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Something for the Trail

May 14, 2013

c ii 11may13Meeshie and I went to camp this past weekend with her girl scout troop.  I love her troop.  Every girl makes me smile and every mom makes me laugh.  To say I had a great weekend, is really underselling it.  We had perfect weather.  The activities included: archery, candle making, rifle shooting, rock climbing, canoeing, paddle boating, hiking and horse back riding.  The picture above is one of the two awesome slides for the girls to enjoy.  The hiking was world-class.  Lots of trails and beautiful sights.

Meeshie asked that I make trail mix for the trip.  This was a perfect treat.  Everyone enjoyed it.  I transferred it to a resealable bag and it went very quickly.

I used a fabulous recipe from Alton Brown.  I love him.  I really wish that Good Eats was still on the air.  I have to get my fix through reruns, which is better than nothing.

The key to good trail mix, in my opinion, is good granola.  Thanks again Alton.

trail mix iiiGranola

  • 3 C Rolled Oats
  • 1 C Silvered Almonds
  • 1 C Cashews, coarsely chopped
  • 3/4 C Shredded Sweet Coconut
  • 1/2 t Nutmeg
  • 1 t Cinnamon
  • 1/4 C Brown Sugar
  • 1/4 C Honey
  • 2 T Vegetable Oil
  • 1/2 t Salt
  • 1 C Raisins

In a large bowl, combine the oats, nuts, coconut, nutmeg, cinnamon, brown sugar and raisins.  In a separate bowl, combine the honey, vegetable oil, and salt.  Combine both mixtures and pour the granola on a large jelly roll pan or two cookie sheets lined with parchment paper.  Bake in 250 degree oven for and hour and 15 minutes, stirring every 15 minutes to prevent over browning.

Remove from oven and allow to cool.

trail mix iiTrail Mix

  • 3 C Dried Fruit (I used bananas, mangos and blueberries)
  • 2 C Granola (see above recipe)
  • 1 C M&Ms

Combined ingredients in a large bowl resealable bowl.

Enjoy!

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Chili Pie

February 17, 2013

chili pie iiWe went the Chicago Auto Show over the weekend.  It’s always a great way to look at all the new cars without the hassle of the salesman.  Of course, if you go there because you’re in the market for a car, you can always find someone willing to contact you.

On the way home we stopped at a bakery.  Now you may be wondering why we would stop at a bakery when I seem to always be baking.  I love a good bakery.  I love the smells, the display case, the happy people behind the counter.  Unfortunately, a good bakery is hard to find these days.  Don’t get me wrong, there are some nice bakeries out there, but not all of them are good.  The one we went to has been around for a while, so they know what they are doing.  We bought some fabulous turtle cookies there, but when we were about to leave I noticed something.  It was chili pie.  I asked the girl behind the counter about it, and once we got in the car, my husband said “please, you have to make that pie.”

Turns out, I had just made chili a few days prior and I’d been waiting to try a new pie crust recipe.

I’m not going to share my chili recipe.  I think that most people feel that their chili is the best chili.  Maybe that’s true.  Regardless, everyone has their go to recipe.

This pie can be eaten as an entrée or leave the top layer of pie crust off and serve it with tortilla chips at your next get together.

I have to mention, though, that this is by far the best pie crust I’ve ever had.  Tthe vodka prevents cracking when you roll it out.  It also makes a very flakey crust that browns evenly.  I like to make pie crust, stick it in a Ziploc bag and store it in the freezer.  This recipe makes 1 9-inch pie crust, which translates into two crusts, the top and bottom.

chili pie iiiPie Crust

  • 2 1/2 C Flour
  • 1 t Salt
  • 2 T Sugar
  • 1 C cold Butter, cut into 1/4 inch slices (or 12 T and 1/2 C cold vegetable shortening)
  • 1/4 C Vodka, chilled
  • 1/4 C Water, ice cold

In a food processor fitted with the metal blade, add the flour, salt and sugar and pulse a few times

Add the butter (or butter and shortening) and process until the dough just starts to collect in uneven clumps, about 30 seconds.  Scrape down sides and pulse again until pea-size pieces to start to form.

With the machine on, slowly add the vodka and water until it just comes together.  Dump the contents onto a piece of plastic wrap.  Divide the dough into two even balls and flatten each into 4-inch disk.  Wrap each in plastic wrap, or a place in Ziploc bag.  Refrigerate at least 45 minutes or place in the freezer.

Chili Pie

  • Pie Crust (one for the bottom and one for the top)
  • 4-5 C Chili  (I didn’t actually measure, I just filled the pie plate)
  • 1 C Shredded Cheese, divided
  • 1/2 C Onion, diced

Line the pie plate with pie crust.  Bake in a 425 degree oven for 20 minutes, making sure to line the crust with weights.  (Remember that once you’ve worked the crust into the plate, put it back into the fridge to rest for 20 minutes before placing into the oven.) Remove the crust from the oven.  Layer  shredded cheese onto the crust, add the chili, add another layer of cheese, sprinkle with diced onion and place the crust on top.  Cut slits into the crust and place the pie back into the oven for 20-25 minutes or until bubbly.

Serve warm.

 

Posted in Appetizers/Drinks, Main Course, recipe | Tagged , , | 2 Comments »

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Another Great Dip

January 15, 2013

artichoke spinach dipMy sister and her family came over last week.  My niece went to San Diego during the Christmas break with her high school band and they came over to watch it.  My niece’s band participated in the Balloon Parade and the Holiday Bowl’s half-time.  The Balloon Parade was televised, but the half-time performance was not.

We had a good time watching the parade and enjoying some great snacks.  One of those snacks was this artichoke spinach dip.  It makes a nice size portion, but I’ve found that if a I place the dip in smaller containers it works better.  Maybe because it makes me feel less of a glutton.

I’ve been making this dip for years, but it had moved out of my rotation.  Until now.  I knew I needed to make this after I saw the jumbo jars of artichoke hearts at Costco.   I suppose you could make this dip with regular cream cheese, but I never have.  It has just the right amount of garlic, spinach and artichoke heart ratio.  Serve this at your next get together or football party and watch it disappear.

artichoke spinach dip iiArtichoke Spinach Dip

  • 1/2 C Parmesan Cheese, grated
  • 2 Cloves Garlic
  • 1-10 oz package Frozen Chopped Spinach, thawed and squeezed to remove all moisture
  • 1 C Artichoke Hearts in oil, drained
  • 1-8 oz container of soft garlic-chive cream cheese
  • 2 Eggs
  • 1 C Mozzarella Cheese, shredded
  • Pepper, fresh ground
  • Bread Crumbs

Preheat oven to 375 degrees.  In blender or food processor, add parmesan cheese, garlic, spinach, artichoke, cream cheese, and eggs.  Blend thoroughly.  Add mixture to medium-sized bowl.  Fold in Mozzarella cheese.  Transfer to a baking dish.  Garnish with pepper and bread crumbs.  Bake for 20-25 minutes until heated trough.  Serve with your favorite tortilla chips, crackers or pita chips.

Posted in Appetizers/Drinks, recipe | Tagged , , , | 5 Comments »

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More Snacks!

October 24, 2012

I’m a sucker for Reese’s Pieces.  I don’t want to say that a certain movie with a loveable alien changed my life, but maybe it did.  This snack is like puppy chow on steroids.  It’s just as simple and just as addicting.  I would suggest using either pretzel sticks or the snaps, but really use whatever you prefer.

The original recipe calls for more white chocolate, but I didn’t really miss it.

Oh, and make this as often as you can, it’s going to go as quickly as you make it.

Peanut Butter Snack Mix

  • 4 C Golden Grahams cereal
  • 2 C Cocoa Puffs cereal
  • 2 C Pretzels
  • 1 C  Reese’s Pieces
  • 1 C Dry-Roasted Peanuts
  • 5 oz white chocolate baking bars or squares, chopped
  • 1 T butter
  • 1/2 C Powdered Sugar

In large bowl, mix cereals, pretzels, peanut butter candies, peanuts and powdered sugar; set aside.  In a microwavable bowl, microwave white chocolate and butter uncovered on high about 1 minute, until melted and chocolate can be stirred smooth. Pour over cereal mixture, stirring until evenly coated. I but the lid on the container and toss. Store tightly covered at room temperature.

This is another recipe I found via Pinterest.   Here’s the original.

Posted in Appetizers/Drinks, recipe | Tagged , , , | 1 Comment »

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Let’s Snack!

October 8, 2012

I love a good snack.  I especially love one that’s easy to make but also twisted.

Take these pretzels.  They are so good.  Meeshie and my husband can’t stop eating them.  It’s that salty sweet thing.

These are not only a perfect snack, but a perfect gift.  Put these in a mason jar with a bow and give it to your child’s teacher.  Or give as a hostess gift.  Put these out during a party and see them disappear.

Truly, the hardest part of making these is deciding the pretzel shape.  Mix it up by  halving the white chocolate and using some milk chocolate too.  Or sprinkling with red and green sugar for holiday cheer.

But let’s not forget the wonderful aroma of the cinnamon.  This snack smells as good as it looks.  That’s probably why it moves out of the house so quickly.

White Chocolate Cinnamon Pretzels
  • 1  16- 18 oz Bag of Pretzels
  • 2/3 C Oil
  • 1/3 C Sugar
  • 1 ½ t Cinnamon
  • ½ Cup Cinnamon Sugar for sprinkling
  • 1 C White Chocolate Chips
Whisk together oil, sugar, and cinnamon.  Pour the pretzels into a microwave safe bowl and pour oil mixture in.  Stir until coated.  Microwave for 1 minute, remove and stir.  Microwave 45 seconds more.  Spread pretzels evenly onto two cookie sheets covered in parchment paper.  While still warm, sprinkle cinnamon sugar generously.   Pour the chocolate in a microwave safe bowl and microwave at 30 second increments until melted.  Drizzle over cooled pretzels.
Here’s the original.

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More Zucchini

August 19, 2012

We are still enjoying our garden zucchini.  I’m thanking the unusually hot summer.  I usually don’t have zucchini this long, unless I plant additional halfway through the season.    I thought that since we really enjoy the oven roasted tomatoes, why not try the same method with zucchini?  Why indeed.  These zucchini chips have been eaten so fast, they’ve never made it to the table.  Meeshie keeps asking when I plan to make them again.  Soon, sweetie, I promise.

The thinner you cut the zucchini, the crisper they will become.  The crunch is what makes this so irresistible.  These chips are so worth the time needed to make.  Especially since the time element is the hardest part of the recipe.  The time depends on how thick, or thin, you slice the zucchini.  So please be patient.

Are these perfect for an appetizer?  You bet.  Would these taste heavenly as a side to a hamburger, hot dog, sausage, or your favorite sandwich?  No doubt.  Is this a great way to get your child to eat their veggies?  YES!

Oh, and the red baskets?  My husband saw those at Sur La Table at the beginning of summer.  I thought they would just sit in the cabinet unused.  I was so wrong.  We love these baskets!  We use them for lunch and dinner.  We put hamburgers, hot dogs and sausage in them.  We’ve used them for chicken wings.  I bought the double box of waxed paper from Costco and use that as the liner.

Zucchini Chips

  • 3-4 Medium Zucchini, sliced thin
  • 1-2 T Olive Oil
  • Truffle Salt
  • Fresh Ground Pepper
  • Parmesan

Line a baking sheet with parchment paper.  In a large mixing bowl, toss the zucchini with the olive oil, salt and pepper to coat the zucchini evenly.  Lay the zucchini on the baking sheet on a single layer.  Bake in a 200 degree oven for 2-3 hours, flipping the zucchini after an hour and half.  If desired, toss the warm chips with freshly grated parmesan.

Posted in Appetizers/Drinks, recipe, Salads/Sides/Soups | Tagged , , , | 6 Comments »

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M is for Maple

April 16, 2012

Every year, the park district near me has a pioneer pancake breakfast.  It’s always in March.  It’s generally very cold outside.  We have a wonderful breakfast made with homemade maple syrup.  We get to see how the syrup is made, as well as learn about pioneer times.  The volunteers are dressed in period clothing and have demonstrations on school, making candles, trading, hunting and, of course, syrup making.

Usually it’s very cold outside and I feel badly for the volunteers.  Not this year.  The weather was beautiful.  Meeshie played school and a few of her friends tried their hand at archery.  Archery was very popular this year, I think it’s because of the Hunger Games.

A few years ago, I bought a small collection of recipes that feature maple syrup.  Have you ever had chicken wings made with maple syrup and chili sauce?  The sweet glaze has just the right amount of heat to complement the chicken.  This marinade would also taste great on pork chops, or chicken breasts.

I found this recipe and made it for my husband, the lover of chicken wings.  Perfect for grilling, but you can also broil these in the oven.

Maple Glazed Chicken Wings

  • 2.5 lbs chicken wings, (Use kitchen scissors or a sharp knife to separate wings at each joint. Discard the wingtips and cook the remaining two sections)
  • 1/2 C Maple Syrup
  • 1-5 T chili sauce (I made it with 2 and Meeshie never said a word.  It still had a small kick, but use your discretion)
  • 1 small Onion, chopped
  • 2 T Cider Vinegar
  • 1 T Mustard
  • 1 t Worcestershire sauce

Whisk the syrup, chili sauce, vinegar, mustard and Worcestershire together until combined.  Place wings in a gallon-size Ziploc bag and cover with onions and marinade.  Marinate the wings for at least 4 hours in the refrigerator, turning occasionally.  Grill the wings until thoroughly cooked.

Serves 4.

Posted in Appetizers/Drinks, recipe | Tagged , , | 1 Comment »

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Dip In

February 1, 2012

Are you a fan of a great dip?  I am.  I love dips.  Cold dips, hot dips, it doesn’t really matter.  Each one is good in its own way.  A good cold dip made ahead is ideal for a large crowd.  But you can say the same thing for a good hot one too.  Assemble and then stick it in the oven to enjoy as people start to trickle in.

The first recipe is quick and hot.   Hot as in warm, but also spicy.   It’s spicy but not too spicy.  You can substitute canned chicken for the cooked chicken breast.  Or you can use leftover chicken, the dark and white meat will really add a lot of flavor to the dip.  You can also sprinkle a small amount of cheddar cheese on top of the dip before you stick in the oven, but it doesn’t really add too much flavor so I don’t.  I love this dip with tortilla chips, but wheat thins are also very good, or celery.

The last recipe is one of my husband’s favorites.  I had never heard of shrimp dip until I met him.  It’s one of those things that shows up at every family gathering.  That is, if my husband remembers to ask his father to make it.

Buffalo Chicken Dip

  • 2-8 oz packages of Cream Cheese, softened
  • 3/4 C Frank’s Hot Sauce
  • 1 C Ranch Dressing
  • 4 C Chicken Breasts, cooked and shredded

Mix all ingredients together.  Place in a casserole dish and bake for 35 minutes in a 350 degree oven.  Serve with your favorite crackers, chips or veggies.

Shrimp Dip

  • 2-8 oz Cream Cheese, softened
  • 1-6 oz can Shrimp, tiny kind, rinsed and drained
  • 1 T Dry Onion Soup mix

Mix the cream cheese, onion soup and shrimp together.  Chill for at least 4 hours before serving.  Serve with chips or crackers.

Posted in Appetizers/Drinks, recipe | Tagged , , , | 3 Comments »

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Count Down to a Super Sunday

January 30, 2012

Sunday is the big football day.  Not that I’m that invested in it, my favorite team didn’t make it.  And no it’s not the Bears.  I haven’t been a Bears fan since 1987, when the Bears let Otis Wilson go.  I’m a Saints fan.

I thought that I would share some great game day food this week.  I’m starting out with some of my favorite appetizers.  Some of my favorite man friendly appetizers.  A large group of people gathered around a sporting event calls for some great appetizers.

Why not try one of these:

Or maybe this next one.  The crunchy won ton and warm filling are so good together.  I make the filling ahead and prep the won tons ahead as well.  Once people start to arrive, I start to put the filling in the won tons.  Serve them warm, or they’ll get soggy and that’s not good.  If you prep them to be eaten as they come out of the oven, they’ll go quickly.

I’m planning to share some great dips later in the week.  Why do ladies love the dips and men love the finger food?

Sausage Stars

  • 1 lb Cooked Breakfast Sausage, crumbled
  • 1 1/2 C Cheddar Cheese, grated
  • 1 1/2 C Monterey Jack Cheese, grated
  • 1 C Ranch Dressing
  • 1-6 oz can of Black Olives, sliced
  • 1/2 C Red Pepper, chopped
  • 1-package Won Ton Wrappers

After cooking and draining the sausage, combine it with the cheeses, ranch dressing, black olives and red peppers.  Set aside.

Using a brush, lightly grease a mini-muffin tin.  Press a wrapper in each prepared cup.  Bake the won tons for five minutes in a 350 degree oven, or until golden.  Remove from the oven and fill each won ton with sausage filling.  Return to the oven and cook until bubbly, about five minutes.

Serve warm.

Makes about four dozen.

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Pefect Finger Food or Main Event

December 8, 2011

I have a recipe for an appetizer that I’ve been making forever.  So long in fact that I don’t remember where I got it, much less what to call it.  It’s also a perfect entrée.  Do you have a recipe like that?  One that you can easily transition from side dish to main dish?

I think the reason that it’s so popular is because it’s a perfect finger food.  I mean that it’s a perfect finger food to serve a room full of hungry men.  Don’t get me wrong, ladies love it too.  And did I mention that it transitions into a great entrée?

This recipe uses Pillsbury crescent rolls and I make one tube of rolls per meat choice when I’m serving it to a crowd as an appetizer.  I’ve scaled it back so you can use it as a meal instead.  When I was first given this recipe, I was putting the sauce inside the crescent roll.  I stopped doing that because the process can become very messy and it’s hard to seal the rolls.  I like serving the sauce on the side much better.

I love that the combination for this is as endless as your imagination or what you have in your fridge.  You can make ham and swiss; chicken and cheddar, roast beef and mozzarella.  I’ve even made this with a combination of cheeses and left out the meat.  Don’t be afraid to try your favorite lunch meat with your favorite cheese.

When I make it for an entrée, I serve it with soup or chili.  Then I’ll give the leftover to Meeshie to enjoy in her lunch.  And that’s another thing I love about these.  They are a hot dish, but the still taste good if they been out of the oven for a while, perfect for a large get together.  Let’s face it, this time of year we are always looking for a dish like that.

Mini Sammies

  • 1 package Pillsbury Crescent Rolls
  • 1/2 C of your favorite lunch meat: turkey, ham or roast beef
  • 1/2 C of shredded cheese to accompany the lunch meat: cheddar, swiss, mozzarella
  • 1/4 C Green Onion, diced
  • 1 T Butter, melted
  • Sesame Seed, for garnish
  • Barbecue Sauce, for dipping
  • Mustard, for dipping
  • Ketchup, for dipping

Take the crescent rolls out of the tube, separate them and flatten the triangles on your work surface.  I find that if you flatten the crescents, it will give you a larger area of dough thereby making it easier to stuff.  Place a small amount (about 2 T) of meat, a small amount (1/2 T) of green onion, and a small amount (about 1 T) of cheese in the widest part of the crescent.  (You want enough filling in each to enjoy the sandwich, but not so much that you can’t get the sides together to seal.)  Take the sides and close the crescent, making sure to seal completely.   Place the sandwich on a parchment lined cookie sheet.  Brush the sandwiches with melted butter and sprinkle with sesame seeds.  Bake for 12-15 minutes in a 375 degrees oven.

Serve with barbecue sauce, mustard and ketchup.  Makes 8 mini sandwiches per roll.

Posted in Appetizers/Drinks, Main Course, recipe, Uncategorized | Tagged , , , , , , , | 3 Comments »

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