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Friday, March 30, 2012

Italian Beef for Sandwiches

Easily made in a slow cooker.
Tastes great served on rolls
with sauteed onions and peppers.
The meat will be fall apart tender.

1 beef for pot roast
12 cloves garlic, peeled
1 package Good Seasons Italian dressing
1/4 cup apple cider vinegar
1 tablespoon white sugar
1 cup beef stock or broth
1 teaspoon garlic powder
1 teaspoon sweet smoked paprika
1 package brown gravy mix
- mixed with 1 cup water
1 green bell pepper, sliced
1 onion, peeled and sliced

Make slits in the meat with a knife
and place garlic cloves in them.
put the beef it in the crock pot.
Mix all other ingredients and pour
over the meat in the slow cooker.
Cook on low for 8-10 hours.

Thursday, March 29, 2012

Flourless Chocolate Cake

Simplest chocolate cake I ever made.
And made with no flour at all in it.
Comes out nice and decadent tasting.
I serve this with vanilla ice cream.

8 ounces semi-sweet chocolate chips
1 stick (1/2 cup) unsalted butter
1/2 cup granulated white sugar
1 teaspoon instant coffee powder
3 large eggs
1/4 tsp salt
1/2 cup unsweetened cocoa powder
2 tablespoons vegetable shortening
2 tablespoons cocoa powder for dusting

Preheat oven to 375 degrees F.
Prepare a 9-inch round baking pan
by lining bottom and sides with
vegetable shortening and dust with
2 tablespoons of the cocoa powder.
Melt butter and chocolate chips in
a glass mixing bowl in the microwave.
I took me about 4 minutes on high.
Remove bowl and stir to mix well.
Stirring, until smooth.
Whisk in sugar, vanilla, salt and
coffee powder into chocolate mixture.
Add in eggs one at a time and whisk well.
Pour batter into prepared pan and
bake in middle of oven 25 minutes or so,
it'll pull away from the sides when done.
Remove to cool before icing if desired.

Monday, March 26, 2012

Cheddar Cheese Olive Bread
Grilled or Oven Baked

Now that the cold winter weather is warmer
I tend to cook more out on the gas grill.
This stuffed olive bread is good tasting
very easy to prepare wrapped in foil for
heating up on the outdoor grill or
just heating it up in the oven is fine.
This is a good tasting garlic olive bread.

1 baked loaf of french bread
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup Real mayonaise
1/2 cup sliced black olives
1/2 cup sliced green olives
2 tablespoons sweet smoked paprika
Dried chopped chives, to taste
Garlic salt or powder, to taste
Ground black pepper to taste

Preheat gas grill to high heat or
Preheat oven to 350 degrees F.
Slice French bread horizontally.
In a mixing bowl combine the
cheeses, mayonaise, dried chives
garlic salt or powders to taste.
Spread mixture on both halves of bread.
Top with sliced black and green olives.
Wrap in aluminum foil and grill or
bake on a foil lined baking sheet,
open faced for about 10-15 minutes or
just until cheese starts to melt

Sunday, March 25, 2012

Goey Butter Cake Squares

I was looking for recipes today on the internet and
came across a few for baking sweet butter goey cakes.
They're cake squares using plain yellow cake mixes.
To create a base to hold a cream cheese topping
which is very good tasting but also very sweet.
I cut the sweet keeping in the sweet creamery butter.
Drizzle on some chocolate frosting if you dare to.
I bet you can't eat just one of these with your coffee.

Ingredients for crust:
1 box yellow cake mix
1 stick unsalted butter, softened
1 large egg, beaten

Ingredients for topping:
1 cup confectioner's sugar
1 tablespoon brown sugar
8 ounces cream cheese, softened
2 large eggs, beaten
1 teaspoon vanilla extract

In a mixing bowl combine the crust ingredients
and press into a greased 13- x 9- x 2-inch baking pan.
In another mixing bowl beat topping ingredients until smooth,
and pour on top of cake mixture.
Bake 45 minutes at 350 degrees F.
Cut into squares while still warm.
Sprinkle with additional powdered sugar.
Cut into yummy tasting 2" squares for serving.
Vanilla ice cream.. yum...

Pickled Beets and Canned Kale

Here's an easy to prepare and tasty side dish.
Made with canned pickled beets and a
can of seasoned kale. That's it!

1 (8.25 ounce) can sliced beets
1 (27 ounce) can seasoned kale

Open up cans and drain liquid.
Place in a glass mixing bowl.
Cover with plastic wrap and
microwave on high until warmed,
about 4 minutes, serve.

Friday, March 23, 2012

Creamed Corn Casserole
Using Jiffy Muffin Mix

Really fresh corn tasting using frozen corn.
This is easy to make in no time at all.
Serve warm as a tasty side dish anytime.

1 box Jiffy corn muffins
1 cup frozen corn
1 can creamed corn
1 cup Greek yogurt
1 tablespoon unsalted butter
1/4 cup chopped roasted red peppers
1/4 cup peeled and diced red onion 1 teaspoon dried chives
Butter flavored cooking spray
Preheat oven to 400 degrees F.
Prepare a 9"x12" baking dish by
spraying it with butter flavored
cooking spray and flouring
the baking dish as well.
Add and combine corn muffin mix,
frozen corn, creamed corn, yogurt,
butter, red peppers, red onions,
chives in a mixing bowl.
Place in prepared baking dish and
bake for about 45 minutes or until done.

Perfectly Cooked Pork Ribs

Made in a slow cooker for 10 hours.
These pork ribs are fall apart amazing.
And the great flavor can't be beat.
I’ve done it on high, but it’s not
nearly as tender, so plan ahead.
This is a great dish for entertaining
because you can throw it in and forget it.

4-5 lbs. pork spareribs
1 1/2 cup bottle BBQ sauce
1 cup orange juice
1/2 cup chopped onion
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce

Remove silver skin from ribs if desired.
Cut ribs apart and place in a pot,
cover ribs with cold water and
bring to a boil.Boil 10 minutes.
Pat dry. Place in slow cooker.
Mix remaining ingredients, pour over ribs.
Cook at least 10 hours on low setting.

Thursday, March 22, 2012

Corned Beef Hash and Eggs

Tomato ketchup makes this dish taste great.
Ground up cooked corn beef is sauteed with
little cubes of cooked white potatoes into
a yummy tasting hash served with eggs.

2 cups ground cooked corned beef
2 cups 1/4" cubed cooked potatoes
4 large eggs
tomato ketchup to taste
cooking spray

Preheat a large skillet on medium,
spray skillet with cooking spray and
place and press down in skillet the
ground corned beef and cubed potatoes.
Cook for 5 minutes and turn hash
over and around with a spoon to brown.
Remove hash from skillet and drop
in eggs to cook to your desired taste.
Serve hash and eggs with ketchup.

Wednesday, March 21, 2012

Pan Fried Pork Chops

From freezer to table in twenty minutes.
Seasoned with Adobo powder, balsamic vinegar
and worcestershire sauce before pan frying.
Adobo seasoning powder contains mostly salt
so I add some brown sugar and vinager for
balancing the salt with the sweet and sour.
Nice and juicy tasting with browned bits.

2 frozen bone in pork chops
6 cups cold water
1/2 teaspoon Adobo powder
1/2 teaspoon brown sugar
2 dashes of balsamic vinegar
2 dashes worcestershire sauce
2 tablespoons canola oil

Remove pork chops from freezer and packaging.
Place chops in a soup pot, cover with water
and let sit for 20 minutes or so to thaw.
In a bowl combine Adobo seasoning powder,
brown sugar, balsamic vinegar and worcestirshire.
Place seasoning paste on one side of pork chops.
Let marinate at room temperature for 15 minutes.
Preheat a saute pan to medium-high heat.
Place oil in pan and when hot add in pork chops
with the seasoning paste side up in pan.
Saute for 5 minutes and then turn chops over.
Cover and turn off heat, let chops finish cooking
for another two minutes or until done.
Remove to a serving plate, cover with foil
and let rest for 5 minutes before serving.

Spinach and Artichoke Dip

This dip is spiced up with the heat
from a few tasty jalapeno peppers.
It's got three cheeses in it for a
good texture and flavor combination.

3 jalapeno peppers, chopped fine
1 pound washed fresh baby spinach, chopped
2 avocados, chopped and pureed fine
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
1 cup grated Gorgonzola cheese
1 cup Greek Yogurt
4 teaspoons fresh lemon juice
ground black pepper to taste

Combine all ingredients and place in a
serving bowl, cover with plastic wrap
and refrigerate 1 hour before serving.

Tuesday, March 20, 2012

Ravioli Lasagna

Have you ever even heard of making a
lasagna using meat and cheese filled
ravioli in place of lasagna noodles?
I haven't either and so I had to make one.
Adding in some frozen chopped spinach
and fresh slices of peppered deli ham.
This is so good tasting it should get
some type of a foodie award or something.

1 tablespoon olive oil
2 cups jarred mild tomato salsa
24 frozen meat filled ravioli
24 frozen cheese filled ravioli
8 Deli peppered ham slices
1 package frozen chopped spinach
2 cups ricotta cheese
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F.
Spread olive oil on bottom of lasagna pan.
Arrange frozen ravioli on bottom in one layer.
Cover with some tomato salsa and then ham.
Squeeze water out of spinach and place on ham.
Place a layer of ricotta cheese over spinach.
Now another layer of ravioli, more salsa and
then sprinkle with shredded mozzarella cheese.
Cover with aluminum foil and bake for 1 hour.
Remove foil and bake until cheese gets browned.
Remove from oven and let rest 10 minutes before
slicing up, serving up and enjoying up.

Salmon Poached in Butter

Quicky sauteed in chive butter,
this is a very good tasting and
easy to prepare elegant meal.
I took a salmon fillet out of the
freezer and thawed it in cold water
and then sauteed for 8 minutes.

1 frozen salmon fillet
water for thawing salmon 1 tablespoon butter
1/2 teaspoon dried chives
salt to taste
fresh lemon juice
Remove salmon fillet from freezer and
place in a bowl and cover with cold
water for 15 minutes or until thawed.
Preheat sautee pan to medium heat.
Melt butter in pan and sprinkle in
the dried chives just before placing
in the salmon fillet to poach on first
side for about 6 minutes, season the top
with salt to taste and then turn fillet to
poach other side for about 2 minutes.
Sprinkle with more salt to taste and serve
with a squeeze of fresh lemon juice to taste.

Monday, March 19, 2012

Best Tasting Tender Steak

The secret in making a mouth watering steak
that is tender and juicy is to start with
the correct cut of beef in the first place.
Look to get a NY Strip or a Rib-Eye steak.
Porterhouse, T-Bone and Filet Mignon are good.
You may think your paying too much money but
believe me there is a huge tender differance.
The better cuts of meat are worth the cost.

1 NY Strip or Rib-Eye Steak
Salt and Black Pepper to Taste
2 tablespoons unsalted butter
1 teaspoon Worcestirshire Sauce
1 teaspoon Smoky BBQ Sauce

Bring steak to room temperature,
pat dry both sides with paper towels.
Season both sides with salt and pepper.
Preheat a cast iron skillet in a
500 degree F. oven for ten minutes.
Remove skillet from oven and place
on high heat on the stovetop burner.
Place steak in skillet and scorch
or sear for 4 minutes on one side,
turn steak over and place skillet
back in hot oven for ten minutes.
Remove from oven and serve with butter,
Worcestershire sauce and BBQ sauce.

Saturday, March 17, 2012

Creamy No Mayo Cole Slaw

The secret in making a
'no mayonaise' cabbage cole slaw
is to use un-flavored Greek yogurt
in place of the fatty mayonaise.
You can also throw in some
no fat sour cream if desired.
I flavor this tasty slaw with
a dash or two of red hot sauce
some sweet green pickle relish
 and some diced red onion.

2 cups shredded cabbage
1 carrot, peeled and shredded
1 cup Greek yogurt
2 dashes hot pepper sauce
1 tablespoon pickle relish
dash of ground black pepper

In a large mixing bowl,
combine all ingredients.
Place in a covered bowl
and refrigerate overnight.
Serve cold.

Sweet Corn and Red Peppers

Some people call this 'Mex-i-corn'.
I call this really good summer time  eats.
Made with garden fresh picked sweet corn
this is a taste sensation that can't be beat.

2 cups frozen or fresh corn kernals
4 tablespoons diced roasted red peppers
1 tablespoon unsalted butter, melted
2 tablespoon milk
Salt to taste

Place corn kernals in a glass bowl,
stir in diced roasted red peppers.
Add in milk and melted butter.
Heat in the microwave oven, serve.

Roasted Onions

Sweet onions carmalize in there own juices.
The bottoms of the onions get browned while
the centers are creamy and good tasting.

3 onions, peeled and halved
Olive oil or cooking spray

Preheat oven to 350 degrees F.
Cut ends off of onions and slice
in half legthwise, remove skins.
Place onions flat side down in a
small roasting pan and drizzle top
with olive oil or cooking spray.
Roast uncovered for 45 minutes.
Remove and serve warm.

Baked Stuffed Chicken Breasts

These are stuffed with a simple bread and herb filling.
The chicken remains juicy using my method of baking.
By baking the chicken dry and then adding broth to pan
the chicken absorbs the broth gets juicy and tastes great.

4 chicken fillets
2 cups herbed bread stuffing
3/4 cup chicken broth, boiling hot

Preheat oven to 350 degrees F.
With chicken on a work surface place 1/2 cup
bread stuffing in center of chicken fillet.
Roll up and place cut side down on a baking pan.
Bake uncovered for 40 minutes, place broth in
baking pan, cover pan and put back in oven.
Turn off the heat and let the chicken sit in the
warm oven for 10 minutes. Remove and serve.

Superbowl French Fries

French fries dipped in batter and deep fried.
As they cooled I found them even better tasting,
dipped in a spicy hot tomato horseradish sauce.
Serve these along side some buffalo wings.
These are really really good tasting !
Crunchy good cold without any sauce.

Frozen french fried potatoes
Flour for dredging
Eggs and milk for dipping
Corn meal for coating
Canola oil for frying
Salt for seasoning

Place flour, egg wash, and cornmeal in three separate bowls.
Heat cooking oil to 360 degrees F.
Dredge frozen french fries in flour,
then dip in egg wash and then coat
with the cornmeal.
Deep or pan fry until golden brown.
Season with salt to taste.

Dirty Chicken Wings

Crisp and burnt from under the broiler,
these chicken wings are sure to please.
Make these as spicy hot as you like.

24 fresh chicken wings
olive or canola oil
sweet smoked paprika
spicy red hot sauce

Preheat the oven to 400 degrees F.
Wash and pat dry the  chicken wings.
On a foil-lined baking sheet or pan,
toss the wings with the oil and generously
season with sweet smoked paprika.
Bake for about 30 or 40 minutes,
turning over once halfway and re-seasoning.
Then, turn the broiler on high and toss the wings
 in a generous amount of hot sauce of your choice.
Cook for another 5 minutes until the wings are blackened,
hot and crispy. Serve with blue cheese dressing.

Friday, March 16, 2012

Mexican Beef and Bean Lasagna

This is a very good tasting make ahead meal.
You can make this as spicy hot as you like,
I tend to make this on the mild side to let the
flavors of the refried beans and beef shine along
with the good and gooey cheddar cheese.
Don't be put off on the amount of ingredients,
this lasagna is really a snap to put together.

2 cups canned crushed tomatoes
4 tablespoons corn starch
2 tablespoons ground cumin
1 teaspoon Mexican oregano
1 teaspoon chili powder
1/2 teaspoon garlic powder
Cooking spray for coating dish
12 corn flour tortillas
1 cup canned refried beans
1 cup cooked ground beef
1 cup jarred mild or hot salsa
2 cups shredded cheddar cheese
1 cup chopped white onion
1 cup chopped green pepper
1 cup shredded sharp cheddar cheese

In a mixing bowl combine crushed tomatoes,
corn starch, cumin, oregano, chili powder,
garlic powder and mix well, set aside.
Preheat oven to 400 degrees F.
Spray the bottom of a 9"x14" glass baking dish
with cooking spray and place 8 tablespoons
of the spiced up crushed tomatoes in dish.
Arrange 4 tortillas in dish to cover bottom.
Place in refried beans and ground beef,
sprinkle with a layer of shredded cheddar cheese.
Cover with 4 more tortillas and then the salsa,
onions,  peppers, and more shredded cheese.
Place the remaining crushed tomatoes on top
trying to cover all of the corn flour tortillas.
Top with 1 cup shredded sharp cheddar cheese.
Cover with aluminum foil and bake for about 1 hour
or until cheese is melted and lasagna is heated through.
Remove from oven and let cool for 1 hour.
Cover with plastic wrap and refrigerate overnight.
Reheat in a microwave oven and serve.


How to Make Enchiladas

I never made enchiladas before today and
was confused on how to get the tortillas
soft enough for rolling the filling up into.

Heat the 1/2 cup corn oil in a skillet on medium.
Using tongs, dip one corn tortilla at a time into the oil,
turning it once or twice until it is limp enough to roll.
Drain tortillas on paper towels.
Spead about 3 tbsp. of the meat mixture
into the center of each tortilla and roll up.
Line them up in baking dish and pour the
remaining chile sauce over the top.
Bake for 15 minutes or until bubbly.
Sprinkle with cheese and onion slices.

Home Made Brown Sugar

I learned how to make brown sugar from 
my Grandmother one day many years ago.
Super easy to make and saves a trip to 
the grocery store when you need some.

1 cup white sugar
1 tablespoon molasses

Measure one cup of granulated sugar and 
one tablespoon of molasses into a mixing bowl.
Stir with a fork until completely mixed. 
Your brown sugar is now ready for use.

Ham And Progresso Soup

I like to use canned soups and add in my
own fresh ingredients for a quick lunch.
In this one I opened up a can of
Progresso Macaroni and Bean soup,
added some grape tomatoes and deli ham.

1 (19 ounce) can Progresso macaroni and bean soup
12 fresh red ripe grape tomatoes, halved
6 slices deli ham, cut in 1" pieces

In a glass bowl place tomatoes and deli ham,
Open can of soup and place on top of ham.
Microwave on high power for 4 minutes.

Eggs Cooked in Ham Cups

This makes for a good presentation,
cooked eggs inside cups of sliced ham.
Serve these along side hash browns.

Cooking spray
8 slices sugar-cured deli ham
1 ounce shredded sharp Cheddar cheese
1 scallion, thinly sliced
8 large eggs
8 dashes of black pepper

Preheat the oven to 400 degrees F. 
Coat 8 muffin cups with cooking spray. Set aside.
Position 1 slice of ham in each of the muffin cups, 
doubling each slice over to insure that there are no 
holes in the bottom of the ham “cups.” 
Sprinkle 1/2 tablespoon of the cheese 
and about 1/2 tablespoon scallions 
in the bottom of each cup.
Place one raw egg in each ham cup. 
Sprinkle each egg lightly with pepper. 
Bake about 15 minutes or until done. 
Carefully remove the egg cups using 
the ham to lift them onto serving plates.

Perfect Poached Eggs

I found a good way for making poached eggs
is to place them individually inside plastic bags,
and gently setting them into simmering water.
No watery mess and an easy thing to do.
Your friends will think your so cool!

plastic wrap and ties

Cut pieces of plastic wrap big enough to
entirely surround a broken egg, the way
I do it is to use a coffee mug and place the
plastic wrap inside the mug with ends hanging out,
then drop the egg into the plastic wrap and tie up.
Place the plastic wrapped egg into simmering water
until poached, about 4 minutes works for me.

Oven Broiled Crispy Shrimp

This is an easy method for making
crispy crunchy shrimp without frying.

1/2 pound small raw shrimp
2 cups flour
2 large eggs
1 cup milk
2 cups corn meal
cooking spray

Preheat broiler to high heat.
Place in separate bowls,
flour, egg and milk, and cornmeal.
Dredge shrimp in flour,
then egg wash then in cornmeal.
Shake off any excess coating.
Place baking sheet in oven to heat up
for about 3 minutes then remove from
under broiler and add prepared shrimp
to baking pan in one layer.
Place under broiler for about 4 minutes.
The shrimp should be brown and crispy.

Cooking Corned Beef Brisket

Here's another recipe for cooking corned beef,
this one is for making it in a slow cooker.

1 bottle beer (12 ounces)
1 C beef broth
1 T granulated sugar
1 t powdered mustard
1/2 onion, cut in large pieces
4 garlic cloves, minced
1/2 t peppercorns
pinch of salt
3 1/2 pound corned beef brisket

Combine beer, beef broth, sugar and dry mustard
together in your slow cooker. Next, remove beef 
brisket from it's packaging and rise thoroughly. 
Pat dry and place into your slow cooker. 
Now add your onion, garlic, peppercorns 
and pinch of salt. Cover and cook for 7-8 hours on high. 
Turn your brisket once halfway through the cooking process.
When the brisket is done, remove from the cooker and
 allow to cool at least 20 minutes before slicing.

Slow Cooker Corned Beef Brisket

This time of year a lot of people look for
the best way to cook a corned beef brisket.
I keep things as simple as possible by using
a slow cooker on high for 4 hours, then
on low for another 4 hours. I only add water
to cover the brisket along with the spices from
the packet and some freshly ground black pepper.
I cook the side vegetables separately.
Carrots, cabbage and white potatoes.

Thursday, March 15, 2012

Baked Not Fried Crispy
Italian Herbed Chicken Breasts

You will not believe how tasty good
and crispy chicken breasts can get
simply from baking in the oven.
The secret is in using mayonnaise
some Italian herbed salad dressing,
and Italian herbed dried croutons.

1/2 cup real mayonnaise
1/4 cup grated Parmesan cheese
1-1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
1 clove garlic, peeled and minced
4 boneless, skinless chicken breast halves
1/2 cup Italian seasoned croutons, finely crushed

Preheat oven to 400 degrees F.
Combine mayonnaise, cheese, mustard,
lemon juice and garlic in medium bowl.
Arrange chicken on foil lined baking sheet.
Evenly top chicken with mayonnaise mixture,
then sprinkle with crouton crumbs.

Bake 30 minutes or until chicken is thoroughly cooked.

Creamy Poppy Seed Dressed Cole Slaw

I was going to use a jarred poppy seed dressing
to make a creamy cole slaw salad but found
the jarred dressing way to sugery sweet.
I used a little of the poppy seed dressing
added some lemon zest and mayonnaise,
to make a creamy good cole slaw dressing.

1 bag shredded cabbage with carrots
4 tablespoons poppy seed dressing
1-1/2 cups Real mayonnaise
1/2 teaspoon prepared brown mustard
zest of 2 lemons
dash of black pepper

In a mixing bowl combine cabbage
with poppy seed dressing, mayonnaise,
mustard, lemon zest and black pepper.
Refrigerate 2 hours before serving.

Enchilada Sauce

A creamy and spicy tomato based sauce
that goes well on home made enchildas.
It's thick and rich and is a snap to make.

2 cups canned crushed tomatoes
4 tablespoons corn starch
1 tablespoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon black pepper
dash of cayenne pepper

In a mixing bowl combine crushed tomatoes
with corn starch, cumin, garlic, cayenne and
ground black pepper to taste.
Mix well and use as a enchilada sauce.
It will thicken while baking in the oven.

Brussel Sprouts Salad

Here is an easy recipe for making a
really good tasting brussel sprouts salad.
I can't stop eating one of these every time
I walk past the dish on the kitchen counter.

12 fresh brussel sprouts
4 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons sugar
2 tablespoons Italian dressing

Cut in half and trim brussel sprouts.
Place in a pan and cover with water.
Add salt, pepper and sugar to water,
bring to boil, then lower heat to a simmer
for about 20 minutes or until tender.
Drain and add in Italian dressing,
toss lightly and serve.

Wednesday, March 14, 2012

Pan Fried NY Strip Steak

A NY Strip Steak seasoned with salt and pepper,
has great beef flavor and is really tender.
I like to add a little worcestershire sauce
as it adds that little extra something to it.
This is good with sauteed peppers and onions. Ingredients: 1 NY Strip steak, room temperature
Salt and black pepper to taste
Olive oil
2 tablespoons Worcestershire sauce

Let the NY Strip Steak come to
room temperature before cooking.
Preheat grill or pan to high heat.
Rub steak on both sides with oil.
Season with salt and black pepper.
Saute on one side for 2 minutes,
turn steak on edge with tongs to
brown the fat on the side for 1 minute.
Drop steak back in pan to sear other side.
Cover and remove pan from heat and let sit
for about 2 minutes, then remove steak
to a cutting board to rest for 5 minutes.
Cut away any fat, slice steak on the bias into
bite sized pieces and place in a bowl.
Pour in worcestershire sauce and toss.
Place steak back in fry pan, stirring to
warm up and cook a bit more to taste.
Serve warm.

Italian Peppers and Onions

Fried in olive oil or bacon fat,
Italian peppers and onions make
for a really good tasting sandwich.

6 long green Italian peppers
1 large yellow onion
2 tablespoons olive oil
salt to taste

Preheat skillet to medium heat.
Cut peppers 2" wide lengthwise,
peel and slice onions.
Place peppers and onions in skillet
along with olive oil and saute
until slightly browned, serve.

Apple Pie Pancakes

I had a slice of apple pie left over,
and decided to toss it into the pancake
batter before grilling them up.
The result was a tasty apple pie pancake.

Ingredients: 1 slice apple pie
1 cup pancake mix
1 egg
1/2 cup milk
Maple syrup

In a bowl mix pancake batter,egg and milk.
Toss in cut up apple pie and cook pancakes.
Serve with maple syrup.

Cherry Coke Cooked Ham

Cherry Coke combined with brown sugar
makes a good tasting crust on the ham.

1(4-5 lbs,) fresh ham
1 cup dark brown sugar
2 cups Cherry Cola
whole cloves, to taste

Preheat oven to 350 degrees F.
Place ham in a baking pan.
Score the ham in a diamond pattern.
Insert cloves evenly into scored areas.
Reserve 2 tablespoons of the dark-brown sugar
and rub the remainder into the ham.
Slowly pour soda over the brown sugar.
Expect some of the sugar to wash off.
Use the 2 tablespoons of reserved
sugar to fill in the gaps.
Place ham in the oven and bake
for about 45 minutes.
Remove and allow hame to cool
enough to remove the cloves.
Slice and serve.

Boiled Fresh Beets

Fresh beets are a great side dish.
Easy to prepare in a pot on the stove.

6 fresh beets, trimmed
2 tablespoon apple cider vinegar

Place the beets in a large saucepan
and add water to cover and vinegar.
Bring to a boil, reduce heat and
simmer until tender, about 45 minutes.
Place pot under running cold water
and rinse until beets can be handled.
The skins can now easily be peeled off

Grilled Rib Eye Steak

For the perfect rib eye steak you
need a really smoking hot grill.
Season with garlic and onion powder,
salt and freshly ground black pepper.
Let the flavor of the beef come through.

1 lb. rib-eye steak
Olive oil as needed
Onion powder to taste
Garlic powder to taste
Salt and pepper to taste

Allow steak to come to room temperature
while preheating the grill to super hot.
Brush steak with olive oil and liberally
season it with the onion powder,
garlic powder, salt and pepper.
Don’t bother trimming any of the fat.
Much of it melts while cooking and
what doesn’t helps flavor the meat.
Wipe your grill grates with oil
and get your grill smoking hot.
Add the steak and leave it untouched,
and the grill covered, until one side
is completely seared, about 4-5 minutes.
Turn steak using tongs and sear the other side.
For a 1-lb. steak, once each side is fully
seared you should be close to medium-rare.
If you must cook it longer place the steak
on the rack above the grates, cover the grill
and cook until the desired degree of doneness.

Slow Cooker Corned Beef

I usually cook corned beef in a
large soup pot on the stove top.
Today I cooked one in a slow cooker that
came out very tender and juicy good.

1 (3 pound) corned beef brisket with spice packet
1 (12 fluid ounce) dark beer
2 bay leaves
1/4 cup peppercorns
10 cloves garlic, peeled

Place the corned beef brisket into crock pot.
Sprinkle in spice packet, Pour in the beer,
and fill the pot with enough water to cover.
Add the bay leaves, peppercorns and garlic.
Cover, and cook on low for 10 hours,
adding more water to keep the meat covered.
Remove the meat from the crock pot,
Set on a cutting board,
allow it to rest 10 minutes to firm up.
Slice against the grain, or shred to serve.

Tuesday, March 13, 2012

Garlic Sauteed Ramen Noodles

Ramen noodles are a collage students dream,
a meal for any time of the day or night.
Here the noodles are boiled tender and then
sauteed in olive oil, butter and seasoned.
These crispy Ramen noodles are served cold.

1 package Ramen noodles
3 cups cold water
2 tablespoons olive oil
2 tablespoons unsalted butter
dried chives to taste
grated parmesan cheese
black pepper to taste

Boil water in a sauce pan,
add Ramen noodles and cook until softened.
Drain and saute in olive oil and butter
until browned on one side only,
flip over and add parmesan cheese, serve.

Corn Cake Strawberry Tiramisu

This strawberry filled corn cake tiramisu is
so addictive tasting it's hard to resist.
The corn cakes are so light in texture
and the sutle corn taste goes really well
with the creamy ricotta cheese filling.

For corn cakes:

1 cup pancake mix
1/2 cup corn meal
1 cup milk
1 large egg
1/4 cup vegetable oil
1 tablespoon sugar

For ricotta cheese filling
1 pint ricotta cheese
1 pint whipping cream, whipped
1 tablespoon sugar
fresh strawberries, hulled and sliced cocoa powder for dusting Directions:
Preheat a griddle to make the corn cakes.
In a mixing bowl combine the milk, egg,
pancake mix, corn meal, oil and sugar.
Drop by tablespoonfuls onto hot griddle,
cook to brown on both sides, set aside.
In a mixing bowl fold together ricotta cheese,
whipped cream and 1 tablespoon sugar.
Stack in layers on a serving dish, a corn cake,
some ricotta cheese filling, and strawberry slices.
another corn cake, filling and strawberries.
Top with cheese filling and dust with
a sprinkle of cocoa powder, chill 1 hour and serve.

Grated Beets and Celery Salad

Here is a fresh and crisp salad.
with beets, broccoli and celery
combined with a tasty and healthy
for you apple juice salad dressing.

2 fresh beets, peeled and grated
2 celery stalks, finely diced
2 carrots, peeled and diced
2 cups shredded broccoli
4 scallions, finely chopped
2 tablespoon fresh parsley, chopped
2 tablespoon fresh apple juice
1 tablespoon apple cider vinegar
3 tablespoon canola oil
1 teaspoon white sugar
salt to taste
ground pepper to taste

In a large mixing bowl combine grated beets,
celery, carrots, and shredded broccoli.
In a separate bowl, whisk together the apple juice,
oil, vinegar, parsley, sugar, salt and pepper.
Chill for 2 hours and serve.

Peanut Butter in Oatmeal

This may sound odd but it's yummy.
Easily cooked in the microwave oven.
The taste combination is one match
that really works well together.

1 cup water
4 tablespoons oatmeal
1 tablespoon peanut butter

Place water and oatmeal in a glass bowl,
microwave on high setting for two minutes,
stir in peanut butter and cook for about
2 minutes more or until hot and yummy.

Brussel Sprouts and Bacon

I always look for new ways to cook foods,
usually I roast brussel sprouts but today
I just didn't want to heat up the oven.
I cooked slices of smoked bacon and then
sauteed the brussel sprouts in bacon fat.
An easy way to prepare brussel sprouts.

6 fresh brussel sprouts
3 slices smoked bacon
1 cup water

Cut strips of smoked bacon in half.
Place bacon in one layer in a cold saute
pan and cook until crisp on both sides,
remove cooked bacon and set aside.
Cut brussel sprout in half and place cut
side down in saute pan with bacon fat.
Saute for 3 minutes until flat side browns,
turn them over and add in 1 cup water.
Bring to a boil and then turn off heat,
cover pan and let sit for 10 minutes.
Remove brussel sprouts and serve with bacon.

Pudding in Chocolate Chip Cookies

Adding pudding in the batter makes these
chocolate chip cookies tender and crispy.
This is one of my best cookie recipes.

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups unsalted butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant pudding
4 large eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F.
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter,
brown sugar, and white sugar for 5 minutes.
Beat in the instant pudding mix until blended.
Beat in the eggs and vanilla. Blend in the flour mixture.
Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls on parchment lined sheets.
Bake for 10 to 12 minutes, edges should be golden brown.
Remove cookies to cool on wire racks.

Butter Braised Cabbage

Braised cabbage makes for a great side dish
to serve along with cooked corned beef.

3 tablespoons unsalted butter
1 large yellow onion, peeled and sliced
1 head fresh cabbage, cored and shredded
1/2 cup chicken stock
1/2 cup white wine
Salt and freshly ground pepper to taste

Heat butter in a large saute pan over medium heat.
Add onion and cook until soft.
Add the cabbage, chicken stock and wine
Season with salt and pepper, to taste.
Cover and cook until cabbage is wilted,
about 15 to 20 minutes, serve warm.

Spinach Lasagna Roll Ups

Lasagna roll ups are easy to serve,
as you serve one roll up per person.
I like the spinach in with the cheese.
Along with a green lettuce salad and
a slice of crusty Italian bread.
This is a winning recipe to make.

1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 2 tablespoons olive oil
6 cups cold water
1 teaspoon salt for pasta water
12 uncooked lasagna noodles
2 cups tomato sauce
1 cup shredded mozzarella

Preheat oven to 450 degrees F.
Squeeze as much water out of the spinach
into the sink as you can before using it.
In a mixing bowl stir to mix the ricotta,
spinach, 1 cup Parmesan, egg, salt, sugar,
and black pepper to make a cheese filling.
Add water and salt in a large soup pot,
bring to a boil and add lasagna noodle.
Boil the noodles until just tender, drain and
cover noodles with cold water to stop cooking.
Pour tomato sauce over bottom of a baking dish.
Lay out lasagna noodles on a work surface,
then spread about 3 tablespoons of ricotta mixture
evenly over each noodle. Starting at 1 end,
roll each noodle like a jelly roll.
Lay the lasagna rolls seam side down,
in the baking dish on top of the tomato sauce>
Repeat with the remaining noodles and ricotta mixture.
Spoon 1 cup of marinara sauce over the lasagna rolls.
Sprinkle the mozzarella and remaining 2 tablespoons
of Parmesan cheese over the lasagna rolls.
Cover tightly with foil. Bake until heated
through and the sauce bubbles, about 20 minutes.
Uncover and bake about 15 minutes longer.
Let stand for 20 minutes before serving.

Monday, March 12, 2012

Corned Beef with Fresh Beets

Slow simmering corned beef along with beets.
The sweetness of the beets balances the
saltiness of the corned beef really well.
Leftovers make the best red flannel hash.
Cook cabbage in another fresh pot of water
to serve along as a side for this dish.

1 (4 pound) point cut corned beef
4 fresh beets, peeled
8 cups cold water

After peeling beets cut in quarters and
place in a large soup or stew pot.
Remove corned beef from plastic wrap,
and place on top of beets in pot.
Add enough cold water to cover 2".
Bring to a boil and lower heat,
simmer and cook for up to 4 hours.

Deviled Ham Filled
Hard Boiled Eggs

Deviled ham spread makes a great
tasting filling for deviled eggs.

8 hard-cooked eggs
1/4 cup deviled ham spread
1/4 cup finely chopped green onions
1/4 cup sweet pickle relish
1/3 cup finely chopped celery
1/3 cup Real mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon salt or to taste
1/8 teaspoon pepper

Slice eggs in half lengthwise;
remove yolks and set whites aside.
In a small bowl, mash yolks with a fork.
Add the next eight ingredients; mix well.
Stuff or pipe into egg whites.
Refrigerate until serving.
Sprinkle with paprika

Best Black and Blue
Grilled Rib Eye Steaks

Fire up your BBQ grill and make a
mouth watering juicy rib eye steak.
The term "black and blue" steaks
means charred and crisp on the outside
while the steak is rare on the inside.
Black on the outside with a red center,
this is the best way to grill a steak.
Serve with sauteed onions and mushrooms.

4 (1 pound) rib eye steaks
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons worcestershire sauce

Let steaks come to room temperature.
In a bowl combine salt, pepper and garlic.
Place a few pieces of aluminum foil
directly on top of the grill grates.
With cover down preheat to highest heat.
Season well both sides of steak with
salt, minced garlic and black pepper.
Place butter and worcestershire sauce
on a plate that your going to place
the grilled steaks on to allow to rest.
Open grill cover, remove foil and
place steaks on the hot grill grate, cover and cook for 4 minutes without moving them.
Turn steaks over and cook for 2 minutes.
Remove steaks and put on plate with butter
and worcestershire sauce, cover with foil.
Let rest for 10 minutes before serving.
Along with sauteed onions and mushrooms.

Home Made Deviled Ham Spread

This is a great tasting base recipe
for those that like to tinker around
adding their own seasonings and spices.

1 pound cooked or baked ham
1/3 cup peeled and chopped onions
2 teaspoons sweet dill pickle relish
1 teaspoon prepared brown mustard
1/4 cup Miracle Whip salad dressing

Cut up ham to put into food processor,
grind on pulse until very coarse.
Add the onion and dill pickle relish
Put into mixing bowl and add mustard
and Miracle Whip salad dressing; mix well.

Ham and Pineapple
Grilled Cheese Sandwiches

Next time your in a grocery store pick up some
cream cheese and pineapple for making these great
tasting grilled ham and cream cheese sandwiches.
This is a good way of using up some leftover ham.

4 tablespoons cream cheese with pineapple
8 slices pumperknickle bread
4 slices leftover baked ham
1 tablespoon butter
Spread cream cheese onto 4 slices of bread.
Top with a few slices of ham.
Cover with the remaining slices of bread.
Heat the butter in a large skillet over medium heat.
Fry sandwiches in butter until golden brown
on both sides, about 4 minutes total.

Ham and Green Peas

Sauteed in olive oil leftover ham takes on
a new life, pared with sweet green peas.

2 cups leftover baked ham, diced
2 cups frozen green peas
2 tbsp. minced onion
4 tbsp. minced carrot
2 tbsp. Olive Oil
Salt to taste
Black pepper to taste

In a skillet, sauté onions and carrots
in olive oil until onions are soft.
Add in ham and saute very lightly.
Add peas, and pepper to taste.
Heat and serve.

Creamy Gorgonzola Mashed Potatoes

Melted gorgonzola cheese makes these potatoes
outstanding tasting and so very creamy rich.
Adding olive oil takes this up to new heights.
The sugar is to balance the tartness of the cheese.
Butter sauteed mushrooms would be good with this.

6 Idaho potatoes
6 cups cold water
1/2 teaspoon salt
2 tablespoons butter
1/2 cup whole milk
1/3 cup gorgonzola cheese
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil

Peel and cut potatoes into 2" dice into a pot
with enough water to cover the potatoes by 2"
Bring to a boil and reduce heat to slow boil.
Cook 20 minutes until potatoes are fork tender.
Drain and add in butter, cheese, salt and pepper.
Use a potato masher to mash and combine then add
in just enough milk to make a creamy consistency.
Add in olive oil and let potatoes rest in warm pot
for about 10 minutes to let the flavor marry.
Remove to a serving plate.

Corn Meal Pancakes and Chili

Topped with chili this is a winner.
I had made a big pot of chili and
was looking to make a lunch with it.
Corn meal in pancake batter makes
for a great tasting base to top with
some warm beef and bean chili sauce.

1 large egg
1 cup milk
1 cup pancake mix
1/2 cup corn meal
1/4 cup vegetable oil
chili for topping

Preheat griddle to medium heat.
Crack egg in a mixing bowl,
add milk, and vegetable oil.
Stir in corn meal and blend well.
Stir in pancake mix and mix well.
Drop batter by tablespoonfuls to make
silver dollar pancakes or larger if desired.
Serve warm topped with chili of your choice.

Sunday, March 11, 2012

Ham, Potato and Onion Stew

In a slow cooker with left over ham,
some frozen vegetables and dried spices,
this is a good tasting easy one pot meal.

2 cups milk
2 cups cooked ham
2 cups cubed potatoes
1 cup frozen green peas
1 cup frozen white pearl onions
1/2 cup frozen sweet corn
2 tablespoons unsalted butter
1 tablespoon all- purpose flour
1 tablespoon cornstarch
1/2 teaspoon brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper

In a mixing bowl stir to disolve
and combine flour, cornstarch, sugar,
mustard, black pepper and milk.
Pour in slow cooker along with ham,
potatoes, peas, butter, corn and onions.
Cook on high for 2 hours or until done.

Onion Burgers

I use French's canned fried onions
to make great onion tasting burgers.

1 1/2 lbs. ground beef 85/15
2 cups French's French Fried Onions
3 tbsp. Worcestershire Sauce
3/4 tsp. garlic powder
6 slices American cheese

Mix beef, 1 cup French's Fried Onions,
Worcestershire and garlic powder.
Shape into 6 burgers.
Grill burgers about 10 minutes
until cooked through in center.
Top each with 1 slice cheese.
Cook 1 min. until cheese melts.
Serve burgers on rolls with lettuce
and tomatoes, if desired.
Top burgers with more fried Onions.

Blueberry Hamburgers

I first heard of adding fresh blueberries
to the ground beef while making hamburgers
a few years ago and when fresh blueberries
are in season this is a good thing to do.
The blueberries make the burgers real juicy.

1 1/4 pounds ground beef 85/15
1/2 cup blueberries, chopped fine
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder

Combine all ingredients, making sure to
incorporate the blueberries well with the
beef without overworking the mixture.
Form four loose patties and cook on grill,
turning to cook both sides to taste.
Top with whatever ingredients you like.
Serve burgers on buttered toasted buns.

Saturday, March 10, 2012

Fast Pasta in Tomato Sauce

I've been making this simple pasta
dish ever since I can remember.
With only 10 minutes cooking time,
this is my idea of Italian fast food.

1/4 pound any dried pasta
6 cups water
1 teaspoon salt
1 (6 ounce) can tomato paste
2 cups cold water
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/4 teaspoon cayenne pepper

Bring 6 cups water to a rolling boil
stir in salt and 1/4 pound dried pasta.
Let pasta cook 9 minutes until al dente.
In the meantime, in a glass bowl combine cayenne,
tomato paste, 2 cups water, oregano and sugar.
Cover and cook in microwave until heated through.
When pasta is done, drain and add to tomato sauce.

Frozen Fresh Grapes Jello

Yes you can freeze fresh whole grapes.
Seedless of course are the ones to use.
Frozen hard grapes act as ice cubes,
to help any flavor jello set up faster.

40 seedlees grapes,frozen
1 box any flavor jello
1 cup microwaved hot water
1 cup cold water

Place one cup water in a glass bowl,
microwave on high for 3 minutes.
stir in packet of jello and let sit
for 2 minutes before stirring in
1 cup cold water and frozen grapes.
Refrigerate jello until set.

Fresh Rhubarb in Microwave

A fine tasting spring time dessert.
Rhubarb is mostly water and cooks
up well usung a microwave oven.
All you have to do is peel it and
add it to some sugar and spices.
Great used as an ice cream topping.

2 stalks fresh rhubarb
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter
zest of one lemon

Wash and peel rhubarb,
cut into 1" slices and place in a
mixing bowl along with sugar,
ground cinnamon and lemon zest.
Melt butter in a glass bowl in microwave.
Add in rhubarb, cover and heat for about
6 minutes or until softened and cooked.

Warm Cucumber Caper Salad

Simply dressed with browned butter,
this is a good tasting side dish.
The capers add enough saltiness that
compliment the browned butter nicely.
Use more cucumber in your meals,
the flavor is mild and crisp.

1 fresh cucumber
1 cup water
1 tablespoon capers
1 tablespoon butter

Cut ends of of cucumber and peel,
cut in half lengthwise and again
in quarters and then in 1/4" slice.
Place in a sausepan along with water.
Bring to a boil and cook until all
water has been evaporated off.
Add butter and capers and stir.
Serve warm.

Friday, March 9, 2012

Peanut Butter Glaze
for Baked Easter Ham

This is a liquid glaze that
sticks to the ham as it bakes.
The peanut butter makes this
a special tasting ham glaze.

1 cup chicken stock
1/4 cup peanut butter
2 tablespoons honey
2 cloves garlic
1 tablespoon brown sugar
1 teaspoon soy sauce
1/4 teaspoon black pepper

Place all ingredients in a
food processor or blender
and mix to combine well.
Use to baste ham as it bakes
every 20 minutes or so.

Chicken Tabouli Salad

This is a light and great tasting
bulgar salad with bright flavors.
You can also make this with cooked
shrimp, beef, fish, seafood or pork.

1 cup bulgar wheat
juice of 2 lemons
4 tablespoon olive oil
2 cups chicken stock
1 cup chopped cucumber
1 cup red grape tomatoes
1 cup chopped fresh mint
1 cup chopped fresh parsley
1 cup cooked cubed chicken
1/2 cup chopped red onion
1/4 teaspoon black pepper
dash of salt or to taste

Place bulgar in a large bowl,
add in lemon juice, olive oil
and chicken stock, stir well.
Cover tightly with plastic wrap
and let sit for 1 hour.
Add in cucumber, tomatoes,
mint, parsley, chicken, onion,
pepper and salt to taste.
Toss to mix well and serve.

Taco Bell's Taco Meat Sauce

This is really close to making the
meat sauce used in Taco Bell's tacos.
I like to add in some cayenne pepper.

1 pound ground beef 80/20
2 teaspoons chili powder
1 teaspoon of onion powder
1 teaspoon of minced dried onion
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of flour
1 teaspoon garlic powder
1 teaspoon of crushed red pepper flakes
1 teaspoon of Tabasco brand hot-sauce
1/2 teaspoon of cayenne (optional for hot)

In soup pot cook thoroughly ground beef.
Add all other ingredients.
Simmer on medium-low heat for 10 minutes.

Cucumber Salad with Caper Sauce

A balance of sweet and sour flavors in a sauce that the cucumbers taste good with. I use some jarred pickled vegetables along with dried herbs in this.

1 jar pickled vegetables (cauliflower,carrot,celery,onion)
2 cucumbers, peeled
2 tablespoons sugar
2 tablespoons mayonnaise
1 teaspoon red wine vinegar
1 teaspoon capers, drained
1/2 teaspoon ground black pepper

In a large mixing bowl combine capers
with sugar and stir to mix well.
Add in mayonnaise and stir to combine.
Drain jar of pickled vegetables and cut
into small sizes about 1/2" dice.
Slice cucumber four times lengthwise
then in other direction to make 1/2" dice.
Add cucumber, capers and vegetables in bowl
and stir to coat well, season with pepper.
Add in dried chives and parsley, mix well.
Place in a sealed container and refrigerate
until ready to serve chilled.

Avocado & Strawberry Salad

Spring is almost here and I can't wait for the garden fresh lettuces to make salads.
Until then I settle on a few ingredients. Here is a good tasting strawberry, spinach and avocado salad with oranges to boot.

4 cups baby spinach
1 avocado, diced
1 orange, peeled and segmented
2 cups strawberries, halved
2 - 3 shallots, sliced
1/2 cup olive oil
1/4 cup lime juice
1 tbsp sugar
2 tbsp Dijon mustard
1/2 tsp salt
cracked pepper
1/4 cup sliced almonds

In a large serving bowl, add the spinach and top
with avocado, oranges, strawberries, and shallots.
In a small jar with a lid, combine the olive oil,
lime juice, sugar, mustard, salt, and pepper.
Cover and shake to blend flavors.
Drizzle the almonds and dressing over the salad.

Fresh Basil Pizza

Using fresh herbs on freshly baked pizza
is a taste sensation you must try once.
This reminds me of a Caprese Salad.
A really good margarita style pizza.

Prepared pizza dough for two small pizzas.
2 cups tomato or pizza sauce
1 cup shredded mozzarella cheese
1 cup fresh basil leaves
parmesan cheese shavings
freshly ground black pepper

Preheat oven to 450 degrees F.
Prepare the pizza dough, divide to make two crusts.
Divide the pizza sauce between the two crusts.
Place pizza crusts on a baking sheet.
Spread sauce around to ensure an even coating.
Leave a 1/2 inch border around the edge of the crust.
Sprinkle 1/2 cup mozzarella cheese on each pizza.
Place pizzas in oven and bake for 13-15 minutes;
until the outer crust is golden brown.
Remove pizzas from oven and pile fresh basil.
Finish the pizzas with parmesan shavings,
a light drizzle of extra virgin olive oil,
and freshly-cracked black pepper.

Wednesday, March 7, 2012

Apple Pie from Scratch

My Grandmother was a wiz at making pies.
She taught me at an eary age how to make
and roll out the tastiest and flakiest pie crust.
I use green Granny Smith apples for texture
and Ida Red apples for their sweet flavor.
This is one of my best apple pie recipes.

1 ready made pie crust  (to roll out)
4 tablespoons sugar
3 tablespoons flour
1 teasoon cinnamon
3 Granny Smith apples, peeled
4 Ida Red apples, peeled
flour for the work surface
1 cup all purpose flour
2 tablespoons vegetable shortening
1/2 teaspoon salt
4 tablespoons cold water (about)
4 tablespoons unsalted butter

Remove ready made crust from refrigerator
and allow to get to get to room temperature.
In a large bowl add sugar with 3 tablespoons
all purpose flour with cinnamon and mix well.
Slice the apples aroud the core and place in
the bowl, mix well to coat apples all over.
Preheat oven to 350 degrees F.
In a mixing bowl using a fork combine 1 cup
flour with 2 tablespoons vegetable  shortening.
Make a well in the center and add in cold water,
use a spoon and stir the water to pick up some
of the flour mixture, about two cups will do.
Remove to a floured work surface and using
your hands press together to form a ball.
Using a rolling pin roll out large enough
to make a top crust for the apple pie.
Roll out prepared crust into a 9" pie dish.
Carefully arrange apple slices in crust.
Dot the top with unsalted butter.
Use rolling pin to pick up the top crust,
carfully placing it on top of the apples.
Use a knife to cut crust around pie dish.
Crimp edges and cut three small holes
in the center of the top crust to vent.
Place pie in oven and bake for 1 hour.
Juice from the pie should just start to
drip from inside the pie to the oven floor.
Remove pie to cool completly before serving.


Leftover Beef Pot Roast
& Mashed Potato Bread

OMG This is such a good tasting way to use
up left over pot roast and mashed potatoes.
I took cooked beef pot roast and combined
it with cooked mashed potatoes and made
a filling for a great tasting stuffed bread.
This is a keeper of a recipe for sure!

1 box Pillsbury Hot Roll Mix
2 cups leftover pot roast
3 cups leftover mashed potatoes
4 tablespoons BBQ sauce
butter flavored cooking spray

Preheat oven to 425 degrees F.:
Make dough per side of package
directions for making a pizza dough.
Place baking sheet in front of you lengthwise.
When dough is ready roll out onto a baking sheet.
Use a food processor to grind the beef pot roast
into small pieces that resemble ground beef.
Mix together well with the mashed potatoes.
Spread some BBQ sauce on the bread dough.
Place the mashed meat mixture almost along
the entire length of the rolled out bread dough,
staying  1" away from left and right edges.
Fold in the sides of dough over meat mixture
and then fold the sides over the top and seal.
Turn filled bread dough over with seal side down
let rest for 15 minutes. Cut diagonal slits in crust.
Bake for 30 minutes or until nicely browned.
Slice and serve warm.

Brussels Cookies

Brussels cookies resemble Florentine
cookies are a crispy, lacy oatmeal
sandwich cookies filled with milk chocolate.
I make many of these around New Year's Day.

2/3 cup butter
2 cups quick oats, uncooked
1 cup sugar
2/3 cup all-purpose flour
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups milk chocolate chips

Preheat oven to 375 degrees F.
Melt butter in medium saucepan over low heat. Remove from heat.
Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by 1/4" teaspoonfuls 3 inches apart,
onto parchment lined cookie sheets.
Spread thin with rubber spatula. Bake for 5-7 minutes
or longer, 10-15 minutes until the edges are brown.
Cool completely on wire racks.
Melt the milk chocolate chips in a glass dish in microwave, stir until smooth.
Spread chocolate on flat side of half the cookies. Top with remaining cookies.

Bordeaux Cookies

I love Pepperidge Farm's Bordeaux cookies.
Here is one of the recipes for making them.

1 stick unsalted butter
1 cup dark brown sugar
2 tablespoons milk
1 cup all purpose flour
1 teaspoon baking powder

Preheat oven to 350 degrees F.
In a mixing bowl cream butter
and brown sugar for 2 minutes.
Add milk, baking powder and
slowly add flour to butter mixture.
Drop by teaspoonsful onto cookie
sheet (they spread to 2½" diameter). 
Bake 10 minutes.
Let cool slightly before remove from pan. 
They get crispier as they cool.

Italian Butter Cookies

I make these all times of year but especially
around Christmas and everybody loves them.
You can top these with colored frosting or
some colored sugar sprinkles or jimmies.
I also leave some plain for dunking in tea.


8 oz. butter or margarine, room temperature
1/2 cup (4 1/2 oz.) sugar
3 egg yolks
1/2 tsp. vanilla
2 cups plus 2 tbsp. (10 oz.) flour

Cream butter and sugar 5 minutes
at medium speed with electric mixer.
Add egg yolks and vanilla. Mix till blended.
Add flour and mix on low speed.
Pipe dough with bag onto ungreased baking sheet
into rosettes with #7 star tube.
Bake at 400 degrees F. for 7-10 minutes.
Shape dough into 1-inch balls,
place on baking sheet and flatten slightly with hands.
Top with colored jimmies.

Honey Maple Glazed Carrots

It's maple syrup time again,
here is a good recipe for roasting carrots
with a yummy tasting honey maple glaze.

4 carrots, peeled and diced 
2 tablespoons of extra virgin olive oil
1/4 teaspoons salt & pepper
2 tablespoons of maple syrup
1 tablespoon honey

Preheat the oven to 400 degrees F.
In a large baking dish, combine the carrots,
olive oil, and salt & pepper.  
Put into the oven and cook for about
25-30 minutes until the carrots
are softened. Shake the pan or stir
the carrots every so often.  
Take the carrots out and add the
honey and syrup.  Toss to coat.  
Put back in the oven for about five minutes. 
Stir again before serving. 

Oreo Stuffed Chocolate Chip Cookies

I've used crushed Oreo cookies to make pie crusts
with good results and here I make some good
tasting oatmeal cookies using some Oreo cookies.

1 stick unsalted butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chip
1 pkg. Oreo cookies

Preheat oven to 350 degrees F.
Cream butter and sugars together
with a mixer until well combined.
Beat in eggs and vanilla.
In a separate bowl mix the flour,
salt and baking soda.
Slowly add to wet ingredients
along with chocolate chips until combined.
Using a cookie scoop take one scoop
of cookie dough and place
on top of an Oreo Cookie.
Take another scoop of dough and place on
bottom of Oreo cookie.
Seal edges together by pressing and cupping
in hand until Oreo cookie is enclosed with dough.
Place onto a parchment or silpat lined
baking sheet and bakecookies 9-13 minutes
or until golden brown.
Let cool before transferring to cooling rack.

Tuesday, March 6, 2012

Pillsburry Hot Roll Mix
Bread Fries or Fingers

These addicting tasting spiced fried bread dough are
shaped to resemble crunchy french fried potatoes.
They darken quite fast so keep an eye on them while
frying these great tasting bread fries to a golden brown.
Some would call these crispy soft bread sticks.
Sprinkle with cinnamon sugar or just some salt.
Served with a dipping sauce of your choice.
My favorite dipping sauce is tomato salsa.
A friend of mine like beef gravy as a sauce.
Another dips these in a honey mustard sauce.
Even a sprinkle of powdered suger is good.

1 box Pillsbury Hot Roll Mix
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
canola oil for frying
salt or dipping sauce

Prepare Pillsbury Hot Roll Mix as directed on box,
adding in the sugar, cinnamon, and allspice
to the wet dough before kneading it smooth.
After kneading the dough place it in a freezer bag, seal
and refrigerate for1 hour or up to 3 days before using.
Remove from bag and cut into 1/2" strips 2" long.
Using a floured rolling pin flatten out strips to 1/4" thin.
Heat oil and place stips in hot oil to fry and brown.
Fry for 30 seconds, turn over to brown all over.
Remove to drain any oil n paper lined baking sheet.
Srinkle with salt to taste or serve with dipping sauce.

Baked Stuffed Potato Skins

Russet potatoes baked in the microwave oven,
cut in half and the centers scooped out.
Filled with a cheddar cheese mixture and
baked again this time in the big oven
until heated through and browned on top.

2 large russet potatoes, rinsed clean
1 cup shredded cheddar cheese
2 tablespoons unsalted butter
1 tablespoon dried chives
1 teaspoon sweet smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Place potatoes in a glass bowl,
cook on high setting in a microwave
for about 8 minutes or until heated through.
Remove a let rest and cool to the touch.
Cut each potato in half lengthwise.
Use a spoon to scoop out the insides,
placing cooked potato into a mixing bowl.
Add cheese, butter, chives, paprika, salt
and black pepper and mix to combine well.
Use a spoon to fill each potato skin with mixture.
Place filled potatos on a baking dish and bake
at 350 degrees F. for 30 minutes or until done.

Peanut Butter & Ritz Crackers

My Grandmother used to make these for us kids
and had them next to her cookie jar at all times.
These are simple to make and yummy to eat.

Ritz Crackers
Peanut butter

Spread one side of a cracker with peanut butter,
place another cracker on peanut butter side.
Making an Oreo type of a cookie with it.
Store in an airtight container.

Tea Smoked Shrimp

Made using a Wok this is a unique recipe
for making real smoked tasting shrimp.
Try smoking shrimp using this method,
if only to say that you did it once.
You might want to open a window or
two because it really does make smoke.

8 shrimp U-22
4 black tea bags
2 tablespoons rice
1 tablespoon brown sugar
1 /2 teaspoon black pepper
lemon and butter to serve

Line the top cover and the bottom of a
wok with two layers of aluminum foil.
Place loose tea from bags on top of foil.
Add in rice, sugar and black pepper.
Place a cake rack over tea on foil.
Cover with lid and heat wok.
When you see smoke, open cover
and place raw shrimp in cake rack.
Replace cover and cook for 8 minutes.
Do not over cook shrimp.
Remove and serve shrimp with
lemon juice and melted butter.

Boxed Cake Mix Cookies

If you want to whip up an easy batch of cookies,
boxed cake mix works for the cookie dough batter.
Add in whatever chocolate or nuts you desire.

6 ounces cake mix
1/4 cup vegetable oil
1 large egg

Preheat oven to 350 degrees F.
Measure out 6 ounces cake mix in a bowl,
combine it with the egg and oil, mix well.
Using hands form into walnut sized balls.
Place 2" apart on a parchment lined sheet.
Bake for about 12 minutes, remove to cool.

Leftover Pot Roast Pasta Sauce

I put ground up cooked pot roast along
with onions and canned crushed  tomatoes
back in the slow cooker for this  meat sauce.
Serve over pasta, on hot dogs or hamburgers.
Add some beans and vegetable to make chili.

(Amounts depend on size of beef)
leftover cooked pot roast
canned crushed tomatoes
onions, peeled and chopped
garlic, peeled and minced
dried oregano

Cut up pot roast into pieces to fit into
a food processor, pulse to ground up.
Place in a slow cooker along with the
crushed tomato, onions, garlic and oregano.
Set on low heat and cook for 8 hours.

Easy Stuffed Cherry Tomatoes

The stuffing is made with a jar of  basil pesto
and tasty room temperature cream cheese.
How easy is that? These taste fantastic!
Place the tomatoes stem side down so that
they don't roll around all over the place.

24 red cherry tomatoes
1 block cream cheese, softened
5 ounces Classico traditional basil pesto

Cut the top off of the cherry tomatoes,
not the stem side, scoop out the insides to accept
stuffing. set on serving platter cut side up.
In a mixing bowl combine cream cheese
with basil pest sauce mixing well.
Stuff tomatoes and serve at room temperature.

Roasted Cherry Tomatoes

Dressed with a tasty fresh basil sauce.
These are great when you have fresh
garden ripened cherry tomatoes but
even the store bought ones are good.

Sweet cherry tomatoes (can use a mixture of colors)
Salt to taste
A couple of pinches of sugar
3 tablespoons extra virgin olive oil
1/4 cup olive oil
2 cups fresh basil

Preheat the oven to 300 degrees F.
Place in a food processor and blend the
fresh basil and extra virgin olive oil, set aside.
Place the fresh ripe tomatoes in a baking dish large enough
to fit them in a single layer.Add salt, sugar, and toss together.
Add the regular olive oil, and toss again.
Place in the oven for 45 minutes until the tomato skins
have shriveled and just split; the tomatoes will be still intact.
Remove tomatoes from the heat, and allow to cool.
Arrange the tomatoes on a platter.
Drizzle the bright green basil oil from the food processor decoratively
around and over the tomatoes, and pour on any juices from the pan.
Serve warm or at room temperature.

Ricotta Cannoli Filling

This is the good tasting simple recipe I use for making
a cheese mixture to stuff freshly fried cannoli with.

2 pounds ricotta cheese

¾ cup confectioners' sugar

2 teaspoons orange flower water

7 teaspoons Cointreau or other orange liqueur

½ cup chopped candied citron, orange, or lemon (optional)


In a large bowl, stir together the ricotta, confectioners' sugar, 
orange flower water, Cointreau, and candied peel, if using.

Italian Guacamole

Guacamole has become one of Mexico's most versatile foods.
In this recipe I kick it up with some Italian flavored herbs and spices.
Enjoy with chips as an accompaniment to Tacos, Tostadas and Burritos.

2 large ripe avocados
1 tbsp. finely chopped onion
1 tbsp grated parmesan cheese
1 chile serrano, seeded and chopped
1 large tomato, peeled and chopped
2 sprigs cilantro, chopped
2 tsp. fresh lime juice
1 tsp. hot pepper sauce
1/2 teaspoon dried oregano

Cut avocados in half, remove pits and scoop out the flesh into a mixing bowl.
Mash avocados with a serving fork and add the chopped onion, chili, tomato,
and cilantro. Mix well and mix in the lime juice, oregano, cheese and hot sauce.

Stuffed Peppers with Stuffed Cabbage

One day I wanted stuffed green bell peppers
and also beef and rice stuffed cabbage rolls.
Made these in a slow cooker with good results.

2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound ground beef  (85/15)
1/4 cup chopped yellow onion
1 large egg, slightly beaten
1 teaspoon salt or to taste
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
8 green bell peppers

In a medium saucepan, bring water to a boil.
Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Bring a large, wide saucepan of lightly salted water to a boil.
Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice,
onion, egg, salt and pepper, along with 2 tablespoons of tomato soup.
Mix well and divide the beef mixture evenly among the cabbage leaves.
Cut the tops off off the peppers and remove seeds.
Place green bell peppers, cut side up in a large slow cooker.
Place some beef mixture in cabbage leaf, making a cabbage roll.
Place one stuffed cabbage roll inside each green bell pepper,
then pour the remaining condensed tomato soup over the top.
Cover slow cooker and cook for 4 hours on high setting.

Pulled Pork Apple Donuts

Roast pork and apples inside deep fried donuts.
I used a Pillsbury Hot Roll mix for making the dough.
Using some left over smoky cooked pulled pork
and then I added in a few slices of Swiss cheese,
along with a slice of a fresh Ida Red apple.
These pork filled donuts taste great and I can't wait
to read the comments after everyone tries them.

1 (16 ounce) box Pillsbury Hot Roll Mix
   along with the yeast packet
1 cup hot tap water
2 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon ground cinnamon
canola oil for deep frying
16 tablespoons cooked pulled pork
8 slices deli Swiss cheese
16 slices fresh Ida Red apples

In a bowl combine the yeast and cinnamon
along with the Pillsbury Hot Roll Mix.
Stir in hot tap water, butter and egg until dough
pulls away from sides of the bowl.
Turn dough out onto a floured work surface.
With floured hands shape dough into a ball.
Knead dough for 5 minutes.
Cover dough with large bowl and let rest
for about 5 minutes.
Divide dough into 16 equal pieces.
Roll out dough and place 1 tablespoon
pulled pork, 1/2 slice Swiss cheese and
1 slice of apple in center of dough.
Roll up dough and seal around filling.
Place on baking sheet and cover with a towel.
Let rise30 minutes. Heat oil for deep frying.
Cook donuts until crispy brown on all sides.
Remove and let cool before serving.

Caramelized Onions

These caramelized onions are perfect for
topping grilled hot dogs or hamburgers.
You can make these as hot as you like
by adding in a few red pepper flakes.
I like these because they're not to sweet.

2 large white onions, peeled and sliced
salt and freshly ground black pepper
1/4 cup good quality balsamic vinegar
2 T brown sugar
1 T fresh thyme, minced
Extra virgin olive oil

Heat a saute pan large enough to hold all of the onions
with a bit of olive oil over medium heat. 
Add the onions and saute until they begin to color.
Add the balsamic vinegar and brown sugar
and stir or toss to combine. 
Cover, reduce the heat, and let cook for about 30-35 minutes,
or until the onions have cooked down and caramelized deeply. 
Add the thyme and toss to combine.  Serve.

Best Hamburgers for Grilling

With New England's spring a few short
weeks away I decided to dust off my best
recipe for making grilled beef  hamburgers.
You can make these burgers ahead of time
and freeze them until ready to cook them up.

1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 large egg
1 pound lean ground beef
1/2 pound ground pork
1/2 onion, peeled and finely chopped
1/2 cup shredded cheese of your choice
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, peeled and minced
1 tablespoon garlic powder
1/2 teaspoon crushed dried rosemary
salt and pepper to taste

Preheat a grill for high heat cooking.
In a large bowl, mix together the ground beef, pork, onion, cheese, soy sauce,
Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil,
oregano, rosemary, salt, and pepper. Form into 4 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done.
Serve on buns with your favorite condiments. 

Chocolate Blueberry Pancakes

Made using Hungry Jack Pancake Mix and
some chocolate covered dried blueberries,
These pancakes are a very good change
from the same old same old plain pancakes.

1 cup pancake mix
3/4 cup cold water
1/2 cup chocolate covered blueberries
1 tablespoon canola or vegetable oil
maple syrup if desired

Prepare skillet or griddle by lightly
adding in canola or vegetable oil.
Heat skillet over medium-high heat.
In a mixing bowl combine by stirring
the pancake mix, water and blueberries.
Batter will be slightly lumpy.
Let batter stand for a few minutes.
Pour desired amount of batter onto
skillet and cook for about 1 minute,
or until air bubbles appear on the top.
Turn and continue to cook other side.
Keep warm until serving with syrup.

Black Eyed Pea Salad

Earthy tasting black eyed peas along with
a few simple ingredients make for a good
tasting and colorful bean salad.

1/2 pound dried black eyed peas
4 cups cold water
2 tablespoons olive oil
3 cloves garlic, peeled and minced
1/2 cup diced red onion
1/2 cup pickled cauliflower, diced
1/2 cup pickled carrots, diced
1 small hot pepper, minced
1 small carrot, peeled and diced
1 small celery stalk, diced
3 cups cold water
1/4 teaspoon ground black pepper

Soak black eyed peas in 4 cups cold water overnight.
Drain and set aside.
Place olive oil in bottom of a soup pot,
add in minced garlic, diced onion, carrot, celery and
pickled cauliflower and red pepper.
Heat on high heat for 4 minutes, add in 3 cups
cold water and turn heat to a simmer for 2 hours.
Add more water if needed.
Adjust seasonings to taste and serve warm,
or refrigerate up to five days before serving.

Monday, March 5, 2012

Saffron Rice Balls

This is a two step recipe which makes
crispy on the outside rice balls that are
very creamy good on the inside with
the great look and taste of yellow saffron.

1 cup long grain rice
6 cups cold water
6 cups cold water
4 cups cold water
1 teaspoon salt
1/2 teaspoon saffron threads
2 tablespoons sugar
2 tablespoons butter
1/4 teaspoon salt

Place rice in a pot and cover with 6 cups cold water,
stir with a wooden spoon and drain of water.
Cover again with 6 cups cold water and
let sit at room temperature for 2 hours.
Drain and add 4 cups cold water and salt.
bring to a boil and turn off heat, cover and let
rest 15 minutes or until almost all water is absorbed.
Using a microwave oven heat 3/4 cup water
by cooking on high setting for 2 minutes.
Stir in sugar, butter and saffron threads.
Let sit for 10 minutes.
Pour the saffron water into a baking dish.
Using a slotted spoon scoop out almost cooked rice
from pot into baking dish, season with 1/4 teaspoon salt,
cover with aluminum foil and bake for 2 hours.
Refrigerate over night and using a small ice cream
scoop make into rice balls. Suatee until crisp.

Shrimp Pizza

Using a Schwan's Starter Pizza Crust,
some raw shrimp and imitation crab meat.
This is a good tasting and quick pizza.
You can use a can of red or white
clam sauce on this for the sauce if desired.

1 Schwan's Starter Crust
1 (6 ounce) can tomato paste
8 raw peeled shrimp (20 / pound)
1 cup imitation crab meat, sliced
2 cups cold water
1 teaspoon sugar
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
prepared horseradish

Preheat oven to 425 degrees F.
Remove crust from freezer and packaging.
In a glass dish place tomato paste, sugar,
water, oregano, garlic powder, salt and pepper.
Using a fork mix to combine well.
Using a spoon arrange 1 cup of sauce
around inside of crust not the edges.
Place half of the mozzarella cheese on top of the sauce
on the crust and arrange imitation crab meat and shrimp
around inside of crust on the tomato sauce.
Top with the rest of the mozzarella cheese.
Spray the edge of the crust with butter
flavored cooking spray and bake,
for about 20 minutes or until done.
Serve warm with prepared horseradish on the side.

Sunday, March 4, 2012

Cheesy Potato Celery Sticks

In this recipe you roast the celery sticks firstthen fill them with a tasty cream cheese and
roasted garlic mashed potato puree.
I like to top this with some grated parmesan.

8 celery stalks, trimmed and cut into 3" lengths
1 cup prepared garlic mashed potatoes
1 cup cream cheese, softened
grated parmesan cheese

Preheat oven to 350 degrees F.
Place prepared celery sticks in
a baking pan and roast until soft.
About 30 minutes should do it.
Remove celery and let cool.
In a mixing bowl combine cream cheese
and garlic mashed potatoes.
Pipe or spoon into celery sticks.
Refrigerate until ready to serve.

Toasted Coconut and
Nutty Popcorn Snack

Here you toast nuts in a saute pan,and add them to some popped corn.
I add in some toasted shredded coconut
for a unique and good tasting snack.

1/2 cup shelled walnuts
1/2 cup shelled cashews
1/2 cup shredded coconut
4 cups popped corn
butter to taste, melted
salt to taste

Preheat broiler to high heat.
Spread out shredded coconut on a baking sheet.
Place under broiler and watch carefully to toast.
Place toasted coconut in a large mixing bowl.
Heat nuts in a dry saute pan until toasted.
Place toasted nuts in the large mixing bowl.
Add in the cooked popcorn and toss well.
Pour butter over popcorn and salt to taste.

Fresh Fruit and Vegetable Salad

Sometimes a simple salad will do the trick
in making for a light and healthy meal.
This makes a tasty salad for one person.
There is no garden greens in this dish.
You can add in some gorgonzola if desired.
I don't use any salad dressing in this recipe,
the juice from the orange and peppers is enough.
I like the earthy sweet flavor of the cruncy carrot.

1 red apple, peeled, cored and diced
10 seedless grapes
1 orange, peeled and sliced
1 small carrot, peeled, left whole
1 celery stalk, sliced
2 tiny hot peppers, left whole

Place all ingredients in a serving bowl.
Toss and serve at room temperature,
biting the tip of the peppers to release juice.
and squeezing it over the salad bowl.

No Tomato Chicken Cacciatori

I like to use the slow cooker to make this.
No tomatoes in this chicken cacciatori, just
garden fresh tender cooked vegetables.
In this recipe I used chicken drumsticks but
any fresh chicken parts will be great tasting.

2 cups sliced fresh mushrooms
1 cup sliced celery stalk
1 cup peeled and chopped carrot
2 medium onions, peeled and cut into wedges
1 green bell pepper, sliced
1, yellow bell pepper, sliced
1 red sweet pepper, sliced
4 cloves garlic, minced
12 chicken drumsticks, skinned (about 3-1/2 pounds)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked pasta or rice

Combine mushrooms, celery, carrot, onions, peppers,
and garlic in a 5- or 6-quart slow cooker.
Place chicken on vegetables. Combine broth,
white wine, tapioca, sugar, oregano, bay leaves,
salt, and pepper; pour over chicken.
Cover; cook on low-heat setting for 6 to 7 hours
or on high-heat setting for 3 to 3-1/2 hours.
Remove chicken; cover to keep warm.
Remove and discard bay leaves.
Serve alond with cooked pasta or rice

Yogurt and Chive Mashed Potatoes

Make these as lumpy or creamy as you like,
Iv'e even used a immersion blender at times.
The yogurt adds a little tang and the chives
balance the flavor with a slight onion taste.

6 potatoes
4 quarts cold water
1 /2 teaspoon salt
1/2 cup Greek style yogurt
1/2 cup whole milk
1 tablespoon sugar
1/4 teaspoon ground black pepper
1/2 teaspoon dried chives
salt and pepper to taste

Peel potatoes, quarter and place in a soup pot,
cover with 1 inch of cold water and bring to a boil.
Reduce heat to low boil for 20 minutes or until tender.
Drain water and add into the pot, butter, yogurt, chives,
sugar, milk, salt and pepper to taste.
Using a potato masher stir until desired concistency.

Avocado Dip

I make this fresh avocado dip right at the table.
  • It's good with corn tortilla chips and also as a
  • dip for buffalo style chicken fried wings.

  • Ingredients:
  • 1 avocado
  • 3 teaspoons fresh cilantro leaves, chopped
  • 1 1/2 teaspoons lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste.

  • Directions:
  • Peel and pit one avocado; cut into chunks. 
  • Place avocado in a medium bowl; mash. 
  • Fold in 3 teaspoons chopped fresh cilantro leaves; 
  • 1 1/2 teaspoons lime juice; 1 clove of garlic, minced; 
  • 1/4 teaspoon salt; and freshly ground black pepper to taste.
  • Saturday, March 3, 2012

    Oven Roasted Whole Chicken

    This is a fool proof recipe for making
    a juicy and herb tasting roast chicken.
    Made with fresh herbs and seasonings,
    the secret here is in the 'carry over'
    cooking time the bird is in the oven.

    1 whole chicken, fryer 2-4 pounds
    2 sprigs fresh thyme
    2 sprigs fresh sage
    2 sprigs fresh rosemary
    Zest of 1 lemon
    2 garlic cloves, peeled and crushed
    2 tablespoons unsalted butter
    Salt and cracked pepper to taste

    Preheat oven to 450 degrees F.
    Rinse chicken inside and out with cold water.
    Pat chicken dry with paper towels.
    Using your hands rub butter all over chicken
    and season heavily with salt and pepper.
    Stuff the cavity with garlic, lemon zest and herbs.
    Place chicken on baking pan, breast side up in oven.
    Cook for 30 minutes or until the skin is brown.
    Turn the chicken over and turn the oven down to 350 degrees F.
    Leave in the oven until the thermometer reads 150 degrees F.
    Remove from the oven and let rest for approx. 10 minutes
    or until a meat thermometer reads 160-165 degrees F.