Cheese Ball

Credit to Rhonda, this recipe is a crowd pleaser for any occasion.

2 – 8oz pkgs of cream cheese
1 pkg of Ranch Dip Mix (use half the pack, if making extra large balls, use the entire pack)
1 pack of finely shredded cheese – I used Cheddar, Mozzarella, and Monterrey Jack
2 cups nuts – your choice is fine I used pecans, walnuts, and sliced almonds.

Work cheeses and ranch dip all together until well incorporated and shape into a ball. Roll ball around until covered in the chopped nuts. Chill untill ready to serve on any favourite crackers of your liking… I served it with frybread chips; although Townhouse are real good too.

Happy Eating!

Sausage Balls

Credit Rhonda – Your guests will simply not get enough of these.

1 pound of sausage (mild or hot…both, can add other kinds of sausage; I added ½ pound of Chorizo) fried, drained, and cooled

Mix in a large bowl:

2 cups of Bisquick
1 jar of cheese whiz – 16 oz. (I’m for saving money to the masses, get the inexpensive brand; that way it’s two for the prize of one expensive brand with the same taste).

Add sausages to the bisquick and cheese whiz and mix together. Roll sausage mixture into a 1-inch balls and place on an ungreased cookie sheet. Bake at 350 degrees for 8 minutes or until golden brown. (note-watch closely, you don’t want the cheese to ooze out and burn).

Serves about 10 – 15 people depending

Happy Eating!

Layered Salad

Another holiday is upon us, most of us are frenetic trying to get last minutes things done before Father Christmas comes…to add to the chaos what to fix extra for those last of the Christmas parties. Well, one of my best and dearest friends, Rhonda, shares some of her recipe collection.

This one is one of my favourites; I prepared it for a side and appetizer for my cousin’s birthday party

Layered Salad

1 or 2 heads of lettuce (if you use the pre-bagged; rinse before serving)
2 cups of Miracle Whip – I suppose you could use Mayo if preferred.
1 pound of bacon- fried (less bacon if you preferred…or more or cubed tofu if you’re a vegetarian)
–it’s best fried the bacon first, so it can be cooled and drain before adding to the salad
1 cup green onions – chopped
1 cup each of blanched peas and carrots (this is what I added to it the second making; it’s the band’s favourite)
1 or 2 cups Cheddar cheese – finely shredded (I mixed the cheddar with ½ cup of each Mozzarella and Swiss)

Layer the salad accordingly and serve to your hungry guests, they’ll ask for more….mine did…again and again…..and again
You may have to make several platters.

Happy Eating!

Rita’s Ice – Philadelphia, PA

Rita’s Ice – Ice Custard Happiness
Check site for locations nearest you
http://www.ritasice.com

It’s that time again! I’m bringing travelling back; that good old pack your bags and hit the road, relax and drink in all the wonderful sights along the way. You’re on the road, it’s hot and you’re dry and needing something cold and refreshing; something that has that ‘ahhhhh’ factor. My gang and I were on the road to New York, we made a stop in Philadelphia, PA at Rita’s Water Ice. I truly think Rita has the best cool treats to chase those hot summer days blues away. Yuki and I ordered the Mistos, it is a combination of Italian ice and frozen custard and talk about de-lic-ious!!! Heidi, Zak and Katsumi ordered the Mocha Ritaccinos; Italian ice and frozen custard combined with a rich coffee; also available in cafe and we couldn’t leave until we all had the Blue Raspberry Ice….whoa! Divine goodness! For those who are health conscious, they serve up a lighter version of their treats – Slenderita fat-free soft serve and Sugar free Italian Ice (fat-free, cholesterol-free and trans- fat-free)

Happy Summer Drinking!

Lemon Blush

Recipe from Sophie from Laguna Beach, CA.

This summer beverage takes me back to my parents weekend summer parties. My mother would always make this delicious drink called Lemon Blush, everyone loved it. After long bike rides with my friends, she would make it for us, it definitely cools you off; the recipe is from one of my mom’s old cookbooks.

1 – 6 oz. frozen concentrated lemonade
12 – 14 teaspoons of grenadine or raspberry syrup
6 or 12 maraschino cherries

Pull lemonade concentrate in a large pitcher, add water accordingly to the recipe on the can, then add the ice and stir slightly. Pour mixture into tall ice tea glasses, then add 2 or 3 teaspoons of grenadine or raspberry syrup and add maraschino cherries.

Happy Summer Drinking!

–Thank you Sophie for the recipe, sounds delightful, love the ending =)

Yucca Rolls

1 cup yucca flour
1 teaspoon baking powder
1 teaspoon salt
2 cups fresh finely grated cheese (Mozzarella , Feta, or Oaxaca)
2 large egg yolks
2 – 4 tablespoons coconut milk, milk, or heavy cream (to your liking; can substitute with water).

Mix yucca flour, baking powder, and salt together in a large bowl. Then mix gently yolks, cream, (coconut milk, milk, or water) cheese, once mixed well and is firming a ball; place dough ball on a lightly flour dough board with extra yucca flour. Knead dough until ball is smooth and not quite sticky (you can add a tablespoon of yucca flour if dough is too sticky, not too much you do not want the dough to be too stiff; if it becomes too stiff add a tablespoon of cream it will come together.

Once dough is firm into a nicely shaped ball, cut dough into ten pieces and shape pieces into small round balls. Place balls onto a lightly greased lined aluminium foil baking sheet, placing each about 1 inch apart. Bake for 15 to 20 minutes in a 350 degrees oven, until rolls are slightly golden, let cool for 10 minutes before serving.

Recipe can be double, for best result make one batch at a time.

For added texture, I sometimes mix 1 cup of pecans roughly chopped with the cheese and yolk mixture. Then once out of the oven I sparkle with a teaspoon of powdered sugar to each roll.

Serves around 5

Happy Eating!

Black-Eye Pea Soup

It’s been a tradition for many years, some say it is just a ‘Wives Tale’ other says it has true meaning and can’t start the New Year without it; it’s Black-Eye Peas.

There are several ways of preparing this dish but the one my family generally follows this one. Quite tasty and very feeling.

16 oz bag of black-eye peas – rinsed and soaked
1 medium onion, finely chopped
6 slices bacon, 1-inch dice or 2 ham shanks (ham hock)
1 teaspoon dry mustard
1-2 jalapenos diced – more heat, do not remove seeds
Salt to taste
Freshly ground black pepper

Check beans for debris, rocks, bad beans (undeveloped peas will feel like rocks) and discard.

Rinse beans, drain; cover with a fair amount of fresh water (just enough to cover beans), bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. If necessary add more water to keep them from drying out.

In a medium pot, add enough water to cover ham shanks (ham hocks) cook until meat is tender, set aside.

In a skillet, over medium heat sauté onions and jalapenos until softened (onions are translucent).

Cooking bacon instead of ham shanks; cook bacon first until crisp, then sauté onions and jalapenos. Remove ham shanks from water (or drain off fat from bacon) add to beans with onions, jalapenos; add dry mustard, salt and pepper to taste. Simmer for 5-10 minutes adding water if needed. Serve with seasoned rice or welted greens.

Serves 4 -6

Happy Eating!

Turkey Soup

Okay Thanksgiving has been over and some of us still have leftover turkey, what to do with all that breast and turkey wings; simply make Turkey Soup.

1 quart water for stock
2 medium sweet onions – chopped
2 celery stalks – chopped
2 -4 carrots – peeled and chopped in bite size
5 medium Russet potatoes – peeled and medium quartered or cubed (can use your favourite potatoes, Russet have more flavour)

1 12oz bag frozen peas
1 12oz bag frozen mixed vegetables
1 cup of barley
2 lbs of turkey (whatever is left of your turkey or you can purchase a turkey breast). I include all meat of the turkey, the wings, legs and its bones for flavouring.

2 teaspoons salt
2 teaspoons black pepper
½ teaspoon curry powder
½ teaspoon cumin powder
½ teaspoon sage
½ teaspoon allspice
1 tablespoon sriracha sauce – optional

Over medium heat in a large soup pot add water, seasonings, onions, carrots, potatoes bring to a slight boil. When potatoes are beginning to feel folk tender (not all the way tender, still slightly hard) add celery and frozen vegetables (mixed and peas), add barley and turkey meats and continue on medium heat until potatoes are tender and the carrots are cooked through. Add 1 tablespoon sriracha

Note – when making soup with a uncooked turkey, cook the turkey with the seasonings first then continue with the other ingredients.

Can cook carrots and potatoes separate in a different pot and then add to soup since they require more cooking time.

Happy Eating!

Königsberger Klopse

Years ago, the MG crew and I attended a friend’s German rock concert. Afterward, we attended the after-show party. The caters had prepared all the band’s favourite foods. One of the dishes we all enjoyed was called Königsberger Klopse (basically it’s boiled meatballs in gravy). Automatically, it’s one of my favourites. For those who cannot eat anchovies, the anchovies can be left out and still it taste great.

1 pound ground meat (beef and pork mixed together)
3 anchovy fillets more if you like (I prepare about 10 fillets) chopped
3 – 5 slices of bread cut or torn in bit size pieces soaked
3 eggs
1 onion chopped
3 teaspoons capers or more if you like (I use 2 tablespoons)
1/2 organic lemon
lemon zest – optional
1 tablespoon coarse mustard – optional
4 cups beef broth or stock (sometimes I use 4 cups of water with 1 teaspoon salt, 2 tablespoons lemon juice, 2 bay leaves and 3 cloves or 1/2 teaspoons ground cloves) for stock
1/3 cup of cream (that’s real cream)
parsley
salt, black pepper
2 tablespoon butter

Sauté chopped onions in about 2 tablespoons of butter until they become transparent. set aside

Soak bread in water or hot milk or buttermilk until soggy, then press liquid out until almost dry. set aside

Separate the yolk from two of the eggs.

Then mix onions, ground meat, anchovies, bread, 2 teaspoons lemon juice or lemon zest -zest is optional, 1 tablespoon parsley, 3 pinches salt and pepper and eggs;(2 egg whites and one whole egg) – (the two yolks are used for the sauce) together. Can add a pinch of nutmeg – optional

Form meatballs into a one inch diameter; like golf ball size.

In a wide saucepan, bring the water or broth to a boil, add a little bit of lemon juice and place meatballs in carefully; boil for at least 15 -20 minutes, then remove meatballs and set aside or in oven on keep warm.

Bring stock to a boil, reduce stock a little then lower heat to simmer; then add cream, capers, coarse mustard and 3 splashes of white wine – white wine and mustard are optional.

Place meatballs back into the sauce and simmer for 2-3 minutes. Then push meatballs to one side of saucepan (making room for yolks), carefully mix egg yolks into the sauce; make sure the yolks don’t curdles. (If you like, can temper the yolks with a couple tablespoons of broth before adding to the sauce).

Serve with side dishes (potatoes and pickled beets are popular) can be serve with long grain rice or noodles.

Happy Eating!

Fry Bread

This is different from what I normally post here. When we, (MousaGenre), have promo shows or band parties; so forth we prepare a lot of food, among the items is fry bread. A lot of people who have attended our parties always ask us for our fry bread recipe. So to narrow down the load of emails, I thought of posting the recipe here. There are such varieties of the same recipe online, basically it’s like the basic fry bread we only kick it up a bit.

Edit – Yes, this is a great recipe for touring bands who have access to a kitchen.

1 cup unbleached flour
1/4 teaspoons salt
1 teaspoon powered milk
1 teaspoon baking powder
1 jalapeno pepper chopped or slightly diced [can use two peppers for a hotter kick]
1/2 cup water [milk or buttermilk can be use if preferred]
Vegetable oil or Canola oil

Sift flour, salt, powdered milk, and baking powder into a large bowl. Mix jalapeno to water or milk, then add wet mixture to the dry ingredients and stir the dough with a fork [for better formation use your hands, form hands like a tiger claw] stop mixing when dough forms into a clump.

Do not knead! Scrap excess mixture off your hands and fingers, flour your hands and shape dough into a firm ball then cut into fours or more (if you want bread smaller). Take each piece and shape, pat, stretch, and form each piece to about 3 – 5 inches in diameter, depending on how big you want them. And no they don’t have to be perfectly shape.

Pour oil into a cast-iron skillet or you can use a fryer, [cast-iron makes the bread taste better; everything taste better when made in a cast-iron… Paula Deen said so]. The oil should be about 1 inch deep.

Lay bread into the hot oil [hot oil test, throw a pinch of flour in the oil if it sizzle its hot] carefully and often press the dough down while frying it with a wooden spoon so the dough is submerged under the oil. Flip bread over after about 2 or 3 minutes or when golden brown. Golden brown on each side, lay bread onto paper towels to remove excess oil and place in a 200 degrees warmer oven until ready to serve.

Toppings for fry bread are of such varieties, it is whatever you can think of. We usually serve them plain with different sauces to choose – example: tomato chutney (made with tomatoes, red/green peppers, onions, okra, and cucumbers) Mozzarella cheese, sweet jams (blackberry, strawberry, or kiwi). Or you can make a taco pizza, have a breakfast disk (with eggs, bacon, and sour cream) or simple eat them plain.

Happy Eating!