Strawberry Coffee Cake

Here is something that if you cook it tonight, You'll have something sweet to eat with your morning coffee tomorrow morning.

Strawberry Coffee Cake! Strawberry Coffee cake is a moist, buttery, breakfast cake with an inner layer of sweet strawberry filling and a delicious crumb topping!

INGREDIENTS:

 

8    ounce    strawberries ( fresh, diced )
1/4    cup    granulated sugar
2    tablespoon    cornstarch
1    tablespoon    water ( cold )
1    teaspoon    lemon juice

DIRECTIONS:

 

Preheat oven to 350 degrees. Prepare strawberry filling In a small saucepan whis k together 1/4 cup sugar  

Stir in cold water and lemon juice.

Add diced Strawberries.

 

 

For the Crumb Topping:

1/3    cup    all-purpose flour
1 1/2    tablespoon    granulated sugar
2 1/2    tablespoon    butter ( chilled and diced into cubes )
1 1/2    tablespoon    brown sugar

For the Cake:

1 3/4    cup    all-purpose flour
1    teaspoon    baking powder
1/2    teaspoon    baking soda
1/2    teaspoon    salt
7    tablespoon    butter ( softened )
1    cup    granulated sugar
1    egg ( large )
1    teaspoon    vanilla extract
1/3    cup    sour cream
1/3    cup    buttermilk

Servings

12 

Have with coffee-

or a glass of milk-

Eat and Drink Well My Friends!

 

 

Pasta Salad with Melon, Pancetta and Ricotta Salata

Because as I write this...It's a warm summer night...I thought of this...It's healthy, it's good for you and it tastes good...And...I've been neglecting this blog lately...I needed something else for it.

This is Pasta salad with melon ,pancetta and ricotta salada...Yes...it's Italian...

INGREDIENTS:

2 ounces thinly sliced pancetta (Italian bacon)
4 ounces orecchiette (ear-shaped pasta)
Kosher salt
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons
Champagne vinegar or white wine vinegar
2 cups 1x1x1/4' pieces peeled melon (any variety)
1/3 cup coarsely chopped fresh mint, divided
3 tablespoons thinly sliced scallion or crushed red pepper flakes
Freshly ground black pepper
1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta.

DIRECTIONS:

Heat oven to 350 degrees.

Arrange pancetta in a single layer on a large rimmed baking sheet.

Bake until brown and crisp, 20–25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.)

Let pancetta stand until cool enough to handle, then break into bite-size pieces.

Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.

Whisk oil and vinegar in a large bowl.

Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes.

Toss to coat. Season to taste with salt and pepper.

Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.

Enjoy!

Eat well my friends!

Slow Cooking Shredded Pork

MMMM...Time for Some Meat...Something I can really get into.... Slow Cooking Pulled or shredded pork...It's the same thing...

INGREDIENTS:

• 1 (15-ounce) can tomato sauce
• 3 tablespoons chili powder
• 3 tablespoons light brown sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin

• 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
• Kosher salt and freshly cracked black pepper
• 5 cloves garlic, minced or grated
• 2 yellow onions, diced
• 1/4 cup fresh lime juice

DIRECTIONS:

 Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.

Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.

Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.

Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.

Per serving: Calories 280; Total Fat 10 grams; Saturated Fat 3 grams; Protein 33 grams; Total Carbohydrate 13 grams; Sugar: 7 grams; Fiber 3 grams; Cholesterol 101 milligrams; Sodium 567 milligrams

ENJOY!

Eat well my friends!

Cantaloupe Yogurt Bowl

It's summer...So here is a breakfast dish you don't have to heat....Me? I want a hot breakfast myself....

When the weather's really hot and there's no chance, no chance at all of turning on an oven or stovetop to break the morning fast, fill up on (and cool off with) one of these crave-worthy breakfast options.

Another fresh way to serve greek yogurt is by filling it in a cantaloupe half, then sprinkling berries and pepitas over the top.

INGREDIENTS:

1/2 cantaloupe

6 ounces nonfat Greek yogurt (I'll be honest...this is not something I eat)

1 tablespoon fresh raspberries

1 tablespoon fresh blueberries

1 teaspoon raw pepita seeds

DIRECTIONS:

Scoop out seeds from the center of your half cantaloupe.

 Fill the hole with six ounces of nonfat Greek yogurt..

Add berries to the yogurt and sprinkle with pepita seeds.

Use a spoon to scoop bites right out of the cantaloupe peel.

Enjoy! Eat well my friends!

Baked Beans in Bcaon Chips

I'm back!  Yeah..How about that, two days in a row...So check it out...Just so your dish will be the one talked about at the next cookout...Here is something you can put those baked beans in....

Instead of crumbling bacon bits into baked beans,(Everybody does that!) this brilliant recipe I'm about to show you..takes a good idea and turns it upside down with amazing results. Baked beans served in individual bacon "cups" are perfect party platter sides ..and like I said...Will have everybody going "ouuuu...ahhhhhh"at the next cook out if that's your thing....(It's not mine!)

INGREDIENTS:

For the honey:
1 cup honey
1 fresh habanero chile, thinly sliced

For the beans:
1 tablespoon extra-virgin olive oil
1 large yellow onion, very finely chopped
2 ½ cups canned navy beans, drained and rinsed
¾ cup (packed) light brown sugar
2 thick-cut bacon strips, finely chopped
¼ cup port wine
3 tablespoons finely chopped fresh cilantro leaves
1 ½ tablespoons dark molasses
1 teaspoon chili powder
2 teaspoons coarse salt
For the bacon cups:
Nonstick pan spray
2 pounds thin-cut bacon

For serving:
¼ cup sour cream
¼ cup finely chopped red or yellow bell pepper (or a combination of the two)
2 scallions, white and light green parts, thinly sliced..

DIRECTIONS:

For the honey:
Pour the honey into a small saucepan and bring to a simmer over medium heat. Turn off the heat, add the habanero, and allow the honey to cool to room temperature. Strain through a fine-mesh sieve into an airtight container.

For the beans:
Heat the olive oil in a medium pot over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the beans, brown sugar, bacon, port, cilantro, molasses, 1 tablespoon of the habanero honey, and the chili powder and salt. Stir to combine, and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently until the mixture is reduced by half, about 20 minutes. Turn off the heat and set aside to cool to room temperature.

For the bacon cups:
Preheat the oven to 350 degrees.
Turn a mini muffin pan upside down and lightly coat the bottom with nonstick pan spray.
Crisscross 3 slices of bacon over the bottom of each cup, and then place another mini muffin pan on top so that the bacon slices are compressed between the two pans. Place the pans on a rimmed baking sheet and bake until the bacon cups are crisp and browned, about 20 minutes. Remove the baking sheet from the oven and set aside to cool. completely.
Lift off the top pan. Carefully remove the bacon cups from the bottom pan and place them on a paper-towel-lined baking sheet to drain, upside down.

For serving:

Gently reheat the beans in a saucepan over medium heat until warmed through (add 1 tablespoon water if they’re too thick or dry). Place a spoonful of the beans into each bacon cup. Top with a dot of sour cream, some bell peppers, and a scallion ring. Serve.

 

Enjoy!  Eat and Drink Well My friends!

Beer Steak

Hey babies....I'm back and with a great new recipe for the summer...Beer Steaks....Yeah that's right..Beer Steaks...If you start with some great cuts  of rib eye steaks  you 're half-way there. 

The rest of this process is relatively easy. For starters just sprinkle the steaks with salt and lemon pepper, pressing the mixture gently into the meat. Pour on your favorite beer and let sit in the refrigerator for an hour or two before grilling.


INGREDIENTS: 
 4 (1/2 pound)rib-eye steaks, or steak of choice

 2 tablespoons sea salt

 2 tablespoons lemon pepper

 2 (12 fluid ounce) cans or bottles beer of your choice (For me, that would be Corona)

DIRECTIONS:

1. Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

 Enjoy!  Eat well my friends!