Creme Brulee'

There's something about Fall that makes me want to linger a little longer at the table~and Creme Brulee is the perfect dessert for doing just that. Beneath that crisp, caramelized sugar crust is the silkiest vanilla custard: rich, creamy, and surprisingly simple to make.

I love the contrast of cracking through the warm, glassy topping with a spoon and finding the cool, velvety custard underneath. It feels elegant enough for a special dinner, yet cozy enough for a crisp Fall evening at home.

So light the candles, pour a glass of wine and bring out the little ramekins. Fall is here, and Creme Brulee' seems like a very good way to celebrate it!

Extreme Brownie Blondie

This one is for serious chocolate lovers! I combined a rich, fudgy brownie with my Extreme Chocolate Chip cookie dough to create one wonderfully decadent dessert.

My Extreme Chocolate Chip Cookies aren't made with ordinary chocolate chips. I use 72% dark chocolate pallets, which melt into generous pools and ribbons of bittersweet chocolate throughout the buttery brown-sugar cookie dough. Dollops of the dough are tucked into the brownie batter, so every square has a slightly different combination of chewy cookie, fudgy brownie and melted dark chocolate.

 The top gets that beautiful crackly brownie finish while the inside stays wonderfully gooey and rich. Serve them at room temperature or warm one just enough to soften those big pockets of 72% chocolate.

Brownie meets my Extreme Chocolate Chip Cookie- and "extreme" really is the right word. 

Chimichurri Sauce

Fresh, bright and bursting with flavor, chimichurri is one of those sauces that can turn something as simple as a grilled steak into something really special.Traditionally from Argentina  and Uruguay its a lively combination of fresh herbs, garlic, olive oil, vinegar and just enough red pepper to give it a little kick.

I especially love chimichurri with grilled beef, but, don't stop there! Spoon it over grilled chicken, salmon or shrimp, drizzle it over roasted vegetables or potatoes, or serve it along side of crusty bread. It's fresh and tangy, and the vinegar is perfect counterpoint to anything hot off the grill.

There is no cooking involved. Give the ingredients a good chop, stir everything together and let it sit for a bit so all those wonderful flavors can mingle. It's and easy sauce that tastes like you fussed over it~and those are always my favorite kind of recipes!  

Homemade Egg Pasta

 

There is something wonderfully satisfying about making pasta from scratch. With just a few simple ingredients-flour, eggs, oil, salt and a little time- you can create silky, tender pasta that is so much better than anything in a box. And while homemade pasta may sound a little intimidating, it really isn't! With my KitchenAide pasta attachment I can turn a ball of homemade egg dough into beautiful, silky strands of pasta right in my own kitchen.

This basic egg pasta dough can be used in so many ways. you can make angel hair pasta or ribbons of fettucine and spaghetti, or leave it in sheets for lasagna, canneloni and other baked pasta dishes. And one of the best parts is -fresh pasta cooks in just a few minutes! For lasagna, you don't even pre-cook, just layer it in!

The KitchenAide attachment does most the most the  work. Once the dough is mixed and rested I simply run it through the pasta roller, gradually making it thinner, and use the cutter for whatever shape I'm making.

 

Salmon Mousse

This easy salmon mousse is one of those recipes you’ll keep coming back to. It’s fresh, creamy, and preparation in under ten minutes—perfect for the holidays, a make ahead dinner-party appetizer, or an effortless addition to a snack board.

Made with smoked salmon or cooked salmon, cream cheese, and fresh herbs, it’s a simple classic that looks elegant but takes hardly any effort at all.

I recently made this for a dinner party at our friends’ “Barndaminium,” or, as many have affectionately dubbed it, “the Barndo!” It was a huge hit, and I made it with cooked salmon. If you prefer smoked salmon, that works beautifully too.

Serve it with crackers, crostini, cucumber slices, or your favorite vegetables for an easy appetizer that looks much more impressive than the effort it takes.

Zucchini Nut Muffins

Some recipes are good, and then there are the ones you can't stop thinking about. These Zucchini Nut Muffins definitely fall into that category.

A good friend shared this rtecipe with me, and after one bite I knew it was too good not to pass along. They're incredibly moist, wonderfully tender, and packed with just the right amount of warm flavor and crunchy nuts. 

Whether you're enjoying one with your morning coffee, packing it in a lunchbox or sneaking one as a afternoon treat, these muffins are simply irresistible. If your garden is overflowing with zucchini, this is one recipe wan to make again and again. 

I scampered down to the dock with some muffins fresh out of the oven for some young men working on putting our jet ski docks in......lets just say, they can't wait to do more work for us! Ha!  

Stuffed Mushrooms with pine nuts and sundried tomatoes

Stuffed mushrooms are the perfect party bite for the  250th anniversary of the USA! Warm and cheesy and so easy to make ahead of time, they’re the best appetizer ever. 

 

For the meat lovers, make Holly's Sausage stuffed mushrooms! Another quick recipe!

Steak Diane

The moment the flame leaps from the pan is when Steak Diane stops being just dinner and turns into theater. One second the skillet is quietly sizzling with butter, shallots and mushrooms; the next, a splash of cognac ignites into a dramatic burst of fire that fills the kitchen with warmth, aroma, and a bit of adrenaline! It's a dish with old school flair~rich, fast, and unapologetically indulent-and making it at home feels like bringing a bit of table side restaurant magic right to your own stove.

Buffalo Chicken wings

The big game is almost here and my Seahawks are in!! We are so excited! I love wings and created this easy and delicious recipe for the game!

Buffalo Chicken Wings

3 lbs. chicken wings

1  T Baking powder

3/4 tsp salt

1/2 cup Franks hot sauce

4 T melted unsalted butter

1 T molasses 

Pre heat oven to 250 F degrees

Combine baking powder, salt and put into a one gallon zip lock bag. Next, throw in the wings and shake to coat thoroughly.

Arrange the wings on a baking sheet and bake in lower middle of oven for 30 minutes.

Increase the oven temperature to 425 F degrees. Move the wings  up to upper middle of oven. Bake the wings until they are crispy.

While the wings are in oven, whisk the melted butter, molasses and hot sauce together in large bowl.

When the wings are crispy, take them out and put them into  the bowl and mix to coat them thoroughly.

I serve with my Blue Cheese dip, carrots, celery and some Frito dippers.

 

 We are off Jamaica! Our annual trip to our cottage is here! This is where I unplug, reading 8 or more books, watercolor painting by the ocean, getting massages, needle pointing and just totally relaxing. And yes, I write a few blogs, so, come on back to see what I have for you. Go Seahawks!

 

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French Dip sandwiches- slow cooker

 

 

 It's game day! And my team is in the play offs! Wee Bear and I will be watching and my slow cooker will be cooking! Easy squeazy! 

 

Whether you're planning an intimate gathering for close friends or a massive party for the big game, this recipe will have guests talking long after game day.

 

The magic of great game day food isn't just in the recipes, it's in the memories you create when friends and family gather around delicious food to cheer, laugh, and celebrate together. 

 

 

French Dip Sandwiches- slow cooker

 

2 T olive oil

2 1/2 - 3 lb. Chuck roast (I order my beef from Snake River)

Kosher salt

Pepper freshly ground

2 1 ounce packages of dry onion soup 

2 C water 

2 cans of Beef broth

 

Crusty rolls- I use Ciabatta 

Butter 

Optional - Provolone cheese

 

 Season the Chuck roast with salt and pepper while heating the olive oil in a large skillet.

 

When the oil is sizzling, brown the roast on all sides.

  

 Put the roast in the slow cooker and add the dry onion soup, the water and the broth.

 

Cook on high for 4-6 hours or on low for 8-10.

 

When the meat is tender. Take out of the cooker, and slice thin or shred on a cutting board. I use a electric knife that I have had for 40+ years to slice thin.

 

Butter the Ciabatta and broil until toasty on top. 

 

Pile the thinly sliced meat on the rolls, put a slice of provolone on top if you like. If you put the provolone on, broil quickly to melt.

 

Strain the juices of the slow cooker into small ramekins and serve! 

 

Serve with french fries, salad, chips or pickles! 

 

 

 Meet our new family member, Brody! Brody came to us at less than 5 lbs, now he is a whopping 8.2 lbs! He is a Cavapoo, a mix of a 8 lb poodle (sire) and a 12 lb Cavalier King Charles (dame). Needless to say he is our new obsession! We even shortened our annual trip to Jamaica by a week and cancelled our 4 month world cruise because of this heart melting puppy. We just can't be away from him!