Our Valentine's Dinner Party

It was an evening of dinner and dancing.  Our friends Carleen, Daniel, Helen and Don arrived and we began with these delicious cocktails called KINKY Bubbles.  KINKY Liqueur is a natural mixture of Super Premium Vodka distilled five times with succulent mango, blood orange liqueur and passion fruit.  They were sweet, just like my man.

KINKY Bubbles

Serves 1

Ingredients:

2 ounces KINKY Liqueur
2 ounces prosecco or champagne

maraschino cherries

Directions:

Drop maraschino cherry into glass.

Add KINKY Liqueur.

Fill will prosecco or champagne.

Stone and I were ready to get this evening started.  Earlier in the day we had moved the furniture which turns our living room into the perfect dance floor.  The music was cranked up and the laser lights were dancing all over the place. The laser American DJ Micro Galaxian Laser Special Effects Lighting we purchased at http://www.amazon.com/gp/product/B004FODY6E/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1.  This is a great little laser with more than 200 red and green beams. You can have just red, just green or mix them together. The lights blink to the beat of the music. The faster the music, the faster the lights blinked.

Helen and Don, dancing the night away...

Daniel and Carleen danced until they dropped.

The table was set with napkins that I shaped into roses.  I then went out to our lawn and cut some stems from our magnolia tree for the leaves.  The table was lined from one end to the other with candles in clear bottles glowing throughout the evening.  Don, who is skilled with the Green Egg, smoked pork that Helen had brined beforehand.  They make the perfect team and the results were succulent.  I made, to go along with the pulled pork, these Jalapeño Hushpuppies that were indeed very spicy and yummy.  With that I made some spicy collard greens that were the best I'd ever had and will definitely be making them again.  And lastly, Smoked Gouda Mac and Cheese.  What's not to like when you have pasta and cheese?  All this cooking and I forgot to photograph it.  That was a first.

Jalapeño Hushpuppies

Ingredients: makes 36 hushpuppies

1 1/2 quarts peanut oil, for frying

1 1/2 cups self-rising cornmeal

1 cup self-rising flour

1/2 cup chopped onion

1 (7-ounce) can diced jalapeño peppers, drained or 3/4 cup fresh jalapeños, seeded and finely diced

1 (15-ounce) can creamed corn

2 large eggs, lightly beaten

salt and freshly ground black pepper

Paula Deen's Sweet and Spicy Chili Sauce, for dipping: http://www.foodnetwork.com/recipes/paula-deen/sweet-and-spicy-chili-sauce-recipe.html

Directions:

Heat the oil to 350' in a deep-fryer or dutch oven.

In a 1 quart mixing bowl, stir the cornmeal, flour, onion, jalapeño, corn, and eggs, until blended.  Allow to stand 5 minutes.

Drop the batter by teaspoonfuls into the hot oil.  Don't overcrowd; leave room for the hushpuppies to be turned.  Cook the hushpuppies until golden brown, about 3 minutes.  Remove from the oil with a slotted spoon and drain on paper towels.  Keep the cooked hushpuppies warm in an oven while cooking the remaining batter.  Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.  Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.  Recipe adapted from:  http://www.foodnetwork.com/recipes/trisha-yearwood/jalapeno-hushpuppies-recipe.html
These are perfect fried ahead, let cool.  Freeze and when you want them, bake on cookie sheet for 30 minutes on 250'.

 Daniel-Carleen-Me-Stone-Helen-Don

These were the best collard greens I had ever eaten.

Spicy Collard Greens 

Ingredients: Serves 6

2 pounds collard greens, rinsed

5 slices think bacon, diced

1 large onion

3/4 cup chicken broth

3 Tablespoon cider vinegar

1 Tablespoon dark brown sugar

1 teaspoon red pepper flakes

1/4 to 1/2 teaspoon tabasco sauce
salt and pepper to taste

Instructions:

Use a knife to cut on either side of the large rib running up each collard green leaf.  Remove it and discard it.  You don't need to go all the way up the leaf, just remove the thickest part.  For smaller leaves, just remove the stem.  Stack about 4-5 leaves, roll them up, and cut into 1/2" strips.  Repeat with remaining leaves.

Cook bacon in a large pot over medium heat until crisp.  Remove with a slotted spoon to a paper towel lined plate.

Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.

Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot.  Stir to combine.

Add collard greens and use tongs to turn and mix them until they reduce in size some.  Cover, turn heat to low and cook for 1 hour, stirring occasionally.

Before serving, sprinkle bacon on top and season to taste with salt and pepper.

One last quick picture before we sat for dinner.

Smokey Gouda Mac and Cheese

Serves: 4

Ingredients: 

2 rounded cups dry macaroni, cooked in well salted water until just al dente, and drained.

2 Tablespoons unsalted butter

2 Tablespoons all-purpose flour

2 cups whole milk

salt and pepper, to taste

2 cups (8 ounces) smoked Gouda Cheese (grated), plus more for topping

2 slices bacon, cook and crumble for topping, optional.

Directions:

Set oven to 350'.

Melt the butter in a pan and add the flour.  Whisk to combine, and cook for a minute or so, stirring constantly.

Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.

Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth.  Add salt and black pepper taste.

Mix the macaroni with the sauce, and pour into a baking dish or individual dishes.  Bake for about 30 minutes until bubbling throughout.

Sprinkle more cheese on top and put under the broiler until the cheese is browned.

Sprinkle on bacon, optional.

It wouldn't be Valentine's without chocolate cover strawberries that I had assembled earlier in the day.

Happy 9th Birthday Lucy

Lucy, who when guest arrives, typically will greet them, spin around a few times, then make her way to her bed.  Maybe it was because it was her birthday, but she wanted to be part of this party.  She was underfoot a good part of the night.  Once I even stepped on her, poor baby.  I didn't mean to, she's just so small I didn't see her. Numerous times when we were dancing I would see her in the middle of the dance floor sitting and looking up like she was saying, pick me up, I want to dance too.  Since it was her birthday, maybe she thought the party was for her.

Pasta and Mahjong

Our evening was suppose to consist of friends, grilling, lake, dogs and listening to the band, Second Opinion at The Cove.  But here in East Tennessee we have had RAIN!!!  So in the early afternoon, we received a text from the drummer, friends of ours, and said that the concert had been canceled.  Bummer, but we had expected it since the forecast did not look good as the day progressed.   I did have a back up plan.  I phoned Carleen and said, "why don't you and Daniel just come here for dinner and Mahjong."  They said yes.   So I began preparing for our evening.   I cut some of my hydrangeas that just keeps on giving to place on the table which we ended up moving because they were so tall, I know better than to do that. Thats what happens when you get in a hurry.  Anyway, they looked better on the buffet.   

Carleen and Daniel arrived right on time.  We took our cocktails and made out way to the porch. We soon began enjoying the appetizers, Zucchini Pizza Bites.  These were so good and not as filling as a pizza would be.  I felt as though I was being a little healthy. While I began last minute preparations on the dinner, Stone began explaining the game of Mahjong.  Neither Carleen or Daniel had ever played.

Zucchini Pizza Bites

Ingredients:

2 large zucchini, cut into 1/4 inch rounds

nonstick cooking spray

kosher salt and freshly cracked pepper

1/4 cup marinara sauce

1/2 cup shredded part-skim mozzarella

1/4 cup mini pepperoni pieces

italian seasoning, for sprinkling

Directions:

Spray both sides of zucchini rounds lightly with nonstick cooking spray.  Sprinkle with kosher salt and cracked pepper.  Broil or grill the zucchini rounds for about 2 minutes on each side.  I broiled.

Place cooked zucchini rounds on a large lined baking sheet.  Top with small amounts of sauce, cheese and pepperoni pieces.  Broil for an additional 1-3 minutes, or until cheese is melted, careful not to burn. Sprinkle with Italian seasoning and serve warm.

I plated the food as Carleen carried the salads to the table.   As Stone poured the wine, Carleen, Daniel, and I gathered around the table toasting to a great evening.   With my stomach growling, I quickly dove in, using bread to absorb all the remaining sauce and cleaning my plate.   The Prosciutto N' Melon salad was the perfect accompaniment, cool and refreshing.  Recipe from:http://www.thecomfortofcooking.com/2013/09/zucchini-pizza-bites.html

Candy-Wrapped Tortelli

Sauce:

1 Tablespoon extra-virgin olive oil

3 garlic cloves, lightly crushed

1 (28 ounce ) can whole plum tomatoes, crushed and undrained

2 Tablespoons minced fresh basil

1 Tablespoon chopped fresh oregano

1/4 teaspoon crushed red pepper

Stuffing:

3 ounces baby spinach leaves, rinsed

2 egg yolks, lightly beaten

1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

1 teaspoon extra0virgin olive oil

1 teaspoon butter

2 Tablespoons minced yellow onion

1 garlic clove, finely chopped

6 ounces skinless, boneless chicken thighs, cut into 1 " pieces

1/4 teaspoon salt

1/4 teaspoon black pepper

1 Tablespoon dry white wine

2 Tablespoon fat-free milk

Dash of ground nutmeg

Pasta:

8.5 ounces unbleached all-purpose flour

1 Tablespoon semolina

1/4 teaspoon salt

Dash of ground nutmeg

3 large eggs, lightly beaten

Topping:

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1. Heat 1 Tablespoon oil and 3 garlic cloves in a saucepan over medium-low heat; cook 2 minutes.  Add tomatoes; bring to a boil.  Partially cover, reduce heat, and simmer 35 minutes.  Add basil, oregano, and red pepper.

2. Place spinach in a microwave-safe bowl; cover loosely.  Microwave at HIGH for 2 minutes or until wilted.  Place spinach in a colander; press until barely moist.  Finely chop.   Combine spinach, 2 yolks, and 1 ounce cheese.

3. Heat 1 teaspoon oil and butter in a skillet over medium-low heat.  Add onion and 1 garlic; cook 2 minutes.  Add chicken. Cover; cook 6 minutes.  Add 1/4 teaspoon salt and black pepper.  Add wine; cook 2 minutes over medium-high heat.  Cool slightly.  Place in a food processor; pulse 10 times or until finely ground.  Add chicken mixture, milk, and dash of nutmeg to spinach mixture.  Chill.

4.  Combine flour, semolina, 1/4 teaspoon salt, and dash of nutmeg.  Arrange mixture in a wide mound with a large well int he center on a work surface.  Pour in eggs, keeping within the wall.  With a fork, gently begin to whisk flour from the inside wall of the well into the eggs.  Continue to whisk gently until mixture is batter-like.  When mixture is thick, knead until a rough ball forms.  Knead until dough is firm and no longer sticky (about 8 minutes).  Form the dough into a ball, and wrap in plastic wrap.  Let rest at room temperature for 30 minutes.

5. Unwrap dough.  Divide into 4 equal portions.  Working with 1 portion, pass dough through pasta machine on widest setting (cover remaining dough).  Continue moving width gauge to narrower setting; pass dough through rollers once at each setting.  Cut into 12 (4X3 inch) rectangles.  Arrange on a surface well dusted with semolina.  Spoon about 1 teaspoon filling in center of each rectangle.  Brush long edges of pasta with water.  Bring long sides over filling; press to seal.  Press short sides to seal filling, and twist in opposite directions (as off twisting a candy wrapper).  Place filled pasta on a baking sheet well dusted with semolina.  Repeat procedure with remaining dough and filling.

6. Bring a large pot of water to a boil over high heat.  Add half of tortelli; cook 7 minutes or until just tender.  Remove with a slotted spoon.  Repeat procedure with remaining tortilla.  Arrange 6 tortilla in each of 8 shallow bowls; top each serving with 1/3 cup sauce and 1 Tablespoon cheese.  Recipe from: http://www.cookinglight.com/food/recipe-finder/italian-cooking/candy-wrapped-tortelli

Prosciutto N' Melon

Ingredients:

1 Cantaloupe

prosciutto

Balsamic glaze

Directions:

Peel and cut the cantaloupe into slices.  Wrap a slice of prosciutto around the slice of cantaloupe.  Serve with balsamic glaze.

For dessert, I had made a Triple Berry Pie, which was a first for me. It consisted of blueberries, blackberries and raspberries.  If you're a berry lover, this is the pie for you.  I served it with homemade vanilla ice-cream.  The dessert lover that I am was in heaven.  As I write this post, Stone is polishing off the one remaining slice we had left over.  It is all I can do to not go grab a bite!  

Triple Berry Pie

Ingredients:

1 (16 ounce bag) frozen Triple Berry Medley, no need to thaw.

1 cup sugar

1/4 cup tapioca flour

2 Tablespoon lemon juice

1 recipe for double crust pie crust

Directions:

In a large bowl place Triple Berry Medley, sugar, tapioca flour, and lemon juice.  Mix well and let stand at room temperature about 30 minutes, while you are working on the pie crust.

Roll out bottom crust for pie and place in a 9" pie plate.  Dust bottom of crust with a little sugar.  This will keep the crust from getting soggy.  Next, scoop in the berry mixture.  Roll out remaining dough and cut into lattice.  Place on pie.  Brush with cream and sprinkle with sugar.   Bake 425' for 20 minutes on lowest rack in your oven.  Then turn down the temperature to 400' and continue baking about 25 minutes until golden brown.  You may want to put foil on the bottom of your oven as it tends to bubble over.  Let sit a few hours to firm up.  Serve with vanilla ice-cream. YUM!!!

The sun had set by now.   We ended up having no rain at all.  The moon was out, but it was hazy.  We set up the Mahjong game and went over a few more rules.  It's really easier to learn as you go.  We played a few rounds, but didn't want to overwhelm them on the first time playing.  They seem to pick up the game fairly quickly.  It was time to call it a night as we where all yawning.  We walked them to their car, hugs and kisses were given and they were off on their short drive home.   

Y'all come back now ya hear, 

Lucy

Bluegrass On Liberty Square

It was the third Friday night of the month in Sparta, Tennessee. Tyme Line and Sunny Mountain Bluegrass Band were performing on Liberty Square. We ramble through here own our way to visit Stone's mom, Ms. Betty, who lives on the other side of the mountain.   As we drove through last month, we noticed the sign advertising live bluegrass every third Friday through October.  I packed a picnic, snapped Lucy into her car seat, and Stone and I were on our way.   Here is some history on this charming little town.  Sparta, the county seat, nearly became the capitol of the state of Tennessee, loosing to Nashville by only one vote.  Wow, I didn't know that.  This small township with rolling hills, creeks, caves and waterfalls has a population of only 4,599 at last count.  Hmmm, this is close to the size of my home town. Actually its larger by approximately 2000 people.  It is established on the banks of the Calfkiller River and only a short distance from the Cumberland Mountains.  It has become known as Bluegrass, USA.  This place was home to numerous Bluegrass Hall Of Famers such as Lester Flatt, Benny Martin, Bill Jones, John Henry Demps, and Blake Williams.   So there we sat, Stone, Lucy and I  savoring our picnic of Buttermilk Oven Fried Chicken Legs, Buttermilk Biscuits, Caprese Salad, Chewy Chocolate Cookies and the drink of the South, Ice-Tea. Just minutes prior to starting of the bluegrass music, a storm blew in and cancelled the show.  REALLY!!!  There's always the third Friday of next month.

Picnic at Liberty Square

Yum!!!!

Stone is HUNGRY!!!!

It's raining, meaning no bluegrass at Liberty Square.

Buttermilk Oven Fried Chicken Legs

Chicken Ingredients:
2 cups buttermilk, for soaking
4 Tablespoons butter
2 teaspoons Paula Deans House Seasoning
1 teaspoon dried rosemary
1 teaspoon dried lemon thyme
1 whole chicken cut into serving pieces

Paula Deans House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions:
Mix above together and keep in an airtight container for up to 6 months.

Directions:
Soak chicken overnight for up to 24 hours.  Preheat oven 425'.  30 minutes before baking drain chicken using a colander.  In a 9X13" baking dish add butter and place in oven long enough to melt the butter.  Whisk together the flour and seasonings.  Dredge chicken pieces in the flour; place into the baking pan.  Bake 425' for 35 minutes, turn and bake another 20-25 minutes, or until juices fun clear and chicken is cooked through.
Total time will depend on the size of pieces you use, but the internal temperature should reach 175' in the thickest part of the thigh, 165' in the breast.  Transfer to a cooling rack to cool completely if storing.

Caprese Salad

Salad Ingredients:
2 pounds assorted chopped tomatoes
1 pound cubed mozzarella
1 cup chopped celery
1 cup chopped basil
1/3 cup olive oil
2 Tablespoons red wine vinegar
salt and pepper to taste

Directions:
Toss all ingredients together in a large bowl.  YUM!!!

Southern Biscuits

Biscuit Ingredients:
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 Tablespoon butter
2 Tablespoon shortening
1 cup buttermilk

Directions:
Preheat oven to 450'. Place iron skillet in oven while preheating.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using my kitchen-aide, mix butter and shortening into dry ingredients until mixture looks like crumbs.
Make a well in the center and pour in the chilled buttermilk.  Stir just until the dough comes together.  The dough will be very sticky.With my floured hands I divide the dough into four lumps, making four balls.    Take HOT iron skillet from oven and place biscuits in skillet and back in the oven.  You can also brush with a little melted butter if you would like. Bake until biscuits are tall and light, gold on top, 15-20 minutes. Makes 4 medium-large biscuits. Recipe adapted from: http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe.html
You can also freeze these.  As soon as you have formed them into a ball, wrap them individually and freeze.  When ready to bake, take out of the freezer as the oven with the skillet in the oven is preheating.  Following above baking directions.

The reason you want to put the iron skillet in the oven while it is preheating is that you will have crunchy bottom instead of soggy.

Chewy Chocolate Cookies

Cookie Ingredients:
1 1/4 cup butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounce pkg.) peanut butter chips, semi-sweet chocolate chips, Andes Creme De Menthe Baking Chips, caramel chips or white chocolate chips. Yeild: 54 cookies.

Directions:
Heat oven to 350'.
In a mixer bowl, cream sugar and butter until fluffy and light.
Add in vanilla and eggs; beat well.
Combine salt, corn starch, baking soda, cocoa, and flour; gradually blend into creamed mixture.  Stir in chips of your choice.
Drop by teaspoonfuls onto ungreased cookie sheet.  Bake 14 minutes.  Cookies will flatten out.   OR THIS IS WHAT I DO: Roll into a log and place in the freezer.  Carefully slice into thick slices and place on parchment paper lined cookie sheet.  Or use cookie mold pan.  Bake 14 minutes. Do not over bake; cookies will be soft.
Cool slightly; remove from cookie sheet onto wire rack.  Cool completely.  Recipe adapted from: http://www.food.com/recipe/chewy-chocolate-cookies-5049/photo
What is your favorite picnic menu?

Pet Owners Independence Day

Pet Owners Independence Day

Hello,

My name is Lucy. Wait, are you laughing?  I know you are.  It's ok, the sight of me just makes you cheerful.  I have that effect on a lot of people.

Spring has finally arrived and I am delighted.   Time to get out of my p.j.'s and winter coat.  I have to wear clothing during the cold months because I have no fur.  Time to go all-natural and eliminate my farmers tan.

Anyway, today my parents are celebrating Pet Owners Independence Day.  If you are not familiar with this bizarre and unique holiday, it's when you switch places with your pet for the day.  My parents have spent the day napping and eating, which is what I usually do.  If you knew my dad's job, you wouldn't want to switch with him.  My mom stays home and cooks a lot, so I chose to switch places with her.  I decided to bake my friends some Peanut Butter Dog Biscuits for Easter.  Shhhh, don't tell them it's a surprise.  The house smells so good with the aroma from my baking.  My dad just woke up and said that these biscuits sure smell good.  I told him these are not for people.  Now they know how I feel.  Anyway I just tasted one.  I hope my friends enjoy them as much as I do, but then, whats not to like, peanut butter, honey, oats, ect….

Peanut Butter Dog Biscuits

Yield: 13 biscuits

I have this set of cookie cutters www.wilton.com and used the bone.

Ingredients:

1 cup crunchy peanut butter

1 large egg

1/4 cup honey

1 cup old fashioned oats

2 cups whole wheat flour

1/3 cup vegetable oil

1/3 cup water

Optional:

4 squares white almond bark

1 teaspoon vegetable oil

sprinkles

Directions:

Preheat oven to 350' Line cookie sheet with parchment paper, set aside.

In a stand mixer, combine all ingredients (peanut butter, egg, honey, oats, flour, oil and water), beating until a stiff dough forms.

Pat out dough into a rectangle, about 1 inch in depth.  Using a bone shaped cookie cutter, cut into bones.  Use all dough.

Bake for 30 minutes, flipping half way through.  Transfer to a wire rack and let cool completely.

To Dip/Decorate:

Melt almond bark and oil in the microwave, stirring every 30 seconds.  Once melted/smooth, dip half of bone into almond bark and lay on parchment paper.  Decorate with sprinkles or chopped peanuts and let cool completely.

Store in an airtight container for up to 2 weeks.

Recipe from http://www.thenovicechefblog.com

Has your pet baked any treats lately?
Comment, let me know what you have made.