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Wednesday, April 16, 2014

Sugar-Free DECADENCE Cheesecake with Caramel and topped with Fresh Blackberry Sauce

  Sugar-Free Cheesecake with Caramel - Classic, Decadent, Delicious and topped with Sugar-Free Fresh Blackberry Sauce

Oh this is a keeper and you’ll never miss that vixen SUGAR if you’re not supposed to have it. Due to contract I can’t publish recipe here just yet but you can get by going to the link below for my newspaper column. This is my go to recipe for cheesecake. I doll it up with different flavors and toppings.


Saturday, April 12, 2014

Lynchburg Baked Cinnamon Apples - oh you'll drool over these!


Lynchburg Baked Cinnamon Apples
6 tablespoons unsalted butter
8 cups green apples, peeled and sliced
1 cup brown sugar, or to taste depending on tartness of apples
1/3 cup Jack Daniel’s Tennessee Fire
 
Melt butter in a large skillet or non-stick pan over medium heat. Add sugar; mix well; add Tennessee Fire and apples. Bake in a 375 degree oven for 45 minutes, stir every 15 minutes.

Tuesday, April 1, 2014

Bacon Wrapped Shrimp Shooters with Tennessee Whiskey White BBQ Sauce

Bacon Wrapped Shrimp
16 large shrimp, peeled and deveined
8 slices bacon
Barbeque seasoning, to taste

Preheat oven to 450 degrees.
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle lightly with the seasoning, turn and sprinkle other side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat.
Tennessee Whiskey White BBQ Sauce
1-1/2 cups mayonnaise
1/4 cup water
1/4 cup apple cider vinegar
2 tbsps fresh squeezed orange juice
1/4 cup corn syrup
2 tbsps Jack Daniel’s Tennessee whiskey
1/2 tsp cayenne
1-1/2 tsps prepared horseradish
Salt and freshly ground black pepper, to taste
Place all ingredients in a food processor. Blend for 1 minute, or until thoroughly combined and mixture is smooth. Refrigerate covered until ready to serve.
Use when grilling chicken or shrimp; brush lightly over the meat during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

Monday, March 31, 2014

THE Etiquette of Entertaining

 Speaking at the University of Memphis tonight - The Etiquette of Entertaining . . .

Celebrating Inspiring Women of West Tennessee
University of Memphis – Lambuth
Office of Career Services
Jackson Tennessee
March 31, 2014
MENU
Shots of Bacon Wrapped Shrimp
with TN Whiskey White BBQ Dunking Sauce
Ribbons of Fresh Vegetables with Spring Onion Vinaigrette
Sautéed Chicken Napoleon
with Fresh Mozzarella and Fried Green Tomatoes
Drizzled with Sweet Tea with Lemon Reduction
Tennessee Honey Corn Pudding
Homemade Yeast Rolls
Orange Mound Butter Rolls with Fresh Berries
Menu created from TwirlandTaste Recipes
Prepared by GenaLee Restaurant & Catering
Tablescapes by Marilyn Jackson Gifts & The Queen Bees

Wednesday, March 19, 2014

Spinach Stuffed Chicken Breasts Wrapped in Bacon

Spinach Stuffed Chicken Breasts - you don't think you like spinach, well try these which have a little cheese and oh that can't resist wrapping of bacon - it just makes everything better. Per contract with newspapers I can't publish recipe here but you can get it for free below. Enjoy this delicious recipe that Sheila Arnold shared with me.

Southern SECRET - Sweet Tea brined Skillet Fried Chicken

Time was, if you served chicken in the South, it was usually fried in a black iron skillet and rest assured, it still is. Now in addition to this quintessential Southern dish, there are as many recipes for chicken as there are cooks.
Have you ever marinated your chicken with sweet tea brine then fry or grill it?
Oh it would make Scarlett swear on the land of her birth with God as her witness.
Due to contract with newspapers I can't print recipe here just yet but you can get it for free at the link below. ENJOY!

Friday, March 14, 2014

Corned Beef Pastry – an easy and delicious Irish appetizer for St. Patrick’s Day

Who couldn't use a bit of luck of the Irish? Leprechauns are magical little creatures ready to share their tasty recipes for your St. Patrick Day's celebrations. Don't fret over the cheese as it's readily available in most grocers and I've even found it at Wal-Mart. Here's hoping that you and yours enjoy a blessed St. Patrick's Day and all the luck of the Irish. Click on the Blessing link below for a beautiful performance of one of my favorites. Deep peace to you my friends.
 A Gaelic Blessing 
Deep peace of the running wave to you.
Deep peace of the flowing air to you.
Deep peace of the quiet earth to you.
Deep peace of the shining stars to you.
Deep peace of the gentle night to you.
Moon and stars pour their healing light on you.
Deep peace of Christ,
of Christ the light of the world to you.
Deep peace of Christ to you.
1 package frozen puff pastry
2 tbsp. sweet mustard (with ½ tsp. chopped chives added)
1/4 lb. corned beef, shaved
8-10 oz. Kerrygold Dubliner Cheese shredded (or equal parts Swiss and Cheddar)
2 oz. cream cheese, softened
1 cup cabbage, shredded fine
1 tsp. onion powder
1 egg, beaten with 1 tbsp. water, for egg wash
Cook cabbage in boiling salted water until just wilted but still crisp. Drain cabbage well, may even press between paper towels to reduce water. Mix cabbage with cream cheese and onion powder; set aside.
Roll out one sheet of puff pastry on a floured board to 10 x 12 size; place on sheet pan lined with parchment paper. Brush mustard over pastry, leaving a 1/2 – 1 inch border around the edge.
Top with a layer of corned beef, leaving the border; spread cream cheese mixture on top leaving the border. Sprinkle with cheese. Brush the border with the egg wash. Add the second sheet of puff pastry which has also been rolled on a floured board to the 10 x 12 size. Place this sheet on top of the cheese and line up the edges; trim with knife if needed. Crimp the edges with a fork, all the way around; joining the two pastries. Brush the top with egg wash. Cut three diagonal slits in the top pastry sheet to allow steam to escape. Bake in a preheated 450 degree oven for 20 – 25 minutes, until puffed and lightly browned. Allow to cool for a few minutes before cutting. Serve with Russian Dressing for dipping if you like.

Thursday, February 20, 2014

Brown Sugar Pound Cake with Sweet Lucy Caramel Icing

This is so much better a day or two after you make this cake - you won't believe it if you can wait that long! Oh I served with coffee and it was gobbled up! ENJOY Y'ALL!
Brown Sugar Pound Cake
1-½ cups butter, softened
2 cups light brown sugar, packed
1 cup sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
1/3 cup Sweet Lucy Liqueur (omit if you don’t like it)
1 (8-oz) bag toffee chips
1 cup pecans, toasted and rough chopped

Beat butter until creamy; add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine dry ingredients. Add flour mix to batter alternately with milk, beat until barely mixed. Stir in toffee and pecans. Spoon batter into a greased pan and bake in a preheated 325 degree oven for 1 hour and 15 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking for the last 30 minutes. Let cake cool in pan for 10 minutes; remove from pan, and let cool completely on a wire rack.

Sweet Lucy Carmel Icing
1 (14- oz) can sweetened condensed milk
1 cup light brown sugar, packed
3 tablespoons butter
2 tablespoons Sweet Lucy Liqueur (can substitute rum or 1 tsp vanilla)

In a saucepan, combine milk and sugar; bring to a boil over medium-high heat, whisking frequently – do not burn. Reduce heat, and simmer for 8 minutes, whisking constantly. Remove from heat; whisk in butter and Sweet Lucy or flavoring. Spoon icing while hot over the cooled cake. The icing will harden as it cools. Cover cake and it’s better the next day if you can wait. 
 
Sweet Lucy Liqueur is made by Prichard's Distillery in Tennessee. It's divine!

Wednesday, February 19, 2014

Tennessee Pot Roast - ranch dressing and au jus seasoning AND MORE!

My version of the MS Pot Roast - OH MY GOODNESS - TN Pot Roast and cooked it slow  - can you imagine how it smells? What about how it tastes?

1 beef roast of your choice
4 small baking potatoes, quartered
4 small yellow onions, quartered
4 large carrots, quartered
1 package Ranch Dressing seasonings
1 package Au Jus seasonings
1 stick butter
6 Peperoncini, or more if you like
1 tablespoon corn starch
Sea salt and fresh cracked pepper to taste

Spray a  Dutch oven with cooking spray. Salt and pepper the roast. Place in pan, spread half of seasonings mixings on roast, rub in; flip and repeat. Place peppers on top of roast along with the butter. You can put the whole stick, but I usually slice and cover top of roast with butter and then peppers on top. Place carrots, potatoes and onions around the roast; place top on pan and place in a 200 degree oven. After 4 hours, remove and turn over the roast. Return to oven, raise temperature to 235 and cook for 3-4 more hours depending on cut and size of roast. When done, remove from oven and pour as much of the pan juices as possible in small sauce pan; add cornstarch; bring to a boil stirring constantly to thicken -adjust cornstarch to your desired thickening. Pour thickened sauce back over the roast and allow to set in pan until ready to serve.

Thursday, February 13, 2014

The BOMB Homemade Pancake Syrup

I thought maple syrup was the ultimate but good heavens, this is the bomb! My friend, Beth Heatherly shared this with me the other day. Last night I cooked pancakes for a friend who was under the weather and needed some comfort food. This did it!!!!! SERVE with THE BEST homemade PANCAKES - posted that recipe a couple of days ago!
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter (not margarine)
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. Note: for the caramel color allow to cook at almost soft boil and you will see it caramelize. If you reduce heat after the initial boil, it will be a lighter and whiter color. Both are addicting!!!(Makes 2 cups and you can easily make half this much)

Wednesday, February 12, 2014

Southern Hot Fudge Pie (flavored with a swig of Coca-Cola) a Valentine for the CHOCOLATE LOVER in your life

Southern Hot Fudge Pie
Warning, this is fudge decadence that you can make, cook and serve it in less than an hour! That swig of Coca-Cola is like adding a magic potion to perfection! Happy Valentines! 
1 unbaked pie shell, homemade is so much better
1 cup chocolate chunks
1/2 cup butter
1-1/2 tablespoons cocoa powder
1 cup sugar
1 tablespoon brown sugar, packed
3 large eggs (beaten)
2/3 cup evaporated milk
1 tablespoon Coca-Cola

Bake crust 8 minutes at 350 degrees. Melt chunks and butter together in a large bowl in the microwave; add the remaining ingredients and mix well. Pour mixture into the prebaked crust and bake 30 minutes in a preheated 350 degree oven. Don't over cook. Serve warm. Top with real whipped cream and if you want to make it sinfully rich top with ice cream, toasted pecans, caramel sauce and whipped cream - oh yeah, it's a Valentine for the chocolate lover in your life.

Tuesday, February 11, 2014

Fair Oaks Chicken with Mushrooms, Chicken and Cheese over Brown Rice

Serve with a salad and a desert if you like and it's a one dish meal that's full of comfort and soul-warming goodness. You'll get seconds if you're like most who have tried this recipe!
2 cups uncooked brown rice (not minute rice)
2 cups shredded cheese, divided (I used a mixture of white cheeses – Provolone, Asiago, Parmesan, etc)
Sea salt and fresh cracked pepper to taste
1 can (10.5 ounce) cream of chicken soup
1 can (10.5 ounce) cream of onion soup or cream of mushroom
1/2 cup half and half
1 teaspoon ground sage
2 teaspoons ground thyme
1 teaspoon onion powder
1/2 teaspoons celery seeds
1/4 teaspoon cayenne pepper
1 cup onion, chopped and sautéed
3 cups water with chicken bouillon (or chicken broth)
2 small containers fresh mushrooms, sliced
8 tablespoons butter, divided
2 tablespoons oil

8 - 12 pieces of chicken, skinless and boneless,(I mix thighs and tenders)
Preheat oven to 350 degrees. Spray 9 x 13 casserole with cooking spray. Melt 4 tablespoons butter and mix with soups, sautéed onion, half and half, and spices; set aside. Layer rice, salt and pepper to taste; then 1 cup cheese in casserole. Sauté mushrooms in 4 tablespoons butter and oil in a hot skillet or sauté pan until golden brown; place all but 1 cup of sautéed mushrooms on top of rice and cheese. Salt and pepper chicken pieces and place on top of mushrooms. Dob soup mixture over the chicken and rice. Pour water or broth on top. Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist) Remove from oven, sprinkle with remaining mushrooms and cheese; return to oven to allow to melt.
 

Monday, February 10, 2014

The Best Pancakes - why not serve breakfast for supper - oh yeah, now you're talking!

Have you ever had made from scratch pancakes? No, not even those made by adding water to a mix, I mean the real deal? If not, you owe it to yourself to try them at least once. The difference is beyond words - you know the difference in a paint by number and a masterpiece. You're going to taste the difference in the first bite.
Why not have breakfast for supper - oh yeah, now you're talking!

The Best Pancakes
2 cups flour
2 tablespoons sugar
4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Combine the dry ingredients in a bowl, whisk, set aside.

2 cups buttermilk
4 tablespoons melted butter
1 teaspoon vanilla
2 beaten eggs

Combine the wet ingredients in a second bowl, whisk. Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup. Don't skimp on the ingredients – use real butter and real vanilla extract, but especially real maple syrup and real buttermilk.

Cheesy Enchilada Bake with Chicken,Sour Cream and Green Chilies

Serve with Tijuana Rice and Sliced Avocados with Mexican Lime Juice – OLE!
Baked enchiladas are a delicious one-meal dish that is perfect on cold snowy night. Make it ahead of time and just slip it in the oven and bake when you get home from a busy day at work.
8 (8-inch) flour tortillas
4 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
1 (10-ounce) can green enchilada sauce
3 tablespoon butter
3 tablespoon flour
2 cups chicken broth
1 cup sour cream
1 large yellow onion, diced and sautéed
1 (7.5-ounce) can diced green chilies
Salt and fresh grated pepper, to taste

Boil 6 – 8 boneless, skinless chicken thighs and save the broth. When done, remove the chicken, allow to cool and shred. Grease a 9x13 baking pan. Mix chicken, sautéed onion and 1 cup cheese; season to taste with salt and pepper.

Place tortillas on the counter or flat surface. Spoon one tablespoon of enchilada sauce onto each and spread with a spoon. Pour any remaining enchilada sauce into the chicken mixture and stir. Divide this mixture into even portions in each tortilla. Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook for one minute.  Add broth from where you cooked the chicken and whisk until smooth.  Heat over medium heat until thick and bubbly; stirring constantly with a whisk.  Stir in sour cream and chilies.  Do not bring to boil; you don't want curdled sour cream. Pour over enchiladas and top with the remaining cheese. Bake 24 minutes in a preheated 350 degree oven and then under high broil for 3 minutes to brown the cheese – careful and don’t burn it.

Monday, February 3, 2014

Italian Sausage, Torellini and Cabbage Soup - one of the best soups I've ever tasted!

Italian Sausage and Cabbage Soup
Oh my goodness, I've never made this before and yes it's a recipe I concocted myself with what I had in the pantry on a cold wintery night. I looked at a recipe and changed it to suit my taste. I used the mixed Buitoni Mixed Cheese Tortellini I also cooked my own Great Northern Beans (dry beans cooked in chicken broth and then I used the broth again for the soup).  It's the layering of flavors that gives this that insatiable taste that makes people crave a good recipe like this I think. It's easy and just toss in your favorite herbs or spices. I would have added some fennel but since I'm serving it for a card club luncheon and know that one of the guests doesn't like fennel - I left it out.  Like most soups, it's better the next day when you reheat.
2 tbsp oil
1 lb sweet Italian sausage, bulk, or removed from casings
1 large yellow onion, minced
2 stalks celery, minced
3 large carrots, sliced thin
2 garlic cloves, minced
1-1/2 cups white wine or champagne
1 (15-oz) can of great Northern beans, drained
2 qts vegetable or chicken stock
1 tsp Italian seasoning
1/2 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne
1 tbsp fresh ground black pepper
1 teaspoon salt, more to taste
1 (2-lb) cabbage, shredded
2 - 3 bay leaves
1 (10-oz) pkg (refrigerated)  cheese-filled, spinach-filled or combination of both tortellini
1/2 cup chopped parsley, loosely packed
1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish
 Heat the oil on medium-high heat in a large (8-quart) pot. Cut the sausage into bite size pieces; put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
Add the minced onion and celery; sauté for 3-4 minutes, stirring often. Add the minced garlic and cook for another 5 minutes.
Add the wine, chicken stock, cabbage and carrots; bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes.
Add the bay leaves, salt, Italian seasoning, garlic and onion powders, cayenne, black pepper and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 45 minutes, add beans and tortellini; uncover and continue cooking until the cabbage is tender, about another 20 - 30 minutes.
To serve, sprinkle on chopped parsley and grated cheese.

Sunday, February 2, 2014

Bourbon Balls with plenty of chocolate and bourbon - you'll see why they're a tradition with one Tennessee family


BOURBON BALLS with a little more than a jigger of the good stuff! They're moist, decadent and have been a family favorite of my friend, Lynn Menendez, for many years. She made them for Wine Club and here shares one with Judy LaFont - another great cook.
For a keeper of a recipe - check below.

Snow Cream - 3 ingredients or it's smooth and brings back so many memories

Snow Cream
8 cups of clean snow
1 (14-oz) can of sweetened condensed milk
1 tsp vanilla
Scoop up clean snow into a bowl– top layer and avoid leaves, grass, etc. Add one milk and vanilla and stir to mix well. Before your eyes, it will turn into snow cream; enjoy as it melts quicker than ice cream.

Chicken and Wild Rice Casserole was the toast of Wine Club

 
Nothing says comfort food like a warm cheesy casserole. When the Wine Club met, everyone brought an assortment of appetizers, main dishes and desserts. It was a cool, rainy night and this lusciousness was hard to resist! It's featured in my newspaper column so you'll have to hit the link for the recipe, as per contract, I can't publish here for a little while. ENJOY with or without a glass of your favorite wine.
Linda and George Shraeder share a toast with Brenda Whalley who brought the Chicken and Wild Rice Casserole.


Wine Club's tasting selectons with appetizers such as Captain Rodney's Cheese Bake

A dear group of friends formed a wine club which meets monthly and the members take turn hosting or cohosting at their home. Everyone brings a wine and a dish. It’s a marvelous way to spend time with friends. Joyce and Don LaFont hosted a recent meeting in their home with Betty and Ray Coffer. Joyce prepared a Cheese Bake with Captain Rodney's that is more addicting that the worse drug out there. I watched grown men hoard it and practically lick the dish. As this is published in one of my newspaper features. I can’t post the recipe here but you can get it below. ENJOY
RECIPE Captain Rodney's Cheese Bake

“The wines I featured were: Garnacha de Fuego Old Vines – a red zinfandel with a sweet finish;
Josh Cellars – a merlot that is a smooth, full bodied wine with a light spice on the finish; and Plungerhead cabernet sauvignon – a heavy northern Californian wine with a subtle hint of black cherry,” noted Matt Cleek  Mid-Town Wine Shoppe and Spirits.
http://www.togwines.com/downloads/tasting-notes/PH-lodi-Cab-2011.pdf


http://www.captainrodneys.com/







Monday, January 27, 2014

Favorite Comfort Food for Cold Weather - how about a Wickedly Good Sloppy Joe?


Wickedly Good Sloppy Joes – A tangy, sweet, sloppy and addictive sandwich, sure to bring out the child in you! Oh it causes sane men to go crazy! It’s a fun supper and oh will the guys in your life ever love you!
1 pound ground brisket (or ground beef)
1 large yellow onion, chopped (or less if you prefer)
1 clove garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1 tablespoon yellow mustard
1/8 teaspoon chipotle powder
1 tablespoon jalapeno, chopped
1 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1-1/2 tablespoons flour
3 tablespoons dark brown sugar
Dash cayenne pepper
Salt and pepper, to taste
4 hamburger buns, lightly buttered and toasted on inside
In a large skillet over high heat, sauté the beef, onions, and garlic until the beef is cooked and browning, and all the liquid has boiled off (around 10 minutes). Turn the heat down to low; then add the spices and cook, stirring, for a few seconds. Stir in the remaining ingredients, then partially cover and simmer over low heat for 30 minutes, stirring frequently to prevent scorching. If mixture is still not thick enough to your liking, add a bit more flour until it is. Divide the mixture among the buns and serve.
 
What's your favorite cold weather comfort food? Share with me and let us feature you on Twirl and Taste. I hope everyone will be especially careful during this winter blast across the US and don't forget to make sure your pets and animals have a place to get in out of the bitter cold!
 
Senator is napping on a pillow and quilt pallet by my feet. He's my sweet Lab and going outside when it's single digit temps is not his favorite thing to do! Bundle up!


Saturday, January 25, 2014

Bacon Blanketed Asparagus Bundles are an easy appetizer and award-winning . . .served with Balsamic Dunking Sauce

One of my all-time favorite appetizers and perfect for the Super Bowl
20 -25 small asparagus spears
4 slices thin-cut bacon
1-1/2 tbsp olive oil
1 tbsp brown sugar
Sea Salt

Preheat oven to 400 degrees. Line a sheet pan with foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oil and brown sugar. Set aside. Wash asparagus and remove tough stems. Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a spoon or even your hands, brush the spears thoroughly with the oil/sugar. Sprinkle with salt. Roast 20 – 25 minutes or until bacon is crisp – turn bundles every 5 minutes to crisp bacon on all sides. NOTE: thin bacon works better than thick with this recipe if you want the bacon to be crisp but don’t want to burn asparagus. Serve plain or with balsamic dunking sauce.
 
Balsamic Dunking Sauce
1/2 cup balsamic vinegar (doesn’t have to be expensive brand)
2 tsp brown sugar
1 tsp soy sauce
1 tsp olive oil
 
Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil; stir frequently. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool. Serve with blanketed asparagus.
 
 

 

Thursday, January 23, 2014

San Francisco 49er Patrick Willis favorite Lemon Pepper Chicken - eat like a Super Bowl super star!


 Super Bowl XLVIII is just days away, and whether you’re a football fan or not, chances are you or someone in your house wouldn’t dare miss the National Football League championship match-up set to take place at MetLife Stadium in East Rutherford, N.J. The Denver Broncos and the Seattle Seahawks will compete in what is one of the most-watched sports events in the world on Feb. 2.
San Francisco 49ers star linebacker Patrick Willis, of my home state of Tennessee, who competed in the NFC championship game this year, is someone who knows what it feels like to make it to the big game. He’s a super star both on and off the field. His is an inspirational story of love and compassion about which movies are made. Though he lives in San Fran now, with his beloved dog, Zeus, he comes home to Tennessee and stays in touch with Coach and Miss Julie – the two teachers who became his second parents and helped him reach his dream.
One of his favorite meals includes this simple recipe for Lemon Pepper Chicken.
Since it’s in a feature I just had published in a newspaper, you will need to go to the link below for the recipe per contract agreement.


Wednesday, January 22, 2014

Super Bowl recipes come and go, but SPINACH SARAH is a dip that wins every year!


SPINACH SARAH is an addicting, cheesy spinach dip that is perfect with tortilla or corn chips. Elizabeth Scokin of Haute Hostess Aprons named this favorite in honor of her daughter, Sarah, who absolutely loves it Super Bowl or NOT. It's easy and includes one of those party staples - VELVEETA so there you go . . . get the recipe from my newspaper feature, as I can't post it here for a bit. Grab and bag of chips and be warned it is a game winning recipe!

Spinach Sarah
I named this after my daughter, who loves tailgate parties and especially the Super Bowl It’s a perfect dip for game day.
4 (10-oz) pkgs frozen chopped spinach
1 cup spinach liquid
2 tsps Worcestershire sauce
10 tbsps butter
2 cans Rotel tomatoes without the juice
5 tbsps flour
1 cup finely chopped onion
1 cup evaporated milk
1 tsp black pepper
16 oz Velveeta cheese, cut into cubes
Cook spinach according to package directions. Drain and reserve liquid. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth; do not brown. Add reserved spinach liquid, stirring constantly. Cook until smooth and thickened. Add remaining ingredients. Stir until cheese melts. Serve immediately. Serves 12.I serve Spinach Sarah with Frito Lay's Scoops. Elizabeth Scokin owner of Haute Hostess Aprons and Sarah Scokin of Jackson

 Haute Hostess Aprons
 

Super Bowl Party Food FAVORITE Recipes include Beer-Candied Bacon

I have yet to meet a man who didn't like Beer Candied Bacon - really! They beg for it and savor each bite, there's no swallowing it whole with a gulp of beer.  But then it's bacon with beer, pepper, brown sugar and beer. I used Yazoo beer as I've heard from many beer drinkers that it's their favorite. I just never acquired a taste for beer - even on the hottest of days.
Make this for the Super Bowl or just anytime and they won't care who wins.
This is featured in my newspaper article so can't post recipe here just yet. Enjoy and get the recipe at the link below.
Yazoo Brewing Company
 
Lawsy mercy it should be against the law!

Award Winning 2014 Super Bowl BBQ Slider Burgers topped with Jack Daniel's and bacon-onion sauce

These disappear as fast as you put them out! No kidding. Shut the front door! Easy to make the day before and simply warm them in the oven the day of the party if you like! Who wouldn't like this delectable little morsels flavored with a bit of bacon and Tennessee's favorite Jack Daniel's? This is published in my newspaper feature so you'll have to go to the slider link below for the recipe - warning they are irresistible!
BBQ Slider Burgers