Wednesday, February 20, 2013
Comfort food to get you through what's left of winter.
As the days are damp, cloudy and cold, there is nothing better than coming home to the bacon and sour-creamy goodness of a piping hot bowl of Loaded Baked Potato Soup. Just as the name describes, this recipe is simply loaded with cheese, bacon, sour cream and onions, and starts with fluffy baked Russet potatoes. (Get out the elastic waist-band sweat pants after you dish out this soup, as it is a real calorie-buster.) Better yet, this soup improves when made and allowed to chill overnight. The flavors mesh very well in the dark chill of the refrigerator, so when it reheats, it is simply sensational in taste. Top it with another dollop of sour cream, green onions, crumbled bacon and leftover shredded white cheddar cheese and be prepared for …
Wednesday, December 19, 2012
Chantilly's Texas Roadhouse is a great family friendly steakhouse.
Texas Roadhouse in Chantilly is the very best “family-style” steakhouse in this area, for several reasons besides their buttery-tender, juicy, hand-cut steaks. All of their side dishes are made from scratch on site, including all of their salad dressings. Even their green beans are smothered in a rich bath of bacon and onions, making them jump right into the stars in flavor. Now let me talk about their steaks. I ordered their 10-oz Ft. Worth ribeye, and it was done exactly to my specifications, and it is one of the best steaks I have ever had when I order out. It was so tender I could almost cut it with a fork. One word of caution: don’t use their signature Texas Golden steak sauce. It is just plain awful. Ask for their A-1 or Heinz if …
Monday, December 17, 2012
Local Harris Teeter stores have prime rib roasts on sale through Dec. 24.
My phone is ringing off the hook, and emails are asking for my “Prime Rib” recipe from last year. Prime rib is a very expensive "company's coming" cut of meat, and typically it only goes on sale around the holidays. This year Harris Teeter has its standing HT Rancher Beef rib roasts for $6.99 per pound ($4 savings) with a VIC card. An upgrade to their HT Reserve Angus-USDA Choice standing rib roast costs $7.99 per pound with a VIC card. These prices have been extended through Dec. 24. I purchased three of them Sunday — they freeze perfectly for that special Valentine’s Day dinner, or a birthday. As of right now, Harris Teeter has the only prime rib roasts on sale in the area. This has large, traditional prime rib bones on one side. It is …
Friday, November 30, 2012
If you're short on baking time, try these cookie recipes this holiday season.
No time to bake? These recipes are perfect for a quick bunch of cookies or candy to take into the office or give as gifts. Many of these can be made ahead and frozen until Christmas. Easy Pistachio Baklava Mini-Cups 2 pkgs. Mini-fillo shells (1.9 oz. packages) 1/2 cup honey 2 tsp. real lemon juice 1 cup shelled pistachios 3 Tbsp. sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 1 Tbsp. melted butter Preheat oven to 350 degrees. Place shells on a rimmed baking sheet. Stir honey and lemon juice in small cup until blended and set aside. Pulse pistachios, sugar, cinnamon and cloves in a food processor just until chopped. Don’t over process! Add butter and pulse two more times. Spoon into cups and bake for 8 to 10 minutes or until …
Wednesday, November 21, 2012
Brining a turkey takes time and effort, but results in a moist and flavorful bird.
“Brining” has always been the secret method that chefs use to make a moist and flavorful baked turkey. Many years ago I asked a chef why her turkey meat tasted so good, and she led me back to the kitchen’s large, walk-in cooler filled with birds soaking in a fragrant bath. I immediately got her recipe. But what is brining? There are two types: wet and dry. Dry brining is simply rubbing a turkey in a salt and herb mixture and letting it sit (refrigerated of course) for many hours (usually about one hour per pound). It's somewhat easier and more convenient than the alternative wet option, and advocates insist dry brining makes for a bird with a firmer meat texture, and the skin is sensational. Wet brining, which does seem to be the most …
Monday, November 5, 2012
Get ready for the holidays with cranberry recipes.
Fresh cranberries are everywhere in the fresh produce aisles of local markets, and it is time to stock up for great recipes. The bright red, tart, marble-size berry is a true native of North America, and grew wild in New England. Indians showed early settlers how to use cranberries as a food and also in medicines. Sailors used the vitamins in cranberries to ward off scurvy, as they are naturally high in Vitamin C. We now know that they are an excellent antioxidant. Buy extra bags as they freeze perfectly for recipes later in December. Apple Cranberry Crisp 3 cups chopped peeled tart apples 2 cups fresh or frozen cranberries 1 cup sugar 3 Tbsp. all-purpose flour Topping: 1 1/2 cups quick-cooking oats 1/2 cup all-purpose flour 1/2 cup …
Thursday, October 18, 2012
Pumpkin french toast, pumpkin pie crunch and pumpkin coffee cake.
Everywhere you go these days, large orange pumpkins are on display. They were preserved from the effects of the drought, and are plentiful to use as a front door decoration, or cook up to make recipes (see my article from last year for directions on how to process fresh pumpkins). Baked pumpkin French toast, using whole grain bread, is a company pleaser for your overnight guests. Assemble it the night before, and when morning arrives, it goes straight from the refrigerator into the oven. It will cause “ohhhs and ahhhs” from your guests when served with warm real maple syrup. By far my favorite pumpkin recipe is Carolyn Hensley’s Pumpkin Pie Crunch. It is very easy to make, and is so much better than a pumpkin pie! Have your recipe handy …
Tuesday, September 4, 2012
Fall is on it's way, but we've got some great recipes to enjoy in the last few weeks of summer.
Notice all of the autumn leaves falling and all of the Halloween decorations out in the stores? It is time to enjoy the last gasp of summer vegetables before we hit our first taste of pumpkins. Right now juicy tomatoes are at their peak, and warm days with thunderstorms are keeping them in full production. I have re-adapted my homemade Ratatouille recipe to be lower in fat (too many calories in my original recipe from the olive oil). It can be served hot or cold, or even as a topping over fresh hot pasta. Fresh red-skinned potatoes are very abundant this year, so I frequently make my one-dish potato and sausage meal. Nancy's Ratatouille 1/4 cup good quality olive oil, plus more if needed 4 small eggplants, cubed (leave skin on) 1 medium…
Tuesday, August 14, 2012
Tomato season is the perfect time to try your hand at homemade salsa.
With juicy tomatoes at their peak of freshness, we are making lots of salsa for those warm, August evenings. Low in calories and bursting with flavors, it is great for impromptu gatherings, or to keep hungry adults occupied while dinner is still be assembled. Another family favorite is my husband's homemade mango salsa, but we are having a hard time finding mangoes that are ready-ripe for slicing. That problem was solved when we discovered Trader Joe's frozen perfectly-ripe mango slices. Now we defrost what we need for recipes, and do not have to deal with slicing up a not-ripe-yet mango. It is also great for making smoothies or using in salads. For a change, add the kernels from a just-roasted ear of corn, or a can of shredded pineapple …
Friday, August 3, 2012
A glass of lemonade is a great way to cool down on a hot summer day; plus try these other great lemon recipes.
Looking for something tart and refreshing to serve on a hot summer's evening with a great meal? Try a batch of homemade lemonade. It is a bit of a project, but it is so worth it as your guests take their first sip, and the "ahhh" comments begin to flow and they insist on refills. Light and airy lemon flavors are particularly appealing after a rich meal. The homemade lemon mousse is spectacular, and when served in an elegant stemmed glass, it makes the perfect ending to a romantic meal. Yes, there is such a thing as bottled lemon juice, but the secret of these recipes is using fresh lemon and fresh lemon zest. (So, leave the bottled lemon juice in the refrigerator for these recipes.) Jennifer’s “The Real Deal” Homemade Lemonade 3 large …
Nancy Loughin
3:36 pm on Monday, December 17, 2012
Prime rib roast sale at Harris Teeter extended until Dec. 24th (they are closed Dec. 25th). more ›