Game Day

Roast Beef Quesadillas

March 22, 2012

Roast Beef Quesadillas

I am always looking for ways to use leftovers. Quesadillas are a tasty way to make use of yesterday’s home cooked chicken, beef or pork.


17 Ounces Cooked Roast Beef (With Au Jus)

¾ Cup Chunky Salsa

1 ½ Cups Sliced Sweet & Hot Peppers

4 Ten Inch Flour Tortillas

¾ Cup Shredded Cheddar Cheese

Fresh Cilantro

In a large skillet combine the beef in its juices with the salsa and peppers. Cook over a medium heat for 10 minutes. Stir occasionally to break up the beef. In the meantime preheat your broiler. For the quesadillas, spoon some of the beef mixture on half of each tortilla. Fold the tortillas over the meat and then fold in quarters. Place the folded tortillas on a foil lined baking sheet. Sprinkle the cheese on each quesadilla. Broil for 1 minute. You want the cheese just to melt and the tortilla to begin to get crisp. Top with cilantro. Makes 4 servings.

Cream Cheese Pound Cake

March 19, 2012

Cream Cheese Pound Cake

This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.


3 Cups Cake Flour

1 Teaspoon Salt

4 Large Room Temperature Eggs

2 Room Temperature Egg Yolks

¼ Cup Milk

3 Teaspoons Vanilla Extract

3 Cups Sugar

24 Tablespoons Unsalted Butter (3 Sticks)

6 Ounces Softened Cream Cheese

Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12

Irish Soda Bread

March 16, 2012

Irish Soda Bread

Irish Soda Bread is super easy to make in no time at all. You don’t have to wait for dough to rise which makes this recipe a nice little quick bread.


3 ¾ Cups Unbleached Flour

½ Cup Sugar

4 Teaspoons Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Kosher Salt

¼ Pound Cold Unsalted Butter Cut Into Small Cubes

1 2/3 Cups Raisins

2 Teaspoons Caraway Seeds

3 Large Room Temperature Eggs

1 Cup Buttermilk

Preheat your oven to 400° F. Grease a 9×5 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds. In a medium size bowl whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients. Stir until just combined. Put the dough on a floured work surface and pat into a loaf. Now pat into the prepared pan. Beat the last egg to a mix and brush the top of the loaf with it. Using a sharp knife cut a ¼ inch deep lengthwise slash down the middle of the loaf leaving 1 inch margin at either end. Bake the soda bread in the middle of the oven for 1 hour until well browned. Remove from the oven and let sit for 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature. Makes one 9 inch soda bread.

Irish Cream Truffles

March 15, 2012

Irish Cream Truffles

These Irish Cream Truffles are easy to make and worth every bite. They make a nice homemade gift or keep them for yourself.


1 Cup Whipping Cream

1 Pound High Quality Real Bittersweet Chocolate Broken Into 1 Inch Pieces

4 Ounces High Quality Real Milk Chocolate Broken Into 1 Inch Pieces

2 Teaspoons Vanilla Extract

1/8 Teaspoon Salt

¼ Cups Butter

3 Tablespoons Irish Cream Liqueur

2/3 Cup Unsweetened Cocoa

In a 2 quart saucepan place the whipping cream, bittersweet chocolate and milk chocolate. Cook over a low heat for 4 minutes. Stir occasionally. Stir in the vanilla and salt. Remove from the heat and stir in the butter and Irish Cream Liqueur. When the butter has melted pour the truffle mixture into a medium size bowl. Cover and refrigerate for 4 hours. You want the mixture to be firm. Remove from the fridge and set on the counter for a few minutes. In a medium size shallow bowl sift the cocoa. With a tablespoon scoop out rounded tablespoonfuls of the chocolate mixture. Drop each one into the cocoa and roll to coat. Shape into balls and roll in the cocoa again. Gently place onto a tray and refrigerate them for 45 minutes until firm. Store refrigerated. Makes 36 truffles.

Irish Stew

March 14, 2012

Irish Stew

I have been making Irish Stew for years. The worst stew that I have ever had was when I went to Stonehenge a few years ago. There was this food cart outside of Stonehenge and I was super hungry. It was cold outside and I needed something to warm my tummy. I plunked down my money and got a paper bowl full of I don’t know what. I honestly didn’t know that someone could make stew that bad. At any rate, here is my recipe for Irish Stew that I am sure that you will love.


2 Tablespoons Butter

1 Pound Cubed Lamb

1 ½ Teaspoons Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Cups Peeled & Cubed Potatoes

1 Chopped Onion

1 Cup Diced Carrot

1 Diced Leek

4 Chopped Garlic Cloves

1 Cup Beer

1 Cup Tomato Juice

15 Ounces Beef Broth

1 Bay Leaf

1 Tablespoon Worcestershire Sauce

1 Tablespoon Thyme

Melt 1 tablespoon of butter in a large saucepan over a medium heat. Add the lamb and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 7 minutes. Remove the meat to a plate and set aside. Melt the remaining 1 tablespoon of butter in the same pan. Add the potatoes, onion, leeks, carrots and garlic. Cook and stir for 5 minutes. Return the lamb to the pan and add the remaining salt, pepper and the other remaining ingredients. Continue to cook for 10 minutes until the stew comes to a boil. Reduce the heat to low. Put the lid on and cook for 2 hours. Ladle into bowls and serve hot. Serves 6

My Mother’s Goulash

March 12, 2012

My Mother’s Goulash

A couple of weeks ago I had this primal craving for my mother’s goulash. I hadn’t had it for over 30 years, but was able to recreate it in no time. It really hit the spot! This goulash is more like what people think of as American Chop Suey that we all had in the grade school cafeteria. My mother made her goulash with elbow macaroni but I prefer mine with penne noodles.


3 Cups Elbow Macaroni or Penne Pasta

3 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Pounds Ground Sirloin

1 Large Chopped Onion

1 Seeded & Chopped Green Bell Pepper (Optional)

2 Chopped Celery Stalks

2 Tablespoons Tomato Paste

5 Minced Garlic Cloves

1 Teaspoon Red Pepper Flakes

29 Ounces Tomato Sauce

14 ½ Ounces Diced Tomatoes

1 Cup Water

1 Ounce Grated Parmesan Cheese

The trick to avoiding mushy macaroni is to undercook the pasta and then shock it in cold water. Then finish cooking in the sauce. Bring 4 quarts of water to a boil in a Dutch oven. Add the pasta and 1 tablespoon salt. Cook for 3 minutes. Drain and rinse the pasta with cold water. Yes, I do know that this is considered blasphemy by Italian cooks, but it works here. Drain again and then set aside. Heat 2 tablespoons of the olive oil in the now empty Dutch oven over a medium high heat just until smoking. Add the beef, 1 Teaspoon salt and ½ teaspoon freshly ground pepper and cook. Break up the pieces with your spoon until all of the liquid has evaporated and cook for 12 minutes. The meat should begin to sizzle. Transfer the meat to a bowl and set aside. Heat the remaining tablespoon of the olive oil in the once again empty Dutch oven over a medium high heat. Add the onion, bell pepper and celery. Cook, covered, stirring occasionally for 5 minutes. The vegetables should be soft. Add the tomato paste and cook for 2 minutes. Stir in the garlic and red pepper flakes and cook for another 30 seconds. Add the tomato sauce, tomatoes, water and cooked ground beef. Bring to a simmer and cook over a low heat for 20 minutes. Stir occasionally. Turn off the heat and stir in the pasta. Cover and let stand for 10 minutes. Stir in the Parmesan. Transfer to a serving dish. Serves 6

Pasta E Ceci Soup

March 11, 2012

Pasta E Ceci Soup

You have to love this soup! If you want a vegetarian version of this soup then use water instead of chicken stock. Serve with warm garlic bread and a salad.


3 Tablespoons Olive Oil

2 Diced Carrots

1 Large Diced Onion

3 Cloves Minces Garlic

1/3 Cup Diced Tomato

1 ½ Cups Soaked Overnight Garbanzo Beans

6 Cups Chicken Stock or Water

3 Tablespoons Thyme

½ Cup Olive Oil

2 Tablespoons Rosemary

½ Teaspoon Kosher Salt

½ Pound Cooked & Drained Tubetti Pasta

½ Teaspoon Freshly Ground Pepper

Grated Pamigiano Cheese for Serving

Soak the dried garbanzo beans overnight. Add the olive oil to a large Dutch oven over a medium heat. Heat the olive oil for 1 minute. Add the carrots and onions. Cook for 7 minutes. Stir occasionally. Add the garlic and tomato and cook for 1 minute. Keep stirring. Add the garbanzo beans, chicken stock, thyme and rosemary. Turn up the heat to a medium high and bring to a boil. Turn down the heat to a medium low and simmer, uncovered for 1 hour. You want the garbanzo beans to be soft, but not mushy. Strain the garbanzo bean mixture through a colander. Reserve the liquid. Place 2 cups of the garbanzo bean mixture in a shallow bowl that is wide. Mash until almost smooth. Transfer to a large skillet. Add the remaining garbanzo bean mixture and 1 cup of the cooked liquid. Bring to a simmer over a medium high heat. Add the pasta dn1/2 cup of the olive oil. Cook and stir for 2 minutes. Add the salt and pepper. Cook for 1 more minute. Ladle the soup into warmed bowls and garnish with grated Parmigiano cheese. Serves 4

Dry Rub Salmon

March 9, 2012

Dry Rub Salmon

You certainly can’t go wrong with a nice piece of salmon. Add olive oil and dry rub and you have a delicious piece of fish. This dish goes well with my Cotswold Potatoes.


1 Pound Fresh Salmon

2 Tablespoons Olive Oil

3 Tablespoons Victoria’s Dry Rub

Preheat your oven to 350° F. Rinse the salmon in cold water and place on a plate. Pat dry with paper towels. Cover a broiling pan with foil and transfer the salmon onto the foil. Drizzle with olive oil and then sprinkle Victoria’s Dry Rub all over the salmon. Place into the oven and bake for 20 minutes. Remove from the oven and transfer to a serving platter. Serves 2

Creamy Potato Soup

March 4, 2012

Creamy Potato Soup

This is a rich and creamy soup that everyone will love.


1/8 Cup Butter

2 Thinly sliced Leaks

1 Sliced Yellow Onion

1 Minced Garlic Clove

1 1/2 Quarts Chicken Stock

4 Large Sliced Yellow Potatoes

2 Tablespoons Thyne

1/2 Cup Heavy Cream

1 Cup Grated Cheddar Cheese

1/2 Cup Cooked & Diced Bacon (Optional)

1/8 Teaspoon Salt

1/2 Teaspoon Freshly Ground Pepper

In a large size soup pot add the butter, garlic, leaks and onions. Cook over a medium heat for 3 minutes.

Add the chicken stock, potatoes, salt, pepper and thyme. Cook for 50 minutes over a medium heat. Stir

frequently. Add the cream and bring to a boil. Remove and serve topped with grated cheese and diced

bacon (optional). Serves 4

Red Velvet Cupcakes

March 1, 2012

Red Velvet Cupcakes

These Red Velvet Cupcakes are unbelievably good. They are so good I could eat 5 in one sitting!


2 ½ Cups Unbleached Flour

½ Cup Cocoa Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Softened Butter

2 Cups Sugar

4 Eggs

1 Cup Sour Cream

½ Cup Milk

1 Ounce Red Food Color

3 Teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting

Preheat the oven to 350° F. In a medium size bowl mix the flour, cocoa powder, baking soda and salt. Set aside. In a large size bowl beat the butter and sugar with an electric mixer on a medium speed for 5 minutes until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed. Spoon into paper lined muffin cups. Fill each cup 2/3 full. Bake for 20 minutes. Remove from the oven and cool in the pans for 5 minutes. Remove from the pans and cool completely. Spread with the Vanilla Cream Cheese Frosting. Makes 30 cupcakes.

Vanilla Cream Cheese Frosting: In a medium size bowl beat 8 ounces of softened cream cheese, 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in 16 ounces powdered sugar (confectioners’ sugar) until smooth.

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels