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Beef and Blue Cheese Crostini Recipe

Beef and Blue Cheese Crostini Recipe

This quick-and-easy beefy bite is the perfect finger food for your next dinner party.


—  Marinade:

  • 2  cloves garlic, crushed
  • 1/2  teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
  • 2  teaspoons minced fresh rosemary leaves
  • 1/4  cup Crisco 100% Extra Virgin Olive Oil
  • 1/2  pound rare roast beef, thinly sliced

—  Crostini:

  • 1/2  cup Crisco 100% Extra Virgin Olive Oil
  • 3  cloves garlic, crushed
  • 1  teaspoon Kosher salt
  • Freshly ground black pepper, to taste
  • 1  loaf baguette (12 ounces)

—  Blue Cheese Topping:

  • 6  ounces cream cheese, softened
  • 2  tablespoons blue cheese salad dressing
  • 1/2  cup crumbled blue cheese, plus more for garnish
  • Salt and freshly ground black pepper, to taste

Prep Time – 150 Cook Time – 15


For the marinade:

  1. Combine garlic, red pepper flakes, pepper, rosemary and oil in microwave-safe cup.
  2. Microwave on HIGH 45 seconds; cool.
  3. Slice beef into approximately 2-inch by 4-inch strips.
  4. Once cooled, place marinade and sliced beef in a resealable bag; toss to coat.
  5. Refrigerate several hours or overnight.

For the crostini:

  1. Preheat oven to 400F.
  2. Combine oil, garlic, salt and pepper in a microwave-safe measuring cup.
  3. Microwave on HIGH 45 seconds.
  4. Slice baguette into 36 (1/2-inch) slices.
  5. Brush one side of each slice lightly with garlic oil.
  6. Place oiled side up on cookie sheet an bake 10 to 15 minutes or until crisp.

For the topping:

  1. Beat cream cheese with electric mixer until smooth.
  2. Add salad dressing; beat until well blended.
  3. Stir in crumbled blue cheese by hand.
  4. Season to taste with salt and pepper.

Spread cheese mixture onto crostini. Top with strips of marinated meat. Sprinkle with additional blue cheese; serve.

via Beef and Blue Cheese Crostini Recipe |

Let’s get up to no good,



Pumpkin Love

Pumpkin Love

Feeling Fallish yet?

If not, get inspired with these recipes featuring Fall’s famous gourd: the pumpkin.

Wow your guests with these pumpkin-inspired dinner ideas:

Easy Oven-Baked Pumpkin Polenta

This rustic cornmeal dish makes a nice change from mashed potatoes. Serve with roast pork, chicken, beef or meatloaf.

Ham and Cheese Stuffed Pumpkin

A whole pumpkin baked with ham, cheese, bread, garlic and cream. Brush the pumpkin liberally with maple syrup to bring out its sweetness—a great contrast to the ham, bread and cheese.

Turkey Chili with Pumpkin

Pumpkin Dinner Rolls

Top off a fabulous evening with a nightcap and these pumpkin-inspired desserts:

Frosty Pumpkin Pie

Pumpkin Cranberry Cake

Spiced Pumpkin Cookies

Pumpkin Frozen Yogurt

And for the morning after:

Pumpkin Ginger Scones

Pumpkin Streussel Muffins


Let’s get up to no good,


HamBob’s Angel Biscuits

HamBob’s Angel Biscuits

While flipping through yesterday’s paper, I came across an insert I’ve never noticed before: relish. Their website offers recipes and how-to’s geared for in-season ingredients.

One of the featured recipes was for Country Ham Biscuits–an item my family has shared every Christmas for as long as I can remember. Check out this unique take on an old favorite from The Hamery of Murfreesboro, TN:

One of The Hamery’s most popular items is ham biscuits–bite-sized Southern angel biscuits filled with sliced ham. A Southern mainstay at breakfast and holiday parties, angel biscuits are a cross between a biscuit and a yeast roll. It’s said that they’re easier to make than traditional biscuits and more foolproof due to the two types of leavening: baking soda and yeast. The addition of yeast also lightens up the dough, resulting in a lighter biscuit—hence the name.

Traditionally, they’re bite-sized, but if you want bigger biscuits, roll them out 1/2-inch-thick. Another tip—placing the biscuits close together on the baking sheet makes them rise more. Serve them with an eggy dish for breakfast or as a dainty party appetizer, stuffed with thinly shaved country ham and a gloss of pepper jelly.



  • 1  cup buttermilk
  • 1/8  teaspoon baking soda
  • 1  tablespoon active dry yeast
  • 1  tablespoon sugar
  • 1/4  teaspoon salt
  • 1/2  cup warm water (100F to 110F)
  • 3 to 3 1/4  cup all-purpose flour
  • 1/2  cup shortening


  1. Mix buttermilk and baking soda together.
  2. Mix yeast, sugar, salt and water together. Let stand until foamy.
  3. Combine flour and shortening, stirring with a fork until mixed well. Mix in buttermilk mixture. Mix in yeast mixture. (Dough will be wet.) Cover loosely with a kitchen towel and let rise in a warm place until doubled in size.
  4. Pat out dough to 1/2-inch thickness on a heavily floured board. Cut biscuits with a 2-inch cutter. Place on a baking sheet and let rise 20 minutes.
  5. Preheat oven to 400F.
  6. Bake biscuits 10 to 12 minutes, until golden brown. Makes about 18.

—Recipe courtesy of The Hamery, Murfreesboro, Tenn.

Nutritional Info (per serving)

  • Calories 135
  • Fat 6g
  • Cholesterol 0mg
  • Sodium 56mg
  • Carbohydrates 18g
  • Fiber 1g
  • Protein 3g

via HamBob’s Angel Biscuits Recipe |

Here are some notes from’s recipe testers:

Very similar to my grandmother’s recipe for Angel flake biscuits which also used yeast. I like biscuits to have a little more browned top, so I think next time I will brush the tops with melted butter before baking. Flaky, light. Very easy to make. Salt was listed in the ingredients list, but the recipe didn’t indicate where it was to be added.  I assumed the salt needed to be mixed with the flour before cutting in the shortening. Great recipe!!

— Mary Cooper

Round golden brown biscuits. Strong taste of yeast and buttermilk in tender biscuits. So delicate. Good with ham steak and herbed goat cheese. I used a powdered buttermilk mix, which produced a thin liquid. Next time, I would use thicker buttermilk from the grocery store dairy department.

— Carolyn Zichterman

via Recipe Testers: October Recipes |


Let’s get up to no good,


White Bean and Chicken Chili

White Bean and Chicken Chili

Last weekend the hubs and I spent our 1st anniversary at the Epicentre in Uptown Charlotte. Of course, we spent the majority of the day Saturday (AND SUNDAY!) watching football in the closest sports bar: Wild Wing Cafe. Both days I ordered their White Bean Chicken Chili and it was amazing!


Once we got home, I was still craving it so I decided to look around for a similar (and hopefully healthier) version. I came across Giada’s version and I think this will hit the spot! Enjoy!


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 1.5 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup crushed tortilla chips
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley


  1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
  2. Add the onion and cook until translucent, about 5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
  5. Stir the flour into the chicken mixture.
  6. Add the beans, Swiss chard, corn, and chicken stock.
  7. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.
  8. Add the red pepper flakes and simmer for another 10 minutes.
  9. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the crushed tortilla chips, parmesan cheese and chopped parsley.

via White Bean and Chicken Chili Recipe : Giada De Laurentiis : Food Network.

Let’s get up to no good,