Cooking with Chip

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