Here I am, torn between posting another blog related to my family and promising my good friend, Rhonie, that I would post my fabulous Apple Crumb Pie. I spoke to my Mom today, days I cherish... because I only see and spend time with her once a year. I told Mom about my new blog, and she was very excited and encouraged by my passion for cooking. My hope is that Mom will read my blogs and follow the direction of her own heart and spirit.
I also hope my friend, Rhonie, will take this recipe and make many more memories with those who love and cherish the wonderful person she is while making this special dish just for you.
From the Heart: "Apple Crumb Pie"
13 peeled and sliced Granny Smith apples
3 tablespoons lemon juice
1 cup amaretto
1 cup Bailey's Irish Cream
2 cups flour
1 1/2 cup chopped pecans
1 tablespoon vanilla extract
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1 stick melted butter
1 pre-made pastry pie crust dough
In a large bowl, combine sliced apples, lemon juice, amaretto and Irish cream. Let sit for 1 hour.
Arrange pastry dough in greased, floured, pie dish. With a fork, poke holes in the bottom of pastry dough. In a 350 pre-heated oven, bake pie crust for 12-15 minutes. Remove and cool for 10 minutes.
Drain 1/2 liquid mixture from apples, and combine apple mixture with 1/2 cup flour and spices until well coated. Pour into pie crust.
Mix in separate bowl, 1 1/2 cup flour, 1 cup brown sugar, vanilla, butter, and chopped pecans. Mix until crumbly. Crumble mix over apples. Bake at 350 for one hour. If crust starts to brown too quickly, place aluminum foil around the outer layer of pie crust shell. Place back in oven for the remaining baking time.
Remove from oven. remove foil (if it was needed) and let pie rest for 30 minutes before slicing. Enjoy with ice cream, or a drizzle of ice chilled Kahlua cream liquor. Sit back, take the first warm, creamy cool bite, and you WILL be hearing "Yum..." chime from taste buds from around the world.
Lots of Yums from the South! I love you, Mom.
Hollybird
Sunday, December 27, 2009
Saturday, December 26, 2009
"I'll Have a Blue Cheese Christmas Without You"
I hope everyone had a wonderful Christmas day! Although my heart ached that I wasn't with my family in South Carolina, our Christmas was filled with great memories.
There's something about Christmas morning that never changes no matter how old you are. As I opened my eyes, a smile stretched across my face...it was Christmas morning, and I was the first one up and ready to open gifts. I ran into Tony's room chanting "Santa Claus Comes to Town". Yes, I did my goofy mom dance while I sang! Tony lifted his brow and threw the covers over his head as I heard the grumble from under his covers "ughhh, Mom, I'll be out there soon." I then ran to Philip's room...he had been awake, fallen back asleep, and then barely up watching a movie. I kissed him on his forehead, wished him a Merry Christmas, and was headed off to the living room to wait. The two slowly emerged, and with my funky reindeer hair peice strapped to my half combed hair, I was ready to play Santa Claus!
Gifts were opened, and memories were forever made in my mind. I can't explain the joy I had when I opened "Mastering the Art of French Cooking" by Julia Child! For all you cooks out there, you can relate to the excitement of holding the world's most precious cookbooks in my hands! I guess it would be the equivalent of the biggest Michael Jackson fan receiving MJ's "silver glove"! Not only was I in heaven with the cookbooks, but I also received a food processor! Now I can retire the thirty year old processor that weighs 50lbs! Didn't belong to me anyways, and it feels good to get rid of another item of the ex-wife once and for all!
Back to Christmas and the dinner....
While this time was joyous for me, I still couldn't shake the tears as I wished for my family back in South Carolina to be a part of this moment. I thanked God for the blessings in my life and carried on with a smile on my face and in my heart.
The morning came and went, and now it was time to prepare Christmas dinner for Tony's girlfriend, Megan, her mom and dad, and Philip's brother Curt and his wife Dodie.
The only disappointment was my prime rib. I had it cooked to the perfect temperature, but I was afraid by the time it was served the meat would be cold. Therefore, I put the roast back in the oven for five minutes, and the rare meat became medium well..well :( I also prepared white beans with buttered spinach, macaroni and cheese, roasted red potatoes with garlic and rosemary, and fresh salad and rolls.
I would like to share with you my recipe for the best tasting macaroni cheese you will ever eat and serve to others. It's a twist on my grandmother's recipe, jazzed up by my mother, and then my own personal touch! I hope you enjoy. This New Year, I wish for you all to step out of your comfort zone, prepare a dish from your heart, share it with those you love, and never forget where it all began. Then you have made something wonderful for you to be proud to serve, while making new and wonderful memories for many to share (and someday write about.) Happy New Year Everyone!
"The Three Holley's Macaroni and Cheese Casserole"
1 large (16-20 oz.) bag of large elbow macaroni noodles
2 lb block of extra sharp cheddar cheese (3/4 cut into small cubes) remaining cheese will be thinly sliced for topping
1 stick melted butter
2 eggs
1/4 cup lemon juice
1/2 cup chunky blue cheese dressing
2 cups milk
2 tablespoons dry mustard
1 tablespoon salt
1 tablespoon pepper
1/2 teaspoon red pepper
1 tablespoon olive oil and 2 tbls. salt to for boiling water
1 large greased glass baking dish ( 12x3 inch casserole dish is good.)
Preheat oven to 375.
In a large stock pot, bring six quarts of water to a boil (add salt and olive oil to the water). Once water reaches a boil, add noodles. Cook for 8-10 minutes. Drain. Return noodles to pot and add butter, 3/4 of sharp cheese, salt pepper, and dry mustard. Stir well until cheese starts to melt and seasonings are well coated on macaroni. Pour macaroni mixture into greased baking dish.
In a separate medium size bowl, beat eggs, blue cheese dressing, lemon juice, milk, and red pepper. Beat until egg mixture forms air peaks. With a fork, carefully separate macaroni and pour in egg mixture over entire casserole. Be sure that you have coated all noodles and the egg/milk mixture reaches 3/4 up the sides of the noodles. If it doesn't seem like you have enough liquid, pour in 1/4 cup more of milk.
Top with remaining sliced cheese; making sure to cover the entire top of macaroni. Place in pre heated oven (375) for thirty five to forty minutes. If the top looks like it is browning too quickly, cover top with a loose piece of aluminum foil. Remove from oven and check center of casserole with a butter knife. If the center is not "milky" the casserole is done. Let it rest for 10 minutes before serving.
Enjoy with your favorite main dish! And most of all, enjoy it with the people you love and who love you in return. God Bless you all, My Dear Friends and Family!
See you in 2010!!!!
There's something about Christmas morning that never changes no matter how old you are. As I opened my eyes, a smile stretched across my face...it was Christmas morning, and I was the first one up and ready to open gifts. I ran into Tony's room chanting "Santa Claus Comes to Town". Yes, I did my goofy mom dance while I sang! Tony lifted his brow and threw the covers over his head as I heard the grumble from under his covers "ughhh, Mom, I'll be out there soon." I then ran to Philip's room...he had been awake, fallen back asleep, and then barely up watching a movie. I kissed him on his forehead, wished him a Merry Christmas, and was headed off to the living room to wait. The two slowly emerged, and with my funky reindeer hair peice strapped to my half combed hair, I was ready to play Santa Claus!
Gifts were opened, and memories were forever made in my mind. I can't explain the joy I had when I opened "Mastering the Art of French Cooking" by Julia Child! For all you cooks out there, you can relate to the excitement of holding the world's most precious cookbooks in my hands! I guess it would be the equivalent of the biggest Michael Jackson fan receiving MJ's "silver glove"! Not only was I in heaven with the cookbooks, but I also received a food processor! Now I can retire the thirty year old processor that weighs 50lbs! Didn't belong to me anyways, and it feels good to get rid of another item of the ex-wife once and for all!
Back to Christmas and the dinner....
While this time was joyous for me, I still couldn't shake the tears as I wished for my family back in South Carolina to be a part of this moment. I thanked God for the blessings in my life and carried on with a smile on my face and in my heart.
The morning came and went, and now it was time to prepare Christmas dinner for Tony's girlfriend, Megan, her mom and dad, and Philip's brother Curt and his wife Dodie.
The only disappointment was my prime rib. I had it cooked to the perfect temperature, but I was afraid by the time it was served the meat would be cold. Therefore, I put the roast back in the oven for five minutes, and the rare meat became medium well..well :( I also prepared white beans with buttered spinach, macaroni and cheese, roasted red potatoes with garlic and rosemary, and fresh salad and rolls.
I would like to share with you my recipe for the best tasting macaroni cheese you will ever eat and serve to others. It's a twist on my grandmother's recipe, jazzed up by my mother, and then my own personal touch! I hope you enjoy. This New Year, I wish for you all to step out of your comfort zone, prepare a dish from your heart, share it with those you love, and never forget where it all began. Then you have made something wonderful for you to be proud to serve, while making new and wonderful memories for many to share (and someday write about.) Happy New Year Everyone!
"The Three Holley's Macaroni and Cheese Casserole"
1 large (16-20 oz.) bag of large elbow macaroni noodles
2 lb block of extra sharp cheddar cheese (3/4 cut into small cubes) remaining cheese will be thinly sliced for topping
1 stick melted butter
2 eggs
1/4 cup lemon juice
1/2 cup chunky blue cheese dressing
2 cups milk
2 tablespoons dry mustard
1 tablespoon salt
1 tablespoon pepper
1/2 teaspoon red pepper
1 tablespoon olive oil and 2 tbls. salt to for boiling water
1 large greased glass baking dish ( 12x3 inch casserole dish is good.)
Preheat oven to 375.
In a large stock pot, bring six quarts of water to a boil (add salt and olive oil to the water). Once water reaches a boil, add noodles. Cook for 8-10 minutes. Drain. Return noodles to pot and add butter, 3/4 of sharp cheese, salt pepper, and dry mustard. Stir well until cheese starts to melt and seasonings are well coated on macaroni. Pour macaroni mixture into greased baking dish.
In a separate medium size bowl, beat eggs, blue cheese dressing, lemon juice, milk, and red pepper. Beat until egg mixture forms air peaks. With a fork, carefully separate macaroni and pour in egg mixture over entire casserole. Be sure that you have coated all noodles and the egg/milk mixture reaches 3/4 up the sides of the noodles. If it doesn't seem like you have enough liquid, pour in 1/4 cup more of milk.
Top with remaining sliced cheese; making sure to cover the entire top of macaroni. Place in pre heated oven (375) for thirty five to forty minutes. If the top looks like it is browning too quickly, cover top with a loose piece of aluminum foil. Remove from oven and check center of casserole with a butter knife. If the center is not "milky" the casserole is done. Let it rest for 10 minutes before serving.
Enjoy with your favorite main dish! And most of all, enjoy it with the people you love and who love you in return. God Bless you all, My Dear Friends and Family!
See you in 2010!!!!
Wednesday, December 16, 2009
Tuesday, December 15, 2009
Spice, Spice, Baby is Ready to Go!
This blog is dedicated to my dear sisters, Stephanie...AKA, Aunt Pooh and Marrissa. My sister, Steph, and I grew up with the love "pull her hair out" relationship. Marrissa was the "baby" and therefore I felt the need to take care of her. To make a very personal story short, Marrissa lived with me up until I was nine months pregnant, and Stephanie came to live with me a month before Tony was born. I hadn't been around Steph for quite a while, so this time with her was extra special.
So here it was, late August, record heat month in Virgina, and I was three weeks past my due date. I did everything...jumping jacks, toilet squats, praying to the Rain Gods, but damnit my baby didn't want to come until he was good and ready! That was until he met Steph's Spicy Crock Pot Beef Stew. :0
It was a Friday afternoon, and I am at my weekly OB appointment to schedule a C Section, but much to my surprise, my doctor had gone on vacation, and I was told not to worry, that I should go into labor over the weekend and would be in good hands (this is another blog!). With the shock that my doctor wasn't going to be the one delivering my baby, AND I had no idea how much longer it would be, I demanded Marty take me to the closest grocery store and let me jog up and down the isle. We did this for all of about five minutes and I was exhausted. No sign of baby tonight...I thought.
We came home to find my sister, Stephanie, had cooked a heavenly pot of beef stew for dinner. The aroma and anticipation had me filling my plate to the rim with the hearty chunks of beef, carrots and potatoes! To my surprise, Steph, had seasoned the stew with what seemed to be at least a half cup of black pepper!!! My eyebrows were sweating like crazy! It was good, but damn was it spicy!
I finished my bowl of stew and was headed to the kitchen to wash my plate and take my tums, when all of a sudden I felt a gush down my leg. I cried out "Steph, Marty!" and there they were in record time with the "Deer in the headlight" look on their faces. I had no pain, so I thought...oops, I must have peeded my pants from that stew being so damn hot! I laughed it off and told Marty and Steph that I must have had an accident, and I was going to the bathroom to make sure. They waited....I emerged from the bathroom..false alarm...for about three seconds! Whoosh, there it was again! Yep, it was time.
Seven hours later, with my sister, Stephanie, by my side, Tony took his first breath. There he was :) I was in such shock (natural child birth can do that to ya!) I couldn't focus on just one part of his body. There he was..tiny hands, toes, legs and arms jerking with every beautiful cry. There he was...My life changed forever at that very moment.
My life changing moment I dedicate to "Steph's Hot Damn that Baby's Coming Tonight!" Beef Stew recipe!
A Not too spicy recipe that I follow is:
1 1/2 lbs. stew beef
1 1/2 tablespoons olive oil
1/2 chopped onion
1 2 oz. can chopped green chiles
3 tablespoon flour
1 tablespoon salt
Dash of garlic salt, lemon pepper, dry mustard
1 tablespoon ground black pepper
1 clove minced garlic
1 can beef broth
1 can cream of mushroom soup (or if you don't like mushrooms, use a can of cream of beef OR chicken)
Heat your crock pot for 15 minutes. In a separate bowl combine beef, diced green chiles, onions, olive oil, and flour until well coated. Add beef mixture to crock pot. Let the beef cook for about 25 minutes on the highest temperature. Pour in seasonings, and beef broth. Stir, cover, and let cook for six hours. Remove lid, stir, and add one can of cream of mushroom or beef / chicken soup. Stir, and season with salt and pepper...or if you're wanting a baby tonight, make it extra spicy and add a few dashes Red Devil Hot Sauce and 1/4 cup cracked black pepper!
Mom, Stephanie, Marrissa,....you all were there to see me through. Steph, you will always be a part of the most precious memory I will ever experience in all my life. I will never be able to find the right words to thank you for what you did for me that night, but what I can say is, you should market your recipe for " I Need a Baby Tonight Spicy Beef Stew!"
Hot in the Pueblo Tonight, Goodnight!
Bon Appetit!
So here it was, late August, record heat month in Virgina, and I was three weeks past my due date. I did everything...jumping jacks, toilet squats, praying to the Rain Gods, but damnit my baby didn't want to come until he was good and ready! That was until he met Steph's Spicy Crock Pot Beef Stew. :0
It was a Friday afternoon, and I am at my weekly OB appointment to schedule a C Section, but much to my surprise, my doctor had gone on vacation, and I was told not to worry, that I should go into labor over the weekend and would be in good hands (this is another blog!). With the shock that my doctor wasn't going to be the one delivering my baby, AND I had no idea how much longer it would be, I demanded Marty take me to the closest grocery store and let me jog up and down the isle. We did this for all of about five minutes and I was exhausted. No sign of baby tonight...I thought.
We came home to find my sister, Stephanie, had cooked a heavenly pot of beef stew for dinner. The aroma and anticipation had me filling my plate to the rim with the hearty chunks of beef, carrots and potatoes! To my surprise, Steph, had seasoned the stew with what seemed to be at least a half cup of black pepper!!! My eyebrows were sweating like crazy! It was good, but damn was it spicy!
I finished my bowl of stew and was headed to the kitchen to wash my plate and take my tums, when all of a sudden I felt a gush down my leg. I cried out "Steph, Marty!" and there they were in record time with the "Deer in the headlight" look on their faces. I had no pain, so I thought...oops, I must have peeded my pants from that stew being so damn hot! I laughed it off and told Marty and Steph that I must have had an accident, and I was going to the bathroom to make sure. They waited....I emerged from the bathroom..false alarm...for about three seconds! Whoosh, there it was again! Yep, it was time.
Seven hours later, with my sister, Stephanie, by my side, Tony took his first breath. There he was :) I was in such shock (natural child birth can do that to ya!) I couldn't focus on just one part of his body. There he was..tiny hands, toes, legs and arms jerking with every beautiful cry. There he was...My life changed forever at that very moment.
My life changing moment I dedicate to "Steph's Hot Damn that Baby's Coming Tonight!" Beef Stew recipe!
A Not too spicy recipe that I follow is:
1 1/2 lbs. stew beef
1 1/2 tablespoons olive oil
1/2 chopped onion
1 2 oz. can chopped green chiles
3 tablespoon flour
1 tablespoon salt
Dash of garlic salt, lemon pepper, dry mustard
1 tablespoon ground black pepper
1 clove minced garlic
1 can beef broth
1 can cream of mushroom soup (or if you don't like mushrooms, use a can of cream of beef OR chicken)
Heat your crock pot for 15 minutes. In a separate bowl combine beef, diced green chiles, onions, olive oil, and flour until well coated. Add beef mixture to crock pot. Let the beef cook for about 25 minutes on the highest temperature. Pour in seasonings, and beef broth. Stir, cover, and let cook for six hours. Remove lid, stir, and add one can of cream of mushroom or beef / chicken soup. Stir, and season with salt and pepper...or if you're wanting a baby tonight, make it extra spicy and add a few dashes Red Devil Hot Sauce and 1/4 cup cracked black pepper!
Mom, Stephanie, Marrissa,....you all were there to see me through. Steph, you will always be a part of the most precious memory I will ever experience in all my life. I will never be able to find the right words to thank you for what you did for me that night, but what I can say is, you should market your recipe for " I Need a Baby Tonight Spicy Beef Stew!"
Hot in the Pueblo Tonight, Goodnight!
Bon Appetit!
Monday, December 14, 2009
"Excuse me, Mr. Chicken, but is that a beer can sticking out of your ass?"
May I first say "THANK YOU" to everyone for your support and encouragement! It means the world to me!
For those of you needing a little pick me up on this Monday afternoon, here's a little story of my first attempt to cook chicken for my first husband...
It all began at the ripe old age of seventeen. I had just married Marty and was pregnant with my son, Tony. I was determined that I would be different than all those "other" knocked up teenage wives, and for the most part I didn't do too shabby! My weak point came in the kitchen when I attempted to cook my very first "marital meal". Marty and I were dirt poor and couldn't afford many spices or food for that matter. What we did have plenty of frozen chicken, given to us from sympathetic family members.
There I was standing in my kitchen looking over the sparse cabinets...a jar of jelly, peanut butter, a can of tuna, and a five pound bag of white rice. For all of you who watch "Food Challenge" on Food Network, the items in my cabinet was not going to win me any awards for an excellent meal! I looked in the refrigerator...butter, milk, mustard, and pickles. The half dimmed light bulb went off in my head, and I thought.."I'll make baked chicken with mustard sauce!" So with the spices of only salt and pepper, I seasoned my chicken and then coated the bird with melted butter and mustard mix. The look on Marty's face when I served him his plate of chicken smothered in what looked like yellow baby poop was priceless! I called the dish "Chicken A La Mustard!" To my surprise, it wasn't too horrible, so every other night until all the chicken was gone, I made my famous "Chicken A La Mustard". Marty finally came to me on bended knee and begged for me to stop making the chicken. The sad tremble in his voice as he said "Baby, please..I'm tired of the bird." I heard the cry of desperation, and I decided to retire the Chicken A La Mustard once and for all.
Now, 18 years later, I have a new, more sophisticated, spin on chicken..." Beer Ass Chicken" :)
Believe it or not, if you follow this recipe you'll have everyone saying "Baby, how about some more of that Beer Ass Chicken, please?" So here's the recipe. I hope you've enjoyed my little story and this recipe!
1 Whole Fryer Chicken (about 4lbs+)
1 can of your favorite beer (Amber ales are good)
1 lemon, sliced in four halves
2 cloves garlic
3/4 cup melted butter
1 tablespoon salt, pepper
1 teaspoon dry mustard
1 teaspoon lemon pepper seasoning
1 teaspoon dry poultry seasoning
1 sprig fresh rosemary
Place oven rack on next to lowest level. Preheat your oven to 375.
Wash and pat dry chicken (be sure to absorb all the water from the chicken). If you buy a chicken that has the innards, remove when washing and discard. Combine all your dry seasonings and set aside. Pour melted butter over chicken, with your hands coat all sides, making sure to get between the legs and thighs. Hint: gently lift the breast skin and rub butter under the skin. Be careful not to tear the skin!
Once you coat your chicken with butter, add your dry seasonings. Again, you need to use your hands for this! Rub seasonings over entire bird. After you season the outside of the bird, stuff the cavity with lemon, whole garlic, and rosemary sprig. Pop the top on that can of beer, take a sip. Yum! Place open can right side up in a glass baking dish deep enough to accommodate the chicken standing up. A 9x11 baking dish would work just fine. Carefully place the chicken on can of beer. The chicken should be stable on the can of beer. Adjust (push the chicken down onto the can). Cover chicken with aluminum foil and place in preheated oven. Cook for one hour, basting the chicken along the way. Remove foil, baste and brown chicken for another 30 minutes. Skin should be medium to dark golden brown. Carefully remove pan from oven. Baste chicken and let rest for 10 minutes. Lift chicken from the can of beer. Discard beer can, lemon and rosemary sprig. Slice chicken in baking dish with all the drippings. Serve with your favorite side dish, such as lemon roasted red skin potatoes! :P
Until next time..enjoying your Beer Ass Chicken dinner!!
For those of you needing a little pick me up on this Monday afternoon, here's a little story of my first attempt to cook chicken for my first husband...
It all began at the ripe old age of seventeen. I had just married Marty and was pregnant with my son, Tony. I was determined that I would be different than all those "other" knocked up teenage wives, and for the most part I didn't do too shabby! My weak point came in the kitchen when I attempted to cook my very first "marital meal". Marty and I were dirt poor and couldn't afford many spices or food for that matter. What we did have plenty of frozen chicken, given to us from sympathetic family members.
There I was standing in my kitchen looking over the sparse cabinets...a jar of jelly, peanut butter, a can of tuna, and a five pound bag of white rice. For all of you who watch "Food Challenge" on Food Network, the items in my cabinet was not going to win me any awards for an excellent meal! I looked in the refrigerator...butter, milk, mustard, and pickles. The half dimmed light bulb went off in my head, and I thought.."I'll make baked chicken with mustard sauce!" So with the spices of only salt and pepper, I seasoned my chicken and then coated the bird with melted butter and mustard mix. The look on Marty's face when I served him his plate of chicken smothered in what looked like yellow baby poop was priceless! I called the dish "Chicken A La Mustard!" To my surprise, it wasn't too horrible, so every other night until all the chicken was gone, I made my famous "Chicken A La Mustard". Marty finally came to me on bended knee and begged for me to stop making the chicken. The sad tremble in his voice as he said "Baby, please..I'm tired of the bird." I heard the cry of desperation, and I decided to retire the Chicken A La Mustard once and for all.
Now, 18 years later, I have a new, more sophisticated, spin on chicken..." Beer Ass Chicken" :)
Believe it or not, if you follow this recipe you'll have everyone saying "Baby, how about some more of that Beer Ass Chicken, please?" So here's the recipe. I hope you've enjoyed my little story and this recipe!
1 Whole Fryer Chicken (about 4lbs+)
1 can of your favorite beer (Amber ales are good)
1 lemon, sliced in four halves
2 cloves garlic
3/4 cup melted butter
1 tablespoon salt, pepper
1 teaspoon dry mustard
1 teaspoon lemon pepper seasoning
1 teaspoon dry poultry seasoning
1 sprig fresh rosemary
Place oven rack on next to lowest level. Preheat your oven to 375.
Wash and pat dry chicken (be sure to absorb all the water from the chicken). If you buy a chicken that has the innards, remove when washing and discard. Combine all your dry seasonings and set aside. Pour melted butter over chicken, with your hands coat all sides, making sure to get between the legs and thighs. Hint: gently lift the breast skin and rub butter under the skin. Be careful not to tear the skin!
Once you coat your chicken with butter, add your dry seasonings. Again, you need to use your hands for this! Rub seasonings over entire bird. After you season the outside of the bird, stuff the cavity with lemon, whole garlic, and rosemary sprig. Pop the top on that can of beer, take a sip. Yum! Place open can right side up in a glass baking dish deep enough to accommodate the chicken standing up. A 9x11 baking dish would work just fine. Carefully place the chicken on can of beer. The chicken should be stable on the can of beer. Adjust (push the chicken down onto the can). Cover chicken with aluminum foil and place in preheated oven. Cook for one hour, basting the chicken along the way. Remove foil, baste and brown chicken for another 30 minutes. Skin should be medium to dark golden brown. Carefully remove pan from oven. Baste chicken and let rest for 10 minutes. Lift chicken from the can of beer. Discard beer can, lemon and rosemary sprig. Slice chicken in baking dish with all the drippings. Serve with your favorite side dish, such as lemon roasted red skin potatoes! :P
Until next time..enjoying your Beer Ass Chicken dinner!!
Sunday, December 13, 2009
Pickle juice in Spaghetti Sauce??
Well, here it is...my first official blog. Every recipe has a story. For every recipe I share with you, there will sure be something tastefully interesting to learn! Tonight I am making spaghetti with tomato sauce. Sounds easy, yes, but it's what I do to the sauce that makes it very unique.
I grew up watching my Grandmother, Sara Lee (yes, her name IS Sara Lee!!), cook meal after meal for her family. She had a way of making everything look so easy. Not only was the food she prepared amazing, but the true gift she gave was the smiles she brought to all our faces from the very first bite. I cherish these moments, and it gives me great pleasure to do the same for my family.
Back to the spaghetti...my secret ingredient is pickle juice. Yes, you read that right. Pickle juice! This came about from my dear Papa who thought he would "jazz up" my grandmother's sauce when she wasn't looking. Lord knows why he thought pickle juice, but it sure did bring out the most amazing flavor to spaghetti sauce that I've ever tasted!
So, Here's the recipe:
1 onion chopped
3 cloves minced garlic
2 tablespoons extra virgin olive oil
Saute onions in olive oil, add minced garlic and saute until onions are translucent. Add 1 1/2 pounds ground sirloin, 1 tablespoon salt and fresh cracked pepper. Cook and drain off the fat. Hint: Cooking with ground sirloin is the leanest and doesn't have much fat content!
Add two cans whole tomatoes, two cans diced italian seasoned tomatoes, one small can of tomato paste, one teaspoon of sugar.
Add chopped fresh basil (I usually use four basil leaves). Hint: take the basil leaves and roll them up then slice. This keeps the basil from bruising.
In a large glass, mix one cup of red wine and 1/4 cup dill pickle juice. Add to your sauce. Stir and simmer over medium low heat for two hours. Stir occasionally. Be sure to taste if it needs extra salt and pepper. Drizzle with a small amount of olive oil. Stir and serve with your favorite pasta! Enjoy!!
Happy Butter Buns!!!
Post Dinner Response:
Sauce was great! I added a bit more wine (drank some too!). Topped with freshly grated Parmesan cheese. I firmly believe everything's better with a little more wine and cheese! See you at dinner tomorrow night! Bon Appetit!
I grew up watching my Grandmother, Sara Lee (yes, her name IS Sara Lee!!), cook meal after meal for her family. She had a way of making everything look so easy. Not only was the food she prepared amazing, but the true gift she gave was the smiles she brought to all our faces from the very first bite. I cherish these moments, and it gives me great pleasure to do the same for my family.
Back to the spaghetti...my secret ingredient is pickle juice. Yes, you read that right. Pickle juice! This came about from my dear Papa who thought he would "jazz up" my grandmother's sauce when she wasn't looking. Lord knows why he thought pickle juice, but it sure did bring out the most amazing flavor to spaghetti sauce that I've ever tasted!
So, Here's the recipe:
1 onion chopped
3 cloves minced garlic
2 tablespoons extra virgin olive oil
Saute onions in olive oil, add minced garlic and saute until onions are translucent. Add 1 1/2 pounds ground sirloin, 1 tablespoon salt and fresh cracked pepper. Cook and drain off the fat. Hint: Cooking with ground sirloin is the leanest and doesn't have much fat content!
Add two cans whole tomatoes, two cans diced italian seasoned tomatoes, one small can of tomato paste, one teaspoon of sugar.
Add chopped fresh basil (I usually use four basil leaves). Hint: take the basil leaves and roll them up then slice. This keeps the basil from bruising.
In a large glass, mix one cup of red wine and 1/4 cup dill pickle juice. Add to your sauce. Stir and simmer over medium low heat for two hours. Stir occasionally. Be sure to taste if it needs extra salt and pepper. Drizzle with a small amount of olive oil. Stir and serve with your favorite pasta! Enjoy!!
Happy Butter Buns!!!
Post Dinner Response:
Sauce was great! I added a bit more wine (drank some too!). Topped with freshly grated Parmesan cheese. I firmly believe everything's better with a little more wine and cheese! See you at dinner tomorrow night! Bon Appetit!
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