What's going on between my ears and in my mouth...

Do you ever have random thoughts?

Of course you do...

Here are few that are spinning around my head right now:

1. Are these girls on the Bachelor serious?

2. Mmmmm. Rosemary and Olive Oil Triscuit Crackers are so addicting!

3. Don't girls realize that needy is NOT attractive?.

4. Speaking of needy, there is a Jennifer Aniston Special on E!.

5. Sometimes when your life is spinning out of control, a nice, helpful person is a lifesaver.

6. As is a friendly person. So be nice, helpful, and friendly. Maybe someone else is having their bad day.

7. Cheese is my weakness. Tonight I am making my traditional single gals dinner. Portabellos topped with yummy goodness. Tonight it is a little olive oil and Horseradish Cheddar Cheese from Boar's Head. Broil on low for about 10min. Then top with cheese until it melts.

8. Publix has the BEST fresh food. From the salad, to dips, to hmmmmm...cheese!

9. Paula Deen hits the nail on the head with her house mix. Toss veggies in olive oil, garlic, salt, and pepper. That's all you need.

10. LaCroix sparkling water makes you feel fancy.

11. My pink UGGs. Ugly, yes. But too comfy to give up! Even in public.

12. Pothos make the best house plants. They always perk up with a little h2o and sunshine. They've got the right idea!

Who knew a night home and $12.71 spent at Publix could make one so happy?

Ahhhh. The simple pleasures.

Super Bowl Sunday 101

Are You Ready For Some Football?

Kick off the New Year with a fabulous Super Bowl bash at your pad. Oh course YOU can tackle this simple event, darling. Follow these simple steps and you will win cheers from the crowd!

Perfect Hostess Outfit:

Finally, a football jersey made to fit our feminine curves. Shop http://www.nflshop.com/ and show your team spirit in official women’s pro-gear.

Food and Drink:

PIMENTO CHEESE
One 3 ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
Salt and pepper to taste
3 tablespoons chopped pimentos
In a medium sized bowl, beat cream cheese until fluffy. Add remaining ingredients and mix until smooth and blended. Makes about 3 cups. Serve with French Rounds from the Fresh Market.

WHITE BEAN CHILI serves about 8-10ppl
2 14oz. cans of navy beans, rinsed and drained
1 14oz. can pinto beans, rinsed and drained
3 14oz. cans of chicken stock, soup size cans
4 tablespoons of butter, one stick
1 tbl. Minced garlic
1 medium onion, diced
2 small cans green chilies
1 14oz. can corn, white if you can find it, drained
1 pound boneless, skinless chicken breast, finely chopped
2 tbls ground cumin
1 tbl dried oregano
1 tbl black pepper
1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and sauté garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too watery, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

MAC AND CHEESE
4 cups cooked elbow macaroni
2 cups grated Cheddar cheese
3 eggs, beaten
1 sm. can sweetened condensed milk
1 sm. can evaporate milk
Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

THE KICK-OFF COCKTAIL (SERVES 12)
Combine 1 ½ cups tequila, ¾ cup triple sec, 7 ½ cups fresh orange juice and 6 tbsp fresh lime juice. To serve, add ice to pitcher and pour into glasses with course salt. Garnish with lime wheels.

Party Etiquette 101:
Do you have limited football knowledge? Try a book such as “Putting on the Blitz” for some Football 101.
Buy one, get one free. Stock your pantry with chips, salsas, and nuts when on sale.
For an easy, retro dessert, serve ice cream sandwiches. Finger lickin’ good!
Are you single in the city? This is a great event to meet a date…just don’t stand in front of the TV!
Not into sports, the commercials can be more entertaining than the game!
Organize a football pool and have guests chip in a dollar or more!
And remember to always RSVP!
Eat, drink, and be Jolie!

courtesy: Jolie, Jan. 2008, RSVP, Lisa Hockenberry

Girls' Night In

Okay. Here's the deal. I have a girlfriend coming over in two very short minutes for a little vino. There is nothing better than catching up with good friends over cheap wine. I guess the alternative would be catching up with cheap girlfriends over good wine. Well...on second thought, those nights can be fun too! Unless, you interpreted that as stingy and not loose, because that would mean you would end of footing the bill. Anyways!

Speaking of cheap...ehhh....inexpensive wine, there are a lot of good alternatives out there these days. I have savvy friends that love to serve up $2 buck chuck from Trader Joe's. I have to admit, Yellowtail and Cavit can be decent magnums to serve a crowd too. Don't get me wrong - Blonde Appetit hearts great wine. However, if you are drinking a lot of it and you are drinking it quick, does it really matter?

I had a good day today. Worked. Not actually that bad! Then I got a spray tan - hello Holiday Market! Gotta have a little color in my cocktail dress. Let me tell you, Jr. is thrilled to go. He thinks it will be the bees knees. (hint the sarcasm) Then I went to the grocery store to pick up some goodies for tonight. Next I made the slightly awkward journey to my ex-beau's house to gather my holiday decorations from last year. Actually he never gave them back last year, so that means they are from the year before! Geez! Well, as you can see a lot of time has passed so it wasn't that weird. Although my girlie decorations were mixed with his USC balls. And so on. It reminded me a little of the scene in St. Elmo's Fire where Jude Nelson and who was that actress (?) divy up their records. Well, then I went to the river for a run-slash-walk with my dog!

The clock is ticking. My tree is up. Decorations complete. Maybe she will help me with my garland. I know!!! I will bribe her with food and wine! This is what is on my whore de vor ess list tonight:

Asparagus wrapped with Prosciutto (yum!), roasted slightly*

Mushrooms stuffed with cheese, spring onions, cherry tomato, and possibly a little of that yummy prosciutto. I may mix it up!

Cocoa Roasted Almonds

Mixed Nuts

Assorted cheeses. (not really, just some leftover cow cheese! I wanted to sound fancy.)

* this footnote is for my gal Kelsey: she thought the apps were dee-lish. Lil' Keltz is a few years younger than muah and has not yet been introduced to prosciutto. So how did you do this she asked? Simple. Take asparagus and snap off bottom. Toss asparagus in olive oil and a little pepper. Take prosciutto and tear into skinny strips. Wrap in a coil around asparagus stalk. Line on a small cookie sheet. Next, take the mushrooms and pop off the stems and hollow the center. Dice spring onions and place into center of mushroom. Place a dime size amount of Laughing Cow cheese into center. Place mushroom into a shallow baking dish. Half cherry tomatoes and toss around mushrooms. Drizzle with olive oil, lightly salt and pepper. Broil about 10-15 until the prosciutto is slightly crispy and cheese is melted. Let cool and transfer to serving dish. Then proceed to drink mucho vino and gossip.

**and yes, I think the picture looks a little janky. It is the anti-glamorous food shot. If I had only zoomed in closer. Darn. Too much cheap...ehhh....inexpensive wine. Need expensive pain med tomorrow morning. opps.

Blonde Appetit's Favorite Things 2008

I Like You: Hospitality Under the Influence
by: Amy Sedaris

After seeing her interview on the Chelsea Lately show the other night, I found myself cracking up at Amy Sedaris' silly, witty humor. This book would be perfect for anyone that likes to entertain and enjoys a good laugh!

SAMPLE RECIPE
Amy Sedaris' Li'l Smokey Cheeseball
2 cups of shredded smoked Gouda cheese
16 ounces of cream cheese
1/2 cup of butter
2 1/2 tablespoons of milk
2 1/2 teaspoons of Steak Sauce
1 cupped of chopped nuts
Bring all ingredients to room temp. Add milk and steak sauce and beat until completely blended. Chill over night. Turn it into a ball the next morning. Roll it in the nut mixture. Serve it room temp, spread on a Ritz cracker.

You can find it online @ http://www.amysedarisrocks.com/ilikeyou.htm or at any chain bookstore.

Melanie's Infamous Poo Poo Patties

This recipe comes to me from one of my dear college girlfriends. Melanie and I were Kappa Delta pledge sisters at the University of South Carolina. One look at this photo from her Rock and Roll Surprise Birthday Party and you can already tell that that she loves life and her enthusiasm is contagious! We hit it off, and I had the honor of spending Thanksgiving with her family in Hampton, SC. She introduced me to Harold's Country Club in Yemassee. Harold's is a gas station/bait and tackle shop that come sundown, has quite a nightlife. A good old southern redneck nightlife...and they serve up some good grub too. You don't have to take my word for it, as this is coming from a girl that once karaoked at a gas station in Bythewood, but I love this kind of stuff! But back to Melanie, she is a witty, wise-cracker that has a heart of gold and is always up for a good time. The name of her recipe says it all...she will have you laughing all the way to kitchen. *

Melanie's Infamous Poo Poo Patties

courtsey: Melanie Brant DeMasi

I know the name doesn't sound too appetizing. However, they are quite the contrary. Trust me, your taste buds will thank me!!

Ingredients:

•1 pkg of BAYS sourdough English muffins

•1 jar of Kraft’s Old English sharp cheddar cheese (usually located on the spaghetti sauce aisle, next to the grated parmesan cheese)

•1 pkg Jimmy Dean ground Italian sausage

Note: For best results, you must use "sourdough" muffins and "Italian" sausauge.

Directions:

1.Preheat over to 400 degrees

2.Brown the sausage in a skillet.

3.Prepare your muffins by cutting them in half

4.Immediately combine cooked sausage and Old English Cheese together in a bowl.

5.Spread the sausage/cheese mixture on your English muffins halves.

6.Place the 12 open faced muffins on a baking sheet and bake for 10 – 15 minutes, or until golden brown. For extra crispy muffins broil for an additional minute or two.

*This is a wonderful breakfast idea when entertaining over the holidays. People always devour these guys, so I'm sure to make multiple batches. For you can freeze up to one month before cooking. Simply follow steps 2-5, and freeze in a container lined with parchment paper for best results.ENJOY!

Link for more information about Harold's: http://www.savannahoffthebeatenpath.com/Food/harold

*JUST FOR CLARIFICATION. Melanie is not a silly redneck. I remember when I first met her she was so put together it was intimidating! So chic! Even for a college kid! She's got style and class! But cross her, and she'll kick your a$$. (it just rhymed) I got a laugh at the response that I received from her after this post. I hope that she is half-joking!

via facebook:

Re: Blondeappetit Feature

I can't believe you went with that pic ... jeez louise!And the Harold's Country Club story ... I mean could you make me look/sound any worse? Eh-hem what will my fans think?What karaoke bar in Blythewood? FYI - I'm still a karaoke whore. I have my own karaoke machine and over 900 songs on hand. Woo-hoo! Move over Janis ... here I come.xoxo,Mels

GOTTA LOVE HER!!! LET'S DO A GIRLS WEEKEND! SOON!

What Chicken Curse?

Okay...we are favored by 6!!! That's dangerous place to be. Let's hope the Gamecocks pull out a WIN against Tennesee this Saturday. I have always said that whether we win or lose, we sure know how to TAILGATE! Try this yummy sandwich from Mr. Friendy's. If you decide to make this for the game, let me know where you tailgate and I will stop by with an appetite! Also, I am over at the Coop, so please come on by! How about for a celebratory cocktail!? Now that's positive thinking...

Buttermilk Fried Pork Chop Sandwich with Creole Mustard-Ranch “Mayo”, Vinegar Slaw and Pepper Jack Cheese. (The Best Tailgating Sandwich Ever!)

courtsey: Mr. Friendy's, owner Ricky Mollohan

8 small Hamburger Buns,

½ cup Creole Mustard,

8 thin sliced boneless center Cut Pork Chops,

½ cup favorite Ranch Dressing,

2 cups Buttermilk,

½ cup favorite Mayo,

Your favorite Cajun Seasoning,

a vinegar based Slaw,

4 cups All-Purpose Flour,

sliced Pepper Jack Cheese,

Salt,

2 Tomatoes sliced,

Pepper,

Napkins and Plates

1. Season Pork with Salt, Pepper and Cajun Seasoning. Season Flour with the same. Season the flour well. Heat oil to 350 degrees. Place Pork in Buttermilk and leave for one minute. Coat the Pork in the flour on both sides and fry until golden brown. Remove from oil and rest.
2. Mix Mustard, Ranch Dressing and Mayo. Season if you would like. Toast the burger buns. Spread “mayo” on both sides of bun. Place Pork on bun.
3. Slap Cheese on top of Pork. Slap Tomato on top of Cheese. Slap Slaw on top of Tomato. Eat with a half-of-a-bag of your favorite Chips (Doritos or Cheddar-Sour Cream Ruffles for me) and an ice cold beer. If you can’t find thin sliced Pork Chops, buy the normal boneless ones, and slice longways as to make about ½ inch thick.

Blue Cheese Slaw

·1 egg,

·2 tablespoons lemon juice,

·1 tablespoon Dijon mustard,

·2 tablespoons sherry vinegar,

·2 cups peanut oil, ·1-ounce Maytag blue cheese, crumbled,

·½ head green cabbage, shredded, ·4 grilled jalapenos, diced,

·1 ½ green onions, sliced thin,

·¼ cup Maytag blue cheese

In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for thirty seconds and slowly add peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add in jalapenos, green onions, and Maytag blue cheese. Season with salt and pepper and toss well.

Say Cheese!

Last Friday, Jr and I went to a Halloween party at Carolina Walk. Since Halloween just happens to be Jr.'s FAV holiday, it was the first of many costume parties that we will attend before Oct. 31st. Jr.'s costume is TOP secret until its final reveal. He happened to set the bar quite high last year and he knew that he had his work cut out for him. So, the shopping process began early. A gold jersey. A cave-man like wig. Dracula teeth. It finally hit me - Teen Wolf. But, it was a work in progress. As the rain fell on Friday afternoon, I arrived at his house to find him cutting a body suit pattern and sewing it together on his old, baby blue Singer sewing machine. (yes. he can sew!) I had my doubts that it would be ready. However, he pulled it off! It was a hit!

Unfortunately, the components to my costume had yet to arrive from eBay. (I did not realize it would take so long to ship from ...opps!...Neveda!) I made a mad dash in 5 o'clock traffic to Halloween Express. What could I be?! I began to slightly panic! A sailor girl. Too big. Alice in Wonderland. Too...I don't know. Too oh la la. I Love Lucy. "Too doughty," said the dressing room attendant. Fairy wings could be fun. I love a good prop! How about "A Barrel of Monkeys"? Funny, but kinda dorky. I felt like Goldilocks trying out porridge. Speaking of Goldilocks, there was even one of her. And then I saw it. Raggedy Ann! I grew up loving that little doll. My version was slightly "different" shall we say. It is a given rule that Halloween is the one time where even the most proper of ladies can channel their inner vixon. It was fun. (the striped stockings were my FAV) A nod to the past.

I had forgotten how much fun it was to dress up! Another major part of the night is taking pictures. So check out the guests...SAYING CHEESE!

Speaking of CHEESE. EarthFare has an excellent selection of gourmet cheese for your upcoming Halloween soiree!

May you find the following hints from Earthfare to be helpful:

"When arranging your own gourmet cheese board, make sure to include a mix of flavors and textures, for example – one soft, one sharp, one blue, and a fresh Chèvre goat cheese. Or, choose a gourmet platter prepared by our Specialty Department.

Classic Tray

A sumptuous selection of creamy French Brie, fresh Chèvre, Swiss Menthol, Dill Havarti and Sharp Cheddar.

Holiday Favorites

An elegant arrangement of Wensleydale with cranberries, herbed Brie, Bucheron, English Stilton, Dutch Parrano and a decadent sun-dried tomato cheese spread." http://www.earthfare.com/

Brie, Fig & Candied Walnut Tart

When searching for something quick yet delicious to prepare for unexpected guests or last minute get-togethers, may we suggest this decadent tart.

Start with one kilo wheel of Président brie, an authentic soft white rind cheese from the La Brie province located southeast of Paris. Slice through the diameter creating two perfect discs.
Spread Dalmatian fig preserves between the two halves of the Brie. Dalmatian fig spread comes from Adriatic figs, hand-picked by local farmers in the Dalmatia region of Croatia. The figs are sun-dried and carefully cooked to sweet perfection, capturing the superior natural flavor of the Dalmatian fig variety.

Top with candied walnuts and heat in the oven until Brie is warm and creamy. Serve with Waterwheel crackers.

Did you ever think maybe you’re not too big? Maybe this town’s just too small. -Big Fish

If I could name my dream job, it would be to travel the globe and taste all that the local cultures have offer. When traveling, it is best eat what the locals eat. I have to admit that my taste buds are not as brave as those of famous chef and world traveler Anthony Bourdain, however you won't catch me in any chain restaurant during my adventures. My advice is to try the local produce, the freshest fish, and ask around to those that live where you are traveling where they like to eat. You may not like everything that you try, but I promise you that you won't be disappointed! You don't have to travel the globe to find unique places to drink and dine. Just get in your car and go...somewhere. It's a big world out there. I dare you. In fact, call me...I will go with you..

A TASTE OF THE NORTHWEST

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

courtsey: Giada de Laurentiis

Ingredients
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

A TASTE OF THE SOUTHWEST

Southwestern Pasta Salad

courtesy: Mr. Friendly's

·1 pound orecchiette,

·cooked al dente,

·2 yellow peppers,

·grilled and julienned,

·1 red onion, finely sliced,

·6 tomatillos, quartered,

·2 cups sautéed corn kernels,

·1 cup frozen baby lima beans, thawed,

·¼ cup white wine vinegar,

·1 canned Chipotle pepper,

·½ cup olive oil,

·Salt and freshly ground pepper,

·¼ cup cilantro, freshly chopped,

·2 cups back fin crabmeat

Place cooked pasta in a large bowl; add peppers, onions, tomatillo, corn, lima beans, and crabmeat. Place vinegar and Chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

A TASTE OF THE NORTHEAST

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage

Courtesy: Tyler Florence

Ingredients
Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish

Directions
1. Set a large pot of salted water over high heat and bring to a boil.
2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

A TASTE OF THE SOUTHEAST

MAC AND CHEESE

4 cups cooked elbow macaroni

2 cups grated Cheddar

3 eggs, beaten

1 sm. can sweetened cond. milk

1 sm. can evaporate milk

Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

Mangia Mangia. Happy Birthday Daddy!

In honor of my dad's birthday on October 19th, I wanted to pay homage to his Italian heritage. My father's grandfather, Samuel Intravia, grew up in Sicily and came to America with his brother when he was a young boy. He was a tiny man, but full of vigor. I remember hearing stories of him making dandelion wine and smoking a cigar a day until he was in his 80s. He was an avid whittler of wood, and his large family is blessed with possessing many of his creations. He lived to be 100 years old and witnessed five generations when my brother's daughter was born in 1991.


My father carried on his Italian roots through his feisty personality and with food. I can see him right now at the stove putting everything but "the kitchen sink" into a big pot. A dash of this, a dash of that. It was always comfortable and delicious. My dad was stubborn, a little full of s--t, and a whole lot full of life. He could command an audience with a grand story and would let out a hearty laugh. So, although he lost his battle to leukemia a few years back, he had more life experiences in his "little" pinkie finger than many do in their entire lives. One thing he always said was that "you never saw a UHAUL following a hearse." So, live in the moment. Enjoy each day. Say I love you. Say I'm sorry. Pick your battles. And bring your friends and family together with a good meal. If you happen to make my dad's signature spaghetti sauce, know that he is watching and toasting you with a Zambuca. Three coffee beans.

APPETIZER

BLUE CHEESE CHIPS

Fancy chips and blue cheese. Any plain gourmet potato chips will do. The Cape Cod plain, 40% less fat are good. Sprinkle chips into a shallow layer in a pretty baking dish. Layer with blue cheese. Repeat until out of chips and top layer is cheese. Bake in oven at 350, keeping your eye on them so that they do not burn. About 15 minutes until cheese is melted. Serve immediately.

TOMATO MOZZARELLA SALAD

1 medium red onion, thinly sliced
4 large tomatoes, sliced
Fresh Mozzarella, thinly sliced
1 bunch fresh basil leaves
Capers, palmful
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and pepper, to taste

In a shallow dish, layer onion, tomato, and mozzarella. Place basil leave on cheese. Continue layering until finished. Sprinkle salad with capers. Dress the salad with olive oil and vinegar. Salt and pepper generously. Refrigerate until well chilled.

SERVE WITH CRUSTY GARLIC BREAD.

SICILIAN CHICKEN (my mom's recipe)

4 bone-in chicken breasts
10 Sicilian olives, from the deli
1 large white onion, sliced
4 medium potatoes, quartered
Black Pepper
Olive Oil
2 cloves garlic, diced

Heavily coat the bottom of a large pot with olive oil. Brown both sides of chicken and remove from pot. Add the onion, potatoes, and olives to the pot. Place the chicken back into the pan, bone side up. Sprinkle with garlic and pepper. Bring heat up to high. Cover tightly and bring temperature back down to simmer. Simmer for 1 hour, no peeking! Everything will turn a golden brown. Serve remaining juices over dish.

DAD'S SPAGHETTI SAUCE WITH MEAT

1 lb. ground beef, turkey, or venison
2 16oz. cans diced tomatoes
1 can tomato paste
1 cup diced mushrooms
1 large onion, diced
1 large pepper, diced
4-6 cloves garlic, chopped
2 tablespoons sugar
Oregano, to taste
Basil, to taste
Thyme, to taste
Crushed red pepper, to taste
Olive oil

Brown meat in olive oil. Chop meat as it browns. When beef is cooked, then drain. Add olive oil to pan Saute onions, peppers, mushrooms, and garlic. Stir with wooden spoon. Add remaining ingredients. Add spices. Remember that cooking increases the flavors. Add meat. Bring to boil, reduce heat and simmer for 45 min., at least. Serve over hot pasta, or macaroni, as my Dad would say! Sauce freezes well.

Love you Daddy. xoxo

I'm Sorry, I Don't Eat Buffalo. - Jessica Simpson

The University of South Carolina Gamecocks are lookin' hot, hot, hot!!!
We had back-to-back SEC wins, Spurrier's confidence in Garcia is growing, and we landed lastest recruit Gibson. My good friend, and fellow Za's co-worker, is a loyal reader of Blonde Appetit. He passed on this zesty dip, which I think makes a perfect appetizer for watching football games. While it is served warm, it may be best for at-home gatherings, unless you have a heat source at your tailgate.

Buffalo Chicken Dip

1 lb boneless chicken (2 breasts) - boil 20 mins or until done then shred or chunk

½ or ¾ cup Hot Sauce ( I use Texas Pete or Franks)

1 cup blue cheese dressing

2-8oz bricks cream cheese (room temp to mix)

12oz Monterey jack cheese ( or Cheddar or whatever you perfer. for extra zing try pepperjack)

Mix everything together – cover the top w/cheese Bake @ 350 for 30mins

Serve with tortilla chips and celery (for a low-carb dieters!)

While the Gamecocks are lookin' HOT, the temperatures on Saturday will be COOL...63 high, 50 low, with a chance of showers.

Who Do You Think Is The Big Cheese?!

Since Jr. is up in Charlotte at the race tonight, I find myself at home alone. And enjoying every moment. Nobody telling me to get off the computer. Quit playing on facebook, faceblog, mybook, or facespace. He can't ever get it correct. Now my new addiction is bloggin'. To which I usually hear, "Whatcha doing?" "Nothing", I reply. "Blog. Blog. Blog.", he responds back, followed by, "Well, if you are going to play on your computer, then hand me mine." And there we sit, cuddled on the couch, computers on our laps, and myself typing away while he looks for truck parts on eBay. Very 2008.

Tonight I am enjoying some of the red wine I won at the Pumpkin Carving Contest, watching Food Network and blogging away. My belly was STILL full from the food at the Fair and I decided to pass on dinner. Maybe a little late night hunger started to set in, because I usually find Bobby Flay's Throwdown a tiny bit annoying but tonight's episode was different. Bobby was competing with the owners of a restaurant that serves up 31 different varieties of grilled cheese. If you know anything about me, you know that I LOVE cheese!!! My focus was torn from my computer as I heard the words CHEESE: brie, goat, jack, and to top it off BACON!

I think that both of these recipes sound simply delicious. I may have to give them a try this week. They are quite fancy versions of grilled cheese sandwiches. You can't go wrong with a basic grilled cheese and tomato soup combo, but sometimes it is nice to up the anty. I mean...melted brie and bacon. Heavenly!

The Calvert (Stink's Favorite)
Recipe courtesy Connie and Bill "Stink" Fisher

Ingredients
2 tablespoons balsamic mayonnaise
1 (5-inch) round rosemary focaccia
5 slices Monterey Jack cheese
4 ounces oven-roasted turkey, sliced
2 pieces applewood smoked bacon, cooked until crisp
1/2 avocado, sliced into thin strips

Directions
Spread the balsamic mayonnaise on the inside of top and bottom of focaccia. Place with mayonnaise sides facing up on a flat top grill at 350 degrees F. Drape 2 slices of cheese over top and 2 slices over bottom of roll so as to cover the entire surface area. Place dome over focaccia to facilitate melting and even heat. While cheese is melting, place turkey on grill to warm. Place bacon in an "x" over the turkey. Cover with avocado and remaining cheese. Once cheese is melted all around (focaccia and turkey) assemble the grilled cheese and close. Place finished sandwich in a panini grill until roll is crisp and has added squishiness! EAT!!! Yield: 1-2 servings

Grilled Brie and Goat Cheese with Bacon and Green Tomato
Recipe courtesy Bobby Flay, 2008

Ingredients
16 slices center-cut bacon, cut into 1/2-inch thick pieces
2 sticks unsalted butter, at room temperature
8 slices Pullman bread, sliced 1-inch thick
8 to 12 ounces really good quality brie
2 green tomatoes, sliced 1/4-inch thick
Watercress
8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese)
Salt and freshly ground black pepper

Directions
Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.
Heat a cast iron griddle or cast iron pan over medium heat.
Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted. Yield: 4 servings

Honey, Company is Coming Over!

Sunday is one of my favorite nights to have company over for dinner and drinks. I welcome the preparation, enjoy cleaning up my home, planning the menu, and running to the grocery. Am I crazy or what! I heart grocery shopping! Seriously. What is even better is that you can now buy beer and wine on Sunday. (sans Forest Acres...boo!) Maybe it is just that I don't want the weekend to end and the work week to begin when I arise. Nonetheless, there is just something nice about relaxing with a glass of vino and gathering with your friends and family for an yummy meal. As we all know, even though Fall is setting in, South Carolinians are blessed with mild tempatures. Enjoy the crisp evenings before it gets too cold and take advantage of your grill while you still can!

Keep these party suggestions in mind for when your next impromptu gathering arises.

Another great way to always be prepared for a party is to frequent stores such as Pier One and World Market for deals on bright tea candle holders, colorful placemats and other accessories. Create a “party” box, drawer, or shelf in your home where you store these supplies. Keep staples in your pantry, fridge, and freezer for whipping up easy dips and side dishes. Along with a quick trip to your local gourmet grocery for a few fresh ingredients, you will be ready for any crowd!

Appetizer:
Store –bought Pimento Cheese and French Rounds are my favorite. Also, a friend shared with me her “go-to” when unexpected guests stop by. “That would be corn and bean salsa! It is a can of shoepeg corn, a can of Rotel tomatoes, and can of black beans, be sure to rinse the beans. Serve with Scoops. I always have it in my pantry. I could throw it together if you came by my house right now. And I always have wine!” she said.

Fancy-n-Easy Mixed Greens Salad:
-Ingredients:
-Baby Greens, prepackaged, one bag feeds about 4ppl
-One bunch green onions, diced
-Feta, get two packages if serving more than 4ppl
-Diced Walnuts, whole are less expensive – but a pain to chop
-Cherry Tomatoes - halved
-Fresh Strawberries, and/or Can of Mandarin Oranges (omit both and add dried cranberries in the cooler months), slice strawberries
-Vinaigrette dressing, I recommend “Champagne Dressing” if you can find it – i.e. Fresh Market

Mix the entire containers all of the ingredients, except use ½ the strawberries, together and toss with dressing before serving. Pop in refrigerator until ready.

Either of these main dishes work well….

Salmon – pick these up in the fresh seafood department of a nicer grocery store. You can usually find many pre-marinated types. My recommendation is the “Bourbon Marinated Salmon” at the Fresh Market. Cook on grill for about 15-20 minutes. “Pam” the grill before grilling and loosen salmon from grill right after placing it on the hot grate to keep it from sticking. Some folks say not to flip it; it is really up to you.

Beer Can Chicken –
-1 chicken, about 3lbs., serves 4 ppl.
-Seasoning Salt
-Garlic Powder
-Black pepper
-One can of beer

Wash and drain the chicken and pat dry. Coat the chicken inside and out with seasoning salt, garlic powder, and pepper. Refrigerate until ready to cook. Prepare the grill. Indirect cooking, either push the hot coals to the outer sides of the grill, leaving a hollow middle or light just one side of a gas grill. Open the can of beer and drink 3 gulps. Place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing on top of the can, in the unlit portion of the grill. Use its little legs for balance. Cover the grill and cook the chicken for appx. 1 hour, or until done, rotating the chicken as necessary. The chicken is done when the juice runs clear when pricked with a fork.
Carefully remove the beer can from the chicken. It will be hot! Cut the chicken into halves or quarters.

Corn on the Cob – pick up one ear per guest. Shuck and boil with a spoonful of sugar for about 20 minutes. Fresh white corn takes less time. Add butter and salt after cooked.

Cheese Grits –
Choose your favorite grits and cook accordingly. I like the “quick” preparation ones. Add sharp cheddar cheese, butter, and salt and pepper. Jalapeños make a spicy addition. 5-25 minutes.

Strawberry Shortcake or Pre-Made Key Lime Pie
Pre-made shortcakes
Diced strawberries, mix with sugar/and or strawberry jelly/jam
Cool Whip
Layer each for a light dessert.

Grocery List:
Produce:
Baby Greens, 1-2 bags
Spring Onions
Cherry Tomatoes
Corn on the Cob, one per guest
Strawberries, optional
Lemon, optional for fish
Canned Vegetables:
Mandarin Oranges, optional
Pimentos
Jalapeños, optional
Dry Goods:
Grits
Fancy crackers
Meat/Fish:
One whole (3lb.) chicken, serves 4ppl
Or, one salmon steak, per guest
Dairy:
Feta, 1-2 containers, pending party size
Sharp Cheddar cheese, grated – including enough for pimento cheese (mayo?)
Misc.:
Shortcakes or Key Lime Pie
Cool Whip, optional
Strawberry jelly preserves, optional
Dried cranberries, optional
Walnuts
Vinaigrette dressing, preferably “champagne”
Alcohol:
Beer, one can for chicken, optional

Wine Selection: (either choose one red and one white or say two of one type) about 4 glasses per regular size (750mL) bottle
Smoking Loon - all are yummy, typically choose the reds, $
Cavit Pinot Grigio – get the magnum, $, good for big crowd
Yellowtail Chardonnay - $, also comes in larger bottles
Clos Du Bos Chardonnay - $$, buttery white
Cambria Chardonnay - $$, not your expected and affordable
Ecco Domani Merlot - $, easy to drink red
Penfolds – Merlot, sometimes says reserve - $, the entire line is good
Wente – red or white – enjoy all - $$
Dynamite Cabernet Sauvignon - $$, packs a punch
Château St. Michelle Riesling – sweet in taste, $
Vueve Clicquot – only the best champagne – for a special occasion -$$$, should range $30-$50 bottle depending on location

Hints:
-A gorgeous hostess dress, a glass of wine, and a helpful spouse are three keys to keeping you relaxed and ready.
-During your weekly grocery trips: look for specials on steaks, ribs, burgers, and chicken that could be frozen for use another time.
-A foldable table, a table cloth, large beverage container, and seasonal serving pieces create an instant buffet area.
-Olive oil, parmageiano cheese, nuts, onions, grits, tea bags, bacon, red potatoes, frozen spinach, chicken stock, canned tomatoes, canned beans, tomato sauce, and a variety of pasta are a few basics to keep on hand.
-A bottle of each white and red wine, and a six pack of each domestic and import beer give you options to serve your guests.
-Visit one of the large wholesale liquor stores for great buys!
-Sparkling water with a twist of lemon or lime makes a light, non-alcoholic beverage.
-Catch Phase is a fun game for a crowd, about $15
-Put a fresh towel in the guest bath.
-In a small glass, put a few flowers.

Punch I Stole From Grayson (great punch!!!):-In a large punch bowl, mix one bottle of inexpensive champagne, about ½ 2 liter of ginger ale, and one frozen mixer – fruit punch, orange cranberry, etc. Add seasonal fruit – strawberries, limes, lemons, cranberries, etc. Frozen concentrate flavors and keeps chilled. Add more of each as necessary.