Wednesday What's For Dinner- July 24th 2013

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions:

1.

Preheat grill to 400 degrees F.

2.

Coat chicken with oil and place on grill. Cook for 20 minutes on each side, then remove from heat and chop.

3.

In a large saucepan, stir the chicken together with carrots, peas, and celery. Add enough water to cover the chicken and vegetables. Place saucepan on grill and cook with the lid closed for 10 minutes, then pour off any water remaining.

4.

In a deep skillet on the grill, melt butter and cook onions in hot butter for about 10 minutes. Add flour and celery seed, then salt and pepper to taste. Add chicken broth and milk, and bring to a low boil. Simmer for about 10 minutes to thicken. Remove from heat.

5.

Place pie crust in pie pan, then pour chicken mixture into the pan. Cover with the milk mixture, then place the top crust on the pie and cut a few holes (decoratively) in the crust.

6.

Place pie on grill and close the lid. Cook for 30 minutes, let stand off the heat for 10 minutes, and serve.

Monday's Specialty Sauce- July 22nd 2013

Farmhouse Red Relish

Tomorrow is National Hot Dog Day and why not mix up what you put on your dog with not your normal relish?  Stonewall Kitchen offers a red relish which is perfect to spice up your meal.



About the product: 
Liven up the condiment tray and offer your guests our Stonewall Kitchen Farmhouse Red Relish. The sweet fresh goodness of red cherry peppers provide an ideal kick of heat to liven up burgers, while the mellow onions and red bell peppers offer the perfect balance in a perfect condiment.

Happy National Hot Dog Day! July 23rd 2013

Garden Dog

The Day is here! The hot dog is one of America's favorite past time food.  A simple link can be decorated with any topping to cater to your tastes. Last month, Just Grillin sampled bacon wrapped cheddar hot dogs and they were a hit.  We found another twist to your classic dog- a "Garden Hot Dog".  

Ingredients:

• 8 hot dogs or polish sausages
• 8 hot dog buns
• 8 oz. cream cheese, softened
• 1 cup thinly sliced radishes
• 1 cup thinly sliced cucumbers
• 1/4 cup thinly sliced red onion
• 1 Tb. fresh chopped dill
• 1 Tb. Musselman's Apple Cider Vinegar
• 2 Tb. olive oil
• 1 Tb. honey
• Salt and Pepper

Directions:

1. Preheat the grill. Pour the Musselman's Apple Cider Vinegar, olive oil and  honey in a medium bowl. Whisk well, then thinly slice the radishes, cucumbers, and onion and place them in the bowl. Top with fresh dill and toss to coat. Salt and Pepper to taste and set aside.
2. Spread one ounce of cream cheese on each hot dog bun. Place the hot dogs in the buns and set them on a baking sheet. Bake the hot dogs for 5-8 minutes until the hot dog in warmed through and the cream cheese in melted. Top each hot dog with the veggie salad and serve warm.

July 19th 2013

Birthday Cake Leftovers

After a fun filled day of birthday festivities, what do you do with your left over birthday cake? I started researching all the possibilities and I did not realize all the different recipes one could use! Yesterday was Heather's Birthday and there is a solid 2/3 of the birthday cake left.  Here are 30 different ideas you could do with left over Birthday cake!

1. Enjoy it the morning after, straight from the fridge or freezer. It's not elegant, but it has its charms.
2. Birthday Cake Bread Pudding.
3. Leave it at the bus stop in a tupperware container with a note for someone to find it. I'd eat that if I found it at a bus stop.
4. Birthday Cake French Toast.
5. If it's cupcakes...Bake 'em in MORE cupcakes!
6. Chocolate Covered Cake on a Stick. Hey, they do it with cheesecake and Key Lime pie!
7. Use one of these tricks to bring it back to life.
8. Cake Crumb Cookies. I'd never heard of them til today!
9. If one of them was a cheesecake, make a Grilled Cheesecake.
10. Make trifle.
11. More specifically, make a "Russian Cake" or "Creole Truffle". 
12. Share it with the public (that's what I do at my store!).
13. BIRTHDAY CAKE SHAKE!
14. Crumble it up and use it as an ice cream topping or mix-in.
15. Use it as a cinnamon roll filling! Like this recipe, but with cake instead of cookie dough.
16. Slice it into thin slivers and use it to line a pie plate. Prepare a batch of your favorite no-bake pudding or cream pie filling, and pour it into the cake-sliver "crust". Possible flavor combinations: Hummingbird cake with banana pudding filling.
17. Crumble it and make cake pops, adding a little extra frosting or butter if needed to make the filling hold together; coat with melted chocolate or candy coating as in this recipe.
18. Similar, but with booze: make rum balls.
19. Make Birthday Cake Soup.
20. Make "chocolate salami". No, I am not kidding. And no, I didn't invent it, but I'm glad it exists.
21. Use two thin slices as the bookends to an especially decadent ice cream sandwich.
22. Make a cake-plate sampler and share it with your next-door neighbors. Extra points if you give it to a neighbor you've never met before.
23. Make cake croutons, the perfect topping for candy salad!
24. Use it (cake only, no frosting) to line a tart or pie pan before baking (it will keep things from sticking).
25. Make a charlotte, using sliced birthday cake in place of bread or ladyfingers.
26. Crumble up an entire slice and bake into a batch of brownies. You'll be rewarded with crunchy bits and swirls of buttercreamy frosting. 
27. Top it with jam and eat instead of toast for breakfast. Healthy!
28. Birthday cake cereal. Cut it into half-inch cubes and put in a bowl. Pour milk over it and eat with a spoon. Better than granola!
29. Cube it and entomb it in an awful but awesome-looking jell-o mold.
30. Deep-fry it. On a stick, if desired.

Monday's Specialty Sauce- July 15th 2013

Hog Walla

This sauce isn't your average sauce.  Gullah Gourmet makes this product and has so many great more products that we sell in our store. 


(apple cinnamon bbq sauce)
This is our famous apple cinnamon barbecue sauce! Use it on chicken, beef or pork. NO FAT, NO CHOLESTEROL & LOW SODIUM.

Scrumptious Summertime Snack- July 12th 2013

Red Velvet Ice Cream

In the midst of summer, whipping up some ice cream sounds great doesn't it? Today since it's so hot out ice cream would be a great way to conquer your sweet cravings.  If it's easy that easy to make a cake flavor into ice cream, sign me up!

Ingredients:
1 cup heavy cream
3 egg yolks
1/4 cup sugar (sweeten to taste)
1 cup buttermilk or crème fraiche
1-2 tablespoons unsweetened cocoa powder
1-2 teaspoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Method:

1. Bring cream to a simmer. Meanwhile, thoroughly whisk together egg yolks and sugar.

2. Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat.

3. Stir in buttermilk or crème fraiche, cocoa powder, food coloring, vinegar, and vanilla extract. Pour into a bowl and leave to cool. Cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). I placed mine in the freezer for 45 minutes to expedite things.

4. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to a covered container and place in your freezer for at least 2-4 hours to get the best consistency.

A Tasty Treat for the 4th

Blueberry Cobbler

Serves 6 to 8 

For the Filling
2 pints or 1-1/2 pounds fresh blueberries
1/4 cup granulated sugar
1/4 cup soft brown sugar
Pinch of salt
Zest of 1 small lemon, plus 2 Tablespoons juice
2 Tablespoons corn starch

For the Topping
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
6 tablespoons cold butter, cut into small pieces
1/4 cup granulated sugar, plus 1 tablespoon
3/4 cup heavy cream, plus 2 Tablespoons
1 large egg yolk
1/2 teaspoon vanilla extract

1. Preheat over to 375°F. In a medium bowl, combine all the ingredients for the filling and mix well. Transfer to a 1-1/2 quart baking dish.
2. Make the topping: In a large bowl, stir together the all-purpose flour, baking soda, salt and cinnamon. Add the butter, and using your fingers or a couple of knives, cut or rub the butter into the flour mixture until it resembles coarse bread crumbs. Stir in the sugar. Whisk together 3/4 cup of the cream, egg yolk and vanilla extract in a bowl or jug. Pour the cream mixture into the cobbler crumbs and mix lightly to combine until a soft dough forms.
3. Drop spoonfuls of the cobbler topping over the blueberry filling, leaving a few gaps between the mounds. Brush the dough with the remaining heavy cream and sprinkle over the remaining sugar.
4. Bake for 30 to 40 minutes, until the filling is bubbling and the cobbler topping is golden brown. If it is browning too quickly, cover with foil. Leave to cool for at least 20 minutes, and serve warm or at room temperature, with vanilla ice cream or whipped cream.

Monday's Specialty Sauce- July 1st 2013

Pomegranate Grille Sauce

Mix up the 4th with a Pomegranate Grille Sauce on all of your meats you throw onto your grill! The tart refreshing taste of ruby red pomegranates blends perfectly with the subtle sweetness in the sauce to make it incredibly delicious with chicken, pork or fish. Not only is it nutritious, it's delicious!













Pomegranate Braised Chicken

Ingredients:

• 2-1/2 pounds cut-up bone-in chicken
• 2 tablespoons olive oil
• 1/4 cup butter
• 1 cup leeks, chopped
• 1/2 cup white wine
• 1 bottle Stonewall Kitchen Pomegranate Grille Sauce

Directions:

1. In a Dutch oven (or pan that can go from the stove top to the oven with a lid) melt the butter and add the olive oil over medium high heat..
2. Braise the chicken pieces and cook until browned and the skin is crisp on both sides.
3. Remove chicken and add the chopped leeks. Cook until tender.
4. Add the wine and Stonewall Kitchen Pomegranate Grille Sauce to the leeks. Stir until combined..
5. Return chicken to the pot skin side down. Cover and bake in a 350 degree F oven for 1-1/2 hours turning once halfway through the cook time. The chicken should be tender and falling away from the bone. Remove from the oven. Remove chicken, skim and discard the clear fat from the sauce. Serve the chicken and the sauce over your favorite rice dish.