Blog / Recipes

Recipes to share, tinker with, improvise, and make your own

Mic Drop: Chocolate Covered Peanut Butter Coconut Honey Caramel Balls

Jackie Gordon Singing Chef - Mic Drop: Chocolate Covered Peanut Butter Coconut Honey Caramel Balls

The only good thing Verizon has ever done for me was sending me an ex-chef to fix my internet. When Jay, the ex-chef technician, told me he was making these Chocolate Covered Peanut Butter Coconut Honey Caramel Balls for Thanksgiving, I knew I had to as well. Here’s the recipe…(drops the microphone).

The Gift of Pie and Other False Economies

Jackie Gordon Singing Chef - The Gift of Pie and Other False Economies

Write on the blackboard 1,000 times: Food Gifts Do No Save You Money. Drill it into your head and give up this crazy notion. Labor + ingredients + packaging + delivery all come with a dollar value. My mom and I discovered this false economy the year she decided to sponsor a Save-the-Children child instead of giving people Christmas gifts. She made them a little something, including her famous Cheese, Onion, and Tomato Pies. Don’t bake this pie as a gift; give a copy of The Vegetarian Epicure (Random House) from whence the recipe comes as a gift, perhaps with a pound of cheese to put in it.

Wave Bye-Bye To Dry-Dry Turkey Meatballs

Jackie Gordon Singing Chef - Wave Bye-Bye To Dry-Dry Turkey Meatballs

When someone says turkey meatloaf or turkey meatballs, I swear I can see a little puff of sawdust fly out of their mouth. Ground turkey is lean people! LEAN = DRY. Yeah, yeah… it’s good for you. Whatever! But it’s no fun to eat if you have guzzle a can of lube to get it down your throat before eating it—that’s disgusting! Did I write that? You have to add moisture back into ground turkey and that’s what I did by adding apples, cheddar cheese, and sautéed vegetables in my gluten-free turkey meatballs aka Fall Fowl Balls. I rolled them in crushed nuts for extra texture.

P Is For Pie Party Potluck and Potatoes

Jackie Gordon Singing Chef - P Is For Pie Party Potluck and Potatoes

Did being immersed in all things potato influence the pie I made for Pie Party Potluck LIVE! 2015? Find out in my recap of the event where I made a Whole 30 compliant Carnitas Pie for Paul. It had a potato crust layered with pork carnitas, caramelized onions, roasted carrots, roasted radishes, garlicky roasted tomatoes, and eggs.

My Potato Salad Never Weeps, But I Do.

Jackie Gordon Singing Chef - My Potato Salad Never Weeps, But I Do.

I call my Southern-style potato salad, confetti because it’s colorful and tastes like a parade is happening in my mouth! My taste buds are like little cheerleaders marching, screaming with delight and doing cartwheels with every bite! There’s something about the combo of potato chunks, mayo, American mustard, sweet relish and hard boiled eggs that comforts me and makes me feel cozy and loved. Plus, you get a good dose of veggies, so it must be healthy-ish.

The 4th of July screams potato salad, but did I make it this year? No. My host and co-party chair made German potato salad for our Independence Day 2015 barbecue. I shelved this recipe until our Labor Day “End Of Summer” celebration. We threw a small shindig for eighty guests. We had so many people we made two different potato salads because we could!

I’ll admit I felt a twinge of sadness as I prepped this salad.

Cry Me A Liver: Chopped Liver

Jackie Gordon Singing Chef - Cry Me A Liver: Chopped Liver

The lyric for the song “Cry Me A River” should be, “Cry Me A Liver”?  “I cried a ‘liver’ over you.” I have shed a tear over a big bowl of raw chicken livers because, let’s face it, chicken livers are pretty gross to touch and deal with. Yet, they are delicious. So delicious that I must delve into the bloody, gooey bits and prepare them.

Faced with a hankering and a need to make chopped liver for my nephew, Kaden’s baptism party, I decided to devise a recipe where I handled the chicken livers the least.

Sexy + Hummus: Who’d Have Thunk It?

Jackie Gordon Singing Chef - Sexy + Hummus: Who’d Have Thunk It?

Is it lazier to use dried split chickpeas to make hummus so you don’t have to slip the skins off each whole chickpea? Or is having to soak and boil the split chickpeas considered more work? What if you have a pressure cooker?

Whatever method you use to get skinned chickpeas, do it. Your hummus becomes downright sexy when you do.