Birthdays...Sunrise, South Africa, and Surf Crab Cakes

Today was my birthday and I woke up to the most glorious sunrise in our neighborhood.  Unfortunately it took a turn for the worst and one of our famous blizzards came setting in.  It took me 2 hours to drive home from work.  I thanked God that I even made it home okay because there was some serious accidents along the way.

When I made it home, we enjoyed a beautiful bottle of Barista's Pinotage from South Africa.  I stumbled on this wine during a trip to a local store who was featuring this pairing with chocolates and cheeses.  I took one sip and was hooked!  I can't even try to explain how smooth and incredible this red wine is...like nothing I have every tried before.

We then headed into the storm to have date night dinner at Loveland Chop House.  I was going to order crab cakes for an appetizer, but since we had just enjoyed them at home for our Valentine's date night home, I opted for their Two Bite Shrimp and Risotto...amazing!

Crab Cakes with Red Pepper Sauce
Adapted from Allrecipes.com

Crab Cakes:
1/4 cup mayonnaise
1/4 cup fresh chives
2 Tbl minced fresh parsley
1 Tbl lemon juice
1/2 tsp seafood seasoning
1/8 tsp cayenne pepper
freshly ground black pepper
1 pound lump crab meat, cartilage removed
2-1/2 cups Panko bread crumbs

Red Pepper Sauce:
1/2 cup chopped sweet red pepper
1/4 chopped green onions
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 Tbl minced shallots
2 Tbl minced fresh parsley
1 Tbl honey
1 Tbl lemon juice
salt and pepper to taste

T tbl butter
1 Tbl olive oil
Lemon wedges

In a large bowl, combine the first seven ingredients; stir in crab. Add 1 cup of the Panko breadcrumbs to the crab mixture; mix well.

Shape 1/4 cupfuls of crab mixture into patties.  Coat both sides of patties with remaining Panko crumbs, pressing to adhere.  Place on baking sheet; cover and refrigerate for up to 6 hours.

For sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt, and pepper;  cover and process until finely chopped.  Refrigerate until serving.

In a large skillet, melt half of butter and half of oil.  Place half of the crab cakes in skillet.  Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over).  Repeat with remaining butter, oil, and crab cakes.  Serve with red pepper sauce and lemon wedges.

One Year Ago: Almond-Crusted Halibut with Lemon Garlic Butter
Two Years Ago: Creamy Penne Pesto Chicken
Three Years Ago: Champagne Margaritas
Four Years Ago: The Birthday Flirtini
Five Years Ago: Purple Potion #49
Six Years Ago: Lasagna Soup

My newfound obsession (and birthday gift this year), is Glassybaby votives.  I am so in love with these, and thanks to my husband and daughters, they have started me on my collection.  Check out their website, and if you are in the Seattle area, you must see their store...you will be an instant fan too!

Baked Mac and Cheese and Cabin Fever

Cabin fever is setting in and it's starting to get a little uncomfortable.  These little teasers of 70 degrees one weekend and waking up to a foot of snow and 10 degrees is becoming exhausting.

My husband is convinced he's never going to see a golf course again this year.  Trust me, I am praying that green grass shows up sooner than later! There is only so much remodeling construction at our home, in one weekend that any of us can handle right now.

He has rigged up his own hitting net in our garage that is on a pulley system and can be stored up to the ceiling or down, for his daily practice shots.  It is actually a very clever system and I'm really impressed how he did a DIY practice range in our 3rd car area.   It's however, a miracle my car has not taken a ball yet!

Since our garage is quite chilly this time of year, he has a personal propane heater that I got him for his birthday.  It's amazing how warm these little babies get.

He also did a DIY of this (I actually have no idea what this contraption is).  It looks important.  He took a lot of time in making it and he uses for practicing in the garage.  I only know that I keep tripping on it, while trying to get to/from my car.

My husband is ready to go with whatever the weather brings....on the left, his "clicgear" golf bag buggy, and on the right...the ever necessary snow shovel.

Let me also just state for the record that I did not hang that mirror up for me to check myself out before I leave for work in the morning.  That is my husband's mirror which we scored at Goodwill for $2 !!.  He was told to hang it in the practice area, so he can see his swing form.  

While he continues to practice his golf, I continue to practice new recipes.  This one came to me from my youngest daughter.  She has made it three times at our house now, and it just gets better and better.  She takes half the pan back to her school, and leaves the other half for me and husband to enjoy during the week.  It truly is one of the BEST homemade versions we've enjoyed.

The BEST Homemade Baked Mac and Cheese

Courtesy of Mom On Timeout

16 ounces Cellentani pasta (or elbow macaroni), cooked

1 Tbl extra virgin olive oil

6 Tbl unsalted butter

1/3 cup all purpose flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp cheddar cheese, shredded

2 cups Gruyere cheese, shredded

salt

pepper

1-1/2 cups panko crumbs

4 Tbl butter, melted

1/2 cup Parmesan cheese, shredded

1/2 tsp smoked (or regular) paprika

Preheat oven to 350 degrees.  Lightly grease a large 3qt or 4 qt baking dish and set aside.  Combine shredded cheeses in a large bowl and set aside.

Cook the pasta one minute shy of al dente according to the package instructions.  Remove from heat, drain, and place in a large bowl.

Drizzle pasta with olive oil and stir to coat pasta.  Set aside to cool while preparing cheese sauce.

In a medium bowl, combine the sharp cheddar and Gruyere cheeses together.  Set aside.

Melt butter in a deep saucepan, dutch oven, or stock pot.

Whisk in flour over medium heat and continue whisking for about 1 minutes until bubbly and golden.  

Gradually whisk in the milk and heavy cream until nice and smooth.  Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes.  Whisk in salt and pepper.

Add two cups of shredded cheese and whisk until smooth.  Add another two cups of shredded cheese and continue whisking until creamy and smooth.  Sauce should be nice and thick at this point.

Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

Pour half of the mac and cheese into the prepared baking dish.  Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika.  Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.  Serve immediately.

One Year Ago: Good-Bye Sweet Angus

Two Years Ago: Creamy Penne Pesto Chicken

Three Years Ago: Champagne Margaritas

Four Years Ago: Birthday Flirtini

Five Years Ago: Raspberry-Lemon Dump Cake

Six Years Ago: Chocolate Layered Pudding

Mushroom Marsala Cream Sauce and Sunsets

Just when I think I cannot take another day of cold and/or snow.  I walk outside and see the most breathtaking sunsets and suddenly it's all worth it.

My husband and I were running errands a couple weeks ago and pulled into a parking lot.  I opened my door and was mesmerized.  Mother Nature sure knows how to paint a beautiful picture, wouldn't you agree?!

If you are still looking for something special to make this Valentines for stay-at-home date night.  This sauce is amazing!!!  So easy to pull together on a week night but tastes like you worked on it all day.  It is so silky, it works on steaks, chicken, and pork tenderloin.

Wishing you a special Valentine's Day and many beautiful sunsets!

Mushroom Marsala Cream Sauce

Courtesy of No Spoon Necessary

2 Tbl unsalted butter

1 small shallot, finely diced

8 ounces cremini mushrooms, baby bella, or white button mushrooms, (or combination) thinly sliced

2 cloves garlic, minced

1-1/2 Tbl all purpose flour 

1-1/4 cup dry Marsala cooking wine

1/3 cup beef stock

3 Tbl heavy cream

1-1/2 tsp fresh thyme, chopped

1-1/2 tsp fresh parsley, chopped

salt

ground black pepper

Melt butter in a saute pan over medium heat.

Add in the shallot and season with a pinch of salt and pepper.  Saute 1-2 minutes, or until softened.

Add the mushrooms to pan.  Saute until liquid is evaporated and mushrooms are barely cooked through, about 3 minutes.

Add in the garlic and a scant 1/4 tsp salt.  Saute until fragrant, about 30 seconds.

Sprinkle the flour over mushrooms and stir to incorporate.

Reduce heat to medium/medium-low and add in the Marsala wine.  Cook until slightly reduced, about 4-6 minutes, scraping up browned bits off bottom of pan.

Add in the beef stock and continue to cook until slightly reduced again, about 4-5 minutes.  

Stir in the heavy cream and thyme.  Reduce heat to maintain a gentle simmer.   Simmer for 3-4 minutes, stirring occasionally.

Add in the parsley.  taste and adjust for seasoning with salt and pepper.

Serve over over steak, chicken, pork, or pasta.  Enjoy!

One Year Ago: Strawberry Tiramisu Bites

Two Years Ago: Creamy Penne Pesto Chicken

Three Years Ago: Champagne Margaritas

Four Years Ago: Birthday Flirtini

Five Years Ago: Raspberry-Lemon Dump Cake

Six Years Ago: Chocolate Layered Pudding

Homemade Cinnamon Rolls

Nothing says "I love you", more than special homemade gifts.  You can't put a price tag on the time, care and attention to making something from scratch for someone.

My daughter "Baby B" and I tried our hand at homemade cinnamon rolls for the first time this year at our family Christmas breakfast.  I don't know why I have been intimidated all these years.  My sister-in-law, Jodi also always made them for her family every Christmas morning and she had it down to a science.

I'm sorry to say "Mr. Dough Boy", you and I may never meet again.  These cinnamon rolls are positively amazing!  Give yourself some time and planning...it is definitely worth the effort.

Be sure to make up a batch of these beauties for your loved ones next week on Valentine's Day.

My daughters gave me a new kitchen gift for Christmas this year.  They have started a tradition of giving me "humorous" pot holders every year...these (comedian) girls crack themselves up, they think they are quite funny!

Homemade Cinnamon Rolls

Courtesy of Delish

Dough:

1/2 cup unsalted butter, melted

2 cups whole milk, warm to the touch

1/2 cup granulated sugar

2-1/4 tsp active dry yeast

5 cups flour, divided

1 tsp baking powder

2 tsp salt

Filling:

3/4 cup butter, softened

3/4 cup light brown sugar

2 Tbl ground cinnamon

Frosting:

4 ounces cream cheese, softened

2 Tbl butter, melted

2 Tbl whole milk

1 tsp vanilla extract

1 cup powder sugar

Generously butter two disposable foil pie/cake pans.

In a large bowl, whisk together warm milk, melted butter, and granulated sugar.  The mixture should be just warm, registering between 100-110 degrees.  If it is hotter, allow to cool slightly.

Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

After 1 hour, the dough should have nearly doubled in size.

Remove the towel and add an additional 3/4 cup of flour, the baking powder, and salt.  Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll the dough out into a large rectangle, about 1/2 inch thick.  Fix corners to make sure they are sharp and even.

Spread softened butter evenly over the dough.

Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.

Press the mixture into the butter.

Roll up the dough, forming a log, and pinch the seam closed.  Place seam-side down.  Trim off any unevenness on either end.

Cut the log in half, then divide each half into 7 evenly sized pieces.  About 1-1/2 inches thick each.

Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides.  Cover with plastic wrap and place in a warm place to rise for 30 minutes.

Preheat oven to 350 degrees.

Remove plastic wrap.  Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.

While cinnamon rolls are baking, make the frosting.

In a medium-size bowl, whisk together cream cheese, butter, whole milk, vanilla, and powder sugar, until smooth.

While the cinnamon rolls are still warm, drizzle evenly with frosting.

Enjoy all that sweet, homemade loving goodness!

One Year Ago: Strawberry Tiramisu Bites

Two Years Ago: Apple Cinnamon Monkey Bread

Three Years Ago: I'm Back and One Year Older

Four Years Ago: Mexican Grilled Shrimp Caesar Salad

Five Years Ago: Cross My Heart Danish

Six Years Ago: Hotel Chocolate Cupcakes

Slow Cooker Chex Snack Mix...aka Crack

I don't know about you, but I am all about "the crunch".  I love a good snack that includes some measurement of crunch involved.

Whenever we do a road trip, there is always some version of Chex snack mix purchased.  My whole world has just changed though, now that I know how to make this at home for waaaayyy less than it costs to buy a bag that is half filled with air!  The great thing about this also, with all the gluten free and organic choices out there now, you can easily transform this to a healthy snack option.

The problem is that it has now become a very accessible serious snack addition in our home, car, bus, office, etc...  I tried a test batch out before Super Bowl, to see how it would turn out.  Needless to say, my husband had me make a second batch on Super Bowl Sunday...I'll let you fill in the blanks.

Slow Cooker Chex Snack Mix

3 cups corn chex

3 cups wheat chex

3 cups rice chex

2 cups mini pretzel twists

1 cup cherrios

1 cup mixed nuts

1 cup cheese-its

1 stick melted butter

1/3 cup Worcestershire sauce

2 tsp garlic salt

1 Tbl Lawry's season salt

In a slower cooker over low heat, combine all chex, pretzels, cherrios, nuts, and cheese-its.

In a small bowl, whisk together melted butter, Worcestershire, garlic salt, and season salt.  Pour mixture over Chex Snack Mix and stir to combine.

*** Cover and cook, stirring every 30 minutes, for 2 to 2-1/2 hours.

Pour warmed snack mix out onto a large piece of foil or parchment paper.  Let cool for 30 minutes.

*** If you have a newer model of slow cooker that let's you open the steam option...do it.  You want to make sure the steam/moisture is released, so your mix does not become soggy.

Since my cooker is nearly 25 years old (wedding shower gift), I place a paper towel under the lid and change it to a new dry one when I stir the mixture every 30 minutes.  For Safety Purposes:  Do not leave slow cooker unattended in home, so as to not risk any fire hazards with paper.

One Year Ago: Chocolate Caramel Cracker Bars

Two Years Ago: Apple Cinnamon Monkey Bread

Three Years Ago: I'm Back and One Year Older

Four Years Ago: Mexican Grilled Shrimp Caesar Salad

Five Years Ago: Cross My Heart Danish

Six Years Ago: Mediterranean Chicken and Sausage

"Someone" couldn't wait to try these (again, again, and again), even screaming hot, right out of the crock pot.

Beer Cheese Dip

Beer - Cheese - Dip ... unanimously the three most popular words spoken at the Super Bowl.

This will be on our menu tomorrow.  What is your favorite dish to make, eat, inhale...all of the above!

This dip is way easier than I ever anticipated.  Of course, it helps when my sous chef daughter is in the kitchen and now can take over for me.  I'm sure she would agree how easy it is to make as well.

Beer Cheese Dip

Courtesy of Sally's Baking Addiction

2 Tbl unsalted butter

3 Tbl all-purpose flour

1 cup whole milk

2/3 cup beer

2 tsp Worcestershire sauce

1/2 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp smoked paprika

1/4 tsp salt

2 cups shredded cheddar cheese

Melt the butter in a medium saucepan over medium heat.  Add the flour and whisk together until a thick and clumpy paste "roux" forms, about 1 minute.

In a slow and steady stream, whisk in the milk.  After it's all added, continue whisking until it slightly thickens about 1 minute.

One at a time, whisk in the remaining ingredients.

REmove the cheese dip from heat and pour into a serving dish.  Sprinkle with extra cheese, if desired.

* The dip will be thin right off the stove, but will begin to thicken after a few minutes.  It's delicious warm or room temperature.

One Year Ago: Chocolate Caramel Cracker Bars

Two Years Ago: Apple Cinnamon Monkey Bread

Three Years Ago: I'm Back and One Year Older

Four Years Ago: Mexican Grilled Shrimp Caesar Salad

Five Years Ago: Sweet Dreams Cake

Six Years Ago: Ham and Cheese Biscuit Bake

Breakfast Casserole

Yes, I am still working out my breakfasts quest.  I am really enjoying this one as we near the end of the month.  Super easy and goes a very long way.  If you have company arriving in the morning before the Super Bowl, this would be perfect to feed that early crowd.

Breakfast Casserole

1 (24 ounce) package frozen southern home style potatoes (or) shredded hash browns
salt
pepper
12 large eggs
1 cup half and half
1/2 cup heavy whipping cream
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese (or) Monterey Jack cheese
8 ounces diced ham
2 Tbl fresh Italian flat leaf parsley, finely chopped

Preheat oven to 350 degrees.  Spray a 13x9 baking dish with non-stick cooking spray.

Cook frozen southern potatoes according to package directions.  Pour cooked potatoes into prepared baking dish, set aside.

Add eggs to a large mixing bowl.  Whip together until well blended.

Stir in half and half, heavy whipping cream, cheddar cheese, Swiss cheese, ham, parsley, and season with salt and pepper.

Pour mixture evenly over potato layer then spread out with a spatula to even out as needed.

Bake in oven about 40-50 minutes, until center is set.  Let cool about 5 minutes before cutting and serving.

One Year Ago: Banana Chocolate Chip Oatmeal Muffins

Two Years Ago: Crock Pot Breakfast

Three Years Ago: No Post

Four Years Ago: No Post

Five Years Ago: It's So "Sweet" To Be 16

Six Years Ago: Hungarian Goulash

Mama's Party Meatballs

 Nothing says party time, more than a platter of meatballs...am I right?!?!

I love making these for holidays and special events.  They cannot be any easier and so delicious.  I have a feeling they will be making an appearance at next weekend's Super Bowl eating fest!

Mama's Party Meatballs

1 (32-ounce) bag frozen fully-cooked (plain, homestyle) meatballs

12 ounce chili sauce

10 ounces grape jelly

2 Tbl Italian flat leaf parsley, finely chopped

Preheat oven to 300 degrees.

In a medium size oven proof dutch oven, add the chili sauce and grape jelly.  Simmer until starts a low boil.  

Add the frozen meatballs and stir to make sure glaze is all over meatballs.

Cover dutch oven and bake in oven for 1 hour, stirring occasionally.

Plate and put individual toothpick in each meatball.  Sprinkle with fresh parsley.

One Year Ago: Pan Seared Strip Steak with Red Wine Pan Sauce and Pink Peppercorn Butter

Two Years Ago: Crock Pot Breakfast

Three Years Ago: No Post

Four Years Ago: No Post

Five Years Ago: Antipasto Salad with Bacon Wrapped Artichoke Hearts

Six Years Ago: Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette

Waffle Iron Biscuits & Gravy

Just when I thought biscuits and gravy couldn't get any better....this little beauty showed up online last week!

Seriously, what genius thought of this!  I don't indulge in biscuits and gravy often...typically only special occasions or when the girls are home for the weekend.  But these!  Oh so yummy!!

Waffle Iron Biscuits & Gravy
Courtesy of Delish.com

1 (16.3 ounce) can refrigerated biscuits
cooking spray

Recipe for (click on link) Breakfast Sausage Gravy (or your favorite sausage gravy recipe)

Make sausage gravy, according to link directions.

Preheat waffle iron and grease with cooking spray.  Add one biscuit in the middle of iron, close iron, and cook until golden, about 3 minutes.  Repeat with remaining biscuits.

When gravy is ready, serve over biscuits.

Enjoy!

One Year Ago: Fold Over Tortilla Bake
Two Years Ago: Crock Pot Breakfast
Three Years Ago: No Post
Four Years Ago: No Post
Five Years Ago: Blue Cheese Buffalo Bites
Six Years Ago: Paninis

Carbonara Pigs in a Blanket

Super Bowl is in 2 weeks!  You know what that means (other than watching the halftime show), what are we eating?!?!  

My sister-in-law recently made us these Carbonara Pigs in a Blanket.  Oh my word!  I have done your basic lil' smokies wrapped in the croissant dough and baked them off...but these.  Speechless!

Now the original recipe (click here) does call for doing the traditional way with crescent dough...but why?  I am all about the save time method and thank God, she turned me on to these frozen little beauties!

Carbonara Pigs in a Blanket

Adapted from Mary Giuliani

2.5 ounces sliced pancetta, diced

1 box frozen Hebrew National Beef Franks in Puff Pastry Blanket

1 egg

1/4 cup grated Pecorino Romano cheese

1/2 cup store-bough Alfredo sauce, for dipping.

In a large skillet over medium-low heat, cook the pancetta until cooked through but not too crispy, 5 to 6 minutes.  Transfer to a plate lined with paper towel.

Preheat the oven to 400 degrees.  Line a sheet tray with parchment paper.

In a small bowl, beat together the egg and Pecorino Romano cheese.  Using a pastry brush, brush the frozen pigs in a blanket with the egg/cheese mixture.  Sprinkle with the diced pancetta.

Bake until golden brown, 15 to 20 minutes.  Arrange on a platter and serve with the Alfredo sauce for dipping.  Now these bites are a definite touchdown for your next party!

One Year Ago: Potatoes au Gratin (Dauphinoise Potatoes) and Red Chicken

Two Years Ago: Slow Cooker Pork Loin

Three Years Ago: No Post

Four Years Ago: No Post

Five Years Ago: Kamikazes and Blue Cheese Buffalo Bites

Six Years Ago: Marinara Meatball Sliders

If your guests have more of a refined palette, 

you could always do one of these platters that I made

for a New Year's party I catered.