Recipe

Desserts to Die for

Suzanne StrengthLeave a comment

Lord have mercy, but I have a sweet tooth.  I’m not much of a baker, but when I do, I make sure it has chocolate somewhere in it.  These desserts are some of my best creations 🙂

I have tried a LOT of Fudge Pies.  Some are too gooey.  Some are too dry.  This one is like Baby Bear’s porridge: just right.  I topped it with Cherry Garcia.

I found the original recipe at Southern Living.  Printer friendly version: Fudge Pie

Fudge Pie

INGREDIENTS

    • 2/3 cup evaporated milk
    • 0.5 (12 ounce) packages semisweet chocolate morsels
    • 2 tablespoons butter
    • 1 cup sugar
    • 2 tablespoons all-purpose flour
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 3/4 teaspoon kosher salt
    • 1 cup chopped pecans
    • 1 (9 inch) frozen unbaked piecrust shell ice cream

DIRECTIONS

  1. Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
  2. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
  3. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.

APPLESAUCE CAKE

Recipe by Midnight Sun Chef

INGREDIENTS

    • 2 eggs
    • 3 cups sugar
    • 1 1/4 cups oil
    • 3 cups flour
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 teaspoon vanilla
    • 1 cup chopped walnuts (optional)
    • 1 1/2 cups unsweetened applesauce

DIRECTIONS

  1. Beat together eggs, sugar and oil. Fold in remaining ingredients.
  2. Spray bundt pan very well with nonstick spray and flour.
  3. Bake at 300°F for one hour, one hour fifteen minutes for a bundt pan.

Buttermilk Pie

Source: Mommy’s Kitchen

  • 1 – 9 inch pie crust 
  • 1   1/2 – cups sugar
  • 3 – tablespoons flour
  • 1 – cup well shaken buttermilk
  • 1 – tablespoon fresh squeezed lemon juice
  • 2 – tablespoons vanilla extract
  • 2 – large eggs room temperature 
  • 1/2 – cup unsalted butter ; melted and cooled to room temperature

Preheat the oven to 415 degrees. Place the pie crust in a deep dish pie pan and flute the edges.

If desired use store bought pie crust. Set aside. In a large mixing bowl whisk together the sugar, flour, buttermilk, lemon juice, vanilla., eggs and melted butter.

Bake the pie crust for 5 minutes or until golden brown.

Remove the pie crust from the oven and pour the filling into the warm crust. Return the pie to the oven and bake until warmed, about 10 minutes.

Then without opening the door , reduce the heat to 350 degrees and bake until set, about 40 minutes. If the crust begin to brown to quickly add foil around the crust edges.

Remove from oven and place on a wire rack to cool completely. Serve at room temperature.

servings: 6-8

 

Lincolnton

Crafted Southern Speakeasy throws a Tea Party!

Suzanne Strength1 Comment

So, by now everyone knows that Crafted is THE place to go for the most delicious handcrafted cocktails and snacks.  But did you also know they do these marvelous events all of the time?  The last one I went to was a tea party.  And it was the coolest one I’ve ever been to.

Erika Thompson, owner of Crafted teamed up with Allison Gahrmann of the White Rose Manor in Lincolnton to put together this amazing event.

We bought our tickets online and when we arrived she ushered us all into the private party room which was decorated lovingly to be transformed into a Victorian tea room.  Allison brought her vast collection of delicate teacups made out of bone china for us to sip from.

Allison then gave us a demonstration about tea etiquette and history and even brought some hats that she’s helped to rescue and remake.  She asked these adorable little girls to model a couple of her favorites.  She then let us know that she and her daughter collaborated to blend some new tea flavors, some with a theme of Christmas and other with an Alice in Wonderland theme!  We all begged for an Alice in Wonderland themed Tea Party at Crafted next, so be on the watch for that!

The food was plentiful and delish!  We had every type of finger food you could imagine and then some!

 

A beautiful tablescape!

Bruschetta Bites

Cucumber Sandwiches

Peanut butter and jam sandwiches, Chicken salad sandwiches, Creme Brulee cookies and German Chocolate Cupcakes

Croissants with fresh jam

Parmesan Crisps

Jalapeno Pickled Quail Eggs

Anise Pizzelles

Scones with lemon curd

My plate!

Recipe

Shrimp Cakes

Suzanne StrengthLeave a comment

Tonight the kids went to dinner with their dad, so I took that opportunity to make myself something only I would eat (in this house): SHRIMP CAKES!

They were so good, and a different texture than crab cakes.  Next time I’m going to make them in tiny bite size nuggets for an appetizer.

SHRIMP CAKES

INGREDIENTS

  • 1 lb large shrimp, peel, deveined, chopped
  • 1 1⁄2 cups Ritz crackers, crushed
  • 1⁄2 cup Best Foods Mayonnaise
  • 1⁄4 cup panko breadcrumbs
  • 1⁄4 cup red onion, minced
  • 1 stalk celery, minced
  • 1 jalapeno, minced
  • 2 teaspoons brown mustard
  • 1 teaspoon black pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • extra virgin olive oil
  • FOR THE HOT MAYONNAISE
  • 1⁄2 cup Best Foods Mayonnaise
  • 1 tablespoon hot sauce
  • 1 pinch black pepper

DIRECTIONS

  • Peel, devein, and finely chop shrimp, leaving a few chunks.
  • In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well.
  • Fold in shrimp and panko bread crumbs.
  • Form into 4 patties or you could make appetizer size if desired.
  • Heat about 4 tablespoons of olive oil and a little butter in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown.
  • Patties can also be placed under the broiler and cooked for about 8 minutes per side.
  • Drain on paper napkin.
  • To prepare hot mayo, mix all ingredients together and serve on top of patties.
Charlotte · Cornelius · Denver · Mooresville

Best of Restaurants: Bird

Suzanne StrengthLeave a comment

It’s my favorite protein with feet.

Fried Chicken Wings with Winston Salem Sauce at Mert’s Heart and Soul in Charlotte

Pollo Florentine from Caruso’s in Mooresville, NC

Bruschetta Chicken Crepe at The Crispy Crepe in Charlotte

Poussin with sweet pea and summer squash risotto from The Foundry in Denver, NC

Airline Chicken at Bistro La Bon in Charlotte, NC

Thai Sweet and Sour Chicken from Thai House in Cornelius, NC

Chicken Marsala at Chillfire Grill in Denver

Turkey and Dressing at Stacy’s in Denver, NC

Chicken Caprese from Jeffrey’s in Mooresville

Duck and Dumplings at Dogwood: A Southern Table in Charlotte

Hot Wings at Duckworth’s Grill in Mooresville, NC

Boone · Charlotte · Denver · Gainesville · Lincolnton · Mooresville · Panama City Beach FL · Restaurants · Statesville

The Best of Restaurants: Salads

Suzanne StrengthLeave a comment

What makes a good salad?  For me it’s all about the dressing.  It *has* to be homemade.  I can spot a bottled dressing a mile away.  The toppings are also important.  Here are some of my favorites:

The Black and Blue Filet Salad from Fresh Chef in Mooresville, NC

Insalata del giorno from Alino’s in Mooresville, NC

Tuscan Caesar at Paramount Grill in Gainesville, FL

The Wedge Salad from Chillfire Grill in Denver, NC

Green salad from The Gamekeeper in Boone, NC

The Palm Beach Salad at Bricktop’s in Charlotte

Garden Salad at Sorrento’s in Statesville, NC

Green Salad with Salmon at Local Roots and Provisions in Lincolnton

Hydroponic Butter Lettuce Salad with Strawberries, whipped goat cheese and Butter Pecan Dressing from Firefly in Panama City Beach, FL

Boone · Charlotte · Denver · FL · Gaffney SC · Gainesville · Vale

Best of Restaurants: Steak

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Steak is one of my favorite proteins.  The problem for me has always been that my dad and now my son make such good steaks, I find any I have in restaurants to be lacking.  Not the case with these picks:

Filet Mignon at Carolina Cafe in Gaffney, SC

Mills Family Farm Ribeye Steak with beef jus from Heirloom in Charlotte, NC

Pan roasted barrel cut Angus filet with roasted portabellos, puff pastry & a white-truffle sherry reduction from Paramount Grill in Gainesville, FL

Steak dinner at Willow Creek Inn in Vale

Ray’s Mixed Grill (The elk was my favorite!) at the Gamekeeper in Boone, NC

Filet Mignon at Safari Miles in Denver, NC

Bone-in Filet at Link and Pin in Huntersville

Filet from Supperland in Charlotte

Beef Tenderloin with Butter Poached Lobster at Capital Grille in Charlotte

Tomahawk Steak from The Crunkleton in Charlotte

Pepper Crusted Stuffed Filet Mignon from Firefly in Panama City Beach, FL

Recipe

Swanky Sandwiches

Suzanne StrengthLeave a comment

We’ve all been there.  Wanting to make supper, needing it to be quick but not a tired old sandwich.  Get ready for the swanky sammie.

This delicious creation comes from Blue Apron.  It came together quickly and had a satisfying crunch when we bit into it.  Yum!

PESTO CHICKEN PANINIS

INGREDIENTS

  • 1 1⁄2 lbs chicken breasts, chopped
  • 4 sandwich buns
  • 1⁄3 cup basil pesto
  • 1⁄4 cup grated pecorino cheese
  • 4 ounces fresh mozzarella cheese
  • 2 tablespoons gheeor 2 tablespoonsbutter
  • 1 tablespoon italian seasoning
  • 15 ounces tomato sauce

DIRECTIONS

  • Halve the rolls.
  • Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
  • While the chicken cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
  • Assemble the paninis using the halved rolls, pesto, cooked chicken, mozzarella (tearing into small pieces before adding), and the pecorino; season with salt and pepper. Wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis. Place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Carefully transfer to a cutting board and halve on an angle.
Charleston SC · Charlotte · Concord · Cornelius · Huntersville · Restaurants

Best of Restaurants: Bread

Suzanne StrengthLeave a comment

We normally don’t think of bread as being that important because too many restaurants give it to you as an afterthought.  But these restaurants made the extra effort to make their bread the very best, and should be commended.

Cornbread from Mert’s Heart and Soul in Charlotte

Milk Bread from Kindred in Davidson

Biscuit from Tupelo Honey in Charlotte, NC

Bread from The Oak Steakhouse in Charleston, SC

Complimentary bread and honey butter from Heirloom in Charlotte, NC

Pretzel Sticks from Queen City Craft & Gourmet in Charlotte

Housemade Rolls with Marinara Dipping Sauce from Basilico Italian in Concord

Complimentary Bread and spread at The Goodyear House in Charlotte

Cornbread muffins from the McNinch House in Charlotte

Pretzel Brioche with Whipped Butters from Stoke in Charlotte

Complimentary Bread at Steak 48 in Charlotte

Garlic Knots from Rocky’s Pizza in Huntersville, NC

Za’atar Flatbread from Mariposa in Charlotte

Garlic Knots from Prosciuttos Pizza in Cornelius, NC

Recipe

Healthy but Yummy

Suzanne StrengthLeave a comment

I’m such a foodie.  I’m a foodie that desperately wants to eat healthier.  But I find that some healthy recipes just aren’t great tasting.  Feels like I’m settling.  These recipes don’t make me feel that way.

HEALTHY ASIAN LETTUCE WRAPS

Source: Apple of my Eye

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Recipe

Argentine Dinner

Suzanne Strength1 Comment

My brother-in-law is from Argentina, close to Mendoza.  He makes some amazing chimichurri sauce that we eat on steak or Argentine sausages when we have a cookout at their home.  Always a fun time, and he was the inspiration for tonight’s dinner.

Key West Flank Steak with Chimichurri Sauce, Potatoes and salad with grilled naan

Key West Flank Steak

Source: Taste of Home
  • 1 large red onion, sliced
  • 1 cup minced fresh cilantro
  • 1/4 cup white wine vinegar
  • 1/4 cup Key lime juice
  • 3 tablespoons extra virgin olive oil, divided
  • 6 Key limes, halved
  • 1 beef flank steak (1 pound)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon pepper
  1. In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.
  3. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

CHIMICHURRI SAUCE

INGREDIENTS

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

 

PREPARATION

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Source: Epicurious

 

Bacon and Pancetta Potatoes

4 thick-cut slices bacon, roughly chopped

2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces

3 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 garlic clove, thinly sliced

1/4 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

2 tablespoons coarsely chopped fresh thyme leaves

  1. Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.
  2. Transfer the potatoes to a large serving bowl and serve immediately.

Source: Giada DeLaurentis

Ranch Dressing

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped herbs (combination of parsley, chives, chervil, savory, dill or celery leaves)
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt & freshly ground black pepper, to taste

directions

Combine ingredients in a small bowl and whisk to combine thoroughly. Refrigerate for at least 2 hours before serving.