Chocolate Bark with Peanuts and Orange Peel

A friend of Judy's, Juliana Thompson gave her some Christmas cookies and sweets and this was one of the items. I have to say that it was one of the best sweets I have ever had. I ate all of it! I had Judy ask for the recipe and she sent it and a full batch - which needless to say - I ate it all again.

Ingredients:

- 1 navel orange
- 1 pound of bittersweet or semisweet chocolate, finely chopped
- 1 1/3 cups coarsely chopped unsalted peanuts
- 1/4 teaspoon coarse salt

Directions:

1. Line a 12 x 17 inch rimmed baking sheet with aluminum foil; chill in fridge.
2. With a vegetable peeler, remove zest from the orange in long pieces. With a sharp knife, cut the zest into very thin strips, about 1 inch long.
3. Place chocolate in a large heatproof bowl set over (not in) a pan of simmering water; heat, stirring occasionally, until melted and smooth.
4. Mix in half the zest and peanuts. Immediately pour onto prepared sheet.
5. With a flexible spatula, spread into a 10x12 inch rectangle, about 1/4 inch thick. To help spread chocolate, rock baking sheet back and forth. Sprinkle with remaining zest, peanuts and the salt.
6. Chill until firm, about 30 minutes. To serve, break into pieces. Bark can be refrigerated up to 3 days, between layers of parchment, in air tight containers.

Potatoes Poupon

I came across this recipe in some magazine around Easter time several years ago and have made it for Easter ever since. I usually serve it with Ham, although I am requested every Christmas to make it when we go over to friends who serve it with a Tenderloin.

Ingredients:

1/3 cup minced Shallots
3 Tablespoons Butter
2 Cups Heavy Cream
1/2 cup Grey Poupon Dijon Mustard
1 cup shredded Gruyere Cheese (4 oz.)
1 Tablespoon chopped fresh Basil Leaves
8 Medium Potatoes, peeled and thinly sliced (About 6 cups)

Directions:
1. In medium saucepan, over medium heat, cook shallots in 1 Tablespoon butter until tender.
2. Stir in Cream, Mustard and Remaining Butter and simmer for 5 Minutes.
3. Reduce heat to low and add 1/2 cup of shredded Gruyere Cheese and chopped Basil.
4. In a Greased 8 x 8 x 2 inch baking dish, alternately layer Potatoes and Cream Sauce.
5. Sprinkle with remaining 1/2 cup of shredded Gruyere Cheese.
6. Bake at 400 for 45 to 55 minutes or until Potatoes are tender.
7. Let stand 5 minutes before serving.

Makes 6 Servings.

Chicken Fettuccine Casserole

This is a dish that I have made over a dozen times for large groups. It takes some prep time but well worth the time. Everyone who tries it, loves it. I usually make it ahead of time and pop it in the oven. (Do not over cook.) If you have a big Lasagna Pan - it can be doubled. Left overs can be frozen and reheated.

Ingredients:

2 ½ lbs Cooked Chicken Breasts – cut into pieces
2 Packages Fresh Fettuccine cut into shorter pieces - about 5 inches (Under cook it - I usually drop it into hot water and take it right out.)
¼ Cup Butter
¼ Cup Flour
1 ½ Cups Shredded Monterrey Jack Cheese
One Package (10 oz.) Frozen Chopped Spinach (Cooked and Drain)
1 Teaspoon Paprika
½ Teaspoon Cayenne Pepper
1 Teaspoon Salt
2 Teaspoons Seasoning Salt
1 Teaspoon Pepper
1/3 Cup Lemon Juice
1 Cup Milk
1 Cup Chicken Broth
2 Cups Sour Cream
8 oz. Can of Water Chestnuts (Sliced)
4 oz. Jar of Pimentos
One Package Fresh Mushrooms (Sliced)
½ Cup Chopped Celery
½ cup Chopped Onion

Directions:

Melt Butter
Add Flour
Stirring Constantly
Add Milk & Chicken Broth
Continue Stirring until thickened
Add all remaining ingredients except Chicken, Pasta, Mushrooms & Monterrey Jack Cheese

Layer in greased pan – Pasta, Chicken & Mushrooms in Pan
Pour Sauce on Top - Repeat until all three are gone

Bake at 400 degrees for 45minutes to an hour.
Add Monterrey Cheese for the last 10 minutes or until melted.

Cinnamon Pinwheels

I got the recipe from the Sunday Parade Magazine and made them for a New Year's Day brunch. They lasted about 5 minutes.

Ingredients:

1 cup sugar
1/4 to 1/2 tsp cinnamon (I used a lot more)
1 sheet frozen puff pastry (about 8 1/2 oz.), thawed but still cold
(There was plenty of sugar and cinnamon for 2 sheets of the pastry)

Directions:

1. Mix the sugar and cinnamon together; dust work surface with half of it.
Don’t unfold the puff pastry. Put it on the sugar and dust the top. Roll the dough, keeping sugar on both sides, into a 13-x-15-inch rectangle.

2. Brush off excess sugar and, starting from a short side, roll up the dough jelly-roll fashion. Cut 1/2-inch-thick slices and place them 2 inches apart on a parchment-lined baking sheet.

3. Bake at 350°F for 20 to 25 minutes, or until baked through to the center. Lift them off the sheet immediately and turn them over onto a clean sheet of parchment. Cool before serving.

I did not use parchment paper as I had none. I also unfolded the pastry and it was fine that way.

Tuscan Chicken Wings!

While Parker and I were out Christmas shopping, we ate at Bertucci's and I had their Tuscan Chicken Wings. They were terrific, so I asked our waiter for the recipe. He said he was not supposed to give it to me - but he did anyway. I made them and they were a hit!

I usually buy whole chicken wings and cut them into pieces. (I do not use the tips and I also cut off any excess fat.)

Ingredients:

Chicken Wings
Fresh Squeezed Lemon Juice
Fresh Rosemary
Garlic Salt
Grill Mates® Montreal Chicken Seasoning

Directions:
Marinate chicken wings in the lemon juice and Rosemary over night or at least a couple of hours.

Get grill ready - I usually brown the wings and then move them off the direct heat until tender.
While grilling sprinkle the wings with the garlic salt and Montreal Chicken Seasoning.

Serve warm.

Popovers

A friend of ours, Judy Jacobson made popovers that were great, so I asked for the recipe.
When I got it - I made them right away and they were the easist thing to make and they turned out perfect!

Ingredients:
1 1/2 tablespoons butter melted, plus softened butter for greasing pan
1 1/2 cup all-purpose flour
3/4 teaspoon kosher salt
3 large eggs at room temperature
1 1/2 cups whole milk at room temperature

Directions:
Preheat over to 425.
Grease pan.
Put pan in the oven for 2 minutes to preheat.
Whisk togethr flour, salt, eggs, milk and melted butter until smooth. The batter will be thin.
Fill the popover pans half full and bake for 30 minutes.
Don't peek.

Three secrets to great popovers: make sure pan is hot before you pour in batter; fill each section not more than 1/2 full; don't peek.


I got the pan from Sur la Table.

Rosemary Walnuts or Pecans

A friend of ours, MaryAnn Hill serves these at her annual New Year's Day Party and they are scooped up fast. They are very tasty and are spicy.


Ingredients

2 1/2 Tablespoons Butter
2 Teaspoons Dried Rosemary crumbled
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
2 Cups Walnut or Pecan Halves

Directions

Melt butter
In a large bowl, mix melted butter with spices.
Toss with Walnuts or Pecans until the nuts are well coated.

Layer evenly on a cookie sheet

Bake for 10 Minutes at 350 degrees.

Can be frozen and reheated.

Slow Cooker Cassoulet

My sister-in-law, Deb Edwards sent me this recipe and said it was great for a cool fall dinner.

Adapted from Mable Hoffman’s Crockery Cookery
A hearty French peasant dish with chicken, sausage and beans.

Serves 5-6

1 2-1/2 to 3-1/2 lb broiler/fryer chicken, cut up.*
1 small leek, thinly sliced
3 cloves garlic, crushed
½ cup chopped fresh Italian flat leaf parsley
1Tsp. salt
½ Tsp. pepper
2 15 oz. cans white kidney beans, drained (Cannellini beans)
1 lb. smoked sausage, cut into ½ inch thick slices
1/2 cup dry white wine

In a slow cooker, combine chicken, leek, garlic, parsley, salt and pepper. Top with beans and sausage. Add wine. Cover and cook on LOW 6 hours or until chicken is tender.

*I think the flavor would be even better with all dark meat.

Rhubarb Crisp

Preheat Oven to 350 degrees

Serves 8 unless you are feeding the Kelly Family - then double it.

Ingredients:

Topping
1 cup Flour
3/4 cup Oats
1 cup light Brown Sugar
1/2 cup melted Butter
1 teaspoon Cinnamon

Filling:
4 cups diced Rhubarb
1 cup Sugar
2 tablespoons Cornstarch
1 cup Cold Water
1 teaspoon Vanilla

Directions:

Mix together all the Topping Ingredients except the Oats until crumbly.
Mix the Oats in.
Press half of the Topping Ingredients in a greased 9 inch square pan. (If doubling - use a standard 9 by 13 cake pan.)
Cover with diced Rhubarb
In a small pan combine Cold Water and Corn Starch until Corn Starch is dissolved.
Add sugar & vanilla.
Heat on medium heat until thickened and clear.
Pour over Rhubarb.
Top with remaining Crumb Topping.
Bake at 350 degrees for about 50 to 60 minutes.

Creamy Baked Chicken Breasts

This is one of the easiest best tasting chicken recipes ever! I modified the original based upon trial and error.

From the cook book – “Wild about Texas, a Bouquet of Recipes, Wildflowers and Wines” by the Cypress-Woodlands Junior Forum

Preheat Oven – 350 degrees

Ingredients:

4 Boneless Chicken Breast cut into pieces (Approximately 10 pieces per breast)
8 ounces Swiss Cheese – either slices or shredded
(2) Cans of Campbell’s Cream of Chicken soup
1 cup White Wine
(1) 6 ounce Box of Stove Top Stuffing Mix (any Variety)
¼ cup melted Butter

Directions:

Arrange Chicken pieces in a lightly greased 13 by 9 inch baking dish (I use a small lasagna pan)
Top with Swiss Cheese
Combine Soup and White Wine
Spoon over Chicken and Swiss Cheese
Bake for 1 hour, 20 Minutes
Cover with Stove Top Dressing
Drizzle butter over Dressing
Bake for 10 Minutes More

Guinness Draught Chocolate Cupcakes / Cake

This recipe is a very easy to make and tastes great!

It is based upon the Dave Lieberman recipe on www.foodnetwork.com.

The major differences are: I use Guinness Draught and he uses Guinness Stout. His recipe is for cupcakes only. Judy and I changed the recipe for a cake and loved it. Just so you know ahead of time – the batter is very runny.

Ingredients

Cupcakes / Cake

3/4 cup unsweetened cocoa, plus more for dusting pan and finished cupcakes / cake
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt
12 ounces Guinness Draught, room temperature (Bottle - 12 ounces, Can – 14.9 ounces)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream

Icing

1 (8 ounce) package cream cheese, softened at room temperature
3/4 cup heavy cream (less if you want thicker icing - I highly recommend less)
1 (1 pound) box powdered sugar

Directions
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

For Cupcakes
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 5 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out. - Donot over cook!

For Cake
Lightly grease cake pan and dust with unsweetened cocoa. We used a 9 in. springform pan and lined the bottom with wax paper and greased and dusted it. Check to see if your springform is tight as the batter is very runny and may leak if it is not. To be safe – we put a sheet of tin foil on the bottom of the oven. I do think that you can use any cake pan for this recipe – you just need to adjust the baking time. Bake for about 20 minutes and then check every 5 minutes and take out of the oven when the cake is set but still soft in the center. The total time will depend on your oven and size of pan. It will continue to bake after it is out of the oven – so do not over bake. Cool before taking out of springform pan.

To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top cupcake / cake with a heap of frosting and dust with cocoa.

Cheddar Cheese and Roasted Garlic Soup

Adapted from a recipe from FoodNetwork.com (Emeril Lagasse - 2003)

• Can be made in about 45 minutes
• Makes about 6 servings

Ingredients

• 2 tablespoons butter
• 2 bulbs of garlic
• 1 large onion, finely chopped
• ½ cup all-purpose flour
• 2 ½ cups chicken stock (Kitchen Basics brand)
• 3 cups whole milk
• 12 ounces sharp yellow cheddar cheese, grated (about 4 cups)
• ½ teaspoon white pepper
• ¼ teaspoon cayenne pepper
• Six slices of bacon

Directions

• Take a slice off the top of each head of garlic to expose some of the cloves inside.
• Place the heads on a piece of foil in an oven proof baking dish.
• Drizzle the bulbs of garlic with olive oil and sprinkle with sea salt and fresh cracked black pepper and wrap in the foil.
• Roast the garlic at 400 degrees until cloves are lightly browned and tender, about 30 minutes.
• Chop the bacon into a ¼ inch dice and then fry it up in a large, heavy saucepan till it is nicely browned.
• Remove bacon from the pan and save. Leave drippings in the pan.
• Remove garlic from oven after the 30 minutes, unwrap and let the garlic bulbs cool.
• When bulbs are cool enough to handle, remove each of the cloves of garlic and place in a bowl. Using a fork, mash the garlic up into a paste.
• In the large, heavy saucepan you cooked the bacon in, add the butter and melt over medium heat. Add the chopped onion and roasted garlic paste and saute until onions are soft, about 4 minutes.
• Add flour and cook, stirring constantly, for 2 minutes.
• Slowly whisk in the stock and milk.
• Add white pepper and cayenne pepper and stir to blend in.
• Bring soup to a low boil and reduce heat so that the soup barely simmers.
• Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes.
• Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil.
• Season with salt, to taste. Serve in shallow bowls, topped with some crispy bacon bits.

Spicy Peanut Soup with Chicken

Adapted from a recipe from Epicurious.com (Bon Appetit magazine – December 2007)

• Makes 4 main-course servings
• An intriguing, rich, and spicy soup with West African roots.

Ingredients

• 1 pound skinless boneless chicken breast halves, cut into ¾ - to- 1-inch cubes
• 2 tablespoon hot sauce (Franks Red Hot Sauce)
• 4 cups chicken stock (Kitchen Basics brand)
• 2/3 cup creamy peanut butter (do not use natural or old-fashioned)
• 2 tablespoons tomato paste
• 5 tablespoons butter
• 1 ½ cups chopped onion
• 2 tablespoons all purpose flour
• 1 can, 14oz. diced tomatoes in juice, drained
• 1 chipotle pepper in adobo sauce, plus 1 teaspoon of the adobo sauce

Preparation

• Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again.
• Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
• Melt butter in large pot over medium-high heat. Add chopped onion, chipotle pepper with adobo sauce, and sauté until onions are tender, about 8 minutes.
• Add chicken and sauté until no longer pink on outside, about 3 minutes.
• Sprinkle with flour and cook 1 minute, stirring occasionally.
• Add broth mixture and tomatoes to pot.
• Simmer until chicken is cooked through and flavors blend, about 5 minutes.
• Season soup to taste with salt and pepper.

Lemon Chicken Soup

Adapted from a recipe from Epicurious.com (Gourmet magazine – December 1997)

• Makes about 4 1/2 cups, serves 2
• Can be prepared in 45 minutes or less.

Ingredients

• 3 lemons
• 1 chicken breast half with skin and bones
• 2 ¾ cups chicken stock (Kitchen Basics brand)
• 1 ½ cups cooked brown rice
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ½ cup heavy cream
• 2 tablespoons minced fresh flat-leafed parsley leaves

Preparation

• With a vegetable peeler remove two 2-inch-long strips zest from lemons and squeeze juice into a bowl.
• In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through.
• Cook brown rice according to package directions, adjust amounts to yield 1 ½ cups after cooking.
• Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup.
• Chill chicken until it is cool.
• In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.
• When chicken is cool enough to handle, discard skin and bones and using two forks shred the chicken.
• Add chicken and brown rice to soup and simmer, stirring occasionally for a minute or two.
• Stir in lemon juice, parsley, and salt and pepper to taste.
  

Pumpkin Cake

Back a couple years ago while tailgating at a BC football game - Judy and I saw that someone brought some pumpkin cake. Both of us helped ourselves to several pieces. We later found out that Ann Norberg had brought it and forced her to send us the recipe. Well after making it about 20 times - I have to say that it is one of easiest and best tasting cakes I have come across. Judy and the kids devour it.

Preheat Oven to 350 degrees

Ingredients:
1 Yellow Cake Mix
3/4 cup Sugar
1/2 cup Vegtable Oil
1 can of Pumpkin
1/4 cup water
1 teaspoon ground cinnamon
4 eggs
Powdered Sugar

Directions:
Lightly grease 9 by 13 inch cake pan
Mix Ingrediants well
Bake 40 Minutes or until toothpick is dry
Dust with Powdered Sugar

Blueberry Lemon Bars

I found this recipe in the Boston Globe and found it to be very good although not the easist thing t0 make but well worth the effort. I also froze the bars and found them quite good frozen.

MAKES 18 2-BY-3-INCH BARS

Ingrediants:
1 3/4 cups flour
2/3 cup confectioners' sugar
1/4 teaspoon Salt
12 tablespoons (1 1/2 sticks) butter, at cool room temperature
1 cup granulated sugar
3 tablespoons finely grated zest
3/4 cup juice from 4 to 5 lemons
5 eggs, plus 6 egg yolks, beaten lightly
1/4 teaspoon vanilla extract
1/4 cup heavy cream
5 tablespoons apple jelly
1 1/2 pints (3 cups) fresh blueberries

Directions
Set the oven rack in the middle position and heat the oven to 375 degrees.
Spray a 13-by-9-inch baking pan with nonstick cooking spray.
Cut a piece of foil or parchment as wide as the pan and fit it into the pan (there should be overhang at both ends).
Coat the foil or parchment with nonstick cooking spray and set pan aside.
In a food processor, blend the flour, confectioners' sugar, and 1/4 teaspoon salt to mix well.
Cut 10 tablespoons butter into small chunks, add to the food processor, and pulse repeatedly until mixture resembles a coarse meal.
Pour into the prepared pan and pat gently into a tight, even layer (do not over-compress).
Bake until crust is light golden brown, about 30 minutes, then remove from oven and decrease heat to 350 degrees.
While the crust bakes, place granulated sugar and zest into a medium saucepan and rub zest into sugar with a spoon until sugar is moistened and fragrant.
Add the lemon juice, eggs and yolks, the remaining 2 tablespoons of butter, and 1/4 teaspoon salt, then place the pan over medium-low heat and cook, stirring constantly, until mixture thickens to a gravy-like consistency and registers 155 to 160 degrees on an instant-read thermometer.
Off heat, stir in vanilla and cream, then pour the mixture through a mesh strainer set over a medium bowl, stirring to work mixture through.
Discard any remaining solids and immediately scrape the lemon mixture onto the warm crust, spread it evenly, and bake until the very center of the filling barely jiggles when you gently shake the pan, about 12 minutes.
Remove from oven.
While lemon bars bake, in a small saucepan set over medium heat, heat the jelly until warm and fluid, about 4 minutes.
Off heat, add the berries and gently fold until coated and shiny.
Spoon the berries evenly over the lemon layer, transfer the dish to a wire rack, and cool to room temperature.
Use the ends of the foil or parchment to lift the bars out of the pan, place onto a cutting board, and cut into 2-by-3- inch pieces.
Serve at once, or cover the bars loosely with plastic wrap and refrigerate until serving.

Grilled Lemon Chicken with Satay Sauce

My Sister In-Law, Deb Edwards made this for the group up at Bambi's Resort. Her husband Mike grilled the chicken. It was great. She said the original recipe came from the "The Barefoot Contessa" cook book.

Grilled Lemon Chicken

Ingredients:
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless, skinless chicken breasts

Directions:
Whisk together lemon juice, olive oil, salt, pepper, and thyme.
Pour over the chicken breasts in a nonreactive bowl.
Cover and marinate in the refrigerator at least 6 hours or overnight. (The longer you marinate the chicken, the better.)
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.
Cool slightly and cut diagonally in 1/2 inch slices.
Skewer with wooden sticks.
Serve with Satay Dipping Sauce
(A different spin on this is to cut the chicken in strips ahead of time, marinate, then skewer them and grill them that way.)
Serves: 8 – 10

Satay Dipping Sauce

Ingredients:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 c small-diced red onion (1 small onion)
1 1/2 teaspoon minced garlic (2 cloves)
1 1/2 teaspoon minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoon good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoon soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoon dry sherry
1 1/2 teaspoon freshly squeezed lime juice

Directions:
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10-15 minutes.
Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.
Cool and use as a dip for Grilled Lemon Chicken Skewers.

Makes 1 1/2 Cups

Crisp Goat Cheese Salad

This was also served to us by Dave & Gloria Botton. It went great with Watermelon & Cucumber Gazpacho. The original recipe is from Martha Stewart. The goat cheese disks can be prepared a day ahead.

Ingredients:

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 large egg
Coarse salt and fresh ground pepper
1 1/2 cups plain breadcrumbs
1 12-ounce log fresh goat cheese
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens

Directions:
Preheat broiler. Brush a baking sheet with oil; set side.
Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.)
Rinse under cold water until cool enough to handle.
Cut into 1-inch chunks, and place in a medium bowl.
In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper.
Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper.
Place the breadcrumbs in a second shallow bowl.
Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick.
Cover with wax paper to prevent sticking.
Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
Toss the lettuce with the dressed potatoes.
To serve, spoon salads onto plates, and top each with 2 cheese disks.

Serves 4

Watermelon & Cucumber Gazpacho

This is a great summer way to start a dinner in the summer. It was served to us by Dave & Gloria Botten. The recipe came out of the August 2005 Bon Appetit Magazine and is from Cat Cora the first female Iron Chef!

Ingredients:
1 three-pound watermelon, diced into 5 cups and divided into 4 cups and 1 cup.
1 small cucumber, peeled, seeded & diced (about 1 cup)
1 medium-size red bell pepper, seeded & diced (about 1 cup)
1 medium-size yellow bell pepper, seeded & diced (about 1 cup)
1 small jalapeno chile, seeded & minced
3 celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt

1/2 cup sour cream

Directions:
Puree 4 cups of diced watermelon in blender until smooth.
Transfer puree to large bowl.
Add remaining 1 cup diced watermelon and the rest of the ingredients except sour cream.
Stir to combine.
Cover gazpacho and refrigerate until cold – at least 1 hour and up to 4 hours.
Divide gazpacho among bowls and top with a dollop of sour cream.

Serves 4

Beer Baked & Grilled BBQ Ribs

I have been making ribs for over 25 years and came up with this strange method after watching my wife’s father (Ted) making ribs in his “Prairie House” Restaurant. Of course I changed quite a few things but the result is that everyone loves them. Note: steps 1 & 2 can be done ahead of time if you don’t have an afternoon.

Ingredients:
3 Racks of Baby Back Pork Ribs (Do not use any other kind of ribs!)
Salt & Pepper
6-8 cans or bottles of beer (I usually use stuff that people have left at my house which I don’t like.)
A big roaster
A big cookie sheet
A cake pan

Sauce:
I used to make it from scratch but found a great one in the store:
Mix the following:
18 ounce bottle of Sweet Baby Ray’s Barbeque Sauce (Any flavor)
½ can of Guinness (Drink the rest)
1 tablespoon of celery seed (optional)
1 teaspoon Wright’s Hickory Seasoning Liquid Smoke

Directions:

Step 1
Cut up ribs into 1 or 2 ribs using a kitchen shears or sharp knife. If you don’t own a kitchen shears buy one – you won’t regret it.
You don’t have to cut up the ribs – but I found it easier to serve them this way.

Step 2
Lay riblets on cookie sheet and bake the riblets in the oven set at 400 degrees until they are brown (do not over cook. )
Flip them half way through.
Salt & pepper at the halfway point.

Step 3
Arrange riblets in the roaster as tightly as you can.
Pour the beer on them. If they are completely covered with beer and you have any left – drink it.
Bake them until the rib bones are sticking out about ½ from the meat. They should be tender. You may have to check them every 20 minutes. This usually takes about 1 to 2 hours. You do not want to over bake them as they will then be very hard to grill. If this happens make pulled pork sandwiches.

Step 4
Get grill ready for indirect heat and crack open a Guiness or Sam Adams Honey Porter. With charcoal you can either stick it in baskets to the sides or have it only in the middle. The objective here is that once you put sauce on the riblets – you do not want direct heat or they will catch on fire.
If you are using a gas grill – set burners on low.
Take riblets out of roaster and put in a cake pan. (Throw beer down the drain.)
Place riblets on grill and warm them. (Remember not directly on the heat.)
Brush sauce on riblets flipping them every 5 minutes
Repeat flipping & brushing on sauce until they look done – you will know because you will want to try them out.

Bake at: 400 degrees
Time: An afternoon
Serves: 6 (1/2 rack per person)

Jon

"Dirty" Potatoes

These "Dirty" Potatoes go great with my “Dirty” Grilled Chicken or my Beer Baked & Grilled BBQ Ribs. I came up with the recipe after making "hobo" dinners for my kids where you put hamburger, chopped up onions & potatoes in tin foil and throw it on the grill. After making them on the grill and burning them many times, I found it easier to make them in a pan in the oven.

Ingredients:
5 Pounds of Potatoes
1 to 2 large Onions
1 lb of Bacon
1 (5 to 8 ounces) package of shredded or grated Parmesan Cheese
Salt & Pepper

You will also need a big lasagna/cake pan/roaster that will hold the 5 lbs of potatoes cut into pieces.

Directions:
Cut bacon strips in ½ inch pieces and fry up.
Cut Onion(s) into small pieces.
Discard excess bacon grease and set aside.
Peel and cut potatoes into approximately ½ inch squares.
Cut Onion(s) into small pieces.
In pan, mix potatoes, onions, bacon pieces & parmesan cheese.
Salt & Pepper to taste.

Bake for 60 minutes, mixing them up about every 20 minutes. When they are done - put them under the broiler set at low to brown the top. You need to watch them as they can burn easily. I usually mix them up some and brown them again.

Bake at: 350 degrees
Time: 60 Minutes
Serves: 8

Jon

"Dirty" Grilled Chicken

This is the best grilled chicken ever. I actually came up with the recipe through trial and error. It is also one of the easiest things to grill.

Ingredients:
2 to 3 pieces of chicken per person (more if you want leftovers)
Since my family only eats drum sticks - I combine the following for 12 drumsticks:
1/2 bottle (8 ounces) Paul Newman's Balsamic Vinaigrette Salad Dressing (I have used other brands and still like Paul Newman's the best)
4 tablespoons Grey Poupon Dijon Mustard
2 teaspoons Crushed Dry Rosemary (Can be omitted if you don't like Rosemary)
You can always add more or less based upon taste.

Directions:
Start grill (I use charcoal but a gas grill works fine.)
When grill is ready -crack open a Guinness
Grill chicken at least 45 minutes turning every 5 minutes until chicken is almost done.
As a rule, breasts take the longest followed by thighs, then legs and finally wings.
This is when you brush on the sauce. I usually now place the chicken on a part of the grill where there is no direct flames as the sauce will burn. It probably is time to start your second Guinness now also.
Flip chicken and brush more sauce on. Continue until the chicken looks dirty - hence the name "Dirty" Grilled Chicken.

Time: Grill at least 45 minutes

Jon

Crusty Salt Baked Potatoes

I got this recipe from some restaurant but I don't remember where.

Ingredients:
1 potato per person (I usually use Idaho baked potatoes)
Sea or Kosher Salt
2 tin foil squares large enough to wrap the potatoes

Directions:
Wash the potatoes and cut out the eyes out on the potatoes
Lay potatoes on tin foil squares
Shake Sea or Kosher Salt over potato
Wrap potato in Tin Foil
Put directly on middle rack in oven

Bake at: 400 degrees
Time: 60 Minutes

Jon

Bill Blass' Meatloaf

That's right - this recipe was given by the late designer, Bill Blass, to be included in the now defunct Harold woman's department store in Minneapolis "Good Taste" cook book for the United Way. As always I have taken the liberty to put my own spin on it. My kids love it. It is great with the Crusty Salt Baked Potatoes.

Ingredients:
3 lbs ground beef
2 eggs
1 cup bread crumbs (I use Ritz Crackers)
1 small can V-8 juice
1 bottle chili sauce
1 tablespoon melted butter
salt & pepper to taste
(I also add a little of celery salt)
1/2 cup chopped onions (I use dried ones when I don't have any in the house)
1/2 cup chopped celery (I omit as I am the only one who likes celery)
1/2 package of bacon cut in pieces

Directions:
Combine all ingredients except: chili sauce & bacon.
Form into 1 or 2 loaves. (I make 2)
Place in baking pan.
Pour chili sauce over the top and lay bacon pieces on the top and sides of loaf or loaves.

Bake at: 350 degrees
Time: 60 Minutes (Can be longer)
Serves: 6 - 8

Jon

Welcome to "Our Wives Won't Cook" Blog!

This is a blog for guys who like to cook and whose wives won't, don't or can't cook!

We have known each other for 20 years and do the majority of cooking for our family and friends.

We will be using the following labels to classify our information:
Beginner
Intermediate
Advanced
Appetizers
Main Course
Dessert
Chicken
Beef
Pork
Seafood
Salad
Grill
Beer
Wine

Feel free to send us your favorite recipes or any other ideas or suggestions and if we like them - we will post them.

Jon & Scott