Homemade Liqueurs and Infused Spirits: Make Your Own Limoncello, Grand Marnier, Bailey's, and 152 Other Innovative Flavor Combinations by Andrew Schloss

Book: Homemade Liqueurs and Infused Spirits: Make Your Own Limoncello, Grand Marnier, Bailey's, and 152 Other Innovative Flavor Combinations
 
Author: Andrew Schloss
 
Narrator (if applicable): N/A

Release date (if applicable): Published

Synopsis: A collection of really simple recipes for making unique liquors and spirits, as well as drinks utilizing them. 
 
My rating: 5 Stars
 
My opinion: I loved this book!! These recipes were so unique and FRESH. Utilizing fresh fruits, veggies, spices and herbs, the author expertly offered instructions that any novice mixologist could accomplish. This book wouldn't be limited to the novice mixologist though. Consumers pay some big bucks for commercially prepared liqueurs that are present in this book. Liqueurs that can just as easily be prepared at home with a little bit of time and preparation.  

Yes, it is another one on my cookbooks to purchase list.

Another absolute winner from Storey Publishing known for their unique line of cookbooks.

Source:  Storey Publishing

      

Would I recommend? : Already have.
 
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Spaghetti Carbonara with Bacon

My sister gave me this recipe about 20 years ago and it remains one of my all-time favorite ways to eat spaghetti. Loaded down with bacon, the noodles pick up that flavor. It is then partnered with the creaminess of eggs and half/half. Needless to say, it is also loaded down with fat and calories, so I no longer have it that often. When I do, it is a real treat.

One of the most important things to remember about this dish is that the eggs must be stirred into very hot spaghetti. I will even have a small flame going under the pan because I tend to be a bit more paranoid than the average cook regarding uncooked eggs. I have substituted whole milk for the half/half; however, I have found that I really enjoy the half/half more.

I partner with commercial Caesar salad and garlic bread and I have dinner in less than half and hour. 

So, on that note...here we go!:

Ingredients:

1 lb thick cut bacon, chopped
1 large onion, chopped
2 t. jarred garlic
1 T. olive oil
16 oz spaghetti
3 eggs, beaten
1/2 cup half/half or more, as desired for creaminess

Directions:

1) In a large pot, combine bacon, olive oil, garlic and onion. Fry until bacon is slightly crisp and onion is translucent. Be very careful regarding burning garlic.

2) Boil pasta, as directed on box. Return to pan and turn on small flame under pan. Add eggs and stir to coat. Add contents of bacon pan and toss until well blended.

3)  Add half/half and stir/toss until well blended.

Jenny's Cuban Style Slow Cooker Chicken Fricassee

Is it a stew? Is it a soup? How about a little bit of both?

I must admit that it was the crock pot and Cuban flair that had me looking twice at this recipe. I am not shy about how much I love Latin inspired cooking. This recipe screamed rib sticking simplicity and it didn't fail to deliver. Loaded down with veggies and the chicken thighs, as well as the seasonings, my house smelled WONDERFUL when I walked in that night.

I didn't remove the skin from my chicken thighs until I was ready to serve it. When I make this the next time, I will be sure to do so. It was just a tad more "greasier" than what I would have liked. I partnered with corn bread for the perfect meal.

Ingredients:

1 large onion, chopped
3 t. jarred garlic
1 green pepper, chopped
8 new potatoes, quartered
1 8 ounce can tomato sauce
1/2 c. dry white wine
1/2 tablespoon cumin
1 large leaf fresh sage
2 lbs chicken thighs
salt/pepper to taste

Directions:

1) Place chicken thighs in crock pot.

2) Combine onion, garlic, green peppers and potatoes in a large bowl. Add tomato sauce, wine, cuming and sage. Stir until well blended. Pour over chicken.

3) Cook on low for 8 hours. Ladle into bowl and serve with corn bread.

Keep It Clean Tilapia with Yellow Rice

I have seen this recipe frequently, but most recently, on 3 Boys and a Dog. Although, it was on my mind to check it out, when it popped up there, it went to the top of my recipe list. I can't believe I waited so long to try this rockin' recipe. Pat even had 2 servings WITH NO COMPLAINTS! This was so simple to make, I couldn't stand it. I partnered it with yellow rice, which follows the fish recipe.

So, here we go!:

Ingredients:

¼ cup extra virgin olive oil
3 cloves garlic, minced or pressed
1 teaspoon paprika
1 teaspoon ginger
1 teaspoon fresh ground black pepper
1 teaspoon dried mustard
1 teaspoon chili powder
1 pinch cayenne pepper
4 Tilapia fillets, thawed

Directions:

1) Preheat oven to 400ºF. Line your baking sheet with PARCHMENT paper. Very important to use the paper vs. tin foil which will have the fish stick to it.

2) In a medium bowl combine olive oil, garlic and seasonings.

3) Dip each filet into the seasoning and place it on the baking sheet.

4) Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.

5) Bake for 10 -12 minutes until fish flakes easily.

Yellow Rice

Ingredients:

1 14.5 oz can chicken broth.
water
1 cup rice
1 t. Tumeric

Directions:

1) In a 2 cup measuring cup, pour in broth. Add water to equal 2 cups and pour into a sauce pan.

2) Add rice and Tumeric.

3) Simmer for 20 minutes or until rice is tender. Do not boil.

Crockpot Sweet and Sour Pot Roast-Stephanie O'Dea

Followed the Pub and Grub for even the shortest amount of time and you know what a HUGE Stephanie O'Dea fan I am. Her crock pot foods are unusual, fun and family friendly.

She just had a new cookbook come out that is specifically been dedicated to dinner recipes and it is rockin'. I have had a blast taste testing the best recipes for Pub and Grub followers. Haven't tried her cookbooks, I encourage you to do so.

One such recipe is her Sweet and Sour Pot Roast, which was a really unique blend. Now, Stephanie recommended serving it with mashed potatoes or baked potatoes. I chose to do rice as I felt that it would have too heavy to partner it with the potatoes. Also, the rice complemented the juices from the roast perfectly. On that note, I had some leftover mashed potatoes that my husband used up with them and he said that they were just as good.

So, here we go!:

Ingredients:

4 lb beef rump or chuck roast
2 onions sliced
1 14 oz can diced tomatoes UNDRAINED
1/2 cup ketchup
1/4 cup dark brown sugar (I used light and it was fine)
1/4 cup soy sauce
4 garlic cloves, diced or 2 t. jarred garlic

Directions:

1) Place rump roast and onions in crock pot.

2) In a large bowl, combine tomatoes, ketchup, brown sugar, soy sauce and garlic. Pour over roast/onions.

3) Cook on low for 8 hours or until the meat has "relaxed and begun to lose shape."

Pumpkin Crunch

 

Several of my Facebook friends are notorious for posting recipes on their profiles. Now, I have to say that NONE of these recipes are low-fat. Not a one!! When my friend Lisa posted this recipe I thought three things. First, was that I had all of the ingredients. Next, this would be a perfect recipe for Bette Lee Crosby's Midweek Mixers. Finally, this is another really simple Thanksgiving dessert that can be made a day ahead of time. In fact, I would recommend it. 

Now, a note...the original recipe simply calls for butter. The people I had taste test my recipes, as well as myself, noted that they could taste the salt in the butter which really gave it an off salty taste periodically. I would call for UNSALTED butter.

My taste testers LOVED this recipe. It had a cookie type of topping versus a pie crust taste. I topped with whipped cream and some pumpkin pie spice. 

So, here we go!:

Ingredients:

1 15 ounce can pumpkin pie filling

1 12 ounce can evaporated milk

1.5 cups white sugar

3 eggs

1.5 t. cinnamon

1 box YELLOW cake mix

2 sticks (1 cup) UNSALTED butter

Directions:

1) Prepare a 9x13 pan by spraying with non-stick cooking spray. Preheat oven to 350 degrees.

2) In a large bowl, combine the first 5 ingredients. Beat until well-blended. Pour into prepare pan. 

3) Top mixture with the dry cake mix.

4) Melt the two sticks of butter and pour over dry cake mix.

5) Bake in oven for 1 hour and 10 minutes. Allow to cool completely. As I stated in my note above, refrigerate for one day ahead of serving.

Italian Desserts : Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily by Rosetta Costantino

Book: Southern Italian Desserts : Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily
 
Author: Rosetta Costantino
 
Narrator (if applicable):n/a

Release date (if applicable): Published

Synopsis: A collection of scrumptious delicacies from the South of Italy, which had some of my favorites included with fresh ingredients. 
 
My rating: 4 Stars
 
My opinion: Laden with beautiful pictures and tasty recipes, this was a beautiful cookbook. Although the recipes come from the south of Italy, I didn't see any ingredients that would be difficult to find in the US. One criticism that I would say, Although the pictures were gorgeous and step by step instructions were given, I would have liked to have seen pictures of the preparation since the recipes were definitely more advanced.
 

Source: Ten Speed Press

      

Would I recommend? : Do yourself a favor and take a gander of it at a brick/mortar bookstore or a library (minimally the Amazon sample page) first to determine if it fits your baking level. I have baked since the age of 12 and there were recipes that I consider above my skill level or that I would be apprehensive to try due to food cost levels and extensiveness of prep with too many windows for error especially since the prep pictures to give some direction aren't included. 
 
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New Orleans Con Sabor Latino: The History and Passion of Latino Cooking by Zeller Palmer Cuadra

Book: New Orleans Con Sabor Latino: The History and Passion of Latino Cooking
 
Author: Zeller Palmer Cuadra
 
Narrator (if applicable):n/a

Release date (if applicable): Published

Synopsis: A collection of recipes from the Big Easy that incorporates the Latin culture complete with the background of the chef. Chefs range from Executive Chefs for major NOLA restaurants to the littlest of child chefs. 
 
My rating: 4 Stars
 
My opinion: Holy cow, Batman! A cookbook that combines my two favorites, Cajun influences with Latin cooking.
 
In the beginning of the book, in my humble opinion, there was too much story vs. recipes. Would have liked to have seen more recipes, particularly by the chefs who really put out some beautiful dishes.  Each participant had only 1 or 2 recipes featured. This led to my 4 star review. However, then book went into separation by categories such as appetizers, one pot meals, etc. These were by one chef who is the author of the book. 

A chunk of the recipes, particularly those supplied by Executive Chefs,  were quite detailed and these would need to focus on more experience cooks. However, the book did have a nice selection of easier recipes to make for the novice chef.
 
Recipes include such morsels as:

Corn Maque Choux with Sauteed Shrimp and Chorizo with grit cake
Cajun Cuban Sandwich (Coming to the Pub and Grub Forum)
New Orleans Style Tamales
Ropa Vieja con Quimbombo (coming to the Pub and Grub)
Honduran Red Beans and Rice (coming to the Pub and Grub Forum)
Southern Fried Chicken with Mojo Gravy
Rum Pralines
Holy Water (alcoholic drink to be feat. on the Pub and Grub Forum)

Another cookbook for my Amazon cart..I really need to stop reviewing these things!

Source:   University Press of Mississippi

     

Would I recommend? : Yep, this was a really, really unique cookbook. Some of the dishes did have an increased level of complication to prepare, but even the most novice chef should be able to prepare the majority of the dishes.
 
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Let Me Tell You About Whisky by Gavin Smith

Book: Let Me Tell You About Whisky: Taste, Try and Enjoy Whisky From Around the World
 
Author: Gavin Smith
 
Narrator (if applicable):N/A

Release date (if applicable): Published

Synopsis: Mr. Smith gives excellent lessons into the characteristics of whiskeys from around the world, as well as a history of the liquor.
 
My rating: 5 Stars 
 
My opinion: This book is a must have book for the mixologist, home bar owner and whiskey novice or aficionado. This book was so beautiful that it is definitely a book that I could see simply being used as a "table" book in a home bar.

I found this book to be incredibly detail oriented and concise with topics ranging from varieties of whiskeys and differences in the "varietals", tastings, how to serve, etc. Not being a huge whiskey drinker, but having the desire to be conversant in the topic, I have read several books on this subject and would say that this one is the best.

On an end note, the pictures were GORGEOUS.

Source: Anova Books  

     

Would I recommend? : See Above
 
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Seriously Bitter Sweet by Alice Medrich

Book: Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate
 
Author: Alice Medrich
 
Narrator (if applicable):N/A

Release date (if applicable): October 29, 2013

Synopsis: The author presents over 150 tested recipes with varying percentages of chocolates. Recipes included confectioneries, pies tarts and cakes. 
 
My rating: 3.5 Stars
 
My opinion: Although I truly enjoyed this book, I felt there was definitely aspects of the book missing. Among these was a definite need for additional pictures of the "process". These recipes had levels of difficulty to them, which, in my humble opinion, would have benefited from additional pictures. I did feel that the pictures of the completed desserts that were given were GORGEOUS, but more fitting for a table book versus a recipe book, especially when the baker doesn't have specific images of how the dessert should look at critical times of baking process to ensure that he/she is on target.

On that note, these recipes were most definitely for a more advanced baker, but were identified as being easy enough for a novice baker. I say no way to that. I am experienced in my baking and there were recipes that I would have had to have taken my time with and/or seriously thought out the process. 

On a side note, I must admit that I found the author's personal stories entertaining. In the past, I have ripped cookbooks apart for that, but it worked in this one, particularly because there were moments that increased my knowledge.

Source:   Artisan Books 
     

Would I recommend? : Yes, but try to look at a sample at a brick/mortar store or a library to ensure your baking skills match what is necessary for this book. 
 
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The Juicy Pineapple

The POOL DRINKS theme continues on Bette Lee Crosby's Midweek Mixers. Today, I have a slightly different one for those who don't like sweet-sweet in their pool drinks. Now, I like my pool drinks sweet-sweet, but when I found it on Pinterest, I knew I had to try it. It is 3 simple ingredients that blend together perfectly in a concoction that I would have never even considered!

On that note, here we go!:

Ingredients:

2 oz PINEAPPLE Malibu rum

2 oz RUBY RED grapefruit juice

2 oz cranberry juice

Directions:

1) Pour all ingredients into a metal shaker filled with ice. Shake for 30 seconds and pour into hurricane glass.

2) Garnish with fresh pineapple slices and ruby red grapefruit slices, as desired.

Sweet: Inspired Ingredients, Unforgettable Desserts by Valerie Gordon

Book: Sweet: Inspired Ingredients, Unforgettable Desserts
 
Author: Valerie Gordon
 
Narrator (if applicable): n/a

Release date (if applicable): October 8, 2013

Synopsis: Ms. Gordon takes bakers on a ride of incredible desserts from pies, cakes and individual desserts to mouthwatering confectionery fit for royalty. 
 
My rating:  A very, very rare 10 out of 5 Stars. It is very rare for a cookbook to earn this rating from me. I actually think this is the first one. This cookbook has accomplished this and beyond! 

My opinion: OMG...how quickly can you say "In Amazon Cart"?!?! If this woman's stuff is sold up in Hollywood...you might actually get me to go there without me having an instant gag reflex!
 
I seriously didn't know I could love a cookbook so much.  This book contained GORGEOUS PICTURES (that made me drool!) and would definitely take my dessert making up a notch. 

On a technical note, the author gave excellent descriptions of necessary terms and equipment complete with pictures. One must note, however this cookbook is NOT for the novice baker. I would go middle-advanced or advanced baker. I, as an experienced baker, learned new techniques.

On a final note, I am purchasing the book for the confectionery and "mini"/individual dessert sections alone. That doesn't mean I won't be making the cake and pie recipes though.

Source:   Artisan Books

     

Would I recommend? : I think I made that clear above.
 
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Taste of Home Recipes Across America: 735 of the Best Recipes from Across America by Taste of Home Editors

Book: Taste of Home Recipes Across America: 735 of the Best Recipes from Across America
 
Author: Taste of Home Editors
 
Narrator (if applicable): N/A

Release date (if applicable): September 12, 2013

Synopsis: A collection of regional favorites from the Taste of Home magazine. Recipes include appetizers, dinners, breakfasts, desserts among others.
 
My rating: 3 Stars
 
My opinion: Being a long time lover of Taste of Home and having a large number of their cookbooks, I noticed that the recipes were found in most Taste of Home magazines and other TOH cookbooks. Rather than being divided by category, recipes were divided regionally. I must admit that I found this to be kind of annoying and would be difficult in search functions. Furthermore, I noticed that there were some missing quantity in the ingredients. However, I did review an ARC. There were plenty of pictures and unusual recipes. I think what I loved most about this book was the "stories" behind the recipes. 
 
Source: Readers Digest
       
Would I recommend? : If you aren't a regular/long-term Taste of Home subscriber or cookbook owner. I noticed that I already had a better chunk of the recipes in my collection.
 
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Mini Treats and Hand Held Sweets: 100 Delicious Desserts to Pick-up and Eat by Abigail Johnson Dodge

Book: Mini Treats and Hand Held Sweets: 100 Delicious Desserts to Pick-up and Eat
 
Author: Abigail Johnson Dodge
 
Narrator (if applicable): n/a

Release date (if applicable): Published

Synopsis: An AWESOME collection of mini treats. Those perfect sized treats for any gathering to give attendees a nice selection.

Recipes include mini tarts, cookies, ice cream treats, cakes and candies.
 
My rating: 4 Stars
 
My opinion: This was a dynamic cookbook that will be used in my entertaining and holiday trays. It would have been a 5 star cookbook had there have been more pictures. This cookbook is not for a novice chef and most recipes are quite intricate...step by step pictures or in-process pictures definitely would be helpful to bakers. 

I must add that I didn't like the formatting of the ebook. Now, I do have to admit that it looks like this book is not available in ebook format, so this complaint maybe a moot point to my 4 star review, but in what I read, it was mushed together. 
 

Source:Netgalley for Taunton Press  

     

Would I recommend? : Yes, for more experience bakers. Get the print copy!
 
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Sunday Dinners: Our Favorite Pastors Bring Together Family, Food and Faith to the Table by Diane Cowen

Book: Sunday Dinners: Our Favorite Pastors Bring Together Family, Food and Faith to the Table
 
Author: Diane Cowen
 
Narrator (if applicable):n/a

Release date (if applicable): September 10, 2013

Synopsis: A collection of our favorite ministers' Sunday dinners complete with bios, blessings and inspiring stories. 

Recipes include such tasty morsels as:

• Country Fried Pork Chops (T.D. Jakes)
• Baking Powder Biscuits (T.D. Jakes)
• Senator Russell's Sweet Potatoes (Joel Olsteen)
• Texas Fudge Cake (Joel Olsteen)
• Goi Cuon: Fresh Shrimp and Spring Rolls (Martin Lam Nguyen)
• Strawberry Cake (Rev. Mike Glenn)
• Arroz con Gandules (Rice with Pigeon Peas) (Pastors Samuel and Eva Rodriguez)
• Pernil (Roast Pork) (Pastors Samuel and Eva Rodriguez)

 My rating: 4 Stars
 
My opinion: What a fun and unusual cookbook this was! It focused on meal planning from top ministers in the US, such as Joel Olsteen and T.D. Jakes. I think what was most unique was that it focused on a variety of ethnic foods that had more substance to them. Although I walked away with many new recipes, my favorites were from Pastors Samuel and Eva Rodriguez with their Mexican flair and Bishop T.D. Jakes with its good old fashioned Southern cooking! Recipes were incredible simple and, in my opinion, the most novice chef could probably do a spectacular job!

I gave this 4 stars because I thought there was too much focus on the bio part of the ministers versus recipes. I would have like to have seen more recipes. 
 

Source: Andrews McMeel Publishing      

 

Would I recommend? : Oh yeah, this one is teetering on being in my Amazon cart. That is how much I enjoyed it. 
 
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Hot Ham, Mozzarella and Swiss Hoagies

source: Family Oven

This Summer, I have been doing a lot of sandwiches for dinner. The majority of the prep can be done early and the cook time is low. That is what I loved about these sandwiches. I prepped early in the morning and threw them in the oven at dinnertime. I served them with chips and corn on the cob and dinner was done!

If desired, serve with added mayonnaise. I have to say that we thought the amount of mayo was perfect.



Ingredients: 

1.5 cup shredded mozzarella cheese
1.5 cup shredded Swiss cheese
6 sandwich dill pickle slices, paper towel dried (optional)
12 slices tomatoes (very thin slices)
salt and pepper
6 hoagie rolls
6 tablespoons mayonnaise 
Shredded lettuce
6 tablespoons melted butter
3/4 cup Italian salad dressing
24 slices deli baked ham, boiled ham (thin slices)

Directions:

1) Toss ham slices in dressing and let marinade for about 20 minutes.
2) Spread inside bottoms of rolls with mayo.
3) Pile ham inside rolls, don't lay flat.
4) Mix cheeses together, pile on top of ham. If desired add pickle slice at this time. Wrap each in foil loosely, sealing top of foil closed.
5) Bake in 350º oven for 20 minutes or til heated through and cheese is melted.
6) Spread top rolls with melted butter and broil until the tops are lightly toasted.
7) Open the hoagies and add lettuce, tomatoes and a little salt and pepper.

One Pot Spaghetti

I had never heard of One Pot Spaghetti before I saw it mentioned in Sisterhood of the Traveling Book, which is my book lovers group on Goodreads. After the person mentioned that they were making it for dinner, several members chimed in and said how much they loved this dish. Being that spaghetti is one of Pat's favorite meals, I knew I had to at least try it for him. It is now my standard way of making spaghetti. I love this stuff so much more than your standard saucy spaghetti dish. I partnered with the usual suspects of peas, salad and garlic bread. The leftovers of this dish were even better!

On a side note, if desired add green pepper and mushrooms in the meat browning stage. I did that the second time I made this and it was even better.

So, here we go!:

Ingredients:

1 pound ground beef
1/2 medium onion, diced
1 t. jarred minced garlic
1 can (14.5 ox) diced tomatoes
16 oz tomato sauce
1.5 cupswater
2 T. brown sugar
1/2 t. salt
1/4 t. pepper
1/2 t. oregano
1 t. Italian seasoning
8 oz spaghetti noodles broken in half

Directions:

1) In a large pan, brown the ground beef, onions and garlic.

2) Add the remaining ingredients, EXCEPT noodles. Bring to a boil

3) Once boiling add noodles, stir and cover.

4) Simmer for 15 minutes or until noodles are done.

Choosing Sides: Classic to Creative Recipes for Completing Every Meal by Tara Metaraza Desmond

Book: Choosing Sides: Classic to Creative Recipes for Completing Every Meal
 
Author: Tara Metaraza Desmond
 
Narrator (if applicable):n/a

Release date (if applicable): September 10, 2013

Synopsis: A collection of side dishes and "partner" dishes to your main event!
 
My rating: 3 Stars
 
My opinion: This book had some beautiful pictures partnered with some really interesting recipes.  Let me stress some very unique recipes. I could count on 2 hands the numbers that I would make for myself or my family. There were a number that were on the fence that I could make for my family. I would encourage a taking a look at a brick/mortar bookstore, library or online sample prior to purchasing. 

Source:   Netgalley for Andrews McMeel Publishing

     

Would I recommend? : See my opinion
 
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The Robin Takes 5 Cookbook for Busy Families: Over 200 Recipes with 5 Ingredients or Less for Breakfasts, School Lunches, After-School Snacks, Family Dinners, and Desserts by Robin Cook

Book: The Robin Takes 5 Cookbook for Busy Families: Over 200 Recipes with 5 Ingredients or Less for Breakfasts, School Lunches, After-School Snacks, Family Dinners, and Desserts

Author: Robin Cook
 
Narrator (if applicable): N/A

Release date (if applicable): August 20, 2013

Synopsis: A collection of over 200 recipes containing 5 ingredients or less with some easy prep for even the most novice or your youngest chef.
 
My rating: 4 Stars
 
My opinion: This book offered a nice selection of unusual, healthy recipes for both kids and grown-ups. Not being your usual light meal options, the meals were incredibly easy to prepare. Due to SOME of the ingredients and recipes, a potential purchaser might want to take a look at brick/mortar store or library prior to buying. Otherwise, most recipes had simple/common ingredients, which should be easy to access. Sections consisted of each of the three meals, plus snacks and desserts.

There are really a whole lot of cookbooks out there similar to this format.
 

Source: Netgalley for Andrews McMeel Publishing 
       

Would I recommend? : Yes, I would. Although I must admit that this isn't my favorite from this publisher and the first one of their cookbooks that I have reviewed that I won't be purchasing.  I thought that the recipes were a bit simplistic FOR MY COOKING LEVEL and not as unique as some of their other cookbooks. This is a publisher that if I see them offering a cookbook for review on Netgalley I request it sight unseen due to the uniqueness of their selections.
 
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