Appetizer: Bacon Wrapped Chestnuts

This is a Filian family favorite.  They are so simple and delicious to make.  This recipe has roots in the Polynesian community and it is traditionally called rumaki.  To make this the traditional way, you soak the chestnuts in a mixture of ginger, soy sauce and brown sugar. To make this the quick and easy way, (equally as delicious) you just wrap the chestnuts with a small piece of bacon and let the flavor of the bacon add the punch.

You better make double or triple...they go fast!  You can make them a day or two in advance, store covered in the refrigerator and heat in the microwave just before serving.

Preheat the broiler.  Cut each piece of bacon into 3 smaller strips.  You will use one small strip per water chestnut.

Drain and rinse 2 cans of water chestnuts.  I LOVE the crunch!

Wrap a piece of bacon around a chestnut.  Secure with a toothpick.  Place on a broiler pan.  NOTE: Soak your toothpicks in water for 30 min to help prevent them from burning.

Place in a heated oven on broil.  For my oven this is the very top rack.  Cook for 3 min.  Pull from oven.  Turn the pieces over.  Cook another 3 min.  Check to see if they are done....bacon should be crispy.  If they need to cook longer, place the pan further away from the heat source and check every minute.

Remove from the heat and cool.  Serve warm or at room temperature.  You can make them a day or two in advance, store covered in the refrigerator and heat in the microwave just before serving.

Enjoy! XO
Cathie

Shake it: Berry Infused Vodka

It is time to start infusing berries for holiday martinis!

Have you ever wanted to try infusing your own liquor; but you were afraid you might mess it up and spend too much money on an experiment? Well fear not. We have been infusing for years with great success. You will only need a few household items, a base liquor and your infusing ingredients.

Fruits/flavors for Infusing:
cantaloupe, peach, strawberry, cherry, blueberry, raspberry, blackberry, pineapple, mango, vanilla bean, lemon, lime or grapefruit, fresh ginger, lemon-grass, herbs, lavender, nuts, garlic, chili peppers or coffee.

Tips:
Don't use canned fruits.
Don't crush the fruits - this can cloud the vodka.
Use other bases: gins, bourbons and rums.

Almost Homemade Pizza with Trader Joe's Fresh Dough

I am a lucky girl!  My hubby made me an "Almost Homemade Pizza" today.  He used the fresh crust from Trader Joe's and boy was it good.....

Flour your surface.  Pour a handful of flour onto a clean work surface.  Spread the flour thin.

 Open the dough and place on the floured surface.

Let the dough rest for 20 minutes.

 

 Knead and Roll the dough flat.  Use a floured rolling pin. 

 Spray the pan with Pam.

Spread the dough to the edges of a round pizza pan.

 

Spoon your favorite sauce over the top of the dough.

Add shredded Mozzarella cheese.

Add sliced pepperoni.....or don't.

Add a little more cheese.... :)

 Bake for 10 minutes at 450.

 

Pull from the oven and let it rest for 10 minutes.

 Slice the pizza.... I heart our oxo slicer. 

Grab a napkin and enjoy!  Or if you are like me.....grab a knife and fork.....I like to eat my pizza with utensils.  Anyone else?

Homemade Sweet Pickles

 Homemade Sweet Pickles

Pickles are so easy to make and delicious.   If you have never canned before this is a great recipe to try. I like to make big batches at once cause they go fast!  Oh and they are awesome gifts! 

Supplies:
12 cups sliced cucumbers, sliced by hand or with a mandolin
4 onions, sliced
2 sweet red bell peppers, seeds and stem removed, sliced
1/2-cup salt
2 cups vinegar
1 ½ cups sugar
1-teaspoon turmeric
2 teaspoons mustard seed

Steps:
1. Combine vegetables and salt; let stand 30 minutes then drain.

2. Heat vinegar, sugar and spices. Add vegetables, bring to a boil, and boil for 5-10 minutes or until transparent. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Keep jars and lids hot by keeping them in a hot water bath while you are preparing the ingredients.

3. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean with a clean cloth. Place lid on jar and screw band down evenly and firmly just until the point of resistance is met.

4. Process 10 minutes in a boiling water canner. Let cool overnight.  Check lids for tightness.  Store for about two weeks before eating.   This recipe makes about 4 quarts.

Sugar Glazed Strawberries

Sugar Glazed Strawberries

There is nothing better than sugared strawberries over vanilla ice cream or sorbet. Ok, well maybe sugared berries over pound cake is better. They are beyond simple to make and are delicious. My trick is that I only use a small amount of sugar and I let it brew for 3 hours. I know this idea may seem simple or old fashioned....but, every time I serve them someone asks how to make them.

Chop strawberries into bit size pieces until you have 4 - 6 cups.  Sprinkle with 1 teaspoon of white sugar, stir to combine, seal and store in the refrigerator for 3 hours.  Enjoy over the next two days.

Southwest Rotisserie Chicken Chili: two-time 1st Place winner

 Southwest Rotisserie Chicken Chili

with Fresh Squeezed Lime and Sour Cream

Chili was a world I started exploring a few years ago when I got a vacuum sealer.  (oh how I heart my sealer)  Hubby loved gobbling up a bowl in the winter and I loved experimenting with different varieties. I could make a huge batch and freeze it in 2-people servings.  We could have chili for months with the mess for only 1 afternoon.

Along that same time my sis started hosting a chili cook-off.  She usually has about 12 competitors.  I have taken 2nd palce for my frito-pie chili ((hungry just thinking about it)) and won 1st place with my Southwest Rotisserie Chicken Chili.

Last night we had a chili cook-off to celebrate my friend Rob's return to the USA after being away on a film for 8 months.  We had three entries....Steve P.'s beef chili, Steve K.'s turkey chili, and my Southwest Rotisserie Chicken Chili.  All the chili's were amazingly good.  When the scores were added up......I came in first with 25, Steve K. in second with 24 and Steve P came in 3rd with 19.  As you can see it was a close match!

Let's get cooking!!!!

 Makes 18 servings!

What is the secret???  Salsa Verde and Fresh Squeezed Lime.

Ingredients:
Rotisserie Chicken - Large
3 large Onions - chopped
6 Cloves Garlic - crushed
2 Carrot - chopped
6 Peppercorns
1 Palm Full of Italian Seasoning 
8 Cups of Water
2 Tablespoons Vegetable Oil
1 Can Tomatillas - 12oz. (fresh if you can get them)
2 Cans Chopped Tomatoes - 14oz.
1 Can Diced Green Chilies - 7 oz.
1 Tablespoon Oregano
1 Teaspoon Ground Corrianader
1 Teaspoon Ground Cumin
1 1/2 teaspoon Chili Powder
1 Jar Salsa Verde
1 Tub Fresh Garlic Salsa
4 Ears Fresh Corn
2 Cans White Beans (great northern) - 15 oz.
Salt and Pepper
On Hand: 1 Can of Chicken Stock
Toppings: Fritos, Cheese, Chopped Onion, Sour Cream, Lime

Begin with a large size rotisserie chicken.  Remove the meat from the bones and discard the skin and any strings.

 Chop the chicken into small pieces and set aside.

Make the stock.  Place the bones, 1 large chopped onion with the skins, carrots, 2 cloves crushed garlic, Italian seasoning and peppercorns into a medium stock pot.  Cover with 8 cups of water.

Bring to a boil.  Reduce the heat to a simmer and simmer for 2 hours.  Strain the bones and vegetables from the stock.  Let the stock cool for about 30 min and skim the fat from the top of the pot.

 In a large soup pot, saute 2 chopped onions and the remaining garlic in vegetable oil.  Stir and cook until the onions are soft and semi-translucent.

 Chop one can of tomatillas and add to the pot. Discard any liquid.

I like using fresh ones if you can get them at your store.   Prep fresh ones by removing the husk and washing the tomatilla.  Blanch in boiling water for 5 minutes or until soft.  Crush for the chili with the back of a wooden spoon.

 Add two cans of chopped tomatoes to the pot.

 Add one can of chopped green chilies. 

The herb measurements are only a start.  I like to taste along the way and add a little more.  If you make the day before (which I suggest) then you might want to add a little more spice the next day.

 Add the 4 cups of the stock as prepared in step 3 and the herbs to the pot.

 Add Salsa Verde and Garlic Salsa.

 Remove the corn from the cob by slicing the kernels downward.  Discard the cobs and add the corn to the pot.

 If you are using canned beans, rinse them twice before adding to the pot.  Once they are added to the pot, carefully stir the chili so you don't break the beans.  Broken beans can make a mushy chili.

Add the chopped chicken to the pot.

Add salt and pepper, simmer for 4 hours on low.  If you are making ahead of time, cool completely before placing in the fridge.  The next day, if needed, add a can of chicken stock to the chili.  Add more herbs and salt/pepper.

Serve with a teaspoon of sour cream and fresh lime.

 Other toppings or chili mix-ins: Fritos, Cheese, Chopped Onion, Sour Cream, Lime.

 

Kitchen Tools: Hand Juicers

Nothing better than fresh squeezed Orange Juice.  We are blessed to have fruit bearing trees in the neighborhood that produce so many oranges that if you pick them and squeeze them then the juice is yours for free!  We have a huge avocado tree that produces more fruit than you cold eat in a lifetime so we swap avocados for lemons, oranges, figs, plums and tomatoes.  Pretty good deal!

I love my hand juicer!  I have a smaller one for lemons and limes and it is equally as good.  This one I bought at a Mexican grocery store for $9.00.  I have seen them at Sur La Table and Amazon has some too.  The lime squeezer works great for making cocktails.

 

You can get so much juice from an easy press.

I also heart my Kitchen Aid non-electric juicer.  I can't find this exact style for sale anywhere.....???  Odd cause it is a good one.  Lots of other styles on the market that are similar.  Target has one by OXO.  This style works good for large over-sized oranges.

Oh man.....those sliced oranges are making me thirsty!