October 25, 2011 · 8:01 am

Queso Potato Chowder

I love soup–the perfect one-pot meal! Each Christmas I host a Sweet Swap for the ladies at church.  They bring the sweets, and I provide a soup and salad lunch.  This year, I plan to serve this Queso Potato Chowder because it’s both filling and flavorful.

By Elizabeth Savoie Dronet, based on a Southern Living recipe

Ingredients

1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 (20-oz.) package refrigerated Simply Potatoes Southwestern-style hash brown potatoes (Kroger has this near the eggs.)
1/4 teaspoon ground cumin
4 cups or 2 (14-oz.) cans of veggie or chicken broth
1/3 cup flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese, Monterey Jack or Mexican blend
1 cup (4 oz.) freshly shredded sharp Cheddar cheese

Toppings: fried corn tortilla chips, finely chopped red onion, sliced jalapeño peppers, fresh cilantro sprigs 

Method

1. I begin by placing peppers, onion and garlic in a large food processor and pulse to evenly chop. Melt butter in a Dutch oven over medium-high heat; add peppers, onion and garlic, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.

2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.

3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

This soup freezes well; just reheat over low heat to make sure the milk does not burn to the bottom of the pot.  If you plan accordingly, let it thaw in the fridge the night before.

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Filed under Freezes Well, Soup, Vegetarian

October 20, 2011 · 9:03 am

Spooky Sandwiches

Growing up the Savoie children loved attending the annual Our Lady’s School spook house.  Our grandmother, Grace Savoie, started the first haunted house fundraiser for Our Lady’s School around 1964. Students always looked forward to being scared out of their wits. When Our Lady’s decided to no longer host a halloween night, the Savoie’s had their own.  We borrowed many of the school’s props, which made for a very spooky trip through our haunted forest.  Dad set up some special effects in our yard  including a ghost on a pulley system enabling it to walk along with the children. There was a large spinning table saw with a dummy sporting a bloody leg. We had fun writing clever epitaphs on the grave markers in the graveyard. Dad had a trailer load of hay delivered to the patio for the children to sit on and left some on the trailer for hay rides. There was a witch serving bubbling punch out of a black kettle. The pool room was set up as a science lab with jars of fake eyeballs and brains. We worked so hard and had so much fun. What great memories.

These Halloween inspired lunch box goodies are simple to put together and are sure to make your kids think, “Don’t I have the greatest mom?”  Sandwiches pictured are by Elizabeth Savoie Dronet.

Eyes on sandwiches: raisins or other dried fruits, marshmallows cut with scissors,  fruit snacks (Walmart brand is round) cut with scissors and center removed with a straw.  Attach with peanut butter or mayonaise.

Boiled Eggs: For boiled egg eyes, cut eggs in half and place yolk-side down.  Use food writer markers to draw eyeballs.

You can also draw a ghost face on pudding or yogurt packs (Boo-berry for blueberry flavored) or string cheese.

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Filed under Lunch Box, Sandwiches

October 12, 2011 · 6:43 pm

Candy Corn Butterfingers

The Savoie’s have always loved Halloween especially when we celebrate it with a spooky party.  When I was about 18 years old, Mom let my friends and I make a haunted forest in the side yard for my sisters and brother and their friends. She had Dave and I go to a favorite fishing spot, the Old Burnout Bridge, to collect trash bags full of Spanish moss.  We used one of the poles for rescuing people from drowning in our pool to grab the moss out of the trees. When we got home, we draped it over everything!  Some of that moss is still growing in her oak trees.  All of my friends had a fantastic time scaring the pants off of the younger ones.  We were lucky enough to borrow haunted house props and sets from Our Lady of LaSalette’s stash–the joys of living in a small town!  

These Candy Corn Butterfingers amazingly mimic real Butterfinger candy.  You can only buy candy corn during Halloween time, so go ahead and whip up some today.  You are sure to frighten your friends and family with your eerie talent to conjure Butterfingers from candy corn. 

by Elizabeth Savoie Dronet

Ingredients

16 oz candy corn
16 oz creamy peanut butter
16 oz chocolate bark (I like Kroger’s brand.)
1 tsp shortening if desired to make the chocolate smooth and shiny.

Method

Line an 8×8 dish with parchment or wax paper.

Melt candy corn in a glass bowl in the microwave.  Start with 1 minute and stir.  Return for 15 second intervals stirring each time until smooth.  Stirring this will prove to be good exercise! Do not attempt to touch the melted candy with your finger.  It is very hot! Take it from me!

When melted stir in peanut butter until well combined.  Spread mixture into the 8×8 lined dish.  Use a silicone spatula to press and smooth the candy into the square form. Let cool completely.  Using the parchment paper, lift the candy out of the dish and place paper and candy onto a cutting board.  With a sharp thin knife, cut the candy into small squares. Line a cookie sheet or two with wax paper for coated candy to dry.

In a glass bowl, melt chocolate and shortening in the microwave.  Start with 30 seconds and stir.  Return for 15 second intervals until chocolate is smooth and creamy.  Transfer to a smaller bowl if the depth of the chocolate is too shallow to cover the candy squares.

Using a fork, coat one candy square at time in the chocolate. Tap fork against the side of the bowl to remove excess chocolate from candy.  Gently place on parchment or wax paper lined sheet to dry.  Repeat until all candy has been coated.  Clean up the look of your candy by using a toothpick to draw lines around any candy where the chocolate has pooled on the paper.

Enjoy!

Here's our friend Stephan eating the insides of Resusci Anne during our Haunted Forest.

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Filed under Candy, Holidays

October 5, 2011 · 9:48 am

Pat’s Pizza

Mary Ellen attempts to toss a pizza like a pro.

Kent and I took a trip to Chicago in 1973 and visited his cousins, Reuben and Dianne, who introduced us to deep dish pizzas.  Dianne shared her recipe with me.   The secret to a crispy crust was to add the mozzarella cheese first, then the wet toppings.  There wasn’t any sauce!  There is enough tomato flavor with just the diced tomato topping.   Since I couldn’t find a deep dish pizza pan, I did without and created a pizza of my own that is a family favorite.

She does it!

By Pat Savoie.

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Ingredients

1            Package Dry Yeast
1            Teaspoon  Sugar
1            Cup  Warm Water
2 1/2    Cups  Flour
1            Teaspoon  Salt
2            Tablespoons
Olive Oil
Cornmeal
Pam
Olive oil
Mozzarella  cheese
28     oz Canned diced tomatoes (Drained, squeezed)
Fresh Basil
Pizza seasoning (Grinder recommended)
Parmesan cheese
Suggested toppings:
Italian sausage
Bell pepper
Mushrooms
Black olives
Pepperoni

Method

Mix yeast and sugar in water.  Let stand 5 minutes. Combine 2 cups flour and salt. Add olive oil and yeast mixture. Blend gradually add remaining 1 cup flour while mixing. Knead until elastic Let rise 10 minutes. (My oven has a proofing setting.)

Spray 2 large pizza pans with Pam and sprinkle with cornmeal. (I suggest pans with holes for a crispy crust.) Divide dough in half and spread each half to form a large circle on the prepared pans. (Dough will be thin) Let rise until double (about 1 hour). Brush or spray on olive oil and bake 10 minutes 450 degrees.

In a skillet on the stove, saute Italian sausage, bell pepper, and mushrooms enough for 2 pizzas.  Add canned diced tomatoes that liquid has been squeezed out. Remove from the crust from the oven and generously top with mozzerella cheese. Spoon on cooked Itallian sausage, bell pepper, and mushrooms with tomatoes. Sprinkle pizza seasoning and freshly chopped basil over pizza and dot with sliced pepperoni. Sprinkle grated parmesan cheese over all. Bake 10 more minutes at 450 degrees.

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Filed under Main Dish, Vegetarian

October 3, 2011 · 5:18 pm

Funny Bones

Want to give your kids a few laughs at lunch?  Pack some funny bones!  They are also adorable for Halloween parties.  If you are lucky enough to have a few ghost and goblins who have invaded your kitchen, put them to work assembling and dipping these terrifying treats.

by Elizabeth Savoie Dronet

Ingredients

8 oz white meltable candy
36 pretzel sticks broken in a variety of lengths
about 1 cup miniature marshmallows

Method

Melt candy according to package instructions.  For each funny bone, press a marshmallow into then ends of each pretzel rod.  Press firmly as they may fall off during dipping.  With a fork, gently dip and cover each funny bone with the melted candy. Tap fork on the side of the bowl to remove excess candy.  Place on waxed paper or silicone mat to dry.

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Filed under Candy, Holidays, Lunch Box

September 13, 2011 · 7:39 am

Freezing Okra

Just like Paw Paw, I love to plant and eat okra.  It’s tall hibiscus-like foliage and flowers are resistant to the heat and drought of late summer, and it bears fruit by the multitudes.  To save some of the harvest for gumbos when the weather cools, blanch and freeze the okra to preserve its freshness.

By Elizabeth Savoie Dronet

Method

First wash the okra then divide into small pods and large pods.  Bring a large pot of water to a boil.  Prepare an ice water bath in a large bowl to stop the cooking process.

For small pods, blanch (boil) for 3 minutes and then transfer to the ice water bath. I like to use tongs, but you could also use a large slotted spoon.

For large pods, blanch for 4 minutes and then transfer to the ice water bath.

After they have cooled, use a sharp knife to cut away the stems and then slice the remaining pod for freezing.  Store in a zip top freezer bag by removing as much air as possible.  I like to put enough okra in each bag for one gumbo.  That way I just take the bag out the freezer and dump the entire contents in the pot.

If you’d rather fry the okra, dredge the blanched slices in the flour or cornmeal mixture and freeze on a cookie sheet before transferring to a zip top bag.  Let us know if you have a favorite recipe for fried okra.

Larger sized pods

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Filed under Freezes Well, How To, Vegetarian

September 11, 2011 · 7:34 pm

Strawberry Margarita Spritzers

We love to entertain outside on our brick patio in the summer. Friends come over and we enjoy the evening with a cocktail. This spritzer is light and refreshing for those summer nights. We recently served this at a birthday party and upon leaving Ms. Judy said it was the best birthday party she’d ever been to.  We’re sure this opinion was influenced by this delightful spritzer. 

by Pat Savoie

Ingredients

2 cups fresh strawberries or 1 (10-oz.) package frozen whole strawberries, thawed
1 (10-oz.) can frozen strawberry daiquiri mix
1 cup tequila
1/4 cup orange liqueur.  We like Grand Marnier.
Juice of 2 limes
1 (1-liter) bottle club soda, chilled
Garnishes: lime slices and quartered fresh strawberries

Method

Pulse first 5 ingredients in a blender until smooth. Pour into a pitcher, and stir in club soda just before serving. Serve over ice. Garnish, if desired.

If you prefer, add the club soda to your glass instead of the pitcher to ensure it stays bubbly.

In the mood for a drink?  Check out some of our other cocktail recipes for a Mexican Martini, Curious Comfort, or a Mudslide Milkshake.

This red drink is well suited for Christmas parties too.

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Filed under Drink

August 20, 2011 · 11:18 pm

Mudslide Milkshake

My sister-in-law Dana sent me bottles of Kahlua and Bailey’s Irish Cream to toast my completion of graduate school. Like me, Dana has her master’s degree in library science. Dave and I experimented with a few Mudslide recipes and decided that this Mudslide Milkshake takes the cake.  Cheers to an education!

by Elizabeth Savoie Dronet

Yields 2 to 3 servings.

Ingredients

2 oz vodka

2 oz Bailey’s Irish Cream

2 oz Kahlua

2 oz cream (can substitute milk)

8 ice cubes

2 scoops vanilla ice cream

2 or 3 scoops chocolate ice cream

Method 

In a blender, crush ice. Add all other ingredients and blend on high for about 45 seconds until smooth.

Serve with whipped cream and chocolate shavings if desired.

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August 14, 2011 · 6:23 pm

Warm Cranberry Walnut Caramel Brie

My cousin Lauren Hoover brought this yummy appetizer to our Easter celebration and everyone raved over its good looks and great taste. Lauren, who lives out of town, bragged that she didn’t have to slave away in the kitchen like some of the others because this recipe is so simple.  Dump it all on top and pop it in the microwave.  It’s perfect for those who are traveling and don’t want to take a long time assembling the finished product when they arrive.

By Lauren Hoover

Ingredients and Method

Brie Cheese

Sprinkle:
Craisins
Dried apples
Walnuts

Drizzle:
Caramel ice cream topping

Put it in the microwave until cheese is soft.

Enjoy!

This recipe has been kid tested and approved!

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Filed under Appetizer, Holidays

August 9, 2011 · 9:05 am

Carole’s Creamy Goat Cheese Pesto Dip

My friend Carole served this creamy and colorful dip on a birthday party buffet, and it was the first thing to disappear!  I highly recommend adding it to your next party menu.  It’s fresh for the summer, but also the fitting for Christmas with it’s red and green colors.  My version was made with sungold tomatoes from garden and homemade pesto from the overabundance of basil I have growing.  However, you can easily stop by the grocery store to pick up the three ingredients and have an appetizer in a flash.

By Carole, Elizabeth’s friend

Ingredients

1 pkg Chavrie
Pesto
Cherry tomatoes halved or cut into thirds
Pita chips for serving

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Method

Spread goat cheese over a platter or plate. It will cover the size of dinner plate.  Drop small amounts of pesto over the cheese and spread gently to cover.  Sprinkle tomatoes over the top.

Carole’s Tip:  Microwave the goat cheese and pesto for about 30 seconds to 1 minutes before topping with tomatoes. It makes the dip creamier when served warm.

Serve with pita chips, such as Stacy’s Simply Naked brand.

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Filed under Appetizer, Vegetarian