Tuesday, May 31, 2011

Virgin Pomegranate Sangria

It's Summer...If you find yourself entertaining a few close friends....Here is something , a nice cool summer drink that you can serve them...Say if you're just having a lightweight visit....Conversation and Cards for instance...


•1 quart pomegranate juice

•2 cups papaya or mango juice (you can substitute apple if necessary)

•1 orange

•6-8 strawberries

•2 kiwis

•1 mango or papaya

•1/2 cup sugar


Mix juices and sugar until sugar dissolves. Wash orange and berries and slice into thin slices. 
Remove mango or papaya skin and cut fruit into chunks. Remove kiwi skin and cut into thick slices.
Place all fruit into juice and let flavors meld in fridge for 2-3 hours or overnight before serving. 

Serve garnished with fruit slices.


Monday, May 30, 2011

Grillin and Chillin (Butterfied Grilled Chicken with a chillie lime rub)

Happy Memorial Day.....If you have a life , you're probably not reading blogs today...but if you find the time to sneak a peek at this blog...here is a grilling recipe for you. According to eating well. com- A quick and efficient way to cook a whole bird on the grill is to butterfly it. When cooking a whole chicken on the grill, try searing it first over direct heat, then finish cooking over indirect heat (as instructed in this recipe). For best flavor, let the chicken marinate in the rub overnight in the refrigerator.


3 tablespoon(s) chile powder, preferably New Mexico chile, or Hungarian paprika

2 tablespoon(s) extra-virgin olive oil

2 teaspoon(s) freshly grated lime zest

3 tablespoon(s) lime juice

1 tablespoon(s) minced garlic

1 teaspoon(s) ground coriander

1 teaspoon(s) ground cumin

1 teaspoon(s) dried oregano, preferably Mexican

1 1/2 teaspoon(s) kosher salt

1 teaspoon(s) freshly ground pepper

1 pinch(s) ground cinnamon

1 whole(s) 3 1/2- to 4-pound chicken


1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon to form a wet paste.

2. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock). Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.

3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.

4. Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more.

5.Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 to 40 minutes.

6. Transfer to a platter and let rest for 5 to 10 minutes before carving.

Exchanges: 4 lean meat, 1 fat. Nutrition Bonus: Vitamin A (25% daily value).

Enjoy!  (I'll have more Grillin and chillin recipes over the summer.)

Saturday, May 28, 2011

Creamed Chipped Beef

I hope you all liked the French Toast Casserole that I wrote about yesterday...Since I'm in a breakfasty mood today also..I'm going to drop one of my wife's favorite breakfast meals on you...Creamed Chipped Beef. It's really simple.


2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups warm milk

1 (8 ounce) jar dried beef

1 pinch cayenne pepper


In a medium saucepan over low heat, melt butter.
Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.

Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

See ,I told you it was simple...My wife would say that this is extreme...but I'd have this with a nice thick piece of bacon!

Hahahahaha, Enjoy!

Friday, May 27, 2011

French Toast Casserole

Before you scoff ,I had never heard of it either...but this being a holiday weekend an all...I feel as though what better time to try out something new for Breakfast?


12 slices white bread, crusts removed

2 packages (16 ounces total) cream cheese

1 cup fresh or frozen blueberries, thawed

12 eggs

2 cups milk

1/3 cup maple syrup or other syrup

1/2 cup sugar

1 tablespoon cornstarch

1/2 cup water

2 cups fresh or frozen blueberries


Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture.

Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.

Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.

Serves 6 to 8

Cook Time: 55 minutes
Total Time: 55 minutes

Serve with mimosas!


Tuesday, May 24, 2011

Strawberry Rhubarb Cobbler

I'm in my desert mode again this week..And I'm toppin it off with Strawberry Rhubarb Cobbler.


Fruit mixture

4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)

1 1/2 cups strawberries, stemmed and sliced

1/2 cup white sugar

2 Tablespoons of quick cooking tapioca

1 teaspoon of grated orange peel

Cobbler crust

2 Tbsp white sugar

1 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter

1/4 cup milk

1 egg, lightly beaten


Preheat oven to 350°F

1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

3. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serve with whipped cream (optional).


Monday, May 23, 2011

Chicken & Spinach Lasagna

Hey it's me again and I'm back with something Italian (You know I love Italian food) and yummy...Chicken and Spinach Lasagna...


1 (8 ounce) package lasagna noodles

3 cups heavy cream

2 (10.75 ounce) cans condensed cream of mushroom soup

1 cup grated Parmesan cheese

1/4 cup butter

1 tablespoon olive oil

1/2 large onion, diced

4 cloves garlic, sliced

5 mushrooms, diced

1 roasted chicken, shredded

salt and ground black pepper to taste

1 cup ricotta cheese

1 bunch fresh spinach, rinsed

3 cups shredded mozzarella cheese


1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.

2.In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.

3.Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.

4.Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.

5.Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

If it's not cheesey enough for you sprinkle some mozzarella over the top...while it's still hot..It will melt on it..
As usual...serve with Wine..


Wednesday, May 18, 2011

Corn and Tomato Pasta Salad

You know I love some good pasta....And it being spring and all...Here is a nice spring recipe..
Check it out-


1 and 1/2 cups of bow tie pasta

2 fresh ears of corn or 1 cup whole kernel frozen corn

1 cup shredded, cooked chicken

1 Large Tomato, seeded and chopped.

1/4 cup of Olive Oil.

3 tablespoons vinegar

2 to 3 tablespoons pesto

1 tablespoon chicken broth or water

1/4 teaspoon salt

1/8 teaspoon pepper

Romaine leaves

2 tablespoons finely shredded Parmesan cheese

Snipped fresh basil


1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly.

2. In a large bowl combine pasta, corn, chicken, and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, chicken broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil over top. Makes 8 side-dish servings.

Make-Ahead Tip-
Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Serve as directed, Enjoy.

Serve with a nice red wine..

Monday, May 16, 2011

Chicken With Mushrooms...

I thought I might come up with something a little fancier than the "working man's recipes" I've been coming up with lately.  I actually saw this prepared in a small Italian eatery my wife and I went to , whose name escapes me now.  I realize that if I intend to do restaurant reviews in the future, I can't be forgetting the names of the various and anonymous places that we eat.  Anyway..this is a great recipe for Chicken with Mushrooms..


3 cups sliced mushrooms

4 skinless, boneless chicken breast halves

2 eggs, beaten

1 cup seasoned bread crumbs

2 tablespoons butter

6 ounces mozzarella cheese, sliced

3/4 cup chicken broth

Fettuchini pasta(optional)


1.Preheat oven to 350 degrees F (175 degrees C).

2.Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.

3.In skillet, melt butter over medium heat. Brown both sides of chicken in skillet.
Then Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

4.Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

5. If you choose, you can boil pasta and serve this over it.

Serve this with a nice red wine!   Enjoy!

Saturday, May 14, 2011

Ground Beef Stroganoff

Wanna eat something good ? Better yet, Wanna eat something good at home on the cheap?Something made with Ground Beef??  Well here is something cheap that you can make fancy.. Ground Beef Stroganoff.


1 pound ground beef

1/2 cup chopped onion

1 (4.5 ounce) can mushrooms, drained

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup beef broth

1 (8 ounce) package wide egg noodles


1.Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.

2.In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much.

3.Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.

Since this appears to be a Russian dish ,I would say have it with some vodka...If that's not your drink of choice, some Kool Aid might do...I don't know...but hey , this is easy to make and affordable..Enjoy!

Sunday, May 8, 2011

A Mother's Day Treat

For those of you fortunate enough to still have living mothers, here is a special treat you can fix for her that will be like no other. If you're still having sibling rivalry...This will top any gift they can buy her (barring a new car!)

It's called Lemon Pannacotta with Lemon Marmalade... Here, check it out:


3 large lemons

3/4 cup sugar

Panna Cotta:
1 cup whole milk, divided

2 teaspoons unflavored gelatin

2 1/2 cups heavy whipping cream

1/2 cup sugar

Peel from 1 lemon (removed with a vegetable peeler)

1 vanilla bean, split lengthwise


For marmalade:
Using a knife, cut peel and white pith, end to end, from lemons. Juice enough flesh to measure ⅓ cup; reserve. Bring a large saucepan of water to a boil. Add peel; boil for 5 minutes. Drain; repeat 2 more times. Let peel cool; slice lengthwise into thin strips, then crosswise in half.

In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves. Add peel, bring to a simmer, and cook until mixture is reduced to ⅔ cup and an instant-read thermometer reads 225°F about 10 minutes. DO AHEAD: Can be made up to 2 weeks ahead. Cover and chill.

For panna cotta:
Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.

Meanwhile, combine cream, sugar, lemon peel, and remaining 1/2 cup milk in a large saucepan. Scrape vanilla seeds from bean into saucepan; add bean. Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.

Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Strain. Divide among eight 3/4-cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Serve with marmalade. Enjoy!

Did I also mention that you can serve this with Raspberries??

Thursday, May 5, 2011

6 Sexy Foods That'll Get You In The Mood!

Normally I might write something like this for my "Saturday 7" recurring post on my other blog, "Keith's Space", but this is only 6 things , not Seven...So I decided what would be better, but a great post for this blog. So for the lovers out there..check this out.


You're not alone if those fleshy green spears remind you of...well, you know.

This veggie's phallic appearance no doubt has something to do with its legendary aphrodisiac status, but the goods are inside, too. Asparagus is rich in vitamin B6 and folate, both of which can boost arousal and orgasm.

And it also boasts vitamin E, which stimulates sex hormones in both men and women. Yeahhhhhhh!


I talked about this before...I wrote a post for this blog about Avocados that none of you read or commented on...
Energy and a healthy libido are crucial for great sex, and avocados can give you both. They're loaded with minerals, monounsaturated fats (the good kind that protect the heart and lower cholesterol), and vitamin B6—all of which help keep your energy and sex drive up.

They're also a top source of omega-3 fatty acids, which naturally boost your mood, making you more likely to feel ready for bedroom action.

3.Chilli Peppers

Okay, tell me that you didn't know about this food? Chili peppers can really spice things up—and not just in your mouth—thanks to capsaicin, a chemical that's been shown to induce the release of endorphins in the brain, which creates a feeling of euphoria. The potential payoff? Enhanced foreplay and hotter sex...Ya gotta love that!

4.. Chocolates

I should say enough said...I know that all of the women know that this is an aphrodisiac...This sweet has long been linked with love and sex for good reason. It contains tryptophan, which helps the body produce serotonin, a natural feel-good chemical that may play a role in sexual arousal. Chocolate also offers a hit of phenylethylamine, a stimulant thought to contribute to that lovey-dovey feeling. So, go ahead, indulge a little! (or a lot!!! heh heh heh!!)


I have to admit...I'm not really a fan of Licorice and until I did my research ,I wasn't aware that this was a mood enhancer..This candy (sold conveniently in, um, whips) is thought to mimic the effects of estrogen and progesterone, critical hormones for normal reproductive and sexual function and response. Eating it may help you get in the mood—and stay that way more often.

Plus, enjoying this candy may reduce symptoms of PMS, a real perk both in and outside the bedroom.

But note: Don't settle for just any old licorice-flavored candy. Be sure to buy a variety that contains real licorice-root extract.

Last but not least, number 6. Oysters-

Another one in which I should say -"Enough said" We all know about this one....
It's not the slippery feel or the singular taste of oysters that make them a sexy superfood. It's zinc, which oysters are loaded with. The mineral helps the body produce testosterone, a hormone critical in regulating women's and men's libido and sexual function. Research suggests that zinc can improve sperm count and swimming ability, and increase sexual potency in men. For women, zinc may help ovaries—the source of estrogen, progesterone, and some testosterone—stay healthy, keeping you primed for bedroom action.
So as I say after my recipes....ENJOY!

Tuesday, May 3, 2011

Cinnamon Swirl Buttermilk Pound Cake

Here is a sho nuff bake sale hit if that is your thing... check it out-


•½ cup (2 oz/57 g) cake flour

•1 teaspoon baking powder

•¼ teaspoon baking soda

•½ teaspoon salt

•1/8 teaspoon ground cardamom

•1 cup (2 sticks/8 oz/227 g) unsalted butter, softened

•2 cups (14 oz/400 g) granulated sugar

•3 large eggs

•2 teaspoons vanilla extract

•1 teaspoon finely grated orange zest

•1 cup (240 ml) buttermilk

•Confectioners sugar for dusting.


1.Position a rack in the center of the oven and preheat the oven to 325°F. Grease the inside of a 10-inch Bundt pan. Dust the pan with flour.

2.Sift together the flours, baking powder, baking soda, salt, and cardamom into a medium bowl. Whisk to combine, and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until well blended and light, about 4 minutes. At medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract and orange zest. At low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.

4. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.

5. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes.

6. Invert the cake onto the rack and cool completely.

Store in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks.

Dust the cake lightly with confectioners’ sugar right before serving. Enjoy!

Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov

Cavier & Vodka
Courtesy of The Lady (Bug) of the Household