December 2023

New Jersey has more diners than any state in the nation and is considered “The Diner Capital” of the world! Go Jersey! On every diner dessert menu you will find rice pudding.  A true old-fashioned homey dessert.   Imagine a bowl of warm rice pudding topped with a crispy, caramel brulee topping!  Let’s turn this into something special!
Rice Pudding Brulee

• 4 cups water
• 1-1/2 cups long grain white rice
• 1/2 tsp. salt
• 1 cup heavy whipping cream
• 1 cup sweetened condensed milk
• 1/2 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/2 cup packed brown sugar
• 2 Tbsp. powdered sugar

Combine water, rice and salt in a saucepan.  Bring to a boil over medium-high heat.  Reduce heat to lowest setting and cover.  Simmer 16-18 minutes or until rice is soft and water is absorbed.  Turn off heat; let stand 10 minutes. Add cream to rice.  Stir in sweetened condensed milk, vanilla and cinnamon.  Stir mixture for one minute.  Smooth surface using a small spreading knife.  Wipe rim of ramekins clean with a damp paper towel.  Mix sugars until well blended;  sprinkle evenly over entire surface of pudding. Now – choose your weapon!

My son did this part for me – Watch the curtains!

If you are using a torch, carefully heat sugars until melted and bubbly.  This can also be done in your broiler.  Place as close as possible to heating element.  Broil 4-6 minutes or until sugar is melted.  Watch closely!  Let stand at room temperature 10 minutes before serving.  Can also be served chilled.

~Adapted from The Pampered Chef

My assignment this month for the Secret Recipe Club  is Hilary’s  blog baking bad .  In my opinion, she bakes rather ‘good’!  Her recipe index is awesome!  I chose to prepare the Spicy Lemon Garlic Shrimp. I always have some kind of shrimp for the holidays – usually shrimp cocktail, but this one caught my eye.  It’s simple to make, has a bit of a kick – and lot’s of butter! :o)  The only change I made was to use peeled shrimp and some black pepper. Spicy Lemon Garlic Shrimp
from Pioneer Woman Cooks
Ingredients: 2 pounds Raw Shrimp, Deveined, Shells On 2 sticks Cold Unsalted Butter Cut Into Pieces 1 teaspoon Kosher Salt 4 cloves Garlic, Peeled 1/4 cup Fresh Parsley 1/2 teaspoon Crushed Red Pepper 1 whole Lemon, Juiced

Directions:

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp. Bake until shrimp is opaque and butter is hot and bubbly. Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

If you have any of those Soy Sauce packets that come with your Chinese Take Out, here is a great way to use them up.  If I order Egg Foo Yung, it usually comes with a brown gravy that I still haven’t figured out what could be in it.  Making Egg Foo Yung is a great way to use up your vegetable leftovers too – just mince them so they all cook at the same rate.  You are the only limited to your imagination when choosing fillings.

Ingredients:

• 2/3 cup small curd cottage cheese
• 6 eggs, beaten
• 1 cup chopped bean sprouts
• 3/4 cup minced celery
• 1/4 cup grated Parmesan
• 2 Tbsp. minced scallions
• 2 Tbsp. low-sodium soy sauce
• Salt and Black Pepper
• Canola oil for frying

 Method:

1. Mash cottage cheese in a bowl.  Stir in eggs, bean sprouts, celery, Parmesan, scallions and soy sauce.  Season with salt and pepper.
2. Heat a griddle or a non-stick skillet over medium-low; brush with oil.  Scoop 2 Tbsp. batter onto griddle and cook until light brown, 2-3 minutes per side;  repeat with remaining batter.  Garnish pancakes with scallions; serve with soy sauce.

 These could be a savory breakfast, appetizer or midnight snack. I did find a recipe for the brown gravy, but I have not tried it. 3/4 cup chicken broth 2 Tbsp. Soy Sauce 1 Tbsp. Sherry

1 Tbsp. Cornstarch

It’s National Nutrition Month!

~Cuisine at Home Issue No. 92

It’s a Mexican Fiesta!  Celebrating with #SundaySupper!  In the early hours of September 16th, 1810, Miguel Hidalgo y Costilla, a priest in the small town of Dolores, Guanajuato, rang the church bell to gather the townspeople. He called for the people of Mexico to rise up against the Spanish Crown, thus initiating Mexico’s War of Independence. The country did not achieve independence until 1821, but it is this event, known as the Grito de Dolores which is commemorated every year in town squares across Mexico.

VIVA MEXICO!

Grab an icy Margarita and let’s get the party started!

Our Hostesses this week are Heather @girlchef and Isabel @FamilyFoodie.

You might want to start with this hearty breakfast before you start downing those margaritas.  I love salsa with my eggs, scrambled or omelets – I always add some salsa or hot sauce.  This recipe for Huevos rancheros, the gorgeous mess of fried eggs smothered in a spicy tomato sauce, served over warm tortillas with rice and refried beans has become a favorite on both sides of the border.  Saying Buenas Dias with this hearty dish makes it a very good morning indeed.

• 12 plum tomatoes, cored
• 3 cloves garlic, minced
• 1/2 jalapeno, stemmed and minced
• 1/2 medium yellow onion, chopped
• 1 Tbsp. fresh lime juice
• Salt and freshly ground black pepper to taste.

Heat a 12-inch cast-iron skillet over high heat.  Add the tomatoes and cook, turning until the skins blacken, 8-10 minutes.  This caused a bit of smoke in my kitchen, so I roasted them on the grill.

Peel the tomatoes, puree in a blender, strain through a sieve

or a food mill and set aside.

Heat 1 Tbsp. canola oil in a medium saucepan over medium heat.  Add the garlic, jalapenos, and onions and cook until soft, 6-8 minutes.  Add the tomato puree and bring to a boil.  Stir in the lime juice and season with salt and pepper.  Simmer for about 10 minutes until slightly reduced.  Keep warm.

Heat 1 Tbsp. oil in a 12-inch non-stick skillet over medium-high heat.  Add 2 tortillas to the skillet and cook, flipping once, until warmed and slightly golden.

In the same skillet, carefull break 2 eggs into pan;  sprinkle with salt and pepper.  When whites are set and edges cooked, add 1 Tbsp. water.  Cover skillet and cook eggs to desired doneness.

Top each tortilla with a fried egg and tomato sauce.  Garnish with pickled jalapeno slices.  Serve with rice and refried beans.  Add some pico de gallo, montery jack cheese and sour cream to top it all off!

Join us around the family table this week for our #SundaySupper Mexican Fiesta – this is a party that you won’t want to miss.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern). Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
La Comida (the food)

Postres (desserts)
Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

~Adapted from Saveur

I’ve got to be honest.  I am not a football fan.  I don’t understand it, can’t follow it and usually have no clue who is in the Super Bowl.  But….ask me to cook for the big game and I’m there!~ Everyone loves pizza for a party.  These little pepperoni puffs make a great appetizer.  They have a crispy crust and are loaded with pepperoni!  Just add your favorite pizza or marinara sauce.

Pepperoni Pizza Puffs

• 3/4 cup flour
• 3/4 tsp. baking powder
• 1 Tbsp. oregano or Italian seasoning
• pinch of salt
• pinch of red pepper flakes(optional)
• 3/4 cup milk
• 1 egg, lightly beaten
• 1 cup shredded 4 cheese Italian Blend cheese (mozzarella, provolone, Parmesan and romano)
• 1/4 cup grated Parmesan or Romano cheese
• 1 cup cubed pepperoni
• Pizza or marinara sauce, warmed

Preheat oven to 375 degrees F.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together flour, baking powder, oregano, salt and red pepper flakes;  whisk in the milk and egg.  Stir in the mozzarella, Parmesan and pepperoni.  Let stand for 5 minutes.  Stir the batter and divide among the mini-muffin cups (about 1 heaping Tbsp.).  Bake until puffed and golden, 20 to 25 minutes.

Serve with warmed marinara sauce for dipping.

Makes 24 – recipe can be doubled.

I’ve got to be honest.  I am not a football fan.  I don’t understand it, can’t follow it and usually have no clue who is in the Super Bowl.  But….ask me to cook for the big game and I’m there!~ Everyone loves pizza for a party.  These little pepperoni puffs make a great appetizer.  They have a crispy crust and are loaded with pepperoni!  Just add your favorite pizza or marinara sauce.

Pepperoni Pizza Puffs

• 3/4 cup flour
• 3/4 tsp. baking powder
• 1 Tbsp. oregano or Italian seasoning
• pinch of salt
• pinch of red pepper flakes(optional)
• 3/4 cup milk
• 1 egg, lightly beaten
• 1 cup shredded 4 cheese Italian Blend cheese (mozzarella, provolone, Parmesan and romano)
• 1/4 cup grated Parmesan or Romano cheese
• 1 cup cubed pepperoni
• Pizza or marinara sauce, warmed

Preheat oven to 375 degrees F.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together flour, baking powder, oregano, salt and red pepper flakes;  whisk in the milk and egg.  Stir in the mozzarella, Parmesan and pepperoni.  Let stand for 5 minutes.  Stir the batter and divide among the mini-muffin cups (about 1 heaping Tbsp.).  Bake until puffed and golden, 20 to 25 minutes.

Serve with warmed marinara sauce for dipping.

Makes 24 – recipe can be doubled.

This week’s Sunday Supper is all about Dishes in Five Ingredients or less and is hosted by #SundaySupper Contributor Amber from Mama’s Blissful Bites.

You don’t need a lot of ingredients to make something delicious!  Some of the best meals come out of what is in the pantry and “what’s left in the fridge!” Did you know?……….sweet potatoes are not even potatoes!  Not even distant cousins, twice removed.  Sweet potatoes are part of the Morning Glory family!

Baked Sweet Potatoes with Maple-Jalapeno Sour Cream

The skin forms a crispy, crackly crust and steams the potato.

4 sweet potatoes, scrubbed, dried

1/2 cup sour cream

1 Tb. pure maple syrup

2 tsp. seeded, minced jalapeno

1 tsp. fresh lime juice

Salt and Pepper to taste (a freebie)

Directions:

Preheat oven to 450 degrees F. with rack positioned in the center.  Bake directly on rack for 40-45 minutes, or until soft when pierced.  Set a cookie sheet underneath just in case. Combine sour cream, maple syrup, jalapeno, and lime juice;  chill until ready to serve.

Serve potatoes with sour cream mixture. Of course you can add bacon bits and scallions.  It’s allowed!

Breakfast, Starters, Butters and Jams:

Main Dishes:

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Halloween is one of my favorite holidays.  I always wanted to have an all-out party with all the spooky decorations and lots of spooky food.  Well – the party is here today!  I always dress up as a witch every year.  The kids are always surprised to see someone dressed up when I open the door.  One year I had a sign on the front door from the Wizard of Oz.  The sign in the forest that said “I’d turn back if I were you”! One of the little boys came up to the door – read the sign – and walked away!  I’ll never forget it! Our host this week is Leslie at La Cocina de Leslie.  She has conjured up the #SundaySupper group to make this the best Halloween Party ever!

Marinated Mozzarella Eyeballs

• Big firm olives (black and green).  Try the olive bar at your local grocery
• Mozzarella balls
• Drinking straw
• Olive oil, oregano, red pepper flakes

Slice off the end of the green olive and punch a hole in the center with the straw.  Punch a hole with the straw in the black olive, remove circle and insert into hole of the green olive.  Place on top of mozzarella balls.  You may want to cut a small sliver off the bottom of the mozzarella ball to keep it upright.  Place in a shallow dish and drizzle with olive oil, oregano and red pepper flakes.

Stab each eyeball with a toothpick for an additional “ewwwww”.  Makes it easy for serving as well.

These can also be served in a “bloody” marinara sauce.

Into the streets little witches flew,

Ringing doorbells begging candy of you.

As the moon rose high and the winds blew,

Turn the light out when the kids became few.

You’re thinking this year’s tricks are through,

But tonight it’s Marinated Eyeballs for you!

Sunday Supper has more goodies too,

Click through the posts and try a few!

Eyeball anyone?

Yes, yes you can make zabaglione with white wine!  Marsala is tradionally used, but you can also substitue sherry, Madeira, or a sparkling wine.  You can also combine the wine with a spirit such as bourbon, rum or other brandy.  How about adding your favorite liqueur such as Limoncello or Frangelica! Zabaglione began it’s life as a restorative drink – invented in the early 16th centure at the Florentine Court of the Medici.  I could use a little restoration. You will need:

• 5 egg yolks
• 1/3 cup granulated sugar
• 1/3 cup dry wine or traditionally Marsala
• 1 shot Brandy
• 1 cup heavy cream, whipped (optional)
• Fresh berries
• Anisette Biscotti

Set up a double boiler over a pot of simmering water.  Check to make sure the bottom of the bowl is not touching the water. With a hand held electric mixer, beat the egg yolks and sugar together about 3 minutes or until pale yellow.  Slowly whisk in the wine and brandy and set the bowl over the simmering water. Continue to beat constantly, approximately 15 minutes, until the eggs triple in volume, thicken and reach a temperature of 140 degrees F.  The mixture will resemble the thickness of cake batter.  Remove from heat and cool mixture completely before refrigerating.  When the mixture is cool, gently fold in the whipped cream.  Layer zabaglione with fresh berries and a garnish of mint.  Add a biscotti for “dunking”.
~Adapted from What’s Cooking America

New Jersey has more diners than any state in the nation and is considered “The Diner Capital” of the world! Go Jersey! On every diner dessert menu you will find rice pudding.  A true old-fashioned homey dessert.   Imagine a bowl of warm rice pudding topped with a crispy, caramel brulee topping!  Let’s turn this into something special!
Rice Pudding Brulee

• 4 cups water
• 1-1/2 cups long grain white rice
• 1/2 tsp. salt
• 1 cup heavy whipping cream
• 1 cup sweetened condensed milk
• 1/2 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/2 cup packed brown sugar
• 2 Tbsp. powdered sugar

Combine water, rice and salt in a saucepan.  Bring to a boil over medium-high heat.  Reduce heat to lowest setting and cover.  Simmer 16-18 minutes or until rice is soft and water is absorbed.  Turn off heat; let stand 10 minutes. Add cream to rice.  Stir in sweetened condensed milk, vanilla and cinnamon.  Stir mixture for one minute.  Smooth surface using a small spreading knife.  Wipe rim of ramekins clean with a damp paper towel.  Mix sugars until well blended;  sprinkle evenly over entire surface of pudding. Now – choose your weapon!

My son did this part for me – Watch the curtains!

If you are using a torch, carefully heat sugars until melted and bubbly.  This can also be done in your broiler.  Place as close as possible to heating element.  Broil 4-6 minutes or until sugar is melted.  Watch closely!  Let stand at room temperature 10 minutes before serving.  Can also be served chilled.

~Adapted from The Pampered Chef