Basil Pesto

The Italian word pesta, means "to pound, or to crush."  Pesto is a thick paste with a few simple, but well combined ingredients.  With fresh basil, pine nuts, some good Parmesan Reggiano cheese you can't really go wrong. 

I love making pesto and have been making this recipe for years.  It's got to be one of my favorite things.  There are so many fantastic ways to eat it.  It is super easy to make, once you do you'll never go back to store bought.   Having said that, I was in a hurry the other day and bought some at the store.  So disappointed.  I went back to the store and grabbed some basil.  I made this and like a dork did a taste test.  Really?!  I realized how bad the store bought really was.  We buy things that don't even taste good when we can spend a few minutes to make something great.  I totally get being busy, but sometimes it's just a few extra minutes that are needed.  I'm not the 20 minute meals kinda girl.  I'll admit I may be obsessed with wanting everything I make to actually taste and look good.  

You can do so much with this pesto.  Of course add it to pasta, soups, sandwiches, use as a dip, a marinade, a spread, on pizza, drizzle it on anything, I love it on top of my hummus... the list goes on.   I'll have to post some pesto~licious recipes soon.

*I always say use the best ingredients you can find and/or afford.  That goes for this one, when a recipe has only a few ingredients make sure they are good ones. :)

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh Italian parsley

1 large clove garlic

3/4 cups good quality Parmesan Reggiano cheese, grated

1/2 cup pine nuts

1/3 cup extra virgin olive oil 

1/4 teaspoons Kosher salt

A few grinds~ freshly ground black pepper

In the bowl of a food processor, combine basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil, salt and pepper.  Process until a paste is formed, stopping to scrape the sides.  Add less olive oil if you prefer it thicker more if you prefer it thinner.  

So easy ;)

Perfect Cranberry Relish

I have been making this cranberry recipe as long as I've been married to my cute husband. I actually cut the recipe out of the Los Angeles Times newspaper the first year we were married, before we moved to Chicago.  It's been a while.  I have tried a couple different recipes over the years, but always go back to this one.  It's easily my favorite.  There is a recipe on the back of the cranberry bag.  Try this, it's so much better and still extremely simple.  You'll make it once and never go near the canned version again.  Happy Holidays! 

1 1/2 cups sugar

3/4 cups water

3 whole cloves

3 whole allspice 

3 (3~inch) cinnamon sticks

1 12ounce bag fresh cranberries

grated zest from 1 orange

Bring the sugar, water, cloves, allspice and cinnamon sticks to a boil in a medium sized saucepan.  Cook, stirring until syrup is clear about 3~4 minutes.  Add the cranberries and cook no longer than 5 minutes.  Cranberries will begin to pop.  Don't overcook, the cranberries will be mushy. 

Remove from heat, add the grated orange zest.  Cool.  Refrigerate.  Can be made a few days before you  serve them.  The flavors will blend together more if you make ahead.  

Before serving, take out the clove, allspice and cinnamon. 

Makes about 2 1/2 cups.

Chicken Tetrazzini

This is a total comfort dish for me.  I want to sit by the fire, with fuzzy socks, a good book and a blanket after this for dinner.  The flavors are mellow and work so well together.  It reminds me of a Sunday dinner at my Grandmothers.  Thyme is one of my favorite herbs, it's really great in here.  This is a perfect dish to make when the weather gets colder, or just when you're in a bad mood.  It makes me happy! :)  There can't be anything wrong with that!  Diva Alert~ I'm not typically a fan of leftovers, there are a few things I will reheat. This one is actually good reheated.

I recently brought a friend dinner and my husband bet me I couldn't make a casserole. Well, here it is.  I do live to prove him wrong.  Oops, that was a typo but it totally works.   I love to prove him wrong, lol.
 
This recipe is adapted from Giada De Laurentiis.  While the original is fantastic, I've made a few slight changes to suit my preferences.  When cooking the chicken use whatever seasonings you like to use.  I try to get a lot of flavor into the dish at this point.

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon chicken seasoning blend, optional
1 pound white button mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 1/2 tablespoons fresh thyme leaves, roughly chopped
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
1 cup frozen peas
1/4 cup fresh Italian parsley, chopped
1 1/2 cups Parmesan cheese, grated
1/4 cup Italian~style breadcrumbs

Preheat the oven to 450 degrees.

Spread 1 tablespoon of butter over a 9x13x2~inch baking dish.  Melt 1 tablespoon each of butter and oil in a deep large nonstick skillet over medium~high heat.  Season chicken breasts with 1/2 teaspoon each of salt and pepper, the 1/4 teaspoon of garlic powder and other seasonings.  Add the chicken to the pan and cook until golden and just cooked through, about 4 minutes per side.  Transfer the chicken to a plate to cool slightly.  Coarsely shred the chicken into bite~sized pieces and place in a large mixing bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan.  Add the mushrooms and saute over medium~high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.  Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.  Add the wine and simmer until it evaporates, about 2 minutes.  Transfer the mixture to the bowl with the chicken.

Melt 3 more tablespoons of butter in the same pan over medium~low heat.  Add the flour and whisk for 2 minutes.  Slowly whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoons of pepper.  Increase heat to high, whisking often.  Cover and bring to a boil.  Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

While the sauce is simmering, bring a large pot of salted water to a boil.  Add the linguine and cook about 9 minutes or until it is tender but still firm, stirring occasionally.  Drain, Add the linguine, sauce, peas, parsley, and 1/2 cup of the Parmesan cheese to the chicken mixture.  Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta to the prepared baking dish.  Stir together the remaining 1 cup of cheese and the breadcrumbs in a small bowl.  Sprinkle the cheese mixture over the pasta.  Dot with the remaining 3 tablespoons of butter.  Bake, uncovered, for about 25 minutes or until golden brown on top and the sauce bubbles.

Toffee Apple French Toast with Apple Syrup

They say an apple a day...

Fall is here, and where have I been?  I have a bunch of apple recipes I need to post.  I guess I need to get busy.  I am realizing I love cooking with apples.

It's not the sexiest fruit, but here in Chicago in the Fall the stores are packed with them.  I was recently at the grocery store with a friend and she was bummed there wasn't anything decent for a fruit tray.  Luckily she was only bringing the fruit tray to my house for a brunch.  No biggie.  I guess it's not the best time to offer to bring fruit.  :)  I need to remember that one when I offer to bring something somewhere.

I love having people over for breakfast/brunch.  It's such a comfy, casual thing.  Who doesn't love brunch?  You can't really go wrong.  Wanting to have people over?  Invite them to come in their pj's.  It's fun!

This is an overnight recipe which is so helpful when you are getting up in the am and don't have a ton of time before people will be arriving.  The syrup is fantastic, it totally steals the show.

This recipe comes from Nadine Mesch winner of a baking contest from Costco.  Yup, I'll find recipes anywhere.  

French Toast~
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled and chopped
8 ounces cream cheese, softened
3/4 cups brown sugar
1/4 cup sugar
1/4 cup apple juice
2 teaspoons vanilla extract, divided
1/2 cup English toffee bits
5 eggs
3/4 cup milk

Apple Syrup~
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups apple juice
2 tablespoons lemon juice
5 tablespoons butter

For the French Toast~
Place half of the bread cubes in a greased 13x9 inch baking pan.  Top with apples.  In a large bowl, beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla until smooth.  Stir in toffee bits.  Spread cream cheese mixture over apples.  Top with remaining bread cubes.

In another bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over the bread.  Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 350 degrees for about 45 minutes or until a knife inserted in the center comes out clean.  While the French toast is baking, prepare the apple syrup.

For the Apple Syrup~
In a medium size saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly.  Boil for 1 minute, then stir in butter.  Serve over warm french toast.

Banana Chocolate Chip Cookies

Got Bananas?!  Here is a quick and easy recipe everyone will love.  

I've been making this cookie recipe for years.  My friend Jen gave it to me about twenty years ago.  I haven't made any changes to it.  Why change something that doesn't need it?  

I love banana, and this cookie is a nice change from the normal chocolate chip.  When I have leftover bananas I try to find something to add them to.  This is a great, soft cookie.  A fun change from banana bread I usually make.  The kids seem to devour these.

2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla extract
1/2 cup mashed banana, about 1 banana
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together the flour, salt and baking soda.  Set aside.

In a large bowl, cream the butter and the sugars until they are light and fluffy.  Beat in eggs one at a time.  Mix in the vanilla extract and mashed banana.  

Add the flour mixture to the banana mixture.  Mix until combined.  Add the chocolate chips and mix until the chocolate is well distributed in the batter.  

Drop 1 1/2 ~ 2 tablespoons of batter on the cookie sheets, leaving a couple inches in between to allow cookies to spread. 

Bake for 11~13 minutes or until the cookies are light golden brown.  Be careful not to overcook as cookies will tend to be dry.  Allow to cool on the cookie sheet a couple minutes before you transfer them to a wire rack.  

Makes about 3 dozen cookies.  

Strawberry Marmalade

I'll admit that I'm not much of a canner.  I wish I had paid better attention to my Mom and Grandmother when they used to can.  I have to say, I'm kinda getting into it.  I have made a handful of things by myself.  Yes, that was a huge undertaking the first few times!

I saw a magazine the other day that had a few recipes that sounded good to me.  This was one of them.  I'm the only person in my house who likes orange marmalade.  The kids think it's gross, because it's not very sweet.  So, when I saw this I thought the strawberries would probably sweeten it up enough for even my kids to enjoy.  Yep, they loved it.

I'm such a dork...here is just one of many reasons why.
The first night we tried the marmalade, I served garlic butter rolls!  Seriously, there are a couple things wrong with this.  I didn't notice some store bought dough said "garlic butter" which, I wouldn't have bought.  I'm not into the fake butter taste.  Secondly, I didn't notice when I baked them.  My family was telling me it was great!  How sweet are they?  It wasn't until after dinner when I was bugged because I thought the marmalade was crap.  I checked the rolls package.  Garlic Butter, really?

The good news is, the marmalade isn't gross.  Just have normal bread.  ;)

Recipe comes from Taste of Home Canning & Preserving 2012.

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin, 3 ounces

Peel outer layer of oranges and lemons; set aside.  Remove the white membrane from fruit and discard. Set the fruit aside.  Chop peels; place in a large saucepan.  Add water and baking soda; cover and bring to a boil.  Simmer for 10 minutes.

Meanwhile, section oranges and lemons, reserving juice.  Add fruit and juice to the saucepan with the peels.  Cover and simmer for 20 minutes.  Add strawberries.  Measure fruit; return 4 cups to the saucepan.  (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups).  Add sugar and mix well.  Boil, uncovered, for 5 minutes.

Remove from heat; stir in pectin.  Stir for 5 minutes to cool; skim off foam.

Carefully ladle into hot half~pint jars or freezer containers, leaving 1/4 inch headspace.  Remove air bubbles; wipe rims and adjust lids.  Process for 10 minutes in a boiling~water canner or store in freezer.

Yield: about 10 half pints

Serve with anything that doesn't have garlic butter in it ;)

Fresh Strawberry Cake

My spunky Madison wanted a strawberry cake for her 4th birthday.  If any of you have the pleasure to know her, you know that what Madison wants Madison gets.  I so love that about her.  Definitely a diva~in~training!  She informed me she wanted a cake just like strawberry shortcake, whatever that means.  This is what she got :)  It's a very sweet cake, of course, she loved it.

The fresh strawberry in the cake and frosting makes this more than just a doctored cake mix.  If you've got a girly girl, give this one a try.  If you want to frost the whole cake there is enough frosting to do so.  If you don't have three cake pans, just make a two layer cake.

Recipe slightly adapted from The Cake Mix Doctor Cookbook.

Cake~ 

1 plain white cake mix

1 3 ounce package strawberry jello 

4 Tablespoons flour

1 cup vegetable oil

1/2 cup granulated sugar

1/2 cup half and half

4 large eggs

1/2 cup fresh strawberries, finely chopped and (the juice from cutting)

Frosting~

1/2 cup salted butter, at room temperature

4 cups powdered sugar, sifted 

1/2 cup fresh strawberries, finely chopped and (the juice from cutting)

Preheat oven to 350 degrees.  Lightly butter and dust with flour three 9~inch round cake pans.  Set aside.  

Combine the cake mix, jello, flour, oil, sugar, half and half, eggs, strawberries, and strawberry juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Scrape the sides of the bowl, and beat for 2 minutes on medium speed.  The strawberries should be incorporated well into the batter.  Divide the batter among the three baking pans. 

Bake the cakes for about 33~35 minutes or until they spring back when lightly pressed and just start to pull away from the sides of the pan.  Place the pans on wire racks to cool for 10 minutes.  Invert each cake onto a rack, then invert again onto another rack so the cakes are right side up.  Allow to cool completely, about 30 minutes.  

Meanwhile, prepare the frosting.  Place the softened butter in a large mixing bowl and blend with an electric mixer on low speed until fluffy, about 20 seconds.  Add the powdered sugar and strawberries.  Blend on low speed until the frosting is creamy and a spreadable consistency.  If it's too thin, add more sugar.  If it's too thick add more strawberries.  

Assemble the cake.  Place one cake layer, right side up, on a serving platter.  Spread the top with frosting.  Add another layer of cake and frosting.  Repeat with third layer of cake and frosting.  The cake should resemble a torte with the sides left unfrosted.  If you want to frost the whole cake, go for it.  Decorate the top with fresh strawberries.  Serve at once or chill the cake until you are ready to serve.  

Store leftovers in the refrigerator.  

* If you use sliced strawberries on the top of the cake for garnish, put them on right before serving.  Strawberry juice will start to come out of them.  Not a big deal, just be aware.  :)

Way too sweet! 

Parmesan Cheese Sauce over Broccoli

Let's face it, broccoli isn't very exciting.  It's like the wallflower at the dance just standing there hoping to be noticed.  You may not give it much attention.  Sometimes it's sadly just left on the plate.  Just like anything, dressed up it can shine.  Did I just say shine?  Yes, stay with me here.  Add a yummy cheese sauce and the dance is just getting started.

I steam broccoli or green beans pretty much every night I cook dinner and make my kids eat them.  Luckily it's become habit and they eat them with out adding anything to "dress it up".  Here is a tasty recipe if you are feeling sorry for the looked over veggie.  It also only takes a few minutes to make.

Recipe adapted from Gooseberry Patch Family Favorite Recipes Cookbook.

8 cups broccoli florets
2 Tablespoons butter
3 Tablespoons chopped onion, about half a small onion
2 Tablespoons flour
1 teaspoon chicken bouillon granules
1 3/4 cup milk
1/2 cup shredded Parmesan cheese, good quality
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon dry mustard
1/4 teaspoon ground marjoram
More shredded Parmesan cheese for garnish

Steam broccoli, and keep warm.

Melt butter in a heavy saucepan; add onion and saute until tender.  Add the flour and the bouillon granules, stirring until blended.  Cook, stirring constantly for about a minute.  Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.  Stir in 1/2 cup of the cheese, salt, pepper, dry mustard, and marjoram.  Pour over broccoli.  Top with additional cheese, if desired.

Honey Lemon Cookies

I'm not gonna lie, I am a little addicted to these cookies.  You may be sick of hearing how in love I am with anything citrus.  Sorry, I can't help myself :)

These cookies have lemon zest and lemon extract in the cookie dough and lemon juice and more zest in the glaze.  Too much?  Nope!  They are tender, cake~like cookies that you might find yourself eating a ton of.  Light and fresh, tart and sassy!  Perfect!  This is a really simple recipe that takes no time to make, even better.  This recipe was given to me by a sweet friend Jen, years ago.  Thank you!  Thank you!

Makes about 3 dozen.

for the cookie~
7 tablespoons butter
1/2 cup sugar
1 egg
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup honey
1/4 cup plain yogurt
2 teaspoons lemon zest
1/2 teaspoon lemon extract

for the glaze~
1 cup powdered sugar
2 tablespoons lemon juice
2 teaspoons lemon zest

In a large bowl, cream the butter and the sugar.  Beat in egg.  Set aside.

In a medium bowl, combine the flour, baking powder, and salt.  Set aside.

In another bowl, combine the honey, yogurt, lemon zest and lemon extract.

Add the dry ingredients to the creamed butter mixture alternately with the honey mixture.

On a greased cookie sheet, drop dough by the tablespoon a couple inches apart.  Bake at 350 degrees for about 10 minutes.  They are better when they don't really brown.  Remove cookies to wire racks.

For the glaze~ In a small bowl combine powdered sugar, lemon juice and lemon zest until smooth.  Brush over the warm cookies.  Let them sit for a few minutes to cool and the glaze to set.

Toasted Marshmallow Milk Shake

Who doesn't love toasted marshmallows?   


We have a fire pit in our backyard, and the kids are constantly wanting to roast marshmallows.  They want to invite the neighborhood kids over to have a Smores party.  Who can blame them?  Smores are fantastic!  There is something about toasted marshmallows that brings out the kid in all of us.  So, if you don't feel like making a fire, bring it inside.  Add ice cream and make a milk shake... Game on!  Recipe adapted from Sandra Lee.  You can toast the large marshmallows for garnish in the same pan.  Or, if you have a blowtorch for cooking.  Just torch it.  


3 cups miniature marshmallows
4 cups vanilla bean ice cream~ of course any vanilla is fine.
1 cup milk
Garnish~ large toasted marshmallows


Preheat oven to 450 degrees.  Line a baking pan with foil; spray with nonstick cooking spray.


Place marshmallows on a prepared pan.  Bake for 4 minutes, or until golden brown.  Let stand to cool for 10 minutes.  Bake for 4 minutes longer.  Let stand again to cool for 10 minutes.  


In the container of a blender, combine toasted marshmallows, ice cream, and milk; process until smooth.  Garnish each serving with a large toasted marshmallow, if desired.  Serve immediately.

Chicken with Tarragon~Raspberry Cream Sauce

I love fresh herbs!  Honestly, I can't seem to help myself when I'm at the store.
It's like buying shoes or something.  I need to plant a garden because I spend a small fortune with the amount I buy at the store.  My favorites are thyme, sage, basil, rosemary, but the top of the list for me is tarragon.  I find any excuse to use it.  One of my favorites is tarragon~shallot butter that I top my steak with.  I'll have to post that one soon, especially with grill season upon us!  So, when I saw this recipe in Better Homes and Gardens special Chicken edition, I had to give it a try.

I am also beginning to appreciate quick, easy sautes.  I can't always spend hours in the kitchen, as much as I'd love to.   So sad.  I recently taught a 20 minute cooking class and thought, what?  This is so not my thing.  But, hey I'm a work in progress.  This is a great dish for weeknight cooking.

1 tablespoon olive oil
1 tablespoon butter
4 boneless, skinless chicken breast halves
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup green onions only the white portion, sliced
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/3 cup dry white wine
2 tablespoons fresh tarragon, snipped
12 ounces baby carrots, peeled and tops trimmed
1 small bunch watercress, thick stems removed
1 cup fresh raspberries

In a large saute pan, heat olive oil over medium~high heat; add butter.  When butter melts, add chicken that has been seasoned with salt and pepper on both sides to the pan.  Cook for 10~12 minutes or until chicken is no longer pink (170*F ), turning once.  Transfer chicken to a serving platter; keep warm.

Add onions to the saute pan.  Saute for about 3 minutes, or until just tender; transfer to platter with chicken.

Add broth, cream, and wine to pan.  Bring to a boil and reduce heat to medium~low.  Simmer uncovered for about 8 minutes or until slightly thickened.  Stir in tarragon.  Return the chicken, onion, and accumulated juices on platter to pan.  Reduce heat to low, cover and keep warm.

Meanwhile, in a medium saucepan, cook carrots in lightly salted boiling water about 10 minutes or until crisp tender.  Drain and return to saucepan.

To serve, toss watercress with carrots to warm slightly.  Lay out carrots and watercress onto serving platter.  Top with chicken.  Gently stir raspberries into remaining sauce in saute pan; spoon over chicken.

Cinnamon~Sugar Nuts

Cinnamon~Sugar Pecans

Cinnamon~Sugar Cashews

My family loves these, anytime I make them they seem to disappear rather quickly.  I can eat nuts all day long.  One of my favorite things!  Use whatever kind of nut you prefer. Everyone in my house has a favorite.  I usually make a couple different kinds, they're super easy.  The pecan is without a doubt my favorite.  Walnuts are amazing as well.  Go crazy and mix them up!  Great to make during the holidays, or let's be honest...anytime!

The cinnamon in these makes them different from the sugared nuts I love to add to salads. They are what I would prefer to just snack on.  Although, the pecans would totally work in the right salad.

If you don't have a candy thermometer, you can use this test to know if your mixture is at a soft ball stage.  Drop a small amount of the sugar mixture into a glass of cold water. The sugar mixture will form a soft ball that flattens when removed from the water.

1 cup sugar
1/4 cup evaporated milk
1 tablespoon water
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 1/2 cups cashews

Combine sugar, evaporated milk, water, cinnamon, vanilla and salt in a saucepan.  Bring to a boil over medium heat.  Boil until mixture reaches a soft ball stage, or 235~240 degrees on a candy thermometer.  (I usually take this off the heat at 235 rather than going all the way to 240).

Stir in cashews and spread out on waxed paper to cool.  Separate quickly using a fork so nuts don't stick together too much.  If nuts are stuck together after they cool, break them apart by hand.

*They are prettier if you get them separated before they cool completely.  I'm all about pretty, so even though they are sticky it makes a difference.

Pomegranate Punch

I love pomegranates.  We would always stop at a fruit stand and get some on the way to my Grandma's house.  It was also my favorite when Halloween rolled around.  A cute older lady up the street would pass them out instead of candy.  We would race to her house to make sure we got one and go from there.  It's funny how certain things make you think of a time in your life.  Whenever I grab a pomegranate at the store, I think of that cute lady and those fun Halloween nights.

Pomegranate juice is so good for you, and I love it.  Sometimes I have a hard time drinking it straight.  This punch is perfect when I need something else added to it.

12 fl oz pomegranate juice, chilled
12 fl oz white grape juice, chilled
12 fl oz sprite, chilled
ice to your liking
1 orange, cut into slices for garnish
1 lime, cut into slices for garnish

Mix the pomegranate juice, white grape juice, and sprite together.  Add ice and orange and lime for garnish.

Pork Chops in a onion cream sauce

My husband isn't a fan of pork chops, I usually get a groan and a dumb face like a 5 year old when he finds out what is for dinner.  Really?  To be honest, I think if he's going to have the chew that much he'd rather have a steak.  I get it, but once in a while we need to mix it up.  Over the years I have tried to find a pork chop recipe he likes.  It's been hard, but I have it.  

A tender pork chop?  Yes, this super easy recipe will do it.  A yummy creamy sauce covers these slow~cooked, tender chops to make them fit to be on cute Brad's dinner plate.  My kids also love the sauce... total win, win for this mom.  

Also, if the chops need to cook for an hour~ no big deal.  Just lower the temperature a tiny bit.  

4~6 pork chops, bone~in or boneless

Paprika to taste

Kosher salt and freshly ground black pepper to taste

2 Tablespoons olive oil

1 cup water

1/2 cup chopped celery

1 1/2 ounce package onion soup mix

2 Tablespoons all~purpose flour

1/4 cup cold water

1 Tablespoon chopped fresh parsley

6 ounces evaporated milk

Sprinkle the pork chops with paprika, salt and pepper on both sides.  Heat a large saute pan over medium heat.  Add the olive oil and then the pork chops.  Brown the pork chops on both sides.  Drain off excess oil.  Add to the pan the cup of water, celery and the onion soup mix.  Cover and simmer over low heat for 45 minutes or until pork chops are tender.  Remove chops from pan and place n a platter.  Tent with foil to help keep warm.

In a small bowl, combine flour, and cold water; mix until smooth.  Whisk into pan drippings, adding the parsley and evaporated milk.  Cook and stir until sauce is thick and bubbly, about 3 minutes.  Cover pork chops with the sauce and serve.  

Salted Caramel Butter Bars

My sweet friend Lisa sent me this recipe because she tried them and loved them.  That's what friends do right?  We share things we adore.  Of course I had to try them, I certainly didn't want to be rude.  ;)  Her recipe came from the cute "cookies and cups" blog.  Here it is with a couple tweaks.

Salted caramel is all over the place.  It's so trendy these days.  And, who doesn't want to be hip and cool?  There is just something about something salty with something sweet.  Love it. Did I mention butter?  They are called butter bars so, yep plenty of butter.  Don't hate.  Just eat a little at a time.  Life is too short not to indulge once in a while.  Take a jog around the block if you really feel guilty.  Hmmm, a guilty pleasure?  I'm pretty sure this fits in that category.  Try these, enough said.

1 pound salted butter, softened
1 cup granulated sugar
1 1/2 cups powdered sugar
2 Tablespoons vanilla extract
4 cups all~purpose flour
1 bag (14 oz) caramel candies, unwrapped
1/3 cup heavy whipping cream
1/2 teaspoon vanilla
1 Tablespoon coarse sea salt (different from Kosher)

In a large bowl, combine the butter and sugars.  Using a mixer on medium speed, beat together until creamy.  Add the vanilla and beat until combined.  Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non~stick cooking spray.  Press 1/3 of the dough evenly into the pan to form a crust.  Place the remaining dough in the refrigerator to chill.

Preheat the oven 325 degrees.  Bake 20 minutes or until firm and the edges are a pale golden brown.  Transfer pan onto a wire rack and let cool for about 15 minutes.

While the bottom crust is baking, make the caramel filling.

Place the unwrapped caramels in a microwave~safe bowl.  Add the cream.  Microwave on high for 1 minute.  Remove from the microwave and stir until smooth.  If caramels are not completely melted, microwave on high for 30~second intervals.  Stir with each interval, until smooth.

Pour the caramel over the crust.  Sprinkle evenly with the salt.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.  Break up any large pieces.

Bake 25~30 minutes or until filling is bubbly and the crumbled shortbread topping is firm and lightly golden.  Let cool before cutting into squares.

Steak Sandwich

OK, this might not look like much.  It's only a few ingredients, simply put together.  It is however, my current love.  I crave this lately.  Did I say crave?  Yes, I'm pathetic.  I do know it's only a sandwich.  I just can't seem to help myself.

My husband hates it when I make it because he thinks it smells up the house a bit.  Not to mention one's breath.  I don't care, I'm in caramelized onion heaven.  I try to make it when he's out of town.  He recently came home early from a business trip and guess what was for dinner?  Uh~oh, lol.  I got some major eye rolls and complaining.  For better or for worse?  Right?  In sickness and in steak sandwiches...

You can ask your butcher to slice the steak thin for you.  I prefer to cut it myself.  I will also pound slices with my meat tenderizer before I cook the steak.

For the steak seasoning blend~ I like McCormick's Grill Mates, Montreal Steak.  I go through this a lot.  I buy a big container at Costco every year.  I love the rye in the blend.  It adds a little something.

1 tablespoon extra~virgin olive oil, plus a little more for grill pan and drizzling
2 large yellow onions, sliced thin
Kosher salt
steak seasoning blend
1 1/2 pounds of Filet Mignon (beef tenderloin) sliced super thin
1 teaspoon garlic salt
8 slices provolone cheese
4 soft Italian sandwich rolls, split lengthwise

Heat a saute pan over medium~high heat.  Add 1 tablespoon of olive oil.  Add the onions and season with salt and steak seasoning to taste.  Cook onions, stirring occasionally, about 15 minutes or until the onions are caramel in color.

Heat a grill pan, or a griddle over medium~high to high heat.  Drizzle a thin layer of olive oil or olive oil spray works great.  Cook steak slices until brown about 2~3 minutes on each side.  Cook in single layers in a few batches.  When steak is cooked remove from heat and immediately sprinkle them with garlic salt.

Assemble sandwiches.  Line each roll with 2 slices of provolone cheese.  Evenly distribute steak and onions.  I like to finish with a drizzle of olive oil on top.