Wednesday, 28 January 2015

Superbowl Essential menu!!



Superbowl XLIX

Five days to touchdown! With a big event like Super Bowl Sunday on the horizon, you want to make sure your snack game and half time dinner is on point. 


Wee Bear and I LOVE our SEAHAWKS!   Whether you are hosting or bringing snacks to your Super Bowl Party, I have some AMAZING noshes for you!  Warm up the couch, it's time for football and extra points for Super Food! 

Score a touchdown with my assortment of easily prepared, quick to serve yummies, and no matter who's winning, you will be a winner! Chili, sliders, cookies and more!!! Don't miss out on this TASTY MENU!!!





 We won the toss Veggie Shooters 


 Deflated Sweet Pepper poppers 



Let's put a spin on it-Pepperoni Pinwheels


Winning Rustic Cheese and Tomato Tart


JJ's "Awesomer" Mock Fried Chicken-easy

or  "It's here with no fine" Mock KFC chicken- it's baked!!!


Two point conversion Chicken Parmesan Meatballs 

or make these into

BEAST MODE Meat Ball Subs! 





Touch Down Pulled Pork sliders



  First Down Pork and Black Eyed pea Chili



 Tink's Extra Point Stuffed Mushrooms


Pete's favorite Rosemary Chicken Chowder 

  
 Hearty and Healthy Earl's White Chicken Chili 


Safety! Pizza on the Gas Grill 

This easy one for the kiddo's!!


 Waterboy Speghetti Dog's


Winning Extreme Chocolate Chunk Cookies! 

Score extra points with guests this Sunday and serve these great game-day recipes! These are essentials no Super Bowl party should be without!


Thursday, 22 January 2015

Pork and Black eyed pea chili!



Seahawk's and Patriots in Superbowl XLIX! The Seahawks two years in a row! We all know where my heart is!! I had season tickets since the inception of Seahawks and waited and waited and waited! Now two years in a row!! I gave up my tickets once we moved to Winter's in Scottsdale, but I never gave up hope. Wee Bear and I are so excited!!

 I have perfected the perfect meal for your Superbowl party!!! This is so easy and delicious! 

This immensely satisfying pork and black-eyed pea chili has such depth of flavor that it pairs best with a beer rich enough to stand up to it or a Zinfandel wine. Brown ale is made with malted barley that's been roasted to a dark brown color, helping to impart notes of caramel and toast, which make it a great match here. 


Pork and Black eyed pea chili
adapted from Michael Syman
  1. 1 T. ground coriander
  2. 1 T sweet smoked paprika
  3. 1 tsp. ground cumin
  4. 5 pounds pork loin, pork shoulder or pork cheeks
  5. Salt and freshly ground pepper
  6. 1/4 c. extra-virgin olive oil
  7. 1 pound slab bacon, cut into 1/2-inch dice
  8. 1 onion, finely chopped
  9. 3 garlic cloves, minced
  10. 2 jalapeños, seeded and very finely chopped
  11. 2 red bell peppers, finely diced
  12. One 12-ounce bottle amber ale or porter
  13. 2 c. chicken stock 
  14. 2 c. canned whole Italian tomatoes, crushed
  15. 2 canned chipotles in adobo, seeded and minced
  16. 1 lb. dried black-eyed peas, picked over and rinsed
  17. 1 small cinnamon stick 
  18. Shredded cheddar cheese, cilantro leaves and crème fraîche or sour cream, for serving

  1. In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
  2. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Cut the pork shoulder or loin into 2 inch Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
  3. Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  4. Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and crème fraîche or sour cream at the table.  
 


 Serve with Red Lobster Cheddar Bay Biscuits from June 13, 2013 post!!

Make Ahead, chili can be refrigerated for up to 5 days or you can freeze all or part of it for a future meal.

 MY Family!! My 94 year old Mom in the center, with all the gear!! 

My Jamaican family, last year's Seahawk Superbowl win at Margaritaville, Ocho Rios, Jamaica! And yes, we will be watching from the same place! Our yearly holiday to my "Ocean fix" and good friends!

Wednesday, 14 January 2015

Chicken Parmesan Meatballs





It's January.......some of you want to cut back, some of you want to keep this party going right on through Super Bowl!! I have you both covered with this recipe!! I used ground chicken to make these meatballs light, but, for the partier's...you won't even notice!! And for that Superbowl party, make them into meatball sub sandwiches..........oh, so yummy!!

Friday, 9 January 2015

Roasted Brussel Sprouts





My son, Dustin and daughter-in-law, Amy were the first to introduce me to this new foodie rage, brussel sprouts! I was shocked at how excited they were, and especially my son, who, hated everything green except green beans growing up. Who is this young man? This can't be my son? He would never let brussel sprouts touch his lips when growing up. Then, my daughter-in-law Eva and her mother Eva, made them for Thanksgiving and Christmas with bacon and balsamic.....Hmmmm I was slowly catching on. Next, my son came home from a trip to New York raving about how they are on every menu, in every restaurant! ......Oh, how the kid version of you guys would be disgusted!

Saturday, 3 January 2015

Ten top posts! Year end!!


Happy New Year everyone! I'd like to take a moment to thank all of you who continually visit here and make this site possible. Your presence and interaction are vital to going forward and I appreciate all the sharing of recipes you do with family and friends.

Many of you have been here since the beginning (almost 3 years ago). Together we have built quite a food community that continues to grow, flourish and only get better in 2015. 


Followers are well over 100,000 on Goggle, Goggle plus, Twitter, Facebook, Craftsy, email and Pinterest. I will compile the numbers on our third anniversary.

It's always fun to look back over the years and see which recipes have been popular.

Let's see if some of your favorites made the list!!



Number 10-


Top Healthy Companies of 2013

Looks like the masses are interested in getting into a healthy work environment! Look for top Healthy Companies of 2014 on "Sew whats cooking with Joan" in the near future.



Monday, 29 December 2014

New Years Day menu-wrap up!



What ever you may be doing on New Years Eve, there is still time to plan your New Years Eve/ day dinner. I have an elegant dinner that will impress even your Mother-in-law! Just click on the link/title, it will take you straight to the recipe! For more ideas and recipes, go to my  "Master Recipe List"!!

Dungeness Crab Cocktail 



Friday, 19 December 2014

Cranberry Pinenut Biscotti with a white chocolate drizzle





I love to have a biscotti with my tea in the afternoon or even first thing in the morning. Also, one of my favorite cookies to send to a few special people in my life is biscotti .....just a little bit of JJ in a neat little package tied with a red bow! When it arrives, it is intact, no breakage, perfect for shipping!