• 4  medium tomatoes, peeled, seeded and chopped
• ½ red onion
• 1 jalapeno pepper
• 1/2  cup fresh snipped cilantro
• 1 tsp white vinegar
• 1 tsp fresh lemon juice
• 1/4 tsp salt

Directions:

Chop tomatoes, red onion, and pepper with Food Chopper; place in Classic Batter Bowl.

Snip cilantro with Kitchen Shears. Add cilantro and remaining ingredients to tomato mixture; mix gently.

Cover; chill until ready to serve. serve with tortilla chips.

Yield: 8 servings (1 cup)

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (5 ounces) evaporated milk
• 1/2 cup chopped celery
• 1/3 cup finely chopped onion
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning

Directions

• In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through.

The holiday season is here, and for many of us that means lots of parties and celebrations.  It also means following traditions that have been passed to us by our families whether we understand them or not (ouch!).  And it means serving or partaking in some not-so-palatable food and drinks.

There is no single direction to point a finger and lay blame for this.  We are taken in by corporate advertisement as much as we are looking for convenience in this fast paced, satisfaction now world we have created.

But it is not necessary to play into this.  My Dad used to say that “hurry” is a state of mind, not a time scale.  So let’s slow down a little and do some things right this season like make some homemade eggnog.

For years I drank that stuff sold in the grocery store thinking (1) that is what eggnog was supposed to taste like, and (2)  eggnog was a pain in the ass in make from scratch.  I was so wrong about both.  Not only is it easy to make, it blows away that pre-made carton in the dairy aisle.

EGGNOG

4 eggs

16 oz whole milk (dont skimp)

8 oz Heavy whipping cream

6 oz Booze (brandy, rum, or bourbon.  You choose your favorite)

3 oz of sugar ( heaping 1/3 of a cup)

1/4 tsp cinnamon

1/8 tsp clove

1/8 tsp nutmeg

Separate the eggs (there are plenty of videos and instructions on the internet if you wanna see how to do this with ease).  Place the yolks and into the bowl of a stand mixer with the whisk attachment or use a hand mixer.  Start slow and add the sugar.  Turn up the speed and beat until the yolks and sugar become a pale yellow color.  Turn down the speed and add the milk, cream, booze, and spices and mix for another 3 minutes.  Next, with clean beaters/whisk, beat the egg whites until light peaks form (the yolks will begin to stiffen and resemble cream).  Now grab a rubber spatula and fold the egg whites in to cream mixture (Folding means moving the bottom of the mixture over the top with little agitation to the stuff in the bowl, which will deflate the egg whites). Once done, pour into a pitcher and store in the fridge for up to 6 weeks.  To serve pour into a wine glass or Irish coffee mug and drink!  Sprinkle on a little more spice if you like.  You can also add a little more booze as well.

STORE UP TO SIX WEEKS?????  remember alcohol is a natural preservative! 

You can also skip the booze, of you have kiddos imbibing with you, but your eggnog will only be good for a couple days!

Now if you are one of those who is still nervous about consuming raw eggs (Grrrrr!!), use the same method but add this step:  After adding the dairy to the yolks, place the mixture in a double boiler (or place the bowl over a saucepan with boiling water, and bring the cream mixture to 160 degrees.  Chill in the fridge and once cool, continue with the egg whites.

The whole process will take you about 20 minutes, and the is worth every bit of it. 

Want a couple variations?

>>  Use a little fruit brandy (I love peach) is addition to your  you liquor of choice

>> Use coconut milk in place of the whole milk for a Tiki Christmas Party ( I love this one!)

>> A combination of 3 parts brandy to 1 part Rye is yummy!

>> Add a little coffee or chocolate liqueur for a rich after dinner delight

Variations are endless!  Just use your imagination

Happy Holidays!!!

That’s hot.

Hi everyone,

Now that we are moving into winter, the Market Menu takes a break until late spring. But don’t worry…that just means it’s time for our Chef’s Table series to restart!

What do we have on tap this year? We have a very fun schedule with some new additions, and some encore presentations per your requests!

2010 SCHEDULE:
Saturday, January 9 — All About Tea with Michael Harney from Harney + Sons Tea
Wednesday, February 3 — Chocolate + Sparkling Wines
Wednesday, March 3 — Beer + Cheese—back by popular demand!
Wednesday, April 7 — Wine!
Wednesday, May 5 — Tequila + Cinco de Mayo

We are also offering a great idea for holiday presents too–you can purchase 4 events for only $125.

Learn more about our Chef’s Table series here>

Ingredients:

• 8 oz pkg Cream Cheese
• 1/2 cup Sour Cream
• 4 oz canned chopped Chilies (drained)
• 4 oz canned chopped Black Olives (drained)
• 1 cup grated Cheddar Cheese
• 2 Green Onions chopped, including tops
• 1/2 lb shaved Ham or 2 dried Beef pkg
• 1 pkg large Flour Tortillas

Preparation:

1. Mix first 6 ingredients
2. Spread on tortillas
3. Put ham or dried beef on top of fillings
4. Roll up and seal edges with fillings
5. Put in sealed container & chill at least 2-3 hrs
6. When ready to serve, slice & arrange. Serve with salsa

Ingredients:

• 16 oz Jar Salsa
• 16 oz Sour Cream
• 1 Envelope Taco Seasoning Mix

Preparation:

1. Combine in 1 1/4 qt bowl. Mix well.
2. Serve with tortilla chips.

My true love gave to me…..

The Dots Oval Platter = only $36.00

Great for serving sliced roast beef and desserts. Add the Dots Bowl Trio filled with condiments, and use it to serve hamburgers and hot dogs. Serving area, 10 3/4″ x 7″; overall, 13 1/2″ x 9 5/8″.

#2083  — $36.00

order this item online at www.pamperedchef.biz/sacchef

Ingredients:

• 1  (9-oz.) pkg. frozen chopped spinach
• 1  (8-oz.) pkg. cream cheese, softened
• 2  cans green chiles, minced
• 4  (8-inch) flour tortillas
• Roasted red bell pepper (from a jar), cut into 4 (8-inch) strips

Preparation:

1. Cook spinach as directed on package. Place in colander or strainer; rinse with cold water to cool. Squeeze spinach to remove as much moisture as possible.
2. In food processor bowl with metal blade, combine cream cheese and chiles; process until smooth. Add spinach; process just until blended.
3. Place 1 tortilla on work surface. Spread 1/4 of spinach mixture over tortilla, leaving 1/2-inch border on one side.
4. Place strips of roasted pepper, piecing together if necessary, across middle of tortilla.
5. Roll tortilla toward border, making sure beginning is tightly rolled, but easing pressure as rolling continues to avoid forcing out filling. Wrap in plastic wrap; repeat with remaining tortillas, spinach mixture and roasted peppers.
6. Refrigerate at least 1 hour before serving.
7. Remove plastic wrap from tortilla rolls. Cut each roll diagonally into 8 slices, trimming ends

Ingredients:

• 2 lbs chicken, cooked and shredded/sliced into smaller pieces
• ½ cup of sour cream
• ½ cup of green salsa – mild, medium, or hot
• 2 tablespoons of water
• 10 – 8-10 inch tortillas
• 2 cups mozzarella

Preparation:

Preheat oven to 400 degrees.  Cook chicken and set aside.  Mix sour cream, salsa, and water, and pour on a large plate.  Coat the tortillas in the sauce mix.  Add chicken and small portion of cheese to the tortilla.  Roll and place in pan.  Repeat 10 times.  Put remaining cheese on top of the enchiladas.  Cook at 400 for 15 minutes or until cheese is melted and edges are brown.  Add chopped jalapeno for additional heat.

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (5 ounces) evaporated milk
• 1/2 cup chopped celery
• 1/3 cup finely chopped onion
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning

Preparation:

• In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through.

Ingredients

• 1 (16 ounce) can refried beans (traditional variety)
• 1 (4.5 ounce) can chopped green chiles, undrained
• 1 tablespoon fresh lime juice, plus
• 2 tablespoons fresh lime juice for avocado layer
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• Salt
• 3 avocados, halved, pitted, flesh spooned out
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
• 3/4 cup sliced canned black olives, drained
• 1 cup grated pepper Jack cheese
• 1/2 cup thin sliced scallion greens, green part only

Directions

Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.

Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

Ingredients:

• 1/2 pound bacon
• 1 (4.5 ounce) can mushrooms, drained
• 1 large onion, diced
• 2 (16 ounce) cans baked beans with pork
• 1 (15.25 ounce) can kidney beans, drained
• 1 (15 ounce) can butter beans, drained
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 1/2 teaspoons dry mustard
• 2 tablespoons cider vinegar
• 1/2 teaspoon Worcestershire sauce
• salt and pepper to taste

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Reserve 3 strips whole, crumble remainder and set aside. Add the mushrooms and onions; cook until tender.

In a large bowl, combine the crumbled bacon, mushrooms, onion, pork and beans, kidney beans, butter beans, ketchup, brown sugar, dry mustard, cider vinegar, Worcestershire sauce, and salt and pepper. Scoop bean mixture into prepared casserole dish. Place 2 or 3 strips of bacon on top of the bean mixture, if desired.

Bake uncovered in a 350 degree oven until thick and bubbly, about 2 hours.

Ingredients:

• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 1 cup lemonade
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 bay leaf
• 1 (12 ounce) package corn tortillas
• 1 head lettuce, shredded
• 2 large tomatoes, chopped
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (8 ounce) jar salsa
• 1 (8 ounce) container sour cream

Prepatation:

In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.

Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Ingredients:

• 4 cups frozen southern-style hash brown potatoes
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup fresh or frozen whole kernel corn
• 1 cup frozen stir-fry bell peppers and onions, from 1-pound bag
• 2 cups shredded Colby-Monterey Jack cheese (8 ounces)
• 2 tablespoons chopped fresh cilantro
• 8 eggs
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper

Preparation:

Spray rectangular baking dish, 11×7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.

Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours. 

Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Ingredients:

• 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
• 1 pound lean ground beef
• 1 can (29 ounces) tomato sauce
• 1 envelope (1.4 ounces) fajita seasoning mix
• 12 no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide
• 3 cups shredded Colby-Monterey Jack cheese (12 ounces)
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• Guacamole, if desired
• Salsa, if desired
• Sour cream, if desired

Preparation: 

Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13×9x2 inches, with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.

Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce; sprinkle with 1 cup of the cheese.

Arrange 4 noodles crosswise, slightly overlapping, on cheese. Spread about 1 1/2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping, on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.

Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream.

Ingredients:

• 1 cup graham cracker crumbs (12 squares)
• 3 tablespoons powdered sugar
• ¼ cup frozen (thawed) margarita mix concentrate
• 1 pint (2 cups) lime sherbet, softened
• 1/3 cup frozen (thawed margarita mix concentrate
• 3 tablespoons tequila, if desired
• 2 cups vanilla frozen yogurt, softened

Preparation:

In small bowl, mix cracker crumbs and powdered sugar. Stir in  ¼ cup margarita mix until crumbly. Press mixture firmly against bottom and sides of 9 inch glass pie plate.

In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila. Gently swirl in frozen yogurt. Spoon mixture into crust evenly

Cover, freeze 4 to 6 hours or until firm

Ingredients: 

• 1 lb breakfast sausage hot or regular
• 1 lb ground beef
• 1 medium onion chopped well
• 2 eggs
• 1 can Rotel diced tomatoes drained well
• Bread crumbs as needed

Preparation:

Mix well adding bread crumbs to produce a dense meatloaf.  Place in a #10 Dutch oven that has been sprayed well with a non stick spray.  Cover and cook for about 30 min or until almost done.

While that is cooking, mix 2 boxes of cornbread mix according to the instructions given and add the following:

1 small onion finely chopped

2 medium jalapenos finely chopped

1 can of creamed corn

Mix well.

Remove meat from oven and carefully drain off any liquid. Pour cornbread mixture over the top of the meat and return to oven for approximately 20 min.  Watch this carefully.  Check for doneness with a toothpick.

…My true love gave to me…..

The 4-piece Bamboo Snack Bowl Set =  $24.00

The rich look of bamboo makes these simple snack bowls an elegant entertaining addition. Their adorable size is just right for olives, nuts and dipping oil. Try them with condiments, sauces and dressings, too. A perfect ensemble with our Bamboo Cracker Tray! Set of four. 3 1/2″ diameter, 1/3 cup.

Bamboo is a grass and is actually the fastest growing plant on the planet. This sustainable and renewable resource naturally replenishes itself by constantly sending up new shoots from its root system, so there’s no need for replanting. Plus, bamboo:

Resists staining, cracking and warping.

Doesn’t conduct heat.

Doesn’t absorb moisture.

Is harder and more durable than traditional hardwood.

#2253 — $24.00

order at http://www.pamperedchef.biz/sacchef

Ingredients:

• 2  boneless chicken breasts, cooked and shredded
• 1  8oz pkg cream cheese, cut into pieces
• 1  8oz bottle Blue Cheese salad dressing
• 1 8oz pkg of cheddar cheese, shredded
• 1  bottle of  red hot sauce

Preparation:

Mix in a slow cooker. Serve hot with tortilla chips and celery

Subject: And you think George W. Bush was a dummy?

Really. forget Democrat or Republican for a minute and think about this.

You Obama supporters, be honest now . Read the following and tell me how you would have reacted:

If George W. Bush had made a joke at the expense of the Special Olympics, would you have approved?

If George W. Bush had given Gordon Brown a set of inexpensive and incorrectly formatted DVDs, when Gordon Brown had given him a thoughtful and historically significant gift, would you have approved?

If George W. Bush had given the Queen of England an iPod containing videos of his speeches, would you have thought this embarrassingly narcissistic and tacky?

If George W. Bush had bowed to the King of Saudi Arabia, would you have approved?

If George W. Bush had visited Austria and made reference to the nonexistent “Austrian language,” would you have brushed it off as a minor slip?

If George W. Bush had filled his cabinet and circle of advisers with people who cannot seem to keep current on their income taxes, would you have approved?

If George W. Bush had been so Spanish illiterate as to refer to “Cinco de Cuatro” in front of the Mexican ambassador when it was the fourth of May (Cuatro de Mayo), and continued to flub it when he tried again, would you have winced in embarrassment?

If George W. Bush had misspelled the word advice would you have hammered him for it for years like Dan Quayle and potatoe as “proof” of what a dunce he is?

If George W. Bush had burned 9,000 gallons of jet fuel to go plant a single tree on “Earth Day”, would you have concluded he’s a hypocrite?

If George W. Bush’s administration had okayed Air Force One flying low over millions of people followed by a jet fighter in downtown Manhattan causing widespread panic, would you have wondered whether they actually “get” what happened on 9-11?

If George W. Bush had been the first President to need a teleprompter installed to be able to get through a press conference, would you have laughed and said this is more proof of how inept he is on his own and is really controlled by smarter men behind the scenes?

If George W. Bush had failed to send relief aid to flood victims throughout the Midwest with more people killed or made homeless than in New Orleans, would you want it made into a major ongoing political issue with claims of racism and incompetence?

If George W. Bush had ordered the firing of the CEO of a major corporation, even though he had no constitutional authority to do so, would you have approved?

If George W. Bush had proposed to double the national debt, which had taken more than two centuries to accumulate, in one year, would you have approved?

If George W. Bush had then proposed to double the debt again 10 times within years, would you have approved?

If George W. Bush had reduced your retirement plan’s holdings of GM stock by 90% and given the unions a majority stake in GM, would you have approved?

If George W. Bush had spent hundreds of thousands of dollars to take Laura Bush to a play in NYC, would you have approved ?

So, tell me again, what is it about Obama that makes him so brilliant and impressive? Can’t think of anything? Don’t worry. He’s done all the above in just 7 months — so be patient — you’ve still got three years and five months to come up with an answer.