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EEO REPORT

 

 

Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

       

 

                       Kitchen Medley Recipes

 

May 21, 2016

Rhubarb Dream Bars

2 c all-purpose flour

2 c sugar

3/4 c powdered sugar

1/2 c flour

1 c butter

1 1/2 tsp salt

4 eggs

4 c rhubarb, finely chopped

Preheat oven to 350 degrees. Combine the flour, powdered sugar and butter. Mix well and press into a greased 9x13 inch pan. Bake for 10-15 minutes until golden brown. In a large bowl, beat eggs, sugar, ½ cup flour and salt until well blended. Add the rhubarb and mix. Spoon onto the baked crust. Bake at 350 degrees for 45 minutes. Cool and cut into bars.

Red Velvet White Chocolate Chip Brownies**

1 (18.5 oz) pkg red velvet cake mix

1/2 tsp vanilla extract

2 Tbs packed brown sugar

2 Tbs water

1 tsp cocoa

1 c white chocolate chips

2 eggs, beaten

1 small container whipped topping

1/2 c oil

Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, brown sugar and cocoa. Stir in the eggs, oil, vanilla and water. Mix in the chocolate chips. Grease or prepare 9x13 inch baking pan with cooking spray. Spread batter and bake for 20-25 minutes. Cool completely, then spread with whipped topping. Cut into bars.

Nordstrom Knock Off Bars

1/2 c butter

1/2 tsp salt

2 c butterscotch chips

2 tsp vanilla extract

1/2 c packed brown sugar

2 c semisweet chocolate chips

2 eggs

2 c miniature marshmallows

1 1/2 c all-purpose flour

1 c chopped walnuts or pecans

2 tsp baking powder

Preheat oven to 350 degrees, grease a 9x13 inch pan. In a medium sized saucepan, melt the butter over medium heat. Add the butterscotch chips and brown sugar. Stir until melted then remove the pan from heat and stir in the eggs. Add the flour, baking powder and salt, mixing thoroughly, then stir in the vanilla. Set aside to cool. Once this has cooled, add the chocolate chips, marshmallows and chopped nuts. Spread into the prepared pan. Bake for 25-30 minutes. Remove from the oven and allow to cool completely before cutting into bars.

Farina Bars**

1/4 c butter

2 tsp baking powder

1/4 c unsweetened applesauce

1 tsp ground cardamom

1/2 c white sugar

1 c plain yogurt

1/3 c honey

4 egg whites

2 Tbs lemon zest

1/2 c flaked coconut, optional

2 c dry Cream of Wheat

1/2 c sliced almonds, optional

Preheat oven to 350 degrees and grease a 9x13 inch pan. In a large bowl, cream together the butter, applesauce, sugar and honey until smooth. Mix in the lemon zest. In another bowl, combine the cream of wheat, baking powder and cardamom; stir into the wet mixture. Blend in the yogurt and the egg whites. Stir gently and just until blended. Then, stir in the coconut and almonds if desired. Spread the mixture evenly in the prepared pan. Bake for 45-55 minutes, until the edges begin to brown, but not the top. Cool and cut into bars.

May 14, 2016

Orange Roasted Salmon

2 oranges, sliced into rounds

1 1/2 tsp garlic powder

1 onion, thinly sliced

1 Tbs dried parsley

1 1/2 Tbs olive oil

1/2 c orange juice

5 (6 oz) salmon fillets

1 1/2 Tbs lemon juice

1 Tbs lemon pepper

1 Tbs honey

Preheat oven to 400 degrees. In a small bowl, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices of one of the oranges in a single layer in the bottom of a 9x13 inch pan. Place a layer of onion slices over the orange. Drizzle with a bit of olive oil and sprinkle with half of the herb mixture. Place the pan in the heated oven and roast for approximately 25 minutes, the onions will be browning and tender. Remove the pan from the oven and increase the temperature to 450 degrees. Push the onion and orange slices to the outer edge of the pan, and place the salmon fillets in the center. Season with the remaining herb mixture. Whisk together the orange and lemon juices, along with the honey. Pour over the fillets. Return the pan to the oven and bake until the salmon is opaque and firm, about 12-15 minutes. Place the fillets on the serving platter and discard only the roasted orange. Garnish fillets with the roasted onions and the fresh orange slices.

Angel Chicken and Pasta**

6 skinless boneless chicken breasts

1 (10.75 oz) can golden mushroom soup

1/4 c butter

4 oz cream cheese with chives

1 (.7 oz) pkg dry Italian style dressing mix

1 lb angel hair pasta

1/2 c white wine

Preheat oven to 325 degrees. In a large saucepan, melt butter over low heat, stirring in the package of Italian dressing mix. Blend in the wine and golden mushroom soup. Add in the cream cheese and stir until smooth. Heat through, but do not boil. Arrange the chicken breasts in a 9x13 inch pan, and pour the sauce over them. Bake in the oven for an hour. Twenty minutes before the end of this time, bring a large pot of lightly salted water to a boil. Cook the angel hair pasta until al dente, about 5-6 minutes. Serve chicken and sauce over the pasta.

Seafood Lasagna

1 green onion, chopped

1/4 tsp white pepper, divided

2 Tbs oil

1/2 c all-purpose flour

2 Tbs plus 1/2 c butter, divided

1 1/2 c milk

1/2 c chicken broth

1/2 tsp salt

1 (8 oz) bottle clam juice

1 c heavy whipping cream

1 lb bay scallops

1/2 c shredded Parmesan cheese, divided

1 lb uncooked small shrimp, peeled and deveined

9 lasagna noodles, cooked and drained

1 (8 oz) container lump crab meat

In a large skillet, saute onion in the oil and two tablespoons butter, until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and half the pepper, and return to a boil. Reduce the heat, simmering uncovered for about 5 minutes while the shrimp cooks to pink and scallops are firm and opaque. Stir gently. Drain, reserving the cooking liquid, and set the seafood mixture aside. In a large saucepan, melt the remaining butter, stirring in the flour until smooth. In a bowl, combine the milk and reserved cooking liquid, gradually adding to the saucepan. Add the salt and remaining pepper. Bring to a boil stirring for 2 minutes, allowing it to thicken. Remove from the heat and stir in the cream and half of the Parmesan. Stir 3/4 cup of the white sauce mixture into the seafood mixture. In a greased 9x13 inch pan, spread 1/2 cup of the white sauce. Top with three noodles, then spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. Bake uncovered at 350 degrees for 35-45 minutes or until golden brown. Let stand to set for 15 minutes before cutting.

Coney Island Hot Dog Casserole**

1 Tbs oil

3 qts boiling water

1 lb hot dogs

1 Tbs salt

1 lb ground beef

2 c elbow macaroni

2 (15 oz) cans tomato sauce

4 oz sharp Cheddar cheese, grated

1/2 c sliced olives, black or green or both

salt and pepper to taste

1 small onion, diced

olives for garnish

Preheat the oven to 350 degrees. Heat oil in a large skillet, add the hot dogs and brown on all sides. Remove from skillet and set aside. Add the ground beef and onions to the same skillet, stirring and browning. Drain excess fat. Stir in the hot dogs, tomato sauce, sliced olives, salt and pepper and set aside. In a saucepan, bring the water to a boil and cook the macaroni with salt, drain and add to the meat sauce. Place in a 2-quart casserole dish and top with the Cheddar cheese. Bake for 40 minutes and garnish with olives for serving.

May 7, 2016

Avocado Boats

2 medium avocados

3 shallots, chopped

salt and pepper

1/4 c parsley, chopped

4 eggs

2 Tbs olive oil

1 c yellow grape tomatoes, sliced in half

1/2 c feta cheese

Preheat oven to 400 degrees and prepare a small baking sheet with foil. Cut the two avocados in half, and remove the pits. Slightly scoop out some of the flesh of the avocados to make room for the eggs. Place these on the foil lined pan and season with salt and pepper to taste. Using a bowl to help manage the egg whites, crack open each egg, and slip the yolk into one of the avocado halves, adding as much of it's egg white that will fit. Continue with each egg until all four are done. There may be a bit of left over egg white. Place in the oven and bake for 20 minutes. Meanwhile, prepare the tomatoes, shallots and parsley, and place in a bowl. Drizzle in the olive oil and toss together. Take the avocados out of the oven, place on serving plates each with one fourth of the tomato mixture and garnish all with the feta cheese.

Avocado Egg Rolls**

3 medium avocados, pitted and cubed

8 egg roll wrappers

1/4 c red onion, chopped

1/2 of a lime for juicing

2 Tbs cilantro, chopped

sea salt and fresh black pepper, ground

1/4 c sun dried tomatoes

cooking spray

Preheat the oven to 350 degrees. In a large bowl, place the avocados, onion, cilantro, sun dried tomatoes and gently toss to mix. Squeeze the lime juice over the mixture, seasoning with the salt and pepper to taste, then stir again gently. Lay out the egg roll wrappers and place equal amounts of filling on each one. Fold in the corners and roll up, moistening the end with a touch of water to help seal. Place on a baking sheet, and bake for 15 minutes until they begin to crisp and turn golden. Cool for 5-10 minutes and serve with your favorite dipping sauce.

Avocado Spread Medley

1 avocado, mashed and seasoned with salt and pepper and crusty toasted bread

Garlic and Red Pepper: Cut one large garlic clove in half and rub on toast, until nearly gone. Spread toast with butter, then add a generous portion of avocado and spread evenly. Sprinkle with red pepper flakes.

Radish and Olive Oil: Drizzle olive oil onto toast, spread with avocado, layer on thinly sliced radish and season with ground black pepper.

Egg and Bacon Bits: Spread toast with butter, then avocado and place a well done fried egg on top. Sprinkle with bacon bits.

Baked Avocado Fries**

1 large firm avocado, pitted, peeled and sliced

cooking spray

1 egg beaten

SAUCE:

almond flour or meal

plain Greek yogurt

3 Tbs garlic seasoning

ketchup

3/4 c Panko bread crumbs

Preheat the oven to 450 degrees. Begin by placing almond flour/meal and Panko bread crumbs in separate bowls. Put half of the garlic seasoning into each and mix well. Line up the production line as you bring the avocados towards the baking sheet: first coat in the almond flour/meal, then the beaten egg, then the Panko bread crumbs. Place a cookie rack on top of a foil lined baking sheet, and place each avocado slice onto it. When all slices are coated, lift the rack and spray the underside of them with cooking spray, then return it to the baking sheet and spray them on the top. Bake for only 5 minutes, then remove and turn the slices over, returning them to bake another 5 minutes until golden through. Serve with dipping sauce. DIPPING SAUCE: Mix 1/2 part yogurt and 1/2 part ketchup and mix well.

April 23, 2016

Eggplant Parmesan

3 eggplant, peeled and thinly sliced

1 (16 oz) pkg mozzarella cheese, shredded

2 eggs, beaten

and divided

4 c Italian seasoned bread crumbs

1/2 c grated Parmesan cheese, divided

6 c spaghetti sauce, divided

1/2 tsp dried basil

Preheat oven to 350 degrees. Dip eggplant sliced in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish, spread three cups spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with the remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake for 35 minutes, or until golden brown.

No-Noodle Zucchini Lasagna

2 large zucchini

1 Tbs chopped fresh oregano

1 Tbs salt

hot water, as needed

1 lb ground beef

1 egg

1 1/2 tsp ground black pepper

1 (15 oz) container low-fat ricotta cheese

1 small green bell pepper, diced

1 Tbs chopped fresh parsley

1 onion, diced

1 (16 oz) pkg frozen chopped spinach, thawed

1 c tomato paste

and drained

1 (16 oz) can tomato sauce

1 lb fresh mushrooms, sliced

1/4 c red wine

8 oz shredded mozzarella cheese

2 Tbs chopped fresh basil

8 oz grated Parmesan cheese

Preheat oven to 325 degrees. Grease a deep 9x13 inch baking dish. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt, set aside to drain in a colander. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium-high heat for 5 minutes. Add in green pepper and onion, cooking and stirring until the meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano; adding a small amount of water if sauce becomes too thick. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring frequently. Meanwhile, in a bowl, stir egg, ricotta and parsley together until well combined. To assemble lasagna, spread half of the meat sauce into the bottom of the prepared pan. Then layer half of the zucchini slices, half the ricotta mixture, all of the spinach, followed by all of the mushrooms, then half the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture and mozzarella. Spread Parmesan cheese evenly over the top and cover with foil. Bake for 45 minutes, remove the foil and raise the temperature to 350 degrees, and bake an additional 15 minutes. Let stand at least 5 minutes before serving.

Chili Dog Casserole

2 (15 oz) cans chili with beans

10 (8 inch) flour tortillas

1 (16 oz) pkg beef frankfurters

1 (8 oz) pkg cheddar cheese, shredded

Preheat oven to 425 degrees. Spread one can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean "bed". Top with the remaining can of chili and beans, and sprinkle with cheese. Cover baking dish with foil, and bake for 30 minutes.

Reuben Casserole**

6 slices rye bread, cubed

3/4 c Russian-style salad dressing

1 (16 oz) can sauerkraut, drained and rinsed

2 c shredded Swiss cheese

1 lb deli-sliced corned beef, cut into strips

Preheat oven to 400 degrees. Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer the corned beef strips over the sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray, and use to cover baking dish, sprayed side down. Bake for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes or until cheese is melted and bubbling.

April 16, 2016

London Broil in the Pot

2 lb flank steak

1 (10.75 oz) can tomato soup

1 (10.75 oz) can cream of mushroom soup

1 (1 oz) pkg dry onion soup mix

Place meat in the bottom of a slow cooker, slice meat if necessary to make it fit. In a medium bowl, mix together the mushroom and tomato soup. Pour this mixture over the beef. Sprinkle dry onion soup mix over the top. Cover, and cook on Low for 8-10 hours. Serve with your favorite vegetables or potatoes.

Chicken Pot Pie Stew**

4 large skinless boneless chicken breast

6 cubes chicken bouillon

halves, cut into cubes

2 tsp garlic

10 medium red potatoes, quartered

1 tsp celery salt

1 (8 oz) pkg baby carrots

1 Tbs ground black pepper

1 c chopped celery

1 (16 oz) bag frozen mixed vegetables

2 (26 oz) cans condensed cream of chicken soup

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker. Cook on high for 5 hours. Stir in the frozen mixed vegetables, and cook one hour more.

Scalloped Potatoes and Ham

3 lb potatoes, peeled and thinly sliced

1/2 c water

1 c shredded cheddar cheese

1/2 tsp garlic powder

1/2 c chopped onion

1/4 tsp salt

1 c chopped cooked ham

1/4 tsp black pepper

1 (10.75 oz) can cream of mushroom soup

Place sliced potatoes in the slow cooker. In a medium bowl, mix together the shredded cheese, onion and ham. Mix with potatoes in the slow cooker. In the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover and cook on high for 4 hours.

Creamed Corn w/ Onion and Chives**

4 slices bacon

1/4 c butter, melted

cooking spray

1 tsp sugar

4 1/2 c whole kernel corn

1/2 tsp salt

1/2 red bell pepper, chopped

1/4 tsp ground black pepper

1/2 c half-and-half

1 (8 oz) container chive and onion cream cheese

In a large skillet over medium-high heat, cook bacon until evenly browned, about 10 minutes. Drain and crumble. Prepare the inside of a four-quart slow cooker with the cooking spray. Add the following to the slow cooker: corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half of the crumbled bacon. Stir well. Cook on high for 2 ½ hours. Stir cream cheese into the corn mixture, and cook until the cheese melts, about 10 minutes. Stir well and top with remaining bacon before serving.

April 9, 2016

Crescent Cheese Danish

2 crescent roll tubes

1 tsp vanilla extract

1 (8 oz) pkg cream cheese, softened

GLAZE:

2 Tbs butter, fully melted

1/2 c powdered sugar

1/2 c light brown sugar

1 tsp vanilla extract

1/4 c white sugar

4 tsp milk

Preheat oven to 350 degrees. In a medium bowl, mix together the softened cream cheese, vanilla extract and the white sugar until well combined. Set aside. Open the crescent roll tubes and on a flat surface, lay out each triangle piece. Take two of them and make a square. (8 squares total) They will resemble little boxes, use your fingers to press the perforations together to seal. Brush the rectangles with the melted butter, and sprinkle one teaspoon of the brown sugar on to each. Take each one and roll from the long side, using your fingers to pinch each end closed. Now, roll into a circle, like a snake coil, then flatten the center, stretching the sides a bit to be able to fill with the cream cheese mixture. Place 2 tablespoons of the cream cheese mixture into the center of each. Bake for about 15-20 minutes or until golden. Prepare the glaze by mixing all ingredients until smooth, and then drizzle over each warm Danish. Try adding some of your favorite preserves or experiment with other toppings.

Eggs Benedict Breakfast Pizza**

12 eggs, well beaten

2/3 c milk

1 Tbs butter

1/4 c butter

2 (8 oz) cans refrigerated crescent rolls

3 c diced cooked ham

1 (0.9 oz) pkg Hollandaise sauce mix

1 c shredded sharp cheddar cheese

Melt butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly. Preheat oven to 400 degrees, and unroll crescent dough placing the sections on an ungreased pizza pan, points facing the center. Press seams together and press up the sides of the pan to form crust. Prepare the Hollandaise sauce according to package directions using the 2/3 cup milk, and 1/4 cup butter. Pour evenly over the crust. Spread with the scrambled eggs, the cubed ham, and sprinkle with cheese. Bake until the bottom of the crust is lightly browned, about 30 minutes.

Crunchy Granola Surprise

6 c rolled oats

1/2 c brown sugar

1 c freshly ground flax-seed meal

1/2 c water

1 c steel-cut oats

2 Tbs canola oil

1 c oat bran

2 Tbs vanilla extract

1/2 c wheat germ

2 tsp pumpkin pie spice

1 c chopped pecans

1 tsp sea salt

3/4 c agave nectar

1 c finely chopped dates

1/2 c canned pumpkin

1 c miniature chocolate chips

Preheat oven to 275 degrees, and line baking sheets with parchment paper. Mix rolled oats, flax-seed meal, steel-cut oats, oat bran, wheat germ and pecans in a large bowl. In a separate bowl, whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt. Stirring until the brown sugar and salt are dissolved. Pour the liquid ingredients over the rolled oats mixture and stir to coat. Spread the mixture onto the parchment paper prepared baking sheets. Bake in the oven for 1 hour, stirring every 20 minutes. Stir the dates into the granola and continue baking until it is lightly golden brown, 20-30 more minutes, stirring once. Let cool completely then mix the miniature chocolate chips into the granola. Store in an airtight container.

Monkey Bread**

3 (12 oz) pkg refrigerated biscuit dough

1 c packed brown sugar

1 c sugar

1/2 c chopped walnuts, optional

2 tsp ground cinnamon

1/2 c raisins, optional

1/2 c butter

Preheat oven to 350 degrees, and grease one 9 or 10 inch tube/Bundt pan. Mix sugar and cinnamon in a large plastic Ziploc bag. Cut biscuits into quarters. Shake 6–8 biscuit pieces in the sugar cinnamon mix at a time. Arrange pieces in the bottom of the prepared pan. Continue until all the biscuits are coated and placed in the pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small sauce pan, melt the butter with the brown sugar over medium heat. Boil for one minute, then pour over the biscuits. Bake for 35 minutes. Let the bread cool in the pan for 10 minutes, then turn out onto a plate. Do not cut! The bread pulls apart.

April 2, 2016

Texas Chicken Quesadillas

2 Tbs oil, divided

1/2 c spicy barbeque sauce

1 onion, sliced

1/2 c shredded sharp cheddar cheese

1 Tbs honey

1/2 c shredded Monterey Jack cheese

2 skinless, boneless chicken breast halves,

8 (10 inch) flour tortillas

cut into strips

toppings, as required

Preheat oven to 350 degrees. In a large, deep skillet, heat the oil on medium high heat. Slowly cook and stir onion until translucent, then mix in the honey. Stir until the onion is golden brown, about 5 minutes, then remove from the skillet and set aside. Place the remaining oil and the chicken in the same skillet over medium high heat. Cook until the chicken is no longer pink, stir in the barbeque sauce and evenly coat the chicken. Set out four tortillas and layer each with the chicken, onions, Cheddar cheese and Monterey Jack cheeses. Top with the remaining tortillas. One or two at a time, place the layered tortillas on a large baking sheet. Bake uncovered for 20 minutes, or until cheeses are melting. Do not let the tortillas become too crisp. Remove from the oven, and cut into quarters to serve with your favorite toppings.

Spicy Honey Mustard Pork Roast**

3 lb pork roast

2 Tbs black pepper

1/4 c honey

1/2 tsp dried thyme, crushed

2 Tbs Dijon mustard

1/2 tsp salt

Preheat oven to 350 degrees. Score ½ inch slits in your roast and place in a baking dish. In a bowl, combine honey, mustard, pepper, thyme, and salt and mix until well blended. Brush mixture over the roast, working well into the slits. Bake roast in the oven for one hour. Remove from the oven and flip the roast over in the pan. Brush the remaining honey sauce over the roast. Return to the oven and continue baking for 45 minutes to an hour longer. Making sure the roast is done through. Let stand for 15 minutes before slicing.

Spicy Chicken and Sweet Potato Stew

1 tsp olive oil

1 tsp ground cumin

1 onion, chopped

1 tsp dried oregano

4 cloves garlic, minced

1 tsp cocoa powder

1 lb sweet potatoes, peeled and cubed

1/4 tsp ground cinnamon

1 orange bell pepper, seeded and cubed

1/4 tsp red pepper flakes

1 lb cooked chicken breast, cubed

1 1/2 Tbs all-purpose flour

1 can (28 oz) diced tomatoes

2 Tbs water

2 c water

1 c frozen corn

1 tsp salt

1 can (16 oz) kidney beans, rinsed and drained

2 Tbs chili powder

1/2 c chopped fresh cilantro

In a large pot, over medium heat, stir in onion and garlic and cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and water. Season with the salt, chili powder, cumin, oregano, cocoa powder, cinnamon and red pepper flakes. Increase the heat to medium-high and bring to a boil. In a small bowl, dissolve the flour in two tablespoons water, and stir into the boiling stew. Reduce the heat to medium-low, cover and simmer until the potatoes are tender but not mushy, about 10-15 minutes. Stir occasionally to keep it from sticking. Once the potatoes are done, stir in the kidney beans and cook until the beans are heated through. Stir in the cilantro just before serving.

Spicy and Sweet Kielbasa**

2 Tbs oil

1 can (15 oz) pineapple chunks, drained

2 pkgs (16 oz ea) kielbasa sausage

1 jar (4 oz) maraschino cherries

1 bottle (16 oz) barbeque sauce

1 Tbs crushed red pepper flakes

1/4 c grape jelly

2 dashes cayenne pepper hot sauce

Cut the sausage into 1 inch pieces. In a large skillet over medium-high heat, cook the sausage in the oil until browned. Add the barbeque sauce, grape jelly, pineapple, cherries, red pepper flakes and cayenne pepper hot sauce and stir. Simmer for at least 20 minutes, and serve.

 

March 26, 2016

Broccoli Cheese Soup

1/2 c butter

2 c milk

1 onion, chopped

1 Tbs garlic powder

1 (16 oz) pkg frozen chopped broccoli

2/3 c cornstarch

4 (14.5 oz) cans chicken broth

1 c water

1 (l lb) loaf processed cheese food, cubed

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10-15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Clam Chowder**

3 (6.5 oz) cans minced clams

3/4 c all-purpose flour

1 c minced onion

1 qt half-and-half cream

1 c diced celery

2 Tbs red wine vinegar

2 c cubed potatoes

1 1/2 tsp salt

1 c diced carrots

ground black pepper, to taste

3/4 c butter

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Peanut Butter Vegetable Chicken Soup

8 c chicken broth

1/2 c chopped onion

2 c diced, cooked chicken meat

1/2 c chopped green bell pepper

1 c peeled and cubed potatoes

2 cloves garlic, minced

1 c diced carrots

1/2 c peanut butter

1 c diced zucchini

1 Tbs chopped fresh parsley

1 c broccoli florets

salt, to taste

1 c canned whole tomatoes, chopped

ground black pepper, to taste

1/2 c chopped celery

In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, until vegetables are tender. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

Ham and Bean Soup**

1 (20 oz) pkg 15 bean mixture, soaked overnight

2 Tbs Worcestershire sauce

1 ham bone

2 Tbs Dijon mustard

2 1/2 c cubed ham

1 Tbs chili powder

1 large onion

3 bay leaves

3 stalks celery, chopped

1 tsp ground black pepper

5 large carrots, chopped

1 Tbs dried parsley

1 (14.5 oz) can diced tomatoes, with liquid

3 Tbs lemon juice

1 (12 oz) can low-sodium vegetable juice

7 c low-fat, low sodium chicken broth

3 c vegetable broth

1 tsp kosher salt

Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

March 19, 2016

Mango Madness Fruit Salad

5 mango, peeled and diced

1/4 c chopped cilantro

6 fresh strawberries, sliced

1/2 lime, juiced

1/2 c blackberries

Combine mangos, strawberries, and blackberries in a bowl. Toss with cilantro and lime. Refrigerate for 1 hour.

Baked Ham and Cheese Dip

2 (8 oz) pkgs cream cheese, softened

1 c chopped smoked ham

2 c grated sharp cheddar cheese

1 (4 oz) can chopped green chilies

1 (8 oz) container sour cream

Preheat oven to 350 degrees. Mix cream cheese, cheddar cheese, sour cream, ham, and green chilies in a baking dish. Bake in the preheated oven until bubbling, about 30 minutes; serve hot.

Jimmy Dean Sausage Crostini**

1 (16 oz) pkg regular flavor Jimmy Dean pork

1/3 c fresh basil, finely chopped

sausage, cooked, crumbled and drained

2 (12 oz) loaves French bread, sliced 3/4 in thk

1 medium yellow onion, finely chopped

4 Tbs olive oil or melted butter

1 1/2 c shredded mozzarella cheese

1 1/2 tsp finely chopped rosemary, optional

1 (8 oz) pkg cream cheese, softened

3/8 tsp cayenne pepper, optional

2/3 c sweet red pepper, finely chopped

Preheat oven to 375 degrees. In large bowl, combine cooked sausage, onion, mozzarella, cream cheese, red pepper, basil, and optional ingredients if desired; mix well. Place sliced bread on baking sheet, brush tops with butter or olive oil and bake until lightly toasted. Remove from oven and top each slice with sausage mixture. Return to oven and bake 7-10 minutes or until topping is hot. Serve warm.

Smokey Hard Boiled Eggs

6 hard-cooked eggs, peeled

1/4 tsp paprika, smoked

1/4 c mayonnaise

1/4 tsp seasoned salt

1/2 tsp mustard, ground

2 slices bacon, crisply cooked and crumbled

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher. Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon. Refrigerate 1 hour or until ready to serve.

Krabby Salad Dip**

1 lb imitation crabmeat, chopped

1/2 c mayonnaise

2 stalks celery, minced

1/4 tsp pepper

2 Tbs minced onion

1 pinch garlic powder

2 Tbs chopped fresh parsley

seasoned salt

1 tsp mustard

1/2 c black olives, optional

In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Cover, and refrigerate for at least 45 minutes. Taste before serving and adjust seasonings to taste. Serve with crackers, crostini or chips.

March 12, 2016

Mother's Chicken and Rice

3 chicken breasts, cut into cubes

1 (10.75 oz) can cream of celery soup

2 c water

1 (10.75 oz) can cream of mushroom soup

2 c instant white rice

salt and ground black pepper, to taste

1 (10.75 oz) can cream of chicken soup

1/2 c butter, sliced into pats

Preheat oven to 400 degrees. Grease sides and bottom of a casserole dish. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture. Bake until the rice is tender and the chicken is cooked through, 60-75 minutes. Cool for 15 minutes before serving.

Creamy Swiss Chicken Casserole**

1 (10.75 oz) can cream of chicken soup

4 slices Swiss cheese

1/4 c milk

1 (4 oz) can sliced mushrooms, optional

4 skinless, boneless chicken breast halves

1 (10 oz) package uncooked egg noodles

Preheat oven to 375 degrees. Lightly grease an 8x8 inch casserole dish. In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms. Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8-10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

Buffalo Chicken and Roasted Potato

cooking spray

8 potatoes, cut into 1/2-inch cubes

6 Tbs hot pepper sauce

2 lb skinless, boneless chicken breast halves,

1/3 c olive oil

cut into 1/2-inch cubes

2 Tbs garlic powder

2 c shredded Mexican cheese blend

1 Tbs freshly ground black pepper

1 c crumbled cooked bacon

1 Tbs paprika

1 c diced green onions

1 1/2 tsp salt

Preheat oven to 500 degrees. Spray a 9x13-inch baking dish with cooking spray. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast. Bake potatoes until tender inside and crisp and brown outside, 45-50 minutes, stirring every 10-15 minutes. Reduce oven heat to 400 degrees. Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Surprising Chicken and Broccoli Casserole**

4 skinless, boneless chicken breast halves

1 Tbs mayonnaise

1 lb broccoli florets, cooked

1 c shredded cheddar cheese

1 (10.75 oz) can cream of mushroom soup

1 c dry stuffing mix

Preheat oven to 350 degrees. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

March 5, 2016

Chicken Cabbage Stir Fry

3 chicken breast halves

1/2 tsp ground ginger

1 tsp oil

1 tsp garlic powder

3 c green cabbage, shredded

1/2 c water

1/2 c diced red bell pepper

soy sauce, to taste

1 Tbs cornstarch

Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and red peppers and saute two minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about one minute. Refrigerate leftovers within 2 hours. (You can add onions and red peppers to taste)

Cabbage Soup**

1 lb kielbasa (sausage), sliced

1 Tbs spicy brown mustard

1 lb potatoes, peeled and cubed

1 Tbs white wine vinegar

1 onion, diced

chives, chopped, garnish

6 c low-sodium chicken broth

fresh drill, garnish

1/2 head cabbage, thinly sliced

salt and pepper, to taste

2 cloves garlic, minced

In a large pot or Dutch oven over medium-high heat brown the sausage. Once cooked on all sides, add diced onion and saute until softened and translucent. Then add garlic and cook for 1-2 minutes. Next add the potatoes, mustard and vinegar, stirring everything together. Add chicken stock and cabbage, and season with salt and pepper. Bring mixture to a boil and cook for 15 minutes, or until potatoes are tender. Garnish with chives and dill and serve warm.

Fried Cabbage w/Bacon

6 slices bacon, chopped

1 tsp ground black pepper

1 large onion, diced

1/2 tsp onion powder

2 cloves garlic, minced

1/2 tsp garlic powder

1 large head cabbage, cored and sliced

1/8 tsp paprika

1 Tbs salt, or to taste

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Cabbage Rolls**

12 leaves cabbage

1 1/4 tsp salt

1 c cooked white rice

1 1/4 tsp ground black pepper

1 egg, beaten

1 (8 oz) can tomato sauce

1/4 c milk

1 Tbs brown sugar

1/4 c minced onion

1 Tbs lemon juice

1 lb extra-lean ground beef

1 tsp Worcestershire sauce

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8-9 hours.

 

February 27, 2016

Peanut Butter Chocolate Chip Cookies

1 c butter, softened

1/4 c unsweetened cocoa powder

1 c sugar

2 tsp baking powder

1 c firmly packed brown sugar

1/2 tsp salt

3/4 c creamy peanut butter

2 c chocolate chips (12 oz)

2 large eggs

1 1/2 c quick-cooking oats

1 tsp vanilla

1 c unsalted roasted peanuts, chopped

2 c all-purpose flour

Preheat oven to 350 degrees. In a bowl, mix butter sugar, brown sugar and peanut butter until well blended. Beat in eggs and vanilla until smooth. In another bowl, combine flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well blended. Stir in chocolate chips, oats and peanuts. Drop dough in rounded 2 tablespoon sized portions, 3 inches apart onto buttered or cooking parchment lined baking sheets. With a lightly floured fork, gently press each cookie to about 1/2 inch thick. Bake until golden and tops feel set when touched. Let stand on sheets 5 minutes then transfer to wire racks to cool.

Peach Fluff Dessert

16 whole graham crackers, crushed

1 pint heavy cream

3/4 c butter, melted

1/3 c sugar

1/2 c sugar

6 large fresh peaches, pitted and sliced or

4 1/2 c miniature marshmallows

2 (24.5 oz) canned

1/4 c milk

Combine the graham cracker crumbs, melted butter and 1/2 cup sugar in a bowl, and mix until evenly moistened. Reserve one-quarter cup of this for the topping. Press the remaining mixture into the bottom of a 9x13 inch baking dish. Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool. Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream form stiff peaks. Fold the whipped cream into the cooled marshmallow mixture. Spread half the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.

Mexican Chocolate Pots de Crème

1 c heavy whipping cream

2 Tbs coffee liqueur (such as Kahlua)

1 c whole milk

6 oz finely chopped high-quality bittersweet chocolate

1 tsp espresso powder

6 large egg yolks

1 tsp ground cinnamon

2 Tbs superfine sugar

1/4 tsp cayenne pepper

6 ramekins

Preheat oven to 300 degrees. In a small saucepan over medium-low heat, bring cream milk, espresso powder and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring to a boil, then remove from heat and stir in coffee liqueur. Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand one minute, then stir until smooth. In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes. Meanwhile, in a kettle or small pot, bring about 4 cups of water to a simmer. Arrange a dish towel in the bottom of a 9x13 inch pan. Set the ramekins on top the towel (this helps keep them in place), then fill each ramekin with the chocolate custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake the pot de crème until their edges are set but their centers are still wobbly, about 25 minutes. Do not over bake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in the refrigerate until fully set, about 3 hours. Garnish with whipped cream and bittersweet chocolate shavings.

Warm Winter Citrus Dessert**

2 red grapefruit, peeled and sectioned

1/2 c packed brown sugar

2 large oranges, peeled and sectioned

2 Tbs butter, softened

1 c fresh pineapple chunks

Preheat the oven broiler and set the oven rack about 6 inches from the heat. Place the grapefruit, orange and pineapple into an 8x8 inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit. Broil the fruit until the sugar is bubbly, about 5-6 minutes. Allow to cool for several minutes before serving warm.

February 20, 2016

Any Flavor Coffee Cake

2 c all-purpose flour

4 Tbs shortening, melted

3 tsp baking powder

1/4 c fruit preserves or jam

1/2 tsp baking soda

1 c diced or sliced fresh fruit

1/4 tsp salt

1/4 c chopped nuts

2 large eggs

1 tsp sugar

1 c buttermilk

1 c powdered sugar

1/2 c sugar

2 1/2 Tbs buttermilk

Preheat the oven to 350 degrees. Sift together the first four ingredients. Whisk together eggs and next three ingredients in a large bowl. Whisk flour mixture into egg mixture. Pour batter into a lightly greased 9-inch round cake pan. Dollop preserves or jam by the teaspoon over batter, and gently swirl with a knife. Top with diced fruit and chopped nuts. Sprinkle with 1 teaspoon sugar. Bake at 350 degrees for 37-45 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan to wire rack and cool another 5 minutes. Whisk together powdered sugar and 2 ½ tablespoons buttermilk. Drizzle over warm coffee cake.

Blueberry Cream Cheese Coffee Cake**

1 c fresh or frozen blueberries

1/4 tsp salt

1/4 c apple juice

1 tsp grated lemon peel

1 tsp cornstarch

3/4 c plain low-fat yogurt

2 c all-purpose flour

1 tsp vanilla

1 c sugar, divided

2 large eggs

1/2 c cold butter, cut into chunks

6 oz cream cheese, softened

1/2 tsp baking powder

1 tsp lemon juice

1/2 tsp baking soda

1/2 c sliced almonds

In a saucepan, bring blueberries and apple juice to a boil. Reduce heat and simmer until blueberries have released their juices, stirring gently, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons of water. Add to blueberry mixture, stir until it simmers and begins to thicken. Let cool to room temperature. In a bowl or food processor, mix flour and 3/4 cup sugar. Add butter and cut in with a pastry blender or pulse until it resembles coarse crumbs. Reserve 1/2 cup, and pour remaining into a large bowl. Stir in baking powder, baking soda, salt and lemon peel. In another bowl, mix yogurt, vanilla and one egg until blended; stir into flour mixture. Spread batter in a buttered 9-inch round baking pan. In the bowl or food processor, beat on high speed cream cheese, remaining 1/4 cup sugar, remaining egg and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese, leaving some visible. Stir almond into reserved flour mixture and sprinkle over cake, concentrating most round edge of batter. Bake at 350 until center of cake barely jiggles when pan is gently shaken, and top of cake is golden brown, 30-40 minutes. Let cool on a rack for 15 minutes, then serve warm or at room temperature.

Overnight Coffee Cake

CAKE

2/3 c butter, melted

2 c all-purpose flour

1 c buttermilk

1 tsp baking powder

2 large eggs

1 tsp baking soda

TOPPING:

1/2 tsp salt

1/2 c firmly packed brown sugar

3/4 c sugar

1/2 c pecans

1/2 c firmly packed brown sugar

1 tsp ground cinnamon

1 tsp ground cinnamon

Combine Cake ingredients in a large mixing bowl. Beat at low speed of electric mixer until moistened, then beat at medium speed 3 minutes. Spoon batter into a greased and floured 9x13 inch baking pan. Cover and chill 8-12 hours. Combine Topping ingredients and place in an airtight container until ready to bake the coffee cake. Preheat the oven to 350 degrees. Sprinkle batter with the topping mixture. Bake for 30 minutes, or until tester comes out clean. Serve warm!

Chocolate Chip Sour Cream Coffee Cake**

1/2 c butter, softened

1 tsp baking powder

1 c sugar

1 tsp baking soda

2 eggs, beaten

1 (6 oz) pkg chocolate chips

1 c sour cream

1 tsp cinnamon

2 Tbs milk

1/2 c sugar

2 c all-purpose flour

Preheat oven to 350 degrees. Grease and flour a 10-inch tube baking pan (Bundt or angel food style). In a medium bowl cream together the butter and 1 cup sugar. Beat in the eggs until the mixture is light and fluffy. In a separate bowl, combine the sour cream and milk, and set aside. Sift together the flour, baking powder and baking soda; and add alternately with the sour cream mixture until well blended. Fold in the chocolate chips. Spoon half the batter into the prepared pan. Combine the cinnamon and ½ cup sugar and sprinkle half the mixture over the batter in the pan. Spoon in the remaining batter and sprinkle with the remaining cinnamon mixture. Bake for 45 minutes. Cool on a wire rack.

February 13, 2016

Bacon and Baked Potato Soup

12 slices bacon

4 green onions, chopped

2/3 c butter

1 1/3 c shredded cheddar cheese

2/3 c all-purpose flour

1 c sour cream

7 c milk

1 tsp salt

4 large baked russet potatoes, peeled & cubed

1 tsp ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. In a stock pot melt the butter over medium heat, and whisk in flour until smooth. Gradually stir in the milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, simmer another 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.

Lemon Pork Chop Bake**

6 (4 oz) pork chops

1/4 c packed brown sugar

1 lemon

1 tsp white wine vinegar

3/4 c ketchup

Preheat oven to 325 degrees. In a large skillet over medium heat, brown pork chops on both sides. Remove chops and place them in a shallow baking dish. In a bowl, combine the ketchup, brown sugar and vinegar. Pour the mixture over the chops, spreading to cover evenly. Cut six slices from the lemon, and lay one slice on top of each chop. Squeeze the juice from the remaining portion of the lemon over the chops. Cover and bake for 30 minutes, then uncover and continue baking for another 10 minutes.

Bacon Wrapped Mozzarella Sticks

(13 Feb 16)

1 lb bacon

toothpicks

6 individual packaged Mozzarella sticks

dipping sauce, as desired

oil for frying

Freeze the Mozzarella sticks for at least three hours. When ready to prepare, fill your deep-fryer and set it to preheat to 350 degrees. Unwrap the cheese sticks, and separate the bacon slices. Lay a cheese stick on the center of a slice of bacon, and fold each end over the stick, covering the cheese. Take a second slice of bacon, and wrap the bacon-covered cheese stick starting at one end and spiraling around it completely. Secure with a toothpick. Fry them in the hot oil until they are crispy and golden, and drain on paper towels.

Sausage Stuffed Jalapenos**

1 lb ground pork sausages

1 lb large fresh jalapeno peppers, halved

1 (8 oz) pkg cream cheese, softened

lengthwise and seeded

1 c shredded Parmesan cheese

1 (8 oz) bottle ranch dressing, or dipping sauce

Preheat oven to 425 degrees. Place sausage in a skillet over medium heat and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese and Parmesan cheese. Spoon about one tablespoon of sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake for 20 minutes, until bubbly and lightly browned. Serve with ranch dressing or your favorite dipping sauce.

February 6, 2016

Chicken Apple Sausage w Cabbage

1 1/2 tsp butter

3 c apple cider or apple juice

1 tsp olive oil

1 lb small Yukon gold potatoes, scrubbed

4 links Chicken & Apple sausage

1 1/2 lb finely shredded green cabbage

1 onion, sliced

2 Tbs Dijon mustard, for garnish

1 pinch salt and pepper, to taste

2 Tbs chopped parsley, for garnish

3 cloves garlic, crushed

Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 5-8 minutes. Stir onion, salt and pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes. Stir garlic into sausage mixture; increase heat to medium-high and stir in unpeeled potatoes. Bring to a simmer. Pour cabbage over the top of the sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, about 20-25 minutes. Remove sausages and potatoes and set them aside. Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes. Return potatoes and sausages to the Dutch oven and remove from the heat. Season with salt and pepper to taste, garnish with the mustard and parsley.

Supreme Pizza Bake

1 (16 oz) pkg favorite pasta*

2 oz cream cheese

1 lb Italian sausage

1 (15 oz) can meatless spaghetti sauce

1 green bell pepper, chopped

1 (8 oz) can pizza sauce

1/2 sweet onion

2 c shredded mozzarella cheese, divided

4 oz sliced pepperoni, cut up

1/2 tsp Italian seasoning

2 oz sliced black olives

*penne, farfalle, elbow macaroni

Preheat oven to 350 degrees, and spray a 9x13 inch baking dish with cooking spray. Bring a large pot of water to a boil and cook the pasta. Meanwhile, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the skillet. Continue cooking until meat is done. Add the pepperoni, olives, cream cheese and sauces. Stir and cook over low heat until heated through and cheese has melted. When pasta is done, drain and return it to the pot. Stir in the sausage mixture and stir to coat. Put half of the pasta/sausage mixture into the prepared baking dish. Top with half the Mozzarella cheese. Spread the remaining pasta/sausage mixture over the cheese and top with the remaining Mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top for garnish. Bake until the cheese has melted and the pasta is heated through, about 15 minutes.

Homestyle Chicken Soup**

1 (16 oz) pkg rotini pasta or egg noodles

1 medium red bell pepper, cut into 1/2 inch pcs

2 Tbs olive oil

2 (14.5 oz) cans diced tomatoes with juice

1 lb skinless, boneless chicken breast halves, cut up

1/2 tsp red pepper flakes

2 cloves garlic, minced

1/2 tsp dried basil

1 medium onion, chopped

1 bay leaf

1 medium carrot, sliced

2 Tbs butter

1 medium zucchini, cut into 1/2 inch pcs

salt and pepper, to taste

Bring a large pot of slightly salted water to a boil and cook the noodles. Drain and set aside. Heat the olive oil in a large skillet over medium-high heat. Stir in chicken and cook about one minute. Mix in garlic and onion, cook until these are tender. Stir in carrot, zucchini, and red bell pepper. Pour in the tomatoes with juice, season with red pepper flakes, basil and bay leaf. Continue cooking for at least 10 minutes, until the vegetables are tender and the chicken is firm and white. Add in the prepared noodles, stir in the butter and season with salt and pepper.

Easy Taco Casserole

1 lb ground beef

1 tsp ground cumin

1 c salsa

2 c crushed tortilla chips, divided

1/2 c onion

4 oz shredded cheddar cheese, divided

1/2 c mayonnaise

4 oz shredded Monterey Jack cheese, divided

2 Tbs chili powder

Preheat oven to 350 degrees. Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned and no longer pink, about 5-7 minutes. Drain and discard any excess grease. Stir in salsa, onion, mayonnaise, chili powder and cumin. Remove from the heat. Spread half the ground beef mixture into the bottom of a two-quart casserole dish. Spread half of the tortilla chips in a layer on top of the beef. Layer half each of the cheeses over the tortilla chips. Repeat layers with all the remaining ingredients, ending with the Monterey Jack cheese. Cover with aluminum foil and bake until cheese is melted through, about 30 minutes.

Baked Spaghetti**

1 (16 oz) pkg spaghetti

2 eggs

1 lb ground beef

1/3 c grated fresh Parmesan cheese

1 onion, chopped

5 Tbs butter, melted

1 (32 oz) jar meatless spaghetti sauce

2 c small curd cottage cheese, divided

1/2 tsp seasoned salt

4 c shredded mozzarella cheese, divided

Preheat oven to 350 degrees and lightly grease a 13x9 inch baking dish. Bring a large pot of lightly salted water to a boil, cooking spaghetti at a boil until al dente, and drain. Heat a large skillet over medium heat, cook and stir beef and onion until meat is done and the onion is translucent, about 7 minutes. Drain any excess drippings, and stir in the spaghetti sauce and seasoned salt. In a bowl, whisk the eggs, Parmesan cheese, and butter together. Mix in the spaghetti noodles and toss to coat. Place half the spaghetti mixture into the baking dish. Top with half the cottage cheese, half of the mozzarella, and half of the meat sauce. Repeat the layers, then cover with aluminum foil. Bake in the oven for 40 minutes, then remove the foil and continue to bake until the cheese is melted and lightly browned, approximately another 20 minutes.

 

 

January 30, 2016

Sweet Potato Burrito

1 Tbs olive oil

2 tsp ground cumin

1 onion, chopped

1 pinch cayenne pepper, or to taste

4 cloves garlic, minced

3 Tbs soy sauce

6 c kidney beans, drained

4 c mashed cooked sweet potatoes

2 c water

12 (10 inch) flour tortilla, warmed

3 Tbs chili powder

8 oz shredded cheddar cheese

4 tsp prepared mustard

Preheat oven to 350 degrees. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in the water; heat until warm about 2-3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper. Divide the bean mixture and mashed potatoes evenly between the tortillas, top with cheese. Fold tortillas burrito-style around the fillings and place on baking sheet. Bake in the preheated oven until warmed through, about 12 minutes.

Fish Tacos**

1 c all-purpose flour

1 tsp minced capers

2 Tbs cornstarch

1/2 tsp dried oregano

1 tsp baking powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp dried dill weed

1 egg

1 tsp ground cayenne pepper

1 c beer

1 quart oil for frying

1/2 c plain yogurt

1 lb cod fillets, cut into 2-3 oz portions

1/2 c mayonnaise

1 (12 oz) pkg corn tortillas

1 lime, juiced

1/2 medium head cabbage, finely shredded

1 jalapeno pepper, minced

BATTER: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour, it will be lumpy. WHITE SAUCE: In a bowl, mix the yogurt and mayonnaise. Gradually stir in the lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill and cayenne. Heat oil in a deep fryer to 375 degrees. Dust fish pieces lightly with flour. Dip into batter, and fry until crisp and golden. Drain on paper towels. Lightly fry tortillas, not too crisp. To serve, place fried fish in a tortilla and top with shredded cabbage and white sauce.

Caramel Apple Pork Chops

4 thick pork chops

1/8 tsp nutmeg

1 tsp oil

2 Tbs butter

2 Tbs brown sugar

2 tart apples, peeled, cored and sliced

salt and pepper, to taste

3 Tbs pecans, optional

1/8 tsp cinnamon

Preheat oven to 175 degrees. Place a medium dish in the oven to warm. Heat a large skillet over medium-high heat. Brush chops with oil and place in hot pan. Cook for 5-6 minutes, turning occasionally until done. Transfer to the warm dish in the oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to the skillet and stir in the brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the oven. Continue cooking sauce uncovered in the skillet until it thickens slightly. Spoon sauce over the apples and chops. Sprinkle with pecans.

Spinach Stuffed Chicken Breasts**

1/2 c mayonnaise

2 cloves garlic, chopped

1 (10 oz) pkg frozen chopped spinach, thawed

4 skinless, boneless chicken breasts

and drained

4 slices bacon

1/2 c crumbled feta cheese

Preheat oven to 375 degrees. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside. BUTTERFLY CHICKEN BREAST: Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin to create an even thickness. Spoon spinach mixture into the breasts. Wrap each one with a piece of bacon and secure with a toothpick. Place in shallow baking dish. Cover and bake for one hour, or until chicken is no longer pink in the center and juices run clear.

January 23, 2016

Hors d’oeuvres

Bacon and Date Appetizers

1 (8 oz) pitted dates

1 lb sliced bacon

4 oz almonds

Preheat the broiler. Slit the dates, placing one almond inside of each one. Wrap the dates with a bacon slice, using toothpicks to hold them together. Broil 10 minutes, or until bacon is evenly brown and crisp.

Sausage Wonton Wrappers**

1 (16 oz) pkg wonton wrappers

1 c shredded cheddar cheese

1 lb sausage

1 c chopped black olives, drained

1 c shredded Monterey Jack cheese

1 c ranch style salad dressing

Preheat oven to 350 degrees. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the wrappers to cool, and remove from the pan. In a medium bowl, mix the sausage, cheeses, black olives and ranch dressing. Fill the baked wonton wrapper cups with the mixture. Bake for 10-15 minutes, until the mixture is bubbly and slightly brown. Watch closely so the wrappers do not burn.

Shrimp Scampi Cheesecakes

1 Tbs olive oil

3 (8 oz) pkgs cream cheese, softened

1 onion

4 eggs

6 tsp minced garlic

1/2 c heavy cream

1 lb fresh shrimp, peeled and deveined

16 oz smoked Gouda cheese, grated

12 shells puff pastry, baked

2 tsp salt

4 Tbs butter

chives, chopped

Preheat oven to 350 degrees. In a large skillet over medium low heat, warm oil and saute onions and garlic until onions are translucent, set aside to cool. When cool, pour off liquid, reserving garlic. Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2-4 minutes or until done. Remove center circle and a small portion of inside of cooled puff pastry shells, to make room for the filling. In a medium bowl beat cream cheese until smooth, and add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt. Spoon filling into the puff pastry shells. Bake for 20-25 minutes or until filling is browned on top. Garnish with the whole shrimp and chopped chives to serve.

Easy Artichoke Finger Food

2 (8 oz) pkgs refrigerated crescent rolls

3/4 c shredded mozzarella cheese

1 (15 oz) can artichoke hearts, drained and

1/2 c creamy salad dressing (Miracle Whip)

chopped

1/4 tsp garlic powder

3/4 c grated Parmesan cheese

Preheat oven to 375 degrees. Unroll the crescent roll dough into rectangles; press into the bottom and sides of a 15x1x1 inch jelly roll pan or baking sheet. Seal perforations together. Bake in the oven until lightly browned, about 10 minutes. In a bowl, combine artichoke hearts, Parmesan cheese, mozzarella cheese, creamy salad dressing, and garlic powder until well mixed. Spread the artichoke mixture over the browned crust. Return to the oven and bake until cheese is melted and starting to brown, about 15 minutes. Let cool for 5 minutes and cut into serving sized bites.

January 16, 2016

Presenting Pasta!!

Angel Hair w/Feta and Sun-Dried Tomatoes

1 (16 oz) pkg angel hair pasta

1 (8 oz) pkg tomato basil feta cheese, crumbled

1/4 c olive oil

1 c grated Parmesan cheese

4 cloves garlic, crushed

1 bunch fresh cilantro, chopped

3 oz sun-dried tomatoes, softened & chopped

salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done, drain, and return pasta to the pot. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper.

Easy Alfredo Sauce**

1 pint heavy whipping cream

1 1/2 c grated Parmesan cheese

1/2 c butter

In a medium saucepan, combine whipping cream, butter and grated Parmesan cheese. Cook over medium low heat, stirring constantly until smooth. Remove from heat, and sauce will thicken upon standing.

Pasta Isabarte

1 lb dry ziti pasta

1 red bell pepper, sliced

2 eggs

1 onion, sliced

1 tomato, diced

1 pinch dried oregano

1 (4 oz) can sliced black olives

garlic salt, to taste

1 green bell pepper, sliced

1 (28 oz) jar pasta sauce

1 yellow bell pepper, sliced

1 (8 oz) pkg shredded mozzarella cheese

Preheat oven to 325 degrees. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente. Place eggs in a saucepan and cover with cold water. Over medium heat bring to a boil, then lower heat and simmer 10-15 minutes. Immediately plunge eggs into cold water to stop cooking. Peel and dice the eggs. In a large mixing bowl, gently mix tomato, olives, red, yellow, and green peppers; the onions, eggs, oregano, garlic salt and pasta sauce. Mix thoroughly, then add the drained pasta and mix some more. Pour this into a large deep casserole dish or roasting pan. Cover with as much of the cheese as you can, making sure the edges are covered completely. Put on lid, or cover with foil and bake on the lowest rack for 30-35 minutes until the cheese is melted. Uncover and bake long enough to brown the cheese. Cool for 10 minutes before serving.

Pasta Milan for Two**

8 oz penne pasta

4 oz Gorgonzola cheese

4 oz frozen peas

1/3 c heavy whipping cream

4 oz asparagus tips

salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to the boiling water. Cook for 5 minutes or until pasta is al dente. Drain. Meanwhile, crumble cheese with the cream and season with salt and pepper to taste. In a large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.

Pizza Pasta

8 oz rotini pasta

1 (28 oz) jar spaghetti sauce

1 lb lean ground beef

4 oz sliced pepperoni sausage

1 small onion, diced

2 c shredded mozzarella cheese

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook until al dente, about 8-10 minutes and drain. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella. Bake for 30 minutes, until cheese is melted and golden.

 

 

January 9, 2016

Thanks to the Chef

Chef John's Stuffed Peppers

1 c uncooked long grain white rice

1/4 lb hot Italian pork sausage, casing removed

2 c water

1 (10 oz) can diced tomatoes

1 onion, diced

1/4 c chopped parsley

1 Tbs olive oil

4 cloves garlic, minced

2 c marinara sauce

2 tsp salt

1 c beef broth

1 tsp freshly ground black pepper

1 Tbs balsamic vinegar

1 pinch ground cayenne pepper

1/4 tsp crushed red pepper flakes

4 large green bell peppers, halved and seeded

1 lb lean ground beef

1 c finely grated Parmigiano-Reggiano cheese

Preheat oven to 375 degrees. In a saucepan over high heat, bring rice and water to a boil. Reduce heat to medium-low, cover and simmer until the rice is tender, and the liquid has been absorbed. This can take 20-25 minutes. Set the rice aside. In a large skillet, cook onion and olive oil over medium heat until the onion begins to soften, 5 minutes. Transfer half of the cooked onion to a large bowl and set aside. In the skillet, stir in the tomato sauce, beef broth, balsamic vinegar, and red pepper flakes, and cook for 1 minute. Pour this mixture into a 9x13 inch baking dish and set aside. Combine the ground beef, Italian sausage, diced tomatoes, parsley, garlic, salt, black pepper and cayenne pepper into the bowl with the reserved onions and mix well. Stir in the cooked rice and half of the Parmigiano-Reggiano cheese. Stuff the green bell peppers with beef and sausage mixture. Place the stuffed peppers in the baking dish onto the tomato mixture. Sprinkle with remaining Parmigiano-Reggiano cheese. Cover with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake until the meat is no longer pink, the green peppers are tender and the cheese is browning on top, approximately 20-25 minutes.

Chef's Fisherman's Pie

3 russet potatoes, peeled and cut into chunks

2 cloves garlic, minced

7 Tbs butter, divided

2 c cold milk, divided

1 pinch freshly grated nutmeg

2 tsp lemon zest

salt and ground pepper, to taste

salt and ground pepper, to taste

1 pinch cayenne pepper, or to taste

1 pinch cayenne pepper, or to taste

1/2 c milk

2 lbs boneless cod fillets

2 tsp olive oil

1/2 lemon, juiced

12 oz baby spinach leaves

1 Tbs chopped fresh chives for garnish

3 Tbs all-purpose flour

Bring a large saucepan of salted water to a boil, add potatoes and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper and cayenne to taste. Mash milk into potato mixture until smooth. Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture. Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic, stirring in for a few seconds. Whisk 1 cup cold milk into flour mixture, cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a simmer, stirring constantly, season with salt. Keep sauce warm on low. Preheat oven to 375 degrees, and grease an 8x12 inch casserole dish with remaining tablespoons of butter. Season the pan with salt, black pepper and cayenne pepper. Lay the boneless cod fillets in the pan, season with more salt, black pepper and cayenne pepper. Spread spinach evenly over the fish and drizzle with lemon juice. Spoon white sauce over the spinach and tap the pan to settle bubbles. Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish on rimmed baking sheet to catch spills. Bake in the oven about 40 minutes. Then turn on broiler to brown the potato crust, for about 2 minutes. Let stand 10 minutes before serving, sprinkling with chives for garnish.

French Fries Chef's Way

1 potato cut into evenly sized strips (per serving)

salt to taste

1 quart oil for frying

Soak potato strips in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels. Heat oil in a deep-fryer or large saucepan to 275 degrees. Carefully add the potatoes in the hot oil for about 5 minutes, stirring and turning the potatoes occasionally. Remove from the oil with a slotted spoon to drain on paper towels and allow to cool completely. Heat oil to 350 degrees. Fry the potatoes again until golden brown, 5-6 minutes. Blot with paper towels. Sprinkle with salt and serve.

Chef's Baked French Toast**

2 eggs

1/4 tsp ground allspice

1/2 c milk

1 pinch salt

1 tsp vanilla extract

6 (1 inch thick) slices French bread

1/4 tsp ground cinnamon

1 Tbs butter, or as needed

Preheat oven to 400 degrees. Whisk eggs, milk, vanilla, cinnamon, allspice and salt together in a large bowl. Place bread slices in the mixture and soak, turning to coat, until bread is completely saturated. Melt butter in skillet over medium heat. Working in batches, cook bread in the hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet. Bake toast in the oven until the outside is crisp and slightly puffed 12-15 minutes.

January 2, 2016

Classic Asian

Sweet Sticky Spicy Chicken

1 Tbs brown sugar

2 Tbs hot sauce

2 Tbs honey

salt and pepper, to taste

1/4 c soy sauce

4 skinless, boneless chicken breast halves,

2 tsp fresh ginger root, chopped

cut into 1/2 inch strips

2 tsp garlic, chopped

1 Tbs oil

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Lightly salt and pepper the chicken strips. Heat oil in a large skillet or wok, over medium heat. Add the chicken strips and brown on both sides, just a minute on each side. Pour the sauce over the chicken, stirring to coat. Simmer uncovered until the sauce thickens, 8-10 minutes. Serve over a bed of rice.

Japanese Style Deep Fried Shrimp**

1 lb medium shrimp, peeled and deveined

1 tsp paprika

1/2 tsp salt

2 eggs, beaten

1/2 tsp ground black pepper

1 c panko crumbs

1/2 tsp garlic powder

1 quart oil for frying

1 c all-purpose flour

Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls. Heat the oil in a deep-fryer or deep skillet at 375 degrees. Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. Approximately 5 minutes. Remove with a slotted spoon and drain on paper towels before serving

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves

1 Tbs rice wine vinegar

1 lb lean ground beef

2 tsp minced pickled ginger

1 Tbs cooking oil

1 dash Asian chile pepper sauce, optional

1 large onion, chopped

1 (8 oz) can water chestnuts, drained and

1/4 c hoisin sauce

finely chopped

2 cloves fresh garlic, minced

1 bunch green onions, chopped

1 Tbs soy sauce

2 tsp Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the skillet until browned and crumbly, about 7 minutes. Drain and discard grease, transferring the beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender up to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger and chile pepper sauce into the onions. Add water chestnuts, green onions, sesame oil and cooked beef. Cook and stir until the onions just begin to wilt, only 2 minutes. Arrange lettuce leaves around the outer edge of a large platter and pile meat mixture in the center.

Baked Soy Lemon Chops**

1/2 c soy sauce

1/2 tsp ground black pepper

1 Tbs Worcestershire sauce

1 tsp oil

4 cloves garlic, minced

4 pork chops

2 Tbs lemon juice

In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Blend well. Add pork chops and turn to coat evenly. Cover and refrigerate for at least one hour, but for best flavor, as long as you can. When ready to prepare, preheat the oven to 375 degrees. Place the marinated pork chops in a roasting pan and bake for 35-40 minutes, basting the meat often with the marinade.

Thai Coconut Soup

1 Tbs oil

3 (13.5 oz) cans coconut milk

2 Tbs grated fresh ginger

1/2 lb fresh Shiitake mushrooms, sliced

1 stalk lemongrass, minced

1 lb medium shrimp, peeled and deveined

2 tsp red curry paste

2 Tbs fresh lime juice

4 c chicken broth

salt to taste

3 Tbs fish sauce

1/4 c chopped fresh cilantro

1 Tbs light brown sugar

Heat the oil in a large pot over medium-high heat. Cook and stir the ginger, lemongrass and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms, cooking and stirring until the mushrooms are soft, 5 minutes. Add the shrimp and cook until no longer translucent, 5 minutes. Stir in the lime juice, season with salt and garnish with cilantro.

 

December 26, 2015

Holiday Ham Bone Soup

3 qts water

5 green onions, chopped, or to taste

1 ham bone

1/2 c water

5 potatoes, cut into 1 inch cubes

1/3 c all-purpose flour

4 c chopped cabbage

1 c light whipping cream

2 large stalks celery, chopped

Bring the water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove the bone from the broth, and allow it to cool enough to touch. Remove as much meat from it as possible, transfer to a resealable plastic bag, seal, and refrigerate. Pour broth into a large bowl, cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot. Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes. Whisk ½ cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream, stir.

Left Over Turkey Pot Pie**

1/4 c butter

1/2 c water

1/2 c chopped mushrooms

1/2 c milk

1 Tbs minced garlic

1 pkg (14 oz) frozen mixed vegetables, thawed

1/3 c all-purpose flour

and drained

1/2 tsp dried sage

3 c cooked turkey, cubed

1/4 tsp dried thyme

salt and ground pepper, to taste

1 1/2 c prepared turkey gravy

1 pastry for a 10-inch double crust pie

Preheat oven to 425 degrees. Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms and garlic, cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1-2 minutes. Stir in the turkey and vegetables and cook until vegetables are tender, about 5 minutes. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from the oven and rest 10 minutes before serving.

Cranberry Spinach Salad

1 Tbs buttermilk

1/2 c white sugar

3/4 c almonds, blanched and slivered

2 tsp minced onion

1 lb spinach, rinsed and torn

1/4 tsp paprika

1 c dried cranberries

1/4 c white wine vinegar

2 Tbs toasted sesame seeds

1/4 c cider vinegar

1 Tbs poppy seeds

1/2 c vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds until lightly toasted. Remove from heat and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving. To serve, combine the spinach with the toasted almonds and cranberries.

Sweet Potato Pie

1 (1 lb) sweet potato

1/2 tsp ground nutmeg

1/2 c butter, softened

1/2 tsp ground cinnamon

1 c sugar

1 tsp vanilla extract

1/2 c milk

1 (9 inch) unbaked pie crust

2 eggs

Boil whole sweet potato in skin for 40-50 minutes, or until done. Run cold water over them it and remove the skin. Break apart the sweet potato in a bowl. Add butter and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Preheat oven to 350 degrees. Bake for 55-60 minutes, or until knife inserted in center comes out clean. Pie will puff up and then will sink down as it cools.

December 19, 2015

Corned Beef and Cabbage

4 large carrots, peeled and sliced (matchsticks)

1 (4 lb) beef brisket with spice packet

10 baby red potatoes, quartered

6 oz beer

1 onion, peeled and coarsely chopped

1/2 head cabbage, coarsely chopped

4 c water

Place the carrots, potatoes, and onion into the bottom of the slow cooker, pour in the water and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover and set the cooker on high. Cook for about 8 hours, and one hour before serving, add the cabbage.

Creamy Potato Soup**

6 slices bacon, cut into 1/2 inch pieces

1/2 tsp dried dill weed

1 onion, finely chopped

1/2 tsp ground white pepper

2 cans (10.5 oz) condensed chicken broth

1/2 c all-purpose flour

2 c water

2 c half-and-half cream

5 large potatoes, diced

1 can (12 oz) evaporated milk

1/2 tsp salt

Cook bacon and onion in a large, deep skillet over medium-high heat until evenly browned and onions are soft. Drain off any excess grease. Transfer to the slow cooker and stir in the chicken broth, water, potatoes, salt, dill weed and white pepper. Cover and cook on low 6-7 hours, stirring occasionally. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Black Bean and Pork Tenderloin Chili

1 1/2 lb pork tenderloin, cut into 2 inch strips

1/2 c chicken broth

1 small onion, coarsely chopped

1 tsp dried oregano

1 small red bell pepper, coarsely chopped

1 tsp ground cumin

3 cans (15 oz) black beans, rinsed

2 tsp chili powder

1 jar (16 oz) salsa

Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to low and cook for 8-10 hours. Break up the pieces of cooked pork to thicken the chili before serving.

All Day Macaroni and Cheese**

8 oz elbow macaroni

2 eggs

4 c shredded sharp cheddar cheese, divided

1 tsp salt

1 can (12 oz) evaporated milk

1/2 tsp ground black pepper

1 1/2 c milk

In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain. In a large bowl, mix the cooked macaroni, 3 cups cheese, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining cheese. Cover, and cook on low for 5-6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

December 12, 2015

Slow Cooker Venison

1/4 lb bacon

1 tsp chili powder

2 lbs venison stew meat

2 Tbs minced garlic

1 large yellow onion, chopped

1 Tbs prepared Dijon-style mustard

1/4 c brown sugar

1 c ketchup

1/4 c wine vinegar

salt and pepper, to taste

1 Tbs ground cumin

In a large deep skillet, brown the bacon. Remove and crumble, then set aside. Brown the venison stew meat in the bacon grease. In a slow cooker, add the onion, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper. Add the venison and bacon, and stir all together. Cook for a minimum of 8 hours on low. Use a fork to shred the meat if desired.

Venison Steak w/Blackberry Wine Sauce**

2 Tbs shallot, minced

1 Tbs butter

1 tsp minced garlic

salt and ground black pepper, to taste

3 Tbs blackberry jam

4 (6-8 oz) venison steaks

1 c red wine

12 fresh blackberries

1 c beef stock

Heat shallots, garlic, blackberry jam and red wine in a saucepan over medium high heat. Simmer until reduced to one-half cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium high heat until this is also reduced by half, 15-20 minutes. Whisk the two sauces together, and stir in the butter. Season with salt and pepper. In a large skillet over medium high heat, cook the venison steaks until they are starting to firm, and hot and slightly pink in the center, 3-4 minutes per side. Serve with the blackberry sauce and some fresh blackberries.

Minnesota Venison Jerky

1 Tbs sugar-based curing mixture (such as

1/4 tsp whole mustard seed

Morton Tender Quick)

1/8 tsp freshly ground black pepper

1 Tbs dark brown sugar

1/8 tsp crushed red pepper flakes

1/4 tsp garlic powder

1/8 tsp liquid smoke

1/4 tsp onion powder

1 lb lean venison roast, trimmed of fat and sinew

Combine all ingredients except the venison, in a large bowl. Mix until evenly blended and set aside. Slice venison with the grain into strips 3/16 inch thick, and 2 inches wide. Add to the curing mixture and gently submerge until every slice is coated with the curing mixture. Place into a plastic zip-lock bag, squeezing out all of the air. Or, place in a glass or plastic bowl and cover. Refrigerate for at least 18 hours to cure. Preheat oven to 150 (some oven's minimum is 170). Spray two wire racks with cooking spray, and place these on to cookie sheets. Squeeze excess liquid from the venison, and lay the strips onto the prepared wire racks, making sure the pieces do not touch each other. Place the jerky into the oven and cook until dried, 3-8 hours, depending on the temperature of your oven. You can tell the meat is done when it no longer bends and you could break off a piece with ease. It should not be so dry as to be crisp and break. Less is better than over dried, as you can let it air dry to perfection. There will be color changes, as it gets lighter and harder as it continues to dry over time. It can be frozen or kept in sealed containers in the refrigerator.

Venison Stew

2 Tbs bacon grease

1 c chicken broth

2 lbs venison, cut into cubes

1 tsp ground thyme

1 onion, chopped

2 bay leaves

2 cloves garlic, minced

1 lb small red potatoes, quartered

1 Tbs tomato paste

4 carrots, chopped

1 tsp anchovy paste

1/2 c sliced mushrooms

3 Tbs all-purpose flour

1/2 c frozen peas

1 c red wine

salt and pepper, to taste

1 c beef broth

Preheat oven to 300 degrees. Heat bacon grease in an oven-proof pot or Dutch oven, over medium heat. Cook and stir venison until browned on all sides, about 5 minutes. Transfer meat to a plate, using a slotted spoon. Add onion to the hot grease and cook together and add to the onions. Stir flour into the onion mixture until dissolved. Pour the wine, beef and chicken broths into the pot and bring to a boil scraping up the browned bits from the bottom of the pot with a wooden spoon. Add the thyme and bay leaves and bring to a simmer. Return the venison to the pot and cover. Simmer stew in the preheated oven for an hour. Add the potatoes, carrots, and mushrooms to the stew and continue to simmer in the oven for another hour, or until the potatoes are tender. Add the peas and stir. Serve with dinner rolls and butter.

December 5, 2015

Sugar Cookie Cherry Cheesecake

1 pkg (16 oz) sugar cookie dough

1 c sugar

4 pkg (8 oz ea) cream cheese, softened

1 can cherry pie filling

4 eggs

1 square dark baking chocolate, optional

1 Tbs vanilla extract

Press the cookie dough into the bottom of an 8-inch springform pan, and bake at 350 degrees for 15 minutes until almost done. Let cool. Meanwhile, beat cream cheese and sugar until well blended. Add vanilla and one egg at a time, beating well. Pour onto the crust. Lower oven temperature to 325 degrees and bake 75-90 minutes until cooked through and browned. Chill overnight in the refrigerator. When ready to serve, top with the cherry pie filling. If desired, melt a chocolate square in a small microwavable bowl and drizzle over the cherry topping.

Black Magic Cake**

1 3/4 c all-purpose flour

1/2 c vegetable oil

2 c sugar

1 tsp vanilla extract

3/4 c unsweetened cocoa powder

FROSTING:

2 tsp baking soda

1/4 c butter, melted

1 tsp baking powder

1/2 c unsweetened cocoa powder

1 tsp salt

1/3 c milk

2 eggs

1 tsp vanilla extract

1 c strong brewed coffee

3 1/2 c confectioners' sugar

1 c buttermilk

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans or one 13x9 inch pan. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center, add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake for 30-40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. For frosting: In a large bowl, beat butter and cocoa together until combined. Add milk and vanilla, beat until smooth. Gradually beat in confectioners' sugar until desired consistency. Adjust with more milk or confectioner's sugar if necessary.

Soft Ginger Cookies

2 1/4 c all-purpose flour

3/4 c butter, softened

2 tsp ground ginger

1 c sugar

1 tsp baking soda

1 egg

3/4 tsp ground cinnamon

1 Tbs water

1/2 tsp ground cloves

1/4 c molasses

1/4 tsp salt

2 Tbs sugar

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining sugar. Place the cookies two inches apart on ungreased cookie sheet, and flatten slightly. Bake for 8-10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Apple Slab Pie**

1 1/2 c all-purpose flour

2 Tbs all-purpose flour

1 1/2 Tbs sugar

1/2 tsp cinnamon

1/2 c shortening

2 Tbs butter

1/4 tsp salt

TOPPING:

1/2 tsp baking powder

1 c all-purpose flour

2 egg yolks, beaten

1 tsp cinnamon

4 Tbs water

2/3 c brown sugar

8 apples, peeled, cored and cut into thin wedges

2/3 c butter

2 Tbs lemon juice

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan. In another large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into the pie crust and dot with 2 tablespoons butter. For topping: In a medium bowl, combine flour, cinnamon and brown sugar. Cut in the butter until crumbly, then sprinkle over apples. Bake for 60 minutes, or until topping is golden brown.

 

November 28, 2015

Hawaiian Spareribs

1/4 c vinegar

2 Tbs cornstarch

1/2 c ketchup

1/2 tsp salt

1 Tbs soy sauce

1/2 Tbs fresh ginger grated, optional

1 can (8 oz) crushed pineapple, undrained

3 lbs pork spareribs, cut into serving pieces

3 Tbs brown sugar

Preheat oven to 325 degrees. In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in the brown sugar, cornstarch, salt and ginger. Cook, stirring constantly until slightly thickened, about 5 minutes. Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top, then arrange another layer of spareribs and top with remaining sauce. Cover pan tightly with foil. Bake until done, about 1½ -2 hours.

Hawaiian Style Chicken**

1 jar (10 oz) sweet and sour sauce

4 Tbs white wine

1 c packed brown sugar

1/4 c butter, melted

1/2 c orange juice

4 skinless, boneless chicken breasts

Preheat the oven to 400 degrees. In a bowl, combine the sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter. Mix well. Lightly grease a 13x9 inch pan and place chicken. Pour the sauce mixture over it and bake for 45 minutes, until the sauce has reduced to a thick glaze.

Ono Butter Mochi

1 lb mochiko (glutinous rice flour)

3 c whole milk

2 1/2 c sugar

5 eggs

1 tsp baking powder

1 tsp vanilla extract

1/2 c butter, melted

1 c sweetened flaked coconut

Preheat the oven to 350 degrees, and grease a 9x13 inch pan. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry, and stir to blend. Mix in the melted butter and coconut. Pour into the prepared pan. Bake for one hour, and let cool completely before cutting into squares for serving.

Coconut and Chocolate Pie (Haupia)**

1 (9 inch) unbaked pie crust

1/2 c cornstarch

1 c milk

1 1/4 c semi-sweet chocolate chips

1 can (14 oz) coconut milk

1 1/2 c heavy cream

1 c sugar

1/4 c sugar

1 c water

chocolate, for shaving

Preheat oven to 350 degrees. Bake crust for 15 minutes or until golden brown. Set aside to cool. In a medium saucepan, whisk together the milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil, reduce the heat to simmer and slowly mix in the cornstarch. Continue stirring over low heat until thickened, about 3 minutes. In a glass bowl, microwave the chocolate chips for one minute or until melted. Divide the coconut pudding evenly into two bowls. Mix the chocolate into one portion, and spread on the bottom of the pie crust. Pour the remaining portion of the pudding on top of the chocolate and spread smooth. Refrigerate for about an hour. Whip the heavy cream with the ¼ cup sugar until stiff peaks form. Layer onto the pie, and garnish with chocolate shavings.

November 21, 2015

Grilled Roasted Red Pepper and Ham

2 tsp mayonnaise

1/2 roasted red pepper (packed in oil, drained

2 slices sourdough bread

and sliced)

2 slices Provolone cheese

2 tsp butter

2 thin slices ham

2 tsp grated Parmesan or Romano cheese

Spread mayonnaise on one side of each slice of bread, place one slice of Provolone cheese, then ham, red peppers and the other slice of cheese. Top with other slice of bread. Butter the outsides of the sandwich, and sprinkle a bit of the Parmesan cheese onto the butter. Heat a skillet over medium heat, frying the sandwich on both sides until golden brown and cheese is melted.

Fresh Minestrone Soup**

3 Tbs olive oil

1 c canned kidney beans, drained

3 cloves garlic, chopped

1 1/2 c green beans

2 onions, chopped

2 c baby spinach, rinsed

2 c chopped celery

3 zucchinis, quartered and sliced

5 carrots, sliced

1 Tbs chopped fresh oregano

2 c chicken broth

2 Tbs chopped fresh basil

2 c water

salt and pepper, to taste

4 c tomato sauce

1/2 c shell pasta

1/2 c red wine, optional

2 Tbs olive oil

In a large stock pot over medium-low heat, add olive oil and sauté the garlic for 2-3 minutes. Add onion and continue to sauté for 5 more minutes. Add celery and carrots, sauté for another 2 minutes. Add chicken broth, water and tomato sauce, bring to a boil, stirring frequently. Add wine if desired. Reduce the heat to low and add kidney beans, green beans, spinach leaves zucchini, oregano, basil, salt and pepper. Simmer for at least 30-40 minutes. In a medium saucepan, bring some lightly salted water to a boil and cook the pasta until tender, drain and set aside. To serve, place two tablespoons pasta into individual bowls, and ladle soup on top, sprinkling with Parmesan cheese. Drizzle or spray with olive oil, and serve.

Grilled Turkey Reuben

1 c sauerkraut, drained

4 slices marble rye bread

10 oz sliced deli turkey

4 slices Swiss cheese

2 Tbs butter

4 Tbs thousand island dressing

Warm the sauerkraut and turkey, separately. Spread butter generously on one side of each slice of bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two of the slices and place butter side down. Repeat with other sandwich, placing other slice of bread on top, butter side up. Heat a large skillet to medium-low. Arrange the sandwiches on the skillet and grill until lightly browned on each side and cheese is melted.

Easy Potato Bacon Soup**

2 Tbs butter

1/2 tsp salt

3/4 c finely chopped onion

1/4 tsp pepper

2 c peeled and diced potatoes

1 3/4 c milk

1 1/2 c water

3 Tbs crumbled bacon bits

1/2 tsp dried dill weed, optional

1 Tbs dried parsley, or to taste

Melt butter in a saucepan over medium heat, cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill if desired, salt and pepper, bringing to a boil. Reduce heat and simmer until potatoes are tender and water is almost evaporated, about 30 minutes. Stir in the milk and bacon, again, bringing to a boil. Remove from heat and stir in the parsley.

November 14, 2015

Cheesy Ham and Hash Brown Casserole

1 pkg (32 oz) frozen hash browns

1 container (16 oz) sour cream

8 oz cooked, diced ham

2 c shredded sharp cheddar cheese

2 cans (10.75 oz) cream of potato soup

1 1/2 c grated Parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9x13 inch pan. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. Spread it all in the prepared pan, and sprinkle with the Parmesan cheese. Bake one hour in the oven, or until bubbly and lightly brown.

Peanut Butter Popcorn**

1/3 c light corn syrup

3/4 c peanut butter

1/3 c honey

1 tsp vanilla extract

1/3 c sugar

3 bags (3.5 oz) microwave popcorn, popped

In a saucepan, bring the corn syrup, honey, and sugar to a boil, and cook for 2 minutes. Remove from the heat and immediately stir in the peanut butter and vanilla, until the peanut butter is completely melted. Pour the popcorn into a large bowl, and pour the sauce over it, stirring and folding until the popcorn is evenly coated. Allow to cool completely, and break into chunks to serve.

Waldorf Salad Style Tuna Sandwich

1/2 c mayonnaise

1/4 c chopped walnuts

1Tbs Dijon mustard

1/2 c diced celery

1/4 tsp curry powder

1 tsp sweet pickle relish

salt and pepper, to taste

4 large croissants

1 can (6 oz) tuna

4 leaves lettuce

1 shallot, finely chopped

4 slices Swiss cheese

1 granny smith apple, cored and diced

In a medium bowl, combine the mayonnaise, mustard, curry powder, salt and pepper. Add the tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated. Lightly toast the croissants, split in half placing a lettuce leaf on the bottom and top with tuna salad. Place Swiss cheese slice and top with the other half of the croissant.

Italian Sausage w/Peppers and Onions**

6 (4 oz) sausages

1 large red bell pepper, sliced

2 Tbs butter

1 green bell pepper, sliced

1 yellow onion, sliced

1 tsp dried basil

1/2 red onion, sliced

1 tsp dried oregano

4 cloves garlic, minced

1/4 c white wine

Over medium heat, place the sausage in a large skillet and brown on all sides. Remove from the skillet and if preferred, slice. Melt butter in the skillet, and stir in the yellow onion, red onion and garlic, cooking for 2-3 minutes. Mix in the red and green bell peppers. Season with the basil and oregano, then stir in the white wine. Continue to cook until all is tender. Return the sausage to the skillet and reduce heat to low and cover, simmering for 15 minutes or until sausage is heated through. Serve alone, or with noodles or rice.

November 7, 2015

Cottage Pie

4 large Yukon Gold potatoes, quartered

1/8 tsp dried savory (mint)

6 Tbs butter, divided

1/4 tsp dried marjoram

1 clove garlic, minced

1/2 tsp dried rosemary

salt and pepper, to taste

pinch of dried lavender flowers

1 Tbs olive oil

1 tsp ground nutmeg

1 lb lean ground beef

1 1/2 c frozen peas

1/2 tsp dried thyme

Preheat oven to 350 degrees. Lightly grease a 9 inch pie plate. Place potatoes in a pot and cover with salted water. Bring to a boil over high heat, and reduce heat simmering for about 20 minutes until tender. Drain and mash with 2 tablespoons butter and the garlic. Season to taste with salt and pepper and set aside. Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, (herbes de provence) and nutmeg. Cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas, and spread the mashed potatoes over the peas. Dot the casserole with the remaining butter. Bake uncovered in the oven until heated through and bubbly, about 20 minutes, and the potatoes begin to toast to a golden color.

Slow Cooker Salisbury Steak**

2 lbs lean ground beef

2 Tbs oil

1 pkg (1 oz) dry onion soup mix

2 cans (10.75 oz) cream of chicken soup

1/2 c Italian seasoned bread crumbs

1 pkg (1 oz) dry au jus mix

1/4 c milk

3/4 c water

1/4 c all-purpose flour

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands, shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Place flour on a plate, and dredge the patties in it to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker, stacking them alternately like a pyramid. In a bowl, mix together the cream of chicken soup, au us mix, and water. Pour over the meat. Cook on the low setting for 4-5 hours, until the patties are well done.

Cocktail Meatballs

1 lb lean ground beef

1 can (8 oz) jellied cranberry sauce

1 egg

3/4 c chili sauce

2 Tbs water

1 Tbs brown sugar

1/2 c bread crumbs

1 1/2 tsp lemon juice

3 Tbs minced onion

Preheat the oven to 350 degrees. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in the oven for 20-25 minutes, carefully turning once. In a slow cooker or large saucepan, blend the cranberry sauce, chili sauce, brown sugar and lemon juice, on low heat. Add the meatballs, and simmer for approximately an hour before serving.

Bacon Cheddar Hamburgers**

1 lb ground beef

1/2 tsp pepper

1/2 c shredded cheddar cheese

1/2 tsp garlic powder

2 Tbs prepared horseradish

1/2 c crumbled bacon bits

1/2 tsp salt

4 hamburger buns

Preheat grill or skillet, lightly oiling surface to prevent sticking. Cook for at least 5 minutes on each side or until done to preference. Serve on buns, topped with your favorite toppings.

 

October 31, 2015

Pumpkin Chocolate Chip Cookies

1 c canned pumpkin

1/2 tsp salt

1 c sugar

1 tsp baking soda

1/2 c oil

1 tsp milk

1 egg

1 Tbs vanilla extract

2 c all-purpose flour

2 c semisweet chocolate chips

2 tsp baking powder

1/2 c chopped walnuts, optional

2 tsp ground cinnamon

Combine the pumpkin, sugar, oil, and egg. In a separate bowl, stir together the flour, baking powder, ground cinnamon, and salt. In another bowl, dissolve the baking soda with the milk, and stir into the pumpkin mixture. Add the flour mixture to the pumpkin mixture and blend well. Add the vanilla, chocolate chips and walnuts. Preheat the oven to 350 degrees, and drop the batter onto a greased baking sheet by spoonfuls. Bake for approximately 10 minutes or until lightly browned and firm.

Marshmallow Popcorn Balls**

1 Tbs oil

5 c mini marshmallows

1/2 c popping corn

food coloring, optional

6 Tbs butter

Grease a 9x13 inch baking dish, and set aside. Heat the oil in a large saucepan with a lid. When hot, add the popping corn. Keep the covered pan moving constantly while the corn pops; and when it stops, remove from the heat. Put the popped corn in the prepared pan. Melt the butter in a medium sauce pan over low heat, and stir in the marshmallows, cooking until melted, stirring constantly. Add food coloring and blend. Pour marshmallow mixture over the popcorn and mix with a spoon to coat evenly. Let mixture cool slightly and smearing butter on your hands, blend until it is thoroughly covered. Then form popcorn into 8 balls.

Bats and Cobwebs

1 pkg (8 oz) bow tie pasta

1 jar (28 oz) pasta sauce

1 lb ground beef

8 oz Mozzarella cheese, cut into 1/2 in cubes

1 small onion, chopped

1/4 c grated Parmesan cheese

Preheat oven to 400 degrees. Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the pasta and return to a boil. Cook until cooked through but firm, about 12 minutes. Drain well. Cook and stir ground beef and onion in a large skillet until beef is no longer pink, 5-7 minutes. Drain fat and stir in the pasta sauce and heat to bubbling. Reduce to a simmer. Stir in the cooked pasta and half of the Mozzarella cheese and toss to combine. Transfer to a 2-quart baking dish. Top with the remaining Mozzarella and Parmesan cheese. Bake in the oven until lightly browned and bubbly, 15-20 minutes.

Hot Apple Cider

1 gallon apple cider

20 whole cloves

1 qt pineapple juice

1 orange

1 pinch ground nutmeg, or to taste

5 cinnamon sticks, or to taste

In a large pot, mix the apple cider, pineapple juice, and nutmeg. Press the whole cloves into the orange in the shape of classic Halloween characters, and float it and the cinnamon sticks in the cider. Heat over medium heat until warmed and the flavors have combined, 15-20 minutes. Serve hot.

 

 

October 24, 2015

Touchdown Pizza

1 pkg (14 oz) pre-baked pizza crust

1 pkg (4 oz) crumbled blue cheese

1 c diced cooked chicken breast, or to taste

1 stalk celery, thinly sliced

3 Tbs buffalo wing sauce

1 c shredded Mozzarella cheese

1/2 c buffalo wing sauce

Preheat oven to 475 degrees, and line a baking sheet with aluminum foil. Place pizza crust on the prepared baking sheet. Mix chicken and 3 tablespoons wing sauce together until evenly coated. Spread 1/2 cup wing sauce on the pizza crust; top with the blue cheese, chicken mixture, and celery. Cover pizza with Mozzarella cheese. Bake until pizza is cooked through and the cheese is bubbling, about 12 minutes. Cool pizza about 5 minutes before cutting.

Bacon Cheddar Deviled Eggs**

12 eggs

2 Tbs shredded cheddar cheese

1/2 c mayonnaise

1 Tbs mustard

4 slices bacon

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in the hot water for 10 more minutes. Remove from hot water and cool. (Rinse under cold running water.) Meanwhile, place bacon in a large skillet and cook over medium heat until browned. Drain on paper towels, crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove the yolks to a small bowl. Mash the egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and blend until smooth. Fill the egg white halves with the yolk mixture and refrigerate until serving.

Best Jalapeno Poppers

12 oz cream cheese, softened

1 c milk

1 (8 oz) pkg shredded Cheddar cheese

1 c all-purpose flour

2 slices bacon, browned and crumbled

1 c dry bread crumbs

12 oz jalapeno peppers, seeded and halved

2 qts oil for frying

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon into the jalapeno halves. In separate small bowls, place the flour in one and the milk in the other. Dip the stuffed jalapenos first into the milk, then into the flour, making sure they are well coated with each. Allow them to dry for about 10 minutes. Place the bread crumbs on a plate and dip the jalapenos in milk again, and roll them in the crumbs. Allow them to dry again, then repeat to be sure the whole surface of the jalapeno is coated. In a deep skillet, heat the oil to 365 degrees. Deep fry the coated jalapenos 2-3 minutes each, until golden brown. Remove and let drain on a paper towel and serve.

Baked Buffalo Wings**

3/4 c all-purpose flour

20 chicken wings

1/2 tsp cayenne pepper

1/2 c melted butter

1/2 tsp garlic powder

1/2 c hot pepper sauce

1/2 tsp salt

Line baking sheet with aluminum foil, and lightly spray with a nonstick spray. In a resealable plastic bag, place the flour, cayenne pepper, garlic powder, and salt; and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place them on the prepared baking sheet, and place in the refrigerator. Chill for at least one hour. When ready, preheat the oven 400 degrees. In a small bowl, whisk together the melted butter and hot sauce. Dip the wings into the butter mixture, and place back on the baking sheet. Bake until the chicken is no longer pink in the center and crispy on the outside. Turn the wings over halfway during cooking so they cook evenly.

October 17, 2015

Tuna Salad Muffins

1 1/2 c all-purpose flour

1/2 c chopped green onion

1 Tbs sugar

1/2 c chopped green olives, optional

2 tsp baking powder

1 Tbs chopped garlic

1/2 tsp salt

1 egg

1 can (9 oz) tuna, packed in water, drained

3/4 c skim milk

1/2 c plain nonfat yogurt

1/3 c olive oil

Preheat oven to 375 degrees and lightly grease muffin tins. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Set aside. In a separate bowl, flake the tuna and then stir in the yogurt, green onion, olives, and garlic. Set this aside. In another bowl, whisk together the egg, milk, and oil. Now stir the tuna mixture into the flour mixture. Gently stir the milk mixture into the flour mixture. Then spoon tuna salad into the muffin tins. Bake for 20 to 25 minutes until the crowns are turning golden. Let cool and tap out of the tins.

Beans and Corn Lunch Wrap

2 c uncooked brown rice

1 can (10 oz) whole kernel corn

4 c water

1 can (10 oz) diced tomatoes and green chilies

4 cans (15 oz) black beans

16 (10 inch) flour tortillas

2 cans (15.5 oz) pinto beans

1 lb shredded pepperjack cheese

Combine rice and water in a saucepan and bring to a boil. Reduce heat to low and simmer covered for 35 minutes or so. Remove from the heat and cool. Place black beans and pinto beans into a strainer and rinse. Add the corn and diced tomatoes, tossing to mix. Transfer to a large bowl, and mix in the rice and Pepperjack cheese. Divide the mixture evenly among the tortillas and roll up. Wrap individually in plastic wrap, and place into a large freezer bag and freeze. Can be eaten hot or cold. Reheat if wanted in microwave for lunch or snacks.

Lunch Box Hot Dogs**

1 hot dog

1 packet mustard

1 hot dog bun

2 Tbs cheddar cheese

1 packet ketchup

Place the hot dog bun, ketchup, mustard and cheddar cheese in sealed containers or sandwich baggies. Preheat your insulated beverage container by filling with boiling water. Let stand for 15-20 minutes. Right before leaving, dump out that water and replace with more boiling water. Place the hot dog into the water and close the lid. When ready for lunch, take the hot dog out of the container and place it on the bun, topping with the other ingredients. Voila hot lunch in a lunch box!

PB and Banana Dog

2 Tbs peanut butter

1 Tbs jelly

1 hot dog bun

1 Tbs raisins, optional

1 banana

Spread the peanut butter on the inside of the hot dog bun. Spread jelly over the peanut butter. Place the banana into the bun as though it were a hot dog. Sprinkle with raisins if desired.

PB and Apple Sandwich

2 slices whole wheat bread

1 small apple, peeled, cored and shredded

1-2 Tbs peanut butter

Spread peanut butter onto to one side of each slice of bread. Place shredded apple onto the peanut butter. Place the other slice on top, cut diagonally to serve.

October 10, 2015

Baked Tomato Basil Salmon

2 boneless salmon fillets (6 oz ea) or

1 tomato, thinly sliced

4 boneless salmon fillets (3 oz ea)

1 Tbs olive oil

1 Tbs dried basil

2 Tbs grated Parmesan cheese

Preheat the oven to 375 degrees (350 degrees for smaller fillets). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices drizzle with olive oil, and sprinkle with the Parmesan cheese. Bake until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, approximately 20 minutes.

Sweet & Spicy Chicken**

1 Tbs brown sugar

2 Tbs hot sauce

2 Tbs honey

salt and pepper, to taste

1/4 c soy sauce

4 skinless, boneless chicken breast halves, cut

2 tsp fresh chopped ginger root

into 1/2 inch strips

2 tsp chopped garlic

1 Tbs oil

In a bowl, mix together the brown sugar, honey, soy sauce, ginger, garlic and hot sauce. Lightly salt and pepper the chicken strips. In a large skillet or wok, over medium heat, add chicken and brown on both sides, for only a minute or so. Pour the sauce over the chicken, stirring occasionally to keep coating with the sauce. Simmer uncovered until the sauce thickens, about 8-10 minutes.

Slow Cooker Pot Roast

2 cans (10.75 oz) cream of mushroom soup

1 1/4 c water

1 pkg (1 oz) dry onion soup mix

5 1/2 lb pot roast

In a large slow cooker, mix the cream of mushroom soup, dry onion soup mix and the water. Place pot roast in the slow cooker and spoon the soup mixture over it to coat. Cook on high for 3-4 hours, or on the low setting for up to 9 hours. Serve over mashed potatoes or rice, with a side of veggies.

Baked Pork Chops**

1 Tbs soy sauce

2 Tbs brown sugar

2 Tbs oil

2 Tbs ketchup

1 Tbs Worcestershire sauce

6 pork chops, trimmed

1 tsp lemon juice

Preheat oven to 350 degrees. In a small bowl, blend the soy sauce, oil, Worcestershire sauce, lemon juice, brown sugar and ketchup. Place the pork chops in a medium baking dish, and spread with half of the sauce. Cover with foil to preserve moisture for the first 15 minutes, then uncover and bake pork chops for 15 minutes more. Turn chops over and spread with the remaining sauce. Continue baking for another 30 minutes, or until juices run clear and center is white.

October 3, 2015

Brown Sugar Glazed Meatloaf

1/2 c packed brown sugar

1 1/2 tsp salt

1/2 c ketchup

1/4 tsp ground black pepper

1 1/2 lbs lean ground beef

1 small onion, chopped

3/4 c milk

1/4 tsp ground ginger

2 eggs

3/4 c finely crushed saltine cracker crumbs

Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar into the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake for one hour or until juices are clear. To serve, turn the loaf out onto a serving platter.

Fire Fighter's Meatloaf**

2 slices whole wheat bread

2 Tbs Dijon mustard

2 lb ground beef

1 tsp Worcestershire sauce

1 green onion, chopped

2 Tbs minced garlic

2 Tbs chopped onion

salt and pepper, to taste

1 c medium salsa

1 Tbs barbeque sauce

Preheat the oven to 375 degrees. Soak the bread in warm water in a small bowl. Place the ground beef in a large bowl. Drain the water from the bread and add to the beef along with the rest of the ingredients, except the barbeque sauce. Mix by hand until well blended, form into a loaf and place in a greased loaf pan. Bake for one hour, then drain any drippings from the pan. Top with the barbeque sauce and return to the oven for an additional 10-15 minutes.

Mini Meatloaves

1 egg

1 lb ground beef

3/4 c milk

2/3 c ketchup

1 c shredded cheddar cheese

1/4 c packed brown sugar

1/2 c quick cooking oats

1 1/2 tsp prepared mustard

1 tsp salt

Preheat oven to 350 degrees. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 in baking dish. In a separate bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake, covered by aluminum foil, for 30 minutes. Then remove the foil and continue baking for 15 minutes.

Hearty Stuffed Meatloaf**

1 c instant rice

salt and black pepper, to taste

3 lbs lean ground beef (choice cut)

1 c grated Parmesan cheese

1 egg

1 can (12 oz) spinach, drained

1 onion, chopped

1/2 lb thinly sliced deli ham

1 large green bell pepper, seeded and chopped

1/4 lb thinly sliced salami

1 can (4 oz) mushrooms, drained

1/2 lb thinly sliced Swiss cheese

garlic powder, to taste

Preheat oven to 375 degrees. Lightly grease a shallow roasting pan. Prepare instant rice according to package directions. In a large bowl, combine the ground beef egg, chopped onion, green pepper, mushrooms, and cooked rice. Season with the garlic powder, salt and pepper. On a clean counter top, arrange sheets of waxed paper at least 1 ½ feet long by 1 foot wide. Place meat mixture there and flatten into a large square about ½ in thick. Sprinkle with more garlic powder, then layer with Parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as you can while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. Lift with the wax paper into the shallow roasting pan, and remove the paper. Bake for one hour and 10 minutes, or until meat is no longer pink and juices are clear. Allow to set for 15 minutes before serving.

 

 

September 26, 2015

PASS THE PASTA

Peppered Shrimp Alfredo

12 oz penne pasta

1 lb medium shrimp, peeled and deveined

1/4 c butter

1 jar (15 oz) alfredo sauce

2 Tbs extra-virgin olive oil

1/2 c grated Romano cheese

1 onion, diced

1/2 c cream or half & half

2 cloves garlic, minced

1 tsp cayenne pepper, or to taste

1 red bell pepper, diced

salt and pepper, to taste

1/2 lb Portobello mushrooms, diced

1/4 c chopped parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain and set aside. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 more minutes. Stir in the shrimp, and cook until firm and pink, then pour in the alfredo sauce, Romano cheese, and cream. Bring to a simmer, stirring constantly until thickened, about 5 minutes. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

White Cheese Chicken Lasagna**

9 lasagna noodles

1 tsp dried basil

1/2 c butter

1 tsp dried oregano

1 onion, chopped

1/2 tsp black pepper

1 clove garlic, minced

2 c ricotta cheese

1/2 c all-purpose flour

2 c cubed, cooked chicken meat

1 tsp salt

2 pkgs (10 oz) frozen chopped spinach,

2 c chicken broth

thawed and drained

1 1/2 c milk

1 Tbs chopped fresh parsley

4 c shredded mozzarella cheese, divided

1/4 c grated Parmesan cheese for topping

1 c grated Parmesan cheese, divided

Preheat oven to 350 degrees. Bring large pot of lightly salted water to a boil. Cook lasagna noodles for 8-10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for one minute. Stir in 2 cups mozzarella cheese and ¼ cup Parmesan cheese. Season with the basil, oregano, and black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch pan. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and ½ cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and ¼ c Parmesan cheese. Bake 35-40 minutes.

Spinach Tomato Tortellini

1 pkg (16 oz) cheese tortellini

1 1/2 tsp minced garlic

1 can (14 oz) diced tomatoes w/garlic and onion

2 Tbs all-purpose flour

1 c chopped fresh spinach

3/4 c milk

1/2 tsp salt

3/4 c heavy cream

1/4 tsp pepper

1/4 c grated Parmesan cheese

1 1/2 tsp dried basil

Bring a large pot of water to a boil. Add the tortellini and cook until tender, about 10 minutes. While this is cooking, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Champagne Shrimp and Pasta

8 oz angel hair pasta

2 Tbs minced shallots

1 Tbs extra-virgin olive oil

2 plum tomatoes, diced

1 c sliced fresh mushrooms

1 c heavy cream, divided

1 lb medium shrimp, peeled and deveined

salt and pepper to taste

1 1/2 c champagne

3 Tbs chopped fresh parsley

1/4 tsp salt

freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6-8 minutes, or until al dente. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms until tender. Remove them from the pan and set aside. In the same frying pan, combine the shrimp, champagne, and salt and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add the shallots and tomatoes, and boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream, boil until slightly thick, 1-2 minutes. Add the shrimp and mushrooms to sauce and heat through. Adjust seasonings to taste. Drain pasta, and toss it with the remaining 1/4 cup cream and the parsley. To serve, spoon shrimp with sauce over pasta and top with Parmesan cheese.

September 19, 2015

BACK TO BAKIN’ IT

Baked Teriyaki Chicken

1 Tbs cornstarch

1 clove garlic, minced

1 Tbs cold water

1/2 tsp ground ginger

1/2 c white sugar

1/4 tsp ground black pepper

1/2 c soy sauce

12 skinless chicken thighs

1/4 c cider vinegar

In a small saucepan, over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat the oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 in pan. Brush chicken with the sauce. Turn the pieces over and brush again. Bake for 30 minutes. Turn pieces over and bake for another 30 minutes until meat is no longer pink and juices run clear. Brush with sauce every 10 minutes during baking.

Pork Loin Chops w/Apple Cider Sauce**

3 Tbs olive oil

1/2 tsp poultry seasoning

4 pork loin chops

3 Tbs Worcestershire sauce

seasoning salt, to taste

1 container (8 oz) frozen apple cider concentrate

black pepper, to taste

1/4 c dry sherry

garlic powder, to taste

Preheat oven to 375 degrees. Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in the hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in the apple cider concentrate. Place in the oven and bake for 25 minutes. Remove chops to a plate, and return the pan to the stove over medium-high heat Stir sherry into the pan and bring to a boil until the sauce thickens, stirring frequently. Serve sauce over the chops.

Turkey Cheeseburger Meatloaf

1 tsp vegetable oil

2 Tbs Worcestershire sauce, or more to taste

7 slices turkey bacon, or more to taste

2 tsp garlic powder

1 lb extra lean ground turkey

1/4 tsp ground black pepper

1 c shredded cheddar cheese

1/4 c ketchup

1 egg

2 Tbs prepared yellow mustard

1/2 small onion, diced

1 1/2 Tbs brown sugar

1 slice French bread, crumbled

Preheat oven to 350 degrees. Heat vegetable oil in a large skillet over medium heat and cook turkey bacon until browned and crisp, about 5 minutes per side. Drain on paper towels, crumble when cool. In a bowl, mix the cooked bacon with ground turkey, cheddar cheese, egg onion, crumbled French bread, Worcestershire sauce, garlic powder, and black pepper. Turn the mixture into a 9x13 in baking dish and form a loaf shape in the middle of the dish. In a small bowl, mix ketchup, mustard and brown sugar together. Stir to dissolve the brown sugar, and spread the mixture over the turkey loaf. Bake in the oven until the juices run clear, and the meat is no longer pink in the middle, which will take 45 minutes to an hour.

Baked Dijon Salmon**

1/4 c butter, melted

4 tsp chopped fresh parsley

3 Tbs Dijon mustard

4 (4 oz) salmon fillets

1 1/2 Tbs honey

salt and pepper to taste

1/4 c dry bread crumbs

1 lemon, for garnish

1/4 c finely chopped pecans

Preheat oven to 400 degrees. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12-15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

September 12, 2015

IN A STEW

Ham and Potato Soup

3 1/2 c peeled and diced potatoes

1/2 tsp salt, or to taste

1/3 c diced celery

1 tsp ground white or black pepper, or to taste

1/3 c onion, finely chopped

4 Tbs butter

3/4 c diced cooked ham

5 Tbs all-purpose flour

3 1/4 c water

2 c milk

2 Tbs chicken bouillon granules

In a stock pot, combine the potatoes, celery, onion, ham and water. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt and pepper. In a small saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minutes. Slowly stir in the milk so as not to allow lumps to form. Continue stirring over medium-low until thickened, up to 5 minutes. Stir the milk mixture into the stockpot and cook soup until heated through.

Rutabaga Stew**

1 Tbs oil

4 carrots, diced

1 1/2 lbs chicken, beef roast, venison, or pork

3 stalks celery, diced

roast, cut up

1 red onion, diced

4 rutabagas, peeled and diced

water to cover

4 medium beets, peeled and diced

salt and pepper to taste

Heat oil in a Dutch oven or stockpot over medium heat. Cook and stir meat until completely browned, 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Season with salt and pepper. Pour enough water over to cover. Reduce heat to low and cook at a simmer for a least 4 hours, adding water as needed to keep contents covered.

Hobo Stew

1 lb ground beef

3 c uncooked elbow macaroni

2 cans (15 oz) mixed vegetables

1 c water

1 can (15 oz) whole peeled tomatoes

salt and pepper to taste

Add meat to a Dutch oven and brown. Drain off any grease and pour in the mixed vegetables, tomatoes, macaroni, and water. Season with salt and pepper, cover, and cook until the macaroni is tender, and the stew has thickened.

Chuckwagon Stew**

1 1/2 lb cubed beef stew meat

3 potatoes, scrubbed and cubed

1/2 lb smoked sausage, sliced

1 can (28 oz) barbeque baked beans

1 medium onion, chopped

crusty bread or biscuits

Place the meat, sausage, onion, and potatoes in a slow cooker and stir to distribute evenly. Spoon the baked beans evenly over the top. Cover, and cook on Low for 8-10 hours, or on high for 4-5 hours. Enjoy with crusty bread or biscuits.

September 5, 2015

BACK TO BREAKFAST

Buckwheat Pancakes

1/2 c whole wheat flour

1 c skim milk

1/4 c buckwheat flour

1-3 Tbs oil

1/4 c all-purpose flour

2 Tbs honey

1/4 c quick cooking oats

1 egg, lightly beaten

3 tsp baking powder

About 15 minutes before cooking: in a large bowl, mix together all the dry ingredients first. Then stir in the milk, oil, honey and egg, mixing gently until combined. Let stand to set up. Heat your griddle or frying pan over medium heat, and season with a bit of oil. Add the batter to the surface in the size of pancakes desired, and brown on both sides.

Blueberry Sour Cream Coffee Cake**

1 c butter, softened

1 tsp salt

2 c white sugar

1 c fresh or frozen blueberries

2 eggs

1/2 c brown sugar

1 c sour cream

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 c chopped pecans

1 3/4 c all-purpose flour

1 Tbs powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9 in Bundt pan. In a large bowl, cream together the butter and sugar until it is light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Then fold in the blueberries. Spoon half of the batter into the prepared pan. In a small bowl, mix together the brown sugar, cinnamon and pecans. Sprinkle half of this over the batter in the pan. Spoon remaining batter over the top, and sprinkle the rest of the cinnamon mixture on the top. Use a knife or thin spatula to swirl the sugar layer into the cake. Bake for 55-60 minutes or until a knife inserted into the crown of the cake comes out clean. Cool in the pan on a wire rack. Turn pan over and tap to remove the cake from the pan on to a serving plate, and dust with the powdered sugar just before serving.

Pineapple Zucchini Muffins

4 1/2 c all-purpose flour

2 c oil

2 1/2 c white sugar

6 eggs

1 Tbs baking powder

3 c shredded zucchini

1 Tbs baking soda

1 can (20 oz) crushed pineapple, drained

1 Tbs ground cinnamon

3 tsp vanilla extract

1 1/2 tsp salt

Preheat oven to 325 degrees. Grease and flour four muffin pans, or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean.

Southern Sausage Gravy**

1 lb seasoned ground pork sausage

3 c milk

3 Tbs bacon grease or butter (optional)

salt and ground black pepper, to taste

1/4 c all-purpose flour

biscuits or toast

Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the pan. Mix bacon grease/butter into the sausage drippings if needed. Reduce heat to medium, and add the flour, stirring constantly until mixture just begins to turn golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to the skillet and season with salt and pepper. Reduce the heat and simmer for 10-15 minutes. Server over biscuits or with toast.

 

August 29, 2015

Rocky Road Caramel Apples

6 Granny Smith apples

1/2 tsp vanilla extract

6 wooden sticks

1 1/2 c miniature marshmallows

1 pkg (14 oz) individually wrapped caramels

1 1/2 c chopped pecans

2 Tbs water

1 c semisweet chocolate chips

Insert wooden sticks three-quarters of the way into the stem end of each apple. Place apples on a cookie sheet with lightly greased aluminum foil or waxed paper. Combine the caramels and water in a saucepan over low heat. Cook, stirring often until melted and smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around the insides of the saucepan to scrape off some of the caramel. On a dinner plate, combine the miniature marshmallows and pecans. Roll the apples in the mixture to coat. Place on the cookie sheet and chill. In a microwave safe bowl, melt the chocolate chips for 30 second intervals, stirring between each until smooth Drizzle over the apples and return to the chill until serving.

Cinnamon Churros

1 c water

1 c all-purpose flour

2 1/2 Tbs white sugar

2 quarts oil for frying

1/2 tsp salt

1/2 c white sugar, or to taste

2 Tbs vegetable oil

1 tsp cinnamon

In a small saucepan over medium heat, combine water, 2 ½ tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour gently, until mixture forms a ball. Heat oil for frying in a deep-fryer or deep skillet to 375 degrees. Using a pastry bag, pipe strips of dough into hot oil and fry until golden. Drain on paper towels. On a small plate, combine the ½ cup sugar and cinnamon and roll churros in the mixture to coat.

Candied Almonds**

1/2 c water

1 Tbs ground cinnamon

1 c white sugar

2 c whole almonds

Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil and add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper and separate the almonds using a fork. Allow to cool for about 15 minutes.

Classic Kettle Corn

1/4 c vegetable oil

1/2 c unpopped popcorn kernels

1/4 c white sugar

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every two to three seconds, remove the pot from the heat and continue to shake until the popping has all but stopped. Pour into a large serving bowl, and allow to cool a bit, while stirring once in a while to break up any clumps.

Grilled Turkey Legs**

(29 Aug15*)

1 bottle (2 liter) lemon-lime soda

1 large sweet onion, sliced

2 Tbs sugar

4 turkey legs

2 Tbs hot sauce

2 Tbs honey

1 Tbs crushed red pepper flakes

1 Tbs steak seasoning

1 Tbs black pepper

Preheat an outdoor grill for high heat, lightly oil the grate. In a large pot, mix the soda, sugar, hot sauce, red pepper flakes, pepper and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30-45 minutes until the turkey is done. Remove the onion slices from the mixture and arrange on the prepared grill. Place the turkey legs over the onions, then drizzle with honey, and season with the steak seasoning. Cook, turning once after 20 minutes, or until a crisp browned crust has formed on the turkey legs.

August 22, 2015

Apple Pie Waffles

1 1/3 c whole wheat flour

1 tsp honey

1/2 c wheat bran

2 tsp active dry yeast

1/2 tsp salt

2 medium apples, grated

1 tsp apple pie spice (or 1/2 tsp nutmeg and

3 Tbs applesauce

1/2 tsp cinnamon)

1 c skim milk

3/4 c water

2 egg whites

In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand about 5 minutes to dissolve. When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes. Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron as needed. Cook for about 6-7 minutes or until the steam stops rising out of the iron and the waffle can be easily removed. Enjoy with maple syrup or even whipped topping or ice cream!

Karjalan Pies

(also called Finnish Rice Porridge Pastries)

2 c water

1/2 c water

1 c uncooked white rice

1 tsp salt

2 c milk

1 c rye flour

salt, to taste

1/4 c all-purpose flour, or as needed

PASTRY:

3 Tbs butter

Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste. Preheat the oven to 450 degrees. In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in the all-purpose flour one tablespoons at a time until dough is just past the sticky stage. Divide the dough into equal portions. On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within one inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow them to hold their shape. Pinch the sides at each end to form a little boat. Place the pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter. Bake for 10-15 minutes in the preheated oven, until the dough is firm and the rice porridge is slightly browned on the top. Serve warm.

Cow Pies

3 eggs

2 tsp baking soda

1 c packed brown sugar

1/2 c butter or margarine

1 c white sugar

1 1/2 c peanut butter

3/4 tsp vanilla extract

4 1/2 c rolled oats

3/4 tsp light corn syrup

1 c semisweet chocolate chips

Preheat oven to 350 degrees. Mix together the eggs and sugars. Stir in the vanilla, corn syrup and baking soda. Mix in the butter or margarine and the peanut butter. Mix well. Stir in the oatmeal, one cup at a time. Stir in the chocolate chips. Using a large spoon to drop onto the cookie sheet. Bake for 10 minutes or until done.

Bluebarb Pie**

3 c diced rhubarb

1/3 c all-purpose flour

1 1/2 c fresh blueberries

1 double crust ready to use pie crust

1 pinch salt

2 Tbs butter, cut up

1/8 tsp ground nutmeg

1/4 c milk

1/2 tsp lemon juice

1 Tbs white sugar

1 1/3 c white sugar

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar and flour until evenly mixed. Pour into the pie shell and dot with the butter. Cover the filled crust with the top crust, cut slits to vent, brush with milk and dust with 1 tablespoon sugar. Cover the edges with a band of aluminum foil to prevent over-browning and place the pie on the prepared baking sheet. Bake in the oven for 15 minutes, then reduce the heat to 350 degrees and bake 35 minutes longer. Remove the foil edge cover and continue baking until the crust is golden and juices are bubbling through the vents. Cool completely before serving.

August 15, 2015

Sweet Corn Casserole

1 can (15.25 oz) whole kernel corn, drained

1 egg

or three ears fresh

1/4 c butter, melted, divided

1 can (15 oz) cream-style corn

2 sleeves buttery round crackers,

1 c sugar

crushed, divided

Preheat oven to 325 degrees. In a casserole dish, stir in the whole corn, cream-style corn, sugar, egg, and about ¾ of the melted butter together. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter. Bake in the oven until beginning to brown, about 25-30 minutes.

Lemon Parsley Green Beans**

1 pinch white sugar

1 Tbs lemon zest

1 lb fresh green beans, trimmed

1/4 c chopped fresh parsley

2 Tbs butter

salt and pepper, to taste

2 tsp olive oil

1 lemon, cut into wedges

3 cloves garlic, minced

Bring a large pot of salted water to a boil over high heat, add sugar and beans. Cook until beans are bright green and tender, just 3-5 minutes. Drain and place in a bowl of ice water to stop cooking. In a large skillet over medium high heat, add olive oil and butter, cooking until the butter melts. Stir in the garlic, simmering for about 2 minutes, then stir in the beans and cook until wilted and garlic is browned, another 4 minutes. Toss beans with parsley and lemon zest, and cook for 2 more minutes. Season to taste with salt and pepper, transfer to a serving dish and garnish with lemon wedges.

Roasted Red New Potatoes

1 pkg (1 oz) dry onion soup mix

1/3 c olive oil

2 lbs new red potatoes, halved

Preheat oven 450 degrees, or heat grill to high heat. In a large plastic bag, combine the soup, the potatoes, and olive oil. Close bag and shake until the potatoes are fully coated. Pour potatoes into a baking dish (or if grilling, make a large aluminum envelope), and bake/grill for 40 minutes, checking on them occasionally if needing to re-arrange for even cooking.

Onions w Rosemary and Cream**

6 medium yellow onions, with peel

salt and pepper, to taste

2 c chicken stock

3 sprigs fresh rosemary, chopped

1 Tbs extra-virgin olive oil

1/2 c heavy cream

Preheat oven to 425 degrees. Slice about ¼ inch off the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and the rosemary. Please on top of a cookie sheet to catch any splatters that may occur. Bake uncovered for one hour in the oven, or until onion is easily pierced with a knife and liquid is reduced by ½. Remove from the oven, and pour the cream over the onions. Return to the oven and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

August 8, 2015

Chicken and Homemade Noodles

2-3 lbs whole chicken, cut up

NOODLES:

4 stalks celery, diced

2 eggs, beaten

celery tops

1 c warm water

1 carrot, sliced or chopped

2 Tbs oil

1 onion, peeled and quartered

1 tsp salt

ground black pepper, to taste

3 c all-purpose flour

3 containers (32 oz ea) chicken broth

In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and pepper. Pour broth over and bring to a boil. Cover and reduce the heat, simmering until chicken is tender and falls from the bone, at least 45 minutes. While the chicken is cooking, make the noodles. In a large bowl, combine the eggs, water, oil, salt and enough of the flour to make a stiff dough. Cover with plastic wrap and set aside. Strain chicken stock, reserving meat, celery, onion and carrots. Pull meat from the bones and return strained stock and ingredients to the pot. Bring to a boil. Roll the noodle dough to about ¼ to ½ inch thick, and using a broth dipped knife or a scissors, cut the noodles to desired size. Drop them into the boiling broth. When the noodles rise to the surface they are done. Serve with your favorite crusty bread for dipping.

Bacon Ranch Pasta Salad**

1 pkg (12 oz) tri-color rotini pasta

1/2 tsp garlic pepper

10 slices bacon

1/2 c milk, or as needed

1 c mayonnaise

1 large tomato, chopped

2 Tbs dry ranch salad dressing mix

1 can (4.25 oz) sliced black olives

1/4 tsp garlic powder

1 c shredded sharp cheddar cheese

In a large pot of slightly salted water, cook rotini pasta at a boil until tender but firm, about 8 minutes. Place bacon in a skillet over medium high and cook until evenly browned. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder and garlic pepper. Stir in milk until smooth. Place the pasta, bacon, tomato, black olives and cheese in the bowl and toss to coat with the dressing. If it seems a bit dry add additional milk. Cover and chill at least 1 hour in the refrigerator.

Zucchini Skins

3 Tbs melted butter

1 Tbs olive oil

1 c bread crumbs

1 pinch fresh ground pepper

1/4 c grated Parmesan cheese

3 Tbs sour cream

1 pinch garlic powder

4 slices bacon, cooked, drained and chopped

4 small zucchini

1/2 c shredded mozzarella cheese

Stir together the melted butter, bread crumbs, Parmesan cheese, and garlic powder in a small bowl; set aside. Slice the zucchini in half lengthwise, remove the seeds with a spoon and rinse under cold water. Bring a pot of water to a boil, and cook the zucchini halves until slightly tender, about 5 minutes. Drain and pat dry with paper towels, and set aside. Preheat the oven broiler, and place the zucchini on a broiler pan, hollow side up, and season with the olive oil and pepper. Roast the zucchini under the broiler until sizzling, about 5 minutes. Remove from the oven, and layer the sour cream, bacon bits, mozzarella cheese and breadcrumb mixture in the center of the zucchini halves in equal amounts. Return to the oven and toast until the cheese is melted and the breadcrumbs are browned.

Angel Food Cake w/7-Minute Frosting**

Angel Food cake mix, made to pkg directions

1 pinch salt

flavoring extract, if desired

1/2 c white sugar

food coloring, if desired

1/3 c water

7-MINUTE FROSTING

1/4 tsp cream of tartar

2 egg whites

1 tsp vanilla (or other) extract

Prepare the cake mix as the package directs, and add your favorite flavoring extract, and any food coloring desired. Pour into angel food cake pan and bake. Let cool completely before preparing frosting. In the top of a double boiler, combine all the ingredients but the flavoring extract. With a spoon, beat for one minute. Cook over boiling water beating constantly for seven minutes or until the icing makes firm peaks. Remove from the heat and add the extract, and also any food coloring. Beat until able to spread.

August 1, 2015

Seven Layer Taco Dip

1 pkg taco seasoning mix

1 green bell pepper, chopped

1 can (16 oz) refried beans

1 bunch green onions, chopped

1 pkg (8 oz) cream cheese, softened

1 small head iceberg lettuce, shredded

1 container (16 oz) sour cream

1 can (16 oz) sliced black olives, drained

1 jar (16 oz) salsa

2 c shredded cheddar cheese

1 large tomato, chopped

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl and spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and then lettuce over the salsa. Top with the cheddar cheese, garnish with the black olives. Chill and serve.

Chopped Dried Beef Dip

1 container (16 oz) sour cream

2 Tbs dried parsley

2 c mayonnaise

1 medium onion, chopped

2 Tbs dried dill weed

2 pkgs (2 oz ea) dried beef, chopped

In a medium bowl, mix the sour cream, mayonnaise, dill, parsley, onion and dried beef. Refrigerate for one hour, or until thickened and chilled. Serve with soft bagels cut into bite sized pieces, or with bagel chips.

For the Men**

1 lb ground beef

3/4 c raisins

3/4 c chopped onion

1 can (8 oz) diced tomatoes, drained

2 cloves garlic, minced

1 can (6 oz) tomato paste

3/4 c chopped green bell pepper

2 Tbs white sugar, or to taste

2 jalapeno peppers, seeded and chopped

1 Tbs dried oregano

3/4 c blanched, slivered almonds

2 tsp salt

1 jar (2 oz) pimento peppers, drained and chopped

corn chips, tortilla chips, or crackers

Crumble ground beef into large skillet over medium heat. Cook, stirring to crumble, until it starts to brown. Add the onion, garlic, bell pepper and jalapeno pepper, and cook until meat is no longer pink. Drain excess grease, and add enough water to cover the beef. Cover and simmer over low heat for 30 minutes. Stir in the almonds, pimentos, raisins, tomatoes, tomato paste and sugar. Season with the oregano and salt. Simmer over low heat, stirring occasionally for at least an hour. Serve with corn chips, tortilla chips or your favorite crackers.

Peanut Butter Honey Dip

1 c honey

1/2 tsp cinnamon

1/2 c peanut butter

1/2 c cream cheese, softened

In a medium bowl, mix together the honey, peanut butter, cinnamon and cream cheese until well blended. Cover and refrigerate for 24 hours. Serve on toast or dip apples, strawberries, grapes or other fruit.

Beer Dip

2 pkg (8 oz ea) cream cheese

20 dashes hot pepper sauce

3 tsp paprika

1/2 c beer

In a medium saucepan over low heat, melt cream cheese. Stir in paprika, which will make the mixture pink. Stir in hot sauce and beer. Serve warm or cold with pretzels, bagel chips, potato chips or anything crunchy!

 

 

 

July 4, 2015

Super Easy Egg Casserole

1 c shredded cheddar cheese

1/3 red bell pepper, diced

6 eggs, whisked to frothy w/3 Tbs water

2 green onions, chopped

6 slices cooked bacon, diced

1/4 tsp garlic, minced

2 slices bread, cubed

salt and ground black pepper

Preheat oven to 350 degrees, and grease a 9x13 in baking dish. In a bowl, stir cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, garlic, salt and pepper together. Once it is well combined, pour into the prepared baking dish. Bake in the preheated oven until eggs are set, 20-25 minutes. Let stand 5 minutes then serve.

Easy Coleslaw**

1 large head cabbage, shredded

1 c white wine vinegar

1 green bell pepper, diced

1 c olive oil

1 onion, finely diced

1 c white sugar

1 1/2 large carrots, shredded

Combine cabbage, bell pepper, onion and carrots. In a bowl, whisk together the vinegar oil and sugar. Pour enough dressing over salad to coat. Mix well, cover and refrigerate 6-8 hours.

Easy Enchiladas**

1 jars (16 oz ea) prepared salsa

1 jar (15.5 oz) prepared salsa con-queso

1 lb ground beef

20 (8 inch) tortillas

1 pkg (8 oz) shredded cheddar-Monterey jack cheese blend

Preheat oven to 350 degrees. Grease a 9x13 in baking dish, and pour the salsa into the bottom of it. Set aside. In a large skillet, cook and stir the ground beef for about 10 minutes until it is no longer pink, breaking it up to be finely crumbled. Drain excess grease, then add the salsa con queso, stirring to mix well. Take each tortilla, placing about 2 tablespoons of beef mixture down the center, and roll, placing them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas. Bake for 15-20 minutes, until the cheese is browning and the whole dish is hot and bubbling.

Really Easy Garlic Broiled Chicken**

1/2 c butter

1 Tbs dried parsley

3 Tbs garlic, minced

6 boneless chicken thighs, breasts or whole cut up

3 Tbs soy sauce

dried parsley to taste

1/4 tsp black pepper

Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until the butter is melted. Arrange the chicken on the baking pan and coat with the butter mixture, reserving some of it for basting. Broil chicken 20 minutes, about 4 or more inches away from the heat source. Turn occasionally, basting with the remaining sauce. Broil until juices run clear or it is no longer pink. Sprinkle with parsley and serve.

 

June 27, 2015

Orange Roughy w/Citrus Sauce

1 lb orange roughy fillets

3 Tbs fresh lime juice

1/2 c milk

2 Tbs lemon juice

1/4 tsp salt

1 Tbs orange juice

1/3 c all-purpose flour

1 Tbs chopped fresh parsley

3 1/2 Tbs olive oil, divided

2 Tbs green onion, thinly sliced

1 Tbs garlic, minced

1 Tbs butter

Soak fish fillets in milk for 10 minutes, and discard milk. Sprinkle each fillet with salt, and dredge in flour. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook fish until golden on one side, about 3-4 minutes; then cook second side for about as long. Fish should be golden and cooked through. Wipe skillet clean, and return to stove. Reduce the heat to low, and add remaining oil, cooking garlic for about 30 seconds, then adding lime, lemon, and orange juices, and the parsley and green onions. Add butter and stir lightly over the heat just until creamy. Pour sauce over fish and serve.

Easy Margarita Pie**

1 1/4 c crushed pretzels

2 limes, zested and juiced

1/2 c butter, melted

1/4 c orange juice

1/4 c white sugar

1 can (14 oz) sweetened condensed milk

1 container (8 oz) frozen whipped topping, thawed

In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan. In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in the whipped topping, then spoon into the pretzel crust. Chill pie for at least 30 minutes before serving.

Rosemary Citrus Cornish Hens

4 1/2 c vegetable broth

1 lemon, cut into quarters

4 1/2 c water

1 lime, cut into quarters

1 Tbs allspice

1 sprig of fresh rosemary

1 Tbs black peppercorns

1 sprig of fresh thyme, or to taste, chopped

1 c kosher salt

1/4 c water

4 Cornish game hens

1/4 c olive oil

1 grapefruit, cut into quarters

salt and ground pepper, to taste

1 orange, cut into quarters

Bring the vegetable broth, water, allspice, peppercorns, and kosher salt to a boil in a large pot, stirring until the salt is dissolved. Remove from the heat and set aside to cool. When it has cooled, place the Cornish hens into the brine and refrigerate for 2-3 hours. Preheat the oven to 350 degrees. Remove the hens from the brine and pat dry. Discard the brine. In a microwave safe bowl, place the grapefruit, orange, lemon, lime, rosemary and thyme; and microwave for 2 minutes on high. With tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each with olive oil, sprinkle with salt and pepper, then place them into a roasting dish, breast sides up. Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 and 3/4 hrs. For extra-crispy skin, turn up the temperature to 400 degrees for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.

Triple Citrus Cupcakes

CAKE:

2 c flour

1 pkg (8 oz) cream cheese, softened

2 tsp baking powder

1/2 c butter, softened

FROSTING:

1 1/4 c sugar

3 c powdered sugar

2 Tbs grated orange peel

1/4 c butter, softened

1 tsp vanilla extract

1 tsp vanilla extract

4 eggs

1 tsp grated lemon peel

1/4 c vegetable oil

2 Tbs lime juice, or as needed

1/4 c milk

candies for decoration, if desired

Preheat the oven to 325 degrees. With a hand mixer, combine cream cheese, butter, sugar, orange peel and vanilla, until it is light and fluffy. This should take about 3-4 minutes. Add eggs one at a time, beating after each addition. In a bowl, combine the flour, baking powder and salt. Add gently to the orange mixture until just blended. Portion into paper-lined muffin tins, filling cups 2/3 full. Bake for 30 minutes, or until tester comes out clean. Let cool for 10 minutes in the pan. Remove warm cakes from the pan and finish cooling on wire rack for at least 30 minutes. Frost when cool. Frosting: With the electric mixer, combine all ingredients until it is of a spreading consistency. Garnish and Enjoy!

June 20, 2015

Sweet Potato Burrito

1 Tbs olive oil

2 tsp ground cumin

1 onion, chopped

1 pinch cayenne pepper, or to taste

4 cloves garlic, minced

3 Tbs soy sauce

6 c kidney beans, drained

4 c mashed cooked sweet potatoes

1 c water

12 (10 inch) flour tortilla, warmed

3 Tbs chili powder

8 oz shredded cheese

4 tsp prepared mustard

Preheat oven to 350 degrees. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in the water; heat until warm about 2-3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper. Divide the bean mixture and mashed potatoes evenly between the tortillas, top with cheese. Fold tortillas burrito-style around the fillings and place on baking sheet. Bake in the preheated oven until warmed through, about 12 minutes.

Sweet Potato Chili**

2 sweet potatoes, diced

1 pinch pepper

2 cans (14.5 oz) diced stewed tomatoes chili spiced

1 pinch cayenne pepper

1 can (8 oz) tomato sauce

1 pinch garlic powder

3/4 c diced sweet onion

1 pinch onion powder

1/2 c water

1/2 lb ground turkey

1 Tbs chili powder

1/2 lb ground beef

1 tsp ground cumin

1 can (12 oz) black beans, drained and rinsed

12 tsp ground cinnamon

1 c corn

1 pinch salt

Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon salt, pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for about 5 hours. Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10-15 minutes. Drain and discard any excess grease. Add these and the black beans and corn to the slow cooker, and stir in. Cook until the flavors meld which will be up to two hours.

Apple and Sweet Potato Casserole

3 sweet potatoes, peeled and quartered

1/4 c all-purpose flour

1/2 c packed brown sugar

1/4 c packed brown sugar

1 tsp ground cinnamon

1/4 c butter

1 tsp ground nutmeg

1/4 c chopped pecans

2 large cooking apples, peeled, cored and cut into 1/4 inch rings

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes until tender but firm. Drain, cool, and cut into ¼ inch slices. Preheat oven to 350 degrees. Lightly grease a 7x11 inch baking dish. In a small bowl, mix brown sugar, cinnamon and nutmeg. Layer the sweet potatoes, brown sugar mixture and apples in the prepared baking dish. In a medium bowl, mix flour, brown sugar, butter and pecans. Mixture will be crumbly. Sprinkle over the whole dish and bake in the preheated oven for 30 minutes, or until lightly browned.

Sweet Potato Soup**

5 c chicken stock or broth

1 tsp dried basil

3 1/2 c peeled and diced sweet potatoes

1 tsp dried parsley flakes

3/4 c diced cooked ham

1 tsp black pepper, or to taste

3/4 c diced celery

1/2 tsp salt

1/3 c finely chopped onion

5 Tbs butter

1/2 c chopped green bell pepper

6 Tbs all-purpose flour

1/4 c chopped carrot

2 c milk

1/4 c corn

3/4 c shredded cheddar cheese

1 Tbs chopped garlic

In a large stock pot, combine chicken stock, sweet potatoes, ham, celery, and onion, bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, about 10-15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper and salt into soup and simmer until the vegetables are softened which will be about 5-10 minutes. In a saucepan over medium-low heat, whisk flour into butter using a fork. Cook and stir mixture until thickened just about one minute. Slowly stir in milk until completely smooth. Continue cooking and stirring at medium-low until thickened, 4-5 more minutes. Stir in cheddar cheese until it is melted and smooth. Stir the cheddar cheese mixture to the soup, and cook until thickened and heated through, about 5 minutes or so.

 

 

 

 

June 13, 2015

Italian Grilled Cheese

4 slices Italian bread

4 slices tomato

4 oz shredded Italian blend or pizza cheese

1/4 c mayonnaise

4 oz pastrami or 4 slices cooked bacon

2 Tbs zesty Italian dressing

Combine mayonnaise and Italian dressing and spread half of the mixture on what is to be the outside of the first four slices of bread. Layer the cheese, tomato, meat, then remaining cheese. Place top on sandwich and spread with remaining mayonnaise mixture. Heat griddle or skillet to medium high and place mayo side on the surface to toast. When golden and cheese begins to melt, turn over and continue to grill until done.

Bleu Hawaiian Grilled Cheese**

4 slices Hawaiian bread

4 slices cooked bacon

2 slices provolone cheese

2 canned and drained pineapple rings

2 Tbs blue cheese crumbles

2 Tbs butter

Preheat skillet over medium heat. Generously butter one side of two slices of Hawaiian bread. Place bread butter-side-down onto skillet bottom and place a slice of Provolone cheese on each slice of bread. Sprinkle 1 tablespoon bleu cheese crumbles onto the cheese slices. Criss-cross two slices of bacon on each of the two cheese slices. Place one canned and drained pineapple slice on top of bacon criss-crosses. Butter the remaining two slices of Hawaiian bread on one side and place butter-side-up on top of the sandwich. Grill until lightly browned, carefully flipping over so you do not lose the pineapple. Continue grilling until cheese is melted.

Labella Marsala Grilled Cheese

8 thick cut slices multi-grain boule

8 Tbs Marsala wine, divided

8 slices Munster cheese

10 Tbs butter, divided

8 large portobello mushroom caps

5 Tbs chicken broth

8 slices Swiss cheese

1 1/2 Tbs flour

8 Tbs fresh parmesan cheese, grated

goodly dash of salt

Prepare mushrooms by twisting stems from the caps, and portioning two per sandwich. In a large skillet, melt four tablespoons butter and add 4 tablespoon wine, then place mushrooms and saute at a medium low simmer for a about 6 minutes each side, turning frequently with tongs. Add additional butter and wine as needed to maintain moisture. Remove and set them on a rack to dry a bit and catch the drippings. In a small bowl, mix the remaining wine and chicken broth with the flour and dash of salt; stirring until dissolved. Return the same skillet with the leftover saute mixture to the stove, and add the mushroom drippings and the wine mixture. Stir constantly and simmer at low heat until it begins to thicken. You want the sauce rather pasty, so lift from the heat and continue stirring to let flour cook through. Butter the outside of each slice of bread and layer two slices of Munster cheese, two mushroom caps, adding some of the sauce into each. Add 1 tablespoon grated parmesan to each cap, cover with two slices slice of Swiss and top with remaining bread slice. Heat griddle to medium high and place sandwiches to toast. Turn over when the first side has browned, and complete grilling when cheeses are melted. Cut in half if needed, and serve! Makes 4 sandwiches.

Apple Ham Grilled Cheese**

4 slices multi-grain bread

8 slices Swiss cheese

8 thin apple slices

3 Tbs honey mustard, or to taste

4 oz deli ham

2 Tbs softened butter

Spread honey mustard on all 4 slices of bread. Layer 2 slices of cheese, apple, ham and two more slices of cheese. Top the sandwiches with the remaining slice of bread. Spread both sides of the sandwich with butter and toast on your griddle or skillet at about 350 degrees, until cheese is melting.

June 6, 2015

Fish w/Mornay Sauce

4 cod, halibut or tilapia fillets

1 1/2 c whole milk

olive oil

1/4 tsp salt

salt and pepper

dash of freshly ground white pepper

2 Tbs unsalted butter

freshly grated nutmeg, optional

1/4 c finely chopped onion

1/2 c (2 oz) shredded Gruyere cheese

1 Tbs all-purpose flour

Place fish fillets on broiling rack, brush with olive oil, season with salt and pepper and place in oven about 4 inches away from broiler. Broil on high for about 4 minutes, or until heated through. Remove and place in a 3-quart baking dish. Set aside. Reduce oven to 375 degrees. Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally. Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids. Stir in salt, pepper, and nutmeg, if desired. Return sauce to pan, and place over medium-low heat. Add Gruyere cheese, stirring until smooth. Pour over the fish fillets and bake for 20 minutes. Remove and let rest for 5 minutes, and serve.

Chicken Florentine Casserole**

4 skinless, boneless chicken breast halves

1/2 c half-and-half

1/4 c butter

1/2 c grated Parmesan cheese

3 tsp minced garlic

2 cans (13.5 oz) spinach, drained

1 Tbs lemon juice

4 oz fresh mushrooms, sliced

1 can (10.75 oz) cream of mushroom soup

2/3 c bacon bits

1 Tbs Italian dressing

2 c shredded mozzarella cheese

Preheat oven to 350 degrees. Place the chicken breast halves on a baking sheet; bake 20-30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20-25 minutes in the 400 degree oven, until bubbly and lightly browned.

Easy Mexican Casserole

1 lb lean ground beef

1 can (2 oz) sliced black olives, drained

2 c salsa

1/2 c chopped green onion

1 can (16 oz) chili beans, drained

1/2 c chopped fresh tomato

3 c tortilla chips, crushed

2 c shredded cheddar cheese

2 c sour cream

Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with cheddar cheese and bake in preheated oven for 30 minutes, or until hot and bubbly.

Ice Cream Dessert**

1 pkg (20 oz) chocolate sandwich cookies

1 can (12 oz) evaporated milk

1/2 c margarine, melted

2/3 c semisweet chocolate chips

1 1/2 c chopped Spanish peanuts

1/2 c margarine

1/2 gallon vanilla ice cream, softened

1 tsp vanilla extract

2 c confectioners' sugar

Crush all but 10 of the cookies. Combine crushed cookies in large bowl with melted margarine and peanuts. Press mixture into a 9x13 inch baking dish and freeze until cold. Spread softened ice cream over cold crust and freeze until set. Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.