Chewy Goodness Bars

My older sister is a fantastic baker. It’s likely the scientist in her – all that precise measuring and exactness that really suits her. She doesn’t bake as much as she used to (what with the full-time career, two children under the age of 4, and a husband who often travels for work) but I remember her pre-children weekend routine. She used to whip up a few goodies to sell at the local outdoor farmer’s market. The top sellers were her homemade granola, dog treats, and these granola bars.

They are chewy, gooey and good without all the extra additives and gunk in those packaged kinds. Perfect for day hikes, long car rides, or simply a healthy snack, sure to tide you over without all the guilt. My sister’s version uses raisins, but I subbed in dried cherries because I love the combo of dark chocolate and cherries. But you can use whatever you wish.
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Madras and Margarita (2 for 1)

When we go to the beach, we generally indulge in cocktails. At home, I’m more of a wine drinker, but when sun, surf, and sand are involved, I want something a bit more refreshing…so, of course a good margarita is in order. I love my husband’s version, so that’s this week’s drink recipe.

And because those beach towns function on 2 for 1drink specials, I’ve included another grown-up thirst quencher. This one is for the Madras…a delicious cocktail that combines ingredients you likely already have stocked in your vacay fridge…

A million thanks to my Madras testers…my mom and the Lindas who enjoyed the drink while on their girlfriend getaway!
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Champagne Mac

Spring is a funny season. It’s hopeful, fresh and new, yet, sometimes I find myself clinging onto the wintry comforts of day’s past. This week’s food & drink combines those two ideas. The cleanness of the season, paired with something homey and warm of month’s past. But, both bubbly and good.

Macaroni & cheese is the little black dress of food. It can be dressed up or dressed down according to the occasion. I’ve lived in Atlanta for almost a decade now. And one thing I learned early on, here in the South, they take their macaroni & cheese VERY seriously and you certainly should have a recipe for one in your repertoire regardless of geography. Mine is an adaptation of a recipe I found years ago in Real Simple magazine. I’ve tweaked and altered it enough times now, for it to be called my own. It’s always a hit – a cinch to make and one of those dishes that makes me happy when I serve it because it usually means any of the following – someone just had a baby, I’m cooking for a crowd (which I love), or I’m going out of town and need to leave something in the fridge so my husband doesn’t eat burritos for 72 hours straight.
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The Art of Food

I love to entertain. But, several people close to me have made mention that I sometimes bite off more than I can chew in the preparation department. Meaning, I take on too much from scratch and turn into Chris Farley’s Gap girl screaming, “lay off me, I’m starving!” about half an hour before guests arrive.

Needless to say, it’s always a good thing when I stumble across something to help me out with the hosting duties that isn’t just step one – open the box, step two – dump the box contents into a bowl. That’s why I adore Bella Cucina products. From herb infused olive oils to pastas, sauces and even sweets, Bella Cucina Founder & CEO Alisa Barry takes easy entertaining to a whole new level. But, no fear – she doesn’t skimp on quality, taste, or the appearance of you being an amazing hostess.

I recently had the pleasure of interviewing Alisa. Here’s the Q & A.
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Food, Glorious Food

I relish the art of cooking and so do most of my friends and family. Maybe partly because my mother baked actual, real-live homemade bread once a week, and dished out a hot, nutritious breakfast everyday – no Pop Tarts at our house.

That said – I could do better. I get in food ruts. In the winter I subsist on a daily bowl of oats cooked in skim milk with a handful of dried cherries, apricots and walnuts – then, come summer, Greek yogurt stands in for the oats, fresh berries for the dried fruit. Wholesome and good for you? Yes. Exciting? No.

But, there are three books helping me change all that…

What these books have in common is an emphasis on moderation, balance, the notion of quality vs. quantity, the responsibility we all have in the hierarchy of the food chain and they all make a great case for NOT dieting.
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Taza Chocolate

For my birthday this year, I received a chocolate bar. Not just any chocolate bar that you blindly rip off the wrapper and scarf down like Charlie searching for his golden ticket entry into Willy Wonka’s factory. Nope. This was a bar worth savoring. The flavor so distinct and pure it was only enhanced when I closed my eyes and made moaning noises.

It made me feel like I’d never really tasted chocolate…gone is the day when a Dove, Hershey’s, Cadbury or Ghirardelli will do. After all, if you’re going to indulge why not make it count and taste the most rich and phenomenal thing you can? Enter Taza Chocolate.

I recently had the privilege of an interview with Taza Chocolate partner Larry Slotnick. Here’s the Q & A.

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Chappie’s Champagne Punch

One of my oldest friends back home has a lethal punch recipe passed down to her by her mother. My friend always serves it at Holiday parties and whether I drink it with her and the girls back home or make it where I live now, it makes me think of family and longtime friends. It’s the perfect thing to serve if you’re hosting anything on New Year’s Eve. And like most good recipes, you can really vary it any way you like – adding or omitting ingredients, making it your own. A forward thinking tip – stock up on frozen hashbrowns, a block of cheese, eggs and Excedrin for the next day…

Cheers!

Chappie’s Champagne Punch

•    1 large can of orange juice concentrate
•    2 oranges – cut up into small chunks
•    1 or 2 grapefruit – cut up in to small chunks
•    1 pineapple – cut in small chunks
•    ¼ bottle of vodka (keep the bottle handy and add to taste)
•    2 bottles champagne
•    1-2 liters of Sprite or Fresca (start with about ½ liter and add to taste)

To make the punch – mix the fruit, vodka and orange juice first and add the champagne and Sprite/Fresca last. The night before you make the punch, freeze water in a bundt cake pan or several mini cake molds.

Note – be VERY careful when adding “to taste” this stuff is potent! In addition, keep 2 more bottles of champagne, orange juice, 1 bottle of Sprite/Fresca to replenish as needed.

For variation, add grenadine for color in the ice/bundt pans. Also – if you don’t like citrus flavor, this can really be substituted with any juice/fruit combination – cranberry, strawberry – you name it.

The Night Before Christmas

These are the perfect cookies to leave out for Santa. They won’t kill his waistline, as they are adapted from Cooking Light and made with just one egg white and less butter than usual cookie recipes (admittedly, my version ups the ante on chocolate chips, it is the holiday season, after all). I love the addition of dried cherries in what would otherwise be just a plain ol’ chocolate chip cookie.

I do have to give most of the credit for these gems to my older sister, since I was introduced to the recipe years ago, when we baked them together at her house.

Whatever holiday it is that you are celebrating this season, I do hope it is filled with loads of joy, laughter, and cheer.

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Schweddy Balls & Strata

The Holiday Season is officially upon us. What goes better with all the tradition (whatever your beliefs) than lots and lots of sausage? Sure, sausage, why not?

Here are two of my favorite Holiday recipes that feature sausage. Chicken-Apple Sausage Strata with Spinach & Mushrooms and Sausage Balls. The Strata is perfect for a late Christmas morning brunch, and the Sausage Balls are just the thing to pass around while opening presents.

Both recipes are ridiculously easy. In fact, I cannot believe I’m posting a recipe that calls for Bisquick and only a mere two additional ingredients (meat, cheese and said Bisquick). But, my mother makes them every year for us to enjoy, and, well, you just can’t monkey with tradition, especially when it comes from your momma. 

Chicken-Apple Sausage Strata with Spinach & Mushrooms
Adapted from In-Style Magazine
Serves 8 (VERY generous portions) 

• 2 tbsp olive oil
• 4 links (about ½ lb.) chicken-apple sausage, sliced
• 1 pkg. (10 oz.) white mushrooms, sliced
• 1 onion, chopped
• 1 pkg. (9 oz.) baby spinach
• 8 cups of day-old country bread or baguette, cut into 2” cubes, divided
• 2 cups shredded cheddar cheese, divided
• 1 bunch of scallions, chopped, divided
• 6 eggs
• 2 cups milk
• Salt & pepper to taste

Spray 13” x 9 “ glass baking dish with nonstick cooking spray. Heat olive oil in large skillet over medium-high heat. Add chicken sausage and cook until browned, about 5 minutes. Transfer from skillet to large bowl.

Add mushrooms and onion to skillet, cooking until mushrooms release liquid, 6-7 minutes. Add mixture to sausage in bowl. Add spinach to skillet and cook until wilted, 2-3 minutes. Add to bowl.

Place half the bread cubes in a single layer in prepared baking dish. Top with sausage-vegetable mixture. Sprinkle with 1 cup shredded cheese and scallions. Place rest of the bread cubes over cheese.

In a medium bowl whisk eggs and milk. Season with salt and pepper. Pour mixture over bread, pressing down on bread cubes to immerse in liquid. Cover with plastic wrap; refrigerate eight hours or overnight.

Heat oven to 350° F. Discard plastic wrap; bake strata for 50-55 minutes, or until top is slightly browned. During last 10 minutes, spread remaining cheese and scallions over strata. Let stand 10 minutes before cutting. Serve warm.

Sausage Balls
From my Momma 

• 2 ½ cups Bisquick mix
• 8 oz. finely shredded cheddar cheese
• 1 lb. mild sausage

Mix all ingredients (using clean hands on this one is the best way to incorporate). Roll into small balls. Place on ungreased cookie sheet. Bake at 350° F for 12-15 minutes. Makes about 2-dozen. Note – these can be made in advance and kept in freezer. And you can go a bit healthier by using low-fat or turkey sausage and multigrain or wheat flour mix. 

Rockin’ Around the Christmas Tree

At our house, it goes without saying that spiked drinks must accompany holiday festivities. So, when we trim our tree, I always want a nice hot something to really get us in the winter mood (well, as winter as Georgia will allow). A few years back while on vacation in Breckenridge, we tasted a drink called German Chocolate Cake. Not only is it the perfect hot toddy to complement tree trimming, frankly, it’s the sole reason to have Malibu rum in your liquor cabinet (otherwise, ick)! It’s also one of the few times I can condone not whipping your own cream…the high-pressure crazy-can stuff just tastes better in this (otherwise, again, double ick. Seriously).

German Chocolate Cake

• 8 oz. hot chocolate (For you overachievers, go ahead and make the real thing from real chocolate – but if you think just trimming the tree is effort enough and want to get your drink on already, use a good quality mix. I’m not saying you need to rival Serendipity chocolate here, but no Hershey’s or Nestlé’s Quick – after all you’re not 8.)

• 1 oz. Malibu rum

• Whipped cream to top (As much as your mug can handle.)