Famous Chocolate Refrigerator Roll

I've seen a similar recipes using these Nabisco Famous chocolate wafers and have been on the hunt for them for several months.  They aren't the easiest item to come across.  I finally spotted them close to some ice cream toppings at Publix this week.  It worked perfect to make for company this week.  If you are looking for a dessert to impress, this is your best choice!  It is so simple to make and looks incredible.

Famous Chocolate Refrigerator Roll

2 c. whipping cream
1 tsp. vanilla
1 (9 oz.) pkg. Nabisco Famous Chocolate wafers

In a mixing bowl, whip the cream until it forms soft peaks.  Gently fold in the vanilla.  Top each wafer with 1-1/2 tsp. of cream.  Stack on top of each other.  Turn the roll on it's side and cover with remaining whipped cream.  Garnish with shaved chocolate or crumbled cookies.  Refrigerate at least 4 hours.  Cut at an angle and serve.

Carrot Souffle

This was my first time to make a souffle at home.  In terms of it rising correctly, well, it was a "flop".  In terms of flavor, it was delicious and tasted just like I wanted it to taste and remembered.  There is a restaurant in town called Dale's Southern Grill.  Maybe you've eaten there?  Last year, we went with The Dish Washer to a business dinner and Dale's catered.  Carrot Souffle, which is one of their more popular dishes, was served.  I originally didn't get any, but was prodded to try it for dessert.  Yes, it is plenty sweet enough for dessert too.  Theirs didn't rise either, so maybe it isn't supposed to.  It is really similar to a sweet potato pie/casserole.  A little internet research turned up the original recipe.  Here's the link:

Dale's Carrot Souffle

While I was looking for that recipe, I also spotted this SHOOT ME NOW recipe.  I may have to make a trip for a little splurge soon!!

Baked Zucchini Chips

I've seen this recipe in several places online and decided to give it a try for a different way to use up zucchini.  I thought it was very delicious.  I could have baked it a little longer and maybe it would have a little more crunch, but overall it was a great way to use those zucchinis up.

Baked Zucchini Chips

3 zucchinis, washed and rinsed
1/2 c. bread crumbs
1/4 c. Parmesan cheese (I used grated because that is what I had)
1 tsp. garlic powder
1 tsp. cracked black pepper
1 tsp. dried parsley
1/2 tsp. paprika
salt to taste
2 egg whites

Preheat oven to 450 degrees.  Cut zucchini as thinly as possible.  Place on paper towels to allow moisture to drain for at least 10 minutes.  In a bowl, beat egg whites until the become frothy.  In a separate bowl (or ziploc bag), combine dry ingredients.  Coat zucchini is egg whites and then toss in dry ingredients.  Lay flat on baking sheet in single layer.  Bake for 5 minutes.  Flip zucchini over and return to oven for 7 more minutes or until as crispy as you prefer (without burning them!).  Serve warm.

Tuscan Pork Chops

This recipe is straight from Southern Living.  No need to waste time.  It was absolutely delicious!!  Probably the best thing we have eaten in a while.    

Tuscan Pork Chops

1/4 c. all purpose flour

1 tsp. salt

3/4 tsp. pepper

4 boneless pork chops (I use bone-in and allow mine longer to cook)

1 Tbsp. olive oil

3-4 garlic cloves, minced

1/3 c. balsamic vinegar

1/3 c. chicken broth

3 plum tomatoes, seeded and diced (I used typical garden tomatoes and left seeds in)

2 Tbsp. capers (who has these on hand? - I left that out)

Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.  Cook pork chops in hot olive oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown.  Remove chops from skillet.

Add garlic to skillet, and saute 1 minute.  Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.

Return chops to skillet; bring sauce to a boil.  Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done.  (Again, I simmered longer to insure the chops were done...and they become more tender the longer they simmer.)  Serve with tomato mixture. 

Fresh Tomato Tart on Black Pepper Cornbread Crust

The theme for my recent posts, in case you can't tell, has been fresh vegetables.  We are lucky to be on the receiving end of both our families' gardens.  They pretty much all grow the same things...and LOTS OF IT!!  I've already put plenty of okra, squash, zuchinni, peas, and eggplant up in the freezer.  I NEED A DEEP FREEZE!!!!  

I've never just loved eating big pieces of tomato, but I decided to give it more of a try with new recipes.  Who knows?  Maybe I'll be eating tomato sandwiches really soon!  This recipe sounded delicious the moment I read it.  I changed up my baking dish and cooked it in a real tart pan because I wanted it to be pretty.  I'm going to share the recipe using the original baking dish of a 9x13 pan.  Also, I didn't have bacon on this one.  But at The Dish Washer's suggestion, bacon will be added next time.  I think it will be great!  

Fresh Tomato Tart on Black Pepper Cornbread Crust

Crust:

1 large egg

1/4 c. sour cream

1/2 c. milk

3/4 c. cornbread mix (I use Sunflower brand)

1 tsp. black pepper

1 Tbsp. olive oil

Filling:

3-4 medium tomatoes

2 c. shredded cheddar cheese

1/2 c. mayo

1-2 Tbsp. chopped fresh basil

1-2 Tbsp. chopped fresh chives

Salt & pepper, to taste

2 slices bacon, cooked and crumbled (optional)

breadcrumbs (Panko would be best but any kind will work)

Heat oven to 425.  Generously spray 9x13 baking pan with no stick spray.  Whisk together egg, sour cream and milk in a medium bowl.  Whisk in cornbread mix and pepper until smooth.  Stir in olive oil just until blended.  Pour into prepared pan.  Bake 12-15 minutes or until golden brown.  Crust will be thin.  (The browner the better.)

Cut tomatoes in the size slice you prefer.  Place slices on paper towel to allow them to drain.  Stir together cheese, mayo, basil and chives until combined.

Spread about half of cheese mixture onto cornbread crust.  Arrange tomatoes on top of crust.  Overlapping if needed.  Sprinkle tomatoes with salt and pepper and crumbled bacon.  Spoon remaining filling on top of tomatoes.  Sprinkle with a tiny amount of breadcrumbs for browning.

Return tart to oven for 5 minutes at 425 or until cheese begins to melt.  Then turn on the broiler and broil until the top is lightly browned and bubbly.  About 1-2 minutes.   But don't walk away from it in the broiler.  Cut into squares.  Serve warm.

Chopped Caprese Salad

Chopped Caprese Salad

3-4 tomatoes
1 ball mozzarella
fresh basil, about 3 leaves chopped
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
salt and pepper to taste

Chopped tomatoes and mozzarella into bite size chunks (however big or small you like your chunks).  Mix olive oil and vinegar.  Toss with tomatoes and cheese.  Add basil and salt and pepper.

Squash and Carrot Casserole

Some of you may have seen this recipe in this month's Southern Living magazine.  Lightened Squash Casserole.  I'm not a huge fan of big chunks of carrots, but know their importance.  This is a great way to get carrots in your diet.  (Although, I know it isn't the best way.)  I didn't have everything the original recipe called for (surprise, surprise) so this is the recipe I went with.  I've posted the link to the original if you want to see it.

Squash and Carrot Casserole

3 lbs. yellow squash
1/2 c. chopped onion
1-1/2 tsp. salt, divided
1 c. grated carrots
1 can reduced-fat cream of celery soup
1 (8 oz.) container light sour cream
1/4 c. chopped fresh chives
1 c. French fried onions
pepper to taste

Preheat oven to 350.  Slice squash and chop onion.  Bring water to a boil with 1 tsp. salt and cook squash and onion until tender.  Drain.  Stir together squash, carrots, remaining salt, celery soup, sour cream, chives and pepper.  Pour into lightly greased 2 quart casserole dish.  Bake at 350 for 30 minutes.  Add French fried onions to the top and return for an additional 5 minutes.  Let stand 10 minutes before serving.

Cherry Limeade

I've been slowly going through my "to try" file of recipes.  When my company stopped by this weekend, I thought it was the perfect time to try some of them.   One of those recipes in my file that I have been wanting to try for a while was this Cherry Limeade.  The Dish Washer didn't care for much of it.  You have to like it to want to drink it.  It is pretty tart, and has been compared to Sonic's.  I found it very refreshing.

Cherry Limeade

1 (2 L.) bottle Sprite
1 can frozen limeade concentrate, thawed
1 jar maraschino cherries

In a pitcher, combine Sprite, limeade and juice from the jar of cherries.  Chill and serve.  Garnish with cherries and/or lime.

**If it is too strong for you, you can water it down to the strength you like it.

Cinnamon Frosted Zucchini Bars

On the way back from the beach, we stopped to drop my mom off and dad had me some vegetables ready to bring home with me.  I had told mom that I saw this recipe a while back over at Tasty Kitchen and thought it would be a good way to use up all of those garden vegetables.  It worked out perfectly when we had some company stop by our house on their way back to Tennessee.  They made the perfect guinea pigs.  I thought these were good.  I expected them to be more cookie/bar like, but it is pretty much a cake recipe.  In addition to dessert, the cinnamon frosting would make these perfect for brunch.

Cinnamon Frosted Zucchini Bars

For the cake:
3/4 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1-3/4 c. flour
1 tsp. cinnamon
2 tsp. baking powder
2 c. grated zucchini

For the frosting:
2 c. powdered sugar
1 tsp. cinnamon
2 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. milk

For the cake, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in flour, cinnamon and baking powder.  Blend in zucchini.  Pour into greased jelly roll pan and bake in a 350 oven for 25-30 minutes.

While baking, prepare frosting.  Mix powdered sugar, cinnamon, melted butter, vanilla and milk until creamy.  Add milk if necessary to get desired consistency.  Cool zucchini bars and frost.

Cut into squares to serve.

Spaghetti Pie

Once we got home from Boston, we turned right back around and headed down to Destin.  Before we left, there was one night we were needing to eat in the house, so I made this...because it was quick and we had everything in the house without making a grocery run.  The noodles form a "crust" for the pie.  I thought it was delicious.

Spaghetti Pie

6 oz. spaghetti, cooked, drained and cooled
2 eggs, slightly beaten
1/4 c. Parmesan cheese
1 c. sour cream
1 lb. cooked ground beef
4 oz. mozzarella cheese
8 oz. spaghetti sauce

Combine spaghetti, egg and Parmesan.  Pour into 9 inch pie plate.  Cover with sour cream.  Combine spaghetti sauce and ground beef.  Pour over sour cream.  Top with mozzarella cheese.  Bake at 350 for 25 minutes.

Boston, Mass

We just returned from spending the 4th of July in Boston.  It was a great trip, obviously rich in history.  We watched the All American game of baseball at Fenway Park, watched the fireworks from the great view of our hotel room and definitely ate our way around town.  The scale can prove it.  Yikes.  I made a pact with myself that this was going to be a no french fry trip.  I usually order now what I know The Bun will eat with me, so I wanted to take advantage of this adult only trip and eat everything but french fries!!  Any other mamas know what I'm talking about?

If you find yourself in Boston, I can highly recommend all of these places:

Charley's
This was a great neighborhood restaurant close to our hotel.  It was our first lunch in town.  Our waiter was the epitome of "Bahstan" so it was a fun welcome.  We didn't go far enough around the corner to see all of the outdoor seating and were seated inside, but be sure to dine alfresco.  It was definitely a pretty happening place to be.

Antico Forno
There are two main streets in Boston's "Little Italy" where literally every door is an Italian restaurant.  The smell is incredible.  We chose Antico Forno, which is known for their wood fire brick oven.  Everyone's dish looked great and mine was very delicious.  I had the potato gnocchi in a plum tomato sauce.  It was piping hot from the oven, but my first try of gnocchi didn't disappoint.

The Friendly Toast
The Friendly Toast is in Cambridge close to the campus of MIT.  It has retro 50s decor, college prices and HUGE portions.  I ordered a bacon, egg and cheese sandwich on their housemade anadama bread.  It was made with cornmeal and I believe some maple syrup?  I couldn't taste those things after it was slathered in butter and toasted, but it sure was good.  I should have just ordered ONE pancake.

Del Frisco's
This is a chain steakhouse, but it is one of The Dish Washer's favorite.  They always go to the Ft. Worth location when he is there for business.  This restaurant is new to Boston and has incredible views overlooking the Harbor.  The horseshoe shaped booth in the picture on their site was actually where we sat.  I'd say it was the best seat in the house.  We got lucky.

Bleacher Bar
What a place to be!!!  Bleacher Bar is on field level underneath the bleachers of Fenway Park.  On game days, a garage door opens to watch the activity on the field.  At a certain time before games, the door is lowered where people in the bar can see out but players can't see in.  It was pretty awesome.  It is mostly a menu of sandwiches and chips.  Other bar food regulars are there, as well.  I ordered the chicken salad sandwich which was really good.  The Dish Washer ordered a club sandwich and I believe it was the biggest club sandwich I've ever seen.  Definitely could be shared!  If you plan to go on a gameday, get there EARLY.  We were there by 11:00am and the place was already full with a wait.  About 10 minutes after we arrived, it went from full to literally packed. 

Atlantic Fish Company
Incredible.  And you know I am just now starting to branch out with my seafood eating.  This was delicious.  The service was fantastic.  I ordered the Lobster Ravioli in a basil cream sauce.  Mmmmm.  The Dish Washer had Blackened Grouper with bacon, shrimp and corn chowder.  Our cousins traveled with us and, if mixed drinks are your thing, the Sangria came highly recommended.  She said she could have dunked her head in it because it was so good!  :)

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The only thing I am disappointed in is that I didn't have a slice of Boston Cream Pie.  I don't believe I have ever had it.  It was first made in Boston at the Parker House Hotel...also home to the Parker House rolls.  Sister Schubert has a lot to be thankful for.  The story (from the tour guides, so who knows how much of it is true) goes like this:  FDR stayed at the hotel and loved the rolls so much he asked for the recipe.  The hotel said no, the recipe is top secret.  He sent secret service to try to find out the recipe, but they were caught sneaking around the kitchen and again told that the recipe was top secret.  Then FDR decided to make it the official "Presidential Bread" which required the recipe be public knowledge.  Oh, and Ho Chi Minh was a baker at the hotel and Malcolm X a busboy...that's for sure true.