Thursday, January 31, 2013
HAND ON MY HEART...
"Upon completion of this post, I do solemnly swear, to stop shaping food into little footballs....For now."
Find the cute little super bowl dessert recipe and "how to" here at SheKnows: No-Bake Football Cookies
Wednesday, January 30, 2013
You know when you go to a Super Bowl party and there's a huge pumpernickel loaf dug-out and stuffed with Spinach Artichoke Dip....
You know when you go to grab that little piece of pumpernickel bread to dip in the dip...and sure enough ....there are a bunch of pumpernickel floaty crumbs left behind by those ...who've dipped before you.
You know when (after you've gotten over the floaty crumbs, but....) right before you go to dig in...the guy who's had eight beers already....dips...takes a messy bite...and then dips again.
We've all been there. You know the scene. You know the guy...
Stop double dipping by making these Spinach Artichoke Dip Grilled Cheese Sandwiches. You'll find my Spinach Artichoke Dip recipe and the "how to" here at SheKnows... Football Shaped Grilled Cheese Sandwiches stuffed with Spinach Artichoke Dip
Cheers! Carolyn :)
Tuesday, January 29, 2013
If you love *blue cheese...
.....and you love spicy wing sauce
........if you love deviled eggs
...............then these are a MUST!
Super easy and delicious...it will be impossible to pop just one!!!
To save time, make these deviled eggs a day in advance, lightly cover with plastic wrap and place them in the fridge...remove about 30 minutes before serving.
*Blue cheese too strong? Not for you? Try a Gorganzola cheese or Ranch dressing instead!
You'll find my recipe here at SheKnows: Buffalo Blue Cheese Deviled Eggs
Monday, January 28, 2013
I warned you a few posts back...there will be lots of posts coming up with tons of cheese and bread!
I wasn't kidding.
I kind of think these pictures speak for themselves. I used a corn flavored English muffin, but a plain one or even a white rustic bread would do. I mean.....why not shove loaded nachos in between two slices of grilled bread???
Find another photo, the recipe and the "how to" here at SheKnows: Ultimate nacho grilled cheese recipe
Cheers! Carolyn :)
Saturday, January 26, 2013
I stuffed these empanadas with all the ingredients that would go into a loaded up potato skin... homemade mashed potatoes, chopped up broccoli, crispy bacon and lots of cheese! A meal in and of itself, a tray of these would be super cute for your upcoming Super Bowl party!
I cheated too, by using premade frozen Goya Empanada dough found in your grocer's freezer (this dough is my friend). If going entirely homemade is more your thing...here is a delicious post I did a while back on Care's Kitchen for : Homemade Empanada Dough
For the recipe of this empanada above...and a look inside this little baby... check out my post here on SheKnows: Super Bowl Empanadas
Cheers! Carolyn :)
Thursday, January 24, 2013
Why not add some excitement to tonight's dinner with a big hot bowl of Spaghetti and Cheese-Stuffed Meatballs!
Imagine their faces when they go to cut into (what they think is) "just another one of Mom's boring meatballs"...and out comes a stream of melted, gooey cheese!
Some garlic bread.....a salad...and dinner is served!
You'll find my recipe and "how to" here: Cheese-Stuffed Meatballs
Tuesday, January 22, 2013
Just warning you all...be prepared for a series of posts coming up involving lots of cheese, bread and "super bowl friendly" food! SheKnows is gearing up for the big game (among other things) and that means those who post for them...are developing recipes and ideas to get the party started right...like with these guys, Cheesesteak eggrolls with Sriracha ketchup.
Inspired by an Irish Pub close by that has a version of these on their menu, I used choice rib eye meat and chopped it up after cooking. If you can find real steak sandwich meat ~ perhaps even better!
As mentioned in the attached post...it's important you use plenty of American cheese in this recipe, otherwise it tends to get lost - so cheese it up and get cooking! The sriracha ketchup is a pleasant surprise! :) Besides vegetarians...who wouldn't love these?!
Wednesday, January 16, 2013
If you have a BJ's Wholesale Club near you...run out and buy their bag of small crusty rolls from their Artisan Bread Collection (preservative and cholesterol free) and make these sandwiches today! (I do not get paid to promote BJ's, but I am a long time member of the store and these rolls are a staple in our home! They freeze well and when heated in the oven, turn into the perfect crusty roll for dinner rolls, garlic bread or sandwiches!)
If you do not live near a BJ's, simply make sure you pick-up some delicious rolls, crusty on the outside and soft and chewy in the center! I like to warm the rolls first too...just to give them that extra bite...plus who doesn't love the smell of bread warming in the oven!
Like I mention in my attached post on SheKnows...these Pork tenderloin sandwiches with red cabbage coleslaw and Sriracha (click on the link for the recipe) are addicting!
Serve them warm, room temperature or cool and be sure to make a lot! They will fly off the tray at your next tailgate or game day party! I promise if you like all the ingredients in this sandwich - you will love these! Enjoy!
Cheers! Carolyn xo
Tuesday, January 15, 2013
I posted a mushroom bruschetta a while back. This one is similar...but even easier! It's a good one to have on hand as it can be eaten at room temperature....is affordable and delicious! I made this recently for this post and ended up using the leftover mushroom bruschetta in a cheese and mushroom quiche ~ equally good!
That's if you like mushrooms. I know there are people out there who can't stand their taste or texture. Like cilantro, mushrooms can be polarizing...divide a room...start rumbles.
Now I'm picturing a mushroom rumble and it's not pretty...I hope I never get into a mushroom rumble...and that's all I have to say about that.
Here's the link to my recipe on SheKnows: Mushroom Bruschetta on Cheese Toasts
Cheers, Carolyn :)
Wednesday, January 9, 2013
So, you'll notice the bacon doesn't "totally," "technically," "100%" adhere to the pork...but does it really matter?
Not in this case! It does so just enough (cook it bacon seam side down as noted in the recipe)...plus...the combination of the sweet and savory spices on the pork tenderloin and the smokey, (slightly) salty bacon...make for a match made in heaven!
Hot mashed potatoes, simple french string beans and warm apple sauce would make perfect, "homey" sides...but you decide!!! Anything goes ~
If there are leftovers (and there won't be) use them in a sandwich the next day! This is surprisingly quick AND one the whole family will love! Enjoy!
Click below for the recipe:
Spice-rubbed pork tenderloin wrapped in bacon
P.S. It's nice to be back :) xo, Care
Tuesday, January 8, 2013
It's been 211 days since I last posted on, Care's Kitchen. Life's been busy.
First off, I hope those of you reading are well! It's nice to be back! Over the past few months we've celebrated holidays, birthdays, graduations, new schools and new jobs! Like so many families, we've had our hardships too...medical scares and loved ones passing. There was a super storm that wreaked havoc on our state and an unspeakable national tragedy in Newtown, CT. (My heart...and I'm sure you agree...will never stop breaking over this.)
So here we are...now what? In 2013 I want to do better. I want to be a better mom, a better friend, a better sister, daughter, wife and neighbor. What's it all for, if not for those around us we love. I want to remind myself to be thankful for every day and to (at times) stop and take in the little things that make an otherwise ordinary day ....special.
On a very positive note, I'm excited to let you know I was contacted by the editors at the website, SheKnows to be a contributor to their Food and Recipes section. It's been a wonderful opportunity for me to make some extra money doing what I love to do ~ cook and photograph food!
Thanks to those of you who have stuck with me during my months off. From here on forward, I will post when I can and link to my posts on SheKnows. Let's start with this Carrot Ginger Soup with Hot Chili Cilantro Oil. I've made it four times over the past month ~ it never disappoints!
Here's to great things ...and great food in 2013! Thank you all!