Fruity Pebbles and Bacon Grilled Cheese (Melt)

 This recipe is the truth.  It's wacky, but believe me when I say, this flavor profile works beautifully.  All the components of what make something 'taste good' are there.   This unconventional approach contains crunchy, crispy, creamy, ooey gooey, stretchy, smoky, salty,  sweet, savory, sour and heat, all in one.  I challenge you to try this mashup and see for yourself.  The Grilled Cheese/Melts Game is now armed and equipped with one of the most  memorable versions, something new for 2022. 

Recipe:

Honey Wheat or desired bread

Butter and Extra Virgin Olive Oil (or Mayonnaise for an extra golden and crispity crunchy) 

Fruity Pebbles

Crumbled Bacon, precooked or home cooked

Dried Cranberries, optional, but Optimal for tart factor

Korean Hot Pepper Flakes

Extra Sharp Cheddar cheese, shredded

Mild Cheddar Cheese, shredded

Muenster slices

American Cheese, (it's the Rule)

Now, Get your ass in the kitchen and create Magnificence!!!

Tag your photos to @tennellio with hashtag #fruitypebblesgrillcheese,  so I can see your reactions and/ creations!! 

Father's Day Fare: Smoky Brisket

 

With Father's Day fast approaching, give the dinner menu gift that keeps them coming back for more, a huge slab of smokey, tender and delicious beef brisket.  Veggies are good too, though you aren't likely to hear him say 'Man, that broccoli I had on Father's Day was just fantastic'!.  Yes, broccoli is good and great for you, but not really a memory maker like a mother lode of sandwiches, wraps, salads and plates piled high with some succulent beef with all the fixins'.  Everyone wins. Add your favorite barbecue sauce and it's a meal fit for Kings.

I started this mammoth brisket (14 1/2 lbs.) with a dry rub.  I let the brisket hang out for 1 hour, then overnight in the fridge and for about 2 hours at room temperature, before putting it in my smoker.  I used some Cherry wood chips, moistened, in an aluminum pan over charcoal and smoked the protein uncovered at a fairly low temperature (about 220*F) for around 9 hours, transferred it to a long pan, then covered it tightly with heavy duty foil and finished it in a 325* degree oven for another 6 hours. (This can be done overnight, so don't worry about too much commitment) Maintenance is low and the reward is at the apex of a stereo-typically "Man's Meal" for his or their special day.   Everyone will be pleased, especially the host or hostess, because you are free from meal planning for another two to three days.  The brisket freezes well, making a rainy day in the near future, shine bright like a diamond, in all its smoke forward glory.  

My family loves it when I prepare a nice brisket, and having a large one ensures everyone can get their fill. The oohs and ahhs really make me proud and the looks of satisfaction on their faces, makes the time put in well worth it.  I  get to make these a couple of times of year, and they never disappoint!  The pan jus is an added bonus, simply add some low sodium stock before covering and placing in the oven, ensuring a very moist and satisfying outcome.  

Visible smoke ring on Brisket

Brisket after removing foil and resting for 1 hour

For even more Brisket deliciousness, try my Smoky Brisket Mayonnaise!! You can access the recipe by scanning the code below!!

Ladybug Toast

Disclaimer: No ladybugs were harmed during the making of this snack, but it crushed my hunger and gave me a much needed brain and energy boost while working on some layouts and editing the other day!  The 11th hour had come, but there was still much to do, and I'd already pretty much exhausted my coffee crutch and my pain levels were taking my edge away, slapping my productivity right in the face-POW! 

I didn't want  to throw in the towel, I needed to meet my self imposed deadline, since I'd begun the piece days ago.   I came up with a quick fix from on hand ingredients and a box of gifted "Mini Doraditas", a type of puff pastry-like cracker put out by Bimbo, right here in the USA.  The slightly sweet, almost buttery cracker was the perfect vehicle on which to marry the tart and tangy, too sweet dried cranberries I had and some good ole fashioned creamy peanut butter.  This snack hit all the desirable spots on the palate and provided me with enough spunk to finish my article on Masala Dabbas.  Creamy, crunchy, sweet, tart, tangy, nutty and buttery, plus lots of vitamins and minerals the body loves.  Get your  neurons clicking and ticking in a pinch with Ladybug Toast! The kids will love them too!

 

 

Buttery Bourbon Peach Cobbler

Peaches are in full swing here in Virginia and man are they delicious!  The plump, brightly hued orbs of sweet and juicy 'fruitmeat' is the perfect accompaniment to both shellfish, fish and pork, even poultry.  A nice, chunk filled cobbler is easy to assemble and can be ready for your next dessert slot in no time. I was in the local supermarket looking for peaches and Elba Butcher Shoppe had just what I needed.  They have peaches by the peck, the bushel or pair, right now and I wanted to have enough for more than just one recipe.  I saw this wonderful recipe for a brown sugar cake with a Peach Bourbon Frosting and it peaked my interest.  I must create something inspired by that article, but first, I needed to complete the request of my oldest daughter, Genesis. Besides, any time is a good time to pull out my vintage Emile Henry pie dish, the beautiful ruffled retired one, "Paprika" edition. I just love it. It was a gift, a most wonderful one I might add. It is a humongous dish, made in the 90's, a full 11 inches across!  That's a mighty dish for pies and cobblers, even meat pies and quiches.

  Genesis has some firm likes and dislikes, but I know for sure she enjoys a fresh peach or two, with pleasure and gratification.  I like to grab enough for the girls to snack and go, mom included.  There's a certain nostalgia involved in eating fruit within its season, during it perfectly, wonderfully ripe time, it's a much different experience for the palate. Just Bliss.  This recipe is simple and full of flavor.  The Bourbon may be added or taken away, I wanted to add some depth of flavor, with some oaky undertones and elevation, Maker's Mark does just that and there's plenty left to either serve alongside,  save for another day or to make a boozy shake to go along with it!  

Recipe:

 5 lbs. or 16 c. fresh peach slices, 1/4 to 1/2 inch cut (this dish is huge, 11 inches across, 2 inches deep, you can use 2 regular deep pie dishes, but you will also need two more crusts)

1 stick of butter, unsalted

Juice of one medium lemon

2- 9 inch pie crusts, either store bought or homemade

1  c. pure cane sugar or brown sugar or to taste

1 tbs. Pumpkin Pie Spice

Pinch Pink Himalayan Salt

3 tbs. cornstarch

2 tbs. Maker's Mark or good quality Bourbon

SPST, (I used some freshly cracked black pepper grinds to compliment the Bourbon and sweetness of the peaches.)

 Preheat oven to 350*F. 

In a small bowl, combine sugar, salt, cornstarch and spices. Stir with fork to mix well. 

In a large bowl, add peaches, lemon juice and Bourbon.  Toss to coat.

Sprinkle evenly with sugar mixture and combine in a folding fashion until evenly coated. 

Lightly grease pie dish with a small piece of the butter and press one of the crusts into the bottom and up the sides.

Place small pats of butter across the first crust.

Add contents of bowl and spread evenly.

Add remaining pats of butter and cover with second crust.

Make slits to vent.

Bake until golden and bubbly, about 50 minutes.

Let stand before serving.

Makes Smiles and is perfect with some Vanilla Bean Ice cream or Butter Pecan! 

Happy National Independant Beer Run Day, Sweet!

Tiered Rainbow Drip Cake, as per my daughter's birthday request.

These are all photos of recipes I've created and shared for family birthdays, Sunday dinners or just working with different ingredients. If you would like to see a particular recipe for any of these pics, simply drop a request in the comments section below and I will try to get it up as soon as possible! 
No Bake Pumpkin Spice Cheesecake/Pumpkin Pie with Apple Pie Cookie Crumbles

*Periodic Table Cake, Platinum, White Cake, Blue Interior, made by Bronwyn

Guinness Stout Piecaken w/ Chocolate Guinness Stout Cheesecake, Guinness Stout Buttercream and Caramel Drip, for my nephew Rob's surprise birthday party!

Apple Pie Mini Cheesecakes w/ Apple Pie Cookie Crust

Brainy Brownies for Halloween Party 2019

Maca Chocolate Cupcakes and Fruit Cups for Genesis' Birthday

Hummingbird Cake w/ Toasted Walnuts, for my Vacation Buddies 2019

Hummingbird Cake w/ Pecans, Easter Edition

White Chocolate Carrot Cake Cupcakes, Easter Edition

See and Slay: Bronwyn's Omurice

One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 

This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 

Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.

I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 

2 cups cooked yellow 🍚 or other cooked rice of choice,

using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈

2 cloves garlic, smashed. Add to oil while heating up and sauté

1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.

Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:

1/2 cup Cole slaw mix, classic style 

1/2 c. Romaine greens with carrot  

1/4 c. each fresh parsley and cilantro, rough chopped

2 chopped green 🧅 or to taste, green and white parts

Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 

Add rice.

 

Fold together over medium heat .

Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy

.  Stir and fold  until combined.  Transfer to a bowl or dish.

 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 

Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 

Foraging: Black Morel Mushroom Omelet w/ Fresh Asparagus and Aged Gruyere

It's foraging time for Morel mushrooms and I must say, I hit the proverbial jackpot!  In all my years of hunting with my best mate and his family, as well as more recently, my sister Bonnie and brother in Law Jackie, this time I was alone and happening by a location where I'd previously photo documented around 30 other types of mushrooms, most I never knew existed.  I was mid sentence describing the mushrooms I'd logged before, when my eyes beheld one large elusive and magical morel, standing tall within 10 feet of my car window.  I immediately stopped my vehicle exclaiming how I thought I was certain that I'd finally found a morel, after 3 long years.  

I  hustled from the car , explaining what was happening to my cousin Bradley, who happened to join me during tasking earlier in the day.  I looked around from the first morel and the impromptu hunt went into full swing! I was ecstatic, scurrying to and fro, shouts of joy on repeat for the next 30 minutes.  In all, we accumulated just over 120 morel mushrooms, and made up for all those years, of hoping and wishing upon the mushroom star, I felt like a champion, with a glow of satisfaction for the remainder of the day.  

That was Tuesday. The following recipe is derived from the morels I found with my kiddoes yesterday, for class outside. They even found a couple each and I was super stoked for them. We found around 25 yesterday at the same location. 

If you are a mushroom enthusiast, I hope you get a chance to feel the excitement and get your hunt on , I have a hunch that the 'Hickory Chickens' are running rampant this year! Happy Hunting!

Recipe:

For One Omelet

1/2 c. morels, (soaked in salted water for 5-10 minutes, swished, squeezed dry and placed on paper towel)

Halve Morels

1 pat butter

 Olive oil for drizzling

SPST (Salt and Pepper to Suit Taste

3 large eggs

1/4 c. asparagus tips

Aged Gruyere to taste, optional

Saute morels and asparagus over medium high heat with butter and a drizzle of olive oil

Remove from pan after about 2 minutes, and add beaten eggs to pan.

Swirl and shake pan and turn heat down to medium. 

Flip egg before adding Morels and Asparagus to one side of the egg.

Remove from heat.

Grate or Shave a scant amount of cheese over veggies.

Fold the unadorned side onto the deliciousness. 

If you would like this recipe and future posts delivered right to your mailbox, simply join us by adding your email in the subscription section at the top of the web version!  Thanks in Advance.

Best,
D. Smith :)

Spring Fling: Country Style Spare Ribs w/ Blackberry Barbecue Sauce

Ribs. Beef ribs, Pork ribs, lamb ribs, rack of ribs, short ribs, boneless ribs, baby back ribs, spare ribs, St. Loius style ribs,beef country style ribs, pork country style ribs, Ribs Ribs! There are so many types and styles, you can virtually relive the scene from the popular classic, Forrest Gump,  when Bubba  visualized and stated the multitudes of shrimp dishes and his dreams of running and owning a Shrimping business.
Ribs are big business and nothing goes better with ribs next to a good rub and some smoke, is some butt kicking sauce to wet them down and have a finger licking frenzy. (with super clean hands no less).   This recipe features some country style pork ribs, which I zapped in my Ninja* Foodi on  pressure cooker mode, ready in about an hour, tender and juicy, ready to sauce.  I used liquid smoke for this round, a handy cheat to have on hand!  The sauce being showcased today, gratefully turned out the way I envisioned it.
 This Blackberry Barbecue sauce is delicious and hits all the right notes.  You can slather it anywhere and be safisfied with the results.  Get your bibs and finger licking face on, because these wet ribs are addictive!

Blackberry Barbecue Sauce:

3/4 c. Blackberry jam, seedless
1/4 c. rib cooking liquid, strained and skimmed
1/4 c. tomato paste
1/4 c. less sodium soy
1 tsp. EACH, Sriracha, tamari, cider vinegar and mirin.
1/2 tsp. EACH hickory liquid smoke, dijon mustard and onion powder
zest and juice of 1 lime
SPST
In a small saucepan,  add ingredients and stir to combine.
Bring up to a boil, then reduce to a simmer for about 6 minutes, stirring often.
Your sauce is ready to go, if desired use cooking liquid or stock to thin your sauce to your liking.
Slather at will.
Makes about 1 1/2 cups.

Best .Oatmeal .Cookie. Ever.

This is one of my most cherished recipes. I created it in 2012. The book in which it was written, was a gift from my sister Brenda, meant  to house such treasures of this very caliber.  Sometimes, we are afraid to step outside of our comfort zone and open our vulnerabilities to the world, especially when dealing with cooking and what our personal idea of what is "good" really is.  This is one such time, but since I am not yet global per se, I feel the best way to obtain such status, would be to let the world in on one of my best kept secrets.
This recipe was misplaced in my sea of culinary journals and sketches for years.  I ran across it this past summer, luckily because my family had inquired about it for as long as it was missing.  I was advised to keep it to myself, but here we go....
Be advised, this cookie is dangerous. One bite will lead to another, then another, and more. Before you know it, you will be in 3 cookies deep and wondering how the heck you got there. You will bade for time, until you may shamelessly have another.  You will want to give out some as gifts, freeze some, anything to feel better about becoming a cookie monster. Try this recipe if you dare.  I will leave this recipe on my website for a total of 23 days. Why 23? One of my lucky numbers is 23. After the specified time, it will be removed promptly, to return to my personal recipe file, to only be baked by me alone.  I would take advantage of this opportunity if I were you.  Feel free to leave your feedback in the comments section at the bottom of this post. For more exciting and informative  content delivered right to your mailbox, enter your email address and hit the submit button at the top of the desktop version. I'd love to have you join me!

Recipe:
3 c. quick cooking oats
1 c. rice flour
1 1/3 c. cake flour
1/2 tsp. kosher salt
1 tsp. baking soda
1 c. butter, softened, unsalted
1 large egg
2 c. granulated sugar
1/4 c. unsulphured molasses
1 tsp. vanilla extract

Instructions:
Preheat oven to 350*F.
Mix dry ingredients together well in one bowl and in another, cream together butter, egg, molasses, sugar and vanilla.
Incorporate wet ingredients into dry  gradually, in a folding fashion, until evenly blended.
Drop by heaping teaspoons or roll into balls about 1' in diameter and place on a well greased cookie sheet.
Bake until golden, about 13 minutes. For a softer cookie, cut cooking time down to 11 minutes.
Let cool slightly before transferring to wire rack, then cookie vessel.
Makes about 5 1/2 dozen, depending on size.

Denese's Eggplant Lasagna, Gluten Free!!!

This recipe was a complete joy to create and quite easy to execute.  There is no pasta in this lasagna, nor is there any ricotta or cottage cheese for the filling.  Rather, I pureed some steamed cauliflower and flavored it with some Parmesan cheese, fresh basil, garlic and olive oil to shave off a gaggle of calories and fat, without compromising the flavor.  The end result is a wonderful, creamy, delicious and more nutritious vegetarian meal, loaded with Vitamins B6 and C, plus Calcium, Magnesium and Iron.  My 6 year old Bronwyn LOVED it!!  The rest of the family received the dish well including my sisters Hollie and Gayle. No one  missed the cheese filling and that to me speaks volumes for a meatless and less cheese version of anything.   I will definitely be making this recipe again soon for an upcoming family affair!
Recipe:
About 1 1/2 lbs. eggplant, cut into 1/4 inch slices crosswise
16 oz. of your favorite spaghetti sauce, homemade or store bought
1 lb. cauliflower, steamed
2 tbsp. milk
2 eggs, slightly beaten
16 fresh basil leaves, 8 whole and  8 torn
1 clove garlic, pressed or finely minced
1 c. freshly grated Parmesan cheese, divided, plus more for garnish
8 oz. whole mozzarella, sliced
olive oil for drizzling
SPST
Preheat  oven to 400 degrees.  Brush eggplant slices on both sides with olive oil and roast for 15 minutes. Reduce heat to 375*F after removing eggplant.
Meanwhile steam cauliflower and drain.
Place in large bowl and add milk, 1/2 c. Parmesan cheese, 8 torn basil leaves and garlic.  Drizzle in a little olive oil and add cheese.  Temper the eggs and fold in.  SPST
In a square baking dish, ladle about 8 oz. of sauce into bottom of dish and spread it evenly.
Place half the eggplant in atop sauce.
Sprinkle about 2 tbsp. grated Parmesan atop eggplant and half of the mozzarella slices
Add cauliflower filling and spread gingerly over eggplant.
Add remaining sauce.
Repeat eggplant layer and remaining cheeses. .
Add remaining whole basil.
Cover tightly with foil and bake until bubbly and the filling is set, about 25-30 minutes.
Let stand for about 20 minutes before cutting.  Garnish with Parmesan if desired.
Serves 4-6.

Fun Fruits: Sprite Melons

I absolutely adore supermarkets.  When permissible, I will spend extensive time there, checking out new products and items, especially in the produce department.  I make it a point to read the information posted on the vegetables and fruits that are  unfamiliar to me.  Additionally, when my budget allows, I purchase the item and do my own flavor profile to lock into my mental Rolodex. My first job was in a supermarket and became my beginning registry for the copious amounts of fruits and vegetables that I can recite to this day.  On that note, I visited a Kroger in the Smith Mountain Lake area the other day and became familiar with yet another member of the melon family, The Sprite Melon.  This fruit has origins in Japan and has been successfully cultivated in our own backyard of North Carolina since the early 1990's .  When ripe, this fruit  is about the size of a grapefruit. 

The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume.  The striations are caused by the sugars within the melon that are approximately 18% percent higher than that of other melons.  The Sprite Melon has 150% of the daily allowance of Vitamin C per serving and no calories from fats.    The taste is said to resemble a cross between a honeydew and a watermelon, and some suggest a hint of pear.  The flesh is quite firm with an almost crisp, crunchy bite like that of an apple.  The particular fruits I tried, were very reminiscent of just that.  The sweetness was not as pronounced, but it also lacked the tell-tale mottling on the outside.  This fruit is generally served as a dessert and it's size makes for convenient servings for individuals.  

My family really enjoyed the Sprite Melon, especially Genesis my 6 year old.  I certainly did and found it paired exceptionally well with Cambozolo cheese, with which I used  to create the following recipe.  The freshness of this salad is impeccable, showcasing this melon and other fabulous vegetables with delicate as well as bold flavor profiles and a citrusy vinaigrette!   If you don't get a chance to try the recipe, please don't miss the opportunity to try this melon as is, it will lift your spirits in a Spritely fashion!
Asparagus and Sprite Melon Salad w/Cambozolo and Pancetta
1 lb. petite asparagus, blanched and chopped on bias
2 sprite melons, halved and de-seeded, hollowed out slightly, the bottom shaved enough to sit flat
2 oz. Pancetta, small dice
1 tbsp. shallot, finely chopped
2  oz. Cambozolo cheese
zest of 1 lemon
For Vinaigrette:
juice of 1 large lemon, about 2 tbsp.
1 tbsp. olive oil
2 tsp. Agave Nectar
SPST
In a cast iron skillet over medium high heat, saute Pancetta until golden, about 4 minutes, and add shallot.  SPST.  Saute  for 1 more minute. Turn off heat .
In a medium bowl, add asparagus, zest of lemon, about 1/2 c.  Sprite Melon flesh chopped (from the hulled  out portion), and vinaigrette, that has been combined in another small bowl.  Toss until well coated. SPST.  Toss with Pancetta and shallot mixture.  
Spoon into Sprite Melon bowls.  Divide cheese equally atop the two salads.  

Sprite Melon Salad w/ Asparagus, Cambozolo and Pancetta

Serves 4.  Serve Immediately.  
This salad is presented in two bowls or 1 melon because that is all I had available after the taste testing and subsequent consumption of additional 'bowls'.  For presentation, serve in 4 melon bowls that have been de-seeded, but NOT HOLLOWED out, as the melon will create an appealing border around the asparagus salad and the fruit may be scooped out afterwards with a spoon by the person eating.   Use the fruit of a 5th additional melon to provide the portion for the recipe.
This makes for a gorgeous first course salad in 4 bowls or 2 main course salads if you follow the recipe above.