O love these...My Favorite Party Snack...Pigs In a Blanket!
This is simple...Check it Out!
INGREDIENTS:
One 12-ounce package cocktail franks (about 30)
1 package of puff pastry sheets,
Thawed
Dijon mustard, as needed
Cooking spray
2 eggs, beaten
DIRECTIONS:
Preheat the oven to 375 degrees.
Remove the cocktail franks from their package and pat them dry with a paper towel.
Poke 1-2 small holes in each frank and set aside.
Unroll each pastry sheet onto a clean work surface. Take a cocktail frank and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces (you may want to test to make sure this is long enough to wrap around an entire frank).
To assemble, spread about a teaspoon of Dijon mustard onto each pastry strip, then wrap around a cocktail frank. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray. Continue to assemble the rest of the cocktail franks with the pastry strips
Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each miniature hot dog with the egg wash, then bake in the oven until the puff pastry is cooked and golden brown, about 15 minutes.
Doesn't get any simpler than that...Enjoy! Eat Well My friends!
Thursday, December 12, 2019
Wednesday, December 11, 2019
Slow Cooker Spaghetti and Meatballs
I’ve been cooking for many years and this dish is still one of my favorites.
My No. 1 standby slow cooker meatballs recipe also makes amazing hero sandwiches, and the sauce works for any pasta..
Check it Out!
INGREDIENTS:
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan and Romano cheese blend
1 teaspoon pepper
1/2 teaspoon salt
2 large eggs, lightly beaten
2 pounds ground beef
SAUCE:
1 large onion, finely chopped
1 medium green pepper, finely chopped
3 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
6 garlic cloves, minced
2 bay leaves
1 teaspoon each dried basil, oregano and parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Hot cooked spaghetti
DIRECTIONS:
In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.
Place the first five sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.
Remove bay leaves. Serve with spaghetti.
Serve with a nice Red wine...Enjoy! Eat Well My Friends!
My No. 1 standby slow cooker meatballs recipe also makes amazing hero sandwiches, and the sauce works for any pasta..
Check it Out!
INGREDIENTS:
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan and Romano cheese blend
1 teaspoon pepper
1/2 teaspoon salt
2 large eggs, lightly beaten
2 pounds ground beef
SAUCE:
1 large onion, finely chopped
1 medium green pepper, finely chopped
3 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
6 garlic cloves, minced
2 bay leaves
1 teaspoon each dried basil, oregano and parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Hot cooked spaghetti
DIRECTIONS:
In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.
Place the first five sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.
Remove bay leaves. Serve with spaghetti.
Serve with a nice Red wine...Enjoy! Eat Well My Friends!
Thursday, November 21, 2019
Smoked Sausage Pasta
Hey, This is comfort food at its very best.
The combination of smoked sausage and a creamy mustard and onion sauce with just a hint of paprika is just what you need when the nights begin to draw in.
Beileve it or not ,this is a fun twist on a classic Swedish dish traditionally served with rice.
INGREDIENTS:
•1 tbsp tomato purée
•1 tbsp Dijon mustard
•1 tsp paprika
•130 ml single cream
•1 pinch sea salt and black pepper
•400 g fresh tagliatelle or pappardelle
•2 tbsp capers or eldercapers
•1 handful finely chopped fresh chives
•1 tbsp butter
•1 large onion, peeled and finely chopped
•350 g smoked sausage or falukory, very finely diced
DIRECTIONS:
1.Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.
2. Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato purée, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.
3 Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small cup (around 80ml/2.7 fl oz) of pasta water.
4 Add the cup of pasta water to the sausage sauce. Stir in with the capers and take off the heat.
5 Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.
And there you have it...Enjoy! Eat Well My friends!
Saturday, November 16, 2019
Broccolli Cheddar Soup
I'm back with another Soup.... Today, Broccolli Cheddar Soup...I'm told that This soup is stick to your bones good. Perfect on a winter night, yet we find that we crave it year round. Feel free to add some extra broccoli in there to sneak in some extra veggies!
INGREDIENTS:
4tbsp. butter
1 onion, chopped
1/4c. all-purpose flour
2c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
1 large head broccoli, finely chopped
1 large carrot, grated
2 stalks celery, thinly sliced
2c. whole milk
3c. shredded cheddar, plus more for garnish
Baguette, for serving
DIRECTIONS:
1.In a large pot over medium heat, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper.
2.Stir in broccoli, carrots, and celery. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.
3.Add milk and bring to a simmer, then stir in cheddar.
4.Season with salt and pepper and top with more cheddar.
5.Serve with baguette
Enjoy! Eat well my friends...It's cuffing season!
INGREDIENTS:
4tbsp. butter
1 onion, chopped
1/4c. all-purpose flour
2c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
1 large head broccoli, finely chopped
1 large carrot, grated
2 stalks celery, thinly sliced
2c. whole milk
3c. shredded cheddar, plus more for garnish
Baguette, for serving
DIRECTIONS:
1.In a large pot over medium heat, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper.
2.Stir in broccoli, carrots, and celery. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.
3.Add milk and bring to a simmer, then stir in cheddar.
4.Season with salt and pepper and top with more cheddar.
5.Serve with baguette
Enjoy! Eat well my friends...It's cuffing season!
Friday, November 15, 2019
Stuffed Pepper Soup
It's unofficially winter....And Nothing tastes better than a hearty soup....Plus, it's easy to prepare on those nights when you are bone tired and don't feel like doing anything..
INGREDIENTS:
1tbsp. extra-virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1lb. ground beef
Kosher salt
Freshly ground black pepper
6c. Swanson Chicken Broth (Shameless plug)
1 (28-oz.) can crushed tomatoes
1 (14-oz.) can fire-roasted diced tomatoes
2tsp. dried oregano
1c. white rice
Shredded white cheddar, for serving
Freshly chopped parsley, for serving
DIRECTIONS:
1
In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
2
Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
3.
Garnish with cheddar and parsley before serving.
And there you have it...Enjoy Folks.....Eat Well My Friends
INGREDIENTS:
1tbsp. extra-virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1lb. ground beef
Kosher salt
Freshly ground black pepper
6c. Swanson Chicken Broth (Shameless plug)
1 (28-oz.) can crushed tomatoes
1 (14-oz.) can fire-roasted diced tomatoes
2tsp. dried oregano
1c. white rice
Shredded white cheddar, for serving
Freshly chopped parsley, for serving
DIRECTIONS:
1
In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
2
Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
3.
Garnish with cheddar and parsley before serving.
And there you have it...Enjoy Folks.....Eat Well My Friends
Thursday, October 24, 2019
Pumpkin Pie
It's October...Halloween is almost here and what would be better than a Pumpkin Pie recipe?
INGREDIENTS:
Pastry dough
•15-oz can canned solid-pack pumpkin (about 2 cups)
•1 cup heavy cream
•1/2 cup whole milk
•2 large eggs
•3/4 cup packed light brown sugar
•1 teaspoon ground cinnamon
•1 teaspoon ground ginger
•Pinch of ground cloves
•1/4 teaspoon salt
•Accompaniment: lightly whipped cream
DIRECTIONS:
Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
Preheat oven to 375°°F.
Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
DON'T SWEAT THE TECHNIQUE-
• To prevent overbaking custard, you should start checking the pie's doneness at 45 minutes, as ovens vary.
• Pie may be made 1 day ahead and chilled, covered, but crust will not be as crisp as if made day of serving.
There you have it...Enjoy! Eat well my friends!
INGREDIENTS:
Pastry dough
•15-oz can canned solid-pack pumpkin (about 2 cups)
•1 cup heavy cream
•1/2 cup whole milk
•2 large eggs
•3/4 cup packed light brown sugar
•1 teaspoon ground cinnamon
•1 teaspoon ground ginger
•Pinch of ground cloves
•1/4 teaspoon salt
•Accompaniment: lightly whipped cream
DIRECTIONS:
Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
Preheat oven to 375°°F.
Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
DON'T SWEAT THE TECHNIQUE-
• To prevent overbaking custard, you should start checking the pie's doneness at 45 minutes, as ovens vary.
• Pie may be made 1 day ahead and chilled, covered, but crust will not be as crisp as if made day of serving.
There you have it...Enjoy! Eat well my friends!
Wednesday, October 23, 2019
Creamy Chickem Spaghetti Caserole
Say you have Chicken in the Fridge and some unused Mushrooms and you want to do something with them, but you are not sure just what?
Why not create this lovely comfort food pasta dish?
INGREDIENTS:
Of course you're going to need some other ingredients like such...
1 whole fryer chicken, cut up
1 stick (1/2 cup) butter
1 pound white mushrooms, sliced
1/2 cup dry white wine, divided Kosher salt and freshly ground black pepper
1/4 cup flour
2 cups chicken broth (reserved from chicken or canned)
1½ cup whole milk
1 cup freshly grated Parmesan cheese, plus more for sprinkling
1 cup whole black olives, chopped Freshly ground black pepper
1 pound thin spaghetti
DIRECTIONS:
1. Place chicken in a pot of water and boil on medium-low heat for 30-40 minutes.
Remove chicken from pot and allow to cool slightly.
Keep broth in pot.
2. Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8-10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
3. Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
4. Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1-2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
5. Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
6. Turn into a 9- by 13-inch casserole pan. Bake at 350°F or until golden brown and bubbly. Serve with salad and warm, crusty bread.
Enjoy! Eat well my friends!
Why not create this lovely comfort food pasta dish?
INGREDIENTS:
Of course you're going to need some other ingredients like such...
1 whole fryer chicken, cut up
1 stick (1/2 cup) butter
1 pound white mushrooms, sliced
1/2 cup dry white wine, divided Kosher salt and freshly ground black pepper
1/4 cup flour
2 cups chicken broth (reserved from chicken or canned)
1½ cup whole milk
1 cup freshly grated Parmesan cheese, plus more for sprinkling
1 cup whole black olives, chopped Freshly ground black pepper
1 pound thin spaghetti
DIRECTIONS:
1. Place chicken in a pot of water and boil on medium-low heat for 30-40 minutes.
Remove chicken from pot and allow to cool slightly.
Keep broth in pot.
2. Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8-10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
3. Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
4. Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1-2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
5. Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
6. Turn into a 9- by 13-inch casserole pan. Bake at 350°F or until golden brown and bubbly. Serve with salad and warm, crusty bread.
Enjoy! Eat well my friends!
Friday, October 18, 2019
Riggatoni Amatriciana
It's Pasta ,so you know I love it right? Riggatoni Amatriciana
A rich tomato pasta sauce with a hint of chili, crispy pancetta (though you could substitute smoked, streaky bacon) and served with freshly grated Parmesan will hit the spot on a chilly evening. Perhaps a glass of full-bodied red wine will complete the dish...
This my friends is supposed to be one of the great traditional Italian sauces, amatriciana is much-loved across the world. Salty pancetta adds depth to this tomato-based sauce which marries well with the slight chilli kick.
INGREDIENTS:
•14.1 oz rigatoni
•4 slices pancetta, diced
•0.5 onion, chopped
•1 clove garlic, minced
•0.2 tsp dried crushed chillies
•2 400g tins peeled plum tomatoes
•1 handful chopped fresh basil and parsley
•0.7 oz flaked parmesan
DIRECTIONS:
1.Cook the pancetta in a saucepan over medium high heat until crisp, about 5 minutes.
2.Drain all but 2 tablespoons of fat from the pan. Add onions and cook over medium heat for about 3 minutes.
3.Stir in garlic and crushed chillies, and cook for 30 seconds.
4.Add tinned tomatoes and simmer for 10 minutes, breaking up tomatoes with your spoon.
5.Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, according to packet instructions.
6.Stir in basil and parsley into the sauce and then toss with the cooked pasta.
7.Serve with flaked parmesan on top.
And there it is...Enjoy with a nice red wine..
Eat well my friends!
Monday, October 14, 2019
Cornmeal Pan Rolls
These delightful golden rolls are always requested at Thanksgiving and Christmas, Hope you enjoy and make good use of this recipe..
INGREDIENTS:
2-1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup water
3 tablespoons butter, divided
1 large egg, room temperature
DIRECTIONS:
In a large bowl, combine the flour, cornmeal, sugar, yeast and salt.
In a small saucepan, heat water and 2 tablespoons butter to 120°-130°.
Add to dry ingredients; beat until moistened.
Add egg; beat on medium speed for 3 minutes.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.
Enjoy! Eat well my friends!
Tuesday, October 8, 2019
Orange Chicken
I know, I know...WHAT? Yes..I said it..Orange Chicken...On those nights that you'd rather order takeout than cook, reach for this healthier orange chicken. It takes just 10 minutes from start to finish!
Check it out....
INGREDIENTS:
1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• 1/2 cup cornstarch
• 2 tablespoons toasted sesame oil
• 2 tablespoons olive oil
• 2 large oranges, juiced; plus more orange juice if necessary
• 1/3 cup lite soy sauce
• 1/4 cup honey
• 1 tablespoon green onions, diced into thin rounds
DIRECTIONS:
To a large skillet, add freshly squeezed orange juice, soy sauce, honey, sesame oil, olive oil, and boneless skinless chicken breast pieces that have been dredged in cornstarch. It’s the secret ingredient.
Cook until the chicken is done, less than 10 minutes, and dig in to this better-than-takeout copycat orange chicken alongside your favorite rice.
1.To a large bowl or ziptop plastic bag, add the chicken, cornstarch, and toss or shake the bag to coat the chicken evenly; set aside.
2.To a large skillet, add the oils, orange juice, soy sauce, honey, add the chicken pieces but not any excess cornstarch that's at the bottom of your bowl or bag, turn the heat to medium, and cook until chicken is done and cooked through; flip chicken and stir pan sauce that's forming nearly constantly.
Tip - If at any time your sauce is tightening or thickening up too much before the chicken has cooked through, simply add additional orange juice to thin it and keep stirring.
3.Evenly garnish with green onions and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
And there it is...Enjoy! Eat Well My Friends!
Check it out....
INGREDIENTS:
1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• 1/2 cup cornstarch
• 2 tablespoons toasted sesame oil
• 2 tablespoons olive oil
• 2 large oranges, juiced; plus more orange juice if necessary
• 1/3 cup lite soy sauce
• 1/4 cup honey
• 1 tablespoon green onions, diced into thin rounds
DIRECTIONS:
To a large skillet, add freshly squeezed orange juice, soy sauce, honey, sesame oil, olive oil, and boneless skinless chicken breast pieces that have been dredged in cornstarch. It’s the secret ingredient.
Cook until the chicken is done, less than 10 minutes, and dig in to this better-than-takeout copycat orange chicken alongside your favorite rice.
1.To a large bowl or ziptop plastic bag, add the chicken, cornstarch, and toss or shake the bag to coat the chicken evenly; set aside.
2.To a large skillet, add the oils, orange juice, soy sauce, honey, add the chicken pieces but not any excess cornstarch that's at the bottom of your bowl or bag, turn the heat to medium, and cook until chicken is done and cooked through; flip chicken and stir pan sauce that's forming nearly constantly.
Tip - If at any time your sauce is tightening or thickening up too much before the chicken has cooked through, simply add additional orange juice to thin it and keep stirring.
3.Evenly garnish with green onions and serve immediately. Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
And there it is...Enjoy! Eat Well My Friends!
Thursday, September 19, 2019
Chicken Prosciutto Pin wheels in Wine Sauce
Having that guy or that girl over and you really want to impress them? How about trying this recipe that I can barely pronounce...(I'm not Italian, sue me!)
INGREDIENTS:
6 boneless skinless chicken breast halves (6 ounces each)
6 thin slices prosciutto or deli ham
6 slices part-skim mozzarella cheese
2 large eggs, lightly beaten
1/2 cup Italian-style panko
(Japanese) bread crumbs
1/2 cup butter, cubed
1 shallot, finely chopped
2 garlic cloves, minced
3 cups Madeira wine
DIRECTIONS:
Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks.
Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into three slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken.
Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.
ENJOY!
INGREDIENTS:
6 boneless skinless chicken breast halves (6 ounces each)
6 thin slices prosciutto or deli ham
6 slices part-skim mozzarella cheese
2 large eggs, lightly beaten
1/2 cup Italian-style panko
(Japanese) bread crumbs
1/2 cup butter, cubed
1 shallot, finely chopped
2 garlic cloves, minced
3 cups Madeira wine
DIRECTIONS:
Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks.
Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into three slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken.
Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.
ENJOY!
Wednesday, September 18, 2019
Sweet and Tangy Meatballs
I'm always on the hunt for something different to make for dinner...Here are my sweet and tangy meatballs...
INGREDIENTS:
2/3 cup quick-cooking oats
1/2 cup crushed Ritz crackers
2 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
1 tablespoon dried minced onion
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon honey
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
SAUCE:
1/3 cup packed brown sugar
1/3 cup honey
1/3 cup orange marmalade
2 tablespoons cornstarch
2 tablespoons soy sauce
1 to 2 tablespoons Louisiana-style hot sauce
1 tablespoon Worcestershire sauce
DIRECTIONS:
Preheat air fryer to 380°.
In a large bowl, combine the first 10 ingredients.
Add beef; mix lightly but thoroughly.
Shape into 1-1/2-in. balls.
In batches, arrange meatballs in a single layer in greased air-fryer basket.
Cook until lightly browned and cooked through, 12-15 minutes.
Meanwhile, in a small saucepan, combine sauce ingredients.
Cook and stir over medium heat until thickened. Serve with meatballs.
ENJOY!
INGREDIENTS:
2/3 cup quick-cooking oats
1/2 cup crushed Ritz crackers
2 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
1 tablespoon dried minced onion
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon honey
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
SAUCE:
1/3 cup packed brown sugar
1/3 cup honey
1/3 cup orange marmalade
2 tablespoons cornstarch
2 tablespoons soy sauce
1 to 2 tablespoons Louisiana-style hot sauce
1 tablespoon Worcestershire sauce
DIRECTIONS:
Preheat air fryer to 380°.
In a large bowl, combine the first 10 ingredients.
Add beef; mix lightly but thoroughly.
Shape into 1-1/2-in. balls.
In batches, arrange meatballs in a single layer in greased air-fryer basket.
Cook until lightly browned and cooked through, 12-15 minutes.
Meanwhile, in a small saucepan, combine sauce ingredients.
Cook and stir over medium heat until thickened. Serve with meatballs.
ENJOY!
Tuesday, September 17, 2019
Meringue Topped Pecan Custard Pie
Hey babies...This is your secret weapon recipe... The one you you pull out for special occasions..
It's an amazing variation on the pecan pie everyone knows—the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast.
INGREDIENTS:
Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/4 cup all-purpose flour
1-3/4 cups 2% milk
6 tablespoons butter, cubed
3 large egg yolks
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
DIRECTIONS:
On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
Trim to 1/2 in. beyond rim of plate; flute edge.
Refrigerate 30 minutes.
Preheat oven to 425°.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer.
Cool on a wire rack. Reduce oven setting to 350°.
In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla.
For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly.
Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
DON'T SWEAT THE TECHNIQUE:
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
And there you have it...Eat well my friends!
It's an amazing variation on the pecan pie everyone knows—the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast.
INGREDIENTS:
Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/4 cup all-purpose flour
1-3/4 cups 2% milk
6 tablespoons butter, cubed
3 large egg yolks
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
DIRECTIONS:
On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
Trim to 1/2 in. beyond rim of plate; flute edge.
Refrigerate 30 minutes.
Preheat oven to 425°.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer.
Cool on a wire rack. Reduce oven setting to 350°.
In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla.
For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly.
Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
DON'T SWEAT THE TECHNIQUE:
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
And there you have it...Eat well my friends!
Friday, September 13, 2019
Turkey Chilli
Hey guys...I know it's been a long time since I posted on this blog...but I'm back...So check this out..Frugal turkey fans will love this simple chili recipe that uses $6 of canned tomatoes and beans, $4 of ground turkey, and $2 of spices and cooking oil to make a large batch that serves eight. The total cost is $12, which leaves plenty of room in the $20 budget for fixings like chips, rice, salad, and avocado.
Check it out..
INGREDIENTS:
tablespoon vegetable oil +
1 pound ground turkey
+2 (10.75 ounce) cans low sodium tomato soup
+2 (15 ounce) cans kidney beans, drained
+1 (15 ounce) can black beans, drained
+1/2 medium onion, chopped White Onion, Large See Store for Price Buy on AmazonFresh
+2 tablespoons chili powder
+1 teaspoon red pepper flakes
+1/2 tablespoon garlic powder
+1/2 tablespoon ground cumin
+1 pinch ground black pepper
+1 pinch ground allspice
+salt to taste
Add all ingredients to list
DIRECTIONS:
Heat the oil in a skillet over medium heat.
Place turkey in the skillet, and cook until evenly brown; drain. 2 Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.
And there you have it...Inexpensive and yet good..Enjoy! Eat well my friends!
Wednesday, August 14, 2019
Rhubard Pie..
I heard this on television shows...Always thought it was fictional....What the hell is Rhubarb...Well, we are about to find out...
INGREDIENTS:
3 tablespoons quick-cooking tapioca
4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
3/4 cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 drops red food coloring, optional Pastry for double-crust pie (9 inches)
DIRECTIONS:
1. Preheat oven to 425°.
Place tapioca in a small food processor or spice grinder; process until finely ground.
2 In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil.
Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally.
Transfer to a large bowl; cover and refrigerate overnight.
3. On a lightly floured surface, roll one half of dough to an 18-in. circle.
Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups.
Repeat with remaining dough.
Spoon strawberry mixture into muffin cups.
4.Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool. Pastry for double-crust pie (9 inches):
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly.
Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap.
Refrigerate 1 hour or overnight.
There it is...It's real...Enjoy...Eat Well My Friends
INGREDIENTS:
3 tablespoons quick-cooking tapioca
4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
3/4 cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 drops red food coloring, optional Pastry for double-crust pie (9 inches)
DIRECTIONS:
1. Preheat oven to 425°.
Place tapioca in a small food processor or spice grinder; process until finely ground.
2 In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil.
Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally.
Transfer to a large bowl; cover and refrigerate overnight.
3. On a lightly floured surface, roll one half of dough to an 18-in. circle.
Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups.
Repeat with remaining dough.
Spoon strawberry mixture into muffin cups.
4.Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool. Pastry for double-crust pie (9 inches):
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly.
Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap.
Refrigerate 1 hour or overnight.
There it is...It's real...Enjoy...Eat Well My Friends
Wednesday, July 17, 2019
Meringue with Strawberries
It's summer and I'm in a desert kind of mood!
Meringue is so simple to make at home; with an electric whisk the mixture takes just minutes to prepare.
The addition of a little lemon juice helps to keep the meringue shiny.
You then pop it in the oven on a low temperature for several hours and go and do something else while the meringue slowly cooks. ( Look at your phone or tablet...Read an excerpt of a book... Read my other two blogs.)
This is a large meringue nest; if you prefer to make smaller nests, cooking time would be reduced by about half. It makes a delicious dessert topped with Italian zabaglione and some fresh strawberries.
INGREDIENTS:
For the meringue
•3 egg whites
•1 pinch salt
•250 g caster (superfine) sugar
•0.5 tsp lemon juice
•10 g icing (confectioners’) sugar, sifted
•200 g strawberries, hulled and quartered
For the zabaglione
•4 egg yolks
•100 g caster (superfine) sugar
•3 tbsp Marsala wine
DIRECTIONS:
1.Preheat the oven to 75°C/165°F/gas mark ¼ or as low as it will go. Line a 24cm/9½-inch diameter round baking sheet with baking parchment.
2 Put the egg whites and salt in a bowl and whisk until stiff peaks form. Gradually add the caster sugar, whisking all the time. Add the lemon juice and whisk until the sugar has dissolved.
3 Put the mixture into a piping bag (pastry bag) and pipe a large nest onto the baking parchment. Alternatively, if you don’t have a piping bag, you can use a large spoon. Sprinkle with icing sugar and immediately place in the oven for 4 hours.
4 Remove from the oven and leave to cool slightly before carefully removing from the baking sheet, and then leave the meringue to cool fully.
5 Meanwhile, make the zabaglione. In a small heatproof bowl, whisk together the egg yolks, sugar and vin santo. Place over a saucepan of gently simmering water, whisking all the time until the mixture begins to boil and thicken. 6 Remove from the heat, whisk well to get rid of any lumps, and leave to cool. 7 Put the meringue on a serving plate, fill the middle with the zabaglione and decorate with strawberries.
Another nice cool treat for a summer day...Enjoy! Eat Well My Friends!
Meringue is so simple to make at home; with an electric whisk the mixture takes just minutes to prepare.
The addition of a little lemon juice helps to keep the meringue shiny.
You then pop it in the oven on a low temperature for several hours and go and do something else while the meringue slowly cooks. ( Look at your phone or tablet...Read an excerpt of a book... Read my other two blogs.)
This is a large meringue nest; if you prefer to make smaller nests, cooking time would be reduced by about half. It makes a delicious dessert topped with Italian zabaglione and some fresh strawberries.
INGREDIENTS:
For the meringue
•3 egg whites
•1 pinch salt
•250 g caster (superfine) sugar
•0.5 tsp lemon juice
•10 g icing (confectioners’) sugar, sifted
•200 g strawberries, hulled and quartered
For the zabaglione
•4 egg yolks
•100 g caster (superfine) sugar
•3 tbsp Marsala wine
DIRECTIONS:
1.Preheat the oven to 75°C/165°F/gas mark ¼ or as low as it will go. Line a 24cm/9½-inch diameter round baking sheet with baking parchment.
2 Put the egg whites and salt in a bowl and whisk until stiff peaks form. Gradually add the caster sugar, whisking all the time. Add the lemon juice and whisk until the sugar has dissolved.
3 Put the mixture into a piping bag (pastry bag) and pipe a large nest onto the baking parchment. Alternatively, if you don’t have a piping bag, you can use a large spoon. Sprinkle with icing sugar and immediately place in the oven for 4 hours.
4 Remove from the oven and leave to cool slightly before carefully removing from the baking sheet, and then leave the meringue to cool fully.
5 Meanwhile, make the zabaglione. In a small heatproof bowl, whisk together the egg yolks, sugar and vin santo. Place over a saucepan of gently simmering water, whisking all the time until the mixture begins to boil and thicken. 6 Remove from the heat, whisk well to get rid of any lumps, and leave to cool. 7 Put the meringue on a serving plate, fill the middle with the zabaglione and decorate with strawberries.
Another nice cool treat for a summer day...Enjoy! Eat Well My Friends!
Tuesday, July 16, 2019
Honey Dew ,Jicama and Mango Salad
Heyyyy, Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch to your munch!
INGREDIENTS:
½ small honeydew or Snow Kiss melon (about 1½ lb.)
1 small or ½ large jicama (about 14 oz.), peeled, thinly sliced into rounds
1 ripe but firm mango, peeled, thinly sliced
¼ cup fresh lime juice
Kosher salt
Tajín Clásico seasoning and lime wedges (for serving)
DIRECTIONS:
Using your hands, pull out some seeds from melon half (you don’t want to ruin the round shape of the inside by scooping with a spoon).
Place a cut side down and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.
Using a mandoline or a sharp knife, thinly slice melon into rings.
Toss melon, jicama, and mango on a platter with lime juice; season generously with salt.
Sprinkle with Tajín, and serve with lime wedges and more Tajín.
Enjoy! Eat Well my friends
INGREDIENTS:
½ small honeydew or Snow Kiss melon (about 1½ lb.)
1 small or ½ large jicama (about 14 oz.), peeled, thinly sliced into rounds
1 ripe but firm mango, peeled, thinly sliced
¼ cup fresh lime juice
Kosher salt
Tajín Clásico seasoning and lime wedges (for serving)
DIRECTIONS:
Using your hands, pull out some seeds from melon half (you don’t want to ruin the round shape of the inside by scooping with a spoon).
Place a cut side down and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.
Using a mandoline or a sharp knife, thinly slice melon into rings.
Toss melon, jicama, and mango on a platter with lime juice; season generously with salt.
Sprinkle with Tajín, and serve with lime wedges and more Tajín.
Enjoy! Eat Well my friends
Monday, July 1, 2019
Key Lime Pound Cake
This looks so good and unfortunately I can't find a bakery open that has this...but what I can do is lay a recipe on you for making this.
INGREDIENTS:
4 sticks butter, that’s 1 pound, room temperature
3 cups sugar
6 large eggs, room temperature
4 cups all-purpose flour
1/2 cup fresh key lime juice
1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
4 teaspoons key lime zest, minced
1 teaspoon vanilla extract.
DIRECTIONS:
Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. (My pan is 10 1/2″ and it’s just fine.)
Set aside. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.
Add the sugar and again beat well for at least 5 minutes. (I use a stand up mixer and beat the mixture 10-15 minutes. I don’t like a “grainy” cake.)
One at a time add the eggs and beat only until the yellow disappears.
Stir juice, milk, zest and vanilla together.
Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture.
Begin and end with flour. Mix well but just enough to incorporate all ingredients. (You don’t want a tough pound cake!)
Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
Bake for 1 hour and 45 minutes or until cake tester comes out clean.
Cool on a cooling rack for 20-25 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
The cake is far better the following day or 2 days later.
KEY LIME CREAM CHEESE ICING:
8 ounces cream cheese, room temperature
3-4 tablespoons butter, room temperature 4 cups confectioner’s sugar 1/4 cup freshly squeezed key lime juice
2-3 teaspoons key lime zest
1 teaspoon vanilla extract Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
Add confectioner’s sugar and beat well until completely smooth and fluffy.
Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
Ice cake. This makes quite a bit of icing.
After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.
Enjoy! Eat Well My Friends:
Wednesday, June 19, 2019
Cherry Tomato Mozzarella Saute
This is a side dish from the Southwest. It is fast to fix and full of flavor. The mix of cherry tomatoes and mozzarella pairs well with almost any main dish you can think of.
Seriously...I've never had this before...but it looks delish...I think you should trust the recipe. It's really quite simple.
INGREDIENTS:
2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
1 garlic clove, minced
2-1/2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese cut into 1/2-inch cubes
DIRECTIONS:
In a large skillet, heat oil over medium-high heat;
saute shallots with thyme until tender.
Add garlic; cook and stir 1 minute.
Stir in tomatoes, salt and pepper; heat through.
Remove from heat; stir in cheese.
It can't get any simpler than that....
Enjoy! Eat Well My friends!
Tuesday, June 18, 2019
Pangratto Pasta with Pepperoni
Author Emily C. says Blanket your pasta in hearty, spicy, fiery-red pepperoni pangrattato. It's my totally unorthodox version of the classic Italian garnish. The whole dish comes together easily: Make the pangrattato while the water heats. Prepare the sauce while the spaghetti cooks. Top each bowl with the spicy crumbs. In under 20 minutes, dig in at the table.
INGREDIENTS:
For the pasta:
Kosher salt
12 ounces spaghetti
3 tablespoons olive oil
3 garlic cloves, thinly sliced
3 tablespoons lemon juice, divided
1/2 cup finely grated Parmesan, plus more for serving
For the Pepperoni Pangrattato:
1 tablespoon olive oil
2 1/2 ounces pepperoni (either pre-sliced or the type sold in sticks), medium chop
1/2 cup panko Lemon zest from 1 large lemon
1/3 cup finely chopped parsley (well-dried to keep the crumbs crispy)
DIRECTIONS:
Bring 4 quarts of water to a boil.
1.Add 2 tablespoons salt and spaghetti; cook until al dente according to package directions. (Note that you'll reserve the pasta water; see step 4.)
2. While the water is heating, make the pangrattato: Heat the oil in a 12-inch skillet over medium heat. Add the pepperoni. Cook, stirring, until it starts to render its fat, about 1 to 2 minutes, then add the panko. Stir to evenly coat the panko in the rendered fat. Continue cooking until the crumbs are golden brown and the pepperoni is crispy, about 4 minutes. Off the heat, stir in the lemon zest and parsley.
3.While the spaghetti cooks, prepare the sauce: heat the oil in a 12-inch skillet over medium-low heat. Add the garlic, cooking until pale golden, about 2 minutes. Increase the heat to medium-high; add 2 tablespoons lemon juice and 1/2 cup water to the pan. Cook 2 to 3 minutes longer, or until the volume has reduced by half.
4.Using tongs or a pasta ladle, transfer the spaghetti directly into the skillet. Add the Parmesan and toss again.
And there you have it...Enjoy! Eat well my friends!
5.Serve in bowls and top with the pepperoni pangrattato and more Parmesan, if desired.
INGREDIENTS:
For the pasta:
Kosher salt
12 ounces spaghetti
3 tablespoons olive oil
3 garlic cloves, thinly sliced
3 tablespoons lemon juice, divided
1/2 cup finely grated Parmesan, plus more for serving
For the Pepperoni Pangrattato:
1 tablespoon olive oil
2 1/2 ounces pepperoni (either pre-sliced or the type sold in sticks), medium chop
1/2 cup panko Lemon zest from 1 large lemon
1/3 cup finely chopped parsley (well-dried to keep the crumbs crispy)
DIRECTIONS:
Bring 4 quarts of water to a boil.
1.Add 2 tablespoons salt and spaghetti; cook until al dente according to package directions. (Note that you'll reserve the pasta water; see step 4.)
2. While the water is heating, make the pangrattato: Heat the oil in a 12-inch skillet over medium heat. Add the pepperoni. Cook, stirring, until it starts to render its fat, about 1 to 2 minutes, then add the panko. Stir to evenly coat the panko in the rendered fat. Continue cooking until the crumbs are golden brown and the pepperoni is crispy, about 4 minutes. Off the heat, stir in the lemon zest and parsley.
3.While the spaghetti cooks, prepare the sauce: heat the oil in a 12-inch skillet over medium-low heat. Add the garlic, cooking until pale golden, about 2 minutes. Increase the heat to medium-high; add 2 tablespoons lemon juice and 1/2 cup water to the pan. Cook 2 to 3 minutes longer, or until the volume has reduced by half.
4.Using tongs or a pasta ladle, transfer the spaghetti directly into the skillet. Add the Parmesan and toss again.
And there you have it...Enjoy! Eat well my friends!
5.Serve in bowls and top with the pepperoni pangrattato and more Parmesan, if desired.
Friday, June 14, 2019
Chicken Fajitas.
It's been a few weeks hasn't it? Well I'm back...with a nice easy summer meal choice...
Fajiatas are the perfect weeknight dinner. Minimal prep and minimal cook time means these can be on your table FAST. Feeling lazy AF? These Slow-Cooker Chicken Fajitas are even less work! Check it out..
INGREDIENTS:
For the marinade
1/2c. plus
1 tbsp. extra-virgin olive oil
1/4c. lime juice, from about 3 limes 2tsp. cumin
1/2tsp. crushed red pepper flakes
1lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 bell peppers, thinly sliced
1 large onion,
thinly sliced Tortillas, for serving ..
DIRECTIONS:
In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes.
Season chicken with salt and pepper, then add to bowl and toss to coat.
Let marinate in the fridge at least 30 minutes and up to 2 hours.
When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat.
Add chicken and cook until golden and cooked through, 8 minutes per side.
Let rest 10 minutes, then slice into strips.
Add bell peppers and onion to skillet and cook until soft, 5 minutes.
Add chicken and toss until combined.
Serve with tortillas .
And there you have it...Enjoy! Eat Well My Friends!
INGREDIENTS:
For the marinade
1/2c. plus
1 tbsp. extra-virgin olive oil
1/4c. lime juice, from about 3 limes 2tsp. cumin
1/2tsp. crushed red pepper flakes
1lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 bell peppers, thinly sliced
1 large onion,
thinly sliced Tortillas, for serving ..
DIRECTIONS:
In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes.
Season chicken with salt and pepper, then add to bowl and toss to coat.
Let marinate in the fridge at least 30 minutes and up to 2 hours.
When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat.
Add chicken and cook until golden and cooked through, 8 minutes per side.
Let rest 10 minutes, then slice into strips.
Add bell peppers and onion to skillet and cook until soft, 5 minutes.
Add chicken and toss until combined.
Serve with tortillas .
And there you have it...Enjoy! Eat Well My Friends!
Friday, May 24, 2019
A Simple Recipe for Lasagna
I haven't posted a pasta recipe in awhile.....So Today...I'm in the mood for Lasagna..and here is a simple recipe..
INGREDIENTS:
1 lb. (450 g) lean ground beef
2-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
2 cups light ricotta cheese
1/2 cup Kraft 100% Parmesan Grated Cheese, divided 1/4 cup chopped fresh parsley
1 egg, beaten
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
1-1/2 cups water
12 lasagna noodles, uncooked
(Please forgive the shameless commercial plugs for certain products...but it's their recipe!)
DIRECTIONS:
Heat oven to 350°F.
Brown meat in large skillet on medium-high heat.
Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.
Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.
Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce.
Repeat layers twice. Top with remaining noodles and meat sauce.
Sprinkle with remaining mozzarella and Parmesan.
Cover with foil sprayed with cooking spray.
Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.
There it is...Enjoy....with a bottle of wine..
Eat and drink well my friends!
Tuesday, May 7, 2019
Asian Tomato Beef
Asian Tomato Beef Look ,Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.
INGREDIENTS:
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Tomato Soup (Shameless plug and Free Advertising.
1/3 cup soy sauce
1/3 cup apple cider vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
3 pounds boneless beef round steak, cut into strips
6 cups broccoli florets
6 cups hot cooked white rice
DIRECTIONS:
Step 1
Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
Step 2
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.
Step 3
Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.
Don't Sweat the technique:
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
•Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.
There it is...enjoy! Eat Well My Friends!
Thursday, May 2, 2019
Sticky Asian Meatballs
That just looks good before I even talk about the recipe, doesn't it? Yeahhhhh.
I love spaghetti and meatballs, but sometimes you need to take things up a notch. Feel me on that? Voilà, a flavor-packed recipe with sliced scallions, sesame seeds and carrot furls.
INGREDIENTS:
MEATBALLS
Nonstick spray
1 pound ground pork
½ cup bread crumbs
1 bunch scallions, minced
1 large egg
3 garlic cloves, minced
2 tablespoons grated ginger
2 teaspoons sriracha
1 tablespoon soy sauce
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
SAUCE
1 teaspoon sesame oil
3 garlic cloves, minced
1 tablespoon grated ginger
½ cup hoisin sauce
¼ cup rice vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha
NOODLES
8 ounces udon noodles
1 carrot, peeled
1 bunch scallions, thinly sliced on the bias Sesame seeds, for serving .
DIRECTIONS:
1. MAKE THE MEATBALLS:
Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.
2. In a medium bowl, mix together the pork, bread crumbs, scallions, egg, garlic, ginger, sriracha, soy sauce, salt and pepper.
3. Form the mixture into 2-inch balls and place onto the baking sheet.
4. Bake until the meatballs are fully cooked, 17 to 20 minutes.
5. MAKE THE SAUCE: While the meatballs cook, heat the sesame oil in a medium pot over medium-low heat. Add the garlic and ginger, and cook until fragrant, about 1 minute.
6. Add the hoisin sauce, rice vinegar, honey, soy sauce and sriracha; bring the mixture to a simmer. Simmer until the mixture thickens slightly, about 5 minutes. Keep warm over low heat. When the meatballs are finished cooking, add them to the pot and stir until they are well coated in the sauce.
7. MAKE THE NOODLES: Bring a large pot of salted water to a boil. Add the noodles and cook according to packaging instructions. Drain well.
8. To serve, place the noodles on a serving platter and top with the meatballs.
Use a vegetable peeler to peel the carrot length wise into long strips, then roll them into curls.
Garnish the platter with scallions, sesame seeds and carrot curls.
Enjoy! Eat well my friends!
Wednesday, May 1, 2019
Slow Cooker Pork Chops
What a nice way to start the month off than with a nice slow cooker recipe for Pork Chops..Huh?
If you've never had pork chops from a slow cooker before, this is the recipe to try.
INGREDIENTS:
2 pounds bone-in pork chop (about 6 chops),
3/4-inch thick
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup orCampbell's® Condensed 98% Fat Free Cream of Mushroom Soup (Shameless plkugs)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
6 cups hot cooked instant white rice
DIRECTIONS:
Step 1
Season the pork as desired. Layer the pork and onion in a 3 1/2-quart slow cooker.
Stir the soups in a small bowl.
Pour the soup mixture over all.
Step 2
Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
Season to taste.
Serve the pork and sauce with the rice
And that my friends is it...Enjoy! Eat Well my friends.
If you've never had pork chops from a slow cooker before, this is the recipe to try.
INGREDIENTS:
2 pounds bone-in pork chop (about 6 chops),
3/4-inch thick
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup orCampbell's® Condensed 98% Fat Free Cream of Mushroom Soup (Shameless plkugs)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
6 cups hot cooked instant white rice
DIRECTIONS:
Step 1
Season the pork as desired. Layer the pork and onion in a 3 1/2-quart slow cooker.
Stir the soups in a small bowl.
Pour the soup mixture over all.
Step 2
Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
Season to taste.
Serve the pork and sauce with the rice
And that my friends is it...Enjoy! Eat Well my friends.
Thursday, April 18, 2019
Pan Fried Steak
Just when you thought there was no new way to fix steak...Here I come with one...
Ingredients
2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter Simple Steak Sauce, optional .
Directions 1. Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes.
Generously season steaks with salt and pepper.
Add 1/2 teaspoon butter to pan, then immediately top with one steak.
Repeat with remaining 1/2 teaspoon butter and steak.
Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare
. Transfer to a cutting board and let rest 5 minutes.
Slice steaks against the grain; serve with sauce, if desired.
2. Heat a 10- or 12-inch cast-iron skillet over high heat.
Season the steaks liberally with salt and pepper.
Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak.
Repeat with the remaining steak.
Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare.
Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
ENJOY!!! EAT WELL MY FRIENDS!
Ingredients
2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter Simple Steak Sauce, optional .
Directions 1. Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes.
Generously season steaks with salt and pepper.
Add 1/2 teaspoon butter to pan, then immediately top with one steak.
Repeat with remaining 1/2 teaspoon butter and steak.
Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare
. Transfer to a cutting board and let rest 5 minutes.
Slice steaks against the grain; serve with sauce, if desired.
2. Heat a 10- or 12-inch cast-iron skillet over high heat.
Season the steaks liberally with salt and pepper.
Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak.
Repeat with the remaining steak.
Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare.
Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
ENJOY!!! EAT WELL MY FRIENDS!
Monday, April 8, 2019
Easy Peach Cobbler
Here is a sweet treat for the beginning of the Week...Perhaps the easiest Peach Cobbler recipe you will find..
The cobbler is a delicious treat that melds together sliced fruit, sugar and a beautiful golden topping. If you love dessert but don't love the floury mess or mathematical challenge of rolling out perfectly concentric pie crusts, then this tutorial on how to make peach cobbler will be your jam.
Choosing the Perfect Peach For this cobbler recipe, below, you'll want to wait for fresh peaches.
How can you tell if they're ready to be plucked—either from a tree in your own personal orchard or if you're an urban kind of person like yours truly then from the grocery store bins?
Look for three indicators of freshness,
1.Color. A deep, golden yellow that's hiding behind the red of the peach.
2.Touch. You're looking for soft to very soft if you want to use the peach right away.
3.Skin Texture. Look for wrinkles of peach skin around the stem, indicating that water is leaving the peach, intensifying its flavor.
Okay, with that said and done on with the recipe..
INGREDIENTS:
6-8 large, ripe peaches
2 ½ tablespoons cornstarch
3/4-1 cup sugar Crust:
1 cup all-purpose flour
2 large egg yolks
¼ cup butter
1 teaspoon baking powder
1 cup sugar
2 large egg whites, room temperature, stiffly beaten
DIRECTIONS:
Step 1: Peel and Slice Your Peaches If this is your first time tackling cobbler, you're going to be a little bit surprised by how diva-ish peaches are. Firstly, they come with a pit. You need to get rid of the pit. Prior to peeling your peaches, which will make them far too slippery to handle, slice around the peach lengthwise and grasp each half of the peach, twisting to separate.
Sometimes this works. Sometimes, you squish the peaches like the Incredible Hulk because you followed the above recommendations and got the really soft peaches, which are perfect, until you try to slice them. If it works, then you can remove the pit and begin to slice and peel (I like to do it in that order). Prepare to be covered in sticky peach juice.
Prepare to rue the day you decided to work with fresh peaches. But trust me, it'll all be worth it. Also, peach cobbler is supposed to be and look messy. If it's messy, you've done it justice! It might help if you take a quick detour and whip up a batch of these sparkling peach Bellinis first.
Step 2: Combine All the Things First combine the sliced peaches, cornstarch and sugar and pour them into a greased 13x9-inch baking dish. (Check out our list of the best casserole dishes—one of these might be your perfect cobbler holder.)
Then combine the flour, egg yolks, butter, baking powder and sugar in another bowl. Fold in the egg whites. Spread over the peaches, or plop down mounds of this in biscuit-like shapes, if you're a stickler for tradition. I preferred to spread it out, accentuating the messy factor. Except I call it "rustic."
Step 3: Bake Until Bubbly You probably wanted to preheat your oven a little earlier. If you forgot, do that now. Your cobbler needs to bake at 375 degrees for about 45 minutes, or until it's bubbly and your biscuit crust is a nice Pinterest-worthy golden brown.
Optional: Add a Cinnamon Sugar Crumble Purists may tell you not to mess with perfection, but for those daring to step outside the box, adding a cinnamon sugar crumble will take your peach cobbler to the next level.
Combine 1/3 c. sugar, ¼ c. all-purpose flour, 1 tsp. cinnamon and a pinch of salt. Then add 2 tablespoons of cold, unsalted butter, using a fork, until it resembles a crumble. Add to the top of your cobbler for the last 15 minutes of baking.
Serve With Your Finest Vanilla Ice Cream This is a must! You may as well not slow down the sugar train now.
Enjoy! Eat well My Friends!
Sunday, April 7, 2019
Pork Marbella
Thought I'd come with something fancy this time...Pork Marbella...
I took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
The meat is marinated and then cooked in those same delicious juices, which get turned into a luscious sweet-and-sour pan sauce..
Check out the Recipe...
INGREDIENTS:
2 1-lb. pork tenderloins
2 tsp. kosher salt
1 cup dry white wine
½ cup pitted prunes, torn in half
⅓ cup (packed) light brown sugar
¼ cup capers,
plus 1 Tbsp. caper brine
½ cup pitted Spanish green olives
¼ cup red wine vinegar
4 garlic cloves, peeled, smashed
2 bay leaves
1 Tbsp. dried oregano
¼ cup plus
1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
¼ cup chopped parsley
DIRECTIONS-
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, thyme, salt and pepper in a large bowl.
Add the pork and stir to coat.
Cover the bowl or transfer contents to a big Ziploc bag and refrigerate for a couple of hours or overnight. Heat the oven to 400 degrees.
Remove the pork and wipe it off, reserving the marinade. In a medium roasting pan, over medium heat, add a few tablespoons of olive oil and brown pork on all sides, for a few minutes total. Remove pork to a plate and add a couple of splashes of white wine to the pan to deglaze the tasty bits.
Turn off heat. Place the pork back in the pan. Pour marinade, olives and all, over the meat and add 1 cup of wine and enough of the chicken stock so the liquid reaches halfway up the sides of the meat. Sprinkle pork with the brown sugar.
Roast, basting once with the pan juices, until an instant read thermometer reads 140, 15 to 20 minutes. Remove to a cutting board. Let pork rest for 5 minutes. Meanwhile, place the roasting pan over one or two burners on medium high and simmer to reduce the sauce a bit. Slice the pork into medallions. (Great served over a puddle of soft polenta.
Use instant polenta, but add twice the amount of liquid called for on the box: a mix of half milk, half water. After cooking, season with salt and whisk in several tablespoons of butter and a handful or two of freshly grated Parmesan.).
Spoon a good amount of polenta onto each plate and place medallions on top. Sauce the pork and pass the remaining juice in a gravy boat.
ENJOY! EAT WELL MY FRIENDS
I took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
The meat is marinated and then cooked in those same delicious juices, which get turned into a luscious sweet-and-sour pan sauce..
Check out the Recipe...
INGREDIENTS:
2 1-lb. pork tenderloins
2 tsp. kosher salt
1 cup dry white wine
½ cup pitted prunes, torn in half
⅓ cup (packed) light brown sugar
¼ cup capers,
plus 1 Tbsp. caper brine
½ cup pitted Spanish green olives
¼ cup red wine vinegar
4 garlic cloves, peeled, smashed
2 bay leaves
1 Tbsp. dried oregano
¼ cup plus
1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
¼ cup chopped parsley
DIRECTIONS-
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, thyme, salt and pepper in a large bowl.
Add the pork and stir to coat.
Cover the bowl or transfer contents to a big Ziploc bag and refrigerate for a couple of hours or overnight. Heat the oven to 400 degrees.
Remove the pork and wipe it off, reserving the marinade. In a medium roasting pan, over medium heat, add a few tablespoons of olive oil and brown pork on all sides, for a few minutes total. Remove pork to a plate and add a couple of splashes of white wine to the pan to deglaze the tasty bits.
Turn off heat. Place the pork back in the pan. Pour marinade, olives and all, over the meat and add 1 cup of wine and enough of the chicken stock so the liquid reaches halfway up the sides of the meat. Sprinkle pork with the brown sugar.
Roast, basting once with the pan juices, until an instant read thermometer reads 140, 15 to 20 minutes. Remove to a cutting board. Let pork rest for 5 minutes. Meanwhile, place the roasting pan over one or two burners on medium high and simmer to reduce the sauce a bit. Slice the pork into medallions. (Great served over a puddle of soft polenta.
Use instant polenta, but add twice the amount of liquid called for on the box: a mix of half milk, half water. After cooking, season with salt and whisk in several tablespoons of butter and a handful or two of freshly grated Parmesan.).
Spoon a good amount of polenta onto each plate and place medallions on top. Sauce the pork and pass the remaining juice in a gravy boat.
ENJOY! EAT WELL MY FRIENDS
Tuesday, March 26, 2019
Instant Pot Chicken Wings
Mmmmmm don't they look good? That's instant pot barbecue wings....
These Instant Pot Chicken Wings are the perfect easy appetizer to serve at parties, for game day or any time you feel like having a lip smacking hearty snack.
INGREDIENTS:
DIRECTIONS:
Here's what you need-
Chicken wings – fresh or frozen, both work
Water
Instant Pot trivet with handles
Your favorite sauce for the wings
A baking sheet and a baking rack to broil the wings..
Enjoy...Eat and drink Well My Friends!
These Instant Pot Chicken Wings are the perfect easy appetizer to serve at parties, for game day or any time you feel like having a lip smacking hearty snack.
INGREDIENTS:
1 cup | water |
4 pounds | chicken wings (fresh or frozen, bone-in) |
5 tablespoons | soy sauce |
3 tablespoons | Mirin |
½ cup | honey |
¾ cup | water |
3 tablespoons | sesame oil |
1 tablespoon | garlic (minced) |
1 tablespoon | ginger (minced) |
¼ teaspoon | red pepper flakes (or more) |
3 tablespoons | cornstarch |
3 tablespoons | water |
DIRECTIONS:
Here's what you need-
- All you have to do is add either fresh or frozen wings to the Instant Pot, add water and cook on High Pressure per recipe directions.
- Release pressure, remove wings from the Instant Pot and toss in your favorite sauce.
- Broil for a few minutes, checking often so the wings don’t burn. Flip once during broiling in order to ensure even browningCooking wings in the Instant Pot or any other pressure cooker is very easy and it involves just a few steps:
- Broil for a few minutes, checking often so the wings don’t burn. Flip once during broiling in order to ensure even browning.Release pressure, remove wings from the Instant Pot and toss in your favorite sauce.
- All you have to do is add either fresh or frozen wings to the Instant Pot, add water and cook on High Pressure per recipe directions.
Enjoy...Eat and drink Well My Friends!
Sunday, March 17, 2019
Bangers and Mashed
Having been to London at least three times in my life...An absolute Pub favorite is Bangers and Mashed....(Sausage and Mashed Potatoes).
Sure, people have found lots of other ways to celebrate St. Patrick’s Day, but those of us who love to honor the Irish roots of the holiday know it’s really all about the food — and a great bangers and mash topped with gravy ,is the second most important part of the holiday (after corned beef and cabbage of course).
This dish is easy to pull off. If you can’t find traditional Irish sausage (bangers), your favorite go-to sausage will work just as well.
INGREDIENTS:
2 pounds russet potatoes, peeled
1/2 cup whole milk (more may be needed)
8 tablespoons unsalted butter, divided
Kosher salt and pepper, to taste
8 Irish sausages
1/4 cup all-purpose flour
2 cups Guinness stout 1 cup beef stock
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce.
DIRECTIONS:
To a large pot, add the peeled potatoes, fill with water, and boil over high heat.
Once the potatoes are fork tender, remove them from the heat, and drain.
Add in 4 tablespoons of butter and half of the milk.
Stir to combine while mashing the potatoes.
Add in more milk until you reach the desired consistency.
Cover to keep warm. While your potatoes are cooking, add the sausages to a large skillet filled with 1 cup of water.
Boil the sausages over medium-high heat until fully cooked.
Add a drizzle of olive oil to the pan just to help crisp the skins of the sausages.
Remove the sausages from the pan, and cover with foil to keep them warm.
To the same pan you used to cook your sausages, set over medium heat, add the remaining 4 tablespoons of butter.
When the butter has melted, whisk in the flour until it’s melted and smooth.
Slowly pour in the Guinness and beef stock while whisking continually.
Whisk in the Dijon mustard and Worcestershire sauce, and season with salt and pepper.
Boil slightly, until the gravy starts to thicken.
Add in the sausages to rewarm them, and serve with mashed potatoes.
There you have it and enjoy these with a Guiness Stout!
Enjoy! Eat and drink well my friends!
Sure, people have found lots of other ways to celebrate St. Patrick’s Day, but those of us who love to honor the Irish roots of the holiday know it’s really all about the food — and a great bangers and mash topped with gravy ,is the second most important part of the holiday (after corned beef and cabbage of course).
This dish is easy to pull off. If you can’t find traditional Irish sausage (bangers), your favorite go-to sausage will work just as well.
INGREDIENTS:
2 pounds russet potatoes, peeled
1/2 cup whole milk (more may be needed)
8 tablespoons unsalted butter, divided
Kosher salt and pepper, to taste
8 Irish sausages
1/4 cup all-purpose flour
2 cups Guinness stout 1 cup beef stock
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce.
DIRECTIONS:
To a large pot, add the peeled potatoes, fill with water, and boil over high heat.
Once the potatoes are fork tender, remove them from the heat, and drain.
Add in 4 tablespoons of butter and half of the milk.
Stir to combine while mashing the potatoes.
Add in more milk until you reach the desired consistency.
Cover to keep warm. While your potatoes are cooking, add the sausages to a large skillet filled with 1 cup of water.
Boil the sausages over medium-high heat until fully cooked.
Add a drizzle of olive oil to the pan just to help crisp the skins of the sausages.
Remove the sausages from the pan, and cover with foil to keep them warm.
To the same pan you used to cook your sausages, set over medium heat, add the remaining 4 tablespoons of butter.
When the butter has melted, whisk in the flour until it’s melted and smooth.
Slowly pour in the Guinness and beef stock while whisking continually.
Whisk in the Dijon mustard and Worcestershire sauce, and season with salt and pepper.
Boil slightly, until the gravy starts to thicken.
Add in the sausages to rewarm them, and serve with mashed potatoes.
There you have it and enjoy these with a Guiness Stout!
Enjoy! Eat and drink well my friends!
Thursday, March 7, 2019
Chicken Fried Steak
Hey babies,there are a lot of ways to make a cheap cut of steak tender and delicious, but Southerners know that no marinade holds a candle to a chicken-fried steak. Pound that round steak nice and thin and treat it like the best fried chicken recipe from there. Soon, you’ll know perfection.. Here check out this recipe..
INGREDIENTS:
INGREDIENTS:
- 4 round steaks, about 1/2 pound each
- 2 Cups all-purpose flour
- 2 Teaspoons salt
- 2 Teaspoons freshly ground pepper
- 4 Tablespoons paprika
- 1/4 Teaspoon cayenne pepper
- 2 eggs
- 1/2 Cup buttermilk
- 1/2 Cup beer
- 1/2 Cup canola oil
Tenderize the meat by pounding it out until it’s even.
In a medium bowl, mix flour with 1 teaspoon salt, 1 teaspoon pepper, paprika and cayenne pepper. Set aside.
In another bowl, whisk in the eggs, buttermilk, beer, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.
In a deep, heavy skillet, heat oil.
While oil is heating, prepare the steaks by dredging them first in the flour mixture, coating evenly. Shake off any excess. Then dip the steaks in the beer batter, followed again by dipping them in flour. Aim for an even coating. Place the steaks on a plate.
Test the oil by dropping a bit of beer batter in. It should sizzle. When ready, gently slide steaks one by one into the oil. Don’t overcrowd the pan. Cook each steak about 3 minutes, then gently turn it, and cook another 3 minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Place cooked steaks on a paper towel-lined plate.
Serve with Southern white gravy, mashed potatoes and Texas toast.
How nice is that..Enjoy Babies!
In a medium bowl, mix flour with 1 teaspoon salt, 1 teaspoon pepper, paprika and cayenne pepper. Set aside.
In another bowl, whisk in the eggs, buttermilk, beer, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.
In a deep, heavy skillet, heat oil.
While oil is heating, prepare the steaks by dredging them first in the flour mixture, coating evenly. Shake off any excess. Then dip the steaks in the beer batter, followed again by dipping them in flour. Aim for an even coating. Place the steaks on a plate.
Test the oil by dropping a bit of beer batter in. It should sizzle. When ready, gently slide steaks one by one into the oil. Don’t overcrowd the pan. Cook each steak about 3 minutes, then gently turn it, and cook another 3 minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Place cooked steaks on a paper towel-lined plate.
Serve with Southern white gravy, mashed potatoes and Texas toast.
How nice is that..Enjoy Babies!
Friday, March 1, 2019
Spiced Lamb Tangine
You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew. A Dutch oven works great! This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. If raisins aren’t your thing, swap them out for another dried fruit like apricots, tart cherries, or prunes—just chop them so they’re raisin-sized. Check it out!
INGREDIENTS:
2 lb. boneless lamb shoulder, excess fat trimmed, cut into 2" pieces
Kosher salt
3 Tbsp. extra-virgin olive oil
1 large yellow onion, chopped
1 1½" piece fresh ginger, peeled, finely grated
4 garlic cloves, thinly sliced 2 bay leaves
¼ cup golden raisins
⅓ cup plus 2 Tbsp. slivered almonds
2 Tbsp. tomato paste
1 tsp. ground cinnamon
1 tsp. ground cumin ½ tsp. crushed red pepper flakes
½ tsp. ground turmeric
¼ tsp. ground cardamom
½ small red onion, very thinly sliced
1 cup mint leaves, torn if large
½ lemon
DIRECTIONS:
Pat lamb dry with paper towels, then season on all sides with salt.
Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).
Heat oil in a large Dutch oven or other heavy pot over medium-high.
Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total.
Using a slotted spoon, transfer lamb to a plate.
Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes.
Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds.
Cook, stirring occasionally, until garlic is softened, about 3 minutes.
Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, and cardamom.
Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to bottom of pot, about 3 minutes.
Pour in 6 cups water and bring to a boil.
Reduce heat to medium-low and bring to a bare simmer.
Cover partially with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender and liquid has thickened, 60–75 minutes.
Remove from heat; taste and adjust seasoning with salt.
Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes.
Transfer to a cutting board and let cool before coarsely chopping.
Toss red onion and mint in a small bowl.
Squeeze out juice from lemon over; season with salt.
Toss again to coat. Ladle stew into bowls.
Top with chopped almonds and onion salad.
Enjoy, Eat Well My Friends!
INGREDIENTS:
2 lb. boneless lamb shoulder, excess fat trimmed, cut into 2" pieces
Kosher salt
3 Tbsp. extra-virgin olive oil
1 large yellow onion, chopped
1 1½" piece fresh ginger, peeled, finely grated
4 garlic cloves, thinly sliced 2 bay leaves
¼ cup golden raisins
⅓ cup plus 2 Tbsp. slivered almonds
2 Tbsp. tomato paste
1 tsp. ground cinnamon
1 tsp. ground cumin ½ tsp. crushed red pepper flakes
½ tsp. ground turmeric
¼ tsp. ground cardamom
½ small red onion, very thinly sliced
1 cup mint leaves, torn if large
½ lemon
DIRECTIONS:
Pat lamb dry with paper towels, then season on all sides with salt.
Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).
Heat oil in a large Dutch oven or other heavy pot over medium-high.
Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total.
Using a slotted spoon, transfer lamb to a plate.
Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes.
Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds.
Cook, stirring occasionally, until garlic is softened, about 3 minutes.
Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, and cardamom.
Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to bottom of pot, about 3 minutes.
Pour in 6 cups water and bring to a boil.
Reduce heat to medium-low and bring to a bare simmer.
Cover partially with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender and liquid has thickened, 60–75 minutes.
Remove from heat; taste and adjust seasoning with salt.
Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes.
Transfer to a cutting board and let cool before coarsely chopping.
Toss red onion and mint in a small bowl.
Squeeze out juice from lemon over; season with salt.
Toss again to coat. Ladle stew into bowls.
Top with chopped almonds and onion salad.
Enjoy, Eat Well My Friends!
Wednesday, February 20, 2019
Pasta with Creamy Sundried Tomato and Scallion Sauce
This is perfect for a snowy day when you're trapped inside...Actually, it's perfect for any day if you like pasta and Italian food like I do.
This is another 5-ingredient weeknight pasta dinner hero dish. It’s a recipe to reach for when the most appealing thought about dinner is how little time it will take in front of the stove.
See,I write for working people...Tired working people.
INGREDIENTS:
A nice chilled Red Wine would go nicely with this..Enjoy! Eat And Drink Well My Friends!
This is another 5-ingredient weeknight pasta dinner hero dish. It’s a recipe to reach for when the most appealing thought about dinner is how little time it will take in front of the stove.
See,I write for working people...Tired working people.
INGREDIENTS:
- Kosher salt to taste
- 1 pound spaghetti or other long skinny pasta
- 6 scallions, trimmed and cut into pieces, both white and green parts(Optional)
- 16 to 20 sundried tomatoes (in oil, drained), roughly chopped
- 1 cup half-and-half
- Freshly ground pepper to taste
- 1/3 cup chopped parsley
- ¼ cup grated Parmesan cheese, plus more to serve
1. Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally. You will want to drain this pasta and reserve 1 cup of the cooking liquid about two minutes before it is thoroughly cooked, as it will continue to cook in the sauce.
2. While the pasta is cooking, add the scallions, tomatoes and about one quarter cup of half-and-half to a blender or food processor. Puree the mixture. Pour it into a saucepan along with the rest of the half-and-half and heat until almost simmering over medium low heat. Do not allow the mixture to boil or it will separate. Season with salt and pepper.
2. While the pasta is cooking, add the scallions, tomatoes and about one quarter cup of half-and-half to a blender or food processor. Puree the mixture. Pour it into a saucepan along with the rest of the half-and-half and heat until almost simmering over medium low heat. Do not allow the mixture to boil or it will separate. Season with salt and pepper.
3. Drain the almost-cooked pasta, adding 1/2 cup of the reserved cooking water to the creamy sauce. Return the pasta to the large pot,add the sauce, and toss and stir over medium heat for another minute or two (tongs are very good for this) until the sauce is evenly distributed in the pasta, and the pasta is cooked to your liking. Add some or all of the remaining pasta cooking water if desired. Stir in the parsley and the ¼ cup Parmesan and serve hot. Pass the extra Parmesan at the table.
Optional additional ingredients:
Add 2 tablespoon drained and rinsed capers along with the Parmesan and parsley, add some shredded fresh basil in addition to, or in place of, the parsley.
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Food Safety Tips
Protect yourself against food-borne illnesses.
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