5 Cutest Puppies, Most Popular Dog Breeds in America

From Denny: Check it out, see the most popular dog breeds right now in America. It's no surprise that family friendly dogs top the list. It's worth it to watch the video just to see the adorable huge puppies as models for their breeds. :)

5. Beagle - high energy dog good with children, a small compact hound dog that needs lots of exercise and companionship.

4. Golden Retriever - active and very trainable which makes them an excellent choice for guide dogs and and search and rescue work because they are also highly intelligent.

3. Yorkshire Terrier, the Yorkie - these are big personalities in small bodies with the typical terrier tenacity. Did I mention they are also quite portable? Just ask Hollywood celebs and their imitators.

2. German Shepherd - an intelligent breed that needs daily work, social and loves children, very protective of family, makes a great guide dog and works a lot with Homeland Security and the military.

1. Labrador Retriever - because of their extreme gentleness they are the most popular family dog. They are also great companions for family pets and highly intelligent to make great service dogs.

They ranked all 164 AKC registered breeds in America. These are the top five favorites.

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How Many Poisons in Our Food Supply?

From Denny: This news will get you wondering how to safeguard yourself. There are so many contaminates in the air, the soil and the oceans that it is migrating into our food supply. Dr. Oz talks about mercury and pesticides as a promotion for a full length show he devotes to the safety of our food supply. He also provides healthy diet tips.

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For more food articles and recipes, please visit:

Romancing The Chocolate

Comfort Food From Louisiana

The Healing Waters


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Chef Sandra Lees Quick Baby Back Ribs

Photo by arnold inuyaki @ flickr

From Denny: The Super Bowl is coming up soon and who wants to take forever in the kitchen making ribs? Even though good ribs do take some time, Sandra has figured out how to make ribs a lot less maintenance so we can have time to enjoy our guests. Food Network does not enable embedding videos so here is the link, go here.


Baby Back Ribs

From: Chef Sandra Lee

Prep Time: 5 min

Cook Time: 1 hr 8 min

Level: Easy

Serves: 4 servings


Ingredients:

2 full racks (quartered) baby back ribs
1-quart beef broth
2 cups barbeque sauce (recommended: Bullseye Original Barbeque Sauce)
1 cup honey

Directions:

Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside.

Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.


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Sweet Tooth Alert: Sandra Lees Chocolate Truffles

From Denny: OK, all you sugarholics out there in web land, THIS is your recipe! Guaranteed to knock your sweet tooth off its feet and into nirvana land.

As usual, Sandra Lee is quite clever for devising recipes you can do on the fly - or when you forgot you owed something for your kid's school function. :) This recipe is nothing but dressed up and finessed chocolate frosting combined with more powdered sugar, vanilla extract and cocoa powder. Definitely ranks in the "seriously sweet" column. If you see someone feeling faint, just pop one of these truffle candies into their mouths and they will revive instantly.

Since Food Network has yet to allow embedding of their videos... to watch Sandra Lee walk you through this simple recipe, go here.


Sensuous Chocolate Truffles

From: Chef Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003.

Prep Time: 15 min

Cook Time: 0

Level: Easy

Serves: about 36 truffles

Ingredients:

1 (16-ounce) container chocolate frosting (Denny: or make your own favorite)
3/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder

Directions:

Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.


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Super Bowl Food: Jumbo Shrimp and Gouda Grits

From Denny: The New Orleans Saints are going to the Super Bowl! What a great honor for Louisiana where everyone is ecstatic.

In the South we make grits for breakfast, lunch and dinner. Winter time is the perfect time for grits and we dress them up with melted cheese, sauteed shrimp, andouille sausage, peppers and onions poured on top. Is your mouth watering yet? Enjoy this hearty meal any time of the day. It's especially easy to make for gatherings like the Super Bowl. This is a meal you can multiply for however many guests you want to serve.

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Jumbo shrimp and very gouda grits

From: Chef Geoff Tracy

Serves: Dinner for two plus leftovers

INGREDIENTS

Jumbo shrimp

• 2 tablespoon canola oil
• 12 each jumbo shrimp, (under 12 per pound), peeled and deveined
• 1 cup andouille sausage, small dice (approx 3-4 ounces)
• 1 cup red onion, cut into thin strips
• 1 cup red pepper, cut into thin strips
• 1 cup yellow pepper, cut into thin strips
• 1 cup grape tomatoes, cut in half
• 2 tablespoons parsley, chopped
• 4 ounces white wine
• 2 ounce butter, unsalted, cut in cubes
• 2 cups very gouda grits (see recipe below)
• As needed salt and pepper

Very gouda grits

• 10 ounces whole milk (1 1/4 cups)
• 1/4 cup quick cooking grits (Denny likes Quaker Quick Grits brand)
• 1/2 cup gouda cheese – grated
• 1 tablespoon butter
• As needed salt and pepper

DIRECTIONS

Jumbo shrimp

Pat the shrimp dry with a paper towel and season with salt and pepper.

Heat canola in sauté pan (a 12” cast iron skillet or non stick pan is ideal) on medium high and add shrimp, sausage, and onion. Cook approximately 1 minute and add the pepper. Cook 2-3 minutes.

Add tomatoes and parsley. Cook until shrimp is 75% cooked through. Add white wine and bring to a boil. Reduce wine by about half and fold in butter. Season as desired with salt and pepper. Serve in a hot bowl over very gouda grits.

Very gouda grits

In a 4 quart pan bring the milk to a simmer over medium high heat. Add the grits and bring back to a simmer. Whisk off and on for 5 minutes. Add cheese and butter and cook for another minute while whisking. Season as desired.

*** Also, check out the food posts at Romancing The Chocolate where there are more than chocolate recipes, go here!

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