Beef Marsala Pot Pie

I served this hearty pie for dinner with biscuits on the side.  If you really want to get fancy, you could make your own pie crust.  I totally cheated though and used the good store bought ones.

2 pie crusts, deep dish

4 TBSP olive oil

1c onion, chopped

2 cloves garlic, minced

1c mushrooms, chopped

1c carrots, sliced

1/2c celery, cliced

1 large russet potato, diced

1 pound steak, cubed (I used top round - it was on sale)

1 bay leaf

1 tsp. dried oregano

salt and pepper, to taste

1c Marsala wine

2 TBSP fresh parsley, chopped

1 egg white

1.  Preheat oven to 350* 

2.   In a large skillet, onion, mushrooms,bay leaf, and oregano in olive oil until soft and fragrant.

3.  Stir in garlic, carrots, celery, potatoes, and meat.  

4.  Cook and stir until meat starts to brown. 

5.  Add wine and bring to a boil, then reduce heat to simmer about 30 minutes.  Taste and adjust seasonings. 

6.  Pour into prepared pie crust and top with parsley.

7.  Cover with remaining pie crust and crimp edges to form a seal.

8.  Brush with egg white.

9.  Bake approximately 45 minutes.  Check the pie periodically and, if it's looking a little crisp, just lightly cover with foil until finished baking. 

Don't cover it the whole time though because you want a pretty, golden crust.

Cheers!



Baked Brie with Coffee Liqueur

Possibly one of the easiest appetizers I've ever made.  Served this on New Year's Eve with crackers and had no leftovers!

8 oz. Brie

1/2c brown sugar

1/2c coffee liqueur (I used Kahlua)

1/2c pecans, chopped

1.  Preheat oven to 350*

2.  Slice rind off top of cheese and put it back on top.

3.  Bake 15 min.

(Best to bake this in whatever you're going to serve it in because, if the cheese gets really melty, it could ooze out into the dish.  Not a bad thing, just something to to watch for).

4.  Meanwhile, add Kahlua and sugar to a small sauce pan. 

Bring to a boil then reduce to a simmer.

     Stir until nice and syrupy (about 10 min.).

5.  Add pecans and stir to coat.

6.  Take Brie out of the oven, remove top,

and pour the mixture over the top.



Serve immediately.  Cheers!

Grand Marnier Cranberry Sauce

Perfect for holiday dinners!  We've had this two years in a row on Thanksgiving and it may show up again on the Christmas Eve dinner table.

12 ounces cranberries

1c white sugar

3/4c orange juice

1/4c Grand Marnier

1.  In a medium sized saucepan, combine sugar, orange juice over medium heat, stirring until sugar is dissovled. 

2.  Stir in the cranberries and cook until they start to pop (about 5-10 minutes).

3.  Stir in Grand Marnier.

4.  Remove from heat and place sauce in a bowl. Chill until ready to serve.



Cranberry sauce will thicken as it cools.

Cheers!          

Cheesy Spinach Dip with White Wine

Served this yummy appetizer with tortilla chips.  The white wine gives a nice flavor twist to a classic appetizer or snack.  

1 1/2 TBSP butter

2 cloves garlic, peeled and chopped

10 oz. pkg. frozen, chopped spinach, thawed and drained well                   

1/4c white wine

salt and pepper, to taste

cayenne pepper sauce, to taste

1/4c green onion, chopped

1 1/2c shredded mozzarella cheese

1/4c mayonnaise

1/4c half-and-half

1.  Preheat oven to 350*

2.  Melt the butter in a medium saucepan over medium heat.
Stir in the garlic, spinach and white wine.
Cook and stir 2 to 3 minutes, until heated through.
 
3.  Add salt, pepper, and hot sauce. Remove from heat.               

4.  In a medium size mixing bowl, combine green onion,

mozzarella cheese, mayonnaise and half and half.

5.  Add the spinach mixture and stir until combined.

6.  Transfer mixture to a small, buttered baking dish.             

7.  Bake 20 minutes, or until bubbly and lightly browned.               

Best served hot.  Cheers!

White Wine & Butternut Squash Soup

Delicious as an appetizer or add tortellini for a heartier main course.

1/8 tsp. cumin

1/8 tsp. nutmeg

1 TBSP butter

1/2c white onions, sliced

1/4c green onions, chopped

3c butternut squash, roasted and cubed

1/4c white wine

2 1/2c vegetable broth

1/8 tsp. cinnamon

1/8 tsp. ginger

salt, to taste

black pepper, to taste

8 oz. spinach and cheese tortellini (optional)

1.  In a large saucepan over medium heat, add cumin, nutmeg, and butter.  Stir until butter melts.

2.  Add white and green onions.  Saute a few minutes, until soft and fragrant.

3.  Mix in squash, wine, broth, cinnamon, and ginger.  Reduce heat to low and simmer 15-20 minutes.

4.  Puree soup with an immersion blender until consistency is smooth.

6.  Season with salt and pepper, to taste.

If adding tortellini:
Cook according to package directions while soup is simmering and add just prior to serving.

Cheers!

Easy Amaretto Brownies

I totally cheated and used a mix for these.  No matter though because this is my new favorite brownie.  They are seriously delicious!  Here are the easiest Amaretto brownies you will ever make:

1 box brownie mix (I like Ghirardelli Double Chocolate)

1/4c Amaretto liqueur

3/4c semi-sweet chocolate chips

4 TBSP butter

1.  Bake the brownies according to package directions.

2.  Remove from oven and poke holes in the brownies with a fork.

3.  Pour Amaretto over brownies.

4.  Allow to cool completely.

Make the frosting:

1.  In a small saucepan, over low heat, combine chocolate chips and
butter, stirring until consistency is smooth.

(If you don't want to do this on the range, use a glass bowl
and pop it in the microwave, stirring every 15-20 seconds.)

2.  Pour frosting over cooled brownies.

3.  Chill in the refrigerator until frosting is set.

Cheers!

Peaches and Amaretto Upside-Down Cake

1/2c brown sugar

1/4c butter

3 TBSP Amaretto liqueur

1-16oz. pkg. frozen sliced peaches, thawed

1/2c chopped pecans

1/4c butter, softened

1/2c white sugar

2 eggs

1/4c Amaretto liqueur

3/4c all-purpose flour

1 tsp. baking powder

1/4 cup milk

1.  Preheat an oven to 350*  Add 1/4c butter to a round 9" cake pan.  Place the pan in the oven until butter is melted.

2.  Meanwhile, combine flour and baking powder in a small bowl; set aside.

3.  Remove pan from oven and add the brown sugar and Amaretto, stirring until sugar has dissolved and everything is well blended.

4.  Arrange the peach slices over the butter mixture in the pan and sprinkle with the pecans; set aside.

5.  In a large bowl, beat 1/4c butter and the white sugar with an electric mixer on medium until light and fluffy.

6.  Add the eggs, one at a time, beating until incorporated.

7.  Add the 1/4c Amaretto and continue beating.

8.  Add the flour mixture alternately with the milk, mixing until just incorporated.

9.  Gently pour the batter over the peaches and pecans.

10.  Bake about 30 minutes or until toothpick inserted in the center comes out clean.

11.  Allow to cool in the pan for 15-20 minutes before inverting onto a serving plate.

 Cheers!

Grand Marnier Brownie Bites

2 oz. unsweetened baking chocolate

1/2c butter

2 eggs

3/4c packed brown sugar

3/4c white granulated sugar

3 TBSP brandy-based orange liqueur (Grand Marnier)

1 tsp. vanilla extract

1 tsp. orange zest

3/4c all-purpose flour

1/8 tsp. salt

1/2c semi-sweet chocolate chips

1/4c pecans, chopped

Frosting:

2 oz. unsweetened baking chocolate

2 TBSP butter

2 TBSP light cream

1/2c confectioner’s sugar

1 TBSP brandy-based orange liqueur (Grand Marnier)

1. Preheat oven to 350* Grease and flour mini-muffin pan.

2. In sauce pan over low heat, melt dark chocolate, milk chocolate, and butter. Stir continuously until ingredients are melted and consistency is smooth. Remove from heat.

3. In mixing bowl, beat brown sugar, white sugar, and eggs on medium speed 2-3 minutes, or until fluffy.

4. Add melted chocolate and butter, Grand Marnier, vanilla extract, and orange zest. Continue mixing on medium speed until well blended.

5. Add flour, salt, chocolate chips, and pecans. Mix on low until all ingredients are combined.

6. Pour batter into muffin pan, filling each muffin cup up to ¾ full.

7. Bake for 15-17 minutes, or until toothpick inserted in the center of a brownie comes out clean.

8. Place on wire rack and allow to cool completely before frosting.

Preparing the Frosting:

1. In a small sauce pan over low heat, melt the milk chocolate and butter; stirring continuously until consistency is smooth. Remove from heat.

2. In a medium size mixing bowl, add light cream, confectioner’s sugar, and Grand Marnier. Beat on medium until ingredients are well blended.

3. Spread on tops of cooled brownies.

Yields 36 mini brownies.  

Cheers!

Vodka Cream Sauce

Served this the other night over rigatoni with a side Caesar salad and French bread and it was completely devoured.  The secret ingredient is prosciutto (pancetta would be good, too!) 

1/4 pound prosciutto, chopped

2c. heavy cream

1 (28oz.) can crushed tomatoes

1 1/2oz. vodka

1 (7oz.) jar roasted red peppers

2 TBSP parsley, chopped

2 tsp. garlic powder

1 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. crushed red pepper flakes

1c. Parmesan cheese, grated

1.  Drain roasted peppers, reserving about 1/4c. liquid.  Cut peppers into small to medium strips.


2.  Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, salt, black pepper, and crushed red pepper in a saucepan.

3.  Cover and cook over medium heat, stirring often, until the sauce comes to a boil.

4.  Reduce heat, and simmer, covered, for 30 minutes.

5.  Stir cheese into the sauce and serve immediately.

Makes enough sauce for 1lb. of pasta.

Cheers!

Beer Braised Collard Greens

2 TBSP olive oil

1 small white or yellow onion, diced

3 cloves garlic, minced

1 lb. fresh collard greens, cut into 2” pieces and stems removed

1 (12oz.) beer

1 TBSP brown sugar

1 tsp. salt

½ tsp. red pepper flakes

Ground black pepper, to taste

1. Heat olive oil in skillet over medium high heat. Add onion and garlic and cook, stirring continuously for 1-2 minutes or until onion is softened and garlic is light golden brown.

2. Add collard greens, beer, brown sugar, salt, red pepper flakes, and black pepper.

3. Allow to simmer 30-45 minutes or until collard greens are wilted and beer is reduced slightly.

4. Remove from heat and serve immediately.7

Served this as a side with Jambalaya. 

Cheers!