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Thursday, June 30, 2011

Avocado and Pineapple Salsa

This is so good tasting to top
a grilled rare rib eye steak.
Make as spicy hot as you dare,
the pineapple cuts through the heat.

4 teasponns fresh lime juice
1 tablespoon honey
1 fresh pineapple, 1/2" dice
2 avocados, 1/2" dice
1 jalapeno Pepper, minced
1/2 cup red onion, finely diced
1/4 Cup Fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon cinnamon

In a mixing bowl whisk together the
lime juice, honey and salt, Set aside.
In medium serving bowl add pineapple,
avocado, pepper, onion, and parsley.
Combine lime over pineapple and avocado.
Season with salt, sugar and cinnamon to taste.
Toss to combine and serve chilled or room temp.

Best Meatloaf Recipe

This is the best tasting meatloaf ever.
With bits of green peppers and onion,
it has a real beefed up BBQ flavor that
makes the best meatloaf sandwiches
with any leftovers the next day.

1 potato roll, made into bread crumbs
2 tablespoons oatmeal
1 large egg, beaten
1/4 cup green pepper, chopped fine
1/4 cup yellow onion, chopped
2 tablespoons BBQ sauce
1-1/2 pounds ground beef, 85/15
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/8 teaspoon dried mustard powder
1/4 cup tomato ketchup
1 tablespoon brown sugar

Using a food processor make bread crumbs with
the potato roll and place in a mixing bowl.
Add the oatmeal, chopped green pepper and onion.
Add in the salt, black pepper, garlic powder,
dried parsley and dried mustard.
Mix well to combine, add in egg and mix well.
Add in ground beef and mix but not over mix.
Place mixture in a meatloaf pan and
top with ketchup and brown sugar.
Bake for about 1 hour or until done.
Let rest 15 minutes before slicing and serving.
Stir in BBQ sauce and add the ground beef.

Tuesday, June 28, 2011

Pork and Mushroom Gravy

Using cream of mushroom soup and
some left over cooked roast pork,
this is simple to make and tastes
great when warmed and served on a
slice of toasted rye bread.

2 cups cooked roast pork
1/2 cup cream of mushroom soup
4 tablespoons white wine, about
dash of onion powder
dash of black pepper

Remove any fat from pork and
cut pork into small dice.
Place in a mixing bowl and add
cream of mushroom soup, wine
and season to taste.
Cover the bowl with plastic wrap
and microwave at half power
until warmed through.
Toast some slices of rye bread,
serve as an open faced sandwich,
topped with the cream of pork.

Monday, June 27, 2011

Pulled Pork Pizza

Left over roast pork and BBQ sauce
are topped with your favorite cheese,
then baked in a really hot oven.
I used a frozen bread dough here,
but any pizza crust recipe will do.
This pizza is so good tasting that
you'll be making this over and over.

1 frozen bread dough
2 cups BBQ sauce
2 cups shredded cooked pork
2 cups shredded cheese
1/2 teaspoon dried oregano
corn meal for dusting

The night before, defrost bread
dough in the refrigerator.
Remove and let rise as directed.
Preheat oven to 500 degrees F.
Sprinkle corn meal on a baking sheet.
Roll out dough and place on baking sheet.
Spread BBQ sauce all over dough.
To with a layer of the pulled pork
and then a layer of shredded cheese.
Bake for about 8 minutes or until
cheese is melted and crust is browned.
Remove from oven, slice and serve.

Sunday, June 26, 2011

BBQ Grilled Pizza

With grilled fresh vegetables and cheese,
this recipe for baking a pizza using a propane
grill with some wood chips adds a smokey
flavor to the dough that can't be beat.
I used a ceramic oven pizza stone to make
a great tasting smokey grilled pizza.
You can add on any of your favorites but
remember, fresh vegetables is the best!

1 pizza dough
2 cups pizza sauce
2 cups mozzarella cheese
12 slices pepperoni
12 slices fresh mushrooms
some green pepper slices
some red onion slices
dried oregano to taste

Prepare a pizza dough for baking.
Place a pizza stone on grill to preheat.
Preheat grill and throw some wet
wood chips in to cook the fresh vegetables
just enough to get grill marks on them.
Remove vegetables to let cool.
Add more wood chips as needed for smoke.
Roll out pizza dough and place on pizza stone,
close grill cover and cook or griil/bake for
about 5 minutes and the open grill cover.
Turn pizza crust over and top with ingredients.
Cover and grill/bake for about 15 minutes.
Remove pizza from grill, slice and serve.

Friday, June 24, 2011

Pork Roast Marinade

I remember making a BBQ sauce with
most of these same ingredients for
making the best tasting BBQ ribs.
Oranges with tomatoes and spices.
I usually marinate a pork loin or
roast overnight in the refrigerator.
After marinating in this sauce and
cookng this low and slow the
taste of the meat is amazing.

1 cup orange juice
1/4 cup BBQ sauce
1/4 cup honey
2 tablespoons soy sauce
2 tablespons prepared mustard
2 tablespoons red wine vinegar
2 tablespoons brown sugar
dash of Old Bay seasoning
dash of black pepper
dash of garlic powder
dash of mustard powder
dash of dried Coleman's mustard
dash of Montreal seasoning
dash of dried parsley
cayenne pepper to taste

Combine all ingredients and use as an
over night marinade for a pork loin or rosst.

Center Cut Pork Roast

This is the perfect Pork Roast with
a little extra orange and spice flavor.
You can use any of your favorite spices
along with or in place of the ones here.

1 center cut pork roast 2.5 lbs
2 teaspoon salt
2 tablespoons orange marmalade
2 teaspoons brown mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

In a bowl combine and mix the mustard, garlic
powder, salt, thyme, pepper, oregano and marmalade
to crate a glaze and spread this on the roast.
Place the pork onto a roasting pan and
into the oven at 325 degrees F.
Cook roast for 1 hour and check internal temperature,
when it is 170 degrees Fahrenheit, the meat is done.
Allow the pork to cool for 15 minutes before serving.

Wednesday, June 22, 2011

Puff Pastry Cinnamon Cookies

With cinnamon sugar these are really good.
Easy to make using store bought puff pastry.
A great holiday or football party finger food.
These also freeze well and can be reheated
in the microwave oven with great results.

1 sheet of puff pastry, thawed
4 tablespoons unsalted butter
1/2 cup white granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
Salt to garnish to taste

Preheat oven to 400 degrees F.
In a mixing bowl combine sugar and cinnamon.
Spinkle half of the cinnamon sugar
on a working surface or cutting board.
Un-roll puff pastry on top of the sugar.
Spread the butter evenly over the puff pastry.
Sprinkle half of cinnamon sugar on top.
Using a rolling pin spread out the puff pastry
to coat both sides with the cinnamon sugar.
Roll pastry into a jelly roll log.
Cut into 1/2 inch rounds and place on a
parchment paper lined baking sheet.
Bake for about 6 minutes, turn cookies over and
bake for about another 6 minutes or until done.
Remove, let cool, season with salt and serve.

Mushrooms Braised in White Wine

The sauce in this recipe is one of
the best tasting sauces I've ever made.
Simple to make and gourmet approved,
you won't believe how good this is.

2 tablespoons olive oil
12 ounces cremini mushrooms, sliced
1 cup white wine
1 cup water, or more if needed
dash of black pepper
dash of garlic powder
dash of salt
dash of dried parsley
1/2 teaspoon fresh lemon juice
1 tablespoon unsalted butter

Make sure the mushrooms are clean of dirt.
Using a large soup pot, drizzle in the oil.
Heat on high heat and add in the mushrooms.
Stir to prevent mushrooms from sticking.
Saute until mushrooms are slightly browned.
Add in the wine and water while stirring.
Lower heat to simmer for about 15 minutes.
Add more water if needed to make the sauce.
Season with pepper, garlic powder,
salt and parsley to taste.
Add in the butter and lemon juice,
stir to combine and serve warm.

Tuesday, June 21, 2011

Garlic and Rhubarb Pizza

At first I was sceptical about
putting fresh rhubarb on a pizza pie.
But after one taste I was hooked on it.
This is one of my best pizza recipes.
The tart rhubarb adds a good flavor to
an already good tasting pizza making
this a great pizza to make anytime.
The secret is to char or grill the fresh
rhubarb that were marinated in garlic butter.

3 fresh rhubarb stalks
10 cloves fresh garlic
1 stick unsalted butter
1 teaspoon balsamic vinegar
1 pizza crust, homemade or not
12 ounces any flavor Greek yogurt
mozzarella cheese to taste
provolone cheese to taste
pepperoni, sliced

Peel fresh rhubarb and cut into 1" pieces.
Place rhubarb in a glass bowl along with
butter, garlic and vinegar.
Refrigerate over night and drain.
Grill rhubarb to get char marks on it.
Place rhubarb in a colander to drain.
Preheat oven to 500 degrees F.
Arrange all ingredients on the pizza dough
and bake until crispy and good and done.
That's it, slice it up and enjoy.

Deep Fried Cherry Kool Aid

This is a recipe for making deep fried
cherry flavored Kool Aid balls.
A tart and sweet taste at the same time.
You can add in more Kool Aid to the batter
if a deeper red color is desired.

3 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/4 cup cherry Kool Aid
1 teaspoon baking powder
2 large eggs
1 cup water
canola oil for deep frying

In a mixing bowl combine flour,
salt, Kool Aid and baking powder.
In a mixing bowl mix water, eggs and sugar.
Add dry ingredients to wet and beat
until the mixture forms a batter.

Preheat canola oil to 360 degrees F.
Drop batter into hot oil by tablespoons.
The batter with float, turn over and
fry until golden brown and crispy.
Remove to drain and cool before serving.

Monday, June 20, 2011

Avocado Stuffed Turkey Grinder

With bacon and my favorite fresh vegetables.
Using fresh ingredients is the key to making
the freshest tasting lunch sandwich there is.
Prep the vegetables first and this is a snap.

1 tomato, sliced
1 red onion, peeled and sliced
1 avocado, pitted and pureed
some iceburg lettuce, chopped
some real mayonnaise
some dirty mustard
sliced provelone cheese
cooked sliced bacon
deli sliced turkey
Salt and pepper to taste
fresh grinder rolls

Heat up a saute pan and cut
the grinder rolls in half.
Spread some mayonnaise on the
cut side of the grinder rolls.
Place rolls flat side down in pan
and cook just until browned.
Remove rolls and let cool then spread
with some more mayonnaise and the mustard.
Assemble sandwich using the fresh
vegetables, the bacon, turkey, cheese
avocado puree and seasonings, enjoy!

Sunday, June 19, 2011

Olive Oil on Ice Cream

I just saw this cooking show on tv
where they made some pineapple sorbet,
and garnished it for serving with a
drizzle of olive oil and some salt.

The other day I made some rhubarb ice cream
which is kind of sour like pineapple so I
just had to try the olive oil/salt thing.

I never would have thought that putting
olive oil and salt on ice cream would
be something even to think about doing.

The oil and salt balanced the flavors,
so well I think I want some more!

Saturday, June 18, 2011

Pizza Sauce Easy Best Homemade

I've been making this pizza sauce for over
forty years and use it when ever I make pizza.
It's easy to make and simply tastes great.

6 ounces tomato paste
1 teaspoon sugar
1-1/2 cups cold water
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
dash of cayene pepper

Combine all ingredients in a glass bowl.
Use as a sauce for making a homemade pizza.

Fresh Corn Grilled and Creamed

Grilled sweet corn has a great smokey flavor
that combines well with this white wine sauce.
Use the freshest corn you can get your hands on,
and this will be a dish you make again and again.

12 ears fresh corn
1 roasted red pepper, chopped
1 cup white wine
4 tablespoons unsalted butter
2 tablespoons sweet smoked paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
1 pint heavy cream
2 tablespoons flour
1 tablespoon corn meal

Preheat a grill to high heat.
Shuck the husks from the corn and
place in a big pot or bowl.
Add in the sweet smoked paprika,
garlic powder, salt and black pepper.
Mix to coat the corn all over.
Place corn on hot grill grate and
turning to get grill marks on all sides.
Remove from grill to cool and
cut grilled corn kernals from cobs.
Place in a pot and add cream, butter,
wine, flour, salt and corn meal.
Simmer on a medium heat until heated
through into a nice cream sauce.
Add chopped red peppers, check seasonings.

Hot Dogs in Baked Beans

What to do with left over cooked hot dogs?
Slice and re-heat them with some baked beans.
This goes along good with some potato salad
and cole slaw for a great tasting summer meal.

3 hot dogs, cooked
12 ounces baked beans
2 tablespoons ketchup

Slice the hot dogs diagonally in 1/2" pieces.
Place in a glass mixing bowl and stir in the ketchup.
Add in the canned baked beans, cover with plastic wrap
and heat on high stting in the microwave oven.

Friday, June 17, 2011

Bisquick Mix Crust Cheesecake

This makes a creamy cheesecake with a
unique Bisquick type impossible crust.
I serve this with strawberry puree.

1/2 cup Bisquick mix
2 large eggs
1/2 cup white sugar
3/4 cup whole milk
2 teaspoons vanilla
16 ounces cream cheese, softened

Preheat oven to 350 degrees F.
Grease a 9-inch pie plate.
In mixing bowl add milk, vanilla,
eggs, sugar and Bisquick mix.
Mix to combine well then add cream cheese.
Mix to blend really well.
Pour into pie plate.
Bake about 45 minutes, remove to cool.
Refrigerate until ready to serve.

Thursday, June 16, 2011

Day Old Donut Bread Pudding

This is so very good tasting that
I go to the day old section at my
local bakery store just to get
dried out donuts to make this.
Sweet creamy and incredibly good.

12 day old yeast donuts
3 cups milk
3 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup dried raisins
zest of one lemon

Cut the donuts into pieces and place
in a mixing bowl with all of the other
ingedients and then pour into
a baking dish, cover with foil and
bake for about one hour or so.
Uncover to brown the top some.
Remove to cool some before serving.

Rhubarb Ice Cream

Using fresh rhubarb for flavor
this is both tart and sweet.
You can't buy this great taste.
I've seen some recipes that bake
the rhubarb to get it soft.
I prefer cooking it down to a
usable puree on the stovetop.

4 stalks fresh rhubarb
1 cup sugar
1 cup water

Wash fresh rubarb,
remove any imperfections.
Cut rhubarb into 1" pieces and
place in a pot with sugar and water.
Bring to a boil and lower to simmer.
Cook until the rhubarb is broken down.
Let cool and place cooked rhubarb
in a strainer to remove excess liquid.
Refrigerate rhubarb puree.
Make rhubarb ice cream per
your ice cream machine instructions.
I use one pint heavy cream
and one pint light cream.

Peanut Butter Cookies

These have some cinnamon in them.
Soft and chewy with a good crunch.
A nice creamy peanut butter flavor.

2 eggs
1 teaspoon vanilla
1 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup flour

Preheat oven to 350 degrees F.
Break eggs into a mixing bowl,
add vanilla and mix to combine.
In a seperate bowl stir together
sugar, cinnamon and salt.
Pour into egg mixture and stir to combine.
Add in peanut butter and flour.
Mix to make a workable batter.
Using wet hands roll out walnut size balls
and place an inch apart on cookie sheet.
Using a fork flatten batter down to form cookies.
Bake for about 15 minutes or until done.
Let cool and store in airtight container.
This recipe make 24 cookies.

Tuesday, June 14, 2011

Creamy Lemon Potato Salad

This recipe uses lemon Greek Yogurt to
give the potatoes a nice tart flavor.
A little bit differant and good tasting.
I used white potatoes but any will do.

6 white potatoes
1 tablespoon unsalted butter
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1 cup lemon Greek yogurt

Peel and cut potatoes for boiling.
Place in a pot and cover with cold water.
Bring to a boil, lower heat to simmer
for about 20 minutes or until fork tender.
Drain and leave potatoes in warm pot to dry.
Add butter,salt,pepper and parsley.
Let sit for 10 minutes then mash potatoes
but also leave most of them in chunks.
Add lemon flavored Greek yogurt and stir
to combine well. Serve warm.

Sunday, June 12, 2011

French Mashed Potatoes

The French call this cheese in potatoes, Aligot.
Yukon Gold potatoes with Gruyere and mozzarella
cheese that you mash and melt to a creamy creation.
Normally I never put potatoes in a food processor
because they get to sticky from the starch but
that's what you want to do in this recipe.

2 pounds Yukon Gold potatoes, peeled
6 tablespoons unsalted butter
2 garlic cloves, minced
1 cup whole milk
1 cup Gruyere cheese, shredded
1 cup mozzarella cheese, shredded
salt to taste
black pepper to taste

Slice the peeled potatoes in one inch slices.
Rinse them in cold water and place in a large pot,
Cover with one inch of cold water, add salt to taste.
Bring to a boil over medium-high heat.
Reduce heat and simmer until potatoes are fork tender.
Drain the cooked potatoes and place in a food processor.
Add butter, garlic, and salt to taste.
Pulse until the butter is melted into the potatoes.
Add milk and continue to process until the mixture
is smooth and creamy, scraping down the sides of the bowl.
Return potato mixture to the pot and set over medium heat.
Slowly add in the cheeses stirring until completely melted.
Adjust seasonings as necessary with salt and pepper. Serve.

Saturday, June 11, 2011

Flourless Peanut Butter Cookies

With few ingredients and no flour,
these cookies are very very good!
Easy to make and taste like heaven.
They don't flatten out on the cookie sheet.
This recipe makes about 20 cookies that
did tend to stick to the parchment paper.
Bet you can't eat just one.

1 large egg
1/4 cup white sugar
1/4 cup brown sugar
1 cup natural peanut butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
In a mixing bowl place egg, sugars
peanut butter, salt and vanilla.
Mix to combine well.
Roll into walnut sized balls
and place batter on a parchment
paper lined cookie sheet.
Using a fork flatten out to tops
to make a fork like design on them.
Dipping the fork in white sugar helps.
Bake for about 12 minutes.
Remove to cool.

Monday, June 6, 2011

Grilled Bananas

Bananas are a great dessert grilled.
They carmalize with a smokey flavor.
The ingredient amount vary depending
upon how many bananas you are grilling.
Use firm ripe bananas for best results.

fresh bananas
lemon zest
brown sugar

Peel bananas, cut in half
and then in half lengthwise.
Place bananas on a plate flat side up.
Sprinkle them with lemon zest and
then with brown sugar.
Place on a hot cooking grate flat side
down for about two minutes to get grill marks.
Remove and serve with whipped cream.

Sunday, June 5, 2011

Best Chocolate Chip Cookies

By browning the melted butter you get a nice
toffee / caramel like flavor that sets these
cookies above any other recipe I've done.
This is a good one!

10 tablespoons unsalted butter, melted
4 tablespoons unsalted butter
1/2 cup white sugar
3/4 cup brown sugar
1 teaspoon salt
2 teaspoons vanilla
1 egg
1 egg yolk
8 3/4 cups flour
1/2 teaspoon baking soda
1 1/4 cups chocolate chips

Preheat oven to 350 degrees.
Melt the 10 tablespoons butter in a saucepan
and let the butter get to a golden brown color,
do not burn it.
Place in a mixing bowl with the unmelted butter.
Whisk until smooth.
Let sit for five minutes and then
wisk again a few times to siky smooth.
Add sugars, egg, salt and vanilla,
flour and baking soda, stir to combine well.
Drop by teaspoonfuls onto cookie sheet,
bake for about 10 minutes or until done.

Butter Cookies

This is a recipe to make French butter cookies.
I was amazed that you use a hard cooked egg yolk,
in place of a fresh yolk in the cookie dough batter.
These are nice and crispy with a good butter flavor.

10 tablespoons unsalted butter
1/3 cup sugar
1 hard cooked egg yolk, minced
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 egg white for brushing
sugar for dusting.

Cream butter and sugar in a mixing bowl,
add hard cooked egg yolk, salt, vanilla and flour.
Mix to combine well, remove from bowl and
roll onto a log then wrap in parchment paper.
Refrigerate for 1 hour.
Preheat oven to 375 degrees F.
Remove dough from refrigerator, unwrap
and cut into 1/4 inch slices.
Place slices on a baking sheet and brush top
with egg white and sprinkle top with sugar.
Bake for 10-12 minutes or until golden brown.

Thursday, June 2, 2011

Buffalo Shrimp

These shrimp are coated with seasoned flour
battered and deep fried crispy good.
Then served in a buttery red hot pepper sauce.
This is the recipe I use to make buffalo chicken wings.

1/4 cup unsalted butter
1/4 teaspoon Old Bay seasoning
1 dash black Pepper
20 rock shrimp
1 dash garlic powder
1/2 cup flour
vegetable oil for frying
1/4 cup red hot pepper sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon cayenne pepper

In a small bowl mix together the flour,
paprika, cayenne pepper and salt.
Place shelled shrimp in a large mixing bowl and
sprinkle flour mixture over them until
they are evenly coated.
Cover bowl and refrigerate for 1 hour.
Heat oil in a deep fryer to 375 degrees F.
The oil should be an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder
in a small saucepan over low heat.
Stir together and heat until butter is melted
and mixture is well blended.
Remove from heat and reserve for serving.
Fry coated shrimp in hot oil until done.
Remove from heat, place shrimp in serving bowl,
add hot sauce mixture and stir together. Serve.

Wednesday, June 1, 2011

Italian Soy Sauce

Soy sauce with garlic is a great
sauce to use in place of salt.
Use in soups and on garlic bread.
On green salads in place of vinegar.
As a marinade for chicken wings.

6 ounces low sodium soy sauce
1 teaspoon garlic powder
dash of ground cayenne pepper

In a mixing bowl combine soy sauce,
garlic powder and cayenne pepper.
Store in the soy sauce bottle.

Baked Ham Mac and Cheese

A good recipe for using up some left over
baked ham and also some macaroni and cheese.
This recipe is easy to put together and
looks and tastes good enough for company.
The ceamy egg mixture melts into the macaroni
and the ham stays moist and tender.
There are crispy brown bits at the bottom.
It even tastes good when served cold.

1 tablespoon unsalted butter
4 tablespoon grated parmesan cheese
4 tablespoons dried bread crumbs
2 cups cooked mac and cheese
2 cups cooked ham, ground
1 cup sour cream
1 large egg

Butter a small casserole dish.
coat bottom with cheese and crumbs.
Arrange mac and cheese in casserole.
I use a food processor to grind the ham.
Cover mac and cheese with ham, press down.
In a mixing bowl combine egg and sour cream,
pour over ham and let sink through the mixture.
Cover and bake for about 45 minutes.
Let cool some before serving.