Nonna's Meatloaf Real Italian Meatloaf

My Nonna made the best meatloaf in the world.
It was nice and firm, moist and tasted great.
One day I was in the kitchen when she was
putting one together, I was in amazement!
No measuring no thinking about anything,
she was talking to me all the time while
combining all of the ingredients in a bowl.
Later on that day it asked her for her recipe,
she said in broken english, "A little this and that".
Here is her recipe from one of her recipe files.

Ingredients:
1/2 pound ground meat, beef
1/2 pound ground meat, pork
1 large egg
1/4 cup milk
3 slices wheat bread, crumbled
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon dry mustard

Dirctions:
In a large bowl combine meats, egg, pepper
garlic, seasonings,and mustard.
Mix until just combined, do not over mix.
In another bowl place bread and milk,
let sit until milk is absorbed the squeeze
out milk and add to meat mixture.
Stir to combine.
Place in a greesed casserole dish
and form into a oblong shape.
Cover with tomato paste and bake for
45 minutes or so until browned and cooked.
Remove from oven and let sit to cool 10 minutes,
allow juices to be reabsorbed into meatloaf.

Caesar Chicken Salad Using Cooked Chicken

This is a quick recipe using cooked chicken
to make a very tasty Italian Ceasar salad.
Serve as a main dish salad with thin Italian
breadsticks with additional Caesar dressing

Ingredients:
3 cups Cooken Chicken Breast, diced
1/2 cup Caesar salad dressing
8 cups Romaine lettuce, torn
1/2 cup red onion, thin sliced and cut in half
2 tomatoes, each cut into 12 wedges
1 tablespoon Parmesan cheese, freshly grated
1/2 cup seasoned croutons

Directions:
Place chicken in medium glass bowl.
Pour dressing over chicken; toss to coat. Set aside.
Divide lettuce among four salad plates.
Top with equal amounts of chicken,
onion slices and tomato wedges.
Sprinkle with Parmesan and croutons.
Serve.

Turkey Meatballs with a Pepper Pineapple Sauce

This is a recipe for preparing cooked turkey
meatballs in a sweet pineapple sauce.

1 package turkey meatballs
1/2 medium red bell pepper
1/2 medium yellow bell pepper
1/2 medium green bell pepper

Sauce:
1 can (20 ounces) pineapple tidbits, drained; reserve juice
1/2 cup orange juice
1/4 cup lemon juice
3 tablespoons brown sugar corn syrup (like Karo)
1 tablespoon cornstarch
1 teaspoon ground ginger

Directions:
In a medium bowl, mix pineapple tidbits, cornstarch and ground ginger; gradually stir in 3/4 cup reserved pineapple juice to make mixture smooth.
In a medium saucepan over medium heat, add orange juice,
lemon juice and brown sugar corn syrup.
Cook and stir for 5 minutes, until clear and thickened.
Add pineapple mixture and continue to cook,
stirring constantly until thick, about 10 minutes.
Cut bell pepper halves into 1-inch chunks
and add pepper chunks and meatballs to saucepan
and simmer 15 minutes more or until hot.

Fresh Fruit Chicken Salad with Gorgonzola Cheese

I made this great recipe for a fruit salad
which is wonderfully refreshing and flavorful.
This is the best fruit salad I've ever had,
it's easy to prepare using pre-cooked chicken.
You can add fresh herbs like mint, I just didn't.

Ingredients:
4 cups baby spinach
4 cups mesclun lettuce
1 cup fresh pineapple, cubed
1 cup fresh white seedless grapes
1 cup fresh black seedless grapes
1 fresh peach, pitted and sliced
2 fresh plums, pitted and sliced
1 can manderine oranges, drained
1 can pears in light syrup, drained, syrup reserverd
1 fresh avacado, pitted, seeded and cubed
1/2 pint fresh strawberries, hulled and halved
2 cups cooked barbecued chicken, cubed
1/2 pint gorgonzola cheese, crumpled
Salt and black pepper to taste

Directions:
Place all ingredints in a large serving bowl.
Mix well and dress with reserved pear juice.
Arrange cooked chicken cubes on over top.
Cover with plastic wrap and let sit 30 minutes.
Uncover and sprinkle gorgonzola cheese on top.

Stewed Garlic in Vegetable Bay Broth

Thi is a recipe to make stewed fresh garlic
that you can use to make garlic tea,
or add to rice and light pasta dishes.
Don't diguard the stewing liquid, it can be
used as an anti-fungal treatment for Plants!

Ingredients:
4-5 large heads of garlic,(not elephant garlic)
2 celery stalks chopped
1 carrot, peeled and chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon black pepper

Directions:
Remove most of the white outer peel,
leaving intact and unbroken.
Cut the top off ech head of garlic.
In a pot put the garlic, celery and carrot.
Add enough water to just cover vegetables.
Add the pepper and salt to taste.
Place a small plate on top of garlic and vegetables
to keep them submerged in the water.
Cover and bring to a simmer on low heat.
Simmer for 2 hours, add more water as needed
to keep the garlic submerged in stewing liquid.
After two hours remove garlic and let cool.
Peel skins from garlic and put in a jar.
Cover with olive oil and seal tightly.

Sliced Steak Salad with Balsamic and Dijon

This is a recipe I made up for sometimes
(say, when it’s 98 degrees outside),
you need something lighter than
a big old T-bone or a slab of salmon.

Ingredients:
Vinaigrette
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 lemon, juiced
9 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 large bunches arugula
3 large vine-ripened beefsteak tomatoes
1 small red onion, halved and sliced thin
6 10-ounce certified Angus shell steaks
12 teaspoons kosher salt
12 teaspoons cracked black pepper
24 slices of shaved Parmesan cheese

Instructions:
Vinaigrette:
Whisk together the mustard, vinegar,
and lemon juice in a bowl, then slowly
whisk in the olive oil until emulsified.
Season to taste with salt and pepper.

Steaks:
Season each side of the meat with salt and pepper.
Place the steaks on a hot barbecue grill,
and cook to desired doneness.
Remove from the grill,
and allow the meat to rest
for several minutes before slicing.

Assembly:
Just before serving, gradually add
the vinaigrette to the aruala and onions,
and toss together until the salad is lightly coated.
Arrange the salad in the center of a large platter,
or on individual plates.
Slice each steak into 6 or 7 pieces
and fan them out around the salad.
Scatter the shaved Parmesan cheese
over the beef, and serve.

Hot and Spicy Fried Onion Rings

Hot sauce and buttermilk make these
deep fried onion rings extra special.

Ingedients:
1/2 cup buttermilk
1 medium egg
1 dash hot sauce
3 medium onions
1 cup self-rising flour
3 cups canola oil
Salt and pepper totaste

Directions:
Slice onions into quarter-inch slices.
Mix buttermilk, egg, salt, and pepper
and a dash of hot sauce to create batter.
Put onions in mixture to soak.
Refrigerate for three hours,
stirring occasionally so batter
completely coats onion rings.
Remove onion rings from refrigerator;
coat lightly with self-rising flour.
Reserve. Let stand for 1–2 hours.
Deep-fry in canola oil until golden brown.
Salt and pepper to taste.

Roasted Sweet Potatoes Walnuts, and Pomegranates

Once you've had roasted sweet potatoes
with thyme and dressed with an
elegant champagne vinaigrette,
you may never want the other stuff again.

Ingredients:
For Salad:
2 medium sweet potatoes
1 teaspoon fresh thyme, coarsely chopped
1/2 cup extra-virgin olive oil
Salt and pepper
2 handfuls arugula
2 handfuls frisée
1/2 cup toasted walnut pieces
1/2 cup pomegranate seeds

For Dressing:
1 large shallot, peeled and diced
1/3 cup champagne vinegar
1 cup extra-virgin olive oil

Directions:
Wash and peel sweet potatoes and cut into one-inch pieces.
Toss with thyme and olive oil, and season with salt and pepper.
Roast in a pre-heated 350-degree F.
oven for twenty minutes or until light brown
and soft when pierced with a fork.
To prepare dressing:
Soak shallots and a pinch of salt
in champagne vinegar for five minutes.
Slowly whisk in olive oil. Season to taste.
After potatoes have roasted,
they may be combined warm or cold
with greens, walnuts, and dressing.
Season and garnish with pomegranate seeds.

Roasted Red Pepper Yellow Cherry Tomato Relish

Skip fancy sauces and marinades and instead
finish off your grilled fish with this relish.

Ingredients:
3 red bell peppers, roasted, peeled, and cut into 1/2-inch dice
1/2 cup sun-dried tomatoes, quartered
1/2 pint yellow cherry tomatoes
1 cup of fresh basil leaves, chopped
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions:
Toss the roasted peppers with the sun-dried tomatoes.
Slice the fresh tomatoes, some in half
and some in quarters, and add to bowl.
Add the basil, vinegar, and oil, and mix.
Season to taste with salt and pepper.
Allow the relish to macerate for about an hour before serving.

Roasted Parsnips with Honey and Star Anise

This is a recipe for tender, honey roasted
fresh parsnips that brings out the winter
vegetable’s sweet and mellow flavor.

Ingredients:
5 medium parsnips
5 ounces unsalted butter
4 ounces honey
1 orange, zested and sectioned
1 star anise, ground

Directions:
Preheat oven to 400 F.
Peel parsnips and cut into baton shape.
In a small pan, melt butter. In a bowl,
toss the parsnips with honey, melted butter, and salt.
Place parsnips in shallow baking pan,
and bake in oven until tender, about 20 minutes.
Remove from oven and return parsnips to bowl.
Fold in orange zest and ground star anise. Set aside.

Roasted Whole Oysters with Leeks and Bacon

The last time I bought whole oysters
I had a heck of time shucking them,
and swore I'd never buy them again.
Here's a recipe for already shucked
buttery, bacon-stuffed oysters.
Without the fuss of shucking.

Ingredients:
32 medium-size oysters, scrubbed then soaked in water for 1 hour
1 teaspoon softened butter
4 ounces sliced bacon, chopped
2 cloves garlic, crushed
8 cups fresh leeks, white part only, diced about 1/2-inch square
3/4 cup white wine
3/4 cup light fish stock
2/3 cup heavy cream
1 tablespoon chopped tarragon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
Salt and ground black pepper
2 pounds kosher salt for roasting

Directions:
Preheat the oven to 400 degrees F.
Add the butter, bacon, and garlic to a large saucepan
set over medium heat, and sauté for 2 minutes.
Add the leeks, and sweat without coloring,
until soft, about 8 minutes.
Add the wine, and reduce until the pan is dry.
Add the stock, and reduce until dry.
Add the cream; reduce until all the
ingredients come together as one.
Add the tarragon, nutmeg, and cayenne,
and season with salt and pepper.
Discard the garlic, and keep mixture warm.
Spread a layer of salt over a baking sheet.
Set all the oysters into salt,
rounded side down so tops are level.
Roast in the oven until the top shell loosens
and the oyster starts to open, about 15 minutes.
Using a butter knife, carefully remove the top shell,
scraping the shell as you go to detach the oyster,
making sure not to lose any liquid in the oyster shell.
Divide the leek mixture, about 1 tablespoon per oyster,
evenly over the roasted oysters and return to oven for 5 minutes.
Serve immediately.

Homemade Fresh Rhubarb Pickles

This rhubarb pickle recipe demonstrates
that there’s much more you can do with
rhubarb than make jam or fill a pie.

Ingredients:
1 lb. ripe rhubarb
1/2 cup sherry vinegar
1/2 cup rice vinegar
1 cup plus 1 tbs. honey
3 tbs. grenadine
1 tbs. coarse salt
2 star anise

Directions:
Trim the rhubarb stalks, discarding the coarse inch
or so at each end. Discard any leaves.
Peel the rhubarb, and cut the stalks into
neat batons about 1 1/2 inches long and 1/4 inch wide.
Place in flat-bottomed casserole.
Put the vinegars, honey, grenadine, salt,
and star anise in a saucepan
and bring to a boil over high heat.
Turn off the heat and let cool for about 5 minutes.
Pour over the rhubarb and cover with plastic wrap.
Let cool to room temperature. Taste the pickles for texture.
If they’re too crisp for your taste,
drain the liquid into a clean saucepan,
bring back to a simmer, let it cool for a few minutes,
then pour it over the rhubarb again, with the star anise.
Store in the refrigerator in the liquid. Serve cold.

Homemade Biscuit and Fresh Rhubarb Cobbler

Inherently tart, rhubarb becomes sweeter when cooked,
great alone or along with strawberries of other fruit.

Ingredients:
Dough:
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon heavy cream

Rhubarb:
2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 cups)
1/2 cup sugar
1-inch piece of vanilla bean, split lengthwise, pulp scraped
2 tablespoons cornstarch
1 tablespoon turbinado sugar

Direcctions:
In the bowl of a food processor, combine the flour,
sugar, baking powder, egg yolks, and salt.
Pulse to combine. Add the butter and pulse
until the flour resembles coarse meal.
Add 2/3 cup of cream and pulse
until the dough comes together.
Turn the dough onto a lightly floured
surface and gently pat it together,
incorporating any stray crumbs.
Using a small ice-cream scoop or a large spoon,
form the dough into 2-inch balls,
then flatten them slightly into thick rounds.
Chill for 20 minutes (and up to 2 hours).
Preheat oven to 350 degrees.
Put the rhubarb in a shallow 21/2- quart casserole dish
and toss with sugar, vanilla, and cornstarch.
Allow to macerate 15 minutes.
Arrange the biscuit rounds on top,
leaving about an inch between them.
Brush the biscuits with cream and
sprinkle with turbinado sugar.
Bake the cobbler until the rhubarb
is bubbling and the biscuits are golden brown,
about 40 to 45 minutes. Serve with ice cream .

Maple Mashed Sweet Potatoes

Brown butter infused sweet potatoes
balance an earthy flavor with the
extra sweetness of maple syrup.

Ingredients:
6 large sweet potatoes
2 tablespoons unsalted butter, at room temperature
3 tablespoons sour cream
3 tablespoons pure maple syrup
Salt and black pepper
6 tablespoons unsalted butter
6 tablespoons coarsely chopped hazelnuts
1 medium shallot, minced
3 tablespoons finely chopped Italian parsley

Directions:
Preheat the oven to 375 degrees F.
Wash the potatoes and pierce them with a fork.
Bake for about 1 hour or until soft
when pierced with the point of a knife.
When cool enough to handle, peel the potatoes
and place in the bowl of a food processor.
Add the butter, sour cream, and maple syrup
and pulse until the potatoes are smooth.
Season to taste with salt and pepper.
Transfer to a casserole, cover,
and keep warm until ready to serve.
Melt the butter in a medium saucepan
over medium-low heat until pale golden, about 4 to 5 minutes.
Add the hazelnuts and cook, stirring,
over medium heat until the nuts
are golden and fragrant, 2 to 3 minutes.
Add the shallot and parsley and cook
until just softened, about 1 minute.
Season to taste with salt and pepper.
If the sauce is to be reheated just before serving,
the parsley should be added at
this stage to keep it fresh and green.
Drizzle the hazelnut butter over the top
of the sweet potatoes and serve.

Baked Japanese Sweet Potato

The type of sweet potato known as
satsuma-imo has a dense, starchy flesh
and chestnut flavor that takes well to cream.

Ingredients:
4 pounds Japanese sweet potatoes, peeled
2 quarts (8 cups) heavy cream
5 ounces prosciutto, cut in large dice
1/2 bunch sage, tied with string
Salt and white pepper to taste

Directions:
Preheat oven to 350 F.
Using a mandoline, slice sweet potatoes about 1/8-inch thick.
Place sweet-potato slices in a heavy-bottomed pot and cover with cream. Add prosciutto and sage and season to taste.
Simmer over medium heat until tender, about 20 minutes.
With a slotted spoon, remove prosciutto and sage and discard.
Remove sweet potatoes from pot, reserving one cup of the cream.
Layer the potato slices evenly in an 8-by-12 baking dish.
Pour the reserved cup of cream over the potatoes
and let it settle for 5 minutes.
Place baking dish in oven for 15 minutes
or until potatoes are golden brown.

Tomato and Watermelon Salad

You must try this recipe with fresh ripe tomatoes
and sweet juicy watermelon, this is sooo good!

Ingredients:
6 to 8 ripe heirloom tomatoes, varying in size, at room temperature
1 small to medium yellow watermelon (about the size of a cantaloupe)
1 small to medium red watermelon (about the size of a cantaloupe)
1/8 cup extra-virgin olive oil
1 teaspoon cracked coriander seed
sea salt to taste
cracked black pepper to taste
1 teaspoons finely chopped fresh basil
1 teaspoons finely chopped Italian parsley
1 teaspoons finely chopped fresh mint

Directions:
Cut the tomatoes into chunks of varying sizes
(about 1 to 1 1/2 inches long).
Core watermelons, and chop into cubes of varying sizes
(about 1 to 1 1/2 inches).
Combine tomatoes, watermelon, oil, coriander,
and salt and pepper in a large bowl, and gently toss,
taking care not to bruise the fruit.
Sprinkle with fresh mint, basil and parsley, and serve immediately.

Fresh Tomato Avacado Salad Heirloom Tomato Avocado Salad

This is a salad so simple it
barely requires a recipe.
The avocado must be lush and ripe,
the sea salt coarse-grained,
the olive oil extra-virgin and
preferably Italian for this.

Ingredients:
1 perfectly ripe medium or 1/2 a large heirloom tomato
1/2 avocado
1/4 red onion
Coarse sea salt
2 to 3 ounces extra-virgin olive oil

Directions:
Wash, core, and slice tomato in thin wedges.
Seed the avocado, and with a teaspoon turn
out little scoops on top of tomatoes.
Slice onion against the grain and add to salad.
Sprinkle with salt and drizzle with oil.

Grilled Stuffed White Peaches

For an simple and heavenly summer dessert
serve your guests warm sugar stuffed peaches.

Ingredients:
8 small ripe white peaches
8 brown sugar cubes
8 toothpicks
4 mint sprigs

Directions:
With a sharp paring knife, make a small incision along
the midline of the peach and remove the stone.
Put one sugar cube in the center of each peach
and skewer them with a toothpick.
Wrap 2 peaches in parchment paper then in aluminum foil.
Place the peaches at the back of the grill,
around the edge, and cook for 30 to 40 minutes.
Squeeze to make sure they are soft before removing.
Keep the peaches in the foil until ready to serve.
Take care when opening the foil not to lose the peach juice.
Serve the warm peaches with the juice
drizzled over vanilla ice cream,
and garnish with a sprig of mint.

Grilled Parmesan Stuffed Pesto Portobello Mushrooms

Mushroom caps stuffed with fresh mozzarella
and tomato get cooked on the barbecue grill
topped with basil pesto and drizzled with oil.

Ingredients:
6 medium portobello-mushroom caps
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 1/4-inch-thick fresh-mozzarella slices
6 ripe beefsteak-tomato slices, cut 1/4 inch thick
1/2 cup pesto

Pesto

Makes about 1 1/2 cups.
1/4 cup pine nuts
3/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic
4 cups loosely packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
Kosher salt

Instructions
Slice each mushroom cap horizontally, making a sandwich. Brush with oil on both sides and arrange on a sheet pan cut-side-up. Season with salt and pepper.

Season the mozzarella and tomato slices with salt and pepper. Place 1 mozzarella slice on the bottom half of the mushroom, followed by a tomato slice, and finish off with the mushroom top. (The mushroom sandwiches can be assembled several hours before grilling and kept in the refrigerator, but take them out an hour before grilling to let them to come to room temperature.)

Start a hot charcoal fire on the grill and place the grate about 6 inches above the fire. Place the mushrooms on the grill facedown. Grill for 3 to 4 minutes. Flip them over and grill for an additional 3 to 4 minutes; the mozzarella should start to melt.

Place the grilled mushroom caps on individual plates, drizzle with pesto, and serve.

Pesto
Preheat the oven to 350 degrees. Spread the pine nuts in a single layer on a baking sheet and toast for 4 to 5 minutes until fragrant and golden brown. Shake the pan once or twice during toasting and take care that the nuts do not burn. Transfer to a plate and cool.

Combine in a blender 3/4 cup of the oil, garlic, 1 cup of the basil, and the pine nuts. Process until nearly smooth. Add the remaining basil, and process until nearly smooth. Add the cheese and pulse to combine. Season with salt. Use immediately or transfer to a glass or plastic container for storage. Top with 1 tablespoon of olive oil, cover, and refrigerate.
Will keep for 3 to 4 days in the fridge or 2 months in the freezer.

Kielbasa with Cardamom Coleslaw and Whole-Grain Mustard Aïoli

Hot dogs typically burn or dry out,
but kielbasa can stand up to the
aggressiveness of the grill.
Putting it on a Portuguese roll
lets the flavors meld more subtly.

Ingredients:
Slaw:
3 tablespoons canola oil
1⁄2 yellow onion, julienned
2 scallions, julienned (green part only)
1⁄2 medium head Savoy cabbage, julienned
2 teaspoons ground cardamom
Salt and freshly ground black pepper, to taste
Aïoli:
2 egg yolks
1 1⁄2 tablespoons Dijon mustard
2 tablespoons lemon juice
3⁄4 cup canola oil
1 clove garlic, crushed to a paste
1 tablespoon whole-grain mustard
Salt and pepper, to taste
Sandwich:
1 kielbasa sausage
4 Portuguese rolls or 1 baguette

Directions:
Slaw:
Heat oil in a skillet. Add onion, and sweat until translucent.
Add scallions, cabbage, cardamom, salt, and pepper, and cook until the cabbage has released most of its liquid but still has an al dente texture. Set aside to cool. (Can be made a day ahead.)
Aïoli:
Add yolks, Dijon mustard, and lemon juice to a medium bowl, and whisk until combined. Continue whisking while gradually adding oil until the mixture has emulsified and thickened. Add garlic and whole-grain mustard and season with salt and pepper.
Cut kielbasa into 4-inch pieces, then slash down the center to butterfly. Preheat the grill or light coals to medium-hot on one half of the grill, and grill kielbasa until lightly browned and heated through, about 4 to 6 minutes. Move kielbasa to cooler part of the grill if it starts to burn. Cut the rolls in half without going all the way through, and grill the cut sides. Spread both sides of the rolls with aïoli, place kielbasa in center, and pile coleslaw atop the kielbasa. Serve immediately.

Bluefish Grilled in Foil Packets

I've been cooking blue fish I had caught on
the grill in foil for over thirty years.
This is how I cook them with good results.

Ingredients:
3 medium red onions, peeled and sliced thick
6 plum tomatoes, ends trimmed, sliced in thirds
3 cloves garlic, peeled and sliced thin
1 tablespoon thyme leaves
Kosher salt and freshly ground white pepper
1/2 cup extra-virgin olive oil
1/3 cup chopped shallots
1/3 cup capers, strained
1/2 cup Dijon mustard
1 tablespoon green peppercorns
1/4 cup prepared horseradish, drained
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/4 cup soy sauce
2 teaspoons lemon juice
6 6-ounce day-boat bluefish fillets, skinned and dark meat removed
Applewood or cherrywood chips, soaked in water

Directions:
Prepare a medium-hot grill (if cooking indoors, preheat a cast-iron sauté pan until it is very hot). Arrange the onion and tomato slices in one layer on a cookie sheet or in a roasting pan, and sprinkle with garlic
and thyme. Season with salt and pepper and drizzle with the olive oil. Allow to marinate for 30 minutes.

Remove tomato and onion from the marinade, allowing excess oil to drip off, reserving marinade. Place the slices over the hot coals and cook until charred (tomatoes and onions will char in the dry pan as well). Return the slices to the marinade, and set aside until ready to serve. (May be prepared in advance up to this point;
cover and refrigerate in the marinade overnight,
allowing them to return to room temperature before serving.)
Maintain the grill heat for the fish fillets.

Combine in a food processor the shallots, capers, mustard,
peppercorns, and horseradish, and process until puréed.
Add the dill and parsley, and pulse a few times to combine. Set aside.

Mix the soy sauce and lemon juice in a small bowl, and brush each fillet generously on both sides with the mixture. Cut 12 pieces of aluminum foil, approximately 15 inches square, to make six 2-layer packets. On the middle of each double-layered square, arrange equal amounts of tomato and onion, and drizzle with remaining marinade. Top with one seasoned bluefish fillet, and spread equal portions of the shallot-caper mixture over each fillet. Bringing two sides of the foil together above the fish, seal and roll down close to the food. Pinch the ends closed, and fold once or twice to seal tightly.

Move the coals to one side of the grill.
Transfer the foil packets to the grill away from hot coals,
cover the grill, and cook for 15 minutes.
Add some wet cherry or apple chips to the hot coals.
Open the packets, cover the grill,
and continue cooking for 3 to 5 minutes.

Barbecue Grilled Asparagus Grilled BBQ Fresh Asparagus

The quality of the asparagus will
stand out in this simple recipe!

Ingredients:
Fresh asparagus (any amount)
Extra-virgin olive oil
1 pinch salt
1 pinch pepper

Directions:
Snap ends off asparagus and discard.
Drizzle asparagus stalks lightly with
olive oil and place on hot grill.
Add salt and pepper.
Turn once.
Remove when char marks appear.

Grilled and Roasted Garden Fresh Beets

Nothing is better than using outdoor grills,
and it's no longer about beef, ribs and chicken.
The backyard has gone global in this great recipe.

Ingredients:
6 medium beets, 3 to 4 inches in diameter
1 medium onion, sliced thin
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Directions:
With a paring knife, cut the ends off the beets and trim any roots.
Scrub the beets, cut each beet in half, and cut each half into 3 equal pieces. Place the beets in a large bowl and toss with the onion, oil,
and vinegar; then season with salt and pepper.
Cut 1 piece of heavy-duty aluminum foil approximately
48 inches long by 24 inches wide.
Fold it in half so you have a double thickness 24 inches square.
Place the seasoned beets on the foil and fold the foil like an envelope, crimping the edges to seal.
Cut four 1-inch vents into the top of the pouch, to release the steam.
To Grill:
Start a medium fire on one side of the grill,
and place the beets directly on top of the coals.
Cover the grill and roast the beets for 20 to 25 minutes;
then turn the pouch around and roast for another 30 minutes.
Open one vent just enough to test one piece of beet.
It should be tender. If not, roast for an additional 5 minutes.

Fresh Fruit Salad with Vanilla, Mint and Cayenne

It's all about the dressing in this great recipe
so feel free to use your favorite fresh fruits.
You can also serve this inside a watermelon boat!

Ingredients:
Any of the following fruits:
Watermelon
Cantaloupe
Apple
Pears
Pineapple
Strawberries
Oranges
Grapes
2 tbs. sugar
1/2 tsp. vanilla extract
2 tbs. mint, finely chopped
Cayenne pepper to taste

Directions:
Dice fruit and combine in large bowl.
Add vanilla extract, mint, sugar and cayenne pepper.
Mix well and let sit at room temperature for at
least 1 hourso that the natural juices from the fruits
come out and combine with the vanilla and pepper.

Salsa with Mango, Avacado Tomatoes Cilantro and Garlic

This salsa will have you eating it with a spoon!
It is soooo good. It's best to make it the day you
use it because the avocado can get a little mushy.
I recommend making a triple recipe,I do and still run out!

Ingredients:
1 mango, peeled, seeded and diced
1 avocado, peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt or to taste
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions:
In a medium bowl, combine the mango, avocado,
tomatoes, jalapeno, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate
for about 30 minutes before serving.

Best Ever Homemade Fresh Tomato Salsa

Ingredients
4 ripe plum tomatoes, chopped and seeded
1/4 cup finely diced red onion
1/4 cup finely diced yellow onion
2 green chiles, finely chopped
2 cloves garlic, peeled and minced
1/2 cup chopped fresh cilantro or parsley
1 teaspoon salt or to taste
1 teaspoon lemon juice
1 teaspoon lime juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
1/2 teaspoon balsamic vinegar

Directions:
In a mixing bowl, stir together tomatoes, onion,
green chili peppers, cilantro or parsley, salt,
garlic, paprika, lemon and lime juice,
olive oil and balsamic vinegar.
Chill for one hour in the refrigerator before serving.

Fresh Cucumber and Sour Cream Dill Salad

My Grandmother used to make this years ago
in the hot dog days of the summer time.
It's basicly cucumbers in sour cream and dill.
But she had one very secret ingredient!

Ingredients:
1 English cucumber, peeled
1/2 cup heavy sour cream
1/4 cup salad dressing, Miracle Whip
1/2 teaspoon sugar
1/2 teaspoon dill seeds
1/2 teaspoon dry mustard
(the mustard was the secret ingredient)
freshly ground black pepper to taste

Directions:
Cut ends off of cucumber, almost peel lengthwise.
By this I mean you can leave some green peel on for color.
I like to strip one peel, turn it and strip another,
leaving a white and green striped effect on the cucumber.
Slice cucumber into 1/4 inch slices, place in a bowl.
In a seperate bowl combine all other ingredients well.
Add to bowl of cucumbers and combine, mix well.
Cover and refrigerate until ready to serve.



Direction

Homemade Apple Butter Made in a Slow Cooker

Typically seasoned with cinnamon, cloves, lemon juice and other spices, apple butter may be spread on buttered toast, used as a side dish, an ingredient in baked goods, or as a condiment.


Apple Butter Recipe
Makes 4 cups

12 medium Granny Smith or other cooking apples, peeled and cut into fourths
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 tsp. ground allspice
1 tsp. ground nutmeg
1/2 tsp. ground cloves

Directions:
Mix all ingredients in 5-6 qt. slow cooker.
Cover and cook on LOW 8-10 hours or
until apples are very tender.
Mash apples with potato masher.
Cook uncovered on low 1 to 2 hours longer,
stirring occasionally, until mixture is very thick.
Cool about 2 hours. Spoon apple butter into container.
Cover and store in refrigerator up to 3 weeks.

Breaded and Fried Scrambled Egg Cutlets

This was one of my "Experimental" recipes.
It's a cooked scrambled egg cut into ovals.
Breaded and fried in olive oil then it's
served with tomato sauce and grated parmesan.

Ingredients:
Ingredients:
2 eggs
1/2 cup milk
1/2 cup Italian flavored bread crumbs
1/2 cup flour
1 6 ounce can tomato paste
1/2 teaspoon Italian seasoning
1 tablespoon suger
olive oil for frying
salt to taste

Directions:
To make tomato sauce:
Open the can of tomato paste,
put in a bowl and add two cups water,
Italian seasoning, sugar and salt.
Heat in microwave until warm.

In a small bowl mix eggs and milk,
In a heated frypan cook egg mixture
until just firm enough to remove from pan,
let cool and cut the egg into two inch wide strips.
Dip the egg strips in flour, then the milk
and then in breadcrumbs to coat all over.

Fry the breaded egg in olive oil
and brown on both sides. Remove from pan
and serve with tomato sauce over it or on
the side and with grated parmasan cheese on top.

Microwave Oven Fresh Fruit Dessert

This is so quick and easy and oh so good!
You can start with any ripe fruit.
This recipe is for one:
Banana, pear, apple, or what ever.

Ingredients:
1 fresh fruit, peeled, cord and seeded
1 tablespoon brown sugar
1 teaspoon maple syrup, honey or butter

Directions:
Peel, core and seed fresh fruit.
Slice or chop into serving pieces.
Place in a glass dish and top with sugar.
Top with either syrup, honey or butter.
Cover with plastic wrap and microwave
on high setting for one minute.
Check for doneness and cook for ten
seconds more at a time until warmed through.
Bananas take 45 seconds to one minute.
Apples take from 2 minutes to 3 minutes.
Pears take from 2 minutes to 4 minuets.

Grilled in Foil Clambake New England Clam Bake

Using the grill and foil packets makes this a real
easy, tasty and impressive presentation of a clam bake.
Giving everyone there own foil packet to open and
savour the aroma as the steam escapes into the air.

Ingredients:
4 handfuls of seaweed (available at fishmonger if ordered in advance)
4 ears of corn, shucked, each cut into 6 pieces
4 red potatoes, boiled until fork-tender, cut into quarters
2 1 1/2-pound lobsters, cut in half lengthwise
16 littleneck clams, soaked and scrubbed clean
4 bay leaves
1 1/3 cups dry white wine
1 lemon, sliced
Freshly ground black pepper, to taste
1/2 teaspoon Old Bay seasoning (optional)

Directions:
Set out four 18-inch-square double layers of aluminum foil.
Place a handful of seaweed in the middle of each piece.
Top with 6 pieces of corn, 4 pieces of potato,
1/2 lobster, 4 clams, lemon slice and one bay leaf.
Fold the foil edges slightly, then add 1/3 cup of wine to each.
Season with pepper and Old Bay if using.
Wrap the foil on all four sides to form a package, and seal well.
Repeat with remaining packages.
Poke holes in the top of each to allow steam to escape.
Place the packages on a medium-hot grill
or over medium-hot coals, cover grill,
and cook for 20 to 30 minutes.
Carefully open one package to make sure
clams have opened before removing from the grill.
Place on plates and serve immediately.

Green Basil Herbed Butter with Parsley and Tarragon

Smear bread with this herby blend of butter,
parsley, basil, and tarragon and bake
for a gourmet take on garlic bread.

Ingredients:
1 1/2 cups roughly chopped flat-leaf parsley
1 1/2 cups roughly chopped fresh basil leaves
1/2 cup chopped fresh tarragon leaves
10 cloves garlic, coarsely chopped
1 1/2 pounds unsalted butter, at room temperature
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
1 1/2 teaspoons sea salt

Directions:
Place all the ingredients in a
food processor and blend,
scraping the sides occasionally,
until a smooth green-flecked cream forms.
Use right away or refrigerate.

Fiddlehead Fern Bruschetta Fiddlehead Fern Appetizers

Fiddlehead ferns boast a crunchy texture and
vegetal flavor prized by seasonally minded chefs.

Ingredients:
10 ounces fiddlehead ferns
4 tablespoons butter
Pinch sea salt
Pinch crushed chili pepper
2 cloves garlic (1 chopped, 1 halved)
Half a lemon
4 slices Italian bread
4 teaspoons olive oil
8 slices pancetta, cooked until crisp

Directions:
Wash fiddlehead ferns well.
Melt butter in a skillet over
medium heat until it starts to froth.
Add ferns, the sea salt, and chili flakes.
Cook until vegetables are slightly soft,
approximately two minutes.
Toss and check seasoning.
Cook until slightly brown, three minutes.
Add chopped garlic. Turn off heat.
Drizzle lightly with lemon.
Toast or grill bread until brown.
Rub lightly with halved garlic clove
and drizzle with olive oil.
Top with ferns and pancetta.

Blue Grape Catsup Concord Grape Ketchup

Never underestimate the potential of the Concord grape.
Sweet but sophisticated Concord-grape ketchup,
is a fine seasonal accompaniment for robust cheeses
like Boerenkaas or mild-flavored roast fish like cod.

Ingredients:
3 quarts Concord grapes, stemmed
1/2 cup water
3/4 cup brown sugar
1 cup sugar
1 cup apple cider
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground clove
1/4 teaspoon black pepper

Directions:
In a 4-quart saucepan, cook grapes and water
over medium heat until the grapes release their juice.
Strain juice, and discard skins and seeds.
Combine juice with remaining ingredients in a saucepot.
Reduce over medium heat for 30 minutes. Cool and serve.

Valentine's Day Chocolate Soup Creamy Chocolate Dessert for Two

This is a recipe for two servings of a chocolate soup.
A truly fine tasting first course or a shareable dessert.

Ingredients:
2 cups milk
6 oz chocolate
1/2 teaspoon cornstarch
1 teaspoon water

Directions:
Heat milk in a pot. Right before the milk boils, turn off heat.
Add chocolate and stir until melted. In a separate bowl,
mix cornstarch and water. Add mixture to pot.
Turn heat back on to low. Stir until soup is slightly thickened.
Strain into a new pot through a fine strainer.
Serve in one cup bowls.

Homemade Caramel Popcorn Butter Toffee Popped Corn

Bring back childhood memories in your guests,
sophisticated goody bags with caramel popcorn.
You can add salted peanuts to the bags too!

Ingredients:
1 cup popcorn
1 cup sugar
1/2 cup corn syrup
1/2 teaspoon baking soda
1 tablespoon salted butter

Directions:
Pop the popcorn;
To make the caramel, place the sugar, corn syrup,
and 1/4 cup water in a large saucepan
(large enough to hold the popcorn)
and cook until the caramel turns a light golden brown.
Add baking soda and butter to the caramel.
Then add the popcorn to the hot caramel
and stir with a wooden spoon
until the popcorn is evenly coated.
Pour the caramelized popcorn onto a
parchment-paper-lined baking sheet and set aside to cool.
Break up the popcorn with your hands.
Serve in colored-cellophane bags.

Crushed Cheetos Cheese Sauce Crunchie Cheetos in a Sauce

This is a good to sauce serve over boring
fresh cooked broccoli, cauliflower or brussel spouts.
And the kids will just love the familiar flavor.

Ingredients:
1 quart heavy cream
2 tablespoons chopped shallots
2 tablespoons garlic, chopped
10 black peppercorns
1 bay leaf
2 cups aged Gouda, grated
1 cup Parmesan, grated
Salt to taste
1/2 9-ounce bag of Crunchy Cheetos

Directions:
In a heavy-bottomed saucepan, reduce cream with shallots, garlic, peppercorns, and bay leaf until it thickly coats the back of a spoon. Remove from heat and whisk in cheeses until fully melted. Adjust seasoning with salt. (2) Strain sauce through fine-mesh strainer and keep warm in a bain-marie. Crush the Cheetos in the bag into pebble-size bits with a rolling pin. to serve: Pour warm sauce into a large serving dish

Braised Chicken with Orange Sweet Potatoes and Rosemary

Braised Chicken Meat With Sweet Potatoes,
Fresh Rosemary, and Sweet Orange Segments.

Ingredients:
Fresh chicken meat, cut into 1-inch pieces
Salt and white pepper
4 tablespoons flour
3 oranges
2 tablespoons olive oil
1 cup each 1/4" dice onions, carrots, and celery
12 ounces button mushrooms, rinsed and quartered
2 sprigs rosemary
2 sprigs fresh sage, leaves from 1 sprig chopped
1/3 cup red wine
1/3 cup white wine
3 cups chicken stock or low-sodium chicken broth
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon chopped parsley

Directions:
Preheat oven to 350 degrees F.
Dust the chicken meat with salt, pepper,
and 2 tablespoons of flour.
Peel the zest from 1 of the oranges with a potato peeler,
and then slice the zest very thin. Juice the peeled orange and reserve; cut the remaining oranges into skinless segments; reserve.
Heat the olive oil in a large Dutch oven
or heavy-bottomed sauce pon at medium-high.
Add the leg meat in a single layer,
and sear on all sides until browned.
Remove the meat, and set aside.
Add the onion, carrot, celery, mushrooms,
rosemary sprigs, 1 sage sprig, and orange zest.
Season with salt and pepper, and cook,
stirring, until the vegetables are golden brown.
Add the remaining flour, and continue to cook,
stirring, for 2 minutes. Add red and white wine
and orange juice, and boil until liquid evaporates.
Add chicken stock, and return meat to pot.
Bring to a simmer, cover, and transfer to oven.
Braise for 30 minutes, then stir in sweet potatoes;
cover, and return to oven for 30 minutes
Check seasoning, and adjust.
Garnish with orange segments, chopped sage, and parsley.

Creamy Red Bliss Potaoes Juniper Berry Potato Salad

I like the way the junper berries add a
flavor and color to this potato dish.
It's good served with wild game meat.
Juniper berry sauce is often a popular
flavoring for quail, pheasant, veal and lamb.

Ingredients
4 pounds baby Red Bliss potatoes, unpeeled, quartered
2 tablespoons Grey Poupon mustard
3 tablespoons white or red wine vinegar
1 tablespoon juniper berries, finely chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup extra-virgin olive oil
1/2 cup finely chopped parsley
1/2 cup finely chopped scallions

Directions:
Put the potatoes into a saucepan of cold,
well-salted water, and bring to a gentle simmer.
Cook until just done. Drain the potatoes,
rinse with cold water to stop the cooking,
and spread them on a paper towel to dry.
Whisk together the mustard, vinegar,
juniper berries, salt, pepper,
and buttermilk in a bowl until combined,
then gradually whisk in the oil until the dressing is creamy.
Put the tepid potatoes in a large mixing bowl,
and stir in half the buttermilk dressing and coat the potatoes.
Cover the bowl and refrigerate overnight.
One hour before serving, stir in the
remaining buttermilk dressing, parsley, and scallions.

Best Chicken Breasts Marsala Skillet Fried Chicken Marsala

This is an easy recipe for chicken marsala,
you simply coat in flour and saute in skillet.
Reduce the sauce, pour over chicken and serve.

Ingredients:
4 Chicken boneless skinless breasts, halved and pounded thin
1/3 cup flour
1/2 teaspoon Salt or to taste
1/2 teaspoon Oregano
4 tablespoon Olive oil
4 tablespoon Butter
1 clove Garlic
1 cup fresh mushrooms,sliced
1/2 cup Marsala wine
Italian parsley

Directions:
Combine flour, salt, and oregano in a shallow bowl.
Heat the oil, butter, and garlic in a skillet.
Dredge the chicken in flour mixture, place in skillet.
Saute the chicken on medium heat for about 2 minutes
on the first side, until lightly browned.
Flip the breasts and add the mushrooms
around the chicken breast pieces.
Saute chicken until cooked completely .
Remove chicken from skillet, keep warm.
Add the wine to the mushrooms and simmer
until liquid is reduced by half.
Season with salt and pepper.
Spoon mushrooms and sauce over chicken,
garnish with Italian parsley and serve.

Tortilla and Salsa Casserole Cheese and Beef Baked Tacos

This is a very delicious and filling recipe.
It also allows you a lot of room to customize it.
I like more heat so I added a lot more spice to it!

Ingredients:
1 pound ground beef or pork
3/4 cup water
1 pkg. (1.25 oz>) taco seasoning
1 to 3 teaspoon garlic powder
1 container (16 oz) cottage cheese
2 cups shredded sharp cheddar cheese
1 cup chopped onion or sliced green onion
12 6-inch corn tortillas
4 cups shredded lettuce
2 medium tomatoes chopped
1 sour cream (optional)

Directions:
Preheat oven to 350 degrees.
Lightly coat a 13 x 9 x 2 baking pan
with nonstick cooking spray; set aside.
In large skillet cook meat until brown.
Drain fat. Stir in water,
taco seasoning and garlic powder.
Bring to a boil; reduce heat. Simmer,uncovered,
about 5 minutes or to desired consistency; set aside.
In mixing bowl combine cottage cheese, cheddar cheese and onion.
Place 6 tortillas in prepared pan.
Top with half of the meat and dollop
with half of the cheese mixture.
Repeat layers. Bake, uncovered for
45 minutes or until heated through.
Top with lettuce and tomatoes.
Serve with sour cream, if desired.

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Hot and Sweet Italian Sausages Baked Potato, Peppers and Onions

This is a good recipe for a baked not fried sausage dish.
The cooking times are appoximate depending on amounts used.

Ingredients:
1 lb sweet Italian sausage links
1 pound hot Italian sausage links
3 Potatoes, peeled and cut in eighths
3 Green bell peppers, cored and sliced
1 Onion, peeled and sliced
1 cup cold water
1/4 cup tomato paste
Salt to taste
Black pepper to taste

Directions:
Preheat the oven to 400 degrees F.
In a baking dish place potatoes in a single layer.
Place peppers and onion on top of potatoes.
Season with salt and pepper.
Place Italian sausage on top of vegetables
and pour in the water and tomato paste.
Cover pan with foil. Bake at 400 degrees F.
for 1 1/2 hours, remove foil and bake
1 more hour or until sausage is browned.

Cinnamon Cream Cheese Squares Using Refrigerator Crescent Dough

Cinnamon Cream Cheese Squares are as easy as pie!
You need two cans of the crescent rolls in this one.

Ingredients:
2 (8 ounce) tubes refrigerated crescent rolls
16 ounces cream cheese, softened
1 1/2 cups granulated sugar, divided
1 teaspoon vanilla extract
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon

Directions:
Unroll one tube of dough and place in a
lightly greased 13 x 9-inch baking pan.
Seal seams and perforations; set aside.
In a mixing bowl beat cream cheese,
1 cup of sugar and vanilla extract
until smooth. Spread over dough.
Unroll remaining tube of dough
and place over cream cheese mixture,
stretching to fit. Brush butter evenly over top;
sprinkle with cinnamon and remaining sugar.
Bake at 350 degrees F. for 30 minutes or until done.
Cool; cut into squares.

Fried Fresh Sage Leaves Anchovy and Sage Antipasto

This tasty antipasto is normally made in
the late spring with new, tender sage leaves.
The preparation is kind of laborious,
but the end result makes it worthwhile.

Ingredients:
Serves 6
50 or so sage leaves
6 salted anchovies
Plain flour
Extra virgin olive oil
Salt to taste

Directions:
Wash the sage leaves and lay out to dry on a kitchen cloth.
Bone and carefully wash the anchovies and chop into 1/2" pieces.
Mix the flour, water and a pinch of salt to make the batter.
Heat the olive oil in a frying pan.
Take two sage leaves at a time and make
sandwiches with the anchovy pieces.
Dip in the batter and fry until golden brown.
Dry on kitchen paper and serve piping hot.

Rabbit with Arnais Wine Fresh Herbs and Vegetables

My Italian friend told me as a child
his father used to make this recipe.
Arneis is a white Italian wine grape
variety originating from Piedmont, Italy.
Preparation and cooking time: 1 1/2 hours.

Ingredients:
1 rabbit of about 1 1/2- 2 Pounds
lard for cooking
1 carrot, 1 stick celery, 1 onion,
1 clove garlic
1 sprig rosemary, 1 sprig thyme
2 leaves sage, 1 bay leaf
1 glass Arneis
5 tbsp extra virgin olive oil
salt to taste

Directions:
Chop up the herbs. Cut the rabbit into pieces and warm through.
Drain off any excess liquid. Add 3 tbsps of olive oil,
the chopped lard and garlic and gently fry.
Baste occasionally with the wine.
Finely chop the onion, carrot, and celery
and fry gently in the remaining oil in a second pan.
Transfer the rabbit pieces and their gravy
and add the chopped herbs. Season,
cover and cook over a medium flame for an hour or so,
adding water or stock as necessary.

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Creamy Risotto Spinach Soup with White Beans and Carrots

I could have called this refrigerator left over soup,
the soup you can make by cleaning out the refrigerator
using all those little containers of cooked food.
If you start with really good cooked food you can't
go wrong, use what ever you have on hand and enjoy!

Ingredients:
1/4 cup cold water
1/2 cup creamy cooked risotto
1/4 cup spinach, chopped and cooked
1/4 cup carrots, sliced and cooked
1/2 cup leftover white bean soup
1 1/2 stuffed plum tomatoes halves with ricotta, cooked
Olive oil
Lemon juice

Directions:
Put water in a soup pot, add risotto and mix well.
Cook on low heat until soft and creamy.
Re-heat spinach in microwave, add to pot and stir in.
Add carrots, no juice or liquid though.
Add white bean soup, all of it.
Cut left over stuffed tomaes in quarters, add to pot.
Stir and cook on low until warmed through.
Serve with a drizzle of olive oil and fresh lemon juice.

Creamy Bacon Blue Cheese Dip Creamed Bacon Bleu Cheese Dip

The mayonnaise from this creamy bacon dip
could be ommitted, and you could always
add more mayonnaise or cream cheese
to make the dip thicker.

Ingredients:
3/4 cup light sour cream
1/2 cup mayonaise
1/4 cup blue cheese crumbles
4 bacon strips, cooked and chopped

Directions:
Combine the sour cream, mayonaise,
blue cheese crumbles and bacon bits.
If you want a thicker dip, you can add more mayonnaise.
Use this dip along with chicken wings or celery sticks.

Homemade Corn Tortillas Freshly Made Corn Tortillas

For such a simple food, tortillas
made from scratch can make an ordinary meal
of beans and rice seem a little more special.
Fresh, warm tortillas are much more
flavorful than the store bought variety.

Ingredients:
2 cups masa
1/2 tsp salt
1 1/8 cup of water

Directions:
Mix in a bowl until you have a nice ball of dough.
If your dough is too dry, add water bit by bit in small amounts.
Divide and roll in to 16 golf ball sized balls.
Place these little masa balls on a plate
and cover with a damp cloth in order
to keep your dough from drying out.
Press each little dough ball one by one,
(between 2 sheets of wax paper) in the tortilla press.
Heat a heavy skillet or comal on medium/high.
Cook each tortilla for about 1 minute on each side.
Cover with a damp towel to keep them warm for serving.

Asparagus Soup with Poached Egg Croutons and Black Truffle Flakes

This is one of my recipes for asparagus soup.
It's simply pureéd till it’s silky smooth,
the rest is just delicious herbed and seasonings.
A soft poached egg in the middle of the dish.
It’s sure to make your guests very happy.

Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 medium onion, finely sliced
1 garlic clove, chopped
salt to taste
1 pound asparagus (separate the stems and slice the rest)
3 fingerling potatoes, peeled and sliced
2 sprigs tarragon
1 quarts chicken stock
1-2 tablespoons creme fraiche
Garnishes:
Croutons
Black truffle (optional)
Truffle oil
Tarragon leaves
4 eggs
3 tablespoons white vinegar

Directions:
For the asparagus soup:
Heat the oil and butter in a medium pot over medium heat,
add the onion and 1/2 teaspoon salt.
Cook gently for five minutes until the onion has softened.
Add the garlic and tarragon, stir together for a minute,
then add the potatoes, asparagus stems and chicken broth.
Bring to a boil, reduce the heat, cover and simmer for 10 minutes.
Remove and discard the asparagus stems and add the
chopped asparagus and simmer until soft, about 5 minutes.
Add the creme fraiche and blend the soup until silky smooth,
strain and cool rapidly over an ice bath.
To serve:
Boil water in a wide stockpot and add the vinegar.
When it comes to a simmer, break the eggs one by one
and poach them for 3 minutes. Remove with a slotted spoon.
Meanwhile heat the asparagus soup.
Pour the soup in four soup bowls,
top each one with a poached egg.
Add croutons, chopped truffle (if using),
a drizzle of truffle oil, and tarragon leaves.
Serve immediately.

Greek Style Fried Lemon Olive and Herbed Potatoes

There is a little Greek flavor going on with these potatoes.
The lemon, oregano and garlic are three
prime ingredients that make it so.
If you really wanted to take it to the land of Greece,
perhaps you’d add a bit of black pepper and marjoram.

Ingredients:
6 large red potatoes, cubed
1 medium yellow onion, chopped
4 cloves garlic, sliced
Zest and juice of 3 lemons
6 black Greek olives, pitted and halved
3 tablespoons fresh oregano, chopped and divided
3 tablespoons fresh dill, chopped and divided
1/4 cup fresh parsley, chopped and divided
Olive oil
Kosher salt

Directions:
Drizzle olive oil in a wide, deep skillet over medium high heat.
When hot, add potatoes and onions and cook for about 10 minutes
or until they begin to soften slightly.
Stir occasionally to prevent sticking.
Add lemon juice, zest and half of the oregano, dill and parsley.
Add olives, cover and cook for another 20-25 minutes
or until potatoes brown on all sides.
Stir as needed and add more olive oil if potatoes begin to stick.
Remove from heat and toss with remaining herbs
and season with kosher salt as desired.

Tomato Meatball Grinder Sauce Roasted Garlic Tomato Sub Sauce

I'm always looking for a great meatball sub
and find that they are a rare commodity.
I decided to make what I consider to be the
tastiest meatball grinder sauce
and I will share this with you here.

Ingredients:
2 large onions, chopped
2 (28 ounce) can crushed tomatoes
6-8 leaves fresh basil leaves
3-6 cloves garlic roasted
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons olive oil
2 teaspoons butter

Directions:
In a large saucepan over medium-high heat,
add crushed tomatoes and raw quarted onions.
Add basil, garlic, salt and pepper.
When the garlic is done roasting add this as well.
Let the sauce come to a boil,
lower heat to low and stir occasionally until desired thickness.
Drizzle with olive oil part way through the simmering to taste.
Remove the big chunks of onion and just before serving add the butter.
Use on soft or crusty rolls with your favorite meatball recipe,
and fresh parmesan or mozzarella cheese.

Homemade Taco Seasoning Spicy Mexican Taco Seasoning

Homemade taco seasoning is super easy to make
and totally worth the effort. I like making
my own taco seasoning cause we can adapt it to my taste.
For instance, I use ancho chili powder in mine rather
than traditional chili powder that you would find in packet seasoning.
I love that deep smoky flavor of ancho chili powder.
Ancho chili powder packs in the flavor without a whole lot of heat.

Ingredients:
1/4 cup ancho chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
2 tsp paprika
2 Tbsp ground cumin
2 tsp sea salt
1 tsp black pepper (optional)

Directions:
Combine all ingredients in a small bowl. Store in an airtight container.

To use: Use approximately 2 tablespoons of taco seasoning
in place of a packet of commercial taco seasoning.
To prepare taco meat, add seasoning and 1 cup of water
to one pound of browned meat and simmer
over low heat until liquid is gone.

Chewiest Chocolate Chip Cookies

I’m not into crispy chocolate chip cookies,
and I don’t think I know of anyone who is. SO,
for now, I’m going to keep experimenting with
making the chewiest chocolate cookies’s
and see what else I can discover But,
as of today, these have definitely been the BEST!

Ingredients:
2 1/4 cups bread flour
1 cup unsalted butter, room temperature
1 teaspoon salt or to taste
1 teaspoon fresh baking soda
1/4 cup white granulated sugar
1 1/4 cups brown sugar
1 large egg
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Directions:
Heat oven to 375 degrees F.
Melt the butter in a medium saucepan over low heat.
Blend the flour, salt, and baking soda and set aside.
Pour the melted butter in a large bowl.
Add the sugar and brown sugar.
Cream the butter and sugars on medium speed.
Add the egg, yolk, 2 tablespoons milk
and vanilla extract and mix until well combined.
Slowly incorporate the flour mixture
until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined
baking sheets, about 2 inches apart.
Bake for 10 to 12 minutes or until golden brown,
checking the cookies after 5 minutes.
Rotate the baking sheet for even browning.
Cool and store in an airtight container.

Thai Green Curry with Seafood

This is an authentic Thai seafood recipe.
It's kind of complex but is also very good!

Ingredients:
2 tablespoons unrefined peanut oil
5 green onions, finely chopped
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 kaffir lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

Directions:
Heat oil in large saucepan over medium heat.
Add green onions, 1 tablespoon cilantro, and garlic;
sauté until tender, about 2 minutes.
Add curry paste; cook about 1 minute.
Add 1 1/4 cups water, coconut milk, chiles,
lime leaves, and fish sauce. Bring to simmer.
Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan.
Cover and simmer until mussels open and seafood and bok choy
are cooked (discard mussels that do not open), about 5 minutes.
Stir in 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.

Garlic Stuffed Chicken with Cream and Cheddar Cheese

I make this whenever I want a good and easy meal.
It's impressive looking when you cut into it!

Ingredients:
Oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)

Directions:
Preheat oven to 350 degrees F.
Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half
horizontally through the center,
cutting almost but not completely through.
Place one slice each of Cheddar and
cream cheese in the center of each breast.
Close again as if placing between the pages of a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl,
combine breadcrumbs and Romano cheese.
Carefully dip each breast first in milk,
then in breadcrumb mixture, patting lightly to firmly coat.
Place breasts side by side in a single layer
in pre-oiled baking dish, tucking edges under to seal.
Melt butter in a small saucepan over medium heat.
Stir in lemon juice and garlic, and drizzle evenly over chicken.
Season breasts with garlic salt and paprika, if using.
Bake in preheated oven for 30 minutes,
or until no longer pink in center and juices run clear.

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Secret Recipe Grilled Chicken Marinated Barbecued Chicken

This is an easy and tasty BBQ chicken marinade.
It uses something as simple as salad dressing
that makes an effective marinade for chicken.

Ingredients:
1/2 cup low sodium soy sauce
2 tablespoons bottled Italian salad dressing
2 tablespoons clover honey
1 lime, juice and zest of
2 teaspoons garlic powder
8 bone-in, skin-on chicken thighs

Directions:
Whisk together the first 5 ingredients
and put in a gallon-size sealable freezer bag.
Drop the chicken thighs in the bag and seal it shut,
squeezing out as much air as possible.
Massage the bag briefly to distribute
the marinade evenly over the meat.
Place in a bowl and marinate for
90 minutes or up to 2 days in the refrigerator.
Preheat only one half the grill until very hot.
When the grill is hot, lift the thighs out of the
marinade and place them skin side down on the unheated side.
Baste with some of the leftover marinade.
Close the grill cover, leave vents wide open if you have them.
After 15 minutes, flip the chicken over so the
skin side is up and re-baste. Continue cooking, covered,
another 10 to 20 minutes until nearly done. Remove the lid.
If the skin doesn't have a rich, golden color,
sear the thighs skin-side down over
the hot side of the grill for several seconds.
If the flames flare up, move the meat immediately
so they don't blacken the skin.
Serve hot or at room temperature.

Citrus and Honey BBQ Chipotle Sauce Chicken

This is a good recipe for a orange, lemon
and lime grilled, broiled or barbecued chicken.
You can also broil this honey citrus chicken.
Chipotle Tabasco sauce gives these chicken
breasts a tantalizing smoky flavor.

Ingredients:
4 chicken breast halves

Marinade sauce ingredients:
Juice of 1 orange
Juice of 1 lime
Juice of 1 lemon
3 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon Chipotle Tabasco Sauce
1/2 teaspoon sweet smoked paprika

Directions:
Combine all marinade sauce ingredients and pour into a food storage bag.
Add the chicken and turn to coat well. Place in a bowl and refrigerate, turning occasionally, for about 2 to 4 hours.
Remove from the marinade and BBQ grill, or broil the chicken
for about 20 minutes, turning once, or until cooked through.
When pierced with a fork, juices will run clear.
If desired, boil the marinade and use it to
baste the chicken the last 5 or 10 minutes.

Real Mayonaise White Barbecue Sauce

This recipe begins with a traditional white BBQ base,
then calls on the flavor boosting power of fresh garlic,
prepared horseradish, Creole mustard, and a touch of sugar.
The result is an eye-opening sauce with lip-smacking acidity
and just the right amount of creaminess.

Ingredients:
1 1/2 cups Real mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish

Directions:
Whisk together all ingredients until blended.

Mango Chutney Cream Cheese Dip

A perfect combination of sweet, spicy and creamy,
serve this dip with chips or stuffed into celery sticks.

Ingredients:
1/2 pound cream cheese, at room temperature
2 tablespoons plain yogurt
1/2 cup Mango Chutney
1 teaspoon curry powder
1/4 teaspoon ground ginger
1 teaspoon scallion, finely chopped

Directions:
Place the cream cheese in a small mixing bowl
and using a fork, mash well.
Add the yogurt and mash until well incorporated.
Add the chutney, curry powder and ginger
and mash until well incorporated.

Broccoli Baked Potatoes Garden Stuffed Baked Potato

Stuff a baked potato with fresh garden vegetables.
You can substitute a variety of fresh vegetables.
Use any thing you want when they become ripe!

Ingredients:
4 potatoes
2 tablespoons butter or margarine
1 small onion, chopped
3/4 cups broccoli florets, coarsely chopped
2-3 sprigs parsley, chopped
1/2 cup ranch salad dressing
Chives, chopped
Salt and Pepper to taste

Directions:
Bake or microwave potatoes until soft.
Cut potatoes in half, lengthwise.
Carefully, scoop out the potato from the skins. Set skins aside.
Mash potatoes in a bowl.
Add butter to a skillet. Add chopped onion and saute until tender.
Add sauteed onion, broccoli and ranch dressing to the mashed potatoes.
Mix together.
Spoon potato mixture into the potato skins.
Heat in oven at 375 degrees F. until hot (about 15-20 minutes)
Remove from oven.
Sprinkle chopped parsley and chives on top of potatoes.
Serve hot.

Microwaved Fresh Asparagus with a Lemon Mustard Sauce

As a lover of fresh picked asparagus,
I'm always seeking new sauces and butters
to pour over succulent spears of asparagus.
I think you will like this recipe.

Ingredients:
1 pound fresh asparagus spears
3 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon soy sauce
2 tablespoons minced onion
1/4 teaspoon minced garlic
1 teaspoon parsley flakes

Directions:
Whisk together butter, lemon juice, dijon mustard,
soy sauce, onion, and garlic.
Place asparagus in a covered, microwaveable bowl.
Pour sauce over asparagus.
Place cover loosely on bowl.
Micro wave until asparagus is desired texture about 4-5 minutes.
Top with parsley flakes.

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Summertime Stewed Fresh Okra and Tomatoes

This simple stew highlights two summer time favorites
vine ripe tomatoes and fresh okra in a simple stew.
Okra does especially well in a hot growing season.
Here the okra acts as both vegetable and a thickener.

Ingredients:
1 pound fresh okra, trimmed
2 medium ripe tomatoes, chopped
1 habanero or 2 jalapeño peppers, pierced with a fork
1/4 teaspoon salt
Freshly ground pepper to taste

Directions:
Place okra, tomatoes and chile(s) in a heavy saucepan.
Bring to a boil. Cover and cook over medium heat
until the okra is tender, 8 to 13 minutes.
Season with salt and pepper.

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Roasted Plum Tomatoes with Garlic and Gorgonzola

This recipe turned out excellent.
The tomatoes were tender and the gorgonzola
melted and blended with the bread crumbs very nicely.
The soft tomato spread easily and the combination was excellent.

Ingredients:
10 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled and minced
1/2 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup flavored dry bread crumbs
3/4 cup gorgonzola cheese, crumbled
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Preheat oven to 350 degrees F.
Using a teaspoon remove the seeds from the tomatoes.
Using kitchen shears cut away the stem.
In a large bowl, mix together 2 tablespoons
of the olive oil, garlic, salt, and pepper.
Toss the tomato halves in the oil mixture until coated.
Marinate the tomatoes for 10 minutes or so.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up,
on a parchment paper-lined baking sheet.
Fill each tomato half with the bread crumb filling.
Drizzle with the remaining olive oil.
Bake for 20 to 25 minutes until slightly softened
and the underside of the tomatoes are brown.
Arrange the cooked tomatoes on a serving platter.
Sprinkle with the chopped parsley and serve immediately.

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Grilled Vidalia Onions Red Burmuda Onions

Onions are great when cooked on the grill.
They get nice grill marks with a smoky taste.

Ingredients:
Vidalia onions
Red Bermuda onions
Olive oil
Sweet smoked paprika
black pepper

Directions:
After cleaning and oiling the grill.
Preheat grill to medium heat.
Peel and slice the onion crosswise into 1/2" thick slices.
Brush one side with olive oil and place on grill.
Brush other side with olive oil just before turning.
Sprinkle with paprika, black pepper and serve.

Coquilles St. Jacques made with Parmesan

The first time I made Coquilles St. Jacques
I was amazed at how good it was, you will be too!

Ingredients:
1 lb bay Scallops
4 tablespoon Butter
1/2 cup Sliced mushrooms
3 tablespoon Flour
1 cup Dry white wine
2/3 cup Water
2 Parsley sprigs
4 Whole black peppercorns
1 teaspoon Dried thyme
1 Bay leaf
1/2 cup Shallots; or onion-chopped
1 Egg yolk
1/2 cup Heavy cream
1 teaspoon Lemon juice
Cayenne pepper to taste
1/2 cup Dry bread crumbs
1/4 cup Grated Parmesan cheese
Butter
1 1/2 cup Potatoes; cooked and whipped

Directions:
Melt 1 Tb butter in a heavy skillet and saute mushrooms.
Remove mushrooms and set aside. Add remaining 3 Tb butter
and the flour and cook stirring together over medium heat 2-3 minutes.
Combine the wine, water, parsley, peppercorns, thyme, bay leaf and
onion in a saucepan and bring to a boil.
Boil 10 minutes, strain and return liquid to the pan;
add scallops, cover and let simmer 3 minutes.
Remove scallops and set aside. Bay scallops can be served whole.
Reduce liquid to 1 cup; add butter-flour mixture and whisk
constantly until the mixture thickens.
Stir egg yolk into cream, add a little of the hot sauce,
stir into yolk mixture then stir back again into the hot sauce
and turn off heat. Stir in lemon juice, cayenne, mushrooms and scallops. Divide into lightly greased scallop shells
or 3 individual serving casserole dishes.
Melt the butter and fry the bread crumbs in a small skillet.
Mix in the grated Parmesan. Sprinkle this mixture over the scallops.
With a pastry tube pipe a line of whipped potatoes
around the edges of the dish.
Place in a 400 degree F. preheated oven
and broil 2 to 4 minutes until the topping is golden brown.

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Homemade Taco Seasonings Use with Beef, Pork or Chicken

Don't buy the grocery store packaged mix.
This recipe has none of the chemicals
and salty food preserving ingredients.

Ingredients:
chili powder
onion powder
garlic powder
dried chili flakes
cumin powder
oregano
paprika
corn starch
Salt to taste
black pepper to taste

Directions:
You can play with the ratios of the herbs get your favorite mix.
I go with less oregano and paprika and more chili powder and garlic.
But even 1 part of all of them works.
About 1 tsp of everything goes with 1 lb of beef/chicken etc.

Mashed Yukon Potatoes with Sour Cream and Cream Cheese

This mashed potato recipe was
given to me by my Grandmother.
It's a mashed potato with cream cheese.
These potatoes can be made ahead of time
and kept warm in a crock pot, set on low.
Just add 1-2 T of additional butter
before serving if it seems dry.


Ingredients:
5 pound Yukon Golf Potatoes, peeled and quartered

Directions:
Place potatoes in a large saucepan, and cover with water.
Add a little salt and bring water to a boil over medium heat.
Cook until tender but still firm.
Drain and return to stove top over low heat
for a minute or two to dry the potatoes.
Add to potatoes:
8 oz. softened cream cheese
1 cup sour cream
salt and pepper to salt
1/4 cup soften butter.
Use a potato masher to mash until smooth.
Remove to a serving dish and serve warm.

Vinegar Pie Apple Cider Pie

This is a very old recipe of my
Granmothers called Vinegar Pie.

Ingredients:
2 tablespoons butter
1/2 cup sugar
3 tablespoons flour
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 egg, lightly beaten
2 tablespoon apple cider vinegar
1 cup water
1 9” pie crust that had been briefly baked
(about 3 minutes) at 450 degrees F.

Directions:
Preheat oven to 350 degrees F.
Cream butter and sugar.
Sift together flour and spices
then add to flour mixture, mix well.
Beat in egg, vinegar and water.
Pour into a double boiler and cook
over boiling water until thick.
Pour into the pie shell and bake
about 30 minutes or until a knife comes out clean.

Pumpkin Pie with Marshmallow Topping

My Grandmother used to make this on Holidays.
I like the browned marshmallows on top the best.

Ingredients:
1 refrigerated pie crust at room temperature

Streusel:
1/2 cup crushed gingersnap cookies (9 cookies)
1/4 cup chopped pecans
2 tablespoons packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened

Filling:
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed light brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, slightly beaten

Topping:
2 to 2 1/2 cups miniature marshmallows

Directions:
Heat oven to 425 degrees F.
Place cookie sheet on middle oven rack.
Unroll pie crust in 9-inch glass pie plate
as directed on box for One-Crust Filled Pie.
In small bowl, mix streusel ingredients.
Sprinkle streusel in crust-lined pie plate.
In large bowl, mix filling ingredients.
Pour into pie crust on top of streusel.
Place pie plate on cookie sheet in oven.
Bake 15 minutes. Reduce oven temperature to 350 degree F.
Bake 35 to 45 minutes longer or until knife
inserted in center comes out clean.
Cool completely on cooling rack, about 3 hours.
Just before serving, set oven control to broil.
Arrange marshmallows evenly over top of pie,
completely covering filling.
Broil pie with top about 5 inches
from heat about 30 seconds, watching carefully,
until marshmallows are lightly browned.
Turn pie to brown evenly if needed.
Marshmallows will brown quickly.
Cover and refrigerate any remaining pie.

Oatmeal Meatloaf with Chicken Rice Soup

This is a really good recipe for meatloaf
using chicken with rice soup and oatmeal in it!

Ingredients:
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Chicken and rice Soup
1/4 cup bread crumbs
1/4 cup oatmeal
1 small onion, finely chopped (about 1/4 cup)
1 egg, beaten
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water

Directions:
Thoroughly mix the beef, 1/2 cup soup, bread crumbs,
oatmeal, onion, egg, Worcestershire and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan
and firmly shape into an 8x4-inch loaf.
Bake at 350 degrees F. for 1 hour
or until the meatloaf is cooked through.
Heat 2 tablespoons pan drippings,
the remaining soup and water in a 1-quart saucepan
over medium-high heat until the mixture is hot and bubbling.
Serve the gravy with the meatloaf.

Peter Piper's Pickled Peppers Pickled Yellow Banana Peppers

I just had to name this recipe like that.
This is a really good pickled pepper recipe.

Ingredients:
4 quarts long red, green or yellow peppers
(Hungarian, Banana or other varieties)
1 1/2 cups canning salt
4 1/2 quarts water, divided
1/4 cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
2 1/2 quarts vinegar

Directions:
Cut two small slits in each pepper. Dissolve salt in 4 quarts water.
Pour over peppers and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine 2 cups water and remaining ingredients in a large saucepan.
Simmer 15 minutes. Discard garlic. Bring pickling liquid to a boil.
Pack peppers into hot jars, leaving 3/4-inch headspace.
Ladle hot liquid over peppers, leaving 1/4-inch headspace.
Remove air bubbles. Adjust two-piece caps.
Process half-pints and pints 10 minutes in a boiling-water canner.
Yields about 16 half-pints or 8 pints.

Cheese Mashed Potatoes with Egg Whites and Onions

This is a recipe for making homemade mashed potatoes.
Where you add two egg whites some onion and mustard.

Ingredients:
6 potatoes, cooked and drained
3/4 cup milk
3/4 teaspoon salt or less
1/3 cup grated cheese
2 teaspoons mustard
1/4 cup chopped green onions
2 egg whites

Directions:
Add milk and salt to potatoes and mash until smooth.
Add cheese, mustard and green onions; mix well.
Potatoes can be served at this point.
Heat oven to 375 degrees F.
Lightly oil 1 1/2-quart baking dish.
Place potato mixture into prepared dish.
Beat egg whites until very stiff and spread over potatoes.
Bake 50 to 60 minutes and serve immediately.

Watermelon Rind Pickles Pickled Watermelon Rind

I used to can this every year.
The entire family loved it!

Ingredients:
7 pounds watermelon rind, cubed and peeled
7 cups sugar
2 cups white vinegar
1/2 teaspoon oil of cloves
1/2 teaspoon oil of cinnamon

Directions:
On the first day, boil rind until tender; drain.
Combine sugar, vinegar, oil of cloves and oil of cinnamon; pour over rind.
On the second day, drain the syrup; boil and pour back over rind.
Repeat on the third and fourth days.
On the fifth day, repeat. Place rind in jars, cover with syrup and seal.

How to Make Homemade Bacon

Hand cured and smoked bacon can be pricey compared to the industrial supermarket stuff. I've seen some go for $16/lb!!! While that is an extreme example, I'm sure with a little searching, just about everyone should be able to find a smokehouse locally with more reasonable prices. But if you have just a little time, you should definitely make your own.

It's a bit of a long process, and you have to find a butcher who has pork bellies. Ethnic butchers will have them. For example, if you have a German, Polish, Italian or Korean neighborhood near where you live, your chances of finding pork belly are very good. It should be about $3/lb, the same price or less than industrial bacon.

There are tons of blogs that have documented the process, and it's easy to do. Basically, you rub the meat with coarse salt, like kosher salt or sea salt and your choice of spices and herbs, like cracked black peppercorns, dried juniper berries, sage, star anise, dried orange peel, you can also add brown sugar or molasses to your rub. The possibilities are endless.

Then you put the belly with it's rub in a sealed container or a large ziploc bag in the fridge for about 10 days. Turn the meat over about every 3 days.

After the 10 day cure is done, you take the meat out, rinse it, pat it dry, and then put it back in the fridge for 24 hours uncovered.

Then, you smoke it. Your grill in your backyard that you use to cook burgers in the summer works fine. Choose some wood chips of your liking like apple or hickory, some lump hardwood charcoal (please dont use that kingsford style briquette crap, it tastes like burning tires) and fire it all up as you would normally, just make sure that you are not placing the meat directly over the coals. You want indirect, slow, smoky heat. Place the meat on the grate fat side up. Close the lid and let it smoke SLOW and LOW, for about 5 - 6 hours. Tend the fire as necessary.

Use a thermometer to test the internal temperature, you want it to be 150 - 160 degrees.

When the meat has reached that temperature, you take it off, and that's pretty much it. Let it cool, slice it, and either eat it as is, or fry it up, or use it in any other way you would normally use bacon. It will keep forever, and you can freeze it for long term use.

Cheesy Macaroni and Cheese

Here's a recipe for really cheesy macaroni.
With cottage cheese, sour cream and more cheese.

Ingredients:
1 cup macaroni
1 cup cottage cheese
1 cup dairy sour cream
2 eggs, slightly beaten
1 cup diced pasteurized processed cheese
1 cup cubed sharp Cheddar cheese

Directions:
Cook and drain macaroni; set aside. In a 2 1/2-quart casserole dish, combine remaining ingredients, mixing well. Fold in macaroni, blending thoroughly. Bake at 350°F. for 45 minutes

Baked Macaroni and Cottage Cheese

There are so many recipes out there for
macaroni and cheese, here's a good one.

Ingredients:
1 package (8 ounces) macaroni
3 tablespoons butter
6 tablespoons flour
2 cups tomatoes
1 teaspoon salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
Pepper, to taste
Buttered bread crumbs

Directions:
Cook macaroni in 2 or 3 quarts rapidly boiling,
salted water until tender, about 20 minutes;
drain and pour into a buttered casserole dish.
Melt butter in a saucepan; blend in flour and
cook over low heat until mixture is brown.
Remove from heat. Add tomatoes, salt, onion,
egg, cottage cheese and pepper, mixing well.
Pour mixture over macaroni in dish;
stir slightly to evenly distribute.
Sprinkle with crumbs and bake at
350 degres F. for 45 minutes. Serve warm.

Pizza Burgers With Pickle and Pimento Loaf

I remember the pizza burgers prepared
by the cooks at my elementary school.
They called them "Pizza Burgers".
It was prepared with spiced lunchmeat
as one of the ingredients.
A family favorite, they’re delicious!

Ingredients:
1 1/2 pounds hamburger
1/2 bottle spaghetti sauce
4 thin slices pickle and pimento loaf, cut up
2/3 teaspoons oregano
1/3 teaspoon ground cumin
1/3 pound cubed American cheese

Directions:
In large skillet, brown hamburger; drain.
Add lunchmeat and spices to hamburger,
then add sauce and let simmer.
Halve hamburger buns, place on cookie sheet.
Start broiler.
Add cheese to hamburger mixture; mix well.
Don’t let cheese melt entirely.
Spoon mixture onto buns. Broil until brown.

No Yellow Snow Ice Cream

So how do we make this Snow Cream? It’s really quite easy.
Needing only a little dairy, some sugar and vanilla flavoring/extract,
the largest ingredient is just outside the front door: fresh snow.
Word to the wise, DO NOT try to use snow that is within
footsteps of your coop or in the goat pen or
where your dog typically finds respite.
Because snow has different ratios of water to air
based on outside temperatures, wind speed and velocity
there is no tried and true recipe for Snow Cream
but rather a suggested method.
You can fill in your own blanks
and add your own flavoring as desired.

Ingredients:(based on 1 gallon of Snow Cream)
1 gallon fresh, white snow
1 cup milk
1/2 cup sugar
1 tablespoon vanilla

The directions are nothing more than mix all your ingredients
together and freeze for an additional 10 minutes to harden.

Cake Mix Banana Cookies

This is a good recipe for a hearty cookie.
Using the cake mix makes this quick and easy.


Ingredients:
1 box (18.25 ounces) white cake mix
2 eggs
1/4 cup water
2/3 cup shortening
2 cups quick oats, uncooked
1 cup mashed banana
1 package (6 ounces) semisweet chocolate morsels
1/2 cup nuts, chopped

Directions:
Heat oven to 350 degrees F.
In large bowl, blend cake mix with
eggs, water, shortening and oats.
Fold in bananas, chocolate morsels and nuts.
Drop by teaspoonfuls onto ungreased baking sheet.
Bake 10 to 12 minutes; cool on wire rack.
Yields about 5 dozen cookies.

Amish Sugar Cookies

This is a basic sugar cookie recipe.
Nothing fancy about it except the cookies.

Ingredients:
1 cup sugar
1 cup confectioner’s sugar
1 cup margarine
1 cup vegetable oil
2 eggs, well beaten
4 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla or lemon extract
Sugar

Directions:
Preheat oven to 350 Degrees F.
Combine sugars and mix to blend. Add margarine and oil.
Beat well. Add eggs and mix well. Sift together flour,
cream of tartar and baking soda. Add to sugar mixture;
beat well. Stir in vanilla. Form into small balls;
dip cookies top into a small amount of sugar
and flatten with bottom of a glass.
Bake 1 baking sheet at a time 5 to 9 minutes,
depending on size of cookies. Bake smaller cookies 5 minutes.
Do not overbake. Cool 2 minutes on baking sheet.
Place foil sheets on countertop;
transfer cookies to foil to cool completely.
Frost and decorate as desired.

Magic Onion Potato Soup

The magic is that you can make Magic Potato Soup
when your cupboards are nearly bare.
When anyone else would walk into your pantry
and declare that a meal could not be procured,
you can just grab a saucepan and smile.
In just moments (and with seemingly nothing at all),
you can produce a soup which is so flavorful
and lovely that your guests will beg for the recipe.
Upon receiving the recipe, they will insist that
you have left out an ingredient. Magic, I tell you.

Ingredients:
4-5 medium potatoes, peeled and diced
1 onion, sliced as thinly as possible
(the onion will “dissolve” and be absorbed
by the liquid almost completely by the time
the potatoes are cooked if sliced very, very thinly!)
1 teaspoon salt (and an optional dash of pepper)
3 1/2 cups water
1 tablespoon butter
1 tablespoon flour

Directions:
Combine potatoes, onions, water and salt
in a saucepan and cook until potatoes are tender.
Drain, reserving liquid. In the empty saucepan,
heat butter and flour until flour is browned.
Add the reserved liquid. Stir and cook until smooth
(use a whisk or fork).
Add potatoes and onion, then heat through.
Sprinkle with chives or parsley, if desired

The Best Snickerdoodle

Over the years I’ve varied my snickerdoodle
cookie recipe many times in an attempt
to bake the perfect cookie.
In many ways, the basic recipe IS the best cookie,
with some minor variations that
involve tricks more than ingredients.
One is hand mixing the dough,
Another is to make sure your butter
and eggs are at room temperature.

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
2 large eggs
2 tsp vanilla
2-3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbls. sugar
2 tsp cinnamon

Directions:
Heat oven to 400 degrees F.
Mix the butter and shortening thoroughly (by hand!)
After you’ve mixed the shortening and butter,
add the sugar and cream further. Add eggs and vanilla.
In separate bowl, mix the flour, cream of tartar,
baking soda and salt. Add to creamed mixture,
Mix the sugar and cinnamon in a small plastic bag.
Shape dough into rounded teaspoons and shake balls
lightly in plastic bag with sugar/cinnamon mixture.
Place 2 inches apart on ungreased baking sheets.
I use parchment paper for the most even baking.
Bake 6-10 minutes, depending on your preference.
Let sit on the cookie sheets for a minute
or two while they finish baking,
then remove from sheets. Makes about 6 dozen

Crock Pot Barbecue Buffalo Slow Cooker Barbeque Buffalo

My adoration of pure, clean, grassfed meat
really hit home a few weeks ago when I ordered
a steak at a restaraunt and was
inadvertantly forced to eat feedlot meat.
Here is my slow cooker recipe for barbeque buffalo.

Defrost a piece of grassfed buffalo chuck or pot roast.
Whip up a batch of your favorite barbeque sauce.
Place the buffalo chuck roast into the slow cooker,
carefully pour the homemade barbeque sauce over the meat
(be bold, use the entire batch of homemade barbeque sauce),
cover the slow cooker and turn to high for several hours,
then turn to low for several more hours.
After about 7 total hours of cooking.
You will know the buffalo chuck roast is ready
when you can lift the bone cleanly out of the slow cooker
and separate the beautiful meat (that's left behind)
into sumptious strings with a fork.

Garden Fresh Berry Fresh Berries Crepes

Luscious fresh berries provide a tasty
topping for golden light crepes in this
springtime brunch or dessert dish.
This simple but elegant recipe
delights with sweet spoonfuls of either
one type of berry or a delicious combination.

Ingredients:
8 crepes (use your favorite recipe or store bought)
3 tablespoons butter
2 cups mixed fresh berries: blueberries, blackberries, raspberries, strawberries
2 oranges, zested and sectioned
1/ 4 cup sugar

Directions:
Stack crepes on plate and cover with foil.
Heat in 300 degree F. oven for 10 minutes
along with 4 serving plates.
In large saute pan melt butter.
Add berries, orange zest, orange sections and sugar.
Cover and sauté until berries are softened and heated
through and sauce thickens, approximately 5 minutes.
To assemble, place crepe on warm plate.
In one corner of crepe, spoon 1/4 cup fruit mixture.
Fold in 1/2, then again into 1/4.
Repeat process serving two per person.
Keep prepared crepes warm while assembling.
Serve with vanilla yogurt or whipped cream if desired.

Pineapple Tart Recipe with Leftover Turkey

Perfect for breakfast, brunch, lunch or dinner,
this pineapple tart recipe with turkey is a great
way to showcase leftover turkey and an excess of cheese.

Ingredients:
1 (9-inch) deep-dish pastry shell, unbaked
1 1/2 cups chopped or shredded cooked turkey
1 cup crushed pineapple, drained (reserve liquid)
1/2 cup Swiss cheese
1/3 cup mozzarella cheese
1/4 cup diced green onions
3 eggs
3/4 cup light or regular mayonnaise
1/2 cup evaporated milk
1/4 cup pineapple juice (reserved from crushed pineapple)
1/8 teaspoon ground white pepper
2 tablespoons slivered almonds
1 tablespoon diced fresh parsley

Directions:
Heat oven to 375 degrees F.
Pierce pastry shell several times with fork; bake 5 to 10 minutes.
Remove from oven and reduce temperature to 350 degrees F.
In large bowl, combine turkey, pineapple,
both cheeses and green onions; toss gently to mix.
Spoon turkey mixture into prepared pie shell.
In same bowl, whisk together eggs, mayonnaise,
milk, reserved pineapple juice and white pepper until well-combined.
Pour mixture evenly over turkey and pineapple filling.
Sprinkle almonds and parsley over filling.
Bake 45 minutes, or until center is set.
Remove from oven, cover with foil
and let stand 10 minutes before serving.

Leftover Mashed Potato Pancakes

No matter how much you plan,
there are inevitably leftovers.
Great for breakfast, brunch,
or as an accompaniment to a main meal,
This mashed Potato Pancakes recipe
features leftover mashed potatoes and veggies.
They’re delicious as is or
topped with applesauce or sour cream.

Ingredients:
3 cups chilled mashed potatoes
2 cups chopped cooked cabbage (or other leftover veggie of choice)
1/2 cup finely shredded carrots or chopped cooked carrots
1/4 cup flour
2 eggs, beaten
1/2 teaspoon thyme
1/4 teaspoon garlic powder
Dash or two of hot pepper sauce, to taste
Salt and pepper, to taste
2 to 4 tablespoons butter or margarine, divided

Directions:
In large bowl, stir together mashed potatoes, cabbage,
carrots, flour, eggs, thyme, garlic powder
and hot pepper sauce until well-blended.
Season to taste with salt and pepper.
Heat about 1 tablespoon butter in large nonstick
skillet or griddle over medium heat.
Drop spoonfuls of batter (about 1/4 cup) into skillet;
flatten with spatula or back of spoon
to create 3- to 4-inch diameter pancake about 1/4-inch thick.
Cook over medium heat about 3 to 4 minutes per side, or until golden.
Add another tablespoon of butter when cooking the other side.
Repeat with remaining batter,
cooking pancakes in about 1 tablespoon of butter per batch or side.

Dried Corn Soup

Hearty corn soup adds dimension to a meal
as either an appetizer or an entre.
This Dried Corn Soup recipe will help
you use up your excess garden produce.

Ingredients:
2 cups dried corn
1/4 pound lean salt pork
2 medium onions, chopped fine
Pepper, to taste
1 quart milk

Directions:
Soak corn overnight in enough salt water to cover.
In the morning, simmer corn in that
same water until kernels are tender,
adding a little water if needed.
Dice salt pork and fry in skillet until golden brown.
Add onions and pepper. Add corn;
then add milk and heat until good and hot.