Apple Slices with Caramel Rum Dip

Published on by carol lou Category: Uncategorized

Looking for a sweet alternate to a traditional dessert. Apple Slices with Caramel Rum Dip will be the perfect choice. This is my go to easy to make caramel sauce. I add a splash of Dark Jamaican Rum after cooking and it is just delicious with apple slices. This sauce is so easy to prepare and so much better than the purchased variety in the plastic containers.  You could also serve with crushed pecans to dip the apple slices in after the caramel coating.

apple with rum dip

Apple Slices with Caramel Rum Dip
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Ingredients
  1. 4 tablespoons butter
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar
  4. 1/3 cup heavy cream
  5. 1 - 2 tablespoons rum
Instructions
  1. In a small saucepan over medium heat combine butter, sugar, brown sugar, and heavy cream. Slowly bring to a boil. Stir frequently. Boil one minute. Remove from heat and stir in rum.
  2. Cool. Store in the refrigerator. This sauce thickens as it cools, for a thinner sauce, heat prior to serving.
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Beef Shanks in Red Wine

Published on by carol lou Category: Main dishes, Recipes

Beef Shanks – who would ever guess what a fantastic find they are.  Last week, when I was at the store I purchased four beef shanks and decided to slow cook them in the oven.  It is amazing that just a few ingredients could produce one of the most marvelous meals; perfect on these cool fall days. The marrow from the bones melts into the sauce and it is a true taste treat.  I served these with polenta however, they would be equally good with pasta, rice or crusty bread.  This would be a great meal to entertain family and friends. 

beef shanks

Beef Shanks in Red Wine
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Ingredients
  1. 4 beef shanks
  2. 16 cloves of garlic, peeled
  3. 1 28 oz. can Italian tomatoes
  4. 2 cups red wine
  5. 1 large sprig of rosemary
  6. Salt and pepper
Instructions
  1. Preheat oven to 325.
  2. In a large Dutch oven, combine garlic cloves, tomatoes, and wine. Add beef shanks and rosemary. Generously salt and pepper shanks. Cover and bake 3 hours. When meat is falling off the bones, lightly shred meat in the tomato mixture, skim fat. Continue baking 1/2 hour. Serve over polenta, pasta, rice or with crusty bread.
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Gingerbread Biscotti with Lemon Glaze

Published on by carol lou Category: Desserts, Recipes

Who doesn’t love a hot cup of coffee with a wonderful biscotti? However, many times the store bought variety are so hard and crunchy from being on the shelves that you almost miss the melt in your mouth goodness of biscotti.  I have made many varieties of biscotti and this one is one of my favorites.  The secret to getting a crisp biscotti is the double baking.  After you try these, I am sure your days of purchasing biscotti will be over.

gingerbread biscotti

 

Gingerbread Biscotti with Lemon Glaze
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Ingredients
  1. 1/2 cup packed brown sugar
  2. 1/2 cup canola oil
  3. 1/2 cup molasses
  4. 2 eggs
  5. 2 3/4 cups flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon cinnamon
  8. 1/2 teaspoon ground ginger
  9. 1/4 teaspoon baking soda
  10. 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350. Combine brown sugar, oil, molasses and eggs in a large mixing bowl. Combine on low speed. Gradually add remaining ingredients. Turn dough out onto lightly floured board and knead until smooth. Add additional flour if mixture is too sticky. Divide dough in half. Shape each half into a rectangle approx. 10 x 3 inches. Place on a parchment lined baking sheet. Bake for 25 - 30 minutes, cool on a wire rack for 15 minutes. Slice logs into 1/2 diagonal pieces. Turn slices cut side down on baking sheet. Bake an additional 15 minutes; turn after 7 minutes. Cool on a wire rack. Dip in lemon glaze and place on parchment paper or wax paper until set.
Notes
  1. Lemon glaze
  2. Combine 1 1/2 cups powdered sugar, 3 tablespoons melted butter, 1 teaspoon grated lemon peel and 2 - 4 tablespoons lemon juice. Mix until smooth and dipping consistency. (If too thick you can add more lemon juice).
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Meatballs in Sour Cream Basil Sauce

Published on by carol lou Category: Main dishes, Recipes

Looking for an elegant dinner?  Try Meatballs in Sour Cream Basil Sauce.  You can prepare these meatballs in advance, refrigerate and cook just prior to serving.  When you bake these meatballs, they retain their shape and then you simply add them to the sour cream sauce.  They are fantastic served over rice or pasta, if desired.  They are also terrific as an appetizer, simply make the meatballs smaller and serve buffet style in a chafing dish.

meatballs with sour cream basil sauce

 

Meatballs in Sour Cream Basil Sauce
Serves 4
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Ingredients
  1. 2 slices of bread, crumbled
  2. 3 tablespoons milk
  3. 1 egg, beaten
  4. 5 tablespoons butter, divided
  5. 1/2 cup onion, chopped
  6. 1 pound ground beef, pork and veal combined
  7. 1 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1/2 teaspoon nutmeg
  10. 1 clove garlic, crushed
  11. 1/4 cup flour
  12. 2 cups beef broth
  13. 1 teaspoon tomato paste
  14. 1 tablespoon basil leaves, minced
  15. 8 ounces sour cream
Instructions
  1. Preheat oven to 350. Place bread in a medium bowl, combine with the milk and egg. In a small sauce pan melt 2 tablespoons of the butter; saute onion until transparent. Combine bread mixture with meat, onion, salt, pepper and nutmeg. Shape into 1 1/2 inch meatballs, place on baking sheet. Bake 25 - 30 minutes.
  2. In a large saucepan melt remaining butter, saute garlic (do not let it brown), add flour. Cook 1 minute, stirring constantly. Stir in tomato paste, gradually add broth. Stir until smooth and has become thick and creamy. Add basil. Remove from heat and add sour cream. Slowly add meatballs. Slowly cook over medium heat until heated through. Serve over buttered pasta or rice, if desired.
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Spartan Olive Oil – you could be a winner!

Published on by carol lou Category: Uncategorized

If you have been reading my posts on a regular basis you will remember that I have posted two recipes using Spartan Olive Oil.  It is one of my favorite oils and both of my recipes below have generated great traffic and many great complements.  I received a note from Perry Konstas regarding their one year anniversary promotion to share with my readers.  What fun it would be to win Spartan Oil for a year!  If you do, please let me know.

Carol, I wanted to let you know that we’re doing a pretty amazing promotion for our 1 year anniversary in October. The promotion starts this week and includes several daily winners of a bottle of olive oil and 1 grand prize winner of a year’s supply of Spartan Oil. Might be something your readers would be interested in. Here’s the link with some of the details;  http://www.spartan-oil.com/blogs/news/54047427-spartan-oil-one-year-anniversaryI

olive oil orange bread

http://apassionforentertaining.com/olive-oil-orange-bread/

 citrus olive oil cake

http://apassionforentertaining.com/citrus-rosemary-olive-oil-cake/

 

 

My Life as a Food Blogger

Published on by carol lou Category: Uncategorized

There are a few times that I just have to reflect on what my life is like as a food blogger.  I have to admit that I have been to some fabulous locations, tried marvelous foods, learned everything from bottling bourbon to farming oysters, learned new cooking techniques and toured wonderful markets.  However, the day to day life is what I cherish the most.

I love hearing comments and hearing from my readers….

IMG_0997 (1)

 

I love cooking, even at rainy tailgates…

carol tailgate photo

and – I even have to smile even when my recipes don’t exactly go as planned!

blender

Did I mention – I just love being a food blogger!  I am always on the lookout for a great food adventure, creating new recipes and having fun every step of the way!

 

 

Caprese Skillet Casserole

Published on by carol lou Category: Main dishes, Recipes

The traditional Caprese Salad is a simple Italian salad made of sliced fresh mozzarella, tomatoes, and basil; seasoned with salt and olive oil.  I had the ingredients but thought I would expand upon the traditional Caprese Salad and make a skillet casserole.  I use my cast iron skillets regularly.  I was precooking the Italian sausage and thought I would try this casserole in my cast iron skillet. This recipe has the best of everything – pasta, Italian sausage, marinara, fresh mozzarella and fresh basil.  A delightful twist to your typical Caprese Salad.

caprese skillet

 

 

Caprese Skillet Casserole
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Ingredients
  1. 8 oz. fettuccine, cooked Al dente
  2. 8 oz. Italian sausage, cooked, drained and crumbled
  3. 2 eggs
  4. 3/4 cup milk
  5. 1 1/2 cups marinara sauce
  6. 8 oz. sliced mushrooms (optional)
  7. 8 oz. sliced fresh mozzarella
  8. 8 whole basil leaves
  9. 2 tablespoons chopped basil
Instructions
  1. Cook sausage in a 10 inch skillet over medium heat. Drain sausage. Do not wash pan, set aside. Cook fettuccine for 11 minutes, drain. Cool slightly. Combine eggs and milk, gradually pour over pasta, stirring while adding. Pour pasta into skillet. Top with Italian sausage, mushrooms, marinara sauce. Slice mozzarella and place slices over the top. Top with fresh basil leaves and chopped basil. Bake 350 - 25 minutes. Remove from oven and let rest for 5 - 10 minutes prior to serving.
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Apple Bars

Published on by carol lou Category: Desserts, Recipes

There is a definite feel of fall in the air.  The temperatures are getting cooler, we can sleep without our air conditioner on, college football has started and the sights, smells and sounds of fall are everywhere.  I don’t think you can go wrong with anything apple.  Tarts, pies, crisps, breads, muffins….I could go on and on.  When I made these apple bars, my husband commented it is the best apple recipe I have ever made.  Now that is quite a compliment since I have made hundreds of apple recipes over the years and he has been my devoted taste tester for years.  I hope you agree with him.

 apple bars 2

 

Apple Bars
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Ingredients
  1. 2 medium cooking apples, peeled and finely chopped
  2. 1 cup sugar
  3. 1 egg, beaten
  4. 1/2 cup butter, melted
  5. 1 1/2 cup flour
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon nutmeg
  10. 1/4 teaspoon cinnamon
  11. 1/2 cup dried cherries, raisins, or cranberries
  12. 1/2 cup chopped nuts
  13. Vanilla Glaze
Instructions
  1. Preheat oven to 350. Grease one 9 x 13 inch pan.
  2. Mix apples and sugar in large bowl; let stand for 10 minutes. Stir in remaining ingredients except dried fruit and nuts. Stir in fruit and nuts, mix well. Pour batter into prepared pan. Bake 30 - 35 minutes or until toothpick inserted comes out clean. Spread with Vanilla Glaze while hot. Serve warm or cool.
Notes
  1. Vanilla Glaze
  2. 1 1/2 cups powdered sugar
  3. 3 tablespoons, butter softened
  4. 1 teaspoon vanilla
  5. 1-2 tablespoons milk
  6. Mix all until smooth and spreadable.
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Cinnamon Bread

Published on by carol lou Category: Breads, Recipes

I don’t think anyone can pass the smell of cinnamon baking in a kitchen.  Perhaps that is why many realtors have tricks when trying to sell your home from putting cinnamon oil on your light bulbs to baking cookies when having open houses.  It is just one of those smells that brings warm feelings to your heart.  This cinnamon bread recipe has been passed down for years and for a really good reason.  This cinnamon bread recipe is easy to prepare, moist and delicious.   I think this will become a recipe that you too, will pass along.

cinnamon bread

Cinnamon Bread
Yields 1
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Ingredients
  1. 1/4 cup canola oil
  2. 1 cup sugar
  3. 2 eggs
  4. 1/2 teaspoon salt
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 2 cups flour
  8. Cinnamon mixture - 1/2 cup sugar mixed with 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350. Combine all ingredients except the flour in a medium mixing bowl. Add flour and mix until smooth. Dough will be stiff. Put 1/2 of the dough in a greased and floured bread pan 8 1/2" x 4 1/2 ". Sprinkle with 1/2 of the cinnamon mixture. Swirl with a knife. Cover with remaining dough. Pour remaining cinnamon mix over the top of the dough. Bake 1 hour. Remove from pan and cool.
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