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Showing posts from December, 2017
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Cranberry Relish

Every year for the holidays, my mother would make her cranberry relish. She would grind up all the ingredients by hand, then mix everything in a large bowl. Mom always ground up the citrus, rind and all, then add a lot of sugar to counter the bitterness of the rind. While shopping for supplies, I saw some beautiful fresh Florida strawberries. By zesting the oranges and lemon and then peeling them, I reduced the bitter flavor of the citrus rind. A pint of strawberries added sweetness, cutting the need for extra sugar greatly. Ingredients: 2 bags cranberries 2 navel oranges 2 small or one large apple 1 lemon 1 pint strawberries 1/4 cup of sugar Zest the oranges and lemon, then peel them. Grind everything, alternating between all the different fruits.  Add the zest and mix everything well. Refrigerate overnight and let all the flavors meld. Enjoy.

Loaded Mac and Cheese

As a child growing up, I was a very picky eater. Butter, cheese, and a host of other delicious morsels were off limits to my palate. The only way mom could get me to eat mac and cheese was topping it with ketchup. However, with maturity, I am making up for lost tastes. This dish is a nod to the past with a tasty twist. Ingredients; 12 slices of thick sliced bacon 1 stick unsalted butter 2 cups heavy cream 2 cups sharp cheddar cheese 2 cups mild cheddar cheese 2 cups Mexican cheese blend 1/4 cup good quality Parmesan cheese 1 chunk  Parmesan rind 1/2 cup diced green pepper 1/2 cup diced red pepper 1/2 cup diced mild Hatch chilies 1 jalapeno diced with seeds removed 1/2 cup sweet onion 3 thin sliced scallions (for topping) 2 tablespoons sun dried tomato paste 1 1/2 pounds of elbow macaroni Start by boiling macaroni in a large stock pot of water with the parmesan rind added. No salt is needed, the rind provides enough. Cook until al dente, drain, then sent aside.