Cashew Cranberry Brownies

Admit it.  Sometimes a "boxed mix"is just as good or better then a from scratch recipe!

This statement just sooo holds true with Ghirardelli Brownie Mix.  I am insanely in LOVE with the Dark Chocolate mix offered by Ghirardelli!! 

Oh wait... let me set the record straight here!!! I have not in anyway been contacted by the Brand, nor am I promo'ing it.  This just happens to be my most favorite and my families favorite Brownies ever!   You seriously need to give it a whirl.  I guarantee you perfect, moist, rich delicious Brownies!

I whipped up these gems to send along with my husband for his co-workers which just happen to be overseas at this time!  YEA... these delicious chocolate delights are traveling 1/2 way around the world on a jet plane, as I speak.

I jut know the "guys" are gonna love this combo of Cashews, Cranberries, White Chocolate Bits and moist delicious Dark Chocolate Brownies!!  So YUMM.  The Cranberries add a nice tartness to the chocolate richness.

The recipe is on the side of the box and is super easy.  I did substitute cashews for the recipe item of pecans...simply because that's what I had in my kitchen cabinets.  Tweek it, you will love it.  Enjoy - enjoy!!!

Cathy

HAZZARD IN THE KITCHEN!!

Space Coast Stars & Veggie Nights‏

 

 

Hi!

 

Sometimes you just want QUICK & EASY, that's why I created this recipe.

As you will see it's an easy recipe that let's you ADD too or minus from making it your own creation.

 

Have fun with it.  Add some chicken slices as a possibility or additional fresh veggies and spices.

 

For now - happy cooking!!

 

    Cathy

 10 Minutes Or Less  

Description: Teeny tiny little Star shaped Pasta makes for a super fast, complete Side Dish.

You will soooo enjoy the crisp texture of Snow Peas, Carrots and Red Onions on this bed of tiny Stars, dazzled with a delicate Citrus Cream Sauce.  

Wah La! – under 10 minutes & your good to go!

Note: This dish can easily be changed to a Vegetarian Dish with just one simple alteration!

Ingredients

2 Cups Low Sodium Chicken Broth {room temperature}

1 Cup Pastina {Barilla Brand pasta}

½ Cup Milk

2 Ounces Softened Philly Cream Cheese {you can use 1/3 rd Fat brand, or Original or Spreadable}

1 - 10 Ounce package of Bird’s Eye Steam-Fresh Spring Vegetables in Citrus Sauce

1 Lime

1 Tblsp. softened Butter

In large sauté pan on high heat bring chicken broth to a boil {about 2 minutes}.

While waiting for the broth to boil, put your bag of Steam Fresh Veggie’s in the microwave for 6 minutes, following directions on the bag for steaming.  Once chicken broth comes to boil stir in your cup of Pastina, reduce heat to medium-high after you have stirred in the Pastina.  Stir occasionally, being careful to not allow the Pastina to clump together. Note- if it seems most of your moisture has been absorbed, go ahead and toss in a few tablespoons of warm water.

Suggest you set your timer.  Pastina should be al dente in 5 to 6 minutes.  While your waiting for your veggie’s to finish in the microwave and your pasta to cook, put your softened cream cheese in the food processor,  {a mini-food processor can also do the job} let it whip for a few seconds then pour in the milk slowly while processor is continually running.  Once milk is incorporated, Add the lime juice of one whole fresh lime.  Whirl for a few seconds and your cream sauce is ready.  Hope you haven’t forgotten about stirring the Pastina while whirring that food processor!  : }.  At this point stir in the tablespoon of butter to the Pastina.

“Bing” goes the microwave; your veggie’s are ready.  It is best to let your Steam-Fresh bag sit 1 minute before carefully opening the package.  Meanwhile plate your Pastina.  Now pour the veggies directly over top the Pastina.  Drizzle your dazzling Citrus Cream Sauce over the center length of your veggie’s.  It s Side Dish time & your done!

King's Chef Diner

It makes me smile that the Hazzards are Food Machines.  True Foodies.  It's no secret the love of food is passed down within the ranks of a family.  I am from a family of great cooks and it began with my Mom.  My  8 brothers can all cook, some better then others, some are sensational cook's, and some are in the Food Industry.  My two sisters are also Wiz's in the kitchen, and our eyes roll back in our head over great deserts!  We all pay homage to great food and fabulous cooks.  Praising verbally and always in multiple statements how much we are enjoying the food. 

This Hazzard Clan of mine loves to call or text one another and discuss in length the next recipe they are creating,or one in which they just simply consumed.  Elaborating about the colors, the flavors, the textures, the deliciousness, how we wish we could have shared it together that very moment.  We are always planning our next food encounter.  Often that planning stage takes place while we are still enjoying a meal!  Yeah, we are Foodies with a capital F.  Savoring every delicious morsel, analyzing what secret spice we think is in a particular dish we have tried.  We are like Kitchen Scientist.. trying the tasting formula over and over again, until we have the ingredients figured out. 

So you see it should come as no surprise to you that our vacations require intense planning around places to eat.  And that my friends is where King's Chef Diner comes in to play - located in Colorado Springs, Colorado. It's an eclectic  joint with great energy and fun Servers and Cooks. Phenomenal food!  Huge portions, all served with their home made Green Chile Sauce on the side, or heaps of  fresh jalapeno slices.  Reasonable prices, and a Clean Your  Plate Club Sticker when you finished every bite.  That honor went to my husband the skinniest guy in our group!  This 6ft.'3, 184 lb guy finished his plate of a giant Reuben sandwich stacked 5 inches high layered with fresh jalapeno's and a side of home fries.   He then methodically finished my other 1/2 of sandwich which was Corned Beef and Swiss with mustard and jalapeno's on rye bread plus fresh sliced fries.  He ate it all, each bite better then the first.  But the piece de' resistance went to my daughter Kates meal, which consisted of the juiciest 14 oz. hand cut sirloin steak I ever tasted, plus two eggs, homemade hash browns and Texas Toast.  The price tag on this magnificent Mama Jama was $13.95.

The surprising moment of this days Brunch went to my son Jonathan who ordered the 1/2 lb. custom burger of angus beef with bacon, cheese onion and smothered in a giant layer of jalapeno's.  This was a mountain of delicous-ness that made you wonder how anyone could wrap their mouth around such a tall bite.  the burger was cooked to perfection of medium rare just juicy and dripping wonderful-ness!!

Let me NOT forget the sinfully creamy, cheesy-cheese fries.  Each fry was the perfect crisp bite on the outside, soft potato on the inside and each one dripping in melted cheddar  Talk about delicious. If you ever find yourself in Colorado Springs you must stop by for a full delicious belly of food from King's Chef Diner! 

So my friends when in Colorado Spring be sure to put Kings Chef Diner on your To Do List.  We did and so did Food Network.  We are all in agreement you won't find a better breakfast or lunch anywhere..bring your BIG pants, you're gonna need em!!

Sharing pix of our great food experience @ Kings Chef this summer, while on our Fierce Cross-Country  Bike Road Trip!  Hazzard Road/Food Warriors ROCK!!.
Kings Chef Link

Sexy Summer Bruschetta

 What??  The temperatures are hot and sultry and your ready for a light fare.  Try my Sexy Summer Bruschetta on for size.  Super simple, delicious and sultry!

 

These 90 + degree days in Florida it's time to abandon the hot stove  and make it quick and lite. 

Summer is the perfect time to get creative with the grill.  Why not toast your bread for the Bruschetta  on the grill rather then fire up that oven.  We had this great summer dish over the fourth of July weekend, it was so easy.  First it's happy hour of ice cold Home Brew served in a frosted glass.  Well THAT part of our evening was so refreshing we extended happy hour right into the dinner hour! : }

 

Suggestion:  Serve a few sides with your Bruschetta for those with a healthy appetite.  We enjoyed some fresh melons that were in season, some leftover cold sliced chicken and shrimp.  Put your stamp on it.  Switch it up, add what's interesting to you..on your plate or on your Bruschetta.  Just keep it simple and pure and it's a guaranteed winner!!  

 

Cathy

Prep time: 15 minutes

Cook time: 5 minutes

Ingredients

• 6 fresh tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 8 ounce prosciutto mozzarella cheese roll {room temp] *this is a ready-to-eat cheese type roll sold in your grocery store near the packaged imported cheeses, refrigerated section.
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Method

 Baking choices for your bread! Grill or oven...

If in the oven -Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

If on the grill place slices over medium heat for a minute on each side.. it will toast quickly with the olive oil on the bread.. if possible place bread on a raised rack on the grill to avoid charing. Flip bread til golden on each side.

3: While the oven is heating, chop up the tomatoes. Slice the prosciutto mozzarella cheese roll into 1/4 inch slices then cut each slice in half. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil and the prosciutto mozzarella . Add coarse black pepper to taste.

4: Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

5: Place bread on a serving platter, olive oil side up. So many ways to present and serve this: place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.