No-Bake Football Cookies

HAND ON MY HEART...

"Upon completion of this post, I do solemnly swear, to stop shaping food into little footballs....For now."

Find the cute little super bowl dessert recipe and "how to" here at SheKnows: No-Bake Football Cookies

Spinach Artichoke Dip Grilled Cheese Sandwiches (shaped liked footballs)

You know when you go to a Super Bowl party and there's a huge pumpernickel loaf dug-out and stuffed with Spinach Artichoke Dip....

You know when you go to grab that little piece of pumpernickel bread to dip in the dip...and sure enough ....there are a bunch of pumpernickel floaty crumbs left behind by those ...who've dipped before you.

You know when (after you've gotten over the floaty crumbs, but....) right before you go to dig in...the guy who's had eight beers already....dips...takes a messy bite...and then dips again.

We've all been there.  You know the scene.  You know the guy...

Stop double dipping by making these Spinach Artichoke Dip Grilled Cheese Sandwiches.  You'll find my Spinach Artichoke Dip recipe and the "how to" here at SheKnows... Football Shaped Grilled Cheese Sandwiches stuffed with Spinach Artichoke Dip

Cheers! Carolyn :)

Buffalo Blue Cheese Deviled Eggs

If you love *blue cheese...

.....and you love spicy wing sauce

........if you love deviled eggs

...............then these are a MUST! 

Super easy and delicious...it will be impossible to pop just one!!!

To save time, make these deviled eggs a day in advance, lightly cover with plastic wrap and place them in the fridge...remove about 30 minutes before serving. 

*Blue cheese too strong? Not for you? Try a Gorganzola cheese or Ranch dressing instead!

You'll find my recipe here at SheKnows:  Buffalo Blue Cheese Deviled Eggs

Ultimate Nacho Grilled Cheese

I warned you a few posts back...there will be lots of posts coming up with tons of cheese and bread!

I wasn't kidding.

I kind of think these pictures speak for themselves. I used a corn flavored English muffin, but a plain one or even a white rustic bread would do. I mean.....why not shove loaded nachos in between two slices of grilled bread???

Find another photo, the recipe and the "how to" here at SheKnows: Ultimate nacho grilled cheese recipe

Cheers! Carolyn :)

Football empanadas stuffed with mashed potatoes, broccoli, crispy bacon and cheese

I stuffed these empanadas with all the ingredients that would go into a loaded up potato skin...  homemade mashed potatoes, chopped up broccoli, crispy bacon and lots of cheese!  A meal in and of itself, a tray of these would be super cute for your upcoming Super Bowl party! 

I cheated too, by using premade frozen Goya Empanada dough found in your grocer's freezer (this dough is my friend).  If going entirely homemade is more your thing...here is a delicious post I did a while back on Care's Kitchen for : Homemade Empanada Dough

For the recipe of this empanada above...and a look inside this little baby... check out my post here on SheKnows: Super Bowl Empanadas

Cheers! Carolyn :)

Cheesesteak eggrolls with Sriracha ketchup recipe

Just warning you all...be prepared for a series of posts coming up involving lots of cheese, bread and "super bowl friendly" food!  SheKnows is gearing up for the big game (among other things) and that means those who post for them...are developing recipes and ideas to get the party started right...like with these guys, Cheesesteak eggrolls with Sriracha ketchup.

Inspired by an Irish Pub close by that has a version of these on their menu, I used choice rib eye meat and chopped it up after cooking. If you can find real steak sandwich meat ~ perhaps even better! 

As mentioned in the attached post...it's important you use plenty of American cheese in this recipe, otherwise it tends to get lost - so cheese it up and get cooking!  The sriracha ketchup is a pleasant surprise! :)   Besides vegetarians...who wouldn't love these?!

Cheers! Carolyn

Pork Tenderloin Sandwiches with Red Cabbage Coleslaw and Sriracha

If you have a BJ's Wholesale Club near you...run out and buy their bag of small crusty rolls from their Artisan Bread Collection (preservative and cholesterol free) and make these sandwiches today! (I do not get paid to promote BJ's, but I am a long time member of the store and these rolls are a staple in our home! They freeze well and when heated in the oven, turn into the perfect crusty roll for dinner rolls, garlic bread or sandwiches!) 

If you do not live near a BJ's, simply make sure you pick-up some delicious rolls, crusty on the outside and soft and chewy in the center!  I like to warm the rolls first too...just to give them that extra bite...plus who doesn't love the smell of bread warming in the oven! 

Like I mention in my attached post on SheKnows...these Pork tenderloin sandwiches with red cabbage coleslaw and Sriracha (click on the link for the recipe) are addicting!

Serve them warm, room temperature or cool and be sure to make a lot! They will fly off the tray at your next tailgate or game day party! I promise if you like all the ingredients in this sandwich  - you will love these! Enjoy!

Cheers! Carolyn xo

Lobster Rolls

Lobsters were $6.99lb. today... We picked up two 1.5 lber's and steamed them in a large lobster pot for 10 minutes until bright red...

Stacked Potato Slices with Melted Cheese, Scallion and Bacon

How about a tray of these little beauties at your next party?!

I made them in 4 inch porcelain ramekins, but I bet a well buttered muffin tin would also work AND allow you to knock a bunch out at once!

Individual Buffalo Chicken Cheese Dips in Mini Bread Bowls

There will be no double dipping with these individual Buffalo Chicken Cheese Dips in Mini Bread Bowls!   They're so simple and delicious...your guests will be clamouring for more! 

To begin...

Mini Bisquick Quiches with Bacon, Onion & Cheese...Heading to Happy Valley!

I debated putting that in the title.

I mean the, "Heading to Happy Valley!"

I don't want anyone who reads my blog to, "jump ship" just because my husband and I are, Nittany Lion alumni and FANS!

Anywhoo...I still have Jumbo Lump Crab Cakes to make and loads of laundry to do (not to mention children to get to bed and an entire car to pack with TAILGATE essentials!)

We'll be on our way tomorrow night....in the meantime here is part of what we'll all be enjoying while sipping Bloody Marys at the tailgate on Saturday morning with friends...




Basic Bisquick Quiche Recipe

Ingredients:

1 cup Bisquick
2 cups milk
4 eggs

Directions:

Preheat oven to 350.

In a large bowl, mix the Bisquick, milk and eggs together until well combined.

Butter a quiche (or pie pan) and fill with quiche fillings of choice (ie: diced ham, Swiss cheese, onion...etc)

Cover with the Bisquick Batter.

Bake for about 30-40 minutes.

Remove from oven, let sit a few minutes then slice and serve. OR COOL to room temp, cover with foil and place in refrigerator or freeze until ready to eat. Then simply REHEAT.

* HERE I used a nonstick mini muffin tin.

I sprayed the tin VERY well with non-stick cooking spray.

Next, filled EACH mini muffin tin hole with:

1.) A few FRESH, CRISPY bacon bits (Not the store bought - real bacon bits!)
2.) Diced onion that had been sauteed in a bit of butter until soft
3.) Pinch+ of grated Monterey Jack cheese

Then, I covered those ingredients by filling the mini muffins with the Bisquick batter ~ ~ bringing the batter to the top of the rim (But not Overflowing)

Last, top with just a bit of fresh chives (optional) and then bake in the oven for about 23-25 minutes.

LET COOL SLIGHTLY or to room temp. 

Loosen the sides of the mini quiches with a butter knife and lift from the pan.

(YIELDS 48 mini quiches.)

Can be served immediately.......or refrigerated ....or frozen and reheated to enjoy later.

A DELICIOUS CROWD PLEASER!

Grilled Portobello Mushroom Burgers with Red Onion, Roasted Red Peppers, Spinach, Provolone & Pesto Mayonnaise

The Portobello Mushroom ~ they've been coined "the steak" of the mushroom world due to their thick, meaty texture and ability to soak up flavors.

Portobello mushrooms are an excellent option for vegetarians or for those cutting back on their red meat consumption - simply substitute half of your steak with some grilled Portobello...the mushrooms will take on the flavor of the meat while leaving you full and satisfied! 

Here I made "melt in your mouth" Portobello Mushroom Burgers.  I began by marinating the Portobello mushroom caps in....

The Kentucky Hot Brown

As promised...how we ALL should begin Kentucky Derby Saturday...with a classic Kentucky Hot Brown! (As classic as can get coming out of a Yankee kitchen!)

The recipe I used for my Hot Browns can be found here at The Brown Hotel's website, in Louisville Kentucky: The Brown Hotel's Hot Brown

I used toasted English muffins, Kentucky ham, and halved the recipe for the sauce...we still had plenty to spare!  I'm full...but rallying...as there's more to come...

Next up ~ Bourbon Marinated Grilled Pork Tenderloin and classic Mint Juleps but of course!

Chicken Jalapeño Pepper Jack Sliders ~ Poultry Burger Nirvana

The goal when making a Chicken/Turkey Burger is three fold:

1.) Keep the burger moist

2.) Keep the burger from falling apart when cooking

and last...achieve both one and two while...

3.) Keeping the burger from tasting like a meatball



In efforts to achieve this goal and stumble upon, "Poultry Burger Nirvana,"  I took the following steps:

I used one egg white (omitting the yolk) and crushed tortilla chips to act as the burger's binding agents.

The cheese mixed in (as oppose to melted on top) also helped secure the burger while ensuring it moist and delicious!

Topped with lettuce, tomato, thinly sliced red onion, a crispy piece of bacon and served along side fresh tortilla chips and an ice cold Negra Modelo...



Nirvana...Achieved!

Chicken Jalapeno Pepper Jack Sliders
yields about 16 chicken sliders

Ingredients:
2 lb ground chicken (I prefer ground chicken to turkey if I can find it)
1/2 to 3/4 cup crushed tortilla chips (I used low salt chips)
1 egg white
3/4 cup diced Pepper Jack Cheese (small dice cubes)
1/2 cup diced onion
1 jalapeno pepper, deseeded and diced
1 scant tablespoon chili powder
1 teaspoon cumin
1/4 cup chopped cilantro
1 tsp salt
Fresh cracked pepper

Recommended Toppings:
Lettuce
Tomato
Bacon
Crisp, thinly sliced Red Onion
Jalapeno slice, fresh or pickled!

Directions:
Saute up the onion and jalapeno pepper until soft, about 5 minutes. Remove from pan and let get to room temperature.

In a large bowl, mix together the chicken, crushed chips, egg white, cheese, onion/jalapeno mixture, chili powder, cumin, cilantro, salt and pepper, until well combine.

Form into 3 inch diameter burger patties.

Place in the refrigerator or freezer to set (if desired).

When ready to cook, preheat oven to 350.

Heat a cast iron skillet over medium, high heat. Once hot add a touch of cooking spray and fry up the sliders in batches about 3 minutes per side to brown the outside.

Place sliders in the oven for 8-10 minutes to cook through.

Toast buns and serve with favorite toppings!

Grilled Pork Satay and Pineapple Skewers ~ Restoring Domestic Balance

Yesterday my husband challenged me to a Pork Tenderloin throwdown.

"But of course...!"

I was envisioning marinated pork satay skewers...a little spicy...a little sweet ...and super jam packed with flavor! A marinade that stuck to the meat and when charcoal grilled... its flavors were sealed and intensified!

My husband went with a dry rub that consisted of numerous spices from the pantry. (I'll possibly feature his recipe in my next post...we'll see)

Like the Dictionary rule in SCRABBLE...cookbooks were not permitted. (No big deal...I've made satay before.)

He was cocky...I was reserved.
He was looking over my shoulder...I kept to my station.
He questioned things I was doing...I spoke not a word.
He was confident...I was confident too.

In the end ...all agreed mine won.

My husband conceded and domestic balance ~ was restored.

Grilled Pork Satay and Pineapple Skewers

Ingredients:

2 medium sized pork tenderloins, cut into 2 inch medallions (I had 25 pieces of pork)
Can of pineapple chunks, or fresh pineapple cut into 1 inch pieces
1/2 cup Creamy Smucker's Natural Peanut Butter
1/4 cup Soy Sauce
1/3 cup Brown sugar
1/3 cup olive oil
1 heaping tablespoon Chili Garlic Sauce
3 cloves of garlic chopped
1 tablespoon honey
Fresh ground pepper

Garnish:
Crushed Unsalted Peanuts
Scallion, chopped on a bias, sliced in strips
Lime wedges (not shown)
Cilantro (not shown)

Directions:

In a medium size bowl, whisk together the peanut butter, soy sauce, brown sugar, olive oil, chili garlic sauce, garlic and honey. (Taste and adjust seasoning to your liking but this worked for me!)

Place pork medallions in a large Ziploc storage bag and pour your marinade into the bag over top of the pork. Mix together well in the bag.

Refrigerate and let marinate at least two hours ~ this marinated six.

If using wooden skewers, make sure to keep them submerged in water for a few hours before cooking to prevent them from burning.

When ready to skewer, carefully place on one piece of pork followed by pineapple chunk ~ I did 5 pieces pork to 3 pineapple, beginning and ending with pork.

We cooked the skewers over a hot charcoal grill, turning occasionally for approximately 10 minutes. Gas grill or oven would work too. Just be sure to turn skewers at least once while cooking.

Kielbasa Sandwiches with Grilled Sweet Onions and Sauerkraut, Melted Cheese and Mustard Jalapeno Spread

It's torture taking pictures of a sandwich like this ~ I tried to come up with a witty analogy to explain why ~ but none seemed appropriate.

Anyway...I'm pretty sure YOU KNOW WHY. (Unless you can't stand Sauerkraut or keep Kosher or Vegetarian...then you have your own whole set of reasons....) 

So enough small talk,  let's get down to The Playbook...

There are three things men need to SEE the night of the BIG GAME to consider the evening a memorable football extravaganza!

Depicted Below (not necessarily in order of importance):  Sausage.  Cheese.  Beer.



Some might argue Bikinis too...but I disagree.

A tray of these, Mini Kielbasa Sandwiches with Grilled Sweet Onions and Sauerkraut, melted Gruyere Cheese, Whole Grain Dijon Mustard and a Sweet-n-Spicy Jalapeno Spread....

...is about as SEXY as the classic American sporting event should EVER...EVER GET!

Kielbasa Sandwiches with Grilled Sweet Onions, Sauerkraut, Melted Cheese and Mustard Jalapeno Spread

Ingredients:

Quality Polish Kielbasa, sliced into 1/4 inch circles
12 oz Sauerkraut
1 large sweet onion, sliced in thin rounds
Equal parts Whole Grain Dijon Mustard and a Spicy Jalapeno Jelly
Gruyere Cheese
Small Crusty Rolls

Directions:

Mix together your mustard and jelly until well combine. Your condiment is now ready.

In a cast iron skillet, brown up the kielbasa. Once slightly darkened around edges, remove from the pan and set aside.

Preheat broiler.

In the same pan, add your sweet onions and grill up until just beginning to brown and soften. Add sauerkraut to the pan with the onions and cook together about 8 minutes, until most juices evaporate.

Slice your rolls and scoop out a bit of the inside bread if desired.

Next, assemble the sandwiches (in a pan preferably with sides if making many). First, spread some of the mustard/jelly condiment on the bottom.

Next, pile on some kielbasa rounds (about 8 Don't Skimp!) then the onion/sauerkraut mixture and then top with a good slice of Gruyere Cheese.

Place the pan under the broiler  - along with the top of the rolls (facing inside up) to slightly crisp its edges

Once cheese has melted, remove from the oven. PAY ATTENTION WHEN IN BROILER.

Spread some more mustard/jelly condiment on the inside top of the roll and close the sandwich.

Serve with BEER and CHIPS!

Black Bean Chipotle Soup

As promised from my last post ~ Polenta Two Ways ~ here we have the Black Bean Chipotle Soup. It's satisfying, healthy, super addicting and certain to pack a punch!

Feel free to leave out the jalapeno and chipotle pepper (shown below).... if you can't take the heat! 

Black Bean Chipotle Soup
~adapted from Black Bean Soup recipe that I posted previously on this blog, that was adapted from a lost recipe years ago in Real Simple Magazine

Ingredients
1 large onion, diced
3-4 cloves garlic, chopped
1 heaping tablespoon Chili Powder
1 tablespoon Cumin
1 Chipotle Pepper in Adobe, chopped (these are very hot, do not get on fingers)
1 Jalapeno Pepper, chopped (I deseeded half)
2 carrots, diced
2 celery sticks, chopped
1 15 oz can diced tomatoes
3 15 oz cans Black Beans, drained and rinsed
4 cups chicken or vegetable stock
Juice from 1/2 to 1 lime depending on size
1 tablespoon tomato paste

Directions:

In large stock pot over medium-high heat add olive oil, onion and garlic and saute until soft, about 4-5 minutes.

Add chipotle pepper, jalapeno pepper, chili powder and cumin and stir until well coated.

Add carrot and celery and stir again until all vegetables are well coated with the spice.

Add entire can of diced tomatoes, stir.

Add black beans, stir.

Add stock, stir and then bring to a boil.

Once boiling, turn heat down to a simmer, cover pot with heavy lid and cook for 30 minutes.

After 30 minutes, remove from heat, take off lid, add lime juice and tomato paste.

Carefully puree entire contents of pot with an emulsion blender or in batches in a standard blender.

Taste. Salt and Pepper only if needed as stock may add enough salt.

Serve soup as is or with toppings of choice - sour cream, shredded cheese, polenta, cilantro, scallion, bacon and tortilla chips all come to mind.

All Beef Sliders with Cheese ~ Remembering Mr. Wright

A birthday doesn't pass that I don't think about Mr. Wright.

You see when I was a little girl, every New Years Eve (also my bday) my family ate dinner at O'Malley's. The restaurant was located under a spanning bridge on the outskirts of the city and boasted green vinyl chairs with round wooden tables - black and white photographs of local boxers adorned its dark brown walls. An unlikely birthday choice for a little girl, O'Malley's was an establishment with good food, diner sized portions and where they always made us feel like family!

Upon being seated my parents ordered Crab Imperial and a Manhattan from the bar - I remember strategically positioning myself amongst my siblings so I was guaranteed the maraschino cherries from their drinks! (To this day...these beauties below...soaked in whiskey and vermouth elicit fond memories of my childhood!)



For the kids...it was cheeseburgers with a heaping side of chips! Dessert (following the awkward employee rendition of happy birthday) ...was a gooey chocolate brownie with frosty Shirley Temples.

I recall feeling "very adult" while sipping on my birthday fizz...



Mr. Wright was an old man who dined at O'Malley's every-single-night. A widowed war veteran who lived across the street from the restaurant, Mr. Wright would sit at his table slurp clams, drink whiskey and flirt with the wait staff. An acquaintance of my grandparents, Mr. Wright was a fixture who year after year remembered my family and would come over to say hello and wish us well in the coming year.

I remember the New Years Eve we arrived at the restaurant and Mr. Wright's table was all set ...a RESERVED sign on top ...but empty.

That was a sad birthday.



But this year we are not sad. 

O'Malley's no longer exists ~ it closed its doors long ago and I haven't been back to the area in years. In the spirit of Mr. Wright and my fond memories of New Years as a child - we decided to forgo the traditional Standing Rib Roast and instead make these delicious 85/15 ground beef sliders all hot and smothered with cheese! A fun, economical treat - the toppings are endless and only limited by your own imagination!

Add this slider recipe to your arsenal and be sure to pull it out the next time -you just gotta have a burger!

Beef Slider Burgers, recipe adapted over time, *yields 20 sliders

2 pounds ground beef, we used 85/15
1/2 small-medium onion, very finely diced or grated (if you do not like onion in your burgers, substitute 1 tablespoon Onion Powder)
2 teaspoons Garlic powder
2 teaspoons dried parsley
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional but gives it just a little extra something)

*Pepperidge Farm small dinner rolls make the perfect slider bun!

*We topped our sliders with either one slice White American Cheese or a bit of Mild Crumbled Blue Cheese...some people chose both!

Directions:

Mix all ingredients together until just incorporated. Do not over work the mixture. Form into 2 1/2-3 inch round flattened circles and place on a plate. Put prepared slider burgers in the refrigerator to set (ours sat for 4 hours...could be longer or shorter depending on your time).

Preheat oven to 350.

Heat 2 T. butter in a cast iron skillet and cook burgers over medium-high heat about 2-3 minutes per side - or until nicely browned. Transfer burgers to a pan and finish cooking in the oven about 5-6 minutes.

Top with your favorite cheese, turn on broiler and watch until cheese is just melted!

Enjoy with your toppings of choice!

Simple Cream of Crab Soup

I made this simple Cream of Crab Soup on Friday afternoon with the intention of serving it as a first course to our Braised Beef Short Ribs. After giving it more thought, I determined the soup was way too rich and delicious to precede an equally decadent dinner!

Plan B - Sunday Game Day!

The weekend festivities continue!  This Crab Soup has found its way to our game day spread!

May all your teams win today...unless they're playing one of mine! ;)

Simple Cream of Crab Soup


1 lb. crab meat, picked of shells (here I used Claw Meat as it's way easier on the wallet!)
1 shallot, finely diced
1 celery stalk, finely diced
1/2 stick butter
1/3 cup flour
8 oz. clam juice
1 cup light cream
1 cup 1% milk (*plus 2 cups 1% milk)
1 tsp. Old Bay
1/2 tsp. fresh chopped thyme

In heavy stock pot over medium heat, melt butter. Add shallot and celery. Saute up until soft, about 4-5 minutes. Add flour and whisk into a roux. Add clam juice, light cream and milk. Whisk until well mixed. Add Old Bay and chopped thyme. Whisk over heat until hot. Add crab meat and fold soup together. Salt and Pepper to taste. Serve hot.

*I refrigerated the soup on Friday and then added approximately 2 more cups milk to thin out the soup before heating it up today. So, so good!!!!

Delicious Pork Tenderloin ~ Blurring the Lines of Recipe Ownership!

Have you ever had one of those recipes that's been passed around so many times ...everyone forgets where it originated?

I've had this Pork Tenderloin in my recipe box for as long as I can remember! I've shared it with so many people over the years (who have then passed it along themselves) that even you are bound to run into this delicious dish at your next neighborhood party!

So... (after forgetting the exact ingredients) you can imagine my dismay when I went to reach for the recipe card...only to find it missing!

Who on earth would take such a thing? I'm extremely too organized to have misplaced it myself? (ha)

Then it dawned on me...I have a pint sized suspect right under my nose!

Culprit is known to illegally acquire crayons to scribble on walls, furniture, books and/or items left unattended.

Culprit is known to steal others possessions to deliberately throw them away in the trash. While this "throwing away" behavior has been deemed by some as "practicing his opening and closing skills"....mom's cute tan flats, dad's Blackberry and sister's teddy bear have all found their way into (and then thankfully out of) the family garbage.

God only knows how many other items have fallen prey to his childish antics.  ...Lego's, bills...a recipe card perhaps?!!!

I had him right at my fingertips!  But after a few minutes of hardcore questioning...his lack of attention and ignorance to the seriousness of the matter at hand... was getting us nowhere!  Having purely circumstantial evidence...I begrudgingly had no other choice, but to let the boy go. (Sigh.)  I was forced to call one of my friends... to ask for my own recipe back. 

She obliged.

But...my fear is now... my friend and I have reached a point with this recipe, where she's confused WHO gave WHO the recipe FIRST?

Will I receive a phone call from her years from now, asking for the pork marinade recipe "she gave me" ...way back when?

Will she show up at our friend's potlucks with trays of succulent pork tenderloin... so that everyone there will go on and on as to, "how amazing her recipe is?"

Will the recipe's lines become so grossly blurred to the point where even I become confused as to WHO had initial rights to the dish?

The vicious cycle will continue and continue....and continue.

So the moral of the story is twofold... keep anything of perceived value out of arms reach of sticky, curious fingers and more importantly... Own  Thy  Recipe! 

Pork Tenderloin Marinade, Unknown - Own it before your friends do!

Makes enough for two medium pork tenderloins.
Best to marinate all day.
Grill to medium.

INGREDIENTS:
1/4 cup soy sauce
3 tablespoons cilantro chopped (optional)
3 tablespoons brown sugar
1 teaspoon cumin
1 teaspoon dried mustard (you can use Dijon if you don't have dried)
1/2 teaspoon paprika
4 teaspoons minced garlic
1/4 cup olive oil

Place both tenderloins in large Ziploc bag along with all the above ingredients. Squish all around to incorporate ingredients and distribute evenly. Refrigerate until about ready to grill! Serve hot, room temp or cold. Delicious on sandwiches, salad or with any number of sides! Wonderful!