1 cup graham crackers, crumbed
½ cup butter, melted
1 Tbs sugar
1 ½ cups sugar
4 packages 8 ounce cream cheese (whipped to be very soft)
2/3 cup Baileys Irish Cream
1 tsp vanilla extract
1 cup chocolate chips
Preheat oven to 350 degrees. To make the crust, combine 1 cup of graham crackers, 3 Tbs of sugar, and melted butter. Mold the crust in a pie pan and bake for 6-8 minutes. Remove and cool. To make the filling: beat cream cheese until creamy, adding sugar gradually. Add eggs one at a time, beating well after each egg. Blend in Bailey’s and vanilla. To prepare the pie, sprinkle half of the chocolate chips over the crumb crust. Gently pout filling over the chips. Sprinkle remaining chips over top of the batter, and stir into the batter carefully. Bake pie in oven for 10 minutes. Reduce temperature to 225 degrees for 1 hour and 15 minutes. Remove from oven, bring to room temperature, and refrigerate.
This weekend, Food Network is re-airing the episode of the Steak Fajita Throw Down. If you’re visiting our website for the first time, please know how happy I am that you visited. WELCOME! Please sign up for the free weekly inspiration, recipes, tips and ideas to strengthen faith and family.
People always ask: “was it really a surprise?” and, “where can I get that fusion fajita recipe?” To answer that question and so many more simply go to your local book store and purchase the newly released book: Grace Before Meals, Recipes and Inspiration for Family Meals and Family Life. Again, it’s available where books are sold and also at our website.
On our website, you can also learn a ton about our movement, where I’ll be appearing next, and how to book grace before meals at your event. It’s tons and tons of delicious food, faith and fun! Just ask Kiran Burgess of Hagerstown, MD, where I recently judged a chili cooking competition. Her delicious duck and masa chili took home the bragging rights. You can get her recipe on this site too!
Just to keep y’all updated. I recently returned from a little foodie excursion in San Francisco. I know Chef Maureen of the City College Culinary Arts Program. She’s the head instructor for the culinary program. She’s a great chef and even better friend! Thanks Maureen for allowing me into the kitchen, to help where needed, and to sample the foods!
It was fantastic to observe her class, visit and chat with students, help out when needed, and more importantly to go to the student run restaurant in the heart of San Francisco in order to feast on the new students’ cuisine!
Their enthusiasm in the kitchen inspired me to write a series of articles called “Food Disciple”, in which I’ll chronicle some of the experiences I had in a culinary kitchen and test restaurant. It was an intense opportunity to see students working in real life kitchen experiences, but under the watchful eye of the instructors, it was nothing like Hell’s Kitchen.
The foodie extravaganza continued with two fantastic dinners with food bloggers. My first blog dinner was with Catherine Enfield (center of photo) of Munchie Musings of Sacramento, CA. She took me and two other friends (Joe and Dottie Narvaez) on a food truck excursion. Talk about a gourmet truck stop! I’ll definitely talk more about that in future email blasts (but you gotta sign up to receive these musings).
And, just last evening I had a wonderful dinner with other foodies and food bloggers, including Angry Asian Creations, Sweet Mary, and Inspired Taste. You gotta check our their blogs and recipes. We were all hosted by the delightful Wendi Mosteiko of Bon Appetite Hon. For a whole evening we talked about food, and ate some pretty tasty stuff too! (Wendi is in the middle of the authors Adam and Joanne from Inspired Taste Food Blog).
Now that I’m back, I have to “digest” all of these incredible food experiences and somehow share these wonderful moments with all of you. In the midst of teaching, I’ll also be reminiscing about this past week’s food pilgrimage. So stay tuned to more email blasts, some changes in our format on recipes, silly facebook posts, and yes, even an occassional blog – which you all know, I’m horrible at doing!
Cheers to this beautiful time of the year, the festivities that will keep us hopping, and the faith that nourishes our souls!
Harvest Duck Chili with Masa
Prick a whole duck with a knife all over so to:
Brine marinate in 4TBSPs Of Salt Free Adobo and 8 leaves of white sage-chopped with enough water to cover the duck overnight in the fridge.
Soak each, all separately–1 1/2 cups of red cargamato beans, black beans and white kidney beans in 3cups of water and 1 tsp baking soda overnight. Cook each drained and rinsed in 2qts water on low heat for 2hrs and cool to room temperature and keep aside until ready to add in recipe.
Heat oven, 350 degrees
In a large roasting pan, place the duck, breast side down with 1qt of brine in the pan and roast for 1hour on the middle rack. After the first hour of roasting, using a baster, syphon out as much fat from the pan into a bowl for later. Turn the duck over on its back and add 2more cups of brine and roast for another hour. Turn off oven after the last hour and let the duck sit to room temperature, 2hrs. Keep the pan drippings.
2 TBSPsOlive oil, 1/4 cup Duck fat
1 large yellow onion, diced
1 large red sweet pepper, diced
4 stalks celery diced
****heat oil & fat on med and sauté the onions, peppers and celery for 5-7 mins. Then add the following and toast for 2-3mins on LOW.****
5-6 garlic cloves chopped
2 dried ancho peppers
2 dried Guajillo chile peppers
1TBSP ground cumin
2TBSPS ground coriander
4TBSPS chili powder
****Lastly add these last ingredients and simmer on medium for 20-30mins, stirring from time to time
2TBSPS dark cocoa powder or 4ozs unsweetened dark chocolate
4 large tomatoes, chopped
1/2 cup diced red sweet pepper
Pan drippings with 1qt water
All of the cooked beans, drained
Whole cooked duck, pulled and chopped
1/4 cup of masa flour(sprinkle & stir in)
1 whole fresh jalepeño pepper
Makes enough for 10-12 servings
**************************Serve with fresh Masa Corn Tortillas:
Fresh Masa Corn Tortillas
2cups white corn masa flour
1/2 cup flour
1TBSP baking powder
2TBSPS duck fat
1 1/4cups buttermilk
Combine the dry and then rub in duck fat. Then mix in the buttermilk a little at a time until you form a soft dough, using a little extra flour if needed. Let it rest an hour.
Take a golf ball size amount of dough and roll out on a well floured surface to form tortillas. Or use a tortilla press.
Toast one at a time on a med high heated griddle, greased with a little smear of oil, 1/2 min on each side, golden brown spots for doneness.
Makes 12-14 5 inch round tortillas
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