Okay,so you're snowed in....but you were one of the smart ones who did all of your grocery shopping before the big Nor-easter....Here is a great recipe for a nice dinner for two or more on a cold and snowy day like today!
1 (3 to 4-pound) boneless bottom round roast
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 cloves garlic, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into 1/2-inch pieces
Freshly chopped parsley leaves, for garnish
1.Preheat the oven to 350 degrees F.
2.Season the roast on all sides with salt and pepper.
3.In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
4.Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.
And there you have it...a nice mouth watering pot roast. Hopefully it will make you forget that the football game was postponed for two days because of the snow and that you can't go anywhere and nobody can come to see you! Oh well.....enjoy!
Monday, December 27, 2010
Saturday, December 25, 2010
Thursday, December 23, 2010
8 oz. cream cheese, softened
1 pkg. ranch dressing seasoning mix, dry
2 Tbsp. Worcestershire sauce
1/4 tsp. garlic salt
1/2 cup green onion, chopped
3 Tbsp. red pepper, chopped
1 (6-oz.) pkg. Hillshire Farm® Deli Select Pastrami
5 dill pickle spears, sliced in half, lengthwise
1 (6-oz.) pkg. Hillshire Farm Deli Select Turkey
9 (6-inch long) pretzel rods
1.In a small bowl, combine first 4 ingredients. Blend with hand mixer until smooth. Add green onions and red pepper; stir until well blended.
2.Stack 2 slices of pastrami on top of each other. Spread 1 tablespoon of cream cheese mixture over the slices. Roll the pickle spears in the slices.
3.In the same manner, roll pretzel rods in turkey slices spread with the cream cheese mixture. Wrap in plastic wrap and refrigerate at least 4 hours prior to serving.
Yield: about 6-8 servings
Prep Time: 15 minutes or less
Cook Time: no time at all
People will be talking about your unique apetizer for weeks....Enjoy!
Tuesday, December 21, 2010
Here is a sweet treat for the upcoming Christmas Holidays...Banana -Chocolate Chip Muffins! Guess what? This is good for you too!
1-1/2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
3 large eggs
1 cup mini chocolate chips
1.Heat the oven to 375 degrees. Line 18 muffin pan wells with paper liners.
2.In a medium-size bowl, whisk together both flours, the baking powder, baking soda, and salt. In another bowl, use a fork to mash the bananas, then stir in the milk and vanilla extract until well blended.
3.In large bowl, use a mixer set on medium speed to beat together the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each. Reduce the mixer's speed to low and blend in one third of the flour mixture. Add half the banana mixture and blend again. Continue alternating between the flour and banana mixtures, until all the ingredients have been incorporated into the batter. Fold in the chocolate chips.
4.Divide the batter evenly among the muffin cups. Bake the muffins until a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Don't feel like making a big meal for Christmas breakfast....then don't...Whip up a batch of these the night before and serve them in the morning...Enjoy!
Wednesday, December 15, 2010
Since I'm making this for my family's annual Christmas Dinner this coming Saturday, I thought I'd give you guys, my loyal readers a look at the actual recipe.
1/2 cup dried apricots
1 cup hot water
2 cups loosely packed mint leaves (about 1 bunch)
1 teaspoon freshly grated orange zest
1/2 cup orange juice
2 tablespoons honey
4 teaspoons Dijon mustard
4 teaspoons red-wine vinegar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1/4 cup extra-virgin olive oil
1 pound boneless, skinless chicken breast, trimmed of fat
1 large head romaine lettuce, torn into bite-size pieces (10 cups)
6 fresh apricots or plums, pitted and cut into wedges
1 cup loosely packed mint leaves (about 1/2 bunch), roughly chopped
1/2 cup sliced almonds, toasted (see Tip)
1. Preheat grill.
2. To prepare marinade & dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.
3. To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.
4. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.)
5. Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve.
Tip: To toast almonds: Spread on a baking sheet and bake at 350°F until golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep, tightly covered, at room temperature for up to 1 week.
Friday, December 10, 2010
Check this out-
1 egg, beaten
1 3/4 cups milk
1/2 cup packed brown sugar
1 cup of Quaker Oats Oatmeal mix.
2 tablespoons butter
1.In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately. Enjoy!
Wednesday, December 8, 2010
2 3/4 cups cornmeal
3 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 cups sour cream
3/4 cup milk
2 teaspoons salt
1/2 cup melted butter
Preheat oven to 425 degrees F.
Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean.
Serve this at dinner or on a easy Sunday Morning....enjoy!
Sunday, December 5, 2010
Depending on how old you are, you might remember an old Jello commercial in which the tag line was-"There's always room for Jello" Well in the tradition of that commercial..Here is a Jello salad recipe I think you'll enjoy.
1 (6 ounce) package any flavor Jello gelatin
2 cups boiling water
1/2-3/4 cup plain yogurt or 1/2-3/4 cup sour cream or 1/2-3/4 cup cream cheese
12 ice cubes
3/4-1 1/2 cup any kind fruit, chopped (canned or fresh, except fresh pineapple)
1.Stir the jello in the boiling water until completely dissolved
2.Add the yogurt or sour cream, mixing vigorously with a whisk, or add the softened cream cheese and mix with an electric mixer.
3.Then add 12 ice cubes, stirring until completely melted.
4.Add fruit and chill until set.
5.For an added treat, you can add miniature marshmallows on top before chilling.
6.Can be prepared up to 2 days beforehand.
This will make a great holiday desert. Enjoy!
Thursday, December 2, 2010
2 large Golden Delicious apples, peeled, chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
3 cups milk
1 teaspoon vanilla
8 cups French bread cubes (3/4-inch pieces)
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Cheddar cheese, divided
1.Preheat oven to 325 degrees F. Toss apples with sugar and cinnamon; set aside.
2.Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add
bread cubes, sausage and 1 1/2 cups cheese; stir gently until evenly coated.
3.Spoon into lightly greased 13x9-inch baking dish; top with remaining 1/2 cup cheese.
4.Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
5.Serve with warm maple syrup.
Sunday, November 28, 2010
First we'll start with the pie crust-
1 1/3 cup(s) all-purpose flour
1/4 teaspoon of salt
3 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
1 pinch(s) salt
3 large eggs
1 1/2 cup(s) pecan halves, toasted
1 9-Inch Baked Pie Shell
DIRECTIONS For Pie Crust-
1.Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
2.Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
3.Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell 15 minutes.
4.Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack until ready to fill.
5.To make Deep-Dish Baked Pie Shell: Prepare 9-Inch Baked Pie Shell as above, but increase all-purpose flour to 1 1/2 cups and vegetable shortening to 1/4 cup. Ease dough into 9 1/2-inch deep-dish pie plate.
Now with the pie crust made...on to the pie!
3/4 cup(s) dark corn syrup
1/2 cup(s) dark brown sugar
3 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
1 pinch(s) salt
3 large eggs
1 1/2 cup(s) pecan halves, toasted
1.Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees. Okay, we've done that!
2.In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
3.Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.
Cooking Tips & Techniques:
For a grown and sexy version, add 2 tablespoons bourbon and 1/4 teaspoon of freshly grated nutmeg to egg mixture in step 2.
Saturday, November 27, 2010
Cheesy Turkey Pasta
8 ounce(s) whole-wheat penne
2 cup(s) 1/2-inch cauliflower florets
1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) finely chopped onion
1/2 cup(s) dry white wine
3 cup(s) low-fat milk
3 tablespoon(s) all-purpose flour
3/4 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 cup(s) shredded Gruyère or Swiss cheese
3 cup(s) shredded cooked turkey, 12 ounces
1 teaspoon(s) Dijon mustard
2 tablespoon(s) chopped fresh chives or scallion greens
1.Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse, and return to the pot.
2.Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt, and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir Turke and mustard into the cheese sauce; cook until heated through, about 2 minutes.
3.Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
Wednesday, November 24, 2010
Savory Herb Rub Roasted Turkey
The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Makes 12 servings.
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
2 tablespoons Poultry Seasoning
1 tablespoon seasoned salt
1 tablespoon Paprika
2 teaspoons Garlic Powder
1 teaspoon Black Pepper, Ground
3/4 teaspoon Nutmeg, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 Bay Leaves
1 tablespoon vegetable oil
1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl.
2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil.
3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Nutrition Information (per serving):
Fat: 28 g
Carbohydrates: 3 g
Cholesterol: 219 mg
Sodium: 534 mg
Fiber: 1 g
Protein: 78 g
Friday, November 19, 2010
2 bag(s) (12-ounce) cranberries (6 cups)
1. In a large saucepan, combine all ingredients and bring to a boil. Reduce heat to low; simmer 6 minutes, until cranberries are soft and liquid has reduced to a thick syrup.
2. Pour into a serving bowl. Let cool to room temperature. Cover and refrigerate.
Monday, November 15, 2010
3/4 cup all-purpose flour (about 3 1/3 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup regular oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dried cranberries
2 1/2 tablespoons finely chopped walnuts
2 1/2 tablespoons semisweet chocolate minichips
3/4 cup packed brown sugar
5 tablespoons butter, softened
2 tablespoons honey
3/4 teaspoon vanilla extract
1 large egg
1 large egg white
PAM Olive Oil Cooking Spray (It's healthier)
1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking powder, and the next 5 ingredients (through chips) in a large bowl.
2. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add honey, vanilla, egg, and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
3. Drop batter by tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Cool 2 minutes on pans. Remove from pans, and cool completely on wire racks.
Friday, November 12, 2010
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
6. If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
This is so nice to munch on ,on a fall afternoon after a rousing game of touch football with your friends or after you've come back from shopping or if you're just chilling, doing nothing at all!
Wednesday, November 10, 2010
If you've been reading the fictional story on my blog Escapades, you realize that all this week, all of my characters have been attending a week long outdoor jazz concert...In what is probably the first tie in between my blogs...I have come up with a dish that they are probably being served at the Jazz Fest...Perhaps randy chef ,Ralph Scallion or Sexy down home chef and businesswoman ,Mabel
Jenkins has prepared this for Cock Robbins and his wife, Vanessa or Kevin Morris, Chess or her brother in law, Clerow....If you don't read my blog, then these characters mean nothing to you.but you can still prepare this wonderful dish and partake of it!
1 (9 3/4-ounce) jar green olive salad, drained and chopped
1/4 cup chopped pitted black olives
1 large celery stalk, finely chopped
1 1/2 teaspoons Original TABASCO® brand Pepper Sauce, divided
1 (8-inch) round loaf crusty French or sourdough bread
3 tablespoons olive oil
1/4 pound sliced salami
1/4 pound sliced baked ham
1/4 pound sliced provolone cheese
1. In a medium bowl, combine olive salad, black olives, celery, and 1 teaspoon of the TABASCO® Sauce; mix well.
2. Cut bread in half to make two rounds; remove some of soft inside from each half.
3. Combine olive oil and the remaining 1/2 teaspoon TABASCO® Sauce in a small bowl and blend well; brush on inside of bread.
4. Fill bottom half of loaf with olive mixture and top with salami, ham, and provolone slices. Replace top of loaf and cut into quarters.
Makes 4 servings.
Even if you don't read Escapades and aren't at the fictional jazz fest, this is still good to eat!
Monday, November 8, 2010
I'm always searching for something new and exotic to eat... A friend of mine recently went to a restaraunt that serves New Orleans cuisine and raved about the jambalaya. I know that as good as it probably was..You actually have to visit New Orleans to taste the genuine article...I don't know when I'll actually get to New Orleans...but until I do...Here is a great Jambalaya recipe. It's easy to make and called "Sue's Honey Island Jambalaya-
Ingredients & Directions:
2 lbs Italian/green onion sausage (crumbled)--
Saute in large pan.
3 packs frozen chopped seasoning (bellpepper, onion, celery)--
Brown the above together and skim off any excess grease.
Season to taste with garlic powder, "Tony Chacherie" or other full-bodied seasoning, and Worcestershire sauce.
Add 1-2 cans Ro-Tel Tomatoes.
Add chicken broth or stock to cover (about 3" above seasoning/meat mixture).
Cover and simmer a few minutes.
Add 1-3 cups of any meat or shell fish as desired....shrimp, crawfish, turkey, chicken, etc.
Cover and simmer some more!
Add 2-4 cups of rice (Uncle Ben's works great!), depending on how large your pot is.
Cover and cook on "hi" for 15 minutes or so; then turn down and cool, stirring occasionally until tender!
Serve with Sweet Ice Tea, served in a jar!and a twist of lemon.
Friday, November 5, 2010
1 Package of Sausage
1/2 White Onion
1 Can of Stewed Tomatoes
1 Can of Rotel Tomatoes
Extra Virgin Olive Oil (I use a brand called Chili Rojo as it gives it a bit of kick)
1. Chop the Sausage and half an Onion up into pieces.
2. Lightly coat the bottom of the pan with your oil so your Sausage doesn't stick.
3. Combine Sausage, Onion, Oil, Pan, and Heat and start to brownin the items...
4. Now that the Sausage and Onions are ready to go, it's time to add the rest of the ingredients.Just dump in both cans liquid and all. The liquid is what's going to make the sauce.
5. Now it's time to sprinkle on the Cajun seasoning... Just season to taste.
6. Let it simmer down now...Turn the stove down to low heat. It takes about 20 minutes to simmer down to where it should be. This is perfect because that is just about the time it takes to make the rice...
7. Your gonna need two and a half cups of water and rice .It's a good idea to throw a dab of butter in the water so the rice doesn't stick to the pot as easily. Makes for fluffier rice too. I'd add a pinch of salt with some herbs to the water as well, just for the flavor.
8. Throw (or pour) the water, butter, and (in my case) salt and herbs in a pot and bring everything to a boil. When the water is boiling and the butter and salt melts, pour the rice in the pot, give it a stir, throw the lid on, and turn the heat down to simmer. Set the timer for 20 minutes and sit back and enjoy a tasty beverage(Beer,Kool Aid, Ice Tea, et al) while your rice cooks and your creole simmers down...
9. Once the timer goes off, remove the rice pot from the burner and grab your bowls and utensils. IT"S TIME TO CHOW DOWN BABY!!! Oh, uh excuse me...I got a little excited there..heh heh heh heh!
10. You can add a little sprinkle of Tony's and a little Tabasco to make yours hotter and spicier if that's your thing.
Thursday, November 4, 2010
If you're depressed about the recent election as I am , or you're not..(Some of my readers might be Republicans, who knows?) Here is a sweet treat for a fall afternoon!
3/4 cup sugar
1/4 cup canola or vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried banana chips, chopped
2 cups Oatmeal Crisp® Almond cereal, slightly crushed
1/2 cup Oatmeal Crisp® Almond cereal, crushed
2 teaspoons sugar
2 teaspoons canola or vegetable oil
1. Heat oven to 350 degrees F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
2. With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Add 1/4 cup water with the buttermilk. Bake 1 hour 5 minutes to 1 hour 10 minutes.
Monday, November 1, 2010
My apologies to my Muslim and Jewish friends who do not eat pork, first off....but for those of you such as myself who do infact partake of the other white meat...that being Pork...here is a Pork Roast recipe to die for. This is called Teriyaki Pork Roast. Check it out!
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
1. Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
2. Remove roast; cover and let stand for 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy. Yield: 6-8 servings.
1 serving (4 ounces) equals 545 calories, 21 g fat (7 g saturated fat), 194 mg cholesterol, 945 mg sodium, 30 g carbohydrate, trace fiber, 56 g protein.
Friday, October 29, 2010
"Witches Fingers" Check it out-
1 package(s) (12-ounce) cocktail-size frankfurters ( Hillshire Farms Brats or suasage will do!)
1 (8-ounce) sheet frozen puff pastry, thawed
1/4 cup(s) ketchup (Heinz)
1. Cut off 1/2 inch diagonally from one end of each hot dog, to create a "fingernail."
Wednesday, October 27, 2010
Whole Oats in general are an excellent source of manganese and a good source of selenium, tryptophan, phosphorus, vitamin B1 (thiamin), dietary fiber, magnesium, and protein. One cup of cooked oats provides more than 6 grams of protein, more than almost all breakfast grains, particularly those that are corn- or wheat-based. If you don't understand what all of that stuff I just named is...just take my word for it...It's good for you!
One of the best things about oatmeal is that it's a perfect canvas for pairing with other tasty, healthy ingredients. Walnuts and flaxseed, for example, are even more concentrated in omega-3s than fatty fish; two tablespoons of flaxseed provides 146 percent of the amount recommended for a man's daily diet, while a quarter cup of walnuts provides 95 percent of the daily recommended amount. Almonds and raisins are rich in boron, which enhances testosterone levels in men, helping build muscle and contributing to bone health. Boron has also shown protective effects against prostate cancer. Other good oatmeal toppers include hazelnuts, pecans, and pumpkin seeds; all three contain a plant sterol that's been shown to ease the symptoms of benign prostatic hyperplasia, a common prostate condition in men over 40. If you like your oatmeal sweetened, try raw honey—it helps lower total cholesterol and is loaded with protective antioxidants.
So Have a bowl of Oatmeal today! In fact Here is a recipe for Maple walnut oatmeal..one of my personal favorites!!
1/4 cup(s) whole almonds, unblanched, roughly chopped
1/3 cup(s) walnuts, roughly chopped
2 tablespoon(s) salted sunflower seeds
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg
1 tablespoon(s) unsalted butter, melted
1/4 cup(s) maple syrup
2 tablespoon(s) maple syrup
3 cup(s) cooked oatmeal, kept hot
1 cup(s) milk
1/2 cup(s) dried cranberries
1. Heat oven to 375°F. Line a baking pan with parchment paper. Combine the nuts, sunflower seeds, cinnamon, nutmeg, butter, and 2 tablespoons maple syrup in a medium bowl, and spread in a single layer on the prepared pan. Stirring every 5 minutes to evenly coat, bake until mixture is fragrant and toasted — about 12 minutes. Remove from oven and cool. Stir the cranberries and the remaining 1/4 cup maple syrup into the oatmeal. To serve, pour 1/4 cup milk over each serving and top with the maple-glazed nuts.
2. Make only the glazed nuts. Triple the batch and keep on hand to eat alone as a snack. Store in an airtight container. To your health!
Tuesday, October 26, 2010
Ahhh There is nothing like a Peach Cobbler on a nice fall afternoon when you're watching Monday Night Football and jonesin for a cool desert.. Here is a cool recipe!
1/2 cup butter or margarine, melted
1 (16 ounce) can sliced peaches
1 1/4 cups sugar, divided
1 cup all-purpose flour
1 cup milk
2 teaspoons baking powder
1/4 teaspoon salt
1. Pour butter into a shallow 2-qt. baking dish; set aside.
2. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches and juice just to a boil.
3. Meanwhile, in a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over butter in baking dish.
4. Spoon hot peaches over batter. Sprinkle with remaining sugar. Bake at 400 degrees F for 25 minutes or until cake tests done. Serve warm.
Monday, October 25, 2010
I am a big fan of HBO's Drama, Treme , set in New Orleans ,Louisiana. Not just because some of my favorite charactors from HBO's drama, "The Wire" are in it...but because they got everything right...the accents, the music...the food...especially the food...Here is one of the meals I heard them mention or rather I saw them spotlight in one of the episodes. It's called Creole Chicken Gumbo.
1 large chicken-cut up
4 tablespoons cooking oil
1 large onion-chopped
2 quarts chicken stock-heated
2 tablespoons parsley-chopped
2 tablespoons green onions-chopped
1 teaspoon chopped thyme-if fresh or 1/2 teaspoon if dry
1 clove garlic-mince
3 bay leaves
1 pound smoke sausage (or andouille)
1 pint oysters
1 tablespoon filé
cayenne pepper to taste
salt and pepper to taste
Use a heavy pot (iron if possible), and brown the chicken slowly in oil.
Remove the chicken.
Sauté the onions until soft
Return the chicken and any juice that has drained off to the pot with onions.
Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning.
Add the heated stock, parsley, green onions, garlic, and bay leaves.
Season generously with thyme.
Add salt and pepper to taste.
Cook over low heat until chicken is tender.
Add precooked sausage and cook for 10 minutes.
Add oysters and oysters' water and cook for 10 minutes more.
Remove from heat and immediately add filé powder, stirring while adding.
Serve in large bowls, pouring it over steamed rice.
Sunday, October 24, 2010
Here is an interesting Barbecued rib recipe for a Sunday afternoon while you're watching the Football game (and possibly Baseball) game of your choice.
This is really a method of cooking ribs rather than a recipe per se!
A rack or whole slab of Baby backed ribs and your favorite barbecue sauce.
I myself prefer Kraft Barbecue sauce.
Pre-heat your oven to 300 degrees F.
1. Brush each slab of ribs liberally on both sides with the sauce.
2. Tightly wrap each slab in a large piece of aluminum foil.
3. Place the wrapped ribs on a baking sheet, seam side up.
4. Bake for 2 hours. Remove from the oven.
5. Open the foil packages and transfer the ribs to a clean baking sheet.
6. Brush the ribs with additional barbeque sauce.
7. Turn on broiler or heat an outdoor grill.
8. Broil or grill 2-4 minutes, just until ribs start to sizzle and brown a bit.
9. Cut between bones into serving size pieces.
Note: Ribs can be baked up to an hour before serving. Keep them covered with foil. Remove foil and broil right before serving.
Wednesday, October 20, 2010
2 cups chopped onions
1 26-ounce jar garlic pasta sauce
1 15-ounce can red kidney beans, rinsed and drained
1/2 cup water
2 tablespoons chili powder
2 tablespoons semisweet chocolate pieces
1 tablespoon vinegar
1 teaspoon ground cinnamon
1 teaspoon instant beef bouillon granules
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 pound dried cut ziti or gemelli
Shredded cheddar cheese (optional)
Tuesday, October 19, 2010
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded cheddar cheese
Monday, October 18, 2010
The Reading Terminal in my hometown of Philadelphia, PA is one of my favorite places to go for lunch. There are all kinds of different eateries within the famed train station and all kinds of foods. If you happen to be in the city of brotherly love this coming weekend, you might want to stop in for the "Taste of Philly" Food Festival.
Philly is famous for its cheese steaks, hoagies, and pretzels. Learn the story behind these and other local food favorites, and the vibrant and historic Reading Terminal Market where they're sold during this 75-minute market-based walking tour. Also see pretzels being twisted, hear the story behind the Breyers Ice Cream logo, and find out where Milton Hershey got the idea for Hershey's Kisses.
In other words, this is fun history that has nothing to do with our government! The tour was written and is frequently led by food writer Carolyn Wyman, the author of the definitive "Great Philly Cheesesteak Book" (Running Press), "Spam: A Biography" (Harcourt), and "Jell-O: A Biography" (Harcourt), featured on NPR's "Fresh Air," "The Rosie O'Donnell Show," and "Jay Leno."
Sunday, October 17, 2010
Crock Pot Rump Roast
4 pound rump roast
4 medium russet potatoes, peeled and cubed
1 pound baby carrots
1 can beef broth
1.5 tbsp garlic powder
1.5 tbsp onion powder
1 cup water
1.put potatoes and carrots in the bottom of crock pot. season and add roast. Pour beef broth over roast. add 1 cup water.
2.Cook on low for about 8 to 10 hours.
3. It doesn't get any easir than this- Serve this with a nice salad and some Ice Tea.
It serves about ten dinner guests.. Enjoy!
Wednesday, October 13, 2010
1 1/2 cups uncooked glutinous white rice
2 tablespoons cornstarch
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, slice beef into very thin strips.
3. In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
4. In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
5. Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
Monday, October 11, 2010
Lamb Shanks with Sun-Dried Tomatoes!
1 tablespoon(s) olive oil
4 (1 pound each) lamb shanks
1 teaspoon(s) kosher salt
1/2 teaspoon(s) ground black pepper
3/4 cup(s) dry white wine
2 tablespoon(s) flour
2 tablespoon(s) tomato paste
1 navel orange
1 can(s) (14 1/2 ounces) diced tomatoes, undrained
1 cup(s) onion, chopped
1/2 cup(s) sun-dried tomato halves, not marinated
1 1/2 tablespoon(s) fresh rosemary leaves
4 clove(s) garlic, chopped
2 tablespoon(s) Italian parsley leaves, chopped
1. Heat oil in a large skillet over medium-high heat; add lamb shanks. Sear all over, turning several times, or until well browned on all sides, about 10 minutes. Season with salt and pepper.
2. In a 6- to 7-quart slow-cooker, whisk wine, flour, and tomato paste. Remove 6 strips of orange zest with a vegetable peeler. Squeeze 1/4 cup of juice from orange; add zest and juice to wine mixture. Stir in remaining ingredients, except parsley. Place shanks, meat sides down, in mixture.
3. Cover; cook on low-heat setting 5 1/2 to 6 1/2 hours, until lamb is fork-tender. Transfer shanks to platter; cover with foil to keep warm.
4. Pour braising mixture from slow-cooker into a 1-quart measure; skim off and discard fat from surface. Stir parsley into sauce; add salt and pepper, if needed. Serve shanks with orzo; spoon sauce over shanks and orzo.
Friday, October 8, 2010
2 large boneless, skinless chicken breast halves (each about 9 ounces), each sliced horizontally in half to make thin cutlets
1/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 pound Le Gruyère, thinly sliced
16 fresh sage leaves
2 teaspoons extra-virgin olive oil
1 shallot, thinly sliced.
1/2 cup dry white wine or cooking wine
This will serve about four people. Rolling thin chicken cutlets around a filling of Le Gruyère works beautifully: the outside of the rolls brown deliciously, while the inside stays moist and juicy and gets superb flavor and creaminess from the cheese.
One at a time, place chicken cutlets between layers of wax paper and pound gently with a rolling pin until each is about 1/4 of an inch thin. Season slices on both sides with salt and pepper. Cover each with slices of Le Gruyère and sage leaves. Roll them up and seal closed with toothpicks.
Heat oil in a large skillet over medium heat. Add chicken and cook, turning frequently, until chicken is cooked through and cheese is melted, about 15 minutes. (Don't worry if some of the cheese leaks out.) Transfer chicken to a plate, remove and discard all toothpicks, cover and keep warm.
Return skillet to medium heat and add shallot. Cook, scraping up browned bits from the bottom of pan, about 2 minutes. Add wine and cook until most liquid has evaporated, about 3 minutes. Pour sauce over chicken and serve.
Thursday, October 7, 2010
Wednesday, October 6, 2010
pound(s) thin spaghetti, substitute linguine
1 bunch(es) (large) fresh basil
1 clove(s) (small) garlic
1/4 cup(s) olive oil
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/2 cup(s) freshly grated Parmesan Cheese
1 1/2 pint(s) red and/or yellow cherry tomatoes, each cut in half
1 tablespoon(s) red wine vinegar
8 ounce(s) fresh mozzarella cheese, cut into 3/4-inch cubes
1. Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
2. Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. In food processor with knife blade attached, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt until pureed, stopping processor and scraping bowl occasionally. Add Parmesan; pulse to combine. Set pesto aside.
3. In bowl, mix tomatoes, vinegar, and 1/4 teaspoon pepper with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzerella.
4. Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.
Monday, October 4, 2010
1 & 1/2 tablespoons of curry
4 medium onions, sliced lengthwise
3 cloves of fresh garlic (minced)
Salt & Pepper to taste
1 tablespoon of corn starch
1 can of low sodium chicken broth or three cups of chicken stock
3 tablespoons of olive oil
1. Sauté garlic in olive oil for one minute and then add sliced onions.
2. Sauté for five minutes stirring the mixture constantly.
3. Add pork and cook for five minutes or until pork appears to be done. Don't overcook!
4. Add curry and continue to stir for a few minutes.
5. Add a little salt and pepper.
6. Stir in the chicken broth or stock and simmer until hot or add it warmed.
7. Add 1/2 cup of cold water to corn starch, stir and gradually mix into pot stirring to mix well. The corn starch will thicken the sauce to a nice consistency.
8. Allow pot to simmer for approx. 10 minutes.
9. Serve over rice.
Makes 4 portions (serve with some white rice).
Sunday, October 3, 2010
1 pound(s) rigatoni
1 pound(s) bacon, cut into 1-inch pieces across the strips
3 clove(s) garlic, sliced
13 tablespoon(s) (or more as needed) olive oil
1 large onion, cut to 1-inch dice
2 tablespoon(s) fresh oregano
2 tablespoon(s) fresh thyme
1 tablespoon(s) fennel seeds
Grated Asiago cheese (optional)
Salt, to taste
Pepper, to taste
1 quart(s) non-fat or low-fat plain yogurt
Sumac, for garnish (optional)
1. Pregame preparation: Cook the rigatoni al dente and refrigerate in a 1-gallon ziplock bag. In a pan over medium-low heat, cook bacon together with sliced garlic and a generous amount of black pepper. Remove before fully cooked and set aside.
2. Wipe out the bacon pan and add 5 to 6 tablespoons olive oil, onions, and a pinch of salt, and sauté 4 to 5 minutes. Remove from heat, add onions to bacon/garlic mixture, and refrigerate.
3. Clean Herbs (if using fresh ones) ,then put them in the refrigerator.
4. Tailgate Cooking: Place an iron skillet on the grates of a medium-hot grill and allow the skillet to warm for a minute or two. Make sure your skillet doesn't get too hot. To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta.
5. To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta, bacon-and-onion mixture, oregano, thyme, and fennel seeds and toss to combine. Sauté and stir frequently to cook evenly until pasta begins to brown and get crunchy (15-18 minutes). Be patient — it will smell great and your audience will simmer with anticipation. Optional: Sprinkle some grated Asiago cheese while browning; add salt and pepper to taste (keep in mind there is plenty of salt in the bacon and cheese) while everything is cooking in the skillet. Open and gently stir yogurt until it has a smooth and creamy texture.
6. When the dish is colorful and sizzling nicely, remove skillet from heat and distribute the pasta on small plates for your tailgaters. Top each portion with 2 to 3 tablespoons yogurt, sprinkle with sumac, and serve immediately.
Enjoy this and the game!
Friday, October 1, 2010
1 cup butter
1 cup white sugar
1 cup packed brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup flaked coconut
1 cup crushed cornflakes cereal
1/2 cup chopped pecans
1. Preheat oven to 325 degrees F (170 degrees C).
2. Cream together the butter or margarine and sugars.
3. Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended.
4. Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12-15 minutes.
I usually tell you people to enjoy... Me and the kids are going to enjoy!
Thursday, September 30, 2010
1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
1. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
2. Next, preheat oven to 375 degrees F (190 degrees C).
3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Should be ready in4 hours and thirty minutes.
Wednesday, September 29, 2010
Here is a sweet treat for a fall day...Apple -Raisin Bread Pudding!
5 or 6 or more Day Old Small or Large Croissants
1 21 Ounce Can Apple Pie Filling
1 Cup Raisins
1 14 oz Can Sweetened Condensed Milk
2 Cups of Skim, Low-Fat, or Whole Milk
1 1/2 tsp Good Vanilla Extract
2 tsp Dark Rum Extract
1 tsp Cinnamon
1/2 tsp Nutmeg
Pour the sweetened condensed milk, milk, cinnamon, eggs, nutmeg, and extracts, into a blender or food processor and mix thoroughly. The mixture will smell amazing, Set aside.
Slice your croissants in half and place in the baking dish. The number of croissants you need will be based upon whether you are using large or small croissants. Put as many as you can in the baking dish. Spread the apple pie filling on top of the croissants, and sprinkle the raisins on the filling. Place the tops on the croissants and pour the custard into the baking pan. Press down on the croissants to absorb more of the liquid. Keep pressing until the croissants absorb as much
Next,cover your pan with foil and bake for about 25 minutes. Take off the foil and bake for another 10 minutes until the croissants are puffed up. Let the bread pudding rest for 10 minutes or so to set up. You can serve warm with Vanilla or Butter Pecan Ice Cream.
You can use your own cooked apples in lieu of the apple pie filling. Your own will always be better. The rum extract is an important ingredient in this recipe. It really kicks up the flavor for this bread pudding.
This bread pudding is very versatile. You can use different fruits with it if you so desire. Make the recipe your own.
Sunday, September 26, 2010
Since I'm in a Breakfasty kind of mood...(I know that Breakfasty isn't a real word!) but anyway ,it's Sunday and I'm thinking about going out with my wife to have breakfast..I'm thinking of something different and yet traditional. Nothing is more traditional on a Sunday Morning than Pancakes...but these aren't any old Aunt Jemima Pancakes..These are Cornmeal Pancakes...Commonly known as "Hoe Cakes!" Check it out-
•1 cup yellow cornmeal
•2 tbp sugar
•1/2 tsp salt
•2 cups boiling water
•1 and 1/3 cups of milk (or buttermilk)
•1 tbp pure vanilla extract
•2 cups of flour
•2 tsp baking powder
•2 tbp oil.
In a medium bowl mix cornmeal, sugar and salt; add water and let it sit for 10 minutes. When the cornmeal has absorbed the water and thickened, mix the milk in and let it sit for another 5 minutes.
Next are the eggs and vanilla extract which should be thoroughly mixed with the cornmeal. In a separate bowl, measure and mix the flour and baking powder and then combine it with the cornmeal mixture. Preheat a skillet and spread a little bit of oil on it before every pancake is cooked.
This yields four servings...After trying this recipe...You might not want to buy Aunt Jemimas or go to IHOP for awhile...(Perish the thought) That's how good they are!
Saturday, September 25, 2010
Not So in this case...This wonderful woman came to our second grade class with a hot plate, some eggs, some bread and a wonderful new thing of which I had never heard of at the time..French Toast...She showed us how to make it...She held our attention, and we had a nice sweet treat...I have been a major fan of French Toast ever since.
This is not her recipe...but it's a good recipe just the same.
1 teaspoon sugar, optional
1 teaspoon salt
1 cup milk
10 to 12 slices white bread
maple syrup or other syrup
Vanilla Extract (optional)
Nutmeg(optional, just a pinch)
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk, Vanilla Extract, nutmeg and or cinnamon.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.
Wednesday, September 22, 2010
Tuesday, September 21, 2010
A no brainer here...
4-5 slices of cheese
diced green peppers
diced red peppers (optional)
diced orange peppers (optional)
diced yellow peppers (optional)
your favorite spices
Spray your pan, and heat.
In a large bowl combine eggs, and beat well.
Once your pan is hot enough, dump HALF of the eggs into the pan, and let settle for about 2 minutes. Once the eggs start to cook(you'll be able to know) Scrape the eggs across the pan, so they scramble. Add 2 pieces of cheese, and the rest of the egg mixture. Let the cheese melt, and the rest of the eggs cook. Then add the rest of the cheese and season with your favorite spices and add the diced vegatables. Once the eggs are fully scrambled, and the cheese is completely melted, take the pan off and serve hot.
This Recipe depends on how many people you have in your family or over for breakfast.
Monday, September 20, 2010
Everybody can't make Chilli to my liking...But if I had my druthers..Here is a spicy recipe that I think I'd love:
12 oz tomato paste
16 oz tomato sauce
3 24oz cans red kidney beans (drained)
6 Tablespoons garlic powder
3 Tablespoons onion powder
2 Tablespoons ground cumin
2 Tablespoons parsley
2 Teaspoons oregano
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Tablespoon chipotle powder
1 Teaspoon habenero chile powder
1 medium onion, chopped
4 whole red habeneros (deveined, deseeded and chopped)
6 jalepenos (deveined, deseeded and chopped)
2 New Mexican chiles (deveined, deseeded and chopped)
1/2 pound elbow macaroni
1 pound steak of choice
1 pound ground beef
1 pound ground pork
6 oz beer (1/2 bottle of Corona)
Saute the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta.
While this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer (Corona). Cook for 30 minutes. Serve with grated cheese and chopped onions.
Enjoy! Hope your team wins! (As long as they aren't playing my Eagles!)
Thursday, September 16, 2010
1 container(s) (6 ounces) red raspberries
2 tablespoon(s) superfine sugar, use 3 tablespoons if too tart
Cold brut champagne or prosecco (dry Italian sparkling wine)
Tuesday, September 14, 2010
Prep Time: 40 Minutes
Cook Time: 30 Minutes
Should Be Ready in one hour and ten minutes.
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.
Monday, September 13, 2010
1/2 cup of milk
Saturday, September 11, 2010
3 onions, sliced
One 3- to 4-pound top or bottom round beef roast
Flour for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 or 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter at room temperature
Thursday, September 9, 2010
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley
Monday, September 6, 2010
- 2 lbs Italian Sausage, casings removed (mild or hot)
- 1 small onion, chopped
- 3 -4 garlic cloves, minced
- 1 (28 ounce) cans diced tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (15 ounce) cans tomato sauce
- 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
- 3 teaspoons basil
- 2 teaspoons dried parsley flakes
- 1 1/2 teaspoons brown sugar
- 1 teaspoon salt
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon fresh coarse ground pepper
- 1/4 cup red wine (a good Cabernet!)
- 1 lb thin spaghetti
- parmesan cheese
1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. Add onions and continue to cook, stirring occasionally until onions are softened.
3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. Stir well and barely bring to a boil.
6. Stir in red wine.
7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8. Cook spaghetti according to package directions.
9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
As much as I like Steak...I'd give up a steak dinner for this Spaghetti Dinner...Try it and see if you don't feel the same way!
Protect yourself against food-borne illnesses.
1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).
Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.
2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!
Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.
3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.
Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.
4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.
One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:
* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit
* Pork and ground beef - 160 degrees fahrenheit
* Poultry - 165 degrees fahrenheit.
Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.
5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.
Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.
6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.
Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.
7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.
You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.
8. Always heat leftover foods to 165 degrees fahrenheit.
The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.
9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.
If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.
10. Whenever there’s a food recall, check products stored at home to make sure they are safe.
You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov