"The Sneeky" A.K.A. it's 5:00 somewhere

Salsa Three Ways

There are so many delicious ways you can make salsa it’s hard to choose just one. Today I thought I’d share three of my favorites. It’s such an easy to snack to have out when entertaining or even when you’re barbecuing with family in the backyard. I’ll let you choose your favorite!

Pineapple Salsa

1 pineapple, pelled, quartered lengthwise, cored and cut into 1/4 inch dice
1 red bell pepper, seeded, deribbed and cut into 1/4 inch dice
4 green onions, including green tops, cut into 1/4 inch dice
1 habanero chile, seeds and ribs removed, finely minced
1/4 cup fresh lime juice
2 tablespoons packed light brown sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon kosher salt

In a large bowl, combine pineapple, bell pepper, green onions, habanero, lime juice, sugar, thyme and salt. Stir gently to combine. Transfer to a serving bowl, cover and set aside for 1 hour before serving, allowing the flavors to meld.

Black Bean & Corn Salsa

1 can (13 oz.) black beans, drained
1 can (15-1/4 oz) corn kennels, drained
1/4 cup chopped cilantro
4 cloves garlic, minced
2 tbsp fresh lime juice
1 tbsp honey
1 tsp ground cumin
1 tsp liquid red-pepper sauce
1 tsp rice wine vinegar
Salt to taste
Optional: add avocados!

In medium bowl combine all ingredients. Refrigerate until ready to serve.

Salsa Verde

2/3 cup flat-leaf parsley leaves
1 garlic clove, minced
6 anchovy fillets
2 T drained capers
1 tsp red wine vinegar
½ cup plus 1 T extra-virgin olive oil
Salt and pepper to taste

In a food processor of blender, pulse the parsley, garlic, anchovies capers and vinegar until coarsely chopped. With the machine on, slowly pour in ½ cup of the oil; mix just until blended. Serve over flank steak, chicken or any other meat.

Happy Mother’s Day!

Patty P’s French Coffee Cake

When I was growing up in Connecticut I knew it was Sunday or a holiday when this cake was brought out. My husband and my friend Leslie love this cake today.

2 stick unsalted butter
¾ cup light brown sugar
¾ cup white sugar
5 whole eggs
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 package vanilla Jello or Kroger pudding
1 cup sour cream
2 tsp vanilla extract
1 tsp almond extract
1 cup chopped nuts (walnuts or pecans) or 1 cup oatmeal
1 cup brown sugar
2 tsp cinnamon
Pam

Preheat oven to 350˚. Cream together butter and sugar until light and fluffy. Add eggs one a time beating well after each addition. In a large bowl whisk together: flour, baking powder, baking soda, salt, vanilla pudding. Add dry mixture alternately with sour cream to the wet mixture. Add vanilla and almond extract. In a small bowl mix nuts or oatmeal, brown sugar and cinnamon. Grease a tube pan or bundt pan with Pam. Pour half the batter into a pan. Put half of the topping over the batter. Finish with the remaining batter and sprinkle with the rest of the cinnamon mixture. Bake for 50 to 60 minutes (depends if it is a heavy pan or if your oven temperature is about right). Stick a skewer in to test if it is done or push gently with your hand. If it springs back it is done. Let it cool in the pan for an hour or more. Take out and wrap in foil or place on serving piece.

Al Fresco Dining

There’s nothing worse than seeing a gorgeous tablescape in a magazine and not knowing how to recreate it. I find I’m always wondering where the fabulous dinnerware or napkins came from. I much prefer to be an open book so today I’m sharing how I created this effortlessly chic al fresco tablescape. With summer just around the corner, there’s nothing I love more than enjoying good food and good company outdoors. All of these items are extremely affordable and many can be found online. If this tablescape inspires you, send me your version on my Facebook or Twitter. I’d love to see your version of Al Fresco dining!

Happy Cinco de Mayo!

I know for many Cinco de Mayo is the perfect excuse to enjoy a tall margarita but I thought today I would switch it up. Don’t get me wrong, I’ll definitely be breaking out the tequila for an ice cold margarita but I wanted to share a more unique recipe with Mexican roots to honor the holiday.

—————————————————————————————————————————————————-

Read the rest of this entry »

Kentucky Derby

This weekend marks not only Cinco de Mayo off the calendar but what is considered the most exciting 2 minutes in sports…or more commonly known as the Kentucky Derby. Tradition dictates that the derby is always held on the first Saturday in May. Also part of the tradition, is a special sneeky. The race is best enjoyed with a mint julep nearby. (And, if you are a lady, a lavish hat won’t hurt, either.) According to the Kentucky Derby Museum, the mint julep has been the signature drink of the Kentucky Derby for nearly a century. It’s really a simple cocktail; a little bourbon, some simple syrup, and mint. Garnish with some powdered sugar and a some more mint. Though easy to make, when done well, it’s oh so refreshing!

Here are four variations to the classic drink:

Farmer’s Market Greens with Carrots and Radishes

Carrot curls add a charmingly old-fashioned touch to this fresh market salad. Search out locally made goat cheeses at the farmer’s market or cheese shop.

: Full Story

Dressing:
• 1/2 cup extra virgin olive oil
• 1/4 cup champagne vinegar
• 1 small shallot, minced
• 2 tablespoons coarsely chopped fresh flat-leaf (Italian) parsley
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Salad:
• 6 cups assorted baby greens
• 2 medium carrots, cut into curls*
• 1 cup sliced radishes
• Leafy tops from 1 bulb fennel (about 1/2 cup)
• 4 ounces goat cheese (chèvre), cut into small pieces

For dressing, in blender or food processor combine olive oil, vinegar, shallot, parsley, sugar, salt, and pepper. Cover; blend or process until smooth. Set aside.

For salad, on large serving platter combine greens, carrot curls, radishes, fennel fronds, and cheese; toss. Add half the salad dressing; toss to combine. Pass remaining dressing. Makes 6 servings.

*For carrot curls, peel carrots. Using a vegetable peeler cut lengthwise strips from carrots. Roll up strips and secure with wooden toothpicks. Place curls in a bowl of ice water for 1 to 2 hours. Remove toothpicks and drain on paper towels before serving.

Cucumber Limeade

Find fresh cucumber juice at juice bars or health food stores. A juicer is a smart investment for preparing healthful fresh juices at home; one of the best is the Hamilton Beach Big Mouth Juice extractor.

• 1 (12-ounce) can frozen limeade concentrate
• 3-1/4 cups fresh cucumber juice (from two large, peeled and chopped cucumbers)
• 3-1/4 cups club soda
• Ice
• Cucumber slices
• Vodka (optional)

In pitcher combine limeade concentrate with fresh cucumber juice and club soda. Fill shaker with ice; add 1 cup limeade mixture. Shake; serve over ice in tall glass; garnish with cucumber slice.

For one adult cocktail, add 3/4 cup limeade mixture and 1 to 2 tablespoons vodka to shaker. Shake; serve in a martini glass. Makes 10 cocktails.

Read full story here in Traditional Home

Pappardelle with Lemon-Leek Sauce

I’m a huge fan of Cipriani pasta. The pasta is silky and buttery and holds sauce well.

• 1 (8.8-ounce) package dried pappardelle pasta
• 1/4 cup olive oil
• 10 basil leaves
• 2 leeks, trimmed, washed, and thinly sliced (white and light green portions) (1 cup)
• 1 tablespoon butter
• Salt and ground white pepper
• 2 teaspoons olive oil
• 2 shallots, finely chopped
• 1/3 cup dry white wine or Champagne
• 2 cups whipping cream
• 3/4 cup grated fresh Parmesan cheese (3 ounces)
• 2 tablespoons finely shredded lemon zest
• 6 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 pound medium shrimp, peeled and deveined (optional)
• 1 medium zucchini
• 1 medium yellow summer squash
• 1 cup yellow and/or red cherry tomatoes, halved

Cook pasta in salted boiling water according to package directions; drain. Return to pot. Keep warm. Meanwhile, in small skillet heat 1/4 cup olive oil over medium-low heat. Place six basil leaves in hot oil; cook 2 to 3 minutes each side or until crisp (leaves will brown a little). Carefully remove to paper towels to drain. Sprinkle lightly with salt. Cut remaining basil leaves into thin ribbons; set aside.

For sauce, in large skillet sauté leeks with butter over medium heat until tender and lightly browned (about 3 minutes). Sprinkle lightly with salt and white pepper. Remove leeks from skillet; set aside.

Add 2 teaspoons olive oil and shallots to skillet. Sauté 3 to 4 minutes or until tender. Remove skillet from heat; add wine. Return to heat. Bring to boil. Add cream to skillet. Bring to boil; boil gently, uncovered, about 7 minutes or until sauce thickens and coats a spoon, stirring occasionally. Turn heat to low. Add grated Parmesan. Stir 2 minutes. Remove from heat. Add lemon zest and juice. Add 3/4 teaspoon salt and 1/8 teaspoon pepper. Keep warm.

If desired, to grill shrimp, thread shrimp onto metal or soaked wooden skewers, leaving 1/4-inch between pieces. Sprinkle shrimp lightly with salt and pepper. Place skewers on rack of charcoal or gas grill over medium heat. Cover; grill 2 to 3 minutes, turning once, or until shrimp are opaque. Remove from skewers; set aside. (Shrimp can be made ahead and chilled.)

With vegetable peeler, cut zucchini and yellow squash lengthwise into thin ribbon slices (stop when you get to the seeds). Place on paper towels; pat dry. Sprinkle lightly with salt and pepper.

To serve, set aside 1/4 cup leek mixture. Add squash ribbons, cherry tomatoes, remaining leeks, shrimp (if using), and basil ribbons to pasta in pot. Toss with half the sauce. Transfer to dinner plates. Garnish with fried basil leaves and reserved leeks. Pass remaining sauce. Makes 6 servings.

Note: Sauce can be made ahead and stored in an airtight container in refrigerator up to 2 days. To reheat, place sauce in large skillet and heat over low heat.

Read full story here in Traditional Home

Butterfinger Ice Cream with Chocolate Sauce

This recipe is so simple—stir crushed candy bars into softened ice cream—but it’s a real crowd pleaser. Dress it up with homemade chocolate sauce and wafer-thin chocolate cookies.

• 1 pint vanilla bean ice cream
• 3 original-size Butterfinger candy bars, crushed (reserve one bar for garnish)
• 1 Cadbury caramel-milk chocolate candy bar
• 1/2 cup whipping cream
• 1/2 teaspoon salt
• Chocolate cookie wafers
• Fresh mint leaves

Let vanilla bean ice cream soften in refrigerator. Transfer ice cream to bowl. Mix in two crushed Butterfinger bars. Transfer ice cream mixture to freezer-safe container; freeze.

For sauce, heat caramel-milk chocolate bar and whipping cream together in double boiler, stirring until candy bar melts. Remove from heat. Stir in salt. Let cool; store in refrigerator. To warm sauce, microwave for 30 seconds.

To serve, spoon sauce into bottom of bowls. Top with ice cream mixture. Garnish each serving with remaining crushed Butterfinger bar, chocolate cookie wafer, and mint leaf. Makes 6 servings.

Read full story here in Traditional Home

Afternoon Delight

I was in a snacky mood today and thought this would be the perfect afternoon snack! It’s SO easy to make and you probably already have the ingredients in your kitchen.

Roasted-Bacon Assorted Nuts Mix

2 cups roasted almonds / any kind of nut (16 oz bag)

2 strips bacon

1 tsp salt

1 tsp sugar

A pinch of pepper

Substitutions:

You can use 1 tsp. honey or agave nectar instead of the sugar

Instructions:

Pre heat oven to 400 degrees.
Cook your 2 strips of bacon in a frying pan until they seem crispy. Take out of pan and drain on paper towel.
Put your almonds into a bowl and mix with the bacon grease. Give them a good stir and then spread on to a cookie sheet.
Bake for 5 to 7 minutes.
Mix sugar, salt and pepper together in a separate bowl.
Take the almonds out of the oven and place in a brown paper bag (shopping or lunch bag works great).
Grip the top of the bag closed and shake, shake, shake. The grocery bag will absorb any extra grease.
Take the coated almonds out of the bag and place in a mixing bowl.

- Chop or crumble your bacon in to bits and add to nuts. Then, add the mixture of sugar, salt and pepper.

Ta da! Put the nuts in to a serving bowl and watch them disappear!

HINT: To make the day of preparations easy, you can make the Bacon Roasted almonds a few days before and store them in a Tupperware container.

Older Posts »

	Cheese and Honey
	Milk on Ice
	Bacon and Syrup
	Mustard on fries
	Pernod and Brussels Sprouts
	Champagne and Chocolates
	Out and About