Monday, November 24, 2014

Cranberry Apple Chutney

Cranberry Chutney:  Ready to be cooked!

By popular demand I pop by the ole Young Grasshopper to share this AWESOME Cranberry Chutney recipe. 

I love this stuff, sweet and tangy.

This recipe makes 6 Pints plus 1 1/2 pint. Great gifts.... I use it on sandwiches, on Brie [try it in a baked Brie.... YUM] on Crostini and of course on the Thanksgiving table.

6 Golden Delicious apples, peeled & chopped [chunky --see picture above]
4 bags cranberries, rinsed
3 cups light brown sugar
Cranberry Chutney Brie Bites

1 cup champagne vinegar
1 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves

Throw it all in a large pan, toss to coat the fruit with the sugar/spices and then heat over medium heat. Simmer, stirring occasionally, for 25-30 minutes.

I then "sorta can" it....  I use Mason jars and fill hot and invert for a couple minutes to seal. It will last for months in refrigerator [but not REALLY canned].


Be Thankful every day <3
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Thursday, February 27, 2014

A Cocktail Life: Welcome

Since I've been less than reliable thought I'd pimp my good friend Anita's new venture..... A Cocktail Life.  I know I need a steady influx of great drink ideas!  Today she is featuring a FABULOUS Not So Simple Syrup cocktail but looking back over her opening posts.... I'm a subscriber and you should be too!

Anyone with a philosophy like this is my kind of person!

A Cocktail Life: Welcome: A very warm welcome to all you friends, old and new.  If you know us from Hungry Couple then you've noted that we shake a mean cocktai...
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Tuesday, December 10, 2013

I'm All About Cute Food {tortellini kabob recipe}

Tortellini Kabob Appetizer
I know I've been largely MIA.... as penance thought I'd try to throw out a couple festive EASY make ahead appetizers each week as the holidays stroll up and get us.  These are so good and truly best if they are made the day before but not required.

This recipe will make about 80 kabobs.... cut it down as you need, but they keep as a yummy snack for a few days in fridge so don't skimp too much :)

Tortellini Kabobs

1 package of tortellini [I used the mixed spinach and white so I'd have even more color]
1 quart cherry or grape tomatoes [halved]
3 yellow or orange peppers [cleaned & cut into small squares]
1/2 cup of your favorite Italian Dressing or Vinaigrette
80 6-inch bamboo sticks

Cook your tortellini as per package instructions to al dente, drain and set aside to cool while you cut your vegetables.

Once prepped start kabob-ing.... tomato "cap up" then green tortellini, then pepper, then white tortellini and finish with a tomato "cap down" line up in a Tupperware or glass 9x13 dish drizzling lightly the dressing on each layer before piling the next on top.  No need to separate these, I've had no sticking issues.  Cover tightly and refrigerate until ready to use.

They are bright, festive and no fuss appetizer or light luncheon item.  Enjoy!

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Wednesday, October 23, 2013

A Bloody Good Sangria for your Halloween Festivities! {Blackberry Lychee Sangria with Eyeballs!}

Blackberry Lychee Sangria with Eyeballs


I adore Halloween and this is one of my favorite Halloween Cocktails.... that said, remove the eyeballs and it's a great Sangria for any time of year :)

What You Need
 1 (750-ml) bottle red wine {I prefer a Shiraz-Cabernet Blend for a dark spiciness}
1/4 cup Blackberry
Not So Simple Syrup
1/4 cup orange juice

1/4 cup Triple Sec
1 can Lychees* reserve syrup
1 dozen or so maraschino cherries
1 (750-ml) bottle sparkling water, chilled
optional:  dry ice

 What You Do

Combine everything but the sparkling water and Lychees in a large glass pitcher. Cover and chill completely, 1 to 2 hours.

Open the Lychee can and stuff each Lychee with a maraschino cherry where the pit once was, if the cherries are too large tear in half so as to not tear the lychee. Store in their juice in a covered container until ready to serve.

When ready to serve, add the sparkling water, lychee eyeballs and syrup.

If you are extra spookilicious.... add a small piece of dry ice to the pitcher [make sure it's not too full or it'll bubble over] to make it a smokey, bubbly brew!


*Lychees are found in the canned fruit section of most Asian Markets, they are peeled, pitted and in a light syrup.

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Tuesday, October 22, 2013

Jumping on the Pumpkin Bandwagon.... a/k/a my annual Pumpkin Hater Post. {Pumpkin Cheeseball Recipe}

Pumpkin Cheese ball Recipe

It's common knowledge among my blogging friends that I'm a pumpkin hater. 

Not that I dislike pumpkin. 

Au contraire, I actually love pumpkin, it's my favorite pie [my Nana used to bring one home every Friday when we lived with her special just for me!], I love pumpkin bread [my sister in law is famous for hers!] and I love pumpkin seeds [better than smoking or nail biting!]....

What I hate is that come October everyone vomits pumpkin.... it overwhelms me. Pumpkin MartinisPumpkin Pie Rice Krispy Treats, even Pumpkin Dog Treats. swear to God. Click it. I'm not sure why but I stroke out a little with each new post.... and I'm sure they are fabulous [I've given you the links because I know each and every one of you will want a darn pumpkin martini.....]. I just cannot do it.  

But I do make my only little pumpkin every year.... twice. Once for Halloween and once for Thanksgiving. And I love it. It's think it's adorkable and yummy. Sometimes I'm more successful than others in my sculpting but it's always elementary school cute at a minimum.

And now I share with you.

What you need:
1 tablespoon butter
2 tablespoons minced garlic
1/4 cup diced white onion
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups shredded sharp Cheddar cheese
1/2 cup finely crushed Cheeze-its
1 bell pepper stem, stick or pumpkin stem

What you do:

Melt 2 teaspoons butter in skillet; add garlic and white onion. Cook over medium–high heat, stirring constantly, 3-5 minutes or until just starts to brown. Remove from heat.

Use mixer to combine garlic mixture with softened butter and cream cheese, and shredded cheese. Form your pumpkin. Place crushed crackers into large shallow bowl or pie pan. Roll cheese ball into crackers; press evenly to coat. Place onto serving plate.

Create stem for top of pumpkin from bell pepper slices [see right hand pumpkin in picture], a stick [bottom picture] or use a real pumpkin stem [top or left picture].

Cover; refrigerate 2 hours or overnight to blend flavors.
Serve with crackers and vegetables.

Poof.  You are Martha Stewart!

Happy Fall :)

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