Category: Wine

Bedtime Red Wine Hot Cocoa

red-wine-cocoaRed wine to ease away the stress and tension from a day filled with kids, husbands, work, traffic, housework, bills, etc., then hot cocoa laced with more read wine to pave the way to bedtime?  Sounds too good to be true, but Scary Mommy says it’s so, so I believe!

Now, if you can keep yourself from chugging the entire bottle down you wino 😉 here is how you make your Bedtime Red Wine Hot Cocoa:

In a small saucepan combine:

  • 3 tsp unsweetened cocoa powder
  • 4 tsp sugar
  • 1/8th tsp salt

According to http://www.scarymommy.com, you are to, “Mix that shit together.”  Then stir in:

  • 2 to 3 TBLS milk
  • 1/4 Cup + a few more TBLS “to taste”
  • 1 tsp vanilla (if desired)
  • 1 cinnamon stick (if desired)

I like my wines to be hearty in body and bold in taste, so I use a Zinfandel, Meritage, Red Blend, Red Table Wine, Cabernet Sauvignon, Syrah or Petite Syrah.  Simmer until just warm.  You don’t want to cook off the alcohol!  I like to add a tsp of vanilla and a cinnamon stick to the pan while it’s simmering.  Top with some whipped cream and shaved chocolate if you’re feeling fancy.

Here’s another way to make it that’s even more decadent:

  • 3 Cups Dark Chocolate Chunks
  • 1+ ½ Cups Milk (Substitute Half & Half or Cream if desired)
  • 1 Cup Red Wine

red-wine-hot-chocolate-5In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk. Pour in red wine and heat until everything is hot. Pour into 2 mugs and top with whipped cream.

You can also add in marshmallows, sprinkle more cocoa powder or cinnamon on top.  The possibilities are only limited by your imagination, how much you love wine, and/or how bad your day was.

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Get Rid Of Garlic Breath!

bowl-of-garlic-clovesI LOVE garlic! 

If a recipe calls for 1 clove you can guarantee that I’ll be adding at least two, but more than likely three.  Unfortunately, I am one of those people who doesn’t just get garlic breath, I sweat garlic for at least a day after I’ve eaten it in any form.

One of my favorite aggressively garlic forward meals is Shrimp Scampi.

Extra Tasty Shrimp Scampi

  • 1 + 1/2 Pounds Large Fresh (or Frozen) Shelled & Deveined Shrimp
  • 1/2 Pound Asparagus Chopped into 1″ Chunks
  • 4 TBLS Olive Oil
  • 6 TBLS Butter
  • 1 Cup Dry White Wine (like a Sauvignon Blanc)
  • 4 TBLS Chopped Fresh Parsley
  • 4 to 6 Cloves Fresh Garlic, Minced
  • 1/2 to 3/4 teaspoon Red Pepper Flakes (or more to taste)
  • 2 TBLS Freshly Squeezed Lemon Juice
  • Freshly Ground Sea Salt
  • Freshly Ground Black Pepper
  • Steamed Jasmine Rice
  • A Freshly Baked French Baguette (for sopping up the extra sauce)

scampi

Leaving the tail on or removing it from the shrimp is an individual choice.  I prefer to leave it on so the maximum shrimp taste is passed into the sauce, but my husband complains about having to remove them, so I usually do just to avoid listening to him bitch…

  1. Prepare the jasmine rice and set aside (keep warm)
  2. Heat a large sauté pan or cast iron skillet over medium high heat
  3. Add olive oil, butter, garlic, and red pepper flakes
  4. Sauté about 30 seconds then add chopped asparagus
  5. Sauté about 90 seconds then add shrimp
  6. Add the wine and make sure that the shrimp is covered completely with the sauce
  7. Spread the shrimp so they are in a single layer in the pan and cook for about 3 minutes
  8. Turn the shrimp over and cook for another minute
  9. Remove the pan from the heat
  10. Squeeze the lemon over the shrimp, lightly salt & pepper and toss shrimp & asparagus with the chopped parsley

Serve the shrimp & asparagus over a bed of the steamed jasmine rice along side a hunk of the baguette, making sure to pour a generous amount of sauce over it all. Enjoy!

Once dinner is over and you’re ready to start getting kisses from your grateful family, you might want to start thinking about the garlic breath you’ve unleashed on an unsuspecting audience…

Apparently the Italians, who serve a salad and/or a fruit course after a pasta course, have known what they were doing all along.  The September 2016 issue of the Journal of Food Science reported the findings of a study that concluded that chewing on lettuce,  raw apples, or fresh mint after consuming a meal high in garlic reduced the concentration of the garlic smell on the subjects’ breath by 50%.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Crab Stuffed Mushrooms & Wine

New-turkeysWe all know that the turkey and sides are the stars of Thanksgiving, but there needs to be a little something to nibble on before the feast so people don’t knock each other over like ravenous fiends when the buffet is ready.

Inevitably I end up making too many snacks, but my excuse is that I never know if I’ll have a few people “helping out in the kitchen” for the hours leading up to dinner, or if the entire crowd will be at the house hanging out for drinks and watching football.

I like to assign Thanksgiving appetizers to someone else when I can and ask them to keepturkey-cheese-ball-8 them fairly simple: some type of tray with fruit, veggies, crackers and sliced cheese or a cheese ball.  This year I am not hosting, we get to be the guests, but I’ll be taking a few dishes to add to the spread.

My main goal was to find something that wouldn’t appeal to the kids so they’d be less likely to eat so much that they ruin their dinner.  I’d rather they eat fruit, if that’s there to snack on.  An added bonus: just by saying the word mushroom the kids will come nowhere near them, so their grubby little hands won’t be picking them up and down!

Crab Stuffed Mushroom Caps

  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ cup grated parmesan cheese
  • 1 – 8oz package softened cream cheese
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • pinch of salt
  • 24 – 30 fresh whole white mushrooms
  • 1/8 cup finely chopped celery
  • 1 can lump crab meat
  • fresh arugula (if desired)
  • fresh rosemary (if desired)

Preheat oven to 375°F

  • Line a baking sheet with a silicone liner or parchment paper
  • Using a fine mesh colander or a regular colander lined with cheesecloth, break up the crab to make sure no shell remains and leave it to drain
  • Clean and dry mushrooms
  • Remove stems, trim rough edges, then chop stems and set aside
  • Place caps (empty cavity up) on the baking sheet
  • Heat oil in a small pan.  Stir in chopped stems, celery, garlic and a pinch of salt. Cook until moisture disappears.  Remove from heat
  • Stir in crab, cayenne pepper, onion powder, black pepper, parmesan cheese, and cream cheese.
  • Use a spoon to fill each of the mushroom caps and return them to baking sheet
  • Bake in pre-heated oven 20 minutes

crabstuffedmushroomsServe immediately on a platter lined with fresh arugula and sprigs of rosemary if desired.

Another great thing about this crab stuffed mushroom recipe is that it is easily matched with the wines you are already likely to be serving with your Thanksgiving feast:

  • Pinot Grigio
  • Champagne
  • Sauvignon Blanc
  • Soave
  • Pinot Noir

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

Wine Before Bed = Lost Weight

COUNT ME IN!

Marie Claire says it’s true, so who am I to dispute this fantastic piece of scientific weight loss news?  Don’t believe me?  Want to look a gift horse in the mouth?  I’ll share the article with you just as it appeared in the pages of Marie Claire Magazine – no edits, no comments:

Drinking wine before bed helps you lose weight. Seriously. Science says so

Marie ClaireBy Marie Claire February 18, 2016

This is a wine related Public Service Announcement

Kristen Wiig

Dear everyone who thought it appropriate to sneer and cast a judgmental eye over us when we’ve admitted to enjoying a glass or few of wine before bed. You can go firmly back in your boxes, because scientists have discovered that drinking wine late in the evening aids weight loss.

The above paragraph is what music to our ears looks like.

wigwine

via GIPHYCINEMABLEND

Now let’s get scientific with the help from Washington State University and Harvard. In wine there is a chemical called resveratrol which works in the body as a means to stopping fat cells gaining more fat, therefore helping you slim.

And this isn’t one of those incidences when we’re told we can drink wine, but only a thimble mixed with vinegar every other Wednesday, according to scientists, drinking at least two glasses – half a bottle a day can help beat obesity by 70%. There’s no messing around with a number like that, is there?

The reason why coiffing your best glass of Blue Nun in the evening is best, is because the pringles_originalcalories help keep you full and reduce the need to late night snack, which is one of the biggest culprits when it comes to weight gain. *Glances towards Pringles under bed*

To back this up with even more scientific evidence, the University of Denmark found that people who drank everyday had slimmer waistlines compared to their sober lamarca-proseccocounterparts, while Harvard’s weight gain study of 20,000 people revealed that out of all of those that gained a large amount of weight, none of them were drinkers.

Oh science we love you. Now we’re off to celebrate your innovative findings by climbing into bed with a bottle of Prosecco.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

What Does Activated Coconut Charcoal Do?

I talked about the Nektar Advanced Juice Cleanse I did last week.  When I saw some of the ingredients in their juices, I wondered what the benefits of some of the ingredients, especially activated coconut charcoal, were.

What is Activated Coconut Charcoal? 

activatedcharcoalCommon charcoal is made from peat, coal, wood, coconut shell, or petroleum. “Activated charcoal” is similar to common charcoal, but is made especially for use as a medicine. Activated Coconut charcoal is made of the shells of coconuts.  Coconut charcoal includes a step in processing which removes the heavy metal toxins from them and produces finer grains. This makes it more efficient at binding to toxins in the body, but also makes it more expensive, with the extra processing required.

What is Activated Coconut Charcoal Used For?

WebMD.com says it can be used to treat poisonings, reduce intestinal gas (flatulence), lower cholesterol levels, prevent hangovers, and treat bile flow problems (cholestasis) during pregnancy. It’s becoming a common ingredient in cleanses.

When used as part of a cleansing routine, activated coconut charcoal contributes to these 7 positive things that come when we detoxify our bodies:

  1. Increasing energy levels: People who detox report feeling more energized and alert!
  2. Ridding the body of excess waste: Naturally, a good bowel movement helps to remove the extra waste most people store. A good flush of the colon always helps with removing toxins!
  3. Aids in weight loss: Think of your body working in more efficient ways then ever before. There are no toxins distracting and slowing down body functions. Your body will become more efficient at burning energy and breaking down fat.
  4. Improves immune system: Similar to above, with a clean and clear system, your body is better able to detect and rid the body of bacteria and viruses which slow it down.
  5. Better hair: Toxins can cause hormones and proteins to be thrown off. Expect your hair to grow out cleaner, stronger and healthier than before.
  6. Clarity of the mind and quicker thinking: Think of toxins as plaques on the brain which get in the way. As your body is rid of toxins, people report feeling less foggy; it means neurons are better able to fire. You’ll feel more alert and sharper at thinking!
  7. Promotes Anti-aging: Overall, it is safe to say you’ll experience the benefits of anti-aging. Healthier organs, hair, skin, and brain all contribute to longevity and quality of life.

Activated charcoal capsules together  with B1 and Vitamin C during an evening of heavy drinking, are a powerful hangover prevention team.  I’ll have to add that to my arsenal for this weekend in Las Vegas!

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

 

It’s Looking Like a Maker’s Kind of Day

I know that not everyone drinks alcohol.  Some for health reasons, some for religious reasons, some don’t like the taste, some are underage, some did drink but stopped, some don’t know when to say “when” and were forced to stop, and some are supporting recovering spouses or friends so they no longer imbibe.  The reasons are many and I totally respect all of them.

This post isn’t intended for any of those people, unless they happen to be bartenders, frequent party hosts, or are just people who like to know what to serve guests of theirs who do enjoy a drink.

makersneatRegular readers of my blogs here and at www.extremeblondemoments.com know I love my wine, the Grey Goose L’Orange Cosmopolitan is my longtime favorite, I’m a fan of “umbrella drinks” poolside or on the beach, I love a shot of Maker’s 46 neat, my “usual” is a Maker’s 46 Old Fashioned, and I’m a huge horse racing fan so you know I love my Mint Juleps!

Old-FashionedWhen my husband asks if I want my usual, he knows that will involve him putting in a little more effort than just pouring me a neat shot of 46.  He’ll have to muddle a dark red Bada Bing cherry, in a few drops of Hella Bitters (citrus) ,then drop a single block of ice into the glass, cover it with a splash or two of simple syrup and top it off with a generous pour of Maker’s 46.

I saw a tweet from Maker’s Mark a few minutes ago that gave me a new spin on drinking my favorite just in time for The Belmont Stakes!  Have you figured out yet that I’m a Maker’s girl? 😉

makerspomegranateThe Trifecta With a Twist combines Maker’s Mark Bourbon, Lemonade and Pomegranate Juice with ice in a rocks glass and garnishes with either a twist of orange or a twist of lemon and a maraschino cherry – you choose.  I have all of those ingredients on hand and can’t wait to give it a try!

summersmashupAnother drink I found on the Maker’s Mark Twitter Feed, that I am anxious to try poolside, is the Maker’s Mark Summer Smash Up.  This sweet and fruity concoction combines Maker’s Mark with Triple Sec, Orange Juice, Pineapple Juice, & Grenadine and is garnished with a wedge of pineapple and a maraschino cherry. Bonus!  All of the ingredients are in my refrigerator!  Looks like it’ll be a great weekend. 🙂

makerspeachteaIf you’re an Iced Tea fan, there’s a Maker’s Mark cocktail for you too!

The Maker’s Peach Tea combines Freshly Brewed Iced Tea with Dekuyper Peachtree Liqueur and Maker’s Mark with a garnish of a fresh (or frozen) peach slice.  I would muddle the peach at the bottom of the glass with the bourbon before adding the ice, and mixing in the freshly brewed tea and peach liqueur.

makersmintjulepA post about my favorite bourbon drinks wouldn’t be complete without the Mint Julep being properly represented!  I like to make my simple syrup a few days before I plan to enjoy my juleps.

My Simple Syrup recipe is simple:  Combine equal parts extra fine baker’s sugar (I use C&H) with water in a saucepan.  Stir over medium heat until the sugar is dissolved then immediately remove from the heat.  My usual measurement is 2 ups sugar to 2 cups water.  Cool the syrup then pour into a Rubbermaid type sealable drink container where about 5 stems of bruised (put leaves into a bowl and press a spoon firmly on the leaves to open them and release the oils) mint leaves have been placed.  Put the syrup into the refrigerator to chill 😉 for at least 24 hours to infuse the mint. If your simple syrup is for anything other than a julep, don’t use the mint.

Maker’s Mint Julep

  • 1-1/2 parts Maker’s Mark® Bourbon
  • Fresh mint
  • Mint Simple Syrup
  • Powdered sugar
  • Mint sprig for garnish
  • Club Soda

Instructions

  1. Place a few mint leaves in the bottom of your glass and muddle with a splash of my Mint Simple Syrup.
  2. Fill glass with crushed ice
  3. Pour Maker’s Mark, another splash of simple syrup, and a splash of club soda over the ice
  4. Sprinkle top of ice with powdered sugar.
  5. Garnish with a mint sprig.

As I always do, I remind you that if you are going to drink, please:

  • Know your limit / drink in moderation
  • Never Drink and Drive
  • Designate a sober driver, know the local taxi company’s phone number and USE IT, ask the bartender or your server to call you a cab, use UBER or LYFT, or have a friend or family member on standby for you to call if you need a ride home

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Pot Roast That’s Truly Drool Worthy

potroast2My Mom made an ok pot roast, but it was never a meal I looked forward to or asked her to make.  In fact, if I called home and heard pot roast was for dinner I’d stay at school late for a Del Taco run with the Walnut High School Cayuse Yearbook crew.

She’d grab a 7 bone (blade cut) roast at the grocery store, heat some vegetable oil in a skillet, coat each side of the meat in flour, salt & pepper, then brown it over high heat. After that she’d fill the pan up about halfway with water, reduce the heat to medium-ish, put the lid on and let it braise for about 2 hours.  When it came time to serve it there would be boxed mashed potatoes (my Mom didn’t do peel/boil/mash), and peas or corn.  My Dad used to smother it in ketchup.  Not sure what that said about her pot roast, but in my eyes, if you’re hiding the meat under ketchup it’s a waste of the 2 hours she took to cook it.

huntsI never want to see a meal I have taken the time and effort to prepare covered in ketchup (unless it’s meat loaf or a hamburger…), so I’ve changed Mom’s prep a bit and come up with a pot roast that doesn’t make my husband suggest we eat out instead.

Drool Worthy Pot Roast

  • 3 to 3 1/2 pounds Boneless Chuck Roast (Because they will trim the excessive fat, I prefer to get it from the butcher case instead of grabbing a pre-packaged roast from the meat aisle)
  • 1 can (14.5 oz) Fire Roasted Diced Tomatoes (Tonight I used Hunt’s)
  • 6 Carrots peeled, and cut in half
  • 8-10 Small Red or White Potatoes
  • 1 large Onion, peeled and sliced thinly
  • 2 TBLS Olive Oil
  • 3 Bay Leaves
  • Any Garlic/Onion Spice Blend you prefer (I used Dangold Gourmet Collection Garlic & Onion Spice Blend)
  • Freshly Ground Black Pepper
  • 1 Cup Beef Broth
  • 1 TBLS Corn Starch dissolved in cold water (about 3 TBLS)
  • 3/4 Cup Bold Red Wine (Like a dark blend or Zinfandel – tonight I used Gnarly Head Authentic Black)
  • 3 TBLS Vanilla Extract
  • 2 TBLS Worcestershire Sauce
  • 3-4 TBLS Prepared Horseradish
  1. Set the pressure cooker to the Brown setting.
  2. Add the Olive Oil and brown the Roast for about 5 minutes per side.
  3. Remove the meat to a large bowl.
  4. Add the onions and cook until translucent (about 5 minutes).
  5. Add the Beef Broth, Vanilla, Wine, Worcestershire Sauce, Tomatoes, and the dry seasonings to the pressure cooker pan and stir until the mixture starts to bubble.
  6. Add the Bay Leaf and Carrots to the pan.
  7. Return the Roast and all of the juices to the pan.
  8. Spread the Horseradish on the exposed side of the Roast.
  9. Close the pressure cooker, lock and set to the highest setting (248° on mine)
  10. Once the pressure cooker reaches the cooking temperature, cook for 1 hour.
  11. When cooking is complete unplug the pressure cooker and allow it to come back to normal pressure (about 10 minutes).
  12. Open the pressure cooker, remove the Roast, Carrots, Potatoes, and Bay leaves.
  13. Turn the pressure cooker back on to the Brown setting.
  14. Stir in the corn starch mixture until it begins to boil and thicken.
  15. Cut the Roast into chunks and serve in a bowl with the carrots and potatoes (smash them with a fork) covered in the gravy.  If you have some French bread to dip in the sauce, serve that too!

I potroast3didn’t have any potatoes on hand, so we ate ours with some steamed Brussels Sprouts and a can of Bush’s Bourbon and Brown Sugar Grillin’ Beans.  The roast came out tender, moist and flavorful and my husband really enjoyed sopping up the gravy/sauce with the chunks of French bread!

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

 

Did You Know…?

freezer_openThere are many foods I didn’t know could be frozen, saving me from the inevitable time when I need something like buttermilk, which I never have on hand when I come across a recipe that calls for it.  Learning this led me on an internet search to see what other seldomly stocked foods can be frozen for use later.

You Can Safely Freeze:

  • Buttermilk:  Fill an empty ice cube tray.  Freeze overnight and transfer frozen cubes to a freezer bag.  Keeps up to 3 months and each cube slot measures 1 ounce (1/8th of a Cup)
  • Bananas:  Freeze them overnight when they are at their ripest point (when skin is browning but not going bad) in their skins. Using a sharp knife slice the frozen bananas in half lengthwise and peel off the skins.  Store in freezer bags for use in smoothies.  Homemade Frozen Bananas: Put two frozen halves together with a popsicle stick between them and coat with melted chocolate. Immediately sprinkle with/roll in nuts, coconut, or rainbow/other sprinkles and place on a pan lined with waxed paper.  Freeze an hour or two and enjoy for dessert.
  • Butter: This is particularly good to know since I rarely need unsalted butter and buy it 1 pound at a time (4 – 1/2 Cup cubes) when it’s on sale.  Now I can cut cubes in half  (1/4 C portions) and freeze them in freezer bags for later use!
  • Cheese: Don’t freeze whole chunks – it crumbles when you defrost and try to slice it.  Instead grate or shred it and freeze in 1 Cup portions in zip bags for recipes at a later date.
  • Eggs:  Remove the shells and freeze individually in snack sized zip bags.  You can also freeze egg whites separately from their yolks.  I’d recommend marking the bags with the number of egg whites or whole eggs you freeze per bag to make using later easier.  Frozen “pre-made” omelettes:  In a large measuring cup crack the desired number of eggs and whisk .  Stir in 2 TBLS milk, 1/4 Cup each chopped bell pepper (or any pepper you desire) and chopped ham (bacon, turkey, chicken breast, ground beef, sausage, etc.) and 2 TBLS chopped onion (if desired).  Pour into sandwich sized zip bags and freeze until needed. Great weekday breakfast option.  You can remove a bag to the refrigerator the night before to thaw, pour into a preheated pan to cook, sprinkle with a bit of frozen grated cheese & eat right before running out the door the next morning.
  • Garlic: Separate cloves but leave skin on and freeze in a doubled zip bag to keep freezer odor free.
  • Wine:  Unlike hard alcohol, wine does freeze solid.  Freeze in 1 ounce portions in an ice cube tray and transfer to a freezer bag to use in sauces or other recipes.
  • Yogurt: Measure it into 2 to 4 TBLS (aka 2 to 4 oz or 1/4 to 1/2 Cup) portions and freeze in zip bags.  Don’t forget to mark the bags for later recipe use.
  • Lunch meat: Can be safely frozen in zip bags for up to 2 months.
  • Bread:  You can freeze a loaf of sliced bread for up to 3 months and you don’t even need to thaw it before eating it. The freezer is a better storage option than the fridge, which can dry bread out.
  •  Milk / Half & Half:  Milk can be frozen for 3 months.  Half & half stays good for 4 months in the freezer, but never freeze heavy cream.  Cream doesn’t freeze well at all.  I never understood why my mother-in-law always shook the milk before pouring out of the carton, now I do!  She kept it frozen in the chest freezer in the garage and was breaking up the ice.
  • Grains:  Quinoa, farro and bulgur last 3 months in the cupboard but up to 6 months in the freezer!
  • Tofu:  Chop it in chunks and freeze for up to 5 months to add to smoothies, soups, stews, etc.
  • Tortillas:  That at room temperature, not in the microwave.

Important things to remember about freezing any food are:

  • Make sure you are using a bag or container meant for freezer use to ward off freezer burn, keep smells from escaping into the freezer, and keep your food fresher longer
  • Remember to mark the date frozen as well as the last date you should use the food directly on the bag or on a piece of tape with a permanent marker.
  • Don’t over stuff your freezer.  A well organized freezer gives you the ability to easily see what you have on hand and helps food freeze faster/stay frozen because cooled air can flow between and around the packages.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

This Sauce Has Balls

saucehasballsMy husband, although his Mother was 100% Italian, doesn’t care for much sauce on his pasta.  I, on the other hand, love a thick meaty sauce, no matter what style noodle (even gluten free) we are eating.

I’m in the mood for spaghetti which means sauce that’s nice and meaty, with extra spicy balls for good measure.  Just the way I like it.  😉

Hearty Pasta Sauce with Balls

  • 1 lb  Fresh Ground Pork Sausage
  • 1 lb  Fresh Ground Sirloin (90/10 or 85/15)
  • 1 1/2 TBLS Salt-Free Garlic & Herb Blend Seasoning (Mrs Dash or McCormick Perfect Pinch)
  • 1 tsp Ground Black Pepper
  • 2 tsp Dried Oregano
  • 2 tsp Crushed Red Pepper Flakes
  • 1 TBLS Garlic Powder
  • 1/4 Cup Grated Parmesan Romano Cheese
  • 1 TBLS Olive Oil
  1. In stand mixer, combine the pork and beef.
  2. Add the spices and cheese and mix until well combined.
  3. Pre-heat 1 TBLS Olive Oil in the pressure cooker pan. Set the machine to the Brown.
  4. Remove 1/2 of the meat mixture from the bowl and place in pressure cooker pan set to Brown.  Cook with the lid open, stirring to break the meat up, for 5-7 minutes then remove and drain off the fat.
  5. Replace pan on pressure cooker base and set to the Brown setting.
  6. Add the following to the pan, in order:
  • 1 TBLS Olive Oil
  • 3 Stalks Celery, finely diced
  • 1/2 Medium Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 Cloves Garlic, chopped
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Black Pepper
  1. When pressure cooker returns to temperature, cook for 6-8 minutes until vegetables are soft and onions are translucent.
  2. While vegetables are cooking, add 1 egg to the reserved half of the uncooked meat.  Form inch to inch and a half balls and set aside.
  3. Add 1 Can (6 oz) Tomato Paste to the vegetables, stirring until combined.
  4. Add 2 Cans (14.5 each) Diced Fire Roasted Tomatoes (with the juice) and stir well.
  5. Return the cooked meat to the pan.
  6. Add 1 Cup Good Red Wine (If you wouldn’t drink it, don’t cook with it!)
  7. Stir and add the meatballs to the pan.
  8. Close the pressure cooker, set to high and cook the sauce for the full 10 minute cycle.
  9. Let the pressure return naturally then serve over cooked pasta with garlic bread.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Zin-ful Cranberries

cannedcranberriesMy family never ate any cranberry sauce that was homemade.  In the preparations for Thanksgiving, someone was always assigned the task of bringing two cans of jellied and one of whole berry cranberry sauce.  And you couldn’t try and pull a fast one by buying store brand.  It had to be Ocean Spray on Grandma’s Thanksgiving table!

When I began cooking Thanksgiving dinner for my own family I automatically followed the same routine until I became obsessed with the Food Network a few years back and made my first foray into making cranberry sauce from scratch.

For the first few years, I stuck with the basic “back of the package” recipe:

  • 1 Cup Water
  • 1 Cup Sugar
  • 1 – 12 oz bag of whole fresh cranberries

Boil sugar and water, add cranberries and cook 10 minutes over a slow boil until berries have popped, refrigerate until time to serve.  *If you wanted it jellied you strained out the berry solids and skins using a mesh strainer before refrigerating.

BORING!

cb3This year I put some time and creativity into the preparation and came up with a winner:

Zinful Cran-Blueberry Sauce

  • 1 & 1/3 Cups Granulated Sugar
  • 1 Cup Zinfandel Wine (Best Quality you can afford – if you wouldn’t drink it, don’t cook with it)
  • 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
  • 1 Cup Frozen Blueberries
  • 1 Whole Cinnamon Stick
  • 1/4 tsp Nutmeg
  • Orange or Tangerine Zest

Bring sugar, wine and cinnamon stick to a boil in a medium saucepan.  Add remaining ingredients and return to a boil, stirring constantly.  Reduce heat to low and simmer 15-20 minutes.  You may want to use a splatter shield to avoid splashing when cranberries pop. Remove and discard cinnamon stick.  Cool slightly then move sauce to serving dish.  Refrigerate at least 2 hours and serve cold.  Sauce will thicken up as it cools.  Garnish with a few cranberries, blueberries and curls of zest.

Tomorrow I am attacking the bird, the stuffing and the gravy!

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