29 January 2017 Buffalo Shrimp – Hooters Copycat

Buffalo Shrimp – Hooters Copycat

January 29, 2017 By

Buffalo ShrimpThe “big game” is next weekend and I’ve been trying to come up with a couple appetizers to make while we watch the game. Chicken wings are always a winner, but my all-time favorite Buffalo anything is by far Buffalo shrimp. I know I’m not supposed to like chain restaurants as a discerning foodie, but the Buffalo shrimp at Hooters at the greatest. I’ve used the breading and Buffalo sauce that my sister’s come up with in terms of Hooters wings copycat but simply used large shrimp in place of the chicken.

These are absolutely fabulous with the right amount of heat – tangy but not scorching. Pair these with the typical carrot and celery sticks and a pool of chunky blue cheese dressing.

Don’t like seafood? Use chicken tenders! Don’t like a heavy saucing like I do (see image below)? Add half the sauce!

Shrimp Marinade Ingredients:

  • Vegetable oil for frying
  • 1 large egg, beaten
  • 1 Tbsp. yellow mustard
  • 2 tsp. each creole seasoning, garlic powder, onion powder and black pepper
  • 1 pound large deveined peeled shrimp (I used 21-25 count)

Buffalo Sauce Ingredients:

  • ¼ pound butter (1 stick)
  • 1 cup hot sauce (I use Frank’s)
  • 1 tsp. garlic powder
  • 2 Tbsp. lemon juice

Coating Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp. creole seasoning
  • 1 tsp. black pepper

Marinade Directions:

  1. Heat the vegetal oil in a large, heavy saucepan (or use an electric fryer) until deep-fry thermometer reaches 350 degrees.
  2. In a medium bowl, whisk together the egg, mustard and spices to create a thick marinade. Toss the shrimp in the marinade to fully coat and set aside for about 15 minutes.

Buffalo Sauce Directions:

  1. Melt the butter in a small saucepan over high heat. Add the hot sauce, garlic powder and lemon juice – whisk to combine. Pour the hot liquid to a heat-proof bowl.

Coating Directions:

  1. Add all the ingredients to a large ziptop bag, shake well.
  2. Toss the shrimp in the corn flour in the bag to coat well.
  3. Working in batches (I did three batches), shake the excess corn flour coating off the shrimp and carefully place in the hot oil. Cook each batch of shrimp for 4 minutes then drain on paper towels.
  4. Immediately toss shrimp in buffalo sauce.

Serves 4 as appetizer portions.

Filed Under: American, Appetizers, Seafood, Snacks, Starters Tagged With: , , ,
25 January 2017 National Irish Coffee Day

National Irish Coffee Day

January 25, 2017 By
Photo by The Shannon Rose

Photo by The Shannon Rose

Today’s #NationalIrishCoffeeDay and this delicious-sounding recipe was provided to me courtesy of The Shannon Rose Irish Pub. This drink is a mainstay that guests can enjoy year-round at the Clifton and Ramsey locations of the popular pub.

You can now enjoy this comforting drink at The Shannon Rose Irish Pub or in the comfort of your own homes!

Ingredients:

  • 5 fl. oz. Tullamore Dew Irish Whiskey
  • 8 oz. Fresh brewed Coffee
  • 2-3 Tbsp. Fresh Whipped Cream

Directions:

  1. Pour the Irish Whisky into a warm footed coffee glass.
  2. Top with fresh brewed coffee.
  3. Garnish with whipped cream and serve immediately.

Cheers!

Veronique

Filed Under: Cocktails Tagged With: , , ,
23 January 2017 Vegetarian Black Bean and Butternut Squash Chili

Vegetarian Black Bean and Butternut Squash Chili

January 23, 2017 By

Chili CookingWhile winter’s been mild here so far in New Jersey, I’m still craving hearty, comforting food. In my continued effort to ‘prep Sunday – eat throughout the week’, this week, I’ve made a meatless chili that was uber satisfying and can be used in various ways during the week. I used it as dip for chips during the football game and topped a baked sweet potato with it for lunch (see photos).

This chili can be made in the slow cooker too – just throw all the ingredients in the crockpot (except for the toppings) and cook on low for 4-5 hours.

Ingredients:

  • 2 Tbsp. olive oil
  • 1 medium Spanish onion, chopped
  • 1 red bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 1 butternut squash, peeled and cut into small cubes
  • ½ tsp. each salt and pepper
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper
  • 1 cup vegetable broth, then more if the chili gets too thick
  • 1 28-ounce can of diced tomatoes
  • 1 28-ounce can of crushed totatoes
  • 1 cup corn kernels
  • 1 28-ounce can black beans, drained and rinsed
  • Toppings (optional) – fresh cilantro, lime wedges, diced avocado, sour cream and cheddar/jack cheese

Directions:

  1. In a large heavy Dutch oven, heat olive oil over medium-high heat.
  2. Add onion and bell pepper and cook for 4 minutes, stirring frequently.
  3. Add garlic and sauté 1 additional minute.
  4. Add the butternut squash, the salt and pepper, the chili powder, cumin and cayenne pepper. Cook for 5 minutes, stirring frequently.
  5. Add the vegetable broth, tomatoes, corn and black beans.
  6. Bring to a light boil then reduce heat to low, cover and allow to simmer for 45 minutes, or until the butternut squash is completely tender.
  7. Thin with an additional broth if needed.
  8. Serve with desired toppings, if using.

Serves 8.

Filed Under: American, Appetizers, Cheese, Entrees, Mexican, Slow Cooker, Snacks, Soups, Starters, Vegetables, Vegetarian Tagged With: , , , ,
17 January 2017 National Hot Buttered Rum Day

National Hot Buttered Rum Day

January 17, 2017 By
Photo by The Shannon Rose Irish Pub

Photo by The Shannon Rose Irish Pub

With chilly temperatures setting in, and in celebration of National Hot Buttered Rum Day today, The Shannon Rose Irish Pub is sharing a recipe for the warm and comforting cocktail.

The Shannon Rose Irish Pub’s Hot Buttered Rum will be offered for a limited time in-restaurant from January 12 – 18 in celebration of National Hot Buttered Rum Day.

Whether you opt to visit the pub for this yummy libation or prefer to make it at home – this drink is perfect for the season!

Hot Buttered Rum

Recipe Courtesy of The Shannon Rose Irish Pub

Ingredients:

Butter Mixture

  • 1 stick unsalted butter
  • 2 cups Brown Sugar
  • 1 tsp Cinnamon
  • ½ tsp Ground Nutmeg
  • Pinch of Ground Clove
  • Pinch of Salt

Drink

  • 2 Tbsp. Butter Mixture
  • 5 fl. oz. Mount Gay Black Barrel Rum
  • 6 fl. oz. Hot Water
  • 1 Tbsp. Fresh Whipped Cream

Directions:

Butter Mixture

  1. Place all the ingredients into a bowl.
  2. Using a spatula or an electric mixture with a paddle attachment, whip all the ingredients together for 5 minutes until it is light, fluffy and thoroughly combined.
  3. Chill until firm.

Drink

  1. Place 2 Tbsp. of the butter mixture into a Irish coffee mug,
  2. Add rum and hot water.
  3. Garnish with whipped cream.
Filed Under: Cocktails Tagged With: , ,
9 January 2017 Hash Browns Vegetable Frittata

Hash Browns Vegetable Frittata

January 9, 2017 By

frittata-cutOn Christmas morning, my mom went all fancy on us and served this delicious frittata. A frittata is an Italian egg-based dish alike an omelet or a quiche without a crust. It was a perfect, comforting dish on a snowy Quebec morning.

I like that it’s vegetable-packed and unlike a quiche, it doesn’t require a pesky crust that needs to be painstakingly rolled out. Mom used bacon (6 slices chopped) and breakfast sausage (6 links chopped) in her version, but meatless is great too!

Feel free to play around with the veggies you use. Asparagus, artichoke hearts and roasted butternut squash would be great and replacing the spinach with kale or arugula would also work. It’s a great way to empty out the fridge!

This frittata was served hot at mom’s house but could easily be served at room temperature if featured at a brunch or breakfast buffet.

Note that if grating your own potatoes, the starchier the potatoes, the crisper the “crust”. Baking potatoes would be the starchiest, followed by Yukon Golds and boiling potatoes as the least starchy. All three would work.

Ingredients:

  • 15-ounce package of hash browns or 4 cups freshly-grated potatoes, dried very well
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. butter
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • 8 ounces cremini mushrooms, sliced (could use white button mushrooms)
  • 2 cups baby spinach
  • 1 ½ cups grated sharp Cheddar cheese
  • ½ cup grated Mozzarella cheese
  • 1/3 cup heavy cream
  • ½ tsp. each salt and pepper
  • 1 Tbsp. fresh tarragon
  • 10 large eggs, beaten well

Directions:

  1. Preheat oven to 425 degrees.
  2. Butter or coat with cooking spray a 10-inch oven-proof skillet. Spread the hash browns on the bottom and walls of the skillet, creating a “crust”. Bake for 25 minutes or until the edges of the hash browns have…browned! Set aside to cool slightly.
  3. In a large skillet over medium-high heat, add the oil, the butter, the peppers, onion and mushrooms. Cook for 5 minutes, stirring frequently, until the vegetables have softened. Add the spinach and cook for 2 more minutes. Drain excess oil/moisture.
  4. Place the cooked vegetables over the baked crust.
  5. In a large bowl, add the cream, the salt, the pepper and the tarragon to the beaten eggs – whisk for a minute then pour over the vegetables, in the skillet.
  6. Top the eggs with both cheeses.
  7. Place the skillet on a baking sheet (to help with any drips) and bake for 40 minutes, or until the frittata is set in the center.
  8. Cool for 5 minutes and serve, or, cool completely, wrap in aluminum foil and store in the refrigerator for a day. If serving the next day, allow the frittata to come to room temperature and reheat in a 250 degree oven until warmed through, about 10 minutes.

Serves 8 generously.

Filed Under: American, Breakfast, Cheese, Entrees, Italian, Mushrooms, Potatoes, Vegetables, Vegetarian Tagged With: , , , ,
3 January 2017 Healthy Chicken Fiesta Bowls

Healthy Chicken Fiesta Bowls

January 3, 2017 By

chicken-fiesta-bowlsIt’s a new year and I’m making all efforts to use meal prepping more so I can cook on Sundays and have delicious, healthy lunches during the week. I did pretty well with this in 2016, but since I travel over 50% of the time, meals at home weren’t very frequent. This recipe makes four lunch since bowls that are easy to take to work and reheat in the microwave. Corn would be a nice addition to this recipe, so feel free to add if you’re not trying to cut down on carbs a bit. Ingredients:

  • 2 skinless, boneless chicken breasts cut into three pieces each (6 pieces total)
  • 2 red bell peppers, julienned
  • 1 large onion, chopped in medium pieces
  • 1 Tbsp. creole/blackening seasoning (could use taco seasoning)
  • ½ tsp. each salt and pepper
  • 2 Tbsp. vegetable oil
  • 2 cups cooked brown rice
  • 1 cup canned black beans, drained and rinses
  • 1 cup fresh salsa (don’t want to make your own, check out the produce section of your grocery store for fresh salsa)
  • 4 Tbsp. cilantro leaves (optional)
  • 1 lime cut into 4, optional

Directions: Preheat oven to 375 degrees.

  1. Line a baking sheet with aluminum foil (to make cleanup easy). Place the chicken, peppers and onions on the baking sheet then sprinkle with blackening seasoning, salt and pepper. Drizzle the oil on the veggies and chicken and toss to coat with oil and spices evenly. Bake for 25 minute then turn oven to broil and broil for 3-4 minutes, until lightly charred. Allow to cool, then chop the veggies and chicken in bite size pieces.
  2. To assemble, divide the rice, black beans, salsa, chicken and cooked vegetables among 4 microwave-safe storage containers. Refrigerate until ready to eat, up to 5 days.
  3. When ready to eat, microwave partially-covered for 3 minutes. Garnish with cilantro leaves and, if using. Can also serve with additional salsa and lime juice.

Makes 4 lunch entrees.  

Filed Under: American, Chicken, Entrees, Mexican, Vegetables Tagged With: , , ,
23 December 2016 Dried Cherry Divinity

Dried Cherry Divinity

December 23, 2016 By

divinityDay 9 of my 12 Days of Christmas Baking compilation.

My mom and I were just reminiscing about Christmas earlier this week and about how her mom was such an amazing, avid baker. She loved Christmas and hosting family dinners and around Christmas, her house was filled with holiday treats. She always had her go-to recipes: fudge, peanut butter and chocolate treats, sugar pie and her famous divinity with dried cherries.

The divinity treats were my mom’s favorite and they’ve never been made since then – pure white, crisp meringues gilded with specks of red dried cherries – very festive! This year, I’m resurrecting these traditional treats with Grandma on my mind. Noe that I‘m not a fan of cherries, so mine are made using chopped pistachios.  

Ingredients:

  • 2 cups granulated sugar
  • ½ cup water
  • 1/3 cup light corn syrup
  • 2 egg whites
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. salt
  • ½ cup diced candied cherries

Directions:

  1. In a heavy saucepan over medium-high heat, combine the sugar, water and corn syrup and cook, stirring frequently, until the sugar is completely dissolved and the mixture comes to a boil, about 3 minutes. After the mixture starts boiling, cook over medium heat, without stirring, until a candy thermometer reads 250 F (hard-ball stage). Remove the hot syrup from the heat, set aside.
  2. Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form, 3-4 minutes. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the beaten egg whites. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in the dried cherries.
  3. Drop the meringue by the teaspoonful onto waxed paper. Store in airtight containers.

Makes about 3 dozen treats.

Recipe by Taste of Home.

Filed Under: American, Canadian, Desserts, Eggs Tagged With: , ,
22 December 2016 Dutch Butter Cookies

Dutch Butter Cookies

December 22, 2016 By

dutch-butter-cookiesDay 8 of my 12 Days of Christmas Baking compilation.

My guy is Dutch so around the holidays, I try to add a few traditional Dutch recipes into my lineup. These cookies are melt-in-your-mouth yet so ridiculously easy to make.

They remind me a bit of those Danish cookies that come in a blue metallic tin around the holidays – know the ones I mean?

Ingredients:

  • 3 sticks (1 ½ cups) butter, softened
  • 1 1/3 cups granulated sugar plus ½ cup, divided
  • 1 large egg
  • 1 ½ tsp. pure vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt

Directions:

  1. In the bowl of an electric mixer, cream the butter and the 1 1/3 cups of sugar until light and fluffy, about 2 minutes. Add the egg and the vanilla then beat for 30 seconds.
  2. In a medium bowl, sift together the flour, baking soda and salt.
  3. Add the dry ingredients to the butter mixture and beat to combine. Chill the dough for 15 minutes.
  4. Preheat oven to 325 degrees.
  5. Using a tablespoon, scoop dough, roll into a small ball then place on ungreased cookie sheets. Repeat with the rest of the dough.
  6. Flour the bottom of a drinking glass then lightly flatten each dough ball.
  7. Sprinkle each cookie with the remaining ½ cup of sugar.
  8. Bake the cookies between 12-15 minutes until light golden brown around edges. Allow to cool for 5 minutes on the cookie sheets then transfer to a wire rack to cool completely.

Yields 5 dozen cookies.

Filed Under: Desserts, Dutch Tagged With: , ,
21 December 2016 Ferrero Rocher Brownies

Ferrero Rocher Brownies

December 21, 2016 By

ferrero-rocher-browniesDay 8 of my 12 Days of Christmas Baking compilation.

Ah Ferrero Rocher chocolates….those golden little treats that are available year-around but sooooo prominent around the holidays. I’ve incorporated Rochers in cupcakes before to fabulous results (think chocolate cupcakes with Nutella frosting and a Rocher in the center), but this weekend, I tried them in my brownie recipe – chocolate hazelnut goodness!

I’m sure this would work fine if you used a commercial brownie mix but I used my amazing Ghirardelli Dark Fudgy Brownies.

Ingredients:

 

Directions:

  1. Prepare the brownie batter as per the instructions.
  2. Pour half the brownie batter in the prepared pan.
  3. Add 9 Ferrero Rocher in a pattern that will allow for a Rocher in the center of one of nine brownie squares (see photo for a visual).
  4. Cover the Rochers with the second half of the brownie batter and bake 3 minutes longer that the recipe calls for.

Yields 9 sizeable brownies.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
20 December 2016 Chocolate Butterscotch Bars

Chocolate Butterscotch Bars

December 20, 2016 By

Chocolate Butterscotch BarsDay 7 of my 12 Days of Christmas Baking compilation.

When my friend Lisa comes over, I try to make desserts that are butterscotch/caramel-based as she’s a fan (so am I). While I adore my Chocolate Crumb Bars for similar flavors, this recipe only has four ingredients that I always have on hand and it’s a breeze to make!  

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup plus ¼ cup brown sugar
  • ¼ cup plus 1/3 cup butter (I use salted)
  • ½ cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Coat an 8×8 glass pan with cooking spray.
  3. In a medium bowl, combine the flour, ½ cup of brown sugar and the ¼ cup of butter. Use a pastry cutter or two better knives to combine, until mixture is crumbly and butter is the size of peas – i finish the job with my hands, working quickly not to melt all the butter. Press the mixture into bottom of the prepared pan.
  4. In a small saucepan over medium heat, melt the remaining 1/3 cup of butter. Add in the remaining ¼ cup of brown sugar and stir. Bring to a boil and cook for 1 minute. Remove from the heat and pour over the crust – this mixture will not look very caramely, but hang in there, the taste sure will!
  5. Bake in the oven for 15 minutes – don’t overbake or the caramel will harden too much.
  6. Remove from oven and sprinkle the chocolate chips on top of the caramel, wait 2 minutes then spread gently with an offset spatula or a thin knife. Allow to cool completely then cut into bars.

Makes 12 to 16 bars, depending on how large you cut them. I get 16 out of this recipe as I find the bars rich, thus a smaller piece is just fine.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
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