Another Hooiser Blogger

This blogging community I belong to is so wide, so varied, and so big I never have to look far to find something new I want to try in my kitchen. I love introducing ya'll to bloggers I love to read, and maybe ones you aren't familiar with yet, especially when it's a fellow Hooiser!

That's right, my good buddy Cris over at Goodeness Gracious, lives right here in Indiana, and blogs about her life, food, her family...her site really is a one stop shop for all things GOODe! 

A couple weeks ago her and I were talking about the "good ole' days" of blogging, before we really knew what we were doing, and how we wished we could go back and fix some of the photos are young blogger selves took. (I've actually been doing this all year long. You know, those recipes I've re-blogged from the days when only Adam and my mom read EMM!) What can I say? You live and learn, and in the early days of food photography, you're just happy to get a shot, and not really worried about what it looks like. She shared this recipe with me as an example of her early days, and honestly, I wasn't even looking at the photo after seeing the food! Oh my blog! It sounded fan-freakin-tastic, and she actually described it as the BEST chicken EVER. With a description like that, and how much I love chicken on the grill, you know I had to try it. (Oh, and if you click on the link above, you can see Cris's original post she was telling me about, but don't be critical, remember she was a young food blogger!) 

We grill year round, but if you're grilling season is winding down, do NOT let it close without making this! The marinade is so flavorful, and the chicken itself is juicy, tender and exactly what you want from grilled meat! And for those looking at it thinking "Oh, can I take the skin off?" You can, I'm not going to know, but I'm going to warn you, the skin is what absorbs the huge flavor of the marinade, gets crispy on the grill and makes this extra finger lickin'. But I realize it's not everyone's cup of tea, and I'm sure it would be delicious either way! 

If you aren't a reader of Cris's blog yet, I highly encourage you to become one. She always has something yummy cooking in her kitchen. We Hoosiers gotta stick together, and share some chicken when we can!

Grilled Beer and Mustard Chicken Inspired by Goodeness Gracious

10 chicken drumsticks, skin trimmed, but left on

1 (16 oz.) bottle beer (I used Bud Light)

1 bunch green onions, chopped

1/4 c. spicy brown mustard

1 TBS hot sauce

2 TBS Worcestershire sauce

1 1/2 TBS grill seasoning

4 cloves garlic, minced 

Cooking Spray for grilling

In a large bowl combine beer, onions, mustard, hot sauce, Worcestershire, garlic and grill seasoning. Mix well. Add chicken. Toss to coat. Cover and marinade in fridge or 6 hours. When ready preheat grill to high. Spray with cooking spray. Place chicken on grill to sear, about 2 minutes. Reduce heat to medium and continue cooking, turning every 5 minutes for 25-30 minutes until juices run clear. 

Shared on The Counry Cook Sept. 13, 2013

Chicken at Very Good Recipes

This blogging community I belong to is so wide, so varied, and so big I never have to look far to find something new I want to try in my kitchen. I love introducing ya'll to bloggers I love to read, and maybe ones you aren't familiar with yet, especially when it's a fellow Hooiser!

That's right, my good buddy Cris over at Goodeness Gracious, lives right here in Indiana, and blogs about her life, food, her family...her site really is a one stop shop for all things GOODe! 

A couple weeks ago her and I were talking about the "good ole' days" of blogging, before we really knew what we were doing, and how we wished we could go back and fix some of the photos are young blogger selves took. (I've actually been doing this all year long. You know, those recipes I've re-blogged from the days when only Adam and my mom read EMM!) What can I say? You live and learn, and in the early days of food photography, you're just happy to get a shot, and not really worried about what it looks like. She shared this recipe with me as an example of her early days, and honestly, I wasn't even looking at the photo after seeing the food! Oh my blog! It sounded fan-freakin-tastic, and she actually described it as the BEST chicken EVER. With a description like that, and how much I love chicken on the grill, you know I had to try it. (Oh, and if you click on the link above, you can see Cris's original post she was telling me about, but don't be critical, remember she was a young food blogger!) 

We grill year round, but if you're grilling season is winding down, do NOT let it close without making this! The marinade is so flavorful, and the chicken itself is juicy, tender and exactly what you want from grilled meat! And for those looking at it thinking "Oh, can I take the skin off?" You can, I'm not going to know, but I'm going to warn you, the skin is what absorbs the huge flavor of the marinade, gets crispy on the grill and makes this extra finger lickin'. But I realize it's not everyone's cup of tea, and I'm sure it would be delicious either way! 

If you aren't a reader of Cris's blog yet, I highly encourage you to become one. She always has something yummy cooking in her kitchen. We Hoosiers gotta stick together, and share some chicken when we can!

Grilled Beer and Mustard Chicken Inspired by Goodeness Gracious

10 chicken drumsticks, skin trimmed, but left on

1 (16 oz.) bottle beer (I used Bud Light)

1 bunch green onions, chopped

1/4 c. spicy brown mustard

1 TBS hot sauce

2 TBS Worcestershire sauce

1 1/2 TBS grill seasoning

4 cloves garlic, minced 

Cooking Spray for grilling

In a large bowl combine beer, onions, mustard, hot sauce, Worcestershire, garlic and grill seasoning. Mix well. Add chicken. Toss to coat. Cover and marinade in fridge or 6 hours. When ready preheat grill to high. Spray with cooking spray. Place chicken on grill to sear, about 2 minutes. Reduce heat to medium and continue cooking, turning every 5 minutes for 25-30 minutes until juices run clear. 

Shared on The Counry Cook Sept. 13, 2013

Chicken at Very Good Recipes

reade more... Résuméabuiyad

Take A Cheesy Dip {A Gooseberry Patch Review and Giveaway}

It doesn't take much to excite me. As I get older, the little things are what I find the most enjoyment in. And one on the top of the list is getting an envelope or package in the mail from my great friends at Gooseberry Patch.

From getting notified that another of my recipes is going to be published in one of their fabulous cookbooks, to having the honor of reviewing their newest publication, my relationship with the wonderful folks of Gooseberry is one of the things I'm most proud of in my blogging career.

And this time, I have a fun filled, yummy food packed cookbook to introduce you to: Game- Day Fan Fare. If you are sports fanatics like we are, then you are probably always looking for delicious game day fare; but even if you aren't, you will still find such an array of easy, tasty recipes to choose from, you will want to make them any day of the week!

I actually chose a new appetizer to try this time, and I debuted it for my family over Memorial Day weekend when we were packing up the car for a family picnic. We were headed about an hour north of our house to this fabulous "off the beaten path" park that has a wonderful playground for an afternoon full of fun in the sun, with of course, a picnic basket of favorites.

I also love the story that comes with this dish. The reader who submitted it tells of a steakhouse in Massachusetts, that was loved but went out of business. This was the dip they served to people while waiting for their meals to be served. The mother of the lady who gave it to Gooseberry had gotten the recipe from the restaurant back in the 1940's. I not only love the history that comes with that story, but the ability to recreate a restaurant favorite at home. You know how much of that I do with our favorite restaurant dishes too!

It was the perfect new offering to our regular picnic flare. I served it with crackers, but we found it was just as yummy with vegetable dippers too! However you serve it, it will become a new favorite at home or for parties, I'm sure!

Charlie's Steakhouse Cheese Spread 
Submitted by Barb Henderson, Everton, AR, Page 48
8 oz. cream cheese, softened
2 TBS onion, minced
1 1/2 tsp. ketchup
1 1/2 tsp. sour cream
2 TBS sweet pickle relish
3 green olives with pimentos, diced
1 clove garlic, minced
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
Salt and Pepper to taste

Combine all ingredients in a large bowl; mix well. Cover and refrigerate for 2 hours or overnight. Serve with veggies or crackers.
*NOTE* I put all ingredients in a food processor and pulsed until creamy and smooth. I also added a dash more Worcestershire sauce and garnished with extra olives.

Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013
Shared on Lady Behind The Curtain June 12, 2013
Shared on The Country Cook June 14, 2013

****GIVEAWAY****

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday June 24, 2013 12am EST

One Lucky Winner Will Receive

(1) Game-Day Fan Fare Cookbook

Mandatory Entry:

1. Leave a comment telling me your favorite game day food.

Extra Entries:

1. Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

2. Become a fan of Gooseberry on Facebook. Leave a comment when you've done so.

3. Follow EMM on Twitter. Leave a comment when you are.

4. Follow me on Pinterest and leave a comment.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with 2 cookbooks for this review. One to keep, one to giveaway. All thoughts and opinions are my own.

Pin It

It doesn't take much to excite me. As I get older, the little things are what I find the most enjoyment in. And one on the top of the list is getting an envelope or package in the mail from my great friends at Gooseberry Patch.

From getting notified that another of my recipes is going to be published in one of their fabulous cookbooks, to having the honor of reviewing their newest publication, my relationship with the wonderful folks of Gooseberry is one of the things I'm most proud of in my blogging career.

And this time, I have a fun filled, yummy food packed cookbook to introduce you to: Game- Day Fan Fare. If you are sports fanatics like we are, then you are probably always looking for delicious game day fare; but even if you aren't, you will still find such an array of easy, tasty recipes to choose from, you will want to make them any day of the week!

I actually chose a new appetizer to try this time, and I debuted it for my family over Memorial Day weekend when we were packing up the car for a family picnic. We were headed about an hour north of our house to this fabulous "off the beaten path" park that has a wonderful playground for an afternoon full of fun in the sun, with of course, a picnic basket of favorites.

I also love the story that comes with this dish. The reader who submitted it tells of a steakhouse in Massachusetts, that was loved but went out of business. This was the dip they served to people while waiting for their meals to be served. The mother of the lady who gave it to Gooseberry had gotten the recipe from the restaurant back in the 1940's. I not only love the history that comes with that story, but the ability to recreate a restaurant favorite at home. You know how much of that I do with our favorite restaurant dishes too!

It was the perfect new offering to our regular picnic flare. I served it with crackers, but we found it was just as yummy with vegetable dippers too! However you serve it, it will become a new favorite at home or for parties, I'm sure!

Charlie's Steakhouse Cheese Spread 
Submitted by Barb Henderson, Everton, AR, Page 48
8 oz. cream cheese, softened
2 TBS onion, minced
1 1/2 tsp. ketchup
1 1/2 tsp. sour cream
2 TBS sweet pickle relish
3 green olives with pimentos, diced
1 clove garlic, minced
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
Salt and Pepper to taste

Combine all ingredients in a large bowl; mix well. Cover and refrigerate for 2 hours or overnight. Serve with veggies or crackers.
*NOTE* I put all ingredients in a food processor and pulsed until creamy and smooth. I also added a dash more Worcestershire sauce and garnished with extra olives.

Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013
Shared on Lady Behind The Curtain June 12, 2013
Shared on The Country Cook June 14, 2013

****GIVEAWAY****

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday June 24, 2013 12am EST

One Lucky Winner Will Receive

(1) Game-Day Fan Fare Cookbook

Mandatory Entry:

1. Leave a comment telling me your favorite game day food.

Extra Entries:

1. Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

2. Become a fan of Gooseberry on Facebook. Leave a comment when you've done so.

3. Follow EMM on Twitter. Leave a comment when you are.

4. Follow me on Pinterest and leave a comment.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with 2 cookbooks for this review. One to keep, one to giveaway. All thoughts and opinions are my own.

Pin It

reade more... Résuméabuiyad

We Are Steak People

Yep. That's a fact. As much as my family loves our veggies, we could never  be vegetarians. And that's not judging those out there who are, more power to you! It's simply a statement of how much we love, no make that adore, meat!

All kinds of meat, from all walks of life. If it comes from a cow, pig, chicken, fish, buffalo, pheasant...I could go on, but I won't, we will eat it! We are most definitely carnivores.

Now, here is a little secret. When I was growing up, I wasn't that big of a beef fan. It wasn't until Adam came along (Mr. give me my steak as rare as it can be. Seriously, I'm talking, show it the grill and walk away!) and showed me there were other ways to eat steak other than "well done", that I really started to enjoy it. See, like many kids, I never had my own steak, I usually shared with my mom. And like many women out there, she was a big fan of "cook it til it's dead"! And that's okay. She liked her steaks well done, and a little bit crispy around the edges, so that's the only way I ate steak for many years. Then Adam explained this wonderful thing called medium rare, and to this day, that is how I love my steaks. In fact, we've even converted mom a little, and she is now a medium steak gal. We learned that many times, you can take a steak that is tender and fabulous and cook it that long, the flavor gets ruined, becoming tough and dry. This is especially true if ordering in a restaurant. If a steakhouse knows they are going to cook it that long, that will choose a piece of "substandard" meat, so to speak. (I am saying this as a former employee of a restaurant.) But if you order one that is less cooked, they know it better come out juicy and tender, so they choice a nicer piece of beef.

And we have passed this beef love onto our son, of course. Now, when he was younger, I will admit, I made sure his meat was very well done. But as he has gotten older and his stomach has "grown up" a little, I allow him to have one that is cooked a little more like ours. (Trust me though, he never eats one that is still mooing, like his father!) Alex needs one thing for his steak....steak sauce! He likes the bottled version just fine (He gets that from his Pa Pa...another meat lover!) but I thought making a homemade version might be fun.

With grilling season in full swing for a lot of us, it's the perfect time to have something yummy to dip that perfectly cooked steak into...rather it's well done (and if that's you, I respect that!)...or pink inside for me....or practically walking off the plate like my husband!

Homemade Steak Sauce
1/2 c. ketchup
1 TBS brown sugar
1 TBS soy sauce
1/2 TBS onion powder
1/2 tsp. garlic powder
1/8 c. water
1/8 c. lemon juice
1/8 c. Worcestershire sauce
1/2 TBS yellow mustard

Combine all ingredients in a small sauce pan. Bring to a boil. Reduce heat to low. Simmer, uncovered,  for 15-20 minutes until thickened. Allow to cool and then refrigerate until serving. If it thickens too much, just add a little warm water to thin. Serve with your favorite steak!

Shared on Make Ahead Meals May 13, 2013
Shared on Mandy's Recipe Box May 14, 2013
Shared on Lady Behind The Curtain May 15, 2013
Shared on The Country Cook May 17, 2013

Steak at Very Good Recipes
Pin It

Yep. That's a fact. As much as my family loves our veggies, we could never  be vegetarians. And that's not judging those out there who are, more power to you! It's simply a statement of how much we love, no make that adore, meat!

All kinds of meat, from all walks of life. If it comes from a cow, pig, chicken, fish, buffalo, pheasant...I could go on, but I won't, we will eat it! We are most definitely carnivores.

Now, here is a little secret. When I was growing up, I wasn't that big of a beef fan. It wasn't until Adam came along (Mr. give me my steak as rare as it can be. Seriously, I'm talking, show it the grill and walk away!) and showed me there were other ways to eat steak other than "well done", that I really started to enjoy it. See, like many kids, I never had my own steak, I usually shared with my mom. And like many women out there, she was a big fan of "cook it til it's dead"! And that's okay. She liked her steaks well done, and a little bit crispy around the edges, so that's the only way I ate steak for many years. Then Adam explained this wonderful thing called medium rare, and to this day, that is how I love my steaks. In fact, we've even converted mom a little, and she is now a medium steak gal. We learned that many times, you can take a steak that is tender and fabulous and cook it that long, the flavor gets ruined, becoming tough and dry. This is especially true if ordering in a restaurant. If a steakhouse knows they are going to cook it that long, that will choose a piece of "substandard" meat, so to speak. (I am saying this as a former employee of a restaurant.) But if you order one that is less cooked, they know it better come out juicy and tender, so they choice a nicer piece of beef.

And we have passed this beef love onto our son, of course. Now, when he was younger, I will admit, I made sure his meat was very well done. But as he has gotten older and his stomach has "grown up" a little, I allow him to have one that is cooked a little more like ours. (Trust me though, he never eats one that is still mooing, like his father!) Alex needs one thing for his steak....steak sauce! He likes the bottled version just fine (He gets that from his Pa Pa...another meat lover!) but I thought making a homemade version might be fun.

With grilling season in full swing for a lot of us, it's the perfect time to have something yummy to dip that perfectly cooked steak into...rather it's well done (and if that's you, I respect that!)...or pink inside for me....or practically walking off the plate like my husband!

Homemade Steak Sauce
1/2 c. ketchup
1 TBS brown sugar
1 TBS soy sauce
1/2 TBS onion powder
1/2 tsp. garlic powder
1/8 c. water
1/8 c. lemon juice
1/8 c. Worcestershire sauce
1/2 TBS yellow mustard

Combine all ingredients in a small sauce pan. Bring to a boil. Reduce heat to low. Simmer, uncovered,  for 15-20 minutes until thickened. Allow to cool and then refrigerate until serving. If it thickens too much, just add a little warm water to thin. Serve with your favorite steak!

Shared on Make Ahead Meals May 13, 2013
Shared on Mandy's Recipe Box May 14, 2013
Shared on Lady Behind The Curtain May 15, 2013
Shared on The Country Cook May 17, 2013

Steak at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Leave It To The Kid To Simplify

Many of you know I am blessed with a child with a very wide palate when it comes to food, and he enjoys many things kids his age would never touch. But he is also a 8 year old boy, which means peanut butter & jelly, mac and cheese and hot dogs are also at the top of his list. He is the kid that will have a cheese and crackers for lunch but then request sushi for supper. He truly eats everything and anything; and it's because of this I believe he has started to ask more questions about the food that is in front of him. He watches what I do, and he is inquisitive beyond the typical "Mommy, what's for supper?" Now he wants to know what is in the dish, how did I cook it, what it's called etc. And it was during one of these conversations the title of this post came to me. 

Adam and I had watched an episode of Rachael Ray's daytime talk show during "Slow Cooker Week." As I've told you before, Mr. Everyday is not her biggest fan, and most of the food she makes, he turns up his nose at letting me know to not even try it. (And he's not a picky eater either, it's just the combinations she sometimes creates) But on this day she actually had a special guest showing one of her favorite slow cooker meals, Nigella Lawson, who he actually is a big fan of. (Personally I think he has a little crush on her, but that's our little secret.) I will admit, some of her recipes are a little complicated (or at least they seem to be) for my tastes, so I don't make a lot of Nigella's food, but when we saw this, I knew it would be easy as can be, and it looked incredibly delicious. Boy, am I glad we tuned in that morning!! 

If you haven't cooked with a lot of ground lamb, it's very lean and tender. In this dish, it gives it almost a silky quality and fantastic flavor. Plus the addition of red currant jelly offers a slight sweet note in the background. It really is the thing that makes them say "Hmmm...what is that?" 

So I was plating up supper, and little man walks out asking "What is this, Mommy?" I responded proudly with the name of the dish, thinking it sounded not only yummy but fancy! He looks down at his bowl and says "Oh, so it's goulash?" Well...yeah, I guess it does look like that. Leave it to the kid to take something and simplify it to the point that anybody could relate! 

If you are serving this to guests, use it's given name... it's certain to impress. However, if you are making this for your family, including little ones, take a tip from Alex and call it good ole' goulash! Whatever name you use, it's sure to please a hungry crowd!

Crock Pot Lamb Ragu Adapted from Nigella Lawson

1.5 lbs. ground lamb

1 large white onions, chopped

2 tsp. minced garlic

2 TBS olive oil

3 (15 oz.) cans diced tomatoes

2 TBS Worcestershire sauce

2 TBS red currant jelly

2 c. water

2 tsp. dried oregano

1 tsp. red pepper flakes

16 oz. elbow macaroni

Salt and Pepper to taste

Dried Parsley, for garnish

In a large skillet, heat olive oil to medium. Add onions and garlic. Saute until soft, about 5 minutes. Add lamb and break up. Continue cooking until meat is no longer pink, about 10 minutes. Season with oregano, red pepper flakes, salt and pepper. Add Worcestershire and jelly. Stir to combine. Add to Crock Pot. Pour diced tomatoes and water into mixture and stir well. Cook on LOW for 6 hours. 30 minutes before end, add macaroni and stir well. Cook for remaining 30 minutes until pasta is done. When ready to serve, garnish with dried parsley.

Shared on The Country Cook Mar.1, 2013
Shared on Make Ahead Meals Mar. 4, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013

Lamb at Very Good Recipes
Pin It

Many of you know I am blessed with a child with a very wide palate when it comes to food, and he enjoys many things kids his age would never touch. But he is also a 8 year old boy, which means peanut butter & jelly, mac and cheese and hot dogs are also at the top of his list. He is the kid that will have a cheese and crackers for lunch but then request sushi for supper. He truly eats everything and anything; and it's because of this I believe he has started to ask more questions about the food that is in front of him. He watches what I do, and he is inquisitive beyond the typical "Mommy, what's for supper?" Now he wants to know what is in the dish, how did I cook it, what it's called etc. And it was during one of these conversations the title of this post came to me. 

Adam and I had watched an episode of Rachael Ray's daytime talk show during "Slow Cooker Week." As I've told you before, Mr. Everyday is not her biggest fan, and most of the food she makes, he turns up his nose at letting me know to not even try it. (And he's not a picky eater either, it's just the combinations she sometimes creates) But on this day she actually had a special guest showing one of her favorite slow cooker meals, Nigella Lawson, who he actually is a big fan of. (Personally I think he has a little crush on her, but that's our little secret.) I will admit, some of her recipes are a little complicated (or at least they seem to be) for my tastes, so I don't make a lot of Nigella's food, but when we saw this, I knew it would be easy as can be, and it looked incredibly delicious. Boy, am I glad we tuned in that morning!! 

If you haven't cooked with a lot of ground lamb, it's very lean and tender. In this dish, it gives it almost a silky quality and fantastic flavor. Plus the addition of red currant jelly offers a slight sweet note in the background. It really is the thing that makes them say "Hmmm...what is that?" 

So I was plating up supper, and little man walks out asking "What is this, Mommy?" I responded proudly with the name of the dish, thinking it sounded not only yummy but fancy! He looks down at his bowl and says "Oh, so it's goulash?" Well...yeah, I guess it does look like that. Leave it to the kid to take something and simplify it to the point that anybody could relate! 

If you are serving this to guests, use it's given name... it's certain to impress. However, if you are making this for your family, including little ones, take a tip from Alex and call it good ole' goulash! Whatever name you use, it's sure to please a hungry crowd!

Crock Pot Lamb Ragu Adapted from Nigella Lawson

1.5 lbs. ground lamb

1 large white onions, chopped

2 tsp. minced garlic

2 TBS olive oil

3 (15 oz.) cans diced tomatoes

2 TBS Worcestershire sauce

2 TBS red currant jelly

2 c. water

2 tsp. dried oregano

1 tsp. red pepper flakes

16 oz. elbow macaroni

Salt and Pepper to taste

Dried Parsley, for garnish

In a large skillet, heat olive oil to medium. Add onions and garlic. Saute until soft, about 5 minutes. Add lamb and break up. Continue cooking until meat is no longer pink, about 10 minutes. Season with oregano, red pepper flakes, salt and pepper. Add Worcestershire and jelly. Stir to combine. Add to Crock Pot. Pour diced tomatoes and water into mixture and stir well. Cook on LOW for 6 hours. 30 minutes before end, add macaroni and stir well. Cook for remaining 30 minutes until pasta is done. When ready to serve, garnish with dried parsley.

Shared on The Country Cook Mar.1, 2013
Shared on Make Ahead Meals Mar. 4, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013

Lamb at Very Good Recipes
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reade more... Résuméabuiyad

A Party In The New Year

When I was deciding what I would share with all of you for the first few days of 2013, I immediately thought of the new tasty appetizers I served on New Year's Eve. We always stay home and have a family night with a big spread of  "nibbly bits" as Alex calls them, play games, watch movies, and enjoy ringing in the new year together. But then I had second thoughts because I figured with the holidays being over, the need for new appetizer recipes might not be as great as it was a few weeks ago. And then I remembered one, wonderful word. FOOTBALL!! We've got college football bowl games for the rest of this week, and of course the BCS Championship game next Monday night! (Have I mentioned my Notre Dame Fighting Irish are playing in that one???!!!) Plus, it will only be about a month until people around the world gather for the biggest game in professional sports...The Superbowl! So, why not keep the appetizers coming, and have a leg up on all the football parties many of us be attending and/or hosting. So today, tomorrow and Friday that is exactly what you will find on EMM~ appetizers we love and ones that might just have to become favorites in your home too.

First up, a delicious twist on shrimp cocktail that I've actually made before but never blogged. When I first saw Ina Garten (aka Barefoot Contessa) make this, I was shocked at how simple it is, but knew the method would add intense flavor and give one of our favorites a boost. Your guests will love this new version of something every party table always has!

Roasted Shrimp Cocktail From Food Network
2 lbs. (12/15 count) shrimp, deveined, tail on
1 TBS olive oil
1/2 tsp salt
1/2 tsp pepper

Cocktail Sauce
1/2 c. chili sauce
1/2 c. ketchup
3 TBS horseradish
2 tsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp. hot sauce, optional

Preheat oven to 400. Arrange shrimp in a single layer on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 8-10 minutes until pink and firm. Set aside to cool. In a medium bowl, combine all ingredients for sauce. Mix well. Chill until serving.

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

Shrimp at Very Good Recipes
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When I was deciding what I would share with all of you for the first few days of 2013, I immediately thought of the new tasty appetizers I served on New Year's Eve. We always stay home and have a family night with a big spread of  "nibbly bits" as Alex calls them, play games, watch movies, and enjoy ringing in the new year together. But then I had second thoughts because I figured with the holidays being over, the need for new appetizer recipes might not be as great as it was a few weeks ago. And then I remembered one, wonderful word. FOOTBALL!! We've got college football bowl games for the rest of this week, and of course the BCS Championship game next Monday night! (Have I mentioned my Notre Dame Fighting Irish are playing in that one???!!!) Plus, it will only be about a month until people around the world gather for the biggest game in professional sports...The Superbowl! So, why not keep the appetizers coming, and have a leg up on all the football parties many of us be attending and/or hosting. So today, tomorrow and Friday that is exactly what you will find on EMM~ appetizers we love and ones that might just have to become favorites in your home too.

First up, a delicious twist on shrimp cocktail that I've actually made before but never blogged. When I first saw Ina Garten (aka Barefoot Contessa) make this, I was shocked at how simple it is, but knew the method would add intense flavor and give one of our favorites a boost. Your guests will love this new version of something every party table always has!

Roasted Shrimp Cocktail From Food Network
2 lbs. (12/15 count) shrimp, deveined, tail on
1 TBS olive oil
1/2 tsp salt
1/2 tsp pepper

Cocktail Sauce
1/2 c. chili sauce
1/2 c. ketchup
3 TBS horseradish
2 tsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp. hot sauce, optional

Preheat oven to 400. Arrange shrimp in a single layer on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 8-10 minutes until pink and firm. Set aside to cool. In a medium bowl, combine all ingredients for sauce. Mix well. Chill until serving.

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

Shrimp at Very Good Recipes
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