January 16, 2011 by Scott.

Serves 4

Ingredients:

- 4 oz. semi sweet baking chocolate
- 1/2 cup (1 stick) butter
- 1 TBSP Cabernet or other red wine
- 1 tsp Vanilla extract
- 1 cup confectioners’ sugar
- 2 eggs
- 1 egg yolk
- 6 TBSP flour
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger

Directions:

Butter 4 (6 oz.) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes.

Bake in pre-heated oven at 425 degrees for 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Loosen edges with knife. Invert onto serving plates. Sprinkle with powdered sugar if desired.

Posted in Dessert | No Comments »

December 13, 2010 by Scott.

Servers 8

Ingredients:

Meatballs:
- ~1lb hamburger
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 6 or more cloves of garlic - minced
- 1Tbsp. fennel seeds, chopped finely
- 2 tsp. coarsely ground black pepper
- 1 tsp. salt
- 1 Tbsp. Italian flat leaf parsley, chopped
- 1 egg

Soup:
- 4 cups chicken broth
- 1 can cut tomatoes, plain or Italian style
- 4 cups water
- 4 carrots - washed and chopped small
- 4 sticks of celery - washed and chopped small
- 1 onion, peeled and shopped small
- 1/2 cup ancini de pepe pasta or risotto

Directions:
Meatballs
1. In medium bowl add beef, breadcrumbs, cheese, garlic, fennel, pepper, salt, parsley and eggs, mix together well.
2. Roll into dime sized meatballs (important to keep uniform in size)

Soup
1. Place chicken broth, water, canned tomatoes and chopped veggies into large pot and bring to a boil
2. Gradually drop meatballs into boiling soup and cove pot for 10 minutes
3. Reduce head to simmer for another 30-40 minutes. At last 15 minutes, add pasta, stirring occasionally
4. Skim top of soup with spoon to remove excess fat before serving

Posted in Soup | 1 Comment »

November 21, 2010 by TammyL.

1/2 red bell pepper - sliced into small pieces

3 scallions - chopped to same size as bell pepper

6 pieces canadian bacon - chopped to same size as veggies

1 stem rosemary - chopped fine

8 egg whites 4 egg yolks

3/4 cup reduced fat cheddar

salt and pepper

——-

Beat eggs and egg whites and cheese  Add 1/4 cup water and beat into eggs - set aside.

Saute veggies, rosemary, and canadian bacon in a medium size non-stick skillet.  Add salt and pepper to taste.

Stir in eggs to veggies.  Slowly stir mixture for even cooking.  As soon as eggs are cooked (4-5 minutes on low heat), put the skillet under a broiler until golden brown.

 Slice into wedges and serve for a delicious brunch!

Posted in Breakfast | 1 Comment »

October 17, 2010 by TammyL.

Ingredients:

4 chicken thighs without skin
3 Tbs olive oil (or any other)
4 cloves garlic minced
6 Tbs dry white wine
4 Tbs low sodium soy sauce
4 Tbs Dijon mustard

Directions:

Heat oil in a skillet. Add chicken breasts and brown.  Add minced garlic and cook 3 more minutes, stirring often. In a separate bowl, combine wine, soy sauce and mustard and mix well. Pour generously over chicken. Put all in crockpot and cook for 5 hours on low.

This is great for low carb diets!  If you have to have your carbs, pour the chicken and sauce over whole grain rice…..awesome!

Posted in Slow Cooker, Chicken | 1 Comment »

June 22, 2010 by Scott.

This makes the liquor that can be enjoyed straight (martini recommended), but takes 3 weeks for the process to complete.

1. Pour 151 Rum into a mixing bottle
2. Add Vanilla bean halves and coco nibs
3. Let sit for 3-weeks, shaking the bottle every day to mix
4. Strain into some fancy bottle and serve chilled when desired.

Posted in Liqueur, Rum, Drinks | 1 Comment »

June 21, 2010 by TammyL.

When beets are in season, try this recipe.  If you don’t like beets, you must be eating the canned beets!  Roast them fresh and try this!  This recipe is for four people.

 2 large beets 

dash of salt

drizzle of olive oil

Do not peel the beets.  Put them on a tinfoil-covered baking dish.  Slightly drizzle with olive oil and sea salt.  Heat on 275 degrees for 2 hours.  Remove and peel the beets when they come to room temperature.

–

spring salad mix

honey roasted almonds (or any nut you prefer)

2 oranges (zested and juiced)

blue cheese or shredded parmesean cheese

—-

Plate the spring mix greens.  Peel beets.  Cut into rings and top salad.  Lightly crush nuts and sprinkle over salad.  Top with blue or parmesean cheese.  Whisk 2 ounces olive oil, zest of 2 oranges, and juice of 2 oranges.  Grind fresh pepper.  Use any extra orange as garnish.

Posted in Side dish, Salad | No Comments »

June 21, 2010 by TammyL.

1 1/2 oz. vodka

1 oz. Bacardi

1/2 oz. Peach Schnapps

dash of O.J.

dash of Grenadine

dash of sweet and sour

—

Mix all ingredients in a shaker - pour over ice.  Enjoy!

Posted in Rum, Vodka, Drinks | No Comments »

June 21, 2010 by TammyL.

I wish I could take credit for this recipe but I can’t.  It belongs to Tyler Florence and is absolutely delicious!

Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.   I add more garlic and chili pepper flakes according to my taste.  But this freezes well.  Make several batches!

Posted in Condiments, Marinade, Rubs, Sauce | No Comments »

June 21, 2010 by Scott.

3 oz Orange Citrus Grey Goose Vodka (other citrus is fine)
1 oz Cointreau
Splash of Cranberry juice
A full squeeze of fresh lime

Directions:
- Combine all

Posted in Vodka, Drinks | No Comments »

June 21, 2010 by Scott.

1.5 oz Vodka
1 oz Chambord Raspberry Liqueur
Cranberry juice

Directions:
- Combine over ice in highball glass, stir and serve.

Posted in Vodka, Drinks | No Comments »