Sunday, February 28, 2010

Spicy Tomato & White Bean Soup

3 T Olive Oil
2 Carrots, Peeled & Chopped
1 Onion, Chopped
2 Garlic Cloves, Minced
1 26 ounce Can or Jar Marinara Sauce
2 14 ounce Cans Chicken Broth
2 Cans Cannelini Beans or Great White North Beans, Drained
1 t Red Pepper Flakes
1/2 C Orzo
1/2 C Fresh Basil, Chopped
1/2 t Salt
1/2 t Pepper

Heat olive oil in a large stock pot over medium heat. Add the carrots, onion, and garlic, saute until onions are translucent. Add the marinara sauce, chicken broth, beans, red pepper flakes, orzo, salt & pepper. Simmer for 10 minutes, add basil, mix well and serve.

Chicken Mirabella

This is my take on one of my favorite dishes! So good and so easy! I know you'll love it! xo

Serves 8.

6 Cloves Garlic, Minced
1 C Dried Prunes, Pitted & Roughly Chopped
1 C Dried Apricots, Roughly Chopped
16 Green Olives, Pitted
1/4 C Capers, with liquid
3 T Olive Oil
3 T Balsamic Vinegar
1/2 C White Wine
3 Bay Leaves
3 t Dried Oregano
1/4 C Brown Sugar
Salt & Pepper
4 Boneless Skinless Chicken Breasts, Quartered
8 Boneless Skinless Chicken Thighs

Place garlic, prunes, apricots, olives, capers, olive oil, vinegar, white wine, bay leaves, oregano, brown sugar, salt, pepper, in a large zip lock bag. Mix well by zipping bag and manipulating bag. Add chicken breasts and thighs. Seal and refrigerate overnight. Preheat oven to 350 degrees. Pour contents of zip lock bag in a baking dish. Bake for 30 minutes or until chicken is cooked through. Serve with rice or couscous.

Friday, February 26, 2010

Thai Shrimp Soup

1 T Vegetable Oil
3 T Fresh Ginger, Minced or from a tube in the herb section of the grocery store
1 Onion, Chopped
5 C Chicken Broth
1/2 t Red Pepper Flakes
3 Stalks Baby Bok Choy, Sliced
1 1/2 Lbs Shrimp, Peeled and Deveined, and tail taken off
2 T Asian Fish Sauce
2 t Grated Lime Zest
1/4 C Fresh Lime Juice
1/2 C Fresh Cilantro, Rough Chop
1/2 C Scallions, Sliced

Heat oil in a stock pot over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil. Add bok choy and cook 2 minutes. Add shrimp, fish sauce, lime zest, and lime juice, cilantro and scallions; cook just until shrimp turn pink, about 1 minute. Serve hot.

Thursday, February 25, 2010

Yummy Garlic Croutons

These croutons are awesome for Caesar Salad or Panzanella (Italian Bread Salad).

1 C Olive Oil
1 C Butter (2 Sticks)
10 Cloves Garlic, Chopped or crushed
1 t Salt
1 T Dried Parsley
1 Loaf Sourdough French Bread or left over garlic bread, cut into cubes

Preheat oven to 425 degrees

Place olive oil, butter, garlic, salt and dried parsley in a small saucepan over medium heat. Bring to a slow simmer until butter is melted. Place bread cubes in a large bowl, pour melted mixture over and toss to coat evenly. Spread in a single layer on a parchment lined baking sheet. Bake for 10-12 minutes.

Wednesday, February 24, 2010

Lime Shrimp Dip

This one is for my friend Lisa, I brought this to a party and we couldn't leave the dip!

2 C Bay Shrimp, (small salad shrimp)
1/2 C Sour Cream
Zest of 1 Lime
Juice of 1 Lime
1/4 t Salt

Mix all ingredients and stir to combine. Taste for seasoning. Serve with water crackers.

Tuesday, February 23, 2010

Jalapeno Cheese Rice

I first had rice like this on at my friend Jacque's. I love it because it can be made ahead and goes well with grilled meats and fish. This is my version of the great one Jacque makes! xo

8 C Cooked Rice
3 C Extra-Sharp Cheddar, Shredded, or a combo of Cheddar and Jack
1 C Sour Cream or Greek Yogurt
1 T Tabasco Sauce
3 Eggs, Well Beaten
2 Jalapenos, Finely Diced
1/4 C Canned Chopped Green Chiles
1 Garlic Clove, Finely Chopped
1 t Salt
1/2 t Pepper

Preheat oven to 350 degrees.
Spray a 9 X 13 glass baking dish with Pam. In a large bowl add rice, cheddar, sour cream, Tabasco, eggs, jalapeno, green chiles, garlic, salt & pepper. Stir well a to combine, taste for seasoning. Pour into prepared baking dish and bake for 1 hour. Let cool slightly before slicing and serving.

Monday, February 22, 2010

Spicy Orange Vinaigrette

2 C Orange Juice
2 T Rice Wine Vinegar
2 T Red Onion, Chopped
1 Jalapeno Pepper, Chopped
1 T Chili Powder
3/4 C Olive Oil
1 T Sugar
1 t Salt
1 t Pepper

Place all ingredients in a food processor or blender, process until all ingredients are liquid.

Serve with your favorite greens, avocado, & shaved fennel.

Sunday, February 21, 2010

Pork Roast with Sweet Potatoes & Fennel

I had purchased a port roast and invited my parents over for dinner. I had no idea what I would do with it so Mom and I hit the kitchen. I started pulling things out of the fridge with the flavor of Chicken Mirabella in mind, that salty sweet combo is so good. So here's what I came up with! You could add green olives, or dried prunes for another twist on this recipe. xo
2 T Olive Oil
1 3-4 Lb Boneless Pork Roast
Salt & Pepper
7 Garlic Cloves, Coarsely Chopped
1 Large Carrot, Peeled & Coarsely Chopped
2 Onions, Coarsely Chopped
2 Celery Stalks, Coarsely Chopped
2 Fennel Bulbs, Coarsely Chopped
1/4 C Italian Parsley, Chopped
6 Sweet Potatoes, Peeled & Sliced 1 inch Thick
2 C Dried Apricots, Quartered
3 Bay Leaves
2 T Dried Oregano
1/4 C Sugar
1/4 C Capers, with liquid
3 C White Wine
3 T Butter
1/4 C Fresh Mint, chopped

Preheat oven to 325 degrees. Heat oil in a large Dutch oven over medium-high heat. Season pork on all sides with salt and pepper. Sear well on all sides. Add all remaining ingredients to pot. Cover and place in the oven. Cook until internal temperature of the roast reaches 150 degrees, about 2 hours. Remove from oven and add 3 T butter. Garnish with fresh mint. Serve over whole wheat couscous.

Saturday, February 20, 2010

Basil Bites

It was girls night at Kristi's and boy was it fun! She made these great appetizers, easy and tasty! xo

1/2 C Fresh Basil, Roughly Chopped
1/2 C Parmesan, grated
1 Clove Garlic
1/3 C Mayonnaise
1 Baguette, Sliced

Stir together basil, cheese, garlic and mayonnaise. Set aside. Slice baguette and broil until slightly toasted. Remove from broiler, turn on other side and spread mixture on top. Broil again til bubbly and light brown.

Friday, February 19, 2010

Greek Yogurt with Fresh Berries

I first had this amazing Greek yogurt dessert at Avra in New York City. I was not a fan of yogurt in general, so our waiter had to convince me to order it, I am so glad I did because I have been making it ever since. It is so easy and delicious it will become one of your favorites, too! xo

Serves 4

2 C Greek Yogurt, Full Fat, 2%, or Non Fat
1 C Blueberries, Frozen are ok
1 C Fresh Strawberries, Quartered
1 C Fresh Raspberries
1/2 C Honey
1/4 C Toasted Walnuts, Chopped

Rinse and mix berries together. Toast walnuts and chop.
To assemble desserts, place 1/2 C Greek yogurt in each dessert bowl, divide berry mixture between the 4 dessert bowls and spoon on top of yogurt. Drizzle with 2 T honey and top with chopped toasted walnuts. Serve. Can be made ahead and kept in the fridge.

Thursday, February 18, 2010

Broccoli Cheese Twice Baked Potatoes

4 Large Potatoes, Baked
1 1/2 C Broccoli Florets, Steamed & finely chopped
1 C Cheddar Cheese, Shredded & Divided
1/2 C Sour cream or Greek Yogurt
1/2 t Salt
1/4 t Pepper
4 Scallions, Sliced

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and broccoli to the potato mixture and stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Bake at 350 degrees for 25 minutes or until potatoes are heated through.

Fattoush Salad

I first had a Fattoush salad at Insalata in San Anselmo about 12 years ago and I loved it! I recently had the pleasure of meeting Heidi Insalata Krahling at a book signing for her new cookbook! It is a beautiful book! Fattoush is a great and versitile salad of fresh vegetables, a bright dressing, and pieces of crisp pita bread. You can easily add sliced pepperoncini or shaved fennel. This salad is a great addition to grilled dinners or as a light dinner all on its own. xo

1 C Extra Virgin Olive Oil
1/4 C Fresh Lemon Juice
3 Garlic Cloves, Minced
1 T Lemon Zest
2 t Salt
1 t Black Pepper
1 t Dry Mustard
1 t Cumin

Mix all ingredients with a whisk or immersion blender. Refrigerate until use.


2 to 4 Pitas, Cut into bite size pieces and toasted
1 t Cumin Seeds (optional)
2 Heads Romaine, Torn or cut into bite size pieces
1/2 Red Onion, Thinly Sliced
4 Tomatoes, Large Dice
1 English Cucumber, Quartered & Sliced
1/2 C Mint Leaves, Roughly Chopped
1/2 C Cilantro Leaves
1/2 C Italian Parsley
3/4 C Kalamata Olives
1 C Feta Cheese

Cut, toast and cool pita. Assemble all ingredients in a large bowl, toss with desired amount of dressing, I like to start with 1/2 cup. Taste for seasonings and serve.

Tuesday, February 16, 2010

Microwave Lemon Curd

Speaking of lots of Lemons! I like to make lemon curd with the abundance of lemons and I found this recipe years ago. I use it as a filling for white cake, on top of cheese cake, or between 2 butter cookies. Any way you use it you will love it! Lime and orange juice work well, too! xo

1 C Sugar
3 Eggs
1 C Fresh Lemon Juice, Real Lemon works well too!
Zest of 3 Lemons
1/2 C Butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Monday, February 15, 2010

Red Pepper Dijon Salad Dressing

I got this recipe from my friend Lynn and her Mom. I made it and loved it! It is not only a great salad dressing but is also great as a marinade for chicken, beef or fish! xo

1/4 C Red Wine Vinegar
1 T White Vinegar
2 t Dijon Mustard
1 t Oregano
1 t Thyme
2 Cloves Garlic
1 t Salt
1 t Pepper
1 Roasted Red Bell Pepper
1 1/2 C Olive Oil

Place all ingredients but olive oil in a food processor or blender, an immersion blender can also be used. Blend to mix, while machine is running slowly add olive oil. Taste for salt and pepper, add more if needed.

Sunday, February 14, 2010

Lemon Marscapone Custard

My Mom and my friend Kristi gave me a bunch of Meyer Lemons...which I love, so I am always looking for yummy ways to use them. Here is one I came up with last night and everyone loved them! xo

8 Eggs
1 1/2 C Fresh Lemon Juice, you can use refrigerated
8 oz Mascarpone Cheese
1 1/4 C Sugar
Zest of 2 lemons
2 Pkg Puff Pastry

Heat oven to 400 degrees.

Bring puff pastry to room temperature, with a rolling pin, roll each piece of dough until it is half its original thickness. Cut dough in sixths. Spray a large size cupcake tin with Pam. Place each square in a cup, folding over the edges. Set aside.

In the bowl of a stand mixer or food processor add eggs, lemon juice, sugar, zest and mascarpone cheese, process or mix until all ingredients are incorporated and mixture is light yellow. Ladle into each pastry lined cup and bake at 400 degrees for 20 minutes. Custard will set as it cools. Serve warm with whipped cream.

Saturday, February 13, 2010

Pepperoni Mushroom Pizza

We love pizza at out house, especially homemade! I posted the Quick Pizza Sauce and the Pizza Dough so here it is all together. If you don't want to make the pizza dough you can use your favorite French Bread cute lengthwise. Feel free to create your own masterpiece! Here is one of our favorites.

1 C or More Quick Pizza Sauce
1 1/2 C Mozzarella Cheese, Shredded
1/4 C Parmesan Cheese, Shredded
1/4 C Asiago Cheese, Shredded
15-20 Slices Pepperoni
3/4 C Sliced Mushrooms
1/4 C Fresh Basil Leaves, Roughly Chopped

On homemade pizza dough or on french bread cut lenghtwise, spread pizza sauce and top with mozzarella and Parmesan, add pepperoni and mushrooms, top with asiago cheese then the fresh basil. Bake at 400 degrees for 20 minutes or until edges are light brown and cheese is bubbly.

Friday, February 12, 2010

Pizza Dough

5 C Flour
1 t Yeast
3 t Honey or Sugar
2 t Salt
1 1/2 C Hot Tap Water
1/2 C Olive Oil
2 T Corn Meal

Combine flour, yeast, honey, and salt in work bowl stand mixer fitted with a dough hook. With machine running, add the water and olive oil. Let mixer run on medium speed for 5 minutes or until dough is formed and is soft and elastic. This can also be done by kneading by hand.
Place dough in a gallon sized zip lock bag, coated lightly with olive oil, zip and place in a warm dry place to rise for an hour or refrigerate overnight or up to 48 hours. If refrigerating, bring dough to room temperature and let rise for one hour.
Sprinkle cornmeal on baking stone or baking sheet, spread dough and add sauce and toppings. Bake at 400 degrees for 20 minutes or until crust is golden brown and cheese is melted.

Thursday, February 11, 2010

Quick Pizza Sauce

I like to keep this in the fridge to make French Bread Pizzas. Simple and delicious. xo

1 -14 1/2 ounce Can Crushed Tomatoes
1 -14 1/2 ounce Can Tomato Sauce
1 6 ounce Can Tomato Paste
4 Cloves Garlic, minced or pressed through garlic press, or more if desired
2 T Olive Oil
1 t Red Pepper Flakes or more depending on your tastebuds

Heat oil in a saucepan over medium heat, add garlic and red pepper flakes cook for 1 minute or until fragrant. Add crushed tomatoes, tomato sauce & tomato paste, simmer until the sauce thickens. Season with salt & pepper.
Use on pizza dough or french bread for a delicious pizza!

Wednesday, February 10, 2010

Beef Stroganoff

This one is for Andrea who asked me this morning if I had a good Beef Stroganoff recipe. I said I would post it and here it is. xo

2 T Olive Oil
1 Lb Beef Sirloin, Cut into thin strips
2 C Flour Seasoned lightly with Salt & Pepper
4 T Butter
2 Garlic Cloves, Crushed
12 Ounces or more Mushrooms, Thickly Sliced
1 Medium Onion, Chopped
1 T Ketchup
2 C Beef Broth
1/4 C Sour Cream or Greek Yogurt
1 T Italian Parsley

12 ounce package Egg Noodles, Cooked according to directions.

Dredge beef in seasoned flour mixture, heat 1 T olive oil and cook meat until just brown about 1-2 minutes. (It is important to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef.

Return the skillet to medium-high heat. Add 4 T butter and garlic, onion and mushrooms and cook, stirring occasionally, until onions are translucent about 5 minutes. Add katsup, and beef broth, stir until sauce thickens, about 7 minutes.
Add beef, accumulated juices and sour cream, heat through, taste for seasoning. Serve over cooked egg noodles, sprinkle with parsley.

Tuesday, February 9, 2010

Carrot Cake

2 C Flour
2 t Baking Soda
1/2 t Salt
2 t Ground Cinnamon
3 Eggs
1 1/2 C Sugar
3/4 C Buttermilk
1/2 C Canola Oil
1 t Vanilla Extract
1 20-ounce Can Crushed Pineapple, drained, juice reserved
2 C Grated Carrots (4-6 medium)
1/4 C Coconut
1/2 C Walnuts or Spicy Pecans, Chopped

Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with Pam. Can also be made as a layer cake, for that you have to double the frosting.

Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix until just blended. Stir in the nuts. Pour the batter into the prepared pan.

Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.

For the Frosting:

12 ounces Cream Cheese, softened
1/2 C Powdered Sugar, sifted
1 1/2 t Vanilla Extract
2 t Saffron

Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake.

Monday, February 8, 2010

Fettuccini with Broccoli & Gorgonzola Creme Sauce

3/4 C Chicken broth
1/2 C Dry White Wine
2 C Gorgonzola Cheese, Crumbled
2 C Heavy Cream
3 T Butter
1 t Salt
1/4 t Pepper
1 Lb Fettuccine
4 C Broccoli
1/3 C Grated Parmesan
3 T Italian Parsley, Chopped

In a medium stainless-steel pot, combine the broth and wine and bring to a boil over medium heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.

Reduce heat to low and add the Gorgonzola, cream, and butter. Bring to a simmer, cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.

In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes.

Meanwhile steam broccoli in microwave until soft and slightly crunchy.

Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

Sunday, February 7, 2010

Mango Kiwi Salsa

This is great for tortilla chips but also on grilled fish! xo

2 C Fresh or Frozen Mango, Thawed and Diced
2 C Kiwi, Peeled and Diced
1/2 C Cilantro, Chopped
1/2 C Red Onion, Copped
1 Jalapeno, Minced
1/4 C Seasoned Rice wine Vinegar

Mix all ingredients together and chill before serving!

Saturday, February 6, 2010

Homemade Salsa

Homemade salsa is the best! And as I've said before I always have what it takes in the fridge to make it! You can use fresh tomatoes if you have them and add more or less jalapeno depending on your preference for heat. xo

1 Clove Garlic, Crushed
1/2 Onion, Chopped Finely
1 Jalapeno, Chopped Finely
1/2 C Fresh Cilantro, Chopped
Juice of 1 Lemon or lime
1 15 Ounce Can Crushed Tomatoes
1 t Salt

Mix all ingredients and serve!

Cheesy Crab Appetizer Bites

And the crab version, I told you there were lots of versions, use these or create your own! xo

1 Sourdough Baguette, Sliced

1 C Canned Crab Meat, Drained, can use fresh
1 T Red Onion, Chopped Finely
Zest of one Lemon
2 C Mozzarella Cheese, Shredded
1/2 C Mayonnaise
Dash of Tabasco
Salt & Pepper to taste

Mix crab meat, onion, lemon zest, mozzarella, mayo, Tabasco, salt & pepper until well combined. Spread on baguette slices and place on a parchment lined baking sheet. Broil on the middle rack of your oven until lightly browned and bubbly.

Friday, February 5, 2010

Pizza Appetizer Bites

Here is the pizza version! Leave out the pepperoni or substitute chopped bell pepper and it is a vegetarian appetizer! xo

1 Sourdough Baguette, Sliced

1/4 C Sliced Olives
2 Scallions, Chopped
1/4 C Pepperoni, Chopped
1/2 C Pizza Sauce
1/4 t Cayenne Pepper
1 C Mozzarella Cheese, Shredded
1 C Romano Cheese, Shredded

Mix olives, scallions, pepperoni, pizza sauce, cayenne, mozzarella and Romano until well combined. Spread on baguette slices and place on a parchment lined baking sheet, broil on the middle rack until brown and bubbly.

Thursday, February 4, 2010

Cheesy Bacon, Scallion & Tomato Appetizer Bites

I really like appetizers that you can do ahead and then pop in the oven when your first guest arrives. This one fits that bill to a T. Prepare the mix a day ahead and then top the baguette slices about an hour before your guests arrive! It is also a great one to have the kids put together for you! This recipe has lots of variations and I will post another tomorrow! xo

1 Sourdough Baguette, Sliced Thinly
1/4 C Real Bacon Bits
2 Scallions/Green Onions, Sliced Thinly
1/4 C Roma Tomato, Small Dice
1 C Sharp Cheddar, Shredded
1 C Jack Cheese, Shredded
1/2 C Best Foods Mayonnaise
Dash of Tabasco or other hot pepper sauce or more to taste
1/2 t Black Pepper

In a medium bowl mix bacon bits, scallions, tomato, cheddar, jack, mayo, tobasco and pepper. When mixture is well combined, spread a half teaspoon or more on each baguette slice, place on a parchment lined baking sheet and place under a broiler until the topping is hot, bubbly and slightly brown.

Wednesday, February 3, 2010

Perfect Guacamole

I love making homemade guacamole and salsa so I always have fresh jalapenos, onions, tomatoes, cilantro, garlic and lime or lemon juice on hand. I make the base for the guacamole and keep it in the fridge, then all I have to do to make the guacamole is cut the avocados! xo

Guacamole Base
1 Fresh Jalapeno Pepper
1/2 Onion, Quartered
1 Roma Tomato or 5 Grape Tomatoes, Quartered
1/4 C Cilantro Leaves
Juice of 1 Lime or Lemon
1 Garlic Clove
1/2 t Salt or to taste
1/2 t Pepper
3 Avocados

Place all ingredients (but avocados) in the bowl of a food processor, pulse until all ingredients are roughly chopped. Halve avocados and remove pit, cut the avocado in the skin first vertically then horizontally, spoon into a bowl. Mix in 1/2 cup of the base mixture with the avocado. Taste for seasoning and add more if needed. Store remainder in refrigerator for up to a week.

Tuesday, February 2, 2010

Spicy Wings

Just in time for Superbowl are my spicy wings! Everyone loves wings with blue cheese dressing! Oh and don't forget the celery sticks, they add a healthy twist to the wings! LOL Enjoy! xo

4 Lbs Chicken Wings, or Drumettes
3 T Olive Oil
4 Cloves Garlic, Chopped
1 3/4 t Salt
1 1/2 t Cayenne Pepper
1 T Chili Powder
1 T Lime Juice

Heat the oven to 425 degrees.

In a large bowl, combine the wings, olive oil, garlic, 1 1/2 teaspoons of the salt, cayenne, chili powder and lime juice. Mix well to coat wings, you can do this in a large zip lock bag or the bag the wings came in, and let stand an hour or overnight in the fridge. Arrange the wings in a single layer on two large baking sheets lined with foil or parchment and sprayed with Pam. Bake until brown and crispy, about 25 minutes.

Blue Cheese Dip

2/3 C Mayonnaise
1/3 C Sour Cream or Greek Yogurt
1 C Blue Cheese, or Gorgonzola Cheese Crumbled
2 Scallions, Chopped
1 t Rice Wine Vinegar
1/4 t Salt
1/4 t Black Pepper

8 Ribs Celery, Cut into Sticks

In a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper. Refrigerate until ready to use.

To serve line serving platter with large lettuce leaves, place bowl of blue cheese dressing in the middle, surround with cooked wings and celery sticks!