Jack-o’-Lantern Stuffed Peppers

 Truth is, I've never been much of a Halloween person.  Sure, as a kid, I loved the candy -- but Haunted Houses, scary movies and the whole dressing up and traipsing around the neighborhood in the freezing cold (and my recollection was that it was ALWAYS cold on Halloween in NJ!) -- just never really  did it for me.  

Halloween became a little more fun when I had kids of my own, but I was still never one of those moms who crushed it with costumes; and in the 25 years we lived in our house, we never had a single trick or treater.  Needless to say, Halloween was always a bit of a bust for me.  

I do, however, love fall -- the colors, the flavors and the decorations -- and whatever the holiday I always appreciate themed foods!   

These little jack-o'-lantern "pumpkins" filled with a healthy, fiesta-inspired blend of spices, ground turkey and black beans are too cute not to share!   

Enjoy!



Jack-o’-Lantern Stuffed Peppers
These festive Stuffed Peppers are perfect for Halloween!Course: Main CoursePrep Time: 25mCook Time: 35mTotal Time: 60mServings: 4 servings, 1 bell pepper eachIngredients:– 4 medium orange bell peppers– 2 tsp. olive oil– 1 lb. raw 93% lean ground turkey– ½ medium onion chopped– 1 clove garlic finely chopped– 1 Tbsp. chili powder– ½ tsp. ground cumin– Ground black pepper to taste; optional– 1 (8-oz.) can tomato sauce, no sugar added– 1 cup black beans drained, rinsed– 1 cup cooked brown rice– ¼ cup water– ½ cup shredded sharp cheddar cheeseInstructions:1) Slice stem end off peppers. (Reserve for later use.) Remove seeds and veins from peppers. Cut a jack-o-lantern face out of one side of each pepper. Stand peppers upright in baking dish. Set aside.2) Preheat oven to 400º F.3) Heat oil in large nonstick skillet over medium-high heat.4) Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until almost browned.5) Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.6) Add garlic; cook, stirring frequently, for 1 minute.7) Add chili powder, cumin, pepper (if desired), tomato sauce, and beans; cook, stirring occasionally, for 4 to 5 minutes. Remove from heat.8) Add rice; mix well.9) Fill peppers with turkey mixture. Top with reserved stem end of peppers Add water to the baking dish. Cover with foil.10) Bake peppers for 12 to 15 minutes, or until tender-crisp.11) Remove stem top of peppers, sprinkle evenly with cheese. Bake for 2 to 3 minutes, or until cheese is melted.12) Replace tops and serve. 

O'Potato Soup!

The Celtic tunes were playing, the food was plentiful, and the laughs shared among friends were loud and heartfelt. 

In keeping with tradition, last night we had a house full of friends to enjoy a St. Patrick's Day feast with all the fixings -- corned beef and cabbage, carrots and potatoes, Irish soda bread -- and of course, a variety of beers.  Friends rounded out the menu with an array of appetizers and an impressive spread of desserts.  A true feast!

Also in keeping with tradition, this morning Jeff made a fabulous corned beef hash that the boys enjoyed with eggs and toast.  Yum!!   

I guess everyone is watching their intake of starch these days though -- because we had a ridiculous quantity of potatoes left over this year.  So much so, that I had to figure out something to do with them -- they're just too yummy after soaking up all the flavor from the corned beef.  I've never made potato soup before, but I figured I would give it a whirl.

This is definitely NOT your traditional potato soup -- and never, in a million years, did I think my "winging it" recipe would be good enough to blog about -- but this soup was pretty darn good if I do say so myself!  Needless to say, I apologize for not having pictures of the process, but it's pretty straight forward. 

Here goes.  Let's call it O'Potato Soup!

You'll Need...
1/2 an onion, chopped
2 stalks celery, chopped
About a cup of carrots, chopped
4 cups chicken broth
6-8 potatoes, boiled
About 2 cups of milk
3 Tbs. flour
Pepper to taste
2 Tbs. sour cream
About a cup of corned beef, chopped

Step by Step

• Add onion, celery & carrots to stock pot along with chicken broth.  Bring to boil and allow to simmer for about 10 minutes or until the veggies are starting to soften
• While it's simmering, take 2 of the boiled potatoes and chop them up into bite size pieces, set aside
• Cut the remaining potatoes into large chunks and put into a blender or food processor.
• Add the majority of the broth/veggie combo into the blender, leaving about 1 cup (or a little more) in the stock pot 
• Puree the potatoes & broth until a smooth consistency
• In a separate bowl, whisk milk and flour
• Add to blender along with sour cream; mix well
• Return puree to stock pot and mix with remaining broth/veggies
• Add pepper to taste
• Add corned beef and allow to simmer

If you're not a fan of corned beef, I'm sure you could use bacon.... or no meat at all if you'd rather.  That said, the corned beef adds a lot of salt to the recipe, so if you don't use it, I'm sure you'll need to add salt for flavor. 

For my first time ever making a creamed soup, I was really happy with the consistency.  It definitely wasn't watery, but it wasn't a total puree either.  Keeping some of the veggies in tact and adding the corned beef was just perfect.

I used skim milk and light sour cream to try to keep the fat content in check.  Plugging all the ingredients into the Weight Watchers recipe builder, it looks like it's about 4 points for a 1 cup serving.   Not too bad for such a hearty soup!

 

Enjoy -- and Happy St. Patrick's Day to all my blog world friends!

Soda Bread So Good, Even a Kitty Will Love It!

In my previous post, you saw our naughty little kitty on top of our refrigerator enjoying some fresh baked Irish Soda Bread!  One reader commented that the bread must be pretty good for a cat to love it -- and indeed it is delicious! 

With St. Patrick's Day quickly approaching, I thought it would be worth sharing the recipe, just in case anyone is looking to make their own this year. 

This recipe is pretty straight forward.  Both of my sons made it for their Creative Foods class and the flavor was outstanding! 

We followed the recipe exactly as written, using a cast iron skillet. It definitely needed a few extra minutes baking time to make sure it baked through.  Matt reminded me that we when we made it the last time, we deviated slightly from the recipe as written -- using a loaf pan rather than forming into a round and baking on a sheet.  The major difference is that with a loaf pan the bread keeps its shape and gets a little "taller."   

No matter how you make it -- beware of sneaky kitties who will try to steal a nibble!

Enjoy -- and please let me know how it works out for you!

 

 

Irish Soda Bread Recipe

Ingredients
4 to 41/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 egg, lightly beaten
2 cups buttermilk

Method

1. Preheat oven to 425°. Sift together 4 cups of flour, thesugar, salt, and baking
soda into a large mixing bowl.

2. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.

3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiffto stir. Dust hands with a little flour, then gently knead dough in the bowljust long enough to form a rough ball. If the dough is too sticky to work with,add in some more flour. Do not over knead! Transfer dough to a lightly flouredsurface and shape into a round loaf.

4. Transfer dough to a large, lightly greased cast-iron skillet or a bakingsheet. Using a serrated knife, score top of dough about 1/2'' deep in an"X" shape. Transfer to oven and bake until bread is golden and bottomsounds hollow when tapped with a knife, about 35-45 minutes. (If you use a castiron pan, it may take a little longer as it takes longer for the pan to heat upthan a baking sheet.) Check for doneness also byinserting a long, thin skewer into the center. If it comes out clean, it'sdone.

Hint 1: If the top is getting too dark while baking, tent thebreadwith some aluminum foil.

Hint 2: If you use a cast iron skillet to cook thebread in the oven, be very careful when you take the pan out. It's easy toforget that the handle is extremely hot. Cool the handle with an ice cube, orput a pot holder over it.

Transfer bread to a rack to let cool briefly. Servebread warm, at room temperature, or sliced and toasted.

 

Hot Artichoke Dip

Back before the holidays, I tasted the most delicious Hot Artichoke Dip that I had ever tasted. I'm embarrassed to say that I started off with a small sampling with crackers, but then returned for a more generous portion which I ended up eating with a fork. Needless to say, I asked the hostess for the recipe, which she generously shared, God bless her!

Like so many great recipes that I've gathered over the years, after I got it, I tucked it away and promptly forgot about it. Well, I pulled it out on two occasions recently, and both times it was a huge hit. Best part of all is that it literally takes about 3 minutes to prepare -- and one batch makes a very generous portion.

I figured with Superbowl XLIV just around the corner, now was the perfect time to share it. However I'll forewarn you though -- if you're watching your calories or fat intake, you may want to avoid it -- it's super rich.

You'll Need

• 1 14oz. can artichoke hearts (drained and chopped)
• 8 oz. mozzarella cheese, grated or shredded
• 1 cup Parmesan cheese (this dip is better if you a high quality cheese like Parmesan Reggiano)
• 1 cup mayonnaise (I’ve used light and regular, and it is much richer tasting with regular mayo)
• a sprinkle of garlic salt

Step By Step

1. Mix all ingredients together
2. Place in fairly shallow baking dish (8 x 4 loaf dish, or a pie plate works well)
3. Bake for 30 minutes at 350.
4. Serve warm with crackers or crusty baguette slices.

ENJOY!!

Apricot Cranberry Chutney

We're busily (read that - frantically) getting ready for Thanksgiving. Looking forward to a house full of loved ones...and already missing the ones who won't be here with us.

The next two days will prove to be crazy ones, as we ready the house, finish the last of the shopping, bake, and cooking, and set the table in preparation. I'm not complaining, it's really my favorite holiday of the year!

Anyhow, later tonight I will be making Apricot/Cranberry Chutney. It's a recipe I found a couple years ago, and is a delicious (and festive) option to traditional cranberry sauce. I thought you might enjoy it as well. I wish I could take credit for it, but I found it originally on allrecipes.com

You'll Need

• 1/4 cup diced dried apricots
• 1 (12 ounce) packaged fresh cranberries
• 1/2 cup raisins
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1 pinch ground cloves
• 1 cup water
• 3/4 cup white sugar
• 1/2 cup cider vinegar

Step-by-Step

1. In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice and cloves.
2. In a medium saucepan, boil water and sugar, stirring constantly until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes.
3. Remove from heat and allow to cool for 5 minutes.
4. Serve immediately, or refrigerate in a covered container.

The last time I made it, I did let it chill, but I tasted it while it was warm, and it was delicious. I bet it would be fabulous poured over cream cheese and served as a spread with crusty bread.

Oh my...my mouth is watering just thinking about it!

Enjoy!

Debbie's Turkey BBQ

This is a definite crowd-pleaser. Melt-in-your mouth turkey that everyone loves -- even the kids!! I wish I could take credit for coming up with this recipe, but this is the specialty of my wonderful friend Debbie. (Thanks for sharing!!)

You'll Need

• One whole turkey (about 18 lbs)
• 2 chicken boullion cubes + water
• 1 can Cambells Cream of Celery Soup
• 1 jar Heinz Oven Roasted Turkey Gravy
• Salt & Pepper to taste

Step by Step

1. Roast turkey and let rest.
2. Save turkey drippings overnight in refrigerator (or if you're pinched for time put in a sealed container in the freezer).
3. Shred turkey and set aside.
4. When you're ready to prepare turkey, skim the fat off the drippings. Warm drippings in sauce pan, add remaining ingredients, and then stir in turkey.
5. Slow cook in crock pot.

NOTE: Catsup & vinegar can be added for more BBQ flavor. Add water/boullion if turkey gets too dry.

Great alone or serve on a crusty rolls for sandwiches.

Double Chocolate Mocha Delight

It's been graduation party season lately, so I dug out one of my all-time favorite dessert recipes. It was such a huge hit at the first party (the bowl was practically licked clean), that I made it again for another party so that the people who missed it the first time around could enjoy it as well! This is a classic from my days with Pampered Chef...and no matter what, I never tire of it!

It's called Double Chocolate Mocha Trifle and it's a crowd pleaser. One word of advice -- it's not the prettiest dessert, so I wouldn't recommend making it in a glass bowl. I've adapted the original recipe ever so slightly. Hope you like it.

You'll Need

• 1 package brownie mix (prepared as directed for cake-like brownies)
• 1 3/4 cups cold milk
• 2 packages (3.4 ounces each) white chocolate instant pudding mix (if you can't find white chocolate, substitute either butterscotch or vanilla)
• 1/4 cup warm water
• 4 teaspoons instant coffee granules
• 2 cups frozen whipped topping, thawed
• 1/3 package Heath Bar crunch bits

Step-by-Step

1. Prepare brownies as directed for cake-like brownies
2. Cool completely and cut into 1-inch cubes
3. Dissolve coffee granules in warm water
4. Whisk pudding mix and milk until pudding starts to thicken
5. Add coffee to pudding mixture and mix well
6. Fold in whipped topping
7. Layer 1/3 brownies cubes on bottom of medium sized bowl
8. Top with 1/3 pudding mixture, spread evenly
9. Sprinkle with toffee bits
10. Repeat layers ending with toffee
11. Refrigerate for at least 30 minutes before serving

ENJOY!!

NOTE: If you want to pretty this up, buy a second container of whipped topping, thaw it, and put a skim coat of whipped topping over the top. Use a cake decorator to put small rosettes of whipped topping around the edge of the bowl, and large rosette in the center. Garnish with chocolate shavings and/or toffee bits.

Sorry I don't have a picture of this one...but trust me, it is DELICIOUS!!

Festive Fruit Pizza

We knew we were going to a friend's house for a Memorial Day BBQ on Sunday -- but the weather was so nice on Sunday that we spent the bulk of the morning working in the garden and completely lost track of time. Needless to say, when we checked our watches and saw it was 1:00, and we were supposed to be at the party at 3:00, I went into scramble mode to pull together a dessert to contribute to the celebration.

A quick run to the store for the ingredients and I was ready for action.

I really wanted to do something festive (aka red, white and blue). Since time was not on my side, I almost cheated and bought cupcakes from the bakery, but then I saw how beautiful the strawberries and blueberries looked and I decided to make a Festive Fruit Pizza.



You'll Need

1 tube of ready to bake sugar cookie dough
1 container of blueberries
1 quart strawberries
1 container of ready-made cream cheese icing


Step-By-Step

1. Remove from oven and let cool completely
2. Use large knife to loosen cookie from pizza stone for easy serving
3. Spread icing in thin layer on cookie
4. Rinse and drain fruit
5. Slice strawberries lengthwise, arrange on iced cookie
6. Add blueberries in the center and to fill in gaps
7. Sprinkle with confectioners sugar

NOTE: To avoid the cookie getting soggy, be sure it is fully cooled before icing, and be sure fruit is well drained.

Substitute (or add) kiwi, banana, raspberries and blackberries for variety.

ENJOY!!

Sticky Buns

These Sticky Buns are absolutely out of this world. They are super easy to make and positively yummy. Even though they're so easy, we usually only make them for special occasions like Easter or Christmas -- but these would be a great addition to a breakfast buffet or for overnight guests (they'll think you were up with the birds to make this special treat!).

If you're planning on making breakfast for your mom this Mother's Day, why not give them a try?

You'll Need

• 2 loaves frozen white bread dough
• 1 stick butter
• 1 large pack vanilla pudding (NOT INSTANT)
• 2 Tbs. milk
• 1 cup brown sugar
• 1 cup chopped pecans/walnuts/raisins (optional)

Step by Step

1. Let bread dough thaw and begin to rise in refrigerator. (I usually take it out of the freezer in the afternoon on the day before I want to serve the sticky buns).
2. Grease 13 x 9 pan
3. Sprinkle bottom of the pan with nuts and/or raisins
4. Pull bread dough into walnut-sized pieces and arrange in single layer in pan.
5. Melt butter, add pudding mix, brown sugar and milk, stirring over low heat until well mixed
6. Pour mixture evenly over bread dough
7. Let rise overnight on countertop or in refrigerator (I typically let it rise in the oven and set the delayed start/timer for a half hour before I expect we'll get up).
8. Bake uncovered at 350 degrees for 30 minutes.
9. Let stand for 5 minutes in pan, invert onto a serving platter to serve.
10. ENJOY!!

If you're a coffee drinker, pre-program your coffee maker before you go to bed the night before and you'll awake to the smell of coffee and fresh-baked sticky buns.....oh what a heavenly morning!

Peter Rabbit Cookies

It's not Easter until Peter Rabbit makes his appearance!

 

 

Another wonderful recipe from my Gram -- cute as could be with their little ears and bunny tails! They look sweet in a basket, or arranged in a grouping on a plate lined with Easter grass!

You'll Need

1/2 cup soft butter

1/4 cup sugar

1/8 teaspoon almond flavoring

1 1/4 cup flour

powdered sugar for dusting

Step by Step

1. Cream butter, sugar and flavoring together.
2. Stir in flour and mix well.
3. If dough is too dry to handle, add 1 to 2 tablespoons butter
4. Chill 30 minutes.
5. Preheat oven to 300 degrees.
6. Roll 1 level teaspoon dough into ball for head, and 1 heaping teaspoon dough into ball for body.
7. Use tiny bits of dough for ears and a tiny ball for the tail.
8. Bake about 20 minutes, do not brown.
9. While warm, sprinkle with powdered sugar.

Happy Easter everyone!

Thanks again to my Gram for another wonderful recipe!

Buffalo Grilled Cheese Sandwiches

Well, this may sound totally crazy, but I have a new favorite sandwich -- and I think I may have created it!

I got the idea after having Buffalo Cheese Sticks with my daughter at a local restaurant. For lack of a better name I am calling it a Buffalo Grilled Cheese Sandwich.
It's a little messy -- but it is D-E-L-I-C-I-O-U-S!!

You'll Need

• 2 slices of bread (I prefer "Texas Toast")
• butter or margarine
• Buffalo hot sauce
• 2 slices of cheddar-jack cheese
• bleu cheese dressing

Step By Step

1. Butter one side of each piece of bread
2. On unbuttered side of each piece of bread, spoon Buffalo hot sauce to coat the bread
3. Put butter-side down on a griddle
4. Add one slice of cheddar-jack cheese
5. Spread one spoonful of bleu cheese dressing
6. Add other slice of cheese
7. Top with other piece of bread
8. Grill on each side until golden brown

Optional: Add sliced chicken or bacon.

Alternative: Reduce the fat by eliminating the butter on the bread, and coating the outside of each piece of bread with Butter Flavored Grapeseed Oil, or spraying the pan with a non-stick spray.

Enjoy!! And let me know what you think!!

Gram's Sauerbraten

For any of you who know me personally, you know that I am a pretty sentimental person. I may not be a saver of memorabilia and my photo albums are incredibly incomplete, but cherished memories and family traditions are my lifeblood. I am all about reunions and reminiscing and the mental triggers that almost magically transform you to another place and time.

For me and my family, Gram's Sauerbraten is a virtual time machine. When it's simmering to perfection, the aroma that floats through the house is like a heaven-sent hug from my grandmother, and every bite brings back memories of family gathered around the table in celebration.

I don't know of many people who make Sauerbraten these days, so you may be wondering what the fuss is all about. Try it for yourself and see. You too may find that it's an out-of-the-ordinary meal, worthy of taking center stage at family gathering for years to come.

Gram's Sauerbraten

From the recipe box of my beloved grandmother -- Marie Gaillard

NOTE: Though easy to prepare, this is NOT a last-minute meal. The key to the flavor is several days of marinating!

You'll need:
4 pound rump roast
4 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups wine vinegar
3 cups red wine
4 onions, thinly sliced
4 whole cloves
4 whole peppercorns
2 bay leaves
1/3 cup butter
1/4 cup flour
1 tablespoon sugar
8 gingersnaps, finely rolled

Step-by-Step

1. Rub meat with salt & pepper.
2. Place in large bowl.
3. Add vinegar, wine, onions cloves, peppercorns and bay leaves.
4. Cover and refrigerate four days, turning meat each day.
5. On the fourth or fifth day remove meat, pat dry.
6. Pat flour on meat.
7. Brown meat in melted butter.
8. Strain marinate, pour over meat.
9. Cover and simmer for 2 1/2 hours or until meat is tender.
10. Remove meat, blend in gingersnaps to thicken gravy, add sugar to taste.

This meal is especially delicious served with baked macaroni and cheese and red cabbage.

Enjoy!