Garlic Toasts With Red Pepper Aioli - #SundaySupper

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This is my first official posting for #SundaySupper and I'm super nervous and excited to be here.

Considering the fact that I'm a wet-behind-the-ears newbie with the #SundaySupper crowd, I'm a bit worried that I'll mess up on some of the important links and mentions that I need to include in my post. 

That said, I'll plow ahead and do my best!

I would like however to give a giant shout-out to a wonderfully patient #SundaySupper mentor I've had helping me with all my seemingly silly questions. Thank you SO MUCH to Heather Schmitt-Gonzalez of Girliechef. Your patience and kindness were/are an important ingredient to this, my first #SundaySupper post Heather. You ARE my elf in the background... quietly whispering in my ear. LOL


This particular #SundaySupper event (hosted by Tammi of Mama's Meals) was "celebrity chef" week. Everyone got the opportunity to make a dish from there own particular favorite chef personality.  The dish I chose was one I adapted from Giada De Laurentiis' cookbook "Giada's Family Dinners". It's a wonderful zippy appetizer that would be a welcome addition to any holiday gathering!!!


This recipe is quick and easy to whip together and what makes it perfect for a holiday party (other than the zippy taste and crunch) is that you can make the aioli a few days in advance and store it in the fridge until you're ready to serve. Perfect for the harried hostess!

Here is my adaptation of Giada's recipe. I hope you'll try it...

GARLIC TOASTS WITH RED PEPPER AIOLI

Red Pepper Aioli:
4-5 small cloves garlic
1 teaspoon olive oil
1 - 12 ounce jar of roasted red peppers, dried with paper towels
1/2 cup mayonnaise
1/2 teaspoon smoked paprika
1/2 teaspoon sugar

Toasts:
1 baguette (store bought or homemade) sliced diagonally
1 tablespoon olive oil
salt and pepper
1 large clove of garlic, peeled
2-3 tablespoons fresh chopped parsley for garnish

-To make the aioli place the garlic cloves in a microwave safe dish with the olive oil and microwave on low power until the garlic is soft and pliable (watch it carefully as this will not take long).
-In a food processor, add the cooked garlic, dried peppers, mayonnaise, smoked paprika and the sugar.
-Pulse just until the mixture comes together and is creamy, but not overly processed.
-Place in a small bowl, cover and refrigerate until ready to serve with the garlic toasts.





-To make the toasts, brush each slice with a little olive oil.
-Sprinkle each slice with a little salt and pepper.
-Bake in a preheated  425 degree oven until golden brown (approximately 5-7 minutes)
-Remove from the oven and as soon as they're cool enough to handle, rub a cut garlic clove over each slice of toast. Mmmmm.
-To serve, spread the red pepper aioli onto the garlic toasts and garnish with some fresh chopped parsley.





Well, there you have it, my first recipe submission for #SundaySupper and it couldn't have come at a better time than the for all your holiday entertaining!


For more fabulous celebrity chef inspired recipes, check out all the other wonderful lip smackin' good recipes and blogs listed below.

Starters or Snacks :
Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:
Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi
Katy over at Happy Baking Days - Mary Berry’s Treacle Tart
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious - Ina Garten’s Grown Up Mac & Cheese
Alice at  Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at  Juanita’s Cocina - The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken
Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese
Chris from Sustainable Dad - Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Amazing Sides:
Elizabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice
Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip -  Gabriele Corcos’s Gnocchi di Patate
Shelby at  Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:
Kim over at Cravings of a Lunatic - Chocolate Cream Puffs with Hazelnut Filling
Renee over at Magnolia Days – Brownie Tart
Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Amber at Mama’s Blissful Bites - Huggy Buggy Bread Pudding
Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand Tarts
Wine Pairings: 
Martin at ENOFYLZ Wine Blog
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

I hope you'll come back soon. You're always welcome in my Kudos Kitchen!!!
Renée

Garlic Toasts With Red Pepper Aioli - #SundaySupper

Making Peppermint Vodka

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I don't know about you, but as we turn the corner from November being all about the pumpkin, December for me is all about peppermint!!!

Peppermint candy, peppermint cookies, peppermint cheesecake, peppermint coffee...Well, you get the idea!

So, when I saw this fast and easy idea in the December 2012 edition of Rachael Ray Everyday magazine, I knew in a moment I must make this drink!!!


This recipe is a no brainer and comes together in a matter of moments. Of course you can use whatever bottle you have laying around and even make your own label for it off your computer. But, if you're familiar with me and have visited here before, you know that I'm a painter and can't seem to keep my paintbrushes quite for long.  Before the peppermint vodka, I also dabbled in some limoncello and some Cuba Libra Rum (HO!HO!HO! it's a wonder I can still type!) LOL

This would make a wonderful holiday gift. Drink it straight or mixed in with some hot chocolate for a decedent cup of adult good cheer!!!

PEPPERMINT VODKA

1 - 1.75 liter of  vodka
1 package of candy canes 
1 teaspoon peppermint extract (optional)

-Using a food processor, grind up all the unwrapped candy canes to a very fine powder.
-Using a funnel, add the vodka to a peppermint vodka bottle of your choice.
-Dry the funnel completely and use it again to SLOWLY funnel the powdery candy cane mixture into the bottle.
**TIP - Do not do it the other way around as I did. I added the candy cane powder first and then the vodka. All that did was form a hard candy mass at the bottom of the bottle that is still taking a long time to dissolve. If you add the vodka first, the candy cane powder will dissolve as you slowly add it into the bottle. Learn from my mistakes people :)**
-Allow the mixture to sit for a few days and then take a small taste test to determine if you need more peppermint flavor.  If so, add the peppermint extract.





There you have it. Simple, tasty, fun and festive. What more do you want for a holiday gift?  
What I do suggest however is that you have a few guards stand over it so nobody sneaks a taste here or there if you are planning on giving it as a gift. It won't last very long if you don't! HA! 

CHEERS TO A MERRY CHRISTMAS EVERYBODY!!!

Making Peppermint Vodka

Busy Day Crock Pot Lasagna Morphs Into Letter For Son

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We all have those day, especially around the holidays, when there is so much to get done that dinner needs to be something that's easy to throw together and that everybody loves.

This crock pot lasagna is just the ticket for those type of days.


Now don't let me mislead you. I've always been a fan of the long process of putting together a traditional lasagna...the boiling of the noodles, making my own sauce (gravy) from scratch, layering the pan with lovely browned Italian sausage, oodles of fresh cheeses and noodles. Using just about every pot I own to make a hefty and heavy pan of lasagna that would bake in the oven to cooked perfection. Then I would obsess over how it would look when plated...did it cool long enough to serve it into a perfect little square of cheesy, noodley goodness on the plate?

Well, I got over it.

Using the simplest ingredients and the same method of layering, this lasagna tastes almost every bit as good as the lasagna I slaved hours over and truth be told, my family loves it just as much! Who cares if it's not in a perfect little square on the plate anyway? The flavor is still there and weeknight lasagna just got a whole lot easier.

This recipe is for my son Adam. I'm hoping that now he can, and will, make his own crock pot lasagna and who knows? Maybe some night he'll even invite his mom over for dinner!  LOL!  Well, lets take this one step at a time, shall we?


CROCK POT LASAGNA

1 box of lasagna noodles (you won't use all of it)
1 large (32 ounce) jar of you favorite sauce
1 - 16 ounce container of cottage cheese
1 - 16 ounce container of ricotta cheese
1 bag of your favorite brand of frozen meatballs (you won't use an entire bag)
Parmesan cheese (you decide how much)
shredded mozzarella cheese (you decide how much)
dried oregano (approximately 2 teaspoons, divided)
dried basil   (approximately 2 teaspoons, divided)
salt, pepper and garlic powder (to taste)

-In the bottom of the crock pot, add enough sauce to almost cover.
-Break up about 3-4 lasagna noodles and layer them over the sauce.
-Add a layer of frozen meatballs.
-Add some salt and pepper.
-Spread half of the ricotta cheese and half of the cottage cheese in a layer over the meatballs.
-Sprinkle half of the basil, oregano over top and then add some garlic powder to taste.
-Add a layer of Parmesan and mozzarella cheese.
-Continue by adding another generous layer of sauce and repeat the process of layering...(not necessarily in this order:  broken noodles, meatballs, salt and pepper, cottage and ricotta cheeses, basil, oregano and garlic powder, Parmesan and mozzarella cheeses and finish with a final layer of sauce.
-Cover and cook on low for 8 - 9 hours.











I served mine with some nice steamed broccoli and some store bought frozen garlic bread (can't get much easier than that) to round out the meal. And, as everybody knows, this will even be better as leftovers the next few days, which is perfect for a bachelor like you Adam!!!

Now, don't get me wrong son, I still want you coming over to your mom's for dinner...A LOT, but with this quick and easy method to make a delicious lasagna supper that cooks while you're at work, you sure will save time and money by making this for yourself once in awhile, plus girls love a guy that can cook!!!

Pull up a chair and dig in. Dinner is served...


With love,
XO,
Mom

Busy Day Crock Pot Lasagna Morphs Into Letter For Son

English Muffin-MUFFINS

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For the past several years, I've been making the best tasting English muffin bread  I've ever had and have even given them as gifts at holiday time to a lucky few.  The flavor of these loaves are quite spectacular and they're loaded with all the wonderful little nooks and cranny's you've come to expect from a good quality English muffin.

The loaves have always been a huge hit with my family, and have even made onto our annual Christmas brunch table where they are now a proud part of the traditional meal. Sliced thick and toasted with loads of butter, these loaves never seem to disappoint!

This year, I thought I'd mix things up just a wee bit and instead of baking them in loaf pans, I thought I'd bake them in muffin tins. Why not, right? After all they're named muffins for a reason, maybe it's about time they looked like them :)


I encourage you to try making these yourself. They're not hard to make and the payoff is 100% worth the little effort they take.  Plus, these freeze like a dream, so make a bunch and give them as gifts!!!

ENGLISH MUFFIN-MUFFINS

1 package active dry yeast (2 1/4 teaspoons)
1 tablespoon granulated sugar
1/2 cup warm water (110-115 degrees)
2-1/2 cups all purpose flour (plus more if it's humid out)  I needed an additional 3 tablespoons
2 teaspoons salt
1 cup warm milk, scalded and cooled
1/4 teaspoon baking soda dissolved in 1 tablespoon warm water.
2 tablespoons melted butter
cornmeal for dusting the tins

-In a small bowl, combine the warm water, yeast and sugar. Stir to dissolve the yeast.
-Let stand until the yeast is foamy (about 10 minutes).
-In a large bowl, whisk the flour and salt. *You can use a stand mixer for this also*
-Using a wooden spoon (or the dough hook), gradually add the warm milk and the yeast mixture, alternating each, in increments into the flour and salt.
-Beat well making sure all the flour is completely incorporated and the mixture is loose and sticky. (This dough is not to be firm and pliable, it's more like the consistency of a heavy pancake batter. If it is too loose however, add a few more tablespoons of flour).
-Cover the dough with plastic wrap and allow to rise in a warm place for about 1-1/2 hours, until doubled in bulk.
-After the dough has risen, stir it down with a wooden spoon.
-Dissolve the baking soda in the warm water and add it to the dough.
-Mix the dissolved soda thoroughly into the dough, beating well to incorporate.
-Brush the muffin tins with the melted butter and dust each tin with a slight but of cornmeal.
-Using a scoop or large spoon, fill each prepared tin with the English muffin batter to approximately 3/4's full. 
-Sprinkle the tops of each muffin with a slight more bit of cornmeal.
-Allow the muffins to rise again in a warm place approximately 1 hour.
-Preheat the oven to 375 degrees and bake your muffins for about 20-25 minutes or until they are nicely golden brown.
-Remove to a cooling rack and allow to cool completely. OR eat a few warm out of the oven...Well, somebody has to taste test them, right???










 And now for the big pay off...YUMMY!!!!! I'll bet you can't eat just one :)



HAPPY HOLIDAYS FROM MY KUDOS KITCHEN TO YOURS!!!




 

English Muffin-MUFFINS