Tuesday, December 31, 2013

Menu Plan Monday for the week of December 30th


      Happy New Years EVE!!! I am excited to be participating in my first ever Menu Plan Monday post!  I have been a regular reader of www.OrgJunkie.com for years and have learned SO MUCH from her site!  I have been meal planning for 10 years,  but up until now, this just equated to a written menu posted on my refrigerator.   One thing I do differently than a lot of the Menu Plan Monday participants, is when making my weekly menu, I do not specify which day we are having which meal.  I like the structure of making a list and shopping for all of the ingredients I need for 7 days worth of meals and the freedom throughout the week to pick out which meal will work best for us depending on what is going on that day.  Thank y'all for reading!  

Menu plan for the week of Monday December 30th:
1. Chicken Parmigiana 
2. Pollo Loco
3. Honey Mustard Chicken and Rice
4. BFD (Breakfast for Dinner)


7. Italian Pot Roast & Noodles

Veggies for the week include: Southern Style Green Beans 
Side Salads with Creamy Italian Parmesan Dressing


Carrots & Ranch and Broccoli & Cheese.
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And a little New Year's Resolution Humor:


LOL!  Good luck to all those of us braving the gym for the first time in a while, or ever!  

<3 Aunt Bee







Sunday, December 29, 2013

Garlic Roast Beef Sandwiches

       This was just about as simple as it could be to throw together but it sure was a Man Pleasing Meal :-)
I used Colby cheese for this sandwich because it is my husband's favorite, but you could use Swiss or Cheddar or whichever kind of cheese you prefer.   This sandwich was really good paired with my Southern Style Green Beans.  Try it and let me know what y'all think!  

Garlic Roast Beef Sandwiches
Ingredients
1 (10oz) loaf, Pepperidge Farm Frozen Garlic Bread loaf
2 TBSP butter
1 onion, sliced
8 oz fresh mushrooms, sliced
2 tsp minced garlic
1 tsp Worcestershire sauce
1 lb Boar's Head Roast Beef, thinly shaved
8 oz cheese, thinly sliced (colby, cheddar, or swiss)
*For Topping- a little bit of your favorite mustard.  I like Dijon with this :-)
Directions
Bake Garlic bread according to package directions.  Meanwhile saute the onions and mushrooms in the butter until tender.  Add the garlic and stir constantly for 1 minute.  Stir in the worcestershire.  Layer the cheese, mushrooms and onions and roast beef on both sides of cooked garlic bread.  Place back in oven for 3 - 5 minutes, or until cheese is melted.  Top lightly with a little of your favorite mustard, if desired.  Place sandwich halves together and slice into 4 servings.  ENJOY!!!



Pepper Steak



        Good evening!  I have a bunch of new recipes I am excited to share this week!  But first up, an oldie but goodie!   Sometimes, I  forget how much we like a recipe until we have it again and this was definitely one of those times.  This is great for a night when you aren't EXACTLY sure when everyone is going to be able to sit down for dinner.  You can keep it covered and simmering away on the stove (stirring occasionally) for as long as you need.  This recipe features Tony Chachere's creole seasoning.  It is one of my favorite pre-made seasoning blends to use.  We served this over rice, but it would also be great with egg noodles.  

Pepper Steak 
Ingredients
2 lbs Top Sirloin, trimmed and sliced against the grain
2 Tbsp Butter
3 cloves of garlic, finely chopped
2 cups beef broth
1 (28 oz) can crushed tomatoes (or) 2 (15 oz) cans diced tomatoes with juice
1/4 cup reduced sodium Soy Sauce
1/2 tsp Tony Chachere's Creole Seasoning
1 bell pepper, thinly sliced
1 onion, thinly sliced
2 TBSP corn starch
1/4 cup cold water
Directions
Melt Butter in a large nonstick Skillet.  Brown sirloin strips for about 5 minutes over med/high heat.  Add chopped garlic, Bell Peppers and Onion slices.  Cook for 1 minute more, stirring constantly.  Add beef broth, crushed tomatoes, soy sauce and creole seasoning.  Bring to a boil.  Reduce heat and let simmer for 30 minutes, stirring occasionally.  In a seperate bowl, dissolve cornstarch in cold water.  Add the cornstarch mixture to the sauce.  Bring heat up to medium.  Cook for 5 more minutes, stirring often until thickened. Serve over white rice or egg noodles.  


Thursday, December 26, 2013

~Merry Christmas 2013~


          I hope everyone had a Merry Christmas!  This is my first Christmas with a blog so I thought it would be fun to document it with a few pictures so I can look back next year and see how much the kiddos have grown!  I am sharing GORGEOUS photos of my parents house all decorated for Christmas dinner! And a few of my kids and the most ADORABLE NIECE AND NEPHEW IN THE ENTIRE WORLD.   :-)  
Let's start with a couple of cute appetizers? (Of course I would start with the food)


How beautiful is the Christmas Tree Appetizer centerpiece that my mom made?  It has lil smoky sausages, tomatoes, olives, pickles, and cheese.  Yummy and so PRETTY!


The cute little Strawberry Santa Hat's that my sister made!!!!




My parents dining room all set for Christmas Dinner!


Their GORGEOUS Christmas tree



My ADORABLE niece and nephew playing in the new moon bounce that Santa brought them!!! 


Playing with her new doll house


He looks like a Precious Moment's doll.  Those eyes slay me.  


This is my little girl playing with her new hamster from Santa!!!!  


And my little man playing with his new hot wheels track!  


So, funny story, He RAN in the living room SO fast to see his toys and he was saying YAYYYYY!  Then all the sudden he saw Sissy's hamsters and HIT THE BRAKES!  He is terrified of them.  The picture below was captured right as he saw them and wouldn't go a step further near his toys until we moved them!  LOL!  


And my most FAVORITE PICTURE of the day, this is just TOO SWEET!  My Grandmother and my Nephew!  


All of the low quality pictures were taken with my iphone.  All of the AWESOME pictures, were taken by my very talented sister.   She does Family, High School Senior, Wedding and Baby/Newborn photography in the Birmingham, Alabama area.  Check out some of her incredible work on her facebook page at www.facebook.com/JamieFindleyPhotography 



















Wednesday, December 25, 2013

Make Ahead French Toast and Bacon Casserole


         Merry Christmas!!!!! We have had SUCH an amazing day!  The kids have paper, trash, boxes and toys strewn from one end of the house to the other so I think that is a sign of a good Christmas!   One thing that helps with the craziness of Christmas morning that I always do is assemble a breakfast casserole the night before, so all I had to do was put it in the oven at the crack of dawn this morning when the kids woke us up.  1 hour later, we had a DELICIOUS breakfast treat that was completely hands off and freed me to continue the toy opening assembly line.  Ha.  This is our favorite breakfast casserole.  The only thing I do different is add a  package of extra crispy Wright Brand Applewood Smoked bacon, chopped small and added to the Sourdough bread pieces.  It is the PERFECT combination of sweet and salty!  I hope you and your family had a wonderful Christmas!  Now it is time for me to get back to the new Super Mario Wii U that Santa brought me my daughter.  Merry Christmas!!!!!!!!!!!!

Make ahead French Toast and Bacon Casserole
FRENCH TOAST
Butter, For Greasing
1 loaf Crusty Sourdough 
1 (24 oz) package Wright Brand Applewood smoked bacon, chopped and cooked EXTRA CRISPY
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract
Topping
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1/4 tsp nutmeg
1 stick very Cold Butter, Cut Into Pieces
Warm Syrup, For Serving
Butter, For Serving
Extra Bacon, for the top *Optional*
Directions
For the french toast:  The night before, Slice the package of bacon into bite sized pieces and cook it slightly crispier than you would normally eat it.  It will soften some overnight in the casserole.  Tear the bread into chunks, or cut into cubes, and evenly distribute the bacon and bread pieces into a heavily buttered 13x9 baking pan.  Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread and bacon. Cover the pan with foil and store in the fridge overnight.
For the topping: (You can prepare this the night before also, but do not sprinkle it on the casserole until the next morning, right before you bake it.  Mix the flour, brown sugar, cinnamon, salt and nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole from the fridge and sprinkle the topping over the top. Bake uncovered for 1 hour.  (I had some extra bacon that was already cooked so 5 minutes before it was done, I topped it with some precooked bacon and let the bacon warm up on top of the casserole. Made it so pretty!)

Scoop out individual portions. Top with (MORE) butter and drizzle with warm pancake syrup!  ENJOY!!!



Saturday, December 21, 2013

Creamy Chicken Dijon


       So I was browsing the Recipe's of the World facebook page last night (It is one of my FAVORITES) They had posted a recipe for 'Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds' and it looked ABSOLUTELY DELECTABLE. I knew as soon as I saw it, that was what we were having for dinner. The only problem ended up being, I didnt have half the ingredients. So I improvised and it still turned out SO YUMMY!!! I served it over Pasta, but it would be equally delicious over rice or mashed potatoes.

Creamy Chicken Dijon
Ingredients
2 Chicken Breast, Sliced in half to make them thinner, making 4 total cutlets
Salt and Pepper to taste
4 TBSP unsalted butter
8 oz Sliced Fresh Mushrooms
1 TBSP minced garlic
1/2 cup Chicken Broth
3 TBSP Dijon Mustard
1 TBSP Lemon Juice
1 Cup Heavy Cream
1 Cup Whole Milk
Additional Salt and Pepper to taste
Chives for Garnish
Pasta, Rice, or Mashed Potatoes to soak up all the yummy sauce!
Directions
Season Chicken Cutlets liberally with salt and pepper.  Melt butter in a large Saute pan over medium/high heat.  Brown Chicken on both sides and remove chicken from pan and set aside.  Add Mushrooms to the pan and cook for 5 minutes, stirring constantly.  Reduce heat to medium and add garlic and saute for 1 more minute, stirring constantly.  Add Chicken Broth, Dijon Mustard, Lemon Juice, Milk and Cream.  Stir to combine and bring to a boil then reduce heat to simmer.  Add the Chicken Cutlets back to the pan to continue cooking in the sauce.  Cover and continue to simmer for 15-20 minutes, or until chicken is cooked through, stirring occasionally.  Season sauce with additional salt and pepper to taste.  Garnish with chives.  Serve over Pasta, Rice or Mashed Potatoes.  





Smoked Sausage & Cheesy Potato Soup


        We had this soup for dinner the other night and we all loved it!   Uncle Bee might have even let it slip that it was even better than my from scratch  Ultimate Loaded Potato Soup.  I found the recipe here and modified it to our preferences and based on what I had on hand.  I doubled this recipe because we love to have leftover soup for lunches during the winter time.  I hope y'all love it!  

Smoked Sausage and Cheesy Potato Soup
Ingredients

1 lb Smoked Sausage
2 tbsp unsalted butter
1 onion, chopped
2 Celery Stalks, Chopped
2 cups Chicken Broth
6 russet potatoes, peeled and cut in 1” cubes (about 5 cups)
1½ lbs Velveeta, cut into ½” cubes
1 cup Whole Milk
1 Cup Heavy Cream
½ cup Beer
1/4 tsp Black Pepper
Parsley for Garnish
Directions
Dice sausage, onions and celery.  Melt butter in a large Pot (I use my dutch oven) and saute onions, celery and sausage for 5 minutes over medium high heat.  Add Chicken Broth and Potatoes.  Bring to a boil.  Reduce heat to medium then cook for 12 minutes.  Mash Potatoes slightly with a Potato Masher. Add Milk, Cream, Beer, Velveeta and Black Pepper.  Continue cooking for about 5 minutes, stirring occasionally, until the Velveeta is completely melted and soup is heated through.  Garnish with Parsley.

Thursday, December 19, 2013

Pecan Pie Bars


     
  We had these Pecan Pie Bars at Thanksgiving and I have already been requested to make them for Christmas too!  They are delicious and not quite as rich as a traditional pecan pie and such an easy take along dessert!  

Pecan Pie Bars
Ingredients
Crust
1 3/4 cups All Purpose Flour
1 1/2 sticks Unsalted Butter, softened
1/2 tsp Salt
1/3 cup Sugar
1/3 cups Chopped Pecans
Filling
1 1/2 cups Dark Corn Syrup
2/3 cups firmly packed brown sugar
4 Eggs
6 TBSP All Purpose Flour
2 tsp Vanilla
1 tsp Salt
1 1/2 cups Chopped Pecans
Directions
Heat oven to 350°F.
-Combine 1 3/4 cups flour, 1/2 tsp salt, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
-Press crust mixture evenly onto bottom of Pam Sprayed 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
-Combine all filling ingredients except 1 1/2 cups pecans in bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean. Cool completely before cutting into bars.

Wednesday, December 18, 2013

Cajun Chicken Alfredo



       So, my mom was out to dinner the other night and texted the following photo:


She had ordered the Cajun Chicken Alfredo and said it was the 'best thing she has ever eaten in her life'  So of course I took this as a personal challenge :-)  This was a great dish to do the chopping and slicing ahead of time.  Then dinner came together in less than half an hour.  We will DEFINITELY be adding this to our regular dinner rotation!!!! 

Cajun Chicken Alfredo
Ingredients
 2 Boneless Skinless Chicken Breast, cut into strips
2 tsp Tony Chachere's Cajun Seasoning 
2 tsp Hickory liquid smoke
4 TBSP unsalted Butter 
8 oz fresh mushrooms, sliced
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
4 Green Onions, chopped
3 cups Heavy Cream
1/2 tsp dried basil
1/2 tsp lemon pepper seasoning
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 cup grated Parmesan cheese
8 oz pasta measured dry, cooked al dente
Parsley for garnish
Directions
Sprinkle raw Chicken strips with the cajun seasoning and liquid smoke.  Melt butter in a large skillet over medium high heat.  Add chicken strips and chicken for 5 minutes.  Add the mushrooms, red and yellow Bell Peppers, and green onions.  Cook for 3 more minutes, stirring every  minute.  Add cream and seasonings. Bring to a boil.  Stir and reduce heat.  Simmer for 20 minutes or until thickened, stirring occasionally. Remove from heat and stir in Parmesan cheese and garnish with Parsley.  Serve over noodles.


I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee

Click here to check out my review of eMeals to see if it's right for YOU!



Tuesday, December 17, 2013

Steakhouse Mushrooms


        Mushrooms are one of my favorite foods, and  I like them cooked every kind of way you can imagine.  I have also made tons of different mushroom recipes and this is our absolute favorite!  We love to have them over Grilled Steak.  Make sure you don't use 'cooking wine' in this recipe, If you don't want to use the red wine, just substitute with extra beef broth.... but it IS better with the wine :-)



Steakhouse Mushrooms
Ingredients
1/4 cup unsalted butter
1/2 bunch green onions chopped
1 medium yellow onion, diced
2 cloves garlic, minced
1/4 cup red wine
16 oz Whole White Mushrooms
1 TBSP Worcestershire
2 cups Beef Broth
Parsley for garnish
Directions
Melt butter in a 2 quart sauce pan over medium heat.  Saute green onions and yellow onions for 5 minutes. Add the minced garlic and saute for 2 minutes while stirring constantly.  Add the red wine, Mushrooms, Beef Broth, and Worcestershire.  Simmer uncovered for about an hour or until the liquid cooks all the way down, stirring occasionally to keep from scorching.  Garnish with parsley.


Other side dishes you may like: 


Friday, December 13, 2013

Hamburger Steak and Gravy

Hamburger Steak & Gravy

       This is THE absolute best Hamburger Steak and Gravy recipe.  It very closely resembles this recipe, the biggest difference being how I make the gravy.  I don't believe in using cornstarch to make gravy.  Real gravy starts with fat and flour. :-) Make this with some mashed potatoes to soak up every last bit of this delicious gravy!  

Hamburger Steak and Gravy
For the hamburger patties:
2 lbs 80/20 ground chuck
1/2 cup seasoned bread crumbs
2 tsp dry mustard
1 cube beef boullion, crumbled with a sharp knife and careful fingers ;-)
2 tsp worcestershire
1 Tbsp ketchup
1/2 tsp salt
1/4 tsp black pepper

2 Tbsp vegetable oil for frying

For the gravy:
2 onions thinly sliced
1 TBSP garlic, minced
2 tsp worcestershire
1 TBSP ketchup
1 tsp kitchen bouquet
2 TBSP all purpose flour
1 quart of beef broth (you will have to eyeball this.  You will probably not need this whole amount)
Directions
Combine all the ingredients for the hamburger patties and mix thoroughly until combined  Divide into 8 hamburger patties.  I like to make them thin to make them easier to cook through.  Add oil to a skillet and cook over medium high heat until both sides are well browned.   Remove the meat from the pan and reserve 2 Tbsp oil in pan.  Add the onions.  Cook for several minutes until very soft, stirring occasionally.  Next add the minced garlic, stirring constantly for 1 minute.  Then add in 2 Tbsp flour and whisk constantly for 1 minute or until it starts to turn lightly brown and the flour is blended.  Now add in 2 cups of the beef broth, the worcestershire, ketchup and kitchen bouquet.  Keep whisking for a minute then add the hamburger steaks back to the pan.  Cover and simmer on medium/low for 20 minutes, stirring occasionally and adding extra beef broth as needed if it gets too thick.

Thursday, December 12, 2013

Roasted Asparagus with Lemon

     
  A lot of our dishes would make Paula Deen and the Pioneer Woman blush, but one healthy 'rule' we follow is to have SOME kind of green veggie with every meal.   This roasted Asparagus with Lemon is one of our favorites.   We love to have it with any kind of grilled Meat or Italian entree, and it couldn't be simpler to make.  
Roasted Asparagus with Lemon
Ingredients
1 Bunch of Asparagus
2 TBSP olive oil
2 Lemons, 1 of them juiced and zested, the other just sliced
1/2 tsp Garlic Salt
1/4 tsp white pepper
Directions
Preheat oven at 350 degrees.  Break off the woody stem of the asparagus.  Spray a baking pan with pam and drop the asparagus onto the pan all turned the same way.  Place thinly sliced lemons all around the asparagus.  Drizzle with olive oil and place in the oven with the flowery ends facing towards you so that the other ends are in the back and in hottest part of the oven.  Bake for 15 minutes or until it is as done as you like it.  (We like ours pretty done)  Remove from oven and squeeze the juice from the second lemon all over the top.  Sprinkle with zest, garlic salt,  and white pepper.  Serve immediately.  

Other side dishes you may like: 



I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee





Wednesday, December 11, 2013

Basic Rice Pilaf


       This Basic Rice Pilaf is so easy and incredibly tasty!  We have never had any leftover.  We had it the other night with our Brown Sugar and Lemon Chicken Breast and it was a perfect way to soak up the leftover sauce.  This is the rice pilaf recipe I always start with, and I add different herbs and spices to compliment the entree I am serving it with.  

Basic Rice Pilaf 
Ingredients
6 TBSP unsalted butter
2/3 cup thin spaghetti, broken into 1/2 inch pieces
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
2 cups white rice
4 cups chicken broth
1 TBSP dried parsley
Directions
Heat a large pot with a lid, over medium heat with the lid off.  Melt the butter then add the broken pasta and toast until deep golden, stirring constantly.  Add the minced garlic and continue to stir constantly for 1 minute, careful not to burn the garlic.  Add the rice and stir for 1 more minute.  Add the chicken broth, salt, pepper, and parsley.  Bring to a boil.  Cover the pot and reduce the heat to low.  Cook for 17-18 minutes.  Fluff rice with a fork and serve.  



Tuesday, December 10, 2013

Brown Sugar and Lemon Chicken Breast


       This is a super easy weeknight main dish that I have been making for years.  The first time I made it tweaking a recipe from this website but have seen it other places since.  We love it over rice pilaf with roasted asparagus on the side.  

Brown Sugar Lemon Chicken Breast
Ingredients
2 Chicken breast, each sliced through the middle to make 2 thinner breast, for a total of 4 halves.
1 cup flour
1 tsp salt
2 tsp paprika
3 lemons, zested and juiced (put the juice in one bowl and the zest in another)
3 TBSP Brown Sugar
3 TBSP Vegetable Oil
Lemon slices for garnish if desired
Directions
Halve your chicken breast through the middle so to make 4 breast halves.  This will make them thinner and easier to cook through without drying out.  Then combine the flour, paprika and salt in a pie pan or small baking dish.  Drop each chicken breast in the mixture and toss to coat completely.  Pour oil into a large skillet over medium high heat. Drop chicken in oil and brown on both sides for 2 minutes, for a total of 4 minutes.  While the chicken is browning combine your lemon zest with your brown sugar.  Set aside.  Remove browned chicken breast to a casserole dish.  Pour reserved lemon juice into the skillet to deglaze.  Pour the juice from the skillet onto the chicken breast.  Top each chicken breast with some of the brown sugar/lemon zest mixture.  Bake at 350 degrees for 30 minutes or until the chicken reaches 165 degrees F. Garnish with lemon slices if desired!  

Sunday, December 8, 2013

Our Big Night 'IN'


       To kick off our daughter's birthday weekend, she requested a fondue night and we went all out.  We did a version of our favorite Melting Pot 'Big Night Out' 4 course meal and called it our 'Big Night IN'.  Haha!  It was a lot of work to prepare, but it was one of our favorite meals in recent memory.  There is just something so fun about fondue with loved ones.  And being able to sit at home in your pajamas and 'double dip' while eating it makes it even better. :-)
Our first course was this 'fancy' salad with an AMAZING dressing slightly adapted from this recipe.  This is my favorite new salad dressing.  I am going to be keeping some of this on hand in my fridge at all times.



For the Salad:
Mixed Field Greens
Red onion Sliced into rings
Hard Boiled Egg sliced in half
Shredded Sharp Cheddar Cheese
Bacon, cooked and crumbled

Sweet and Tangy Dressing:
2/3 cup plus 1/6 cup packed Brown Sugar
1/3 cup Powdered Sugar
1-1/4 cups White Vinegar
2/3 cup Vegetable Oil
1 TBSP French's Yellow Mustard
1/4 cup chopped Fresh Garlic
1 tsp garlic powder
1/2 cup bacon, cooked and crumbled
1/4 teaspoon Kosher Salt, or 1/8 tsp table salt
4 tsp Anchovy Paste
Directions
Combine all ingredients in a blender or food processor and blend until smooth.  Store in fridge until ready to use. Even better the next day!

Our second course was a Cheddar Cheese Fondue with Crusty French Bread, Pumpernickel Bread and Green Apples for dipping!  


Cheddar Cheese Fondue (Like the Melting Pot)
Ingredients
1/2 cup Coors Light beer
2 teaspoons minced fresh garlic
2 teaspoons dry mustard powder
2 teaspoons Worcestershire sauce
6 ounces medium-sharp cheddar cheese
2 ounces Emmentaler Swiss cheese
2 tablespoons all-purpose flour
Directions
If you are using an electric fondue pot, turn it on to medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well. Shred the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth.   Great for dipping your favorite kinds of bread, broccoli or cauliflower, green apples or pears.

For our third course, we had filet mignon, marinated chicken breast and whole mushrooms, which we cooked with the 'mojo' cooking style served with 'Green Goddess' dip.  



'Mojo' Cooking Style
Ingredients
1/4 cups chicken bouillon
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 tablespoons ground cumin
2 tablespoons 'perfect pinch' jerk seasoning
1 TBSP Black pepper
1 tsp Salt (or to taste)
2 tablespoons lime juice, fresh-squeezed
1 tablespoon fresh minced garlic
Directions
Combine ingredients in saucepan on stovetop. Bring to a boil. Transfer to a fondue pot with an alternative heat source. Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli, etc....

Green Goddess Dip
Ingredients
8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onions
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives
Directions
In a microwave-safe container, microwave cream cheese and milk for 1 minute, then stir, microwave for 1 minute more. Stir in sour cream, onion, parsley and chives. Refrigerate until cold. Great as a dip for any kind
of meat or veggies!

 For our fourth and final course, we had a White Chocolate Caramel Fondue with a wide array of dessert dippers!  Brownies, pound cake, cheesecake, rice crispy treats and graham cracker coated marshmallows.  Since we had already spent a good bit of time preparing this meal, we just bought the desserts frozen, except for the brownies which were a box mix, and the marshmallows we coated ourselves. using this technique.  



White Chocolate Caramel Fondue
12 oz bag of white chocolate chips
1/4 cup heavy cream
1 1/2 tsp caramel syrup
2 tsp caramel liqueur
Directions
Using an electric fondue pot or a double boiler, melt white chocolate chips and heavy whipping cream, stirring until smooth.  Stir in caramel syrup and caramel liqueur.  Keep warm, stirring occasionally and serve with your favorite dippers!