Don't Miss The Sidelines!!!

Barbeque beans are a side dish you can make year round.  They'll taste great with the two sandwiches featured for the Super Bowl Party.  Who hasn't grown up eating beans with hot dogs, slaw and burgers?  If you add a little ground beef to the beans it's a beautiful thing.  The secret to the robust flavor of the beans is in the slow cooking time.

Celebrate the beauty of barbeque beans and enjoy them with Super Bowl sandwiches that "eat like a meal".  Throw in some deli saurerkraut and you've kicked a field goal!

Barbeque Beans
1 medium onion chopped
1/2 bell pepper chopped
1 lb ground beef
4 garlic cloves minced
3 cans (15)oz pinto beans rinsed and drained
1 1/2 bottles hickory smoked barbeque sauce
1/2 tsp onion powder
1 tsp garlic powder
1 T. deli mustard
3/4 cups brown sugar
1 tsp liquid smoke
salt and black pepper to taste

Heat oven to 350 degrees.  Brown ground beef in a skillet until cooked through and no pink is visible.  Drain any fat from the skillet and season meat with garlic powder, onion powder, salt and black pepper. Remove from skillet.  Add onions and bell peppers to the skillet and saute until soft.  Add minced garlic and stir for additional two minutes.  Put meat back in skillet with onion mixture.  In a sauce pan combine barbeque sauce, mustard and brown sugar.  Mix well and heat through.  Pour mixture over beans and mix well.  Pour beans into a 9x13 buttered casserole dish.  Cover with foil and bake for 30 minutes.  Uncover beans and bake an additional 30 minutes.  Let sit for 15 minutes and serve.

*This is a "to taste" dish.
*You can lay 5 strips of thick cut smoked bacon strips on top of beans before you bake in oven for a variation.

Green Bay Brats Score With Flavor!

The Super Bowl Party menu with sandwiches that eat like a meal has started with the Pittsburgh Sandwich (Primanti Brothers).  Now we're moving out to the mid-west to Green Bay.  Roll out the Brats!  What is Wisconsin without those wonderful German Bratwurst sausages?  Grilled, smoked or simmered NOT boiled with a wonderful Sheboygan roll or Brat roll NOT a hot dog bun.

I first experienced grilled brats years ago when we lived in Oklahoma and my husband was in school.  We had a very generous upstairs neighbor who'd invite classmates over after class to grab some lunch just about everyday.  I knew this because I came home for lunch since I worked close by and would see the festivities.  Since my husband usually went to work right after school he missed out on the after class get togethers.  On one occasion my husband's work schedule changed and he had the opportunity to go upstairs.  He brought home a grilled Brat sandwich and it was delicious!  Definitely NOT a hot dog.

The upstairs "free lunch" program came to an abrupt end one day when our neighbor's wife took the day off from work and discovered what had been going on.  She shared with me later that she couldn't figure out how one person, that person being her husband, could eat so much food and that sometimes she had to go grocery shopping twice in one week!  She was enlightened that day.

We've enjoyed Bratwurst sandwiches smothered in onions over the years for a quick lunch or dinner.  Although it's a quick fix meal Bratwursts do require some attention so that the sausage "snaps" when your teeth breaks through the skin and the wonderfully flavorful juice bursts into your mouth.  If the Green Bay Packers isn't your team it's ok because this sandwich more than makes up for it.  Das ist gut! (that's good)

Bratwursts (on the stove)
Put 1/2 inch of water in a skillet.
Add brats and cover.
Gently simmer until the water evaporates. (15-20 minutes)
Uncover and allow brats to brown on low heat.
Add sliced onions, cook with brats until onions are tender.

*I was told a proper Brat sandwich is served with deli mustard NOT ketchup.

 Picture from Eatnlisten.com

Its Super Bowl Party Time!

Congratulations to the AFC and NFC football champions, the Green Bay Packers and the Pittsburgh Steelers respectively!  It's time to get ready for the second  party of the new year.  Super Bowl Forty-Five will take place in Arlington, Texas at the Dallas Cowboys Stadium on Sunday, February 6th.

I have found over the years that the best Super Bowl parties are the ones with the best food.  Since the game takes place during the dinner hour its good to have something substantial, but a sit down dinner just doesn't fit the bill.   What better way to celebrate the Super Bowl than to highlight a sandwich that eats like a meal from the cities of both teams? 

One of my sisters graduated from the University of Pittsburgh and she told me about a restaurant not far from the campus that featured one of the best sandwiches she'd ever eaten.   The restaurant is called Primanti Brothers.  She and her classmates would make their way to the restaurant as often as they could for that wonderfully filling sandwich.

These sandwiches are very filling.  I made them for lunch for my family and we were still full at dinner time!  Celebrate the Steelers by putting these sandwiches on your party menu.  Even if you're not a Steelers fan you'll become a fast fan of this sandwich!

The Pittsburgh Sandwich (Like Primanti Brothers)
Italian bread, sliced
mayonaise
tomato, sliced
Amish Slaw *recipe to follow
steak fries (thats right!)
5-6 slices lunch meat (your choice)
sliced provolone cheese
softened butter

*Amish Slaw                                
1 medium head cabbage, cored/thinly sliced or shredded
1 medium onion, finely chopped                     
1 carrot, grated                                                 
1 cup sugar                                                     
1 cup vinegar
1 tsp salt
1 tsp celery seed
1 tsp sugar
1 tsp deli mustard
3/4 cup vegetable oil

Toss together cabbage, onion, carrot and 1 cup sugar.  Set aside.
In a small pot combine the vinegar, salt, celery seed, 1 tsp sugar, mustard and oil.
Bring to boil, and cook for 3 minutes.  Cool completely
Pour cooled vinegar mixture over cabbage mixture and toss to coat.  Refrigerate at least eight hours or overnight.  *I make this slaw the day before.

Prepare steak fries according to package directions, salt lightly.

Butter and lightly toast bread.
Spread bread with mayonaise.
layer the meat, cheese, tomatoes, slaw, warm fries

Top with other slice of bread and serve.

Savor(y) Every Moment

It's National Pie Day!  What would National Pie Day be without savory, poultry or meat pies included in the celebration?  I can remember coming home from school on cold winter days and the aroma of Chicken Pot Pie wafting through the whole house.  It was a complete meal within itself.  Between me, my brother and three sisters there were never leftovers.

When my children were little we had a cheer we'd repeat every time I prepared Chicken Pot Pie for dinner.  It went like this: "Chicken Pot Pie, Chicken Pot Pie, Chicken Pot, Chicken Pot, Chicken Pot Pie!  My daughter is away in college now and my sons are in high school, but when they come home and catch a whiff of that familiar aroma they repeat the same cheer from their childhood, only now their voices are much deeper and they say it under their breath.

With the combination of flavors including rosemary, roasted vegetables and tender chicken pieces enveloped in a golden crust, whats not to celebrate?  Here's my recipe for Chicken Pot Pie.  Feel free to cheer!

Chicken Pot Pie   
3 chicken breasts (bone & skin attached)
1 T kosher salt
1 stalk celery
1/2 bell pepper
1/2 onion
1 tsp granulated garlic
2 tsp poultry seasonings
(2) 9' refrigerator pie crusts
1 can cream of chicken soup with herbs
1/2 cup sour cream
1/2 cup chicken broth (reserved from cooked chicken breasts)

Wash chicken, put in pot with next six ingredients and enough water to cover.
Bring chicken to a boil. Cover. Turn down heat and simmer for 12 minutes. Turn off heat.

MEANWHILE:  Preheat oven to 400 degrees.
Veggies                                                          
4 red potatoes washed and cubed into bite-size pieces          
1 celery stalk sliced same size as potatoes   
2 carrots sliced same size as other veggies  
1/2 cup of cut green beans fresh or frozen    
1 T extra virgin olive oil                         
2 stalks of fresh rosemary cut in half
1 cup mushrooms sliced same size as other veggies

Spices
1 tsp salt
1/2 tsp granulated garlic
1/2 onion powder
1 tsp poultry seasonings
1/2 tsp freshly ground black pepper

Toss veggies with spices and olive oil in a bowl.  Spread on a parchment paper lined baking sheet. Roast for 15 minutes.  Remove from oven.  Discard rosemary.  Turn oven down to 350 degrees.

 Remove chicken from pot and let cool enough to handle.  Remove skin and bone and chop into pieces the same size as the veggies and place in a bowl along with veggies.  In a separate bowl combine cream of chicken soup, sour cream and reserved chicken broth and blend well.  Pour mixture over chicken and mix with a spoon to coat. Adjust seasonings if necessary.

Roll out one pie crust and place into a deep baking dish.  Pour chicken mixture onto bottom crust.  Roll out second crust and lay on top of chicken mixture.  Crimp crusts and make eight small slits on top crust.  Brush with egg wash and place in oven for 50 to 55 minutes or until golden brown and bubbly.

 

                              

Here's To You, Sweetie Pie!

Did you know that Sunday, January 23rd is National Pie Day?  Let's face it, anything with a flaky crust on the bottom, top and sides should be celebrated.  I bet you can name at least three kinds of pies off the top of your head without even thinking about it.  One of my husband's favorite desserts is Apple Pie.  When celebrating his birthday I sometimes make him a birthday Apple Pie in place of a birthday cake.

My mother sent me one of the most amazing Apple Pie recipes I've tasted in a VERY long time.  She got it from my Aunt Sarah and it is scrumptious!  This particular Apple Pie doesn't have a traditional top crust.  It has a wonderful caramel flavored topping.  My family has actually demolished two in two days!  Those of you who live with teenagers know how that can happen.

Celebrate National Pie Day this Sunday and enjoy the football games!  Whether your team wins or loses, this pie will help ease some of those intense moments.

Sour Cream Apple Pie

3/4 cups sugar                                      Topping

2 T flour                                               1/3 cups sugar

1/8 tsp salt                                            1/3 cups flour

1 cup sour cream                                  1/4 cup softened butter (don't melt)

1 egg                                                    1 tsp cinnamon

1 tsp vanilla

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups tart cooking apples diced (I use Granny Smith)

(1) 9' refrigerated pie crust
egg wash for crust

Preheat oven to 400 degrees.
Combine sugar, flour and salt in a bowl.
Stir in sour cream, egg, vanilla, nutmeg, cinnamon until smooth.

Add apples.

Roll out pie crust and place in pie dish and crimp edges.
Pour apple mixture into pie crust.
Bake @ 400 degrees for 15 minutes.
Reduce oven heat to 350 degrees and bake for 30 minutes.
Meanwhile prepare topping:

Combine sugar, flour, butter and cinnamon. 

Mix with a fork or fingers until crumbs are similiar in appearance to small peas. 

Remove pie from oven and sprinkle crumb mixture on top.
Place pie back in oven for additional 15 minutes or until browned.

Serve warm or chilled.

Celebrate Martin Luther King's Birthday!

Today marks the 82nd birthday of Dr. Martin Luther King Jr.  He is recognized as the most prominent civil rights leader in America.  He along with many other citizens of various ethnicities and walks of life paid the ultimate price in the quest for equality during a very tumultuous time in American history.  His celebrated "I Have A Dream" speech recited on the steps of the Washington Monument is as riviting now as it was many years ago.  Cultural unity through non-violence was the heart cry of  Dr. Martin Luther King.  Because of his efforts a national holiday in his honor was signed into law in 1983.

Let's celebrate the fire that Martin Luther King lit for civil rights.  Even if you don't get the day off from work why not enjoy a piece of Southern Pecan Pie in his honor.  It's reported to have been his favorite dessert.  Don't forget a dollop of whipped cream!

"Pass the Pecan Pie, please" (Say that three times fast!)

Pecan pie recipes are basically the same.  They tend to be very sweet.  My family likes less sugar in pecan pie so I cut the amount of sugar. I use equal amounts of granulated and light brown sugars.  Enjoy!

Pecan Pie My Way

1 cup light corn syrup
*1 1/2 cups toasted pecans broken into pieces
3 eggs, beaten in small bowl
2 Tbs butter, melted
1/4 cup light brown sugar (packed)
1/4 cup granulated sugar
1 tsp vanilla extract
1/4 tsp maple extract

1/4 tsp nutmeg

1 pinch of kosher salt
(1) 9" refrigerated pie crust (lest you think I make everything from scratch)
*egg wash

Preheat oven to 350 degrees.  In a bowl, mix light corn syrup, melted butter and sugars until sugars are dissolved.  Add vanilla extract, maple extract, nutmeg and salt.  Stir in beaten eggs and broken pecans until blended.  Set aside.

Roll out pie crust and fit into pie dish.  Crimp edges and brush with egg wash.  Pour pecan mixture into pie crust and place in preheated oven. Bake for 55 to 60 minutes or until a knife inserted in the middle comes out clean.  Remove from oven and let cool.  Top slices with a scoop of ice cream or whipped cream if desired.

*Toasting pecans in the oven brings out the rich pecan flavor.  Just spread pecans on a baking sheet and toast for approximately 3-4 minutes in a 350 degree oven.  Watch carefully so the pecans don't burn.

*Egg wash gives pie crusts a beautiful finish.  Simply put an egg in a small bowl and beat with 1 tablespoon of water.  Brush wash on pie crust with a pastry brush before baking.

Celebrate the Snow!

I've received calls and emails from family and friends from Pennsylvania to Georgia who are being swamped with monsterous amounts of snow.  As I'm writing I can look out my window and see snow steadily falling.  Snow in Michigan is no big news flash, but snow in Alabama, Georgia, North Carolina and South Carolina is a BIG deal.  Why not turn lemons into lemonade?  In this case why not turn snow into Snow Cream?

My friend Gail has a ritual from her childhood that she performs every time there's a good snow fall in Charlotte, North Carolina which entails collecting snow and making Snow Cream.  When Gail emailed last night she informed me that she'd already had three bowls of Snow Cream by 9:00 a.m. that morning!  It's her cold weather indulgence.  I've never made Snow Cream before and asked  her for the recipe to share. 

Make the most of a snowy situation.  Build plenty of snowmen/women, construct fancy snow forts, have plenty of snowball fights, and celebrate the snow with a bowl of Snow Cream.  I'll be making Snow Cream this evening and I hope you will too.  Thanks Gail!

Snow Cream

Collect clean snow by setting out a large bowl and letting the snow fall into it. 

You can also scoop the top layer of snow from your car!

1 can evaporated milk

1 cup milk

1 cup sugar

1 T vanilla

Combine first four ingredients in a bowl and stir until sugar is dissolved. 

Scoop some snow into a smaller bowl and slowly add a little milk mixture.

Stir until it reaches the consistency of ice cream adding more snow

and milk as needed.