Recipes

Chilling White Wine

/ Jodi / 39 Comments
Frozen Grapes in Pinot Grigio

Frozen Grapes in Pinot Grigio

Chilling White Wine.

I recently learned about this great tip for keeping your white wine chilled without watering it down.

Freeze a bag of grapes, and use them as “ice cubes.”

At the end of your drink, you have a wonderful treat of wine soaked grapes to enjoy!  And your wine stays full flavored to the very end.

I am definitely more of a red wine girl, but I sometimes enjoy a light Pinot Grigio or Sauvignon Blanc or a crisp, buttery Chardonnay in the summer.

Dropping in a few frozen grapes makes it even more of a treat.

Enjoy!

Cheers & Hugs,
Jodi

Caramel M&M Cookies

/ Jodi / 44 Comments

Caramel M&M Cookies.

Have you tried the new Caramel M&Ms yet?

O. M. Geeeee!

I would never have believed the Mars Candy Company could made an M&M better than my favorite – Peanut.

My sons love the Peanut Butter M&Ms, and I know they make Crispy and Pretzel and Dark Chocolate, and of course the good old standby – Plain – but these Caramel M&Ms….

They are just the Rock Stars of the family!  The cat’s meow… The bee’s knees.. The bomb dot com!

Once hubby talked me into buying a bag and we tried, I knew I had to make cookies out of these little gems of heavenly deliciousness!

And they did not disappoint!  I made them for a picnic this past weekend, and it’s a good thing I took them all, because I might not be able to resist these babies!

I used my standard chocolate chip cookie recipe – replacing the chocolate chunks with the Caramel M&Ms.  Simple – but oh so delightful!

Give them a try!  Let me know if you agree.

Caramel M&M Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:

4 sticks (1 lb.) butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
2 9.6oz bags Caramel M&M Candies

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in Caramel M&M Candies.  Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter.  Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 5-10 minutes, then remove to cooling rack to cool completely.

Enjoy!

Cheers & Hugs,
Jodi

#MadewithM

I am not being paid by M&Ms to promote them, though I wish I was!  

Homemade Old-Fashioned Glazed Donuts

/ Jodi / 51 Comments

Homemade Old-Fashioned Glazed Donuts!

Seriously…….
could anything be more decadently delish?!

A tender ring of fried sweet dough
drenched in a glorious glaze?

I couldn’t resist making these,
and they did not disappoint.

Every once in a great while,
I allow myself to be treated to a donut….
a wickedly wonderful waste of calories.

But since it is only Hubby and me at home,
a dozen donuts AND holes
are way too much sugary goodness!

So after enjoying one each
(and a few holes – which are completely calorie free  – right?)
I shared the rest.

That really is my joy in baking…
giving it away.

Hopefully creating a brief smile…
a tiny treat or surprise for a loved one or friend.

These are soooooo worth making!
They are easy and quick to make.

I hope you will treat yourself and those you love!

Homemade Old-Fashioned Glazed Donuts

Ingredients:

  • 2 1/4 cup  cake flour  (no cake flour?  no problem!  make it easily by the cupful – take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in)
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/2 cup  sugar
  • 2 Tbsp. butter, room temperature
  • 2 large egg yolks
  • 1/2 cup  sour cream or Greek yogurt
  • Canola oil, for frying

For the glaze:

  • 3 1/2 cup  powdered sugar
  • 1 1/2 tsp. corn syrup
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/3 cup hot water

Directions:

In a bowl, combine flour, baking powder, salt, and nutmeg.

In the bowl of a stand mixer, beat butter and sugar together until sandy. Add egg yolks, and mix until light and thick. Add dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour.  Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll dough out to about 1/2 inch thickness. Use a donut cutter to cut out approximately 12 donuts and holes.

Pour 2 inches of canola oil into a heavy bottomed pot with a thermometer attached. Heat to 325°F.  Fry donuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

For the glaze:

Mix all ingredients in a bowl with a whisk until smooth.  Dip each donut into the glaze. Place on a wire rack above a sheet of waxed paper to catch any excess glaze. Let sit for 20 minutes until glaze is set.

Best served the day they are made, but may be stored in an air tight container at room temperature for a few days.

Cheers & Sugary Sweet Hugs,
Jodi

Recipe found at:  Huffington Post’s “The Greatest Homemade Doughnut Recipes You’ll Ever Find.

 

Red Quinoa Salad with Avocado, Black Beans & Corn

/ Jodi / 38 Comments

Red Quinoa Salad with Avocado, Black Beans, and Corn.

I love legumes, and I am really growing to love quinoa.  I recently tried this new salad for dinner that was so so delicious, filling, and healthy.

A one-cup serving of quinoa is packed with 9g proteins, 5g fiber, and 20g carbohydrate. Red quinoa is also rich in magnesium, manganese, copper, iron and phosphorous. It contains high quantities of lysine, an essential amino acid.

Legumes like black beans and edamame are also high in protein and fiber, and avocado is extremely nutrient dense.

To eat something that is so easy, so healthy, so pretty, and so delicious is a win-win in my book!

Are you a legume lover?  Quinoa connoisseur?  I’d love to hear your favorite ways to enjoy!

Red Quinoa Salad with Avocado, Black Beans & Corn

Ingredients:

  • 1 cup Red Quinoa, cooked in broth and cooled
  • 1 avocado, sliced
  • 1 15-oz can black beans, rinsed and drained
  • 1 cup corn, frozen, roasted, or fresh off cob
  • 1/4 cup Sweet Vidalia or Green Onion, chopped
  • 1/2 cup edamame (optional)
  • 1 lime, juiced
  • Cilantro, fresh chopped, to taste
  • 1 tsp. Red Wine Vinegar
  • 1 Tbsp. Olive Oil
  • Salt & Pepper
  • Cherry tomato (optional) for garnish

Directions

Cook quinoa, and set aside to cool.

Toss vegetables together gently.  Drizzle with lime juice, vinegar and oil.  Season with salt, pepper and cilantro.  Gently toss.

Spoon quinoa onto plate.  Top with a generous scoop of vegetable salad.  Garnish, as desired, with quartered cherry tomato.

Enjoy!

Cheers & Hugs,
Jodi

 

Fresh Red Raspberry & Blueberry Pie

/ Jodi / 42 Comments

Fresh Red Raspberry & Blueberry Pie.

Are you looking for an amazing fruit pie that is tart and sweet and bursting full of fresh fruits of the season?

I haven’t baked a pie in a while, so I thought it was high time I treated hubby to something he would love being that it is Father’s Day weekend and all.

He would choose pie over cake or cookies approximately 99.5 times out of 100 – conservatively speaking.

I had some fresh red raspberries and some fresh blueberries in the fridge, but not enough of either to make a whole pie, so I decided to try combining the two into one pie.

I researched some recipes and then decided to combine things I liked about different ones into my own creation – including using tapioca instead of cornstarch as the thickening agent for this pie.  Grandma always used tapioca in her berry pies, so there is no other way in my book!

This pie turned out perfectly thickened and so full of fresh berry flavors.  It was a complete hit with Hubby – especially when topped with a melting scoop of vanilla bean ice cream.

If you are looking for a new twist on berry pie, I hope you’ll give this recipe a try!

Fresh Red Raspberry & Blueberry Pie

Ingredients:

  • Double recipe for Pie Crust
  • 2 cups fresh red raspberries
  • 2 cups fresh blueberries
  • 1 cup + 1 Tbsp. white sugar
  • 1/4 cup tapioca
  • 1 Tbsp. flour
  • 2 tsp. freshly grated lemon peel
  • 1 tsp. vanilla extract of paste
  • 1/2 tsp. cinnamon
  • 1 Tbsp butter
  • 1 Tbsp. milk or water

Directions:

Preheat oven to 400 degrees F.

Line a 9 inch pie plate with bottom pastry.

In a bowl, combine berries, 1 cup sugar, tapioca, flour, lemon peel, vanilla, and cinnamon.  Gently stir, and pour into pastry lined pie plate.

Top with remaining pie crust cut and wove into lattice.

Brush with milk or water, and sprinkle with remaining 1 Tbsp. sugar.

Bake at 400 degrees F for 45-50 minutes or until crust is golden brown and filling is bubbly.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Potatoes and Fennel

/ Jodi / 45 Comments

Roasted Potatoes and Fennel

Recipes like this one I am sharing today are ones where I really wish I had the ability to share “smell-a-blogavision!”

The amazing aroma that filled my kitchen and nose when I roasted this fennel and potato recipe is too divine for words.  Seriously!

So after the euphoria of the fragrance faded, and I began typing this post, I was trying to find a word worthy to describe it.  It was THAT amazing!

In my “research,” I found that fennel is actually used as an essential oil and  in aromatherapy.  Well…. there you have it!  I was not kidding about how awesome it smelled!  Apparently, sweet fennel essential oil helps nourish and restore an optimal mind and outlook. It is believed to bring strength and courage in the face of adversity.

Have you cooked much with fennel?  Besides smelling like heaven, it has great health benefits too.  It is wonderfully crunchy and sweet when served raw  in salads or silky and succulent when roasted or braised.  It has an interesting licorice-like flavor.

Now… before those of you who are not licorice fans skip over this recipe….. STOP!  You have to give it a try!

When you roast this amazing celery-like root vegetable…. O. M. G!    I don’t have the words for the amazingness.

Mixed with some simple sliced potatoes and seasoning, it makes for a simply glorious addition or highlight to your dinner.

We had ours with some grilled chicken and a simple cucumber and tomato vinaigrette salad one day last week.

I will be making this again and again.  I adore it!  Hope you do too!

Roasted Potatoes and Fennel

Ingredients:

  • 4-6 small/medium potatoes (I used Yukon golds), sliced into 1/4 inch slices
  • 1 large fennel bulb, cut in half and sliced into 1/4 inch slices
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper to taste
  • 2 Tbsp finely chopped fresh rosemary

Directions:

Preheat oven to 425 degrees F.  Spread sliced potatoes and fennel in an even layer on a stoneware baking dish or baking pan.  Drizzle with the olive oil, and season with salt, pepper and rosemary.  Roast approximately 40 minutes, tossing 2-3 times during roasting, until golden brown and tender.

Enjoy!

Cheers & Hugs,
Jodi

I’ve Fallen Madly in Love…. with Biscotti

/ Jodi / 44 Comments

I’ve fallen madly in love… with Biscotti!

I’m not sure why?  But all of the sudden, I can’t get enough of it.

It all started with an “impulse” purchase (dang hungry shopping!) – where I picked up a small package of almond flavored biscotti.

I’ve never really been drawn to biscotti – thinking it rather dry and bland tasting, but oh was I wrong!

Dry?  Maybe… but in an amazingly crispy, crunchy way.

Bland?  Far from it!  So full of flavor and texture.

And when served with coffee (or red wine) 🙂 – and dunked – Wowza!

The word “biscotto” means “biscuit” or “cookie.” Biscotti are named according to their method of baking. The root words “bis” and “cotto” literally mean “twice” and “baked.” When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture.

So after purchasing the almond…… and then the orange pecan…… I decided it was time I try to bake my own biscotti.

I considered what I had on hand and chose to try a Starbucks Copycat recipe of Dried Tart Cherry and Walnut.

I’m not sure I achieved the correct shape, but I’m pretty sure I nailed the flavor!

Hubby, who would normally not choose biscotti…. well – let’s just say he definitely liked them.  We won’t talk about how many he ate when he found them cooling, but suffice it to say, they were a hit!

Here’s the recipe I tried, and I cannot wait to try more flavors.

This could be a very dangerous love affair!

Cherry Walnut Biscotti

Ingredients:

1 stick  butter, softened
3/4 cup sugar
2 eggs
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 3/4 cups all-purpose flour
1 cup chopped walnuts
1/2 cup dried cherries
1 teaspoon grated orange zest

Preheat oven to 350 degrees F.

Beat butter in electric mixer on high speed until fluffy. Add sugar and continue beating for about 2 minutes. Reduce the speed to low and add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add baking powder, cinnamon, and salt, and mix.  Add flour just until blended.

Mix in walnuts, cherries and  orange zest by hand.

Turn the batter out onto a floured work surface and divide in half.  Shape each half into a log 12 inches long and 1 1/2 inches in diameter.  Transfer to baking sheet.

Bake 20-25 minutes until golden brown. Place baking sheet on wire rack and let logs cool for 10 minutes. Using a serrated knife, cut the logs into 1/2 inch wide slices, and carefully place the slices back onto the baking sheet.  Bake for another 10 minutes. Let the biscotti cool completely on the baking sheet. Store in airtight container.

Enjoy!

Cheers & Hugs,
Jodi

 

Roasted Brussels Sprouts & Chicken Salad

/ Jodi / 34 Comments

Roasted Brussels Sprouts & Chicken Salad.

On warm Summer days, salads are so great for dinner!

And there are so many fresh ingredients available to mix and match.

I had some fresh Brussels Sprouts and thought they might work great in a dinner salad.

They are so delicious roasted simply with olive oil, garlic powder, salt and pepper.

Then all you have to do is add your favorite greens to a bowl and top with some yummy, healthy additions of fruit and nuts and cheese and protein and more veggies.

The grand finale topping is the roasted Brussels sprouts and a drizzle of balsamic vinaigrette.  It is a full meal deal covering all the  bases!

Here’s the recipe for the way I made it, but feel free to mix and match and tweak it up to how you like.   Roasted Brussels sprouts are a great addition to any salad!

Roasted Brussels Sprouts & Chicken Salad

Ingredients:

  • 1 lb. Brussels sprouts
  • 2 Tbsp. olive oil
  • 1 tsp garlic powder
  • Salt & Pepper to taste
  • Chopped Romaine lettuce or your favorite mixed greens
  • 1/4 cup chopped carrots
  • 1/4 cup chopped walnuts (or almonds or pecans)
  • 1/4 cup golden raisins (or dried cranberries or cherries)
  • 1/4 cup shredded Parmesan cheese (or your favorite)
  • 1 grilled chicken breast, sliced
  • Balsamic Vinaigrette Dressing (or your favorite)

Directions:

Preheat oven to 400 degrees F.

Cut stems off Brussels sprouts, then cut into quarters.  In mixing bowl, combine Brussels sprouts, olive oil, garlic powder, salt, and pepper.  Pour into baking pan and roast approximately 25 minutes, stirring occasionally.

In a bowl, add lettuce.  On top of lettuce, add carrots, nuts, raisins, cheese, and chicken.  Top with a half cup of Roasted Brussels sprouts (or as many as you like – leftovers are always delish too!)

Pour dressing on top, then mix.

Enjoy!

Cheers & Hugs,
Jodi2

Creamy Avocado Pasta

/ Jodi / 37 Comments

Creamy Avocado Pasta.

One day this week, I was in the mood for a creamy pasta with grilled chicken and broccoli.

At first I grabbed a jar of Alfredo sauce from the pantry – thinking hubby would enjoy that – and then I thought…. “Wait!  Isn’t there a healthier way to make a creamy pasta sauce?”

I had a few avocados on hand and wondered how they might work to make a creamy sauce.  After doing a little research on the web, I found this is kind of a “thing,” and I couldn’t wait to try.

I created this recipe by researching and combining ideas from several versions of recipes I found, and I have to admit- it was seriously flippin’ amazing!

Pasta covered in a creamy, dreamy, full flavored but HEALTHY sauce!!  What could be better?!

Goodbye Alfredo sauce.

Goodbye Mac’n Cheese.

Hello amazingly divine Creamy Avocado Pasta Sauce!

I steamed some fresh broccoli, and we grilled some marinated chicken breasts.  Putting these on top of a cup of Creamy Avocado Pasta made for a full and satisfying dinner.

You’ve got to try this!  Here’s my recipe.

Creamy Avocado Pasta

Ingredients:

  • 1 lb pasta of your choice
  • 2 ripe avocados
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1 large or 2 small limes, juiced
  • 1/4 cup olive oil
  • 1/2 cup Greek yogurt or light sour cream
  • 1/2 tsp salt
  • 1 tsp freshly ground pepper

Directions:

Cook pasta in boiling salted water to al dente.  Reserve 1 cup pasta water, then drain and set pasta aside.

Cut avocados in half, remove the pit, and scoop out out the green flesh from the skin with a spoon.  Discard skin.  Put avocado in blender or food processor.  Add minced garlic, chopped fresh basil and cilantro, lime juice, olive oil, Greek yogurt or light sour cream, olive oil, salt and pepper, and 1/2 cup pasta water.  Blend/puree into a creamy sauce.  Add more pasta water as needed for desired consistency.

Toss with warm pasta, and serve immediately.

You can top with vegetables of your choice like cherry tomatoes and sweet corn, peas, asparagus, broccoli, green onions, pine nuts, or whatever you like.  You can also add a protein if you like – chicken, shrimp, crab meat, lobster, pork.  Sprinkle with a bit of freshly grated Parmesan for a bit of salty, nutty zip.  Or – you can just enjoy as is.  

Can’t wait to hear from those who try and what you think of it!  I’m a total fan!

Cheers & Hugs,
Jodi

 

Oreo Millionaire Shortbread

/ Jodi / 25 Comments

Oreo Millionaire Shortbread.

WARNING – WARNING – WARNING!

This recipe is ONLY for the most serious chocolate and salted caramel lovers.

Others – please disregard!

One of our friends who we meet up with every Thursday on our John’s Bar date night had a birthday last week.

Friends’ birthdays are always a great excuse for me to bake and try something new.

So for our sweet friend, Donna, I made these amazingly decadent Oreo Millionaire Shortbread cookie bars.

O… M… G!

What could be more indulgent than an Oreo cookie crust layered with homemade salted caramel and then topped with rich, creamy chocolate and sprinkled with additional Oreo crumbs?!?!

I found a recipe at Baking a Mess, but the recipe was in British weights and measures and contained ingredients I was not familiar with (caster sugar and golden syrup).  I did a little research into converting grams to cups and substitutes for the ingredients I didn’t have, and came up with this recipe below.

There wasn’t one left Thursday night for Donna to take home.  She had generously shared, and they were all devoured.

This is a real treat, but be warned, it is absolutely decadent, so only make when you are absolutely sure you need a luxurious indulgence!

Oreo Millionaire Shortbread

Ingredients:

Base:

  • 1 1/2 packages (14.3 oz) Oreo cookies
  • 1/2/ cup butter
  • 2 Tbsp flour

Caramel:

  • 1 14-oz can Sweetened Condensed Milk
  • 1 cup white sugar
  • 1 cup (sticks) butter
  • 2 Tbsp Karo Syrup
  • 1 Tbsp molasses
  • 1 tsp flaked sea salt

Topping:

  • 2 cups semi sweet chocolate chips
  • 1 cup reserved Oreo crumbs

Directions:

Preheat oven to 350 degrees F.  Line a 9×9 square baking stone or pan with parchment paper.  Finely crush Oreo cookies into crumbs.    Reserve 1 cup.  Combine remaining crumbs with melted butter and flour in bowl.  Pour into parchment lined baking pan and pat firmly.  Bake for 10 minutes.  Allow to cool.

On medium-low heat, put the all of the caramel ingredients (except the sea salt flakes) in a heavy saucepan.  Allow to boil, reduce and thicken into a golden caramel sauce, stirring occasionally.  This takes about 30 minutes.  Stir in the sea salt flakes and pour on top of the Oreo base.  Refrigerate approximately 2 hours.

Melt chocolate chips in microwave for 1 minute.  Stir.  Melt an additional 30 seconds.  Stir.  Pour over caramel layer and spread to cover entire surface.  Sprinkle with reserved Oreo crumbs.  Refrigerate a few hours before removing from pan by lifting parchment paper.

Cut into 36 squares.

Enjoy!

Cheers & Hugs,
Jodi