Category Archives: belle-icious

“thai one on” meatballs…belle-icious! 

11 Friday Dec 2015

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We are pretty good in the kitchen, and we often get requests for recipes, but, never have we ever, (we mean never ever) gotten so many accolades and pleadings as we have for these meatballs.

We served these very spicy Asian-style delights at a recent cocktail party in a chafing dish. But they could easily be put over jasmine rice or served in a lettuce wrap to be more of a main course.

But be forewarned belles!! Double, triple, quadruple this recipe as people will be on you like white on rice for these meatballs. They are that tantalizing…unless you are very mild-mouthed, whereupon they might just cause you to have a stroke…just throwing that out there.

They are very easy to make and actually quite cathartic during the rolling process.

The recipe comes from Food 52…a great resource for awesome recipes and a wonderful site to troll when you need an inspiration or two.

  
Korean Style Gochujang Meatballs

Makes 20 meatballs

3 green onions thinly sliced
2 garlic cloves minced
1 egg, lightly beaten
1 pound ground beef
1/2 cup panko crumbs
2 T Korean chili paste
1T minced fresh ginger
1 t kosher salt
1/2 t ground white pepper ( we used black with no issue)
2 T canola oil

glaze:

1/3 cup apricot preserves
2 T Korean chili paste
1 1/2 T rice vinegar
1 T soy sauce
Garnishes : sliced green onions

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1. Preheat oven to 350. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Gently combine the ingredients until everything is well mixed . Form the mixture into golf ball sized meatballs. ( we made ours much smaller for cocktail party so they’d be easy to eat. )
2. Heat oil in large skillet over medium high heat . In batches ( please don’t crowd the pan) , brown the meatballs on all sides. Transfer meatballs to rimmed baking sheet and place in oven. Bake 10 minutes .

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3. Meanwhile, in small saucepan, combine all glaze ingredients. Cook over medium heat for 5 minutes or until mixture is slightly thickened.

4. To serve, brush meatballs with glaze and sprinkle with green onion. (we put the meatballs and the sauce all together in the chafing dish for the cocktail party)

If you don’t make these , you’re plum crazy….just sayin’

a&a

what to do with all that turkey, belles?

28 Saturday Nov 2015

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Is that container of leftover turkey seeming to grow larger?  Time to make a plan for that bird!  We had a crowd for some football watchin’ this afternoon and this was a big hit!  

From The Food Charlatan this Turkey Barley Soup will please the masses (and empty your fridge)!

  
Her winning recipe…  

   

We did a combo of the stovetop and slow cooker versions. Worked like a charm!

  
Belle-icious!

a&a

 

spaghetti without the guilt…a carb-squashing friend-1-1

27 Friday Nov 2015

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We admit it…sometimes we have a carb craving that won’t quit…the kind that makes us want to mow through a whole loaf of French bread, or inhale a bowl of pasta. And when that craving hits, very few substitutes will suffice.

Well…one belle recently had a hankerin’ for spaghetti with meat sauce. In fact, she craved it for a couple of weeks before she was able to attempt a “fix” (she was a very busy belle…not much time for cookin’). Luckily, this gave her the chance to make a plan that might not be so detrimental to the ole waistline. This twice-baked spaghetti squash from American Heritage Cooking was the perfect way to get that spaghetti fix!  (Whew…crisis avoided!)


Their recipe:

Our process:

Cut squash in half, scoop out the “yuck”, drizzle with oil, sprinkle with salt & pepper, turn cut-side-down, and roast

While the squash roasts, get your meat sauce goin’

When the roasting is done, scrape the spaghetti-like strings of squash out of the shells

Place the squash in a bowl and prepare to add meat sauce and seasonings

Fill the squash “shells” with your sauce and top with grated mozzarella, then toss it back in the oven for a bit

Our finished product…served up with a salad…

And for another option, try the Roasted Garlic Spaghetti Squash Lasagna Boats from Half Baked Harvest…


Another winner!!

a&a

feast faves…just in time for the big day

20 Friday Nov 2015

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We can’t believe it, but they’re baaack. Thanksgiving and the official kick-off to the holiday season are upon us (in record time, it seems). Time to make a plan, belles!  We’ve been working on our gift guides and will be sharing the goods next week. But first, let’s get our ducks…errr, turkeys…in a row for the big, fancy feast next week.

Here are a few of our feast faves…

Squash Casserole (lovingly shared by a dear belle sister-in-law…and this ain’t for low-fat sissies)

3 c summer squash, sliced
1 onion, chopped
5 T butter
1 c mayo
1 pkg Hidden Valley ranch dressing mix
3 eggs, beaten
12 crumbled Ritz crackers
1 c cheddar cheese, shredded

Preheat oven to 350 degrees

Steam squash and onion until tender.  Melt butter as the veggies steam. Once veggies are tender, mix all ingredients and pour into a greased casserole dish. Bake 45 minutes. Loosen belt.

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The casserole can be prepared a day in advance and can be popped in the oven with ease about an hour before serving time.

Sides are always an important part of a holiday menu, so this scalloped potatoes is a great addition….loved by all, elegant, beautiful and delish…


Via Pinterest and Food52

Scalloped potatoes with caramelized onions
Serves 6-8
2 cups whipping cream

4 crushed garlic cloves

3 peppercorns

3/4 tsp sea salt

1 T olive oil

1 large onion sliced thin, we used our mandoline on the same setting as for the potatoes

3 large Yukon potatoes, peeled (we have used Russett with success as well)

1 cup Gruyere cheese, shredded (we did about 3/4 c of the Gruyere and 1/4 cup…maybe a smidge more…of Comte cheese mixed together)

2 sprigs fresh thyme

1. In a sauce pan combine, the cream, garlic, peppercorns, salt and thyme. Bring to just under a boil and simmer for 15 minutes. Set aside.

2. Set oven to 300

3. Sauté onions in olive oil on low heat until golden – about 45 minutes.  Slice potatoes very thinly (we recommend this Mandoline)…the thinner the better.

4. In a greased baking dish or casserole (we used an 8×10) layer a quarter of the potatoes, 1/3 of the onions, and 1/4 cup cheese. Repeat two more times, topping with potatoes. Strain cream over casserole.  Sprinkle with remaining cheese.

5. Place dish on cookie sheet in the oven (to prevent drips). Bake at 300 for 1 1/2 to 2 hours.  (you can make ahead up to two days. Refrigerate and then tent with foil and reheat for 30 minutes at 375 before serving.)

And now…time for zee main course!!

Via Pinterest
We will be using this seasoning paste for our Toms this year. We tried it in the store and it was scrumptious…available at Williams-Sonoma


Via The girl who ate everything

While we haven’t tried this yet , we couldn’t resist adding this fun way to remember it’s THANKSgiving… Thankful rolls from The girl who ate everything…..isn’t she brilliant?!?!


Finally, gravy is a must, but can be the most frustrating …slaving over a roasting pan, whisking in flour, simmering in the chicken broth while dressed in your finery is no fun in our belle book. So y’all can imagine the delight we displayed when we discovered this fabulous recipe for make ahead turkey gravy.  A big shout out to The Food Charlatan for creating this easy, foolproof and delicious time-saver!!  Winning!!

We are counting our blessings and giving thanks for all the belles out there. Happy turkey day, y’all!

a&a

belles are cheesy…warning included…

13 Friday Nov 2015

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We love cheese…we admit we are addicted..after we read this, now we understand why…

But everything in moderation…life is too short not to enjoy!

We recently helped host a little fete and our job was the charcuterie platter. What a great assignment/exercise!  We enjoyed every moment of putting it together. We thought we’d share how we went about it.

We decided to use a basket and started playing around with some containers.. 

   
And a few leaves from the yard (fatsia)  

Then we collected a few cheeses, crackers and condiments…

   
 
For this display, we used in the way of cheese:

Saint Angel, an aged Gouda (we prefer 5 year but they only had 3 year and it was delicious nonetheless), a good Parmesan, and and a blue cheese (Bleu d’Auvergne here which is similar to Roquefort).  

We always place our cheeses first, it is easy to build off and fill in from there. We then started adding the crackers, breads and fruits. 

We used sliced baguette, Alessi breadsticks, Blue Diamond nut thins (we like the pecan) Mary’s Gone crackers (addicting…just sayin’) in black pepper, La Panzanella Rosemary crackers, Raincoast crisps hazelnut and cranberry. We also added grapes, cashews and dried apricots.

   

  
Now it’s time to add a few more goodies..

We filled in with a couple of pears and some hydrangea from the yard, and them a little charcuterie in the form of  Soppressata, prosciutto, and Genoa salami.

We also added some honeycomb which was absolutely incredible and we will use from here on out. It was a hit!  Another taste thrill were the Pepedew peppers and they add a great pop of color. 

   
Off to the party we go….

  
Ta da!! 

Here is a smaller version we did for a tailgate at Ole Miss a few days later 

 
No matter the occasion …a charcuterie platter is always a good idea!!

a&a

slow cookin’…fix and forget it friend-1-1

30 Friday Oct 2015

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With school and fall activities in full swing, we are always on the hunt for delish, go-to dinner options that we can throw together…fix it and forget it dishes. More often than not, these tend to be a little on the heavy side.

Thanks to The Pioneer Woman, we have found a new go-to for weeknight cooking. Hot and Spicy Italian Drip Beef. Each time we make it, we get rave reviews from the whole family…which by the way, is not a common occurrence.  This dish can be served in a sub roll, over pasta or rice for your heartier eaters, over sautéed cabbage for a lighter option, or just on its own with a crisp green salad.  We’ve even been known to throw it in a tortilla and sprinkle a little cheese on it.  It’s the dish that keeps on giving!!!

It also freezes beautifully, can be halved, and still tastes good if you substitute certain ingredients.


Grab a few pantry ingredients, a chuck roast and your crockpot.


We added an onion …because we tweak..it’s our prerogative…


Toss it all in that crockpot and proceed to tootle about your business for the next few hours …

So you can come home to this…


Scrumptious!

As a belle likes to do, we thought we’d add one more version of drip beef, again from the Pioneer Woman. )If you haven’t checked out her blog , please do…everything is tasty and belle-worthy).  This one works in much the same way…pantry items, meat, and a crockpot or Dutch oven.  Feel free to fix it in a multitude of ways…sandwich, salads, over rice, with roasted vegetables…. Have it your way!!


A few ingredients….



A little melting and sautéing…a tad bit of labor…but that’s it…



Now fix it and forget it…..


Ta da!!!  Delicious!!
Crockpot couture….

a&a

belles like these balls…a lot…a friend-1-1 recipe

23 Friday Oct 2015

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There is no better find than when you can find a delicious, easy recipe that can be made ahead of time. This one freezes beautifully. We love this updated version of the sausage ball…the perfect hearty appetizer. 

These sausage and hash brown balls from plain chicken are irresistible!!

  

  
All you need is a few key ingredients:

1 lb uncooked sausage 

1 1/2 cups Bisquick

4 cups shredded hash brown potatoes

1 1/2 cups sharp cheddar cheese, shredded

8 ounces cream cheese, softened

Mix all ingredients together. The plain chicken makes a great suggestion to use your standing mixer with the dough hook attachment. We tried it and it makes this recipe beyond easy. 

   

 

Form into bite-size balls. Bake in 400 degree oven for 17-20 minutes

    

If you want to freeze at this point, just put them on a baking tray in the freezer until frozen, Once frozen, you can throw them all in a bag. When baking add a few extra minutes to the cooking time. 

If you want to taste them now…..just heat and eat! 

   
 
For the original recipe, you can find it here.

Try to restrain yourselves belles…
a&a

fall football food…a belleicious Friday friend-1-1

16 Friday Oct 2015

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Fall, football, food and Friday…four of our favorite things…and making sure the feasting is worthy enough is extremely important!

We discovered this Reuben Dip while playing on Pinterest. There are a number of versions so we picked our favorite elements and created our own rendition.

REUBEN DIP

1/2 pound pastrami or corned beef (we prefer pastrami…just sayin’)

1 pound Swiss cheese, shredded by hand or in food processor (about 3 c)

(IMPORTANT COOKING FACT:  always use bulk cheese and shred yourself when you want proper melting to happen. The pre-shredded kind has a coating on it which hinders its melting smoothly)

1 cup sauerkraut, drained

1 package cream cheese, room temperature

1 cup sour cream

1 cup Russian dressing – recipe follows  (most recipes call for Thousand Island … We think this is soooo much better )

Combine all ingredients and heat at 350 for about 35-40 minutes until hot and bubbly. Please don’t have a hissy fit like yours truly when it comes out a bit soupy. Let it rest for a few and it will absorb it and be the right consistency .

Serve with pumpernickel squares or (as we did) Wheat Thins.

Gather your ingredients…

Assemble…

Enjoy…

And now for that dressing recipe…

RUSSIAN DRESSING

1 tsp. garlic powder

8 ounces chili sauce (or ketchup if you are in a bind)

1 1/2 cups Hellman’s mayo

1 tsp. black pepper

2 tsp. Worcestershire  sauce

(This makes plenty of extra because you will want to have some for dunking purposes.)

A hearty dip that will be a sure hit and all-around winner!

a&a

belles bake for a birthday…

09 Friday Oct 2015

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One of our nearest and dearest had a recent birthday…and the birthday girl just wanted a casual night out with the gals. Since we believe in granting birthday wishes, that’s exactly what we did!  But to make the celebration a tad more special, and because we have been dying to try to recreate this cake, we made this…

Chocolate Bourbon Caramel Macaron Cake from Half Baked Harvest. This blog is worth adding to your repertoire. Her recipes, photographs and writing ability will keep you interested and excited about cooking.

Our skills at cake decorating are nowhere nearly as advanced , but practice makes perfect, right?

The cake and its components are easy to put together. And it is worth every effort.  This cake is moist, flavorful, chocolatey, and rich, yet not overly dense. It is going to be on repeat.  Without. A. Doubt.

We started off making the bourbon caramel:


Get your ingredients together and then melt that sugar …

  

Now add the cubed butter… 
And then pour in some heavy cream…


And then a bit of bourbon and some sea salt…

  On to the next phase. Time to make the cake. Mix all of your dry ingredients together…


And the wet….


And then we combine the two .


Now into pans and bake for a bit…


Allow to cool and make the milk chocolate meringue buttercream …

  
Don’t you just want to take a big old spoon to this bowl… Restraint is not all it’s cracked up to be….

Time to layer and ice…


Refrigerate overnight and then the fun begins!  Pour on the dark chocolate ganache and bourbon caramel …


Now you can add chocolate macaroons (ours were store-bought) chocolate curls, etc …

Now serve and celebrate!!!



For the full and printable recipe click on this link…you won’t regret making this bit of decadence!!

Can’t wait to make this show stopper again!!
a&a

a tailgate-worthy recipe…for the football frenzied belle

02 Friday Oct 2015

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We are ever on the hunt for easy, delicious recipes that tickle the tastebuds.

Sometimes we discover new and wonderful ingredients…and boy did we find a winner in Captain Rodney’s Boucan Glaze!!


Via Pinterest

The classic, ringin’-belles-all-over-the-place recipe:


Via Pinterest

While this belle-icious Cheese Bake is not exactly “lite-n-lean”, it’s a taste thrill that’s worth the calories!  And just for giggles, we thought we’d like to make a cheese ball version. It turned out to be quite scrumptious…check out the results:
So here’s what we did…

Captain Rodney’s Cheese-“belle”

8 ounces cream cheese, softened

1/2 cup Hellman’s mayo

1 bunch green onions, chopped, green parts included

1/2 teaspoon cracked pepper

4 cups shredded sharp cheddar

2 cups shredded Colby and Monterey Jack blend cheese (1/4 cup reserved)

1/2 cup pecans, toasted and chopped (if you have the extra time sautée the nuts with a pat of butter and a teaspoon of brown sugar until caramelized…allow to cool.)

1/3 cup Captain Rodney’s Boucan Glaze

Combine all the ingredients except for 1/4 cup of the cheese blend and the Captain Rodney’s Boucan Glaze.  Form into a ball and refrigerate for three hours or overnight.  (At this point, the cheeseball can be wrapped in Saran twice and frozen.  Bring to room temperature before proceeding.)

Roll ball in remaining cheese and drizzle with glaze. Serve with crackers and celery.


We’ll take a cheese-belle over a cheeseball any ole day.

a&a