Garlic and Ham Vegetable Saute

Garlic and Ham Vegetable Saute

Serves 2-3.

This was one of those things that was invented based on what I had hibernating in my refrigerator and freezer. We had some deli ham that was relishing in its last days, and some frozen veggies that I was starting to fear would accrue freezer burn if I didn't use them soon. Abracadabra -- a new vegetable side! I loved it, The Mr. loved it (as in, it was the first thing gone off his plate); it was a huge success. Here I thought I was cleaning out my fridge and freezer, and it turns out that we now have a new favorite veggie side dish!

1 bag frozen mixed vegetables (use fresh if you have them!)

5 slices deli ham, diced (you could also use bacon or prosciutto)

1/3 c. chopped onion

2 cloves garlic, minced

2 T. butter, divided

1/2 c. shredded Parmesan cheese

In a large, high-sided saute pan, melt 1 T. butter over medium heat. Add ham, onion, and garlic; increase heat to medium-high and saute until onions are tender and ham has crisped a bit. Add veggies and cook/heat through. Add the other T. of butter, and toss veggies as butter melts to allow it to evenly distribute. Sprinkle with cheese, allow to melt. Serve and enjoy!

A Note From The LL: If you want to save time while still using fresh veggies, buy a bag of the stir fry veggie mix in the produce section. While I always prefer fresh over frozen (and actually very rarely rely on frozen), I must admit that this worked extremely well with frozen veggies.

The Thirteenth Tale

The Thirteenth Tale by Diane Setterfield

The autumn season is here; Halloween is right around a corner. Are you looking for a good mystery to snuggle up to? If so, take yourself to the library and pick up this book. I am not typically a mystery reader. In fact, I never would've read this book on my own, but it was a chosen title for our book club. I was hooked from the beginning, and thoroughly enjoyed plowing my way through to the end. So, pull on thick socks, light a fire, heat up some apple cider, and enjoy weaving your way through The Thirteenth Tale.

Here's the Amazon.com review:

"Settle down to enjoy a rousing good ghost story with Diane Setterfield's debut novel, The Thirteenth Tale. Setterfield has rejuvenated the genre with this closely plotted, clever foray into a world of secrets, confused identities, lies, and half-truths. She never cheats by pulling a rabbit out of a hat; this atmospheric story hangs together perfectly.

There are two heroines here: Vida Winter, a famous author, whose life story is coming to an end, and Margaret Lea, a young, unworldly, bookish girl who is a bookseller in her father's shop. Vida has been confounding her biographers and fans for years by giving everybody a different version of her life, each time swearing it's the truth. Because of a biography that Margaret has written about brothers, Vida chooses Margaret to tell her story, all of it, for the first time. At their initial meeting, the conversation begins:

'You have given nineteen different versions of your life story to journalists in the last two years alone.'

She [Vida] shrugged. 'It's my profession. I'm a storyteller.'

'I am a biographer, I work with facts.'

The game is afoot and Margaret must spend some time sorting out whether or not Vida is actually ready to tell the whole truth. There is more here of Margaret discovering than of Vida cooperating wholeheartedly, but that is part of Vida's plan. The transformative power of truth informs the lives of both women by story's end, and The Thirteenth Tale is finally and convincingly told." --Valerie Ryan

Tiger Shrimp

Tiger Shrimp

This recipe has been passed to me from my family, and to my family from a good friend who made it famous. These are delicious. The Mr. hates shrimp, but loves these. Although he still won't touch other shrimp, he gobbles these up with the rest of us.

1-2 lbs. raw shrimp, peeled, deviened, and tails removed
1 bottle Tiger Sauce (see picture below for visual)
1 lb. pkg. raw bacon

Cut bacon slices in half. Wrap each shrimp with a bacon slice, and secure with a toothpick. Marinate in Tiger Sauce for 4 hours, or overnight. Grill over medium heat until shrimp is cooked and bacon is crispy.

Baked Artichoke Dip

Baked Artichoke Dip

Artichoke Dip is a classic. For years, I've made the simple mayo-parm-artichoke combo - quick, easy, and a guaranteed party pleaser. Since I was looking for a twist on the classic, while keeping the same appeal, I made a few changes, added a few flavor kicks, and threw it in the oven. It was a hit and definitely a nice option for when you want something a little different. Don't get me wrong, though, the classic 3 ingredient dip still holds its place in this world.

1 can quartered artichoke hearts, drained and chopped

1 California green chile (a.k.a. Anaheim chile, Long Green Pepper, or Chile Verde), seeded and chopped

1/2 c. sour cream

1/2 c. mayonnaise

1/2 c. shredded cheddar cheese

1/2 c. shredded parmesan cheese

dash hot sauce

Preheat oven to 350 degrees.

Mix all ingredients, spread in a pie dish (or any other baking dish of your choice), and bake for 30 minutes.

A Note From The LL: This pretty little pepper found it's way into the dip when I was browsing produce at the local farmer's market. I wasn't really sure what its official name was when I bought it, but I assumed it wouldn't be terribly hot, and its little size made it perfect for the dip.

Apple Pie Gooey Bars

Apple Pie Gooey Bars

Fall is here! I was asked to bring a dessert to a family gathering, and my original plan of Maple Cream Apple Pie was eliminated when I arrived at the grocery store 10 minutes after it closed. Rather than taking the time to drive to the 24-hour Giant Eagle, I decided that there were enough ingredients at home to come up with something else. I had everything I needed to make Butter Gooey Bars (always a hit), but I wanted to embrace the arrival of autumn. So, a can of apple pie filling that had been previously neglected finally found its place. I'm not sure if anyone has put this spin on gooey bars before, but it turned out great. It's a rich little dessert, but it's a nice, new option for the fall dessert line-up.

Layer 1:

1 box yellow cake mix

1 stick butter, melted

1 egg

Layer 2:

1 lb. powdered sugar

1 block cream cheese, softened

2 eggs

1 t. vanilla extract

1/4 t. cinnamon

21 oz. can apple pie filling

Preheat oven to 350 degrees. Grease a 13x9 pan.

For Layer #1, mix together cake mix, melted butter, and egg. Press into bottom on 13x9 pan.

For Layer #2, cream together cream cheese, powdered sugar, eggs, vanilla, and cinnamon. Mix in apple pie filling, and pour on top of Layer #1.

Bake for 30-35 minutes. When you remove the pan from the oven, the middle should look a little gooey -- not TOO gooey, but it shouldn't be completely set.

Serve with vanilla ice cream, if desired.

A Note From The Little Lady: To make standard Butter Gooey Bars, simply eliminate apple pie filling and cinnamon from Layer #2.

Grilled Chicken with Edamame Salad

Grilled Chicken with Edamame Salad

Serves 2.

Adapted from Self Magazine's recipe of the week. I'll be honest, the whole edamame salad business had me a little skeptical. It just seemed like a strange combination to me, BUT it surprised both myself and The Mr. I thought for sure it would get pushed around his plate a few times, a couple bites gone at the end of dinner. Instead, he ate almost the whole serving. We both agreed that, while it was good, we're not sure how fast we'll rush to make it again. The chicken, on the other hand, got split reviews from us. I really enjoyed it -- it was fresh, juicy, and summery. The Mr. doesn't love "citrus" with his "meats." So, if you're like The Mr., steer clear, but if you're like The Little Lady, and can appreciate a little citrus marinade, fire up your grill!

Chicken:

2 boneless, skinless chicken breasts

1/2 c. fresh orange juice

2 T. oil

2 t. soy sauce

1 t. grated ginger

Salad:

14 oz. bag of frozen edamame, shelled

1/2 c. julienned red onion

1/4 c. cored, seeded, and julienned bell pepper, yellow or orange

1 navel orange, peeled and thinly sliced

Dressing:

3 T. rice vinegar

2 T. oil

1 t. soy sauce

1/4 t. grated ginger

Mix together orange juice, oil, soy sauce, and ginger, and allow chicken to marinate for a few hours or overnight.

Combine salad ingredients in a bowl. Whisk together dressing ingredients and pour over salad.

Grill chicken, slice, and serve with edamame salad.

Strawberry Jell-O Pretzel Salad

Strawberry Jell-O Pretzel Salad

This is a summertime classic, and up there as one of my favorites of all time. The salty, buttery pretzels with the sweet middle layer is, in my opinion, the best part. But it is definitely complemented by the strawberries and Jell-O. It's technically a "side dish," labeled a "salad," but one could easily be just as satisfied having it for "dessert."

2 c. crushed pretzels

4 T. sugar

3/4 c. butter, melted

8 oz. block cream cheese

1 c. sugar

9 oz. pkg. Cool Whip, thawed in refrigerator

6 oz. pkg. Strawberry Jell-O

2 c. water, boiling

(2) 10-oz. pkg. of frozen strawberries, thawed

Preheat oven to 400 degrees.

Bottom Layer: Mix crushed pretzels, 4 T. sugar, and 3/4 c. melted butter; spread in a 13x9 pan. Bake for 6 minutes. Cool.

Middle Layer: Mix cream cheese, 1 c. sugar, and Cool Whip until smooth. Spread on pretzel crust.

Top Layer: In a large bowl, dissolve strawberry Jell-O in 2 c. boiling water. Add frozen strawberries. Place bowl in refrigerator until cooled, but not quite set. Spread on cream cheese layer. Chill until Jell-O is completely set.

Bottle Cap Photo Magnets

Bottle Cap Photo Magnets

This project was in Martha Stewart Living, January 2008. The first batch adorns my own refrigerator, but I've also made these as gifts before. This is an easy, inexpensive project that doesn't leave you feeling like, "Now what do I do with it?" In fact, you will find that they bring you continued smiles.

Supplies:

bottle caps

1" circular craft punch

photographs

clear casting resin

strong craft glue

magnets (ideally with adhesive backing)

Collect bottle caps -- twist-off caps work best, as you don't have to worry about them bending, but I've also used standard bottle caps that have been removed gingerly.

Cut 1" circles from photographs that have been reduced in size (or pick small details from larger photographs, magazine covers, etc.). Using a small dot of glue, attach pictures to inside of bottle caps. This is an important step -- the clear casting resin will cause the photos to float to the top if glue is not used or allowed to fully dry.

Following instructions on the box, prepare clear casting resin and fill each bottle cap to the rim. Tiny bubbles will often form on the surface, but will most likely smooth during the drying process. If you have any large bubbles, try to pop them before allowing caps to dry and harden overnight.

Attach magnets (or thumbtacks!) to the backs of the bottle caps. If using glue, let dry overnight.

Chinese Almond Cookies

Chinese Almond Cookies

Makes approximately 3 dozen.

These cookies originated because of my dear father-in-law, The Mr.'s dad! He was always buying those "Chinese Cookies" from the grocery store and raving about them. That's when I set out on a mission to create a homemade version that he would love even more! After researching multiple recipes, I came up with this one. Now, whenever I bring him a batch, he hoards them from everyone else! Which, although unfortunate for everyone else, is the best compliment to me! :)

1-1/2 c. shortening
1-1/2 c. sugar
1 egg
1 T. pure almond extract
3-1/2 c. flour
1-1/4 t. baking soda
3/4 t. salt
can of chocolate frosting

In a mixing bowl, cream shortening and sugar. Add egg and almond extract and beat. In a separate bowl, combine the flour, salt, and baking soda. Slowly add flour mixture to the mixing bowl, combining well.

Separate dough into three sections, rolling each section into a log (about 2" in diameter). Do your best to keep the ends from coning out (you'll avoid wasting dough later on when slicing). Wrap dough logs in plastic wrap and refrigerate for at least 4 hours.

Preheat oven to 350 degrees. Slice dough (I typically slice every 1/2" or slightly larger, but slice at whatever thickness you prefer), and place on cookie sheet. Bake for 10 minutes. Cool on a wire rack.

Mmmm... cookies...

But wait! They're not complete without the chocolate drizzle! Remember when we made Summer Citrus Muffins and used the technique of placing the wire rack over the sink? Welp, we're doing it again, to save time spent on clean-up!

Microwave can of chocolate (lid removed) for 30 seconds. Stir with a spoon and continuing nuking at 10 second intervals until frosting is melted and drizzly. Yes, drizzly. Holding the spoon straight up and down, dunk into chocolate frosting and drizzle cookies.

A Note From the Little Lady: You can also freeze the logs of dough. Just refrigerate until firm and then place in a freezer bag, for extra freezer-burn protection. Thaw in refrigerator for a few hours before slicing.

Broccoli Slaw Salad

Broccoli Slaw Salad

Serves 4 (entree) or 8 (side dish).

This is a great option for a light summer meal or side dish at a picnic. It's flavorful, crunchy, and satisfying. When The Mr. and I eat this as the main entree, I top it with some grilled chicken for extra protein and substance.

Salad:
(2) 14-oz. pkg. broccoli slaw (see note below)
1 bunch green onions, chopped
1 pkg. Oriental Ramen noodles
1 c. almond slivers (I used peanuts for allergy purposes)
1 c. shelled sunflower seeds, optional (I omitted)

Dressing:
1/4 c. sugar
1/4 c. vegetable oil
1/6 c. white vinegar
1/2 c. water
1 flavor packet from Oriental Ramen noodles

Prepare and mix dressing. Toast nuts and Ramen noodles in 450 degree oven for approximately 5-6 minutes. Watch carefully so they don't burn! In a large bowl, mix broccoli slaw and green onion. Top with nuts and noodles (and sunflower seeds, if using). Toss with dressing, and serve.

A Few Notes From The LL: Broccoli slaw (found near the bagged lettuce) comes in 14 oz. packages in my grocery store. With the amount of dressing, one package is never enough, but using all of the two can sometimes lead to a dry salad. Start out using 1.5 packages of the broccoli slaw, and then, after you've tossed the dressing, check to see if it would be appropriate to add more. You could also slightly increase the amounts of dressing ingredients, but just be careful, as to not upset the balance between the Oriental Ramen flavor packet.

Also, if you are making this ahead of time, wait to toss nuts/noodles/seeds and dressing until just before serving. You don't want to end up with soggy noodles!

Best-Ever Bolognese Sauce

Best-Ever Bolognese Sauce

Serves 6-8.

I found this recipe in Better Homes and Gardens, and have adapted it just slightly. The Mr. loves it.

1-1/2 lbs. ground beef

1 large onion, chopped

4 cloves garlic

1 c. milk

1 c. chicken broth

1 T. white wine vinegar

1 vine-ripened tomato, chopped (optional)

28-oz. can crushed tomatoes

6-oz. can tomato paste

2 t. Italian seasoning

1 t. ground black peper

1/2 t. salt

16-oz. box of pasta, your choice

grated cheese, if desired

In a large stock pot, brown beef, onion, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.

Add milk; bring to a boil. Reduce heat and simmer, uncovered, for approximately 10 minutes until milk is nearly evaporated. Stir in broth, vinegar, and fresh chopped tomato (not canned); return to a boil. Reduce heat and simmer, for approximately 20 minutes until liquid is nearly evaporated.

Stir in crushed tomatoes, tomato paste, seasoning, pepper, and salt. Bring to a boil. Reduce heat and simmer for 5 minutes or until thickened.

Meanwhile, cook pasta according to directions on the box. Drain. Serve with sauce and grated cheese.

A Note From The LL: Because The Mr. could eat "pasta with red sauce" every day of his life. And because one could say he's a little on the lazy side when it comes to food preparation, I freeze this (sauce and pasta) in individual portion sizes, so that he can reheat and enjoy as he likes. If you prefer, you could also freeze just the sauce.

Cheesy Garlic Bread

Cheesy Garlic Bread

Serves 2.

This was one of those recipes that came to me as I was digging through the refrigerator looking for something else. We had one wedge of Laughing Cow cheese left that was begging to be used. I don't know about you, but there's something gratifying to me about throwing away an empty container. Maybe it's because I'm getting it out of an area that's already over-crowded; maybe it's because I feel good about the fact that I let nothing go to waste. Anyway, I knew some garlic bread would go wonderfully with the pasta we were having, and with the addition of some creamy cheese, I knew it could be even better. Thus, the following recipe emerged. YUM.

4 slices Italian bread

2 T. butter, softened

1 wedge Laughing Cow cheese, Original flavor

1 clove garlic, minced and pressed

1/2 t. Italian seasoning

Preheat oven to 350 degrees.

If you are working with a soft Italian bread, lightly toast it first.

In a bowl, combine butter, cheese, garlic, and Italian seasoning, mixing well. Spread on bread slices and put them back-to-back. Butter the exposed sides of the end pieces. Wrap in foil and bake for 10 minutes to warm through.

Henry's at the Barn

Henry's at the Barn

36840 Detroit Road

Avon, Ohio

(440) 934-6636

http://www.henrysatthebarn.com/

The Mr. suggested we catch a Crushers' baseball game, and since we rarely head out that direction, we decided to try out a new restaurant beforehand, as well. Going back and forth between Henry's at the Barn and Nemo Grille, we ended up choosing Henry's at the Barn based on the rave reviews of their patio. And with the absolutely gorgeous weather we've had lately, how can anyone turn down a meal outdoors? So, to Henry's we went!

What We Drank:

bottle of Dryer-Sonoma Cabernet Sauvignon, $25 (from their "20 for $25" wine list)

What We Ate:

The LL:

*Iceberg Wedge, Apple Pepper Smoked Bacon, Pimento Cheese, Corn & Hot Pepper Hushpuppy, Green Goddess Dressing, $6

*Cast Iron Grouper, Fried Smoked Bleu Cheese Grits, Caramelized Onion Jam, $28

The Mr.:

*Lake Erie Fries, Perch, Walleye, Idaho & Sweet Potato, Paul's Cool Tartar sauce, $13

*Grilled 12 oz. New York Strip, Butter Garlic Mushrooms, Smoked Bleu Cheese, Melted Leek, Sweet & Yukon Potato Gratin, $28

Henry's at the Barn has character. Situated in an old 1830's blue barn (it's tucked near the back of Olde Avon Village, so keep that in mind when you're trying to find it), the inside seating offers a warmth of an old ski lodge, and the upscale nature of a fancy establishment. Since we had plans to eat out on the patio, we knew we could get by with slightly more casual attire, but upon returning to check on the inside, I would recommend business casual.

The menu, and restaurant itself, are reminiscient of a Southern restaurant, with plenty of seafood options and comfortable hospitality. The website decribes it as "Carolina Low Country Cuisine." An in-ground fire pit sits in the middle of the patio, which I'm sure would be fun to sit around in cooler autumn evenings.

Onto the food. Warm multi-grain bread arrived first, with three options for dressing it up: pimento cheese, chow chow (a spicy, sweet & sour pepper relish), and honey butter. Of the three, the honey butter was our least favorite.

I got the iceberg wedge. It was fabulous. I would by all means order this again. The pimento cheese was an interesting addition; one that I wasn't particularly wild about, but it was a nice change and complimented the other flavors well. The Green Goddess dressing was fantastic, although it left quite a ferocious taste in my mouth, so pack gum or mints.

The Mr. got the Lake Erie Fries, which I didn't have a ton of because I knew I was going to be eating grouper as my entree. The whole time, I couldn't stop thinking: "I wonder what came first? Burger King Chicken Fries? Or Henry's Lake Erie Fries? They are basically long strips of fish, fried. They had a flavorful breading and a wonderful tartar sauce. The actual potato fries were, in my opinion, average. Not enough crisp and not enough salt.

The Mr.'s entree. He seemed to really enjoy this, especially the load of toppings that came on the steak. I did catch him successfully working around the button mushrooms, but for all you other mushroom-scaredy cats, do not fear, because there were too few mushrooms to really worry about. I always prefer a filet mignon over a strip steak (even if I have to pay for it), but this was a nice option.

The Little Lady's grouper and fried bleu cheese grits. The fish was great -- it tasted blackened, which I wasn't really expecting, but had no complaints. The caramelized onions were a delicious addition. The fried bleu cheese grits were probably what sold me on ordering this as my entree, but I was a little disappointed. It seemed that there was a hunk of bleu cheese in the middle, surrounded by the grits, and then deep fried. While it was still good (how could it not be?), I wish the bleu cheese had been evenly distributed throughout the grits.

The service was what you would expect at a restaurant like this - we were treated well from the moment we walked in to the moment we walked out. The only thing that threw us a little was the fact that we were left to refill our own wine glasses. Not that it bothers me that much, but since that's what you typically expect at a place like this, we gave it some extra time and then opted to just refill the glasses ourselves.

A Note From the LL: We bought a gift certificate off of Restaurant.com beforehand, which is a such a great way to enjoy a nice meal for less. If you're thinking about dining at Henry's at the Barn, you should do the same thing!

Beer Mac & Cheese

Beer Mac & Cheese

Serves 2.

I originally saw this while browsing the blogging world: http://scrumptini.blogspot.com/ and knew that I had to make it. It just sounded too good to pass up! After adjusting the amounts to make for a smaller batch, and personalizing a bit to make it my own, I came up with the following recipe. The Mr. LOVED this, and I really enjoyed it too. In fact, I had to adjust measurements again because I hadn't made it enough! The measurements I'm posting should allow for heartier portions.

1-1/2 T. butter

1-1/2 T. flour

3/4 c. milk (preferably not skim)

3/4 c. beer (I used Red Stripe, but I think anything would work)

2-1/2 c. shredded cheese, your pick (I used cheddar and parmesan)

1-1/2 c. dried macaroni noodles (or approximately 7-8 oz.)

1/3 c. onion, diced

1 T. hot sauce, such as Frank's Red Hot

salt and pepper

Preheat oven to 375 degrees.

Cook macaroni in salted water, according to directions on the box. Do not overcook.

While pasta is cooking, melt butter in a saucepan and mix in flour. Add milk, cook until bubbling. Add beer, cook until bubbling. Cover partially and cook about 10 minutes more.

During this time, the pasta will most likely have completed it's cooking time. Drain pasta and return to its pot, immediately mixing in diced onion with hot noodles.

Back to the cheese sauce -- After the 10 minutes, add shredded cheese, stirring frequently until completed melted and smooth. Add hot sauce, salt, and pepper.

Add pasta and onions to cheese sauce, and stir to cover completely. Transfer to a baking dish and bake for 35 minutes.

A Note From The Little Lady: By request of The Mr., I baked this covered, as to prevent any crunchy top noodles. If you prefer the browned top of a baked mac & cheese, by all means bake it uncovered. I enjoy those crunchy top noodles, and easily claimed the edges in hopes of getting the same thing. It worked for me. So if you're split down the middle, bake it covered and let one eat the middle, and the other eat the edges. :)

Nineteen Minutes

Nineteen Minutes by Jodi Picoult

What a good book. I loved it! Well, I'm not sure "loved" is the best word, considering the topic it explores, but Picoult does an amazing job of taking a touchy subject and successfully exploring it from all sides.

From Amazon.com:

Best known for tackling controversial issues through richly told fictional accounts, Jodi Picoult's 14th novel, Nineteen Minutes, deals with the truth and consequences of a smalltown high-school shooting. Set in Sterling, New Hampshire, Picoult offers reads a glimpse of what would cause a 17-year-old to wake up one day, load his backpack with four guns, and kill nine students and one teacher in the span of nineteen minutes. As with any Picoult novel, the answers are never black and white, and it is her exceptional ability to blur the lines between right and wrong that make this author such a captivating storyteller.

On Peter Houghton's first day of kindergarten, he watched helplessly as an older boy ripped his lunch box out of his hands and threw it out the window. From that day on, his life was a series of humiliations, from having his pants pulled down in the cafeteria, to being called a freak at every turn. But can endless bullying justify murder? As Picoult attempts to answer this question, she shows us all sides of the equation, from the ruthless jock who loses his ability to speak after being shot in the head, to the mother who both blames and pities herself for producing what most would call a monster. Surrounding Peter's story is that of Josie Cormier, a former friend whose acceptance into the popular crowd hangs on a string that makes it impossible for her to reconcile her beliefs with her actions.

At times, Nineteen Minutes can seem tediously stereotypical-- jocks versus nerds, parent versus child, teacher versus student. Part of Picoult's gift is showing us the subtleties of these common dynamics, and the startling effects they often have on the moral landscape. As Peter's mother says at the end of this spellbinding novel, "Everyone would remember Peter for nineteen minutes of his life, but what about the other nine million?"

--Gisele Toueg

I think the thing that impressed me the most about this book was its exceptional ability to cover the thoughts and feelings of all the main groups affected by the shooting. I found myself feeling apathetic for Peter, the ::gasp:: shooter!, and his family. I found myself angry at the bullies, and the teachers for not doing anything to stop it. And then, naturally, I found myself furious with Peter and extremely sympathetic to the families who lost their children that day. You caught of glimpse of the lawyers' lives, the detectives', and the students still reeling what from they experienced that fateful day.

There are some books that you start, and then finish, and then move on to the next one without much more than a "hmm.. good book." But this one will stick with me for a while.

Potato and Onion Gratin

Potato and Onion Gratin

Serves 2.

Inspired by a recipe in a Williams & Sonoma cookbook. You'll be surprised how far one potato can go when thinly sliced.

1 large potato, peeled and thinly sliced

1 clove garlic, minced

1/2 small onion, thinly sliced

2 T. milk, divided

2 T. butter, melted, divided

2 T. shredded Parmesan cheese, divided

2 t. dried rosemary, divided

1 t. salt, divided

1/2 t. pepper, divided
Topping:

1 T. breadcrumbs

2 T. shredded parmesan cheese

Preheat oven to 350 degrees. In a bowl, toss together potato, onion, and garlic. Arrange 1/2 of mixture as the bottom layer in a baking dish. Pour 1 T. milk and 1 T. melted butter overtop. Season with 1 T. Parmesan, 1 t. rosemary, 1/2 t. salt, and 1/4 t. pepper. Repeat with second layer of potato mixture, milk, butter, and seasoning. Bake, covered, for 45 minutes. Uncover, and sprinkle with breadcrumbs and additional Parmesan cheese, if desired. Bake, uncovered for 15 minutes longer.

Beer Margaritas

Beer Margaritas

Makes ~6 margaritas.

A summer classic you can't beat.

1 can frozen limeaid concentrate, slightly thawed

12 oz. water

12 oz. tequila

12 oz. beer

ice

lime wedges

Combine all ingredients (besides lime wedges) in a pitcher. Stir to combine. Pour into margarita glasses and garnish with lime wedges.

You can also make these in a blender, which will crush the ice cubes, making more of a frozen margarita, BUT (AND IT'S A BIG "BUT"), don't stir in the beer until AFTER you've blended. Blender + carbonation = big mess. I've been there.

A Note From The LL: Rather than measuring out all your liquids, simply dump the frozen limeaid into the pitcher, and then refill the can with water, then tequila, then beer (or, if you're a bright crayon, you'll know to just pour the beer from its can/bottle...).

Whiskey Hamburgers

Whiskey Hamburgers

Makes 6 hamburger patties.

Adapted from AllRecipes.com. This was a hit with the men, who said they really liked the flavor. I think I masked mine with too much ketchup, onion, and tomato, but they were easy, different, and a hit with the guys, so I'd definitely make them again. I got a request for the recipe the next day, so you know that's a good sign!

1-1/2 lbs. ground beef

1 T worchestershire sauce

1 shot whiskey

1 egg

2 t. garlic powder

1 t. Seasoning Salt

Mix all ingredients. Shape into 6 patties. Grill over medium heat, ~5-8 minutes per side.

Buffalo Chicken Dip

Buffalo Chicken Dip

I got this recipe from my mom. For whatever reason, I think this buffalo chicken dip blows others I have tried out of the water. The Mr. likes it so much that he says he'd put in on a bun and eat it as a sandwich! Unfortunately for him, there's never any leftover...

2 chicken breasts, cooked and shredded

1/2 c. cheddar cheese

(1) 8-oz. block of cream cheese, softened

6 oz. Frank's Red Hot sauce (either regular or "Wings" version works well)

1/2 c. Ranch dressing

Preheat oven to 350 degrees. Mix ingredients and place in baking dish. Refrigerate 1-2 hours and then cook for 30-35 minutes. If unable to refrigerate, cook for 20-25 minutes. Serve with Tostitos Scoops.

A Note From The LL: In a hurry? Save yourself some time by buying fully-cooked refrigerated chicken strips from the deli area. One box of chicken strips, chopped into fine pieces, can easily substitute the two chicken breasts above.

Broiled Parmesan Tilapia

Broiled Parmesan Tilapia

Serves 2.

This recipe was slightly adapted from AllRecipes.com. It's a quick & easy, tasty fish recipe.

1/4 c. shredded Parmesan cheese
1/4 c. bread crumbs (optional; see note below)
2 T. mayonnaise
1 clove garlic, minced
1 T. fresh lemon juice
1/8 t. dried basil
1/8 t. onion or garlic powder
1/8 t. salt
1/8 t. pepper
1 lb. tilapia

Preheat broiler. Mix all ingredients except fish. Grease a broiler pan (or line with foil) and arrange fish on pan; season with salt and pepper. Broil on each side for 2-3 minutes. Cover with topping and broil until brown.

A Note From The Little Lady: I have made this both ways -- with and without breadcrumbs. I think my preferred version is without breadcrumbs, for two reasons: 1) With the breadcrumbs, the mixture is more of a paste and it can be tough to "spread" on the fish (especially with a blazing hot pan that's been under the broiler!) and 2) it has more of a breaded (obviously, I know) texture vs. the creamy texture of the mayo/cheese mixture. Try it both ways and see what you think.

Another Note: I've also tried lime juice (instead of lemon) and it works well too. You can barely even notice a difference.

Tequila Sunrise

Tequila Sunrise

Makes 1 drink.

Taken from Bartending by Maran Illustrated. A tasty classic!

1/2 oz. grenadine
1-1/2 oz. tequila
4 oz. orange juice

Add the grenadine to a highball glass. Fill the glass with ice cubes. Add the tequila and then orange juice. Stir to slightly blend colors. Watch the beautiful sunrise!

Mixed Greens with Blue Cheese, Red Onion, & Nuts

Mixed Greens with Blue Cheese, Red Onion, & Nuts

Serves 8-10.

Salad:

1 bag spring mix greens

1 head romaine lettuce, chopped

1 can mandarin oranges

3/4 c. sliced, toasted almonds (I used peanuts due to tree nut allergy)

1 pkg. crumbled blue cheese

1 small red onion, thinly sliced

Dressing:

1/2 c. oil (I used vegetable)

4 T. sugar

4 T. vinegar (I used cider vinegar, red wine vinegar would also work well)

1 t. salt

pepper to taste, optional

Mix the salad dressing ingredients in a container with a lid, shake and refrigerate. Toss together lettuce, dressing, oranges, red onion, and blue cheese. Add nuts, mix and serve.

A Note From The Little Lady: If you make this ahead of time, add the nuts as close to serving time as possible, which will prevent them from getting cold and soggy. Tossing the dressing close to serving time is also recommended.

Rosemary Chicken & Brie En Croute

Rosemary Chicken & Brie En Croute

Serves 2.

I found this recipe in Pillsbury's 36th Bake-Off Contest Cookbook. I love brie en croute, so finding a way to turn it into an entree sounded like a phenonmenal idea to me. Both The Mr. and I loved this.

1 (8-oz.) can refrigerated crescent dinner rolls

2 T. minced green onions

6 oz. Brie cheese, rind removed, cubed

1-1/2 c. chopped, cooked chicken breast

1 egg, beaten

1 t. crushed dried rosemary

1 T. grated Parmesan cheese

Preheat oven to 350. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of minced onions onto the center of each rectangle; top with 1/4 of cubed Brie. Top each with 1/4 of chicken, pressing slightly into the cheese. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form a rectangle. Press all edges to seal.

A Note From The Little Lady: I made these up to this point and then froze them, wrapped well in plastic wrap. When we were ready to have them, I thaw and continued on with directions below.

Place seam side down on ungreased baking sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake for 20-25 minutes or until golden brown.

Another Note from The LL: The original recipe says this will serve four. The bundles are not that big, and, although rich, offer a fairly meager amount. If you are serving these with a few hearty sides, you could get by with one per person, but otherwise, it's pretty easy to eat two.

The Woods

The Woods

21919 Center Ridge Road

Rocky River, Ohio

440.333.4522

http://www.thewoodsrestaurant.com/

The Mr. has been wanting to check this place out for a while, so we did just that!

What we ate:
The LL: Chicken Florentine, $13.95

The Mr.: Large Make-Your-Own Pizza with grilled chicken and onion, $15

The restaurant originated in 1965, when it opened as Dominic's Pizza by Dominic and Vulia Chillemi. Chad and Trish Chillemi transformed the menu into The Woods in 1983: the pizza remains, but with the addition of several Italian entrees, sandwiches, and burgers. I specifically say "the menu" changed, because the restaurant itself looks as if it's still the original 1965 decor. "Dominic's Pizza" is still displayed throughout, and it just has that pizza parlor feel. The fact that they have church pews as seats is unique, and the food was good, but I think replacing the vinyl tablecloths would be an easy upgrade. I won't be impatient about scheduling a return visit, but I guess when I think about the food, both The Mr. and I really enjoyed what we got. Fattening, though it was, it was that satisfaction only comfort food can offer.

The Little Lady's Chicken Florentine: Crispy pan-friend chicken topped with spinach, bacon, and cheese; a side of fettuccine Alfredo.

The Mr.'s pizza: topped with grilled chicken and onions.

I'm not sure if it was the sauce or what, but this reminded me a little bit of Pizza Hut.

Ward 8

Ward 8

Makes 1 drink.

Taken from Bartending by Maran Illustrated. Don't let the pink hue fool you.

2 oz. bourbon
1 oz. orange juice
1/2 lemon
1/2 oz. grenadine
1 maraschino cherry

Fill a shaker halfway with ice cubes. Add the bourbon, orange juice, juice from the lemon, and grenadine. Shake vigorously for 5 to 10 seconds. Strain into a cocktail glass and garnish with a maraschino cherry.