutive seconds.  I don't know.  I think I look my best with that little bit of crazy going on!!!!  Ha ha ha.  Why the heck have all you bloggers been hiding from all this time???!!! 

All Right.  Back to the reason I'm writing my blog.  FOOD!!!!

I've been making this dip for years.  I love it because it is warm and delicious!  I also love that I can fix it  a day or two ahead of time and just pop it in the oven the evening I need it.( BTW that's what I'm doing with it today.  Tomorrow we have friends coming over.  Big Mike and lil Jackie and a few of their pals!!  Hope to post a few pics tomorrow. ) I also like that it's an appetizer that I haven't had at everyone else's house.  You know what I mean!!  Some appetizers just make the rounds and get served  ALL the time.  I honestly don't remember where I got this recipe.  I think it was from a woman's magazine.  It originally was topped with chopped walnuts.  For some reason, I never use the walnuts.  I guess, for me, with all the rich flavors, it just doesn't seem to need it!

Blue Cheese Bacon Dip

7 slices bacon
2 cloves garlic-minced
2-8 oz. packages cream cheese-softened
1/3 cup half-and-half
4 oz. blue cheese-crumbled
2 tablespoons fresh chives-chopped plus extra for garnish

Directions:

1. Preheat oven to 350 degrees if you are going to bake it immediately.  See **note**

2. Cook the bacon in a skillet over medium- high heat for about 10 minutes or until crisp.  Drain bacon and set aside.  When bacon has cooled, crumble it.

3. Meanwhile, add garlic to skillet and saute for about 1 minute.

4. Beat cream cheese at medium speed with an electric mixture until smooth.  Add half-and-half, beating until it's combined.  Stir in bacon, garlic, ( I just spoon it out of the skillet and yes, a lil bit of that bacon grease comes with it! ), blue cheese and chives.  Spoon mixture into a 1 quart baking dish.

5. Bake for 15 minutes or until golden and bubbly ( sometimes I have to put it under the broiler to give it a little color.)  Sprinkle with chopped chives.  Enjoy!

**note**
If you are making this ahead remember you can NOT put a dish directly from the refrigerator into a warm oven.  Avoid that DISASTER  by simply allowing dish to come to room temperature for at least 30 minutes.  I'm  terrified of a ceramic or glass explosion so I usually leave it out on the counter for closer to an hour!!! ;-)

MMMMeatloaf

Okay, so I bet you guessed from the name that I'm a huge meatloaf fan.  You betcha!!!  Truly, I can't fathom why some people actually do NOT like it.  It's the greatest!  You can switch the type of meat out for dietary concerns, it's well seasoned, its moist, and it has onion in it.  What could be better?  Anyway, here's my version.  I adapted it from Recipe Zaar.  With the tweaks I made my family devours it!  It's quick to mix together and  if there happens to be any leftover, its great in meatloaf sandwiches!  Enjoy!

MMMMeatloaf adapted from Recipe Zaar

Serves 4

1 tablespoon olive oil
1 onion-finely chopped
2 cloves garlic minced
1 1/2 lbs. ground beef
3 slices bacon-about 1/2 way cooked through- chopped**see note**
1 slice bread-roughly chopped in food processor
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/4 cup ketchup
1/2-2/3 cup half-and-half

Topping: **see note**
1 tablespoon apple cider vinegar
4 tablespoons brown sugar-packed
1/2 cup ketchup

Directions:

1. Preheat oven to 350 degrees.

2. Add olive oil to a nonstick skillet.  On medium heat saute onion until it's very soft.  Turn the heat to low and add garlic.  Cook for about 1-2 minutes.  Cool.

3. In a large bowl, add ground beef, bacon, bread crumbs, egg, salt, pepper, Worcestershire sauce, 1/4 cup ketchup, half-and-half, and cooled cooked onion and garlic.  Mix until all ingredients are thoroughly incorporated.

4. Place mixture in a 9X5 loaf pan and smooth top.

5. In a small bowl mix all topping ingredients.  Pour over meatloaf and spread out evenly.

6. Bake for 1 hour.  Allow to cool 10 minutes before cutting.

**note**
I just throw the bacon strips in the skillet and cook it until its half way cooked.  Then I cool it and give it a pretty fine chop.  The bacon will not cook all the way through if you add it to the meatloaf  raw.

**note**
I like my topping sweet with just a little tang.  You can adjust the vinegar and brown sugar to your taste!

Soft Peanut Butter Cookies

This recipe is from recipezaar from a contributor named Kittencal.  Let me tell you, if you are ever over at that web site you MUST check out her recipes!  I have tried many and all I have tried have been wonderful.  I'm sure I will be posting more of the ones my family loves in the future.  This is my, bar none, favorite peanut butter cookie recipe.  I use a large cookie scoop and slightly flatten them down.  I bake them a total of 14 minutes.  This produces an under done cookie which is just the way I like em!!!  Of course, if you want a crisper cookie drop them by the teaspoon and adjust the baking time accordingly.

I think one of the main keys to baking is to not over bake any baked good.  You have to not only follow a recipe but you must know your oven and how it bakes.  Mine always runs about 50 degrees high.  YIKES!!
Can you believe it!  If  I followed a recipe to a tee, my bake goods would be dried out and burnt!  The best way to avoid this is to buy an oven thermometer.  Then you can make the necessary adjustments to oven temperature and baking time.

If you like big, soft, kinda doughy cookies then this recipe will soon become one of your favorites.  Give it a try and let me know what you think!  Enjoy!!!

Soft Peanut Butter Cookies from Kittencal

16-18 cookies

3/4 cup creamy peanut butter
1/2 cup butter flavor shortening
1 1/4 cups brown sugar-packed
1 large egg
3 tablespoons half-and-half or whole milk
1 tablespoon vanilla
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. In a mixing bowl, cream peanut butter, shortening and brown sugar.

3. Add egg, half and half, and vanilla and mix well.

5. Combine flour, baking soda and salt; gradually add to the creamed mixture.

6. Stir in chocolate chips.

7.Use a large cookie scoop to form cookies.  Place on an ungreased cookie sheet.  Slightly flatten cookie.

8. Bake for 14-16 minutes. The cookies will not brown.   Cool for 10 minutes on cookie sheet the move to a cooling rack

Black Bean Soup

Soup is GOOOOOD food!  I don't think truer words have ever been spoken (or embedded into our memory by a clever advertising campaign!!)  Okay so I'm brainwashed!  I can live with it!  But I truly love nothing more, on a cool or cold evening, than to come home to a homemade bowl of soup!  Something magical happens when quality ingredients are slowly simmered in a big soup pot.  I guess Emeril says it best "They get happy in there!!!  There happiness is our delicious dinner!  The first soup I cooked this fall is black bean.  This recipe is from the Fog City Diner Cookbook.  I think it's a slightly exotic version of this wonderful soup that transitions well as a new fall season just gets started.  It has cardamom in it.  If you haven't used this spice yet then you're in for a treat.  I generally use it in baking but in this savory soup it brings a hint of mystery and surprise, and to me, pure joy!  If you are looking for a traditional black bean recipe this might not be the best recipe for you.  If you're looking for something that is delicious and a little bit different then you have just found yourself a new recipe!  Don't skip the toppings.  They round a little bowl of soup into a meal!  Enjoy!!!

Black Bean Soup-adapted from Fog City Diner Cookbook

Serves 2-4

2 tablespoons olive oil
1 large onion-diced
2 carrots diced
6 cloves garlic-minced
1 jalapeno-seed and ribs removed and minced
1 tablespoon ground cumin
1/2 teaspoon cardamom
1/2 tablespoon ancho chili powder
1 cup beer
2-15oz cans black beans-undrained
32 oz. chicken broth
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
splash of sherry vinegar

Toppings:
 monterey jack cheese-shredded
avocado-sliced
tomato-diced
cilantro leaves
lime wedges-(optional )
sour cream

Directions:

1. Heat olive oil in a large pan and add the onion, carrot and jalapeno.  Cook on medium until the veggies are very soft.  Add the garlic and lower the heat to medium- low.  Continue cooking for 2-3 minutes, stirring often so the garlic doesn't burn.  Add cumin, cardamom and ancho chili powder, salt and pepper and cook for 2 minutes.

2. Add the beer and continue cooking until liquid is reduced by half.  Add the stock and one can of beans.  Using a stick blender, buzz the soup until the carrots are small specks.  It doesn't have to be super smooth .  Add the second can of beans, the bay leaves and the sherry vinegar.  Cook for 30-45 minutes or until beans and veggies are tender and flavors are melded.  Add more chicken broth or water if he soup becomes too thick.  Remove bay leaves.  Adjust seasonings to taste.

3. Pour soup into bowls and top with toppings of your choice.




BTW- this book has the most unbelievable German Chocolate Cake recipe I've ever had.  It always the cake my daughter makes me for my birthday!!

Pimiento Cheese

Pimiento cheese is one of my favorite appetizers to have when I'm having friends over.  It's super easy and quick to make. It's simple and not fussy.  Friends feel like you've fixed a homey kind of nibble, and I think it makes them relax a bit more and feel more at home. I absolutely love the stuff  myself.  In fact, when I serve it, I have to be careful not to embarrass myself by parking over it and pigging out!

Pimiento Cheese: adapted from  recipe zaar

8 oz cream cheese-softened
1 1/2 cup extra sharp cheddar cheese-grated
1 cup monterey jack cheese-softened
1/2 mayonnaise
1 teaspoon red wine vinegar
4 oz pimientos-drained and chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon hot sauce
fresh ground pepper to taste

Directions:

1. Using a hand held mixer, beat cream cheese until soft.

2.Add all remaining ingredients and beat until creamy and combined.

3. Cover and refrigerate for at least an hour.

P.S.  To all of you who know me personally.  I know I'm not a true southerner.  A few glasses of wine..what do y'all expect you damned YANKEES!!!

Chocolate Cream Pie

Well, now that I figured out how to make a chocolate cookie crumb pie crust, in an area with grossly limited ingredients, what shall I fill it with?   Oh there are so many wonderful choices!  Well, I think for my first go 'round I'm gonna keep it all  chocolate!  Oh yes!  How could it get any better?  Chocolate cream pie is the thing sweet dreams are made of. This recipe is adapted from a cook book called Diner Desserts by Tish Boyle.  It's the first recipe I've tried from the book and it's absolutely wonderful.  The book was recommended to me by my good friend and fellow baker Carolyn.  Any time Carolyn baked anything, it was   delicious beyond belief.  When she recommended this book I ran out to get it immediately!  Of course it a great book!   I love this filling with my new pie crust.  Honestly, you've just got to give it a try!!  Enjoy!

Chocolate Cream Pie- adapted from Tish Boyle

1 prepared chocolate cookie crumb pie crust   http://gonnawantseconds.blogspot.com/2009/10/chocolate-cookie-crumb-pie-crust.html

3 tablespoons cornstarch

1 tablespoon Hersey's special dark cocoa

1/4 teaspoon salt

1 cup half-and-half

1 1/4 cups whole milk

1 cup granulated sugar

4 oz. unsweetened chocolate-chopped

1/2 teaspoon espresso powder

2 tablespoons unsalted butter

1 teaspoon vanilla extract

2 cups heavy cream

2 tablespoon granulated sugar

1 teaspoon vanilla extract

chocolate curls made from a candy bar

Directions:

1. In a medium bowl, sift together cornstarch, cocoa and salt.  Measure out half and half.  From that, add 2 tablespoons of it to bowl.  Whisk until it is a smooth paste.  Whisk in remaining half and half.  Set aside.

2. In a medium saucepan, combine the milk, sugar, chocolate and espresso.  Place over medium heat and cook, stirring constantly with a whisk, until the chocolate is completely melted.  Remove the pan  from the heat and whisk about 1/2 cup of the chocolate mixture into the half and half mixture.  Whisk this mixture into the remaining chocolate mixture in the saucepan.  Return the pan to the heat and cook over medium-high heat, whisking constantly.  When the mixture begins to bubble, continue to cook, whisking constantly, for 1 minute.  Remove the pan from the heat and whisk in the butter then vanilla.  Pour into prepared chocolate cookie crumb pie crust.  Cover and refrigerate the pie until thoroughly chilled, at least 4 hours.

3. In a stand up electric mixer, using the whisk attachment, beat the cream on medium-low speed for 30 seconds.  Increase the speed to medium-high and add the sugar and vanilla.  Beat until the cream forms soft peaks.  Spread whipped cream over pie.  Top with chocolate curls.  Serve immediately or refrigerate until ready to serve.

Chocolate Cookie Crumb Pie Crust

Making a crumb pie crust, how simple, right?  Well, it would be if you could find the ingredients!  Okay, maybe it's just where I live.  The stock boy at the market tells me space is a premium here so we have less on our shelves.  Okay.  I'm talking simple old chocolate cookie wafers not Marcel Henry French pate for heaven sakes!! It's not like they are exotic or a highly specialized ingredient.  Well what are you going to do?  As always, necessity is the mother of invention ( or in this case recipes ).  I've read where other people in my same predicament used Oreo's and scraped out the cream.  That sounds like a lot of work.  I'm desperate but lazy as well ! Then the light bulb came on!  Why not use chocolate Teddy Grahams.  Hallelujah!!!!!  It worked out beautifully.  Good news was that there were plenty of the little guys left over to snack on.  Enjoy!

Chocolate Cookie Crumb Crust

1 1/2 cups chocolate teddy grahams-finely ground
3 tablespoon granulated sugar
6 tablespoon butter-melted

Directions:

1.Preheat oven to 375 degrees

2. In a medium bowl mix ground teddy grahams, sugar, and butter.

3. Press into a 9 inch deep dish pie plate.

4. Bake for 7 minutes.  Cool.