Bevy's Best of 2013

Welcome to the last day of 2013! There's going to be lots of ^^ this ^^ going on in our house tonight to celebrate the end of a great year and the beginning of yet another one. I should have listened more closely to Smash Mouth when they said, "the years start coming and they don't stop coming." It's so true.

I just wanted to say a quick, but heartfelt and huge, thank you for spending the year with my little corner of the Internet. I'm both very thankful for the opportunity to have this outlet and excited for what's to come.

For auld lang syne, I'm sharing the top recipes from Bevy this year. They couldn't have more perfectly rounded out some of my favorite, yet very different, items - breakfast, dessert, and appetizer (because obviously desserts and appetizers count as a meal).

Drumroll please...

1. Mini Breakfast Casseroles - These babies were pinned over 1,000 times. What the what? I hope tons of people out there are enjoying these as much as I do!

2. Saltine Toffee Bars - The extra sleeves of Saltines in my cupboard from this batch are just screaming to be smothered with toffee and chocolate. Really, they're so loud and are totally keeping me up at night.

3. Crisp Cucumber Salsa - Assuming we all make it through this winter, this recipe will top my warm weather "must eats" list in a few months.

While I love sharing the main courses I make, I'll also plan to share more of these clear favorites. I can take a hint, y'all. It's just a little difficult to cook a delicious appetizer dip or a five dozen cookies for two people and live to tell the tale.

So with that said, it's about time to pop, fizz, and clink. Cheers to you and yours - see you next year!

Chocolate Chess Pie

Merry Christmas Eve! I'm just popping in to share a classic Southern dessert recipe that happens to be a family favorite: Chocolate Chess Pie.

I doubt there will be many people reading this post today, or many other blogs for that matter, but if you catch yourself on social media and need a simple, last minute dessert recipe with items you may already have in your kitchen, I've got it covered.

On both Christmas Eve and Christmas Day, you can find my face fully immersed in this pie at any given moment. For brunch. As an appetizer. As, duh, dessert. It's that good!

Using a store bought pie crust, mix eggs, butter, sugar, and unsweetened chocolate together, adding in a dash of vanilla at the end for a rich and gooey chocolate pie.

For one pie, melt 2 1oz. squares of unsweetened chocolate and 1 stick of butter in small pan on the stove, or in the microwave.

Beat 2 eggs and 1 cup of sugar together until fluffy.

Pour the chocolate mixture into the egg/sugar mixture and mix well. Stir in 1 tablespoon of good vanilla extract.

Pour into pie shells and bake for 25-27 minutes at 375.

This recipe is so easy to double, triple, or even quadruple for a larger crowd. Think of it as my Christmas gift to you.

Merry Christmas, everyone! :o)

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Chocolate Chess Pie

• 2 (1 ounce) squares unsweetened chocolate 
• 1 stick butter
• 2 eggs
• 1 cup sugar 
• 1 tablespoon vanilla 
• 1 9 inch pie crust 

1. Preheat oven to 375 degrees. Melt chocolate and butter in small pan or microwave. Set aside.

2. Beat eggs and sugar until fluffy. Combine sugar and chocolate mixture. Stir in vanilla.

3. Pour in pie shell and bake for 25 minutes. Serve with whipped cream.

Shrimp Scampi with Pepperocini and Garlic Olive Oil

It's here - the last weekend before Christmas! All of my shopping and wrapping are done and I'm planning on eating lightly this weekend to prep for all the goodies to come next week. If you plan to do the same, keep reading for one of my favorite light pasta recipes!

When we were in Rome, we stopped by a little store called Peperita, located in the Jewish Ghetto just off Piazza Mattei. Brian and I were intrigued by the miniature bowls of flavored olive oils, sauces, and spreads set out on tables to lure in passers-by like us. 

The owner, Rita, lives in Tuscany where she has a farm and grows hundreds of organic hot peppers and olive oils. All the products in the store are made with these home grown peppers, and everything we tasted was delicious. So I knew I was coming home with something.

I ended up deciding on an olive oil that was flavored with, what else, peppers (pepperocini to be exact) and garlic.

I knew it would be perfect to pour over pasta to add a nice spice. And, since I've always been a big fan of light, garlicky pasta dishes (like Greek Shrimp and Veggies) I decided to try making another classic favorite of mine - Shrimp Scampi over angel hair.

The dish involves sauteing the shrimp with garlic, butter, olive oil, white wine, then tossed with red pepper flakes and parsley. Perfect for a light, weeknight dinner to balance out all the holiday meals we're all eating!

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Shrimp Scampi with Pepperocini and Garlic Olive Oil

• 1 pound large (16-20 count) shrimp, shelled* and de-veined
• Cooked, thin pasta of your choice, preferably angel hair or linguine
• 2 tablespoons spicy-flavored olive oil
• 2-3 tablespoons butter
• Salt
• 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
• ½ - 1 teaspoon red pepper flakes (if spicy-flavored olive oil is not available)
• ½ cup white wine
• 2 tablespoons finely chopped parsley
• Freshly ground black pepper to taste
• Juice of 1 lemon

1. Heat a sauté pan to medium-high heat and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.

2. As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

3. Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.

4. Add cooked pasta into the pan and stir to combine. Add additional red pepper flakes or pepper olive oil if desired. Serve immediately and enjoy hot. Top with Parmesan cheese if desired.

Honey Butter Balsamic Glaze on Roasted Carrots and Parsnips

Since roasting vegetables is so in season right now, I'm going to put y'all to the test. Has anyone made these Roasted Carrots and Parsnips yet? If you did, you know how yummy they are. If you haven't, I've got an even better delicious twist for you.

After cooking them, melt together butter, honey, and balsamic vinegar in a small saucepan.

Proceed to smother roasted vegetables in that heavenly mixture you just created.

Perfect as a holiday side dish, these humble little vegetables can make people so happy. Or maybe its the not-so-humble butter/honey/vinegar combo? Either way, this goes well with any turkey, ham, or roast beast meal.

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Honey Butter Balsamic Glaze on Roasted Carrots and Parsnips

• 1 ½ tablespoons butter
• 1 ½ tablespoons honey
• 1 teaspoon balsamic vinegar
• 1-2 pounds parsnips, peeled
• 1-2 pound carrots, unpeeled
• 3 tablespoons extra virgin olive oil
• 1 tablespoon kosher salt
• 1 ½ teaspoons black pepper

1. Preheat the oven to 425 degrees.

2. Cut the parsnips and carrots in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. 

3. Place the cut vegetables on a sheet pan in one layer. Add the olive oil, salt, and pepper and toss well with your hands. 

4. Roast for 20 to 30 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender and browning. 

5. Melt butter in heavy, small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

White Chicken Chili

Along with everyone else, we are in the full swing of Christmas over here! We're indulging in treats, enjoying holiday tunes on Lite 98.1FM, and dreaming of a white Christmas.

A white chili Christmas, that is.

Like tomato-based chili, there are as many incarnations of white chili as there are lights on our tree. This is Brian's aunt's recipe, and we keep coming back to it time and time again.

We used the white meat from a savory rotisserie chicken, which made this meal super easy to make.

Brian had the exciting task of pulling and shredding the chicken into strips. Men are supposed to do the dirty work, amiright?

This chili is soupy and creamy, with chunks of chicken, sweet corn, and earthy navy beans. It's still hearty, but not heavy.

From the peppers to the beans to the corn and the chicken, all of it cooks together in one pan.

Brian and I make Spiked Chili at least once a month during the winter, but if you're looking for something different, this is your recipe. It's great for those who are tired of traditional chili, or for anyone who doesn't like too much red meat. Don't forget the cornbread muffins!

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White Chicken Chili

• 1 teaspoon extra virgin olive oil
• 1 medium onion, peeled and diced
• 1 yellow pepper, seeded and chopped
• 1 tablespoon jalapeño chile, minced
• 1½ teaspoon ground cumin
• 1 can cream style corn
• 1 can mild or hot chilies, diced
• 2 cups whole milk
• 1 can navy beans, rinsed and drained
• 2 cups chicken breast, cooked and shredded (rotisserie works great!)
• 1 cups shredded white cheddar cheese
• Salt and pepper to taste

1. In a large saucepan combine oil, onion, pepper, and jalapeño chile.  Stir often and over high heat until limp, about 3-4 minutes.

2. Add cumin, corn, green chilies, milk, and beans.  Bring to a boil, reduce heat and cover.  Simmer, stirring to blend flavors for about 10 minutes.

3. Stir in chicken and season with salt, pepper, and a dash more cumin.

4. Serve with shredded cheese, sour cream, and cilantro.

Chocolate-Dipped Candy Cane Oreos

I recently tried Oreo's Candy Cane flavored cookies and I wasn't too fond of them. To me, they're just a slightly worse version of Girl Scout Thin Mints, with weaker mint flavor. So, in order to satisfy my chocolate + peppermint craving this holiday season, I decided to make my own Candy Cane Oreos. Merry Christmas. You're welcome.

With three ingredients and in less than 30 minutes, I had magical Chocolate-Dipped Candy Cane Oreos. I smothered Double Stuf Oreos (because, duh) in rich dark and white Ghirardelli chocolate melting wafers...

and topped them with hand-crushed, fresh, minty candy canes.

Just place them on a plate next to a glass of cold milk and watch them disappear like $30 Blu-Ray players on Black Friday at Walmart or my patience when someone in front of me is driving 10 below the speed limit.

Pop them into little gift bags, tie them up with a ribbon, and they become a sweet gift for co-workers, family, or friends.

These are everything.

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Chocolate-Dipped Candy Cane Oreos

• 1 package Oreo's, Double Stuf
• 2 bags Ghirardelli chocolate candy melting wafers*
• 6-8 peppermint candy canes, crushed

1. Prepare a baking sheet by lining it with aluminum foil.

2. Crush 6-8 candy canes in a Ziploc bag or on a baking pan with a mallet or hammer-like tool, until there are both large and small chunks of candy canes. Set aside.

3. In a large microwave-safe bowl, prepare the Ghirardelli baking wafers according to directions. Microwave on half heat until melted, stirring after every minute.

4. Drop a cookie in the melted chocolate and submerge it slightly. Use a fork or spoon to remove it from the chocolate, and tap it against the side of the bowl to remove excess chocolate. Drag the bottom of the fork against the lip of the bowl to remove any remaining excess chocolate, and place the dipped cookie on the prepared baking sheet.

5. Sprinkle the cookie with the crushed candy cane immediately, while the chocolate is still wet. You can also use sprinkles or small candies, or leave the cookies plain and decorate with white chocolate later. Repeat with remaining chocolate and cookies.

6. Place the cookies in the refrigerator for about 20-30 minutes to set the chocolate.

Decorative Notes: Finely crush 3 or 4 cookies and set them aside to use for additional decoration. Or, melt the opposite color chocolate, place in the corner of a ziploc bag, and cut a very small hole in the corner. Proceed to drizzle it over the cookies for a decorative look.

*You can also melt 9 oz. chocolate chips with 1 1/2 tablespoons solid vegetable shortening.

Home For The Holidays

December has always been one of my favorite months of the year. In high school, I most looked forward to sleeping in late during the two week holiday break from homework and tests. In college, I most looked forward to sleeping in late during the four week holiday break from homework and tests.

I'll always remember the great feeling of failing finishing that last exam, hopping in my car (filled to the brim with freshmen needing rides, winter coats, and Ugg boots), and taking I-64 West all the way to Richmond with not a care in the world.

Over those years, I did do more than just sleep in. I had lots of holiday fun...just in the afternoons as opposed to the mornings. :o) And, speaking of holiday fun, there is no shortage of options in Richmond. Here are some of my favorite Christmas-y Richmond things from the past and some I can't wait to do this season.

Tacky Lights

There are few Richmond traditions more festive than seeing house after house lit up in thousands of Christmas lights. I'm not quite sure why these are called "tacky," either. In my opinion they are beautiful! There's one on my drive home from work and I want to stop there every day. Richmond has some amazing houses on this tour. So even if you don't rent a limo, definitely stop by a few during this month. If you grew up here, you no doubt have a couple favorites. Here's a map for you, and Richmond.com even has a mobile guide so there's no getting lost.

9604 & 9606 Asbury Court -- two of the most popular homes on the Tacky Lights Tour. Richmond.com

Grand Illumination

This Friday at 5:55 pm, the downtown office buildings will light up once again and the James Center will feature it's magical reindeer and giant Christmas tree. This place seemed so big when I was younger and I have so many memories here - climbing into the tree, hot chocolate at the Omni, stalking Aaron Carter at his concert, and most recently, taking Wally for his first visit. 

| James Center | 9th-12th & Cary Streets |

RVA On Ice

This is relatively new Richmond holiday activity I have yet to experience. Richmond.com couldn't have put it better: "It may not be as grand as the rinks of Central Park or Rockefeller Center, but Richmond’s seasonal skating spot has become a classic in its own humble right. Head downtown to skate, eat s’mores, and enjoy holiday music and movies. Just try not to fall on your face in front of the crowds of small children."

| Corner of Broad St. and 6th Street | November 23-January 30 |

The Jefferson Hotel

It's not Christmas in Richmond without a trip to the this timeless hotel. As kids, we'd come here and run around the beautiful lobby in all of its Christmas glory -- and try to sneak some candy off of that enormous gingerbread house without getting caught. This year, I still plan to run around the lobby and Instagram that enormous Christmas tree, but not before I've had a few happy hour cocktails at Lemaire’s bar.

| 101 W. Franklin Street |

Richmond Ballet's Nutcracker

Brian and I went to this one year a long time ago, thinking it would be a play. After a half an hour, we were confused why no one was speaking. Once it was over, we booked it to Moe's for a burrito and some queso. But since Clara's story of the sugarplum fairies is a classic, I'd definitely like to attend again soon now that I'm older and more appreciative of the arts.

| The Carpenter Theatre at Richmond CenterStage | 600 E. Grace Street |

The Bizarre Bazaar

I was literally just telling Brian that we need more cute, fun Christmas decorations. Two Santa Claus statues and some pine cones on our coffee table aren't going to cut it. I guess I'll be hitting up the Bizarre Bazaar this weekend, Richmond's unique, seasonal marketplace that's running 38 years strong.

| Richmond Raceway Complex | 600 E Laburnum Ave | 10-7 Thursday, December 5 - Saturday, December 7 | 10-5 Sunday, December 8 |

Happy Holidays!

Mimi's Mini Dressing Balls

At Thanksgiving, I've always referred to that delicious breaded magic served with the turkey as "stuffing," never as "dressing." I actually only recently found out this alter ago existed. Mainly because the only homemade dressing ever on my mind is Caesar.

Apparently, the stuffing v. dressing debacle is common between people around this time of year. Dear Abby claims there is no difference between them and the terms are interchangeable. However, others argue that stuffing is (obviously) stuffed inside the bird, whereas dressing is cooked separately in a baking dish.

Whatever you call it, there's no denying it's all delicious. But to be politically correct and to be in line with Brian's grandmother Mimi (the creator of this recipe), they're technically known as Dressing Bites. I'm sure most people have their Thanksgiving menus already planned out, but if there's room for one more side, make this! 

These will have you coming back for seconds until you're forced to loosen your pants and stretch out on the couch for some Z's (before dessert).

They take less than 20 minutes to make and are super easy! We halved the recipe and chopped up one loaf of Pepperidge Farm white bread and mixed it with chopped celery and onion that had been cooking in butter.

Pour in chicken broth and melted butter. Mix all together with salt, pepper, and other poultry seasonings of your choice. I used about two tablespoons of chopped rosemary, sage leaves,  Don't forget the eggs, which will help hold the bread together when it bakes.

Roll them into two inch balls and place on an aluminum lined cookie sheet with cooking spray. Bake at 350 F for about 20 minutes. 

They make great doggie treats, too...

This pairs well with slow-cooked southern green beans. Brian's favorite unhealthy vegetable!  I hesitate to venture into the hot bed of controversy over what is the best way to cook up a mess of country-style green beans (what? you didn’t realize this was an issue? where have you been?), but it’s that time of year.  The simplest way is to cook a can of green beans (whole or cut) and add a spoonful of bacon grease (the size of which depends on the amount of green beans). Allow this to come to a boil, then reduce heat to low and simmer slowly for several hours. Some people throw in onion and a ham bone or bacon for extra flavor.

Happy Thanksgiving!

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Mimi's Mini Dressing Balls
makes 32 bites

• 2 loaves country white bread, cut up into ½ inch pieces
• 1½ cup celery, diced 
• 1½ cup onions, diced
• 2 cups chicken broth
• 3-6 eggs, beaten
• Salt and pepper to taste
• 1-2 sticks butter, divided by half
• ¼ cup chopped rosemary, thyme, sage mix (optional)

1. Sauté celery and onions in a 1/2 stick of butter over medium high heat for 10 minutes. Remove from heat and let cool.

2. While vegetables are cooling, slice 2 loaves of country white bread into ½ inch cubes. Melt ½ - 1 whole stick of butter in a separate cup.

3. In a large mixing bowl, hand mix bread, vegetables, butter, and chicken broth together. Slowly ladle in beaten eggs; you want just enough to hold the bread together, but not too much. You might not use it all.

4. Once mixed, form into two-inch balls. Line a baking sheet with aluminum foil and spray with cooking spray. Place onto baking sheet and bake at 350 degrees for 15-20 minutes. If necessary, pour a teaspoon of chicken or turkey broth on them before baking. 

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Southern Green Beans

• 3 (14 ½ ounce) cans green beans (or one 50 ounce can)
• 1 large spoonful bacon grease
• Salt and pepper to taste

1. Mix together in a large covered pot and bring to a boil. Turn down the heat to low. Simmer slowly for several hours until beans are very tender.