Homemade Granola

 This granola would be the perfect thing to put into a cute container to give to people you'd like to recognize this time of year. Your hairdresser, neighbors, teachers, or co-workers. This recipe makes a lot - about 16 cups.

Queso Fundido

It's Cinco de Mayo with Rick Bayless, our chef this go-round at I Heart Cooking Clubs. 

I wanted to make something a little over the top this week, and couldn't find anything better than Rick's Melted Mozzarella Casserole with Mushrooms and Smoky Chipotle Chile (Queso Fundido). 

Grilled Garlic and Pineapple Guacamole

Today is National Garlic Day!

Garlic. Is there anybody who doesn't like it? It's good for you and has been used medicinally for thousands of years. Eat it fresh and it has a distinct fiery taste... roast it and it becomes buttery and mellow. I use garlic in a lot of the meals that I cook.

Garlicky Black Pepper Tortilla Chips

Are you familiar with the I Heart Cooking Clubs? Twice a year, a celebrity chef is featured and entrants cook something each week from the chef's recipe collection. The chef this time is Rick Bayless. I love Mexican food, so I had to join this time.

Portuguese Milk Liqueur

On our first (blind) date, when my gardener took me home, I invited him in and offered him some homemade cranberry liqueur. Over the years, we've made a few different liqueurs - irish cream, creme de menthe, cranberry and, coffee liqueur being the one we make most often. 

Jalapeno-Cream Cheese Swirls

Antipasto, aperitif, canapé, cocktail, chips & dip, fingerfood, finger sandwich, samples, starters, hors d’oeuvres or munchies. Whatever you call them, ‘tis the season!

Antelope Liver Paté

Most people who refer to venison are talking about deer meat, but the term actually includes elk and antelope, among others. I found a recipe for Deer Liver Paté on Rhonda's blog and adapted the recipe using antelope liver. 

This paté was delicious. We ate it on smeared on toasted bread with a glass of wine. It's not for sissies, though, especially after it aged a few days. This recipe used a pound of antelope liver and I ended up with a lot of paté! Next time I make it, I'll be sure to have a crowd in the house to help us eat it up! Thanks, Rhonda for a great recipe!

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Antelope Liver Paté

1 pound antelope liver, skinned and cut into large pieces

8 T (1 stick) butter, divided use

1 T Garlic Mojo

1 anchovy filet

1 bay leaf

1 cup yellow onion, diced

¼ cup purple onion, diced

1 T minced garlic

1 T capers, chopped

½ T fresh thyme, chopped

½ tsp salt

½ tsp pepper

¼ cup dry sherry

½ cup parsley, coarsely chopped

1 tsp extra virgin olive oil

Zest from one small lemon, about ½ tsp

½ cup Parmesan cheese, grated

In a large skillet, over medium high heat, melt 4 T of butter. Add Garlic Mojo to the pan. Add anchovy filet and cook until it has melted. Add bay leaf and onions and cook until onions are soft, about 3 minutes. Add liver, garlic, capers, thyme, salt and pepper. Cook until the liver is browned on the outside and still slightly pink on the inside, about 5 minutes. Add the sherry and cook until most of the liquid has evaporated and the liver is cooked through. Do not overcook.

Let cool. Discard bay leaf. Add liver mixture, parsley, extra virgin olive oil, lemon zest and Parmesan to a food processor and puree. Stop and scrape down the sides occasionally. Cube 4 T butter, add softened pieces and pulse until blended. Add more salt and pepper to taste. Pack the paté into ramekins, cover with plastic wrap and refrigerate for six hours.