Sunday, May 27, 2012

Pineapple Cucumber Salad

This is the easiest, bright and refreshing salad to make in a hurry.  Clean flavors will take over your pallet. Enjoy!

3 Tablespoons lime juice (about 3 limes)
1/2 chopped fresh pineapple(about 4 cups)
1 chopped cucumber (about 3 cups)
1/4 cup fresh cilantro
lime zest to top it off

Combine lime juice, pineapple, cucumber and cilantro.  Season with salt and a dash of lime zest.
That's it... I told you it was simple! 

                                                                                      Recipe from: Everyday Food

Sunday, April 8, 2012

Wisconsin Trifecta (Bacon, Beer, Cheese Soup)

So I've been slacking in my posts lately, not that I haven't been creating wonderful things to eat, more that I've been a lazy blogger... I apologize and reward you with one of the most delicious Wisconsin style soup recipe.  What's Wisconsin style you ask, well, its loaded with what this state knows best.  BEER AND CHEESE, you can't go wrong. Ive made this soup for several years and decided this was the year to enter it in my Company's annual Soup-er-bowl competition, needless to say I wasn't surprised with the rave reviews and a 1st place win.  It was gobbled up so fast I didn't even have time to snap a pretty picture!


6 tablespoons butter
1 large clove garlic, finely minced
1 cup finely chopped celery
1 cup finely chopped yellow or white onion
1 cup finely chopped carrot
1/4 cup all purpose flour
1 12 oz can PBR
2 and 1/2 cups chicken stock
1/2 cup cooked good quality bacon, chopped up
1 cup heavy cream
4 oz colby jack cheese grated
4 oz sharp Wisconsin Cheddar cheese grated
1 tsp dry mustard
1/2 tsp cayenne pepper
Black pepper

Heat butter in a large pot over medium heat and add garlic, stir for about a minute.
Add the onions, carrots, and celery, season with salt and pepper and sweat veggies for about 5-10 minutes.
Add flour and stir for 3 minutes to create a roux.
Slowly add the PBR (don’t forget to save a sip for yourself) and chicken stock.
Bring to a boil and stir.
Reduce to a simmer and continue to stir every few minutes until soup has thickened (around 45 minutes)
Add Bacony goodness
While on low heat add the cream, cheese and spices. ENJOY

I like to sprinkle extra bacon pieces on top prior to serving or prepare bacon, beer, cheese bread to serve with.  I used 'Tastefully simple beer bread mix' with a PBR and added grated sharp cheddar and bacon.

Sunday, December 4, 2011

Beer Beef Stew

This hearty dish is perfect for a cold winter day, especially a cold Wisconsin winter day... I love using one of my favorite things in the world (beer of course), while cooking.  The best part is that the recipe only calls for one bottle, leaving the other five for you to consume during the process.

1 Tbsp of each, olive oil and butter
2 pounds stew meat (I used sirloin, since it was on sale)
1 onion, diced
3 cloves of garlic, minced
1 bottle of beer (I used a brown ale such as Newcastle)
3 cups of beef stock
3 Tbsp tomato paste
1  Tbsp Worcestershire sauce
1/2 tea paprika
1 bay leaf
a sprig of fresh chopped rosemary
kosher salt and pepper to taste
1 & 1/2 tea sugar
4 whole carrots, peeled and sliced
4 whole new potatoes, quartered
additional water if necessary to thin depending on your preference

Heat oil and butter in a large pot and brown meat, do this is two batches if necessary. Remove meat and set aside. 

In the same pot add diced onion and cook for about 3 minutes until slightly softened, then add the minced garlic and continue to heat for one more minute.  Pour beer (don't forget to take a sip), beef stock and remaining seasoning ingredients, save the carrots and potatoes until later.  Put the meat back to the pot, cover and simmer for about 2 hours. 

Take a taste test and add additional seasoning if you feel necessary.

Now it's time to add the carrots and potatoes, cover and simmer for an additional hour or until veggies are ready.

Note- The liquid will thicken over time and if it becomes too thick add some water as needed for your taste/consistency  preferences, just keep your eye on it, also remember to discard the bay leaf. 
Serve with sliced french bread and get comfy...(mmm the bread soaks up that yummy gravy)

This is one of those dishes that tastes great the second day!

Tuesday, November 8, 2011

Cake Batter Rice Krispie Treats!

You read it right! CAKE BATTER RICE KRISPIES! Yeah, they rock.

3 Tbsp. butter
1 (10oz) bag of mini marshmallows
1/3 cup dry yellow cake mix (I added an extra heaping spoonful)
6 cups rice krispy cereal

Melt butter in a large pot over low heat and add the marshmallows, I always add a few extra for extra gooeyness...  keep stirring until they begin to melt, slowly mix in the dry cake batter until all combined.  Stir in the cereal so it is completely coated with sticky goodness and throw in some dashes of sprinkles for added color.   Press into desired baking dish and shake on more sprinkles.

Monday, October 24, 2011

African Chicken Peaunut Stew

Looking for something different for dinner?  Here's a unique comfort dish packed with deliciousness.

2 - 3 lbs chicken thighs, legs, or quarters
3 Tbsp. veggie oil
1 large sliced yellow onion
4 inch piece of ginger, peeled and minced
6 - 8 garlic cloves
2 - 3 lbs sweet potatoes, peeled and cut into bite sized cubes
1 (15oz) can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
2 tea. cayenne pepper, or to taste
salt and pepper
1/2 cup chopped cilantro
optional: serving rice

Salt and pepper the chicken and heat vegetable oil in a large pot to brown the chicken.  Set chicken aside once all pieces are browned.  Saute the onions for 3 minutes being sure to scrape up any brown bits from the pan (that's where all the flavor is!)  Add the ginger and garlic, continue to saute for another 2 minutes and then stir in the sweet potatoes.

Add the chicken back to the pot along with the stock, crushed tomatoes, peanut butter, peanuts, coriander and cayenne pepper  (remember to use more salt and pepper to taste)  Cover and simmer for about 90 minutes stirring every once in a while. 

Remove the chicken and allow to cool enough to be able to remove the meat from the bone.  Discard skin and return chicken pieces back into the pot.  Stir together and add salt/pepper to satisfy your tastes and serve with white rice if you prefer (I actually liked it better without!)
Top with chopped cilantro and enjoy.

recipe from

Wednesday, October 12, 2011

Homemade Rosemary Infused Olive Oil

Seriously good stuff....make it now, use it daily, give as a gift or use as a decorative piece.   
Very easy and inexpensive to make, I used fresh rosemary out of my garden and re-used a few empty bottles I had around the house...that's cheap.

What you need:
olive oil
fresh rosemary sprigs

Rinse rosemary sprigs and make sure they are completely dry before using, you know since oil and water don't mix, warm the olive oil in a pan, be sure not to heat too high.  Place rosemary sprigs in your bottles and then use the funnel to transfer in the warm oil.  Cap it off and you're done. 

Enjoy in your everyday cooking, drizzle on potatoes prior to roasting or bring to a party with a fancy loaf of bread and dip's a hit.

Tuesday, September 27, 2011

Chicken Curry

I like my curry hot! Although, you can prepare this recipe according to your taste preferences.  Penzy's offers the best hot (and mild) curry powder.  Seriously, check it out.

1/2 stick of butter
2 cups chopped onions
2 garlic cloves, minced
1 Tbs minced fresh ginger
2 Tbs curry powder
2 tea salt
1 tea ground cumin
dash (or more) of cayenne
3 - 4 lbs cut up fryer chicken
1 (14.5oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup ground cashews
3/4 cup plain yogurt (whole milk)
prepared jasmine of basmati rice

Brown the chicken in a large frying pan and set aside.  Heat butter in and cook onions, garlic, and ginger for about five minutes.  Add the curry powder, salt, cumin, cayenne and cook while stirring for two minutes.   Coat browned chicken pieces and cook for five minutes, add cilantro and full can of tomatoes, including juice.

Bring to a simmer, cover and reduce heat to continue gentle simmer, while stirring occasionally for about 1 hour.  Just prior to serving add ground cashews and yogurt.  Simmer until thickened for about 5 minutes, sprinkle with fresh cilantro and enjoy with jasmine or basmati rice and then ENJOY!

recipe from