10 Or So Of My Not So Favorite Eats

I am not even sure that there are 10 things I don’t like, but here are the ones that jump into my dome:
Sweet potatoes. Can’t stand them in any way, shape or form.

Ham, yup, I do not like ham. It is the only pork product I don’t like. Give me pickled feet, ears, and the almighty BACON anytime.

SPAM: Don’t know the food group, or what animal this stuff comes from, but eating food that looks like somebody else chewed it ain’t my mug of beer.

Humus: What the heck is this junk? Had it the other day on a cracker. Yuk, rather like the bottom of a diary man’s boot on a rainy day.

Pumpkin: Sweet potato’s rancid cousin!

OK, this is enough for now. I was preparing for lunch but now I think I will have to wait a few minutes to settle my gut worm down:)

BTW, feel free to give me any recipes that make any of the above likable by this Hillbilly…without a case of beer!

A Toast To The New Year: Via Back Roads’ Blog

A Toast To The New Year.

Sicilian Cannoli

You will need fresh, crispy cannoli shells. For the adventuresome, of course you can make your own. For those who don’t have the time or inclination, there are very good ready made shells.

For the cream, you will need a 15 oz. container of whole milk ricotta, 1/4 c. confectioners sugar, 1/2 tsp. vanilla, 2 tsp. Marsala or Grand Marnier (my favorite), a tsp. or more of grated orange rind, and a pinch of cinnamon. Mix well until combined and smooth. To the cream, you can add chocolate chips or chopped candied citron. Refrigerate for at least two hours before filling the shells. Pipe into the shells and decorate with finely chopped chocolate, chocolate chips or chopped pistachios if you want to be traditional.

“Anniversary Roast” via jayjaysfavorites’ blog

"Anniversary Roast"~ from my daughter, guest blogger..

Kara’s Anniversary Roast

Ingredients

1. 3 1/2 pounds boneless beef chuck roast
2. 2 tablespoons all-purpose flour
3. 2 tablespoons olive oil
4. 1 cup water
5. 1 cup red wine (merlot)
6. 1 1/2 Tablespoon Herbs de Provence* can be purchased, or see below
7. 1 teaspoon salt
8. 1/4 teaspoon ground black pepper
9. 1 onion, sliced
10. 6 carrots, peeled and cut into 2-inch disks

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Sprinkle the roast evenly with the flour and set aside. Heat the olive oil in an oven-proof Dutch oven with lid (or heavy pot, such as cast iron/ stainless steel) over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the Herbs de Provence, salt, and pepper. Arrange the onion slices on the roast.
3. Replace the cover and bake in the preheated oven for 3 hours. Add the carrots and continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer. Enjoy!!! Yum!

**Herbes de Provence~ if you don’t have this in your cupboard, here is a recipe for it.

* 3 tablespoons oregano leaves
* 3 tablespoons thyme leaves
* 1 teaspoon basil leaves
* 1 teaspoon sage leaf
* 3 tablespoons savory
* 2 tablespoons lavender flowers (if you have no access to these…I’d skip them)
* 1 teaspoon rosemary

1.
Combine and mix well.
2.
Store the mixture in small airtight jars in a dark cool location.

Country Style Pork Ribs in Italian Sauce: Via Savoring Every Bite’s Blog

Any thing ribs, I am in!
Here is the link http://savoringeverybite.wordpress.com/
For some reason, the add link does not work!

Country Style Ribs in Italian Sauce
6 meaty country style ribs

2-3 tablespoons olive oil

Kosher salt and pepper

1 tablespoon mixed dried Italian seasonings (basil, oregano)

1 medium onions, chopped

2 garlic cloves chopped

¼ cup red wine

3-4 cups of homemade sauce or 1 jar prepared tomato basil sauce

2 tablespoons tomato paste

1 bay leaf

1 teaspoon dried oregano

1 teaspoon crushed red pepper (optional, for a spicy version)

Heat olive oil in large skillet. Pat the ribs dry with paper towels and sprinkle with salt, pepper and Italian seasonings. Place as many ribs as possible in skillet, without crowding or touching. Sear each side until nicely browned and remove to place in slow cooker. Add onions and garlic to skillet and sauté for about 5 minutes or until softened. Stir in the wine and tomato paste and cook, scraping up the bottom the pan. Pour the onion and garlic mixture over the ribs and add in the tomato sauce and seasonings. Cover and cook on low for about 6 hours or until the meat is tender and coming away from the bones. Discard any loose bones and bay leaf breaking up larger pieces. Pour over spaghetti and serve hot.
s the link

Yellow curry sauce via The Passionate Art Of Cooking’s Blog

This lady rocks with these recipes!

Yellow curry sauce.

Yellow curry sauce

Posted by: lastay on: December 27, 2011

5 tins coconut milk
400g curry powder yellow
200g turmeric
1\2 tbsp chopped ginger
2 tbsp chopped garlic
600 ml fish sauce
2 tbsp chopped caramelized onion
2 tbsp coriander seeds
2 tbsp caraway seeds

Method
Cook the curry in 3 cooking spoons of coconut milk with turmeric, garlic,onions,ginger, caraway and coriander seeds for five minutes add the rest of coconut

Island sun turkey

From the Passionate Art Of Cooking’s Blog. You gotta visit her site if you have not already!

Island sun turkey.

Island Sun Turkey

Posted by: lastay on: December 16, 2011

12 pounds whole fresh turkey
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
Freshly ground black pepper, adjust to taste
1 medium onion, peeled and quartered
1\3 cup honey
1 celery stalk cut in half
1/2 cup fresh parsley
2 cloves garlic, cut in half

Maria’s Pesto and Goatherd’s Cheese Tartlets via Just A Smidgen’s Blog

This recipe is from my foodie friend north of our border.
http://justasmidgen.com/2011/12/18/marias-pesto-and-goatherds-cheese-tartlet/

Maria’s Pesto and Goatherd’s Cheese Tartlets
(adapted from Delicious: Bite Size)

Ingredients
1 (400 g) package ready-made puff pastry
(thawed if frozen)
1 (200 ml) jar of pesto
1 (300 gm) container cherry tomatoes,
each cut into 3 slices
8 oz goat cheese

kosher salt and cracked black pepper
Fresh basil sprigs, to garnish

Creamy Chicken and Biscuit Casserole

This is from a great new site I came accross. This Foodie thing is very addicting.

The Cork And Spoon blog
http://corkandspoon.wordpress.com/Creamy Chicken and Biscuit Casserole

serves 4-6
Ingredients
■2 cups cooked chicken or turkey (I picked up a rotisserie chicken from the grocery store)
■2 cups mirepoix (or dice the following: 1 lg carrot, 1-2 stalks celery, and ½ a large white onion)
■1 medium zucchini
■1 cup sliced baby bella mushrooms
■½ stick butter
■¼ cup dry white wine
■¼ chicken stock
■2 tbsp fresh parsley, chopped
■1 container (6 oz) flakey biscuit dough
■Salt and pepper to taste
■Flour (optional for thickening assistance)
Directions
1.Heat a large heavy pot or dutch oven over medium high heat.2.Add butter and allow to melt.
3.As butter is melting, add your mirepoix and cook until vegetables are tender .
4.Add zucchini and mushrooms and the wine and cook until most of the liquid has been absorbed
5.Add broth, parsley, and cooked chicken. Season with salt and pepper. Bring to a simmer
6.Once the broth starts to simmer, add the heavy cream and stir.7.Continue to cook until the mixture starts to thicken into a creamy consistency. You can whisk in some sprinkled flour to assist.
8.Spoon the vegetable and chicken mixture into a casserole dish. Place unbaked flakey biscuits over top in a single layer.
9.Bake in a pre-heated 400° oven and bake 8-11 minutes (or follow biscuit package directions).
10.Remove from oven when biscuits are golden brown.
Note: This dish fairs okay in the freezer. There is a little texture change in the biscuit, but that’s about all I noticed.

We love Crack (ers)!

From Jay Jay’s Favorites blog.

We love Crack (ers)!.

Chocolate Caramel Crack(ers)
Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo crackers

Ingredients
4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Assembly:
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet with sides (or 11 x 17 jelly roll pan) completely with foil, and then line inside the foil (the base) with parchment paper, cut to fit.

Line the parchment paper with matzo or crackers, covering all parts. [If using matzo, you’ll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.] Note: I use a serrated knife to cut saltines in half, to fit in the end of the pan.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken & foam a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

Mince (No Meat) Pie

This is the best pie there is. Beats out apple,cherry, and peach. Don’t mention pumpkin…yuk!
Thanks once again to Back Road Journal for this.

Mince (No Meat) Pie.

Mince (No Meat) Pie

* 1 large Golden Delicious apple (or similar sweet, flavorful apple)
* 1 large Granny Smith apple (or similar tart, flavorful apple)
* 1 cup golden raisins (sultanas or dark raisins can be used or a combination)
* 1 Tbsp. dark rum (for plumping)
* zest of 1/2 orange
* juice of 1/2 orange
* 2 tsp. lemon juice
* 1 Tbsp. brown sugar
* 4 or more Tbsp. dark rum
* 1 jar of Crosse and Blackwell Mincemeat
* Optional ingredients include chopped candied orange peel, or other dried fruit

Peel and dice apples to about the same size as the raisins. Add the lemon juice and toss. Plump the raisins with the 1 Tbsp. of rum. (I microwave covered for 10 seconds). Combine diced apples, plumped raisins, zest of the orange and juice, brown sugar and dark rum.

Put this mixture into a sealed container and let sit at room temperature for at least 4 days or more. Turn or shake the mixture every day. When you mince is to your liking add the jarred mincemeat. Mix well and let sit at least 2 more days. The longer your fruit mixture ages the better the taste will be.