Warm Red Potato Salad!!!

Ingredients:

5 lbs. red potatoes

1 bunch fresh cilantro – chopped

2 red onions – grilled and sliced

5 cloves garlic – grilled and chopped

1 jalapeño – grilled and chopped

¼ cup Romano cheese – grated

½ tsp. ground Cumin

Dashes of sea salt

Dashes of ground black pepper

Olive oil for drizzling

Boil the potatoes until fork tender. Drain and let cool before cutting.

Heat a griddle and grill the sliced onions, garlic and jalapeño until slightly charred.

Heat a large frying pan with a drizzle of olive oil. Add the quartered potatoes, grilled jalapeño, onions, garlic and cilantro. Add the seasonings, grated Romano and toss.

This is a very easy side dish and very tasty.


I would love to thank Rose from The Beadings and Buttons of Randomcreative for linking my site for her Saturday link up!!!   Thank you Rose!! Please be sure to visit her soon!!

With Love,

Catherine

xo

Zucchini and Mushroom Parmesan Bake!!!

Ingredients for the Sauce:

28 oz. can crushed tomatoes

1 ½ lb. ground sirloin

1 red onion – sliced

4 cloves garlic – chopped

1 Jalapeño – grilled

¼ cup red wine

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Olive oil

Heat a large frying pan with a drizzle of olive oil. Add the ground sirloin and sauté. Drain any excess moisture from the meat. Remove and set aside.

Heat the same large frying pan with a drizzle of olive oil and add the onions, garlic and grilled jalapeño and sauté until the onion is soft. Add the crushed tomatoes and continue to simmer. Add the meat and the wine. Simmer on low. Add all of the seasonings and continue to simmer on low.

For the Zucchini and Mushroom Parmesan Bake:

Ingredients:

2 large zucchini – sliced lengthwise and grilled

1 quart of mushrooms – sliced and grilled

slices of bread

16 oz. mozzarella – shredded

Romano cheese for grating

Olive oil for drizzling

Heat a griddle with a drizzle of olive oil. Place the sliced zucchini and mushrooms to grill.

Place the slices of bread to toast on the griddle.

Preheat the Oven 350 degrees:

Prepare a baking dish with a drizzle of olive oil. Spoon some sauce on the bottom. Layer with the slices of toast, zucchini, mushrooms, mozzarella and grated cheese. Continue this layering until all is used.

Place in the oven to bake 35-40 minutes.

This is very delicious and comforting.

With Love,

Catherine

xo

Happy Thanksgiving!!!

Soft & Chewy Cranberry Walnut Cookies

(Adapted from King Arthur Flour)

For cookies you will need:

½ cup butter

¾ cup sugar

zest of 1 medium to large tangerine

1 teaspoon vanilla extract

¼ teaspoon baking powder

½ teaspoon salt

1 large egg

1½ cups flour

Approximately ½ cup cranberries

¼ cup walnuts

Preheat oven to 350 degrees F. 
 Line two baking sheets with parchment paper.

Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.

Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour, dried cranberries and nuts, stirring until well combined.

Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.

Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.

Remove cookies from the oven and transfer to a wire rack to cool completely.

These cookies are perfect seasonal treats that I'm sure would have made it to the original Thanksgiving table!

We wish you and your family a very blessed and happy Thanksgiving!!

With love,

Catherine & Tammy♥

Eggstraordinary!! Grilled Onion & Bacon Tart!!!

I would like to thank Land-O-Lakes for giving me the opportunity to feature their products, and to create an Eggstraordinary dish.

Land-O-Lakes Eggs are produced by hens fed a premium all vegetable, whole-grain diet rich in corn and soy protein - with no animal fat or animal by-products. This commitment to purity produces eggs with a taste so uniquely fresh and delicious they could only come from Land-O-Lakes.

Eggstraordinary!! Grilled Onion & Bacon Tart!!!

Ingredients:

For the Crust:

2 cups flour

½ cup shredded Romano cheese

½ tsp. chili powder

½ tsp. paprika

¼ tsp. fresh ground black pepper

1 Zest of 1 lemon

1 tablespoon lemon juice

3 tablespoons of warm water

10 tablespoons of cold butter

For the Filling:

¼ lb. of bacon – cooked and cut up

1 grilled jalapeño – chopped

1 clove of garlic – grilled and grated

1 red onion – sliced and grilled

½ cup grated Romano cheese

¼ cup grated mozzarella cheese

½ cup milk

6 Land-O-Lakes All Natural eggs

Olive oil for drizzling

To Make the Crust:

In a large bowl combine the flour, cheeses, seasonings and mix. Cut the butter into small pieces and work into the flour mixture until it is crumbly.

Add the lemon zest, lemon juice and water. Work the flour mixture until moistened. You may add an extra tablespoon of water if necessary to bring the dough together.

Shape the dough into a disk and wrap. Refrigerate for 30 minutes.

Place the dough on a lightly floured surface and gently roll out to fit a 10 inch pie dish.

Press down the sides of the crust with a fork and poke the bottom with a fork.

Preheat Oven 350 degrees:

Bake the crust for 15 minutes. Let the crust cool before pouring in the filling.

For the Filling:

Cook bacon and set aside.

Heat a griddle and place the jalapeño, sliced onion and clove of garlic. Drizzle with a little olive oil. Remove when a golden color is achieved.

Let the onion and jalapeño cool before mixing.

In a large bowl mix together the eggs, milk, cheeses, chopped jalapeño, onion, grated garlic and bacon. Pour into the cooled pie shell. Grate a little more Romano cheese on top.

Bake 30-35 minutes until eggs are set.

This is a delicious lunch or light dinner.

With Love,

Catherine

xo

“Disclaimer: Land O’Lakes provided me with a premium gift package that includes an All-Clad Omelet Skillet, a $50 VISA gift card and a full-value coupon for any variety of Land O Lakes Eggs for review purposes. All opinions are my own.”

Grilled Chicken with Warm Romaine Salad & Rice!!!

Ingredients:

3 lbs. chicken breast – sliced

1 cup uncooked rice

Marinade:

2 tablespoons sugar

3 tablespoons Worcestershire Sauce

2 tablespoons Teriyaki Sauce

1 tablespoon Sesame Oil

2 tablespoons Soy Sauce

Zest of 1 lemon

Juice of 1 lemon

Dashes of All-Spice

Combine all of the ingredients for the marinade in a bowl and place the slices of chicken in the bowl. Refrigerate for ½ hour or longer.

Heat a griddle and place the chicken on the hot griddle. Turn the chicken once, so a beautiful golden color may be achieved on both sides.

Rice:

Prepare the rice as directed with a dash of turmeric and all-spice in the water.

Warm Romaine Salad:

1 head of Romaine lettuce – sliced

1 quart of button mushrooms – sliced

1 red onion – sliced

4 cloves of garlic – sliced

Dressing:

2 tablespoons of sugar

¼ cup vinegar

Heat a large frying pan with a drizzle of olive oil and add the ingredients for the salad. Toss. When the Romaine becomes slightly soft, lift the salad out of the pan so that any water is left behind.

Plate the warm salad with the chicken and rice. Pour the dressing over the salad.

This is a delicious and healthy way to serve up dinner.

With Love,

Catherine

xo

Arugula, Chickpeas, Sausage & Spaghetti!!!

Ingredients:

1 head of Arugala – sliced

4 sweet sausage links - grilled

7 cloves of garlic – chopped

1 large red onion – sliced

1 jalapeño – grilled and chopped with seeds

29 oz. can of chick-peas – drained & rinsed

Dashes of sea salt

Dashes of red pepper flakes

Handful of fresh cilantro – for garnish

Romano cheese for grating

Olive oil for drizzling

1 box of your favorite spaghetti

Heat a griddle and place the jalapeño and sausage on to grill.

Heat a large frying pan with a drizzle of olive oil and add the garlic, onion and sauté until the onion is slightly golden. Add the grilled jalapeño. Remove the sausage from the casing and place in the pan. Add the Arugala and chick-peas. Remove from the heat and toss.

Prepare the spaghetti as directed. Drain and add to the pan. Drizzle with a little olive oil and season with salt and red pepper flakes. Garnish with the cilantro, grated cheese and toss.

This is an easy and delicious dinner.

With Love,

Catherine

xo

Dynamic Duo: Hawaiian Cookie Tarts

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Inactive Prep Time: 30 minutes

For cookies you will need:

1¾ cups AP flour

½ cup powdered sugar

2 tablespoons cornstarch

½ cup unsalted butter, melted

½ cup apple sauce

1 teaspoon vanilla extract

For filling you will need:

1 cup pineapple preserves

½ cup granulated sugar

1 egg

1½ cups coconut

*Additional powdered sugar for sprinkling

Preheat oven to 350 degrees F. In a large bowl combine flour, powdered sugar, and cornstarch. Using a spoon, mix in apple sauce and vanilla extract until a soft dough forms.

Shape dough into 1-inch balls and place in prepared muffin pans. Press dough in bottom and up the side of each muffin cup. Bake the dough-lined cup for about 8-10 minutes. Remove the muffin pan from the oven and let rest for a few minutes. Spoon 1 teaspoon of preserves into each muffin cup.

In a small bowl mix together sugar, egg and coconut with a fork until well blended. Spoon a teaspoon of coconut mixture over preserves in each cup.

Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.

Gently remove each cookie tart, sprinkle with confectioner’s sugar and serve!

xoxo,

Catherine & Tammy♥

Delicious, Fluffy Pancakes!!!

Ingredients:

1½ cups flour – sifted

1½ tablespoons sugar

1 tablespoon – baking powder

1 egg

1 tsp. vanilla

3 tablespoons – melted butter

1¼ cup milk

Sift the flour with the baking soda and sugar.

In a small bowl, beat the egg and add the melted butter, vanilla and milk. Stir into the flour, baking soda and sugar.

Heat a griddle and ladle the batter onto the hot griddle. When the pancake begins to get little holes in it flip over. Flip only once.

These pancakes are light and oh so fluffy! They make a delicious breakfast, lunch or dinner! 

With Love, 

Catherine 

xo

Sour Cream Cheese Cake!!

Ingredients:

16 oz. sour cream

8 oz. cream cheese

¼ cup corn starch

1 tsp. baking powder

1 cup sugar

Zest of 1 lemon

1 tablespoon lemon juice

1 tsp. vanilla

3 eggs

In a mixing bowl combine the corn starch, baking powder and sugar. Add the sour cream, cream cheese, eggs, lemon juice, lemon zest and vanilla and mix well.

Crumb Crust:

1 ½ cups fine crumbs – such as vanilla cookies or graham crackers

6 tablespoons butter

4 tablespoons brown sugar

Preheat Oven 350 degrees:

Melt butter over low heat. Remove from heat and add the fine crumbs and sugar and blend well. Place the crumb mixture in a pie plate and press down to form.

Bake in oven for about 8 minutes. Remove from oven and let cool a few minutes before adding the batter.

When the pie crust is cooled for a few minutes add the batter.

Bake for 35-40 minutes or until toothpick test comes out clean.

Cool before serving.

This is a light a fluffy cheesecake and very delicious.

With Love,

Catherine

xo

NOTE:  I have submitted this recipe to Foodie Friends Friday Linky Party #11!!!!
I have also submitted this recipe to #GlutenFree Fridays Recipe Party #4!!!!

Easy Carrot Bundt Cake!!!

Ingredients:

1 cup sugar

½ cup brown sugar

½ cup butter

6 oz. Greek yogurt

4 eggs

¾ tsp. ground cinnamon

½ tsp. ground nutmeg

1 tsp rum extract

1 ½ cups carrots – shredded

½ cup walnuts – finely chopped

2 ½ cups flour – sifted

3 tsp. baking powder

1/3 cup warm water

Chocolate Drizzle with Chopped Walnuts:

Ingredients:

1 tablespoon brown sugar

1 tablespoon butter

Handful walnuts – finely chopped

Handful chocolate pieces

1 tablespoon flour

2 tablespoons milk

Preheat Oven 350 degrees:

For the Cake:

Combine sugar and butter in mixer and blend until creamy. Add yogurt, eggs (one at a time), extract and spices and continue to blend. Gradually stir in the shredded carrots and chopped nuts. Combine sifted flour with baking powder and add to the batter along with the warm water.

Pour batter into a butter bundt pan and bake 35-40 minutes or until the toothpick test comes out clean.

Chocolate Drizzle with Chopped Walnuts:

In a small saucepan, on low heat, combine the brown sugar, butter, chocolate pieces, flour and milk.

When the chocolate is melted add the finely chopped nuts and drizzle over cooled cake.

This cake is very moist and a perfect partner for coffee or tea.

With Love,

Catherine

xo

Chicken with Rice & Tomato Sauce!!

Ingredients:

10 chicken legs

10 chicken thighs

Dashes of paprika

Dashes of sea salt

Dashes of Chili Powder

Drizzle of Olive oil

2 cups uncooked rice

Sauce:

29 oz. can - crushed tomatoes

2 onions – sliced

7 cloves of garlic – chopped

2 cups chicken broth

¼ cup wine

16 oz. bag of frozen sting beans

Handful of fresh sage

1 tsp. brown sugar

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Dashes of dried oregano

Drizzle of olive oil

Preheat Oven 350 degrees:

Place chicken in a baking pan and drizzle olive oil over the chicken. Sprinkle all of the seasonings on the chicken and bake 40-45 minutes until the chicken is cooked.

While the chicken is baking prepare the sauce:

Heat a large frying pan with a drizzle of olive oil. Add the garlic, onion and fresh sage and sauté until the onion is slightly golden. Add the chicken broth and tomatoes and continue to simmer. Add the wine and seasonings and simmer on low.

Prepare the rice.

Add the chicken and frozen beans to the sauce. Continue to simmer on low for at least another hour.

Serve over rice.

This is a delicious dish for the cooler weather.

With Love,

Catherine

xo

Brownies!!!

Ingredients:

1/3 cup butter

½ cup sugar

2 tablespoons brewed coffee

1 cup M & M’s chocolate candies – ground in food processor

2 eggs – slightly beaten

1 tsp. vanilla

¾ cup flour

¼ tsp baking soda

Frosting:

3 tablespoons butter – softened

2 tsps. brewed coffee

1 tablespoon milk

¼ tsp. vanilla

1 ¼ cups powdered sugar

Preheat Oven 350 degrees:

In a medium saucepan combine butter, sugar and coffee. Stir over medium to low heat until slightly simmering. Remove from heat and add M&M’s. Stir until chocolate is melted. Stir in eggs and vanilla until combined. Stir in flour and baking soda.

Butter a pan and spread batter in pan.

Bake 18-20 minutes or until edges are set and begin to pull away form sides of pan.

Frosting:

In a small mixing bowl beat the butter with an electric mixer. Gradually add powdered sugar, beating well. Slowly beat in coffee, milk and vanilla. Spread over cooled brownies.

These brownies are very good.  They will bring a smile of comfort.

With Love,

Catherine

xo

Oven Stuffer with Sausage Stuffing!!!

Ingredients:

7 lb. oven stuffer roaster

Marinade for Oven Stuffer:

¼ cup olive oil

1 tablespoon vinegar

2 tablespoons honey

Dashes of cumin

Dashes of ground thyme

Stuffing:

2 links sausage – open casing and remove sausage

2 cups fresh breadcrumbs or stuffing mix

3 stalks celery – chopped

1 medium red onion – chopped

4 cloves garlic – chopped

¼ cup wine

1 tablespoon butter

Drizzle of Olive oil

Preheat Oven 350 degrees:

Clean roaster and pat dry. Combine ingredients for the marinade and rub chicken with marinade.

Heat a large frying pan with a tablespoon of butter and a drizzle of olive oil. Add the garlic, celery, sausage and red onion and sauté until the onion is softened. Add the fresh breadcrumbs or stuffing mix and toss. Add the wine and toss again.

Loosen the skin on the roaster and stuff under the skin of the roaster.

Place roaster in the oven and bake 20 minutes per pound or until the juice on the thigh runs clear.

This is a delicious a festive way to serve a roaster!!

With Love,

Catherine

xo

Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!

Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!

Adapted from: King Arthur Flour

Ingredients:

Cake:

1 cup raisins

¼ cup soft butter – 2 ounces

¼ cup brown sugar

½ tsp baking powder

1 large egg

2 tablespoons dark molasses

1 tsp. vanilla extract

1 cup all-purpose flour

¼ tsp baking soda

Sauce:

½ cup brown sugar

6 tablespoons brown sugar

¾ tsp. cornstarch

¾ cup milk

Preheat Oven 350 degrees:

Butter cup-cake tins:

Bring the raisins to a quick simmer and drain.

Beat ¼ cup butter, brown sugar and baking powder until fluffy. Beat in the egg, then the molasses and vanilla. Beat in the flour.

Puree the raisins in a food processor. Add the baking soda, and stir into the batter. Pour into the prepared cup-cake tins.

Bake 18-22 minutes or until the toothpick test comes out clean. Cool before removing from tins.

Sauce: Cook the sugar and butter over medium-low heat. Carefully mix in the milk. Cook mixture whisking gently. Add the cornstarch and gently bring to a simmer to thicken. Turn off heat, cover and let stand to cool down.

Drizzle over the cooled muffins.

These are absolutely delicious for dessert or a treat for breakfast!

With Love,

Catherine

xo

Grilled Mushroom Soup with Garlic Bread Crumbs!!!

Ingredients:

2 quarts button mushrooms – sliced

2 bunches scallions – chopped

3 stalks celery – sliced

3 cloves garlic – chopped

4 cups chicken broth

1 cup milk

1 tsp. butter

Drizzle of olive oil

Garlic Bread Crumbs:

1 cup homemade bread crumbs or Italian style bread crumbs

2 large cloves of garlic – chopped

1 tsp. lemon juice

Grated Romano cheese

1 tsp. butter

Drizzle of olive oil

For the Soup:

Heat a griddle and place the sliced mushrooms on the griddle. Drizzle a little olive oil over the mushrooms and let grill to a beautiful golden color.

Heat a soup pot with the tsp. of butter and a drizzle of olive oil. Add the scallions, celery, garlic and grilled mushrooms. Sauté for a minute or two and add the chicken broth. Bring the soup to a low simmer, turn off the heat and add the milk and cover.

Garlic Bread Crumbs:

Heat a small frying pan with the butter and a drizzle of olive oil. Add the garlic and bread crumbs and sauté until the garlic get slightly golden. Add the lemon juice and grated Romano cheese and toss.

Serve with rice or noodles and top with the bread crumbs.

This soup is a nice warm up to the end of a day.

With Love,

Catherine

xo

Pears in Red Wine!!!

Pears in Red Wine

(From James Beard’s American Cookery)

6 pears

1 pint port or sherry

1 cup sugar

3 slices lemon

3 slices orange

Peel the pears and core with a small bowl cutter or paring knife, leaving them whole with the stem intact. Combine the wine and sugar, bring to a boil, and simmer 5 minutes. Add the pears and the lemon and orange slices, and reduce the heat to the barest ebullition. Poach until the fruit is just tender. It may take 1 to 1½ hours. Cool in the sauce, and serve very cool.

This is a wonderful and delicious treat for any season and occasion!

Many Blessings,

Catherine

xo

Yam & Sour Cream Pie!!!

Ingredients:

3 cups cooked sweet potato – about 5 yams

3 eggs

1 cup sugar

Dashes of cinnamon

Dashes of cloves

Dashes of nutmeg

Dashes of ginger

1 tsp. vanilla

1 ½ cups sour cream

¼ cup milk

4 chocolate coated cookies – for crumbled topping

Preheat Oven 350 degrees:

Rinse yams. Bake in oven with skin on until soft and skin is wrinkled. Let cool and remove skin.

In a mixing bowl combine the eggs and yams. Add the sugar and spices and mix well. Add the milk, sour cream and vanilla and once again mix well.

Honey Nut Cheerio Crumb Crust!!!

1 ½ cups fine crumbs 

6 tablespoons butter

4 tablespoons brown sugar

Preheat Oven 350 degrees:

Place honey nut cheerios in food processor, until fine.

Melt butter over low heat. Remove from heat and add the cheerios and sugar and blend well. Place the crumb mixture in a pie plate and press down to form.

Place in oven for about 8 minutes.

Remove from oven and let cool for a few minutes before adding pie mixture.

Place yam batter in pie shell and crumble cookies on top of pie.

Bake 35-40 minutes or toothpick inserted in the middle comes out clean.

Let cool before serving.

This is very seasonal and very good!!

With Love,

Catherine

xo

Sweet & Spicy Bok Choy Soup!!!

Ingredients:

1 head bok choy – sliced

½ cup sliced baby carrots

7 cloves garlic – chopped

1 onion – sliced

2 roasted jalapeños – chopped with seeds

4 cups chicken broth

29 oz. can cannellini beans – drained & rinsed

2 tablespoons brown sugar

Dashes of red pepper flakes

Dashes of sea salt

2 cups uncooked rice – prepare in a rice cooker

Olive oil for drizzling

Dressing for Rice:

Juice of 2 lemons

2 tablespoons brown sugar

Dashes of ground cumin

Dashes of chili powder

Heat a wok or sauce pan with a drizzle of olive oil add the brown sugar and red pepper flakes and heat. Add the sliced onion, jalapeños and garlic and sauté until the onion is slightly clear.

Add the bok choy and carrots and let the bok choy cook down. Add the chicken broth and beans and let the soup simmer on low while preparing the rice.

When the rice is prepared place in bowl and drizzle the dressing over the rice.

Place a scoop of rice in a soup bowl and ladle the soup over the rice.

This soup is delicious!!

With Love,

Catherine

xo