Tuesday, September 27, 2016

Loaded Cheddar Cheese Mini Muffins with Garlic and Sesame

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 OH BOY Mini Muffins!

But not just any muffins, these savory little gems are about my favorite of the "specialty" muffins.  Perfect for  breakfast, perfect to make a big batch for when you have overnight company.  Personally, my very favorite is to make a batch when I have a road trip.  Driving cross country, I'll pop one of these in my mouth and save a visit to the frozen burrito aisle of the gas station...

But I digress...

I think the real delight in these are the unexpected flavors of the topping... I use what I call, Sodom and Gomorrah salt substitute.  Equal parts of white and black sesame seeds (feel free to use only one color, but I like the presentation of the black and white), Garlic Flakes and some specialty coarse grain Sea Salt.  A little sprinkling on top as the muffins bake and you have such a delight as you eat.

Cheesy, a little bit Spicy, A surprising hit of extra Garlic and Earthy Sesame.  Salt adds the seasoning and indeed you have a truly LOADED Mini Muffin!

Enjoy indeed!


 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients
  • 3 Cups Flour
  • 2 Cups Shredded Cheddar Cheese
  • 1/4 Cup Sugar
  • 2 TBS Baking Powder
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • 1 TBS Garlic Powder
  • 2 Large Eggs
  • 1/4 Cup Olive Oil
  • 1 Cup Whole Milk
  • 1 TBS Black Sesame Seeds
  • 1 TBS White Sesame Seeds
  • 1 TBS Garlic Flakes
  • 1 TBS Coarse Grain Sea Salt
  • Non-Stick Spray
Cooking Directions
  1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
  2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Garlic and Chili Powder
  3. In a small mixing bowl, whisk together the wet ingredients, Eggs Olive Oil and Milk.
  4. In another small mixing bowl mix together the Sesame Seeds, Garlic and Sea Salt.
  5. Mix the wet ingredients into the bowl with the dry and fold to thoroughly combine.  Add the Cheese and stir to evenly mix.
  6. Pour the batter into the muffin pan, filling to the top of each cavity. Sprinkle a pinch of the Sesame/Garlic/Salt mix on the top of each muffin.
  7. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
  8. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

Saturday, September 24, 2016

Balsamic Glazed London Broil - Grilled or Broiled Top Round Steak Roast

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 OH BOY... A nice thick juicy steak!!!

But not just any nice big juicy steak.  This is a London Broil.  Oddly enough, Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. Butchers may label top round steak or roast as London broil.

So, I was wandering through my local grocery store and spied a sale on Top Round Roasts... And I was hooked!  Technique for a classic London Broil is to have the steak marinate over night.  ME, I prefer plain old salt and pepper.

The glaze is filled with flavor, the steaks come out juicy and tender and with the meat on sale this is the least expensive way to serve a...

NICE THICK JUICY STEAK!

Enjoy!

 OK... Here's what I did...


Balsamic Glazed
London Broil
Grilled or Broiled Thick
Top Round Steak


Ingredients
  • 3 Pound London Broil (Thick cut of Beef Steak, Top Round or Tri-Tip)
  • 1 TBS Fresh Ground Pepper
  • 1 TBS Sea Salt
  • FOR THE GLAZE
    1/2 Cup Balsamic Vinegar
  • 2 TBS Brown Sugar
  • 2 Cloves Garlic, smashed, minced and flattened into a paste.
Cooking Directions
  1. TO BROIL (COOK IN THE OVEN) - Preheat the broiler and the pan for 10 minutes. 
  2. Slide the broiler pan out of the oven and put the steak on the pan. Put the pan in the oven in the middle rack slot. Your broiler pan should sit about four inches away from the flame.
  3. Generously salt and pepper all sides of the roast.
  4. London broil only needs four to five minutes of cooking time on each side. Set a timer to help you remember when to flip it. Overcooking renders this cut very tough.  8 Minutes (4 minutes each side) will get a Rare steak.  10 Minutes (5 minutes each side) will get a Medium Rare Steak. 12 Minutes (6 and 6) will get a Medium
  5. While the steak is cooking, Prepare the Glaze.  In a small pot, over medium heat, heat the Balsamic, add the Brown Sugar and garlic.  Stir to mix and heat to a low simmer.
  6. OK... Back to the meat.  Once the meat has cooked the appropriate amount of time, check the internal temperature with an instant read meat thermometer.  The thickest part of the steak/roast should read 125 degrees for rare, 135 for medium rare, 145 for medium.  Return to oven if additional cooking time is needed.
  7. Once the meat is the correct internal temperature, brush the glaze on all sides.  Return to the oven for ONLY 1 MINUTE PER SIDE.  You are only heating the glaze, not cooking the meat.
    Once the glaze has heated and begins to lightly char (Cook too long, the sugar will burn... be careful), wrap the steak in a couple of layers of heavy aluminum foil.  Allow to rest wrapped in the foil for 30 minutes to even out the temperature and help to tenderize the meat.
  8. Just as you are ready to serve, remove from foil and slice against the grain for maximum tenderness.  HINT... taste,  if the steak is still a little tough, slice thin.  If the steak is butter soft and tender, slice thick.
  9. Serve while still warm and... ENJOY! 
  10. To GRILL ( Outdoor, open fire (Coals))
    Prepare the Glaze in advance.  In a small pot, over medium heat, heat the Balsamic, add the Brown Sugar and garlic.  Stir to mix and heat to a low simmer.
    Prepare your grill. Make a HOT spot, with the coals under half of the grate.
  11. With the coals HOT, unwrap the steaks, Generously salt and pepper all sides of the roast and grill about 2 minutes per side. Take the internal temperature of the beef. Continue cooking 2 minutes per side, checking internal temp with each flip. Transfer meat from the HOT side to the cooler side with no coals under the steak when internal temp reaches 125 degrees. Cooking time over the hot coals will vary depending on how hot the fire is, how thick the steak is and the fat content of the steak. 
  12. Once the meat reaches 125 degrees, brush the Glaze on the meat (all sides).  Cover the grill and allow to cook over the cool side (indirect heat) for an additional 5 minutes or until internal temperature reaches 135 degrees, remove from heat.
  13.  Wrap the steak in a couple of layers of heavy aluminum foil.  Allow to rest wrapped in the foil for 30 minutes to even out the temperature and help to tenderize the meat.
  14. Just as you are ready to serve, remove from foil and slice against the grain.  HINT... taste,  if the steak is still a little tough, slice thin.  If the steak is butter soft and tender, slice thick.
  15. Serve while still warm and... ENJOY! 


Friday, September 23, 2016

Pumpkin Dinner Rolls with Rosemary and Sea Salt Makes Great Slider Buns Bread Machine Easy

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 OH BOY ... Dinner Rolls made easy in a Bread Machine...

But not just any dinner rolls, these are AMAZING!  hints of fall in the air when you bake these with the aroma of a Pumpkin Pie.  Soft and moist with so many extra flavors.  Herbal Rosemary, Savory Sea Salt and of course the Pumpkin.

These are hands down, my very favorite dinner roll of all time.

And they are all made easy in a bread machine.  I probably spent a total of 10 minutes (maybe 15) HANDS ON cooking time.  The rest, the bread machine does all of the hard work.  Mixing, first rise, kneading.  The dough comes out ready to cut into 30 roll shapes, allow a second rise and ready to bake,

Just that easy.

And an incredible payoff that will make any meal memorable.

AND BTW, they make amazing Slider Buns too!

ENJOY


 OK... Here's what I did...


Pumpkin Dinner Rolls
With Rosemary Sea Salt
Bread Machine EASY


Ingredients
  • 3/4 Cup Luke Warm Water Milk
  • 2 Packages Instant Bread machine Yeast
  • 1 tsp Sugar
  • Additional 1/2 Cup Sugar
  • 2 Eggs, slightly beaten
  • Pinch Salt
  • 6 TBS Butter, Melted
  • 3 TBS Rosemary, chopped
  • 1 Cup Canned Pumkin Pie Mix
  • 4-1/2 Cups Flour
  • FOR GARNISH -
    1 Large Egg, whipped  for an egg wash.
  • 2 TBS Coarse Grind Sea Salt
    2 TBS Fresh Rosemary Chopped 
Cooking Directions
  1. First, Mix the warm (not too hot) Milk with the sugar and yeast.  Allow to sit for 5 minutes, you will see the yeast start to bloom.
  2. Next, In the bowl of the bread machine, add all of the ingredients in the order listed (Except the last three "Garnish" Ingredients)..
  3. Set your machine to the "DOUGH" setting and allow the machine to do all of the mixing, kneading and rising. About an hour and a half total.
  4. When the machine is done, Pull the dough from the bowl. Form into the size of a ball. Cut this ball in half, creating 2 pieces. Take one of the pieces, form into a smaller ball and cut those in half, forming 4 pieces. Form those four pieces into balls and then cut each of those into FOUR pieces each, making a total of 16 pieces.  Repeat with second half to form a total of 32  pieces  Form each of those 32  into balls.  Gently press each ball to form a flat biscuit shape.
  5. After the hour, brush each roll with the egg wash.
  6. Preheat oven to 375 degrees.
  7. Spray two  9X13 Casserole pans with non-stick spray.arrange 16 balls in each dish.
  8. Allow a second rise, cover each pan with a tea towel and set in a warm place (I just set on top of the preheating oven).  All this rise for 1 hour, until the dough doubles in size.
  9. Do an egg wash (1 Egg, whisked then brushed over the top of the rolls). Then sprinkle a bit of Extra Course (Large Granular pieces of) Sea Salt and an equal amount of Chopped Rosemary on each ball.
  10. Bake uncovered for 20 minutes.  Allow to cool in the pan for 5 minutes.  Remove from pan, separate and store in a sealed container 
  11. Serve Warm to room temperature and ENJOY!

Thursday, September 22, 2016

When Life Gives you Lemons GLOP CAKE Strawberry lemon Angel Food Cake

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Well, sigh... Life gave me lemons...

Actually a planned cake did not turn out as planned.  So this is a post about making lemonade out of a pile of lemons.  Or actually, this is a post about making something very very tasty into an acceptable dish for a party.

Originally this was meant to be a rolled cake.  One of those Jelly Roll type cakes that have a spiral swirl on the end.  I have made dozens of them in the past, including this one shown, a Mocha Yule Log.

BUT... Sigh, I really have no idea what happened.    Possibly too much Lemon Juice added, Too much Whipped Topping, or maybe the moon was in the wrong phase and my horoscope warned of something awful.  But the center spiral, the cream cheese mix, the icing just did not set up at all.  I ended up with a very soft cake that would not hold the shape at all.

And worst, I was making this for a small party.  My church was having a meeting after services for about 40 people and I was asked to bring snacks... something sweet of course.  I discovered the problem after chilling the cake overnight, just an hour before time to leave.  No time to make something different.

SO... I unrolled the cake (Still tasted wonderful).

And simply pre-cut the cake into bite size pieces.

Instead of a presentation cake, I served a bowl of sweet Angel Food cake, flavored with Lemons and Strawberry and complete with the sweet whipped topping/Cream Cheese mix.  No apologies were offered, no explanation, just a serving spoon and a bowl of sett desserts...

WORKED GREAT!

The cake was soft, moist and spongy.  The Strawberry flavoring shined.  The Cream Cheese mix was evenly distributed and everyone loved it!

Bowl licked clean.  Lemonade indeed!


OK... Here's what I did...

When Life Gives you Lemons - GLOP CAKE
Strawberry Lemon
Angel Food Big Mess of a Cake

Ingredients
  • 1 Box Angel Food Cake Mix
  • Ingredients as Listed on the Box
    (Eggs Oil Water Possibly)
  • Zest of 1 Lemon (Reserve the Juice)
  • 1 Cup Powdered Sugar, divided
  • 1 Cup Strawberry Preserves
  • 1 Brick of Cream Cheese, warmed to room temperature
  • 1 Cup Whipped Cream (Whipped, can use Frozen Whipped Topping)
Cooking Directions
  1. Prepare the batter of the Angel Food Cake as directed on the box.  Add the Lemon Zest to the batter... DO NOT BAKE IT YET.
  2. Prepare a large rimmed cookie sheet.  Line with Parchment paper and also spray the parchment with non-stick spray.  Pour Batter onto the parchment.  Spread the batter even and flat.  DO not add too much, should be to the rim but can not be over the top (or your oven will be a mess)
  3. NOW Cook according to the directions on the box.
  4. While the cake is baking, Fold the whipped topping, Lemon Juice, 1/2 Cup Powdered Sugar and Cream Cheese together.  
  5. When cooked, allow to cool for 5 minutes.  Then transfer to a large cutting board, reversed, bottom (parchment paper side) is now on top.  Remove parchment paper.
  6. Evenly sprinkle a layer of 1/2 Cup powdered sugar on top of the large flat cake.
  7. Evenly spread a layer of Strawberry Preserves on top of the large flat cake
  8. Evenly spread a thick layer of the Cream Cheese mix
  9. Cover with platic wrap, Allow to cool in the fridge flat for 3 hours to over night
  10. Cut into 1 inch squares, bite size bots and transfer to a serving bowl.
    Serve Chilled and of course -

    ...ENJOY
I served this along with Savory Zucchini Muffins, A Spectacular display of Tex Mex Deviled Eggs for after church snack... Something Sweet, Something Savory and something with a great display.  And everyone did indeed ENJOY!


Wednesday, September 21, 2016

Tex Mex Omelette Deviled Eggs

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 OH BOY... Deviled Eggs...

But not just any deviled eggs, these have ALL the flavors of a TEX MEX Omelette all rolled together in one perfect bite!  Chorizo spicy sausage, onions, peppers, seasonings... Even the parmesan cheese (Made into a crisp for an extra bit of crunch texture)

And perfect it is, these are, hands down my very favorite Deviled eggs in the whole world.  They have such a beautiful presentation.  I do a quick pickle on the red onions and green peppers to bring out that perfect bright color (and an even more accent of additional flavors).

The combination of spicy chorizo, tangy pickled vegetables, Nutty crunchy Parmesan Cheese all mixed with the creamy Deviled Egg Goo is... Perfect!

These could be the most complicated Deviled Eggs.  You need to make the crisps, you need to pickle the vegetables, brown the sausage and then start on the eggs.  But, each step is simple when you take the separate steps.

Seemingly complicated, but in fact EASY!

And once you have that beautiful presentation, combined with that one perfect bite of flavor; you have an amazing Pass a plate dish.  Perfect to take to any PotLuck. family get together, neighborhood event or Church Social.  These will indeed be the envy of any party!  The Ooohs and Aaahs will indeed make the extra work worth it!

Enjoy indeed!


 OK... Here's what I did...

Tex Mex Omelette
Deviled Eggs

Ingredients
  • 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • 1/4 Pound Chorizo Sausage, Cooked and drained of rendered fat.  Broken up into small pieces.
  • For the Parmesan Crisp
    1- (5 Ounce) wedge of Parmesan (or Asiago) Cheese, freshly grated, small size pieces
  • For the Pickled Peppers and Onions
    1/2 Red onion, Minced
  • 1/2 Green pepper, seeds and white membrane removed, minced
  • Optional, 1 Jalapeno Pepper, seeds and white membrane removed, minced
  • Juice and Zest of 1 Lime
  • 2 TBS Sugar
  • 1/4 Cup White Vinegar
  • For the Deviled Egg Goo
    4 TBS Mayonnaise (More or Less as needed)
  • 2 TBS Yellow Mustard
  • 1 TBS Pickle Relish
  • 1 tsp (to taste) Taco Seasoning
  • Pinch each Salt and Pepper 
Cooking Directions
  1. FIRST, MAKE THE Pickled Onions and Peppers... 
    In a medium mixing bowl add the small minced  Red Onion, Green Pepper and optional Jalapeno with the zest and juice of 1 Lime.  Mix thoroughly making sure the lime juice gets to all pieces.
  2. Add the Sugar and work the vegetables with your fingers, gently rubbing in the sugar into the lime wet minced vegetables.
  3. Add the Vinegar, swirl to mix.  Cover and set aside while you make the remaining elements.
  4. NEXT, Make the Parmesan Crisps...
    Preheat oven to 400 degrees.
  5. Pour a heaping TEASPOON of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down, forming a circle. A silicone baking sheet is highly recommended.
  6. Bake for 5 minutes or until golden and crisp. Cool.
    Cook the Chorizo Sausage, drain and break up into small pieces.  Drain on paper towel to release additional oils while you assemble the eggs...
  7. NOW FOR THE EGGS...
    Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
  8. Use a fork to mash the yolks and mix in the Mayo, Mustard, Taco Seasoning,Pickle Relish, Salt, Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
  9.  Taste the mix, add additional spices as you like.
  10. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.  Leave about 1/4th of the egg cavity empty.  This is where you add the Sausage and Minced Pickled Vegetables.
  11. Arrange the eggs on a serving dish.  Add the garnish of the Parmesan Crisp, Chorizo Sausage and Pickled Red Onions and Peppers ... you could even add a sprinkling additional Minced Vegetables around the edges to add even more color..
  12. Best to serve chilled. ..and of course, ENJOY!

Tuesday, September 20, 2016

How to Peel Eggs for Deviled Eggs - WORKS EASY PEASY DIY Photo Tutorial

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OH BOY... DEVILED EGGS!

But...

What a pain in the rump to peel the eggs.  Half the time the eggs just get ruined and you would be ashamed to serve the tray to your Friends and Neighbors... Let alone to your Mother-In-Law.

Don't lose heart.

There really and truly is an easy way to peel eggs.  Works (almost) every time.  I will be honest, any blog post that guarantees 100% perfect eggs every time is not being honest.  Some eggs just do not work.  But this method should get you 10-11 perfect eggs out of a dozen.

Whenever I make deviled eggs I always start with 15 eggs.  Now I can promise that if you use this method, plan for a few problems, you indeed will end up with a dozen beautiful perfectly smooth eggs great for deviled eggs.... 24 Deviled eggs, the perfect amount for any potluck. family event or Church Social.

And with the extra eggs...

When life gives you lemons... Um, not pretty hard boiled eggs...

Make Lemonade... I mean Egg Salad!

OK... Here's what I do...

 Start with OLD EGGS.  Plan ahead if possible, buy eggs 2 weeks before the party and let them sit in the fridge.

Next, put the eggs in the bottom of a LARGE pot.  Large enough that your eggs rest on the bottom without stacking up.  Then fill the pot with cold water up to 1 inch above the eggs.

Move the pot to the burner and turn up the heat.  Leave the pot uncovered.  You will need to keep an eye on the pot.  Once it starts to boil (See the first photo in the collage), a good boil with large bubbles, not just tiny blips.

Next, cover the pot with a tight fitting lid, remove the pot from the heat and let the pot rest for 17 minutes.

While you are waiting the 17 minutes, prepare a bowl with COLD water and ICE (half and half).

OK... Time to work fast...

Take half of the eggs and transfer them to the ice water.  While doing so, tap and break the shell on each egg at the pointy end.  This will allow a small amount of the water into the shell between the shell and the egg white.  Be gentle, just enough to break the shell.

It will only take a few seconds for the eggs to get cool enough to handle.

Now, starting at that already broken pointy end, roll each of the cooled eggs, breaking the shell all around the outside in a jigsaw pattern... small cracks all the way around.  Take a good look at the last photo in this collage and you will see the pattern I am talking about.  Be gentle, you only want to break the shell,  If you press too hard, you will break the egg white as well.  Do this with all of the eggs in the water before you move to the next step

And now it is time to actually peel the eggs...

If all is going well, you will see a larger crack somewhere around the egg that you can slip in a thumbnail.  There is a film or membrane that is attached to the shell but is not connected to the egg white.  You want to get your nail and thumb between that membrane and the white.  This way all those tiny jigsaw pieces will stick to the membrane and you can peel the egg easily.

Many times in one big piece like this second photo in the collage.  It is always very satisfying when that happens!

It is important to work fast.  Once you get the hang of it you will finish those eggs in just 2-3 minutes, ready to work the remaining eggs.

Once all the eggs are done, cut them in half immediately.

I almost always make my goop part of the deviled egg in a food processor.  You want smoothness so you can use a piping bag and star tip to make your eggs look professional (and to show up your sister-in-law's eggs).

OK... Works every time.  From here, just pick a recipe... I have several (click HERE) to see a bunch.

Or come back tomorrow for my new FAVORITE Deviled Egg Recipe, the TEX MEX Omelet Deviled Egg!

And of Course... ENJOY!

And you can enjoy now that you know the secrets to perfectly peeled Hard Boiled Eggs!




Monday, September 19, 2016

Garlic Parmesan Chicken Wings

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 OH BOY Chicken Wings!

But not just any Chicken Wings, these are crispy crunchy (like Fried Chicken), but have a deep flavorful Garlic Earthy flavor with hints of nutty Parmesan Cheese!

Yeap, this is the recipe of famous wings served at bars and burger joints around the world (well, the better ones anyway).  After all, these are not the drippy messy wings that take stacks of napkins to get your fingers clean.  These have the same bohemian elegance as fried chicken, while at the same time keeping you neat and clean!

But let's not forget the taste.  SO loaded, I usually do not serve these with any dipping sauce (although of course, blue cheese works great).

And one mor... BUT, the flavors are not the dreaded HOT SPICY flavors of more traditional wings.  Dandys who want to avoid spice will find these wildly popular...

Something anyone, even those risk averse will

Enjoy!!!


 OK... Here's what I did...

Garlic Parmesan
Chicken Wings

Ingredients
  • 20 Chicken Wings, cut apart, drummettes and wingettes
  • 1 Cup Flour
  • 1 TBS Cornstarch
  • Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom
  • FOR THE SAUCE -
    1/2 Cup Butter (1 Stick)
  • 2 tsp Garlic powder
  • 3 Cloves Fresh garlic, Smashed and minced fine
  • 3 TBS Parmasan Cheese
  • Sesame Seed Low Salt Alternative
    1 tsp each Black Sesame Seeds
    1 tsp White Sesame Seeds
    1 tsp Garlic Flakes
    1 tsp Coarse Grind Sea Salt
  • Additional parmesan Cheese for Garnish
Cooking Directions
  1. Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
  2. Dry each chicken wing with a paper towel.
  3. In a ZipLock bag, add the flour and cornstarch (Shake to mix).  Then add the chicken wings, seal and shake to coat.
  4. Preheat the oven to 350 degrees.
  5. Work in batches, add 1/2 of the coated wings to the oil.  Do not crowd the wings, allow them to have their space, not touching the other wings.  Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
  6. Repeat with second batch.
  7. While the wings are cooking, prepare the sauce.  In a saute pan, melt the butter.  Set heat to a low simmer.  Add the Garlic powder, stir to mix.  Add the fresh minced garlic and again stir to mix.  Turn heat down just a little and allow a very low simmer for 5 minutes until the kitchen begins to really smell of cooking garlic.  
  8. Just before the wings are done, add the Parmesan Cheese and the Sesame seed mix to the garlic butter mix and stir until melted.
  9. When all batches of wings have been fried, add the wings to a bowl with the sauce and mix to evenly coat each wing.
  10. Line a rimmed cookie sheet with aluminum foil (for easy clean up).  Place the wings on the sheet, again giving space, not touching.
  11. Bake for 15 minutes until the skin begins to crisp up.  Sprinkle additional Parmesan Cheese on the wings
  12. Serve Hot with a Blue Cheese or cool Ranch dipping sauce and ENJOY!

Sunday, September 18, 2016

Raspberry Peach Melba Mini Muffins with Peach Schnapps

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 OH BOY Mini Muffins...

But not just any Mini Muffin, these have an incredible presentation of a bursting raspberry in the center of a peach loaded muffin.  With just a faint hint of peach booze to make this an amazing adult muffin destined to be legend around your Cul-de-Sac once you start bringing these around to jusa about any PotLuck, family gathering, Church function or any big gathering.

They are that good!

The recipe is very easy to follow.  The trick is to fill the raspberries to bursting with the peach schnapps.  Easy enough, just allow them to soak overnight in the schnapps (Marinade).  Then, as they bake nestled in the center of the peach muffin batter (Made extra moist and delicious with a bit of Sour Cream to insure the moist tender moist delicious muffin imaginable), that extra flavor BURSTS out into the batter adding color, texture and flavor to this classic combination...

Keep scrolling down for this easy to follow recipe...

And of course...
ENJOY!


 OK... Here's what I did...

Raspberry Peach 
Mini Muffins 
with Cherry Brandy

Ingredients
  • 2 Cups Raspberries... Fresh is best but frozen works too
  • 1 Cup Peach Schnapps
  • 3/4 Cup Sugar
  • 3 Cups Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 1 Cup Sour Cream
  • 1/2 Cup (1 Stick) Butter Softened to Room Temperature
  • 3 Large Eggs
  • 1 Can (15 Ounces) Peach SLices, drained and diced fine
Cooking Directions
  1. Marinate the Raspberries in the Peach Schnapps overnight in a sealed container
  2. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
  3. In a large bowl, combine the Dry ingredients, Sugar, Flour, Baking Powder, Salt
  4. In a medium mixing bowl, whisk together the Butter, Sour Cream and Eggs.
  5. Combine the wet and dry ingredients, folding to mix.  DO not over mix.  
  6. Add the Peaches and fold to evenly mix
  7. Pour the batter into the muffin pan, filling to the top of each cavity. 
  8. Push one marinated raspberry in the middle of each raw muffin..
  9. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,  The Raspberries should have burst open spreading their flavor throughout each muffin.
  10. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

Saturday, September 17, 2016

Sriracha WOW MEATLOAF !!!

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 OH BOY... MEATLOAF!

But not just any MEAT LOAF, this loaf is loaded with the flavors of that Red Rooster labeled sauce, SRIRACHA!

Yesterday I did a post of a Sriracha Ketchup that I made.  6 cups, jarred and canned to last a year (but will be gone faster).  Much as I love Sriracha as bottled, I am finding all new love for this Sriracha Ketchup!  All the heat and spicy flavor of the original with a little vinegar tang, honey sweet and Earthy Worcestershire Sauce spread through the all new sauce.

I really made this just so I could have a cold meatloaf sandwich.  I started with a fresh made loaf of Garlic Parmesan bread, made easy in a bread machine).  While the bread machine was whirring away, I made the Sriracha Ketchup!  While that was simmering, I made the meatloaf.  And at Midnight, there I was making my very favorite refrigerator raid snack... Heaven!

As to the MeatLoaf, WOW indeed.  Just packed with the spicy heat of Sriracha.  But with all the other flavors mixed in this simple meatloaf is transformed into something amazing!

Not for the faint of heart, this does have a memorable punch of spice.  Just what I wanted!

ENJOY indeed!


 OK... Here's what I did...

Sriracha WOW
MEAT LOAF !!!

Ingredients
  • 1 Cup plus 2 TBS Sriracha Ketchup (Click Blue Letters for the recipe)
  • 1 Cup Brown Sugar
  • 2 tsp Salt
  • 2 Pounds Lean Ground Beef
  • 1 Pound Sausage
  • 3 Cups Ground up Ritz Crackers (can use Bread Crumbs)
  • 1 Large Sweet Onion, chopped
  • 3 Eggs
  • 1/2 Cup Milk
  • 1 TBS Fresh Ground Pepper
  • Additional Sriracha Ketchup for coating the top
Cooking Directions
  1. Preheat oven to 350 degrees.  Prepare a 9X13 casserole dish with non-stick spray.
  2. Add 2 TBS Sriracha Ketchup to the bottom of the pan and spread around.
  3. Mix all of the ingredients in a large mixing bowl.  Combine thoroughly to evenly mix.
  4. Shape into a loaf in the prepared pan.
  5. Bake for 45 minutes.  Add additional spread of Sriracha Ketchup to the top.  Return to oven and bake an additional 20 minutes.  Check internal temperature to be sure center is 160 degrees.
  6. Remove from oven, remove from the baking dish (which will have rendered fat in the bottom... Use a big spatula (2 works best) to remove from drippings.  Allow to cool for 10 minutes before slicing and serving.
  7. Serve warm (But, I like a cold meatloaf sandwich at midnight made by the light of the bulb in the fridge best) and...
    ENJOY!

Friday, September 16, 2016

Sriracha Ketchup - Scratch Canning Recipe

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OH BOY Sriracha!!!

But this isn't just any squirt and chow down Sriracha, this turns the magical Red Rooster sauce into a whole new condiment!

I made this a little chunky with minced onions.  If you are looking for a smooth ketchup, feel free to use a wand mixer or blender to get the smooth look.  I also like the rustic look of the ketchup that this un-blended sauce has.

The recipe (keep scrolling down, you'll see it) is for 6-7 cups of ketchup, so I "Canned" them with a water bath.  That's crafty talk for I put the sauce in a jar and then let them boil away in a big pot for about 20 minutes.  Once canned that ketchup will last for at least a year without being refrigerated.

If this sounds too complicated (it;s not), feel free to reduce the recipe by 1/4 of each ingredient.  You will have a little over a cup and a half.  Plenty for a party or personal use... Long as you use the sauce within a month.  Refrigerate in a sealed jar.

As to the Ketchup...

What can I say about Sriracha sauce... LOVE IT!

That special mix of heat and hints of Asian flavors (although it is a California invention... but I digress) that makes that familiar Red Rooster label famous.  The ketchup recipe adds little hints of tangy vinegar, extra Earthy Garlic flavors, Sweet to pair with the heat with added Honey and finally gets that deep dark color with the addition of full of flavor Worcestershire Sauce!

And if you come back tomorrow I'll give you a recipe for Meat Loaf LOADED with this ketchup as a binding sauce throughout (not just baked on the top).

That Meat Loaf and a slather of this Ketchup makes a heck of a Sandwich!

ENJOY!


 OK... Here's what I did...

Sriracha Ketchup -
Scratch Canning Recipe

Ingredients
  • 6 Cups Tomato Sauce
  • 3/4 Cup Sriracha Hot Sauce
  • 1/2 Cup Honey
  • Juice and Zest from 6 Limes
  • 2 Large Sweet onions, Minced Fine
  • 1/4 Cup Garlic Spiced Rice Wine Vinegar
  • 1/4 Cup Worstershire Sauce
  • 2 TBS Garlic Powder
  • 1 TBS Salt
Cooking Directions
  1. In a small-ish crock pot, combine all of the ingredients, 
  2. Set the machine on low.  Cook for about 6 hours, stirring every hour or so.  The ketchup will thicken (alternatively, add a small can of Tomato Paste to thicken the sauce)
  3. After several hours at a small simmer, the sauce is ready to use.

    OR
     
  4. Transfer while HOT to sterilized canning jars.  Put a sterilized lid on the top and add the ring.  Put into a pot of boiling water with the water at east an inch above the top.  Boil for 20 minutes.
  5.  Remove from water and allow to cool.
  6. Mark each jar with the date, store in a cool dry area and use within 1 year.. Once opened,use within a couple of weeks.
  7. Serve as you would any BBQ sauce over ribs, in Baked beans... Or makes a heck FIRE Great Sriracha Meatloaf Sandwich or whatever

    ...ENJOY

FMP