How cute are these Spiced Strawberry Cheesecake bites? Cute is nice but more importantly they are delicious, actually they are seriously addicting.  Luckily this recipe is simple to make and can be made guilt free with low fat cream cheese if you wish.  These would be perfect to serve for Valentine’s Day or any other gathering really.  Be sure to put aside a couple for yourself because these are going to go quick! 

For this recipe you will need:

• 1 (8 oz.) Package Cream Cheese, softened (can use fat free)
• 1/3 Cup Powdered Sugar 1 Tbsp.
  
•  Victoria Taylor Pie Spices
• 1 16oz. Container of Strawberries, whole
• 1/2 Cup Graham Cracker Crumbs
• 1 Tsp. Vanilla Extract

In a mixing bowl beat together the cream cheese, sugar, vanilla and Pie Spices until smooth and creamy, set aside.

Use a paring knife or grapefruit spoon to hollow out the top of each strawberry to a depth of approximately 3/4 an inch.

Fill a pastry bag (or a zip lock bag with the corner cut off) with the cream cheese mixture.  Fill each strawberry with cheesecake mixture until just slightly above the top.

Place the strawberries on a large plate or platter as they are filled.

Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the platter or into mini cupcake liners.   

Place the strawberries into the refrigerator for at least an hour to completely chill. 

Best,

            Victoria

This delicious appetizer is really quick and easy to make while only requiring four ingredients. Bubble bread features my #1 seller Herbes de Provence and gets its name from the yummy bubbling cheese that forms on top of the crispy toasted baguette.    

For this recipe you will need:

• 3 Tbsp. Herbes de Provence
• 1 Cup Grated Parmesan Reggiano Cheese
• 1 Cup Mayonnaise
• 1 large or 2 small French Baguettes

Preheat oven to 400°

Combine the mayonnaise, cheese, and Herbes de Provence.

Cut baguettes into ¼” slices.  Spread mixture onto the slices.

Toast in a in a 400° oven for 5-8 minutes, or until bubbling.

Best,

            Victoria

This is a classic for Toasted Onion Herb. There is huge flavor in this recipe.  It’s really easy, but it does take planning since it braises for 4 hours.  So if the game starts at 6:20 (just sayin), you will need to put this in the oven early.  Brisket does shrink quite a bit, during cooking, so plan on about 8 oz per person if you are hungry.

This recipe uses the braising method of cooking.  Check out my tips on braising for more information. 

Serves: 6

Prep Time: 20 minutes

Cook Time: 4 hours

• Beef Brisket, about 2.5 lbs.
• 2 Tbsp. Olive Oil
• 3 Medium Onion, rough chopped
• ¼ Cup Toasted Onion Herb
• Red Wine and Beef Stock, about 2 cups each
• Bunch of Carrots, peeled and cut into chunks
• ½ lb. Small Red Potatoes
• Parsley for Garnish

Oven at 325°.

Use a Dutch oven for this recipe – Ideally a pan with a tight fitting lid just large enough to hold the brisket. Heat the oil in the pan until hot.  On high heat sear the brisket on both sides until well browned, about 4 minutes per side.  Transfer the brisket to a plate.

Add the onions to the pan and cook in high heat for about 3 minutes to sear.

Now add the Toasted Onion and stir to combine for about 30 seconds.

Place the brisket back in the pan. Add the beef broth and red wine in equal parts so the liquid comes halfway up the side of the meat.  I used 2 cups wine and 2 cups broth. Transfer the covered pot to the oven and cook for 2 hours.

Now add the carrots and potatoes to the pot, cover again and cook for another 2 hours.

Serve with chopped parsley as garnish.

Best,

            Victoria

This comes out really purple.  The flavor is amazing.  Kalamata olives are so flavorful and combined with feta and Mediterranean, it’s addictive. There are tons of ways to serve this – with crackers, crustini, pita chips or on foccacia.  For presentation, be sure to choose a bowl that shows off the color of this recipe!

For this recipe you will need:

• 1 cup kalamata olives, pits removed (reserve juice)
• 1 Tbsp. reserved olive juice
• 1 Tbsp. Victoria Taylor’s Mediterranean Seasoning
• 2 oz. Feta Cheese
• 2 oz. Cream Cheese

Combine all ingredients in a food processor and pulse until smooth.

This incredible spread will keep refrigerated for 1 week.

Best,

            Victoria

This Chicken Wings recipe testing did turn into a kind of science experiment.  I was careful and did my research.  I wanted a clear winner.  I did not get one.  I ended up with three solid recipes – all of which I would make again.  Among the many taste testers, there was an almost perfect three way tie.  Some liked the version with the flour and New Orleans blended to coat the wings since that seemed to have the thickest crunch mouth feel.  Some liked the ones with the New Orleans and just a bit of Olive oil since they came out the spiciest.  I liked the version with my Uncle Pete’s marinade.  I just can’t get enough of that flavor.  All in all it was a fun and successful experiment.  And the Pats beat the Broncos.

For each of the recipes I started with whole chicken wings and cut them apart. You will want to cut the wings at the joint, and then cut off and throw away the wing tips.

I used a baking pan lined with non-stick aluminum foil. Since half way through the baking you need to flip the wing over, I splurged on the non-stick foil, and it is worth it.

All recipes had the chicken cook at 400 degrees for 40 minutes total, flipping the chicken over at the halfway point. Place the oven rack right in the middle of the oven, as the chicken can splatter while baking. 

Chicken Wing Recipe #1

Pete’s Marinated Chicken Wings

For my first attempt at a chicken wing I used the marinade recipe from my uncle Pete’s New Orleans Grilled Shrimp. It has always been one of my favorite shrimp recipes, and I thought it would be a good place to start to develop a spicy teriyaki type chicken wing. These ended up the least crispy of the three recipes, but the flavor from the marinade really came through.

Preheat oven to 400 degrees.

•  2 pounds chicken wings
• 1/3 cup soy sauce
• ½ cup white wine vinegar
• 3 Tbs. Victoria Taylor’s New Orleans Seasoning
• 1/3 cup toasted sesame oil
• 3 Tbs. lemon juice
• 2 Tbs. minced fresh ginger

Combine the soy sauce, white wine vinegar, New Orleans Seasoning, toasted sesame oil, lemon juice, and ginger in a large zip top bag.

Add the chicken wings to the bag and seal tight. Marinate in the refrigerator for at least 1 hour (I did it for 4 hours).

Place the chicken on the foil lined pan and bake for 20 minutes. Flip the chicken over and bake for an additional 20 minutes. Remove from the foil immediately and plate.

Chicken Wing Recipe #2

Olive Oil Coated Chicken Wings

This second recipe is very simple and uses just olive oil and New Orleans. The chicken comes out crispy and the flavor and spice of the New Orleans really shines through.

Preheat the oven to 400 degrees.

• 2 pounds chicken wings
• 3 Tbs. olive oil
• 2 Tbs. Victoria Taylor’s New Orleans Seasoning

Place the chicken wings in a large bowl.

Add the New Orleans Seasoning, and then drizzle the oil over everything. Rub the mixture of the oil and New Orleans Seasoning over all the chicken pieces until they are thoroughly coated.

Place the chicken on the foil lined pan, salt and pepper to taste, and bake for 20 minutes. Flip the chicken over and bake for an additional 20 minutes. Remove from the foil immediately and plate.

Chicken Wing Recipe #3

Floured Chicken Wings

For this recipe you simply coat the chicken with seasoned flour. The oils from the chicken wing itself come out and crisp up the chicken while adding a little texture to the skin.

Preheat the oven to 400 degrees

• 2 pounds chicken wings
• ¼ cup all-purpose flour
• 4 Tbs. Victoria Taylor’s New Orleans Seasoning

Place the flour and New Orleans Seasoning in a large zip top bag. Seal the bag and shake to blend the ingredients. Taking a couple of pieces of chicken at a time, add them to the bag, seal, and shake to coat the chicken.

Take the chicken out of the bag, shaking off any excess flour, and place the pieces on the foil lined pan.

After the chicken is placed on the pan, liberally salt and pepper both sides. Bake for 20 minutes. Flip the chicken over and bake for an additional 20 minutes. Remove from the foil immediately and plate.

Best,

         Victoria

This is one of those recipes that has become an absolute family standby.  “And, of course, we’ll have Victoria’s cornbread thing”. Really.  It’s that good.  It comes from a love of spicy cornbread and a passion for cheese.  In this recipe, they combine for a great, gooey, cheesy, spicy bite.

For this recipe you will need:

Bottom Layer

• 1 Can regular whole kernal corn (15 oz), drained
• 4 oz. grated sharp cheddar cheese
• 1 Tbsp. Victoria Taylor’s New Orleans Seasoning
• 1/2 C. sour cream

Top Layer

• 1 Package cornbread mix (Jiffy brand, 8½ oz.)
• 2 Lg. Eggs
• 1/2 C. milk
• 1 can chopped green chilies (4 oz.), drained
• 1 can creamed corn (15 oz)
• 1/2 C. chopped onion
• 4 oz. grated sharp cheddar cheese
• 1 Tsp. Victoria Taylor’s New Orleans Seasoning

Preheat the oven to 425°.

For this casserole, use a high sided round casserole dish 8 to 9 inches in diameter or use a high sided 8 or 9 inch square pan. Mix together the ingredients for the Bottom layer of the casserole and spread on the bottom of the casserole dish.

Mix together the ingredients for the top layer and pour the mixture in the dish on top of the bottom layer.

Bake uncovered for 50 minutes or until the top is golden brown.

This is a great side dish for BBQs or chili but also hearty enough to serve as the centerpiece of a vegetarian meal.

Best,

            Victoria

Anything in the Mac and Cheese category is going to be good just by definition.  This version adds Chipotle Pepper Flakes and Andouille sausage.  And it’s way better than just good.  It’s great.  The recipe uses ½ lb. of pasta so I usually double it to use the whole box.  You can make a double size, or make 2 and freeze one for later.  You can also mix it up by using a different link of sausage like Chorizo for the second pan.

For this recipe you will need:

• ½ pound elbow macaroni
• 3 Tbsp butter
• 1 cup sweet onion, diced
• 3 Tbsp flour
• 1 Tbsp powdered mustard
• 3 cups milk
• 2 Tbsp Victoria Taylor’s Chipotle Pepper Flakes
• 1 large egg
• 12 ounces sharp cheddar, shredded
• sea salt
• fresh black pepper
• Optional- Linguica, Kielbasa, Andouille, or Chorizo sausage

Topping:

• 3 Tbsp butter
• 1 cup breadcrumbs

Preheat the oven to 350°

In a large pot of boiling salted water, cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Add the onions and cook until tender, about 4 minutes. Add the flour and mustard and stir for about 2 minutes, until well incorporated and free of lumps.

Stir in the milk and Chipotle pepper flakes. Simmer for 10 minutes. Temper in the egg.

Stir in ¾ of the cheese. Add salt and pepper to taste.

Fold the macaroni into the mix.  

One addition I usually like to add to Macaroni and Cheese is ham. But for this dish I like to add Linguica, Kielbasa, Andouille, or Chorizo sausage. Just slice it up into bite size pieces, sauté it for about 4 minutes, and fold it in to the cheese mix with the macaroni. In this instance I used spicy andouille sausage. 

  Pour into a 2-quart casserole dish. Top with the remaining cheese.

Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.

Bake for 30 minutes, until bubbly and slightly browned. Remove from oven and rest for 5 minutes before serving.

This spicy spin on macaroni and cheese is sure to be a crowd favorite which is why I always double the recipe and split it into two casserole pans. The first casserole is eaten right away, and the second is put in the freezer for a delicious and easy dinner at another time- without the clean up.

Best,

            Victoria

This Sunday, the Pats are playing the Baltimore Ravens for the AFC championship.  This is the chili we will be eating.  It’s the go-to recipe for a hungry crowd of chili lovers.  And you only use one pot.  This is the one you always want to have in the freezer, just in case. Serve this with tortilla chips and your choice of grated cheese, onions, and sour cream (or all three).  GO PATS!!!

For this recipe you will need:

• 2 Lg. Onions Chopped
• 2 1/2 Pounds Ground Beef
• 1 Large Green Bell Pepper, 1/4 inch dice
• 3 Stalks Celery, 1/4 inch dice
• 1/4 cup Victoria Taylor’s Texas Red seasoning
• (add more for heat lovers)
• 1 1/2 tsp. salt
• 1 Large can (28 oz) crushed tomatoes
• 1 Large can (28 oz) diced tomatoes
• 2 Cups water
• 2 cans (15-19 oz each) Kidney Beans, drained

Chili Toppers:

• Sour Cream
• Grated cheddar cheese
• Chopped red onions etc.

Sauté the onions and the ground beef in a large pot over medium high heat for 10 minutes or until the ground beef is just cooked.

Stir in the salt and the Texas Red Seasoning. Add all the other ingredients (except the beans) to a large pot. Cook covered on a low boil for 1 hour.

Remove the cover and cook for 45 minutes, stirring occasionally. Add the beans and cook for an additional 15minutes.

Serve with bowls of sour cream, grated cheese and chopped red onion if desired. This chili freezes well.  Just thaw and heat through before serving.

Best,

            Victoria

This is the favorite recipe of my best friend Alex.  She is not a vegetarian, but she loves this chili.  She makes it for me every time I visit her in Chicago.  She even made it for me once when she had run out of Texas Red and used New Orleans instead.  Outrageous really.  I guess it was the thought that counts, but it just wasn’t the same….

For this recipe you will need:

• 1/2 cup olive oil
• 2 zucchini, cut into 1/2 inch dice
• 2 onions, 1/2 inch dice
• 6 cloves garlic, chopped fine
• 1 green and 1 red bell pepper, cut into 1/4 inch dice
• 1 large can (28 oz) plum tomatoes, not drained
• 1 1/2 lb. plum tomatoes, 1 inch dice
• 1/4 cup Texas Red Seasoning (add more for heat lovers)
• 1 tsp. salt
• 1/2 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh dill
• 1 small can red kidney beans, drained
• 1 small can chick peas, drained
• 3 Tbsp. fresh lemon juice
• Chili Toppers: sour cream, grated cheddar cheese, chopped red onions etc.

Heat 1/4 cup of the olive oil in a large skillet to hot, but not smoking. Sauté the zucchini until tender (5 minutes). Transfer the zucchini to a large dutch oven or stock pot.

Heat the other 1/4 cup of olive oil in the skillet. Sauté the onions, garlic and bell peppers for 10 minutes. Add them to the stock pot.

Heat the pot over low to medium heat and add the canned and fresh tomatoes, parsley, seasoning, and salt.

Simmer uncovered for 30 minutes.

Add the kidney beans, chick-peas, lemon juice and fresh dill.

Simmer for another 20 minutes.

Serve in bowls garnished with toppings such as sour cream, scallions, red onion, avocado, cheddar cheese etc.  Dip into the chili with a slice of fresh crusty bread.

Best, 

            Victoria

So the term Chili Con Carne means “chili with meat”.  This has always confused me since chili always has meat in it.  Unless it’s veggie chili.  I have a recipe for that too.  The basic chili I grew up with was a version with ground beef, onions, peppers and always kidney beans.  Then I learned about authentic Texas Chili when I travelled around the country going to BBQ cook-off’s and tasting a ton of regional spicy cuisine. The real deal in Texas uses chucks of beef in a thick spicy sauce with no beans.  This is it and it’s awesome.  But I think it needs garnishes to finish it off.  I used some red onion, bell peppers and cheese this time, but sour cream and scallions work well too.

For this recipe you will need:

•  3 Tbsp. peanut oil
• 1 large onion, chopped
• 2 pounds beef bottom round (1/2 inch cubes)
• 1 large can (28 oz) crushed tomatoes
• 1 3/4 cup beef stock
• 1 small can (6 oz) tomato paste
• 1/4 cup Victoria Taylor’s Texas Red Seasoning (add more for heat lovers)
• 1 Tsp. salt
• 3 slices uncooked bacon, chopped fine
• 2 Tbsp. dark brown sugar

Heat the oil in a large stock pot or a dutch oven. Sauté the onion, Seasoning and salt on medium heat for 3 minutes.

Add the beef and  bacon then cook on high heat stirring frequently until the beef is browned. This will take 10-15 minutes.

Add the crushed tomatoes, beef stock, tomato paste, and sugar. Simmer uncovered for 2 hours, stirring occasionally. Add more stock if the chili gets too thick and starts to stick to the pot.

After 2 hours, the Chili can be covered and kept warm on low heat

I think the condiments are a key component in this dish to lighten it up and add color.

Serve with bowls of finely diced red onion, finely diced yellow and red bell peppers, grated cheese and a large bowl of corn chips.

Best,

          Victoria