Category Archives: Vegetarian

Pizza Strips – Rhode Island

What kinda looks like pizza but has very little cheese, is found in bakeries from Warwick to Providence and is eaten at room temperature? If you said pizza strips, give yourself a gold star. This

Pizza Strips - Rhode Islandregional snack ― sometimes called party pizza ― can be found at bakeries such as D. Palmieri’s Bakery in Johnston and DePetrillo’s (multiple locations). It is surprising easy to make at home and will make you a star if you have kids who can’t get enough ‘za. It’ll keep a few days in the fridge but we bet it won’t hang around too long as leftovers. This recipe will easily double for a bigger crowd.

The Green Animals Topiary Garden in Newport is part of the Newport Mansions and contains 80 stunning and whimsical topiary pieces including animals, birds and geometric figures.

Pizza Strips

  • Servings: 2-3
  • Difficulty: moderate
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Ingredients

  • Olive oil
  • 1 lb. pizza dough
  • 15 oz. can crushed tomatoes
  • 1 ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoons oregano
  • 1 clove garlic, minced
  • 3 teaspoons grated Parmesan

Instructions

Generously oil a 9 x 13 pan, including sides. Spread pizza dough out to cover entire bottom of pan, leaving a half inch lip along the sides. In a large bowl combine tomatoes, salt, pepper, oregano, garlic and parmesan. Spread sauce mixture evenly over dough. Bake in 400 degree oven for 15 to 20 minutes or until dough is slightly browned. Once cooled, cut into strips. Serve room temperature.

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Chilaquiles with Sunny Side Up Eggs – Arizona

If you love breakfast for dinner (aka brinner), chilaquiles (“chee-lah-KEE-lays”) is the dish for you. Found throughout the southwest but especially in Arizona, this amalgamation is a cross between nachos

Chilaquiles with Sunny Side Up Eggs – Arizona and enchiladas, only without the bothersome rolling. You can add whatever vegetables you like (we’ve seen versions with fresh radishes, or sautéed peppers and onions). Traditionally, eggs are the protein but some people add meat like shredded beef or chorizo. Sometimes served as a hangover cure, you don’t need to overindulge to enjoy this dish. Don’t skimp on the garnishes of scallion, cilantro and a squeeze of lime – they really seal the deal!

The Musical Instrument Museum in Phoenix has a collection of 13,000 instruments from across the world including one of the oldest goblet drums, made in China between 5000 and 4000 BCE.

 

Chilaquiles with Sunny Side Up Eggs

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 18 tortilla chips
  • 1/2 cup salsa
  • 1 cup crumbled queso fresco
  • Baby tomatoes, diced
  • 4 eggs
  • 1-2 scallions, chopped
  • Cilantro, chopped
  • Lime wedges

Instructions

Place chips in a large bowl. Pour salsa over the chips and toss well. Divide chips onto two plates. Top each with cheese and tomatoes. In a skillet on medium to high heat, fry eggs until edges are brown and bubbly. Place two eggs on top of each chip mixture. Top with scallions and cilantro. Squeeze lime over dishes before serving.

Black-Eyed Susan Cocktail – Maryland

Move over, Kentucky Derby. The Preakness has its own cocktail. However, there’s just one teensy, little detail. No one can really agree on the ingredients of the Black-Eyed Susan. Created by a

Black-Eyed Susan is the official cocktail of the Preaknesscatering company that served Pimlico for years and named for Maryland’s state flower (and what the winning horse is draped with), this drink has been made with various liquors including whiskey, rye or bourbon. To lend some tartness, sometimes sour mix was used, sometimes lemon juice made an appearance, sometimes grapefruit juice. We researched far and wide and found that this recipe might be closest to the original. Tasty and refreshing, this cocktail will brighten any Preakness viewing party.

The Preakness takes place May 19, 2018, at Pimlico Racecourse in Baltimore, Maryland.

Black-Eyed Susan Cocktail

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • Ice
  • 3/4 cup orange juice
  • 1/4 cup pineapple juice
  • 2 oz. rum
  • 2 oz. vodka
  • 1 oz. triple sec
  • 2 lime wedges

Instructions

Place ice in two highball glasses. In a cocktail shaker, combine juices, rum, vodka and triple sec. Shake well. Divide mixture between the two glasses. Squeeze lime wedge into drink before serving.

Slightly Spicy Cheese Straws – Mississippi

Winter in Chicagoland lasted approximately 21 eons this year and then summer weather began after about 12 minutes of spring. We have officially launched into patio cocktail season. And you need

Slighty Spicy Cheese Straws - Mississippisome nibbles to go with drinks, right? How about acting like a genteel Southerner and making these cheese straws? Add some olives and a few nuts and no one will cry if dinner is a little late.

We had never made these before and had the impression they were difficult. Au contraire, nothing could be easier. The dough comes together beautifully in the food processor and then you shape ‘em and bake ‘em. Don’t worry if you don’t have a cookie press, we broke ours in the course of making these and resorted to rolling them by hand which was fun and harkened back to our days playing with Play-Doh (this dough tasted a lot better though).

Can’t pass up an author’s house? Neither can we. Rowan Oak, in Oxford was home to William Faulkner. Purchased by the writer in 1930, he lived in this Greek revival with his family until his death in 1962.

 

Slightly Spicy Cheese Straws

  • Servings: 6-10
  • Difficulty: moderate
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Ingredients

  • 1 1/2 cups flour
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • 8 oz. grated yellow sharp Cheddar, room temperature
  • 1 stick butter, room temperature

Instructions

In the bowl of a food processor, pulse the flour, pepper and paprika together. Add cheese and butter and process until a dough comes together. Taste and season with salt if necessary (you may not need any if your cheese and butter are quite salty). Place dough in a cookie press with the star attachment. Place long rows of dough on a baking sheet lined with parchment paper. Alternatively, dough may be rolled by hand into ropes, or shaped into a cylinder and sliced into buttons. Bake at 375 for about 13 minutes or until the edges just begin to brown. Dough or baked straws may be frozen.

Chocolate Bourbon Bundt Cake with Bourbon Pecan Glaze – Kentucky

Hey racing fans, do you have your fancy hat and cute dress ready? It’s Derby Week in Louisville. Quintessential foods include mint juleps (see our tip for pumping up the mint flavor), and Hot Browns

Chocolate Bourbon Bundt Cake with Bourbon Pecan Glaze - Kentuckyhot turkey club sandwiches with bacon and Mornay sauce). For dessert, how about a slice of Chocolate Bourbon Bundt cake? Moist, delicious and fragrant with bourbon, this cake will be the hit of your Derby watch party.

If you have time for other activities in Louisville, check out the Ali Center, dedicated to the life, principles, and legacy of the champion boxer, Muhammed Ali.

Chocolate Bourbon Bundt Cake with Bourbon Pecan Glaze - Kentucky

 

Chocolate Bourbon Bundt Cake with Bourbon Pecan Glaze

  • Servings: 10-12
  • Difficulty: moderate
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Ingredients

  • 4 ounces unsweetened chocolate
  • 1 cup boiling water
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup bourbon
  • 2 sticks butter, softened to room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 cup confectioners’ sugar
  • 1-3 tablespoons bourbon
  • 1/4 cup toasted pecans

 Instructions

In microwave or double boiler, heat unsweetened chocolate until melted and smooth. Set aside until cool. In a large heat proof cup, add boiling water. Add cocoa powder and salt, whisk until dissolved. Add bourbon. Set aside until cool.

In the bowl of stand mixer using the paddle attachment, beat butter on medium speed, about 2 minutes, or until it is light and fluffy. Add sugar and beat one minute. Add the eggs, one at a time and beat until incorporated. Add the vanilla extract and then the cooled, melted chocolate. Beat until incorporated.

In a clean bowl, add flour and baking soda. With the mixer on low, add a third of the flour mixture, then a third of the bourbon/cocoa mixture, stopping to scrape down sides of the bowl as needed. Repeat 2 more times with a third of the flour mixture, then a third of the bourbon/cocoa mixture.

Grease a bundt pan, then flour the inside with cocoa powder. Pour batter into the pan, then smooth the surface. Bake in 325 degree oven for about 1 hour, checking at the 45 minute mark for doneness.

When cake is cool, invert onto a plate. To make glaze, combine confectioners’ sugar with bourbon (can thin with a bit of milk if the mixture is too stiff). Drizzle on cake, then top with toasted pecans.

Homemade Oatmeal Sandwiches – Tennessee

One of the country’s most iconic brands is Little Debbie snacks and one of its best- selling varieties is the Oatmeal Cream Pie. Founder O.D. McKee started his operation selling snack cakes out of the back

Oatmeal Sandwich cookie

 

of his car during the Depression. They later moved the operation into a bakery, but the business didn’t really take off until 1960 when they began selling family packs with the image of granddaughter Debbie on the box. Based in Collegedale, Tennessee, this family-run company has sold 157 billion snack cakes since that time.

This recipe is a super close recreation of their most famous variety of snack cake. There are quite a few ingredients but the cookies come together fairly quickly. Watch your baking time as you want the cookie to remain soft rather than crunchy.

Believe it or not, Nashville is home to a full-sized replica of Athens’ Parthenon. Originally built for Tennessee’s 1897 Centennial Exhibition, the building now serves as Nashville’s art museum. Don’t miss 42-foot sculpture of Greek goddess Athena inside.

 

Homemade Oatmeal Sandwiches

  • Servings: 15 sandwiches
  • Difficulty: easy
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Ingredients

  • 1 cup old fashioned oats, whizzed in food processor
  • 1 ¾ cups flour
  • 2 tablespoons cocoa powder
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon cinnamon
  • 1/2 cup butter, room temperature
  • 1/2 cup shortening
  • 1 ¼ cups sugar
  • 2 tablespoons molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • Marshmallow cream (for filling)

Instructions

In a medium mixing bowl, combine all dry ingredients (oats through cinnamon). Set aside. In the bowl of a stand mixer, using the paddle attachment, cream together the butter, shortening, sugar and molasses until light and fluffy. Add eggs, and then vanilla. Gradually add in dry ingredients. Mix until just combined. Line baking sheets with parchment paper or silpat. Place about 2 tablespoons of dough per cookie (for 30 cookies), leaving 2-3 inches of space between cookies to allow for spreading. Bake at 350 degrees for 8-10 minutes (do not over bake). Let sit for 2-3 minutes before removing to a wire rack to completely cool.

To assemble into sandwiches, spread approximately 2 tablespoons marshmallow cream on one cookie. Place another cookie on top.

Maple Cinnamon Walnut Meringues – Vermont

Vermont leads the states in producing maple syrup and the Green Mountain State also has designated your favorite pancake topping

Maple Cinnamon Walnut Meringues - Vermontas the official state flavor. Early spring is sugaring time in the state; the warmer days and still-cool nights cause the maple sap to flow.

We loved the flavors of this meringue cookie. Because there is no flour, this recipe is ideal for those avoiding gluten but who still want Maple Cinnamon Walnut Meringue - Vermont something sweet after dinner. Don’t be intimated by the amount of time these take, most of it is hands off. You then leave the meringues in the oven overnight until they get crunchy.

 If you want to see how maple syrup gets made, check out the Open House Weekend, March 24-25, 2018, when sugarhouses across the state give tours, demos and samples.

Maple Cinnamon Walnut Meringues

  • Servings: 12-24
  • Difficulty: easy
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Ingredients

  • 4 egg whites
  • 3/4 cup maple syrup
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • Salt for topping
  • Cinnamon for topping

Instructions

In the bowl of a stand mixer, add egg whites, maple syrup, cream of tartar and salt. With the whisk attachment and on medium high speed, whip ingredients for 5-7 minutes or until meringue is firm and glossy and can hold its shape. With a wooden spoon, gently fold in cinnamon, taking care not to break up the egg whites.

On a two baking sheets lined with parchment paper, portion out the meringues (recipe will make 24 small or 12 large meringues). Top each meringue with chopped walnuts, then dust with additional cinnamon and a pinch of salt.

Bake at 200 degrees for 2 hours, rotating the baking sheets occasionally. At this point, the meringues will still be a bit soft. Turn off oven and let them remain inside, preferably overnight or until meringues are crunchy.

Irish Potato Candy – Pennsylvania

Break out your green sweater and practice your Irish step dance moves, it’s almost St. Patrick’s Day. And what better way to

Irish Potato Candy - Pennsylvaniacelebrate than by making these cute candies that look like mini potatoes but taste like coconut heaven.

If you live in the Philadelphia area, these candies start making an appearance at bakeries, candy shops and grocery stores around early March. Their origin is uncertain but some claim they were first made by Irish immigrant candy makers in the late 1800s or the early 1900s.

Irish Potato Candy - PennsylvaniaThis no-cook recipe that we found from The Kitchn couldn’t be easier. To help shape the candies, put the portioned candy batter in the refrigerator for about 30 minutes or until the batter firms up. Then simply shape and dip in cinnamon. Slainte!

 The Edgar Allan Poe National Historic Site in Philadelphia (only open for tours on the weekends) showcases the author and poet who is often called the Master of the Macabre.

Irish Potato Candy

  • Servings: 4 dozen
  • Difficulty: easy
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Ingredients

  • 4 tablespoons butter, softened to room temperature
  • 4 ounces cream cheese, softened to room temperature
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1/8 teaspoon salt
  • 2 2/3 cups sweetened coconut
  • 2 tablespoons cinnamon

Instructions

Using a stand or handheld mixer, combine butter, cream cheese and vanilla. Beat for 3 minutes until mixture is smooth, occasionally stopping to scrape down sides of bowl. Gradually add the powdered sugar, again, stopping to scrape down sides of bowl. Add salt and coconut, mixing until incorporated.

On a baking sheet lined with parchment paper, scoop out batter into tablespoon-sized mounds. Place baking sheet in refrigerator for approximately 30 minutes or until candy is cold. Remove baking sheet.

Place cinnamon in a clean, small bowl. Shape each mound into a little potato. Toss each piece of candy in the cinnamon until completely coated.

Hazelnut Gremolata – Oregon

Let us introduce you to the best condiment you never heard of ― gremolata. Traditionally, gremolata is a mixture of chopped parsley, lemon zest, garlic and sometimes anchovies.

Hazelnut Gremolata

Usually tossed over poultry, fish or beef, this tasty garnish can also elevate your veggie game. And if you throw in a few hazelnuts, the state nut of Oregon, you raise the roof even higher. We tried it with both green beans and roasted cauliflower and could not have been happier. The gremolata adds texture, brightness and a little crunch. Consider shaving some parmesan on top if you really want to guild the lily.

The John Day Fossil Beds National Monument in central Oregon spans 44 million years and contains a wealth of well-preserved fossils.

Hazelnut Gremolata

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 cup flat or curly parsley
  • 1 clove garlic
  • 20 toasted hazelnuts
  • Zest from one lemon
  • 2 tablespoons olive oil (flavored olive oil works well here)
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pepper to taste

Instructions

In the bowl of a food processor, add parsley, garlic, hazelnuts and lemon zest. Pulse until just combined, stopping to scrape down the sides of the bowl to incorporate all ingredients. Add olive oil and lemon juice. Pulse until finely minced. Add salt and pepper to taste.

Grilled Pimento Cheese Sandwiches – South Carolina

If you are in need of comfort, nothing is more soothing than a bowl of tomato soup and grilled cheese. We recently saw grilled pimento

Grilled Pimento Cheese- South Carolina

cheese as a menu item at a fancy sandwich shop and thought it was genius.

We’ve talked before about how pimento cheese spread did not become a home prepared item until after WWII. This delicious cheese dip can be made as zippy as you want with the addition of hot sauce. Spread between slices of sturdy bread and grilled until the cheese is oozing and melted, this is the definition of a culinary hug.

Congaree National Park, near Hopkins, encompasses almost 27,000 acres and is a designated Wilderness Area, an International Biosphere Reserve, a Globally Important Bird Area and a National Natural Landmark. The largest intact expanse of old growth bottomland hardwood forest remaining in the southeastern United States is its claim to fame.

Grilled Pimento Cheese Sandwiches

  • Servings: 3
  • Difficulty: easy
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Ingredients

  • 1 cup grated sharp cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 2 ounces pimentos, drained
  • 1/4 teaspoon Worchester sauce
  • 1/4 teaspoon Dijon mustard
  • Salt
  • Pepper
  • Dash of hot sauce (optional)
  • 6 slices sturdy seeded Italian bread

Instructions

In the bowl of a food processor, add first six ingredients. Pulse until combined. Season with salt and pepper and hot sauce, if desired.

Divide mixture evenly on 3 slices of Italian bread. Place top on each sandwich. Butter each side of bread. Grill sandwiches in a hot pan on each side until golden brown and cheese is melted.