Margarita Jell-O Shots

I was at a parade a couple years ago where the revelers were passing out Jell-O shots in actual syringes, but this is just as much fun and not as scary!

Margarita Jell-O™ ShotsMakes 12 (2-ounce) shots

1 (3 ounce) box lime Jell-O™ sugar free gelatin powder (or other flavor of your choice)
1 cup water
¾ cup white tequila
¼ cup Triple Sec
12 (2 oz.) sample containers with lids (get these at P&J Sales in Lancaster on Memorial Park Rd.)

Place water in 2-cup glass measuring cup and microwave till boiling. Remove from microwave and stir in Jell-O™ powder till dissolved. Cool to room temperature and stir in tequila and Triple Sec. Pour into cups, seal, and refrigerate till set. Transport in large zippy bag on ice till ready to serve.

Note: To eat, run your finger around the edge and pop the shot into your mouth. Please eat responsibly! Make fruit-filled, non-alcoholic “shots” for children and others who don’t want the alcohol.

Foxy Chicken Chili for Tailgating

Here's a super easy and money-saving recipe for you to try and your friends and family to enjoy! Use all store-brand canned goods and there's no need to invest in a lot of bottles of spices, because you use pre-mixed seasoning packets. If you make your own chicken stock (as I do), that will save even more of your food budget dollars. If you buy stock, make sure that it is a good quality. That is one thing I don't skimp on. As an experiment, I've tried store brand stock and it doesn't have much flavor. Get Swanson or Kitchen Basics stock or broth.

Foxy Chicken Chile
(If you’re a Gamecock fan, just substitute turkey or lean ground beef.)
Makes 1 gallon & freezes well

2 pounds ground chicken, turkey, or 95% lean ground beef
1 cup chopped white onion
1 cup chopped green bell pepper
1 cup chopped zucchini or yellow squash
2 envelopes original ranch dressing mix (the powder)
2 envelopes 40% reduced-sodium taco seasoning mix
1 can (14 ½ oz.) black beans, rinsed and drained
1 can (14 ½ oz.) pinto beans, rinsed and drained
1 can (14 ½ oz.) kidney beans, rinsed and drained
2 cans (14 ½ oz. each) diced tomatoes with green chiles
2 cans (14 ½ oz. each) whole kernel corn, drained
3 cups reduced-sodium chicken stock
Garnishes: shredded Cabot reduced fat cheddar cheese, Greek-style nonfat yogurt, sliced green onions, baked tortilla chips, pickled jalapeno slices

In a large Dutch oven or heavy-bottomed stock pot, cook meat, onion, pepper, and squash, stirring frequently, until meat is cooked through with no pink remaining. Add remaining ingredients except for garnish. Cover and bring to a boil, and then reduce heat to simmer for 30 minutes, uncovered, stirring occasionally.

Fill insulated containers with boiling water and allow to set for 15 minutes. Drain water from containers and fill with piping hot chili; seal and transport. Transfer any leftovers to smaller containers and place in ice-filled cooler to keep cold till you get home.

Foxy Focaccia....Seriously!

This quick focaccia bread takes only about one hour from start to finish, making it an easy accompaniment for any dinner, and an easy homemade bread for sandwiches.

We love to eat at Buca di Beppo, for the salads, pasta, and seafood, the fun and quirky atmosphere, and probably most of all for the focaccia bread dipped in olive oil and balsamic vinegar. After much experimenting, I finally came up with a recipe that we can all make often and enjoy. It is really delicious, tender, yeasty, and  quick to put together.

The dimpled surface of focaccia is one of its signature traits. After you've put the dough in the oiled pan, drizzle it with a bit of olive oil and dust it with herbs and coarse salt, then use your fingers to press the oil and herbs into the bread. There should be lots of lumps and bumps. If you have children in the house, this is a perfect job for them to do!

Foxy Focaccia
2 3/4 cups all purpose flour, divided
1 envelope quick-rising yeast (such as Fleischmann's Rapid Rise Yeast)
1/2 teaspoon Kosher salt, plus more for dusting
1 cup very warm water
2 tablespoons olive oil, plus more for drizzling
Desired dried herbs (I like the Victoria Taylor Tuscan or Sicillian blends.)

(This is a cinch to make using a stand mixer (like Kitchenaid's Artisan) but you can certainly do this by hand; it will just take a bit longer and use more muscle power.)

In the bowl of your stand mixer, combine 1 1/2 cups of the flour, dry yeast, and salt. Attach the dough hook, and stir together the flour, yeast, and salt while slowly adding the water and oil. Scrape the sides of the bowl as you go. Add the remaining flour while running the dough hook on low, and increase the speed as the dough gets thicker. Run it for a few minutes till the dough is smooth and not sticky. Cover lightly with a clean kitchen towel and allow to rest for 10 minutes or so while you prepare the pan.

Lightly oil a nonstick baking pan. Use an 8x8-inch or 9x9-inch for square loaves, or a 9-inch round for round loaves. Place the dough in the pan and spread it out with your fingers. Drizzle a couple of tablespoons of extra virgin olive oil over the top and sprinkle with herbs of your choice. Using your fingertips, push the herbs and oil into the surface of the dough. Cover lightly with a clean towel and allow to rise in a warm spot until it's about doubled in size. That should take 20-25 minutes.

Bake in upper third of preheated 400 degree oven for 25 minutes or until puffed and golden brown on top. Immediately remove from the pan and set on a wire rack or your cutting board. Give it about 10 minutes before you cut into it or, to serve later, cool to room temp, wrap in foil, and heat in 375 degree oven for 5-10 minutes before serving.

Other toppings for focaccia can be anything you would put on a pizza: cheese, diced cured meats, diced vegetables, caramelized onions, etc. You are limited only by your imagination!




Slice and serve with good olive oil and balsamic vinegar for dipping. A great way to make sandwiches is to bake this bread in a round pan, slice horizontally, layer meats, cheese, veggies, and condiments of choice, then put the top of the loaf back on. Wrap tightly in plastic wrap and refrigerate until ready to serve. Unwrap, cut loaf into wedges, and serve.

Note: Use water that feels warm to the touch. If your water is too hot, it will kill the yeast and your bread won't rise. If the water is too cool, it will rise, but will just take longer to do so. Be kind to your yeast!

Shrimp Scampi, an Easy Make-Ahead Meal to Freeze and Heat

This dish goes together quickly; the greatest effort is in cleaning the shrimp. While it is heating, quickly boil the angelhair pasta, drain, and combine with the shrimp and the delicious broth to make a mouthwatering dinner for the special people in your life.

There are times when it is just not acceptable to take shortcuts: freshly squeezed lemon juice instead of the squeeze bottle, freshly minced garlic rather than the jarred, leafy green parsley instead of dried, and wild-caught shrimp in the shell. Don't compromise ingredients in this dish. As a matter of fact, don't ever use the squeeze bottle lemon juice or jarred minced garlic for anything!

I have reduced the amount of fat traditionally used in this dish and added more flavor by using shrimp stock, made from the shrimp shells. I know you will enjoy this change.

Shrimp Scampi with Angelhair Pasta

Serves 4

1 1/2 pounds large wild-caught shrimp, with shells on, frozen unless you have access to just off-the-boat shrimp
2 tablespoons olive oil
2 tablespoons butter
1/4 cup minced garlic
1/4 cup white wine
Juice of 1/2 lemon
Grated zest of 1/2 lemon
2 tablespoons minced fresh parsley
Salt & Pepper TT (to taste)

8 ounces angelhair pasta, cooked, drained

Peel shrimp, leaving the tails intact. Place shells in a small saucepan and just cover with water, about 2 cups. Bring to a boil and then remove from heat. Allow to steep while you prepare the rest of the ingredients, then strain and reserve shrimp stock.

Remove the sand vein (a.k.a. shrimp poop) from shrimp by making a shallow incision down the length of the back to expose the vein. Scrape it out with the tip of your paring knife.

Combine olive oil, garlic, and hot pepper flakes in a cold saucepan. Place over medium-high heat and add butter. Stir occasionally until butter is melted, then add shrimp and cook, turning frequently, just until shrimp is opaque and pink-rimmed. Remove the shrimp from pan, but leave the garlic-butter-oil mixture in the pan.

Increase heat, and add lemon juice, zest, and white wine to skillet. When hot and bubbling, add 1/2 or more of the the shrimp stock. Taste and add more salt if needed.

Combine the shrimp and pasta in the skillet with the stock. Toss in chopped parsley, grate pepper over, and turn, using tongs, until pasta is coated with stock and shrimp are distributed. Remove from heat and serve.

Nutrition per serving: 483 Calories; 15g Fat (28.2% calories from fat); 36g Protein

To freeze for later use: Prepare shrimp as instructed. Cool quickly by placing in a stainless steel bowl and then setting that in a larger bowl of ice water. Spoon shrimp and its stock into a container, seal, label, and freeze. When ready to prepare and while pasta is cooking, defrost and heat the shrimp mixture in the microwave at 50% power just until hot. (Don't overdoDrain the pasta, return it to the pot and add the shrimp mixture. Toss with tongs until shrimp and pasta are combined. Serve.

Note: To thaw frozen shrimp from the market, place in a bowl in the sink. Fill the bowl with cold water and place it under trickling cold tap water. The shrimp will thaw in just a few minutes this way and will remain cold and safe from bacteria growth. Drain and pat dry with paper towels. Refrigerate if not using immediately. Never thaw shrimp in the microwave or by leaving it lying out on the counter. Never purchase previously frozen, thawed shrimp from the market showcase. Request frozen shrimp and have the attendant wrap it tightly with ice so it will remain frozen till you get it home.

Mint Jelly

Serve mint jelly over cream cheese with crackers for a quick hors d'oeuvre, on a piping hot biscuit or toasted English muffin slathered with butter in the morning, or as an accompaniment to ham, pork, chicken or lamb.


Mint jelly really is easy to make (or I wouldn't have been able to make it while maneuvering my Roll-About in the kitchen), and when you make this jelly at home, the mint flavor is much more subtle than the factory-produced jelly. I added a few drops of green food coloring to mine because I just love the emerald green jewel tone, but it's fine if you choose not to. Its natural color is a yellowish-brownish-green that I don't find very appealing, but you might not mind. Once my mint recovers from its trimming, I'm going to make some more but I think I'll add some minced jalapeno and maybe even some hot pepper flakes next time for variety, and I bet that will be delicious.  A special thanks to my neighbor and friend, Fran Bundy, for stopping by in time to pour this into the jars for me. Her timing was perfect!

Homemade Mint Jelly
(Makes about 5 cups or so)

1 1/2 cups packed spearmint, leaves and stems coarsely chopped
3 1/4 cups filtered water (I think the odd flavor of chemically treated tap water might ruin your efforts.)
3 drops green food coloring (optional)
1/2 teaspoon lemon juice
1 box fruit pectin (such as Sure-Jell)
4 cups granulated sugar

Place mint and water in a saucepan and bring to a boil. Remove the pan from the heat, cover, and let the leaves steep for at least 10 minutes, up to 20. Strain through a coffee filter-lined strainer and measure out 3 cups of the mint-infused water. Set aside.

In a 5-6 quart pot, combine the mint infusion, lemon juice, and Sure-Jell. Stir this until the Sure-Jell powder is dissolved, then bring all to a boil, uncovered. Add the sugar and food coloring and bring this back to a rolling boil, stirring almost constantly. (A rolling boil is a boil that you cannot stir down.) Stop stirring, boil for 1 minute, and then remove from the heat. Using a large stainless spoon, skim off any froth and discard.

Ladle the mint syrup into clean, hot jars, seal, and store.

Note: You can use any jars for this. If you are using canning jars, follow the manufacturer's directions for processing jelly. If you are using odds-and-ends cute jars you have on hand, fill to within 1/4 inch of the rim and place the lid on tightly while hot. (Pour hot tap water into your jars first to heat the glass, drain and dry. If the glass is cool, it might crack from rapid expansion as you pour in the hot mint syrup.) Leave in a cool spot until the jars have cooled to room temperature, then store in the refrigerator.

Dinners & Lunches Ready in a Flash, First Installment: Beef & Pasta Goulash

Yesterday one of my Facebook friends sent me a message asking for help. She wanted to (primarily) save money by cooking at home instead of eating out and (secondarily) she also is worried about what all those restaurant meals might be doing to her health. There is a really easy solution; it just takes a bit of planning and she will be saving money and eating healthier in no time.

The simple way to cook for one person is to cook a regular meal for 4-6 people and divide it up into single servings. That is what I do as a personal chef for my clients, and it's what I did for myself before my surgery so that I would have fast and easy meals to just pop in the microwave when I'm dining solo. You can do it, too.

First, plan a menu for a week's worth of dinners. Choose the recipes you want to use, make your grocery list, and gather all the ingredients together. You can make all the meals in one day, or split the cooking up into two days. You might do this on a Saturday morning and Sunday afternoon, for example, or whenever you have two days off.

I prepared 7 different meals; some stews, some protein/veg/starch. I tried to stick to about 500 calories or fewer for each serving. You can figure that out for your own needs. Out of those 7 meals, I packaged a total of 35 individual servings. Then I stocked my freezer with the "Steamers" bags of frozen vegetables because, well, I just really like extra vegetables.

To save money, I purchased most frozen, canned, and dry goods at Wal-Mart, and meats and fresh vegetables at Bi-Lo or Harris Teeter because the quality and selection are better there than at Wal-Mart (that will be a future blog topic). I spent about $150 for 35 nutrient-packed and low fat meals cooked just to my taste. That's about $4.27 for each meal. Don't forget to supplement your meals with fresh fruit, whole grain snacks, or proteins such as 1/4 cup of dry roasted nuts, throughout the day so you won't be tempted to buy that huge peanut butter cookie for an afternoon snack that you'll probably and justifiably regret later. Go ahead and plan to go out with your friends to your favorite restaurant once a week. You've been so smart about how you're managing your budget and nutrition!

Not everything freezes well, and there are tricks to freezing many foods so that when they are heated you get a good tasting meal with good texture. I'm going to share some of my favorites with you, and this comfort food many of you may remember from childhood is my first installment. You can use any pasta for this Beef & Pasta Goulash recipe, but if you use a whole grain, or "smart" pasta, you'll be packing a lot more nutrients into every calorie, which is our goal. For packaging, you don't have to use professional containers (as I do for my clients). You can use the Rubbermaid "Take-Along" sandwich containers to pack your meals, then be sure to label and freeze them. That is what I use for myself at home.

When you're ready for a meal, just thaw one in the microwave at the "defrost" setting for 2-3 minutes or so, crack the lid, and finish heating it at 50% power, one minute at a time, until your food is as hot as you want. If you don't want to heat your food in the containers, then spoon it out onto a dinner plate to heat. You can wash and re-use your containers. I bought these containers at Wal-Mart in packages of 5 or 6 for less than $3.00. It might not look like much when you're packing the food in the container, but when you spread it out on your dinner plate, it makes a gracious helping.

Beef & Pasta Goulash

1 pound extra-lean ground beef (You can substitute turkey if you like, but I like the taste of beef in this.)
1 cup onion, coarsely chopped
1 large green bell pepper, coarsely chopped
1 (28-oz.) can good quality diced tomatoes (such as Hunts or Furmano's)
2 (8-oz.) cans tomato sauce (low sodium if possible)
2 tablespoons sugar

2 teaspoons salt

2 cups whole grain dry pasta of your choice, cooked, drained (do not rinse), and returned to pot

-In a large saute pan sprayed with canola oil spray, combine beef, onion, and bell pepper. Stir and break up the beef as it browns and the vegetables soften.
-Stir in the diced tomatoes, tomato sauce, sugar, and salt. Simmer for a few minutes, then pour the beef/tomato mixture into the pot with the drained pasta. Stir to combine, then spoon into 5-6 of the small 2.9 cup size Rubbermaid Take-Along sandwich containers. (Each container will hold 2 servings of this.) Cool, cover, and freeze.

Nutrition:Your servings will be about 550 calories each, with only 10g of fat, but a big 24g of fiber and 30g of protein. Serve with a low carb veg for a side, such as the celery in this photo, broccoli, or green beans.

Variations: Add garlic and dried Italian herbs to the onion, bell pepper, and beef when sauteeing, then toss in fresh chopped basil or parsley at the end for an Italian pasta dish. For Southwestern flavor, add a 4-oz. can of chopped green chiles, some chili powder, and hot sauce to taste.

Crunchy & Delicious Basil Salt (or, Something Else to Do With All that Fresh Basil!)

It had been more than two weeks since I'd been able to go out on the deck to check my potted herbs. Yesterday, I set off on my Roll-About to see how I could maneuver the threshold at the back door and the spaces between the wooden planks on the deck. You never notice these things if you have two good feet to use. I am glad this is just a temporary state of affairs for me.

With all the rain and heat we have been having here in my little corner of South Carolina, my herbs (that only three weeks ago were small sprigs) are now luxuriously draping over the sides of their rustic pots and mounding together prettily in the centers. Everything looks healthy and beautiful, but I discovered that a hungry little insect is helping itself to dinner in the basil pot. I decided to pluck off a healthy bunch, along with a pretty little chive flower that I couldn't resist. Back to the kitchen with my bounty!

I recently read a post on Lucullian Delights in which Ilva made basil sugar. (I am planning to try that, too.) This made me think of using the same concept, but with good kosher salt instead. It turned out beautiful and aromatic. It brightened the flavor of of the store-bought tomatoes I quartered for my lunch, and when I sprinkled it on disks of goat cheese, it added a delightful crunch to contrast the creaminess of the cheese. I wish I had some good ricotta to sprinkle it over.

Basil Salt
A large handful of basil leaves, rinsed and spun dry (lay out on a towel to dry; the drier the better)

About a cup of kosher salt

Place the basil leaves and salt in your food processor or blender and pulse until the leaves are very fine. Spread salt out on a rimmed sheet on the counter for several hours to dry. (Do not cover.) Store in a tightly closed container. Use to flavor chicken breasts and white fish steaks and fillets; sprinkle on vegetables and soft cheeses such as ricotta. The flavor is delicate and mild.

Vegetable Plates in the South

I had never heard of a "vegetable plate" until I moved to South Carolina 25 years ago. I remember going to a local diner (although they are not called "diners" here as they are in Pennsylvania, where you'll find the "This Diner" and the "That Diner" in every community) and seeing a listing for a "vegetable plate." What??? Since that first visit, I've traveled enough throughout my beautiful state to know that almost every community dining establishment where the parking lot fills up with more pickup trucks than sedans at mealtime has this offering on its menu. (If you're lucky enough to have a Cracker Barrel in your area, you can have a vegetable plate there, too.)

Following the listing on the menu is a row or two of vegetable and starch dishes from which the hungry diner can choose, usually looking something like this:

Corn
Green beans
Fresh greens
Stewed okra
Sweet potato souffle
Hash brown casserole
Pinto Beans
Macaroni and cheese
Cucumbers with onions and sour cream
Slaw
Pickled Beets
Sliced tomatoes

Combine two or more of these, often seasonal selections, to create your own custom meal. Many times sweet tea and cornbread are included. It is what it is, simply vegetables, starches and no meat. It is incredibly popular, very healthy (as long as you stick to the vegetables), and satisfying. I think the reason so many diners enjoy the vegetable plate is because it tastes like home cooking, and is comfort food to the Southern palate.

Saturday, an angel came to my house, laden with boxes and bags of food. As she unpacked her containers, my kitchen counter filled up with tubs of home grown corn cooked to a crunchy sweetness, nutty brown crowder peas in their delicious liquor, okra and tomatoes stewed with garlic and seasoned perfectly, mouthwatering collard greens, fresh from her garden summer squash cooked with sweet onions and ginger, Yankee AND Southern cornbread, a fresh strawberry pie with fluffy not-too-sweet whipped cream flavored with triple sec, and a gallon jug of peach/raspberry iced tea. I've never had a more bountiful nor delicious vegetable plate!

Get with the national movement toward meatless meals; the savvy folks down here in South Carolina have been enjoying vegetable plates for generations, and thanks to my dear friend Pam Hegler, I've been enjoying some of the best I've ever tasted!

Cherry Salsa with Goat Cheese

My mid-morning snack:

I can't do too much in the kitchen these days, but I can tell I am feeling better because I actually got inspired this morning to get creative in the kitchen and make an easy snack.

Every morning I have a snack, and it's usually fresh fruit of some kind (because that's easy and healthy), but this morning I came across a recipe on one of my favorite websites that got my taste buds tingling. I took a quick inventory of ingredients (by memory; I pretty much know what I stocked up on in the fridge before surgery) and realized that what I didn't have EXACTLY, I had ingredients I could easily substitute. And then, of course, I added my own touches.

So, I rolled on out to the kitchen and began the journey that ended with me exhausted, but with a delicious snack that includes the fresh sweet cherries that are in season right now, crunchy and aromatic celery, low fat dairy, and whole grains. What great fuel for a healing body, delicious and (for a two-footed person), takes about 10 minutes to make!

Cherry Salsa with Goat Cheese

1 cup of chopped sweet cherries
1/2 cup diced celery
1 scallion, very thinly sliced white and green parts
Splash of red wine vinegar (not too much, maybe 1 tsp.)

Salt and pepper to taste

Sprinkle of hot pepper flakes (optional, but I like it)

Honey for drizzling

Crisply toasted crostini slices, whole grain toast, or crackers

1/3 cup soft goat cheese

1/3 cup fat free cottage cheese

Combine the cherries, celery, scallion, vinegar, S&P, and hot pepper flakes. Stir to combine and taste for seasoning. (Depending on your preference, you may want to add more salt, pepper, or hot pepper flakes.)

In a small bowl, use the back of a spoon to mash together the cheeses. Spread desired toast or crackers with cheese and top with cherry relish. Drizzle with honey and serve.

Note: If you make this quantity, you can get 4 or 5 servings on regular toast. It will probably top 18 or so small crostini or crackers for party food. I think the salsa would be good served with grilled chicken breasts, too. 1/4 of this recipe is only 78 calories, 4 grams fat, 6 grams carbs, 1 gram fiber, and a generous 6 grams of protein. It's a bit over the 30% calories from fat guideline, but in this case I think it's worth the trade off for so much fresh flavor and protein. I think you will, too!

Blood Oranges with Rosemary-Infused Warm Honey

I noticed blood oranges in the market just the other day, and then with the utmost impecable timing, a colleague of mine who owns the Chefs Private Table posted a recipe for this healthy dessert. Thanks Chef Stu! (More about rosemary after the recipe.)

Blood Oranges with Rosemary-Infused Warm Honey

Based on a recipe shared by Chef Stu of Chefs Private Table

Serves: 2

Prep Time: 10 minutes

Cook Time: About 10 minutes including resting time

Difficulty: Super Easy

3 blood oranges (I used 2 and one navel orange)
1/4 cup sourwood honey (my favorite; you use yours!)

1/4 cup warm water

2 (4-inch) sprigs fresh rosemary

Trim the blossom and stem ends off the oranges. Standing each orange on end and using a sharp knife, follow the contour of the orange and cut away the peel and the white pith, then slice the orange into disks, about 1/2 inch thick. Arrange the orange slices on a platter or individual plates.

In a small saucepan, combine the honey, water, and rosemary and bring to a simmer over medium low heat. Watch carefully and when the liquid becomes like syrup (water evaporates out) remove the saucepan from the heat and allow it to rest for about 5 minutes. The rosemary will infuse the honey with all its lucious flavor.

Remove the rosemary from the honey and drizzle the warm syrup over the orange slices. Garnish with the rosemary sprigs and serve at room temperature.

Note: If there is one herb you should grow in your yard or a pot on the deck in a sunny spot, it is rosemary. You can find small plants for very reasonable prices at home and garden stores and once planted, they grow into shrub-like plants and live for years.

I love having rosemary to use year-round, and during the holidays the sprigs are a fragrant addition to wreaths and floral arrangements. Rosemary also blooms with tiny lavender flowers that are a perfect and unexpected garnish.

Rosemary is the perfect pairing for spring lamb, and in the winter is a wonderful addition to beef stew. Mince finely and sprinkle on foccacia bread. Or just rub your fingers across it when you are out in the yard and enjoy the fragrance!

Easy & Fancy Salmon & Buckwheat Blini Hors d'Oeuvres

This is so delicious and so easy that I hope you try it. Little rosettes of Norwegian salmon top a dollop of sour cream egg salad on a tiny buckwheat pancake and a garnish of chives is all that comprise this hors d'oeuvre. You can make the pancakes (blinis) ahead of time and freeze for up to about one month.

Other toppings work well, too. No time for making the egg salad? Stir a bit of finely chopped fresh dill fronds and grated lemon rind into creme fraiche and use that instead, then garnish with pieces of the feathery dill fronds. Rinsed and drained tiny capers also make a great addition.

If you don't have the blinis, use crackers, but we love the creamy mouth feel of the salmon, egg salad, and soft blinis. Oh, and this is an affordable hors d'oeuvre because you stretch the salmon by slicing each piece in half AND you'll have lots of blinis left over to freeze for future parties, or heat them in the oven at 350 the next morning and serve them as "silver dollar" pancakes for breakfast.

Salmon & Buckwheat Blinis

Serves: 4 (2 pieces each) with more blinis left over
Difficulty: Super easy
Prep Time: About 30 minutes
Composition Time: About 10 minutes

For blinis:
2 tablespoons of buckwheat flour
3 tablespoons of all-purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 large egg yolk
1 large egg white
4 tablespoons unsalted butter, melted and cooled, divided in half

Combine dry ingredients and whisk together in a medium size bowl. In a measuring cup, stir together egg yolk and milk. In separate bowl, whisk egg white till stiff.
Stir together the dry and wet ingredients until moist, then stir in 3 tablespoons of the butter. Fold in the beaten egg white.

Heat a nonstick frying pan or griddle over medium high flame, brush with remaining butter and drop blini batter by tablespoons onto hot pan. Flip when golden on bottom side, as you would with pancakes, then remove to a cooling rack and repeat till you have used all the batter.

For Sour Cream Egg Salad:
1 large hard cooked egg, finely minced
2 tablespoons sour cream
1 tablespoon chopped chives
Salt to taste (TT)

Combine egg, sour cream, and one tablespoon chopped chives. Season with salt TT.

For salmon:
4 ounce package Norwegian salmon (nova lox)

Compose:
Top each blini with a spoonful of egg salad. Take each thinly sliced piece of salmon and cut in half horizontally so each piece will give you two long strips. Starting at a short end, roll the salmon into a rose-shaped design and nestle upright into the egg salad. Garnish with chopped chives.

To hold:
Blinis, egg salad, and salmon slices can be prepared individually ahead of time. Composed blinis can be held, covered with plastic wrap, in the fridge for up to 4 hours.

Wine Pairing:
I love Acacia Pinot Noir from the Los Carneros AVA in California, and it is on sale right now at Lowes Foods for less than $14.00, which makes it very affordable for entertaining. For the Chardonnay lovers, Chateau Ste. Michelle is delicious with this hors d'oeuvre and can be found anywhere for around $13.00. Both of these wines are available at most fine grocery stores. Don't forget to ask your grocer or wine shop about discounts for quantities. Most offer 5% for half cases and 10% for full cases.

Baked Barbecue Lima Beans

I love baked beans, and for years I've been trying to replicate the baked lima beans that my family used to get at a local farm market near Pennsylvania's Amish country. I mostly loved the sauce because the beans were always too hard for my taste. Now I know why they were always hard; you must cook the dried beans until they are tender to your liking because once you add tomato-based sauce to the beans they won't get any more tender no matter how long you cook them. Not sure why, but they just won't. I'm sure Alton Brown knows and maybe you can Google one of his shows and find out. In the meantime, you can take my word for it.

Here's my latest attempt and my family thinks it's a winner!

Start with a pound of dried lima beans. Pour them out on the counter and check for any foreign debris (often you will find a pebble or two) or blemished beans and discard those. Scrape the beans into a colander and rinse well, then put them into a pot and cover with at least 4 inches of water. They will swell as they absorb the water. Set the pot in a cool spot over night.

In the morning, drain and rinse the beans again, then continue on with my recipe.

Baked Barbecue Lima Beans

Serves 6

1 lb. dried lima beans
8 oz. bacon, chopped and cooked crisp (reserve 2 T. bacon fat in pan)
1 large onion, chopped
1 green bell pepper, chopped
1 can tomato soup (14 1/2 ounce)

1 cup packed brown sugar
1/4 cup ketchup
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce

Heat oven to 350 degrees.

Pick over, wash, rinse dried beans and soak as described above. Place beans back into stockpot and cover with water. Salt water heavily (about 1 T.) Bring to a boil over high heat; reduce to medium low and simmer for 1 hour or until just tender. As beans cook, skim the frothy buildup from the surface of the water and discard.

Remove from heat and pour cooked beans into a colander. Rinse with cold water and pour beans into a large bowl. Add cooked bacon to beans.

In same skillet as the one you cooked the bacon, heat reserved bacon fat over medium-high heat and sauté peppers and onions until tender. Add these to the beans and bacon.

Combine remaining ingredients in a small bowl and mix well. Gently fold sauce mixture into the bean mixture until incorporated. Pour into a greased 3-quart baking dish. Bake until hot and bubbly, about 1 hour. Enjoy!

Bon Appétit!
Chef Debbie

Day 2 & Two Eggs!

Our little Carolina Wren added another egg to her nest today! Look at the photo below and you'll see the picnic basket that I used for a planter on the front porch, and if you look very closely, you can even see the nest containing the two little eggs. This is exciting!

Cheers!
Chef Debbie

The Ultimate Guacamole

I bought some unripe avocados one day last week, thinking that they would turn from hard nobs to nice soft fruits after a couple of days on my counter so that I could make a vegetable salad with them, but my timing was off and they weren't ready when I needed them. So yesterday, when I found that they were perfectly ripe (they give just slightly to the touch), I decided to make guacamole with them and now I'm sharing my recipe (method) with you! Just in case you've only had rather bland "guacamole" try this method because I like mine with very bold flavors.


Have all your ingredients ready before you cut open the avocadoes, which will turn brown unless they quickly come into contact with the lime juice. Dice the onion, tomato, clean the cilantro, and stem, seed, and dice the peppers. I just noticed that the garlic is not in this picture, but you will definitely like your guacamole better if it has garlic in it. It's all a matter of personal taste, though, so increase or omit ingredients to your palate's delight.

Here is the finished guacamole just begging for a tortilla chip! Keep this in the fridge, covered with plastic wrap in contact with the surface of the dip until you're ready to serve it.

The Ultimate Guacamole

3 medium avocados, just tender to the touch but not mushy soft

1/2 cup finely minced red onion
2 serrano chiles, stems and seeds removed, minced (or to taste)
2 small cloves garlic, finely minced
1/4 cup cilantro leaves, coarsely chopped
Juice of 1 or 2 limes, to taste
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 cup ripe tomato, seeds and pulp removed, chopped
Garnish with lime wedges and cilantro sprigs.

To peel and seed avocado, run sharp knife around pit from stem to blossom end and back again. Gently grasp each half and twist. The will separate with one half retaining the round brown pit. Cup that half in one hand and tap pit with sharp side of chef knife, then twist the pit with the knife to remove it. Using a large serving spoon, run it around the avocado just under the skin and the half will easily come out in one piece.

Place avocado halves in a mediun bowl and mash with a large fork. Leave some lumps in it so it looks rustic. Add all remaining ingredients, taste, and adjust for seasoning. Add salt, pepper, or more lime juice as needed.

Place in serving bowl and garnish with lime wedges and cilantro sprigs.

Serve with tortilla chips.

A wonderfully cold tecate would be great with this, or if you are a wine lover, pull out a cold bottle of our Vina Cordilla Sauvignon Blanc or our Kakadu Ridge Unoaked Chardonnay.

Cheers!

Chef Debbie

Wines for Humanity

Wines for Humanity is a great company to be involved with, full of warm and sharing people who want to give back to their communities.

We just had a leadership conference in Chicago and I took my new Nikon D90 camera with me. I know that I irritated all my cohorts with all my "practice" shots, but some actually came out really good. Here they are!


Anton




Sabina

Jose & Gina

Frank

Jennifer

Basic Recipe for Easy & Versatile Baked Eggs in a Cup

I read a recipe somewhere for eggs that you bake in a muffin pan, but those little cups just didn't seem big enough, and what do you do if you only want to make one or two? What about making them ahead of time to use throughout the week for a quick breakfast? And maybe I want some of lastnight's leftover asparagus in mine and my husband doesn't?

The possibilities are endless with this recipe. I'm giving you the basic recipe and method, and you use your imagination to make this perfect for you. At the end of the recipe are some of my ideas. I'm sure you'll have a lot more!

You'll need one 4-ounce custard cup for each egg. Spray it with cooking spray and press one piece of Canadian bacon into the bottom. Top that with vegetables of your choice (or no veggies if you don't want any) and then break an egg on top. You can do this up to one day ahead, cover tightly and refrigerate or just continue with the recipe if you want to bake them right away.

Put the filled custard cups onto a baking sheet and slide it into a preheated 400 degree oven for 15 minutes. Remove from the oven, top with about a tablespoon of shredded cheese and loosely cover with a sheet of foil. Let rest for 5 minutes; the cheese will melt and the interior of the eggs will finish cooking. When cooked this way, the yolk will still be soft and a bit runny. If you want it cooked harder, just leave the eggs in the oven for a few more minutes.

Easy & Versatile Baked Eggs in a Cup

Serves 4

4 slices Canadian bacon

4 large eggs

1 T. shredded reduced-fat cheese (I use Mexican blend)

Sautéed or leftover vegetables of your choice (optional)

Spray each of four 4-ounce custard cups with nonstick cooking spray. Press one slice of Canadian bacon into bottom of each custard cup. If using fresh vegetables, sauté them first (onion, scallion, bell pepper, tomato, etc.). If using cooked vegetables, just chop them first into small pieces. Spoon 1-2 tablespoons of the vegetables on top of the bacon and then break an egg into each cup.

Place filled custard cups onto a baking sheet and slide into a preheated 400-degree oven. Bake for 15 minutes and then remove. Sprinkle with cheese and cover loosely with foil. Allow to rest for 5 minutes. With a spoon, scoop contents of each cup onto your plate or, if you are doing this for a crowd, onto a warmed serving platter or chafing dish.

Ideas:

Make ahead: Bake according to directions; cool completely and cover with plastic wrap. Refrigerate for up to 4 days. To heat, microwave for 45 seconds on high. Serve.

Mexican: For veggies, use sautéed onions and combine with a can of diced green chiles. Cooked corn would be a good addition to this, or use a can of drained Mexican corn. Serve with a selection of salsas (rojo-red and verde-green). For the traditional Guadalajaran "Divorced Eggs," serve each plate with two eggs, top one egg with red sauce and one with green.

Italian: For veggies, use sautéed onions and bell pepper. Serve topped with a quick sauce of minced garlic, green onion, diced tomatoes, and fresh basil. Fresh asparagus tips would be a good addition to this, too!

On a buffet: Serve in chafing dishes with a variety of sauces on the side, with fresh fruit and an assortment of muffins. Great for a family gathering since you can do these ahead of time!

Veggie suggestions: onions, bell pepper, spinach, broccoli, asparagus, English peas

Sauce suggestions: Italian red sauces and bruschetta toppings, Mexican salsas, classic hollandaise

Nutrition per basic recipe each egg cup: 136 Calories; 8g Fat (53.2% calories from fat); 14g Protein; 1g Carbohydrate; 0g Dietary Fiber; 229mg Cholesterol; 507mg Sodium. Exchanges: 2 Lean Meat; 1/2 Fat.

Bon Appétit!
Chef Debbie

A Bitter Tasting at Fess Parker

Bob and I were excited about visiting the Fess Parker Winery. Our destination manager had arranged for our tasting there and we'd enjoyed the chardonnay back home. We were right in the middle of wine country and wishing we'd had more than one day to explore!

This winery is one of the most beautiful we'd seen so far. It was nothing like the Italianate pretentious structures of other wineries we'd visited. This was more like a ranch house and something that looked right at home in the rolling hills and ranches of the area.

Bob and I both grew up watching Fess Parker play Daniel Boone and Davey Crockett on TV, so it was great fun to see his picture in the tasting room. Even more fun were the little coonskin cap cork-toppers for sale!

It's hard to imagine being in a more beautiful setting and having such a terrible tasting experience. Our hostess was rude, snobby, and unwilling to volunteer any information about the wines or the ranch unless we asked pointed questions. And followed up with pointed questions. She really was irritated, I believe, that she was in such a demeaning job as a sales person for this winery.

I am absolutely sure that the performance of this hostess had a great impact on our opinion of the wines. We tasted the chardonnays and pinot noirs for which they are famous, and found all to be overpriced for their quality. That equals not a good value. This was the first winery we visited where we didn't purchase a thing, not even those cute little coonskin caps. We couldn't wait to leave, as a matter of fact.

If you want to see a truly beautiful winery and vinyard in the California style, you can visit Fess Parker at 6200 Foxen Canyon Rd. Los Olivos, CA 93441. Call them at (805) 688-1545, (800) 841-1104 if you have any questions. If you visit for a tasting, be sure to request someone other than the gal from New Zealand.

Bon Appétit!
Chef Debbie

Tasting at Firestone Vinyards

Firestone Vinyard was the first estate winery in Santa Barbara County, CA. It was started by the son of the Firestone of tire fame back in 1972.

Our hostess told us that some of these vines had been planted more than 30 years ago, making these the oldest vines we have seen thus far in CA.

My friend Shannon Brunet of Global Restaurant in Charlotte told me that if I present my business card, tasting fees would be waived for those of us in the business. This was true and a real money-saver for us, allowing us to spend our money on the wine and not the tasting and glasses!

I've mentioned before how important the tasting room hostess is, and Susan Pratt at Firestone Vinyards was the best we've ever had. She was friendly, enthusiastic, and passionate about her wine knowledge. We spent almost three hours with her, joined the wine club and also will have a case or so of Firestone wines waiting for us when we get home. (Susan is the one who recommended Mattei's Tavern & Brothers Restaurant for our dinner.)

Later that evening, after our wonderful experience at the tavern in Los Olivos, we strolled through the small village. Who should drive up to us but Susan, who was visiting her church to refresh a flower arrangement! She took us into her church to show us its beauty and then spent another 30 minutes or so telling us about the area and its residents. She said that lots of past stars from Hollywood have retired to Santa Barbara County. I can see why. It is a beautiful place, full of rolling hills, woods, pastures, and history.

You can visit Firestone Vinyards at 5000 Zaca Station RoadLos Olivos CA 93441. Call them at(805) 688-3940 ext. 31 to join the wine club or ask questions. These wines are delicious and affordable for everyday drinking.

Bon Appétit!
Chef Debbie

A Day's Work for a Personal Chef

My cookday really begins the week before when I design the menu for my clients. I know what they like to eat and also their nutritional needs, so I put the menu together based on those things and email it to them for approval. Sometimes I get an email back requesting a special dish that they've enjoyed in the past and I make that change.

I usually make five separate meals of four servings each, and I package this food according to the size of the family. The meals in the picture above were prepared for a bachelor client who is losing weight and getting fit, so I do mostly low-glycemic index, low fat foods for him, and package everything in single servings. What you see will feed him for a month...20 meals to enjoy on weeknights!

The day before my client's "cookday," I print out a menu of all the food I will be making so that I can leave that on the kitchen counter and they'll know what's in their fridge and freezer. I also print out the recipes I'll be using, labels for the containers, and my shopping list. I load my trusty Forester with my Rubbermaid bin full of pots and pans, one that contains my pantry items, such as flour, spices, etc., my soft-sided cooler, and a few other essentials. I have a Stanley tool box that I keep my kitchen tools in: favorite knives, bamboo scrapers and spoons, measuring spoons, instant read thermometer, etc. Everything I will need I take with me.

I love to start my cookday in bed with a cup of coffee and the news, and so I wake up around 6:00 so I can have an hour to enjoy before jumping into the shower. Since my car's already loaded, it's a snap to grab my purse, portfolio with all the printed materials, and my phone. Sometimes I take my iPod or a portable radio. I'm always excited about being able to spend the day cooking. (Yes, the whole day! This is why I do what I do!)

First stop is the grocery store, and sometimes it's more than one store to find everything I need. It all depends on where my client-for-the-day lives. Some days I'm cooking in the country and other days in the city, and by now I know my way around all the grocery stores! I love to shop and I've made friends with the meat and fish guys and the produce managers, so I can call ahead and they'll have special cuts of meat ready for me to pick up, and the produce managers will even order unusual fruits and veggies for me. They are my best friends in the morning on a cookday!

I pull into my client's driveway usually between 9:00 & 10:00 a.m. and unload, put some music on, and I'm cooking by 10:30. I take a break at noon while something is simmering and something else is roasting, and I snarf down a quick cup of yogurt to keep me going. I have to force myself to drink water because I get busy and forget, but dehydration eventually drains one of energy, and I still have four hours to go!

I quick-cool the hot food in ice water baths and immediately package and apply labels and get them in the fridge or freezer. One by one I check off each recipe and then clean up, pack up, sweep the kitchen floor and load up my car. I stick the menu on the fridge or leave it on the counter. The house smells heavenly from all my home cooking and I know my clients will be looking forward to coming home after a long day and having their supper ready and waiting!

I like to do extra things for my clients, too. Sometimes I'll set the table and leave a small vase of flowers. If there are children in the family, from time to time I'll bake some cookies for a treat. Often I'll make a fresh fruit or veggie salad. I really appreciate their business!

I'm usually on the road heading home by 4:00 or 4:30. Another delightful day of cooking for appreciative clients at an end, and this is when I really appreciate what I do as I drive by all the offices still full of people trapped behind desks and in cubes!

Bon Appétit!
Chef Debbie

What a Personal Chef Cooks at Home

In a hurry, hungry, and don't want to make a big mess in the kitchen? Help speed your evening meal prep along by keeping a zippy bag of cooked pasta in the freezer. Just prepare it according to package directions to the minimum cooking time, rinse under cold running water, drain, toss it with a bit of olive oil and freeze. When you're ready to use it, just toss the bag in the microwave on defrost setting for a couple of minutes, take out what you need, and then return the bag to the freezer for the next time.

Here's an easy recipe for a skillet dinner that's as tasty and satisfying as going out to your favorite Italian restaurant, but at a fraction of the cost and it'll feed a crowd. This freezes well, too, so freeze it in portions for quick future meals!

Italian Skillet Dinner

1 medium onion, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
1/2 c. wine (dry white or dry red, what you have in the fridge)
1 pound Italian sausage, sliced 1/2 inch (mild, hot, turkey, chicken, pork...your choice)
6-8 cups cooked pasta (I used penne this time.)
2 (28-oz.) cans diced tomatoes with garlic & basil, undrained
5 ounces fresh spinach leaves, roughly chopped
Freshly grated Parmesan or Romano cheese

In a large, deep skillet, sauté vegetables over medium-high heat until they start to get soft; remove them from the pan and set aside. In the same pan, brown the sausage over medium-high heat, stirring frequently. Drain any fat, but don't wipe out the pan.

Pour the wine into the pan and return it to the burner over medium-high heat. Spoon the vegetables back into the pan and bring to a simmer for 2 minutes. Add sausage and tomatoes to the skillet and bring to a simmer for another 2 minutes to blend the flavors. Stir in the fresh spinach until it is just wilted and serve. Top with freshly grated Parmesan or Romano cheese. Serves 6 hungry people.

Bon Appétit!
Chef Debbie