RECIPE: Pink ‘n White (Watermelon & Feta) Salad

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

If you like sweet and salty, this is a new salad for you! Some experiments don’t work. Pickles and ice cream, for example, is a terrible idea (unless you’re pregnant, of course, in which case everything is fair game). This salad’s got it all: the sweet, the salty, the crunchy, and (if you so choose), the minty! A perfect salad to serve during the last few weeks of summer. Try it out and enjoy! =0)

COOKED#25-CookieMonster

*** 

Pink ‘n White (Watermelon & Feta) Salad

22-WatermelonFetaSalad2

Prep time: 10 minutes  •  Cook time: 0 minutes • Yields 8 servings

Ingredients:

4 cups seedless watermelon, cut into 1/2″ cubes
1/4 fresh lime (or 2 tsp lime juice)
1/2 cup feta cheese
1/4 cup sunflowers seeds or 1/2 cup pepita seeds (preferably roasted)
1 Tbsp mint, roughly chopped (optional)

Directions:

Place watermelon into bowl. Crumble feta cheese into bowl. Squeeze lime juice from fresh lime (or teaspoons of lime juice).

Mix together. Garnish with seeds and mint. Serve and enjoy!

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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RECIPE: Strapple Crumble

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

This dish is a healthier variation of a popular one that includes cranberries and margarine (instead of the strawberries, applesauce and oil).  If you ask me, this one tastes even better!  It’s a multi-purpose dish that can be used for dessert, or as a sweet side dish. No matter which way you serve it, it will be a guaranteed crowd-pleasing hit!

COOKED#23-DunceCap

***

Strapple Crumble

21-Strapple

Prep time: 10 minutes  •  Cook time: 1 hour • Yields 12-16 servings

Ingredients:

5-6 medium apples (sweet ones, such as Macintosh, Gala, or Fuji)
1-2 lbs. strawberries
1 cup flour
1 cup sugar
1 cup oats
½ cup applesauce
½ cup vegetable oil

Directions:
Peel and slice up apples. Layer apple slices in pan until bottom of pan is fully covered.

Slice up strawberries. Layer strawberry slices over apple slices.

Mix flour, sugar, oats, applesauce and oil in bowl. Mix well. Place mixture on top of apples and strawberry layers.

Place in oven for 350 degrees for one hour, or until the top is brown.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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RECIPE: Spare Me the Prep-Time Ribs

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Beef, good. Easy, good. Delicious, good. While the marinading of this sweet, delicious dish needs to be done well in advance, and the grilling itself may take some time, the actual work needed done for this recipe is as simple as pie. Actually, even simpler than pie. Just pour ingredients into bag, then put the meat on grill. Flip once and you’re done! It’s that simple. A great recipe for the end of the summer! Bon appétit.

COOKED#21-PotRoast

***

Spare Me the Prep-Time Ribs

20-BBQRibs

Prep time: 2 minutes  •  Marinade Time: 12-24 hours • Cook time: 90 minutes • Yields 4-5 servings

Ingredients:

2 lbs. BBQ Beef (Spare) Ribs
32 oz jar Sweet & Sour Duck Sauce
1 Zip-lock “Freezer” Bag

Directions:
The night before you are grilling, place the ribs into a plastic zip lock back. Pour the jar of duck sauce over them and place them into the fridge to marinate.

When you are ready to grill, heat your grill to a medium-low fire (around 225 degrees). When it is ready, take the ribs from the marinade, shaking as much excess off the ribs as possible, and place on the grill. Cover and cook for 30-45 minutes on either side.
Pour the excess duck sauce into a sauce pan and bring to a boil in order to cook away any bacteria left by the meat.
When the meat is done, place it into a pan (or on a plate) and pour the boiled, extra marinade back over the ribs.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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Recipe: A Favorite From Around the Web!

Once in a while, we’d like to feature a recipe that we’ve tried out and enjoyed immensely. One doesn’t have to live next door to a famous Chef to discover new recipes! The internet is so full of great recipes and when we come across an easy one, we love to pass it along to you!

One of the first recipes Jesse and I discovered in the early days of our marriage is this delicious Quinoa and Black Beans dish from AllRecipes.com:  http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx

It’s a real crowd-pleaser! It’s super-easy, just be sure that the quinoa isn’t too dry. If the stove is on too high or there’s not enough water, it will burn quicker than you’d expect! If it looks like it is headed in that direction just add a bit more water!

But first, today’s Cooked Comic:

COOKED#20-Kevorkian

And here’s the recipe:

***

Quinoa & Black Beans


Ingredients:

1 teaspoon vegetable oil1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained

Directions:

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

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Recipe: Golden Flakey Cigars

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Often people light up cigars to celebrate special events, such as a birth, a victory or a business success. When somebody just misses their target or goal, we say, “Close, but no cigar!” Well, after you have completed cooking this scrumptious culinary creation, you will have eight victory cigars. Just don’t light ‘em up! Eat and enjoy!

COOKED#16-ExtraCrispy

***

Golden Flakey Cigars

17-MoroccanCigars

Prep time: 20 minutes  •  Cook time: 20 minutes • Yields 1 cigar

Ingredients:

Fillo dough
Melted Butter

Filling 1 (per cigar):
1 Tbsp Feta cheese
4 Calamata olives
1 sm. Sprig of Fresh dill

Filling 2 (per cigar):
2 tsp Sundried tomatoes sliced thin
1 slice Fresh mozzarella
2 Basil leaves

Directions:

Wet two sheets of paper towels and wring them out so that you have damp towels. Open package of fillo dough, unroll the stack of sheets, and cover with damp towels to prevent them from drying out and cracking.

Carefully remove one sheet of fillo dough. Brush half the sheet (the long way) with butter and then fold so that there is a long strip.

Take the ingredients from one of the fillings listed above. (Note: The above are two suggested fillings. You can be creative and come up with a filling on your own.)

Place ingredients about 2” off one end. Roll all the way (moderately tight) and place on baking sheet.

Repeat process to fill many desired cigars. After rolling all the cigars brush the tops with butter and bake at 325 º for about 20 minutes, or until golden in color.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Procrastination!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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RECIPE: Classic Homemade Humm(mmm!)us

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

From the beginning, conflict seems to surround hummus.  Did it originate in the Middle East or in Greece?  It most likely originated in the Middle East, an obvious geographic area of consistent conflict.  However, the world is in unanimous agreement; this delectable dip is a veritable delight! Be sure to serve this easy dish with great food for dipping, such as breadsticks…

COOKED#13-Breadsticks

***

Classic Homemade Humm(mmm!)us

13-ClassicHummus

Prep time: 15 minutes  •  Cook time: 4 hours refrigeration • Yields 8 Servings

Ingredients:
1 16 oz can chickpeas, drained and rinsed
2 Tbsp tahini paste
1 Tbsp lemon juice
1/3 cup water
1 small clove garlic
3⁄4 tsp salt
1⁄4 tsp cumin
1⁄4 tsp ground coriander

Directions:
Place all ingredients in a food processor and process until smooth. Refrigerate for at least 4 hours. Spread on a plate and garnish.

***

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RECIPE: Peanut Butter Cookie Truffles

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Recipes can be like some of my past relationships. You get into them strongly for a short period. Then you may have a cooling off period. Finally and hopefully, you get back to it and enjoy the rewards of energy well spent. This recipe involves a short period of preparation, a cooling off period, and finally the savoring of an oh so sweet dish.

COOKED#12-OuthouseCookies

***
Peanut Butter Cookie Truffles

12-PeanutButterCookieTruffles

Prep time: 15-20 minutes • Cook time: 1 hour freezer, 2 1⁄4  hours refrigeration • Yields: 30 pieces

Ingredients:
8 oz chocolate sandwich cookies (about 20 cookies)
1⁄2 cup cream cheese
1⁄4 cup creamy peanut butter

1 cup chocolate chips, milk or semi-sweet
2 Tbsp heavy cream

Directions:
Place cookies in a food processor and process them until they become fine crumbs. Add cream cheese and peanut butter and continue to process until it is well blended. Place mixture in bowl and cover. Place in refrigerator for 15 minutes.

Take from refrigerator, roll into 1” balls with your hand and place on cookie sheet. Place in freezer for 1 hour. Place chocolate chips and heavy cream in a bowl and melt in microwave oven for about 45 seconds. Mix well. Make sure it’s very smooth.

Carefully roll balls in melted chocolate and place on cookie sheet. Let them set in refrigerator for 2 hours before serving.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

 

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The Betta Feta Pizza (aka Rustic Pizza)

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Ah! Rustic. Rural. Bucolic. Images of the country. So relaxing. Right? Wrong! Just the thought of wolfing down this divine delight gets my heart racing, my blood boiling, and my mouth watering like a Pavlovian dog. Slice and serve! If you can’t find me, I’ll be in Pizza Paradise! All from the mind of Chef Chumley, culinary genius (but perhaps not quite a genius in other fields…)

COOKED#5-BattleofChef

***
The Betta Feta Pizza (aka Rustic Pizza)

5-Rustic Pizza

Prep time: 30 minutes  •  Cook time: 2 hours • Yields 6-8 Servings

Ingredients:
Dough:
1 (1/4 ounce) envelope dry yeast
1 cup warm water (110º F)
1 Tbsp honey
2 ½ cups All Purpose Flour
1 Tbsp olive oil
1 tsp salt

Topping:
2 Tbsp olive oil + some for brushing dough
2 cups thinly sliced Shallots
4 cups fresh spinach
½ cup Feta cheese
Salt
Black pepper

Directions:

Preheat oven to 450º .

Dough:
In a bowl, combine warm water, yeast and honey. Mix well and let stand for 5 minutes.
Add half of the flour, oil and salt. Mix well until it is a smooth paste. Add the rest of the flour a little at a time while kneading. When all the flour is incorporated, remove dough onto a flat surface and knead until smooth. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave the dough in a warm place for about 1 ½ hours.

Topping:
Over medium heat, stir shallot in olive oil with spatula for 5 minutes. Raise heat to medium high, add spinach for about 1 minute until spinach has wilted, and turned a dark green. Remove from heat.

Remove dough from bowl and place back onto flat surface. Knead gently for about 30 seconds, dusting with flour as needed. Divide dough in three even portions and let rest for about 15 minutes covered with plastic wrap or towel.

Dust the surface and dough with flour. Press into each dough from center moving outwards, forming round discs, about 12 inches wide. ( It doesn’t have to be perfect). You can also use a rolling pin.

Cover sheet pan with parchment paper and place one of the doughs on it. Brush with olive oil. Spread shallot and spinach. Crumble feta cheese over top. Sprinkle with salt and pepper. Repeat with remaining doughs.

Place each pizza in oven for about 7-8 minutes or until crust is golden brown and cheese is melted.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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Beautiful Beer Braised Beef

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Many enjoy an occasional beer. Others never ever indulge. Whether you ever throw back a few brewskis, or have never felt so inclined, this recipe will make you a fan of the amber brew.

Lesson to be learned: Sometimes we don’t like a particular ingredient in a recipe and then throw that recipe to the side. Well, that ingredient might truly complement and enhance the other ingredients in a recipe to the point that you may find the completed package truly delectable. Don’t judge a recipe by any one particular ingredient! 

COOKED#7-CookingWithWine

***
Beautiful Beer Braised Beef

7-BeerBraisedBeef

Prep time: 40 minutes  •  Cook time: 3-3 1/2 hours • Yields 4-6 Servings

Ingredients:
2 lbs beef stew meat
2 Tbsp oil
Salt
Pepper

1 med onion chopped
3 Tbsp flour
1 12 ounce can of beer

1 bay leaf
Sprig of fresh thyme or 1⁄2 tsp dry thyme

Directions:

Start by seasoning the beef chunks with a good amount of salt and pepper on both sides.

Heat a large skillet on medium. Add oil and place beef in skillet. Do not over crowd the skillet, rather do it in two batches. Brown meat on both sides for about 4-5 minutes on each side. When meat is done, place them in a baking dish. Make sure not to clean skillet. The browning that the meat created will give this dish its flavor. Add chopped onion to the meat residue in the skillet. Stir onions over medium heat for 3-4 minutes.

Add flour and stir for 30 seconds. Add beer and raise heat to high. When beer starts to boil, lower to medium heat. Scrape all brown bits from the bottom of the skillet and stir for about 40 seconds.

Put bay leaf and thyme in the dish with the meat. Then pour beer and onion mix over the meat.

Seal the dish well with foil so that the liquid doesn’t evaporate too much. Bake at 325° for 2 1⁄2-3 hours.

***

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Easy Breezy Egg Drop Soup

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

This recipe comes to you straight from the Far East. The Far East of Staten Island, that is. But whether it came from the East, West, North, South, up, down, or inside out, it is hot and historically delicious!

COOKED#3-BetsyBroth

***
Easy Breezy Egg Drop Soup

3-EggDropSoup

Prep time: 15 minutes  •  Cook time: 10-15 minutes • Yields 4-6 Servings

Ingredients:
2 quarts chicken broth
1 Tbsp grated fresh ginger
2 Tbsp soy sauce
1 1⁄2 tsp sesame oil
3 Tbsp corn starch
3 Tbsp water
2 eggs lightly beaten
Scallions (optional)

Directions:

Bring chicken broth, ginger, soy sauce and sesame oil to a boil in a 4 quart pot (at least).

Combine corn starch and water in a bowl and slowly pour into boiling broth. Stir and let boil for another minute.

Turn off heat. Slowly pour in eggs while stirring gently.

Ladel soup into bowls, and garnish with thinly sliced scallions, if desired.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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