Corn Souffle'

With only 2 days left to Christmas I am really feeling the crunch. We have returned from Mexico and are gearing up for our next trip! All the sudden I realized I haven't posted anything recently. My apologies and here is an easy side dish that even the picky, non-veggie eaters will like, Corn Souffle'.

I wish everyone a Merry Christmas and a healthy, happy New Year!

Courtesy of Aunt Phyl

1 can whole corn
1 can creamed corn
8 oz sour cream
1 stick margarine
2 eggs
1 box Jiffy Corn Muffin mix

Mix all ingredients in a large bowl. Place in a greased souffle' dish. Bake 1 hour in a 350 degree oven.

Appetizer Sage and Bacon Meatballs

One of my husband's famous lines is " What's for snack?" He loves finger foods, especially mini versions of anything. When selecting my Thanksgiving appetizers it seemed only fair to let him pick one recipe out for me to make. Of course mini meatballs with bacon were his request.

Adapted from Better Home and Gardens Appetizers 2009 magazine

Makes 9 servings

12 slices bacon
1 egg, beaten
1 cup whipping cream
3/4 cup finely chopped red onion
1/4 cup ground toasted pecans
3 tbsp snipped fresh sage
1/8 tsp salt
1/8 tsp ground black pepper
1 pound ground pork
1 clove garlic, minced
Fresh sage leaves
9 four inch skewers

Preheat oven to 350 degrees. In a large skillet, cook four slices of bacon until crisp; drain on paper towels. Finely chop the crisp bacon; set aside. Cook remaining bacon for 4-5 minutes until just beginning to brown, turning once. Drain. Reserve 1 tablespoon drippings in skillet.

In a large bowl, combine egg, 2 tablespoons of the whipping cream, 1/2 cup of the red onion, the pecans, 2 tablespoons of the fresh sage, the salt, and the pepper. Add pork and 3/4 of the finely chopped bacon; mix well.

Shape into 18 meatballs. Place meatballs in a single layer on a large baking pan. Bake, uncovered, for 25 minutes or until done. Cool 15 minutes.

Thread 2 meatballs and once slice of the partially cooked bacon onto a skewer, weaving bacon around meatballs. Repeat with remaining meatballs and bacon slices. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from flame for 4 to 5 minutes or until bacon is crisp, turning once.

For dipping sauce: Cook the remaining 1/4 cup red onion and the garlic in the reserved bacon drippings until tender. Stir in the remaining whipping cream and the remaining snipped sage. Bring to a boil, reduce heat. Simmer for 5 minutes or until thickened. Stir in the remaining finely chopped bacon.

Arrange meatball kabobs on a platter, garnish with sage leaves and serve with sauce.

Goat Cheese, Fig & Prosciutto Bruschetta

Goat cheese has become my new favorite ingredient. I see a recipe with it and I have to try it. This recipe originally called for ricotta cheese but I new the goat cheese would be better, and I was right. I was lucky enough to have a jar of homemade fig jam from my Aunt Sandy. This appetizer did not last on Thanksgiving and I will be making it again for sure.

Adapted from William-Sonoma Food Made Fast Small Plates

Makes 24 pieces

1 small baguette cut into 24 thin slices (I used an everything loaf)
2 tbsp olive oil
1 cup fig jam
8 oz goat cheese, divided into 24 pieces
6 thin slices prosciutto, each cut into 4 pieces
Fresh ground pepper

Preheat oven to 350 degrees. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake until golden, 10-15 minutes. Transfer to a platter.

To assemble the bruschetta; spread each slice with a generous teaspoon of the fig jam. Top with a piece of goat cheese and a piece of prosciutto. Season with pepper and serve.

Roasted Butternut Squash Dip

This Thanksgiving my husband and I spent at my parent's house. I was in charge of making appetizers. I had so many recipes I wanted to try and it was very hard to narrow it down to just three! When I saw this Butternut Squash recipe I thought it sounded very Thanksgiving-like and gave it a whirl. I am so glad I did. I made it up the night before and reheated it in the microwave at my parent's before serving with pita chips.

Adapted from Delicious Dips by Diane Morgan

Makes 2 cups

1 butternut squash cut in half lengthwise and seeded
1 very small yellow onion, cut in half lengthwise, stem and root end removed
2 large garlic cloves, skins left on
2 tbsp olive oil
2 tbsp sour cream
1 1/4 tsp salt
1/2 tsp nutmeg
1/8 tsp crushed red pepper
Fresh ground black pepper
Pita chips for dipping

Preheat oven to 350 degrees. Brush the flesh of squash, onion and garlic generously with olive oil. Arrange squash and onion cut-side down on a rimmed cookie sheet. Tuck a garlic clove in each cavity of the squash. Roast until very tender when pierced with a fork, about 50 minutes. Set aside and cool enough to handle.

Use a large spoon to scrape out flesh of squash and place in food processor, discard skins. Squeeze the garlic pulp from the cloves and add with onion to food processor. Puree until smooth. Add the sour cream, salt, nutmeg, crushed pepper, and a few grinds of black pepper. Process to combine and then adjust seasonings to taste. Transfer to a bowl and serve at room temperature with pita chips.

Spicy Zucchini Soup

Starting in September I try to make soup at least once a week. I am always in search of new, interesting soup recipes to try. This one caught my eye, as I would never think to use sausage in soup and I love zucchini. This was easy to prepare and would be excellent to feed a large group or to freeze. It makes a lot!

From Taste of Home Casseroles, Slow Cooker and Soups

Yields 4 quarts

1 pound bulk Italian sausage
3 (28 oz) cans diced tomatoes, undrained
3 (14.5 oz) cans beef broth
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 tsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp garlic powder
3 cups cooked elbow macaroni

In a large soup pot cook sausage over medium heat until no longer pink and drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1.5 hours or until veggies are tender. To serve, spoon over cooked macaroni and top with grated Parmesan cheese.

Vodka Sauce

Vodka sauce is not something I ate growing up. As a young adult I tasted it a few times in a restaurant and thought it was okay but there were other sauce I liked better. Then my mom made this recipe at home and I was hooked. I make this pretty often and my husband says this is the only vodka sauce he likes.

Adapted from Giada De Laurentiis

Serves 6

1 quart homemade tomato sauce
1 cup vodka
1/2 cup Mascarpone cheese at room temperature
1/2 cup grated Parmesan cheese
1 pound tube pasta (I used Gemelli)

Simmer tomato sauce and vodka in a heavy skillet over low heat until it reduces by about 1/4, stirring, about 20 minutes. Stir in the Mascarpone cheese. Simmer over low heat until cheese is melted and sauce is heated through. Stir in Parmesan cheese until melted and well blended.

Cook pasta according to package direction until al dente, stirring occasionally. Drain pasta and transfer to pan with sauce, toss to coat. Serve topped with additional Parmesan cheese.

Zucchini Cakes with Diavolo Sauce

A last month I was the lucky winner of a giveaway at Eggville a great site about a family raising cage free chickens, please be sure to check it out. My prize contained the Progresso broth, panko breadcrumbs and cooking gear pictured above. Thanks again for the great prize!

I wanted to prepare a recipe using the panko I received. This recipe for Zucchini Cakes with Diavolo Sauce uses panko to give the cakes their crunch with out having to deep fry. The spicy sauce is easy to prepare and cooks while you pan fry the zucchini cakes. Even the hungriest guy won't miss the meat in this dish.

Adapted from Cuisine at Home issue No. 66 December 2007

Makes 8-10 cakes

Diavolo Sauce
1 Tbsp olive oil
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1 Tbsp ketchup
2 garlic cloves, minced
1/2 cup dry white wine
1 14oz can diced tomatoes in juice
1 Tbsp white wine vinegar
1 tsp hot, red pepper flakes
1/2 tsp dried basil leaves

Saute olive oil, onions and bell pepper in a large non-stick skillet over medium-high heat for 5 minutes, add ketchup and garlic and cook 2 minutes more. Deglaze with the wine, reduce until nearly evaporated, then add remaining ingredients. Bring to a boil and simmer 8-10 minutes. Keep warm until ready to serve.

Zucchini Cakes
4 cups zucchini, grated
1/2 cup onion, grated
1 cup panko bread crumbs
2 eggs
1 tsp salt
1/2 tsp baking powder
4 Tbsp olive oil, divided
Grated Parmesan cheese

Grate zucchini and onion on a mandoline and remove any excess moisture. Transfer to a large bowl and add panko. Wisk eggs, salt, and baking powder together in a small bowl then stir into zucchini mixture. Heat 2 Tablespoons of the oil in a non-stick skllet over medium. When hot, drop mounds of the batter into the pan using a 1/3 cup measure. Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a paper towel-lined plate and keep warm; fry remaining cakes in remaining oil. To serve divide sauce among plates, top with cakes, and sprinkle with parmesan cheese.

Pork Cutlets With Mustard Sauce

Another easy week night meal that tastes like you went to a lot of trouble. This pork was a big hit with my husband. I served it with sauteed sugar snap peas and baby carrots and whole wheat noodles.

Adapted from Williams-Sonoma Food Made Fast Weeknight

Serves 4

4 boneless center-cut pork loin chops
salt and fresh ground pepper
3 Tbsp butter
2 shallots, minced
1/3 cup dry red wine
1/3 cup reduced sodium chicken broth
1/3 cup Mascarpone cheese
2 Tbsp brown mustard

Season pork chops with salt and pepper. In a large frying pan over medium-high heat, melt the butter. Working in batches if needed, add the pork chops and cook, turning once, until golden on the outside and barely pink in the center, about 8 minutes total. Transfer to a plate.

Add the shallots to the drippings in the pan, reduce heat to medium, and cook, stirring for 1 minute. Add the wine and broth, stir, and cook, scraping up the browned bits on the bottom, for about 1 minute. Add the Mascarpone and mustard and cook, stirring, until smooth and bubbly, about 1 minute. Return the pork and any juices from the plate to pan. Simmer until the pork is heated through, about 1 minute. Divide the pork and sauce among plates and serve.

Cheddar-Corn Chowder

This is my all time favorite soup recipe. Creamy cheese, crunchy veggies, and a little salty bacon. This soup cooks in under an hour and is a great way to warm up on a cold week night.

Adapted from a Southern Living Annual Cookbook

Serves 6

2 1/2 cups water
1 1/2 cups chopped potatoes
1 cup sliced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar (10 oz)
1 can (16 oz) cream style corn or 2 cups fresh corn
1/4 lb fried bacon

Combine water, potatoes, carrots, celery, onion and pepper in a large pot. Cover; bring to a boil. Simmer 10 minutes or until veggies are tender.

Melt butter in saucepan. Stir in flour, cook until bubbly. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute. Add cheese; stir until melted.

Gradually add cheese sauce to soup, stirring constantly. Add corn and bacon stir and heat through.

Brownies

Brownies are one of the first recipes I learned to bake. I love chocolate, who doesn't? I like a thick chewy brownie with nuts. This classic recipe has always served me well. I used cashews for my nut but any kind you like will work. Be careful not to over cook these, a clean knife in the middle means they are done.

Adapted from Betty Crocker's Cookie Book

Makes 16 2-inch square brownies

2 squares (1oz each) unsweetened chocolate
1/3 cup butter flavored shortening
1 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cashews (or other chopped nuts)

Heat oven to 350 degrees. Heat chocolate and shortening in 2-quart saucepan over low heat until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased baking pan, 8x8x2 inches. Bake 25 minutes; cool. Cut into squares.

Asian Dinner Dessert: Pumpkin Wontons

Adapted from Healthy Eats Blog

Yields 20 wontons

1 cup canned pumpkin
2 Tbsp maple syrup
3 Tbsp brown sugar
1 tsp pumpkin pie spice
20 refrigerated wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting
Nonstick cooking spray
Vanilla ice cream

Preheat your oven to 400 degrees. In a medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice. Place a wonton wrapper flat on work surface. Keep the rest of the wontons covered in a moistened towel while you work. Spoon one tablespoon of filling into the center of wonton. Moisten edges of the wonton with water and fold in half to form a triangle. Press the edges to seal. Repeat with remaining wontons.

Lightly coat both sides of the wontons with nonstick cooking spray. Arrange filled wontons on a baking sheet. Sprinkle each with cinnamon and sugar. Bake until golden, about 16 minutes. Flip each wonton and bake 2 more minutes. Serve wontons warm with vanilla ice cream.

Asian Dinner Side Dish: Veggie Fried Rice

Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

1/4 cup soy sauce
1 1/2 Tbsp rice vinegar
1 tsp Asian sesame oil
1/2 tsp sugar
pepper
2 Tbsp corn oil
1 Tbsp minced ginger
3 garlic cloves, minced
3 green onions, thinly sliced
4 cups steamed brown rice, warm
2 eggs, beaten
1/2 cup diced celery
1/2 cup diced carrots
1 cup frozen peas

In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, and a pinch of pepper and stir to dissolve the sugar.

Heat the wok over high heat until very hot and add the corn oil. Add the ginger, garlic, and green onions and stir-fry for about 5 seconds until fragrant. Add the rice and continue to stir-fry until the rice is hot, about 5 minutes. Create a small well in the middle of the rice, exposing the bottom of the wok. Add the eggs to the well and immediately stir-fry to incorporate them into the rice. Once the eggs are cooked through, add the celery, carrots, peas and sauce and stir-fry until well combined and heated through, 2-3 minutes. Transfer to bowl and serve.

Asian Dinner Main Course: Cashew Chicken

Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

3 Tbsp soy sauce
1 Tbsp rice wine
2 tsp grated ginger
1 pound boneless, skinless chicken breast cut into bite sized pieces
1 tsp Worcestershire sauce
1 tsp Asian sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
3 Tbsp corn oil
2 green onions, chopped
1 cup roasted cashews
1 fresh Asian hot pepper, chopped

In a large bowl, stir together 2 tablespoons of soy sauce, the wine, and the ginger. Stir in the chicken to coat evenly and set aside for at least 15 minutes.

In a small bowl, combine 2 tablespoons water, the remaining 1 tablespoon soy sauce, and the Worcestershire sauce, sesame oil, sugar, and cornstarch and stir to dissolve the sugar and cornstarch. Set aside.

Heat wok over high heat until very hot and add 2 tablespoons of the corn oil. Remove the chicken from the marinade, draining well, and discard the marinade. Add the chicken to wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl. Return the pan to medium heat and add the remaining 1 tablespoon corn oil. Add the green onions and stir-fry for about 10 seconds until fragrant. Return the chicken to the pan and add the cashews and pepper. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, 1-2 minutes.

Asian Dinner Appetizer: Vegetarian Spring Rolls

This past weekend we had my husband's cousin and his girlfriend out to visit and I made an Asian feast for us. For an appetizer I chose Vegetarian Spring Rolls, followed by a main course of Cashew Chicken and Veggie Fried Rice, and for dessert festive Pumpkin Won tons.

Adapted from Stir Frys cookbook by Lansdowne Publishing Pty Ltd.

Yields 18 Spring Rolls

2 oz rice vermicelli
2 Tbsp vegetable oil
1 onion finely chopped
2 cloves garlic, chopped
2 Tbsp peeled and grated fresh ginger
2 cups shredded green cabbage
2 carrots, peeled and grated
4 fresh mushrooms, chopped
1 tsp coriander
1 cup fresh bean sprouts
2 tsp fish sauce
2 tsp cornstarch mixed with 2 Tbsp water
18 refrigerated egg roll wrappers
vegetable oil for deep-frying
Thai chili sauce for dipping

Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short lengths. In a wok over medium-high heat, warm 2 tablespoons oil. Add onion, garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fry until softened, 1-2 minutes. Remove from heat and stir in carrots, coriander, bean sprouts, mushrooms, noodles and fish sauce. Mix well and cool completely.

Place a egg roll wrapper on work surface and cover others with a damp kitchen towel to prevent them from drying out. Using your fingers, wet edges with cornstarch and water mixture. Place 1 heaping tablespoon of filling in the middle of wrapper. Roll up diagonally, tucking in edges. Seal edge with cornstarch and water mixture. Repeat with remaining wrappers.

Ina wok, heat oil to 375 degrees on a deep frying thermometer. Working in batches, add rolls and fry until golden, 1-2 minutes. Using a stainless steel strainer or slotted spoon, remove from wok and drain on paper towels. Serve warm with chili sauce.

Chicken Tortilla Casserole

Mexican is my favorite ethnic food and this is sure to be the first of many recipes I post with a Mexican flare. This easy to prepare casserole is cheesy and satisfying with a nice kick from the green chilies.

Adapted from Taste of Home Casseroles, Slow Cookers, and Soups

Makes 4-6 Servings

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed, cooked chicken breast
10 flour tortillas (6 inch)
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 (4 oz) can chopped green chilies
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
1/2 teaspoon pepper
1 cup salsa

In a saucepan, bring broth, onion and celery to a boil. Reduce heat; cover and simmer for 7 minutes until veggies are tender. Pour broth mixture in a bowl and add the chicken, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup jack cheese and pepper. Mix well. Spoon a thin layer of mix over bottom of a greased 11 x 7 x 2 inch baking dish. Then fill each tortilla with a spoonful of mixture and roll up. Place rolled tortillas in a single layer in baking dish. Top with salsa and remaining cheeses. Bake uncovered, at 350 degrees for 35 minutes until heated through.

Pasta Piselli

Italian-American kids are not allowed to eat Spaghetti-Os. If you have a parent or grandparent from Italy you know exactly what I'm talking about. Pasta does not come in can! This is what my husband would get as a kid if he asked for Spaghetti-Os

Both my husband and I come from Italian heritage and we have many wonderful recipes for family favorites. This recipe is his Grandma Jenny's for spaghetti and peas. I had a rough recipe from her and he was able to fill in the missing pieces. According to him mine tasted exactly as he remembered hers.

From Grandma Jenny

Serves 4

Olive oil
2 small cans of tomato sauce (if using homemade be sure it is pureed to get the smooth texture)
1/2 medium onion, diced fine
2 large stalks celery, diced fine
2 garlic cloves, minced
1 box frozen peas
1 lb whole wheat thin spaghetti, broken in half

Coat the bottom of a sauce pan with olive oil, brown onion over medium-high heat. Add celery, garlic, and 2 cans of sauce. Cook for 1 hour on medium-low heat. Meanwhile cook broken spaghetti to al dente and drain. Add peas to sauce and cook 5-10 minutes. Add pasta to sauce and heat through. Serve sprinkled with fresh grated Parmesan cheese.

Beef Veggie Casserole

Sometimes you need a easy to prepare, money saving meal. This recipe for Beef Veggie Casserole is budget friendly and can be on the table in 25 minutes. This recipes calls for several convenience foods but could be easily adapted to use the homemade versions. The casserole is also a great way to use leftover beef and potatoes.

Adapted from Taste of Home Casseroles, Slow Cookers, & Soups

Serves 5

1 envelope dry mushroom gravy mix
3/4 cup water
2 cups cubed, cooked beef
1 small can corn niblets, drained
2/3 cup chopped carrots
2/3 cup frozen peas
2 medium potatoes, peeled, cubed and cooked
1 tube refrigerated buttermilk biscuits, separated into 8 biscuits

In a large sauce pan combine gravy mix and water and mix until smooth. Bring to a boil; cook and stir until thickened. Stir in cooked beef, veggies, and cooked potatoes; heat through.

Pour into a greased 9 inch square baking pan. Top with biscuits. Bake, uncovered, at 400 degrees for 16 minutes or until bubbly and biscuits are golden brown.

Herbed Pork Chops with Apples

This past year a good friend of mine gave me 4 books in the Food Made Fast series from Williams-Sonoma. Since I cook dinner almost every night after work, saving time is important to me. So far I have made at least 3 recipes out of each book. A key characteristic of the recipes is that they use fresh meats and vegetables, not prepacked items. When I saw this pork recipe it sounded like the perfect Fall dinner. Although the orginal recipe called for dried herbs I choose to use mostly fresh ones I had on hand. I rounded out the dinner with brown rice and steamed asparagus.

Adapted from Williams-Sonoma Food Made Fast Weeknight

Serves 4

1 Tbsp fresh sage finely chopped
1 Tbsp fresh thyme removed from stems
1 Tbsp fresh rosemary removed from stems and finely chopped
1 Tsp dried oregano
Salt and freshly ground pepper
4 Bone-in center-cut pork loin chops (each about 1.5-2 inches thick)
2 Granny Smith apples cored and cut crosswise to 1/2 inch thick slices
1 Tbsp olive oil

In a bowl combine all the herbs and salt and pepper. Season the pork chops on both sides with the herb mixture, rubbing it into the meat. Place the chops on a large, rimmed cookie sheet and let stand 10 minutes at room temperature.

Preheat your oven broiler to high. Bake chops, turning once, until browned on the outside and cooked through about 8 minutes on each side.

When the chops are about halfway done, brush or spray apple slices with olive oil on both sides and place around chops on cookie sheet. Bake the apples turning once, until lightly browned and tender about 6 minutes total. Serve along side chops.

Chicken Tortellini Soup

Tortellini soup is the best of both worlds; filling, cheesy pasta and warm light soup. My version uses split chicken breast instead of a whole chicken and whole wheat four cheese tortellini. The whole wheat pasta holds up very well when cooked in the soup.

Adapted from Taste of Home Casseroles, Slow Cooker, and Soups

Yields 8 Servings

1 Package fresh split chicken breasts with skin and bone
2 1/2 quarts cold water
3 teaspoons salt
2 chicken bullion cubes
1/2 medium onion, chopped
1/8 teaspoon black pepper
1/4 teaspoon dried marjoram
1 teaspoon fresh thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 6oz package fresh, whole wheat, cheese filled, tortellini

In a large soup pot place first 11 ingredients. Cover and bring to a boil. Reduce heat; cover and simmer 2 hours until chicken is very tender. Remove chicken from broth and cool. Remove chicken breast skin and bones and dice. Skim any excess fat from broth and bring to a boil. Add tortellini to broth and cook according to package directions. When tortellini are done add diced chicken back in and season. Remove bay leaf and serve sprinkled with Parmesan cheese.

Down Island Burgers

Most people I know think of burgers as a summer food, cooked outside on the grill at backyard get gatherings. My husband and I enjoy burgers all year long. Since cooking outside on a charcoal grill year round in New Jersey isn't always possible I adapted and make burgers on a non-stick grill pan. This recipe actually worked much better in a grill pan because pork is drier than beef and tends to fall apart on grill grates.

My husband picked this recipe to try from the Build a Better Burger book. We purchased this book a couple years ago and have made many recipes out of it, each more unique than first. These recipes come from Sutter Home's Annual Search for America's Best Burgers contest. The Down Island Burger blends exotic spices with ground pork and tops it off with a fresh mango mayo.

Adapted from Build a Better Burger by James McNair

Makes 4 burgers

Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice

Combine mayo, mango, and lime juice in food processor and blend until smooth. Place mayo mixture in refrigerator.

Patties
1 1/2 pounds ground pork
2 tablespoons wine
2 tablespoons Tabasco Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons fresh, minced ginger
3 teaspoons curry powder
1 teaspoon of salt

4 half inch thick sweet onion slices
4 ciabatta sandwich rolls, split
romaine lettuce leaves

Heat grill or grill pan to medium high and brush with oil to prevent sticking. Combine pork, wine, Tabasco, panko, garlic, ginger, curry powder, and salt in a medium bowl. Try not to handle meat mix to much. Divide mix into 4 equal patties. Place patties on hot grill, cover and cook, turning only once. About 8 minutes per side. Make sure burgers are cooked fully through, as they are pork not beef. They will be a little crumbly so be careful flipping them.

While the patties are cooking, place onions on grill pan and cook until golden and still slightly crisp about 2-3 minutes per side. Before burgers are done cooking place rolls, cut side down on grill pan to lightly toast.

To assemble burgers, slather each side of the toasted roll with the mango mayo. Place a patty on bottom half of roll, grilled onions on top, and stack on lettuce. Add roll tops and serve.

Spicy Crockpot French Dip Sandwiches

As the Fall begins and the days become shorter and cooler, I find myself craving warm, comforting meals. Since my husband and I don't get home until at least 7 P.M. on most week nights I went in search of recipes that fulfill these desires and required little prep work. I came across this cookbook which had recipes in all three categories I was looking for. This French Dip recipe caught my eye, we order french dip sandwiches often when eating lunch out. The recipe is simple and the ingredients easy to find. The spice from the peppers is subtle yet not over powering.

Adapted from Taste of Home Casseroles, Slow Cooker & Soups cookbook

Makes 10 sandwiches

1 boneless beef sirloin tip roast (2 pounds)
1/2 cup water
1 4 oz can diced jalapeno peppers, drained (fresh would also be fine)
1 envelope Good Seasons Italian salad dressing mix
1 beef bullion cube dissolved in 2 cups water
10 slices deli sliced white American cheese
10 Portuguese Rolls sliced

Place beef in a 5 qt or larger crock pot. In a bowl, combine 1/2 cup water, peppers, and dressing mix and pour over beef. Dissolve bullion cube in 2 cups water and pour into crock pot. Cover and cook on low for 9 hours. Place half a slice of cheese on each side of open faced rolls and melt under broiler. Remove beef and shred. Pile shredded beef on each toasted and cheesed roll and serve with cooking juices on side for dipping.

Cashew Chili

I have been going back and forth trying to decide what to make my very first post. Once I made this delicious yet totally different chili I knew this was the one. I hope everyone enjoys it.

I used canned beans instead of dried, as I have not had the best luck with dried in the past.

Adapted from Wegmans Cashew Chili Recipe

Makes 14 Cups

1 can dark red kidney beans rinsed and drained
5 cups of water
3 bay leaves
4 Tbsp olive oil
3 cups of onions diced
6 cloves of garlic peeled and chopped finely
3 cups of green peppers diced
2 cups of celery diced
2 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp crushed red pepper
1 tsp dried basil
1 tsp dried oregano
2 tsp dill weed
1 tsp salt
3 cans diced tomatoes
1 cup roasted unsalted cashews
1 Tbsp red wine vinegar

Add rinsed beans and 5 cups water to medium stock pot. Heat on HIGH for 10 minutes, uncovered, until boiling. Skim any foam off top, add bay leaves, and reduce heat to MEDIUM-LOW and cover. Cook while you complete next steps.

Heat 3 Tbsp oil, onions and garlic in large stock pot on MEDIUM-HIGH for 2 minutes. Add peppers and celery; cook, stirring occasionally, about 8 minutes or until veggies are tender.

Add remaining oil, cumin, coriander, red pepper, basil, oregano, dill weed, and salt. Cook about 1 minute, stirring. Add tomatoes, reduce heat to MEDIUM. Simmer 10 minutes, stirring occasionally. Remove from heat.

Remove bay leaves from beans and add beans and their water to stockpot with veggie/tomato mixture; stir. Return to MEDIUM. Add cashews and red wine vinegar; simmer. Cover, tilt lid to vent. Cook 15 minutes, stirring occasionally.

Dish Chili and sprinkle with finely grated cheese.