Peanut Butter Brownies Bites

Oh sweet yumminess, cometh to me!!!

1 pkg brownie mix

Chocolate chips

peanut butter candy melts

Prepare brownie batter according to package. Using a mini muffin pan, spray with non-stick cooking spray. Pour 1 tbsp of batter into each cup. Push 3-4 chocolate chips into the batter.

Bake @ 350* for 15-17 minutes. Let cool for 10-15 minutes before removing bites from pan.

After brownies are cool, melt half a package of candy melts in a microwave safe bowl, for 1 minute @ 50% power. Stir well. If not completely melted, cook an additional 30 seconds.

Spoon a small amount of candy on the top of the brownie bites and spread around. Top with additional chocolate chips, and place in freezer for 10 min or until candy has gotten hard.

Corn Chowder

This morning we packed up the family, and headed out to the pumpkin patch. Oh the kids had a blast. Moon bounce, pony rides, and of course pumpkin picking. My 3 year old felt the need to touch every pumpkin in the field, either by rolling, or picking it up and throwing. I guess he was just testing their sturdiness. If it didn't smash into a pile of goo, then it was good enough to bring home. This was the first time I really noticed the colorful leaves. Nothing puts you in the mood for cooking like driving down, a highway lined with splashes of orange and bright read. We got home and the oven came on.

1 lb bacon

1 onion (finely chopped)

2 celery stalks (halved, and sliced)

2 cups chicken broth

2 cups vegetable broth

2 cans (14.75 oz) of creamed corn

2 cans (14.75 oz) of corn kernals (Iuse one can of sweet corn and one can of bread & butter corn)

1 can (12 oz) of evaporated milk

1 tsp basil

1 tsp oregano

1 1/2 tsp garlic (minced)

salt and pepper to taste

Using a pair of kitchen shears, cut bacon in to strips. In a large dutch oven pot, cook bacon pieces until crisp. Remove bacon, and discard all but 2 tablespoons of grease.

In remaining grease, saute onion, celery and garlic until almost tender. Add basil, oregano, and garlic. Put bacon back into pot. Add the chicken broth, and vegetable broth to pot. Bring to boil and let simmer for 15 min. Add cans of corn, and creamed corn. Bring to boil and let simmer for another 15 min. Add the can of evaporated milk.

Bring to a boil then reduce heat and simmer until ready to serve. I like to keep mine simmering for several hours.

Turkey Brine

Psst - Hey did you realize that Thanksgiving is a month away? Thats right, we are quickly approaching the day of culiary magic. The day where families every where gather and have but one thought, from the moment they get up in the wee hours of the morning, to the moment the tryptophan kicks in, FOOD!!!! And what sits in the center of that table? Turkey!!

In our household, we prefer to go the deep fried turkey route. What other way can you cook an entire turkey in 35 min and still leave the oven open for all the sidedishes? Which ever way you choose to cook your turkey, fried, grilled, or roasted, there is always prep work, that needs to be done. Starting with brining your turkey to ensure the juiciest bird on the block.

Now, when selecting your turkey, be sure you don't have one that is not already injected or brined. It should say "natural" on it, otherwise you will end up with a bird that is too salty to eat.

Depending on the size of your turkey, the following recipe has always produced amazing results for us.

1 gallon of chicken stock

1 gallon ice water

4-6 cups of ice

1 1/2 cup of sea or kosher salt

1/4 c sage

1/4 c savory

15 garlic cloves (peeled and sliced)

In a large pot, bring to a boil stock, salt, garlic, sage and savory. Cook until salt is disolved. Remove from heat and allow to cool to room temprature. Pour into a 5-gallon bucket, and add ice water. Be sure to remove any innards of the turkey, and add turkey to bucket, make sure the cavitiy is full of liquid and the turkey is fully submerged. Fill one or more gallon size ziploc bags with the ice, and place on top of turkey. Place in refrigerator. Allow 1 hr per pound of turkey for brining.

Remove turkey from brine. And rinse thoroughly. Pat turkey completely dry. Especially if you plan on deep frying!!

Season as you normally would, and cook using your prefered method.

Twice Baked Potatoes With Bacon & Scallions

These are the ultimate loaded potatoes.


4 med baking potatoes
1 stick salted butter
1 pint sour cream
1 tsp lemon juice
3 slices bacon (cooked and crumbled)
1/4 c shredded cheddar cheese
1/4c shredded monterey jack cheese
2 scallions (thinly sliced)
1/4 tsp ground cayenne pepper (more if you like spicy)
salt and pepper to taste
paprika

Preheat oven to 425*. Wash potatoes thoroughly and pierce. Bake in oven for 45 min or until done.


Once potatoes are done, cut in half lengthwise, and scoop out the potato leaving the skins intact. Put scooped out potato in a large bowl. Add butter and sour cream. And mash until smooth. Stir in remaining ingredients.

Using a large spoon, fill the potato skins with mixture. Top with additional shredded cheese and sprinkle with paprika. Place back in the oven for 15-20 min.

Spinach And Cheese Stuffed Chicken Breasts

This past week, instead of the 70* sunny weather we normally see in the DC Metro area, whe have been thrown straight into winter. Because of this weather change, I have been in full on comfort baking mode. Everything comfort, is the mood this weekend.

4 boneless skinless chicken breasts (pounded to 1/4" thickness)

8 oz cream cheese (softened)

1/2 cup shredded mozzarella

3/4 cup chopped fresh spinach

2 garlic cloves (minced)

1/2 shallot (finely chopped)

3 tbsp butter

1 tbsp olive oil

Sauce

1 cup white wine

1/4 cup chopped sun dried tomatoes (oil packed)

2 tbsp shallots (finely chopped)

3 garlic cloves (minced)

5 basil leaves (fresh and thinly sliced)

1/2 cup heavy cream

1/4 cup butter (cubed)

In a small bowl, mix together, cream cheese, mozzarella, spinach, shallots and garlic.

. Let breasts cool, until just warm to the touch. Spoon some of the spinach mixture on each breast and roll the breast enclosing the spinach and cheese. Secure with toothpicks. In a large skillet, melt butter and add olive oil. Sprinkle chicken with salt and pepper and paprika, and brown both sides of chicken breast, then place in a shallow baking dish. Bake at 400* for 20-25 min.

While chicken cooks make sauce. In a small saucepan, combine the wine tomatoes, shallots, garlic and basil. Bring to a boil over medium-heat; and cook until reduced by half. Add cream and butter. Bring to a boil, then reduce heat, and let simmer until thickened. Serve over chicken.

Hot Buttered Rum

This my personal remedy for the symptoms associated with H1N1 Swine Flu. If you have a sore throat, fever, and achy bones, there is no cure, but you can still find comfort.

1/2 c butter (softened)

2/3 c brown sugar

1 tbsp cinnamon

1/4 tsp nutmeg

1/2 tsp all spice

1 tsp vanilla extract

Dark Rum

In a small bowl, mix all ingredients except rum. Put 1 tbsp batter in a mug and add 7 oz of boiling water. Add 1 oz rum, and stir using a cinnamon stick.

Tuscan Pot Roast

The weather is getting cooler by the day, the wind is blowing in and the leaves are turning their brilliant colors of fall. That means it is time to pull out the slow cooker and commence in the eating of comfort foods.

1 pot (chuck) roast
1 1/2 cup burgandy wine
1 large onion
several baby red potatoes
1 small bag of baby carrots
1 tbsp minced fresh garlic
1 tbsp of each - rosemary, thyme, sage, oregano, basil
1 can of diced tomatoes (juice reserved)



In a large crock pot, add a thin layer of vegtables, and place meat on top, the pour in the rest of the vegtables. Add wine and spices. Cook on low for 8 hrs. One hour before serving add can of tomatoes and half of the juice that is in the can. Serve with a mellow merlot and warm crusty italian bread.

Mushroom Risotto

Mmmmmm....Risotto....really do I really need to say more? What doesn't risotto go with? This recipe has never disappointed, and all who taste it will fall in love with risotto all over again. Throw in some thinly sliced grilled steak or grilled chicken and you have a complete meal.

5 cups chicken broth, divided
3 tablespoons olive oil, divided

1 lb portobello mushrooms, thinly sliced
2 shallots, diced

1 tbsp fresh minced garlic
1 1/2 cups Arborio rice
1 cup dry white wine
3 tablespoons finely chopped chives
6 tablespoons butter
1/3 cup freshly grated Parmesan cheese
sea salt to taste
freshly ground black pepper to taste

Warm the broth in the microwave for 4 minutes. You can heat it 2 cups at a time, as needed for 1 min.
In a large saucepan over medium-high heat add 2 tbsp olive oil and 1 tbsp butter. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tbsp olive oil and 1 tbsp to the skillet, continuing to cook over medium-high heat, and stir in the shallots and garlic. Cook until opaque. Add rice, stirring to coat with oil, about 2 minutes. When the rice is slightly golden in color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is creamy but firm, but not hard in the center, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, remaining butter, chives, and parmesan. Season with salt and pepper to taste.

The Biltmore's Bread Pudding

While visiting the in-laws in NC, they took us to see the majestic Biltmore Mansion. What an amazing place this is. With grand rooms, amazing architecture and prestine gardens, this home, known as the largest single family dwelling in the US, is definately worth the visit. And you must be sure to visit the winery and Bistro, the food is amazing and the wine isn't half bad either (ha, like I have ever found a truly bad wine). While eating dinner in the Bistro, I was able to warm my tastebuds, on this delectable dessert. Once returning home, I saw the recipe for this little piece of heaven in my Taste Of Home magazine. I felt as if I held in my hands, some dirty little secret, I wasn't sure was ok to talk about. It is very easy to prepare and even easier to eat.

8 c cubes cubed day-old bread
9 eggs
2 ¼ c milk
1 ¾ c heavy cream
1 c sugar
¾ cup butter (melted)
3 tsp vanilla extract
1 ½ teaspoon ground cinnamon

Caramel Sauce
1 c sugar
¼ c water
1 tbsp lemon juice
2 tbsp butter
1 c heavy whipping cream

Place bread cubes in a greased 13x9x2 baking dish. In a large bowl whisk eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.

Bake uncovered at 350* for 40-45 min or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Meanwhile in a small saucepan, bring sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixtures turns a golden amber color. Stir in butter until melted. Add cream. Remove from heat and serve with bread pudding.

Green Bean Bundles

A delicious twist to your standard green beans. You'll never look at a green bean the same way again.

30-40 fresh green beans
1 lemon wedge
½ cup water
1 lb bacon
4-5 scallions (sliced)
3 cloves fresh garlic (minced)
Black pepper

Cook bacon, until nearly done, but is still pliable. Remove bacon from grease; add scallions and garlic and sauté for 3 minutes. Reserve bacon for bundles.

In a microwaveable bowl, add green beans, water, the zest and juice of lemon wedge. Cook on high for 5 minutes.

Arrange beans in a bowl and pour them, the scallions and garlic with the bacon drippings. And refrigerate over night.

Combine 6-8 green beans, and wrap with one piece of bacon, making a bundle. Do this until all of the bacon slices are used.

Bake at 425* for 15 min and serve.

Roasted Asparagus Bundles

1 large bunch asparagus,

about 1 1/2 pounds, trimmed to even lengths

Olive oil
1/4 c italian style bread crumbs
8 thin slices prosciutto
2 tablespoons extra-virgin olive oil

black pepper

Directions
Preheat the oven to 400 degrees F.

Blanch asparagus in boiling water for 4 minutes. Drain. Divide the asparagus into 8 equal bundles. Drizzle with olive oil and sprinkle with black pepper. Wrap each bundle with proscuitto. Arrange in the baking dish. Flatten the top of each bundle slightly and sprinkle with bread crumbs.

Roast in the oven until heated through and crisp, about 10 minutes.

Shrimp and Scallop Fra Diavolo

What warms the body more than a hearty spicy tomato sauce? Hmmm...probably the wine that goes with it?

Italian for "Brother Devil" this daring sauce is loaded with flavors of sautted garlic, tomatoes and touch of spice to tingle the tongue.

4 tbsp olive oil

6-10 cloves of fresh garlic (minced)

2 cans diced tomatoes with jalapeno peppers

2 cans diced tomatoes

2 tsp red pepper flakes

1 lb large shrimp (peeled, devined, butterflied with tail on)

1 lb Argenintian scallops

In a large sauce pan, heat oil with 5-8 cloves of garlic over medium heat. When garlic sizzles (don't let it brown), pour in tomatoes. Add crushed red pepper and simmer stirring occasionally for 1-2 hours. In a seperated saucepan, saute shrimp and scallops in olive oil and remaining garlic and cayenne pepper to taste. Add shrimp and scallops to sauce 5-10 minutes before serving. Serve over linguini

Noodles and Italian Cheeses

An American favorite with an Italian twist. A favorite in our house that is fixed regularly, add chicken for a quick and easy meal.

12 ounces wide egg noodles
2 cups heavy cream
2 cups whole milk
2 teaspoons all-purpose flour
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
1 1/2 cup (packed) grated mozzarella
2 tablespoons finely chopped fresh Italian parsley leaves

1 tsp garlic powder

1/2 cup Italian style bread crumbs

3 tsp butter, melted

Preheat the oven to 450 degrees F.
Grease a 9-inch glass baking dish and set aside.

Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, garlic and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1 1/2 cup mozzarella, , and parsley. Add the noodles and stir together.

Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/2 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.

In a small bowl mix together butter and bread crumbs. Mix until mixture is crumbly. Sprinkle over the top of the noodles.

Bake until the cheese melts and begins to brown on top, about 25-30 minutes. Let stand for a minutes before serving.

Wilted Spinach with Bacon and Mushrooms

A soul-warming gastronomical gift from on high. Very easy to fix, and versital enough to go with just about any main dish. Use is as a side or as the salad. You won't be disappointed.

5 strips bacon (cooked and crumbled)
1/2 lb sliced bella mushrooms
6 cups fresh spinach

1/2 diced onion
1/2 tsp minced garlic
1 tbsp olive oil
1 tbsp butter
2 tbsp brandy

Fresh grated asiago cheese

In a large saute pan, add oil and butter until melted. Add mushrooms and onions and cook until onions are tender and translucent over medium heat (about 8 min), add garlic. Add spinach and brandy. Cook until spinach is just starting to wilt. Add bacon, cook until wilted, and serve warm. Add pepper to taste and top with freshly grated asiago cheese.

Butternut Squash Soup

No autumn day is complete without a little butternut squash soup. I made this last year, and sadly not much made it to the table. Between tastings while it was cooking, and the couple of Tupperware bowls that got hidden in the back of the refrigerator, where in a house full of men, is the perfect hiding place for anything you don't want to share. This recipe makes approx. 4 servings, and freezes well.

Ingredients
1 2 lb butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
2 cups chicken stock

1/4 tsp Nutmeg

heavy cream

Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Drizzle with cream, just in the center of bowl, and top with chives for garnish. Serve.

Italian Grilled Ribs with Balsamic Glaze

The first day of October. The mornings are cool and brisk, the afternoons still warm, with only a hint of the summer gone by. Autumn, it is finally here. We have waited what feels like eternity for it get here, we suffered through hot days with a humidity level that can only possibly be measured in the bazillionth percentile. Ahhh, Autumn, my good friend, it is good to see you. So what better way to celebrate the new season but with good eats that screams comfort food, but still has reminiscents of summer, with herbs straight from the farmers market.

6-8 lbs pork ribs

1/2 c Chicken Broth/Stock

1 1/2 tbsp crushed fresh rosemary leaves

2 tbsp kosher salt

2 tsp fresh chopped thyme

2 tsp pepper

2 tsp fresh chopped sage

1/2 tsp ground allspice

2 tsp paprika

2 tsp crushed red pepper

1-1/2 tsp ground fennel

1 tsp ground coriander

Dash cinnamon

4 tablespoons balsamic vinegar


Cut ribs in to 2 rib pieces.



In a small bowl, combine rosemary, salt, fennel, pepper, sage, thyme, paprika, red pepper, coriander, allspice, and only a small small dash of cinnamon (cinnamon can quickly over power your dish if you use too much, just a small pinch between your thumb and finger will be enough).



Rub spices all over ribs and let stand at room temperature for 2-3 hours, or refrigerate overnight (if you refrigerate be sure to bring them to room temp before cooking).



Preheat oven to 325 F, and arrange ribs on a large, high rimmed baking sheet or roasting pan, meaty side up, pour in chicken broth, and tightly seal with foil. Roast ribs covered for 2 hours.



Preheat grill on med-high heat. Brush meaty side of ribs with balsamic vinegar and grill until browned about 3-5 min. Remove from heat and let stand for 5 minutes.