Tasty Tuesday: Scrapbook Sweets

Not long ago, I wrote about my adventures getting to know my great-grandfather through his old journals.

For the final five years of his life, he shared his thoughts and kept clippings in a scrapbook.  There are articles that struck him as funny or important.  There are quite a few pictures, cards, and old sayings.  I also found this simple recipe.  This isn't a gourmet dessert.  It's not for the highly sophisticated.  This is simply a dish that my great-grandfather enjoyed enough to keep in his scrapbook.  If this sounds good to you, give it a try.  More importantly, take the next few minutes to scribble down your favorite recipes to add to your scrapbook.  Your great-grandchildren just might enjoy your favorite dessert as much as you do.

Patriotic Pops

Happy 4th of July!!!!  If you've been invited to a party today, but you don't have anything to bring, here is something you can whip up this morning.

The creative minds at Family Fun have come up with a patriotic pop.  You might even have these ingredients and materials around the house.  You can find the list of ingredients, materials, and a video tutorial here.  While these are easy to make, the freezing time will draw out the preparation a bit.  Put the kids to work.  They should be able to help you with this dish.  Stay cool with your patriotic pops and have fun celebrating the ole' red, white, and blue today.

Eagle Bites

The idea of eating an eagle never sounded so good.  July has arrived and it is time to start thinking about what you'll serve to friends and family on Independence Day.  Looking at the creations of others always makes me humble.  This is a perfect example.  If someone told me to make dessert in the image of an eagle, I doubt I would have come up with this yummy treat.

As you get ready for the 4th of July holiday, we're sharing a couple of ideas that will wow your guests or your host.  Even if you aren't a fan of coconut, this dish would no doubt inspire a smile and some conversation.  You can find all the directions here, on the family fun site.  Bravo to the person who came up with this idea.  Anyone who can get crafty with food is talented in my book.

Tasty Tuesday: Irish Lamb Stew

Okay....it is supposed to be Irish Lamb Stew.  But, I had venison in the freezer, so I used that.  But, let's just pretend you see lamb in that bowl for this Tasty Tuesday.  I found a variation of this recipe on allrecipes.com.  I really enjoy making it as a treat now and then.  It isn't for everyone.  But, you can adapt for your taste buds.

Traditional Irish Lamb Stew

Ingredients:

1 pound thickly sliced bacon, diced

3 or 4 pounds boneless lamb shoulder, cut into 2 inch pieces

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup all-purpose flour

3 cloves garlic, minced

2 teaspoons white sugar

1 teaspoon dried thyme

2 bay leaves

2 large onions, cut into bite-size pieces

4 cups diced carrots

3 potatoes

1/2 cup white wine

2 cups of guinness beer (add more beer if needed as the mixture cooks)

4 cups beef stock

Directions:

Okay, leave it to the folks in my Irish blood line to add a pound of bacon to stew, along with wine and beer.  Sigh.  I have found that I didn't really need a whole pound of bacon.  So, if you are afraid your arteries might clog just by looking at this recipe...feel free to cut down on the bacon load.  Your first task is to put the bacon in a large, deep skillet.  Cook it up until it is nice and brown.  Drain it or your stew will be really greasy.  Crumble the bacon into little bits and set the plate aside while you get some other work done.

I also found that you don't really need all of the lamb that the recipe calls for.  You know how much meat you like in your stew.  Use your own judgment.  Put the lamb, potatoes, onions, and carrots in a large crockpot.  A small crock won't do.  The vegetables alone take up a lot of space and as it gets boiling, you don't want a mess.  

Throw your bacon on top of the meat and vegetables.  

Spices next.  Add salt, pepper, flour, garlic, sugar, thyme, and bay leaves.

End with the liquid.  No water here folks.  Oh no.  This is traditional Irish lamb stew.  Break out the wine and Guiness.  Pour 1/2 cup of white wine, 4 cups of beef stock and 2 cups of Guinness over the ingredients.  If you find that you need more broth, add a little more Guinness.

Cook on low heat in the crockpot for 8-10 hours.  I tried to test it out after about 6-7 hours on low...and it wasn't ready.  So, make sure you give it lots of time.

I'm sure I'll be eating this stew for days.  The good news is, it tastes even better after sitting in the refrigerator for a day or two.  Enjoy!!

Tasty Tuesday: Buffalo Chicken Dip

This is a great recipe to use for a get together with friends, a football game, or just a bunch of women in the Scrap Shack doing their thing!!! It would go nice with cold beer or a cool mixed drink.

2 lbs of Boiled Chicken Breast (no skin)
1 block of Cream Cheese
1 jar of Ann Marie's Blue Cheese Dressing (in the produce section of your market)
1/2 bottle of Franks Red Hot Buffalo Wing Sauce
1 lb Shredded Cheddar Cheese

Preheat oven to 350 degrees. Place Cream Cheese in a mixer and beat until smooth. Add chicken breast and mix until chicken is pulled and shredded. Add Blue Cheese Dressing and continue to mix. Add Franks Red Hot Wing Sauce to mixture and incorporate really well. Add half of the cheese to the mixture and place mixture in an oven safe container. Top with remaining cheese and place in oven until internal temperature reaches 165 degrees and the cheese is melted. Remove from oven and serve hot with crackers or tortilla chips. Enjoy the game or the craft projects, whichever your delight might be :-)

Tasty Tuesday: Chicken Lettuce Wraps

 
This Looks like a lot of ingredients but it goes really fast.
1 cup Whole Berry Cranberry Sauce
1/2 cup Cranberry Juice Cocktail
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon minced fresh ginger root
2 teaspoons chili garlic sauce
2 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon grated lime peel
1 1/2 cups shredded cooked chicken breast
1 cup Dried Cranberries
1/2 cup shredded carrot
1/3 cup thinly sliced green onions
1/4 cup minced fresh mint
1/4 cup minced fresh basil
12 Bibb or Boston lettuce leaves
1/2 cup chopped salted peanuts

DIRECTIONS:

Combine the first seven ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.The sauce will reduce and become thick syrup, if it get to thick just add a touch of water. The consistency should resemble molasses. Remove from the heat; stir in lime juice and peel; set aside.

Combine the chicken, dried cranberries, carrot, green onions, mint and basil in a small bowl.

Place about 3 tablespoons chicken mixture on each lettuce leaf. Top with 1 tablespoon cranberry sauce mixture and 2 teaspoons peanuts. Fold lettuce over filling. Serve with remaining sauce.

Meet Chef Donavan Kenney

Hello crafters!!  My name is Chef Donavan Kenney.  During my 15 years of experience in the culinary field, I have worked in a variety of restaurants...everything from 4 star dining to college dining halls...even a zoo!!

After earning a culinary degree from the University of Alaska at Anchorage, I worked under Chef John Franchetti, who was Emeril Lagasse's Executive Sous Chef at the Commanders Palace in New Orleans, Louisiana.  I also got a taste of the hotel and gaming business in Reno, Nevada where I worked as a Sous Chef.  I learned from some of the finest chefs: Chef Martin Yan (from TV's Yan Can Cook), Chef Paul Prudhomme(owner of K Paul's in New Orleans, a mobile 5 star restaurant), and Chef Berry Fisher (Executive Chef at Disney World's Treasure Island), just to name a few.  I even developed a talent for carving Ice Sculptures under the direction of Chef Allan Cook (winner of the Master Carvers award in Tokyo, Japan).  Over the years, I have catered events for the Former Prime Minster of Iran and Senator Hillary Clinton. 

In the coming months you will be given recipes and tips from me every tasty Tuesday, showing you how to cook, serve, present and decorate food with a splash of style.  I hope you enjoy the information and always remember you are only as good as your last meal! Bon Appetit!!!