Red Velvet Cake With Cream Cheese Frosting

This is my newest favorite right now.  I am currently obsessed with red velvet cake.  And I can't fully tell if it is of the mere fact that it is a chocolate cake, and being that I am a lady and all ladies crave the chocolate, or if it is because there is then the irrefutable excuse to slather on gobs of cream cheese frosting.  Because, truth be told, that is the ultimate craving of mine, anything cream cheese that is.  So it's kind of like fate that these two foodly desires of mine walk hand-in-hand in a cake.  Completely perfect in every way I say.

1 box of red velvet cake mix (I used Betty Crocker Super Moist)
1- 3.9oz. box of instant chocolate pudding mix
1 1/4 cups of water
1/2 cup of canola oil
3 eggs (at room temperature- so you get the proper rise on your cake)
8-10 drops of red food coloring (optional- I wanted it to be a brighter red)
1 recipe of my homemade cream cheese frosting http://tonya-justcooking.blogspot.com/2011/09/cream-cheese-frosting.html?spref=fb
a handful of mini semi-sweet chocolate chips for garnish

-Preheat your oven to 350*.  Grease the bottom of a 9x13" baking dish; set aside.  In a large mixing bowl, stir together the cake mix and the pudding mix.  Next, using a handheld mixer on low, beat in the water, oil, eggs and food coloring for a minute.  Then, beat it on medium for 2 more minutes.  Pour the batter into your greased baking dish and bake for 30-35 minutes, or until an inserted wooden toothpick pulls out clean.  While it is baking, go ahead and prepare my cream cheese frosting as directed in my linked above recipe, cover and set aside until ready to use.  Allow your cake to fully cool before spreading on the frosting and garnishing with the mini chocolate chips.  Serves 12.  Enjoy!

Sweetened Red Wine Marinara with Butternut Squash and Cheese Filled Ravioli

Talk about a flavor combination made in heaven when it comes to this delicious dish.  The warm cinnamon sweetness of the butternut squash filled ravioli's work perfectly with the deep roasted sweetness of the peppers.  And the sweetened red wine marinara works as a ribbon, threading both contrasting flavors together.

1 medium yellow onion (roasted according to my recipe: http://tonya-justcooking.blogspot.com/2011/02/roasting-sweet-peppers.html )
1 green sweet pepper (roasted according to my recipe:  http://tonya-justcooking.blogspot.com/2011/02/roasting-sweet-peppers.html )
1-2 T. of extra virgin olive oil
1 clove of garlic (minced)
1/2 cup or so of red wine (you should cook with what you like to drink- so I used a slightly semi-sweet red wine called Country Red by St. James Winery out of Missouri)
1- 14.5oz. can of sliced stewed tomatoes (un-drained)
sea salt and fresh cracked pepper
1 tsp. of Italian seasoning
1/2 tsp. of dried basil
1 tsp. of sugar
1- 26oz. jar of pasta sauce (I used Prego's Tomato Basil Garlic)
1 bag of cheese filled ravioli (frozen)
1 bag of butternut squash filled ravioli (frozen)
fresh or dried chopped Italian parsley (for garnish)

-Once your roasted veggies have cooled enough to handle, go ahead and chop them into short strips.  Heat up a large sauce pan over medium-high heat with the extra virgin olive oil.  Once you can smell the oil, toss in your roasted veggies and your minced garlic.  Saute until heated through (about 30 seconds or so), then pour in your red wine.  Bring this to a nice simmer and then add in the tomatoes, their juices and the pasta sauce.  Stir in the sea salt, pepper, Italian seasoning, basil and sugar. Again bring this all to a boil, then reduce the heat, cover and simmer on low until you are ready to eat (as always the longer the better).  Prepare your ravioli as directed on their packaging in boiling water, drain and plate with a heaping ladle full of your sauce and veggies.  Then sprinkle the top with a bit of fresh chopped parsley.  Serves 4-6.  Enjoy!

A Beer and Cheeseburger Soup

Well, if that old sayin' is true and the way to a man's heart is really through his stomach, then this here soup should be the poster board dish to accomplish just that.  I mean, you find me a man that does not like a beer with his burger....... they are few and far between I bet.  This soup embodies both distinct flavors and rounds them right in together.  It really truly is just as tasty as it sounds.  I would label this a must-make recipe for any one that has a guy that likes a beer with his burger.

1 lb. of 80/20 ground beef
1 large vidalia sweet onion (chopped)
3 stalks of celery (sliced thin)
sea salt and fresh cracked pepper
3 cloves of garlic (minced)
2 bratwurst (grilled and diced)
1 tsp. of McCormick's Grill Mates Montreal Steak Seasoning
3/4 cup of all-purpose flour
1 pint of whipping cream
1- 12oz. can of a beer of your choice
2- 14.5oz. cans of chicken stock
1/4 tsp. of ground cumin
1 bay leaf
2 cups of shredded sharp cheddar cheese
1/4 lb. of sliced brick cheese (from the deli)
1- 14.5oz. can of petite diced tomatoes (drained)

-In a large stockpot over medium-high heat, break up your ground beef into small bits.  Then add in the onion,celery and a good amount of salt and pepper.  Once the meat is cooked and the veggies are translucent, add in your garlic, diced cooked bratwurst, and steak seasoning.  Once you can smell the garlic (about 30 seconds or so), stir in the flour to coat it all with.  Continue to stir and cook the flour onto the mixture for a minute or two.  Once it has begin to just barely brown on the mixture, go ahead and pour in your whipping cream and cook this down a bit so it thickens up.  Once it begins to come to a boil, pour in the beer, chicken stock, cumin and bay leaf (making sure you are stirring throughout the entire preparation).  Bring this all up to a boil again and stir in your cheeses and drained tomatoes.  Once every one's in the pot and all melted down it is ready to serve or just cover and simmer on low until you are ready.  Serves 4.

Italian Grilled Cheese

Well, it is mighty cold here today.  In fact it is down right absolutely freezing cold.  And when it gets like this I am ready for some grilled cheese and tomato soup to warm up my frozen soul.  That's always what my Mom would make when we were little and it got like this outside.  It was something that I always looked forward to every winter.  Grilled cheese and tomato soup that is, not necessarily the 10* weather that instigated the meal.  So, this is my 'grown-up' version of a winter-time classic favorite of many.  Not only will it warm me up, but also it will quench some of my guilty-pleasure cravings as well.

12 spears of grilled fresh asparagus (see my recipe for it http://tonya-justcooking.blogspot.com/2011/03/grilled-asparagus.html)
1 roasted red bell pepper cut into thin strips (see my recipe for it http://tonya-justcooking.blogspot.com/2011/02/roasting-sweet-peppers.html)
8 thick slices of provolone cheese
8 slices of Italian white bread
real butter

-Heat a large skillet (I use a double burner griddle) over medium heat.  Assemble four sandwiches each with a slice of cheese, followed by 3 spears of grilled asparagus, a few slices of roasted peppers and lastly another slice of cheese on top.  Butter both the outside of the top and the bottom piece of bread well, making sure to get all the way to the edges.  Toss your sandwiches onto your hot skillet and cook just a few minutes on each side (watching carefully not to burn them, but to give them a nice dark golden browning).  Once they are done, plate them and slice them in half.  Serves 4.  Enjoy!

Cran-Jalapeno Jam

Well, if I didn't admit to a bit of kitchen-improve here I would deceiving you all....  This was not exactly my direction with this jam, but all in all I love it even better than the routine jalapeno jelly that I set out to make.  And see, did you notice there that I set out to make a jelly...not a jam?  That's because this absent-minded kitchen fairy completely forgot to push it through the cheesecloth, which mind you I set out at 8 o'clock last night in the rain to get, just so I could make a jelly instead of a jam.  Giving me the end result of a jam and not a jelly.  Also, there is the ever noticeable addition of cranberries into my recipe here, changing the color from pale translucent green to a deep, rich, dark red wine color.  And adding in a bit of fruity tang, which I myself know is exactly what it was missing.  Don't get me wrong, I love jalapeno jelly, but I did almost kind of in a way think that it needed something else.  Something to balance it off and round it out a bit.  And this is exactly what it needed.  I only had to stumble onto using them because I did not defrost enough of my homegrown jalapenos.  It was fate above all that put those cranberries in my fridge now as well.  So, I have to thank my crazed-over busy holiday for that (they were supposed to be strung with popcorn and draped around our Christmas tree, but somebody never got around to it.....).  Sometimes the greatest recipes result from poor planning and procrastination ;)

3/4 cup of fresh jalapenos (tops cut off, sliced in half lengthwise and membranes/ seeds removed)
2 additional fresh jalapenos (treated the same but then diced up real fine-set aside)
3/4 cup of fresh whole cranberries
2 cups of apple-cider vinegar (divided)
6 cups + 2 T. of sugar
1- 3oz. packet of liquid pectin (I am into the liquid form now-just always turns out perfect)
 6- 1/2 pint quilted mason jars with new lids/ rings

canning jar tongs (a must for removing the jars from the boiling stockpot)

-First and foremost, wash your jars, lids and rings in very hot soapy water and rinse well. Place the jars, lids and rings into a large canning stockpot, filled halfway with water and covered with a lid over a high flame. Let this heat up to a boil and hold the boil for 10 minutes to sterilize them. Using the tongs, remove the jars, lids and rings to your towel lined counter top.  Place the lid back on the stockpot and return it to a rolling boil that will be ready for the jam.  Meanwhile, puree the 3/4 cup of jalapenos, cranberries and 1 cup of the apple-cider vinegar together (I did it in my blender).  Once they are blended smooth, add in the last 1 cup of vinegar and give it one more whirl to combine it all.  Pour this into a large saucepan over high heat.  Once it has just begun to boil, add in the sugar, reserved diced jalapeno bits and continue stirring it until it has dissolved.  Let it boil for 10 minutes while you constantly keep stirring it.  Bring this up to a rolling frothy boil that cannot be stirred down and stir in all of the liquid pectin. Return this to a boil, while constantly stirring for one whole minute. Remove it from the heat and using a metal spoon, skim off any froth from the top to discard (mine didn't need this this time, but yours may).  Go ahead and ladle in the hot jam into each of your hot, empty mason jars. Leave a 1/4" of head space at the top of each jar (the empty space at the top to keep them from exploding-yep very important). Place the lids on the center of each top and screw the rings on hand-tight. Once your canning stockpot has returned to a boil, using your canning jar tongs, return the mason jars to the boiling stockpot (right-side up). Cover with the lid and let them process in the boiling pot for 10 minutes. Remove the lid, remove the stockpot from the heat and let the jars continue to sit in the stockpot for 5 more minutes. Lastly using your canning jar tongs, remove your mason jars to your towel lined counter. Place them upside down (people have told me that this is no longer 'the way to do it', but old habits die hard and I tend to stick to what works for me) to cool. Once the jars have cooled down to room temperature, turn them right-side up. You will hear the lids pop in at this time if they have not done so already (sometimes I will pop the lid down on some of them as I am checking them, that is OK as long as it does not pop back up). If you follow the directions of this process correctly, you will have properly sealed them. But, it is still not the end of the world if one of them does not seal. That is just going to have to be the first one consumed. For properly sealed jars, they should be stored in a cool, dry, dark place like a pantry (where I store mine) or a kitchen cabinet. They will be good stored this way for up to 1 year. For unsealed jars or seal broken jars (like once you open one), they must be stored in the refrigerator and consumed within 3 weeks. Makes 6 1/2 pint quilted mason jars of jam to be served on anything from cream cheese with crackers to warm buttered biscuits. Enjoy!

Roasted Herb Potatoes

Sometimes there are days, especially throughout our long Chicago land winters, where I just want dinner going in the oven. There's something about getting it all together early in the afternoon, then letting it bake away til dinnertime.  Filling your home with a cozy warmness and deeply tantalizing aromas.  It is what truly makes our stark cold surroundings fade away from our sights and brings the soft comfortness of our homes more vivid and engulfing.  Dinner baking away on a winters afternoon is what really makes a house a home.

6 medium Yukon Gold potatoes (quartered lengthwise)
2 cloves of garlic (roughly chopped)
1 tsp. of dried parsley
1/4 tsp. of dried crushed oregano
1/8 tsp. of dried rosemary (chopped)
sea salt and fresh cracked pepper
2 T. of extra virgin olive oil

-Preheat your oven to 375*.  Spray the inside of a 1 qt. baking dish well with a cooking spray.  Combine all ingredients together in the greased baking dish, tossing well to coat.  Bake uncovered at 375* for 1 hour and 20-25 minutes, stopping to stir about every 30 minutes.  Once they have a nice golden brown coloring to them, they are done.  Serves 4-6.  Enjoy!

Baked Enchiladas with a Red Chili Sauce

What can I say about these enchiladas here, other than they may just be the most delicious ethnic food that I have not only ever created, but just maybe ever even had.  They are absolutely fantastic and nothing short of amazing.  The chicken inside was so perfectly moist and wrapped up so nice and neat by the garlic-infused corn tortillas, which if I do say so myself are purely phenomenal in themselves.  The cheese was ooey gooey awesome and pulling it all together was that deep rich and smokey red chili sauce, which by the way I had to keep myself from licking off of my plate!  And let's not fail to mention my favorite thing to do to dish's like this, is to smother them in my lime-infused sour cream.  It brightens everything up without changing the game.  And that game is always in it to win it for me.

1 whole roasted chicken (cool enough to handle-I used a traditional roasted chicken from my local markets deli)
1 clove of garlic (peeled and left whole)
1 cup of cooking oil (I used canola oil)
16 small corn tortillas
1/4 cup of cooking oil (again here I used canola oil)
1/4 cup of all-purpose flour
2 T. of chili powder
1 tsp. of onion powder
2 tsp. of ground cumin
1 tsp. of Cajun seasoning blend
1/2 tsp. of black pepper
pinch of smoked sea salt
1- 14oz. can of chicken stock
1- 8oz. can of tomato sauce
2-3 dashes of hot sauce (I used Louisiana)
3 cups of shredded cheddar and monetary cheese
juice from 1/2 of a fresh lime
sour cream for garnish
green onion (sliced) for garnish

-Preheat your oven to 375*.  Grease the sides and bottom of a 9x13" baking dish; set aside.  In a large stockpot (helps keep the grease splatter away from your stove top), heat the garlic clove and the 1 cup of oil up over medium heat.  Once the oil is nice and hot and you can smell the garlic, go ahead and remove the garlic clove and discard (you want to catch the flavor of it before you burn it).  Fry the tortilla shells for a few seconds on each side in the garlic infused oil (turning when they start to puff up with some wooden tongs- careful they rip easily), then place them on a paper towel- lined plate to cool.  Next you can go ahead and  remove the skin (discarding it) and shred the meat from your chicken.  Place the shredded meat into a bowl for ease when preparing the enchiladas. Now you can start your red chili sauce in a large sauce pan.  In that saucepan, bring your 1/4 cup of oil up to a medium heat, then stir in your flour.  Using a wooden spoon or a silicon coated wire whisk (as not to scratch your pan), stir constantly until combined.  Continue to stir and cook for a few minutes.  Then go ahead and add in your chili powder, onion powder, cumin, Cajun seasonings, black pepper and smoked sea salt.  Cook this down for a minute or two, then pour in your chicken stock, tomato sauce and hot sauce (to your liking) while stirring well.  Once this has reached a slow boil you are ready to go.  Pour a bit of the red chili sauce into the bottom of the greased baking dish (just enough to cover the bottom so the don't dry out or stick).  Assemble the enchiladas one at a time by placing a small amount of the shredded chicken and a pinch of cheese into the center, fold over the one side onto itself, fold over each edge to tuck in, fold over the last side, flip over so the seam side is facing down and place into your prepared baking dish.  You will be able to tightly line up 2 rows of 8 enchiladas.  Drizzle half of the remaining red chili sauce over them and spread it around, covering them completely, with the back of a spoon.  Blanket them off with the remaining shredded cheese, then drizzle on the last half of the red chili sauce over everything.  Bake at 375* for 25-30 minutes. Meanwhile, go ahead and mix together your lime juice and sour cream, cover and refrigerate until ready to use (it's just about the most amazing compliment ever).  Once it is done baking, remove it from the oven and allow it stand for about 5 minutes before plating.  Serve it with a dollop of your lime-infused sour cream and a healthy sprinkling of green onions on top alongside some re-fried beans and tortilla chips.  Serves 6-8.  Enjoy!

Baked Garden Mostaccioli

Funny how the older I get, the more I crave things that as a child, personally, I would cringe at.  Meaning my vegetables.  Oh you name it with each and every veggie and me at 6 years old would get that panicky look in my eyes and begin profusely shaking my head from side to side.  Nothing short of sheer determination to prove that such an atrocity should never be brought upon the likes of me.  From lima beans to zucchini and with every other kind in between, I did not eat my vegetables.  I was a table camper.  Meaning, that I sat there until my poor nutrient aiding Mother became too fed up with me.  Oh yeah, there was never any giving in on my part.  No sirree, I stuck it out at that table each and every night for the long haul.....never eating my vegetables. Now here I am at 31 years of age, incorporating as many veggies as I can into each and every dish because I just can't get enough of them.  And sometimes I add in so many that I must exclude the meat to fit them all in.  And that has become just fine by me.

1-2 T. of extra virgin olive oil
1 large zucchini (sliced and quartered into 1 1/2" pieces)
1/2 a large green sweet pepper (diced)
1 clove of garlic (minced)
sea salt and fresh cracked pepper
3oz. (1/2 a can) of tomato paste
1- 24oz. jar of spaghetti sauce (I used Prego Original)
1 T. of fresh flat leaf Italian parsley (chopped)
1 lb. of mostaccioli pasta (uncooked)
1 cup of 5 Italian cheese's with a touch of Philadelphia (shredded)
1 cup of mozzarella cheese (shredded)

-Preheat your oven to 350*.  Spray the inside of a large deep casserole dish with cooking spray; set aside.  Start your pasta water to boil in a large covered stockpot.  In a large saucepan, heat up your e.v.o. over a medium-high heat.  Once you can smell it good, toss in your zucchini and your sweet peppers with a nice sprinkling of salt and pepper.  Saute until softened and just beginning to brown, then toss in your garlic.  Once you can smell the garlic good (about 20-30 seconds), you can stir in the tomato paste, sauce and fresh parsley.  Bring this to a boil and then reduce the heat (while stirring often).  Meanwhile, once your stockpot of water reaches a rapid boil, add in about 1 T. of e.v.o. and a pinch of salt (this not only flavors the pasta itself, but also keeps it from sticking together).  Boil the pasta for 9 minutes (you want it just a tad bit more Au dente so that it doesn't overcook in the baking process).  Once your pasta is done you can strain out the water, while keeping the pasta still in the stockpot, and add in your sauce and veggies.  Stir well to coat and then fold in the 1 cup of 5 Italian cheese's.  Spoon this out into your sprayed casserole dish, sprinkle the mozzarella cheese all over the top, cover with a lid or foil and bake at 350* for about 15 minutes or until the cheese on top is all melted.  Remove from oven and let stand about 5 minutes before serving.  Serves 6.  Enjoy!

Pork Cassoulet

Talk about one down-home hearty dish.  What could possibly be better on a blustery cold winter day then a triple pork and beans bake I ask?  Not much else comes to mind once that craving has been baited in your brain.  At least not for me.  Completely hook, line and sinker to this girl. This was absolutely amazing.  Possibly winning me over more than chili.  I know, I know that is almost sac-religious.  It was so rich and flavorful and full of roasted goodness, that can only be achieved from starting and finishing in the same cast iron pot.  Nothing else short of cooking out over the campfire can pull of that taste and texture. 

2 T. of extra virgin olive oil
1 1/2 lb. of pork shoulder roast (cut into small bite-sized pieces, I found a 3 lb. one and just cut it in half and froze the rest)
sea salt and fresh cracked pepper
1/2 lb. of zesty pork breakfast sausage
1 large red onion (diced)
2 stalks of celery (sliced)
4 cloves of garlic (minced)
2 cans of stewed sliced tomatoes (un-drained)
3 T. of tomato paste
2 1/2 tsp. of herbes de Provence
2 cans of seasoned southern-style northern beans (un-drained)
5 slices of bacon (cooked crunchy)
grated Parmesan cheese
fresh parsley for garnish (chopped)

-Preheat your oven to 325*.  Heat your e.v.o. in a large dutch oven (I use a cast iron one-gives the best flavor) over medium-high heat.  Once you can smell it, toss in your chopped pork roast with a little salt and pepper.  Then add in your crumbled pork sausage and get a nice light browning on it all.  Toss in the onion and celery, a bit more salt and pepper and once they begin to soften, you can stir in the garlic.  Once you can smell the garlic (about 30 seconds or so) you can add in the un-drained tomatoes and the tomato paste.  Stir in the herbes de Provence and bring this to a nice simmer.  Remove it from the heat, cover with the lid and place in your oven to bake at 325* for 2 hours.  Then reduce your oven heat down to 300*, stir in your un-drained beans, replace the lid and finish baking at 300* for 1 more hour.  Top each bowl with some crumbled crisp bacon, a nice sprinkle of Parmesan cheese and a bit of fresh parsley.  Serves 4-6.  Enjoy!

Chicken and Dumplings Skillet

This dish right here is everything that you could ever want and crave in comfort food.  Plain and simple.  From the thickly deep rich base, to the soft savory chicken and of course, let's not forget the main squeeze, the dumplings.  Oh, the dumplings.  Soft fluffy pillows of sweet yummy goodness.  Every comfort food lovers top of the list, their number one favorite.  The one and very thing that will stop you in your tracks and pull you right on in. 



2 T. of extra virgin olive oil
1 1/2 lbs. of boneless/ skinless chicken breast fillets (cut into small pieces)
sea salt and fresh cracked pepper
2 chicken bouillon cubes
2 cloves of garlic (minced)
1 tsp. of fresh chives (minced)
1/4 tsp. of fresh basil (chopped)
1 1/2 cups of chicken stock
1/4 cup of all-purpose flour
1/2 a brick of cream cheese
1 bag of frozen mixed vegetables (pre-steamed)
1 1/4 cups of Bisquick mix
1/3 cup of sour cream
1/3 cup of milk
freshly grated Romano and Parmesan cheese for garnish
handful of chopped fresh parsley for garnish

-Saute your chicken with a healthy sprinkling of salt and pepper in your e.v.o. over medium-high heat.  Once your chicken is done (about 4-5 minutes or until no longer pink inside), toss in your minced garlic for about 30 seconds, then remove the chicken, place it on a a plate, covered and set to the side.  Return your skillet to the heat.  In a small bowl, combine your chicken stock and the flour to create a slurry.  Stir this well with a fork until it is combined.  Add in your chicken stock slurry and bouillon cubes to the hot skillet.  Bring this to a boil, stirring often to dissolve the bouillon cubes. Stir in your cream cheese, chives and basil. And again bring this to a frothy boil.  Then add in your pre-steamed veggies and reduce the heat to low.  In a small bowl to the side, mix together your Bisquick, sour cream and milk until just combined.  Using two large spoons, or an ice cream scooper like myself, drop heaping mounds of the batter tight on top (basically covering the entire surface with 6 large dumplings).  Cover and cook for about 16-20 minutes to make sure that your dumplings are set in the center (you can check this by inserting a wooden toothpick into the thickest spot on them-if it removes out clean, then they are done).  Generously sprinkle on your Romano and Parmesan cheese's, along with a handful of the fresh parsley.  Serves 6.  Enjoy!

Slow-Cooker Italian Giardiniera Beef Sandwiches

Where has this sandwich been all my life?!  Honestly the single only thing that I would change about this beef sandwich, is not having thought of it sooner.  I could have sworn that my Mom had told me that she does her beef sandwiches in her slow-cooker with a jar of giardiniera.  And this was maybe about a couple of months ago.  Well, since then I have thought about it on and off and finally decided to give it a go here at our home.  So, I went to the market and bought all of the ingredients that I wanted to use and gave my Mom a call cause I was really starting to second guess the combination myself.  I was really afraid that it would be way too greasy from the oil of the giardiniera.  Well, I got her on the phone and asked her again how she did hers this way and of course, I was mistaken.  She had said that she uses a whole jar of pepperchini's and their juice to make hers, not giardiniera.  Now, since the apple does not fall far from the tree on it's own, it is up to debate on whether I misheard her (very very possible for me) or if she meant pepperchini's and accidentally said giardiniera (I would and can not pass this one up, that is so her for as far back as I can remember and because of that I smile when I think about it).  Either way, someway somehow, I heard someone at some point say that they used giardiniera to make their beef sandwiches.  So, anyhow, I did it.  And it was phenomenal.  It was so full of flavor and such an amazing texture.  This cut of a beef roast pulls down perfectly.  All of the fat (which there was not much to start with) melts down cooking it this low and slow and for the full length of time.  And the exterior of the roast browns and crisps up from the oil in the jar of giardiniera.  It really did taste and look as though I had seared it prior to placing in my slow-cooker even though I did not (forgot to honestly).  I don't know for sure, but I can say that probably 98% of you that try this one out is gonna check it off as a keeper.  Maybe even your new favorite just like me.
 
1- 3 1/2-4lb. beef top round roast (perfect texture of a cut for these sandwiches)
1 tall jar of giardiniera (liquid and all- I used mild, but there is also medium and hot too)
1/2 lb. of thickly sliced deli provolone cheese
12 French bread rolls (I used Milano rolls)
real un-salted butter (softened)
garlic salt

-Place your beef roast in your slow-cooker.  Pour the entire bottle of giardiniera over the top of the roast and cover with the lid.  Set your slow-cooker to go Low and slow for 8-10 hours (I went 10 and it was amazingly tender and very easy to shred).  Once it is done, go ahead and preheat your oven to 350* (for toasting the bread).  Cut the wrapping strings that are tied around the roast, remove and discard them.  Using two large forks, shred the roast into long thin strips and then mix it well with the juices and the giardiniera veggies.  Cover two large baking sheets with some aluminum foil.  Slice your french breads in half lengthwise, but not quite all the way through the back edge.  Lay them out flat on the foil-lined baking sheets, open side facing up.  Spread the tops with a thin even layer of butter all the way to the edges and give them all a healthy sprinkle of garlic salt.  Toss them into your oven and bake at 350* for 5 minutes.  Then place two slices of the provolone cheese on top of each one and return them back to the oven for 1-2 more minutes (to just melt the cheese).  Once the cheese is melted, remove them from the oven.  Fill them with the shredded beef and veggies (I made sure to let the juices drip off the meat some before filling them into the buns so they didn't get overly soggy).  Serves 10-12.  Enjoy!

Ham and Cheese Stromboli with Jalapeno Pepper Jam

Talk about your ultimate hot ham and cheese sandwich alright.  Because this here concoction takes the cake for sure.  It is rolled layers of hot ooey gooey cheese and sweet smokey ham that is followed with a slight tang from the mayo and pimentos.  And lest we forget to mention the jalapeno pepper jam.  With it's sweetness and it's tangyness that fits right in with everyone else, yet stands out on it's own as well.  Then you take something like pizza dough and wrap it all up inside.  Well that sounds like heaven to me.  And it pretty much tasted that way as well.

2 refrigerated pizza dough crusts (comes in a tube by the biscuits)
real mayonnaise (I only use Hellman's)
about 2 cups of cooked ham (diced, I used some leftover praline-mustard glazed smoked shank ham that I had defrosted from my deep freeze)
12 slices of Colby-jack deli cheese
1 1/2 tsp. of pimentos (optional)
1-2 tsp. of jalapeno pepper jam (optional)

1 egg (at room temperature and beaten)

-Preheat your oven to 375*.  Cover a large baking sheet with aluminum foil and set to the side.   Lightly flour a 12"x12" area on your clean counter top.  Remove pizza dough from it's packaging and carefully unroll, making sure not to unevenly stretch it's shape.  Place it on your floured surface and kind of pat and stretch it out some, keeping it in a squarish (that's a word to me) shape.  Go ahead and spread a nice thin and even layer of mayo over the crust, keeping it about an inch or so from the edges.  Sprinkle on 1/2 of your ham, half of your pimentos, and about a teaspoon drizzle of your jalapeno pepper jam all over the mayo.  Then just blanket the top of it all with your cheese slices, again keeping the outer inch of the crust clear of the goodies.  Starting from one side, using both hands, start to roll it up like if you were making homemade cinnamon rolls (you don't want it to be too tight, not too loose, but somewhere in between).  Go ahead and pinch the seam and open ends closed and carefully place it on your foil-lined baking sheet with the pinched seam down.  Then I just lightly patted it down a bit to flatten it out a smidgen (I was afraid of air pockets).  Repeat these directions with your second crust and the remaining ingredients (except the egg) so that you have two stromboli 'logs' on your baking sheet with space between them.  Go ahead and brush your beaten egg onto the tops and the sides of each 'log' in a nice evenly thin layer.  Place it in the center of your oven and bake at 375* for 20-25 minutes or until the crust is a nice golden brown.  Remove them from the oven once they are done and allow them to sit and stand for about 5-7 minutes before slicing.  Slice them on the diagonal just like you would for French bread (makes it look fancier).  Serves 4-6.  Enjoy!

Baked Sweet Onion Dip

There are times when I crave things like this.  Appetizers that is.  Things that are not supposed to be a meal.  Things that are too rich and, well yes, too fattening (honesty is the best policy) for an every day affair.  Well, hogwash!  If I had to wait for the right occasion, I may never get some of my most favorite things.  So, I like to declare an appetizer spread super every so often, maybe about two or three times a year.  And I go around and ask each of our four children and my husband what is their own personal appetizer request.  Then I go ahead and make all of them and spread it all out down the counter with little plates and pickle forks.  It's orange juice in wine glasses for them and, well, wine in wine glasses for us (the kids get the biggest kick out of their 'special' drink, just like I did when I was little and my Mom gave me my orange juice in a wine glass once in a blue moon).  And then it's sitting down and pigging out on something that we don't get very often, appetizers.  And this particular appetizer here, well this is one on my rotating list of favorites.  It is absolutely, positively amazing in each and every way.  You just gotta try it.

1 large sweet vidalia onion (diced)
1- 2 cup bag of shredded 5 Italian cheese's
2 cups of real mayonnaise (I only use Hellman's)
assorted crackers

-Preheat your oven to 400*.  Combine all ingredients together inside of a 2 qt. baking dish, then spread out evenly.  Bake uncovered for 30-35 minutes or until the top is a nice golden brown all over.  Serve warm with assorted crackers (I like it best on large wheat rounds).  Serves many.  Enjoy!

1 Pot Pot Roast

There are a million different ways to flavor and prepare a pot roast.  And I, personally, am on a quest to try them all out.  Or at least that is how I feel right now, at the end of a long hot summer anxiously awaiting fall.  Sometimes I hope that if I start cooking for it, that I will magically begin to change the season to my most favorite time of the year......autumn.  So far it's not working so well since it is still about 90* outside, but I will continue to try as I cook yet another new pot roast today.  It's not a bad way to spend a rainy day inside, cooking an amazing meal and filling my home with its amazing aroma. 

1/3 cup of light balsamic vinaigrette salad dressing (divided)
1/4 cup + 2 T. of all-purpose flour (divided)
1- 3lb. beef chuck roast
1 cup of peeled baby carrots
1 cup of zucchini (chopped)
1- 8oz. carton of sliced mushrroms
1 large green sweet pepper (thickly sliced)
1 large vidalia sweet onion (chopped )
sea salt and fresh cracked pepper
5 cloves of garlic (minced)
1- 14oz. can of Italian stewed tomatoes (un-drained)
2 tsp. of dried Italian seasoning

1/4 cup of water

-Heat up about 4 T. of the salad dressing in a large deep stockpot or dutch oven (I use a cast iron one) over medium heat.  Spread out 2 T. of the flour onto a large plate and flip the roast on both sides on it to coat it evenly with flour.  Once the dressing is hot in your pot, toss the roast in and sear it for about 4-5 minutes on each side (leave it be in the pan so you can develope a nice brown crusting to seal in all the juices).  Remove the seared roast to a clean plate; set aside.  Add the remaining 1/4 cup of salad dressing  into the still hot pot and follow with the carrots, zucchini, mushrooms, sweet peppers and onion.  Give them all a nice healthy bit of salt and pepper to sweat out the vegetables natural juices.  Saute them for about 5 minutes, stirring often and go ahead and add in the garlic in the last minute or so.  Pour in the stewed tomatoes along with their juices and the Italian seasonings.  Bring this all to a boil and using a wooden spoon, scrap all that flavor off the bottom of the pan (that's where it is all at).  Replace your seared roast right ontop of all your sauted veggies, cover and simmer on low for about 2 1/2 hours.  Once the roast is finished and super tender, go ahead and remove it to a large plate, cover it with foil, strain out your veggies and place onto your dinner plates, increase your heat back up to medium, add in the remaining flour and the water and stir it often to bring it all together (you are thickening up the juices into a sauce here).  Once your sauce is to your liking (adding in more flour by 1 T. at a time if you want it thicker), go ahead and slice up your roast across the grain of the meat and plate it over the veggies with a drizzle of sauce over it all.  Serves 6.  Enjoy!

How I Built My Own Outdoor Flagstone Fire Pit

Well, sometimes you have to wait good and long enough to finally have enough incentive to do what you have to do to get what you want.  And that is how I got 'a hair up my butt' as my husband, Rich, said and built myself a fire pit.  I had only been dreaming and planning to do so for about the past four years.  Really, pretty much ever since we built our home.  I knew exactly where I wanted it, what I wanted it to look like and what I wanted it to be.  And that was nothing less than what I had already imagined.  So, I talked about it.  I emphasized how much I wanted one.  And that my friends, got me absolutely no where closer to getting it built.  My husband never did bite at that bait and never did build it for me.  And when I want something bad enough, I cannot get it out of my mind.  Not at all.  And then I find a way to make it happen.  With or without any help, come hell or high water, I will get what I want.  Even if I have to do it all by my little old self ;)

 

I got my flagstone from 2 different people, so that made it a bit difficult since the stuff from my neighbors was more like small boulders and the stuff from my brother was more ideal cause it was nice and flat. I would suggest, if you can choose what type you would want, the nice flat pieces of flagstone to do this project with. First I removed the grass like it were sod (not too hard since the drought killed it at that time). Once I had a perfect circle (did it all with just a regular shovel), I used a garden rake and worked clockwise from the center out like a pinwheel to drag it, removing any left behind root systems and rocks. I tried to level it the best I could with this process. Next I used one of those things that you pound the ground down with, it is like a shovel handle with a flat square on the bottom. Then I poured in 10 bags of crushed rock (for doing patios and such) followed by a few bags of crushed pea gravel to top it off with-this filled in the spaces around the crushed rock making it more tight and solid. Then I used that ground pounder thing again to flatten it out (I was really afraid that down the road it would sink and crack my cement so I tried my best to give it a solid foundation). Next I started to lay out my rock for the down splash part or the patio part that wraps around and under the ring (to support the fire ring from sinking). I used my largest pieces inter mixed with some medium and small pieces to make it flow, leaving about 2-3" of negative space in between the best I could. I left the center open and placed a large square concrete patio block in the center (for the main floor of the fire pit). I built my center fire ring starting on top of the patio ring, like right on the very edge of where it was left open and built it up 4 rows, then I took them down the same way I had them and made 4 rings in the grass so I knew how to lay them as I cemented them in later on when it was time. I then used a fine ground (no rocks in it) mortar cement for stone mixed with a small amount of concrete strengthener and water to for the 'grout'. You want it wet, but still able to hold it's shape.   I just used a trowel to fill it in between the rocks, then with my rubber gloved hands I just kind of lightly patted it to smooth it (like patting on a babies butt) ;) Once I had the whole patio ring part cemented, I lightly sprayed it with the hose. (it was starting to lightly crack as it began to dry- this is why you spray it with water to slow down the drying process and it will fill in the fix the cracks).  Since it rained for the rest of that night I didn't have to do it again, but if it didn't I probably would have sprayed it again periodically as it was setting. In the morning there were no cracks at all. Concrete likes to set in this cool rainy weather that we had last week. Once the bottom was good and set a few days later I came back with my first bottom ring that I had to the side in the grass, laid it down again on the edge of the cemented patio part. And started to fill in the negative space between the rocks with the cement.  Then next lay the cement on the top of these rocks, lay down the 2nd ring that is set to the side in the grass, fill in any open gaps with more cement, cement the top of the 2nd ring, lay the last 3rd ring on top and again fill in any open gaps with the rest of the cement and follow suite with the last ring to finish it off.  That way the fire ring it solid all the way up with rocks and cement like a well.  Lastly just spray it down with the hose again and periodically until it is set in about the first 2 days if it does not rain. It should not retain water since there is a gravel base (the patio block that I placed in it is in the center and does not take up all the space, leaving gravel around the edges) and hopefully not crack too bad although cement will eventually crack. And that is that I guess :)

Slow-Cooker Creamy Italian Chicken over Rotini Pasta

I am always and forever looking for more ways to incorporate some fresh spinach into our meals.  I don't know exactly why or really when I became so obsessed with it, but I sure am lately.  Maybe it has a bit of something to do with the fact that some sort of cream usually accompanies it.  And if any of you have noticed any kind of a trend with my cooking and recipes, it would be that I am a lover of all things creamy.  Need it be cream cheese, cheese of any kind really, buttermilk, sour cream, cream soups and, well, I'll stop here cause I can ramble it on til' the cows come home on how much I love creamy stuff.  So, with that being said, here's a great quick and ridiculously easy meal that is simply a toss in and go meal. 

1 1/2- 2 lbs. of boneless/ skinless chicken breast filet's
1 packet of zesty Italian dressing seasonings
2 cans of cream of chicken soup
1 medium tomato (diced)
a big fistful of fresh baby spinach leaves
1 lb. of un-cooked rotini pasta
freshly grated Romano cheese for garnish

-Place the first five ingredients above into your slow-cooker in the order as they appear (that way the seasoning is directly on the chicken).  Set your slow-cooker to go Low and slow for 8 hours.  When you are just about ready to eat, go ahead and set a large stockpot of water for a boil.  Once the water has begun to boil rapidly, add in about a tsp. or so of extra virgin olive oil and a bit of sea salt (this will not only flavor your pasta, but also keep it from sticking together).  Add in your pasta and boil for 9 minutes for au dente.  Strain and rinse the pasta.  Serve the chicken and sauce over a heaping pile of pasta and top it off with a blanket of freshly grated Romano cheese.  Serves 6.  Enjoy!

Caprese Salad

Not too long back, we went to our beach with an old friend of mine from high school and her adorable little girl.  And amongst the many things that we still have in common with each other, is our mutual love affair with food.  It engulfs both of our thoughts endlessly throughout each day.  And she is always going above and out of her way to make something special every time we get together with our children.  That particular day she introduced me to the Caprese salad, having whipped one up for our beach picnic.  And I loved everything about it and could not wait for a reason to whip one up on my own.  Thank you Stephanie for another great inspiration.

1 pint of grape tomatoes (rinsed and quartered)
1 large slicing tomato (rinsed and chopped)
4 cloves of garlic (minced)
5 oz. of fresh mozzarella (cubed)
a handful of fresh basil leaves (snipped)
a healthy amount of sea salt and lots of fresh cracked pepper
3 T. of extra virgin olive oil

2-3 T. of balsamic vinaigrette

-Combine all of the ingredients in a medium mixing bowl and toss well.  Transfer into a smaller clean bowl, cover and refrigerate at least an hour or so prior to serving (to get the garlic and basil to meld in).  Serve chilled.  Serves 4-5.  Enjoy!

S'mores Brownies

I have a houseful of s'mores lovers here at home.  My husband and my kids are obsessed with them to be frank.  Anything with marshmallows really.  From ridiculous s'mores flavored pop tarts to rocky road ice cream, which is basically s'mores ice cream to me. So, that led me to coming up with this dandy of a treat to please my family.  I figured that this way I could meet every one's craving at once and be summerish at the same time.  Cause when I think of s'mores, I think of hot summer days ending in cool summer nights sitting around a campfire waiting in anticipation as the marshmallow at the end of my stick catches on fire.  That's summer to me.

5 honey graham crackers (left whole)
1 Family Size box of brownie mix (prepared as directed on box-I used Betty Crocker cause it was on sale)
8-10 standard-sized marshmallows (cut into 4's)
a handful of white chocolate chips
a handful of mini semi-sweet chocolate chips

-Preheat your oven to 350*.  Spray the inside of a 9x9" baking dish well with cooking spray.  Line the bottom of the dish with your crackers (they fit really well).  Slowly pour in your prepared brownie batter.  Bake it according to the directions on the back of your box according to the size of the baking dish you are using (using the lowest time for the range, mine said 38-40 minutes, so I just went for 38).  Remove it from the oven when it has finished baking and dot the top of it with the marshmallow pieces and sprinkle on all of the chocolate chips.  Return it back to the oven for about 4 minutes or until your marshmallows just begin to tinge light brown.  Allow for it to cool completely before cutting.  Serves 9-12.  Enjoy!

Romano Cheese Pasta Salad

I love a good pasta salad with dinner in the summer.  It's a great way to lighten up a grilled dinner of sausages or chicken, instead of weighing it down even more with potatoes.  And it's also a great way to make use of your odds and ends leftovers in the fridge.  Like the addition of the peas in here, well we had peas a few nights back and there was a small serving left behind in the fridge.  And if there's one thing that I have been raised not to be, that is a waster.  No food goes uneaten around here just like no food went uneaten back when I was little.  We just don't waste a thing.

1- 1lb box of tri-color rotelle pasta (uncooked)
extra virgin olive oil
1/2 cup of zesty Italian salad dressing
1 medium slicing tomato (diced)
1 small can of sliced black olives (drained)
1/4 cup of green onion (sliced thinly)
1/2 cup of frozen green sweet peas (steamed and cooled)
1/4 cup of Romano cheese (freshly grated)
lots of freshly cracked pepper and a bit of sea salt
1/2 tsp. of dried parsley

-Bring a large stockpot of water up to a good boil, pour in a little bit of the e.v.o. and a pinch of sea salt (this will not only flavor your pasta, but also keep it from being sticky).  Add in your pasta and boil it for only 6 minutes (for Au Dente- you don't want your pasta mushy and falling apart).  Remove it from heat and pour it into a colander inside of your kitchen sink.  Rinse the hot pasta with cold water while gently tossing it to make sure to cool all of it down (so it doesn't continue to cook itself); allow to stand and drain for a minutes or so.  Once your pasta is dry and cool, transfer it into a large mixing bowl with the remaining ingredients; toss gently, but well.  Cover and refrigerate for at least an hour before serving (to meld all the flavors).  Serves 6-8.  Enjoy!

Blackened Salmon with Blue Cheese Dressing

Me, myself, I am a connoisseur of salmon.  I love each and every way that I have had it so far.  And I am not picky at all on how it can be prepared.  Give it to me broiled with lemon and basil, barbecued on the grill, smoked and served with crackers and cream cheese or give it to me like this.  Blackened with an over abundance of spices, taking it just about to too much, but not at the same time.  Complimented and cooled down by some creamy blue cheese dressing and I may have just died and gone to heaven.  Now, on the other hand, way to the left, you have my husband.  He, who eats whatever I serve and never ever complains.  But, when I make salmon.  And as close as he has ever come to 'complaining' about it has merely said that he does not prefer salmon.  That is until tonight.  Until he tried it blackened.  I knew I'd make a salmon lover out of him at some point, just surprised it's taken this many years.

1 T. of Italian seasoning
1 1/2 T. of paprika

1 T. of cayenne pepper

1 1/2 T. of salt

1 tsp. of black pepper

2 T. of un-salted butter

2 T. of extra virgin olive oil

4 skinless/ boneless salmon fillets

1/2 cup or so of blue cheese salad dressing (trust me it works awesome with the spices and the fish)

-In a small dish, mix together the Italian seasoning, paprika, cayenne pepper, salt and pepper.  Pour this out onto the center of a dinner plate.  Heat your butter and your e.v.o. in a large frying pan.  Dredge your fish through your blackening spices, making sure to get both sides evenly covered.  Once your butter and oil are good and hot (butter is melted down), go ahead and carefully place the fish in all at the same time, making sure that they are face-side down and not overlapping (if you have a grease screen, place it over the top of the pan to avoid splatter).  Cook for 4 minutes, carefully flip it over for another 4 more minutes on the last side.  Serve with some blue cheese salad dressing for dipping.  Serves 4.  Enjoy!