Foodie


This gives Foodie a whole new meaning. Love it!

Foodie Ingredient Scallops


Foodie Ingredient Scallops
 
When you think of shellfish, think about cooking scallops. It’s quick, easy, and better for you than other types of shellfish.
 
Scallops are a popular shellfish used in many styles of cooking. At one time, shellfish were avoided because they are higher in cholesterol than other types of fish. However, nutritionally, scallops are low in both calories and fat and a healthful addition to any diet. Scallops are also a good source of lean protein.

Party Recipes


These are the best wings ever. It took me a little while to perfect these because almost everyone loves wings and are usually picky about them. I know I am.
 

Buffalo Wings
 
Here are the Ingredients:
 
Wings
  • 1 1/2 pounds chicken wings, cut and separated
  • 1 tablespoon lemon pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil, for frying
Heat oil on medium high in a large non stick skillet. Place in wings and sprinkle top with all of the salt and pepper. Fry for 5 minutes and then turn and fry for another 5 minutes. Place wings on non stick foil on a baking sheet. Sprinkle with lemon pepper on both sides. Bake for 20 minutes and coat and toss with wing sauce. Let stand for 5 minutes and serve.
 
Here are the Ingredients:
 
Sauce
  • 1/4 cup buffalo wing sauce
  • 2 tablespoons cream cheese
  • 1 tablespoon whipping cream
Heat sauce on medium. Add cream cheese until incorporated, but still a little lumpy. Add whipping cream and heat for another 30 seconds.
 

Spinach and artichoke dip is always a winner for a get together.

Spinach and Artichoke Dip
 
Here are the Ingredients:
  • 2 cups Parmesan cheese
  • 1 (10 ounce) box frozen chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts , drained and chopped
  • 2/3 cup sour cream
  • 1 cup cream cheese
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced
Preheat oven to 375
 
Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with crackers or toasted bread.
 
Everyone loves this dip.A guaranteed winner without worrying about leftovers.
 Buffalo Chicken Dip
 
Here are the Ingredients:
  • 2 (4 ounce) grilled chicken breasts, shredded
  • 2 (8 ounce) packages cream cheese , softened
  • 1 cup ranch dressing
  • 3/4 cup pepper sauce , such as Franks Red Hot
  • 1 1/2 cups shredded Monterey Jack cheese
  • celery sticks, for dipping
  • crackers and/or chips, for dipping
Shred chicken into small pieces and heat along with hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on a low setting until hot and bubbly. Serve with celery sticks and crackers and chips.
 

Buffalo chicken bites you can eat with a toothpick.
 

Buffalo Chicken Bites
 
Here are the Ingredients:
  • 1 1/2 boneless chicken breasts, cut into small cubes
  • 1/2 cup flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon lemon pepper
  • 1/2 cup vegetable oil, for frying
  • celery sticks, optional
  • blue cheese dressing, for dipping
Place dry ingredients into a gallon Ziploc bag shake to blend together. Add chicken and shake to coat. Heat oil in a nonstick skillet over medium high heat. Remove chicken from bag and shake off excess flour. Place in oil and cook turning to cook on all sides until crispy, about 6 minutes. Meanwhile, make the buffalo sauce.
 
Sauce
  • 1/4 cup buffalo wing sauce
  • 2 tablespoons cream cheese
  • 1 tablespoon whipping cream
Heat sauce on medium. Add cream cheese until incorporated, but still a little lumpy. Add whipping cream and heat for another 30 seconds.
Place chicken in a bowl, pour sauce over the top and toss together. Serve with blue cheese dressing and celery sticks.
 

Fresh ingredients, fresh taste. A great appetizer anytime…
 
 
Bruschetta
 
Here are the Ingredients:
  • Italian bread or baguette, sliced 1 inch thick
  • 2 pounds fresh Roma tomatoes, diced
  • 1/2 fresh sweet onion, chopped
  • 4 cloves fresh garlic, 2 minced 2 whole
  • 1/2 cup fresh basil, chiffonade
  • 4 tablespoons extra virgin olive oil
  • sea salt and fresh ground pepper
Add diced tomatoes, chopped onion, minced garlic, basil, 2 tablespoons olive oil, and salt and pepper into a large bowl and mix well. Put in refrigerator to chill. Place cut bread on oven rack and toast, around 10-15 minutes. When toasted drizzle with remaining olive oil and rub with garlic cloves. Top with chilled tomato mixture and serve.
 

Everything tastes better with bacon, even Vodka. If you love a Bloody Mary you’ll love a Bacon Bloody Mary or a Bloody Caesar.
 
 
 Bacon Infused Vodka
 
Here are the Ingredients:
  • 1 liter vodka, absolut
  • 1 pound of bacon, cooked and bacon fat rendered (4 oz)
  • Carafe or mason jar
  • coffee filter
  • strainer
Cook bacon to render fat and pour into a measuring cup. Pour vodka into the carafe or mason jar (save bottle to reuse when infused) and then pour in bacon fat. Let the combination sit at room temperature for 4 hours while stirring every 15 minutes because the mixture will separate. After 4 hours at room temperature and the flavors are infused, place the container in the freezer to solidify the bacon fat. Remove from the freezer and remove enough fat to reach the vodka. Place a coffee filter into a strainer and pour through to filter out all the bacon fat. You can do this a couple of times. Pour back into vodka bottle. Wallah..bacon infused vodka. Enjoy!
 

One of my favorite restaurants named The Village Idiot stopped making one of my favorite items on their menu, bacon wrapped dates. Since I’ve eaten them a few times I decided to try and replicate the recipe. I think I may have come close!
 
 
 Bacon Wrapped Dates
 
Here are the Ingredients:
  • 16 pitted dates
  • 1/2 pound Spanish chorizo, (to fit into the dates)
  • 8 slices bacon, cut in half
  • 1 tablespoon maple syrup
Preheat the oven to 400 degrees
 
 Line a sheet tray with parchment paper. Make an incision on one side of each date and stuff with chorizo. Squeeze the date shut. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and bake another 6 minutes. Remove the dates from the oven and and drizzle with the maple syrup. Return the dates to the oven and bake another 2 minutes. Serve with Roasted Red Pepper Cream Sauce (see recipe).
 

This is a great dip. Good stuff! :-)
 
 
 Guacamole
 
Here are the Ingredients:
  • 3 avocados
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Cut the avocados in half, remove pit, and spoon out fruit. Pour half the lime juice into avocado and mash until creamy. Add the remaining ingredients stir and chill before serving.
 

You’ve got to love chili during the cooler months of the year. Make a huge batch so you can freeze it. Not only eat it in a bowl topped with cheese and sour cream, but enjoy it on a good Kosher hot dog or some crispy french fries. Have it two ways by separating it. No beans is Texas style.
 
 
 Chili
Here are the Ingredients:
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • cheddar cheese, shredded (if desired)
  • sour cream, (if desired)
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, chili powder, chipoltles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Serve with cornbread and sprinkle with cheese.
 
Cornbread (see recipe)
 

This recipe is easy to make and delicious. It’s a perfect afternoon snack with some Pita chips. This makes around five servings.
 
 
 Hummus
 
Here are the Ingredients:
  • small garlic clove, chopped
  • 1 tablespoon fresh lemon juice
  • 4 oz Garbanzo beans, reserve liquid
  • 1 1/2 teaspoons Tahini
  • 1/4 teaspoon salt
  • pepper to taste
  • drizzle of olive oil

Place beans, garlic, tahini, salt, pepper, lemon juice, and 3 tablespoons reserved liquid in a blender. Blend until nice and creamy. Place in a bowl and pour a drizzle of olive oil on top. Serve with your favorite pita chips.

 

The best salsa in the world.
 
 
 Salsa
 
Here are the Ingredients:
  • 3 medium vine ripened tomatoes diced
  • 1 medium onion chopped fine
  • 3 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 medium sized jalapeno, seed and chopped
  • 1/2 can diced tomatoes
  • salt and pepper to taste
Mix all ingredients and allow to chill for 1 hour before serving. For spicier Salsa leave in jalapeno seeds.
 

Just peachy!
 
 
Peach Margarita
  • 1 1/4 oz tequila
  • 1 oz peach schnapps
  • 2 ounces prepared prepared sweet-and-sour mix
  • 1 teaspoon sugar
  • 1 cup frozen peach slices
Combine all ingredients into a blender with 1 cup of ice. Blend and pour into a sugar-rimmed glass.
 
Sangria
 
 
It’s sangria time!
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 orange, sliced
  • 1 1/2 cups rum
  • 1/2 cup white sugar
  • 1  bottle dry red wine
  • 1 cup 7up
  • 1 cup orange juice
Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 1 hour to marry the flavors. Crush the fruit lightly with a wooden spoon or muddle and stir in the wine, orange juice and 7up. Chill for 1 hour and serve over ice.
 
Caramel Apple Jello Shots
 
 
It’s the taste of the County Fair in a jello shot with a bit of a kick!
  • 1/3 cup Butterscotch Schnapps
  • 1/3 cup Sour apple Schnapps
  • jello shot cups
 
In a large glass measuring cup dissolve 1 envelope Knox gelatin in 1 cup of boiling water.  Add 1/3 cup of cold water, 1/3 cup of Butterscotch Schnapps , and 1/3 cup of Sour Apple Schnapps. Stir well and cool a little before pouring into jello shot cups and chill.
 
Mimosas
 
 
For the girls!
  • Champagne glass, chilled
  • A good chilled Champagne (White Star)
  • Orange Juice or Pineapple Juice
  • Orange garnish
Pour orange juice 1/3 of the way in chilled glass. Fill with champagne and garnish. Enjoy.
 
Bloody Mary
 
 
Eat, drink, and be Bloody Mary!
  • Tall glass, salted rim and ice
  • 1 oz Vodka
  • 2 dashes pepper
  • 2 dashes salt
  • 2 dashes celery salt
  • 4 drops Worcestershire
  • 1 drop Tobasco (more if you like it spicy)
  • 1/2 tablespoon prepared horseradish (optional)
  • tomato juice
Pour Vodka in glass and follow ingredient list. Fill with tomato juice and stir. Garnish with any or all of celery stick, lime, large green olives, pickled asparagus.
 
Use the bacon infused vodka for a Bacon Bloody Mary.
 
Red Headed Slut
 
 
This is a favorite among friends!! :-)
  • Shot glass
  • 1 oz Jagermeister
  • 1 0z Peach Scnapps
  • 1 oz Cranberry juice
Pour all ingredients in a shaker with ice. Shake twice and strain into glass.
 

Super Bowl Weekend


I’m reaching out for your super Super Bowl recipes. Please share. Log onto my blog and put them in my comments. It’ll be a fun way to enjoy your recipes.

Foodie Ingredients Beef


Foodie Ingredients Beef
 
What a load of Bull! Lol! There are so many cuts of beef that I’m only going to list a few….
 
Filet Mignon: Filet Mignon is the most delicious part of the meat. This part of meat is so tender that it melts in your mouth. Known as the king of steaks.
 
Rib Eye: Among the better cuts, a rib eye steak has little connective tissue and a relatively high level of fat marbling which make the meat tender and flavorful. However, the meat is also high in both saturated fat and cholesterol and should be eaten in moderation.
 
Brisket: Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You’ll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat.
 
Flank Steak: The flank contains no bones. Although quite flavorful, it is tough meat with a good deal of fat and connective tissue. Flank meat is usually trimmed and ground, with the exception of the flank steak or London broil. The flank also contains a small piece of meat known as the hanging tenderloin. Although not actually part of the tenderloin, it is very tender and can be cooked using any method.

Perfect White Rice


The perfect white rice isn’t as hard as some people think.
 

Perfect White Rice
 
Here are the Ingredients:
  • 1 cup rice, rinsed thoroughly
  • 2 cups water (double the rice content)
Pour 2 cups water over rice in a small pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Do not peek.

Chicken Stir Fry


Ingredients
  • 6 oz chicken, cubed
  • 1/2 cup water chestnuts
  • 3/4 cup bean sprouts
  • 1 small red bell pepper, seeded, ribbed, and sliced
  • 1 small broccoli floret, sliced
  • 1 cup carrots, sliced diagonally
  • 1 cup crimini mushrooms, cleaned and sliced
  • 1/2 cup snow peas
  • 1/2 onion, sliced
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • sprinkle sesame seeds, optional
  • 1 cup rice
Directions
 
Heat oil on high in a wok or large non stick skillet. Toss in chicken and saute for 1 minute, Add broccoli, carrots, red bell pepper, onion, saute for 1 minute. Add the remaining vegetables and saute for 3 minutes. Add soy sauce and oyster sauce and saute for another 3 minutes. Add 1/2 cup water and saute for 6 more minutes. Serve over rice.
 
Rice
Rinse 1 cup rice thoroughly until water runs clear. Pour 2 cups water over rice in a small pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Do not peek.

Cannoli


Sweet cheesy goodness in a delightful crunchy shell. A nice ending to a traditional Italian meal.
 

Cannoli
 
Here are the Ingredients:
 
Shells
  • 4 cups sifted all purpose flour
  • 2 egg yolks
  • 3/4 cup white wine
  • shortening, for frying
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter, softened
Filling
  • 4 cups whole milk ricotta cheese
  • 1 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup finely chopped maraschino cherries
  • 1/4 cup semisweet mini chocolate chips
  • 1 cup heavy whipping cream
Directions
 
To make shells, mix flour, sugar and salt in a bowl. Cut in butter. Add egg yolks; stir with a fork. Stir in wine, 1 tablespoon at a time, with a fork until dough clings together. Form a ball with the dough and let stand for 30 minutes. Roll dough almost paper thin, on a well-floured surface. Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough. Using a paring knife, make sure circles are cut all the way through. Roll each circle of dough around a metal cannoli tube, overlapping the ends and press to seal, flaring out the edges slightly. Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides. Remove from hot grease and drain on paper towels, seam side down. Let cool a minute or two before trying to remove metal tube. To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end. Leave cannoli shells on paper towel, seam side down to cool completely. Shells can be stored in airtight containers and made several days prior to filling.
 
For filling, drain ricotta cheese over cheesecloth if ricotta is watery. Combine ricotta cheese, powdered sugar, and vanilla extract until combined. Squeeze Maraschino cherries with paper towels to remove all liquid. (If you don’t squeeze them good, you will have a pink water filling!). Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix. For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step. Chill filling for about 30 minutes before piping into cooled cannoli shells. You may garnish the cannoli by sprinkling powdered sugar on top. Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top. Keep refrigerated until time of serving.

Cuban Style Black Beans


Frijoles Negros. I wanted to be true to the Cuban style. This recipe does not disappoint!
 

Cuban Style Black Beans
 
Three Guys from Miami:
 
Here are the Ingredients:
  • 2 1/2 cups black beans, dried
  • 9 cups water
  • 1 1/2 cups onion, chopped
  • 1 1/2 cups green bell pepper, chopped
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 2 tablespoons olive oil for sautéeing
  • 1 teaspoon oregano
  • 1 teaspoon cumin, ground
  • 1 bay leaf
  • 3 tablespoons vinegar
  • 3/4 cup dry Spanish wine
  • 2 teaspoons sugar
  • 2 tablespoons olive oil (to drizzle over beans in final step)
Cover dry beans with water and let stand covered overnight. Drain and discard water. Place the cleaned black beans in a large 6-quart saucepan. Add water and olive oil – this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour. Do not add salt to the beans when they are cooking. Salt at this stage of the game will make your beans very tough. You may also cook the beans in a pressure cooker. Follow the manufacturer’s directions for exact times, but our pressure cooker takes about 20 to 25 minutes to cook the beans completely. Whichever method you use, do not drain the water from the cooked beans. Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle. Sauté the onions and green pepper in olive oil until the onions are translucent. Add mashed garlic and sauté another minute or so. Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf. Some cooks – including us – like to thicken the beans by taking about 1 cup of beans and mashing them to make a thick paste. Mix the mashed beans back into the pot. Add additional salt and pepper to taste. Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.

Sweet Plantains


This dish reminds of when I lived in Miami. They are delicious as a side dish or even a dessert served with vanilla ice cream.
 
 
I make a cinnamon and sugar mixture and sprinkle that on top when I’m in the mood for a little extra sweetness.
 
 
Sweet Plantains
 
Here are the  Ingredients:
  • 3 large plantains, black skinned
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
Peel plantain and cut into 1 inch diagonal slices. Heat oil and butter in a frying pan over medium heat. When the oil and butter are hot add plantains, not over crowding, and cook for around 2 minutes per side or until golden brown and caramelized.

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