SPICY PORK PO'BOYS and CURRY TURKEY PATTIES and GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS and SWISS AND CHEDDAR GRILLED SANDWICH

The number one food consumed in America, at home and away from the home, is the sandwich (USA WEEKEND, December 2013).
At our house, we enjoy them for lunch or dinner, and usually with an interesting twist on a classic.

SPICY PORK PO'BOYS

1 pound ground pork
1 1/2 teaspons paprika
1 1/4 teaspoons dried thyme
1/2 teaspoon cayenne pepper
3/4 teaspoon garlic powder
salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 dill pickles, finely chopped
baguettes, split
shredded lettuce
tomatoes, thinly sliced
Hot sauce, for serving

In a large bowl, mix the ground pork with the paprika, thyme, cayenne pepper, and garlic powder, and season with salt and pepper. Form the mixture into 1/2 inch thick patties. Heat a frying pan over medium high heat and swirl in a tablespoon of olive oil, or spray with cooking spray. Cook the patties, turning once, until they are cooked through, about 10 to 12 minutes.
Meanwhile, mix the mayonnaise with the Dijon mustard and pickles and season with salt and pepper. Spread the mayonnaise on both sides of the baguette.
Place pork patties on the bottom each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwich and serve.
Enjoy!

Recipe adapted from Food and Wine Magazine
www.foodandwine.com/‎

CURRY TURKEY PATTIES

1 1/2 pounds ground turkey breast
salt and pepper
1/4 cup mango chutney
1/4 cup plain Greek yogurt
3 green onions, finely chopped
1 tablespoon grated ginger
2 cloves garlic, minced
3 tablespoons chopped nuts,
1 tablespoon curry powder
1 tablespoon ground cumin
handful of cilantro, finely chopped
4 pieces of grilled naan bread
Toppings: hot giardiniera, cucumber slices, lettuce leaves, tomato slices

In a large bowl, crumble the ground turkey and season with salt and pepper. Add the chutney, yogurt, egg, green onions, ginger, garlic, nuts, curry powder, cumin and cilantro. Mix and form into patties.
Heat a griddle or large skillet over medium high heat. Drizzle in olive oil, add the patties and fry, turning once, until cooked through, about 12 minutes.
Fill the naan breads with a patty and toppings of your choice.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS

1 teaspoon beef bouillon
1/4 cup mayonnaise
2 teaspoons siracha
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons butter, softened
8 slices of white sandwich bread
4 slices of sharp cheddar cheese
3 ounces cheddar cheese curds

In a small bowl, mix the beef bouillon into 2 teaspoons of hot water until dissolved.
Whisk in the mayonnaise and siracha and season with salt and pepper.
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
Meanwhile, cook the bacon until crisp, drain on paper towels.
Set a skillet on moderate heat, butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion cheddar cheese curds and bacon.
Close the sandwiches buttered side out and placce in the skillet, cook until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

SWISS AND CHEDDAR GRILLED SANDWICH

2 eggs
1/2 cup milk
pinch salt
3 tablespoons parsley, finely chopped
2 ounces swiss cheese
2 ounces cheddar cheese
4 slices of sandwich bread, crusts removed
2 tablespoons olive oil
1 tablespoon butter

Whisk eggs in a bowl for 1 minute. Add milk, salt and herbs and whisk to combine. Set aside.
Cut cheese into slices, then each slice in half to make 8 pieces.
Cut each slice of bread in half to make 8 pieces.
Lay 4 slices of the bread on a flat surface and distribute the cheese evenly over bread. Cover remaining bread. Using your fingers, pinch edges of bread together to seal.
Heat oil and butter in a medium skillet over medium heat.
Dip sandwiches in egg mixure and coat on both sides as well as the edges. Place egg coated sandwiches in skillet and cook on one side until golden brown, then flip and cook remaining side until golden brown.
Serve hot.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2010
www.arkansasonline.com/news/features/food/‎

WHOLE WHEAT BUTTERMILK BISCUITS

We arrived home early evening, after a lovely, long, rambling drive in the country side.
My husband had put beef shanks in the crock pot, that morning before we left, and it was absolutely wonderful to come home to a warm, delicious smelling home.
I promptly made these dense, scrumptious biscuits to go with the stew, which we ate snuggled up in the T.V room - savoring family time with none other than Chitty Chitty Bang Bang and Truly Scrumptious.

WHOLE WHEAT BUTTERMILK BISCUITS

2 cups whole wheat flour
1 tablespoon raw sugar
1 tablespoon baking powder
1 teaspoon salt
2/3 cup shredded sharp cheddar cheese
1 stick cold unsalted butter, cubed
1/2 cup plus 2 tablespoons buttermilk

Heat oven to 450F.
In a large bowl, whisk the flour, sugar, baking powder and salt.
Whisk in the cheddar cheese. Using your fingers or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal with some pea-size pieces remaining.
Mix in the buttermilk, stirring, just until the dough holds together.
On a lightly floured work surface, roll out the dough to a 7 1/2 inch square that is 3/4 inch thick.
Cut the dough into 9 squares and transfer the squares to a baking sheet. Bake the biscuits for 10 to 12 minutes, until golden brown on the top.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

BAKED ZITI

An old friend and her kids made a long drive and came to stay a couple of weeks ago. We met when I first moved to Lake Charles, Louisiana in 1998 - a long time ago - and our kids have also become good friends. It was a short visit, but marvelous!!
After ordering pizza for lunch, the kids decided they wanted to just hang out and play at the house, so Rachel and I spent the chilly, grey afternoon in the kitchen, happily, peacefully and warmly chatting and cooking, pasta, meatballs, and dessert, and drinking endless cups of tea, while the girls created lavender scented sachets out of dried lavender buds, napkins and ribbon.
The one sight we did take our visitors to see, was the nearby Target Store - every one of the kids was anxious to spend their money and souvenir cash there. We had to laugh because while in Lake Charles over the summer, that was where my kids wanted to venture to - 10 hours in the car to go to a store it would take us 10 minutes to drive to!!

My husband spent his weekend days at a Rotary Conference and traveling to Kansas City for a professional football game. Out of relief, or resignation, or I like to think, graciousness, he spent the night at a hotel close to the conference, even though it was local, allowing my friend and I wonderful time to talk and continue catching up well into the night.

BAKED ZITI

SAUCE
3 tablespoons olive oil
2 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
3/4 teaspoon salt
1 teaspoon sugar
freshly ground black pepper, to taste
PASTA
1 pound ziti
2 (15 ounce) containers ricotta cheese
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
freshly ground black pepper, to taste
1/2 cup grated parmesan cheese
2 cups shredded cheddar cheese

TO PREPARE SAUCE
Heat olive oil in a medium saucepan. Add garlic and cook one minute. Add tomatoes. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Add salt, sugar and pepper.
Heat oven to 350F. Coat a 13 by 9 inch baking pan with cooking spray.
TO PREPARE THE PASTA
Cook ziti, drain pasta, reserving 1/2 cup of cooking water.
Place pasta, ricotta, salt, garlic powder, oregano, red pepper flakes, black pepper, half of the parmesan and 1/2 cup cheddar in a large bowl. Stir to mix, adding a few spoons of pasta cooking water until creamy.
Add tomato sauce and mix. Place in a baking dish. Sprinkle the top with remaining parmesan and cheddar cheeses.
Cover with foil and bake for 30 to 45 minutes, utnil thoroughly heated.
Remove foil during last 10 minutes of cooking time, to brown.
Enjoy!

Recipe adapted from Relish Magazine, February 2010
relish.com/recipes/‎

CHEDDAR POPOVERS

Driving home from a weekend out of town, we stopped at a roadside stall and picked up some fresh vegetables. We also had our weekly delivery of local produce to utilize, so my husband started on a wonderful, aromatic, vegetable laden soup.
I found this fun, flavorful popover recipe, which I thought would go well with the soup, and was very quick to make. However, my baking attempts were interrupted as my husband called out to our neighbors, who were enjoying an evening walk, and invited them in for a glass of wine. I was very happy to put the popovers on hold and visit - the lovely, spontaneous, mutual interruption made our evening so much richer and more pleasant.

CHEDDAR POPOVERS

1 cup flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 cup shredded, sharp cheddar cheese
3 green onions, trimmed and chopped

Heat oven to 450F.
Coat 8 cups of a popover or standard muffin pan with cooking spray.
In a bowl, whisk together flour and salt. In a second bowl, whisk together eggs and milk. Add to flour mixture, stir just until blended. Fold in cheese and green onions.
Fill prepared cups about 3/4 full, about 1/3 cup batter in each.
Bake for 15 minutes, reduce oven temperature to 350F and bake for 10 to 15 minutes until browned and puffed.
Remove popovers from oven and immediately remove from pan.
Serve warm.
Enjoy!

Recipe adapted from Family Circle, November 2009
www.familycircle.com/recipes/‎

HORSERADISH CHEDDAR AND CARAMELIZED ONION STUFFED BURGERS and CHICKPEA CHEESE AND ONION BURGERS

We invited friends out to the lake cabin, and with the intention of keeping it simple, decided to serve burgers and hot dogs. I thought it would be fun to try something a little different and found these wonderful burger recipes.
I made the patties in advance at home, then following an afternoon of boating and swimming, we grilled the burgers and enjoyed them out on the deck.

HORSERADISH CHEDDAR AND CARAMELIZED ONION STUFFED BURGERS

1 tablespoon olive oil
1 onion, sliced into half moons
1 1/2 pounds lean ground beef
2 tablespoons prepared horseradish
3/4 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
hamburger buns
lettuce, tomatoes and ketchup to serve

Heat oil in a skillet over medium heat. Add the onion, reduce the heat to medium low and cook, stirring, until it is softened, 5 to 10 minutes. Cover and cook, until onion is golden brown, about 20 minutes more.
Shape the beef into 12 small patties, each about 4 inches in diameter. Spread 1 teaspoon of the horseradish onto one of the patties, top that with 2 tablespoons of cheddar cheese and 1 tablespoon of the caramelized onions. Top with another meat patty and pinch the edges of the patties to seal the burger. Repeat with the remaining patties. Season on both sides with salt and pepper.
Heat grill to medium high. Cook the burgers until the cheese is melted inside, about 4 minutes for medium doneness.
Serve on buns with lettuce, tomato and ketchup as desired.
Enjoy!

Recipe adapted from USA Weekend, May 2012
www.usaweekend.com/article/.../Cookout-2-0-Refresh-summer-favorites‎


CHICKPEA CHEESE AND ONION BURGERS

3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 can pinto beans, drained and rinsed
1 can chickpeas drained and rinsed
1 tablespoon tahini
2 tablespoons fresh chopped parsley
1 egg, beaten
1 cup shredded Gruyere cheese
1 cup crumbled feta cheese
1/2 teaspoon salt
freshly ground black pepper and salt to taste
flour for dusting

Heat olive oil in a large skillet. Add onion and cook over medium heat until tender but not colored. Add garlic, cumin and cayenne and cook 30 seconds. Remove from heat.
Put pinto beans and chickpeas into the bowl of a food processor and pulse until coarsely chopped. Add onion mixture, tahini and parsley, and pulse again until combine and nearly smooth. Spoon into a large bowl and add egg and cheeses.
Mix with your hands and add salt and pepper. Shape into patties and lightly dust with flour.
Heat remaining oil in a large skillet. Place burgers in pan and cook until golden on both sides.
Enjoy!

Recipe adapted from Relish Magazine, January 2013
relish.com/

CREOLE SHRIMP WITH CHEDDAR GRITS

Mardi Gras seems to have arrived earlier than usual this year.
Thankfully I am always in the mood for Louisiana fare, and joyfully found and fixed this Southern recipe.
In my experience, Creole (of French, African and Spanish Heritage http://en.wikipedia.org/wiki/Shrimp_Creole) dishes are usually tomato based, but interestingly, this one was not. It did, however, have the perfect amount of spice, and paired beautifully with the cheesy, creamy grits.
In years past, we have been fortunate to celebrate Mardi Gras in Louisiana, always a very fun time. But as I no longer live there, and my husband no longer rides in a parade, we have stayed close to home the last few years.

CREOLE SHRIMP WITH CHEDDAR GRITS

3 tablespoons butter, divided
6 tablespoons green onions, thinly sliced, divided
3 teaspoons minced garlic, divided
1 (12 ounce) bottle Hefeweizen beer
3/4 cup Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 cup green bell pepper, cored and diced
1/4 cup red bell pepper, cored and diced
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup heavy cream
2 teaspoons lemon juice
Cheddar grits for serving (recipe follows)

Melt 1 tablespoon of butter in a small saucepan. Add 2 tablespoons green onion and 1 teaspoon garlic and cook over low heat until softened, about 3 minutes. Add beer and Worcestershire sauce and increase heat to medium-high. Boil to reduce sauce to 1 cup, 15 to 20 minutes. Remove from heat.
In a small bowl, combine cumin, herbes de Provence, salt, cayenne pepper, paprika, and ground black pepper. Set aside.
In a large saute pan, heat oil until shimmering. Add remaining 4 tablespoons of green onion, remaining 2 teaspoons of garlic and green and red bell pepper. Sprinkle with spice mixture and saute until vegetables have softened, about 5 minutes. Add shrimp and sear on one side, about 1 minute. Flip shrimp and add reserved sauce, remaining 2 tablespoons butter, and cream and bring to a simmer, stirring to coat with sauce. Remove from heat, stir in lemon juice and serve over Cheddar Grits.

CHEDDAR GRITS

3/4 cups quick-cooking grits
2 tablespoons heavy cream
2 tablespoons butter
3/4 cup grated sharp white cheddar cheese
1 1/2 teaspoons salt
pinch of white pepper

Bring 3 cups of water to a boil. Whisk in grits, lower heat to simmer, and cover, stirring occasionally, 4 to 6 minutes or until thickened. Stir in cream, butter, cheese, salt, and pepper.
Enjoy!

Recipe adapted from Oprah Magazine, June 2012
www.oprah.com/food/Creole-Shrimp-Recipe_1

PUMPKIN CHEDDAR MUFFINS and ROASTED BUTTERNUT SQUASH AND CHOCOLATE MUFFINS and BUTTERY ROSEMARY ORANGE SHORTBREAD

It was such a pleasure to welcome Wendy and Phil from CitiScapes Magazine into my home and kitchen, both so lovely, gracious and fun! We spent a wonderful afternoon centered around food - cooking, tasting, talking and photographing. 

I wanted to feel confident during the interview, so chose a recipe that I have made many times before, always with great results. The Pumpkin Cheddar Muffins came together quickly and easily, and are always delicious. I was able to make the Butternut Squash muffins and Rosemary Orange shortbread in advance, so if they didn't turn out, it was ok, and it really just came down to the fact that I was so excited and privileged to spend time with these two fabulous people.

PUMPKIN CHEDDAR MUFFINS

STREUSEL TOPPING
1 tablespoon butter
3 tablespoons flour
1/3 cup shredded cheddar cheese
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
1/3 cup roasted, salted pumpkin seeds (optional)
MUFFINS
1 cup flour
1/3 cup yellow cornmeal
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup buttermilk
1/4 cup brown sugar
3 tablespoons butter, melted
3/4 cup mashed, cooked pumpkin
1/4 cup chopped canned green chiles

Heat oven to 400F.
To prepare the streusel, combine butter and flour with your fingers or a pastry blender, until crumbly. Add cheese, brown sugar and cayenne. Stir in pumpkin seeds if using.
Combine flour, cornmeal, salt, baking powder and baking soda in a large bowl. Combine egg, buttermilk, sugar, butter and pumpkin, whisk well. Stir into flour mixture. Add green chiles and stir gently. Spoon into muffin cups. Sprinkle streusel topping over each muffin.
Bake 15 to 20 minutes or until golden brown.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/articles/pumpkin-cheddar-muffins/

ROASTED BUTTERNUT SQUASH AND CHOCOLATE MUFFINS

CAKE

2 cups flour

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

1 1/4 cups sugar

3 eggs

1 pound butternut squash, roasted, peeled and mashed

1/4 cup milk

1 teaspoon vanilla

24 chocolate kisses, unwrapped

FROSTING

12 ounces chocolate, chopped

14 tablespoons butter, softened

1/2 cup powdered sugar

Heat oven to 350F.

In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. In large bowl, beat butter with an electric mixer on medium for 30 seconds. Add sugar, beat until light and fluffy, about 2 minutes. With mixer on low, beat in eggs one at a time, stopping to scrape down sides of bowl between additions. Add butternut squash, milk and vanilla. Beat on low just until combined.

Fill muffin cups about 2/3 full with batter. Bake 5 minutes. Remove from oven. Gently press kisses about halfway into each cup. Bake 14 minutes more or until tops spring back when touched. Cool in pan for 10 minutes, remove and cool completely on wire rack.

For frosting, melt chocolate in saucepan over low heat, stirring frequently. Remove from heat and cool 15 minutes, with an electric mixer on low, beat chocolate for 30 seconds. Beat in butter 1 to 2 tablespoons at a time. Add sugar, beat until smooth. Spread over tops of cupcakes.

Enjoy!

Recipe adapted from Better Homes and Gardens, November 2011

www.bhg.com/recipes/

BUTTERY ROSEMARY ORANGE SHORTBREAD

1 cup butter, chilled
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely grated orange zest
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups flour
1 egg white
sugar for sprinkling

Combine butter, rosemary, orange zest and sugar in the bowl of an electric mixer. Beat on medium speed until ingredients are combined and butter is very smooth.
Add salt and flour until a cohesive dough forms, but do not over mix.
Turn out dough on a lightly floured board, and press it into a smooth rectangle.
Roll dough into a 1/2 inch high rectangle, and cut into bars.
Transfer bars to as cookie sheet. Refrigerate at least 30 minutes. Brush bars with egg white and sprinkle with sugar.
Heat oven to 350F.
Bake bars until they are light brown, about 20 to 25 minutes.
Enjoy!

Recipe adapted from The Morning News, July 2002

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

I was going out for the evening with a friend and had planned to leave dinner for my family.

This baked penne has been a consistent favorite of mine. I have loved it every time I've made it, unfortunately I was to discover my family didn't enjoy it as much as me! After rushing to cook and leave a heart warming, home cooked meal on the table, I came home to discover my husband had made a whole different dinner, that the kids liked far better than my pasta dish.

However, I still count it among my personal favorites, and is one I will definitely make again.

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

1/4 cup butter
5 leeks, chopped (white and pale green parts only)
1/4 cup flour
2 1/2 cups whole milk
1 pound sharp cheddar cheese, coarsely grated (about 4 cups)
1 tablespoon dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

Lightly butter a 15 by 10 inch baking dish.
Melt butter in a large saucepan, over medium heat. Add leeks, stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan, add flour. Stir 2 minutes. Add milk, bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish.
Heat oven to 400F. Bake pasta until cheese sauce is bubbling around edges, 25 to 30 minutes.
Enjoy!

Recipe adapted from Bon Appetit, March 2009
www.bonappetit.com/ideas/March-2009-issue/search