Cheesy Tomato Basil Pull-Apart Bruschetta

This is a delicious version of the original cheesy pull apart bread with an Italian twist!

• 4 or 5 Ripe Tomatoes
• 3 cloves of garlic, minced
• 20-30 big leaves of fresh basil, julienned (reserve some for garnish)
• 1 small red onion, diced
• 1/4-cup good olive oil
• Salt and pepper to taste
• Pinch of red pepper flake if desired
• Italian or French round loaf bread
• Shredded Mozzarella Cheese
• Parmesan Cheese, freshly grated if possible

Cut tomatoes in half and squeeze gently to get rid of excess water, pulp and seeds. Cut into a quarter inch dice.

In a medium size bowl, mix together tomatoes and add the rest of the ingredients, up to the red pepper flake, tossing gently.

Cut the bread into 1-inch strips without cutting all of the way through to bottom. Turn the loaf and cut the other way to form a diagonal, again do not cut all of the way through. 

Arrange bread on a baking sheet on a large sheet of foil. Spoon entire bowl of tomato mixture over the top of your toasted bread and tuck between all sides of each square.  Sprinkle generously with mozzarella cheese and also tuck between bread cuts, and then a little bit of Parmesan cheese. 

Wrap the stuffed loaf in aluminum foil and place in the over at 350 degrees for 15 minutes. Remove from oven, unwrap the foil and add more Parmesan, bake for another 10 minutes or until the cheeses are fully melted.

Sprinkle some reserved basil over the top for garnish.  Serve family style.

2 Ingredient Pumpkin Cake

This is the easiest Pumpkin Cake recipe you will ever find. I'm sure you have seen this recipe pop up on other sites, but I decided to share it with my readers. This Pumpkin Cake is so simple and can also be made into muffins or a sheet cake.

Simple Two Ingredient Pumpkin Cake:

1 – 18.25ox. Spice Cake Mix
1 – 15oz. Canned Pumpkin

Mix the two ingredients together in a bowl until well blended. Spread or scoop into desired pan that has been sprayed with cooking spray and bake at 350 degrees until toothpick or knife comes out clean. Normally around 20-25 minutes. Cool and sprinkle with powdered sugar or frost with cream cheese frosting if desired. 

Penne A La Vodka

Yummy! Can’t go wrong with this easy to prepare recipe. Goes well with toasted garlic bread.

• 1-tablespoon olive oil
• 1 onion, chopped
• 10 sun dried tomato halves, chopped or julienned
• 1 (28 ounce) can crushed tomatoes
• 1/4 teaspoon dried oregano
• 6-8 fresh basil leaves, chopped or
• 1/8 teaspoon dried basil leaves
• 1-teaspoon salt
• 1/2-teaspoon fresh ground pepper
• 8 tablespoons butter, divided
• 12 ounces fresh white mushrooms, quartered, about 3 cups
• 1/8 teaspoon crushed red pepper flakes (to taste)
• 1/2-cup vodka
• 3 cups heavy cream
• 1-tablespoon kosher salt
• 1 1/2 lbs. penne pasta
• 1/4 cup dry Parmesan cheese, plus additional for the table

Heat the oil in a large saucepan; when hot, sauté the onions until golden brown, about 5 minutes. Add sun dried tomatoes and crushed tomatoes to the saucepan. Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors. 

While the sauce is cooking, heat 4 tablespoons of the butter in a skillet over medium heat. Sauté the mushrooms and hot pepper flakes until the mushrooms are golden. Carefully add the vodka and simmer for 5 minutes to cook off the alcohol. Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta. 

Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well. Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, and then add Parmesan cheese and mix thoroughly. Stir in additional sauce and mix.

Crab Frittata - Mmmmm!

The most popular crab-fishing months in Alaska occur between October and January and Maryland blue crab is just about coming to an end, so take advantage of it. This is a delicious light and fluffy frittata! It makes a great filling meal . The idea of microwaving and browning the onion and potato before-hand allows them to be left in larger pieces giving a more satisfying result. Mmmmm, really good!

• 5 eggs 
• 1/3 cup cream 
• 1/2 teaspoon grated lemon rind 
• 1/2 teaspoon of Old Bay seasoning 
• salt and pepper, to taste 
• 3 tablespoons grated sharp cheddar cheese 
• 1 large potato, cut into tiny dice 
• 1 small onion, diced 
• 1 tablespoon oil 
• 1 cup fresh crabmeat (you can use lobster or langoustine meat)

Mix the eggs, cream, lemon rind, old bay, salt and pepper together. Set aside. Microwave onion and potato about 3 minutes. Heat oil in frying pan over medium heat and brown potato and onion and cook them through. Pour over 3/4 of the the egg mix and scatter the crab across the top. Cover with rest of egg and top with cheddar cheese. Cook gently for about 5 minutes or until almost set through, then place under a griller (broiler) to brown the top.

Positively Perfect Pesto Polenta!

I really enjoy slicing little cakes of tubed polenta and pan frying it until nice and crispy, but sometimes I want to whip up a pot of creamy, deliciously seasoned polenta and don't always have a box of cornmeal handy. Here's a sure fire way to make a luscious creamy polenta with lots of great flavor.

• 1 (16-ounce) tube of polenta, cut into 1/2-inch diced cubes
• 1 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 1/4 cup heavy cream (optional)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 teaspoons salted butter
• 1/3 to 1/2 cup basil pesto (homemade or store bought)
• salt and pepper to taste

Combine polenta, broth and wine in a medium saucepan over medium heat; cook 5 minutes or until smooth and hot, stirring with a whisk. Remove from heat; stir in remaining ingredients. Add salt and pepper to taste.

Sprinkle with additional grated cheese.

NOTES: I start with 1/3 cup pesto and more to taste.
You can make this recipe with a box of cornmeal. Just follow the directions on the box and then add the remaining ingredients.

Today I Found A One and a Half Pound Lobster!

I went out to buy some fresh vegetables at the Asian Market and today I found a one and a half pound lobster for $5.99! I was so excited and it took me forever to figure out the best way to put use to this delicious creature. I could boil it and eat it with drawn butter, but really wanted to avoid those calories. What's the best way to enjoy it and make use of it's natural flavors? 

I had an "ah hah" moment. Boil the lobster, break down the meat and throw the shells back in the pot with some added flavors for a wonderful broth. Every cook should have a recipe to make use of the leftover bodies and shells!

From there, it morphed into a wonderful Seafood Noodle Bowl in lobster broth. Instant smiles as soon as I tasted it! I will now share the recipe with you…

• 1-1 to 1.5 lb. lobster
• 1 cup raw cleaned shrimp
• 1/2 cup whole baby clams
• 8 oz. corn or rice noodles
• 2 or 3 stalks of julienned scallions
• 1 tablespoon fresh or dried chives
• 1 teaspoon dashi - a japanese soup stock powder (optional)
• salt and pepper to taste
• 1/2 cup white wine
• reserved lobster broth

Add enough water to cover the lobster, bring to boil and boil the lobster for about 15 minutes. Remove the meat from the shells and clean out the body. Break the shell into small pieces. Throw the shells back into the broth-like water and add, dashi, salt and pepper. Bring to a rapid boil. Strain the broth to remove all of the shells and return to pot. Just as it starts to boil again, add shrimp and clams cover and turn off the heat. Let stand for another 15 minutes.

In the meantime, boil the noodles until just soft. Strain and lay noodles at bottom of a bowl. Remove the shrimp and clams form the pot. 

At this point, start building your seafood tower by adding the lobster tail and claw meat, the clams and shrimp. Top with julienned scallions. Pour the broth around the seafood and noodles until bowl is almost full. Sprinkle with chives.

NOTE: You can drizzle with sesame oil or chili oil if you want added flavor and spice.

Candied Jalapeño - Fiery and Sweet!

Since we visited the Hot Pepper Festival, I have been addicted to candied Jalapeños. Many of the recipes I have researched look delicious but also come with a very long list of steps and ingredients. After some experimenting, I came up with this shortcut method and I have to tell you, I'm hooked! The key here is to chill it at least 2-3 days in a jelly jar. Try this recipe and you will not be disappointed! So easy... so good!

• 1 (12-oz.) jar Jalapeño pepper slices (can loose chop)
• 1 1/2 cup sugar
• 1 teaspoon lime zest

Drain and paper towel dry the Jalapeño pepper slices, discarding liquid. In large pot, combine peppers, sugar and lime zest. Bring to a boil, reduce heat and simmer about 10-12 minutes, making sure sugar is dissolved. Fill jar and cover with lid, and chill 48 hours to 1 week. It's best to stir occasionally, but not a necessary step.


NOTE: This is very good on cream cheese with a cracker. I had it on grilled salmon and it was great! 

Shrimp de Jonghe on Crusted Polenta Rounds

This recipe is so easy and so delicious! I like to serve it with a vinegar based slaw.

• 2 pounds jumbo shrimp (about 18), shelled and deveined
• 1 1/2 sticks (3/4 cup) salted butter, softened
• 1 cup fine dry bread crumbs
• 1/3 cup minced fresh parsley leaves
• 1/2 cup dry Sherry
• 1 to 5 garlic cloves, minced
• 1 teaspoon salt
• dash of cayenne
• dash of paprika

Add shrimp to a pot of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.

Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.

In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.

Place shrimp in casserole and spoon bread-crumb mixture over them.

Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.

Serve shrimp on crusted Polenta rounds.

Crusted Polenta Rounds
Oil grill or saute pan on medium-high heat.
Season polenta with salt and pepper. Arrange polenta rounds in pan. Cook 7 to 10 minutes, turning once, until polenta rounds are golden brown and heated through. Sprinkle with fresh herbs of your choice.

My Whoopie Pie Addiction!

With both my sons living in Philadelphia, I enjoy going to the Reading market on my visits. The best time to go is on Fridays and of course the weekends because the Amish stalls are open on those days and they sell their baked goods.

I especially like the Whoopie Pies. YES, I said the Whoopie Pies! The Whoopie Pie brings me back to the days of Devil Dogs and Yodels. I guess it's more about the memories than the taste.

I finally came across a Whoopie Pie recipe that is worthy of sharing. I have made them several times already and they are really good. One recipe adjustments under note: HIT THE GYM!

• 1/2 cup (1 stick) butter, softened
• 1 cup firmy packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

Preheat oven to 350 degrees. Lightly spray a Whoopie Pie pan with cooking spray or you can use a cookie sheet but the circle shapes will be less uniform.

In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 mites. Add egg and vanilla and beat until well combined.

In another bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Add half of the dry ingredients into the batter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low until all of the ingredients are incorporated.

Spoon 2 tablespoons of batter for each pie. Bake for 8-10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in alan 8-10 minutes before filling.

Whoopie Pie Filling:

• 6 tablespoons butter, softened
• 1 1/2 cups confectioner's sugar, sifted
• 1/8 teaspoon salt
• 1 jar marshmallow cream
• 1 teaspoon vanilla extract

In a large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter and mix well. Add marshmallow cream and vanilla and blend well. Fill pies. Makes about 2 1/2 cups of filling for 12 pies.

Indulge!

FOODIE ROAD TRIP - DISCOVERING LEHIGH VALLEY

Lehigh Valley Pennsylvania's slogan is "Buy Fresh Buy Local" so when we decided to take a mini vacay, my plan was to take a road trip through the Lehigh Valley area, stopping along the way to eat, drink, taste and savor. This turned out to be one of the best 2-day road trips we've done.

Our first stop was in Bethlehem, PA also known as Christmas City (http://www.christmascity.org). There are a variety of things to see and experience in Bethlehem, such as the Steel Stacks (http://www.steelstacks.org offering a very interesting history on the steelworkers of the late 1800's), museums and the Sands Casino with three Emeril Lagasse restaurants. I also want to mention the many wineries in Lehigh, however we did not make them part of our trip this time. We have been to the wineries in the past and it is also worth considering!

I was on a food mission so our first stop, Lehigh University Campus, where every Thursday there is a Farmers Market. Much to my delight, there were vendors selling local produce and goods, but what caught my attention was a young Filipino baker selling cakes and pastries I have never eaten before. Especially delicious was a pastry topped‏ with a blend of butter & sugar and filled with cream cheese. We also picked up some pecan sandy cookies and sweet bread to share when we got home.

Moving on, we made our rest stop at the Glasbern Inn (http://www.glasbern.com), an historic Pennsylvania country hotel and restaurant tucked away on a peaceful and secluded 130-acre, 19th-Century farm located in Fogelsville, just west of Bethlehem. I would absolutely recommend the Glasbern to anyone looking to get away for a countryside experience in a pastoral setting. They also have a 5 star restaurant on the grounds.

That evening, we happened along a restaurant called Randall's On The Orchard (http://www.randallsontheorchard.com). The atmosphere was warm and welcoming, the service was top notch and best of all the food was delectable. I had the Broiled Jail Island salmon with citrus caper sauce and my husband had the Medallions of Veal Saltimbocca, sautéed veal topped with prosciutto and mozzarella served with a white wine and sage brown sauce. Chef Randy Maurer uses all fresh local ingredients and I have to say that this was one of the best dining experiences we have had in a long time. 

The next morning we enjoyed our complimentary breakfast at the Glasbern Inn and headed out to Dietrich's Meat Market (http://www.dietrichsmeats.com), an authentic Pennsylvania Dutch butcher shop & country store in Lenhartsville. We left with a cooler filled with hanger steaks, Delmonico steaks, the most beautiful beef short ribs cut to order, a hand tied pork roast, sweet sausage, fresh made pepperoni, horseradish cheese, smoked snack sticks and more! They box and ice it for you and it will last hours on the road. People from all over come and drive their meats home. If you bring in your Dressed Pheasants, Goose Breasts, Ducks, Turkeys and Fish, Dietrich’s will even smoke them for you! I forgot to mention the "right out of the oven" mini pumpkin custard pie that we enjoyed in the car. Yes, I'm dieting this week!

Next stop, Renninger's Market where local merchants and farmer's from Kutztown and its surrounding areas sell their fresh produce, meat, dairy products and more. On any given weekend you can find fresh food, great deals, and hidden treasures at Renninger's Market in Kutztown.

The highlight of our trip was the Chile Pepper Festival in Bowers. The Chile Pepper Festival is held each year the weekend after Labor Day. This event is the largest of its kind anywhere in the United States and is host to chile pepper food, crafts, a Jalapeno eating contest, a salsa contest, a chile pepper field excursion and much more. Tent after tent offers plenty of opportunities to taste, sample and purchase all kinds of chile peppers and items like pepper laced fine chocolates, Mexican chocolate chip cookies with a kick, Hot pepper jellies, hot sauces, rubs, spices, bbq sauces and more. Of course we ate lunch here and shared bbq'd chicken right off the grill, served with baked beans and corn on the cob grilled right in the husk. Sit at one of the picnic tables and try a hot sauce on your chicken!

I will now share with you some of my festival purchases taste tested and highly recommended by me! Many of you already know that I make my own hot pepper jelly and I'm a tough critic. I found two that I thought were fantastic! Mrs. Millers Hot Pepper Jelly and the other is Hot Pepper & Sweet Dreams Candied Jalapenos. Both jellies offer balanced sweet heat with a spicy kick. I also purchased a jar of PatterFam Sweet BBQ Sauce, Chipotle Smoked Jalapeno Peppers and a jar of Sloppy 2nds BBQ Sauce, both to die for! Websites and pages listed below:

http://www.amazon.com/Mrs-Millers-Homemade-Pepper-Jelly/dp/B001P0T6CC
http://hotpeppersandsweetdreams.com/Can_Jal.html
http://www.patterfamsauces.com
https://www.facebook.com/thehawghouse

Last stop Allentown Fairgrounds Amish and Farmers Market. Here we purchased some cheeses from Whitman's World Cheese, some chicken croquettes from the Amish stand and other small goodies.

All in all, it was a great trip and I would recommend it to anyone. We are planning on going back closer to the holidays for some special festivities. Anyone interested, I'd be happy to share and post upcoming events.

Hoisin Chipotle Ribs

These ribs are traditionally done on an outdoor grill, but can easily be done in the oven set to 250 degrees. Before serving, brush ribs with some of the sauce and place them directly on grill so you get some nice grill marks. Use the remaining sauce for dipping.

• 1 tablespoon paprika
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon onion salt
• 4 pounds pork loin back ribs
• juice of 1 lime
• 1 tablespoon liquid smoke
• 1 tablespoon adobo
• 1 to 2 tablespoons finely chopped canned chipotle peppers
• 1/2 cup bottled hoisin sauce
• 1/4 cup honey
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced

For rub, in a small bowl stir together paprika, black pepper, adobo and onion salt. Trim fat from ribs. Place ribs in a shallow dish. Squeeze lime halves over ribs, sprinkle with liquid smoke and rub the cut surfaces of the lime halves over ribs. Sprinkle the rub evenly over ribs; rub in with your fingers. Cover and chill for 1 to 4 hours.

Pour water into pan. Place ribs, bone sides down, on the grill rack over water pan. (Or place ribs in a rib rack; place on grill rack over pan.) Cover and cook for 3 to 4 hours or until tender. Add additional water as needed to maintain temperature and moisture.

Meanwhile, for sauce, if using dried chipotle peppers, soak them in warm water for 30 minutes; drain well and finely chop. In a small saucepan stir together the chipotle peppers, hoisin sauce, honey, vinegar, mustard, and garlic. Cook and stir over low heat until heated through. 

Before serving, brush ribs with some of the sauce and place them directly on grill soyou get some nice grill marks. Use the remaining sauce for dipping.