Superbowl 2013 Chili Bar

 

GAME DAY!

Watching the Superbowl?  There are certain foods that are synonymous with this all-American celebration.  Chicken Wings along with some blue cheese dressing, carrot and celery sticks make a great appetizer.  For heartier fare, set up dinner at half-time with a good old fashioned bowl of Chili.  Whether you’re serving a large crowd or a small family, how about making it more interesting by switching it up a bit to a Chili Bar?

What to include?  I have a vegetarian in my family, so I traditionally prepare a meat chili as well as a vegetarian chili.  Build upon some creativity and grab a serving bowl or a bread bowl (a small bread round with the top sliced off and the bread hollowed out, creating a crusted bowl).  Start building!

  • meat chili
  • vegetarian chili
  • mashed potatoes – yes!
  • grated cheddar, monterey or pepper jack cheese
  • sour cream
  • guacamole
  • sliced scallions
  • freshly chopped cilantro
  • freshly chopped tomatoes
  • sliced black olives
  • chopped jalapeno peppers (for kick!)
  • tortilla chips
  • salsa
  • corn bread

Set up ‘The Bar’, call in the gang in to help themselves and enJOY your friends & family…EASY!

Don’t forget the Margaritas ~ Virgin for the kids.

 

Turkey Time @Pounds’ Turkey Farm

It was a beautiful sunny brisk autumn day during my visit to Pounds’ Turkey Farm in Leechburg, Pennsylvania.  Beverly Pounds, our gracious hostess, provided a tour of her family farm as we learned about the love and passion that goes into their successful family business.  For three generations, the Pounds’ family has been dedicated to offering their customers the very best. They have been a local favorite since 1935.

How do they do it?  Their turkeys are raised on their family farm with lots of fresh air, clean water, sunshine and nutritious grains.  They take special care of their birds ensuring quality to all who share in the bounty.

As a group of us gathered at their farm store prior to making the walk up to the turkeys, we first wiped our shoes with anit-bacterial wipes in an effort of eliminating any potential bacteria and illness to the turkeys.

On our way up we first visited the cattle.  The Pounds’ family also raises beef.  I must say, it was quite pleasurable to watch the cattle roam the land as nature intended.

As we approached the turkey gathering, the birds greeted us, reacting to our visit.  Evidently, turkeys like, and are attracted to visitors, as well as shiny and sparkling objects.  Some shiny and sparkling objects also hang in the hen house as a distraction to the sometimes frustrated birds.

The Tom Turkeys are slightly larger than the Hens and enjoy opening their wings and ‘strutting their stuff’, as they say.  The Hens have pink/red necks, while the Toms have some blue.  I guess this is where the pink and the blue come in distinguishing the boys from the girls?  Don’t you just love nature!  And…there really is a ‘pecking order’ in the world of turkeys.  As geese know and understand the importance in flying in formation, the turkeys are also aware of their place and order in society.  Animals, like children, teach us many important life lessons if we study them.

Our tour ended with a visit from a brave and special Hen who sat nicely for a visit from all who welcomed an opportunity to offer a special touch. 

If you have not had the opportunity to share in an all-natural fed antibiotic and hormone- free turkey, you must!  Pounds’ Turkeys are available at Thanksgiving, Christmas and late summer.  Their birds are free of added salts, oils and water/broth solutions.  Frozen turkeys, as well as delicious turkey selections, are available all year.  Personally, I am a big fan of their Turkey Pot Pies, which are freshly-made on the farm.

Place your order quickly, the celebrated holidays are around the corner!

Orders accepted at:  724-845-7661

Visit the Web:  www.poundsturkeyfarm.com

For our family favorites of stuffing, apple pie and many side dishes, order your copy of MaMa Mia Cucina HERE.

 

HAPPY THANKSGIVING!

 

 

Happy 4th of July Potato Salad Recipe

Let’s take a delicious All-American potato salad recipe and infuse with red, white and blue.  The potatoes are white, so we’re covered!  Garnish with purple basil, red leaf lettuce and/or paprika.  For the table setting, bring in red white and blue napkins, placemats, tablecloths and candles.  Create and celebrate with family and friends.

Switch up the traditional, and serve individual servings by placing a scoop of potato salad in an individual lettuce leaf, garnish and add individual potato salad servings to a large platter.  Very pretty…  And, either way, delish!

 

 

All-American Potato Salad

6-8 large red bliss potatoes

2 stalks of celery, diced

1 small Vidalia onion, diced

3 hard-boiled eggs, sliced

Boston lettuce leaves for garnish

Dressing

6 tablespoons mayonnaise

4 tablespoons sugar

2 tablespoons white vinegar

2 tablespoons light olive oil

1 teaspoon sea salt

White pepper to taste

Paprika for garnish

Wash and scrub potatoes, add to a large saucepan, cover potatoes completely with water and boil on medium heat until potatoes are cooked through and tender.

Add eggs to a small saucepan (so that they don’t roll as they’re cooking) and completely cover eggs with water and cook over medium heat until eggs are cooked – about 5 minutes.  Drain and cool completely.

Meanwhile, as the potatoes and eggs are cooking, line a serving bowl with lettuce leaves that have been washed and patted dry with paper towels.

For the dressing, add mayonnaise, sugar, white vinegar, oil, salt and pepper to a small mixing bowl.  Whisk all ingredients until well combined.  Chill.

Drain potatoes in a colander and let cool slightly.  Peel, and cube potatoes.  In a large mixing bowl, add cubed potatoes, diced celery, onion and dressing.  Mix well until all vegetables are well combined with dressing.  Add to lettuce-lined serving bowl and add sliced hard-boiled eggs and a sprinkling of paprika for garnish.  Chill for at least 4 hours before serving.

*Note:

For Vegans, omit the eggs and substitute mayonnaise for Vegan mayonnaise.

 

School’s Out! Summer Food Tips

With school coming to a close for the summer months in many parts of the world,  a few cooking hints and tips:

You can also find these tips in the upcoming ‘Foodie News’ July/August issue of The Chester County Women’s Journal editions.

Celebrate the season…HAPPY SUMMER!

 

  • Keep a supply of paper plates and napkins on hand for the kitchen traffic.
  • Hydrate and keep plenty of ice water ‘on tap’ in the refrigerator.
  • Give a homemade brewed iced tea or fresh squeezed lemonade a try.
  • Freeze iced tea and lemonade in ice cube trays to eliminate diluting.
  • Cut down on sugar and calories – Add some stevia (a natural sweetener) to your freshly-brewed iced tea and squeezed lemons.
  • As for my favorite grilled zucchini, substitute the grilled zucchini for lasagna noodles for healthier lasagna.  It’s also gluten-free!
  • Keep a cooler or cooler bag in your car for those shopping trips home from grocery store.  Frozen items stay frozen.
  • Take advantage of sales on chicken, steaks and chops.  Wash meats and poultry, pat dry, add to a large sealed plastic bag, add a marinade and freeze for a later date.  Thaw in the refrigerator the night before cooking/grilling, and it’s ready to go!
  • If you have not made homemade ice cream, invest in an ice cream maker and give it a try.  Add fresh fruits to your ice cream.  Kids of all ages love it!
  • Cut a fresh cantaloupe in half, scoop out the seeds and replace with vanilla ice cream.  Send the kids outside with spoons and dig in!
  • If you have a little extra preparation time in the kitchen on the day you shop at the farm markets, purchase ‘second quality’ fruits and vegetables at the farm stands.  They are less expensive, ripe, and ready to prepare upon purchase.
  • Wash, cut and freeze ripe fruits in a sealed freezer bag – make a blender smoothie.
  • Grow or purchase fresh herbs for cooking.  If you buy them in bulk, wash well, dry in a single layer of paper towels and freeze in a zip lock bag, removing all air from the bag.  They can be used later by adding to your favorite dishes.
  • Enjoy the flavor of a summer tomato, ripe off the vine.
  • If you feel propelled to can your own tomatoes, gather a few friends together, share the chore, and enjoy the flavor all year in your tomato sauces.
  • The summer months are a great opportunity to teach children where food comes from (the earth), how it is grown, and how to cook with food.  Teach them a few skills, give them room to create, and enjoy the rewards.  Let’s all promote good health and teach them well.