Grilled Peppers and Onions

Grilled Peppers and Onions Ingredients:

3 Green and Red Peppers Julianne Sliced
3 Large Sweet Onions Sliced in 1/4 " Slices
3 Tablespoons Olive Oil
1 Tablespoon  Butter

Take Peppers and Onions and Slice place in Large Pot adding Onions and Peppers with Olive Oil and Butter Stirring frequently until caramelized. Re Heat in Pot on Grill when grilling corn and Brats

Enjoy

Sheila Fretz

Goat Cheese Stuffed Dates Wrapped in Bacon

Goat Cheese Stuffed Dates Wrapped in Bacon

This is one of the easiest recipes that I have ever created! So fast and easy you can make within 30 min including assembling and bake time. This is one of my go recipes especially when I am expecting guest for a dinner party.

So What I normally do is about an hour and a half before I am expecting my guest I start to get ready by slicing and de-pitting all dates first. You can buy pre-pitted however you must thoroughly check that they are stemmed and pitted. I have found partial pits before.

Next I take either plain goat cheese or goat cheese with herbs an stuff inside 1 tsp per date.

Next I take bacon and wrap around the date.

Now I have time to get ready and beautify myself and about 20-30 minutes before my guest arrive I pop in the oven.Preheat oven to 350 degrees. Place on cookie sheet elevated on cookie rack and bake for 20-30 minutes turning half way through. Watching frequently because some bacon is thicker than others baking time will vary.

Bon Appetite!

Enjoy,

Sheila Fretz

Harvest Time Creamed Corn

So Canadian Thanksgiving is this coming Monday, and my question to you is "When will you celebrate, if you are a Canadian"?  You would be surprised how many Canadians live in the United States.  I too celebrate Canadian Thanksgiving every year here in Los Angeles, however, we celebrate every year on Sunday.   Living here in the United States we don’t always have Columbus day/ Canadian Thanksgiving off. Did you know Columbus day shares the same date for the holiday of Canadian Thanksgiving?

This is one of my holiday recipes that I make on a regular basis, all through out the year. It is so easy and it can be made up to a day in advance then reheated in a greased Pyrex bowl or square pan.


Creamed Corn Ingredients
1 Birds Eye® C&W® Petite Sweet Corn (16 oz)
2 cups Half and Half
3 Tablespoons Butter
2 Tablespoons gluten free flour
½ cup Parmesan cheese

Make a rue with Butter and gluten free flour cook until golden brown.

Then slowly add the Half and Half until creamy next add 1 bag frozen corn cook until heated thoroughly

Next add half the cheese and garnish with the rest . Serve immediately, or if you are serving the next day,  grease a  Pyrex bowl or 9" x 9" square pan and pour into. Place in refrigerator covered with Saran wrap touching cream corn so a film or skin does not form. Re  Reheat at 350 degrees for 25-35 min until heated thoroughly then garnish with the rest of cheese.

Bon Appetite!

Enjoy,

Sheila Fretz

Corned Beef Hash

About 2 weeks ago Mike and Molly on CBS started and I wrote a recipe for Billy Gardell; (Who plays the roll of  Mike). It seems that one of Billy’s favorite meals is Corned Beef. However, after I made the Corned beef we ate many Ruben Sandwiches made from my Panini. So with the last pound of leftover meat, I thought corned beef hash was in order. So here is my recipe for Corned Beef Hash.

TIP of the Day: if you do not have a pre-made Corned Beef go to your local deli in the supermarket and have them cut you off a wedge of meat. So you don’t have to wait to make after you have made One of Billy Gardell’s favorite meals.




Corned Beef Hash Ingredients

1 lb. Left Over Corned beef from Billy Gardell’s Favorite Meal.
4 Potatoes peeled
1 Onion
2 Cups Beef Boulion.
3 tablespoons Olive Oil.

Equipment

Food Processor with Grating Blade
I large Frying Pan or Wok

Take Meat, Potatoes and Onions and Grade up in food processor.

Next Place Meat Mixture in pan and fry up with Olive oil and add French Onion Soup.Cook until firmly  toasted, serve with poached eggs.

If you do not know how to poach an egg it is very easy. Boil Water about 4 cups at 1 teaspoon of vinegar. then crack egg in small measuring cup and place egg in water for about 2-3 minutes then remove with slotted spoon.

Bon Appetite!

Enjoy,
Sheila Fretz

Peanut Butter and Chocolate Rice Crispy Treats

The other day @SaltySpoon and I were conversing on Twitter. The Salty Spoon and I were talking about how Salty Spoon was craving Rice Crispy Treats. My daughter came over and sat on my lap and asked me who  I was talking to, and about what? Plus J (My daughter) asked if could she talk too. I said no, Mommy is going to get off Twitter, for now, and make something with you! I asked J, how about we bake or cook something together? J loves it when she helps me with my blog, and I enjoy our special baking time too! So My little one J created these with me just for you Salty Spoon!

Peanut Butter and Chocolate Rice Crispy Treats
 3 Tablespoons Butter Melted in Large Pot
3 chopped up Chocolate bars
3 Chopped up Reeses Peanut Butter Cups Chopped up
4 cups Rice Crispy Gluten Free
20 Jumbo  Marshmallows

Equipment:

13"x9"  Pyrex Pan
Cooking Spray
1 piece of foil greased.
1 Rubber Spatula

Take Butter and Melt in Pot.

Take cooking spray to your Spatula

Next add Marshmallows and melt.

Add Rice Crispy’s and Candy mixture of your choice stir until thoroughly mixed.

Grease a 13x 9 pan and place mixture into pan. After all in pan press down with greased aluminum foil. Let dry for 20 min.

Bon Appetite!

Enjoy,

Sheila Fretz

Stuffed Tomatoes

This is another dish you can serve either as a main dish or on it’s own. I was inspired by a box of tomatoes that my husband had been given by one of his clients. They were beautiful beef steak tomatoes and I needed to do something with them fast! I knew they would not last forever, so I created two recipes One being this one and the inside remnants I created a home made tomato soup, which I will post in the next couple of days.

Stuffed Tomato Ingredients
3 small stalks of celery about ½ cup
2 cloves garlic
1 Granny smith Apple
6 Tomatoes Cored and Hollowed (Save Insides for Tomato Soup)
The Zest of a lemon
½ Fennel Bulb about 1/4 of a cup
1 onion
3 Tablespoons Poultry Seasoning
1 lb. Bulk Sausage
4 cups gluten free rice bread that has been buttered and torn or cut.
Olive Oil to drizzle
2 cups of Chicken Broth

Tip of the Day: Save the old heals and crust in a freezer bag in freezer so when you have this urge to make stuffing, bread pudding or any other recipe that requires bread you don’t waist money and you have it on hand in the freezer.

Take bread out of freezer and toast in over at 350 degrees for about 10 min and watch     When out of oven butter all bread than tear apart.

While cooking bread take Bulk Sausage and cook with celery, garlic, fennel,  apple and onion when thoroughly cooked,  drain off drippings.

In a large bowl add Bread and  Sausage mixture plus the chicken broth and mix together. Next add Salt and pepper to taste plus poultry seasoning and mix together until you can form a ball.

Stuff tomato with Mixture and drizzle with olive oil bake in 13 x9  Pyrex dish for 35-40 minutes.

I hope you enjoy ...

Bon Appetite

Sheila Fretz

Star of Mike and Molly, Billy Gardell, One of Billy's Favorite Meals - Corned Beef with Harvest Vegetables

 Living here in Los Angeles you meet people through friends, your children’s schools and neighbors. One of my dear friend’s, Billy Gardell plays Mike,  in the New Series Mike and Molly, on CBS Mondays 9:30/8:30 Central. We just Love Billy Gardell, Billy is funny and quick witted and he loves a good home cooked meal.  So when I was creating this recipe knowing Billy’s Favorite dinner is Corned Beef & Cabbage, an Irish Favorite on St. Patrick’s day. I thought instead of making the traditional Corned Beef & Cabbage recipe, of  boiling it forever, and adding the spices and vegetables. I would change it up a little. I would bake it, for the ease and convenience,  and serve it with Harvest vegetables with a Brown Mustard Balsamic Glaze.








So please start watching Mike and Molly and I promise you will love it! A very funny Show and it’s right after Two and A Half Men! What a great way to start the week off.  Now back to the recipe!

Mike and Molly’s, Billy Gardell’s Favorite Meal - Corned Beef with Harvest Vegetables

Corned Beef with Harvest Vegetables Ingredients:

1 Corned Beef Brisket
2 yams
6 Yukon gold Potatoes
2 Onions I used 1 red 1 yellow
10 Carrots pealed and Cut
1/4 cup Olive Oil for drizzling on Vegetables
Salt and Pepper to taste
2 teaspoon Garlic powder 1 tsp for meat the other for vegetables

TIP Of the Day: Generally Corned Beef is always on sale the Month of March for St.
 Patrick’s day, So take advantage of it!! You can freeze beef for up to a year as long as you put it into a freezer bag. So the day before or a couple days after. I go to my local Market and stock up and Freeze that way you can have Corned Beef throughout the year. Leftovers make great Hash or even Fabulous Ruben Sandwiches which I will post later on.

Brown Mustard Balsamic Glaze Ingredients:
3 Tablespoons Brown Mustard
1 Tablespoon Lea and Perrins Worcestershire
1 Tablespoon Soy Sauce
1/4 cup Brown Sugar
1/4 cup Balsamic aged vinegar

Take Corned Beef out of freezer and defrost or refrigerator, and open package, rinse off and pat dry. Next place in center of Roasting pan fat side up. Next take seasoning Packet included in Corned Beef and Sprinkle over meat. Peel all Potatoes, Yams, Onions and Carrots and Chop into quarter size pieces. Next place vegetables in roasting pan and drizzle over vegetables adding salt and pepper to Meat and Vegetables to taste plus Garlic Powder.

Preheat oven to 350 degrees depending how large the corned beef is calculate 25 minutes per pound. So my Corned Beef was 5 lbs so I would cook mine for 125 min ( 2 Hours 5 Min), if you have 4 lb 100 min ( 1 hour 40 min). 3 lb 75 min ( 1 hour 15 min).

Next Make Brown Mustard Balsamic Glaze but combining all ingredients in a measuring cup and whisk together.About half way through turn vegetables so the can caramelize on both sides.

About 20 minutes prior to corned Beef being completed flip meat fat side down and  poor Brown Mustard Balsamic Glaze on top then cook for 20-25 min.
Pull meat out of oven and let rest for 20 min. Then serve with Harvest Vegetables so  yummy.

So Monday, September 20, 2010 is the big night “Mike and Molly”, it premiers on CBS at 9:30 pm Tonight so.

So here’s your sneak peak to Mike and Molly, PLEASE WATCH plus don’t forget to come back to make this Fabulous Recipe!!