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Monday, March 31, 2014

Canned Biscuit Doughnut Holes

Impress your guests making home made
doughnut holes by simply pop open a can
of refrigerated biscuits and form the dough
into doughnut holes and then fry them up.
Toss the cooked balls into cinnamon sugar.
and that's it. I just drooled on my key board.

Ice Buttered Hamburgers

This is 'the' way to grill up juicy hamburgers.
Some folks like their bbq burgers rare inside.
Placing a pat of butter in the ground beef mixture
while making the burgers is one trick for flavor,
adding in a small ice cube keeps things cool.
The grilled burgers are browned on the outside
while delectably pink and juicy on the inside.
Do this step to impress your grill party goers.

2 pounds ground beef, 85/15
1 small onion, peeled and minced
2 cloves garlic, peeled and minced
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
4 tablespoons unsalted butter
8 small ice cubes

Place 1/4 tablespoon butter in each section
of an ice cube tray and fill half full with water.
Freeze to use in this bbq hamburger recipe.
Preheat grill to high heat.
In a mixing bowl combine ground beef with
minced onion, garlic, salt and ground pepper.
Form mixture into quarter pound burgers while
placing a butter ice cube in the middle of each.
Grill stuffed burgers to your liking.

Mexican Border Hot Dogs

I call these Mexican hot dogs because of the sides.
Serve these with guacamole, sour cream, and salsa.
This is a somewhat healthier way to eat corn dogs
without the thick batter breading or deep frying.

For each Mexican dog:
1 hot dog of your choice
1 flour tortilla
1 slice of deli cheese
sides of mustard, guacamole,
sides of sour cream, salsa,
sides of tortilla chips.

Preheat a saute or fry pan on medium heat.
Cut a slice in the hot dog and stuff with cheese.
Roll up hot dog in a flour tortilla and pan fry
for 2 to 4 minutes until tortilla is browned
and heated through,serve with sides.

Chicken Soup with Lettuce

Chicken soup with a little bit of crunch.
You don't cook the lettuce into mushiness,
so it adds another layer of flavor goodness.
I reheated some home made chicken soup
but I'm sure this will work even with canned.

1 cup chicken soup per serving
1/4 cup crunchy lettuce

Reheat soup just until warm to eat.
You don't want to wilt the lettuce.
I microwaved it for only 90 seconds.

Sunday, March 30, 2014

Roasted Garlic Shrimp Scampi

Shrimp are filled with water especially when frozen.
When thawed and dried they make good good eats.
I always buy shrimp frozen because all shrimp is frozen.
When you buy it 'fresh' it's been thawed from frozen.
This is a killer of a tasting of a shrimp scampi recipe.
You start out with whole garlic and roast the cloves.
Then use the roasted garlic to create a shrimp sensation.

2 whole heads of fresh garlic
1/4 cup olive oil
1 teaspoon white sugar
1/4 teaspoon salt
1 pound frozen shrimp, 18/20
1 lemon, juice of
2 tablespoons buttter
1/4 cup dried bread crumbs

Preheat oven to 400 degrees F.
Place garlic and olive oil in a baking dish.
Bake for 45 minutes or until done.
Squeeze roasted garlic into a mixing bowl.
Add in sugar, salt, shrimp, lemon juice
melted butter a bread crumbs then place in baking
dish to bake for about 20 minutes or until done.

Kimchi Stuffed Cabbage Rolls

I know what your thinking cabbage stuffed cabbage?
Try this dish once and you will making it over and over,
incorporating ingredients making this dish your own.
1 head fresh green cabbage
4 ounces Korean garlic chives (buchu)
3 ounces Korean radish (mu) or carrots
5 tablespoons red chili pepper flakes (gochugaru)
1 tablespoon salted shrimp (saeujeot)
1 tablespoon fish sauce
1 tablespoon minced garlic
1 teaspoon finely grated ginger
Tomato sauce for baking in

In a large soup pot cook the head of cabbage
until you can easily separate the cabbage leaves.
In a mixing bowl combine all other ingredients.
Stuff each cabbage leaf and bake in a tomato sauce
until cooked through and tasty tender to the tooth.

Eggs on Toast Rounds

This is an elegant breakfast or brunch dish.
Best served warm with the egg yolk runny.

For each serving:
1 slice of flax sprouted whole wheat bread
1 teaspoon unsalted butter
1 large brown shelled egg
1 tablespoon jarred salsa, mild

Use a cutter to create a round bread form.
Place bread round on a buttered baking dish.
Drop egg onto the bread round and bake
either in toaster of regular oven until egg is set.
Serve warm.

Low Tide Clam Chowder

This is a creamy clam chowder that gets kicked
out of the sea with a great tasting vegetable medley.
Colorfully made with potatoes, carrots and kale
also adding  in a few red ripe grape sized tomatoes.

2 tablespoons olive oil
2 cloves garlic, peeled and crushed
1 onion, peeled and sliced
1 russet potato, cubed
1 carrot, peeled and diced
1 bunch fresh kale, chopped
12 fresh grape tomatoes, whole
2 cups cold water
2 cups clam juice
12 ounces canned clams, with juice

In a large soup pot on high heat add in the
olive oil then add in the garlic, onions,
potatoes and carrots to heat up for about
4 minutes before adding in the cold water.
(This is a technique I use to kind get things going.
when you add in the cold water to the hot pot.)
Add into the pot the kale, tomatoes and simmer
for about 20 minutes before adding in the clams
and the clam juice to heat through to serving temp.

Butter Bread Stuffing Mix

I use this stuffing to make the best baked shrimp.
It stays on the shrimp and not off in the pan.
It's simple to make, browns up and tastes great.

8 tablespoons unsalted butter
2 cups Italian flavored dried bread crumbs
2 cloves garlic, peeled and minced
1 tablespoon white sugar
1 tablespoon brown sugar
1/4 cup white wine

In a mixing bowl combine all ingredients.
adding more or less wine to make a pasty oatmeal like
stuffing mixture that holds together when hand squeezed.
Use as a stuffing for shrimp, clams or even mushrooms.

Red Hot Stuffed Mushrooms

These are spicy red hot pepper stuffed mushrooms.
Not for the faint tasters but made for the brave.
The heat comes from cayenne pepper and can be
adjusted to your liking but try and keep the heat.

12 whole Cremini mushrooms
8 ounces cream cheese, softened
1 teaspoon cayenne pepper

Preheat oven to 350 degrees F.
Clean mushrooms and remove stems.
In a mixing bowl combine cream cheese
and cayenne pepper to your desired taste.
Stuff mushrooms with cream cheese mixture
and place on a baking pan to bake for about
20 minutes or until mushrooms start to brown.
Serve warm.

Grilled Herb Potatoes

These are pre-cooked in the microwave oven
then marinated in an herb infused oil before
finish cooking to get grill marks when done.

2 Yukon Gold potatoes
1/2 cup olive oil
2 tablespoons dried herbs
salt to taste

After washing potatoes place them in a
glass bowl and microwave 6 minutes.
Remove to cool before slicing 1/2 inch thick.
Place oil and herbs in bowl to infuse then add
the potato slices in marinade while preparing grill.
When grill is hot place potato slices on grill to
finish cooking and get grill marks, turning once.
Sprinkle with salt to taste and serve warm.

Chocolate Ice Box Cake

Here's an easy cake to make and it's so good.
You simply take a package of chocolate wafers
layer them with some sweet whipped cream to
create a special tasting chocolate ice box cake.

chocolate wafer cookies
Whipped cream

Place a layer of wafers on a serving plate
top with a layer of whipped cream and then
another layer of wafers and another of cream.
Continue layering to make a cake as big as you like.
Spread whipped cream on top and all sides.
Refrigerate overnight to set up and serve cold.

Ricotta Cheese Salad Dressing

I'm always looking for fresh new salad dressings.
Here's one I came up with using Ricotta cheese
some bottled dressing and dried chives.
It's creamy and as spicy as you like it.
You can use any bottled dressing or herbs.

1/4 cup Ricotta cheese
2 tablespoon raspberry dressing
a dash of hot pepper sauce
a sprinkle of dried chives

In a mixing bowl combine cheese and dressing.
Use to dress a garden fresh salad, top with chives.

Roast Whole Chicken

1 whole roaster chicken, 3-5 pounds
10-12 garlic cloves, peeled
1 lemon, quartered
3 sprigs fresh thyme
3 sprigs fresh oregano
4 sprigs fresh rosemary
3 tablespoons butter, at room temperature
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper

Preheat oven to 385 degrees F.

Remove chicken from plastic and rinse off with cold water. Completely pat dry with paper towel.   Liberally season the inside of the cavity with salt and pepper. 

Stuff cavity with garlic cloves, fresh herbs and lemon wedges. Reserve a sprig of each of the herbs and two garlic cloves to rub on the outside of the chicken. Mince up the reserved herbs and garlic. 

Rub the entire bird, including underneath the skin, with room temperature butter, minced herbs and garlic.  Liberally salt and pepper skin of the chicken.

Tie wings and legs with bakers twine so they are close to the body.  Place the chicken in a roaster pan, breast side up and place in preheated oven.  

About 30 minutes in, take chicken out of the oven and baste with butter and juices in the bottom of the pan.  When chicken has reached an internal temperature of 180 degrees, it is finished.  You can also tell it is finished by placing your knife between the leg and the thigh and the juices run clear. Total cook time for my 4 pound chicken was approximately 1 hour.    

Take out of oven when finished and let cool for 20 minutes.  After carving, spoon some of the juices over the meat.

Saturday, March 29, 2014

Hunter's Hot Wing Sauce

This is a tomato vinegar based
red hot pepper sauce that's really
good tasting on all kinds of meat.
The hot peppers seem to tame
the gaminess of freshly killed meat.
This is also a good hot sauce>br>
for making Buffalo Chicken Wings.
Serve up some polska kielbasa in it.

1 stick, (8 tablespoons butter)
1 bottle, (6 ounces hot pepper sauce)
1/4 cup brown sugar
4 tablespoons apple cider vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder

Mix all the ingredients up in a sauce pan.
Bring to a boil and then let cool to use.

American McDonald's Poutine

In Canada, McDonald's Restaurants offer Poutine,
a rich gravy poured on top of cheese curds served
over a box of their famous tasting French fries.
This is my recipe for a great tasting Poutine.
I use string cheese in place of the curds that are
readily available in the dairy section of food stores.
Make your own gravy or simply use store bought.

For each serving:
1 large size McDonald's french fries
1 package plain fresh String Cheese
1 jar of beef flavored gravy

Place McDonald's French fries in a cold saute pan.
Slice or use scissors to cut up sting cheese and place
the cheese all over McDonald's French fries in the pan.
cover and heat on medium util cheese is starting to melt.
Meanwhile heat gravy in the microwave and when hot
pour the gravy over the poutine sitting in the saute pan.
Serve warm.

Home Made Maple Syrup

This season the maple trees are slowly
giving up sap for making maple syrup.
Here is a method of making your own
imitation syrup with ingredients at hand.
Some use maple extract in place of vanilla.
Be carful because boiling sugar is Hot
use metal utensils for stirring in pan.

1/2 cup white granulated sugar
1 1/2 cups dark brown sugar
2 tablespoons corn starch
1 cup cold water
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Combine the white sugar, brown sugar
and cornstarch in a sauce pan, then add
in the cold water and stir to mix well.
Bring to a boil and then lower heat to
a simmer for about 30 minutes to thicken.
Stir in vanilla extract and butter for flavor.
Cool and store in a glass jar in refrigerator.
This recipe makes about one cup syrup.

Wednesday, March 26, 2014

Sauteed Spaghetti

My Grandmother would take left over cooked spaghetti
and turn it into a new fabulous tasting crispy fried meal.
You can add in a few eggs add make a pasta frittata.
This is made with pasta without a lot of tomato sauce.

Leftover cooked spaghetti
Olive oil and butter for the pan
Grated cheese for topping

Heat a fry pan to medium heat.
Melt butter and add oil into the pan.
Add cooked spaghetti into the pan.
Fry until brown and crispy on both sides.
Remove and serve with grated cheese.

Oven Baked Meatballs

There are those that pan fry meatballs
and those that bake them in the oven.
Here is a simple recipe to bake them
where they stay ball shaped and tasty.

2 cups Italian flavored bread crumbs
3 pounds ground beef 80/20
4 large eggs, beaten
1/3 cup cold water
4 cloves garlic, minced
1 onion, peeled and chopped
1/2 teaspoon dried oregano
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
aluminum foil for baking sheet
spray oil for baking sheet

Preheat oven to 350 degrees F.
Combine bread crumbs, beef, eggs
water, garlic. onion, oregano, cheeses.
(Do not over mix.)
Cover baking sheet with foil and oil it.
Shape meat mixture into meatballs
and place on prepared baking sheet.
Bake for about 30 minutes then turn balls
over to evenly cook and brown other side.
Remove to serve with your favorite sauce.


Yogurt Based Salad Dressing

This is better for you than using mayonnaise.
It's creamy and takes on whatever different
flavors of herbs you wish to add into it.
I combined pineapple yogurt with some
raspberry vinaigrette into a tasty dressing.

1/2 cup Greek Yogurt, any flavor
2 tablespoons bottle dressing, any flavor
2 cups fresh lettuce, any kind
any other salad vegetables you desire

Whisk together the yogurt and dressing.
Pour over the fresh salad vegetables.
Serve with more yogurt dressing on the side.

Monday, March 24, 2014

Ground Pork Pot Stickers

A favorite dim sum dish in Chinese restaurants,
pork filled pot stickers are really good tasting.
Here is one recipe to make them at home.

1 package won ton wrappers
cold water for sealing wrappers
2 cups chopped napa cabbage
1/2 teaspoon salt
6 ounces ground pork
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons sesame oil
1 large egg, beaten

In a mixing bowl combine the cabbage
salt, ground pork, minced ginger and garlic.
The soy sauce, sesame oil and beaten egg.
Arrange won ton wrappers on a work surface.
Place 1/2 teaspoon filling mixture on wrapper.
Grace out side of wrapper with water and seal.
Cook Pot stickers in simmering water until done.
I Like to also brown these up in a little butter.
Serve with your favorite soy or hot pepper sauce.

Rice Krispies Scrambled Eggs

The Rice Krispies cereal stays crunchy good
while the eggs get velvety and scrambled.
Add red hot pepper sauce to your taste.
Melting some cheese on top and adding in
a few slices of pepperoni takes this tasty
breakfast dish to a totally new level of flavor.

1 tablespoon butter
2 large eggs
1 cup Rice Krispies cereal
2 slices deli style pepperoni
2 slices American cheese
dash of hot pepper sauce

In a large skillet melt butter.
Crack eggs into a bowl ad whisk.
Pour eggs into skillet and add in the
Rice Krispies cereal, stirring to cook
for about 4 minutes or until egg has scrambled.
Place sliced pepperoni and cheese on top
Cover skillet to allow for the cheese to melt.
Remove scrambled eggs to plate and top with
red hot pepper sauce and dried chives to taste.

Boiled and Buttered Cabbage

Flavored with dried caraway seeds and sauteed
until starting to brown and caramelize on the edges.
This is an old German side dish to serve with pork.

1 head of fresh green cabbage
6 cups cold water
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon white sugar
2- 4 tablespoons butter

Place cabbage in a soup pot and cover with water.
Add in the dried caraway seeds and bring to a boil,
lower the heat to a simmer for about 20 minutes
until the head of cabbage is softened and fork tender.
Remove cabbage to cool then cut into serving pieces.
I like to remove the core which is really tough to eat.
Drain water from soup pot and add in the butter, sugar
caraway seeds and the cut up cabbage to cook for
another 15 minutes until starting to brown ad caramelize.
Serve warm.

Tomato Pizza Sauce

Pizza Sauce is easy to make from tomato paste,
you'll never buy a jar of the store bought stuff.
In this recipe you can season it with any dried
herbs you like, but I like to keep things simple.
This also is a good sauce for cooked pasta.

1 1/2 cups cold water
1 ( 6 ounce) can tomato paste
pinch of salt and black pepper
pinch of sugar and cayenne pepper
pinch of dried oregano

In a two cup glass measuring cup,
combine tomato paste, water, salt, pepper
sugar, cayenne pepper ad dried oregano.
Use a fork to blend it all together.
Use in making your favorite home made pizza.

Sunday, March 23, 2014

No Flour Nut Butter Cookies

This is an amazing nut cookie to make.
With only four ingredients you can make
a batch of good peanut butter cookies.

1 cup creamy peanut butter
1 cup sugar
1 large egg
1 teaspoon vanilla

Pre-heat oven to 350 degrees F.
I a mixing bowl combine peanut butter
with the sugar, egg and vanilla.
Form into walnut size balls and place
2 inches apart on baking sheets.
Use fork to make criss cross pattern on balls.
Dipping fork in sugar makes this easier to do.
Bake for 12 minutes until just starting to brown.
Remove to cool before storing in airtight container.

Microwave Made Sweet Tea

Sweet tea is made using a simply syrup
steeping a few bags of black tea leaves.
Making this tea couldn't be any easier
and is a real treat to drink on a hot day.

1 cup cold water
2- 4 tablespoons sugar
6 black tea bags
6 cups cold water

Place the one cup of cold water in a
two cup glass measuring cup.
Heat on high setting in the microwave until hot,
it should take about 2 minutes time.
Remove from microwave ad stir in sugar.
Add in the tea bags ad let steep 10 minutes.
Remove tea bags squeezing between two spoons.
Pour warm black tea into a serving pitcher and
fill the serving pitcher up with 6 cups cold water.
Refrigerate for two hours and serve in glasses over ice.
Some like to garnish with a slice of fresh lime or lemon.

Marinated Grilled Flank Steak

Marinated Flank steak is used to make tacos
or served over a bed of cooked pasta or rice.

1 flank steak
1 cup red wine
fresh thyme
fresh rosemary
1 bay leaf
1/2 cup chopped onions
2 cloves garlic, minced
dash of salt and black pepper

Place steak in a glass baking dish and add in
the red wine, thyme, rosemary, bay leaf,
salt and ground black pepper.
Cover dish with plastic wrap and refrigerate.
for at least 4 hours or overnight.
Remove steak from refrigerator and preheat grill.
Grill marinated steak covered over high heat
about 5 minutes on each side or util done.
Remove to slice on the bias and serve.

Mashed Potatoes with Chicken Loaf

Chicken loaf is found at the deli meat counter.
It's basically formed chopped chicken slices.
It's cheap and makes for a nice warm topping
to serve on some left over mashed potatoes.

2 cups mashed potatoes
8 slices chicken loaf
2 teaspoons butter
ground black pepper to taste

Place potatoes into a microwave safe bowl.
Dot potatoes with butter, season with pepper.
Arrange chicken slices on top of potatoes.
Microwave on high setting for 2 minutes.
Microwave up to two minutes more if needed.

Salmon Salad Sandwiches

You can also make salmon tacos with this.
Either use fresh baked, grilled or canned salmon.
The secret is to use Greek style Yogurt
which adds a tang to the salad dressing.

2 cups cooked salmon, chopped
2 stalks celery, diced
1 small red onion, peeled and diced
1 cup Greek Style Yogurt, plain
1 fresh lemon, zest of
1 fresh lemon, juice of
fresh ground black pepper to taste

In a large mixing bowl combine the salmon
celery, onion, yogurt, lemon zest and juice.
season with ground black pepper to taste.
Use salad to make sandwiches or fish tacos.

Chicken on a Vegetable Bed

In this recipe you roast a chicken on top of
fresh vegetables until everything is done.
It's a good way to get rid of vegetables
that are just not as fresh as they could be.
It goes together in minutes time and tastes great.

1/4 cup olive oil
4 fresh carrots, peeled
4 fresh celery stalks
4 red skinned potatoes
salt and ground pepper to taste
4 chicken pieces, thawed if frozen

Preheat oven to 350 degrees F.
Pour oil to coat bottom of a baking dish.
Arrange vegetables into baking dish and
season with salt and ground pepper.
Place chicken on top of vegetables,
cover baking dish ad bake for about 1 hour.
Remove cover and continue to bake until done.
It should take about another 20 minutes time
and the chicken should start to brown some.

Corn Off The Cob

This is a great tasting corn side dish.
Years ago my family bought this in cans,
I think it was called Mexi-Corn.
Making this with fresh corn makes it sing.
This eve better than fresh corn on the cob.

4 fresh ears of corn
1 roasted red pepper, diced
4 tablespoons unsalted butter, melted
1 teaspoon salt or to taste
1/2 teaspoon hot pepper sauce
1/4 teaspoon brown sugar

Remove corn from ears into a mixing bowl.
Combine in the roasted peppers, butter, salt
hot pepper sauce and brown sugar.
Mix well and serve warm or at room temp.

Making Baked Bacon

Bacon in the oven is an easy less messy way.
No splatters of fat on the stove or in the oven.
Using parchment paper makes for easy clean up.
The bacon cooks even and stays flat in the pan.

1 pound smoked bacon

Place parchment paper on baking sheet.
Arrange bacon slices in pan in a single layer.
Bake at 350 degrees F. for about 20 minutes
or until done to your desired crispness.

Saturday, March 22, 2014

Quinoa Salad with Snap Peas

This is a fine tasting salad to serve for lunch.
The sugar snap peas go well with the carrots.
Use a vegetable peeler to create shaved carrots.
The cooked quinoa is an added flavor booster.

1/2 pound fresh sugar snap peas
1 carrot, peeled, and shaved
1 1/2 cups quinoa, rinsed and drained
1/4 cup or so extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon brown sugar
Dash of salt or to taste
Dash of freshly ground pepper
Dash of dried chives

In a small saucepan of boiling salted water,
simmer the sugar snap peas until tender.
Drain and set aside to cool,
then pat dry.
Cut the peas on the diagonal into 1-inch pieces.
In a small saucepan, combine the quinoa
with 2 cups of water and bring to a boil.
Cover and cook over low heat until all
of the water has evaporated and the quinoa is tender,
about 15 minutes. Uncover and fluff the quinoa,
then transfer to a large bowl and let cool.
In a bowl, combine the oil , sugar and vinegar
and season with salt and pepper to taste.
Add the sugar snap peas, quinoa with shaved carrots,
chives and dressing; stir.
Serve at room temperature or lightly chilled.

Friday, March 21, 2014

Won Ton Wrapper Ravioli

I like to prepare these ahead of time and freeze them.
Then take out a serving at a time when needed.
The filling in these is a simple ricotta cheese filling.

1 package won ton wrappers
1 tub whole milk Ricotta cheese
2 large eggs
1/2 teaspoon salt

In a bowl combine the Ricotta cheese
eggs and salt until well blended.
Open the package of won ton wrappers
and place about 1/2 teaspoon of the filling
onto the center of each won ton wrapper.
Use your fingers to wet wrappers on the edge
then turn one side of won ton wrapper over to the
other edge, press to seal in the filling in the wrappers.
At this point you can cook the ravioli in boiling water
or freeze the ravioli to use at a later date.

French Fried Onion Strings

Use sweet onions such as Vidalia's.
Serve with a sprinkling of salt.
You can cut the onions into rings,
but I like to serve these as strings.

2 big Vidalia onions, peeled
3 cups all purpose flour
3 cups canola oil for deep frying
2 teaspoons alt or to taste

After peeling onions cut in have ad into strips.
Place sliced onions in a large bowl ad add in
flour, mixing to coat onions all over with flour.
Heat up oil to about 360 degrees F. for frying.
Shake off excess flour from onions and place in
oil a batch at a time to cook to a golden brown.
Remove onions from oil, and drain on paper towels.
Season onions with salt while hot and crunchy.

Frozen Grapes Kale Salad

Here's a refreshing salad on a hot summer day.
Remember to use only seeded grapes in this.
It really holds up all afternoon at a picnic party.
I don't add any salad dressing in this dish but
you can add in any salad dressing you desire.

2 cups fresh white seedless grapes
2 cups fresh black seedless grapes
2 cups fresh red seedless grapes
2 cups crumbled feta cheese
1 bag fresh washed chopped kale
1 package red grape tomatoes

Place grapes in freezer to freeze up.
Place the kale, tomatoes and feta in a
big serving bowl, add in frozen grapes.
Mix well and serve.

Butter Sauteed Fresh Mushrooms

These sliced mushrooms are good as a side dish
and even better when used in your favorite recipes.
They have a slight toasted / roasted garlic flavor.
Place some of these with onions on a beef burger.

16 ounces sliced mushrooms
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
salt if desired, to taste

Pre-heat a a large saute pan on medium heat.
When hot stir in oil and butter until butter melts.
Add in mushrooms all at once and let saute to
brown for about five minutes, the stir to turn them.
Continue to cook uncovered until browned and done.
Season with sat to taste and serve warm.

Grilled Rib-Eye Steaks

One secret to making a perfect tasting steak
is to firstly select the correct cut of beef.
The steak must be about one inch thick
with a good band of fat around the edge.

2 Rib eye steaks
2 teaspoons sea salt
2 teaspoons ground black pepper
2 tablespoons unsalted butter

Remove Rib eye steaks from package and
using paper towels pat dry on both sides.
Season both sides with salt ad ground pepper.
Place steaks on a wire rack on a plate and then
refrigerate seasoned steaks uncovered,
for at least four hours, overnight is better.
Remove steaks from refrigerator and allow
to come to room temperature, about two hours.
Pre-heat grill to high heat o one side of grill and
medium heat on the other side of grill.
Clean grill grates with a wire brush and oil if needed.
Place steaks on hot side of grill to sear the meat.
Let stay for a few minutes or until grill marks appear.
Flip steak over onto the medium side of grill.
Close cover and grill until done to your liking.
Five minutes is a good time for a rare steak.
Remove and place a pad of butter on each steak.
When butter is melted it will be time to serve.

Backyard Beer Beef Burgers

This makes the moistest and tastiest beef burgers.
Beer adds a hops like flavor and the bell peppers
reminds me of a slice of my Gramma's meatloaf.
You can top this with cheese and your favorites.
This recipe makes four quarter pound burgers.

8 ounces ground beef sirloin
8 ounces ground beef chuck
1/2 cup beer of your choice
1/4 cup Italian dried breadcrumbs
1/4 cup green bell peppers, chopped
1 large egg
1/2 cup onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon A-1 steak sauce
1/4 teaspoon ground black pepper

Mix together in a big bowl the beef, beer
breadcrumbs, bell peppers, onions, garlic
Worcestershire, A-1 sauces and ground pepper.
Form meat mixture into four hamburger patties.
Refrigerate until ready to grill or pan fry saute.

Thursday, March 20, 2014

State Fair Fried Dough

Next time your in the grocery store pick up a pound
of the pre-made pizza dough sitting in the dairy case.
Used to make Fried Dough just like at the State Fair.
I like to serve this with tomato sauce and cheese.
Some people like to serve this with sugar.

1 pound pizza dough
Canola oil for pan frying
2 cups tomato pizza sauce
Grated cheese for Serving

Place pizza dough on the counter for an hour.
Flour is your fried here.
Cut pizza dough into two inch squares and
either use a rolling pin to flatten out or simply
pull it into small disks with floured hands.
Preheat a large saute pan to medium heat.
Add in some oil to fry the bread dough in.
As it fries to be a golden brown turn it over
to cook both sides and then serve with sauce.
Don't forget the grated cheese, (Parmesan).

Sauteed Salami Meat Cups

This is one appetizer your guests will remember.
As deli salami slowly heats up in the saute pan,
the ends curl up creating a fancy meat cup to fill.
The salty meat cups need something sweet to go with.
Sweet tasting jarred grape jelly goes well with this.

48 slices deli salami
48 teaspoons grape jelly

Heat a large saucepan on medium heat.
You don't need to add any oil in the pan because
the salami has enough fat in it to not stick one bit.
Simply fry up the slices of salami and when they
curl up into meat cups place one teaspoon grape
jelly into the center and cook until the salami is done.
Serve meat cups warm or at room temperature.

Twice Baked Stuffed Potatoes

Made with creamy sour cream and Greek yogurt
cheddar cheese, roasted red peppers and bacon.
This is a tasty good side dish that can be frozen
to be used any time in a few microwave minutes.
This recipe makes 12 stuffed potato halves.

6 russet potatoes
1 cup sour cream
1 cup plain Greek yogurt
1 cup shredded cheddar cheese
3 strips bacon, cooked
3 strips roasted red pepper
1 tablespoon dried chives

Wash potatoes clean and prick with fork.
Place on a microwave safe plate and cook
on high power for about 10 minutes or until
you can easily cut them in half lengthwise.
Scoop out the center of each potato into a
bowl to mix with sour cream, yogurt, cheese
red pepper dried chives and cooked bacon bits.
Stuff cavity of potatoes and top with more
cheddar cheese, chives and bacon bits.
At this point you can freeze them or bake them
in a 350 degree F. oven for 40 minutes.

Wednesday, March 19, 2014

Cream Cheese Celery Appitizers

Try this recipe out and you will be hooked on it.
The secret in this is to peel the strings off of the
celery stalks before adding the yummy stuffing.
I serve this a parties and it's always the first gone.

1 stalk of fresh celery
6 ounces cream cheese, softened
2 tablespoons unsalted butter
1 tablespoon brown sugar

in a mixing bowl combine cream cheese,
butter and brown sugar, set aside.
Take fresh celery out from plastic bag.
Using a vegetable peeler remove strings
from the backs of the fresh celery stalks.
Cut celery into serving size pieces.
Stuff or fill celery with cream cheese.

Baked Stuffed Jumbo Shrimp

This is a New Year's Eve stuffed shrimp dish
that I have to make at least four times a year.
Try this just once and you'll be hooked for life.
I believe using real butter makes this shine along
with the salty, crispy brown bread crumb toppings.
Serve with a horseradish dipping sauce and lemons.
I just drooled on my keyboard typing out this recipe.

12 colossal or jumbo shrimp
2 cups Italian flavored bread crumbs
8 tablespoons unsalted butter, melted
2 tablespoons virgin olive oil
2 garlic cloves, peeled and minced
1 teaspoon white sugar
1 teaspoon brown sugar
1 teaspoon hot pepper sauce

Defrost shrimp in cold water if frozen.
Preheat oven to 425 degrees F.
In a mixing bowl combine bread crumbs, butter, oil,
minced garlic, white and brown sugars with hot sauce.
Cut shrimp down the back and de-vein if needed.
Open up shrimp and fill with as much stuffing you can.
Place stuffed shrimp stuffed side up into a baking dish.
Bake until shrimp is cooked and stuffing is just browned.
Depending on the moisture content it should take 20 minutes.

Toasted Dried Shredded Coconut

This can be served on your favorite ice cream.
Stirred into cooked oatmeal or if your so inclined
you can add this in your favorite cookies or cakes.
The kids like to eat this as an after school snack.

1 bag shredded dried coconut

Preheat oven to 400 degrees F.
Spread shredded coconut evenly on a baking sheet.
Bake in oven until golden brown, stirring often.
Being careful because the coconut can burn easily.

Ritz Cracker PB Sandwiches

My Grandmother used to make these all the time
to give to us hungry kids when we visited her house.
Today you can get different flavors of Ritz crackers
and be as creative as your taste buds dare to be.

48 Ritz type crackers
6 teaspoons creamy peanut butter

Place about 1/2 teaspoon on one side of a cracker
then place another cracker on top and squeeze it.
Repeat until all crackers ad peanut butter is used up.
Store in an air tight container for up to two weeks.
Believe me these will be gone long before then.

Summer Time Hot Dog Wraps

These are fantastic finger foods for kids.
Simple to prepare and easy to gobble down.
You can use any type of hot dog you want to
Grilled, boiled, steamed or microwaved>
Heat the dogs and place on a flour tortilla.
Spread on bbq sauce, mustard, ketchup or
even be creative and add in shredded cheese
and or your favorite chili dog meat sauce.

For each hot dog wrap:
1 - 8" flour tortilla
1 hot dog, cooked
condiments of your choice

Cook up hot dog by boiling, steaming,
grilling or simply microwaving the hot dog.
Heat up a flour tortilla on a glass plate in
microwave oven for about 15 seconds.
Place cooked hot dog on flour tortilla and
smear on some of your favorite toppings.
Serve warm.

Strawberry Peanut Butter Burritos

Here's an easy and satisfying idea for lunch
and is good enough as an after school snack.
Use creamy or chunky style any nut butter.

For each burrito:
1 - 8" flour tortilla
1 tablespoon peanut butter
1/4 cup fresh strawberries, sliced

Place flour tortilla on a microwave safe plate
and heat on high power for about 15 seconds.
Spread peanut butter on flour tortilla, set aside.
Place sliced strawberries in a glass cup and heat
on high setting for about 15 seconds.
Spread strawberries on top of peanut butter,
roll flour tortilla into a burrito wrap and serve.
Use a spoon to cut up burrito into bite size pieces.

Tuesday, March 18, 2014

Angry Potatoes in Tomato Sauce

Patatas Bravas, this is also called patatas.
Commonly served in restaurants throughout Spain,
this is a Spanish tapa dish you'll really remember.
I call this 'Angry Potatoes' because it's spicy hot.
Of course you can adjust the amount of heat in this.

6 red potatoes, unpeeled
1 head of fresh garlic
1 onion, peeled and sliced
2 tablespoons olive oil
2 cups tomato sauce
1 tablespoon brown sugar
1 tablespoon red hot pepper sauce
1/8 teaspoon dried cayenne pepper

Preheat oven to 425 degrees F.
Break apart and peel the garlic cloves.
Cut potatoes into serving size pieces
and place them into a roasting pan along with
the garlic cloves, the sliced onion and olive oil.
Cover and bake potatoes for about 40 minutes.
Pour in the roasting pan the tomato sauce, hot sauce,
dried cayenne pepper and brown sugar to taste.
Place roasting pan back in oven to finish cooking until
potatoes are fork tender and coated with the spicy sauce.

Monday, March 17, 2014

Potato Pierogi Pizza

Using Frozen Perogies to create a pizza crust
then top with tomato sauce and mozzarella cheese.
I like this with pepperoni and mushrooms.
The bottom of the perogies get crispy brown
while the insides stay nice and creamy potato.

16 frozen large perogies, cooked
1 cup prepared tomato sauce
12 slices deli pepperoni
6 fresh mushrooms, sliced
6 ounces shredded mozzarella cheese
Dried oregano to taste

Pre-cook frozen perogies as directed and let cool.
Preheat oven to 400 degrees F.
Spray a baking sheet with oil ad arrange perogies
on baking sheet forming a round pizza like crust.
Spread tomato sauce on perogie crust and top with
pepperoni, mushrooms, cheese and oregano.
Bake for about 20 minutes or until cheese is done.
Remove from oven to cool 10 minutes before serving.

Sunday, March 16, 2014

Strawberry Orange Chicken Salad

I call this my two cup garden fruit salad.
With pasta shells this is a feast for your eyes.
Tossed with a Raspberry vinaigrette dressing.
With broiled chicken, fruit and fresh vegetables,
this salad has all the makings for a good lunch.
You can use a store bought rotisserie chicken.
Add crumbled cheese and nuts for a flavor twist.

2 cups cooked chicken, diced
2 cups cooked small pasta shells
2 cups fresh strawberries, cut up
2 cups fresh navel orange segments
2 cups fresh lettuce of your choice
1/2 cups canned black olives
a sprinkle of raspberry vinaigrette
a sprinkle of salt and pepper or to taste.

Add all of the ingredients in a big mixing bowl.

Frozen Chicken Baked with Vegetables

Yes, you can bake frozen chicken with good results.
Here's baked frozen chicken leg quarters roasted on
a few fresh vegetables, garlic,onions, carrots, celery
and red potatoes simply thrown into the roasting pan.
With no added oil or water, served with butter.
The juice from the chicken gives the vegetables a
great flavor as they brown and get all creamy good.

3 red potatoes, quartered
1 onion, peeled and quartered
2 carrots, peeled and cut up
4 cloves garlic, peeled
2 stalks of celery, cut up
2 froze chicken leg quarters
Herbs de Provence to taste
Salt and black pepper to taste
2 tablespoons unsalted butter

Preheat oven to 450 degrees F.
Place into a roasting pan the potatoes
carrots, onion, garlic and celery then
season vegetables with salt and pepper.
Place the chicken leg quarters on top.
Season chicken with salt and pepper,
then season with dried Herbs de Provence.
Cover roasting pan and bake for about 1 hour.
The chicken should be just starting to brown and
the vegetables all nice and fork tender good.
Serve along with a pat or two of butter.

Friday, March 14, 2014

Foil Wrapped Baked Pork Ribs

1 rack baby back pork ribs
1 onion, peeled and sliced
4 garlic  cloves, peeled and crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F.
Remove silver skin fro back of ribs
season both sides of ribs with salt and pepper.
Place ribs on a sheet of aluminum foil and
place onions and garlic on top of ribs.
Tightly seal ribs inside aluminum foil.
Place foil package on a baking sheet and bake
at 350 degrees F. for 30 minutes then reduce
heat to 225 degrees F. for another 2 hours time.
Remove foil package from oven, carefully open
then brush ribs with your favorite BBQ sauce.
Place ribs under the broiler to brown the sauce.
Serve ribs with more BBQ sauce on the side.

How to Cook Corned Beef
Using a Slow Cooker

I usually cook corned beef in a pot of water
on top of the stove until fork tender and tasty.
Today I've got one cooking in a slow cooker.
This is the first time and I had a few questions.
Should it cook on the low or high setting?
How long should it cook for, to what temperature?
How much liquid should be added to the cooker?

1 3-pound corned beef brisket
12 ounces beer
4 cups water
3 carrots, peeled and cut up
3 red potatoes, quartered
1 large onion, peeled and quartered
1 head cabbage sliced

Place carrots, onion and potatoes into cooker.
Remove the corned beef from package and
place skin side up on top of vegetables.
Cut open seasoning packet and sprinkle it in.
Pour beer and water in slow cooker.
The water doesn't have to cover the brisket.
Cover and cook on high setting for 6 hours.
The correct temperature of the cooked beef
should be around 190 degrees F. when done.
Remove brisket and vegetables from cooker.
Add into the cooker the cabbage and cook until tender.
This should take about 20 minutes.
Let brisket rest while cooking cabbage before slicing.
Serve along with vegetables and mustard.

Thursday, March 13, 2014

Pepperoni and PB Sandwich

This is a king of a sandwich that even Elvis would like.
No bacon in it but it does have some spicy deli pepperoni.
Peanut Butter, Lettuce with some Ricotta Cheese.
This is a good stick to your ribs kind of a sandwich.

For each sandwich:
1 hard or soft sandwich roll
4 or 8 slices of deli pepperoni
2 tablespoons creamy peanut butter
2 tablespoons whole Ricotta cheese
2 Romaine lettuce leaves

Spread peanut butter on one half of bread,
then spread ricotta cheese on the other side.
Then add in enough pepperoni to make you
slide off of your rocking chair and fall the floor.

Freezing Potato Chips

Can you freeze potato chips?
Absolutely! It is simple to do.
Just place in the freezer in the package.
They are good for a good 3 months.
Simply remove from the freezer,
and place the bag on the counter to thaw.
They will remain crisp and fresh after frozen.
This is a great way to extend the life
of the product beyond the expiration date.

Wednesday, March 12, 2014

Potato Peanut Butter Pinwheels

A regular item at my sons school bake fair
are these peanut butter and potato cakes.
Some people call this a sugar cookie or candy.
Simple to make and easy to eat more than one.
A thing to do with leftover mashed potatoes.

2 cups leftover mashed potatoes
1/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt or to taste
16 ounces confectioner's sugar
2 tablespoons cocoa powder
1 cup creamy peanut butter

Combine mashed potatoes, milk, vanilla extract,
cocoa powder and salt in a mixing bowl.
Roll dough out into a large rectangular shape.
Spread peanut butter on top of dough to cover.
Roll dough into a jelly roll shape and then refrigerate
overnight to let the flavors blend.
Slice into 1/4 inch pinwheels to serve.

Simple Salt Substitute

Try using Soy Sauce in place of Salt.
It adds a depth of flavor to soups and stews.
It's my secret ingredient in tomato sauce.
Adding in just the correct amount of salt.
Soy sauce makes for a great marinade for
any fish, chicken, pork or steaks.

Easily Peel Hard Cooked Eggs

I learned an easy way to peel an egg.
After you cook it to be hard boiled,
cool it down in cold water and then
remove a hole in the shell on each end.
Holding the egg place it up to your lips
and blow the hard cooked egg out.
It will fall into your hand without shell.

Strawberry and Orange Dessert

Here's a simple yet elegant dessert.
I bought strawberries to make a shortcake
and forgot to get some whipping cream.
So I came up with this great tasting dish of
strawberries and oranges on Ricotta cheese.

2 cups whole milk Ricotta Cheese
24 fresh strawberries
2 fresh Navel Oranges
2 tablespoons sugar
sprinkle of salt or to taste
white wine

Remove stem from strawberries and
slice in have or quarters if they're big.
Place the strawberries in a mixing bowl.
Peel oranges and separate segments then
add the orange segments into mixing bowl.
Sprinkle strawberries and oranges with sugar.
Place ricotta cheese onto serving plates and
sprinkle cheese with salt to taste.
Spoon some of the fruit mixture on top of cheese.
Serve with a glass of white wine on the side,
at least that's what I drank with this dessert.

Tuesday, March 11, 2014

Banana with Bacon Wraps

This is a fun food to prepare and eat.
It travels well and is good to take on hikes.
The kids love it and can't get enough of them.
I like to add some prepared horseradish in it.
A lettuce leaf is a good thing to add to it.
The kids like this with hazelnut spread as well.
I think Elvis would even have liked this wrap.

6 flour tortillas
6 firm fresh ripe bananas
6 slices smoked bacon
6 tablespoons creamy peanut butter

Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil.
Place the bacon on the prepared baking sheet,
and bake for about 20 minutes or until cooked
but not so long as to make the bacon really crispy.
Spread peanut butter on one side of each tortilla.
Wrap the bacon slices around each banana and
place them on each tortilla to wrap up and bake.
Place on the baking sheet to cook for about 15 minutes.
The tortillas should be warmed as the bananas get soft.

Spinach Sauteed with Ham

This is really so very good tasting it hurts.
Baby spinach with a bunch of endive lettuce
sauteed in a really yummy tasting ham broth.
I made this and couldn't stop test tasting it.
This didn't need any salt or seasonings at all
I kept tasting it to see if it needed something.
It didn't !
This is a very good side dish recipe.

1/4 cup cooked / smoked ham, diced
1 bag of store bought baby spinach
1 store bought head of endive lettuce
2 teaspoons white or brown sugar
2 teaspoons red wine or cider vinegar
1/4 cup cold water
A few grinds of freshly ground black pepper
A few drops of really good olive oil.

Place in a sauce pan the ham, spinach and lettuce.
Season with sugar, vinegar, water and ground pepper.
Cook covered for about 10 minutes then turn off heat.
Let sit for a good 30 minutes and serve as a side dish.

Peanut Butter Stuffed Peppers

This makes for one fine appetizer.
In my local grocery store they sell
little red, yellow and orange peppers.
There not hot but as sweet as can be.
I've also made this with hot peppers.

24 small peppers
1 cup creamy peanut butter
1/2 cup mayonnaise
2 tablespoons dark brown sugar
2 tablespoons honey

Preheat oven to 350 degrees F.
Line a baking sheet with foil.
Cut each pepper in half lengthwise
then remove seeds and any white ribs.
In a mixing bowl combine peanut butter
mayonnaise, brown sugar and honey.
Stuff each half pepper with peanut butter mixture.
Place the peppers cut and stuffed side up
on baking sheet and bake for about 12 minutes.
The peanut butter stuffing should get browned
while the peppers will get soft but remain firm.

Monday, March 10, 2014

Roast Radishes and Carrots

When roasted radishes take on a whole new flavor,
they kind of taste and look like little baby turnips.
This is good along with the sweetness of the carrots.
I seasoned them with garlic, thyme, salt and pepper.
Threw them into a roasting pan with a drizzle of oil
this makes for an easy side dish the kids will eat up.

12 radishes
1 cup baby carrots
1/4 cup olive oil
2 tablespoons brown sugar
sprinkle of garlic powder
sprinkle of salt and pepper
sour cream on the side

Preheat oven to 450 degrees F.
Cut both ends off radishes and toss them
into the roasting pan along with the carrots.
Drizzle with olive oil and sprinkle with sugar.
Season with dried thyme, salt and pepper.
Season with garlic or onion powder to taste.
Bake for about 25 minutes until golden brown
and tender to the tooth, remove and serve warm.
A nice amount of sour cream is good on the side.

Corned Beef in a Slow Cooker

I usually cook corned beef in a big pot
thinking the amount of water will remove
some of the salt from the corned beef.
Corned beef has two types of cuts,
the point cut is cheaper and has more fat,
the flat cut is more costly but has less fat.
Here I cook the beef in a slow cooker
which is easy to prepare and tastes good.

1 flat cut corned beef brisket
1 onion, peeled and quartered
2 carrots, peeled and sliced
10 small red skinned potatoes
12 ounces beer
12 ounces water, or more
2 bay leaves
1/8 teaspoon red pepper flakes
1/8 teaspoon ground black pepper

Place onion, carrots and potatoes in slow cooker.
Put corned beef along with any juice on top.
Pour in beer and enough water to cover beef.
Season with bay leaf, red and black peppers.
Cover and cook on high setting for 6 hours.
Remove outer leaves from cabbage, quarter
and place in slow cooker to cook for about
1 more hour or until cabbage is tender.
Remove bay leaves before serving.

Sunday, March 9, 2014

Pretzel Chocolate Chip Cookies

There's a salty pretzel in every bite.
Not to mention the chocolate chips.
A cookie to satisfy your sweet tooth.
Dip these in cold milk for a real treat.

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon table salt
1/2 teaspoon cinnamon
16 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup confectioner's sugar
2 large brown eggs
1 teaspoon real vanilla extract
3 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans
Store bought pretzels for each cookie

Preheat oven to 375 degrees F.
In a mixing bowl combine the flour
baking soda, salt and cinnamon.
In another bowl beat together the sugar
and eggs until creamy then add flour mixture.
Stir in chocolate chips and nuts if using them.
Drop cookie dough by tablespoon fulls about
two inches apart onto a cold cookie sheet.
Place a pretzel on top of each cookie dough.
Bake for about 12 minutes or until done.
The pretzel might stay on top or will bake
into the cookie dough, all is good !

Roasted Brussel Sprouts

Roasted brussel sprouts are easy to make,
you can use either fresh or frozen.
These are seasoned with Herbs de Provence,
with balsamic vinegar, olive oil and garlic.
I let the white wine cook down to serve.

1 quart brussel sprouts
6 cloves fresh garlic
1/4 cup olive oil
1 tablespoon balsamic vinegar
sprinkle of salt
sprinkle of black pepper
sprinkle of brown sugar
sprinkle of Herbs de Provence
1/4 cup white wine

Preheat oven to 375 degrees F.
Remove skin from garlic and place in roasting pan.
Place brussel sprouts in a roasting pan
coat with oil and vinegar, season with
salt, pepper and Herbs de Provence and bake
for about 60 minutes, shake pan during baking
to move brussel sprouts around in pan to brown
on all sides, de glaze pan with white wine.
Serve brussel sprouts white wine and seasonings.
along with the roasted garlic cloves.

Friday, March 7, 2014

Roasted Cabbage Rounds

Just in time for Saint Patty's Day.
A different way to cook cabbage.
By baking it you get a nice crunch
that is lost if you boil the cabbage.

1 head green cabbage
2 tablespoons olive oil
sprinkle of salt or to taste
sprinkle of caraway seeds

Preheat oven to 400 degrees F.
Remove outer leaves from cabbage
then slice it into 1/2 inch rounds.
Spray a baking sheet with olive oil
arrange cabbage rounds in one layer
and spray rounds with olive oil.
season with salt and caraway seeds.
Bake in oven for about 45 minutes.

Wednesday, March 5, 2014

Eggs Poached in Red Wine

This is a French style poached egg dish.
Usually served with some sauteed vegetables
atop a slice of buttered crusty French bread.

1 tablespoon unsalted butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
2 cups red wine
1 teaspoon Herbs de Provence
2 large eggs
2 slices French Baguette bread

Melt butter in a saute pan then add in
the chopped onions, celery and carrots.
Saute on medium heat until just softened.
Remove the vegetables from saute pan,
pour in the red wine and season with herbs.
Drop the eggs into the wine to simmer for
about 5 minutes or to your liking for poached.
Remove poached eggs and place on bread,
top with some of the sauteed vegetables.

Tuesday, March 4, 2014

Fresh Pineapple Dressed Salad

Light, Fresh and Really Good Tasting.
I add pineapple into a green garden salad
for an extra special taste sensation.
The sweet pineapple pairs nicely with
the home made French salad dressing.

1 head endive lettuce
1 red ripe tomato
2 red ripe radishes
1 cup fresh pineapple chunks
1/4 cup mayonnaise
1 teaspoon ketchup
dash of dried chives
dash of salt or to taste
dash of ground black pepper

Chop lettuce into serving pieces.
Slice tomato to your liking.
Slice radishes in serving pieces.
Add in the pineapple chunks.
In a measuring cup mix together
the mayonnaise, ketchup and chives.
Mix dressing into salad and season
with salt and black pepper to taste.

Monday, March 3, 2014

Home Baked Taco Shells

These make for crispy and good tasting taco shells.
You can use either white flour or yellow corn
store bought tortillas to make crispy taco shells.

Store bought tortillas
Cooking spray

Preheat oven to 350 degrees F.
Remove tortillas from store bought package
and place on a microwave safe cooking dish.
Microwave on high setting for about 30 seconds.
Remove warmed tortillas from microwave and
spray them with olive or canola oil cooking spray,
then drape the prepared tortillas directly onto
the oven rack dropping down to create a taco shell.
Bake for about 10 minutes until desired crispness.

Broiled Fresh Grapefruit

This is a simple recipe for broiled grapefruit.
It creates a creme brulee sugary topping,
the sweet sugar hardens up and browns a bit,
making for a good contrast with the sour fruit.
You can use either white cane sugar or as
I did in this recipe some dark brown sugar.
The grapefruit segments separate from the peel
after the broiling is done nice and easy.
I've done this with big old Navel oranges too.

2 fresh grapefruit
8 tablespoons dark brown sugar

Preheat broiler to high heat.
Cut grapefruit in half and place cut side up
onto a foil lined baking dish or sheet.
Sprinkle about 2 tablespoons brown sugar
on top of each grapefruit half.
Broil on top rack about 6 inches from heat,
for about 10 minutes or until sugar has just
caramelized and the top has browned up some.
Remove from oven and let cool before using a fork to
easily separate the grapefruit segments from the peel.

Sunday, March 2, 2014

Home Made Potato Chips

Potato chips are really easy to make.
All you need are the right potato and oil.
Russet potatoes are the best for chips,
Canola or Peanut oil the best for frying.
You can also fry up sweet potato chips.

1 Russet Potato
2 cups Canola oil
Salt to taste

Preheat oil in a fry pan to medium heat.
The best temp for frying is 360 degrees F.
Wash and remove any eyes from potato.
Cut off both ends and slice paper thin.
I use a mandolin to do this real easy.
Place sliced potatoes on paper towels to dry.
Squeeze out as much water as you can.
Fry potato slices a few at a time until browned.
Remove to paper towels and season with salt.
These potato chips wlil stay crisp for a few days.