Crock Pot Beef Stew

 Well Hello folks, it is actually starting to get cold out and I thought I would include this recipe to warm your tummies..

Tis the season for hearty stews, and there's no better kitchen gadget to help you achieve tender, warming, stick-to-your-ribs results like the crockpot. This recipe calls for a short list of ingredients, including stew meat, baby carrots, potatoes and onions with a few store-bought shortcuts so you can set it and forget it.

INGREDIENTS:

2 packages (1 ounce, each) dry onion soup mix

 1/2 teaspoon paprika 

2 pounds lean beef stew meat cut up into bite size pieces

5 medium potatoes peeled and diced 

2 to 3 cups baby carrots 

1 small yellow onion chopped 

2 cans (10 ounces, each) cream of celery soup 

1 cup ketchup *(you can substitute tomato sauce if you don't like ketchup)

DIRECTIONS:

In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread out evenly into a greased 7 quart crock pot. 

Top meat evenly with diced potatoes, carrots and onion. 

Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables. 

 Cover crock pot with lid. Cook on low heat for 8 hours or until meat is cooked through and vegetables are tender. Stir to combine everything then serve.

And there it is... Nice and simple.

ENJOY!

Merry Christmas

 

Manicotti

 

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills.

INGREDIENTS:

Crepe noodles: 1

-1/2 cups all-purpose flour 

1 cup whole milk 

3 large eggs 

1/2 teaspoon salt filling: 1-1/2 pounds ricotta cheese 

1/4 cup grated Romano cheese 

1 large egg 

1 tablespoon minced fresh parsley or 

1 teaspoon dried parsley flakes

DIRECTIONS:

Place flour in a bowl; whisk in milk, eggs and salt until smooth. 

Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. 

Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. 

Repeat with remaining batter, making 18 crepes. 

Stack crepes with waxed paper in between; set aside. 

For filling, combine cheeses, egg and parsley. 

Spoon 3-4 tablespoons down the center of each crepe; roll up. 

Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. 

Place crepes, seam side down, over sauce; pour remaining sauce over top. 

Cover and bake at 350° for 20 minutes. 

Uncover and bake 20 minutes longer or until heated through.

 Sprinkle with Romano cheese if desired.

ENJOY!

Slow Cooker Jambalaya

Hello Folks, I know it's the week before Christmas....here is something different...
 

Slow Cooker Jambalaya is loaded with tasty sausage, chicken, and shrimp that gets cooked low and slow to activate the bold spices. 

This hearty dinner is an effortless meal that is ready with only 10 minutes of prep! One-pot meals are the perfect solution for busy nights! Cajun alfredo, shrimp creole, and foil packets are more easy and flavor-packed meals that will liven up a normal weeknight.

INGREDIENTS:

Chicken Breasts: Boneless, skinless chicken cut into chunks will fit perfectly on your spoon. 

Andouille Sausage Links: I slice these into bite-sized pieces. 

Shrimp: I like to use shrimp that is large, peeled and de-veined. 

Diced Tomatoes: Adds to the color and enhances the jambalaya’s sweet and salty flavor. 

Onion, 

Red Bell Pepper, 

Celery: These are the three essential flavors that can be found in almost any cajun dish. 

Chicken Broth: You need this liquid to cook your meat. I like using chicken broth because it adds a hint of savory flavor. 

Dried Thyme: Thyme pairs well with the tomato and adds a bit of a minty taste. 

Dried Oregano: Adds a bitter and earthy spice to balance out the flavors. 

Cajun Seasoning: This rustic and bold seasoning blend adds a punch of spice. 

Cayenne Pepper: Adds even more earthy and spicy flavors.

DIRECTIONS;

Combine Ingredients: First, add all the ingredients except the shrimp into the slow cooker.

 Then, simply stir to combine. Cook: 

Next, set the cooker to low for 7-8 hours (high for 3-4 hours), and in the last 15 minutes add in the shrimp. 

Serve: Serve over rice and enjoy!

Yupper, it was that simple!

ENJOY!

Lemon Meringue Pie

 Time for another Dessert...And what Better than Home Made Lemon Meringue Pie?

This pie is for lemon enthusiasts. it is made from scratch just like my grandmother used to make. There’s nothing artificial in this! So far more than those fake powder substitutes.

INGREDIENTS:

1 cup white sugar 

2 tablespoons all-purpose flour 

3 tablespoons cornstarch 

1/4 teaspoon salt 

1 1/2 cups water 

2 lemons, juiced and zested 

2 tablespoons butter 

4 egg yolks, beaten 

1 (9 inch) pie crust, baked 

4 egg whites

 6 tablespoons white sugar

DIRECTIONS:

1. Preheat oven to 350 degrees 

 2. For the Lemon Filling: Whisk 1 cup of sugar, flour, cornstarch, and salt together in a medium saucepan, then stir in water, lemon juice and lemon zest. And please cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Pick a small bowl and place in egg yolks and whisk in gradually 1/2 cup of hot sugar mixture. 

 3. Now, you may want to whisk egg yolk mixture back into remaining sugar mixture. Afterwards, bring to a boil and continue to cook while stirring constantly until thick. Once done. remove from heat and pour filling into baked pastry shell. 

 4. For the Meringue: Whip egg whites in a large glass or metal bowl until foamy. Next, gradually add sugar, and continue to whip until stiff peaks form. Remember to Spread meringue over pie, sealing the edges at the crust. 

 5. Finally, bake in preheated oven until meringue is golden brown, about 10 minutes. 

 Enjoy!! 

Parmesan Baked Porked Chops

Hi Everybody...I've got a real tasty recipe for you...Parmesan Baked Pork Chops. 
 

This recipe calls for pork loin chops. Loin chops are lean white meat similar to chicken breast, but with much more flavor. 

We love cooking with pork loin because you can give pork a good sear on high heat quickly while keeping the pork juicy. 

 Can you make this with chicken? Sure you can , this is an easy switch to make, I just recommend either trimming the chicken so it’s even or pounding it to an even thickness. 

 Since you’re going to be baking these pork chops I also recommend trimming the fat from the pork chops. 

While loin meat is lean there will be a small fat cap on the top of the loin. This fat is important when roasting a whole pork loin but for our purposes that fat won’t render and be as deliciously browned and crispy as it is on that pork loin.

INGREDIENTS:

4 boneless pork chops 

1 T. olive oil 

1 C. parmesan cheese (I used Kraft) 

1 C. Italian bread crumbs 

1 tsp. pepper 

1 tsp. garlic powder

DIRECTIONS:

Step 1. On a plate combine the last 4 ingredients. 

 Step 2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. 

 Step 3. Line a pan with tin foil and spray with cooking spray. 

 Step 4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

ENJOY!

Chicken Roll Ups

 

Hey, hey Hey...Here is an interesting recipe.Chicken Roll Ups (chicken, cheese, cream cheese, and a packet of Hidden Valley Ranch powder). Easy to make recipe here:

INGREDIENTS:

1 pkg cream cheese (8oz) 

1 pkg crescent rolls (6 ct) (note, you can also use TWO packages of regular sized crescents) 

2 shredded, cooked chicken breasts 

1.5 C grated chedder cheese 

1 C grated Monterey Jack 

1/4 t salt

 1/4 t pepper bread crumbs 

1/4 stick melted butter

DIRECTIONS:

Combine chicken, cheeses, salt and pepper. Spoon onto crescents. 

Roll them up making sure they are sealed around the chicken mixture. 

Brush tops with butter and sprinkle with bread crumbs. 

Bake at 350 for 20-25 minutes. 

To reheat, just place in a 325 degree oven for 15 minutes.

Enjoy!

Lemon Blueberry Bread

 

Heyyyyy, Imagine a loaf of perfectly moist lemon blueberry bread. That is what this one is. I love baking with fresh fruit that is in season. I know it is almost time to start the pumpkin and apple desserts, which I love too, but I do not want to lose out on the remaining fresh fruit of the summer season.

INGREDIENTS: 

1 ½ cups plus 1 tbsp all purpose flour 

 2 tsp baking powder 

 3 large eggs 

 1 cup granulated sugar 

 1 cup plain yogurt or sour cream 

 ½ tsp salt 

 ½ tsp vanilla

 ½ cup vegetable oil 

 2 tsp lemon zest 

 1 ½ cups fresh or frozen blueberries

 Lemon Glaze/Syrup: 2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar

DIRECTIONS:

FIRST STEP: Preheat the oven to 350* 

 Grease the sides and bottom of a loaf pan 

 SECOND STEP: Sift together all dry ingredients for the bread ,

In a large bowl, mix together all the moist ingredients.

THIRD STEP: Slowly add in the dry ingredients In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter. 

 FOURTH STEP:

Pour the batter into the prepared pan, Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done.

FIFTH STEP: Remove from the oven and let cool for 10 minutes Remove loaf from pan and allow to cool on a cooling rack.

SIXTH STEP: In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes .Using a toothpick, poke holes all over the loaf, top and sides.

SEVENTH STEP: Use a pastry brush to brush the lemon syrup on the top and the sides.Let harden for 15 minutes before serving.

ENJOY!

Old Fashioned Banana Cream Pie

 Ummmm It's Dessert Time Again....So here we go with Old Fashioned Banana Cream Pie.

INGREDIENTS:

1 (9 inch) pie crusts, baked 

 3 cups whole milk 

 3⁄4 cup white sugar 

 1⁄3 cup all-purpose flour

 1⁄4 teaspoon salt 

 3 egg yolks, slightly beaten 

 2 tablespoons butter 

 1 teaspoon vanilla 

 3 bananas

DIRECTIONS:

Have baked 9-inch pie shell ready.

 In a large saucepan, scald the milk. 

 In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. 

 Over medium heat, stirring constantly, cook until thickened. 

 Cover and, stirring occasionally, cook for two minutes longer. 

 In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. 

 Cook for one minute longer, stirring constantly. 

 Remove from heat and blend in the butter and vanilla. 

 Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. 

 If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving. 

 ENJOY.

Cauliflower Soup

 Herte is a recipe for a nice hot soup to warm you up on a cold winter day.

INGREDIENTS:

½ cup butter, unsalted and divided

 ½ onion, diced well 

 1 celery stalk, cut into small slices 

 1 carrot, finely diced 

 1 large, or 2 small heads of cauliflower, diced roughly 

 8 cups chicken broth, or vegetable broth 

 1 cup half and half 

 2 cups milk 

 3 tsp Salt &Pepper to taste

 6 tbsp of Flour ( or you can use cornstarch) 

 1 very large cup of sour cream

DIRECTIONS:

Melt 4 tbsp of butter in a soup pot Add the diced onion and cook until the onion begins to brown.

Add in the carrots and celery, cook for an additional 5 minutes.

Add in the cauliflower and the parsley.

Stir to combine all.

Simmer for 15 minutes, stirring frequently Add in the broth and bring to a fell boil, reduce heat and allow to simmer.

In another saucepan, melt 4 tbsp of butter. Mix the flour with the milk and whisk to break apart any lumps. Add the flour mixture slowly to the melted butter, whisking constantly.

Remove from the heat and stir in 1 cup of half and half Add this mixture to the soup pot with the broth Simmer for about 15 minutes.

Test to see if more seasoning is needed Before serving, use a medium sized mixing bowl and place the sour cream into it. Add two ladles of hot soup broth and stir to combine, Pour into the large pot and stir well.

Don't Sweat The Technique:

This soup works well serving sandwiches or Chef’s salad. It can be served with garlic cheese sticks or bread. Any number of fall vegetables can be added to this soup to make it a more filling meal. I like to sneak in some chopped spinach and not tell anyone. Why not let them think it is parsley? I chop it small enough so they would not know.

ENJOY!

Chicken Bacon Ranch Pasta Salad

 

Hey Folks, You are here: Home » 30 Minutes or Less » Chicken Bacon Ranch Pasta Salad This delicious Chicken Bacon Ranch Pasta Salad is easy to make and the flavor is amazing! Take it to your next potluck and it will be a huge hit!

INGREDIENTS:

16 oz bag of elbow macaroni 

3 chicken breasts chopped into bite sized pieces 

1 tablespoon of olive oil 

1 cube of Dorot Crushed Garlic 

¾ cup of mayonnaise 

¾ cup of your favorite ranch dressing 

5 green onions chopped 

8 strips of bacon cooked and chopped 

2 cups of Colby Jack shredded cheese 

1 cup of cherry tomatoes chopped

DIRECTIONS:

Cook the pasta per package directions, drain, and set aside to cool completely. 

In a large skillet over medium heat add your olive oil, chicken, and Dorot Crushed Garlic. Cook until chicken is browned. 

Drain grease off of chicken and add to your cooked noodles. 

Add the remaining ingredients and stir well. 

If the mixture doesn't look creamy enough then add more mayo and ranch until it stirs well and is creamy.

 Refrigerate 1-2 hours. 

Serve and enjoy!

Breakfast Cheese Danish

Yet another sweet holiday snack!

INGREDIENTS:
 

2 cans Ready-To-Use Refrigerated Crescent Rolls 

8 ounces packages Cream Cheese 

1 cup Sugar 

1 teaspoon Vanilla Extract 

1 Egg 

1 Egg White 

½ cup Powdered Sugar

 2 tablespoons Milk 

½ teaspoon Vanilla Extract

DIRECTIONS:

Sit cream cheese out to begin softening.

 Preheat oven to 350* degrees Grease a 13X9-inch baking pan. 

We like to use coconut oil. 

Lay crescent roll sheet in the pan, pushing the dough gently out to the edges. 

Beat together the cream cheese, sugar, vanilla, and egg until smooth.

 Spread the mixture over the crescent rolls evenly. 

Top cheese mixture with second pack of crescent rolls dough. 

Brush with egg wash (egg white + 1 Tbsp milk or water) 

Bake for 35-45 minutes until the top is golden brown 

Cool for ~20 minutes, while you make the glaze. 

Drizzle and brush on cooled danish.

ENJOY!

Peach Cobbler

I haven't had any gooooood Peach Cobbler in a lonnnnng time... And I'm betting I may have to make it myself.

If you find yourself in the same bag I'm in... Here is a Recipe.

INGREDIENTS:

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained) 

1 cup Bisquick mix 

1 cup of milk

 1/2 teaspoon nutmeg 

1/2 teaspoon cinnamon 

1/2 cup butter, melted 

1 cup of sugar

DIRECTIONS: 

Preheat oven to 375 degrees Fahrenheit. 

 In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. 

Stir in melted butter until crust is fully moistened. 

In a medium mixing bowl, stir sugar and peaches. 

Spoon peaches over the cobbler crust. 

 Bake for one hour or until crust is a golden brown. 

Serve warm. ENJOY!

Butter Swim Biscuits

A friend of mine sent me this recipe....told me not to forget it...So I wrote it down.

INGREDIENTS:

2 1/2 cups all-purpose flour 

2 cups buttermilk 

1 stick butter 

4 tsp baking powder 

4 tsp sugar

 2 tsp salt

DIRECTIONS:

Preheat the oven to 450 degrees. Combine all of the dry ingredients in a medium sized bowl. Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed. 

Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking). 

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides. 

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares. 

Bake for 20-25 minutes or until golden brown on top. 

Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. 

I prefer to eat them with Grape or Strawberry jam.

Bacon, Apple and Cheddar Waffles

 

Choosing between a sweet or savory breakfast is like choosing a favorite child—I could never. Thankfully, there are these bacon, apple and cheddar waffles .

INGREDIENTS-

2¼ cups (281g) all-purpose flour 

 1 tablespoon (15g) baking powder 

 1 tablespoon (13g) granulated sugar 

 ½ teaspoon kosher salt 

 1¾ cups (420ml) full-fat buttermilk, at room temperature 

 ½ cup (114g) unsalted butter, melted and cooled 

 2 large eggs, at room temperature, lightly beaten 

 1½ cups (126g) grated extra sharp cheddar cheese 

 1 cup (118g) shredded Granny Smith apples 

 36 strips bacon (preferably Maplewood) 

 Maple syrup, for serving

DIRECTIONS:

1. In a medium bowl, whisk together the flour, baking powder, sugar and salt. 

 2. In a large bowl, whisk together the buttermilk, butter and eggs. Add half of the flour mixture at a time to the buttermilk mixture, whisking each addition until just combined. Don’t overmix your batter; a few lumps and streaks of flour are fine. Fold in the cheddar cheese and apples. Rest the batter for about 20 minutes. 

 3. Lightly spray a Belgian waffle iron with nonstick cooking spray. Place 3 strips of the bacon directly on the waffle iron. Close the waffle iron and cook the bacon for about 4 minutes. Open the waffle iron and pour about ¾ cup (180ml) of the waffle batter over the bacon. Close the waffle iron, flip it and cook the waffle for 7 to 8 minutes, or according to the manufacturer’s directions.

 4. Repeat the preceding steps with the remaining bacon and waffle batter, greasing the waffle iron with more nonstick cooking spray as needed. Serve the waffles with warm maple syrup.

ENJOY!

Small Apple Pies

 

Let's say you wanted to try mini apple pies, as pie is a dessert ,I make often. I used a muffin tin, and started by making a single, all-butter pie crust. I rolled it out, cut it into circles that were approximately 3-½ inches in diameter, and shaped them into each individual muffin cup, which had been greased with a little baking spray. 

(You can make your own pie crust or you can buy pre-made; either option works just fine.) After shaping the bottom crust, I spooned apple filling into each individual pie, with about two cups of filling spread out over 8 pies, and then added in a little bit of (very messy) lattice work on top. I baked the pies for 40 minutes at 350°F. They made a nice two-bite apple pie snack—all the better to whet your appetite for more pie.

INGREDIENTS:

2 Pie Crusts (homemade or store-bought) 

Add cups Apples (chopped) 

¼ cup Granulated Sugar 

2 tablespoons All-Purpose Flour

 1 teaspoon Ground Cinnamon 

1 teaspoon Pure Vanilla Extract

0.12 teaspoon Ground Nutmeg

DIRECTIONS:

Preheat oven to 425°F. Roll the pie crusts out to 1/8" thickness on a lightly floured surface. 

Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. 

Re-roll any scrap pieces of pie dough as needed to cut out the circles. 

Place each circle of pie crust in each cavity of a standard 12-count muffin pan.

 Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. 

Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling. In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. 

Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie). 

Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. 

Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly.

 Remove from the oven and set aside to cool for 10-15 minutes.

 Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

ENJOY!

Salisbury Steak and Mushroom Gravy

 

Heyy Guys ,Salisbury steak is pure diner comfort food, made of ground beef patties that get smothered in a rich mushroom gravy. It also happens to be a very budget-friendly dish, so you should try it at home with this easy recipe.

INGREDIENTS:

For the steaks: 

1 pound ground beef 

1/3 cup plain breadcrumbs 

1 large egg 

1/2 teaspoon salt 

1/4 teaspoon ground black pepper 

2 tablespoons neutral-flavored oil cooking oil (You can also use avocado oil)

For the Mushroom sauce: 

8 ounces crimini or brown mushrooms, sliced 

1 small yellow onion, sliced 

1 clove garlic, chopped 

2 tablespoons tomato paste 

1 1/2 teaspoons prepared yellow mustard 

1 1/2 cups low sodium beef broth 

2 teaspoons cornstarch 

1 tablespoon water 

2 tablespoons chopped fresh parsley, for garnish (optional)

DIRECTIONS:

Make the beef patties: 

In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper.

 Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty.

Sear the patties in a skillet: 

Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes. Transfer the patties to a plate.

Cook the mushrooms, onions, and garlic: 

There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet. 

 Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes.

Stir in the liquids and braise the patties: 

Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. 

Use a spoon to scrape up any brown bits from the skillet. 

 Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. 

Let the patties braise in the covered skillet for 30 minutes. 

 While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes.

Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. 

In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat.

Serve the Salisbury steaks: Transfer the patties to plates and ladle the gravy over top. 

Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.

ENJOY!!

Chicken Salad On A Croissant

 The title says it all... If you like Chicken Salad...You'll love this... Check it outttttt!

INGREDIENTS:

°Chicken and celery salad ° 340g

(2 cups) cooked chicken, cubed °

2 stalks chopped celery ° 

4 onions, finely chopped 

° 90 ml (6 tablespoons) mayonnaise °

 30 ml (2 tsp) lemon-juice ° 

100g crumbled feta cheese (optional) sandwiches °

 1 baguette, halve horizontally °

 40 g (1 12 cups) baby spinach °

 10 g (1/4 cup) celery leaves ° 

15 ml (1 tablespoon) olive oil ° 

4 long sandwich toothpicks

DIRECTIONS:

Chicken and celery salad In a bowl, mix all ingredients. 

Salt and Pepper. sandwiches 

Garnish the bread base with chicken salad. 

Cover with spinach and celery leaves and drizzle with oil.

 Close the bread. 

Prick with four toothpicks and cut them into four sections. 

Enjoy !

Rasberry Pistachio Thumbprint Cookies

 A Nice Snack to pass out for Halloween..A Home Made snack. That said ,Thumbprint cookies are actually a  Christmas  snackclassic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts—if you manage to share them!

INGREDIENTS:

1 cup butter, softened 

1/2 cup confectioners' sugar 

1 teaspoon vanilla extract 

2 cups all-purpose flour 

1/4 teaspoon salt 

1 cup finely chopped pistachios 

1/2 cup seedless raspberry jam 

Additional confectioners' sugar, optional

DIRECTIONS:

Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well. 

Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.

 Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.

ENJOY!

Near Perfect Chili

 Okay Nothing is perfect, but the author of this recipe thinks it's as near perfect as you can get...I'm a lover of good chilli....Test this recipe yourself and you be the judge.

INGREDIENTS:

2 pounds ground beef 

 2 cloves garlic, chopped 

 One 8-ounce can tomato sauce 

 2 tablespoons chili powder 

 1 teaspoon ground cumin 

 1 teaspoon ground oregano 

 1 teaspoon salt 

 1/4 teaspoon cayenne pepper 

 1/4 cup masa harina 

 One 15-ounce can kidney beans, drained and rinsed 

 One 15-ounce can pinto beans, drained and rinsed 

 Shredded Cheddar, for serving Chopped onions, for serving Tortilla chips, for serving Lime wedges, for serving.

DIRECTIONS:

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

 After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

ENJOY!

Apple Spice Waffles

 Mmmm  Apple Spice Waffles, a neat Breakfast Treat..

These apple waffles are cozy and comforting anytime—morning or evening. The smell of toasty waffles with apples is sure to warm you up on even the most blustery of winter days. Check it out!

INGREDIENTS:

2 cups biscuit/baking mix 

2 teaspoons ground cinnamon 

1 teaspoon ground nutmeg

 2 large eggs, room temperature 

1-1/2 cups 2% milk 

6 tablespoons butter, melted 

1 cup chopped peeled apple 

Optional: Whipped cream and maple syrup

DIRECTIONS:

Preheat waffle maker. In a large bowl, combine biscuit mix, cinnamon and nutmeg. 

In another bowl, whisk eggs, milk and butter; stir into dry ingredients just until moistened; stir in apple. 

Bake waffles according to manufacturer’s directions until golden brown. 

Perfect for a fall day like today..

ENJOY!

Questo Verde

This creamy, cheesy queso verde only has five ingredients and melts up in your slow cooker for just 2 1/2 hours. It's a foolproof dump-and-go appetizer, so you can spend most of your energy on rooting for your favorite football team.

 

INGREDIENTS:

2 lbs. white Velveeta Cheese (I find this at Walmart)

 1 cup milk 

16 oz. jar salsa verde 

16 oz. sour cream 

2 jalapenos minced

DIRECTIONS:

Cut the Velveeta cheese into cubes. 

Add the velveeta and remaining ingredients to the slow cooker.

 Cover and cook on HIGH for 2.5 hours, stirring occasionally. 

Serve with chips and enjoy!

Honey Garlic Turkey Wings

 Mmmmmmmm don't these look good???.. .HONEY GARLIC TURKEY WINGS These sweet and sticky Honey Garlic Turkey Wings will be a hit with the whole family. 

INGREDIENTS:

30 chicken wings 

2 tablespoons olive oil 

 Rub: 

 1 teaspoon salt

 1/4 teaspoon black pepper 

1 teaspoon smoked paprika 

1 teaspoon garlic powder 

 Honey Garlic Sauce: 

 1/4 cup soy sauce 

2 tablespoons Mirin 

1/2 cup honey 

3/4 cup water 

1 tablespoon sesame oil 

4 cloves garlic (minced)

 1 tablespoon minced ginger 

1/4 teaspoon red pepper flakes (optional)

DIRECTIONS:

Wings: 

 Preheat oven to 425 degrees F. 

Pat dry wings with paper towels until completely dry.

 Combine all the rub ingredients in a large bowl, add the wings and toss to combine. 

Brush with olive oil. 

Line a baking sheet with foil and then place parchment paper on top, arrange chicken wings in one layer, if needed use two baking sheets. Bake for 35 minutes turning at 20 minutes on the other side.

 Honey Garlic Sauce: 

 In the meantime, combine sauce ingredients in a small pan over medium heat. 

Bring to a boil, reduce heat and simmer for about 10 minutes or until slightly thickened, and sauce coats the back of a spoon.

 Combine Wings with the Sauce: Take wings from the oven, toss with sauce and return to the oven for another 10 minutes, turning after 5 minutes on the other side. 

Broil for a few minutes. 

Allow cooling for 10 minutes. 

As the sauce cools, it thickens. 

Stir the wings every few minutes to coat in the sauce as it thickens.

Serve: Serve the wings with your favorite dipping sauce and garnished with sesame seeds.

ENJOY!

Pumpkin Ginger Pancakes

 It's October...Pumpkin Month, Pumpkin Spice Doughnuts, Pumpkin Latte's...So why not Pumpkin Ginger Pancakes?

INGREDIENTS:

1 cup all-purpose flour 

 2 tablespoons firmly packed brown sugar 

1 teaspoon baking powder 

½ teaspoon baking soda 

½ teaspoon ground cinnamon 

½ teaspoon ground ginger 

¼ teaspoon ground nutmeg 

¼ teaspoon salt 

1 large egg 

 ¾ cup milk 

¾ cup canned pumpkin

 ¼ cup plain low-fat or nonfat yogurt 

2 tablespoons butter, melted Candied-ginger butter (recipe follows) 

Maple syrup

DIRECTIONS:

Step 1 

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened. 

 Step 2 

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup. 

 Step 3

Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.

Have with a glass of milk...

ENJOY!

Ted Lasso's Biscuits

 I admit ir...I don't watch "Ted Lasso"... I never heard of the show until Emmy season when the show won just about everything...I still haven't watched it and I have several streaming stations...But the one thing I kept hearing about was Ted Lasso's Biscuits...Ted Lasso's Biscuits..

Though Ted does not give away the secrets to his famous biscuits in the show, Apple TV shared the official recipe with TODAY Food, so I tried making them myself. 

 The recipe was simple: The only ingredients are flour, butter, powdered sugar and salt. Everything was easy to mix and, after spreading the batter into a square pan and refrigerating it for 30 minutes, I pre-sliced each bar according to the recipe instructions and put the pan into a 300 F oven. 

 Using my 8-by-8-inch pan, the bars took a little longer than the suggested bake time of 45 to 60 minutes to cook completely through, as the batter was a bit thicker than it would have been had I used a larger pan.

Here is the recipe, whether you watch the show or not..Try the Biscuits...Ted Lasso's Biscuits.

INGREDIENTS:

2 cups all-purpose flour

1/4 teaspoons coarse salt 

1 cup (2 sticks) unsalted butter, room temperature 

3/4 cup confectioners' sugar

That's it...I swear...

DIRECTIONS:

Preheat oven to 300 F.

 Sift flour and salt, mix into bowl and set aside.

Mix butter on high speed until fluffy (3 to 5 minutes). 

Gradually add sugar slowly, continuing to mix until pale and fluffy. 

Add flour all at once and mix until combined. 

Butter a square pan.

Pat and roll shortbread into pan no more than 1/2-inch thick.

 Refrigerate for at least 30 minutes. 

Cut into squares. 

Bake until golden and make sure the middle is firm, approximate bake time 45 to 60 minutes.

 Cool completely.

Piece a cake (No pun intended..)

ENJOY!

Cornbread Gravy

 Poor people always knew how to make do with what they had.. This is an old recipe from the dirty south....

INGREDIENTS:

1/2 lb of bacon 

leftover cornbread

1/2 cup of all purpose flour 

About 2 cups of water 

1/2 can evaporated milk 

Salt and pepper to taste

DIRECTIONS:

Get out a good cast iron skillet and fry up the bacon until it is nice and crispy. 

Remove it from the pan, but leave the grease in. 

Crumble your leftover cornbread into the pan.

 Add the flour and cook it stirring frequently until the flour just starts to brown (like with any flour based gravy). 

Add the water and milk and stir until it starts to thicken. 

Season with salt and pepper. 

Crumble up the cooked bacon and add it to your gravy. 

Add a little more water as needed if the gravy starts to get too thick.

There, quick and easy...

Enjoy!

Chicken Parm Made Easy

 I'm back again with another mouth watering and tasty dish....

Skip the long oven baking time and make Chicken Parmesan on the stove instead! Simply bread the chicken cutlets, fry in a skillet and top with tomato sauce and mozzarella cheese. Then you only need to broil it in the oven to melt the cheese and you're set!

It doesn't get easier than that!  Check it outttttttt!

INGREDIENTS:

2 boneless skinless chicken breasts 1 pound 

1/4 cup all purpose flour 

1 egg 

3/4 cup panko breadcrumbs 

1/2 cup parmesan cheese grated 

2 tablespoons extra virgin olive oil 

1 cup tomato sauce 

1/2 cup mozzarella cheese 

Shredded basil for serving if desired

DIRECTIONS:

Cut chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper.

Add flour to a shallow dish. Add egg to a shallow bowl and whisk, set aside. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.

Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.

Add oil to a large skillet. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.

Place chicken in a pan or sheet tray and top with mozzarella cheese.

Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately.

ENJOY!

Cajun Shrimp and Sausage Pasta

 Hey Everybody!!

Craving Cajun food but don't have the time to go all out? This Cajun shrimp and sausage pasta is ready in less than 30 minutes and will satisfy your cravings for the spicy, flavorful New Orleans cuisine.

INGREDIENTS:

3 tablespoons unsalted butter divided 

1 lb (450g) shrimp , peeled and deveined

 12 oz. (340g) linguine , fettuccine, or other long pasta

 1 onion , minced

 1 red bell pepper , diced 

1 green bell pepper , diced 

3 cloves garlic , chopped 

1 cup diced seeded tomatoes

 1/2 lb (225g) andouille sausage or kielbasa , sliced 

1 tablespoon cajun seasoning 

1/2 teaspoon dried thyme 

1/2 teaspoon dried oregano 

2/3 cup chicken stock 

1/2 cup heavy cream 

1 tablespoon Worcestershire sauce 

1/2 cup grated Parmesan cheese parsley , for garnish

DIRECTIONS:

Cook the pasta according to package directions. 

Season the shrimp with salt and pepper.

 In a skillet, heat 1 tablespoon butter and cook for 1-2 minutes per side, until no longer translucent.

 Remove from the pan and cover with foil. In the same skillet, heat 2 remaining tablespoons butter and add the onion and bell peppers. Cook for 3-5 minutes. Now add the garlic and cook for 30 seconds more. 

Then, add the tomatoes. Add the sausage and cook for another 1-2 minutes, stirring.

 Now add the cajun seasoning, thyme, oregano, and mix well.

 Pour in chicken stock, heavy cream, and Worcestershire sauce. 

Mix once again. Add the cooked shrimp and pasta and toss to coat. 

Sprinkle with the Parmesan cheese. Add more salt and pepper, if needed. 

Sprinkle with the chopped parsley and serve.

Enjoy!

Breaded Pork Tenderloin

 

Breaded Meat of any kind is a hard sell with some people unless you make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top and it's a home run.

INGREDIENTS: 

1 pork tenderloin (1 pound)

 1/3 cup all-purpose flour 

 1/3 cup cornbread/muffin mix 

 1/2 teaspoon salt 

 1/4 teaspoon pepper 

 1 large egg, beaten 

 4 tablespoons canola oil 

 (Ranch or barbecue sauce, optional) 

 DIRECTIONS: 

 Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere. 

 In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.

ENJOY!!

Shoo Fly Pie

 This is a Classic Pennsylvania Dutch Recipe...

INGREDIENTS:

1 (9 inch) pie shell 

1 cup molasses 

¾ cup hot water 

¾ teaspoon baking soda 

1 egg, beaten 

 1 ½ cups all-purpose flour 

 1 cup packed brown sugar

¼ cup shortening

DIRECTIONS:

Step 1 Preheat oven to 400 degrees F (200 degrees C). 

 Step 2 To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell. 

 Step 3 To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer. 

 Step 4 Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.

ENJOY!

Apple Pie

Nothing is more deliciously American than Apple Pie... I need say no more..

INGREDIENTS:

 

6 cups thinly sliced apples 

 ¾ cup white sugar 

1 tablespoon butter 

1 teaspoon ground cinnamon 

1 recipe pastry for a 9-inch double-crust pie

DIRECTIONS:

 Step 1 Prepare your pastry for a two crust pie. 

Wipe, quarter, core, peel, and slice apples; measure to 6 cups. 

 Step 2 Combine sugar and cinnamon. (The amount of sugar used depends on how tart your apples are.)

 Step 3 Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust. 

 Step 4 Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer.

 Serve warm or cold.

ENJOY!

Amish Apple Fritters

 

I do love a great apple fritter, doughnut or pastry occasionally with my morning coffee I mean, really, who doesn’t???

Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this guy wants. Please notice I did not say what this guy needs… now THAT’S another story.

INGREDIENTS:

For Fritters:

 2 Tablespoons granulated sugar

 2 large eggs

 1 cup all-purpose flour

 2 tsp. baking powder

 ½ tsp. cinnamon 

½ tsp. salt 

¼ cup milk 

2 tsp. fresh lemon juice 

2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)

 Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet) 

 For Glaze: 

 1¼ cups powdered sugar 

¼ tsp. vanilla

 3-4 tsp. warm water (thin enough to make the glaze “paintable”)

DIRECTIONS:

In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.

 To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.

 In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.

 Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly. 

Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and carefully and gently slide the fritter into the hot oil. 

When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side). 

When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through. 

Using a SLOTTED spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.

 To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze. 

Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and “paint” the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

 Enjoy!!

Smothered Hamburger Steak

Hey people, Heyyy Everybody...Hamburger Steak with Onions and Gravy “This is one of the best recipes I’ve put on this site! It was so good that really no changes were needed to make it family pleasing.

INGREDIENTS

2 large eggs eggs 

2 tablespoons minced onion 

1 tablespoon beef base

 ½ teaspoon black pepper 

3 slices white bread 

2 pounds lean ground beef 

1 (10.75 ounce) can condensed cream of mushroom soup 

1 (10.75 ounce) can water 

1 dash Worcestershire sauce

DIRECTIONS:

Step 1: Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties. 

 Step 2: Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside. 

 Step 3: Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, 

Takes about 20 minutes

ENJOY!

Barbecued Beef Ribs

I prefer Pork Ribs myself, but have been known to eat Beef Ribs if they are seasoned and Barbecued correctly..

INGREDIENTS- 

750 g of pork ribs 

400 ml barbecue sauce 

1 BBQ Spice Mix 

25 g brown sugar 

1 Salt 

1 Freshly ground black pepper 

1 Oil for the iron

DIRECTIONS:

Choose your favorite mix of spices and herbs and sprinkle it on the ribs. 

Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film. 

Prepare a grill plate and heat it up.

 Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don't turn black, control the time and heat).

 Smear each rack with barbecue sauce and reserve the remaining one to serve. 

Place the ribs in the removable container standing upright, holding each other, for even cooking.

 Cooking for 4 h on HIGH or 8 h on LOW. 

Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily. 

If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid. 

Serve the ribs immediately with the leftover barbecue sauce.

Don't Sweat The Technique-

If you don't like the idea of ​​adding sugar to meat, don't put it on. 

The brown sugar is used to caramelize the meat when it is marked on the grill, but it is not essential in the recipe. 

Use the barbecue sauce that you like the most, but keep in mind that it is worth looking for a quality one, since it will completely mark the character of the dish. 

When I first posted this recipe, I was cooking the ribs with all the barbecue sauce in the slow cooker, but I recently updated it by reserving a portion of the sauce for serving. 

The reason is that the ribs do not need to swim in sauce to be done well and the sauce can be very watery. 

You can use either of two ways to make them: limiting the sauce to what is left by smearing the ribs or adding all the sauce so that they are almost covered in sauce.

ENJOY!

Rib Eye Steak

 

Rib Eye, sometimes called Scottish Tenderloin or Rib Eye, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which stretches along the spine and does not overextend, giving it a nice, fluffy texture. 

This gives an additional beefy flavor and a pleasant moisturizing texture. The main rib can come from the sixth to the twelfth rib, and the end from which it comes should dictate how it is cooked. The centerpiece is the most common (and often what you’ll find when purchasing a prime rib at a supermarket). Contains some fat covering and a good amount of marble. Then we have two ends: the short loin and the chuck chuck. 

 The short end has little or no fat and is less marbled, and it is more suitable for people who prefer less fatty meats. On the other hand, the tip of the envelope is more marble and has most of the cover. To get the best flavor out of the prime rib, have the butcher cut the steak from the end of the chuck.

INGREDIENTS:

° 1 rib steak 

 ° Sea salt flakes 

 ° Freshly ground black pepper 

 ° 50g butter 

 ° 2 sprigs of thyme 

 ° 1 clove of crushed garlic with its skin

DIRECTIONS:

For steaks: In a bowl combine kosher salt, freshly ground black pepper, onion powder, and dill seeds.

 Using the side of a knife, smash the garlic cloves to remove the skins and chop well. Using a citrus zester, remove about half of the zest from an orange . 

Place this in the bowl and mix all the ingredients. Gently massage the seasoning on both sides of each steak and allow the meat to marinate for at least 20 minutes. 

Meanwhile, turn on the grill to 450 ° F for a great sear. Remove the seasoned steaks to the hot grill, cook for 4 to 6 minutes per side a little frequent, longer if desired (this is for 1 inch or thicker).

 Remove fillets and let rest for 5 to 10 minutes before serving. Top with herb compound butter and serve. 

FOR COMPOUND BUTTER: 

 Allow butter to come to room temperature and place in a bowl.

 Using the side of a knife, smash the garlic cloves to remove the skins and chop finely. 

Chop the fresh herbs and mix with butter, garlic, and salt. 

With a spatula incorporate all ingredients and fold onto a sheet of waxed paper. 

Roll the butter mixture into a cylindrical shape working with the waxed paper. 

Crimp edges and refrigerate until firm. 

Remove from refrigerator, unroll and cut into pieces to top each steak. Roll in and refrigerate the remaining compound butter.

Don't Sweat The Technique:

Choose a bone well covered with fat, 3/4 “thick rib steak. 

The zest from half of an average size orange should be about 1 tablespoon. 

Be careful not to get any of the white pith. 

You want only the zest of the peel and its essential oil. 

Fresh cilantro, basil, and other herbs can also be used, it depends on your tastes. experiment!

ENJOY!