Every year at Christmas time, my dad and I would make several batches of his famous fudge recipe to share with friends and family. I always insisted on one batch without nuts, and he liked one batch with walnuts. We'd pour the fudge into pans and set them outside on our screened-in porch to chill. At my house, it doesn't feel like Christmas until I've made this recipe.
Ingredients:
1/2 cup butter
3 2/3 cups sugar
1 1/8 cups brown sugar
13 oz evaporated milk
32 large marshmallows
3 oz milk chocolate
2 oz unsweetened chocolate
12 oz semi-sweet chocolate
1 tbsp vanilla
*optional: 1 cup chopped walnuts
Directions:
1. Line a 9x13 baking dish with foil. Lightly butter the foil. Set aside.
2. Combine butter, sugars, and milk in large sauce pan over medium heat and stir until dissolved. Stir frequently and bring to a boil. Cover, boil 5 minutes without stirring.
3. Remove from heat. Add marshmallows; stir until dissolved. Add chocolate one variety at a time, stirring until melted. Add vanilla. If including walnuts, add now.
4. Pour into prepared 9x13 baking dish. Chill before cutting (about 2 hours in the refrigerator).
Extended Burke Family
Sunday, December 16, 2012
Monday, November 12, 2012
Bison Chili
Michael and I found this chili recipe when we were doing the Primal Blueprint diet, and it became a favorite. If you're looking for a low-carb meal, this is a good option. It saves and reheats well. Bonus: bison meat is lower in calories and higher in protein than beef.
Ingredients:
2-3 slices of uncooked bacon, chopped (or 24 oz finely chopped pancetta)
1 onion, chopped
4 cloves garlic, coarsely chopped
1 lb ground bison
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1 1/2 - 2 cups water or beef broth (I use equal parts of each.)
1 14.5 oz can diced tomatoes with liquid (28 oz can may be used, depending on how liquidy you like your chili) or 3-4 medium size tomatoes, seeded and diced
1 tablespoon unsweetened cocoa powder
1 tablespoon apple cider vinegar
2 peeled carrots, chopped
Optional garnishes: finely chopped avocado, chopped cilantro, grated cheese, sour cream, or creme fraiche
Instructions:
1. In large sauce pan (at least 4 quart sized)or Dutch oven, over medium-low heat, cook bacon or pancetta a few minutes until slightly brown and some fat is rendered out.
2. Add onions to the pan and stir into bacon. When the onions are semi-translucent add garlic and stir. Cook a a few minutes longer.
3. Add ground meat to pan and cook over medium-low heat until brown (cooked) throughout and no pink remains. If fat seems insufficient add some lard or olive oil to keep the meat from sticking to the pan and drying out.
4. Add spices, water or broth, tomatoes, and carrots and stir well to combine. Cover and simmer over low heat for one hour, stirring every 20 minutes or so to prevent sticking.
5. Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Taset and season with sea salt and black pepper to taste.
This recipe came from the Primal Blueprint Cookbook by Mark Sisson and Jennifer Meier.
Ingredients:
2-3 slices of uncooked bacon, chopped (or 24 oz finely chopped pancetta)
1 onion, chopped
4 cloves garlic, coarsely chopped
1 lb ground bison
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1 1/2 - 2 cups water or beef broth (I use equal parts of each.)
1 14.5 oz can diced tomatoes with liquid (28 oz can may be used, depending on how liquidy you like your chili) or 3-4 medium size tomatoes, seeded and diced
1 tablespoon unsweetened cocoa powder
1 tablespoon apple cider vinegar
2 peeled carrots, chopped
Optional garnishes: finely chopped avocado, chopped cilantro, grated cheese, sour cream, or creme fraiche
Instructions:
1. In large sauce pan (at least 4 quart sized)or Dutch oven, over medium-low heat, cook bacon or pancetta a few minutes until slightly brown and some fat is rendered out.
2. Add onions to the pan and stir into bacon. When the onions are semi-translucent add garlic and stir. Cook a a few minutes longer.
3. Add ground meat to pan and cook over medium-low heat until brown (cooked) throughout and no pink remains. If fat seems insufficient add some lard or olive oil to keep the meat from sticking to the pan and drying out.
4. Add spices, water or broth, tomatoes, and carrots and stir well to combine. Cover and simmer over low heat for one hour, stirring every 20 minutes or so to prevent sticking.
5. Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Taset and season with sea salt and black pepper to taste.
This recipe came from the Primal Blueprint Cookbook by Mark Sisson and Jennifer Meier.
Sunday, November 4, 2012
Quick Chicken Marsala
This recipe is quick and reliable. You can whip it up on a week night in 20 minutes or less.
Ingredients:
1 lb boneless, skinless chicken breasts or chicken cutlets
3 tbsp butter
3 tbsp olive oil
8 oz portobello mushrooms, sliced
1/2 cup marsala wine (can substitute a 1/2 cup mixture of 3 parts chicken broth to 1 part balsamic vinegar)
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
Italian seasonings (basil, oregano, thyme, rosemary - whatever you like), to taste
1. Combine flour, salt, pepper, and Italian seasonings. Coat each piece of chicken in the flour mixture.
2. Add butter and olive oil to large sauce pan, over medium heat. Once butter has melted add chicken to the pan. Cook until lightly browned on one side.
3. Turn chicken. Add mushrooms around the chicken. Add marsala wine (or chicken broth/ balsamic combo). Cover and cook another 5 minutes or until chicken is cooked all the way through.
I usually serve this over egg noodles, with a green vegetable like steamed broccoli. But mashed potatoes could be good too!
Serves 3-4 people.
Ingredients:
1 lb boneless, skinless chicken breasts or chicken cutlets
3 tbsp butter
3 tbsp olive oil
8 oz portobello mushrooms, sliced
1/2 cup marsala wine (can substitute a 1/2 cup mixture of 3 parts chicken broth to 1 part balsamic vinegar)
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
Italian seasonings (basil, oregano, thyme, rosemary - whatever you like), to taste
1. Combine flour, salt, pepper, and Italian seasonings. Coat each piece of chicken in the flour mixture.
2. Add butter and olive oil to large sauce pan, over medium heat. Once butter has melted add chicken to the pan. Cook until lightly browned on one side.
3. Turn chicken. Add mushrooms around the chicken. Add marsala wine (or chicken broth/ balsamic combo). Cover and cook another 5 minutes or until chicken is cooked all the way through.
I usually serve this over egg noodles, with a green vegetable like steamed broccoli. But mashed potatoes could be good too!
Serves 3-4 people.
Wednesday, October 3, 2012
Carrot-Ginger Suop
I came across this recipe while looking for a weeknight soup that calls for ingredients I usually have on hand. This soup is delicious when prepared as below, but it's even better with apple juice substituted for 1/2 the vegetable stock. And butternut squash can be used in place of carrots, adding a pinch of brown sugar.
This recipe pairs well with a grilled Gruyere cheese sandwich.
Simple Carrot Ginger Soup
3 Tablespoons olive oil
1 yellow onion, chopped
1/3 cup peeled and finely chopped ginger root
3 cloves garlic, minced
6 cups vegetable or chicken stock
1 1/2 pounds carrots, peeled and cut into 1/2 inch chunks
Pinch curry powder (optional)
Salt & ground pepper
Optional Garnishes: plain yogurt or sour cream, chives or parsley
3 Tablespoons olive oil
1 yellow onion, chopped
1/3 cup peeled and finely chopped ginger root
3 cloves garlic, minced
6 cups vegetable or chicken stock
1 1/2 pounds carrots, peeled and cut into 1/2 inch chunks
Pinch curry powder (optional)
Salt & ground pepper
Optional Garnishes: plain yogurt or sour cream, chives or parsley
Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic; saute for 5-10 minutes. Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes. Puree the soup with an immersion blender or in batches in a blender or food processor. Season with curry powder, salt and pepper to taste. This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well.
Monday, September 24, 2012
Grandma T's Minestrone Soup
My step-grandma, Theresa Tortorici, was about as Italian as you can get. When the weather starts to get colder, I usually turn to her minestrone soup recipe to warm me up. I can't say for sure whether it is an old family recipe, handed down for generations - or just one she found in a cookbook and decided to stick with. Either way, it's delicious.
1 15 oz can red kidney beans, undrained
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup parsley, chopped
1 small zucchini, cubed
2 stalks celery, chopped
1 carrot, diced
2 green onions, chopped
4 leaves Swiss chard, removed from rib and chopped
3 tablespoons butter
8 oz tomato sauce
2 1/2 cups waters
grated parmesan cheese
1. Place undrained beans in a large pot. Mash about 2/3 of the beans, leaving the rest whole. Add salt, garlic salt, pepper, oil, and parsley. Stir well.
2. Add vegetables, butter, tomato sauce, and water. Simmer 1 hour or more. (Optional: You can add 1/2 cup dry sherry at this time. Also optional: After simmering 1 hour, you can add 1/4 cup uncooked elbow macaroni, then simmer another 10-15 minutes before serving.)
3. Spoon into bowls. Sprinkle with parmesan.
*Note: If soup seems too thick: Add more water and salt to taste.
Serving size: 4, if main meal. 6 if a side or starter.
1 15 oz can red kidney beans, undrained
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup parsley, chopped
1 small zucchini, cubed
2 stalks celery, chopped
1 carrot, diced
2 green onions, chopped
4 leaves Swiss chard, removed from rib and chopped
3 tablespoons butter
8 oz tomato sauce
2 1/2 cups waters
grated parmesan cheese
1. Place undrained beans in a large pot. Mash about 2/3 of the beans, leaving the rest whole. Add salt, garlic salt, pepper, oil, and parsley. Stir well.
2. Add vegetables, butter, tomato sauce, and water. Simmer 1 hour or more. (Optional: You can add 1/2 cup dry sherry at this time. Also optional: After simmering 1 hour, you can add 1/4 cup uncooked elbow macaroni, then simmer another 10-15 minutes before serving.)
3. Spoon into bowls. Sprinkle with parmesan.
*Note: If soup seems too thick: Add more water and salt to taste.
Serving size: 4, if main meal. 6 if a side or starter.
Thursday, September 6, 2012
Quick fix for hunger
Need a quick, on-the-go breakfast idea or just an after gym snack? This is my favorite shake/smoothie of all time and the health factor is pretty good as well.
Peanut Butter Banana Smoothie
2 ripe bananas
1 cup of milk
2 tbsp of peanut butter
a dollop of honey
2 tbsp of flax seed
3 ice cubes
Add to your favorite blender and voila!
This smoothie fills me up for hours and takes like a dessert!
I hope you find time to enjoy this one :)
Christen
Peanut Butter Banana Smoothie
2 ripe bananas
1 cup of milk
2 tbsp of peanut butter
a dollop of honey
2 tbsp of flax seed
3 ice cubes
Add to your favorite blender and voila!
This smoothie fills me up for hours and takes like a dessert!
I hope you find time to enjoy this one :)
Christen
Monday, August 20, 2012
Weeknight pesto
I had some leftover pesto from last week, and decided to make a pasta with grape tomatoes, pesto and bow tie pasta for dinner tonight. I always forget how easy it is to make pesto, and in August there is basil everywhere, even in shaker heights!
Here is how I make it:
A big handful of basil, stems removed
1/2 c or so of grated Parmesan or Romano cheese
2 cloves garlic, crushed
Olive oil
Pine nuts, a handful
Place all ingredients except olive oil in food processor, add a tablespoon or so of olive oil, pulse a few times, then add 2 more tablespoons oil and pulse until smooth. Spoon over warm pasta and add a few tablespoons of the pasta cooking water to blend.
Never fails!
Here is how I make it:
A big handful of basil, stems removed
1/2 c or so of grated Parmesan or Romano cheese
2 cloves garlic, crushed
Olive oil
Pine nuts, a handful
Place all ingredients except olive oil in food processor, add a tablespoon or so of olive oil, pulse a few times, then add 2 more tablespoons oil and pulse until smooth. Spoon over warm pasta and add a few tablespoons of the pasta cooking water to blend.
Never fails!
Weeknight Favorites with Local Ingredients
This past week I ventured out into downtown Delaware for some local flavor to add to my homemade meals. First stop was the Delaware County Community Market where local vendors sell their product to members and part of the proceeds of the purchase support local non-profit agencies! Here, I bought fresh corn, grape tomatoes, and a jalapeno pepper. They also sell handmade goods such as pot holders, coasters, jewelry and canned jams or spreads. A small deli counter has daily specials and they can whip you up a nice little lunch during the week!
On Saturday, my mom and I checked out the Delaware Farmer's Market and let me tell you, there was a ton of fresh produce! Right from the farm with excellent prices! I have never tasted such fresh, sweet corn as I have from these stands. So, we picked up a dozen ears of corn, yellow bell peppers, cucumbers, cherry tomatoes, another jalapeno, and red onions. All of these ingredients were used in my new August favorite - Corn Salad!
Ryan and I were invited to a "Favorites" party on August 18th and for the theme, we were to bring our own favorite drink or food. I previewed the recipes for Ryan earlier in the week before bringing them to the party, but these are what I ended up preparing:
Weeknight Guacamole
2-3 ripened avocados
1 bunch of green onions - thinly sliced and then finely chopped
1 lime-
1 clove of garlic - minced
2-3 pinches of Kosher salt
Mash the avocados, add the green onions and garlic. Juice 1/2 of the lime, and taste for preference. I usually add juice from the second half, but I love lime! Once you've added the lime juice, salt to your taste! So yummy!
August Corn Salad
1/2 cup of apple cider vinegar
1/4 cup of sugar
1/4 tsp salt
1/4 tsp of fresh ground pepper
**Combine above ingredients until sugar dissolves and allow to sit during preparation of the corn salad. This will be the dressing.
3-4 ears of fresh corn, raw, steamed or blanched
1/2 red onion chopped
1 yellow bell pepper chopped
1 jalapeno finely chopped
3/4 package of grape or cherry tomatoes, quartered
1/4 cup of basil leaves torn into little pieces
Argulula lettuce (optional in my opinion)
Combine all of the vegetables listed above, thread in the arugula as desired, add the dressing (I only add about 1/2 of the mixture) and serve immediately! Leftovers become a bit soggy, so plan on eating it all in one night. This will serve about 3-4 people.
These side dishes were both well liked at the favorites party, and they are pretty easy to make. I loved using the fresh, local ingredients-especially the corn! I hope these dishes make it to your table this August!
Until next time,
Christen
On Saturday, my mom and I checked out the Delaware Farmer's Market and let me tell you, there was a ton of fresh produce! Right from the farm with excellent prices! I have never tasted such fresh, sweet corn as I have from these stands. So, we picked up a dozen ears of corn, yellow bell peppers, cucumbers, cherry tomatoes, another jalapeno, and red onions. All of these ingredients were used in my new August favorite - Corn Salad!
Ryan and I were invited to a "Favorites" party on August 18th and for the theme, we were to bring our own favorite drink or food. I previewed the recipes for Ryan earlier in the week before bringing them to the party, but these are what I ended up preparing:
Weeknight Guacamole
2-3 ripened avocados
1 bunch of green onions - thinly sliced and then finely chopped
1 lime-
1 clove of garlic - minced
2-3 pinches of Kosher salt
Mash the avocados, add the green onions and garlic. Juice 1/2 of the lime, and taste for preference. I usually add juice from the second half, but I love lime! Once you've added the lime juice, salt to your taste! So yummy!
August Corn Salad
1/2 cup of apple cider vinegar
1/4 cup of sugar
1/4 tsp salt
1/4 tsp of fresh ground pepper
**Combine above ingredients until sugar dissolves and allow to sit during preparation of the corn salad. This will be the dressing.
3-4 ears of fresh corn, raw, steamed or blanched
1/2 red onion chopped
1 yellow bell pepper chopped
1 jalapeno finely chopped
3/4 package of grape or cherry tomatoes, quartered
1/4 cup of basil leaves torn into little pieces
Argulula lettuce (optional in my opinion)
Combine all of the vegetables listed above, thread in the arugula as desired, add the dressing (I only add about 1/2 of the mixture) and serve immediately! Leftovers become a bit soggy, so plan on eating it all in one night. This will serve about 3-4 people.
These side dishes were both well liked at the favorites party, and they are pretty easy to make. I loved using the fresh, local ingredients-especially the corn! I hope these dishes make it to your table this August!
Until next time,
Christen
Thursday, August 9, 2012
Gotta Love Garlic
Tonight was my only night at home this week to cook and I chose FISH! Tilapia to be exact. Since we often have salmon, thought I would mix it up a bit. What better to pair with fish than my stand by grain- couscous- and a few ears of locally grown corn?! I picked the roasted garlic and olive oil couscous and then planned on a garlicky fish preparation to seal the deal.
This meal was super easy and super healthy - and it only took about 20 mins to make it.
I melted 2 tbsp of butter in a saucepan and then added 4 crushed cloves of garlic - simmering until fragrant (~2 mins). Next, add 2 tbsp of fresh lemon juice and remove from heat.
Place the fish in a shallow glass baking dish, season with salt and pepper, then add the butter/garlic mixture spreading evenly over the fish. Place this dish in a preheated oven at 400 degrees for about 15 mins and voila! So easy and very low calorie!
The plate felt a little naked once prepared with 3 pale white/yellow foods, so next time I might add in a leafy green such as Tami and Ryan's favorite broccoli with garlic and basil! Makes for a better presentation :)
We finished the night with my new most favorite ice cream flavor from our quaint, downtown, mom-and-pop ice cream establishment, "Ollie's". The flavor is Lemon with Black Raspberry Swirl and let me tell you...it is to die for! My mouth waters just thinking about it! Can't imagine any better flavor to enjoy on a hot summer day or night.
Looking forward to next week with a few more nights at home to cook!
Yours truly,
Christen
This meal was super easy and super healthy - and it only took about 20 mins to make it.
I melted 2 tbsp of butter in a saucepan and then added 4 crushed cloves of garlic - simmering until fragrant (~2 mins). Next, add 2 tbsp of fresh lemon juice and remove from heat.
Place the fish in a shallow glass baking dish, season with salt and pepper, then add the butter/garlic mixture spreading evenly over the fish. Place this dish in a preheated oven at 400 degrees for about 15 mins and voila! So easy and very low calorie!
The plate felt a little naked once prepared with 3 pale white/yellow foods, so next time I might add in a leafy green such as Tami and Ryan's favorite broccoli with garlic and basil! Makes for a better presentation :)
We finished the night with my new most favorite ice cream flavor from our quaint, downtown, mom-and-pop ice cream establishment, "Ollie's". The flavor is Lemon with Black Raspberry Swirl and let me tell you...it is to die for! My mouth waters just thinking about it! Can't imagine any better flavor to enjoy on a hot summer day or night.
Looking forward to next week with a few more nights at home to cook!
Yours truly,
Christen
Tuesday, July 31, 2012
As easy as B...L...T!
Tonight's home made meal from scratch was one of my dad's favorite dinners: BLTs, although we used to call them BLTM (M for mayo). This was a "search your fridge for dinner items" type of dinner- not really planned, just easy.
Simple Recipe:
2 pieces of whole wheat bread
3 pieces of cooked bacon
1 leaf of romaine lettuce
2 slices of tomato
2 tbsp mayonaise
Ryan and I stumbled upon a condiment that helps to spice up these sandwiches which I highly recommend for anyone who gets bored of normal mayo (although you strict health food buffs may find the healthiness questionable). It's called Kraft Sandwich Shop Hot and Spicy Mayo. So yummy!
We served the dinner with steamed corn - Ryan recommends boiling 2-3" of water in a large pot, dropping the ears of corn into the water, replacing the lid and steaming for 3 minutes exactly. Having grown up amidst the corn fields, I think he is onto something.
We rounded out the meal with a small romaine salad topped with feta, tomatoes and almond slivers - dressing choice (again not healthy) was Ranch. If you're going to have mayo, you might as well have Ranch, right?
This dinner highlighted two of my least encountered, yet favorite things about cooking - easy prep, easy clean up. I love going to bed knowing all the dishes are done and no pans are soaking!
I don't currently have any meals planned for the rest of the week...any seasonal favorites out there that I could make on Friday? Please share! Until next time....
Yours truly,
Christen
Simple Recipe:
2 pieces of whole wheat bread
3 pieces of cooked bacon
1 leaf of romaine lettuce
2 slices of tomato
2 tbsp mayonaise
Ryan and I stumbled upon a condiment that helps to spice up these sandwiches which I highly recommend for anyone who gets bored of normal mayo (although you strict health food buffs may find the healthiness questionable). It's called Kraft Sandwich Shop Hot and Spicy Mayo. So yummy!
We served the dinner with steamed corn - Ryan recommends boiling 2-3" of water in a large pot, dropping the ears of corn into the water, replacing the lid and steaming for 3 minutes exactly. Having grown up amidst the corn fields, I think he is onto something.
We rounded out the meal with a small romaine salad topped with feta, tomatoes and almond slivers - dressing choice (again not healthy) was Ranch. If you're going to have mayo, you might as well have Ranch, right?
This dinner highlighted two of my least encountered, yet favorite things about cooking - easy prep, easy clean up. I love going to bed knowing all the dishes are done and no pans are soaking!
I don't currently have any meals planned for the rest of the week...any seasonal favorites out there that I could make on Friday? Please share! Until next time....
Yours truly,
Christen
Family Foodies Unite!
Ladies (and Gentlemen) of the Burke family, let the recipe sharing, restaurant reviewing, wine tasting and culinary commenting BEGIN!
I have started this blog as a follow up to a recent conversation with the aunts, cousins and grandmother of the Burke family. We felt that we needed an outlet to express and share our thoughts about all things food...from recipes that we make each day, to once in a lifetime dining experiences (and everything in between). With all of us culinary aficionados living throughout the Midwest, what better way to bring us all closer together than to blog about our toothsome travels!
So, I will initiate the first entry with an interpretation of the word "foodie" from a few world renown resources, so that we may keep in mind what this forum is all about:
food·ie
noun Slang .a person keenly interested in food, especially in eating or cooking. -Dictionary.com
"Foodies are a distinct hobbyist group. Typical foodie interests and activities include the food industry, wineries and wine tasting, breweries and beer sampling, food science, following restaurant openings and closings and occasionally reopenings, food distribution, food fads, health and nutrition, cooking classes, culinary tourism, and restaurant management." - Wikipedia
I hope you all participate in and enjoy the sharing of our favorite family pastimes- all things food!
Yours truly,
Christen
I have started this blog as a follow up to a recent conversation with the aunts, cousins and grandmother of the Burke family. We felt that we needed an outlet to express and share our thoughts about all things food...from recipes that we make each day, to once in a lifetime dining experiences (and everything in between). With all of us culinary aficionados living throughout the Midwest, what better way to bring us all closer together than to blog about our toothsome travels!
So, I will initiate the first entry with an interpretation of the word "foodie" from a few world renown resources, so that we may keep in mind what this forum is all about:
food·ie
noun Slang .a person keenly interested in food, especially in eating or cooking. -Dictionary.com
"Foodies are a distinct hobbyist group. Typical foodie interests and activities include the food industry, wineries and wine tasting, breweries and beer sampling, food science, following restaurant openings and closings and occasionally reopenings, food distribution, food fads, health and nutrition, cooking classes, culinary tourism, and restaurant management." - Wikipedia
I hope you all participate in and enjoy the sharing of our favorite family pastimes- all things food!
Yours truly,
Christen
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