Hi everyone, Happy Holidays from The Cooking Blog.  My husband did a really good job of documenting our day as a family on Christmas Eve so I will link to it from here.  My son has his thoughts online as well.  However you spent your day, I hope it was a great one.  Enjoy the Season and I will be back posting in the New Year!

You need to be eating more of these foods.

Hint, it doesn’t involve using a Slap Chop

Check out the list here.

Check out the list at Prevention.

Check out this gorgeous Sparking Cranberry recipe from Heidi at 101 Cookbooks.

I've become convinced that these sparkling, sugared cranberries should be a part of every holiday spread. They glint and wink in the surrounding holiday lights, and lend a striking dash of red to the table. Another great thing is the way they effortlessly make the transition from savory course to sweet. So, for example, I've become fond of serving them as part of a cheese spread, but I imagine they'd be nice as the finishing touch on on a tart or clustered atop a crème brûlée or pudding of some sort.

I am convinced too.

Check out the list here. via

In case you are looking for some last minutes Christmas gift ideas, the world’s best shopper (my hubby) has posted his Christmas Gift Guides for 2009.

As I have written before, my awesome husband Jordon does most of the Christmas shopping at our house.  He also has written some excellent Christmas gift guides that are being uploaded over the last several weeks.  So if you are looking for the right gift for the special person, check out these links. 

• Christmas Gift Ideas for Tween Boys
• Christmas Gift Ideas for Geeks and other Gadget Lovers
• Christmas Gift Ideas for the Emotionally Distant Father
• Christmas Gift Ideas for the Accountant Who Works Across the Hallway
• Christmas Gift Ideas for the Sports Fan
• Christmas Gift Ideas for Jordon

Apparently he still has some more to come and you can find them all listed in his Christmas Gift Ideas category.  Best of luck with your Christmas shopping!  You can also follow Jordon on Twitter.

• 8 cups finely diced cabbage (about 1 head)
• 1/4 cup diced carrot
• 2 tablespoons minced onions
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice

Directions

1. Finely dice cabbage and carrots.
2. Place cabbage and carrot mixture into large bowl and add minced onions.
3. Using regular blade on food processor, process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

This goes great as a topping on a pulled pork sandwich.

Ingredients

• 1 large onion, chopped
• 6 garlic cloves, peeled
• 1 pickled jalapeño pepper, seeded and chopped
• 2 teaspoons of Chipotle chile powder
• 1 Tbsp tomato paste
• 2 Tbsp Dijon mustard
• 3/4 cup distilled white vinegar
• 1 teaspoon paprika
• 1/3 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1/4 cup light brown sugar
• 1 bay leaf
• Salt
• 3 lbs of pork butt shoulder roast, trimmed of excess fat
• Hamburger buns

Directions

1. Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4. Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot on hamburger buns.
5. Make sure you top it off with a big spoonful of coleslaw on top of the pork.

Serves 6 to 8.

Jordon was watching the Rutgers football game last night and they had a shot of the Fat Darrell Sandwhich.  A sandwich made up of mozzarella sticks, chicken fingers, French fries and many other unhealthy snacks.  Try at your own risk, definitely not heart smart.

The first 50 suggestions come from the New York Times

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

Wahoo, here is the second 50 suggestions.

Ingredients

• 1 (8 ounce) package egg noodles
• 1 (16 ounce) package frozen broccoli florets, thawed
• 1/4 cup (1/2 stick) butter, melted
• 1 (8 ounce) package shredded cheddar cheese
• 1 (10 ounce) can cream of chicken soup
• 1 cup half-and-half cream
• 1/4 teaspoon ground mustard
• 3 cups cooked, cubed chicken breasts
• 2/3 cup slivered almonds, toasted

Directions

1. Preheat over to 350 degrees
2. Cook noodles according to package directions and drain.  Cut stems off broccoli and discard.  Combine noodles and broccoli in large bowl.
3. Add butter and cheese until cheese melts.  Stir in chicken soup, half-and-half cream, mustard, chicken and about 1/2 teaspoon each of salt and pepper.  Spoon into sprayed 2 1/2 quart baking dish.
4. Cover and bake for about 40 minutes.  Remove from oven, sprinkles with slivered ovens.

Serves 8.

Serious Eats has re-created the famous New York City Shake Shack Burger recipe

There's nothing special about the burger—regular squishy bun, a 1/4-pound patty of griddled meat, lettuce, tomato, and sauce—but like all good burger experiences, the sandwich is far more than a sum of its parts. To recreate the experience at home, I had to eat it, dissect it, deconstruct it, research it, eat it some more, rebuild it, break it down again, reconfigure it, taste it, eat it one more time, and finally reconstruct it again. Here are the results of my labor, from the ground up.

I am so trying this up at the cabin this summer.

Ingredients

• 12 slices dark rye bread
• 6 slices Swiss cheese
• 12 thin deli slices corned beef
• 4 cups deli coleslaw drained

On 6 slices of rye bread, layer cheese, 2 slices corned beef and lots of coleslaw.  Top with remaining bread slices.  Serves 6.

Ingredients

• 1 (12 ounce) loaf French Bread
• 1/2 cup creamy Dijon-style mustard
• 3/4 pound sliced deli roast beef
• 8 slices American cheese

Directions

1. Preheat over to 325 degrees Fahrenheit
2. Split French bread and spread mustard on bottom slice.  Line slices of beef over mustard and cheese slices over beef.  Add top loaf.
3. Cut loaf in quarters and place on baking sheet.  Heat for about 5 minutes or until cheese just partially melts.  Serves 4.

Ingredients

• 2 (10 ounce) packages romaine lettuce
• 2 1/2 – 3 cups cooked, sliced, turkey
• 1 (8 ounces) jar baby corn, quartered
• 2 tomatoes, chopped
• 1 (8 ounces) package shredded colby cheese)

Directions

1. Combine romaine lettuce, turkey, baby corn, tomatoes and cheese in large salad bowl.

Dressing

1. 2/3 cup mayonnaise
2. 2/3 cup salsa
3. 1/4 cup cider vinegar
4. 2 tablespoons sugar

• Combine all dressing ingredients in bowl and mix well.
• When ready to serve, sprinkle a little salt and pepper, pour dressing over salad and toss to coat well.  Serves 8.

Ingredients

• 1 banana cut into 1 inch slices
• 1 mango, pealed, cubed
• 1 1/2 cups of pineapple or orange juice, chilled
• 1 (8 ounce) container vanilla yogurt

Directions

1. Process banana slices, mango, juice, and yogurt into blender until smooth.  Scrape sides of blender and mix.  Serve immediately.

Ingredients

• 3 eggs, beaten
• 1 (8 ounce) carton sour cream
• 1 (6 ounce) can crabmeat, rinsed, drained, flaked
• 1/2 cup shredded Swiss cheese
• 1 (9 inch) piecrust

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Combine eggs and sour cream in bowl.  Blend in crabmeat and cheese and add a little garlic salt and pepper.
3. Pour into piecrust
4. Bake for 35 minutes.  Serves 6.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• The Vancouver Sun has a great Thanksgiving 101
• How to Cook a Thanksgiving Dinner
• Testing out the Canadian Living Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Roasted Thanksgiving Turkey Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.  Also over at our cabin blog, there are some great ideas for Thanksgiving at the lake.  Happy Thanksgiving everyone!

Ingredients

• 5 slices bacon
• 1/2 cup slivered almonds
• 1 (16 ounce) package frozen cut green beans
• 1/4 cup butter

Directions

1. Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
2. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Ingredients

• 5 pounds red potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup butter
• salt and pepper to taste

Directions

1. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!

Ingredients

• 1 (12 pound) whole turkey
• 3/4 cup olive oil
• 2 tablespoons garlic powder
• 2 teaspoons dried basil
• 1 teaspoon ground sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Ingredients

• 30 slices white bread, lightly toasted
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 eggs, lightly beaten
• 2 cups chicken broth
• 2 teaspoons rubbed sage
• 1 teaspoon garlic powder
• salt and pepper to taste

Directions

1. Allow the toasted bread to sit approximately 24 hours, until hard.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
5. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird."

• 5 cups turkey stock
• 1/4 cup all-purpose flour
• 1 cup water
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon celery salt

Directions

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Ingredients

• 1 large turnip, peeled and diced
• 2 tablespoons white sugar
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• salt and ground black pepper to taste

Directions

1. Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
2. Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
3. Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Ingredients

• 2 pounds orange turnip
• 3 tablespoons butter
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash garlic powder 1/2 pound bacon - cooked and crumbled
• 2 tablespoons rendered bacon fat

Directions:

1. Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
2. In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
3. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon.
4. Stir and heat to the desired temperature before serving.

By grilling the beef steak, vegetables and flatbreads, this entire fajita recipe is cooked in the great outdoors.

• 1 lime
• ½ cup finely chopped pickled jalapeno peppers plus 2 tbsp reserved juice
• 2 tbsp Worcestershire sauce
• 2 garlic cloves, minced
• 1 lb Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch thick
• 1 EACH onion and sweet red pepper, cut into strips
• 1 tbsp vegetable oil
• 1 tsp chili powder
• ½ tsp ground cumin
• 4 Greek pitas

Combine  finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.

1. Discard marinade; grill steak using medium-high heat, 3 to 4 minutes per side for medium-rare. Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.
2. Tuck steak and vegetables into warm pitas and top with some salsa.

• TIP When using a Grilling Steak, such as Top Sirloin, marinate for just 15 to 30 minutes.

With a barbecue wok you can take this beef stir-fry recipe outside to the grill.

• ⅓ cup hoisin sauce
• 2 tbsp salad dressing
• 2 tsp Asian chili sauce
• 1 lb Beef Grilling Steak (e.g. Rib, Top Sirloin or Strip Loin), trimmed and cut into 1/4-inch (5 mm) thick strips
• 4 cups mixed stir-fry vegetables (e.g. snow peas, slivered sweet yellow pepper, red onion and carrot)

1. Combine hoisin sauce, salad dressing and chili sauce. Toss 2 tbsp (30 mL) of the sauce mixture with beef strips. For even more flavour, marinate meat in the sauce for an hour or two.
2. Preheat barbecue to medium-high. Coat inside of barbecue wok with cooking spray. Place on the grill and close lid; heat for 5 minutes. Add beef strips to wok and cook over high heat for 1-2 minutes, stirring occasionally. Add vegetables and cook with the lid closed, for 8 minutes, stirring occasionally.
3. Transfer to a large serving platter or bowl; toss with remaining sauce. Serve with cooked vermicelli-style noodles.

• ¾ cup soy sauce
• ¼ cup packed brown sugar
• 1 garlic clove, minced
• 1 tbsp minced fresh gingerroot
• 1 ½ lb Beef Grilling Steak or Medallions (e.g. Rib Eye, Top Sirloin or Strip Loin), 1-inch thick
• Garlic Smashed Potatoes (recipe below)

1. Combine soy sauce, sugar, garlic and gingerroot in large sealable freezer bag. Pierce steak all over with fork; add to bag and marinate for 15 minutes.
2. Discard marinade. Pat steak dry with paper towelling.Grill or broil using medium-high heat for 6 to 7 minutes per side for medium doneness.
3. Let stand for 5 minutes; slice thinly across the grain to serve.

Garlic Smashed Potatoes: Boil scrubbed 3-inch (7.5 cm) new potatoes until just tender. Drain and cool slightly. Flatten each potato slightly with your hand, keeping potatoes intact. Brush generously with your favourite salad dressing and season with salt and pepper. Grill about 3 minutes per side, until crispy and browned.

Ingredients

• 4 Beef Fast-fry Steaks, about 12 oz
• 1/2 tsp each salt and pepper
• 2 tbsp lime juice (about 2 limes)
• 1-1/2 cups shredded Monterey jack cheese
• 1 cup frozen corn, thawed
• 1/4 cup salsa
• 1 jalapeno, seeded and minced
• 1/2 tsp hot sauce
• 4 large flour tortillas

Directions

1. Rub steaks all over with salt and pepper. Grill over medium-high heat for 2 to 3 minutes per side or until cooked through. Remove from grill; drizzle with lime juice and set aside. Reduce heat to low.
2. Combine cheese, corn, salsa, jalapeno and hot sauce; Spread 1/2 cup (125 mL) of mixture evenly over one half of each of the 4 tortillas. Cut steaks into strips, sprinkle over cheese mixture. Fold over tortilla half to form a half-moon. Assemble 3 more quesadillas in the same manner.
3. Grill each quesadilla for 2 minutes per side or until toasted and cheese is melted.

Ingredients

• 2 Canadian Pork tenderloins, well-trimmed, about 12 oz (0.375 kg) each
• 6 oz (180 g) pkg long-grain and wild rice mix
• 1 tbsp (15 ml) butter
• 8 oz (0.25 kg) chopped fresh mushrooms
• 1/2 cup (125 ml) sliced green onions
• 1 cup (250 ml) chopped pecans, toasted
• 2 tbsp (25 ml) chopped fresh parsley
• 2 tsp (10 ml) dried Italian seasoning
• 1/2 tsp (2 ml) salt

Lemon-Wine Sauce

• 1/2 cup (125 ml) EACH chicken broth, white wine
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) chopped onion
• 1 clove garlic, minced
• 1/4 tsp (1 ml) EACH sugar, pepper
• 1 tsp (5 ml) EACH cornstarch, cold water

Cooking Instructions

1. Cut each tenderloin lengthwise down the centre, cutting to but not through opposite side; open flat.
2. Prepare rice mix according to package directions. Melt butter in a non-stick skillet. Add mushrooms and onions and cook until tender.
3. Remove from heat and stir in cooked rice mix, pecans and parsley.
4. Reserve 3/4 cup of rice mixture. Place remaining rice in a covered casserole and set aside. Divide 3/4 cup rice mixture between the two tenderloins, spreading evenly down the centre.
5. Close tenderloins and fasten with toothpicks.
6. Combine Italian seasoning and salt. Sprinkle over the top of tenderloins.
7. Roast on a rack in a shallow roasting pan at 400°F (200°C) for about 25-30 minutes or until meat thermometer registers 160°F (70°C).
8. Bake rice casserole at the same time. Meanwhile, prepare Lemon-Wine Sauce. When tenderloins are done, spread rice mixture on platter. Remove toothpicks from tenderloins and cut into 1" (2.5cm) slices. Arrange slices on rice and drizzle with Lemon-Wine Sauce.

Lemon-Wine Sauce

1. Combine chicken broth, wine, lemon juice, onion, garlic, sugar and pepper; simmer 5 minutes. Combine cornstarch and water. Stir into broth mixture and simmer until thickened.

Find the details and the recipe over at 101 Cookbooks.

Canada.com asks the question, why do men get all the glory in the kitchen?

I'm not thinking of around the home; I'm not thinking of the Food Channel; I'm thinking of the superstars of gastronomy who pack in the crowds and rake in the millions simply by cooking food and putting it on the table.

I have some figures for you. Searching through my list of the 50 World's Best Restaurants 2009, I found just one restaurant run by a woman in South Africa: Le Quartier Français, Margo Jansen in charge. Adjusting my search terms, I found two pairs of equal partners -- Nadia Santini, who works with her husband at Dal Pescatore, in Italy; and Elena Arzak, who works with her father at Arzak, in Spain.

That's it. The people responsible for the success of the other 47 best restaurants are all guys.

Here's another number. In the U.S., of chefs working at the executive level -- the leaders, the creative elite -- 10 per cent are women. Under-represented, I would say. Sharing my view, New York magazine brought together a group of women who run top city kitchens, and peppered them with questions about this out-of-balance situation.

I have never eaten at Original Tommy’s but Jordon is a big, big fan.  Here is the recipe for the Original Tommy's Chili.

While it looks pretty appetizing and well put together there.  Here is what it looks like in real life.

• 3/4 lb. Flank Steak
• 1/4 tsp. Montreal Steak Spice
• 1/2 cup Chopped roasted red pepper, blotted dry
• 1/3 cup Light herb and garlic cream cheese
• 4 Crusty whole-grain rolls, slit
• 2 cups Fresh spinach leaves, lightly packed

Preheat broiler.  Sprinkle both sides of steak with first amount of steak spice.  Place on greased baking sheet.  Broil on top rack in oven for about three minutes until desired doneness.  Transfer to cutting board.  Cover with foil.  Let stand for 10 minutes.

Meanwhile, combine red pepper and cream cheese in small bowl.  Spread on bun halves.

Thinly slice steak diagonally across the grain.  Sprinkle with second amount of steak spice.  Arrange beef over cream cheese mixture on each bun.  Top with spinach.  Set bun tops over spinach.  Makes 4 sandwiches.

Ingredients

• 2 Tbsp. refrigerated or frozen egg product, thawed
• 1 Tbsp. cider or white wine vinegar
• 1 Tbsp. fresh lemon juice
• 1 tsp. kosher salt or 3/4 tsp. salt
• 1 tsp. ground mustard
• 1-1/2 cups peanut oil
• 1 tsp. garlic (about 2 cloves)
• 1 Tbsp. boiling water

Directions

1. In medium glass bowl combine egg product, vinegar, lemon juice, salt, and mustard; whisk until smooth. Whisk in 1 tablespoon of the oil a few drops at a time. Gradually add remaining oil in a thin steady stream, whisking constantly until mixture is thickened, about 7 minutes.
2. On cutting board finely chop garlic. Sprinkle with a inch of salt and rub with the side of a knife to form a paste. Transfer paste to small glass bowl. Add boiling water; let stand 2 minutes. Stir into mayonnaise. Refrigerate, covered, up to 3 days. Makes about 1-3/4 cups.

Ingredients

• 1 cup of water
• 1/4 cup of shortening
• 1 1/2 tbsp. sugar
• 1 tsp. salt
• 1 1/2 pkg. active dry yeast
• 1/2 cup of lukewarm water
• 3/4 cup of yellow cornmeal
• 3 or 3 1/2 cup of flour

1. Heat 1 cup water, shortening, sugar and salt until shortening melts.
2. Cool to lukewarm.
3. Soften yeast in 1/2 cup lukewarm water.
4. Combine yeast and shortening mixtures in large bowl.
5. Add cornmeal and flour to shortening mix and knead until smooth and workable.
6. Oil pizza pans with olive oil and sprinkle with cornmeal.
7. Press dough into pans and pierce with a fork several times.
8. Bake in 425 degree preheated oven for 7 minutes.
9. Remove and add your favorite pizza toppings and bake for additional 20 to 25 minutes.

Garden Pizza Topping

1. 2 tbsp. oil
2. 2 sm. zucchini, sliced very thin
3. 1 med. red onion, chopped
4. 2 broccoli stalks, chopped
5. 8 oz. Chinese pea pods
6. 2 sweet red peppers, diced
7. 2 yellow peppers, diced
8. 1 tbsp. thyme
9. Black pepper, to taste
10. 2 oz. Parmesan cheese

Preheat oven to 450 degrees. Saute zucchini, onion and broccoli in oil until slightly tender. Add pea pods and stir several minutes. Add peppers, thyme and black pepper. Stir another minute. Divide mixture over 2 pre baked pizza shells. Sprinkle with Parmesan cheese and heat 5 to 7 minutes.

If that isn’t enough for you, check out this video on YouTube on how to make your own Chicago style deep dish pizza.

Ingredients

• 6 oz (175 g) bittersweet chocolate, chopped
• 4 oz (125 g) unsweetened chocolate, chopped
• 2/3 cup (150 mL) butter
• 1/2 cup (125 mL) espresso or strong brewed coffee
• 2 tsp (10 mL) instant coffee granules
• 1 tbsp (15 mL) vanilla
• 2 cups (500 mL) granulated sugar
• 4 eggs
• 1-2/3 cups (400 mL) all-purpose flour
• Pinch salt

Topping:

• 8 oz (250 g) white chocolate, chopped
• 2 tbsp (25 mL) butter
• 40 chocolate-covered espresso or coffee beans

Preparation:

1. Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
2. In large heavy saucepan, melt together bittersweet chocolate, unsweetened chocolate, butter and espresso, stirring occasionally. Let cool slightly.
3. Dissolve coffee granules in vanilla; stir into chocolate mixture. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition. Using wooden spoon, stir in flour and salt. Scrape into prepared pan.
4. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 20 minutes. Let cool completely in pan on rack.

Topping: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over base. Let stand for 5 minutes. Score top to form 40 bars; top each with 1 espresso bean. Refrigerate until topping is set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)

Ingredients:

• 1-1/2 cups (375 mL) all-purpose flour
• 1/4 tsp (1 mL) salt
• 1/4 cup (50 mL) cold butter, cubed
• 1/4 cup (50 mL) lard or cold butter, cubed
• 1 egg yolk
• 1 tsp (5 mL) vinegar
• Ice water

Filling:

• 6 slices bacon
• 1 onion, finely chopped
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 4 eggs
• 1/2 cup (125 mL) milk
• 1/4 cup (50 mL) 6% cream
• 2 tbsp (25 mL) dijon mustard
• 3/4 cup (175 mL) shredded Gruyère cheese

Preparation:

1. In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or enclose in heavy-duty foil or resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed pastry stand at room temperature for 15 minutes before rolling.)
2. On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.
3. Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.

1. Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.
2. In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture.
3. Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes.

(Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)

Ground beef chuck with at least 20 percent fat produces the juiciest burgers.

Ingredients

Serves 4

• 1 1/2 pounds ground beef chuck (80 percent lean)
• Vegetable oil, for grates
• Coarse salt and ground pepper
• 4 hamburger buns, split and lightly grilled or toasted
• Lettuce, tomato, or other toppings, as desired

Directions

1. Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
2. Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
3. Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.

To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out.

Ingredients

• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon packed dark brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground chipotle chile 
• 1/2 teaspoon freshly ground pepper 
• 1 4-pound chicken 
• 1 12-ounce bottle beer, preferably pale ale or American lager, divided

1. Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
2. Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile and pepper in a small bowl.
3. Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.
4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it’s OK if some drips out into the drip pan).
5. Close the lid and roast undisturbed for 45 minutes.
6. Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.

Serve with corn tortilla chips.

8 servings (makes about 4 cups)

Ingredients:

• 1/2 small white onion, finely chopped (about 1/2 cup)
• 2 small serrano chili peppers, stemmed, seeded and chopped
• 1/2 cup finely chopped cilantro leaves
• 1 teaspoon kosher salt, plus more to taste
• 5 medium Hass avocados
• 2 medium ripe tomatoes, seeded and chopped (not peeled)

Directions:

1. Combine half of the chopped onion, the chili peppers, half of the cilantro and the salt in the bowl of a food processor; pulse for a few minutes until a coarse paste has formed.
2. Transfer to a medium mixing bowl. Cut the avocados in half, discard the pits and scoop the flesh into the bowl. Use a wooden spoon to mash the avocado with the paste. Add the tomato and the remaining chopped onion and cilantro; mix well and adjust seasoning to taste. Serve immediately.

• 2 pounds Roma tomatoes, cut in half lengthwise
• 1 medium white onion, cut into six wedges
• 1 large garlic clove, halved
• a couple pinches of finely ground sea salt
• 2-3 tablespoons of extra-virgin olive oil
• 1 medium dried chile pepper, soaked in boiling water until softened, and then drained
• 1 -2 chipotles in adobo sauce (canned)
• 1/2 cup cilantro, roughly chopped
• Heat oven to 400F degrees.

1. Place the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet.
2. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven.
3. Puree the chiles with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and stir in the cilantro.
4. Makes about 2 1/2 cups.

Adapted from 101 Cookbooks

• 1 large potato
• 2 tbsp olive oil
• salt
• pepper
• rosemary 
• chili

1. Slice the potato very thinly with a mandoline.
2. Preheat oven to 180 degrees C.
3. Put potato on parchment paper, one layer.
4. Brush with oil, and add whatever seasoning you want. (I used flavored salts - the chili salt was delicious here).
5. Bake for 10-20 minutes - watch closely.

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat.

Coffee rub:

• 1 tablespoon freshly ground coffee
• 2 teaspoons (packed) golden brown sugar
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

• 1 chicken (3 lbs average)
• 1 tsp salt
• 10 cloves garlic, peeled
• 2 tablespoons butter, melted
• 2 tablespoons Hungarian paprika
• 2 teaspoons salt

1. Sprinkle the inside of a 3 lb chicken with 1 teaspoon salt. Peel the cloves of garlic. Place whole garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under.
2. Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt. Brush chicken with butter mixture.
3. Place chicken on rotisserie with a pan positioned underneath to catch the drippings. Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear.

• 8 eggs
• 1/3 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cream-style horseradish sauce
• 1 drop hot pepper sauce, or to taste
• salt and pepper to taste
• 1 teaspoon dried parsley flakes, for garnish
• 1 teaspoon paprika, for garnish

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
2. Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Another version of Deviled Eggs

• 6 eggs
• 1/4 tsp prepared mustard
• 1/8 tsp dill
• 3 tbsp mayonnaise
• 1/8 tsp white pepper
• 1/8 tsp paprika
• 1/8 tsp salt
• 1-2 tsp milk

1. Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
2. Remove from heat and place in ice water. Let cool down to room temperature.
3. Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
4. Mash egg yolks with a fork and add all ingredients except for paprika.
5. If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)
6. Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.
7. Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.

• 1 beef flank steak (about 1 pound)
• 1 env onion soup mix
• 1/4 c vegetable oil
• 1/4 c lime juice
• 1/4 c water
• 2 garlic cloves – minced
• 1 tsp grated lime peel
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• 1 med onion -- thinly sliced green, red, yellow peppers – julienned
• 1 tbsp cooking oil
• 8 flour tortillas warmed

1. Place flank steak in a glass dish.
2. Combine the next nine ingredients; pour over meat.
3. Cover and refrigerate 4 hours or overnight.
4. Drain and discard marinade.
5. Grill meat over hot coals until it reaches desired doneness, about 4 minutes per side for medium, 5 minutes per side for medium-well. Meanwhile, in a skillet, saute onion and peppers in oil for 3-4 minutes or until crisp-tender.
6. Slice meat into thin strips across the grain; place on tortillas.
7. Top with vegetables; roll up and serve immediately.

• 4 pounds cubed steak
• 1/4 cup flour seasoned with Salt and pepper
• 3 tablespoons fat
• 1 medium onion
• 1/8 teaspoon pepper
• 1 tablespoon vinegar
• 2 tablespoon lemon juice
• 1/2 cup of ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoons salt
• 1/2 cup of water
• 1 tablespoon of brown sugar

1. Flour and season steak and brown in fat.
2. Add chopped onion, brown lightly.
3. Mix ingredients, pour over steak.
4. Cover slightly.
5. Cook slowly 35 minutes, or until steak is tender.

Source: From Peggy Matheny: A Taste of West Virginia: A Book of Favorite Recipes.

Get 11 ideas for putting together your own backyard cooking center without the cost of constructing an outdoor kitchen from This Old House.

Ingredients

• 1 whole chicken
• 1 tbs. vegetable oil
• 1/3 cup spice rub
• 1 can (12 oz.) beer

1. Rub oil all over chicken. Sprinkle half the spice rub in cavity, the rest over bird.
2. Drink half of beer.
3. Lower chicken cavity onto beer can (if using roaster, empty beer into cone; fit chicken cavity over top of cone).
4. Heat gas grill to medium, or burn coals till covered with ash.
5. Place chicken on grill and cover. Cook till thermometer reads 170 degrees F in breast, 180 in thigh.
6. Remove from heat. Let rest 10 minutes before lifting it off can. Dig in!

If you need a great beer can chicken roaster, you can find them for $30 at Williams Sonoma

Sauce Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons minced jalapenos, slices
• 2 teaspoons jalapeno juice, from minced jalepenos
• 3/4 teaspoon sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1 dash salt

Quesadillas Ingredients

• 4 flour tortillas
• 4 chicken tenderloins
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 slices process American cheese

Directions

1. Combine sauce ingredients and stir until smooth.
2. Grill chicken in vegetable oil and cut into thin slices.
3. Preheat skillet over medium heat.
4. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
5. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
6. On the empty side, spread about one tablespoon of sauce.
7. Fold over, and press gently with spatula.
8. Directions
9. Cook until cheese is melted and slice each into 4 pieces.

• 8 ounces softened cream cheese
• 2 tablespoons sour cream
• 1/4 cup grated swiss cheese
• 1 garlic clove, crushed
• 1 (5 ounce) can shrimp
• 1 (5 ounce) can crabmeat
• 1/3 cup green onion, chopped
• pepper
• 36 fresh mushrooms, cleaned, stems removed

1. Combine all 8 ingredients.  Mix well until blended and fill mushroom caps.  
2. Bake at 375ºF for 15 minutes or until slightly browned.  

Epicurious has another version of the classic recipe.

Lifehacker has ten steps to mastering your grill for the Memorial Day long weekend.  If you are looking for other picnic, long weekend, or barbecue recipes, take a look over here and you may find out what you are looking for.

Also, Lifehacker links to a Washington Post guide on how to cook 9 different cuts of steak.

I went looking for a great peanut sauce today and ended up at Cooking with Amy’s blog and found this excellent recipe.  It’s the best I have tried and I can’t recommend it enough.  It keeps about a week in the fridge.  Enjoy.

Ingredients

• 2/3 cup real mayonnaise
• 1/3 cup liquid honey
• 1 teaspoon minced dill weed

Preparation

• Well mix together all ingredients.
• Leave to stand for 30 minutes or more to allow flavours to blend, before serving.

Comments:
It is important to use dill weed as dill seeds and dill weed are not good substitutions for each other.  Add more or less mayo to control how sweet it tastes.

Servings:
1 cup [250 mL]

This is probably the worst recipe I have ever posted at The Cooking Blog but I couldn’t help it.  Here is the link to the recipe for the Kraft Dinner Sandwich.  It comes from Jordon and is guaranteed to do some substantial damage to your heart.  Prepare and eat it at your own risk.

Ingredients:

• 6 slices bacon, chopped
• 2 sweet onions, cut into thin strips
• 2 tablespoons molasses
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Place bacon in a heavy skillet. Cook over medium-high heat until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
2. Cook onions in reserved drippings for 15 minutes, or until onion is soft and caramel colored. Stir in molasses, salt and pepper. Place in a serving dish, and sprinkle with crumbled bacon.

For another way to carmelize onions, check out this step by step guide at All Recipes or check out eHow’s instructions.

• 1 lb - Baby potatoes, quartered
• 1/4 cup – Water
• 1/2 tsp - Montreal steak spice
• 2 tbsp – Balsamic vinegar
• 2 tbsp – Olive (or canola) oil
• 2 tsp - Dijon mustard
• 1/4 tsp – Salt
• 1/4 tsp – Pepper
• 4 cups – Spring mix lettuce, lightly packed
• 1/2 lb – Cooked medium shrimp that have been peeled and deveined)
• 1/2 cup - Thinly sliced red pepper

Put potato and water into medium microwave safe bow.  Microwave covered, on high for about 10 minutes, stirring every three minutes, until tender.  Rinse with cold water.  Drain.  Add steak spice.  Toss.

Meanwhile, combine next 5 ingredients in large bowl.  Makes about 1/3 cup of dressing.

Add remaining 3 ingredients and potato.  Toss.  Makes about 8 cups.

• 8 slices of bacon, cut into 1/2 inch pieces
• 2 cups of cubed 1 inch red potatoes
• 1 cup of chopped onions
• 1/2 cup of chopped green pepper
• 1/4 cup of milk
• 8 eggs that have been slightly beaten
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1 cup of shredded Cheddar cheese (but I think Monterey Jack cheese would be excellent as well)

In a 10” skillet cook bacon over medium heat for 5 minutes.  Add potatoes: continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes).  Add onions and green pepper.  Continue cooking until crisply tender (3-4 minutes).  Pour off fat.  Meanwhile in a small bowl, stir together remaining ingredients except for the cheese.

Pour egg mixture over vegetables; stir to blend.  Cook over med. heat, gently lifting portions with spatula so uncooked portions flow to bottom of pan until the eggs are set (4 to 4 minutes).  Sprinkle cheese over the eggs and let stand until the cheese has been melted.

Serves 4.

Even if you weren’t elected President of the United States, you can eat like one.  After the president takes the oath of office and delivers his Inaugural address and following the departure ceremony for the outgoing President, he will be escorted to Statuary Hall in the U.S. Capitol for the traditional Inaugural Luncheon.  The Senate has posted the menu and also the recipes online.

In case you are wondering what the world’s best lasagna is, All Recipes has it and over 2100 people agree.

If you have eaten at East Side Marios you have probably tried their excellent Italian Wedding Soup.  If you want to try it at home, here is a recipe and it's easier to make than you think.

Ingredients

• 1/2 pound extra-lean ground beef
• 1 egg, lightly beaten
• 2 tablespoons dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon onion powder
• 5 3/4 cups chicken broth
• 2 cups thinly sliced escarole
• 1 cup uncooked orzo pasta
• 1/3 cup finely chopped carrot

Ingredients

• 3 Large baking potatoes
• 2 Large stalks broccoli
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1-2 tablespoons low fat milk
• 2 tablespoons grated parmesan cheese

Preparation

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, about 1 hour, depending on the size of the potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Ingredients

• 4 Eggs
• Flour tortillas
• Black beans
• Salsa
• Shredded Cheese

Preparation

Scramble eggs. Warm tortillas in the microwave. Warm black beans sprinkled with lime juice, chili powder, and garlic powder in the microwave. Top tortillas with beans, egg, shredded cheese, and salsa.