Paula Deen's Marriage in Crisis? Cocktails and Gossip featuring The Strawberry Shortcake Cocktail

I was standing in line at the grocery store the other day when a headline from a tabloid paper caught my eye:

 "Paula Deen Breakup Crisis" was splashed over a two page spread in the National Enquirer, and since the people ahead of me seemed to be shopping for the next apocalypse, I had time to read the entire article.

According to distant relatives willing to sell their souls for money trusted sources, Paula Deen's recent weight loss has tongues wagging all over Savannah. Apparently the one time Queen of Full Fat Mayonnaise and bacon is not only lightening things up in the kitchen; she's been fixing to trim the fat in her relationship to husband Michael Groover.

This isn't the first time divorce rumors have swirled around Paula and Michael. In 2010 there were reports of trouble between Deen and Michael's daughter.

But I take it all with a grain of salt.

We're talking about the National Enquirer after all.

So, true or false, if Paula Deen's new found lease on life is precipitating changes that contribute to her own sense of well being and happiness then who are we to judge?

Paula Deen has done extraordinary things with her life. As a survivor of debilitating anxiety and depression, she managed to raise 2 sons, start a business from nothing, and grow a career that has become so big and impressive that the rest of us find her interesting enough to gossip about!

That in itself speaks volumes and is why I chose this week's AMAZING cocktail just for Paula!

The Strawberry Shortcake.

Make this and find out why it's one of the best cocktails I've ever had in my life!

If you want to see me making it in person, please enjoy today's easy to follow video.



Visit the printable recipe here:

Strawberry Shortcake Cocktail

 Ingredients:

• 1/3 cup fresh strawberries, hulled and quartered
• 1 oz. amaretto
• 1 oz. Bailey’s Irish Cream
• 1/2 oz. vanilla vodka 
• 1/2 cup ice
• 1/2 cup vanilla ice cream 
• 1 dash vanilla extract

Directions

1. Combine strawberries, amaretto, Bailey’s, vodka, ice cream, ice, and vanilla extract in a blender. Blend until frothy. Enjoy.

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Garden Fresh Eggplant Caponata

Happy Foodie Friday everyone! The day I present recipes and ideas for "upscale eating" or entertaining at home and today we're going to visit Sicily for a classic rustic dish!

Eggplant Caponata is filled with delicious ingredients like olives, raisins, pine nuts, toasted almonds, summer vegetables, and, of course, egg plant! Serve it as a side dish, with pasta, or as I like to do; as a topping for meat or fish,

Caponata takes a lightly seasoned white fish like halibut, sole, or snapper to whole new places and can make for a quick, easy, and impressive weekend dinner or lunch because it can be made ahead and stored in the refrigerator for up to 1 week.

Visit the printable recipe here:

Watch my easy to follow step by step video to learn how to dice and chop the vegetables and assemble this beautiful dish!


Eggplant Caponata Ingredients
Recipe Credit: Earth to Table Seasonal Recipes from an Organic Farm by: Jeff Crump and Bettina Schormann

• 2 large diced eggplants 
• 2 tbsp kosher or sea salt
• 1 1/2 cups olive oil NOT extra virign
• 6 stalks diced celery
• 1/2 bulb diced fennel
• 1 medium diced zucchini
• 2 cloves minced garlic
• 1 medium onion cut into chunks
• 3 medium diced tomatoes
• 1 cup drained, coarsely chopped green olives
• 1/2 cup drained capers
• 1/2 cup sultana raisins
• 1/2 cup pine nuts
• 1/2 cup white wine vinegar
• 2 tbsp granulated sugar
• sea salt and black pepper to taste (start at 1/4 tsp, taste, readjust, add more 1/4 tsp at a time until you get the flavour you like)
• 3/4 cup whole raw almonds lightly toasted
• 1/2 cup minced fresh basil

Directions

1. In a colander over a large bowl, toss the eggplant with 2 tbsp salt. Let drain for 1 hour. Rinse well and pat dry with paper towels. 
2. In a large deep pot, heat 1 cup of the olive oil over medium until hot but not smoking. Add celery and fennel and saute 1 minute. Add zucchini and saute for 3 minutes. Add the eggplant and saute until the vegetables are golden brown and tender, about 10 minutes. Using a slotted spoon, transfer vegetables to a plate lined with paper towels; set aside. 
3. Add the remaining oil to the pot and saute garlic and onion over medium heat until golden, about 5 minutes. Stir in tomatoes, olives, capers, raisins, pine nuts, vinegar, and sugar and cook for 10 minutes. Add reserved vegetables and cook, stirring occasionally for 10 minutes. Season to taste with salt and pepper. 
4. Transfer to a wide, shallow dish and let cool for 1 hour. Cover and refrigerate for at least 8 hours before serving.Can be kept in the refrigerator for up to 1 week.
5. About an hour before serving, remove from the fridge and bring to room temperature. Serve sprinkled with almonds and fresh basil.

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You're a Bit of a Freak for Beaver: Master Chef Season 4 Episodes 1 and 2:

It's been a long wait but finally, everyone's favorite cooking competition, Master Chef, is back on TV and my early prediction is that Season 4 is going to be delicious!

And how could it not be?

With a cast of judges like Chef Graham Elliot, restauranteur Joe Bastianich, and Chef/Food World superstar Gordon Ramsay, we're enlightened at home not just by food reviews but by the way they're delivered.

 Where Gordon Ramsay has oft been edited depicted to be a shrill, cruel, drill sergeant in the Hell's Kitchen and Restaurant Nightmares version of his persona, in Master Chef, we, the loyal home audience are treated to a kinder, gentler version of our tousle haired culinary golden boy


And thank goodness for that because I nearly had an aneurism during last week's debacle on Restaurant Nightmares and wanted none of the drama this evening as I settled in to watch home cooks from across America compete for a coveted white apron that would signify they would go on to the next round.

There were many interesting and talented home cooks to stand out from the pack of 100 finalists in episodes 1 and 2, but I would be remiss if I didn't begin by highlighting Bryan from Texas who specializes in cooking road kill.

After the judges had tasted a round of bear, ostrich, and macaroni and cheese made with breast milk that made Gordon Ramsay projectile spit into a bucket, they were presented with "Stripped and Shaven Beaver" from Bryan.

While I always assumed beaver might taste a bit like chicken, Graham Elliott was quite steadfast in his opinion that it tasted like beef.

Joe, who had never eaten beaver prior to this, was unable to give much of an opinion, but when Chef Ramsay asked him if he was turned on by the beaver, Bastianich gave it a thumbs down.

Despite all this, Ramsay and Elliott who apparently both like to eat beaver, prevailed and Bryan was given an apron to carry on with the show.

Moving on...

 Delivery driver Jordan who lost his mother to brain cancer, made a much more serious impression on the judges with his Ancho Chile Tostada and Cilantro Mint Aioli. When asked what he thought about the competition he said:

"I don't screw around There's some competition out there  but food wise I don't see a lot of technique. I'm going to bring you technique."

All three judges agreed and Joe Bastianich, who I am dubbing "The Tin Man" because beneath his tough exterior is a guy who gets frequently and lovably misty, issued the first fighting words of the season: "That dish was one of the best opening dishes we've ever tasted; you are the one to watch."

Other highlights of the evening included a marriage proposal, a fish fileting challenge, a single mom named Chrissie who I fear I might fall in love with as I did Christine Corley of Master Chef past, and Sasha Fox who I am already in love with.

And how could I not be?

With lines like "put a little Sasha in your mouth baby" this fabulous, gospel singing, culinary Divah presented a riff on fried chicken and waffles that to me, was nothing short of genius: Southern Fried Cornish Game Hen with Crepes and a Maple Bourbon Sauce.

Thankfully, all three judges said "Amen," and we can look forward to more Sasha Fabulousity in Master Chef episodes to come.

Ditto for former NFL player Eddie, a contestant from last year, Luca, and many other amazing home cooks.

I honestly can't wait to see what this season is going to hold and hope you'll subscribe to The Kitchen Witch to come along with me for the ride!

Now let me dream big... if I were to serve an initial dish to the judges it would be...

Crispy Thin Crust Spinach Pine Nut and Feta Pizza!



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Slow Cooker Asian Pulled Pork Sandwiches

Hey everyone and welcome to Weekday Wednesday!

The day I share quick, easy, and delicious recipes for busy weekdays that utilize real ingredients that most cooks have on hand; and today I'm excited to bring you my original recipe for Asian Pulled Pork Sandwiches!

Tender marinated pork tenderloin is cooked in the crock pot and served on soft buns with a to die for Asian slaw!

The result is juicy dinner sandwich the whole family is going to love!

Visit the printable recipe here: Asian Pulled Pork Sandwiches

Please enjoy my easy to follow step by step video: 

Marinade Ingredients

• 1/2 cup tomato ketchup
• 1/4 cup rice wine vinegar
• 1/2 cup brown sugar
• 1/4 cup hoisin sauce (I use honey hoisin)
• 1 tsp Siracha  Asian chili sauce ( for a spicier version add two)
• 2 Tbsp soy sauce
• 1 tsp sesame oil
• 3 large cloves garlic, minced
• 1 tsp fresh grated ginger
• 2 1 pound to 1 1/4 pound pork tenderloins

Directions

1. Mix all of the marinade ingredients together in a large Ziplock freezer bag. Add the two small pork tenderloins to the bag and mix well. If the tenderloins have not been previously frozen you could do this as a make ahead and freeze. Simply thaw on the counter the night before you plan to make the dish.
2. Put the tenderloins and all of the marinade (squeeze the bag well) into a crockpot that has been treated with a little vegetable or olive oil spray. Cook on the low setting for 6 hours. 
3. After six hours, shred with a fork and mix the shredded pork with the sauce in the crockpot. Turn off the crockpot, cover, and let the meat incorporate with the sauce while you make the Asian Slaw and steam the buns. 

Asian Slaw Ingredients

• 3 cups shredded Chinese cabbage
• 1/2 cup thinly sliced radish
• 1/4 cup vegetable oil
• 1/4 cup low sodium soy sauce
• 3 Tbsp rice wine vinegar
• 1 tsp minced garlic
• 1 tsp fresh grated ginger
• 1/2 tsp sesame oil

Directions

1. Toss the cabbage and radish together
2. Mix the dressing ingredients in a jar with a tight fitting lid and shake well. 
3. Dress the salad a little at a time - you want it covered but not soggy. Save any additional dressing for later. 

To make the Asian Pulled Pork Buns

1. Steam 6 large Sweet Asian Rolls or any other large soft chewy buns.
2. Split the rolls in half and place a generous serving of the pulled pork onto the bottom half of each bun.
3. Place a handful of the Asian Slaw onto each, cap with the bun top and enjoy!

5 Easy Steps to a More Sustainable Kitchen

Thank you to Alexander Goodwin at Homedaddy's  for providing this informative and helpful guest post! Stop by Homedaddy's for more information, articles, and ideas from a dad's point of view!

***
There are many ways to help the environment through sustainable living practices. Small changes make a big difference, so if you have been looking for a way to lower your environmental impact, here are five easy suggestions for making those changes.

Give composting a try
 Instead of sending extra food to the landfills, you can turn it into compost, a source of rich ingredients that can be used for gardening. Even items that are ground in a sink garbage disposal are added to waste that is evacuated from the home.

 Use a composting bucket or pail for food scraps. Layer the bucket with newspaper to keep down on odors and flies. Add a mixture of leaves or soil to the top of the newest scraps to cut down on odors. Not everything can be turned into compost so stay away from meats because they attract rodents and scavengers, this includes fish.

Start your own garden
Instead of buying fruits and vegetables from the grocery store, grow your own garden. This is the perfect place to use that compost you made from your kitchen scraps. Any extras can be recycled and composted to grow more plants. It saves you money and is good for the environment.

If you live in a small apartment with little room outdoors, container gardening is a practical alternative to planting a traditional garden. A balcony or a large open window space can be used as a space to grow fruits, vegetables and herbs in jars, buckets or planting pots. A lot of people who live in cities fill buckets with soil and grow their own vegetables.

Eating vegetarian once a week
Eating vegetarian once a week with items you've grown yourself cuts down on the production of meat for human consumption. It's arguable that animal farming uses more water, leads to land degradation and pollution; all of which is damaging to our environment. Eating vegetarian once a week from items that you grow yourself will contribute to a healthier environment.

Reusing packaging
Everything you buy at the store comes in plastic wrapping. Some items come in a plastic bag wrapped with cardboard. That's a lot of wasted materials. Instead of buying freezer bags, you could reuse the packaging from other food items. Cereal has plastic bags that are made to protect cereal from moisture. These bags are perfect for storing items in the fridge or freezer. Use clips to close the bags tightly to prevent freezer burn. The packaging from frozen vegetables is perfect for freezing other food. It's made especially for protecting food from freezer burn. Make sure to wash the bags thoroughly before reuse.

Plastic bags from bread can be reused to store items in the fridge. They are not recommended for freezer use however, but they can be used for sandwiches instead of plastic sandwich bags.

Stop using foil and plastic wrap
Buying foil and plastic wrap for one-time-use is a waste. You can buy reusable plastic containers for storing leftover food in the fridge and freezer. Although this is an extra purchase of plastic, it is used repeatedly instead of buying and throwing away plastic wrap and foil. It can be used for bringing lunch to work too.

About the author
Alex is a writer, husband, father and aspiring urban fantasy novelist. When he isn’t writing for HomeDaddys or completing chores from his “honey- do” list, he’s most likely spending quality time with his wife and kids or working on his novel.

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Cherry Hill, Episode 16: Zanzibar

When last we left Cherry Hill, Amanda was making her way toward Jack's house. Under the guise of being out for an evening walk, she wanted to get to the bottom of the mysterious phone call she received earlier and the meaning of the word "Zanzibar." Although she was certain the whole thing was just a silly hoax, something had left her feeling unsettled.

Jack watched her approaching from his yard and vowed to himself, once again, to protect Amanda as he had always done, promising she would never find out the terrible secrets surrounding Cherry Hill or the legacy of her birth.

And now we return to Cherry Hill...

***

"Good evening Amanda," Jack called out giving a friendly wave. Although his insides were churning at the sight of her, no one watching would ever suspect his true feelings. Especially not Amanda.

"Hello Jack," Amanda said smiling. There was something about him that always made her feel happy, and safe, like nothing bad could ever happen while she was with him. This is why Amanda decided to tell him about the phone call. After all, the mysterious stranger had said Jack was the only one who could be trusted.

"Could I speak with you for a few minutes inside? Something unusual has come up and I'd like to get your take on it."

Jack hid his surprise behind a smile. He and Amanda hadn't had a real conversation since before her husband Paul died.

"Of course, come on in. The children can listen to the radio if they like. Superman comes on this evening, and there are still a few of my mother's famous chocolate chip cookies in the cookie jar if anyone's still hungry after all that ice cream!

 Amid the whoops and cheers from her children, Amanda smiled at Jack in appreciation. He had always been such a nice man, and she wondered once again why no other woman had scooped him up. To her mind, he had every quality someone would look for in a husband and his unlikely status as a bachelor continued to make her wonder - especially on an evening such as this with his hair slightly tousled and the ripple of sturdy biceps straining the fabric of his cotton shirt.

Amanda, shook her head, and feeling flustered, tried to push thoughts of Jack from her mind. But she couldn't help but notice the height of him, the strength of his back, or his easy smile as he opened the front door.

With the evening sun fading to dusk behind a stand of oak trees, Amanda and Jack went inside the house. Neither had any idea they were being watched.

Walt Fischer, Cherry Hill's newest physician stood behind a bank of shrubbery just across from Jack's house. Putting out the cigarette he'd been smoking, he spoke into a walkie talkie held in his other hand.

"Confirmed," he said, never taking his eyes off the door, "She's gone into the house. The children are with her."

He nodded at something being said on the other end and then lit another cigarette. "I'll await further orders."



The inside of Jack's house was a study in efficiency. A craftsman at heart, Jack had built large oak shelves that lined the living room and housed an extensive book and model ship collection. The floors were hard wood and covered with deep burgundy patterned Persian carpets - both in the hallway and the living room.

Against the far living room wall just adjacent to a large stone fireplace sat the radio and next to that, an overstuffed arm chair. Jack liked to sit in the evenings and listen to his favourite programs like Boston Blackie or Charlie Chan.

"Gather over here children," he said, "The Adventures of Superman is just about to begin."

When the children were settled with large burgundy throw cushions on the floor, Jack and Amanda made their way to the kitchen where Jack put the kettle on for tea.

"Tell me Amanda, what is it you wanted to speak to me about?"

"This is going to sound so silly Jack, but I just had to tell someone. I had the oddest phone call earlier on the party line, and though I'm quite certain it's nothing more than a hoax, I can't seem to shake this unsettled feeling I've been having."

Jack's face showed nothing, but inside his mind was on fire. Could it be? No, not possible. Everything was supposed to return to normal after Paul died.

"So what was this mysterious phone call all about?" Jack asked with a smile, masking any concern under a guise of humour.

"That's just it Jack, I'm not certain. A voice on the other end simply said 'All is not what it appears.' He told me to find you and tell you "Zanzibar" - apparently you would know what this means."

Jack's face went white to the lips.

"Zanzibar."

It was finally time...

***

Missed an episode? Visit here to get caught up: Cherry Hill

Stay tuned next week to find out what happens next! In the meantime, want to try Mrs. Wilson's famous Chocolate Chip Cookies?

Here's the recipe!

Mrs. Wilson's Chocolate Chip Cookies

INGREDIENTS

* 1 cup butter, softened
* 1\2 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 1/2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts or pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Add baking soda to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto un-greased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


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How to Make Pillowy Asian Sweet Buns

Happy Monday everyone!

The day I feature Tips and Techniques to help you up your game in the kitchen - and today I'm super excited to introduce you to a how to extravaganza on how to make pillowy Asian sweet buns - the kind you usually only ever find in China Town.

These buns are so soft, and light, and billowy on the inside you will hardly believe it!

They're also going to be the perfect fit for an original recipe I'm going to share Wednesday for Asian pulled pork.

So stay tuned for that and then enjoy my easy to follow step by step video to learn how to make these incredible buns yourself. They are truly a great thing to have in your repertoire!

 

To visit the printable recipe: Asian Sweet Buns

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