It Was An All-Star Week!!!!

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Well if you are not a sports fan and don’t live in Cincinnati, then you may not even know what I am talking about 🙂 but for a year the city has been planning for Major League Baseball’s All-Star Game.

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Let me say the city was crazy, I did go downtown a couple of days but if you didn’t get down there early to find a parking space, lot or garage it was nuts.  So to say the least I just drove around and then went back across the river 😛

But the Home Run Derby was exciting since Todd Frazier of the Cincinnati Reds won it this year!!!

CINCINNATI, OH - JULY 13:  National League All-Star Todd Frazier #21 of the Cincinnati Reds celebrates with teammate National League All-Star Aroldis Chapman #54 of the Cincinnati Reds after winning the Gillette Home Run Derby presented by Head & Shoulders at the Great American Ball Park on July 13, 2015 in Cincinnati, Ohio.  (Photo by Rob Carr/Getty Images) ORG XMIT: 554358169 ORIG FILE ID: 480626732

CINCINNATI, OH - JULY 13:  National League All-Star Todd Frazier #21 of the Cincinnati Reds celebrates with the trophy after winning the Gillette Home Run Derby presented by Head & Shoulders at the Great American Ball Park on July 13, 2015 in Cincinnati, Ohio.  (Photo by Rob Carr/Getty Images)

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All and all I think Cincinnati and Northern Ky. did an outstanding job hosting this years All-Star Game.

I did take some pictures, I have some here that friends took as well, but as I say it was an “All-Star Week”

There were are couple birthdays in our family and of course I made a few things, so check out my pictures and enjoy!!!

First of the birthdays was my little niece I made cupcakes 🙂

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She likes presents and bubbles 🙂

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Around town they made these mustaches statues here are few of them

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here is the picture of all of them that they made, pretty cool 🙂
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Here are few of my souvenirs

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Buskin Bakery made the cookies got to love that!!

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Here are some pictures of the Red Carpet Parade,
the players start at their hotel and end at the ball park, all on red carpet 🙂
Grand Marshall – Barry Larkin

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Mr. Red and Gapper

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Rosie Red

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Some other mascots

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Todd Frazier and his family

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You can see on Todd’s hand the blisters from the Home Run Derby 🙂

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Few other Players 🙂

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Some of the city skyline and downtown

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yes they had a zipline too

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My All-Star Pizza, half spinach & garlic
other half was spinach, Gorgonzola cheese,
sliced almonds, sliced strawberries and
balsamic glaze…so so GOOD!!!

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The other birthday was my Mommy!! 🙂

I made her cookies peanut butter with no flour 🙂

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Dinner – Braised Short Ribs, butter noodles and carrots 🙂

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Peach Ice Cream (I just scooped some out to take the picture)
she took the Ice Cream, cookies all home 🙂

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And for actual dessert I made Red Velvet Cake with Cream Cheese Frosting 😛

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I must say I agree is was an All-Star Week 🙂

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Summer Cooking Class Series!!

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Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

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Grilled Asian Corn with peanuts

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Grilled Watermelon with arugula, feta and balsamic glaze

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Crowd pic

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Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

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Grilled pound cake and pineapple

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Grilled German Potato Salad

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Grilled veggies with garlic couscous topped with basil

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crowd pics

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Zucchini & tomato salad with ricotta, Parmesan and pesto

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Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

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Mango & pineapple salsa

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Crowd Pics

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Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

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Me – having fun with the microphone….I love being on the Microphone 😛 

Chef Amy

One Lovely Blog Award!!

10 Comments

Recently I was nominated for the “One Lovely Blog Award” by Ka@My Uni Kitchen

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Ka has a terffic blog, he has amazing Recipes, How to Guides and Cooking Tips, so please go over to his
blog and check out all those good things he has to offer 🙂

There are few rules to accepting the award you must tell everyone 7 things about yourself and nominate 15 blogs
for the award.

So here we go 🙂

1. I worked on a cruise ship for 6 1/2 years

2. My first career was in Theater Costuming before going into Culinary

4. I love Hockey

5. I worked for our home town Hockey Team by sewing names and numbers on their jerseys

6.  During the baseball season, I am on call for the Cincinnati Reds and the away teams
      that come into town and play the Reds, to sew their uniforms (sewing names & numbers),
      for any last minute call ups.

7.  The most I was ever paid for sewing 1 single uniform for an away team was $100.00
and 
that was for 1 hour of work, that included the call, me driving to the ball park
(i live very close) 
getting in there sewing the name and number and then 
      back in my car.  🙂  

Bonus – here’s the picture 🙂

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I hope you enjoyed the few things that most of you did not know about me 🙂

 

Here are the blogs that I think are fantastic and I give the “One Lovely Blog Award” too

Suzanne@apuginthekitchen

Gretchen@Feeding My 3 Sons

Ginger@Ginger&Bread

Loretta@Safari of the Mind

Angie@The Novice Gardner

Julie@Hostess At Heart

Michelle@Giraffes Can Bake

Suzi@Beach Blanket Bacon

Jhuls@The Not So Creative Cook

Coco@Crafty Little Coco

Lili@Lili’s Cakes

Max@Dante’s Kitchen

Linda@La Petite Paniere

Ms. Frau@Frugal Hausfrau

Petra@Food Eat Love

Vidya and Chitra I added you as well
I know Ka added you to his blog
but I wanted to let you know I love
your blogs too, so you can consider mine
with his 🙂

Vidya@Traditionally Modern Food

Chitra@Chitra’s Healthy Kitchen

Thank you everyone for checking out my blog!!!

 

 

 

Roasted Garlic Bean Dip Recipe!!

19 Comments

Okay so I am trying to think of new ways to get my face out there in the world…yikes 😉

So I started to make videos, some will be product tests and some will be recipes.

This is just in the beginning stages, I only have a iPhone and my computer, but I am trying to make them better and better, sometimes I just laugh at myself when I watch them back :p LOL

But you have to start somewhere right, I will get better and its okay if you laugh I will not mind 😛

So here is the first one I did so check out I hope you enjoy it!!

FYI – I have already changed few things from this first video like I said it is a work in progress 🙂

Roasted Garlic Bean Dip

  • Difficulty: easy
  • Print

1 can Cannellini beans, drained and rinsed
1/4 cup roasted garlic
1/2 tsp. kosher salt
1/4 – 1/2 tsp. sweet paprika
1/4- 1/2 tsp. hot paprika
2-4 Tbsp. extra virgin olive oil

In a food processor add garlic and pulse a few times, then add beans and seasonings, pulse again and add oil and pulse until mixture is smooth.

Then serve with chips or veggies, you can also add spread on tortilla for a wrap.

 

Homemade Pierogies!!

23 Comments

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PIEROGIES!!!!!!!

Who loves some Pierogies!!! ME!!!

So why not for Fiesta Friday, check out many fabulous blogs for Fiesta Friday over at Angie’s page.

And her co-host for this Friday are Ginger@Ginger&Bread and Loretta@Safari of the Mind, so I would like to thank all of them for today’s Fiesta Friday #64

A friend of mine and I made some homemade pierogies awhile back I think they turned out great.
I made the dough and the filling, then headed over to my friend Paul’s house and we put them together and cooked them up…Delicious!!!!

If you are not familiar with what they are, click here

I have always seen them in the freezer section Mrs. T’s, which I am not saying are not good, if you need a quick pierogi these will do the trick.

For me on the other hand I have them fresh from a place in Pittsburgh a couple of times, my friend Paul is from there so when I went with him to visit we went to “Pierogies Plus” check out all the different flavors that you can get when you go or you can have them shipped 🙂

Also when I went to Chicago I stopped into a Polish Pierogi Shop…amazing 🙂

I just went with Potato and Cheese for this first batch 🙂

Dough – Ingredients

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I used a food processor, you can do it by hand too

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Flour and salt

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pulsed it a little then added my egg

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with egg mixed in

 

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then add sour cream and butter and pulse

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Pulse a few times

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then turn it out onto your work space

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Knead to just bring together

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form into a ball and wrap in plastic wrap
I heard if you make the dough the night
before it becomes a more tended dough

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Filling – Ingredients

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Peel and cube your potatoes & boil until
done

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Drain potatoes and place back in the pan
set back on the stove, just on hot burner
to help some of the extra liquid cook off

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I used a ricer, you can certainly mash the
potatoes with a masher or however you
make your mashed potatoes

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using the ricer forces the potatoes through
the tiny holes which make the potatoes very
creamy

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potatoes, riced 🙂

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mix in butter and half and half

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8oz. shredded cheese

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fold in cheese

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finished mixture

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place in container and chill

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my dough

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I cut in half

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then again, take dough and press out
into a rectangle then use a rolling pin to make
dough about 1/8 inch thick

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I use a round cutter to cut my circles
about a 3 inch round maybe 3 1/2 inch 🙂

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I used my scoop, it worked out perfectly
mixture was about 2 tablespoons

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place potato mixture in the center of the round

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bring edges up together and start to pinch
dough together from center to the outside
then from the center to the other side

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Done, this was perfect, it was easier just to
form a round with your fingers, fill it and pinch

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as you can see not all of them look perfect
but they all tasted Fabulous!!!

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From following recipe this was how much
potato mixture left, it may have been a
cup or cup in half.  Great mashed potatoes
for sure.

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Homemade Pierogies

Dough:

2 cups all-purpose flour
1 tsp. salt
1 cup sour cream
2 eggs, large
1 stick butter, softened

You can use food processor or mix by hand
Mix together the flour and salt, add eggs and combine, the dough will be clumpy.
Work in the sour cream and softened butter until dough comes together roughly, then scrap out onto work surface.
Knead and fold the dough without adding any additional flour until the dough becomes less sticky but it will be quite moist.
Wrap the dough well in plastic wrap and refrigerate for at least 60 minutes, but I like it overnight.

Filling:

2 lbs. russet potatoes, peeled, cubed
2 Tbsp. butter, softened
2 Tbsp. half and half
8 oz. cheese, shredded (about 2 cups) Cheddar, Colby, farmers or any good melting cheese

Cook potatoes in boiling water until tender, drained potatoes and place back in pot, set pot back on hot burner so any leftover liquid can cook away.
At this point you can put potatoes through a ricer, food mill or you can just mash them with a potato masher.  Once that is done add half and half and softened butter and mix to combine, season with salt to taste and refrigerate to cool for 3 hours or over night.

Remove dough from fridge and plastic wrap, cut in half, then each piece in half, at this point you can roll each piece into a rectangle to an 1/8 inch thick.  You can use a 3-3 1/2 inch round cutter to make your rounds.  Or you can free form your rounds, you will get 24 rounds out of this dough.

Scoop about 2 tablespoons of filling onto rounds, gently fold in half and with your fingers pinch the edges from the center to each end, to seal the dough together.

At this point you can freeze these up to 1 month or refrigerate overnight up to 2 days.

Bring a large stock pot filled with water to a boil, in the meantime slice a large onion and begin to saute in a large skillet with butter or olive oil over medium heat, watching so they do not burn and just brown.

Once water starts to boil add 2 Tbsp. salt and stir, add pierogies to the salted water, make sure not to over crowd the pot and give a stir occasionally.  When pierogies float to the top they are done, transfer cooked pierogies to skillet with onions, cook pierogies until browned and crisp on both sides.

Serve hot with additional sour cream or applesauce if you like, but most of all enjoy those delicious bundles of love!!! 🙂

Think about something sweet inside them, they do make them with fruit, you could sweeten some cream cheese as the filling and saute in just butter and sprinkle with cinnamon and sugar or drizzle with chocolate…the possibilities are endless really!!

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Red Velvet Cheesecake!!! “Fiesta Friday #63”

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“Red Velvet, Red Velvet, send “Cheesecake” right over” LOL

Anyone remember playing “Red Rover, Red Rover” as a kid 😉 if not just google it LOL 😛

Anyway I was trying to start my blog out in a silly kind of way, but there is no silliness when “Red Velvet” is involved 😉

Of course Red Velvet everything starts to come out around Valentine’s Day, and this is around that time I made this delicious cheesecake.

Of course I did share with several friends and I must say I had “zero” complaints 🙂 LOL

So I thought this would be perfect for this week’s “Fiesta Friday #63”, of course our host is Angie@The Novice Gardener her new blog for Fiesta Friday’s is here and her co-host this week are Julianna@Food On Board and Hilda@Along The Grapevine.

So I’d like to thank them for letting me share this recipe 🙂

So without further ado here you go!!

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Ingredients

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Crust –

place biscuits in food processor

 

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Pulse until it becomes fine crumbs

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this is the 1 1/2 cup of the tea biscuits

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Add melted butter and crumbs together

 

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butter & crumb mixture

 

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spray your spring-form pan

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Pour crumb mixture into pan

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with your fingers firmly press crumb mixture into pan
and up the sides about 1 inch

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Filling – cream cheese softened

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blend the cream cheese until smooth

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add eggs one at a time, blending well after each one

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add the sugar

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add sour cream

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add salt & cornstarch

 

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add vanilla

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scrap your bowl

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put about 2 1/2 cup of the filling in another bowl

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add red food coloring and cocoa

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whisk together

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Pour red mixture on top of cream mixture
and give it a swirl and bake

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once its done turn oven off, crack the oven door open
and let cake sit inside for 1 hour

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remove from oven and let cool for 3 hours

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Chill overnight or for at least 3 hours before
cutting and serving

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Its came out just delicious!!!

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Enjoy!!

Red Velvet Cheesecake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Crust:
2 1/2 cups cookie crumbs (graham or flavored)
(I used 1 1/2 cups Cappuccino tea biscuits and 1 cup graham cracker crumbs)
6 Tbsp. butter, melted
1/4 cup sugar

Mix all together in a bowl, in a 9 inch spring-form pan press mixture down on the bottom and up the sides about 1 inch, set aside.

Filling:

2 8oz. bricks cream cheese, softened
1/2 cup sour cream, room temp
3 eggs, room temp
3/4 cup sugar
1/4 tsp. salt
1 Tbsp. corn starch
1 tsp. vanilla
1 tsp. red food coloring
1/4 cup cocoa powder

In a large bowl with a stand mixer or hand mixer, mix the cream cheese until smooth and creamy, add one egg at a time, making sure each is mixed in before adding the next.  Then add the sugar, sour cream, vanilla, salt and then cornstarch, scraping the bowl as needed.

Take 2 1/2 cups of the mixture and add it to a small bowl then mix in food coloring  and cocoa until fully combined.

Pour white mixture into the pan and spread around, then add red mixture and just swirl the 2 mixtures together.

Bake at 350 degrees for 45-60 minutes, edges will be puffed up and slightly brown, turn off oven, leave the door cracked with cheesecake inside for 1 hour.  Then cool at room temp. for about 3 hours, place in refrigerator to chill for at least 2-3 before serving.

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Irish Beer Cheese Soup!!

12 Comments

Happy St. Patrick’s Day 2015!!!

So in honor of today I have my Beer Cheese Soup recipe for you today 🙂

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I made this soup a couple of years ago when I did a St. Patrick’s Day Cooking Class, I also served Guinness Mac & Cheese, Guinness Black Lager Irish Stew and Guinness Stout Cake Pops 🙂

We all had a great time and everyone loved the food and of course the beer 😉

So before we get to the recipe for the soup, here is what a few of the people over here at the office look like today dressed in their St. Patty’s Day garb 🙂

First let’s start with the man that was named
after this day… Sir Patrick!!

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Here is Connie with her Irish scarf

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Janet and Jennifer have their green on 🙂

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And Kathie and Heather have their head bobs on 🙂

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Kathy in her green

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There are the “Meat” guys in green too 🙂

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Ann has a head bob too

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Margie being silly 🙂

 

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Here is the advertising girls pretty as ever

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And I think Tina wins the prize
as she is all decked out!!!
Her tie lights up too and her head
bob thing does too just can’t tell

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And this is one of ladies that Demo’s
for us in one of our stores, she Dressed
up for the day too 🙂

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So what ever you do today enjoy it and have fun and make some soup!! 🙂

Irish Beer Cheese Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 cup onions, grated or finely minced
½ cup celery, grated or finely minced
½ cup flour
1 stick butter
1 bottle Harp Beer
3 cups chicken stock
1 tsp. dry mustard
1 tsp. Worcestershire sauce
16 oz. Sharp cheddar, shredded (Tillamook is what I used)
8 oz. extra sharp cheddar, shredded (Cabot Vintage Choice)
2 cups cream
Cooked bacon for garnish
Green onions (tops only), thinly sliced

In a stock pot over medium heat add butter, onions and celery sauté until softened.  Add flour, whisk and cook for about 3 minutes, whisking often.  Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes.  Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted.  Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese.  But nothing extra was needed; garnish each bowl with bacon and green onions.

Let me say the bacon really put this soup over the top, serve with my Harp Beer Bread recipe and you are good to go…Enjoy!!! Cheers!!

Happy St. Patrick’s Day!!!

Here are my Guinness Stout Cake Pops…yummmy!!!

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