Recipe Swap: Oven-Baked Sriracha Chicken

When I saw this recipe on becoming pigzilla I knew it was the one for me. She says "As soon as I saw the title of this recipe, I knew I had to make it.  You know me, you know I love spicy, and I especially love Sriracha.  I didn’t even have to look at any of the other ingredients.  And just as I expected, it was delicious!". These are my thoughts exactly. I didn't have any hoisin sauce so I made my own but other than that I followed the recipe to a T. Both K and I ate it all. Four thumbs up!!

Oven Baked Sriracha Chicken

Ingredients:
3-4 green onions, thinly sliced, reserving 1 tbsp of green tops for garnish
3 tbsp hoisin sauce (I made my own- recipe here)
1/2 tbsp ginger, freshly grated
2-3 garlic cloves, minced
1 tbsp lime juice
2 tsp Sriracha sauce
pinch of Chinese five spice
pinch of salt
2 boneless, skinless chicken breasts
1/2 tbsp toasted sesame seeds

Directions:
1. Preheat oven to 400 degrees.  In a large bowl, combine green onions, hoisin, ginger, garlic, lime juice, Sriracha, and seasoning.

2. Dip chicken breasts into sauce and place in a shallow baking dish.  Pour any extra sauce over the top of the chicken breasts.  Cover with foil and bake for 35-40 minutes, until chicken is cooked through.  Uncover and turn oven to broil.  Move chicken to top oven rack and broil for 5 minutes.

3. Garnish with green onions and toasted sesame seeds before serving.

Recipe Swap: Pizza Pasta Casserole!!

I love the bloggers choice swaps. Sometimes it takes me a few days to find a recipe but as soon as I saw Pizza Pasta Casserole from Carrie at Carrie's Sweet Life, my mind was made up. K doesn't like red sauce from a jar/can so I made it myself but other than that I stayed true to the recipe. I baked mine in a smaller round dish so I could make a layer of pasta, pepperoni then cheese and repeat. We both loved it!! I sprinkled a little crushed red pepper on mine.

Pizza Pasta Casserole: 

1 lb ground beef
1/2 onion chopped
1 T. garlic powder
1 (26 once) jar spaghetti sauce
12 ounces rotini pasta, cooked and drained
3 cups shredded mozzarella cheese
8 ounces sliced pepperoni

Brown ground beef, onion, adding oil if needed. Drain. Stir in pasta, spaghetti sauce, and 2 cups cheese. Place mixture in a greased 9×13 pan. Sprinkle with remaining cheese. Top with pepperoni. Bake uncovered at 350 for 25-30 minutes or until heated through. Top with Parmesan before serving.

Recipe Swap: Pumpkin Waffles

It's recipe swap time and the theme was breakfast. I was super excited when I saw Pumpkin Waffles from Simple Gourmet Cooking. In all honesty, I forgot about the swap and made these as dessert the night before. Both K and I loved them and had them for breakfast this morning! I didn't have nutmeg and used regular milk. Totally made me ready for fall!

Pumpkin Waffles

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon pumpkin pie spice
pinch nutmeg
4 large eggs
1/2 cup packed brown sugar
1 cup pumpkin puree
1/4 cup unsalted butter, melted
2 cups buttermilk (regular milk works too)
1 teaspoon vanilla extract
cooking spray or vegetable oil for coating waffle iron
powdered sugar, for serving
maple syrup, for serving

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and nutmeg.  Set aside.

In another large bowl, whisk together the eggs and brown sugar until lumps are dissolved and mixture is well blended.  Add the pumpkin, butter, milk and vanilla and whisk until smooth.  Add the flour mixture and stir until smooth.

Heat waffle iron according to the manufacturer's directions.  Lightly coat it with oil.  Pour in enough batter just to fill the iron and spread it evenly, then close the waffle iron.  Cook until waffles are golden brown on the outside and cooked through inside.  Remove to a platter and keep warm.

Serve the waffles sprinkled with powdered sugar and drizzled with maple syrup. 

4-6 servings

Recipe Swap: Peanut Butter Honey Cake with Chocolate Topping

 

It's recipe swap time and the theme was bloggers choice. I was given the blog Cookies on Friday and chose her Peanut Butter Honey Cake with Chocolate Chip Topping. I did not use buttermilk and used regular milk. I'm not sure if it made a huge difference but my cake doesn't look as moist as hers. It sure was good though! I followed all of the other directions to a T, including using the mixer for the crumb topping. I cut the cake before it completely cooled so my picture kinda sucks. Click over to Nicole's blog to see her beautiful pic!

Cake:

½ cup butter, softened

¼ cup peanut butter

¾ cup honey

2 eggs

1 teaspoon vanilla

2 cups flour

1-1/2 teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk

Topping:

½ cup peanut butter

¾ cup sugar

2 tablespoons flour

1 cup chocolate chips

Preheat oven to 350 degrees. 

Grease and flour a 9” x 13” pan.

In a large mixer bowl, beat together the butter, ¼ cup peanut butter, and honey. Blend in the eggs and vanilla. In a separate bowl stir together the flour, baking powder, baking soda, and salt. Add the flour to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Pour in the prepared pan.

Prepare the topping: in a mixer bowl, combine the ½ cup peanut butter, sugar, and flour. Stir in the chocolate chips. Crumble the topping over the cake batter. 

Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. 

Recipe Swap: Strawberry Tres Leches Cake

I love recipe swap time and our theme this go around was deserts.Well, my cake didn't turn out as pretty as the one on So Tasty, So Yummy but it sure was delicious! I'm not sure what I did wrong but my cake fell. Like it literally had a hole in the center of it. I did the best I could with what I had and although it wasn't terribly pleasing to the eye it was definitely pleasing to the tummy! I will be giving this recipe another try.

Strawberry Tres Leches Cake

4 large eggs, separated
1 1/3 cups granulated sugar
1 1/3 cups all-purpose flour
1 ½ teaspoons baking powder
3 tablespoons whole milk
½ teaspoon vanilla extract

Milk topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
½ cup heavy cream

Strawberries:
1 pound strawberries
1 tablespoon sugar

Frosting:
2/3 cup heavy cream
1/4 cup powdered sugar

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 9-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 30 minutes.

To make the milk topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Whisking works as well and doesn't dirty your blender

Remove the cake from the oven and while still warm, prick the cake with a skewer several times and pour the cream mixture over it. Let sit and cool to room temperature.

Hull the strawberries. Crush the strawberries and toss with one tablespoon sugar. Set aside for 5 minutes. Spread the strawberries over the cooled cake.

Whip the cream and powdered sugar until soft peaks form. Top the cake with the whipped cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Recipe Swap: Chicken with Mustard Cream Sauce

It's recipe swap time again! The theme this week was bloggers choice and I was given the blog I was Born to Cook. If you follow me you know I am all about quick and easy and her Chicken with Mustard Cream Sauce was the perfect meal for me. I will be keeping this in my rotation.

Chicken with Mustard Cream Sauce

extra virgin olive oil
4 boneless, skinless chicken breasts
salt and pepper
1/4 cup dry white wine
1/2 heavy cream
2 tablespoons dijon mustard
1 teaspoon dried marjoram

Heat skillet and add oil.  Sprinkle salt and pepper on chicken and add to hot pan.  Cook through, turning once, about 10-12 minutes. Remove from pan and set aside, keeping it warm.

Pour wine into hot skillet and whisk, stirring for about one minute, or until it reduces in half.  Add cream, mustard, and marjoram and whisk until thickened, about 2 minutes.

Pour any accumulated juices into pan.  Stir together.  Plate chicken and add sauce on top.

Recipe Swap: Honey Lime Chicken Spinach Salad

It's recipe swap time and our theme was too hot to cook. I got Honey Lime Chicken Spinach Salad from Kickin it in the Kitchen. It was the easy, yummy dish I wanted on a lazy Sunday. We didn't want to fire up the grill so I made the chicken on the stove. Yummy either way! 

Honey Lime Chicken Spinach Salads

Ingredients:
3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon olive oil
Juice of 1 lime
2 garlic cloves, minced
2 teaspoons hot sauce or 1/4-1/2 teaspoon cayenne
1/4 teaspoon red pepper flakes
2 Tablespoons cilantro, chopped
1 pound boneless, skinless chicken breast (I usually slice the breasts in half to make cutlets)
Spinach leaves
1/2 cup sliced strawberries
1-2 Tablespoons feta cheese
Balsamic vinegar & olive oil

Directions:
1. Combine the soy sauce, honey, olive oil, lime juice, garlic cloves, hot sauce, red pepper flakes and cilantro in a small bowl.

2. Put the chicken in a large resealable plastic bag or dish and pour the marinade over it. Let it marinate for at least 1 hour. (I cut it into strips before marinating.)

3. Grill the chicken for 6-7 minutes per side or until the juices run clear. Slice into strips. ( I cooked it on the stove.)

4. Prepare the salad - put as many spinach leaves as you want on a plate, then top with sliced strawberries (I omitted), feta cheese, chicken, and a drizzle of both olive oil and balsamic vinegar.

Recipe Swap: Panko Crusted Chicken with Mustard-Maple Sauce

It's recipe swap time again (yaaaaaaay!) and it was bloggers choice. I love bloggers choice! I chose the Panko Crusted Chicken with Mustard-Maple Sauce from Mrs. Regueiro's Plate. I mostly chose it because I had all of the ingredients at home and didn't want to go to the store, again. I feel like I am there all the time. It turned out really great! I was in a hurry to eat it so I'm sorry for the bad pic. I received several compliments on it from the family. :)

Panko-Crusted Chicken with Mustard-Maple Sauce

Ingredients:
2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Honey Dijon mustard
1 cup panko
4 tablespoons unsalted butter
1 cup low-salt chicken broth
3 tablespoons pure maple syrup

Preparation:
1. Cover the chicken with parchment paper, using a meat mallet pound the chicken to 1/3-to 1/2-inch thickness.
2. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.
3. Heat 3 tablespoons butter in large cast-iron skillet over medium-high heat. Add chicken, cook until brown and cooked through, about 4 minutes per side.
4. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
5. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add 1 tablespoon of chilled unsalted butter; whisk until melted. Spoon sauce alongside chicken.

Recipe Swap: Round Pasta

It's recipe swap time again and the theme for this swap was vegetarian. I got Round Pasta from DeLish. It was really good! She got the idea from Giada's Round and Round Pasta Recipe. My grocery store didn't have any round pasta so I used shells. They are kinda round. :p

Round Pasta

1/4 cup extra virgin olive oil
1/2 sweet onion, diced small
2 medium carrots, sliced in to rounds (I used pre-cut ones)
pinch of sea salt
2 medium zucchini, trimmed and cut into rounds
1 lb round pasta

Dressing:
1/2 cup ricotta cheese, at room temp
1 TBSP lemon juice
Zest of 1 large lemon
1 tsp salt, plus extra for seasoning

Cook the pasta to box instructions. Heat two tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onion, carrots and a sprinkle of salt. Cook until the carrots begin to soften, about 4 minutes. Add the zucchini and another pinch of salt. Cook until the carrots and zucchini are tender. Add the zucchini mixture to the pasta.

For the dressing: mix together the ricotta cheese, lemon juice, lemon zest and salt in a small bowl until smooth. Mix the dressing into the pasta.

Recipe Swap: Buffalo Chicken Wrap

It's recipe swap time again and this time the theme was burgers/sandwiches. I was given my choice of two recipes from A Taste of Home Cooking. I wanted to make both but time didn't allow me to. I actually forgot about it and happened to have all of the ingredients on hand to make the Buffalo Chicken Wrap. I will get around to making the Cuban Sandwich soon as I have been craving one for a while. The only thing I did differently to this recipe was cook the chicken in the crockpot. It was quick and delicious. :)

Ingredients:

1 tablespoon butter, melted
1 pinch freshly ground pepper
1 pinch coarse salt
1/2 cup Frank’s hot sauce, divided
1 pound chicken tenders
2 cups shredded romaine lettuce
1 roma tomato, diced
1/4 cup blue cheese dressing
2-3 scallions, finely chopped
1 cup shredded cheddar cheese
4 large flour tortillas

Place chicken in the crockpot and top with salt and pepper. Combine butter and hot sauce and pour over chicken. Cook on high for four hours. Shred chicken. Heat up the tortillas in the microwave. Layer some chicken in the center, followed by romaine, tomato, blue cheese dressing, scallions, cheddar, and a few more good glugs of Frank’s. Mix up the filling with a spoon or your fingers so the dressing evenly coats all of the ingredients. Roll up the wrap and tuck in the corners. Enjoy!

Recipe Swap: Korean Short Ribs

It's recipe swap time again and this time it was bloggers choice. That means that I got to choose what recipe I wanted to make from the blog that was chosen for me. I was given Christine's Kitchen Chronicles and had a ton of recipes to choose from. I stumbled upon her Korean Style Short Ribs and am so glad I did. They were DELICIOUS!! So easy to make and I had everything but the short ribs on hand. They were a little spicy so next time I will reduce the amount of red pepper.

Korean Short Ribs:

Ingredients

1 c. soy sauce

1 c. packed light brown sugar

4 T. sesame oil

3 T. red wine vinegar

2 T. fresh ginger, minced

6 cloves garlic, minced

1/2 c. water

1 t. red pepper

1 t. ground ginger

1 t. black pepper

2 1/2 pounds beef short ribs(I went with boneless)

2 green onions, sliced

Directions:

Mix the soy sauce, brown sugar, sesame oil, vinegar, fresh ginger, garlic, and water in the crockpot,stirring until well incorporated. Sprinkle in the red pepper, ground ginger, and black pepper. Mix well.

Place the ribs in the crockpot and spoon sauce over top of ribs. Cover and cook on low for 8 hours.

Remove ribs from crockpot and serve over rice. Top with green onions.

RecipeSwap: Baked Ziti with Summer Vegetables

It's recipe swap time again and I was very excited to try this one. I was given Baked Ziti with Summer Vegetables from Nicole with Cookies on Friday. I looooove meat so I am always skeptical of main recipes that don't have any. This recipe was delicious and perfect without meat. It was light and tasty. I did add more cheese than it called for and used jarred spices instead of fresh.

Baked Ziti with Summer Vegetables:

4 ounces uncooked ziti

1 tablespoon olive oil

2 cups chopped yellow squash

1 cup chopped zucchini

1/2 cup chopped onion

2 cups chopped tomato

2 garlic cloves, minced

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

3/4 teaspoon salt, divided

1/8 teaspoon crushed red pepper

1/4 cup (2 ounces) part-skim ricotta cheese

1 large egg, lightly beaten

Cooking spray

1. Cook pasta according to package directions; drain.

2. Preheat oven to 400°.

3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Recipe from Cooking Light, July 2011

RecipeSwap: The Pioneer Woman's Peach-Whiskey Barbecue Chicken

Holy crap this is good! I love bourbon/whiskey so this was right up my alley. The recipe called for 1 1/2 cups of whiskey but I just couldn't do it. I put in one cup and drank the other 1/2. I also used chicken breasts instead of thighs. Thank you Chrystal!!

Pioneer Woman's Peach Whiskey Barbeque Chicken:

• 12 whole Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Whiskey
• 12 ounces, fluid Barbecue Sauce
• 1 jar Peach Preserves
• 1/2 cup Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 3 whole Green Onions, Sliced Thin
  

Preheat oven to 300 degrees. Heat olive oil and butter in a pan. Add chicken and brown on both sides. Put on a plate and set aside. Add onions and to pan and cook till translucent. Pour in whiskey- carefully if using an open flame. Mix in remaining ingredients and return chicken to the pan. Cover and put in oven. Cook for 1 to 1 1/2 hours.

Recipe Swap- Pork Tonkatsu

I am participating in a recipe swap from The Nest's "What's Cooking?" board. I was given the So Tasty, So Yummy blog and could choose any recipe from it to make. We had some pork chops in the freezer so I did a search and came up with several delicious looking options. I chose the Pork Tonkatsu recipe because I had all of the ingredients on hand. I followed the recipe but added a splash of soy sauce and a sprinkle of garlic powder to the egg mix. It was delicious!!

Pork Tonkatsu

1 egg
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Splash of Soy Sauce
1/4 teaspoon Garlic Powder
1 cup Panko (Japanese breadcrumbs)
2 boneless center-cut pork chops, pounded to 1/8" thickness
3 tablespoons vegetable oil, divided

Whisk eggs and mustard in a medium bowl. Combine Panko, salt, and pepper on a large plate. Dip in egg mixture, then in Panko, pressing to adhere. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.

Moms Crock Pot Roast

This yummy recipe is part of a recipe exchange I participate in. I love doing these. I have never received a bad one yet! I also love any recipe involving the crock pot. I make an easier version that uses two packets of french onion soup and a can of cream of mushroom soup. :)

Moms Crock Pot Roast:

3lb. shoulder roast (or arm roast)

salt & pepper

1 chopped onion

1 package brown gravy mix

2 cups water

1/4 cup catsup

1/2 cup red wine

2 tsp Dijon mustard

2 tbsp Worcestershire

1 tbsp garlic powder

Place roast in crockpot, fat side up. Mix remaining ingredients in a bowl and pour over roast. Cook in crock pot on low 8-10 hours.

Chocolate Mint Bars

I received this recipe as part of a holiday sweets exchange. I am not much of a baker and was surprised at how easy and delicious these bars were. They are so good my teenage son came up and hugged me for making such an awesome treat. They taste like a peppermint patty to me!

Chocolate Mint Bars:

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preparation
1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes (mine was still "soupy" after 23 min and I cooked it for about 7-10 more min, checking on it after about 5 min) or until a wooden pick inserted in center comes out almost clean (you want them to be fudgy, not cake-y). Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve (refrigeration makes the glaze hard). Cut into 20 pieces.

Yield
20 servings (serving size: 1 piece)

Beef Brisket

It was time for another recipe exchange on the cooking board I participate in. Lucky for me I got a yummy recipe that my entire family enjoyed (even my picky teen!). I also love any recipe that involves the crockpot. :)

Beef Brisket:

--Brisket. The size really depends on how many people you want to feed, because it shrinks a ton when you cook it. I usually get about 3# for my husband and I, and that will give us enough for the 2 of us and for him to take for lunch the next day. When I made it for 6 people, I got about 7# and it was just enough. Make sure you get a piece with a cap of fat on top!
--A small bag of baby carrots
--A medium-sized onion
--1 Tbsp. minced garlic
--Salt and pepper
--Bay leaves (optional)

Directions:--Cut all of the baby carrots in half, and rough chop the onion. Put in the slow cooker.--Rub the minced garlic into each side (top and bottom) of the brisket. Season each side with salt and pepper. Place the brisket on top of the veggies with the cap of fat facing up (this way the fat melts over the brisket and keeps it moist).--I sometimes add bay leaves on top, sometimes not. Depends on my mood. =)--Cook on High for 1 hour, then turn the heat down to Low for 5-6 hours.

Recipe Exchange: Mar-A-Largo Turkey Burger

It was time for the next recipe exchange and I got Mar-A-Largo Turkey Burgers. It is a recipe from Oprah that she found while dining at Mar-A-Largo, Donald Trump's private club in Palm Beach. Click here for the original recipe. I loved this burger. It was not what I was expecting at all! I did cut the recipe in half and still came up with 6 big burgers.

Mar-A-Largo Turkey Burger:

1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with a side of Mar-A-Largo Pear Chutney (recipe below) and your favorite toasted bread, pita or hamburger roll.

Mar-A-Largo Pear Chutney:

1 Anjou pear, peeled and diced
1/2 tsp. cinnamon
1 tsp. sea salt
1 1/2 cups Major Grey's Chutney
1/4 cup dried currants or raisins

Preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.

Recipe Swap: Sloppy Joe's

It is time for another recipe exchange. I really enjoyed the last exchange and couldn't wait to see what recipe I would get this time. Lucky for me (and my son) I got a really easy and yummy recipe for an old favorite. My son had two sandwiches last night and laid claim to the leftovers. He asked me to make it often. See the update below. :)

Ozzie's Sloppy Joe's:

2 lbs mid grade hamburger (you want some fat to hold in the flavor)

1 small yellow onion diced
1 1/2 c. Ketchup
1 T. Yellow mustard
1 t. French brown mustard
1/4 tsp. Dill
1/4 t. Tarragon
1/4 t. Basil
1/4 McCormick Cajun seasoning
2 T. Parsley

Fry hamburger and onion together. Drain. Place in slow cooker with seasoning, cook for 3-4 hrs at least, but for best taste cook for 6-8. It best to cook for 2 or so hours, taste and adjust the seasonings if needed.

UPDATE:

I have made a few changes to the recipe and the guys in my life say the following recipe is the perfect one for them.

2 lbs ground beef
1 large onion, chopped
Minced garlic (I use at least 3 cloves)
1 tbsp cider vinegar
2 tbsp prepared mustard (squeeze kind works for me)
1/4 t. Tarragon
1/4 t. Basil
1/4 McCormick Cajun seasoning
1/4 cup brown sugar (not packed)
2 cups of ketchup
1 can of tomato paste
Salt and pepper to taste

Brown meat, drain. Add to crock pot with other ingredients and mix well. Cook for 6-8 hours on low.

Recipe Swap: Irish Stew

I participate in a cooking message board and they were having a recipe exchange. The theme was to focus on your region. The recipe I received is from Northern Ireland. I am not a fan of Lamb but my husband is. I could have made it with beef but I wanted to stick with the recipe. I have posted the recipe as it was given to me. Since I am not used to the metric system I had to convert some of the measurements. My conversions are in parentheses. My husband really loved this dish and I am going to have it for lunch today.

Irish Stew:

Serves 4

Ingredients:
1 tbsp vegetable oil
500g (1 lb) casserole lamb pieces
5 medium sized potatoes
2 large carrots
3 medium sized onions
400ml (1.5 cups) beef/lamb stock
Worcestershire sauce
Salt & Pepper
1.5 tbsp butter
1.5 tbsp plain flour
4 tbsp chopped spring onions

Recipe:
1. Preheat the oven to 190˚C (375 F).
2. Heat oil in a pan and add the meat. Brown for 5 minutes then add to a casserole dish.
3. Chop the potatoes, onions and carrots into chunky pieces. Add the carrots, onions and potatoes (in that order) to the casserole dish.
4. Add a few splashes of Worcestershire sauce, season with salt and pepper then pour in the stock.
5. Cover and place in the oven and leave for 1 hour 45 minutes
6. Melt the butter in a pot, then stir in the flour: this mixture is called a "roux". Pour the sauce in the casserole into the roux and mix. When it comes to the boil pour it back into the casserole dish.
7. Add the spring onions.
8. Mix the casserole, mashing up the potatoes slightly as you do.
9. Cover and place back in the oven for 15 minutes.
10. Remove and serve