Kielbasa with Onions and Apples

After a splurge buy on polish sausage, I had to come up with some way to use it. I found this recipe and was happily surprised. It will be a permanent addition to my fall and winter meal repertoire. We served it with mashed potatoes, but I think diced potatoes, rice, or egg noodles would go as well, or better, with this rich, spicy- sweet dish.

Kielbasa with Onions and Apples adapted from Gourmet Dec.2006

Ingredients:
2 -2.5 pounds smoked kielbasa (preferably beef and pork), cut crosswise into rounds
2 tablespoons olive oil
3 large onions, chopped (6 cups)
1 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
3 large Granny Smith apples
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)

Directions:

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown half of sausage, turning occasionally, until golden, about 4 minutes. Transfer to a bowl and cover to keep warm. Pour off fat from skillet and wipe skillet clean. Add remaining tablespoon oil to skillet and brown remaining sausage in same manner, transferring to bowl as cooked.

Wipe skillet clean again, then cook onions with salt and pepper in butter over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Meanwhile, peel, core, and dice apple. Stir apple and broth into onion mixture and simmer briskly, uncovered, stirring occasionally, until apple is tender, 6 to 7 minutes. Add sausage and simmer, stirring, until heated through, about 1 minute.

Marinated Zucchini with Bow Ties

This dish showcases the glorious tastes of summer vegetables. You could add diced cooked or grilled chicken or even some pepperoni to make it an entree. I think some cheese (parmesan, pecorino-romano) would be good in this salad as well.  My friend, Garnet, brought this to a barbecue; I thought it was delicious and got her recipe. Enjoy!


Marinated Zucchini with Bow Ties

Ingredients:
2 Tbs. olive oil
2-3 cloves minced garlic
1 medium sized zucchini, sliced into bite size pieces
1 1/4 tsp salt
3/4 lbs cherry tomatoes halved
1/2 cup fresh chopped basil (more or less to taste)
3 Tbs. wine vinegar
3/4 tsp. ground black pepper
1/2 box bow tie pasta (I like the mini ones. But big ones work too.)
1/4 cup olive oil

Directions:
Heat 2 Tbs. olive oil in frying pan. Add garlic, 1/4 tsp salt and zucchini. Toss to coat, then cook until tender, about 5 minutes. Transfer zucchini into large stainless steel or glass bowl and stir in tomatoes, basil, vinegar, remaining salt, and pepper. Cook pasta as directed. Drain and toss in with marinated zucchini and 1/4 cup olive oil.

Jake's Barbecue Ribs

Our neighbor, Jake, has taken over the cooking at his house. His kids aren't necessarily too adventurous in the eating arena, so Mr. D and I get to be the "taste testers"- a job we thoroughly enjoy. Jake brought us a sample of these ribs and we thought they were so good- we made them two weeks in a row. Make sure to leave enough time for the rub to flavor the meat, we leave it on overnight.

Jake's Barbecue Ribs

BBQ Ribs
2 racks baby back ribs
3 cups BBQ sauce (recipe that follows or use your own favorite)
1 cup rib rub (recipe follows)

Directions:
1. Remove silver skin from the back of the ribs. Liberally apply rib rub to the ribs 8-24 hours before cooking. Wrap in plastic wrap, place on a baking sheet or pan and place in refrigerator.

2. When ready to cook, preheat oven to 350°. Coat ribs with a layer of BBQ sauce and place in a shallow baking dish, meat side down. (I use my half sheet cookie pan, with sides). Cook for 1 hour, 45 minutes.

3. Transfer ribs to preheated grill over medium heat. Baste with sauce, turning regularly and basting each turn. Grill about 10-15 minutes until sauce is thickened and rib meat is tender.

Rib Rub: 
1/2 cup brown sugar
1/4 cup paprika
1 TBS black pepper
1 TBS salt
1 TBS chili powder
1 TBS garlic powder
1 TBS onion powder
1 tsp. cayenne pepper (can adjust to taste)

Directions:
Combine all ingredients together in small bowl, mix well. Transfer to airtight container or use immediately.

BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 TBS brown sugar
5 TBS sugar (or use all brown)
1/2 TBS black pepper
1/2 TBS onion powder
1/2 TBS ground mustard
1/2 TBS garlic powder
1 TBS lemon juice
1 TBS Worcestershire sauce
1/2 TBS liquid smoke

Directions:
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook, uncovered, stirring frequently for 1 hour 15 minutes.

Strawberry Cheesecake Cupcakes

Dr. C told me that for his birthday he wanted to keep it simple.  I still wanted "simple" to be "special" so when I saw these cupcakes on Joylicious and The Girl Who Ate Everything, we had to try them out.

I've modifided the recipe a bit, simply because it made too much crust and too much frosting.  Other than that, this was pretty tastey!

Strawberry Cheesecake Cupcakes

Source: adapted from Joylicious/The Girl Who Ate Everything

Graham Cracker Crust:

1 sleeve of graham cracker crumbs (about 9 whole crackers)

4 Tablespoons butter, room temperature
1 Tablespoon of sugar

 Cupcakes:
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 Tablespoons unsalted butter, room temperature
1 cup + 2 Tablespoons sugar
1 teaspoon vanilla extract
1/2 cup sour cream
4 large egg whites
2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish)

Preheat oven to 350 degrees and line 16-18 muffin tins with cupcake liners.  Mix graham cracker crumbs with butter and sugar using a food processor.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside.
In a small bowl, mix together the flour, baking powder and salt. Set aside.

Cream Cheese Frosting

1 (8 ounce) packets of cream cheese

In a large bowl, cream together butter and sugar until light and fluffy.  Then add the vanilla and beat on a low-speed. Next, add half the flour mixture until incorporated.  Then mix in the sour cream. Add remaining flour and mix until just blended.

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries.

Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean, they are done.

1 sticks of unsalted butter (8 Tablespoons)
1 3/4 cups + 2 Tablespoons powdered sugar, sifted
1/2 tsp vanilla extract

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

Add the sugar slowly in small batches, beating on low speed until incorporated.

Once all sugar has been added, increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour.  When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip. Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve.