Holiday Peppermint Bark

I love this stuff.  It is so easy to make, and wrapped up all pretty it makes a great gift.  It is much easier and cheaper to make then buy from Harry and David, Williams-Sonoma, etc.  I prefer dark chocolate but feel free to use any kind you like; some people use only white chocolate.  Also adding a drop of peppermint extract or oil gives it a nice kick. – ts

chocolate- any kind you like; can be a bar or chips
white chocolate- any kind you like; can be a bar or chips
24 mini candy canes, crushed by hand

1. Line the bottom of a 9×13 pan with parchment paper.
2. Add chocolate to microwave safe bowl and microwave in increments of 30 seconds stirring the chips each time until chocolate has completed melted and mixture is smooth or melt chocolate using double bowl method.
3. Spread melted chocolate  as evenly as possibly into lined pan, make sure that it is not too thick.
4. Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.
5. Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible. Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.
6. Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  Remove parchment paper and break into pieces. Stores nicely in freezer or up to one week in refrigerator.

Apricot Ginger Sauce ~ Happy Halloween 2K11!

Happy Halloween Nummy Num Nums! Despite my intense exhaustion due to the weekend’s celebrations – i.e. Todd’s stupid ayse dressing up as the banker from Monopoly and leaving $1 million worth of fake money scattered all over Blair – I could not let this most high and holy of days pass without a recipe.

thelostclassics.com

I know this recipe isn’t for severed fingers or brain soup or whatever other disgusting “treat” Sandra Lee is no doubt whipping up today, but it is orange and therefore festive all on its own!

The Chef says this sauce is great sauce for grilled chicken, pork or even seared duck. It does sound pretty tangy and delicious, and were we not planning on feasting on some shockingly cheap Chanterelles The Chef procured from Costco for dinner, I’d be demanding duck for All Hallow’s Eve. (Luckily these shrooms are orangish on their own, so we shall be totally “wealthy” and seasonal with our supper either way.)

And if you’re looking to waste a little time today, here’s a little Monster Squad for your viewing pleasure. Yes, this is as scary as it gets for me. OH IT’S SPOOKY!

food.com

1 12 oz jar of apricot jelly
1/2 tsp sesame oil
1 tbsp minced ginger
1/2 tsp garlic minced
1 tsp Dijon mustard
1 tbsp rice wine vinegar

1. Place all ingredients in a saucepan and cook on low until the preserves are fully melted.
2. Dunzo. Sauce and serve.

Mango & Avocado Salsa

Hippity hoppity folks – it’s Easter and stuff! While I am busily preparing my Buffy the Vampire Slayer costume for my nephew’s superhero birthday party tomorrow, I know most of you are hard at work preparing your Easter Sunday feast. So, The Chef would like to offer up a very seasonal, festive salsa that will spruce up any spread.

And frankly I just think it might be good to put something in your body that’s not made of marshmallows or sugar. While I was definitely offered several questionable food items during my younger years (sardines, Vienna sausages, canned spaghetti – Whassup!), I have always been well aware of the fact that Peeps are the ultimate YUCK. And jellybeans too. You can keep them, creepy old person dressed up as the Easter Bunny. I’ll be here with my chips and salsa.

4 mangoes, medium dice
2 avocados, medium dice
1 red onion, small dice
1 red bell pepper, small dice
3 limes, juice only
1 orange, juice only
handful of chopped cilantro
salt to taste

1. Mix all ingredients together.
2. Serve with chips or over fish.
3. Collect the most eggs. Who cares if you’re 40 and you’re playing against 3-year-olds? Whoever dies with the most toys wins. Fact.

Bonnie’s Easy Artichoke Dip

In honor of National Artichoke Hearts Day (and with many thanks to our National Food Holiday Calendar for bringing that fact to our attention), we’ve got a Nummy debut by Bonnie Brantley-Grosshans that is a simple slam-dunk.

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Rolfes used to make this all the time in college, and it’s a hot, easy, always-devoured dip that doesn’t miss. I like to throw in a little cayenne pepper to keep things spicy, but it’s just as good old school.

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2 cans of artichoke hearts

1 cup mayo

1 cup parmesan cheese

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1. Preheat oven to 350.
2. Drain artichoke hearts. Coarsely chop.
3. Mix all ingredients. Put in a baking dish and top with a little extra parm.
4. Bake for 15-20 minutes or until golden brown.

Serve with frito scoops or assorted crackers, and get your hands out of the way. I’ve seen people become violent over this at many a Nashville Supper Club. And to that I say “Well done, ladies!” Miss Hutchison would be so proud, may she rest.

National Food Holidays Calendar

This is not a recipe but will undoubtedly lead to many being posted by your faithful Nummy team. Instead of having to scour the Interweb or listen to Drake & Zeke to find out what “day” it is (though you should obviously still listen to them because they’re hilARious), you can just consult this handy little website in order to find out what you should be celebrating.

Can’t wait for National Artichoke Hearts Day next Wednesday. Dips on deck, people.

Rosemary Shrimp

Well everyone, it’s that time of year again – The Gras. No, not the shirtless-Stephen-Graw variety, but the Mardi Gras. In its honor, the Nums have decided to hit you with some quintessentially Nawlins seafood recipes. This is one that Dot has pulled out many times, and it’s so buttery and satisfying that we know you won’t be disappointed. (Come to think of it, someone may have said that about The Shirtless Graw before, but that’s neither here nor there…)

This recipe originally hails from the much-regaled Heart & Soul Junior League cookbook under the name “Baked Shrimp Douglas,” but that frankly sounds too proper for a day that’s characterized by beads and boobs, so we took it down to plain ole English. Laissez le bon temps roulez! (I know that’s French and therefore a bizarre choice to follow-up a sentence about “plain ole English,” but I may have had too many Hurricanes, so don’t you judge me.)

2 lbs fresh medium shrimp, peeled and deveined
1 cup (2 sticks) butter, melted
1/3 cup Worcestershire sauce
3 tbsp olive oil
1 tsp dried rosemary
1 tsp garlic salt
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp ground red pepper
1 clove garlic, minced

1. Preheat oven to 350.
2. Combine all ingredients and place in 13x9x2 baking dish.
3. Bake uncovered for 20 minutes or until shrimp turn pink.
4. Serve in ramekins with Caesar salad and crusty French bread for dipping. This sauce is fatty-goodness gold, so you’ll want to be able to sop up every bite.