Archive for November, 2009


November 30, 2009

I had this at a friend’s party and had to snag the recipe from her.  Here’s to the best summer drink out there!  Also, a great way to make really good use of cheap wine.


1 bottle of red wine

1 lemon cut into wedges

1 lime cut into wedges

1 orange cut into wedges

2 T sugar

2 shots triple sec (or gin)

1 can of diced pineapples with juice

4 cups ginger ale

Instructions: pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine.  Toss in the fruit wedges and pineapple, then add the sugar and triple sec.  Chill overnight (very important).

Just before serving (or when serving) add the ginger ale and ice.


The Best Guacamole

November 30, 2009

I’ve concocted this recipe over a few years, and I think it’s about perfected.  It takes a while, so make sure it’s worth your time (more than 2 avocados).  Serve with chips or a mexican dish.


3 avocados

1/2 large or 1 medium red onion, diced

1 handful of cilantro, chopped

The juice of 2 limes

1/4 t salt

3 splashes of worsteshire

3-6 splashes of green Tabasco

1 package of grape tomatoes

Instructions: half the avocados, take the pits out (save one to put in the guac if it’ll be sitting out) and empty the green stuff into a bowl.  Mash the avocados with a fork or potato masher if you’re making lots. Add the onion, cilantro, lime juice, worsteshire, Tabasco, and mix together.  Taste and add S+P as needed.  Add the tomatoes on top or stir them in if you like.

Hot Spinach & Artichoke Dip

November 30, 2009

I found this on and it is delicious.  Served with any crackers, chips or bread you have it’s all wonderful!


1 cup chopped, cooked spinach

1.5 cups chopped artichoke hearts

6 oz. cream cheese

1/4 cup sour cream

1/4 cup mayo

1/3 cup grated parmesan

1/2 t red pepper flakes

1/4 t salt

1/4 t garlic powder

Instructions: Boil spinach and artichoke hearts in 1 cup of water until they’re tender.  Drain and discard the liquid.  Heat the cream cheese in the microwave for 1 minute or so. Stir in the rest of the ingredients and serve hot.

From (Alton Brown)

Beef Stew

November 30, 2009


1 can beef broth

4 carrots

4 red potatoes

Beef chuck steak

4 celery stalks

1 T hot sauce

1 stem of thyme

1 onion

1 T apple cider vinegar

2 T flour

2 T garlic

1 can tomatoes

Instructions: Cut veggies in large chunks, and put them into the bottom of the slow cooker.  Add the potatoes and onion, thyme, and steak (cut into bite size pieces).  Add the liquid when combined. 

Liquid: Combine the flour and beef broth – wisk.  Add the apple cider vinegar, diced tomatoes, garlic, hot sauce, stir and pour over the top of the other ingredients. 

Cook on high for 5 hours.

Option: make Sheppard’s pies with the soup in the bottom, and top with mashed potatoes.  Cook in individual serving dishes for 30 minutes at 350

Chicken Ala Range

November 30, 2009


4 T honey

1/2 cup of frozen OJ

Bone-in and skin on chicken breasts

Instructions: Making the glaze – combine the honey, OJ and S+P in a sauce pan.  Let it come to a boil slowly and then it’s done!  Turn off the heat and let it sit.

Preheat a larger pan with vegetable oil and prep the chicken. S+P the chicken, and brown up in a skillet.  Add the glaze and put in the oven at 375 for about 15 minutes to finish it.

From Melissa d’Arabian

Spicy Italian Sausage & Pepper Stoup

November 29, 2009

Stoup = somewhere in between soup and stew. I found this online one day and it’s now my favorite stoup.


1 lb italian sausage

1 large onion, roughly chopped

1 clove garlic, minced

1 16 oz. can of stewed tomatoes

3/4 cup Pace Picante sauce

8 oz. mushrooms, halved or quartered

1 t dry basil

1/4 t dry oregano

1 small red bell pepper, roughly chopped

1 small green bell pepper, roughly chopped

1.5 t salt

1 t fennel (depending on your sausage)

3 t balsamic vinegar

1/3 cup red wine

Instructions: cut sausage into 1″ pieces, remove casing. Cook until lightly browned and drain. . Add onion and garlic, cook until the sausage is no longer pink. Pour off drippings. Add tomatoes, Pace, mushrooms, basil and oregano . Simmer uncovered for 15 minutes. Add peppers and simmer another 5 minutes.

Makes 4 servings, or 6 cups of stoup.



Banana Bread

November 29, 2009

Another one of ma’s great recipes. 


1 cup sugar

1/2 cup shortening

2 eggs

3 overripe bananas, mashed

1 t baking soda

2 T water

1/2 t salt

2 c flour 

Instructions: Preheat oven to 350.  In a bowl, combine the sugar, shortening and eggs.  Make them creamy.  In another bowl, mash the bananas, add the baking soda and water.  In another bowl, combine the salt and flour.  Combine all the bowls and put in a greased loaf pan. 

Bake for 1 hour or until  toothpick comes out clean. You can also add a bag of semi-sweet chocolate chips to the mix.

Pumpkin Cake

November 28, 2009

Got this recipe from my ma, really good fall dessert!

Cake Ingredients:

1 box Pillsbury Yellow Cake Mix

1 cup canned pumpkin

3 t pumpkin pie spice

Frosting: Vanilla ready to spread frosting + 1/2 t cinnamon

Instructions:  Follow directions fr cake mix except reduce water to 1/2 cup.  Add pumpkin and pumpkin pie spice.  Place in a greased 13×9 pan and bake per box instructions.  Decorate with candy pumpkins on each square slice if desired.

Sweet Potato Pie

November 28, 2009

My mom gave me this recipe and it’s always a hit at Thanksgiving. I don’t know why I don’t make it more often! Super easy and pretty healthy.


1 can 40 oz. sweet potatoes in light syrup, drained

1/2 cup milk (or a little less)

1 egg

2 T butter, melted

1 T light brown sugar

1 t pumpkin pie spice

1/2 t salt

1 can 8 oz. crushed pineapple in juice, drained

1 cup mini marshmallows

1/3 cup finely chopped walnuts (optional)


Preheat oven to 350. Combine all ingredients accept the walnuts and marshmallows into a food processor and blend. Put into a greased shallow baking dish and bake for 30 minutes.

After baking, add the walnuts and marshmallows to top, and place back in the oven for another 5-7 minutes, or until golden brown.

Note to self: when doubling the recipe this still can fit in the food processor and bake in the glass dish with lid.

Creamy Asian Dressing

November 28, 2009

Super good paired with walnuts & spinach.


3 tablespoons rice vinegar
2 tablespoons mayonnaise
1 tablespoon honey
1 tablespoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1/4 cup vegetable oil

Instructions: combine all ingredients and wisk in oil to emulsify.