Manly Meatloaf

I'll admit it, sometimes I like to just veg out in front of the TV with the Food Network on (I love the competition shows and Diners, Drive Ins, and Dives).  And sometimes I will see them making something and it just gets me in the mood for it.  This happened the other day when I saw Alton Brown talking about his favorite meatloaf.  He puts BBQ potato chips in it instead of bread crumbs and then cooks it in a smoker.  So, of course the next day I had to create my own version of this.  Since I don't have a smoker (sad face), I used liquid smoke in it instead.  Usually I will only try out my concoctions on my unsuspecting family (my husband says he knows when I walk out of the kitchen with the gleam in my eye, he's probably about to gain a few extra pounds).  However, we had a surprise guest that night so he had to be a taste tester as well.  I am pleased so say that it all went super (otherwise why would I be posting this recipe?)...in fact our guest said it was even better than his mother's meatloaf that he loves (we just won't tell her that).  So here it is for all to enjoy...my super moist Manly Meatloaf!

Ingredients:

1 lb ground sirloin
1 lb ground pork
3 eggs, slightly beaten
1 diced sweet vidalia onion
2 Tbl olive oil
1/2 cup ketchup
1 cup crushed garlic butter Ritz crackers
1 cup crushed BBQ potato chips (I used applewood smoked kettle chips)
1 tsp liquid smoke flavoring (original hickory)
1/2 green pepper diced
2 large carrots diced
2 tsp BBQ seasoning (I use Stubbs)
1 cup shredded extra sharp cheddar cheese
6-8 slices bacon
BBQ sauce (my favorite is from Fat Matts Rib Shack in Atlanta, GA...you can order it online!)

Preheat your oven to 375*
Over medium high heat, heat up the oil in a frying pan.
Add the diced onions and cook until golden brown (carmelized).  Set to the side to let them cool.
Using your hands, mix together everything but the bacon and BBQ sauce.
Grease a cookie sheet, and then shape the meat mixture into a loaf on the sheet.
Lay the bacon slices across the top width wise.
Cover loosely with foil and bake for 1 1/2 hours.
Remove the foil and bake another 15-20 minutes until the bacon is well done on the ends.
Slice and serve with a drizzle of BBQ sauce on top

Cherry Coke Pulled Pork Sliders

Super Bowl time is almost here, so as always I'm going to share some of my favorite recipes and things that I plan to serve at my Super Bowl party. This is a very easy, very moist and flavorful pulled pork. You can use your favorite BBQ dry rub and favorite BBQ sauce, but if you are planning ahead, I strongly suggest going online and ordering the BBQ sauce from Atlanta's Fat Matt's Rib Shack. It's the best I've ever had, and I always try to have a couple bottles around for when I make BBQ anything.

Cherry Coke Pulled Pork Sliders

Boston butt roast
Dry BBQ seasoning
Tony chacheres seasoning
2 cans cherry coke
1 cup baby carrots
1 cup celery cut into 2" chunks
1 large Vidalia onion cut into large chunks
1 bottle BBQ sauce (Fat Matts Rib Shack or Sticky Fingers are my favorite)
Hawaiian rolls

Sprinkle a liberal amount of BBQ seasoning and Tony Chacheres all over the roast.
Place 1/2 of the veggies at the bottom of the crock pot, put the roast on top, and then pour the remaining veggies on top.
Pour both cans of cherry coke on top.

Cover and cook on low 6 hours.
Remove roast and veggies, and strain liquid into a bowl to remove any extra fat.
Shred pork and place back into crock pot.
Pour remain liquid and bottle of BBQ sauce into crock pot.
Stir gently, cover and cook an additional 2 hours on low.
Serve on Hawaiian rolls with the veggies on the side

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Seafood Chowder

At this point it is getting cold, even here in Florida, so that means it is time to break out my soup recipes! This chowder is very simple and quick to make, and is a very hearty meal. I usually serve it with a loaf of hearty bread (like italian or cuban)and it is very filling.

Ingredients:
4 oz clam juice
4 oz crab meat
8 oz chopped clams
7 oz chopped scallops
8 oz talapia
3 potatoes
1 medium onion minced
1 Tbl butter
3/4 cup sour cream
1 1/2 tsp thyme
1 1/4 tsp celery salt
2 cup heavy whipping cream
1 1/4 cup milk
1 tsp salt
1/2 tsp pepper
1 Tbl lobster bouillon (I use Better Than Bouillon found in the soup aisle)
Paprika
Dried parsley

Peel and dice potatoes into medium size cubes and boil until tender.
Saute minced onions in the butter until translucent.
Add thyme and celery salt. Cook 1 more minute and remove from heat.
Place talapia into a large saucepan and pour whipping cream over it. Cover and bring to a boil.
Reduce heat and simmer slowly about 10 minutes or until the fish flakes easily.
Remove fish and add onions and scallops to the cream.
Bring to a slight boil, and then reduce heat again to simmer about 4 minutes until the scallops are opaque.
Flake fish and add it back into the pan along with the scallops, crab, clams, clam juice, bouillon, sour cream, salt, pepper, and milk.
Stir thoroughly until the bouillon is completely dissolved.
Add cooked potatoes and simmer another 5 minutes or until it is heated completely.
Serve into bowls and sprinkle with paprika and parsley.

Leftover Turkey Enchiladas

Thanksgiving was only a few days ago, and already I am so burnt out on turkey sandwiches, turkey dinners, turkey salad and just the mention of turkey. But there is still so much left over, so why not make something delicious with those leftovers that is so out of the ordinary for the holiday season that you won't even realize you are eating turkey yet again (or at least until the tryptophan kicks in). I got this recipe from Publix and altered it a bit...it is so yummy!

Ingredients:
1 cup fresh salsa
2 cups chopped turkey (or once you are done with turkey, chicken works well too, and it's a great recipe to use a leftover Publix Mojo rotisserie chicken)
3/4 cup refried beans (La Preferida is my absolute favorite and comes in organic which is even better!)
2 10oz cans enchilada sauce (again, La Preferida...comes in mild and hot too)
6 10" tortillas (I prefer the corn/flour mix ones or just plain corn...adds a better flavor than just the plain flour, and is more hearty)
1 2.25oz can sliced black olives with jalapeno (drained)
2 cups shredded Mexican blend cheese

Preheat oven to 350*
Grease a 13x9 baking pan with cooking spray
Stir chicken, beans, and 1 can of sauce together.
Spoon mixture evenly down the center of a tortilla and roll the tortilla up around the filling. Place the rolled tortilla/enchilada into the baking pan seam side down. Repeat with each tortilla.
Pour remaining can of sauce over the enchiladas. Sprinkle salsa, olives, and then cheese over the enchiladas.
Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

Baked Apples

So Thanksgiving is here and you still haven't made a dessert? No fear, this no fail recipe is quick and easy to make, and will make your home smell so good when company arrives. It serves 4 people, so multiply the recipe as needed.

Ingredients:
4 Honeycrisp apples
1/2 cup brown sugar
2 tsp cinnamon
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
4 Tbl butter
pumpkin pie spice
Warm Caramel Sauce (see the pumpkin bread pudding recipe for this)

Preheat oven to 400*
Slice off the top of the apples and scoop out the cores, leaving a well in the center.
Mix brown sugar, cinnamon, cranberries and nuts until well blended.
Stuff each apple with 1/4 of the mixture.
Place apples in a deep baking dish, topping each with a 1 Tbl pat of butter and a sprinkle of pumpkin pie spice.
Fill the bottom of pan with water 1/8 way up and bake for 50-60 minutes until apples are tender.
Drizzle warm caramel sauce on top and serve.

Pumpkin Pie Cake

My mother always made this cake for us growing up, and it has now become a staple in my home as well. It is very simple to make and is a great alternative to the classic pumpkin pie.

Ingredients:
1 lg can pumpkin
Yellow cake mix (I usually buy the deluxe, with pudding in it...makes it even more moist)
3 eggs
1/2 cup melted butter
1/4 cup softened butter
2/3 cup milk
1/3 cup sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice

Mix 1 egg, melted butter, and cake mix minus 1 cup (save for topping). Press into a greased and floured 13x9 cake pan.
Beat 2 eggs well and mix with pumpkin, milk, nutmeg, pumpkin spice, and 1 tsp cinnamon. Pour into pan on top of cake.
Mix remaining 1 cup of cake mix, softened butter, and 1/2 tsp cinnamon, cutting together until crumbly. Sprinkle on top of pumpkin.
Bake at 350* for 1 hour 10 minutes or until the topping is golden brown.
Cool and serve with whipped cream topping.

Caramel Apple Cheesecake

I have been making this recipe for years, and it is always a hit at every get together. I have coveted it for all this time, but decided after numerous requests, that I will finally share it with you guys. The recipe calls for it being made in cheesecake pans, but I have also made this as mini cheesecakes in the baby baking cups/mini muffin pans (see photo) and they turn out fantastic (which is great for a party).

Ingredients:
2 1/2 cups graham cracker crumbs
1 1/4 cup melted butter
1 1/2 cup + 1/8 cup granulated sugar
1 1/2 lb softened cream cheese
1/2 cup heavy whipping cream
3/4 lb caramel cubes
1 1/4 tsp pure vanilla bean paste
4 eggs
1 cup sour cream
4 cups apples peeled, cored, and medium diced (Granny Smith or Honeycrisp are my favorites to use)
3/4 tsp cinnamon
Caramel Sauce

Preheat the oven to 325*
Combine the graham cracker crumbs, butter, and 1/4 cup sugar, cutting together until the crumbs are soft and hold their shape.
Press into the bottom of 2 8" springform cheesecake pans
Combine the cream cheese and 1 1/4 cups sugar in a bowl and beat at medium speed until the sugar is dissolved and the cheese is fluffy.
Mix the heavy cream and caramel pieces together over a warm water bath. Stir frequently until the caramel has melted completely. Remove from the heat and cool.
Mix the sour cream, eggs and vanilla with a whisk until the are completely combined.
Slowly add to the cream cheese and mix until it is smooth and combined.
Add the melted caramel, mixing until it is completely absorbed by the cheese mixture.
Mix together the apples, cinnamon, and 1/8 cup sugar, coating the apples completely.
Pour the apples into the cheese mixture, stirring until mixed in thoroughly.
Pour the mixture into the two cake pans with the crust until the pans are 2/3 full.
Place the cakes on a sheet pan, and pour some water on the pan so that it is 1/8 of the way full.
Bake for 1 1/2 hours or until the cheesecake puffs in the center and the top is a light golden brown.
Cool completely and then remove from the pans, placing on a serving platter.
Chill in the fridge until ready to serve (I usually chill overnight)
Serve with a drizzle of caramel sauce on top.

Pumpkin Spice Cheesecake

With Thanksgiving right around the corner, I decided the next couple week's recipes will be dedicated to some delicious and unique desserts you can make for you family get togethers. And since pumpkins and apples are fall traditions, they will be the basis of these recipes. Today is a wonderfully rich knock off of Cheesecake Factory's Pumpkin Cheesecake. It is decadent and creamy...everything you could want from a cheesecake.

Ingredients:
1 1/2 cup graham cracker crumbs
5 Tbl melted unsalted butter
1 cup + 1 Tbl granulated sugar
3 8oz packages softened cream cheese
1 tsp pure vanilla extract
1 cup pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream

Preheat oven to 350*
Combine graham cracker crumbs, melted butter, and 1 Tbl sugar in a bowl. Cut together using a fork to coat the crumbs but keep it crumbly.
Press crumbs into bottom and 2/3 up the sides of a 8" springform pan. Bake for 5 minutes and then set aside.
Combine cream cheese, sugar, and vanilla until smooth. Add pumpkin, eggs, and spices and beat until creamy.
Pour into the pan and bake 60-70 minutes until the top becomes a little golden
Cool to room temperature
Place in fridge and chill (preferably overnight)
Top with whipped cream and serve!

Tequila Lime Chicken

Tequila Lime Chicken

A long long time ago, when I was in high school, I was on the Dance Team so we had to be at every football game.  After games, we always ended up at Applebees, and for awhile they had this amazing Tequila Lime Chicken on the menu.  But a few years later I went off to a college where there were no Applebees (and when I went home to visit, they had taken it off the menu) and so I had to find a recipe to help curb my cravings.  This recipe I found (and as usual, modified) actually was tastier than the one I loved!

Ingredients:

Marinade:
1 cup water
1/3 cup teriyaki sauce (Oy Vey's Veri Veri Teriyaki Marinade is my favorite)
2 tbl lime juice
2 tsp minced garlic
1 tsp mesquite liquid smoke flavoring
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp gold tequila (I use Sauza Gold)

4 chicken breasts, boneless and skinless
Spanish rice
1 cup shredded Mexican cheese blend
2 cups crumbled corn chips (or I found some tri-colored tortilla strips in the dressing aisle next to croutons that work perfect for this)
Salsa

Mexi-Ranch Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tbl milk
2 tsp minced tomato
1 1/2 tsp white vinegar
1 tsp minced canned nacho  jalapeño slices
1 tsp minced onion
1/4 tsp dried parsley
1/4 tsp Tabasco sauce
1/8 tsp salt
1/8 tsp dried dill weed
1/8 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp cumin
1/8 tsp chili powder
Dash garlic powder
Dash ground black pepper

Prepare marinade by mixing together all the marinade ingredients.  
Pour over the chicken in a shallow bowl or in a ziploc bag and marinate for 3 hours to overnight.
Prepare the Mexi-Ranch dressing by mixing together all the dressing ingredients and chill  3 hours to overnight as well.
Preheat the grill and cook the chicken for 3-5 minutes on each side.
While the chicken is cooking, preheat the oven to Broil.
Arrange the cooked chicken in a baking pan.
Spread a layer of the dressing (there will be plenty left over for dipping) on top of the chicken, and then sprinkle 1/4 cup of the cheese on top of each piece.
Broil the chicken for 2-3 minutes, until the cheese has melted.
Spread a bed of corn/tortilla chips on a section of 4 plates.
Place a dollop of salsa on top of each chicken breast.
Slide a chicken breast on top each bed of chips and serve with yellow rice.

Spicy Southwestern Cornbread

Spicy Southwestern Cornbread

Ingredients:
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1/2 tsp baking soda
1 tbl baking powder
1 medium sweet onion, diced
2 jalapeño peppers chopped
1 small can creamed corn
1 small can whole kernel sweet corn
1 can drained black eyed peas
2 eggs
1 cup buttermilk
1/2 cup oil

Preheat oven to 400*
Grease a 9x13 pan
Mix together cornmeal, flour, salt, baki soda, and baking powder
Whisk together eggs, oil, and buttermilk
Add dry ingredients to buttermilk mixture and mix until combined 
Add onion, peppers, corn, and peas and stir gently until combined
Pour mixture into pan and bake in oven for 40-50 minutes until top is lily browned and toothpick comes out clean from center


Variations:

Caribbean Cornbread:
Omit onion, peppers, and peas.  Instead add 1 can crushed pineapple drained and 1/4 cup sweetened coconut flakes

Sweet & Cheesy Cornbread:
Omit onion, peppers, and peas.  Instead add 1/4 cup raw sugar and 1/2 cup whole milk mozzarella shredded cheese.

Coconut Shrimp with Pina Colada Dipping Sauce

Coconut Shrimp with Pina Colada Dipping Sauce

Ingredients:
1/2 lb large shrimp, deveined and butterflied
1 cup sweetened coconut flakes
1 cup plain bread crumbs
3/4 cup cornstarch
1/2 cup Pina Colada mix
3 tbs spiced rum (I use Captain Morgan)
1 tbl powdered sugar
Vegetable oil (for frying)

Dipping Sauce Ingredients:
1 cup Pina Colada mix
1/4 cup water
2 tbl crushed pineapple drained
2 tbl + 1 tsp sweetened coconut flakes
3 tbl + 1 tsp powdered sugar
1 1/2 tsp cornstarch
3 tsp cold water

Make the sauce first by mixing the 1 cup Pina Colada mix, 1/4 cup water, pineapple, 2 tbl +1 tsp coconut, and 3 tbl +1 tsp powdered sugar in a small saucepan.
Heat on medium low until the sauce begins to simmer, stirring frequently.
Let mixture simmer slowly for 10 minutes.
In a separate bowl, mix 1 1/2 tsp cornstarch and 3 tsp cold water together until cornstarch is dissolved.  
Add liquid cornstarch to mixture slowly and let simmer 3-5 minutes, stirring frequently.
Remove from heat and allow to come to room temperature while the shrimp is prepared and cooked.
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl.
In a separate bowl, combine Pina Colada mix, powdered sugar, and rum.
In another bowl, place 1/2 cup cornstarch.
Heat oil for deep frying (either in a deep fryer, or enough in a deep pan to cover the shrimp as they cook).  Oil is ready to fry shrimp when it reaches 375*.
Coat shrimp in cornstarch first, then in the Pina Colada mix,and finally dust with the bread crumb mix.
Second coat with the Pina Colada mix and then the bread crumb dustings again.
Place prepared shrimp into the hot oil and fry until golden brown.
Remove from the fryer and drain on a paper towel to help remove some of the oil.
Serve hot with the room temperature dipping sauce.

Danish Kringle

Danish Kringle

Ingredients:
4 cups unbleached flour
3 tbl sugar
1 tsp salt
1 cup unsalted butter, softened slightly
3 large eggs, separated
1 pkg active dry yeast
1 cup milk
Filling (three choices below)
Icing (recipe below)

In a large bowl, blend flour, sugar, and salt. 
Add butter and cut in with a mixer on low speed.
Heat milk to 105* to 130*
In a small bowl, beat egg yolks lightly.
Combine yolks, yeast and milk, stirring to dissolve yeast.
Add mixture to flour and mix on low speed until a soft dough forms.  Make sure not to over beat!
Put dough in a clean bowl, cover with plastic wrap, and refrigerate at least 2 hours or up to 48 hours.
Prepare fillings of your choice below.
Divide dough into 4 equal parts.  Return 3 parts to bowl, cover, and refrigerate while working with the first part.
On a lightly floured board, roll dough out into a 8"x20" rectangle.
Turn dough so that the 8" end is in front of you.
Spread filling down the center about 3" wide to within 1" of each 8" end.
In a clean bowl, beat egg whites on low speed until foamy.  Increase speed and beat until whites hold a stiff peak.  Don't over beat or the whites will become dry and separate.
Spread a fourth of the whites over the filling.
Fold over one 20" side of dough, and then the other so that there is about a 1 1/2 " overlap of dough covering the filling.  
Pinch dough together at the seam and both 8" ends to seal.
Gently place Kringle seam side down on an ungreased baking sheet, shaping into an oval or horseshoe shape.
Pierce in several places with a fork.
Roll and fill remaining 3 Kringles, placing each on a separate baking sheet.
Cover all with a clean towel and let rise for 30 minutes.
Preheat oven to 400*
Bake each Kringle individually 20-25 minutes or until golden brown.
Prepare icing while Kringles bake.
Remove Kringle from oven and while still hot, gently press tops with a paper towel to expel any trapped air.
Spread 1/4 of icing on each while hot.
Serve warm.


Pecan Filling:
6 tbl unsalted butter
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts

In a medium bowl, cream butter and sugar together until fluffy.
Spread on dough (will cover 2 kringles) and spread egg whites on as directed above.
Sprinkle with nuts and continue with recipe.

Almond Filling:
1/2 cup unsalted butter
1 cup sugar
1 8oz can almond filling
1/4 cup milk

In a medium bowl, cream butter and sugar together until fluffy.
Beat in almond filling and milk until smooth.
Makes enough filling for 4 Kringles

Fruit Filling:
1 16oz can fruit in juice (my favorite is the red tart pitted cherries)
1 cup sugar
1/8 tsp salt
3 tbl cornstarch
1/4 tsp almond extract

Drain juice from fruit into a measuring cup to make about 2/3 cup juice.
Add juice to a small saucepan with the sugar, salt and cornstarch.  Set aside for 15 minutes.
Place saucepan over medium heat, stirring constantly while bringing to a boil.
Cook and stir while mixture thickens.
Remove from heat and stir in extract and fruit.
Allow to cool and then proceed with the recipe.
Makes enough for 2 Kringles.


Icing:
1 1/2 cups powdered sugar
3 tbl milk
1/4 tsp pure vanilla bean paste (can substitute for extract, but the paste makes it just a bit smoother and tastier)

Beat all ingredients together to form a thin icing.
Makes enough for 4 Kringles.

Beef Sirloin Tip Roast with Bacon Recipe

1 3lb sirloin tip roast tied
1 cup water
1 medium vidalia onion diced
2 tbl olive oil
1/2 tsp ground thyme
1/4 tsp salt
1/4 tsp pepper
8 strips bacon uncooked
2 tbl minced garlic


Preheat the oven to 325*
Line a shallow roasting pan with tinfoil
Place the roast in the center of the pan and sprinkle the salt, pepper, and thyme on top.
In a separate pan, heat the oil over medium high.
Cook the onions and garlic together until onions become browned
Pour the onion/garlic mixture on top of the roast (it's okay if some falls off into the pan)
Layer the bacon top top of the onion covered roast, covering it completely (think bacon blanket...mmm).
Pour water over the bacon & into the pan.

Insert oven safe meat thermometer into the thickest part of the roast, and place into the oven.Roast until the thermometer registers rare (145*) or medium rare (160*).
Transfer meat to a serving board or platter.
Remove bacon and cut strings from roast.
If you like chewy bacon, replace on top of the roast and serve with it. If not, you can remove it and quickly fry it until it is crisp (and then using it in a side dish like mashed potatoes).
Pour pan drippings into a small skillet and heat to boiling, whisking the entire time.
Continue boiling until drippings are reduced and thickened.
Spoon sauce over roast and serve immediately.

*for a change of pace, omit the thyme, onions and garlic.  Instead rub 1/4 cup apple butter on top of the roast prior to adding salt, pepper and bacon.  This gives it a sweet applewood bacony taste.  Yum!

Seafood Paella with Roasted Cuban Bread

When I was younger, I paid my bills thru the fast paced world of waitressing.  And my favorite restaurant to work in was Bahamas Breeze.  It had such a fun islandy atmosphere and for a chain restaurant, the food was amazing.  When my now-husband would come to visit me, he would always get the Paella.  So when they posted the recipe online, I knew I had to share it with everyone.  Of course, I altered things to make it my own.  It is an easy to make meal, and serves an army (I made it last night for Father's Day dinner & we had enough leftovers for two more meals, so I froze it to have on a night I am too rushed to cook).  It is great served with Roasted Cuban Bread (recipe below).  They also have lots more recipes posted on their site, so if you love Caribbean inspired food, you should definitely check it out.

Ingredients:
3/4 lb chicken tenderloins, cut into quarters
1/2 lb jumbo shrimp peeled and deveined
1/2 lb fresh jumbo sea scallops
1/2 lb fresh fish cut into 1" chunks (I usually use Shark steak or Calamari rings)
4 tsp Creole seasoning (I use Tony Chacheres)
3 tbl extra virgin olive oil
1 3/4 cup chicken stock
5.5 oz package chorizo diced
1 dozen fresh mussels
1/2 cup frozen green peas
1 Vidala onion, diced
1 green pepper, diced
16 oz pkg cooked yellow rice
1 tbl fresh cilantro chopped
Fresh cilantro sprigs for garnish

Heat 1 tbl oil over medium high heat in a pan.
Cook onions and peppers until onions are browned and translucent.
Season the chicken, shrimp, scallops, and fish with the creole seasoning in separate bowls, tossing to coat evenly.
Heat the 2 tbl olive oil in a large deep sauté pan or wok over medium-high heat.
Add the fish, scallops, and shrimp and sauté until the chicken is partially cooked.
Add the chicken stock, chorizo, and mussels and cook until the chicken is cooked completely (about 3 minutes).
Lower the heat to medium and add the peas, rice, onions, peppers and chopped cilantro.
Stir the ingredients to evenly mix.
Continue to cook and stir the paella until all the chicken stock is absorbed by the rice.
Place on a serving platter and garnish with fresh cilantro sprigs.
Serve with Roasted Cuban Bread




Roasted Cuban Bread
Ingredients:
2 large - Vine ripened Beefsteak tomatoes
1¼ cups - Tomato marinade (see recipe below)
1 loaf - Fresh Cuban bread, ¾ pound
6 tbsp - Garlic herb butter (see recipe below)
¼ cup - Fresh grated Parmesan cheese
¼ cup - Fresh basil leaves, sliced crosswise 1/8"
1 sprig - Fresh basil for garnish

Garlic Herb Butter
Ingredients:
4 tbsp Lightly salted butter, softened
2 tbsp Extra virgin olive oil
1 tsp Fresh garlic, minced
½ tsp Fresh thyme leaves
1 tbsp Scallion, sliced 1/8"

Combine all ingredients in a small mixing bowl and mash with a fork until evenly blended. Can be made a day in advance and kept refrigerated.

Tomato Marinade
Ingredients:
½ cup White wine vinegar
¼ cup Fresh orange juice
1 tbsp Fresh Lemon Juice
¼ cup Extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp Fresh garlic, minced
1 tsp Fresh oregano leaves
1 tsp Fresh parsley, chopped
1 tbsp Brown sugar
¼ tsp Salt & black pepper, fresh ground

Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.

Preheat oven to 450º F with rack in the middle of the oven.
Wash tomatoes and remove the core, then cut into ¼" slices. Lay the slices in a glass dish and pour the marinade over them. Set aside while preparing the bread.
Slice bread lengthwise with a serrated knife to create a top and bottom. Spread half of garlic herb butter on the cut surface of each half of the bread.
Place bread, cut side up, on a sheet pan. Place in the oven for 3-4 minutes until the bread is lightly toasted. Remove from oven.
Lift tomato slices from the marinade and drain. Lay slices, slightly overlapping, on the toasted bread. Sprinkle with Parmesan cheese. Return to the oven for 1-2 minutes to just melt the cheese. Remove from oven and transfer to cutting board.
Cut each half loaf, crosswise, into 8 pieces. Sprinkle with sliced basil leaves and arrange on a warm serving platter. Garnish with a fresh sprig of basil.

Super Creamy Banana Pudding Recipe

Growing up, we would often have banana pudding as dessert (especially since it is one of my father's comfort foods). So when I went off to college, anytime I felt homesick I would make some banana pudding and I would feel like I was sitting at the table with my parents and sister. The only thing was, even though it tasted delicious, to me it was always so heavy and thick. But a few years ago a coworker shared this amazing recipe that featured a lighter and airy version of banana pudding and I was hooked. So give it a try...you never know, it could become one of your family favorites too!

Ingredients:
2 bags of Pepperidge Farm Chessmen cookies (or if you're a traditionalist, 1 box of Nilla Wafers)
8-10 bananas sliced
2 cups milk
1 5oz box instant vanilla pudding
1 8oz package softened cream cheese
1 14oz can sweetened condensed milk
1 12oz container cool whip thawed

What to do:
Line the bottom of a 13x9x2 baking dish with cookies side by side
Layer bananas on top of the cookies
In a separate bowl, combine the milk and the pudding and blend together with a mixer.
In another bowl, combine the cream cheese and condensed milk together, mixing until smooth.
Fold the cool whip into the cream cheese mixture.
Add the cream cheese mixture to the pudding, and fold together until well blended.
Pour 1/2 the pudding mixture over the bananas.
Layer the remaining bananas over the pudding mixture.
Pour the remaining pudding mixture over the bananas.
Cover with another layer of cookies.
Refrigerate until ready to serve.
Remember, the longer you let it sit, the more moisture the cookies will absorb allowing them to become mushy. So if you like the cookies crunchy, serve immediately. Otherwise, if you make it the night before you plan to serve it, the cookies will be cake like (my favorite way).

St. Patricks Day Corned Beef and Cabbage Recipe

It wouldn't be St Paddys without corned beef and cabbage, and it has taken me years to find a recipe that was yummy and desrving of such a fun holiday. So whether you are Irish or not, grab your green beer and begin cooking!

Ingredients:
1 3/4 lbs onions
2 1/2 lbs carrots
6 lbs corned beef brisket or round
1 cup malt vinegar
6 oz Irish stout beer (I actually use 1 bottle of guiness)
1 tbl mustard seed
1 tbl coriander seed
1/2 tbl black peppercorns
1/2 tbl dill seed
1/2 tbl whole allspice
2 bay leaves
3 lbs cabbage rinsed and cored
2 1/2 lbs small red potatoes scrubbed
1/2 cup course grain brown mustard (optional)
1/2 cup Dijon mustard (optional)

What to do:
Get a large stock pot (large enough to hold 4 gallons)
Chop up 1 cup of onions and 1 cup of carrots. Put the remaining whole onions and carrots to the side.
Place the corned beef onto a plate or prep sheet and press/rub the mustard seeds, coriander seeds, peppercorns, dill seeds, and allspice into the corned beef.
Place the corned beef into the stock pot, making sure any of the spices that fall off are scraped up off your prep sheet and placed in the pot as well.
Add the chopped onions, chopped carrots, malt vinegar, Irish stout beer, and bay leaves.
Add enough water to cover the corned beef and stir gently to combine.
Bring to a boil, cover, and simmer about 3 hours.
While the corned beef is cooking, slice the remaining onions into 8 wedges and the carrots into 2" chunks. Slice each head of cabbage into 8 wedges.
Once the corned beef is fork tender, add the onions, carrots, and potatoes to the pot. Stir a bit to combine, and then add the cabbage to the top.
Cover and return to a boil.
Reduce heat and simmer about 20 minutes, or until the potatoes and cabbage are fork tender.
When done, cut the corned beef against the grain and accompany with the cooked vegetables.
Serve with mustards as additional complimentary condiments...and don't forget the green beer!
Will feed 12 hungry guests.