Kevin’s favorite:

Balsamic Sprouts – I have only used fresh sprouts for this recipe.

1 tbsp. of Dijon mustard
salt and pepper to taste
1/4 cup of Balsamic vinegar
pinch of sugar
olive oil

Combine the above slowly adding olive oil while whisking. Amount of oil depends on the amount of sprouts. Slice the sprouts in half and throw sprouts into the balsamic mixture to coat. You have two options here, depending on how hard/soft you want the sprouts. If you want soft:

Throw sprouts onto a baking sheet and roast at 350 degrees until sprouts are tender and then transfer to a saute pan with 2 tbs. butter to help caramelize the sprouts. The reason for the butter here is that most of the liquid will have evaporated during the time it roasts in the over.

If you like your sprouts a bit harder: Throw them directly into a saute pan and saute until caramelized.

Kats Favorite

Slice sprouts in half and throw on a baking sheet. Drizzle with olive oil and add Kosher salt and fresh cracked pepper to taste. Using your hands toss to coat the sprouts and bake at 350 degrees until sprouts start to brown and get soft. Transfer to saute pan with 2 – 3 tbsp. butter and saute until they caramelize.

If you use the frozen steam bags, once you steam throw them in the saute pan and slice them in half. Add salt, pepper and 2 tbsp. butter to caramelize.

Anyway, about two years ago, I found a recipe in a magazine for the above cupcakes (They are all the rage now) and made them for a party I was having at my house; they were a hit! But, instead of just posting the recipe immediately here, I lost the it. So on and off for two years I have searched the internet to find it: and, in case you haven’t heard, cupcakes are all the rage now. I had an idea of what magazine I saw it in and searched high and low for another copy, as well as web searches to no avail. Finally, last week it occurred to me that I was looking in the wrong place. I finally found the recipe in Everyday with Rachel Ray October 2010, of course she had it on line. She really has her stuff together, or at least her staff does. Maybe I need staff, hmmm. So, here it goes, the yummy recipe, two years in the finding.

1 1/4 cup flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs, at room temp
1/2 cup packed light brown sugar – packed means keep pressing it down for a tight fit…usually the easiest way is with a smaller measuring cup
1/2 granulated sugar
1/2 cup vegetable oil
2 tsp. pure vanilla extract
2 rome apples (about 1 lb.) peeled and shredded
1 1/2 cups chewy caramel candies
1 tbsp. heavy cream

Bake these in a 350 degree oven on the middle rack. You also definitely want line the cupcake pan with liners.

In a large bowl, combine the flour, baking powder, cinnamon and salt and whisk them together.

In another bowl, whisk the eggs, brown sugar and granulated sugar until smooth. Add the oil and vanilla and continue whisking. You then want to add the mixture of wet ingredients to the flour mixture and stir until just combined. Next, add the apples and mix. You are now ready to fill the cupcake pan. The easiest way is to use an ice cream scoop; this way each cupcake is about the same size. Fill until almost full. Bake the cupcakes until golden brown and a toothpick inserted into the center comes out dry. This should take about 25 – 30 minutes depending on your oven. Once you remove them from the oven, transfer to cooling racks to cool completely.

While the cupcakes are baking, you want to take the caramels and cream and put them into a microwavable bowl and microwave for 30 second intervals stirring between until the caramels are melted and smooth. You can generously spread the caramel onto the cupcakes. I found it easier to just dip the top of the cupcakes into the caramel mixture.

Enjoy! This is a perfect fall recipe.

-Kevin

4 – Salmon Filets (Fresh or Frozen)
6 – Cups Water
1 – Bag Frozen Kale
1 – Chopped Onion
1 – Green Pepper
6 – Medium Mushrooms Sliced
6 – Cloves Garlic Roughly Chopped or Smashed
Tony Chachere’s Original Creole Seasoning
Habanero Powder (Optional)
Coconut Oil

In a pot bring the kale and onions to a boil. Add in the garlic and habanero seasoning and simmer for 15 minutes.

Salmon should be thawed and dusted on both sides with the Creole Seasoning.

In a frying pan, saute the mushrooms and green onion in coconut oil on medium heat. Once onions are translucent, add salmon and cook on both sides until a crust forms and the salmon is flakey.

To finish off the dish, strain the kale/onions/garlic from the pot and add to the salmon pan to slightly sear.

You could substitute your favorite cooking oil or protein. I have made beef liver this way too, and it’s delicious!

2 cups all purpose flour
1 cup packed brown sugar ( I used dark)
½ quick cooking oats ( I used Quaker)
¾ cup butter, melted

Filling

2/3 cups sugar
1 ¼ cups cold water
3 tablespoons corn starch
3 cups of diced peeled tart apples ( I used Granny Smith)
1 tsp. vanilla

Preheat oven to 350 degrees

In a large bowl, combine the flour, sugar, oats and butter. Make sure to set aside 1 cup for topping. Press the remaining mixture into the bottom of an ungreased 9 inch pie plate and set aside.

For the filling, combine the sugar, cornstarch and water in a large saucepan stirring until smooth; bring to a boil and stir for 2 minutes until thick. Remove from the heat and stir in the apples and vanilla.

Pour filling on top of the crust and top with the crumb mixture you set aside earlier. Bake for 40-45 minutes or until crust is golden brown. Cool on a wire rack.

Anyway, as VA is a bit of a distance we don’t always find the time to get together and with young kids it is a bit harder but we did find the time and had a wonderful visit and some fabulous food….my Aunt Kaky made these wonderful beans as part of our dinner and I have been thinking about them ever since!! I am so glad she finally got the recipe to me. I hope you enjoy them and I think they are going to be made quite frequently in our home.

Aunt Kaky doubled the recipe and made them in a pot on the stove…they were wonderful.

4 slices bacon
1 chopped onion
1 1 lb. can Campbell’s baked beans
1 1 lb. can kidney beans, drained
1 1 lb. can lima beans, drained
1/4 lb. sharp cheese, cubed
1/2 C. brown sugar
1/3 C. catsup
2 t. Worcestershire sauce
Parmesan Cheese

Fry bacon until crisp. Saute onion in the drippings.
Combine in large casserole the beans, sharp cheese,
brown sugar and seasonings. Stir in onion
and crumbled bacon. Sprinkle with Parmesan cheese.

Bake at 350 degrees until hot and bubbly. Serves 6.

1 head of cabbage, chopped into large bite size pieces
2 cloves of garlic chopped
1 stick of butter
1 bag of wide egg noodles

Melt 4tbsp. of butter in a large saucepan and add cabbage and garlic sauté until cabbage is tender, about 35 minutes stirring frequently to coat the cabbage in the butter.

Halfway thru the sauté, cook the noodles. Once noodles are cooked, add to sauté pan and toss to coat adding the final 4 tbsp of butter and serve.

Alright, I jumped on the bandwagon and bought into the hype ! Yes it’s as good as everyone says, and being on the Atkins Diet, it’s the perfect snack for me. Just in case you have been living under a rock for the past few days, check out BBQAddicts.com for the recipe. I smoked mine with Alder wood which gives a sweet flavor. And if you notice from the pictures, I made one a little spicier with the addition of some Jalapeno Peppers chopped and mixed in the sausage. I used a digital thermometer and it took about 2.5 hours in a 225 Degree F. smoker. The family loved it and I think it’s just as good cold, as warm. This morning we made our Sunday Omlettes and I took the sliced Bacon Explosion and warmed them in the pan, for a special breakfast treat.

Now for the experimenting !!! How about blue cheese in the middle? Or maybe replacing the sausage with some salmon? I guess the sky is the limit.

Here is to the bacon weave, a great way to encase anything in a heart stoppingly good blanket of goodness !

1 – 10 oz. can of diced tomatoes and green chilies
2 – 8oz. cans of tomato sauce
¼ cup of fresh cilantro chopped
2 – 3 chipotle chilies in Adobo seeded and chopped
2 teaspoons of the adobo sauce
1 lime juiced
1 teaspoon of kosher salt
1 cup of low sodium beef broth

For the meat:

2 tablespoons of oil
1 large onion chopped
1 green bell pepper sliced in thin slices
4 cloves of garlic minced
2 jalapeno peppers seeded and chopped
1 lb. of deli slice roast beef sliced into strips
1 hass avocado mashed
4 ciabatta or crusty sandwich roll

To make the suace:
In a large sauce pan, add the diced tomatoes, sauce, cilantro and chipotles, lime juice and salt and bring to a boil, reduce and then simmer for about 15 minutes.

To make the meat:
In a large skillet, over medium heat add the oil. Once the oil is hot add the onions and peppers and cook until the onions start to get soft. Add the jalapenos and garlic and sauté for about 3 minutes. Add the meat and toss until heated thru. Add ¾ cup of the tomato sauce and toss to coat.

Meanwhile, remove the sauce from the heat and add the broth. Put broth into a blender or use an immersion blender and blend until the sauce is smooth. Dish out into 4 separate bowls for dipping.

To serve:
Spread the avocado on your roll, top with the meat mixture and serve with the dipping sauce.

2 bags of pre packaged cole slaw mix
1 bag of shredded red cabbage
1 cup of mayo
2 tablespoons of Dijon mustard
1 tablespoon of whole grain mustard
½ teaspoon of celery seed
¼ teaspoon salt
¼ teaspoon ground pepper
3 oz. of crumbled Roquefort blue cheese
½ cup chopped fresh parsley

Wisk together the mayo, mustard, celery seed, salt and pepper and then pour over the slaw mixture. Add in the blue cheese and parsley and mix well. Serve at room temperature.

If you would like to make this a head of time, just add the dressing before serving.

1 ½ cups cooking oil
3 eggs
2 cups sugar
2 teaspoon sugar
3 cups flour
1 ½ teaspoon baking soda
1 teaspoon salt
1 cup nuts (I used walnuts)
1 cup shredded coconut
3 cups chopped apples (I used Granny Smith)
Grease a 10 inch tube pan. Combine all the above ingredients and beat well. Pour into the pan and bake at 350 degrees for 1 ½ hours.
Icing

1 stick of butter or margarine
1 cup brown sugar
¼ cup milk
Boil 2 ½ minutes and pour over the cake when it comes out of the oven. Leave cake in the pan until it is completely cooled and turn out onto a serving platter.

I sprinkled with powdered sugar just for a little extra kick.