Tag Archive: Jen Heasley


FIFA Mania

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FIFA Mania is sweeping the universe. I’ve never been so caught up in the World Cup. These soccer players are OUTSTANDING in every way possible on a physical level, but it’s not just the amazing eye candy that makes these games so entertaining. Let’s talk about the commentators. While watching Tuesday’s match between Italy and Uruguay ( when the toddler like attach occurred), my friend Shelly and I could not stop laughing at how vibrant the British commentators were. I’ll assume they were British as I don’t have a degree in Linguistics. It was not just about the level of excitement they displayed while calling the play by play and the intonation in their voices, but their vernacular was hilarious. When my guy said the “understudy” is coming off the bench, Shelly and I were too through. Then there was “his savory antics”. And “oh my how theatrical”.  Now those statements were simply rich. Not back-up player, but understudy. How can you not love that? They made my day. Some of the other commentators haven’t been as entertaining, but to reiterate my position;  I absolutely enjoy watching these gentlemen display amazing stamina for 90 minutes. If the commentary is drying, it doesn’t matter because you can’t go wrong watching these phenomenal athletes.  To that I say good day!!!

 

In preparation for the match between the USA and Germany, I put together some All-American dishes and a classic German one.

 

Cheeseburger Stromboli

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Ingredients

– 1 lb ground beef

– 1/2 cup minced onion

– 2 tbsp. season salt

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp chili powder

– rolls store-bought pizza dough

– sliced white American cheese

– ketchup and mustard

– 1 egg beaten

Directions

1. In large skillet, sauté onions until tender.  Add ground beef, season salt, garlic powder, onion powder, and chili powder. Brown the meat.

2. Drain meat in a colander to remove grease. Allow meat to cool.

3. Roll out pizza dough. Try to make an even rectangle. Leaving about a 3/4 inch seam on the side, place 1/2 of the ground beef on 1/2 of the pizza dough.

Drizzle the ground beef with ketchup and mustard. Top with cheese slices.

4. Fold opposites side of the dough over top and pinch edges together. Brush with egg. Make slits on top.

5. Repeat with second roll of pizza.

6. Place each Stromboli on their own baking sheet.

7. Bake in a pre-heated 350 degree oven for 20 minutes or until golden brown.

Fried Pickles…..Delicious

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 Ingredients

– 6-8 dill pickle spears sliced in half (they tend to be large)

– 3 1/2 cups of flour

– 1 cup of yellow corn meal

– seasoning salt or a Cajun seasoning

– 3 eggs beaten

– vegetable oil for frying

– store-bought ranch dressing

– 2 large ziplock bags

Direction

1. Place pickles on a paper towel to remove moisture.

2. Set up dredging station. In the first bag place 1 1/2 cups of flour, then in a shallow bowl whisk eggs,

and in bag two mix 2 cups of flour and 1 cup of corn meal. Season with seasoning salt. About 1 1/2 tbsp.

3. Take pickles through dredging.  Flour, then egg, then flour corn meal mixture. Place pickle on a plate to rest before frying.

4. Once pickles are coated, fry in a large skillet with oil at 350 degrees. Fry about 2-3 minutes or until golden brown.

5. Remove from oil and place on a paper towel to drain.

6. Serve with ranch dressing.

 Angel Food Cake parfait….

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Super easy…….

Ingredients

– 4 store-bought mini Angel Food cakes or one regular sized cake

– 1 pint of blueberries

-1 pint of strawberries sliced

– 16 oz container of whipped topping (cool whip)

– 8 oz cream cheese room temperature.

– 1 1/2 confectioners sugar

– 1 1/2 tsp vanilla

-1/3-1/2 cups of milk

Directions

1. Prepare topping, in a large bowl cream together whipped topping, cream cheese, confectioners sugar, vanilla, and milk. Refrigerate for an hour.

2. Using a bread knife or a serrated knife, slice mini cakes or full size cake into equal thirds.

3. Place bottom layer on plate or serving tray. Spread a layer of whipped topping and then arrange blueberries and strawberries on top mixture. Put a small amount of mixture in the middle on top of berries to secure the next layer of cake.

Put second layer of cake on, and repeat the same process. Top with the top layer of the cake and decorate to your liking. FABULOUS…..

Due to the fact my mother’s family is German, I grew up in a house hold eating Pork and Saurkraut….so I love it 🙂

Beer Brats with sauerkraut, bacon, and some mustard

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Ingredients

– 6 links of Bratwurst

– 1 white onion chopped

– two bottles of a dark German beer

– 4 strips of bacon cut into pieces

– small can of store bough sauerkraut

– mustard

– 6 crusty hoagie rolls

Directions

1. In a large Dutch oven, saute’ onions until tender and then add beer. Let mixture come to a boil. Add brats.

Turn down to a medium heat and cover. Cook for 20 minutes.

2. In small sauce pan, brown bacon until crisp. Remove bacon with a slotted spoon. But sauerkraut in pan with juice and bacon fat. Warm through

3. When brats are doing in liquid, remove and dry on a paper towel.

4. On a grill pan, over medium heat, grill brats about 5-6 minutes. Rotating while they cook.

5. Grill hoagie rolls.

6. I put my mustard on the bottom, then brat, then sauerkraut, and then bacon. But I say do as you see fit 🙂

Jolly Good Day and Go USA

Remember….Who Do You Want In Your Kitchen On Game Day!!!!!!

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 This weekend is one of the premiere events in the world of track and field. Penn Relays. A few years ago I went to Philly to hang out with my friends and enjoy a beautiful day. Life is a bit to busy this year to head down, so this is a flashback.

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2012 I met up with Leslie and Shelly in Philly. By train, plane, and automobile. Actually just train and automobile.

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Penn Relays are held of course at the University of Penn in Philadelphia. Not to be confused with Penn State. Some people don’t know!

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Statue of the founder…Ben Franklin

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See the rain or shine…..track and field is not for the weak. Running in rain or snow is no joke.

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The architecture at Penn is amazing……

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The infield where all the big wigs hang out!!

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Awesome!!!!

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There is nothing more exciting than a close relay….

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Defying gravity…..

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Moving one’s body in a way I can’t understand

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When I travel, I always bring home a gift for the girls.  This was their  gift from the 2012 Penn Relays

 Now do you think we know where this very expensive baton is located today?? Ummmm no 🙂

It was a great day!!!! We had burgers that day, but today’s recipe is a delicious chicken grilled cheese!!!

Spicy Grilled Chicken Grilled Cheese….

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Ingredients

– 2 boneless chicken breasts

-salt/pepper

-olive oil

– 8 oz softened cream cheese

– 1 chipotle pepper with adobo sauce

– 1/2 stick softened butter

– hot sauce

– shredded muenster cheese

– 1 loaf Italian bread sliced

Directions

1. Butterfly chicken breasts and cut into equal pieces. Each breast should yield 6 pieces.

2. Season chicken with salt and pepper. In a large skillet over medium heat, cook chicken. Approximately, 2 to 3 minutes per side.

3. While cooking chicken, in a food processor blend cream cheese and chipotle peppers with adobo sauce. Take softened butter and add hot sauce. Add few dashes.

4. When chicken is cooked, let rest for a few minutes and then slice.

5.  Sandwich assembly, spread cream cheese mixture on two slices of bread. Top the cream cheese with shredded muenster cheese. Add chicken to one piece of bread. Put pieces together, with a butter knife spread hot sauce butter on bread.

6. On griddle or large skillet, grill sandwiches until golden brown and cheese is nice a gooey!!

I love this sandwich!!! 

Today’s show airing on CBS is with my buddy and great guest Wally Williams. Check the great time we had 🙂

https://www.youtube.com/watch?v=km65-zMyM5o

Remember….Who Do You Want In Your Kitchen On Game Day!!!!

What Works For You…

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By current state testing standards,  I would have been considered an average “English” student in elementary school.  Not a confident reader. Writing assignments were like a death wish.  One Summer, Glenn and Shirley a.k.a my parents, felt it was best to quarantine me to our home writing book reports.  Please note… Hans Christian Anderson did not develop a yearning to read or write.  Eventually my parents had the epiphany,  I should be reading and writing about the things that I had an interest in; sports, science, current events, flowers.  Newsweek, Time, the sports page,  Better Homes and Garden. I was a little eclectic.  Such a teachable moment for me in my childhood.  Fast forward just a few years, what was once the bane of my exsistance, is now one of my passions.   Pulitzer Prize winning not just yet, but I’ve found my voice through sports and food. For that I’m grateful.

  Aaron Wilson writer for the Baltimore Sun…and some funky lighting 

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One of my guests on this week’s show, Aaron Wilson, has the love of the word.  In 7th grade, he got hooked on reading the sports page in the Washington Post. These days Aaron writes for the Baltimore Sun as the beat reporter covering the Baltimore Ravens.  Unlike myself, Aaron is an award winning writer. Rather impressive I would say.  He was a joy to have in the kitchen; easy going, very knowledgeable about the Ravens,  and was well informed on the  meats used to make our Stromboli.  Real talk, there was no coaching involved.

Patrick Boyle….good lighting

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For this particular show,  I luck up with two guests. Patrick Boyle, who ended the 2013 season Washington Redskins,  was also on hand for game day cooking. Patrick and I discussed the obstacles when working to make the rooster of an NFL team.  Patrick also spoke about the training regiment involved when doing  it on your own.  My man had been fostering his “kitchen skills” and was a fine  sous chef.

Rehearsing  how to dredge chicken between takes 

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Chicken Parmesan sliders were on the menu. Of course I fry the chicken.

 Chicken Parmesan Slider…

I use fried pizza dough for my roll 🙂 

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Ingredients

– 2 chicken breasts

– 1 roll of  pizza dough or 1 large dough ball

( I typically go to my local pizza shop and get dough for these sliders)

– vegetable oil

– 2 cups  flour

– 4 eggs

– 4-5 cups of panko bread crumbs

– 2 tbsp dry Italian seasoning

– 2 tsp garlic salt

– 1/2 cup Parmesan Cheese (from the plastic container)

– 2 jars of your favorite marinara sauce

– shredded mozzarella cheese

Directions

1. In a large skillet, pre- heat vegetable oil to 350 degrees.

2. Roll out pizza dough. Using pizza cutter, cut dough into rectangular pieces. Just eyeball size. Consider you’re making sliders.

3. Fry in vegetable oil. Using tongs keep the dough from possibly getting “puffy”. Fry until golden brown on each side. Fry 1 to 2 pieces at a time.

4. Place on a paper towel lined plate. Fry all dough.

5.  Cut chicken breast in half (butterfly). Then cut into finger like strips. Each half should produce 3-4 strips.

6. Set up dredging station. You will need three shallow dishes (or one shallow dish for the eggs and two large ziplock bags for the flour and panko). In the first dish place the flour, the second whisk the eggs, and the third the panko bread crumbs. In the panko bread crumbs add the Italian seasoning, the garlic salt, and the Parmesan cheese. Mix around.

7. Dredge the chicken. Flour, egg, and then panko bread crumbs. I place the chicken on a plate and allow it to rest before frying. After all pieces have been dredged, you can use the same oil and fry chicken in 350 oil until golden brown. About 4-5 minutes.

8. Remove from the oil and place on a paper towel lined plate. Season with a little salt.

9. While frying the chicken, in a medium sized sauce pan, heat up the marinara sauce.

Assembling the sliders

– With a small sharp knife, cut a “slit” in the fried pizza dough and make a pocket.

– In the pocket, put some marinara sauce and shredded cheese. Dip chicken in marinara and top with shredded cheese. Put chicken into the dough pocket.

Award Winning PB&J Bites…..

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Ingredients

– 2 rolls of seamless crescent sheets ( Pillsbury)

– block (8 oz)  of softened cream cheese.

– 1 cup strawberry jelly (divided 1/2)

– 1/2 cup peanut butter

-1 cup confectioners sugar

– 1/4 cup milk (possibly more to get necessary texture for peanut butter glaze)

Directions

1. Pre-heat oven 350 degrees

2. In medium sized mixing bowl, cream together softened cream cheese and 1/2 cup strawberry jelly.

3. Unroll crescent dough, using rolling pin spread dough to uniform rectangle.

4. Spread cream cheese mixture on dough leaving a 1/2 inch boarder on the dough. If not the mixture will come out went rolling.

5. On the long side of the dough, begin rolling into a log.

6. Once rolled, pat to tighten the log.

7. Repeat and make a second log.

8. Place on a parchment paper lined baking sheet.

9. Put into the refrigerator for 10-15 minutes.

10. Remove and cut into medallions. Each log should produce 12.

11. Bake at 350 degrees for 11-12 minutes.

12. Peanut butter glaze. Mix peanut butter, confections sugar, and mix. This mixture should be smooth and not thick.

13. Once the rounds are cooled, dip into glaze. Swirl and let excess run off.  Top with some of the remaining cream cheese mixture and add a small dollop of jelly.

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Stromboli 

– 1lb Genoa Salami sliced

– 1lb Capicola Ham slice

– 1lb Pepperoni sliced

– 1lb  provolone sliced

– 1 cup shredded mozzarella cheese

-yellow mustard

– jarred marinara sauce

– 2- 3 containers of store bought pizza dough

– eggs (2 whisked)

Directions 

1. Pre-heat oven to 350 degrees

2. Roll out pizza dough, slightly offset of the middle, begin to layer the meats. I start with salami, ham,  and then pepperoni. Drizzle with mustard. Top with shredded mozzarella and slices of provolone.  Repeat layers. Fold over pizza dough and pinch. I tuck and roll and then pinch.  Brush on egg wash with a pastry brush.

3. With a sharp knife, slit dough for ventilation.

4. Bake 20-25 minutes..until golden brown.

5. On stove top in sauce pan,  heat up marinara sauce

6. Serve up stromboli with marinara

Remember….Who Do You Want In Your Kitchen On Game Day??