Monday, December 21, 2015

Henry Bain Sauce


This one is for all you Louisvillians who love this super tasty but often very expensive to purchase sauce. The sauce originated with the headwaiter of the famous Pendennis Club right here in Louisville. If you are not a Louisvillian and love a sweet and spicy steak sauce, this one is a must try.



Henry Bain Sauce


1 (8-ounce) bottle chutney
1 (14-ounce) bottle ketchup
1 (12-ounce) bottle chili sauce
1 (11-ounce) bottle steak sauce
1 (10-ounce) bottle Worcestershire sauce
1 teaspoon hot sauce

Process chutney in a blender or food processor until smooth. Add ketchup and next four ingredients and process until blended. Chill at least 2 hours.

Note: For testing purposes only Majors Grey's Chutney and A-1 Steak Sauce were used.

HINTS: This recipe makes a large batch. Purchase some nice glass or plastic containers from your local dollar store, tie a pretty ribbon around the top and give as thank you gifts for Christmas. 

Great on steak, chicken, or pork. 


Works well as a condiment or marinade.
The original recipe was published in Southern Living Magazine is January 2001.


This is my most requested dessert.  I don’t make one I make at least 2 at a time and there is always a fuss because someone ALWAYS wants more! 

BLACK-BOTTOM STRAWBERRY CHEESECAKE



 1 Keebler Shortbread crust  
 8 ounces milk-chocolate pieces (Hershey Kisses, Dove pieces)
 3 tablespoons milk
12 ounces cream cheese, at room temperature
½ cup confectioners’ sugar
1 teaspoon vanilla (I add more)
1 ½ pint baskets of strawberries, rinsed, dried and tops cut off
1/3 cup seedless blackberry jam

Melt the chocolate pieces and 3 tablespoons milk in a glass bowl in the microwave until melted, being careful not to get it too hot and stirring every 30-45 seconds.  Pour mixture into crust and spread to level.
Refrigerate until firm to the touch. 

Blend together the cream cheese, confectioners’ sugar, and vanilla until smooth.  Spread evenly over the chocolate layer in the crust. 

Arrange strawberries on top of the cheese layer, pointed ends up. 

Melt the jam in a glass bowl on low in the microwave.  Brush or drizzle the jam over the strawberries. 

Refrigerate. 

Use a very sharp knife to cut and you can top with whipped cream and chocolate shavings if desired. 

I try to source all of my recipes.  This one came from a magazine over 20 years ago.  I no longer have the clipping, only a had written recipe.  Enjoy! 



Wednesday, December 16, 2015

Buffalo Flavored Pretzels

Buffalo Flavored Pretzels

Looking for an easy snack idea for the holidays besides a different flavor of Chex Mix.  These pretzels are always a huge hit!.  Keep the recipe handy for the next tailgate and they are a must for your Super Bowl Party.  



Sunday, December 1, 2013

Holiday Hassle?-How to make your holiday more enjoyable.

Holiday Hassle ?!??!?!

    It is the final night of a four day "vacation" for a lot of us.  Are you laughing like a movie character in an insane asylum, in the running for an Oscar???  Are you dreading the final dash to New Years Day, thinking "Oh, dear Lord, how will I ever make it???..."How will I ever get it all done???" ..."When am I going to sleep, eat, & heaven forbid; take care of ME???"?  Well let me help you out with that!
   Notice the common pronoun in all of those questions in the paragraph above? Yep, "I"!  Well "I"; I am about to rock your world.  YOU do NOT have to do it all!!!!!!! I am not sure when the "to do" list got put mostly on "I's" plate, but it is time to change.  Holidays are meant to be SHARED! Not just the fun par,t but ALL of it. 
   Make a list of the things that need to be done (tree, cleaning, decorating, presents, cookies, cooking, holiday parties...etc.)  Call the family together and ask what everyone wants to do to help.  No seriously stop laughing.  Oh, they don't want to help.  NO PROBLEM.  Cross it off your list.  If they don't want to help, then it is not that important to them.  Of course this does not apply to very small children, but if they are in grade school they can follow simple directions and they can help!  Oh it won't be "perfect", you pout.  Well you have two choices; you can do it yourself, have it "perfect" and be too tired and stressed to enjoy it, or you can let them do it, which gives them life skills, a sense of accomplishment, and you a few extra minutes to breath, sleep, or do something for "I".
   If you are thinking I am out of my ever loving mind, I am not, but I was at the end of my rope and stressed to the point I was....well let's just say, less than pleasant.  One of my boys said to me, "If it makes you this unhappy and stressed then why do you do it???"  Well out of the mouths of babes!  And I had no answer for my child.  I just kept thinking "Why do "I" do it?"  It was tradition, I needed to be a good mom and provide the "perfect" experiences for my children.  But what I realized was that I was not doing what was right for me or my family.  I was stressed, cranky, unhappy, snapping at everyone, and in a nut shell ruining those "perfect" experiences I was striving so hard to make. It was time for things to change!
   So we sat down with the "to do" list as a family and took a long hard look at it.  Fully decorating the house, I live with all males, not important.  However, the tree was.  Holiday parties, again all guys, they confessed there were some they dreaded attending.  This one was especially hard but a simple "I am so sorry, we love you very much, but will not be able to attend." was given.  Cookies, I used to bake tons of different kinds, starting often in October.  My family only really cared for a few, so now everyone gets to pick 2 varieties and I am done.  Yes, there are lots of people that no longer get cookies from the Withrow's for Christmas, as sad as that is, the reward is more family time and ultimately a happier mom.  The list goes on but you get the idea.  I am not saying it was easy and it was definitely a process.  However, the entire family is so much happier and content during the holiday season and no longer look at it as a list of things we really do not want to do. 
   Please remember just because you have always done it, does not mean you must continue.  If you all/most want to do it and they are willing to pitch in, by all means continue.  You may find that after not doing some things, they may miss them, and then be willing to help out.  My experience was the less we crammed in, the less we felt we needed to do.  This has led to lots of time for pajama days, family movies and games, and putting the focus back where it needs to be on family and most importantly Christ!  Holidays were meant to be shared and enjoyed.  By sharing ALL of the holiday, you give your family the freedom to actually grow together, learn to support each other, and most importantly you will teach your children how to truly have happy holidays when they grown and become the "I".   We now have the time and energy to open our home, hearts, and wallets and really make a difference, not only in our lives but in the lives of others as well.  After all Jesus is the reason for season, and how can you do Him justice if you are miserable and ugly?
   Wishing you a carefree and Merry Christmas!
    Crystal K. Withrow
   

Monday, November 18, 2013


 

Asiago Pesto Chicken Panini

(makes 2 sandwiches)



INGREDIENTS:

1 boneless skinless chicken breast (seasoned with salt & pepper)

1 teaspoon olive oil

2 tablespoons  pesto  [Basil Pesto Recipe]

4  Asiago cheese, divided

4 slices hearty bread (I used Udi’s Gluten-Free whole grain bread)

Cooking spray
 
INSTRUCTIONS:
Season chicken breast with salt & pepper

 In a small frying pan sauté chicken in olive oil until just done, and golden in color on both sides. 

 Remove pan from heat and remove chicken. 

 
Slice chicken and return to pan with pesto and toss until warm and chicken is coated being sure to scrape all the browned bits out of the bottom of the skillet. 
 
Place a clean skillet over medium high heat.   Spray one side of a slice of bread with cooking spray. {I generally lean toward all natural but my oil mister bought the farm and I have yet to get another}  Personally I prefer to mist my bread in lieu of using butter because it browns more evenly and is less greasy. 


Place bread in skillet, add 2 tablespoons of the cheese,






 ½ of the chicken mixture, and top with another slice of bread with the outside misted with cooking spray.  







Press down on sandwich with a spatula.  When it is a nice golden brown flip the sandwich and repeat.  If you have a Panini press just assemble the sandwich and pop in the press.

 See that tomato garnish on the plate?  I am going to pop that in my Panini and as I like a little acid to cut through the oil in the pesto.  YUM!


Basil Pesto

Basil Pesto

I found this recipe on Pinterest and fell in L.O.V.E with it.  It is from Natasha’s Kitchen and here is the link http://natashaskitchen.com/2011/08/03/basil-pesto-recipe/    I am going to check out her site and try some more of her recipes and so should you!
 
 

 

Ingredients

·         1 cup fresh basil leaves, packed

·         1/4 cup shredded Parmesan cheese

·         1/4 cup olive oil (extra virgin is best)

·         1/4 cup pine nuts or walnuts

·         1 large or 2 small garlic cloves

·         1/8 cup lemon juice or juice of 1 lemon

·         1/4 tsp salt

·         1/8 tsp pepper

Instructions

1.    Wash and dry the basil leaves.

2.    Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt and pepper.

3.    Process until smooth.

 

HINTS:  from Crystal.  I make a quadruple batch at a time, all summer long when I have copious amounts of gorgeous basil in my humble little container garden.  What we don’t use right away I freeze in silicone ice cube trays that hold one tablespoon per cube.  I double wrap it super tight in plastic wrap and pop it in the freezer.  Make sure it is completely wrapped you do not want everything in your freezer tasting of pesto ;).  When it is frozen I pop it in labeled zip top heavy duty bags.  Now I can pop out exactly what I need when I need it and no waste!  NOTE:  I have read that you should not add the cheese before freezing but to date I have not had any issues at all. 

Saturday, November 16, 2013


Homemade Stuffing

 If you like the convenience of pre-boxed/bagged stuffing but don’t like all the extra chemicals, or you need something with less calories or more fiber and protein because of dietary restrictions then this recipe is your answer. You can even prepare through step 3 and still have the added ease of purchased box/bagged mixes. If you need a gluten free recipe go here Homemade Gluten-Free Stuffing.

 INGREDIENTS:

10 slices 35 calorie wheat bread
10 slices 35 calorie white bread
OR
10 slices of high fiber bread with extra protein added
butter flavor cooking spray

1 teaspoon savory
1 teaspoon poultry season
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about 3/4 cup)
1/2 carrot, diced (about 1/2 cup)
1/4 cup of white wine (or substitute turkey or chicken broth)
2 1/2 - 3 cups de-fatted or fat free turkey or chicken broth


INSTRUCTIONS:

1. Heat oven to 250 degrees


2. Stack bread and cut into 1" cubes with serrated knife.
 
 
 
 
Spread on a jelly roll pan, lightly spray with butter flavor cooking spray and bake at 250 degrees stirring occasionally until toasted.
 
 
 
 
 Remove from oven and place in a large bowl.
3. Sprinkle with savory, poultry seasoning, ground sage, salt (if desired), and pepper. Mix well and set aside.
4. While bread is toasting; sauté onion, celery, and carrot in butter flavor spray until tender adding a little water if necessary to prevent browning. Add white wine and cook until alcohol is evaporated. Add 2 1/2 cup of broth and bring to a boil. Remove from heat and add bread mixture. Stirring until combined. Add additional broth if need, remember you will lose some moisture during baking so moister is better, just make sure it is not soupy.
5. Transfer to an 8" square baking pan and bake uncovered at 350 degrees until brown on top about 45 minutes



 

HINT: Make recipe through step 3; making sure all moisture is removed from bread. Cool completely. And place it a zip top bag for use later. As long as you are making one batch it only takes a few minutes more to double the ingredients, saving you valuable time later.

 

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