Orange Cookies

This is a quick cookie to make and easy great for the Spring and Easter


2/3 cup shorting
3/4 cup sugar
1 egg
1/2 cup orange juice
2 Tsp. grated orange peel
2 cups of flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Frosting :
2 1/2 Tbsp. butter
1 1/2 cups confectioner's sugar
1 1/2 Tbsp. orange juice
2 Tbsp. grated orange rind

add your shortening and sugar and egg together in a mixing bowl
add flour and orange juice grated orange peel and baking powder salt and baking soda
mix together .

Bake at 375 degrees for 8 to 11 min
let cool and frost

Homemade Vegetable Beef Stew

Homemade Beef Stew

1 lb lean beef stew
1 (46 oz) can of tomato juice
2 cups of fresh cut corn cut off the cobb
1 cup of fresh green beans cut in half
1 cup of peas
1 cup of diced tomatoes
4 big red potatoes chopped
2 onions , chopped
3 large carrots chopped into thin rounds
1 10 oz can of beef stock
1 tbsp. fresh parsley
1 tbsp. celery seed
salt and pepper to taste
3 tbsp. olive oil

Brown the stew with a chopped onions with 3 tbsp. olive oil
Add 1 can of beef stock
cover and bring to a boil and then simmer till the beef and tender
combine the tomato juice , corn , green beans ,peas , diced tomatoes , potatoes and carrots.
add celery seed and fresh parsley
salt and pepper to taste
simmer for one hour

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries
This recipe will cover 50 strawberries , when picking out your strawberries make sure they still have the stem located at the top of the strawberry.

6 tbsp. butter at room temp.
2 tsp. the very best vanilla
1 cup of chocolate

Melt the chocolate pieces in a top double boiler.
Add butter and Vanilla.
Dip strawberries in chocolate swirling to coat evenly on all sides.
Place on wax paper and set to dry in a cool place

these are great to serve for valentines on a silver tray with champagne ...

Valentines Week Is Here

This is a quick and easy recipe to make and surprise someone special, after the fudge is cool at room temp you can cut these in small squares and place in cupcake paper and place in a box.

Quick and Easy Chocolate Fudge

1 pkg. (12oz) milk chocolate chips , you can use white chocolate chips .
1 c. sweetened condensed milk
3 tbsp. vanilla extract
1 cup chopped walnuts or you can use pecans
8 inch square pan


melt the chocolate chips in a double boiler over very low heat
stir the chocolate chips till melted
remove from the heat
stir in the condensed milk and butter and vanilla
blend the butter until its blended with the chocolate
stir in the nuts
spread the mixture immediately into a lightly oiled 8 inch square pan
cool at room temperature , cut into squares

Tips:
you can also use sprinkle coconut on the fudge when its cooling at room temp.
Peanut butter is a great topping for this fudge also if you want to add a different twist

The Million Dollar Pie

This is a great and easy pie to make for a brunch , I made this today for my brunch at home for my friends on this cold winter day in chicago. You can make this ahead 24 hours before your event..

1 16 oz container cool whip
1 large (14 oz) eagle brand milk
1/4 cup of fresh lemon juice
1/3 cup of fresh coconut
1/4 cup of pecans
1 can 8oz of crushed pineapple

1 9inch graham cracker crust


In a large bowl mix together all of the ingredients and poor into the graham cracker crust .
Chill this pie for 2 to 3 hours before serving
You can make this pie 24 hours before the event .
I hope you enjoy this is a Old Retro Pie its nice to bring the classics back

Perfect Chicken Stock

This chicken stock recipe is what I use for everyday cooking, I always have quart containers in my freezer for cooking . Every Saturday this is what I make when I am working on projects in the house or answering emails from clients.

Perfect Chicken Stock

1 large organic chicken 4 to 5 lbs.
2 med onions ( you can use white onions they seem to work the best )
3 large carrots
1 green bell pepper, cut and halved
1 bunch of celery
1 cup of fresh parsley sprigs
4 whole cloves of garlic
3 bay leaves
3 tsp sea salt
1 tsp. white crushed pepper
12 to 14 cups of water.

Place the organic chicken in a large stock pot with the remaining ingredients water should cover the chicken completely.
Cover the stock pot and bring to a boil and simmer for 3 hours, skimming off the froth at it forms on top , this is what you don't want in your stock . You want the stock to be clear when it cools.
Remove the chicken out of the stock pot , allow the chicken to cool and remove the meat from the bones of the chicken , place the bones in the stock pot and let cook on a simmer for 1 more hour.
strain the stock through a sieve into a bowl, you can pressure excess juices with a rubber spatula.
Let the stock cool on the counter at room temp and skim off any fat that comes to the top.
Place into 1 quart containers , this will keep for 3 months in the freezer.

Helpful Hint:
when the stock is in the one quart containers place the date on some freezer tape and place on the front side so you can see it when you rotate your stock each time you make a new batch and place in the freezer.
Once you get in the habit of making your own stock , you will never buy canned chicken broth again .
I hope you enjoy and if you have any questions please feel free to ask on the blog .......

Chocolate Caramel Turtles

This is a great gift to give for Valentines Day or as a Hostess Gift , the best way I have found out to pack these are in candy wrappers you can get in a cooking supply store and present them in a Chinese take out boxes, they have a large selection of them at The Container Store for every holiday or just single colors.

Chocolate Caramel Turtles

16oz package of caramels
2 tbsp. of water
3/4 lb. of fresh pecan halves
6 oz package of semi -sweet chocolate chips

Melt the caramels and water in a double boiler, stir until melted.
On a cookie sheet with parchment paper arrange 36 clusters of pecans 2 inches apart.
Drop the melted caramel by a teaspoon on top of the cluster pecans, let the caramel cool and set up.
Melt the Semi-Sweet chocolate chips in a double boiler when chocolate is melted frost the turtles with the chocolate , let it cool and set up.

this will make 3 dozens

Basil-Lime Mayonnaise

1 cup of your favorite mayonnaise
1/2 cup finely chopped fresh basil
4 teaspoons of fresh squeezed lime juice
salt and fresh ground pepper

In a large mixing bowl combine the mayonnaise with the 1/2 cup finely chopped fresh basil mix together add the 4 teaspoons of the fresh squeezed lime juice and salt and fresh ground pepper to taste.

after this step place in refrigerator and let the flavors infuse together this will take one hour.

remove and spoon in your serving bowl you have great Basil-Lime mayonnaise

this is also great for summer sandwiches or fish sandwiches with a different twist.

Fried Green Tomatoes with Basil-Lime Mayonnaise

Fried Green Tomatoes with Basil Lime Mayonnaise
I bet you never thought of having this for a appetizer , this is a great side dish to serve for a brunch . When using the Fried Green Tomatoes as a appetizer I use a teaspoon of the Basil-Lime Mayo on top with crumble bacon . Your guest will be surprised to this unique taste.

Fresh Green Tomatoes
flour
salt
pepper
vegetable oil
1/2 lb. cooked bacon

Slice the Green Tomatoes in 1/4 cut slices. Spread on a plate and sprinkle with salt evenly over the tomatoes, continue placing the tomato slices in layers always each layer sprinkle with salt until all tomatoes have been salted , this is very important step to make sure all of the water has been removed out of the tomatoes.

Let your tomatoes sit for 1 hour at room temp, this will insure you will have no water and they will fry up crisp and brown .

Mix flour, a salt and black cracked pepper to taste in a bowl. Coat each green tomato slice with flour on both sides. Remove the tomato out of the flour and place on a platter and let stand for 30 min.

Heat your vegetable oil in a non stick skillet to medium high . Place the tomatoes in oil. Let the tomatoes brown on one side , then turn and brown on the other side. When the green tomatoes are golden , remove one at a time and place on paper towel to drain.

I Like to place the Fried Green Tomatoes on a serving platter with a hollow green tomato in the middle with the basil-Lime mayo in the middle with crumble bacon. This way your guest can eat them plain or with the topping.

Easy Southern Retro Chicken Casserole

This is a quick and simple casserole you can make ahead of time and cook in 1 hour.

2 cans of cut string beans
3 whole organic chicken breast ( the best way to make sure the chicken stays moist is to cook with the bone and skin on with olive oil and salt and pepper on a baking sheet in the oven at 350 degrees till done)
1 can of Cream of Celery Soup
1 can of Cream of Chicken Soup
1 envelope of Onion Soup Mix
1/3 teaspoon Garlic powder
salt and cracked black pepper to taste
1 pint of sour cream
4 tablespoons chopped fresh Parsley
1 small package of herb-cubed stuffing
3/4 cup of chicken stock or chicken broth
1/2 stick melted butter

Spray a 9x13 casserole dish with a non-stick spray or brush the dish with melted butter

At the bottom of the casserole dish, place a layer of string beans. remove the skin and the bone from the chicken breast and cut in pieces depending on the size you like.

In a large bowl, stir together soups. Stir in the sour cream, garlic powder and salt and cracked black pepper, to taste. Spread mixture over the chicken. In the empty bowl combine the stuffing, chicken stock or broth , chopped parsley and melted butter. Spread stuffing mixture over chicken to cover.

Cover the Casserole dish with aluminum foil and bake at 350 degrees for 60 minutes remove the foil during the last 10 min. so that the casserole can brown on top.

You can serve this with a organic green salad , Garlic mashed potatoes and cranberry sauce.

Retro Southern Coca-Cola Cake

This is a great cake for a birthday or sunday supper dessert

Ingredients:

2 cups self -rising flour
2 cups of sugar
3 tablespoons of cocoa
1 cup of coca-cola
1 cup of room soften Butter (unsalted)
2 cups of miniature marshmallows
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

Frosting:
1/2 cup room temp butter (unsalted)
1 tablespoon cocoa
6 tablespoons coca -cola
1 box of confectioner's sugar
1 cup of chopped pecans

Prep:
Grease and Flour a 9 x 13 inch pan and set aside

In a large bowl combine the flour and sugar . In a Saucepan mix the cocoa , coca-cola, butter and the marshmallows, bring to a boil combine the boiled mixture with the dry ingredients

In a separate bowl mix the eggs, buttermilk , baking soda and the vanilla, add to the mixture and combine

Pour into the prepared pan and bake at 350 degrees for about 40 min. until the cake tests done

Frosting: In a saucepan , bring the butter , cocoa and the coca-cola to a boil. Stir in the sugar and mix well. Stir in the Pecans. Spread over the cake while both are warm.

This will Serve 16

Fall Corn on the Grill with Seasoned Butter

1/4 cup organic butter, softened
8 ears of organic corn

Dill Butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
i teaspoon lemon juice

Italian Butter
1/4 teaspoon garlic salt
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves

Horseradish Parsley Butter
1 tablespoon chopped fresh Parsley
2 teaspoons prepared horseradish
1/4 teaspoon sea salt
1/4 teaspoon fresh crushed black pepper

Combine the butter and all of the ingredients for desired seasoned butter of your choice in a small bowl; mix well. Prepare grill; heat until the coals are ash white. Spread about 1 tbl. seasoned butter over each ear of the fresh corn .

Wrap each ear of the corn in double thickness of heavy duty foil; tightly seal top and sides. Place corn on the grill directly over the coals.

Grill , turning every 5 to 10 min. until the corn is tender ( about 20 to 30 min)

this serves 8 people

Fall Corn on the Grill with Seasoned Butter

Lemon Balsamic Rosemary Skewered Vegeables

1 medium to large organic zucchini, cut in half lengthwise then into 1/2 inch slices
1 medium to large organic yellow squash, cut in half lengthwise, than inti 1/2- inch slices
1 pint of cherry organic tomatoes, washed in water and the tops removed
1 organic lemon, juiced
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
sea salt and fresh crushed black pepper
16 stems of fresh rosemary, 6 to 8 inch lengths


Preheat your grill pan over high heat


combine the zucchini, yellow squash and tomatoes in a bowl, Dress the vegetables with the lemon, vinegar and oil , sea salt and crushed balck pepper.
Wet the rosemary in a bowl of waterr for 10 minutes let it soak up the water so it will not burn on the grill pan.
Thread the vegetables on the rosemary from the bottom of the stems .
Fill the rosemary stems and place them on the hot grill
cook 3 to 5 minutes on each side
Transfer to a serving dish with fresh basil and serve .

Sour Cream , Chive and Black Olive Burger

1 1/4 lbs of Organic Ground Beef
Salt and Pepper
4 slices of Swiss Cheese
3/4 cup Sour Cream
4 ounces Black Olives Sliced and Drained
4-6 Green onions coarsely chopped
4 whole Grain Rolls

1. Season the orgainc beef with salt and pepper form into four patties
2. Grill to your taste. Top with cheese to melt
3. Lightly butter the rolls and toast on grill to forn grill marks
4. Spread the sour cream on the rolls and top with Black olives and Green Onions.
5. Place the buger on the roll

You can use any cheese you would like, blue cheese is great for the fall season .

Grilled Pineapple with Dark Rum Sauce

1/2 cup Worcestershire sauce
1/2 cup Honey
1/2 cup ( 1 stick ) butter
1/2 cup Packed brown sugar
1/2 cup Dark Rum
1 Pineapple , cut into 8 wedges and cored
1 Pint of vanilla ice cream

To prepare the sauce , combine Worcestershire , honey, butter, brown sugar and rum in a 3 quart saucepan. Bring to a full boil over a medium -high heat , stirring often. Reduce the heat to a medium -low . Simmer 12 minutes or until the sauce is slightly
thickened, stirring often . Remove from the heat; cool completely.

Brush the pineapple wedges with some of the sauce, Place the pineapple on a oiled grid.
Grill over hot coals 5 minutes or until glazed, turning an basting often with the sauce.

Serve the pineapple with ice cream and remaining sauce with a sprig of mint for garnish

Buffalo Potato Wedges

1/3 cup butter or maragarine melted
1 teaspoon of cider vinegar
3 teaspoon red pepper sauce
1/2 teaspoon of sea salt
4 medium potatoes -unpeeled ( I use baking potatoes for this dish )

Mix butter, vinegar, pepper sauce and salt in a dish
Cut the potatoes in 4 wedges lengthwise and pat dry with a towel to remove extra water
Dip each of the potatoe wedges into the butter mixture , save the remaining butter mixture.
Cover and Grill potatoes 4 to 6 inches from the medium heat 25 to 35 minutes, brushing the potaotes occasionally with the
butter mixture . Turning once or twice until the potoatoe is tender.

Serve with blue cheese dressing and celery on the side

This serves 4

Antipasto Salad

1 lg Head of Lettuce , cut these into 8 wedges
2 stalks Fennel, trimmed and Quartered
1 (6oz.) riped olives, please drain these
1 cucumber , peeled and sliced thin ( I use English Cucumber they are wrapped in plastic in your produce section)
1/4 lb. thin slices of provolone cheese
1/4 lb. thin slices salmi or you can use prosciutto ham, pepperoni
1 (2oz ) can rolled anchovy fillets

Arrange ingredients on a large platter or you can use a wooden cutting board which is great to use, serve with cruets of oil and wine vinegar. An antipasto salad usually contains at least six or seven diffrent items, this is where you can try diffrent things out on your guest and you also . I will list other things you can use on your antipasto salad and I hope you enjoy ..

Dry pork sausage
artichoke or celery hearts
fresh ham
Sliced or quartered hard cooked eggs
pickled cucumbers or mushrooms
peppers ( hot or mild)
tomatoe sections ( yellow,red, orange)
green olives (try diffrent kinds of olives abequinas, beldi, bitetto, cerignola, gaeta to name a few of my favorites)
sliced scallions
radishes

Organic Cherry Tomato Salsa

Amount Measure Ingredients
2 cups Organic Cherry Tomatoes , Red or yellow
2 T Chopped green Onion
2 T Fresh Lime Juice
Salt and pepper to taste
1 Garlic Clove
1/3 C Organic Fresh Cilantro
2 Jalapeno Chilies ( you can take out the seeds to leave out the heat)


Coarsely chop the Organic Tomatoes and herb blend in a food processor or if you don't have that you can use a knife. Stir in onion and fresh lime juice. Add salt and pepper to taste. Present in a small bowl, you can use a half of a bell pepper to serve the salsa in , just cut a yellow bellpepper in half and scrape out the insides , poor the salsa in the bellpepper place in a the middle of a plate and serve with blue tortilla chips. This makes a great color combination with your platter add small tomatoes around the chips and you have a great Fall platter.