Cooking with Chip

One of my favorite restaurants is Heidi’s Brooklyn Deli. On many of their sandwiches they use what they call a “Cajun Sauce.” This sauce is sort of like a mix between mayonnaise and hot sauce. One of the employee’s was nice enough to give me the recipe and I have scaled it down to a more normal sized recipe for home use. 1 cup Mayonnaise 1 oz. Honey ¾ oz. Cayenne Pepper Mix together and chill to blend flavors.

I had some leftover turkey and was looking for something interesting to do with it. I decided to take my love for mexican food and mix it with my turkey leftovers and come up with something delicious. I took this to work and everyone cleaned out the platter. (You can also use the whole roasted turkey or chickens that you buy in the bakery at your local super market to make this anytime if you dont have any leftover turkey on hand). Turkey Enchiladas 1 medium Onion, chopped Olive Oil 4 oz Cream Cheese, softened 1 teaspoon ground Cumin 5 cups chopped Turkey 8 to 10 Tortillas 1 can Cream of Chicken Soup 8 oz. Sour Cream 1 cup Milk 2 teaspoons chopped Jalapenos 1 cup shredded Mexican Cheese Blend Pre -heat oven to 350 degrees. Sautee onion in olive oil just until tender. In another bowl stir together cream cheese, cumin, 1 tablespoon water, and salt and black pepper to taste. Stir in onions and turkey. In a separate bowl mix together cream of chicken soup, sour cream, milk, and jalapen...

I absolutely love Mexican food. One of my favorites is a warm bowl of Green Chili on a cold night. This recipe is part given to me by a good friend and a big part my own variations for my particular taste. I have been told many times by people that its the best Green Chili they ahve ever had. Alter the jalapenos or omit them to control the heat content. Pork Green Chili 2 large Onions, chopped 2 cloves Garlic, chopped Olive Oil 1 1/2 pounds diced Pork 2 pounds chopped roasted Green Chili's 2 cans diced Tomatoes w/ Green Chili 5 cans Chicken Stock 3 large Red Potatoes, cubed 2 teaspoons powdered Cumin 2 teaspoons chopped Jalapeno Salt to taste In a large pot sautee the onions and garlic in olive oil until tender. Add the pork and cover and steam and until cooked, stirring occasionally. Add remaining ingredients and cook for 1 to 2 hours until all ingreidents are combined and potatoes are soft. I like to eat this with just tortillas as a stew but you can certainly use it to smo...

I made an apple pie and took to work last week and had some left over granny smith apples. The apples were starting to get really ripe so looking for a reason to use them I decided to try making a different kind of bread, along the same lines of banana bread but very moist and oh so delicious. Fresh Apple Bread 3 cups All-Purpose Flour 2 teaspoons Cinnamon 1 teaspoon Nutmeg 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/2 teaspoon Salt 1/2 cup Vegetable Oil 1/2 cup Un -sweetened Applesauce 1 1/2 cups White Sugar 1/2 cup Brown Sugar 2 Eggs, beaten 1 teaspoon Vanilla 2 cups Apples, finely chopped 1/2 cup Pecans, chopped 1/2 cup Craisins Pre -heat oven to 350 degrees. Spray two 8 inch loaf pans with cooking spray. Mix together flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside. In a mixer combine vegetable oil, applesauce, white and brown sugars, eggs, and vanilla. Mix until combined. Add apples, craisins , and pecans until combined. Slowly mix in flour mi...

I apologize for my absence the last week or so... with the holidays approaching I have been very busy with parties, dinners, and parades. Amongst this I have had time to create a few new recipes and will be posting them tonight. Cheers!

There are many recipes for stuffed mushrooms out there but this is one of the most delectable foods I have ever put in my mouth. Meaty stuffed mushrooms smothered in a Pinot Grigio cream sauce, yummy! Crab Stuffed Mushrooms Stuffing: ½ cup Plain Bread Crumbs ¼ cup Butter, melted 1 tablespoon Stone Ground Mustard 3 tablespoons Fresh Chopped Basil ¼ cup Red Onion, finely chopped 2 tablespoons Fresh Chopped Parsley 1 pound Crab Meat, chopped 1 tablespoon Lemon Zest Cream Sauce: 1 cup Pinot Grigio Wine 1 tablespoon Chambord 2 Shallots, diced 1 stem fresh Basil 1 stem fresh Thyme ¾ cup Heavy Cream ½ teaspoon White Pepper ½ cup Chicken Stock Topping: 1 cup Jarlsberg Cheese 2 tablespoons Fresh Parsley, chopped In a saucepan, combine wine, chambord, shallots, basil, and thyme. Cooking over medium heat, ...

If you are really going for a great appetizer with a “Wow” factor this is it. It’ quick and easy and one of the most delicious and palette cleansing appetizers I have ever had. Dill Cucumber Bites 8 oz. Cream Cheese, softened 1 package dry Italian Salad Dressing Mix ½ cup Mayonnaise 1 French Baguette, cut into slices 1 Cucumber, sliced Dill weed (dried or fresh) In a mixing bowl, combine together the cream cheese, salad dressing mix, and mayonnaise. Spread each slice of bread with a layer of the cream cheese mixture, top with a slice of cucumber, and sprinkle with dill weed. I recommend refrigerating these for several hours to let the flavors combine and to let the cream cheese mixture set back up.

My friends and I have many BBQ's and parties year round. Jell-O Shots are always a huge hit with party goers. Its a cool, fun, and refreshing drink to cool down a warm summer day. Purple People Eater Jell-O Shot 6 oz. Grape Jell-O (this is two small boxes) 16 oz. boiling water 7 oz. Amaretto 2 oz. Vodka 7 oz. cold water Combine together the jello and boiling water until the jello is dissolved . Add remaining ingredients. Pour into shot cups and chill. Strawberry Jell-O Shots 6 oz. Strawberry Jell-O 16 oz. boiling water 8 oz. Strawberry Schnapps 8 oz. cold water Combine together the jello and boiling water until the jello is dissolved . Add remaining ingredients. Pour into shot cups and chill. Cape Cod Jell-O Shots 6 oz. Cranberry flavored Jell-O 16 oz. boiling water 15 oz. Vodka 1 oz. lime juice Combine together the jello and boiling water until the jello is dissolved . Add remaining ingredients. Pour into shot cups and chill. ***This shot is very strong and hits you fast.** ***S...

This is a list of the equipment and ingredients that I use in most of my recipes. If you have a question about the kind of salt, butter, etc. I use check here or you can email me and I will be more than happy to help you out. Butter - I always buy unsalted stick butter. Salt - Coarse Kosher Salt Pepper - Fresh Black Ground (unless freshly ground you may need more pre-ground pepper for the taste I am usually looking for) Chipotle Pepper - I love flavors of the SouthWest. This comes in two forms, ground and canned in an adobo sauce. These peppers are very hot, use with caution. I will tell you in my recipes which form of the pepper I use, but this is something that I use, not always for heat, sometimes it simply adds a smoky peppery flavor to a dish. Milk - I am constantly on a diet so I normally only have Skim Milk in the house. Any milk from skim to whole is fine in my recipes unless I signify otherwise.

As complicated as this sounds it is actually very easy and very good. I came up with this recipe one night when I arrived home from work and was starving and didn't have a lot of ingredients on hang. Having never met a carb that I didn't like, I immediately went to pasta. 2 cups Pasta (you can use anything from Egg Noodles to Cheese Ravioli) 8 tablespoons Butter (1 stick) 2 1/2 tablespoons Balsamic Vinegar 3/4 teaspoon Salt (I use kosher salt but regular table salt will work fine) 1/2 teaspoon fresh ground Black Pepper 1/2 cup Pine Nuts (optional) Mizithra Cheese (or whatever you have on hand) Cook the pasta following the package directions. While the pasta is cooking, put the stick of butter in a sauce pan over medium to medium low heat. Cook the butter watching closely and stirring occasionally. After several minutes the butter will be melted and simmering lightly (do not fry the butter). Once the butter starts to darken add the pine nuts. Cook the butter with the nu...

Good day everyone and thanks for stopping by my blog... I am sure you asking yourself why I created this blog and why you should continue reading... I can remember growing up in the kitchen with my Grandmother always on her feet as she was cooking. Her passion for cooking and reading and learning more about cooking became a constant in my life. Today I am still inspired by my Grandmother's cooking and my own educational persuits. I have spent the last 14 years decorating wedding and various other cakes and catering select events for friends, family, and various referrals. I am currently marketing my new cookbook to literary agents and hope this blog will serve as a sounding board for future recipes and advice. Most of my recipes are inspired either by my southern roots or out of necessity. Loving to cook and having a busy day job do not always go hand in hand. Some nights I come home from work wanting a home cooked meal and do not always have hours to do it, so a lot of my reci...