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Saturday, October 25, 2014

Steak on Cuisinart Griddler

I purchased an indoor grill to give me
the flexibility to grill in cold weather.
I've cooked sandwiches and melts
with good results and decided to
grill up a steak to see how it does.
A NY Strip out to room temp,
used the bottom and top panini grill
and overcooked the steak just a bit.
Now I'll know not to cook it so long.

Ingredients:
1 NY strip steak
1/4 teaspoon ground black pepper
1/4 teaspoon salt or to taste
Directions:
Bring steak to room temperature.
Preheat Cuisinart Griddle / Grill.
I did this on high searing heat.
Season steak and place on griddle.
Close top and cook for about two minutes.
Turn steak to change grill mark directions.
Close cover and cook for about two minutes.
Remove steak to rest for 6 minutes before serving.
This should make close to a medium rare steak.
I also cooked up some onions and mushrooms in a
saute pan with butter on the side to serve with this.


Monday, October 20, 2014

Pepperoni Pizza with Eggplant

Frozen Pizza has come a long way since the
first red painted card board tasting ones.
I add on some dried oregano and about
a half of a freshly diced up eggplant.
The eggplant gets all creamy good while
just starting to brown around the edges.

Ingredients:
1 frozen pizza
1 tablespoon dried oregano
2 cups diced eggplant

Directons:
Preheat oven to 375 degrees F.
Remove pizza from wrappings and
season with dried oregano to taste.
Arrange diced eggplant all over top.
Bake directly on rack in preheated oven.
Remove when done, about 20 minutes later.



Sunday, October 19, 2014

Fresh Avocado Appetizer Dip

If you like fresh avocados as much as I do
you might just want to sit down right now.
Before you fall down from this one.
Mix this up and take the credit for taste.

Ingredients:
Fresh avocados
Cherry tomatoes
Fresh lemon juice
salt and black pepper<>
ground cumin
ground cocoa powder
ground allspice
ground brown sugar

Directions:
Peel, chop and mix in the spices.
Enjoy...






Baked Pork Ribs Dinner

Nothing could be easier to make.
Country style pork ribs baked to
juicy perfection with vegetables.

Ingredients:
4 country style pork ribs, frozen
4 potatoes, halved
2 large carrots, peeled
4 garlic cloves, peeled
salt and black pepper

Directions:
Preheat oven to 400 degrees F.
Place in a dry roasting pan the carrots,
potatoes, onions and garlic cloves.
Season with salt and ground pepper.
No need to add in any water or broth.
Place the frozen pork ribs on top of
vegetables in pan and season ribs.
Cover and bake for 90 minutes.
The ribs will be about 130 degrees F.
The vegetables nice and fork tender.
There will be about 1/4 inch of liquid
on the bottom of the roasting pan.


Saturday, October 18, 2014

Chicken Rice & Bean Soup

Fresh kale and Carrots make this soup Colorful.
Chicken and beans make this soup tasty good.
This is a hearty soup good for cold weather
that is easily made with a rotisserie chicken.

Ingredients:
6 cups cold water
2 carrots, peeled and sliced
1 onion, peeled and sliced
2 celery stalks, sliced
1 teaspoon ground black pepper
2 cups cooked chicken, shredded
dash of dried thyme
dash of dried rosemary
dash of salt
dash of garlic powder
2 cups fresh kale, chopped
1 cup orzo pasta, uncooked
1 cup white rice, uncooked
1 can white beans, with juice
4 cherry tomatoes, quartered
Directions:
Place all ingredients in a slow cooker
to cook on low heat for about 8 hours.






Friday, October 17, 2014

Bacon Wrapped Eggplant Sandwiches

Genoa Salami, Provelone Cheese and Fresh Kale.
Baked between eggplant slices that are wrapped
with smoked bacon for a tasty Italian sandwich.

Ingredients:
1 eggplant
Genoa or Hard Salami
Provelone cheese, sliced
fresh kale,
fresh basil leaves
fresh tomato, sliced
sliced smoked bacon
All purpose flour
2 large eggs
1/4 cup milk
Italian breadcrumbs
Olive oil

Cut ends off eggplant and into 1/4" slices.
Arrange slices on a work surface and place
a slice of provelone cheese on each slice.
Place a slice of salami on top, then tomato
and a slice of fresh kale and fresh basil.
Make a sandwich with eggplant slices,
with salami, cheese and filling in the middle.
Dredge eggplant sandwich in flour, then egg wash
and finally in breadcrumbs to coat all over.
Wrap each eggplant sandwich with a slice of
bacon, securing it with a toothpick as needed.
Saute in a pan with olive oil or bake as desired.
Place on a baking sheet and bake for about
20 minutes, turning to brown both sides.




Thursday, October 16, 2014

Jiffy Mix Mini Donuts

Using a Mini Donut Baking Machine,
one box of Jiffy Muffin mix makes
about 24 delicious tasting donuts.
Frost these but they're good plain.

Ingredients:
1 box Jiffy Muffin mix
1/4 cup water or milk
1 large egg, beaten
1 tablespoon sugar
2 tablespoons vegetable oil

Preheat mini donut maker.
In a bowl combine egg, mix,
vegetable oil, water and sugar.
Pout one tablespoon batter in
each donut cup and close top.
Bake for about 2 minutes,
open and carefully remove donuts.
Let cool before serving.




Wednesday, October 15, 2014

Yogurt Pizza Dough

Plain Greek yogurt in place of the yeast.
Chewy crispy dough and good tasting.
Top with your favorite ingredients.

Ingredients:
1 cup warm water
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 500 degrees F.
In a mixing bowl combine water, flour,
baking powder and salt to form a dough.
Knead it on a floured work surface for about
8 minutes adding more flour as needed.
Form dough into desired shape and add on
tomato sauce and desired topping ingredients.
Place on a baking sheet and place in hot oven
to bake for 10 minutes or until done to your liking.

Tuesday, October 14, 2014

Baked Chicken Leg Quarters

Cooked on fresh carrots and onions
to a crispy skinned tender perfection.
Served on cooked thin spaghetti.

Ingredients:
4 chicken leg quarters
2 large fresh carrots
2 large yellow onions
salt, pepper and herbs
olive oil

Directions:
Preheat oven to 350 degrees F.
Coat bottom of a roasting pan in oil.
Peel carrots, cut up and place in pan.
Peel onions, cut up and place in pan.
Place chicken legs on top of carrots,
season, cover and bake for 1 hour.
Uncover and drizzle chicken with oil.
Place uncovered under the broiler to
brown and crisp up the chicken skin.
Remove and serve on cooked pasta.


Monday, October 13, 2014

Basic Beef Stew

The secret is in using some fresh tomatoes.
They brighten the taste of this beef stew
and really make the tomato flavor shine.

Ingredients:
2 tablespoons olive oil
1 pound beef chuck stew meat
1 onion, peeled and sliced
2 celery stalks, chopped
2 garlic cloves, peeled and minced
1 can crushed tomatoes
6 fresh Roma tomatoes
2 cups water
Italian seasonings and salt

Directions:
In a soup pot place olive oil,
chopped onions, garlic and celery.
Add in the beef, tomatoes and water.
Season with Italian dried herbs to taste.
Simmer two hours until beef is tender.
Serve with grated cheese.