Wednesday, December 3, 2014

Cheesy Baked Hashbrowns

These are a great tasting dish that can be prepared a day before baking.  Perfect for brunches!

Serves 4-6
2 lb Frozen Hash Browns
1/2 C Butter, melted
1/2 C Sour Cream
2 C Shredded Cheddar Cheese
2 C Chopped Scallions
2 t Cajun Seasoning
Optional: 2 C Real Bacon Bits

Preheat oven to 350 degrees.  Mix all ingredients together,  taste for seasoning.  Spray a
9 x 13 baking dish with Pam and add hash brown mixture.  Bake for 40 minutes or until golden brown on the top.  Enjoy! xo


Friday, November 14, 2014

Cranberry, Cherry & Pecan Bark

This bark is tasty and healthy, dark chocolate, dried fruit...what more could you want?  Add it to an afternoon wine soiree or use as a dessert!  But mostly.... make it!  xoxo

2 lb good quality semi sweet chocolate chips
3/4 c dried cranberries
3/4 c dried bing cherries
1/2 c toasted pecans, roughly chopped
Place chocolate chips in a glass bowl, microwave on high for 1 minute.  Stir continue to microwave & stir at 30 second intervals until chocolate it completely  melted.
Line a half sheet pan with parchment,  pour melted chocolate onto parchment and spread to about 1/4 of an inch.  Evenly distribute the cranberries,  cherries & pecans.  With an off set spatula gently press the toppings into the chocolate.  Let cool and harden.  Break into desired size pieces.   Enjoy!!

Wednesday, November 12, 2014

Deb's Clam Chowder

The days are getting colder and I was in the mood for some cozy food!  This soup seemed to fit the bill!  So yummy and easy! xo
    4 tablespoons butter
    1 large onion, chopped
    5 ribs of celery, sliced thinly
    1 c Real Bacon Bits, (Kirkland Brand)
    ¼ c flour
    3 1/2 cups milk
    a 10-ounce can whole baby clams including the liquid or two 6 1/2-ounce cans minced clams including the liquid
    2 pounds red potatoes, diced
    3 T Sriracha hot sauce
    2 t garlic salt
    2 t ground black pepper
    1/2 cup scallions sliced diagonally
    In a stock pot over medium high heat, melt butter with onion, celery and bacon bits until onions are transparent. Add flour and stir in until flour is browning on the bottom of the pot. Add milk and potatoes, stir until mixture begins to thicken and the potatoes soften. Add clams and liquid, sirracha, garlic salt, pepper and scallions. Taste for seasoning and serve.

Thursday, August 29, 2013

Fresh Figs with Balsamic, Goat Cheese & Proscuitto

I love fresh figs, so sweet and pretty!  I came up with this appetizer recipe that is so yummy!  I hope you try it or come up with your own variation!

12 Fresh Figs, Halved
Balsamic Vinegar
8 Oz Goat Cheese
8 Oz Proscuitto, Cut in half Lengthwise

Lay halved figs on a baking sheet, cut side up.  Drizzle with balsamic vinegar.  Stuff with goat cheese.  Wrap with Proscuitto, twisting the Proscuitto on the last wrap.  Drizzle with honey.  Can be served as is or put under the broiler for 5-10 minutes to crisp up the Proscuitto.
I like to place on a bed of micro greens.

Friday, August 16, 2013

Deb's Steel Cut Oats with Fresh Berries

I make this for groups when I am catering at The Stillheart Institute,  in Woodside, California.  Everyone loves it(well I'm sure not everyone!  But most!) and I am finally taking virtual pen to paper to share it!  This one's for you Carrie!  Hope you enjoy it! xo

Deb's Steel Cut Oats with Fresh Berries

1 1/2  C Steel Cut Oats
3 C Water
1/4 t Salt

Mix all ingredients together and boil until oats are tender.

When oats are tender add:
1/4 C Brown sugar
2-3 C Fresh Berries ( Frozen berries can be used)

Stir until brown sugar & berries are incorporated. 
Serve with fresh berries on top!

Wednesday, March 6, 2013

Fingerling Potato Salad with French Green Beans

5 lb Fingerling Potatoes, cut into 1/2  inch pieces
1 lb French Green Beans, Blanched & roughly chopped
1 Red Onion, Chopped
1 C Bread & Butter Pickles, Drained & chopped
1/4 C Capers, Drained
1/2 C Dijon Mustard
2 T Olive Oil
Salt & Pepper to taste

Place cut potatoes in a large stock pot with salted water.  Boil until tender.  Set aside to cool. 
When cooled add green beans, onion, pickles, capers, dijon and olive oil.  Taste for seasoning and serve.
Curry Grape Chicken Salad

5 C Cooked or Grilled Chicken, roughly chopped
3 C Grapes, Chopped & drained of juice
2 C Mayonnaise
3 T Curry Powder, or more to taste
Salt to taste.

Mix all ingredients in a large bowl, taste for seasoning.  Serve on croissants or on a bed of salad greens.