The Recipe Redux is back again this month, with a “New To You” recipe contest sponsored by Cabot Creamery. Cabot Creamery is a farm family owned cooperative of 1200+ farmers from New England and New York. Redux members were challenged to create a delicious new dish using Cabot’s award winning 50% or 75% Reduced Fat Cheddar. I decided to participate in this contest for two reasons:

1. I like cheese
2. I add cheese to almost everything I cook- so I guess it's ok to say I love cheese

Note: To participate in this recipe contest, I received free samples from Cabot Creamery of the cheese and giveaway items mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Creamery Cooperative and am eligible to win prizes associated with the contest. I was not compensated for my time.

Here are some of the other goodies Cabot Creamery sent along with the cheese. I would have taken more pictures of the cheese but I tried out this recipe a few times and went through it quickly! It was a HIT at a birthday party with friends and two family Sunday dinners. I might be taking a break from the sweet potato for a week or two….

Let’s get to the recipe!!

Individual Sweet Potato Gratins

I like to think I’m like most people when it comes to the sweet potato. I usually eat it with marshmallows, pecans, and brown sugar. This consumption takes place on Thanksgiving, UNLESS they are in a prepackaged, frozen “fry” bag- accompanied by a burger. If I'm adding starch to my plate, I typically skip the sweet potatoes and go for the gold (Yukon gold, bad joke). It was only fitting that with this contest, I step out of my potato comfort zone, and take a stab at the sweet potato.

Serves: 12
Prep Time: 25 minutes
Cook Time: 40 minutes

Ingredients:

• 1.5 pounds of small sweet potatoes, peeled and thinly sliced 
• 3 teaspoons of fresh thyme, chopped
• 2 cups (8 oz.) of Cabot Creamery 75% Reduced Fat Cheddar Cheese, shredded 
• 2/3 cup of half and half 
• 2 garlic cloves, pressed 
• ½ teaspoon of salt 
• ¼ teaspoon of pepper 
• Cayenne pepper, optional 

Sweet and heat mix well in my kitchen. So if you want to "bring the heat" so to speak, get out the cayenne pepper!

Once all the slicing and shredding and chopping is done (prep work), get your big and little kids involved- have them help assemble the gratins! 

Recipe Directions:

Sprinkle the “half” cups with divided thyme and cheese. To add a little extra heat (optional here, especially if there are kids eating this), add a dash of cayenne pepper to each “half” cup.

Top with remaining sweet potato slices. 

Pour cream mixture into muffin cups (about 1 tablespoon per cup).

Cover with aluminum foil and bake for 30 minutes.

Forgot to take a picture of this step. I think it's pretty self explanatory. 

Uncover and sprinkle with remaining cheese. 

Bake for 7 to 10 minutes, or until cheese is melted. Remove from oven and let stand for 3-5 minutes. Run a knife around the rim of each cup and lift potato stacks using a spoon or thin spatula.

Transfer to your dinner plate and ENJOY! Garnish with thyme if you so desire.

The natural sweetness of the potatoes mixed with the oooey gooey cheesey goodness from the 75% reduced fat cheddar cheese was a match made in heaven. And guess what?! Reduced fat cheese melts (and tastes) just as wonderfully as full fat cheese, plus it’s packed with the same vitamins and minerals. Thank you Cabot Creamery and the Recipe Redux for giving me this opportunity and "extra" push to step outside of my cooking comfort zone! 

Click the link below to see what the other Recipe Reduxer's made for this contest...

This month’s Recipe Redux revolved around my St. Patrick’s Day celebration. Like most holiday patrons, I was in the mood for a cocktail or two, but I wasn’t “feeling” green beer, or the calories that accompany it. Plus, it was 75 and sunny outside, so I needed something a little more refreshing than a bud light.

The traditional drink of choice for most St. Patrick's Day supporters. Look familiar?! 

Instead of opting for store bought mixed drinks, I devised a refreshing twist on one of my favorite cocktails, the Gin and Tonic. Now a G&T is not "Irish" is any way shape or form (no beer or whiskey in this guy), but something about Gin and cucumber made my tastebuds do another happy dance- which was well received by our St. Patty's Day BBQ crowd….

The Cucumber Cooler

Makes 4 drinks in double old-fashioned glasses.

A double old-fashioned glass is just the right size for this drink! Now a high-ball glass is pushing it...

Ingredients:

• 8oz. of gin 
• 1 tablespoon of honey 
• Juice from 4 limes 
• ½ cup thinly slice Persian cucumber 
• Soda water, or any lemon-lime flavored soda, juice, spritzer you might have on hand 
• Lime wedges for garnish, optional 

First Note: The Recipe Redux challenged members to use maple and/or honey in their “reduxing” this month. I chose to make an “adult” beverage because (A) March to me means basketball, Irish dancing, and spring AND (B) all of the above usually involve me having a cocktail or two.

Taken when Michigan State University was at the Final Four in 2010. I am hoping to experience the Madness again in 2012.... 

I brought out my favorite yellow bear and swapped granulated sugar for this goodness. 

Second note: If you are trying to cut back on your sugar intake, honey is a great alternative. Since honey is sweeter than sugar, a little often goes a long way. Traditionally I put it honey on warm biscuits or in Greek yogurt, but the natural sweetness went great with the cucumber! 

There really isn’t much to see with this recipe besides the ingredients and finished product. Bam and bam! 

In a cocktail shaker, combine gin, honey, lime juice, cucumber slices, and a small amount of ice. Shake vigorously for 1-2 minutes. Pour into ice filled glasses until evenly distributed among 4 glasses. Cucumbers and all folks- that’s the best part! Top with a splash of the soda water (or lemon lime soda like I used in my recipe). Once the drink is finished you can munch on the cucumbers.

Repeat if you so desire. Remember, share among 4 people. It might be a little potent to go one round alone or with a partner. 

Slainte! 

To view more honey (and maple) inspired recipes from fellow Recipe Reduxer's, clink the blue guy and/or link below!

So here's the deal: From November until March 1st, my life has been full of changes. GREAT changes, often stressful and bittersweet. Some embraced with smiles, others embraced with a kick in the shins. Sweet Ted and I have moved across the country, bought a house, started new jobs, and got married. Yes, all of this happened in less than six months. And no, he wasn't the one I kicked in the shins. Needless to say, I've been a little under the weather- more likely love-struck. Social media has not been on the top of my priority list. Cleaning a new house has!!!

Our idea of cleaning house involves lots of paper towels (apparently) and some nice cold beverages! Oh and ladies you better believe a man helps clean in my house!!! Sweet Ted actually cleans more than I do! 

Here are a few pictures from our love-fill, chaotic life as of late.... 

Just to reference, it all started in the city by the Bay (San Francisco)

And ended (well technically began for me as Mrs. Serbinski) February 18th, 2012, in Michigan. 

We are slowly getting a routine, "nesting" and holding on to that "honeymoon" phase for as long as possible.

The 1st night in our new home, we celebrated with a chilled cup o' Cook's in our only unpacked barware: A Dunkin Donuts coffee cup! 

I've decided I'm ready to step into the blogging waters once again. I'm actually in the process of renaming this beef-o-licious blog, so look for that in the next few months... And hopefully I'll be doing lots of cooking with my new Dutch oven!!!

Thanks for being so patient with the most impatient person in the universe (me). Ta Ta for now!

Mrs. Serbinski

 

When it comes to football, I'm all about the game. When it comes to the Superbowl, I morph from a football loving fan to culinary obsessed- my tastebuds even do a little happy dance the morning of the big game. Unlike most game watchers, I'm more concerned about the dips, spreads, and sweet treats rather than the teams playing or commercials. 

Most Superbowl parties are potlucks: everyone can pass their favorite dish or beverage. What's football without some great tasting, finger-foods for the fans? In my book, the best offense is a good defense, so consider feeding your line-up this "sorta" healthy, SUPER delicious, taco dip. Enjoy!

Heat and Eat Taco Dip

The great thing about this dip is that it can be made a day or two ahead of time and heated right before serving.

Serves: 8-10 people                 Prep Time: 20 minutes          Cook Time: 20 minutes

Ingredients:

• 1- 9in pie dish
• 1 pound of lean ground beef (90% lean or higher)
• 1- 8oz. package of reduced fat cream cheese, softened (leave at room temperature)
• I package of taco seasoning mix
• 1/2 medium size onion, diced
• 1 can of diced tomatoes, seasoned with chilis and/or jalapenos, drained
• 1 cup of shredded cheddar cheese
• 1/2 cup diced black olives

(I forgot to add the olives in this picture- hence, they are optional)

What makes this taco dip "healthier"? For starters, I use lean ground beef (LGB). LGB provides high-quality protein, iron, zinc, and B-vitamins. I also opted for reduced fat cream cheese. With all the "extras" that are added on top of the cream cheese, I am not sacrificing flavor or taste by choosing a lower fat option- the dip will still be creamy. NOTE: do not use reduced fat cheddar cheese. It will not melt as well as regular fat cheddar cheese. Gotta give a little...

Let's begin!

Preheat your oven to 350 degrees. 

Heat a non-stick skillet to medium-high heat. Add ground beef and cook until no longer pink (about 10 minutes). 

Drain the excess fat from pan. 

Add onion, diced tomatoes, and taco seasoning to ground beef mixture. 

Stir until ingredients are mixed in for about 3 minutes. 

Spread softened cream cheese on the bottom of a pie dish. 

Top with ground beef mixture.

 Sprinkle with cheddar cheese and top with the black olives. 

Bake until nice and bubbily, about 20 minutes. 

Believe me, the hardcore fans will get off their seats for this dip. 

Want to wow the crowd with other healthful snack ideas? 

Make fruit kabobs with a dipping sauce made from lemon yogurt and honey. 

Make individual hummus cups with the pre-cut vegetable sticks. 

I know, I know, not all Superbowl food needs to be "healthy." But remember folks, I've got a reputation to uphold here... plus eating healthy doesn't just taste good, it's fun too! 

Truth be told, the majority of my meals are beef centered. But I'll let you in on my little secret: beef is not the only thing on my plate. So I’ve decided to step out my comfort zone and start posting the delicious sides that accompany my beef meals. Drum roll please….

Last night I had an array of vegetables to use up in my fridge, so I immediately thought of making a vegetable stir-fry. To shake things up, I swapped my go-to grain (brown rice) for another whole-grain, quinoa. So here it is folks, my first side-dish post:

Quinoa Stir-Fry

 Serves: 6-8 people    Prep Time: 15 minutes     Cook Time: 20 minutes

Ingredients:

• 1 cup of cooked quinoa, cooked to package instructions (2 parts liquid to 1 part quinoa)
• 2 tablespoons of canola
• 2 cloves of garlic, minced
• 1 cup (each) of a 3-4 different vegetables, chopped (see picture below for my selection)
• 1/2 cup of soy sauce
• 3 tablespoons of orange juice
• zest of one lemon

FYI: Quinoa, a whole-grain that is packed with a variety of nutrients, has a tasty, nutty flavor when cooked. Cooked quinoa seeds are fluffy, creamy, and have a little “crunch” when you bite into them. Quinoa is just like rice, and compliments many other ingredients (like most grains) in soups, salads, or stand-alone dishes. 

While your quinoa is cooking, prep your vegetables. Use any vegetable that you have on hand or "like" for this recipe. The more the merrier....

Once the quinoa is cooked, heat the oil in a large saucepan or "wok" over medium-high heat. 

Throw all the veggies into the pot- including the garlic. Stir this mixture occasionally, for about 5-7 minutes. 

With every new year, I make it a point to evaluate my goals for the upcoming year. Like many people, this year budgeting is at the top of my list. BEEF is one food that will help me meet my budget limitations. There are a wide variety of beef recipes that are easy on my wallet and quick to prepare. Because it's winter, there is one cut of beef that steals the show in my kitchen more than the others... 

Ladies and gentlemen, let me introduce the pot roast: the cut of beef that serves about 6 people for a reasonable price, and has my tastebuds doing a "happy dance" everytime I set the dutch oven on low. 

French Onion Pot Roast

Serves: 6 people      Prep Time: 15 minutes       Cook time: 2 hours, give or take about 15 minutes

Ingredients:

• 1-2.5 pound beef chuck roast
• 3 tablespoons of vegetable oil, divided
• 3 medium onions, thinly sliced
• 1 cup of beef broth
• 1/2 cup of brown ale (ex. Newcastle Brown)
• 2 teaspoons packed brown sugar
• 1 cup of grated Gruyere cheese
• salt and pepper

I'm a big fan of the Mandolin. It's an extremely helpful kitchen tool when slicing onions. 

Ok let's begin! Season the roast with salt and pepper. 

Heat 2 tablespoons of the vegetable oil over medium-high heat in a deep skillet or Dutch oven. Add the roast and brown, about 3 minutes on each side. Remove the roast to a platter and set aside. 

Turn the heat to medium. Add the remaining oil. Add the onions and cooking about 10 minutes, stirring often.

 Add the beef broth, ale, and brown sugar. Stir all ingredients. 

Return roast to the pan, nestle into the mixture, and bring to a boil. 

Reduce to simmer, cover, and cook for 30 minutes.

Turn the roast and cook for another 30 minutes.

Turn again and cook for another 45 minutes. If the roast looks like it's drying out, add 1/4 cup of extra beef broth. 

After 1 hour and 45 minutes of cooking (when roast is fork tender), remove to a shallow, ovenproof dish. 

Meanwhile, turn the heat under the beef juices to high and boil for 15 minutes to reduce. You should have about 1 cup of liquid remaining.

While the juices are boiling, preheat the boiler. Slice the roast into 1/4 inch slices.

Sprinkle with cheese over the sliced roast. 

Top with the reduced liquid and onions.  

Broil until bubbling and golden brown, about 3 to 5 minutes. Transfer to a serving platter. 

Eat. Love. Save.

My 2012 motto. 

When hosting a holiday party and/or potluck, there’s nothing more heartwarming than classic comfort food. It’s easy to take your favorite comfort food, make a smaller version, and transform it into a mini holiday treat. When faced with this month’s Recipe Redux challenge, I imagined Shepard’s Pie, only smaller, easier, faster, and more party-friendly. The old English pubs got it right- this simple dish will please any mall stressed, burned out party attendee. 

December’s challenge: Use your favorite legume in a holiday friendly recipe

FYI: Peas are my favorite legume because they are a nutritional powerhouse, cute, and very tasty.

Mini Shepard’s Pies

To keep this recipe simple, I used store bought, ready-made mashed potatoes and sweet potatoes. To make this recipe as nutrient-rich as possible (ie. more nutrients for less calories), I used sweet
potatoes, extra peas and carrots, and 90% lean ground beef.

Yields: 14 small ramekins     Prep Time: 30 minutes      Bake Time: 35 minutes

Ingredients:

• 2.5 pounds of ground beef 
• 1 tablespoon of olive oil 
• 3 large carrots, peeled and chopped
• 1.5 cups of frozen peas 
• 1 large onion, chopped 
• 1- 8oz can of tomato paste (I used a can with Italian herbs mixed in- if you have plain tomato paste, add 1 tablespoon of dried Italian herbs to the paste).  
• ¼ c of flour 
• 1 cup of beef broth 
• 2.5 c mashed potatoes, about 2 large potatoes (if making from scratch) or one 22oz. package ready-made 
• 2.5c sweet potatoes, about 2 large potatoes (if making from scratch) or one 22oz. package ready-made

I forgot one ingredient, the parmesan cheese. I added about a tablespoon of cheese on top of the potatoes before baking. 

Note: Shepard's Pie is made with familiar ingredients, inexpensive, easy to prepare, and usually served family style. Shepard's Pie IS comfort food. 

Preheat your oven to 450 degrees. If your kitchen heats up like mine when the oven and stove are going at the same time, open a window. 

 

 

Some people in my family, actually one person, does not like peas (or sweet potatoes). After proclaiming my kitchen was not a diner, I was reminded I was cooking in HER kitchen and that it would be easy to leave the peas out in a separate pan. Can you guess who Miss Picky is?!

This is a very quick step- add the flour and tomato paste. Stir for one minute. 

This is such a quick step that I could only take a picture of the flour, tomato paste, and vegetable mixture on Picky Sue's pan. 

Now hurry up and add the ground beef! Cook, until no longer pink, about 10 minutes. We are still cooking on medium heat guys. 

Notice anything different about this picture? I had a pan change. The skillet was easier for me to handle than the large pot. 

Ok so final step, add the beef broth. Bring the mixture to a boil, then let it simmer for about 5 minutes. Then you can turn off the heat. 

Thank you Bob Evans for making a weeknight Shepard's Pie quick and easy! 

Thank you ramekins for being so cute and fun to cook with! 

To assemble your pies, fill each ramekin with 1/2 cup of the meat mixture. 

Top with 1/4 cup of the potatoes. 

Add the cheese and then pop these little guys into the oven (center rack) for about 30-35 minutes. 

Who wouldn't feel good after eating one of these?!

Instead of indulging in an extra cocktail or cookie at your next holiday party, tempt your guests with an extra bite or two of comfort food- and enjoy your holiday!!! 

To view other recipes in this month's Recipe Redux Challenge, click the link below! Happy Holidays from myself and other Reduxer's! 

Can you guess where I am headed with this post?!.....

Warning: This post is meant for an adult audience, ages 21 years and older.
Warning Part Two: I am NOT a wine authority. Below is all my non-expert, red wine loving opinion. To hear what the experts have to say, check out this BEEF and Wine Guide by Karen McNeil, author of the Wine Bible.

Sweet Ted and I enjoy wine, wine tasting, the crackers that come with wine tasting, and the company we give one another when wine tasting. Ted and his buddy Jon, also like reviewing different wines- check out their website. 

One of the many reasons that I loved living in Northern California was the abundance of wine- and access to a variety of wineries. If you have read my tweets, Facebook status, or happen to be a regular for dinner at my house, you KNOW I like my red wine. You may also know that “like” is an understatement.

It’s only fitting that I’ve found my culinary calling with beef and wine. The two fit the bill for a perfect marriage when they are served together. And baby, you better believe I’m singing (and seeing) love when I’ve got a little bit of both on my plate. A beverage that’s equally savory and bold complements the hearty, rich flavor of beef. Bring on the red wine!

Red wine is good with steak (said in my best caveman voice). Beef has a flavor that’s bold and hearty. In this way, most red wines “mirror” beef, creating a match made in palatability heaven.

Red's also have a high amount of tannins, which give them the structure and intensity to pair well with beef.

Salute to tannin! 

Tannin 101:
Tannin is a compound that comes from grape skins and seeds. Tannin acts as the wine’s structure, and wines that are high in tannin are usually described as “big.” High-tannin wines taste best with foods that are rich in both protein and marbling (like beef). Wines such as cabernet sauvignon, merlot, and petite sirah are naturally high in this compound.

Meatloaf. I used to cringe when hearing that word- and sometimes still do. Growing up, meatloaf was on my Mom's menu frequently (bi-weekly). I always managed to go to a friend's house for dinner those evenings (sorry Mom). I love everything that is used in a standard meatloaf recipe, so why wouldn't I like it? A question I'm still trying to answer. 

Last week when I offered to make dinner for my parents, my Dad put in a simple request. You guessed it: Meatloaf. So I decided to grin and bear it, and ended up with a recipe that I'll probably make bi-weekly when I have kids. Enjoy!!

Italian Meatloaf

Ingredients:

• 2 tablespoons of olive oil 
• 1 cup of fresh spinach, chopped 
• 2 tablespoons fresh basil leaves, chopped
• 1/2 cup of onion, diced
• 1/2 cup of red pepper, diced
• 3 large cloves of garlic, minced
• 2 pounds of ground beef (I used one pound of ground sirloin and one pound of ground round)
• 1 egg
• 1/2 cup shredded parmesan cheese
• 1/2 cup bread crumbs
• 1/3 cup of whole milk (yes you heard me correctly)
• 10 thin slices of prosciutto 
• salt and pepper, about a teaspoon of each
• 1 cup of ketchup
• 1 tablespoond of garlic powder
• 1 tablespoon of italian seasoning

Phew! Seems like a lot of ingredients, right?! Luckily I had most of it on hand. Feel free to swap things out and make it your own! I will have you know that the prosciutto was the deal breaker for me... everything is better with prosciutto! 

Preheat your oven to 375. 

Start by adding the olive oil to your sautee pan and crank up the heat to medium. Then add the red bell pepper, onion, garlic, spinach and basil. Sautee for about 5 minutes.  

Now the fun part! Put everything into a mixing bowl except the prosciutto, ketchup, garlic powder, and italian seasoning. Get your hands ready! 

Do you have a fear of touching raw ground beef? Then this recipe is not for you... 

Line a baking sheet with foil. This makes for an easier clean up. Next, form the meat mixture into a loaf. Hence, meatloaf. 

Next, cover the meatloaf with all that prosciutto! STOP. Go wash those raw ground beef hands. 

Once you have the ML ready to go, mix the ketchup, garlic powder and italian seasoning and spread it all over the ML. 

BAM! It's ready to go into the oven... for about an hour and a half (depends on lot on your oven situation). I'll have you know, I started making the meatloaf at 7pm and we did not eat until about 9:30pm. I told you I don't like meatloaf... 

Voila! It's slicing time! 

When I took my first bite, I was pleasantly surprised at the warm, fuzzy feeling I got inside. I think meatloaf and I have begun to tolerate each other....

Manja Manja! 

During the month of November, I've found myself living in a world of transition. It's all because of this big guy. 

Amidst the confusion, frustration, and challenges that come along with any transition, I'm putting my best foot forward and finding the things I'm most thankful for.

1. Sweet Ted: Thank you to the man that teaches me daily not to take life too seriously and that it WILL work out in the end. You are (sometimes-always-maybe) right.

Tell me he does not look like the most patient, hard working, thoughtful man. Guess what folks, he is!!! 

2. My family: Thank you to my parents, brother, extended family, and soon to be family for your constant support. You have enabled me to realize my potential in life and have ALWAYS given me a listening ear during this trying time. More importantly, you have housed me and my mood swings as of late. 

My brother and I give each other a hard time (daily). I value our friendship and the "tough" love he has given me throughout the years. 

3. BEEF: Thank you to the farmers and ranchers who work hard everyday to provide the safest, most nutritious product for millions of people worldwide. All of us, especially my tummy, appreciate and admire your dedicated efforts. 

Beef has also helped me to find my passion professionally, to create lasting friendships, and to satisfy Sweet Ted's love for the Porterhouse. This year, I am extremely thankful for beef. 

I am also thankful for my friends (for the same reasons as stated above), my winter coat, a good pair of running shoes, and a hearty glass of red wine. The list could keep going....