Wednesday, January 15, 2025
Enjoy these recipes to warm & sustain you through the cold winter months
Let these nachos be the hit at any gathering
Metro Creative Services
Chips and dip always work when entertaining, and the potential flavor combinations of this classic party offering are endless. When it comes to nachos, the dip and the chip are melded into a single dish for a convenient and tasty offering that works as a snack, appetizer or even a main course. Of course, nachos also are a go-to dish while watching the big game with friends.
Nacho flavors run the gamut from Latin-inspired to chilicovered to everything in between.
These “Outrageous Barbecued Nachos,” courtesy of “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press) by Neal Corman, pair the smoky flavor of slow-cooked barbecue with the zip of some nacho standards like jalapeño peppers and cheese..
Outrageous Barbecued Nachos
Serves 4-6
3 ounces (about 1 cup) pulled pork
3 ounces (about 1 cup) pulled chicken
3 ounces (about 3 slices) sliced and chopped barbecued brisket
11⁄2 cups favorite mild barbecue sauce
3⁄4 (10-ounce) bag tortilla chips
1 cup shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
15 pickled jalapeño slices
1. Preheat the oven to 400 F.
2. Combine the meats and barbecue sauce in a small saucepan over medium heat.
3. Spread half of the tortilla chips on a small cookie sheet. Cover the chips with half of the meat and sauce. Top with half of each cheese.
4. Repeat the process on top of this layer, using the other half of the ingredients.
5. Bake until the cheese is completely melted, about 10 minutes. Remove and top with the jalapeños
Slow-cooked beef stew makes an ideal cold weather comfort food
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The term “comfort food” can be used in reference to a host of dishes. Some see Mom’s homecooking as the ultimate comfort food, while others may insist hearty dishes that fill the belly are the only true comfort foods.
Crockpot Beef Stew With Potatoes and Peas
Makes 6 servings
2 pounds boneless stew beef
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1⁄3 cup all-purpose flour
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
2 celery ribs, rinsed, trimmed and sliced
2 cloves of garlic, peeled and pressed
2 cups baby carrots, sliced
Regardless of one’s definition of comfort food, one characteristic many might agree about is that foods must provide more than mere sustenance to qualify for entry into this wideranging category. Beef stew certainly fits that criteria, as many feel nothing is more comforting
on a cold winter day than a warm bowl of slowcooked stew. As winter settles in, those looking for some slow-cooked comfort can try this recipe for “Crockpot Beef Stew With Potatoes and Peas” from Lines+Angles.
1. Rinse the beef under cold running water and pat completely dry with paper towels. Using a sharp knife, cut the beef into generous bite-size pieces.
2. Combine the salt, pepper and flour. Place the cubed beef in a large resealable plastic storage bag. Add the seasoned flour and shake to thoroughly coat the beef with flour.
3. Heat the oil in a heavy bottomed skillet over medium heat. Add the flour-coated beef and brown on all sides.
4. Place browned beef in the crock pot. Add onions, celery, garlic, carrots, potatoes, tomato paste, beef broth, Worcestershire sauce, and parsley.
5. Cook on low for 10 hours or on high for 6 to 7 hours. About 30 minutes before serving, add the frozen peas, cover and continue cooking for an additional 30 minutes.
6 small new potatoes, rinsed and cut into bite-sized pieces
6 ounces tomato paste
4 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 cups frozen peas
6. Ladle stew into individual serving bowls and serve.
Tip: Cooking time may vary depending on age and size of crockpot.
Lemon cupcakes are on the menu
Cupcakes are handheld treats that can make any celebration even more spectacular. If guests expect the standard flavors of chocolate, vanilla or even red velvet, change things up with a sunny surprise: lemon! Enjoy this recipe for “Lemon Drizzle Cupcakes” from “Jane’s Patisserie” (Sourcebooks) by Jane Dunn. Anything with sweet drizzle is a hit, and these cupcakes deliver plenty of lemony flavor in every bite. Note: Imperial measurements were approximated from the metric and may not be exact. Using a food scale set to grams and weighing ingredients will produce the most authentic version of this recipe.
Lemon Drizzle Cupcakes Makes 12
Cupcakes:
150 grams (1⁄2 cup) butter or baking spread
150 grams (1⁄2 cup) caster sugar
3 eggs
150 grams (1 cup) self-raising flour
Zest of 1 lemon
Drizzle:
Juice of 2 lemons
75 grams (51⁄2 tablespoons) caster sugar
Lemon Buttercream:
150 grams (1⁄2 cup) unsalted butter, at room temperature
300 grams (21⁄4 cups) icing sugar
Juice of 1⁄2 lemon Sprinkles
Lemon zest
Preheat the oven to 180 C (350 F) and get 12 cupcake cases (liners) ready. Beat the butter with the sugar until light and fluffy. Add the eggs, self-raising flour and lemon zest and mix until combined. Spoon the mix evenly into the cupcake cases (liners) and bake for 18 to 22 minutes until they are baked through and springy to the touch. Mix together the lemon juice and sugar for the drizzle in a bowl. Once the cupcakes are out of the oven, carefully spoon the drizzle over the cupcakes, then leave them to cool fully on a wire rack while you make the buttercream.
Beat the butter until smooth; this can take a couple of minutes. Add the icing sugar in two batches, beating well after each addition, then add the lemon juice and beat again.
Pipe or spread the buttercream onto your cupcakes, then sprinkle each one with some sprinkles and lemon zest.
A Bloody Mary is a popular cocktail. Some rely on a Bloody Mary as a hangover cure, and others enjoy it as a treat with brunch. Some say the drink was named after a server, Mary, at The Bucket of Blood in Chicago, while others insist Queen Mary Tudor of England is its namesake. A Bloody Mary gets its “bloody” moniker from the vibrant red color of the tomato juice in the drink. Try this recipe, courtesy of “How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats” (Apollo Publishers) by Margaret Kaplan.
Raymond Carver’s “Heart Starter”
Bloody Mary
Serves 8
4 cups tomato juice
1⁄2 cup dill pickle juice
1⁄4 cup lemon juice, freshly squeezed
1 tablespoon grated horseradish
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1⁄2 teaspoon celery seeds
1⁄8 teaspoon cayenne pepper
2 cups vodka
Celery stalks for garnishing
Lemon wedges for garnishing
In a large pitcher, mix together tomato juice, pickle juice, lemon juice, horseradish, Tabasco, Worcestershire, salt, pepper, celery seeds, and cayenne pepper. Cover and chill in refrigerator overnight. In the morning, pour the vodka it into the tomato juice mixture. Stir. Pour into a highball or collins glass filled with ice and garnish with celery, a lemon wedge, and a cocktail shrimp.
Warm up with a good breakfast
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Breakfast has long been touted as the most important meal of the day. After individuals spend several hours sleeping, breakfast refuels their bodies and prepares them to tackle the day ahead.
People on the go may not have a lot of time to enjoy breakfast, which means they may grab something quick and not always so healthy. But a filling, hot breakfast provides enough sustenance and nutrients to last until lunch. Such is the case with “Green Chile Breakfast Burritos” from “Taste of Home Healthy Cooking Cookbook” (RDA Enthusiast Brands, LLC) by the Taste of Home Kitchens
Green Chile Breakfast Burritos
Serves 6
6 eggs
3 egg whites
1 jalapeño pepper, seeded and minced Dash cayenne pepper
4 breakfast turkey sausage links, casings removed
3⁄4 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
6 whole wheat tortillas (8 inches), warmed
6 tablespoons salsa
1. In a small bowl, whisk the eggs, egg whites, jalapeño and cayenne; set aside.
2. Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Push sausage to the sides of pan. Pour egg mixture into center of pan. Cook and stir until set. Sprinkle with cheese and chiles. Remove from the heat, cover and let stand until cheese is melted.
3. Place 1⁄3 cup mixture off center on each tortilla. Fold sides and end over filling; roll up. Top with salsa..
There’s always room for pizza
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Whether you’re in the camp who thinks it isn’t pizza if there’s more than mozzarella cheese and red sauce on the crust or the one who feels the sky’s the limit for pizza adventures, it’s hard not to like “Buffalo Chicken Pizza.” This recipe pairs the heat and tang of Buffalo wings with the familiarity of pizza’s crunch. Try this medley of flavor, courtesy of “30-Minute Meal Prep: 100 Healthy and Delicious Recipes to Eat All Week” (Sourcebooks) by Robin Miller.
Buffalo Chicken Pizza
Serves 4
1 13.8-ounce container refrigerated pizza dough
1 cup ricotta cheese
3 tablespoons powdered ranch dip/dressing mix
2 cups shredded cooked chicken
1⁄4 cup hot sauce, such as Frank’s, or hot sauce of choice
1 cup shredded mozzarella cheese
Chopped fresh chives for serving (optional)
Bottled ranch dressing for serving (optional)
1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or aluminum foil.
2. Unroll the pizza dough on the prepared pan, and shape as desired. I chose a 10-by-12-inch rectangle. Bake for 6 minutes.
3. Meanwhile, in a small bowl, combine the ricotta and powdered ranch, and mix well.
4. In another bowl, combine the chicken and hot sauce, and mix to cover the chicken with the sauce.
5. Spread the ricotta mixture all over the pre-baked crust, to within half an inch of the edge.
6. Arrange the chicken over the ricotta, and top with the mozzarella.
7. Bake for 6 to 10 minutes, until the edges of the crust are golden brown and the cheese melts.
8. Top with fresh chives (if using), and serve with ranch dressing on the side (if using).
Put a twist on the traditional cupcake
Sports fans across the globe tune in when the National Football League hosts its annual championship game each winter. And that already robust viewership is growing, as figures from Nielsen Fast National and Adobe Analytics indicated Super Bowl LVIII between the Kansas City Chiefs and San Francisco 49ers garnered 123.4 million viewers who tuned in to watch
Patrick Mahomes orchestrate a 25-22 overtime victory over Kyle Shanahan and the Niners. Super Bowl Sunday has become an unofficial holiday in the United States, where fans ranging from the diehard to the casual to those simply tuning in for the commercials and halftime show gather to enjoy a few fun-filled hours. Seasoned party hosts know that food features
Virgil’s Smoked Chicken Wings With
Blue Cheese Dip
Serves 4
Blue Cheese Dip
2 cups blue cheese crumbles, divided
1 cup mayonnaise
1⁄2 cup buttermilk
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
1⁄2 teaspoon kosher salt
1⁄4 cup finely chopped scallions
1⁄4 cup finely chopped celery
Marinade
1⁄2 cup vegetable oil
1⁄2 cup hot sauce
4 tablespoons Virgil’s Dry Rub (see below)
4 tablespoons granulated garlic
4 tablespoons granulated onion
Juice of 1⁄2 lemon
Wings
8 large chicken wings
1⁄2 cup Virgil’s Dry Rub (see below)
Sauce
10 tablespoons unsalted butter
1 teaspoon cornstarch
4 tablespoons white vinegar
3⁄4 cup hot sauce
1⁄4 teaspoon cayenne pepper
1. To make the dip, combine 1 cup of the blue cheese, mayonnaise, buttermilk, hot sauce, Worcestershire sauce, and salt in the bowl of a food processor and blend on low until smooth.
2. Remove to a medium mixing bowl and fold in the rest of the blue cheese, scallions and celery, being sure to break up the larger blue cheese crumbles. Place in a covered container and refrigerate overnight.
3. Mix all the marinade ingredients in a large mixing bowl. Place the wings in a large container with a lid and pour the mixture over the wings. Toss until the wings are thoroughly coated. Cover and refrigerate for 2 days.
4. Preheat the grill or smoker to 245 F.
5. Spread out the wings on a sheet pan and wipe away any excess marinade. Sprinkle liberally with the dry rub, coating the wings all over.
6. Position the wings on the grill away from the direct heat of the coals or burners, and add hickory to the smoker or hickory chips on the coals or gas burners.
7. Cook the wings for about 3 hours, flipping every 30 minutes (their internal temperature should be about 165 F when cooked).
as prominently as football and fun come Super Bowl Sunday. Guests may expect a few staples, including chicken wings. With that in mind, hosts can impress their guests by serving up this recipe for “Virgil’s Smoked Chicken Wings With Blue Cheese Dip” from Neal Corman’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press).
8. While the wings are cooking, cut the butter for the sauce into 1-inch cubes and refrigerate. Whisk the cornstarch into the white vinegar in a small bowl.
9. In a medium sauté pan over medium heat, bring the hot sauce to a simmer and whisk in the thickened vinegar. Return to a simmer, cook for 1 minute, and remove from the heat.
10. Add the cayenne and slowly whisk in the cold butter. Keep warm until serving.
11. Remove the wings from the smoker or grill and put half of them into a bowl, cover with the sauce, and toss. Repeat with the remaining wings and serve on a platter, with the blue cheese dip on the side.
Virgil’s Dry Rub
Makes 5 to 51⁄2 cups
21⁄2 cups sweet paprika
1 cup granulated sugar
1⁄2 cup Texas-style chili powder
1⁄2 cup minced onion
1⁄2 cup granulated garlic
1⁄4 cup dried parsley flakes
6 tablespoons kosher salt
Combine all of the ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a covered bowl with a tightfitting lid. Store in a cool, dry place.
Treat fellow football fans to slow-cooked ribs and homemade sauce
Football and food go are a perfect and popular pairing. Though fans may not need to eat while watching their favorite team play, adding food to the football festivities certainly makes fall weekends more enjoyable.
Certain foods have become Saturday and
Sunday afternoon staples once football season kicks off. Few fans will turn down a plate of wings or walk away from a tray of nachos during football season. But fans hosting game watch parties at home can go beyond the norm and offer additional fare that’s sure to please a
Baby Back Ribs
Serves 4
4 2- to 21⁄2-lb. racks baby back ribs
3 tablespoons kosher salt
3 tablespoons freshly ground black pepper
2⁄3 cup Kansas City-style Barbecue Sauce (see below)
1. Trim any hanging fat off the ribs. Season with the salt and pepper on both sides. Let stand at room temperature for 1 hour.
2. Prepare the grill for smoking at 225 F to 275 F.
3. Place the ribs meat-side up on the grate over the drip pan. Close the lid. If desired, wrap the ribs in aluminum foil after 1 hour 30 minutes or once the bark (crust) is reddish brown.
4. Turn over the ribs, close the lid, and continue cooking for 1 hour 30 minutes more, or until the ribs pull apart with a gentle tug.
crowd. For instance, the following recipe for “Baby Back Ribs” with homemade “Kansas CityStyle Barbecue Sauce” from Will Budiaman’s “The Essential Kamado Grill Cookbook” (Rockridge Press) will make sure fans go home with full bellies this football season.
5. Remove the foil (if using), baste the ribs with the sauce, close the lid, and cook meat-side up for 10 more minutes or until the sauce is set.
Serve immediately.
Cooking tip: The back of pork ribs is covered with a membrane that some pitmasters say prevents the meat from absorbing the smoke, but this is a myth. Many don’t bother removing it, and leaving it on helps keep the ribs from falling apart when you move them.
Kansas City-Style Barbecue Sauce
Makes about 11⁄2 cups
1 cup ketchup
1⁄2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons unsulfured blackstrap molasses
6 tablespoons packed light brown sugar
2 tablespoons canola oil
6 garlic cloves, finely chopped 2 teaspoons kosher salt
2 teaspoons sweet paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1. In a medium bowl, whisk together the ketchup, vinegar Worcestershire sauce, molasses and sugar until smooth.
2. In a medium saucepan, heat the oil over medium heat.
3. Add the garlic. Cook for about 30 seconds or until golden.
4. Add the salt, paprika, cinnamon, and cayenne. Cook for 10 seconds or until fragrant.
5. Stir in the ketchup mixture. Bring to a simmer and let simmer for about 1 minute or until the flavors meld.
6. Let cool and refrigerate overnight before using to let the flavors develop.
Cooking tip: When making barbecue sauce, it’s not necessary to boil the ingredients, only simmer them. Simmering them allows the flavors to meld; boiling them causes the ingredients to separate.
Cherry-almond ice cream is a scoop above the rest
No-Churn Cherry Bakewell
Ice Cream Serves 10
200 grams pitted cherries (about 1 cup)
450 milliliters double (heavy) cream (about 2 cups)
397 grams condensed milk (14 ounces)
1 teaspoon almond extract
1⁄2 teaspoon pink food coloring (optional)
Cherries and toasted flaked almonds, to serve
Add the pitted cherries to a blender and blitz until
smooth. Pass through a sieve to remove any lumps and set aside.
Pour the cream into a bowl and whip to soft peaks. Put the condensed milk, almond extract, pink food coloring (if using) and puréed cherries into a separate bowl and stir to combine, then pour the mixture into a container, like a large loaf tin. Freeze for at least 5 to 6 hours, or preferably overnight so it has time to get the correct texture. Remove from the freezer about 20 minutes before serving to allow it to soften slightly. Scoop into bowls and serve topped with fresh cherries and toasted flaked almonds.
Why you need dental insurance in retirement.
Many Americans are fortunate to have dental coverage for their entire working life, through employer-provided benefits. When those benefits end with retirement, paying dental bills out-of-pocket can come as a shock, leading people to put off or even go without care.
Simply put — without dental insurance, there may be an important gap in your healthcare coverage.
When you’re comparing plans ...
Look for coverage that helps pay for major services. Some plans may limit the number of procedures — or pay for preventive care only.
Look for coverage with no deductibles. Some plans may require you to pay hundreds out of pocket before benefits are paid.
Shop for coverage with no annual maximum on cash benefits. Some plans have annual maximums of $1,000.
Medicare doesn’t pay for dental care.1
That’s right. As good as Medicare is, it was never meant to cover everything. That means if you want protection, you need to purchase individual insurance.
Early detection can prevent small problems from becoming expensive ones.
The best way to prevent large dental bills is preventive care. The American Dental Association recommends checkups twice a year.
Previous dental work can wear out.
Even if you’ve had quality dental work in the past, you shouldn’t take your dental health for granted. In fact, your odds of having a dental problem only go up as you age.2
Treatment is expensive — especially the services people over 50 often need.
Consider these national average costs of treatment ... $222 for a checkup ... $190 for a filling ... $1,213 for a crown.3 Unexpected bills like this can be a real burden, especially if you’re on a fixed income.
1 “Medicare & You,” Centers for Medicare & Medicaid Services, 2024. 2 “Aging changes in teeth and gums”, medlineplus.gov, 4/17/2022. 3 American Dental Association, Health Policy Institute, 2020 Survey of Dental Fees, Copyright 2020, American Dental Association.
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“I absolutely love my dental insurance. My dental office files the claims, leaving me with very little balance to pay.”
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