March 23, 2009

I’m not a huge fan of all of the folks on the Food Network because I feel like lots of them are just television personalities, not real live chefs or even great cooks.  You know who you are!  I do like Ina Garten (Barefoot Contessa) because her food always looks easy to do, and anything I’ve made of hers has worked.  And we know that Bobby Flay is a great chef, has been since he was a very young man, and his Goat Cheese Enchiladas are on my Cooking Bucket List.  I also have had good luck with a few of Giada De Laurentiis’ recipes.  I just wish we didn’t have to see so much cleavage when she’s cooking!  I’m sure she’s a lovely woman, I just think the prosciutto ravioli or nutella bruschetta would come out just as well if the “girls” were covered up a tad.  That’s just my opinion; I’m sure the guys out in TV Land disagree!

Anyway.  I don’t need to get off on a rant.  I had Food Network on over the last weekend while I was cleaning, and happened to hear Giada talking about this fried olive recipe.  Since I have a deep love for all things olive, I dropped my vacuum cleaner and ran to the TV.  This recipe for Italian Fried Olives looks scrumptious and I would SO make them ASAP if I didn’t know that I would eat every last ding dang one of them as soon as they came out of the hot oil.

Giada's Italian Fried Olives

Green olives are filled with a mixture of gorgonzola and ricotta cheeses, thyme and lemon zest. They are then tossed in flour, rolled in egg and then rolled around in bread crumbs before being briefly fried.  How good does that sound!!??   Oh my gravy.  These are on my “must try” list, even though I had to tolerate eyefuls of cleavage to see how they were made!

Hey, Giada!  Thanks for the awesome appetizer recipe!  Now how ’bout breaking out a turtleneck, sister?

~BigSis

January 31, 2009

I’m not a football fan.  There, I’ve said it.  Out loud!  Please don’t hate on me, but I really do not like football.   I used to watch the local team, but I’m just done with the whole ding dang sport (don’t ask).  I’m single so I don’t have “The Hubs” forcing me to watch football, and I’d much rather spend 3 hours baking or walking or shopping or organizing something.  Just about the only sport I like to watch on TV is hockey, and then only if the Dallas Stars are playing.

This weekend is about the Super Bowl though, and not the Stanley Cup, whether I’m watching it or not (not).  And what goes with the Super Bowl?  Snacks of course!  Appetizers, football food, dips, chips!  Woo hoo…my favorite kind of food!  There’s a flurry of activity in blogdom this week about what to serve for the Big Game, and since I’m not actively participating, the least I can do is provide a little recap for your snacking pleasure!  Ready…settie…kick-off!  Or something like that.

BigSisLilSis party favorites:

• Chili Con Carne
• Angel Hair Pasta Salad
• Easy Deviled Eggs
• Chicken Enchilada Soup
• Healthy Hummus
• Cherry Tomato, Basil and Mozzarella Skewers
• Pimiento Cheese Spread
  
• IT
• Barefoot Contessa’s Outrageous Brownies
• Big T’s Peppers
• HVR Cheese Ball
• Artichoke and Spinach Dip
• Grilled Shrimp Wrapped in Bacon
• Sun Dried Tomato Spread
• Stuffed Mushrooms Italian
• Cheesecake Crunchy

Savories from some tasty sites:

• Quick-N-Dirty Habanero Cheese Straws from Ezra Pound Cake
• Hot Popper Dip from King Arthur Flour
• Smokin’ Mozzarella Balls from Picky Palate
• Snack Food Stadium from Serious Eats
• Boneless Buffalo Chicken from Cook’s Country
• Spiced Pecans from Ezra Pound Cake
• Bacon, Cream Cheese, and Horseradish Dip from Serious Eats
• Chicken Wing Variations from DallasNews
• Super Bowl Menu from Cook’s Illustrated with Chili, Nachos, Caesar Dip, Brownies and Lemon Bars
• 75 Super Bowl Party Recipes from Martha Stewart
• Game Day Menu Ideas from Pillsbury
• Big Game Bash Recipe Ideas and Tips from Food Network
• Super Bowl Favorites from Bon Appetit
• Winning Super Bowl Party from AllRecipes
• Game Day Grub from RecipeZaar

You have to have some sweets too! How about these?

• Tropical Poundcake from Baseball, Baking & Boys
• Mounds Muffins from A Southern Grace
• Chocolate Pecan Cheesecake Bars from Bake or Break
• Cheesecake Ball from Dozen Flours
• Chunky Chocolate and Walnut Cookies from Sass & Veracity

If that isn’t enough, check out the Super Bowl Smackdown on RecipeGirl for a bunch of other great recipes with photos!

Since LilSis and I both want to laugh more this year, let me leave you with some photos of bad Super Bowl cakes from Cake Wrecks.  There are bad Super Bowl cakes and there are really bad Super Bowl cakes!  Have a fun weekend, whatever you do!

~BigSis

December 13, 2008

Whew! I’m exhausted just reading BigSis’ baking itinerary! I couldn’t pull that off if my life depended on it. Seriously! I’m not known as the baker in the family. I haven’t given up yet, but by nature, I’m a cook. I have never liked to measure, so that part of baking is a real struggle for me. (“My brain doesn’t work that way” or as my sons would say “That’s not the way I roll”.)

But, appetizers, on the other hand, are right up my alley! Since earlier this week, BigSis mentioned one of our favorite appetizers, Cheesecake Crunchy, I decided that I would share another ‘all time’ favorite.  These Stuffed Mushrooms Italian are another surefire hit to take to any Christmas party. And, they’re easy, easy, easy to make. I’ve been asked for this recipe so many times!

Stuffed Mushrooms Italian

24 large mushrooms
1 pound hot Italian sausage
8 ounces cream cheese, softened
2 shallots, minced
1/4 c. Progresso Italian Breadcrumbs
1/2 stick plus 1 T. butter
1 c. or so seasoned dry stuffing mix (any flavor)

Wipe mushrooms clean, and remove stems. Saute very lightly (only about 30 seconds on each side) in 1/2 stick butter.

Remove sausage from casings and cook in skillet until brown. Drain. Saute shallot in 1 T. of butter until translucent. (I cheat sometimes and just saute the shallot with the sausage.)  In mixing bowl, combine cooked sausage, shallot, cream cheese, and breadcrumbs. Stuff generously into mushroom caps.

At some point after making these for years, we added this one ‘secret ingredient’ that wasn’t in the original recipe. After stuffed, turn the mushrooms upside down and gently press into the dry stuffing mix, just until the top is covered with a layer of stuffing mix. (The dry stuffing mix on top adds a nice crunch and wonderful texture to these mushrooms.) Put in a 13 x 9 casserole dish and bake at 350 degrees until hot. I like to keep them in a few extra minutes until the tops are browned a little. Serve immediately.

Buon Appetito!

~LilSis