Rice is great if you're really hungry and want to eat two thousand of something.

Sticky Coconut Chicken

INGREDIENTS:
6-8 boneless, skinless chicken thighs

1 cup canned coconut milk

1 Tbsp. minced fresh ginger

1 tsp. fresh ground pepper

1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour up to four to five hours. Grill on barbecue.

Glaze:

3/4 cup rice vinegar

1/2 cup sugar

3 Tbsp. soy sauce

1 tsp. red pepper flakes

DIRECTIONS:

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes.
Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat.
Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

What happens to a dream deferred? Does it dry up Like a raisin in the sun?... Or does it explode?

Giant Old Fashioned Oatmeal Raisin Cookies

1 cup softened butter
1 cup packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 1/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned oats
1 1/2 cups raisins
1 cup chopped walnuts

Beat butter, sugars and vanilla until light and fluffy. Add eggs; beat until well blended. Combine flour, cinnamon, baking soda and salt. Gradually add to butter mixture until well blended. Stir in oats, raisings, and nuts.

Drop dough by 1/4 cupfuls onto ungreased baking sheet.

Bake in preheated 350°F oven 15 to 17 minutes or until edges begin to brown.

Let stand 3 minutes before removing. Makes 2 dozen.


*if smaller cookies are desired, use a tablespoon to drop dough onto cookie sheets, bake at same temperature for 10 to 12 minutes or until edges brown. Makes 5 dozen.

I went into a French restaraunt and asked the waiter, 'Have you got frog's legs?' He said, 'Yes,' so I said, 'Well hop into the kitchen and get me a cheese sandwich.'

Red Pepper and Goat Cheese Panini

• 4 thick slices sourdough bread
• 1 red bell pepper (or jarred roasted red peppers)
• 2 teaspoons olive oil
• 1/2 cup olive tapenade (jarred, found with the olives at the grocery store)
• 1/2 cup goat cheese
• handful fresh spinach

1. If using fresh peppers, cut the bell peppers in half, and then cut each half into thirds (cutting the long way). Toss them with olive oil, salt and pepper, and grill them in a skillet or on the griddle, high heat, until soft and slightly charred.
2. (Optional: spread the outsides of the bread with butter.) Spread two slices of bread with olive tapenade (3-4 tablespoons each) and two slices of bread with goat cheese (3-4 tablespoons each). Top the tapenade pieces with the roasted peppers and a handful of spinach. Place the goat cheese slices on top.
3. Grill on a panini press, high heat, for about 10 minutes, checking periodically to make sure it doesn’t burn. You can also grill in a skillet or on a griddle. Flatten the sandwiches with a heavy frying pan while in the skillet to get the panini effect.

Serves two

It is a mistake to think you can solve any major problems just with potatoes.

Rosemary Roasted Potatoes

1/4 cup cooking oil

3-5 medium potatoes (roughly two pounds of potatoes)

1 tablespoon dried rosemary

1 tablespoon dried basil

salt and pepper to taste


Boil potatoes for 10 minutes, cool, then cut potatoes into 1-2 inch cubes.

In a mixing bowl, toss the potatoes with the cooking oil. Mix in the rosemary, basil and salt and pepper to taste.


Place the potatoes on a non-stick pan and place in the oven at 400 degrees for 35 minutes, or until desired texture.

If bitterness wants to get into the act, I offer it a cookie or a gumdrop.

Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup white sugar
3/4 cup brown sugar, packed
1 Tablespoon vanilla
2 eggs
1 bag chocolate chips (dark chocolate works best)

In one bowl, place butter, sugar, brown sugar, vanilla, and eggs, fold until thoroughly mixed together.

Add in flour, baking soda, salt - fold in until completely mixed together, but not too much wrist.

When completely mixed, add chocolate chips, fold until distributed through the dough.

With a mini-ice cream scoop, drop dough onto a cookie sheet, 12 drops per sheet.

Bake at 375°F for 10 minutes per sheet.

Suggestions:

1. Walnuts, pecans, or macadamias can be added, a mix of milk and dark chocolate chips, or any variation.

2. For more lift once dough is completely mixed, cover with plastic wrap and chill in refrigerator for a half hour or so, then proceed with cookie sheets

A dinner invitation, once accepted, is a sacred obligation. If you die before the dinner takes place, your executor must attend.

Rock Hudson’s Chicken Casserole Dinner

1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon paprika
salt to taste
freshly ground pepper to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked chicken, diced
10 ounces frozen petit peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry
1/3 cup bread crumbs
1 teaspoon sweet butter, softened

Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring.
Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.
Sauté mushrooms lightly in remaining butter in separate skillet.
Add to cream sauce chicken, drained petit peas, noodles and sherry.
Place in a well-greased casserole; top with breadcrumbs and dot with butter.
Bake 30 minutes in a preheated 350°F oven.
Serve at once, alone, or with tossed green or wilted lettuce salad.

I go on working for the same reason that a hen goes on laying eggs.

St. Tim’s Chicken Casserole

4 tablespoons butter or margarine
3/4 cup all-purpose flour
1 1/2 cups milk
1 cup chicken broth
2 cups cubed cooked chicken
1 cup frozen peas, cooked and drained
2 tablespoons chopped pimento
3 egg yolks
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 cup milk
1 tablespoon cooking oil
3 stiff-beaten egg whites


Melt butter or margarine; blend in 1/4 cup of the flour, 1/2 teaspoon of salt, and dash pepper. Add the 1 1/2 cups milk and broth. Cook and stir until bubbly.
Add chicken, peas, and pimento; heat, cover; keep hot.
Beat egg yolks til thick. Combine remaining flour, baking powder, paprika, and 1/2 teaspoon salt.
Add alternately with remaining milk and oil to yolks. Fold in whites.
Turn chicken into 11 x 7 1/2 x 1 1/2 inch baking pan. Top with batter.
Bake in 425°F oven 20-25 minutes. Makes 4 or 5 servings.

All happiness depends on a leisurely breakfast.

Omelet Loaf

1 loaf French bread
4 tablespoons butter or margarine
4 ounces Monterey Jack cheese, sliced and cut into triangles
6 beaten eggs
1 tomato, diced (1 cup)
1 3 ounce can of chopped mushrooms, drained (about 1/2 cup)
1/2 cup evaporated milk
1/4 cup sliced green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine

Halve bread lengthwise; scoop out center of bottom leaving 1-inch shell. Spread with the 4 tablespoons butter or margarine; toast under the broiler. Arrange cheese on bottom half. Combine eggs, tomato, mushrooms, milk, peppers, salt, and pepper. Melt remaining butter; add egg mixture. Cook and stir till softly set. Spoon over cheese; replace top of bread. Makes 6 servings.

Don't be afraid to go out on a limb. It's where all the fruit is.

Fruit and Oatmeal Bars

Time:
About 50 minutes, plus time cooling

Ingredients:

* 6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan
* 2 cups rolled oats
* ½ cup mixed seeds, such as pumpkin, sunflower and sesame
* ½ cup honey
* ½ cup dark brown sugar
* 1/3 cup maple syrup
* Pinch of salt
* 1 ½ cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)
* 1 teaspoon ground cardamom or cinnamon
* 2 tablespoons of butter

Directions:
1. Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hangs over side of pan. Brush with oil
2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
3. In a saucepan, combine oil, butter, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface Cut into bars, about 1 ½ inches by 3 inches.

A gourmet who thinks of calories is like a tart who looks at her watch

Rhubarb-Ricotta Tart

1 pound rhubarb, sliced 1/2 inch thick
1 1/4 cup plus 1 1/2 tablespoons light brown sugar, divided use
1/2 of a 17.2 ounce package frozen puff pastry (one sheet), thawed for 30 minutes
1 cup whole milk ricotta cheese
1/3 cup powdered sugar
1 large egg, lightly beaten


Combine rhubarb and 1 1/4 cup brown sugar in a large saucepan. Cook over low heat until syrup forms, and rhubarb is tender but not falling apart, stirring occasionally, about 35 minutes. Pour rhubarb mixture into colander, set over a large bowl. Cover colander and chill juices and rhubarb overnight.

Preheat oven to 400F. Line a baking sheet with parchment paper.

Roll out pastry sheet on floured surface to a 12” square. Place pastry on prepared baking sheet and pierce all over with fork. Bake five minutes. Remove from oven and flatten with spatula.

Return pastry to oven and bake until golden brown, about 10 minutes longer.

Blend ricotta and powdered sugar in a small bowl. Brush pastry with beaten egg. Leaving 1/2 inch plain border, spread cheese mixture over pastry. Bake about 10 minutes. Remove to cooling rack.

Preheat broiler. Pour rhubarb juices into small saucepan. Boil until reduced to thick syrup, stirring occasionally, about 8 minutes. Spread rhubarb 3/4 inch thick on rimmed baking sheet, sprinkle with remaining 1 1/2 tablespoons brown sugar. Broil until top is crisp and dark brown in spots, about 4 minutes.

Spoon the broiled rhubarb over tart. Cut into four pieces, drizzle with rhubarb syrup, and serve.

Variety's the very spice of life, That gives it all its flavor.

Pan Seared Chicken with Cherry-Tarragon Sauce

1/4 cup all-purpose flour
2 tsp. smoked paprika
1 tsp dry mustard
8 skinless, boneless chicken breasts
2 Tbsp. olive oil
2 cups fresh or thawed frozen dark pitted sweet cherries
2 Tbsp. snipped fresh tarragon
3 cloves garlic, minced
1 cup dry red wine or cherry juice
1/2 cup chicken broth
2 Tbsp. butter
2 cups hot cooked couscous, rice, or pasta
1/4 tsp each salt and pepper

In a shallow dish combine flour, paprika, mustard, 1/4 tsp salt, and 1/4 tsp pepper. Coat chicken with flour mixture. In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8-10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.

Add cherries, tarragon, and garlic to skillet. Cook and stir over medium heat for 1 minute. Stir in wine (or cherry juice) and broth. Simmer, uncovered 3 to 5 minutes or until sauce is reduced to about two cups. Stir in butter until melted. Season to taste with additional salt and pepper.

To serve, spoon sauce over chicken and serve with couscous. If desired, serve with additional fresh tarragon.


Makes 4 servings.

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table

No-Bake Espresso Crème brûlées

6 ounces white chocolate, coarsely chopped
3 large egg yolks
2 tablespoons instant-espresso powder
2 tablespoons granulated sugar
Coarse salt
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup raw sugar
Place chocolate in a heatproof bowl. Arrange four 4 1/2 inch Crème brûlée dishes (one inch deep) on a baking sheet. Freeze.

Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half the yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175° on an instant read thermometer, about six minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm not frozen, about 45-55 minutes.

Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess.
Caramelize tops using a hand-held kitchen torch.

Inspirations never go in for long engagements; they demand immediate marriage to action...

Engagement Chicken

Serves 2 to 4

Ingredients:

1 whole chicken (approximately 4 pounds)
1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
1 tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.

6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.


*PS Don't look at me, I'm already married

I never go straight to the point if I can go the most difficult way. Why be simple when you can be complicated?

Complicated Biscuits

INGREDIENTS:
Makes 6 biscuits

2 tablespoons warm water
1 teaspoon dried yeast
3 cups Pastry Flour
2 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup vegetable shortening,
cut into 1/2-inch pieces
1 cup buttermilk
Egg wash made with 1 egg
and 1 teaspoon water
Coarse raw sugar
1/2 cup fresh preserves



Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a small bowl, combine warm water and yeast. Mix with a whisk to dissolve yeast, then let sit for 5 minutes while yeast blooms.

Sift flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. Toss with your hands to combine. Drop pieces of shortening into bowl. Using a pastry cutter or fork, cut in shortening until it’s evenly distributed and the mixture is coarse and crumbly. Add the yeast water and buttermilk and mix with a wooden spoon just until dough comes together. Take care not to overmix.

Coat your hands with flour and pull dough from bowl onto a floured work surface. Pat dough into a rectangle, approximately 9 x 5 inches, positioning dough so that a long side is facing you. The dough will be sticky at first, so keep flouring your hands and the work surface as needed. To achieve the flaky, layered texture of these biscuits, it’s important to give the dough a series of tri-folds: Fold the dough into thirds, as you would a letter, folding the left third over the center third first and then folding the right third on top. Sprinkle the work surface with a little more flour and flatten the folded dough into another 9 x 5-inch rectangle. Follow the same folding and flattening procedure 2 more times (for a total of 3 tri-folds), ending with a rectangle 3/4 to 1 inch thick.

Cut dough into 6 equal (2-1/2 x 3-inch) rectangles and place on the prepared baking sheet. Brush biscuits with egg wash and sprinkle with coarse raw sugar. Bake on center rack of oven for 20 to 25 minutes, or until golden brown on top and bottom. Let cool on baking sheet for 10 minutes, then dent the top of each biscuit with a spoon. Top with heaping dollops of your favorite preserves.

Tribulation will not hurt you, unless as it too often does; it hardens you and makes you sour, narrow and skeptical.

Hot and Sour Soup

Serves 4
29 ounces reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper
8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
2 tablespoons finely grated fresh ginger
3 scallions, thinly sliced

Directions
In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

Ah me! love can not be cured by herbs.

Herbed Flatbread

Makes 16

* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)

Directions

1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

She was what we used to call a suicide blonde - dyed by her own hand.

Blonde Brownies

2 c. flour
1/4 teas. baking soda
1 teas baking powder
1 teas salt
2 c. packed brown sugar
2/3 c.. shortening, melted
2 eggs
2 teas vanilla
2 c. choc. chips
1/3 c. chopped nuts

Mix flour, soda, baking powder and salt

Add sugar to shortening - eggs - vanilla

Add flour mixture to sugar mixture

Spread in 13 x 9 pan. Sprinkle with chips and nuts

Bake 350° for 30 minutes

Cool in pan; cut in bars

Come, let us have some tea and continue to talk about happy things.

Blueberry Yogurt Tea Cake

In the bowl of your mixer, cream

4 ounces [1 stick] butter

Add 
1 cup light brown sugar

Beat until fluffy, scraping down sides of bowl as needed

One at a time, beat in

3 large room temperature eggs

Then add

1 cup plain yogurt

1 teaspoon vanilla extract

1 tablespoon lemon peel
In a smaller bowl, whisk together

2 & 1/3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

With mixer at medium speed, beat the dry ingredients into the butter mixture for about 2 minutes, until the batter is smooth.
Then add

1 cup blueberries


Switch the mixer on low speed until the berries are evenly distributed

Preheat the oven to 350º, and lightly grease 3 mini loaf pans or one standard 8 x 5 inch bread pan.

Divide the batter among the 3 mini pans or spread evenly in the large one

Bake for about 45 minutes for the mini pans, 55 to 60 for the large pan. The tops can get very browned and no crumbs should stick to a toothpick inserted in the middle. Remove from pans immediately and cool on wire rack.

Life is the flower for which love is the honey.

Sesame Honey Chicken

Ingredients :

3 pieces of chicken breast or 1/2 chicken - cut to bite size pieces
1 tbsp of light soy sauce
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 tsp of sugar
2 tbsp flour
1 tbsp rice flour or cornstarch
Salt & pepper to taste

Sauce:

3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed


1. Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.
2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.

Ah, sweet Content, where doth thine harbour hold.

Sweet Chicken Bacon Wraps

1 1/4 pound skinless, boneless chicken breasts (about 4 breasts)
1 pound sliced bacon
2/3 cup brown sugar
2 TBSP chili powder
1/4 tsp cayenne pepper (optional)

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and cayenne pepper, if using. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

TIPS: Do yourself a favor and line your pan with aluminum foil. It makes for much easier cleanup. Also, spray the baking rack thoroughly with cooking spray to help with the cleanup as well.

Beer makes you feel the way you ought to feel without beer.

Honey Beer Bread

Ingredients:

* 3 cups all-purpose flour
* 2 Tbsp. sugar
* 1 Tbsp. baking powder
* 1 tsp. salt
* 2 Tbsp. honey or agave nectar
* 1 bottle (12 ounces) beer
* 4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)

(Makes 1 loaf)

Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

The man who has nothing to boast of but his illustrious ancestry is like the potato - the best part under ground.

Crisp Roasted Potatoes


2 1/2 pounds Yukon Gold potatoes, rinsed and cut into 1/2 inch slides

Table salt

5 tablespoons olive oil

Ground black pepper

Adjust oven rack to the lowest position, place rimmed baking sheet on rack and heat the oven to 450 degrees.  Place the potatoes and 1 tablespoon salt in a Dutch oven.  

Add cold water to cover by 1 inch.  Bring to a boil over high heat.  Reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with a paring knife, about 5 minutes. 

Drain potatoes well and transfer to a large bowl.  Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using a rubber spatula, toss vigorously to combine.

Drizzle with another 2 tablespoons of oil and 1/2 teaspoon of salt. Continue to toss vigorously until exteriors of potato slices are coated with a starchy paste, 1 to 2 minutes.

Working quickly, remove the baking sheet from the oven and drizzle the remaining tablespoon of oil over the surface.  Carefully transfer the potatoes to the baking sheet and spread into an even layer (skin side up if it’s the end piece.)  Bake until bottoms of potatoes are golden brown and crisp, about 15 – 25 minutes, rotating the baking sheet after 10 minutes.

Remove the baking sheet from the oven and using a metal spatula and tongs, loosen the potatoes from the pan, carefully flipping each slice.   Continue to roast the potatoes until the second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure that the potatoes brown evenly.  Season with salt and pepper to taste and serve immediately.

Yield:  4 – 6 servings

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon....

Bacon & Eggs in Toast Cups (6 cups)

6 slices of bread
6 slices of bacon
6 eggs
1/2 cup of shredded cheese
salt & pepper

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter.
Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.
7. Remove from oven when done and pop out using a spoon, serve warm.

You better cut the pizza in four pieces because I'm not hungry enough to eat six.

Pizza Bites (and dough)

makes 48 bites divided into 3 trays, prep 20 min, cook time 20 min

2 recipes pizza dough (or 2 cans refrigerated pizza dough)
8 oz block mozzarella cheese
4 oz thin sliced pepperoni
2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
1/4 cup olive oil
3 tbsp grated Parmesan cheese
pizza or marinara sauce

Prepare pizza dough and roughly chop pepperoni. Cut block of mozzarella into 48 cubes.
If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans.

If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go.

In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese.

Seal dough around meat and cheese and place seam side down in pie pan.

Repeat, placing approximately 16 dough balls in each pie plate.

Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese.

Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.

When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Basic Pizza Dough

makes 1 recipe pizza dough, prep 10 min, rise time 1 hour

1 pkg active dry yeast (or 2 1/4 tsp loose yeast)
1 cup warm water
1 tbsp olive oil
1 tsp salt
2 3/4 cup flour

Combine yeast and warm water, stir to dissolve.

Add oil, salt, and flour. Stir to combine.

Once dough starts to come together, turn out onto a floured counter and knead to thoroughly combine-until dough is smooth and elastic. If it is uncooperative let it rest for a few minutes and come back to it.

Place dough ball in a greased bowl and cover loosely. Allow dough to rise until doubled, approximately an hour.

Cheese - milk's leap toward immortality...

Stove-top Mac & Cheese    Serves 4-6   

8oz macaroni, or any smallish tube shaped pasta

1 tablespoon butter

6 oz evaporated milk

6 oz freshly grated cheddar cheese

1 egg, beaten

1 teaspoon dry mustard powder

1/4 teaspoon red pepper

Hot sauce, to taste

Salt and pepper

Boil the pasta according to package directions, but reduce the cooking time by one minute.  Drain and pour back into the cooking pot.

Over medium-low heat, add the butter and stir until melted.

Mix the egg, milk, and spices and pour over the pasta.  Stir until it begins to thicken, about three to five minutes. 

Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.

Note: it is important to not use pre-grated cheese, as it does not melt or have the correct consistency...

Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.

Baked Creamy Chicken Taquitos

Makes: 8 Taquitos

3 ounces cream cheese, softened

1/4 cup green salsa

1 Tbsp fresh lime juice (juice from half a lime)

1/2 tsp ground cumin

1 tsp chili powder

1/2 tsp onion powder

2 cloves garlic, minced

3 Tbsp chopped cilantro

2 Tbsp sliced green onions

2 cups shredded cooked chicken

1 cup shredded Mexican flavored cheese

small flour or corn tortillas

kosher salt

cooking spray

Preheat your oven to 425˚F.

Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Only the pure in heart can make a good soup.

Lentil Bacon Soup

Serves 4-6
1/4 cup olive oil

1 medium size onion, diced

4 Roma tomatoes, diced

2 medium size carrots, diced

1 medium bulb fresh fennel, diced

4 cloves garlic, finely chopped

2 tablespoons fresh thyme, chopped

5 slices of bacon, cooked and chopped

1 cup dried lentils

1/2 cup white wine

6-8 cups chicken stock/vegetable stock
 
Preparing the soup:

In a medium size soup/sauce pot, combine the olive oil, onions, tomatoes, carrots, celery and fennel. Cook over medium heat with the lid partial on to steam the vegetables. This will take 5-10 minutes until the vegetables are translucent and smell sweet.

Next add the garlic, thyme and bacon. Cook for 3 minutes until garlic smells sweet but is not dark or burnt.  Add white wine and let liquid reduce in half.  With a wooden spoon, release any caramelized pieces on the bottom of the pot by scraping the bottom surface.

Add in the lentils and stock.  Cook for 45 minutes to one hour to concentrate and develop flavors. Lentils should still hold their shape. Season with salt and pepper.

This is delicious topped with sour cream and served with warm crusty bread dipped in olive oil.