Food!!

BBQ jalapeño poppers

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I can’t believe the 4th of July weekend is already here. It’s time to celebrate our Independence with lots of delicious foods. I’m sure many of you will be hosting a BBQ or going to one. These barbecue jalapeño poppers are the perfect addition to any get together and will leave the crowd wanting more. I hope everyone has a safe weekend.

Ingredients:
12 jalapeños, cut in half and remove membranes and seeds
8oz package cream cheese
1/2 cup barbecue sauce, homemade or favorite store brand
24 slices turkey bacon or regular bacon

Preparation:
Preheat oven to 400 degrees F.

In a bowl add cream cheese and barbecue sauce and whisk until smooth. Next take jalapeños that have been sliced and seeds removed, add about 1/2 to teaspoon of the bbq cream cheese mix to the center. Now wrap a slice of bacon around the jalapeño and set on a baking sheet.

Place poppers in the oven for 25-30 minutes until bacon is nice and crispy.  (You can also grill these instead of baking.)

heck out the other great dishes from this week’s Food Network Blog #sensationalsides below:

Devour: Add Asian Flair to Grilled Ribs with These 4 Recipes
The Lemon Bowl: 20 Healthy Marinades for Grilling Season
Homemade Delish: BBQ Jalapeno Poppers
Napa Farmhouse 1885: BBQ Beef on Toast
TasteBook: Skewered Grilled Prawns with Spicy Peach Glaze
Domesticate Me: 37 Foolproof Recipes for Your Fourth of July BBQ
Creative Culinary: Apple Cider and Brown Sugar Pulled Pork Barbecue
Healthy Eats: 6 Lighter Alternatives to Classic Slow-Cooked Barbecue
Taste with the Eyes: BBQ Shrimp and Grits with Lobster Butter
The Mom 100: Farro Arugula Salad with Orange Herb Vinaigrette
In Jennie’s Kitchen: Best BBQ Ribs + 19 Recipes for 4th of July
FN Dish: Food Network’s Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

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Food!!

Apple chips

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Sweet, simple, and healthy, these homemade apple chips have become a fall staple. 

It’s hard to believe that fall is finally here. Pass on the potato chips and instead try this easy and healthy idea: apple chips. Sure, you can buy apple chips at the supermarket, but if you look at the ingredients they are full of oils and preservatives. This at-home recipe is simple enough that the kids can help (after you do the slicing). Feel free to use any type of apple, or go ahead and try it with some pears. I hope you enjoy. 

Ingredients: 

  • 2 Granny Smith apples, sliced thin
  • 1 tablespoon cinnamon
  • 1 tablespoon cane sugar

Preparation:

Preheat oven to 200 F degrees. Line two baking sheets with parchment paper.

Wash and thinly slice apples (use a mandolin if you have one) and place them in a large bowl. Next, sprinkle cinnamon and sugar over apples. Toss ingredients together.

Spread the apple slices on to the parchment. Bake for 1 hour, then flip and bake for another 1 hour to 1 ½ hours.

When done, let apples sit in the oven with the heat turned off for about an hour. Remove from oven and place in air-tight container.

Check out the other great dishes from this week’s Food Network Blog #fallfest below:

The Lemon Bowl: Sparkling Apple Cider Punch
Creative Culinary: Boozy Apple Crisp
Homemade Delish: Apple Chips
Healthy Eats: 6 Healthy Treats to Make After Apple Picking
Daisy at Home: Fall Farmer’s Market Salad
Virtually Homemade: Gluten-Free Salted Caramel Apple Bars
TasteBook: Caramel Baked Apples with Cinnamon-Oat Crumble
Napa Farmhouse 1885: “Grownup” Caramel Apples
Red or Green: Caramel Apple Spiced Shortcakes
Big Girls, Small Kitchen: Whole Grain Oat & Millet Pancakes with Shaved Apples
Domesticate Me: Roast Chicken, Apple and Brie Grilled Cheese
Taste with the Eyes: Classic Apple Tarte Tatin with Cognac and Crème Fraîche
FN Dish: Quickest, Easiest Apple Dessert Recipes

 

 

 

Food!!

Festive Champagne Punch

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Give a final burst of summer this Labor Day weekend with this delicious Prosecco punch. It’s packed with flavor and super refreshing on these last couple days of heat. This drink would actually be really enjoyable around the holidays too. Feel free to add your favorite fruits. Your guests will be coming back for more, so make sure to stock up.

Ingredients: 
1/4 cup private stock dark rum 
1 whole bottle of prosecco 
1/2 grapefruit, sliced 
1 cup fresh raspberries 
1 can of Sanpellegrino Aranciata Soda Pomegranate and Orange
Fresh basil leaves, optional for garnish 
Preparation: 
Pour all of the above ingredients in a punch bowl or a large pitcher, stir, garnish, pour and enjoy. 
Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Lemon Bowl: Lemon Garlic Chicken Kabobs
Bacon and Souffle: Roasted Shrimp Orzo
The Hungry Traveler: Ginger Vanilla Fruit Salad
Homemade Delish: Festive Champagne Punch
Dishin & Dishes: Savory Tomato, Roasted Garlic and Mozzarella Tart
Creative Culinary: Zucchini and Cream Cheese Casserole
TasteBook: Apple-Pecan Chicken Salad
Elephants and the Coconut Trees: Batter Fried Pepper with Tzatziki Sauce
Healthy Eats: 6 Fall-Forward Recipes for Your Labor Day Celebration
Domesticate Me: Lobster Avocado Toast
Taste with the Eyes: “Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles
Napa Farmhouse 1885: Grilled Shrimp & Peaches with Arugula Pesto
Red or Green: Spicy Greek Chickpea Spread
The Heritage Cook: Smoked Chicken Salad (Gluten-Free)
The Mom 100: Yogurt Berry Pops
FN Dish: The Last Hurrah: Grill Absolutely Everything on Labor Day

 

Food!!

Bite Size Peach Panini

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Panini sandwiches are always fun to create; from to sweet to salty or in this case both. Peaches are in full bloom right now and are one of my favorite fruits. I wanted to highlight them in this recipe giving it the perfect combination of sweet and salty. Once you take a bite into this panini your mouth will be bursting with flavors from the saltiness of the prosciutto, the creaminess and sharpness of the Gorgonzola cheese, the sweetness of the peach and the crunchy and buttery taste of the ciabatta bread. Cutting them into halves or into fours will be the perfect bite size start to any party. I hope you enjoy.

Ingredients: 
8 slices ciabatta bread 
2 tablespoons unsalted butter, for spreading on bread 
1 to 2 peaches, sliced into thin wedges 
2 cups Gorgonzola cheese crumbles 
4 slices prosciutto 
 
Preparation: 
 
Get the panini press nice and hot. Next take the pieces of bread and spread the butter on the outer part of the sandwich. Now add some Gorgonzola cheese, slices of peaches and finally one slice of prosciutto. Close the panini and put on the hot press for about 4-5 minutes, until toasted and golden brown.

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie
Daisy at Home: Creamy Peach Popsicles
In Jennie’s Kitchen: Six Ways to Savor Peaches
Healthy Eats: 7 Healthy Ways to Use Peaches in Their Prime
Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic
FN Dish: 8 Juicy Ways to Eat Peaches Before They’re Gone

Food!!

Chipotle and cherry BBQ ribs

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I can’t believe summer is almost over, but bbq season runs year round in my household. I asked my kids the other night what they wanted me to make on the grill. The response was an enthusiastic “RIBS!” One of the things I tell people when making ribs is go low and slow. It’s not a complicated thing.  It just takes patience.  I didn’t want to make a traditional bbq sauce. I wanted a sweet, smoky, spicy flavor.  And what better combo than chipotle and cherries? It turned out with the perfect balance of sweet to spice so that anyone can enjoy. It was a match made in heaven. 

 BBQ sauce Ingredients: 
1 cup ketchup 
1/2 cup light brown sugar  
1/4 cup molasses 
1 tablespoon liquid smoke 
2 tablespoons garlic powder 
2 tablespoons onion powder 
1 teaspoon ground mustard powder 
1 puréed chipotle in adobo sauce 
1 tablespoon Worcestershire sauce 
1 cup cherry preserve 
 
Rib ingredients: 
1 rib rack 
Salt and pepper, to taste 
1/4 cup olive oil, brush on rib 
 
BBQ sauce Preparation: 
 
In a medium sauce pan on medium heat add all of the above ingredients. Whisking occasionally. Bring to a simmer and lower heat for about 15 to 20 minutes. Until thick. 
 
Rib preparation: 
Heat a charcoal grill to medium heat. Add coals to just one side of the grill and light. Wait about 10 minutes. 
 
Next brush on olive oil and season with salt & pepper. Place on the side of the grill where there is no charcoal. Place the lid on top. After 1 hour begin to brush on the bbq sauce every 25 minutes until you have cooked the ribs for 2 hours. In the last 25 minutes flip the ribs once. Remove and place them in foil and let rest for 5 minutes. Final step… enjoy with a nice cold beverage. 

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Creative Culinary: Limoncello and Herb Barbecue Chicken Thighs
Elephants and the Coconut Trees: Pan Grilled Kabab
The Heritage Cook: Cheesy Grilled Steak Sandwiches (Gluten-Free option)
Homemade Delish: Chipotle and Cherry BBQ Ribs
Virtually Homemade: Spicy Grilled Chicken Wings and Summer Slaw
Healthy Eats: Add Flavor, Not Fat: 5 Tips for Better Barbecue
Napa Farmhouse 1885: Favorite BBQ Recipes Roundup
Taste with the Eyes: Korean BBQ Chicken, Lettuce Cups, White Seaweed Salad
Domesticate Me: Quinoa Broccoli Slaw
The Lemon Bowl: 20 Healthy BBQ Recipes
In Jennie’s Kitchen: Seriously Delicious Ribs
FN Dish: Chefs’ Top BBQ Dishes to Make Before Summer’s End

Food!!

Sweet Tomato Jam

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Tomatoes in my garden are in full abundance. We have so much that we make sauce and freeze it.  Something that I learned as a child was how to make tomato jam.  Yes I said “jam.” It’s so delicious and goes great on a cheese board. As we all know tomatoes are actually fruit, so it’s natural to turn it into jam. Give it a try you will not be disappointed. 

Ingredients: 
12 large tomatoes
1 cup sugar
2 cinnamon sticks 
2 tablespoons cinnamon 
1/2 teaspoon salt 
  
Preparation: 
Add tomatoes to a large pot of water. Bring to a boil and cook for about 10 to 15 minutes. 
Drain tomatoes. Peel off the skin, coarsely chop and remove core (if you would like to remove the seeds feel free to). Place into a food processor or blender. Blend until smooth consistency. 
 In a large pot add tomatoes, cinnamon sticks, cinnamon, sugar and salt. Cook on medium to low heat for 1 hour and 30 minutes. Until mixture has a jam consistency. Taste along the way adjust sweetness. Once done set aside to cool. 

Scoop into mason jars and refrigerate until ready to use.  

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta 
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer

Food!!

Delicious Ceviche

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The heat is on this week in Philly. On days like today I just want fresh salads or juicy fruits. Ceviche is one of those dishes that I turn to when I want a no cook meal. 

A lot of people ask what Ceviche is.  Is it good?  What does it takes like?  Well I have had Ceviche before and I can personally say I love it. Here’s my own recipe for it.  There are so many different ways to make Ceviche. 

1 1/2lbs tilapia 

1/2 cup cilantro 

Juice of 8 limes 

Salt & pepper 

2 tablespoons extra virgin olive oil 

2 garlic cloves, minced 

2 avocados, cubed 

1 small onion, diced 

1/2 cup cilantro, finely chopped 

2 tomatoes, sliced around the core and chopped 

2 mangos, cubed 

1 Serrano pepper, diced 

1 seedless cucumber, cubed 

Tortillas chips, for serving 

Preparation:  Tilpia and chopped up in cubes, marinated in Lime juice for about 45 min.  (longer if you would like.) (Tip: The citric acid causes the proteins in the seafood to become denatured, basically cooking the fish.  Another fish that is great for this dish is Halibut).  

In a large bowl add chopped up avocado, onion,  the outer part of the tomato (basically cutting around the tomato because if not the pulp of the tomato causes too much juice), garlic, dash of salt, pepper, serrano peppers, cucumbers, mangos, cilantro and olive oil.  Toss everything together and set aside. After about 45 mins or so drain the lime juice and place fish in salad mix.  You can put them on a dish or a fancy glass to capture the eye. Serve with tortillas. 

Before preparing this dish just make sure you research your fish and make sure your market sells the freshest fish.  Enjoy!

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Feed Me Phoebe: 5 Farmer’s Market Summer Salad Recipes
Healthy Eats: 
Ovenless Entertaining
Dishin & Dishes: 
Coral Snake Salsa (Apricot Tomatillo)
The Mom 100: 
Simple Raspberry Fool
Domesticate Me: 
Arugula Salad with Shaved Zucchini, Pistachios and Parmesan
Taste with the Eyes: 
Santa Barbara Sea Urchin à la Jean-Georges
Homemade Delish: 
Delicious Ceviche
Napa Farmhouse 1885: 
Tomato & Mozzarella Sandwich with Basil-Garlic Scape Pesto
Red or Green: 
Gott’s Gazpacho
Swing Eats: 
Green Grapes, Drunken Goat Cheese, and Jalapenos on a Toothpick
Bacon and Souffle: 
Scallop Ceviche
FN Dish: 
A Complete Menu of No-Cook Recipes for the Whole Day