Pork Loin with Cornbread Chestnut Stuffing

All I can say is delicious, delicious, delicious! I made this for Christmas dinner and it was a huge hit. It's easy to make and great for company any time of the year!

• 1 boneless pork loin roast, about 5 pounds
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1 tablespoon margarine
• 1 bag of seasoned cornbread stuffing
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sage
• 1/2 cup chicken broth
• 6 to 8 chestnuts, cooked, peeled and chopped OR 
• 8 ounces finely chopped chestnuts in bag, drained
• 1 lb. bacon (optional)

Untie roast if tied; trim visible fat from outside of roast. Lay roast open on sheet of waxed paper. 

Cook celery and onion in margarine in a nonstick skillet over medium heat, for 3 to 4 minutes or until tender. Remove from heat; stir in stuffing, finely chopped chestnuts, parsley, salt, pepper, and sage. Add chicken broth a little at a time until mixture is moist enough to stick together. Spread over surface of roast. 

Reassemble roast, wrap in bacon (optional) and tie firmly. Place on rack in foil-lined roasting pan. Bake in 350°F oven for 20 minutes per pound (about 2 hrs) or until meat thermometer registers 150°F. Let roast stand 10 to 15 minutes before slicing. 

Venetian Rainbow Cookies

Christmas is my favorite time of year to make these delectable cookies and I get to bake with my sons. Who could ask for more!

Yields: 60 cookies 

•          1/2 to 3/4 can solo almond filling
•          1-1/2 cups softened butter
•          1-cup sugar
•          4 eggs separated
•          1 teaspoon almond extract
•          2 cups flour
•          1/4-teaspoon salt
•          5 drops green food coloring
•          8 drops red food coloring
•          1 jar seedless raspberry or apricot (Polaner or Smuckers) all fruit
•          2 to 3 oz semi sweet chocolate chips

Grease 3-8 X 12 X 2 pans. (Foil tin section of grocer) Place almond filling in bowl. Add butter, sugar, egg yolks and almond extract. Beat with hand mixer for 5 minutes until well blended. Beat in flour and salt. In a separate bowl beat egg whites until stiff. Fold into mixture. Dough will be thick like cookie dough and not loose like cake dough. Separate dough into three equal parts. Make one green and one red and leave one white. Spread evenly into pans and bake at 350° for 15 minutes watching carefully so edges don not burn. Let cool. Layer with preserves in between with plain cake in middle. Weigh down and refrigerate for 1 hour. Melt together chocolate chips and 1-teaspoon oil in microwave about 3 minutes. Spread a thin layer on one side and refrigerate until chocolate is hard. Flip over and do other side. Place on cutting board and trim off edges. 60 cookies: 4 rows by 15.

BACON WRAPPED CRACKER APPETIZERS

I almost never post recipes that are not my own, but this one is soooooo worth it! Recipe reprinted from THE PIONEER WOMAN COOKS, this is probably one of the easiest appetizers you'll ever make and the most delicious. What could be bad, it has bacon!

• 1 package Club Crackers
• 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
• Grated Parmesan Cheese
• Optional Alternative: Brown Sugar Instead Of Parmesan Cheese

Lay crackers (as many as you want) face up on a cookie sheet.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place the bacon wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

Mediterranean Chicken Burgers

Very delicious and simple. Perfect for a weekday meal!

• 4 chicken burgers ( I use Perdue store bought)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried minced garlic
• 1 package fresh baby spinach
• 4 oz shredded Kasseri cheese (You can substitute Kasseri with Provolone)

Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Generously marinate the chicken burgers. Allow to marinate in refrigerator for 30 minutes.
Meanwhile steam the spinach in the microwave with a little salt and pepper and set aside.

Grill the burgers or pan cook until chicken is no longer pink on the inside. Turn them halfway through cooking time.Top the burgers with spinach and then cheese. When cheese is melted the burgers are ready to enjoy!

Serve with Tzatsiki Sauce and a chickpea salad!

Sweet Potato Casserole with Pecans and Marshmallow

This is a side dish that everyone loves. It's more like dessert to me, but that ok too!

• 6 large baked large sweet potatoes
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup toasted pecan pieces
• 1/2 to 1 cup miniature marshmallows

Preheat the oven to 400 degrees F.

Peel the sweet potatoes and rough mash leaving some large pieces. Toss with maple syrup and transfer to baking dish.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon and salt.

Top the sweet potatoes generously with the streusel topping and then fold the streusel topping together to combine slightly. Sprinkle with pecans, and marshmallows. 

Bake for another 20 minutes, or until the topping is bubbly and brown.

Cranberry Bread Pudding

Down home delicious and a great addition to any holiday meal!

• 16 snowflake dinner rolls cut into cubes
• 1 1/2 cups cranberries
• 4 tablespoons orange juice
• 1/2 cup butter, melted
• 6 beaten eggs
• 3 cups milk
• 1 cup heavy cream
• 3/4 light brown sugar
• 1 teaspoon vanilla

In a greased 13 x 9 baking pan, layer half of the bread cubes and cranberries. Repeat layers.

Melt butter and stir in orange juice. Drizzle on top of the bread mixture.

In a large bowl, beat the eggs, milk, sugar and vanilla until blended. Pour over the bread mixture and let rest for 30 minutes.

Bake uncovered at 375 degrees for 50-60 minutes or until knife inserted comes out clean.

ENJOY!

Sautéed Brussels Sprouts with Bacon and Onion

Just in time for Thanksgiving - oh yeah!

• 4 slices bacon, chopped
• Brussels sprouts, stem end trimmed, cut in half and sliced thinly
• ½ large onion, sliced
• 3 garlic cloves, sliced
• 1/2 cup chicken broth
• Salt and pepper to taste

In a large skillet, cook the bacon until it is almost crisp. Add enough olive oil to sauté the Brussels sprouts and onion. Cook until the onions and are tender. Add the garlic and cook until it begins to golden. Add the bacon and stir. Add the chicken broth and cook until it’s absorbed. By now the Brussels sprouts. Top with additional bacon.

Portobello Tuna Melts

If you are watching your carb intake, this makes a great lunch or dinner. Serve it with a side salad!

• 2 large portobello mushroom caps
• Two 6 ounce cans white meat tuna packed in water, drained
• 2 tablespoons minced celery
• 2 tablespoons minced red onion
• 1 teaspoon minced flat-leaf parsley
• 1/3 cup mayonnaise (I use Hellman's Light)
• 1 tablespoon whole grain mustard
• Freshly ground black pepper,
• Freshly squeezed lemon juice, to taste (optional)

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using. 

Pop stem out and scoop gills out of each mushroom cap with a spoon. Using your hands, lightly rub each portobello mushroom with olive oil. Saute in pan on both sides until soft but not mushy.

Divide the filling among the mushroom caps and generously sprinkle the tops with shredded cheddar cheese.

Place the filled mushrooms on a baking sheet in the oven on broil until cheese is golden and bubbly.


ENJOY!

Eggplant Sorrentino

I'm sure you have heard of Veal Sorrentino, well this is an all-eggplant version with ham. It’s very easy to make and very tasty!

• 1 large Eggplant
• Your favorite deli ham (2 slices for every one piece of eggplant) see note
• Your favorite deli provolone (2 slices for every one piece of eggplant) see note
• 2 Eggs
• 2 cups Italian Breadcrumbs
• Salt and Pepper to taste

Start by slicing the eggplant longways into long slices. You’ll want them less then 1/2 inch thick. Put the eggs in a bowl and whip them up, put the breadcrumbs with a couple of dashes of the salt, pepper and Italian spices on a plate and mix it up. Dip each slice of eggplant in the egg then coat generously with the breadcrumbs. Put each breaded eggplant slice on a non-stick cookie sheet and bake in a 350 degree oven. Bake them about 10 minutes, then flip and bake about 10 minutes more. The breadcrumbs should brown.

When the eggplant is done, remove it from the oven. Put two pieces of ham on top of each eggplant slice. Then layer with cheese in between in a loaf pan. Put some of the cheese on top and finally sprinkle with basil and olive oil. Bake until the cheese melts for about 30 to 40 minutes at 350 degrees. 

Enjoy!

NOTE: I just buy 1 lb. of each to ensure that I have enough for this recipe. 
There os no tomato sauce in this recipe, however feel free to serve it with some on the side or pour over top just before eating!

Koren Chicken Salad

I really enjoy trying new and unusual recipes and I finally tweaked this recipe to my taste. Try it - you won't be sorry!

• 2 cooked chicken breasts, boneless & skinless - shredded
• 1 medium cucumber, seeded and thinly sliced
• 1/2 teaspoon salt
• 1/2 medium white onion thinly sliced

Season the chicken with:

• 5 garlic cloves
• 2 ginger slices
• 2 bay leaves
• 2 tablespoon rice wine
• 1/2 teaspoon ginger powder
• Place the chicken in a zip lock bag and marinate overnight. The next day, dry the chicken with paper towel.

Prepare the dressing:

• 2 tablespoon toasted sesame seeds
• 1/2 teaspoon dry mustard
• 1 tablespoon soy sauce
• 2 tablespoon fresh lemon juice
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon water
• pinch salt

Toss chicken, cucumber and thinly sliced onion with the dressing and enjoy! I like to eat it in lettuce wraps.

Asian Dipping Sauce

I'm always looking for ideas on how to use my Hot Pepper Jelly that I make every year around the holidays. I came up with this Asian Dipping Sauce quite accidentally and I have to tell you... it's fabulous!

• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons hot pepper jelly (store bought or homemade)
• 3 cloves minced garlic
• 2 tablespoons minced fresh ginger root
• 2 teaspoons sesame seeds
• 2 teaspoons sesame oil

Whisk together the soy sauce, vinegar, pepper jelly, garlic, ginger, sesame seeds, sesame oil in a bowl.

Enjoy with your favorite dumplings, spring rolls or jut about anything!

Baked Cinnamon Apples

Who doesn't love baked apples! This is an easy recipe inspired by Boson Market and serves 4.

• 
3 Apples

• 2/3 cup water

• 1/2 tablespoon flour
• 
1 teaspoon cornstarch

• 2 teaspoons butter, crumbled

• 1/2 cup brown sugar

• 1/4 teaspoon cinnamon

• 1 dash salt



Preheat the oven to 350 degrees. Peel and core the apples. Cut each one into 16 slices and arrange the slices in an 8"x 8" baking dish. In a small bowl, combine the water with the flour, cornstarch, and Butter Buds and stir until the dry ingredients are dissolved and not lumpy. Add the brown sugar and cinnamon and stir until smooth. Pour the cinnamon mixture over the apple slices, cover the dish with foil, and bake for 40 minutes. Stir the apples every 10 minutes.

The Perfect Pumpkin Cookie!

This is the perfect "old fashioned" style Pumpkin Cookie that is sure to please everyone. Not to sweet, but just sweet enough!

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 1/2 cup honey
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

Glaze:

• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt into a  bowl.

In another medium bowl, cream together the 1/2 cup of butter and white sugar. Add the honey, pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in the dry ingredients. 

Drop on cookie sheet by tablespoonfuls; flatten slightly if batter doesn't spread on its own. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze onto the each cookie.

Basic Italian Tomato Sauce

You asked for it, you got it! Here's a basic Italian Tomato Sauce that will not disappoint...

• 2 (28 ounce) cans tomato puree 
• 1 (28 ounce) cans peeled plum tomatoes 
• 2 cloves garlic 
• 1 small onion, diced 
• 6 cloves garlic 
• 1 teaspoon basil 
• 1 teaspoon kosher salt 
• 1/4 teaspoon fresh ground pepper 
• 2 tablespoons sugar 
• 1/4 cup extra virgin olive oil 
• 1/4 cup grated cheese 

Sauté onion and garlic in olive oil in a large pot. Empty plum tomatoes into large bowl and squash them with your hands or a potato masher tool. Add all ingredients (including any meatballs or sausage you want to add) to the pot and simmer for 3 hours.

Buffalo Chicken Meatballs

These meatballs are awesome! So flavorful and satisfying -easy to make, and the results are delicious. 

• 1 pound lean ground chicken
• 1 egg
• 1/2 cup Italian breadcrumbs
• 1 stalk celery
• 2 green onions
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 ounce crumbled blue cheese
• 1 cup Hot Sauce, divided
• 2 tablespoons butter

Preheat the oven to 350 degrees.  Line a cookie sheet with foil and coat with nonstick spray or use non stick foil.

Pulse celery and green onion in food processor to chop into small bits. Combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, 1/4 the hot sauce and the blue cheese in a large bowl. Gently fold together but don't over mix.

Form the mixture into meatballs - you should get about 16 meatballs. Place the meatballs on the cookie sheet. Bake for 20 - 30 minutes until firm to the touch.

While the meatballs are baking, put the rest of the hot sauce and the butter into a microwave safe dish. Microwave about 30 seconds, until butter melts. Stir well to combine. Remove the meatballs from the oven and allow to cool for a few minutes. 

Place the meatballs onto a dish and drizzle with butter/hot sauce mixture.

NOTE: You can double the sauce recipe if you like the meatballs swimming in sauce!

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.