Sunday, January 29, 2012

Homemade Pizza Rolls (great for superbowl parties!)

It's that time of the year again!  Superbowl Sunday is coming up in a week and it's time to prepare party food!  My family got this recipe from a cooking magazine some years ago and we love it--The Foxes' Den made some recently for dinner as well.  It takes a bit of time to make but the value of this recipe is it freezes well and just tastes so good! :)

You will need:

4 Cups (16 oz.) shredded pizza cheese blend or mozzarella cheese 
1 lb. bulk Italian sausage, cooked and drained
2 packages (3 oz. each) sliced pepperoni, chopped
1 medium green pepper finely chopped
1 medium sweet red pepper chopped
1 medium onion chopped
2 jars (14 oz. each) pizza sauce
32 egg roll wrappers
vegetable oil OR shortening for frying (we use shortening as it seems to be a tad cheaper)
additional pizza sauce for dipping--warmed, optional

In a large bowl combine cheese, sausage, pepperoni, peppers and onion.  Stir in pizza sauce until combined.  Place about 1/4 cup filling in center of each egg roll wrapper.  Fold bottom corner over filling; fold sides over center filling.  Moisten remaining corner with water (not too much) and roll up tightly to seal. 

In an electric skillet heat 1 inch of oil to 325 degrees.  Fry pizza rolls 1-2 minutes on each side or until golden brown.  (I find sometimes I need to hold the pizza roll in the oil with some tongs to keep it sealed for a few seconds).  Drain on papers towels.  Serve with additional pizza sauce if desired.  It yields 32 pizza rolls.

The Foxes' Den

Family Favorite Apple Salad

This recipe is an old family favorite and makes a great dish to pass...full of fruit and nuts, it is also a healthier alternative to all the fat party foods.

Apple Salad

for a crowd, use the following portions:

10 medium apples, cored (not peeled) and cut into cubes

3 stalks of celery, thinly sliced

1 cup or more of partially chopped walnuts (you want nice pieces in the salad)

2 cups raisins

1 cup mayo

1 cup granulated sugar

1/2 c or more of milk

Chop all of your apples, celery and nuts. Add to LARGE bowl and toss with the sugar, mayo and milk.  You may have to add more of the last three ingredients, to your taste.  Stir until well coated and refrigerate, covered for at least 2 hours before serving.

Yummm - The Crow's Nest

Grilled Beef Satay Skewers

Everybody loves finger food when watching the big game. Try this recipe which I got last year from the FoodNetwork.

Grilled Beef Satay Skewers


  • 1 pound beef tenderloin, cut into 2-inch strips
  • 20 wooden skewers, soaked in water 30 minutes
  • 1 cup plain yogurt
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon curry powder
  • 1/2 lemon, juiced 
  • oil for grilling
  • Cilantro leaves, for garnish, if desired


Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.

Place on grill or grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter.

The Crow's Nest

Friday, January 27, 2012

Pulled Chicken Sliders with slaw

These tasty sliders are quick and easy to make.  You can use the rotisserie chicken as indicated in the recipe...or cook up some chicken breast in a little salted boiling water, and shred that instead.  I love the slaw in this adds nice crunch and sweetness....mmmm

Pulled Chicken Sliders with slaw

This recipe makes 12 sliders, for a crowd, just double or triple it (or more)


  • 1/2 cup mayonnaise
  • 1/2 cup chopped green onion (I didn't have this so I omitted onion all together - it was still very good)
  • 2 tablespoons sweet pickle juice(from a jar of pickles)
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon or less salt 
  • freshly ground black pepper to taste 
  • 1 (16 ounce) package shredded coleslaw mix or shredded cabbage
Pulled Chicken
  • 1 cup bottled BBQ sauce (I used honey bbq from Kraft)
  • 3 tablespoons cider vinegar
  • 3 cups roughly shredded rotisserie chicken (or cooked chicken)
  • mini buns for sliders


  1. To prepare slaw, whisk all ingredients together, except cole slaw mix, in a large bowl. Add cole slaw mix and toss to coat. Refrigerate until ready to serve.
  2. To prepare chicken, combine barbecue sauce, vinegar and chicken in a bowl. Heat in sauce pan or crock pot, until heated through.
  3. To serve, place chicken on bun bottoms. Spoon slaw on top of chicken. Place remaining bun halves on top.

"Bun" Appetite - lol

The Crow's Nest

Friday, January 20, 2012

Kettle Corn

Enjoy this crunchy, salty treat while on the edge of your seat during the big game!

Kettle Corn

3/4 c. plain popcorn kernels
3-4 T sugar
3 T vegetable oil

Place the above ingredients in a large heavy pot.  Partially cover and cook over high heat, shaking the pot the entire time, until popping stops.  Season with salt and place into a large serving bowl - it's that simple!

The Crow's Nest

Monday, January 16, 2012

Chocolate Crispy Rice Football Treats

Football playoff season is here and very soon many will be gathering to watch this year's Super Bowl.  We'll be featuring some great party foods for the next couple of weeks, so keep checking back and become a follower today!

To kick off the final playoff games, I made these chocolate football crispy rice treats.  They were fast, easy, cheap, and tasty! They are perfect to take to a football party!

Chocolate Crispy Rice Football Treats

Prepare the usual rice crispy treat recipe, only use cocoa crispies instead. (not cocoa puffs!)
For a little extra chocolate flavor, I like to melt 1/2 cup of chocolate chips into the marshmallow mixture prior to mixing in the cereal.  This is not necessary, but I like to add it.
Butter your hands and start shaping the mixture into footballs, and place on waxed paper.  

Once they've cooled, use either home-made or store-bought white frosting to "lace up the footballs."

Frosting: mix 1 c powdered sugar,  a little milk and vanilla, stir to preferred consistency.  You want it thick enough to pipe through a decorator's tube, or you can cut a tiny slit in the corner of a plastic bag and pipe your laces that way.
Take to your party and watch them disappear! 

The Crow's Nest

Sunday, January 8, 2012

KuKu Paka & Chapatti Flat Bread

It has been far too long since the Moose's Lodge contributed a crumb or two to the Crusty Loaf, so this will be the first of several to make up for lost time.  While we may not have posted anything in several months I assure you we have eaten! 

This is the second in the international series presented by the Moose's Lodge.  This dish, from Kenya, is very simple, and very good.  If you are not a fan of curry, do not let its use in this recipe scare you away, it is not overpowering at all and adds great flavor.

Ingredients: Kuku Paka

1 or 2 chicken breasts cut into bite size cubes.
1 onion chopped
1 jalapeno chopped (substitute any pepper of choice for desired heat)
2 T ginger peeled and chopped
2 T garlic chopped
2 T vegetable oil
1 T curry powder
2 tsp cumin seed (substitute 1 tsp cumin powder)
2 C chopped tomatoes
1 (15oz) can of coconut milk
Salt and pepper to taste
Fresh chopped cilantro (garnish)
2 C cooked rice

Ingredients: Chapatti Flat Bread (Makes about 6)

1 C whole wheat flour
1 T olive oil
1/4 to 1/2 C warm water
1/4 tsp salt


Make the Chapatti dough first, then the KuKu Paka.  While the KuKu Paka finishes, complete the flatbreads.
1. Mix flour and oil well.
2. Stir salt into water before adding water slowly to flour/oil until a soft ball is made.
3. Knead 8-10 minutes or until smooth and let sit for 30 minutes.

4. Heat oil in large skillet on medium heat.
5. Puree onion, peppers, ginger, and garlic in food processor until smooth.
6. Saute puree mixture with curry and cumin for 5-8 minutes.
7. Stir in chopped tomatoes and simmer for 3-4 minutes.
8. Add chicken cubes, coconut milk, and salt & pepper.
9. Reduce heat and simmer until chicken is cooked and sauce has thickened. (Usually about 40 minutes)

10. While KuKu Paka is cooking make the flatbreads.
11. Roll dough into long log & cut into 6 sections, roll into balls.
12. Roll out into thin 6 inch rounds.
13. Place individual rounds in medium ungreased fry pan and push down with spoon until slightly blackened.  14. Flip and repeat until all rounds have been cooked.

15. Return to KuKu Paka and stir in cilantro, taste for additional salt and pepper.

16. Serve KuKu Paka over hot rice with flatbreads on side for scooping.

Ufurahie chakula chako! (Bon Appetit in Swahili)

~ The Moose's Lodge

SPICY Tortilla Meatball Soup

Here in Central New York we really haven't had much winter (I will probably eat my words in February & March) but if it gets cold this tasty soup is sure to get you through a chilly night.


2 jalapeno peppers
1 red  bell pepper
1/2 bag of frozen corn (or use 2 ears of corn on the cob)
4 corn tortillas (6 inch) cut into 1/2 inch strips.
3/4 tsp kosher salt
6 cloves minced garlic
1/3 C Japanese breadcrumbs (panko)
1 lb ground sirloin
1 large egg
1 chipotle chile (canned in adobo sauce) minced
1 T olive oil
2 C onion chopped
2 C red potato cubed
1 C sliced carrots
3 C chicken broth (can use low fat low sodium if desired)
2 C water
1/2 C shredded Monterey Jack cheese
1/4 C extra sharp cheddar cheese
1/2 fresh cilantro chopped


1. Preheat your oven's broiler.
2. Cut jalapenos and bell pepper in half and remove seeds.
3. Place halves skin side up on a foil lined baking sheet.
4. If using fresh corn from the cob, place on sheet as well.
5. Broil vegetable for 4-6 minutes until blackened (turn corn once).
6. Place peppers in a paper bag, fold, and seal.
7. After letting sit for 15 minutes peel peppers and mince jalapenos and chop bell pepper.
8. Cut corn off cob and set aside.
9. Cut tortillas into strips and place in one layer on a baking sheet lightly sprayed with cooking spray.
10. Broil for about 2 minutes and turn then another minute or until lightly browned.  Set aside.

11. Combine 1/4 tsp salt, 1 clove of garlic, panko, ground sirloin, 1 large egg lightly beaten, & 1 chipotle.
12. Gently mix ingredients until just combined.
13. Shape the meat mixture into meatballs, should make about 24, 2 T meatballs.

14. Place Dutch oven on medium-high heat adding oil and swirling until coated.
15. Add meatballs and saute about 8 minutes turning so they are brown on all sides and remove.
16. Add onions, potatoes, and carrots to pan and saute about 5 minutes, stir occasionally.
17. Add remaining garlic cloves cooking for 1 minute, stir constantly.
18. Add peppers, chicken broth, and water and bring to a boil.
19. Reduce heat and simmer for 20 minutes or until the vegetables are almost tender.
20. Return meatballs to pan and add remaining salt and corn.
21. Return to simmer and cook an additional 10 minutes or until the meatballs are cooked through.

22. Ladle into bowls and top each with mixture of cheeses, fresh cilantro, and lastly tortilla strips.

This soup is very spicy so you may want to adjust how much of the jalapeno and chipotle in adobo you add.  We found that once we ate the leftovers the flavors had matured and the heat had mellowed still giving the soup great flavor and a nice kick but not overwhelming for those with less heat tolerance.  Perhaps you might want to make the soup, let it sit overnight, and serve it the next day.

~ The Moose's Lodge

Caramel Apple Cupcakes

This is certainly more of a fall appropriate treat, but tempting year round to be sure!

Ingredients: Cupcakes (Makes 12)

1 1/4 C flour 
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 eggs (at room temperature)
1/2 C brown sugar
1/2 C white sugar
1/2 C vegetable pil
2 tsp vanilla
2 baking apples peeled and shredded

Ingredients: Caramel Topping

1 1/2 C chewy caramels
1 T heavy cream


1. Preheat oven to 350 degrees.
2. Line cupcake tin with liners.
3. Whisk flour, baking powder, cinnamon, and salt.
4. Whisk eggs and both brown and white sugar until smooth.
5. Whisk in oil and vanilla.
6. Stir egg/sugar mixture into the flour mixture.
7. Stir in apples.
8. Spoon batter into lined tin until almost full.
9. Bake 25 to 30 minutes.
10. Cool cupcakes completely before adding caramel topping.

11. Combine cream and caramels and melt in microwave for 1 minute on medium power.  (repeat until fully melted)
12. Spread on cooled cupcakes, allow caramel to cool on top and serve.

* Keep leftovers in the refrigerator otherwise caramel will seep into the cupcake which tastes fine but you lose the gooey caramel coating on top which is a shame!*

~ The Moose's Lodge

A Michigan Specialty: Pasties

Over the summer we drove through the Upper Peninsula of Michigan and saw signs for some local delight called a Pasty (pas-tee) which we had to try.  When we did, we felt like we were having a home cooked meal, and vowed to make our own.  We also learned a little bit about the history of the food.  The UP was a major mining and lumbering region in the early 1900s worked by immigrant from the British Isles.  Wanting a simple and filling lunch these hard workers often packed these hand held delights for their lunches.  So if you ever go to the UP be sure to try one, if not, make your own!

Ingredients: Dough (makes 6 pasties)

3 1/2 C of flour (sifted)
1 1/2 tsp salt
1 C shortening
1 C cold water

Ingredients: Filling

1 lb of round or chuck steak (boneless & cut into 1 in cubes)
2 potatoes peeled and cubed
1 onion chopped
1/2 rutabaga cubed
1-2 carrots diced
salt and pepper to taste
6 T butter (optional) (Ours were great without it)


1. Combine flour and salt in a large mixing bowl.
2. Cut shortening into the flour/salt mixture so that it looks like course crumbs.
3. Stir in water until mixture clumps and form into a ball.
4. Wrap dough in plastic and refrigerate for an hour.

5. Combine meat, potatoes, rutabaga, onion, & carrot.
6. Season with salt and pepper.
7. Preheat oven to 350 degrees.
8. Separate dough into 6 pieces and roll into individual balls.
9. Roll out each ball on a lightly floured surface into 6 inch rounds.
10. Place about 1 cup of the filling mixture onto one half of the round.
11. Place a tablespoon of butter on the mixture (optional).
12. Bring the other half over the top and seal the edges.
13. Place on a parchment paper lined cookie sheet and bake for an hour.

Serve the pasty once it has finished cooking as is, add your favorite beef gravy, or serve cold as a handheld meal.  

~ The Moose's Lodge

Friday, January 6, 2012

Chicken Piccatta

Wow, I apologize for not posting on our food blog for so long!  Let's hope we can be more attentive now that the holidays are over!

Tonight I want to share a recipe that is one of our family favorites.  I acquired this recipe years and years ago, while watching a PBS cooking show called the Frugal Gourmet.  I've tweaked it a bit, and here is the version we use all the time.

Chicken Piccatta

4-6 boneless chicken breasts, pounded very thin
 1/2 c flour, salt and pepper

Two green onions chopped thinly (can substitute reg onion - about 1/4 c chopped)
1 t garlic, minced

1 c chicken broth
2/3 c white cooking wine
juice of two lemons

2 T fresh chopped parsley or 1 T dry parsley

White rice, cooked (I love to use Jasmine Rice with this recipe)

Once your chicken breasts are pounded thin, dredge them in flour that has been seasoned with salt and pepper.  Set on wax paper for 5 minutes.  Saute the chicken pieces in a little oil, browning well on both sides.  Remove to plate and keep warm.

In the same pan, add a little more oil and saute the onions and garlic...stir often so that the garlic does not burn.  Add the chicken broth, wine and lemon juice and bring to a boil.  Return chicken to the pan and simmer for 5-10 minutes on low, until a bit of the liquid has reduced and the chicken is cooked through.  Don't reduce it too much, as the pan juices are what makes this recipe!  Place the chicken in a serving platter with sides, and pour the sauce over it, garnishing with the chopped parsley.

Serve over white rice, making sure to drizzle some of that yummy juice over the rice and chicken. 


The Crow's Nest