World's Finest Chocolate

They are mostly know for fundraising, but this company knows how to make chocolate like no other.  I have tried their "Continental Almonds" (chocolate covered almonds) - it is rich, creamy, smooth chocolate with a crunchy almond nut inside (wrapped in all that chocolate goodness).  Then, I tasted their "Deluxe Pecan Cluster" (aka, Turtles) and it is off the hook!  It tastes so good it will make you want to slap somebody.  The nuts were crunchy, the caramel is creamy, and the chocolate is rich.  It just doesn't get better than that...it can't.  So, if you are in the Chicago land area, and you are a chocolate lover, you must check out "World's Finest Chocolate."  No disrespect to Fannie May Candies, I know their chocolate is excellent too.  (In fact, I say that their "Cashews Classic" is really good, off the charts) and who doesn't like their chocolate truffles?  C'mon!  But the world isn't big enough for WF and FM, and I must say, I really like WF's Turtles.

And so now I will need to scour South Central PA to find a comparable or better chocolate company. For now, I have a renewed taste and affection (for the confection) for Pecan Turtles or as WF calls it "Clusters."  My first stop will be Anstine's Sweet Shop in Red Lion, then I will need to check out Fitzkies Candy in York, too bad Wolfgang Chocolate closed down, that would have been a good one to check out.  Of course, there's always Stover and DeMet's - which isn't bad at all (at least they are generally accessible just about anywhere).  Anyway, more on this to follow for sure, but until then, WF has my vote as the best Pecan Clusters (Turtles) anywhere in the world.

The Elixir of Life - an apple cider vinegar home remedy

Okay, you maybe thinking, apple cider vinegar, no way.  But you must try this formula.  If you have a nasty cold, stuffy nose, and a sore throat, then look no further than this simple but extremely important home remedy.  I call it the Elixir of Life.  I call it that because it is certain to deliver you from the grip of a severe cold.  Trust me! (HA!).


Ingredients:
1. One half cup of hot water.  (I just zap a small cup in the microwave, but boiling it doesn't hurt a thing).
2. Three table spoons of honey.  (If you can get buckwheat honey that would be better, or your local farm would also be good, but nothing wrong with the good old classic store bought honey, if you must).
3.  Three table spoons of apple cider vinegar. (Oh Yeah!) (BTW, "organic" is much better)
4.  Three table spoons of fresh lemon juice.  (Nothing wrong with the concentrate you get at the store, if you don't have fresh lemons).

Directions:
Combine all the ingredients in a cup, stir and let them marry.  Then slowly but surely, sip it like you would a cup of tea.  And get ready for some soothing and healing.  The apple cider vinegar is excellent for cutting through all that junk in your throat and upper cavities, then the steam will help open your nasal passage.  The lemon and cider will also cleanse your throat from bacteria because the acid is sure to kill any of  junky microbes.

Get well bec. now you know the Elixir of Life  Apple Cider Vinegar Home Remedy!

Time for a cheese steak

There is a new Cheese Steak sandwich eatery that just opened up in downtown York, and I am for sure going to give it a try!  I love me some good cheese steak!!  I have been to Philly and I love both Pat's and Geno's (okay, okay, no comments from haters now).  I can't wait to try Neely and Miller's rendition of the cheese steak, btw, they actually use Cheese Whiz - which is THE cheese for a classic Philly.  This place is called the "Cheese Steak Spot."  Here is a link to a newpaper article about it...my personal review, will soon follow!

Creamy Broccoli Four Cheese Soup

When my taste buds come in contact with something utterly delicious, I automatically ask for the recipe.  I was "wowed" by Jenny's version of the classic Broccoli soup, and now you can be too.

Ingredients:

• 1/2  Onion, Diced
• 1 stick 
• ⅓ cups Flour
• 3 cups 1% Milk
• 2 cups concentrated chicken broth (2 cups water/4 chicken bullion cubes- for extra flavor)
• 2 cups Half-and-half
• 3 large heads Broccoli Cut Into Florets
• 1 pinch Nutmeg (I added a generous pinch - love the nutmeg :) )
• 3 cups Grated Cheese (mild cheddar, monterary jack, American, pepper jack.)
• Small Dash Of Salt
• Freshly Ground Black Pepper

Directions:

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk, chicken broth and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low, stirring occasionally.  Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in more chicken broth if needed for thinning.)
Enjoy!

Eat with:
1.  A really good and delicious artisan bread or some good bread to mop up the goodness.
2.  You can garnish this soup with bacon bits.  Bacon makes everything taste good!

Tuscany soup

What is better than a warm soup on a cold day?  Ready?  a spicy warm soup!  And it just doesn't get any better that this.  There is nothing like enjoying a rich, creamy, spicy soup to soothe the palate, and warm the body.  If you like a good bowl of soup, you have got to try...Tuscany soup (spicy Italian sausage and Kale soup).

Ingredients: [the measurements here are enough to feed four, if you wish to increase it, just add more of the ingredients and, of course, get a bigger pot - bon appetite!]
1.  Russet potatoes - I would use three or four
2.  One big white onion
3.  A few cloves of garlic
4.  Spicy Italian ground sausage. (1lb.)
5.  Bacon. (1lb.) - I like the thick cut and peppered bacon
6.  Chicken broth (32 oz. or 2 cans)
7.  Heavy cream
8.  Red pepper flakes
9.  A bunch of Kale
10.  Optional: a hint of Cayenne pepper

Directions:
First and foremost, prep your potatoes by cutting them thinly into semi circles, and then peel and cube the onion, and smash and peel and dice the garlic.  Bunch up some bacon and slice them into smaller pieces.  Now you are ready to place the sausage into a medium high heated Dutch oven or pot.  The sausage is naturally oily therefore there is no need to add oil at all.  When the sausage is browned, remove it from the pot and put it aside for later.  Don't worry about the remains in the pot that will be deglazed in a little bit.  Throw in the chopped bacon and brown that.  Then thrown in your onions and garlic.  Add the crushed red pepper to the mix, this will allow the onions and bacon to absorb the spice (which is nice).  Then add a little bit of chicken broth to deglaze the pot.  Add the potatoes and pour the rest of the broth (you can add a tad bit of water to help with the simmering process).  Cover the pot and let it simmer for at least 1/2 hour.  Then add salt and pepper and more crushed red flakes (to taste).  While the soup continues to cook, chop the kale. The green goes into the pot at the last minute, before being served, it should retain a little body when eaten.  Add 1.5 cup of heavy cream to the pot.  Let the cream assimilate.  Now add the sausage.  Let all that is in the pot rejoice, I mean, merry.  Now add the kale, about 2-4 min. before it is served.  Enjoy!

Eat with:
1.  A delicious and simple garden salad
2.  good bread
3.  Sprinkle some Parmesan cheese for a slight but good kick.

Oven Roasted Brussel Sprouts

Okay, I understand...brussel sprouts are not exactly the most favored of all the veggies in the plant kingdom.  But there is a way to prepare them to where they can be transformed into something absolutely savory.  Ready? "Oven Roasted Brussel Sprouts."  It is the simplest of ingredients...the easiest of techniques, and a huge, huge, pay off of flavor, it is almost like redeeming brussel sprouts from near annihilation.  Now, just like I gave you my word on the anchovies (from the last post), I will once again give you my word on this.  You will like this taste so much, you may never do brussel sprouts any other way, I promise.

Ingredients:
1.  Fresh Brussel Sprouts - I like to get the big kind, not the baby sprouts.
2.  Extra-virgin Olive Oil - you can't go wrong with this fruity flavor (please do not try regular Olive oil, it just doesn't have the same flavor - and when you are dealing with brussel sprouts, you need all the flavor help you can get).
3.  Kosher salt - The texture of Kosher salt is superb.
4.  Fresh crack black pepper - no other way, no other kind will do.

Directions:
First, cut your brussel sprouts into two by halving them.  Second, remove the base of the sprouts (that would be the stubby or "woodsy" type texture).  Third, place the sprouts on a cookie sheet.  Then drizzle it with extra-virgin olive oil, salt and pepper them (be ever so slightly generous with all three components).  Set your oven on 400 degrees F, and place the cookie sheet or baking sheet inside the oven, and roast it for 30-35 min.  You will see some really neat caramelizations on your sprouts.  Transfer them from the sheet to a serving bowl or a plate.  Bon appetit (enjoy your meal)!

I have had some avowed brussel sprout haters change their minds when the roasted sprouts hit their tastes buds.

Pasta con Aglio e Olio

Ingredients:

1.  Pasta - either spaghetti or fettuccine.  Of course, the traditional way is to use spaghetti, but I like the thickness of fettuccine.  Thankfully, we have individual soul liberty on these matters.

2.  Extra-virgin Olive Oil - great fruity smell and taste.

3.  Anchovies - That's right, anchovies.  Don't worry, they will melt in with the oil and garlic and will provide a delicious salty flavor to the mix.  You do not want to skip over this ingredient.  You can try, but you will regret it.  Believe me, I am not an anchovy fan myself, but I love it in this dish (and you will too).

4.  Garlic - lots of cloves of garlic (at least 10 cloves).  Of course, peeled and minced.

5.  Red crushed pepper flakes - just a pinch.  This adds a slight kick to the overall flavor.

6.  Parsley – fresh.  Handful and rough chop.
7.  Optional: Parmesan cheese.

Directions:

Cook the pasta.  Make sure that when the water (for your pasta) is boiling that you add salt to your water to season the pasta.  Add some oil to the water (which helps prevent the pasta from sticking) others don't.  I have a preference of adding a little oil.  Cook the pasta to "al dente" (or a little firm) or completely soft (its all up to your taste).  While the pasta is cooking, fire up a skillet (low to medium heat).  Cover the skillet with extra virgin olive oil (be liberal).  When the oil gets hot, add the minced garlic (it should have a low and slow sizzle).  Add a pinch of red crushed peppers.  And now, add a few anchovies to the garlic infused oil.  The anchovies will slowly dissolve and will turn into an amazing salty seasoning that will add such a different yet lively flavor to your pasta.  Drain the pasta (really well) and then add it to the oil by tossing it in the skillet.  Cut off the fire.  Garnish it with fresh parsley. 

Eat with:

Steak or shrimp

Vegetables or salad