Cucumber, Tomato and Onion Salad.

 Here is a recipe for my favorite summer salad.

INGREDIENTS:

2 cucumbers, peeled and sliced 

1 red onion, sliced into rings

 ½ pint of cherry tomatoes, sliced in half 

⅓ cup white vinegar 

¼ cup oil

 ⅔ cup water 

3 tbsp granulated sugar

 Salt and pepper to taste

DIRECTIONS:

Cut the cherry tomatoes in half 

Slice the red onion into slices 

Peel and slice the cucumber, (you could then cut each slice into fourths, depending on the thickness) 

In a bowl mix the water with the vinegar and oil 

Stir in the salt and pepper to taste 

Pour the liquid over the cucumber, tomato and onion mixture 

Stir to combine well 

Refrigerate for up to an hour before serving 

Enjoy!

Garlic Butter Steak Skillet

Whatever you do...don't sleep on or lose this recipe... Comfort food for any night.

INGREDIENTS: 

A piece of meat 

2 tsp olive oil

 4 tablespoons vegetable oil, divided (for steaks)

1 1/2 lbs. Cut top sirloin into 1-inch pieces (or filet mignon, New York strip or rib eye) 

1 medium pound gold Yukon cut into 3/4 inch wedges* spice mix 

1 TB each garlic powder, paprika, brown sugar 

2 tsp every powder onion, coriander / cumin / kosher salt

 1/2 teaspoon black pepper, chipotle chili pepper Garlic Butter Sauce (must be prepared before cooking!) 

2 tablespoons unsalted butter 

4-6 garlic cloves, minced 

1 tablespoon minced fresh parsley or 1 teaspoon dried 1/2 tsp. All dried thyme, dried thyme

DIRECTIONS:

Whisk all the seasoning mix seasonings together in a small bowl.

 Remove two tablespoons to use on potatoes. 

While steak is still on a cutting board, pat dry and sprinkle with remaining seasoning mixture. throw to cover it evenly; Sit aside. 

Place the potatoes and ½ cup of water in a microwave-safe dish. 

Cover in the microwave for 6-7 minutes (the potatoes should be barely soft).

 Strain it and leave it to dry. 

Drizzle the potatoes with a tablespoon of olive oil and season with two tablespoons of the seasoning mixture. 

Stir to cover evenly.

Heat 1 tablespoon of olive oil in a 12-inch cast iron pan over medium heat. Once hot, add the potatoes and simmer for 1-2 minutes or until they begin to brown, flipping the potatoes for an additional 1-2 minutes until the fork softens. 

Remove to a tent plate with foil. Wipe the pan. Heat 2 tablespoons of vegetable oil in a now empty skillet over medium-high heat. Once heated through, add half of the steak to the skillet in a single layer and allow to sear for 2 minutes, then flip the steak and continue cooking for an additional minute or until desired doneness. 

Remove to a plate. Wipe down the pan if there are any black parts. To empty the pan now, heat 2 tablespoons of vegetable oil over medium to high heat. Once heated through, add remaining steak to skillet in a single layer and let sear without simmering for 2 minutes. 

Stir in the steak, then immediately add the butter, garlic, parsley, oregano and thyme. 

Cook, stirring, for a minute, then remove from heat. 

Add the steaks and potatoes to the skillet and stir to coat evenly in the butter sauce. Season with additional salt and/or pepper to taste. 

Feet it right away.

ENJOY!

Pecan Upside Down Cake

And the Sweet Treats of Summer 2002 Keep Coming. Pecan Upside Down Cake..Check it out!

INGREDIENTS:
 

Sauce-caramel 

310 ml sugar 

60 ml (1/4 c) Scotch (whiskey or bourbon) 

60 ml (1/4 c) water

 30 ml (2 tbsp.) light corn syrup, preferably 

250 ml (1 c) cream, hot 

60 ml (1/4 cup) salted butter 

375 ml (1 1/2 c) pecan halves 

For The Cake 

500 ml (2 c) all-purpose flour 

180 ml (3/4 cup) pecans, finely chopped in a food processor 

5 ml (1 tsp) baking soda 

1 ml (1/4 tsp) salt 

125 ml (1/2 c) un-salted butter 

60 ml (1/4 c) canola oil 

375 ml (1 1/2 c) brown sugar 

5 ml (1 tsp) vanilla extract 

3 egg 250 ml 

(1 c) buttermilk

DIRECTIONS:

Putting grill at center of oven. Preheat oven 180°C (350°F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides. Place on a cookie sheet. 

Butterscotch caramel sauce 

In a saucepan, bring the sugar, Scotch, water and syrup to a boil. Cooking without stir to mixture takes on golden color. Off the heat, gradually add the cream and butter. Bring to boil again, stirring to mixture is smooth. Divide the caramel into the baking dishes. Sprinkle with half pecans.

 For The Cake 

In a bowl, combine the flour, chopped pecans, baking soda and salt. To book. In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender.

 Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. 

Carefully divide the batter into the baking dishes over the caramel. 

Bake for about 50 minutes . Leave to cool about 30 min. Invert a first cake onto a serve platter.

 Invert the second cake onto a baking sheet and slide it onto the first. 

Let cool completely. 

Serve warm or cold and top with whipped cream if desired.

ENJOY!

Fried Apple or Peach Pies

 Another Sweet Treat for the summer.  Check it out!

INGREDIENTS:

8 ounces dried apples or dried peaches

 1 cup water 

1/3 cup sugar 

1 tablespoon butter 

1 tsp. cinnamon or apple pie spice 

1 can jumbo refrigerated flaky biscuits 

Vegetable oil, for frying

DIRECTIONS:

1. In saucepan, combine together apples and water then bring to a boil. Make sure to cover, reduce heat, and simmer until tender, about 30 minutes. Once done, remove from heat and let cool, mashing slightly if pieces are large. Then you may stir in sugar and butter; set mixture aside.

 2. For the filling: If using fresh apples, you should add 2 TBS of butter to a large saute pan and melt. Immediately add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice together and cook over medium heat for 15 minutes, or until the apples are soft. Next, remove from the heat, mash slightly and cool. 

3. Now please roll each biscuit into a 5-inch circle on a lightly floured surface, then place about 1 tablespoon apple mixture on half of each biscuit circle. Make sure to dip fingers in water and moisten edges of circles to seal pies. Remember to, fold in half, making sure edges are even, then press edges firmly together with a fork dipped in flour to seal. 

 4. When finished, pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Then immediately fry pies in hot oil (370°) over medium-high heat until golden, turning once. Make sure not to rush it because you want the biscuit cooked completely through. 

5. Finally, drain well on paper towels. 

This should make 10 pies.

ENJOY!

Honey Lemon Pepper Chicken

 If The thought of this doesn't make your mouth water...You're not truly alive....

Fried Wing Flats Drizzled With Honey Lemon Pepper, Oh Boy...Check out this recipe-

INGREDIENTS:

3 lbs of wings  

1 tsp adobo 

1tsp black pepper 

1 tsp cayenne pepper  

1/2 tbsp lemon pepper  

1/2 tbsp garlic powder 

1 tsp Italian seasoning

2 eggs 

3 cups flour

Sauce recipe! 

1 stick butter 

1 tsp black pepper 

1 tsp lemon pepper or more to suit your taste. 

1/4 cup honey 

Juice of 1 lemon 

Melt butter in sauce pan then add lemon juice black pepper, lemon pepper and honey 

bring to a boil then remove from stove. 

Note: melt the butter on like low heat don't let it burn .You need to see the yellow lemon pepper colour when you add it to the chicken wings!

DIRECTIONS:

Wash chicken add to a bowl then add all seasonings above and 2 eggs mix well . 

In another bowl add all purpose flour.

 Dip seasoned chicken into flour mixture then fry in vegetable oil for 6 minutes per side, add glaze to hit hot chicken. 

Serve and enjoy! 

Pepper Steak

 Best Ever Pepper Steak, Check it out!

INGREDIENTS: 

1/4 c. low-sodium soy sauce

 2 tbsp. rice wine vinegar 

4 tsp. packed brown sugar 

1 tbsp. cornstarch 

2 tbsp. vegetable oil, 

Divided Kosher salt 

Freshly ground black pepper 

1 lb. flank steak, thinly sliced against the grain 

1 red bell pepper, thinly sliced 

1 green bell pepper, thinly sliced 

3 cloves garlic, minced 

1 tbsp. freshly minced ginger 

Cooked white rice, for serving

DIRECTIONS:

Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside. 

In a large skillet over high heat, heat 1 tablespoon oil. 

Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. 

Remove steak to a plate. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. 

Add the garlic and ginger and cook stirring until fragrant. 

Return the beef to the skillet and pour over prepared sauce. 

Cook, stirring, until the sauce is glossy about 2 minutes more. 

Serve with rice.

ENJOY!

Pepperoni Pizza Casserole

 Ummmmmmm Here is another Summer Comfort food recipe! It's simple and so delicious...Check it Outttttt!!!!

INGREDIENTS:

2 cups uncooked egg noodles 

1/2 pound lean ground beef 

1 onion, chopped 

2 cloves garlic, minced 

1 green bell pepper, chopped 

1 cup sliced pepperoni sausage 

16 ounces pizza sauce 

4 tablespoons milk 

1 cup shredded mozzarella cheese

DIRECTIONS:

Cook noodles according to package directions. 

Preheat oven to 350 degrees F (175 degrees C). 

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. 

Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. 

Pour this mixture into a 2-quart casserole dish. 

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

And There you have it..

ENJOY!

Chilli Cheese Dog

 Another treat for the hot summer....These will go so fast! you'll need to make two batches!!Check it Out!

INGREDIENTS:

1 can, 14 to 15 oz chili, heated 

1 pizza crust, can Pillsbury™ refrigerated

 Classic 4 Cheddar cheese sticks 

4 hot dogs, all-beef 

1 tablespoon butter 

1/4 teaspoon garlic powder 

1/4 teaspoon parsley flakes

DIRECTIONS:

Heat oven to 375°F. 

Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with cooking spray. 

Pour hot chili into dish; spread evenly. 

Unroll dough; cut into 4 strips. 

Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. 

Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. 

Repeat with remaining dough strips, cheese sticks and hot dogs. 

Place wrapped hot dogs on top of hot chili. (Chili must be hot.)

 Bake 15 to 20 minutes or until dough is light golden brown. 

Meanwhile, in small microwavable cup, microwave butter on High until melted. 

Stir in garlic powder and parsley. 

Remove baking dish from oven. 

Brush on top of each cheese dog with butter mixture. 

Serve immediately.

ENJOY!

Old Fashioned Meatloaf

 

Time for some good old fashioned comfort food . What is more comforting than some food old fashioned meatloaf?

INGREDIENTS:

1 1/4 C. old fashioned rolled oats

 1/4 cup milk 

1 lb. ground beef 

2 large eggs, beaten 

1 pkg. dry onion soup mix 

1 clove garlic, minced 

1 T. worcestershire sauce 

3 T. ketchup

 1/2 tsp. pepper 

DIRECTIONS:

Topping

Mix together 1 cup of ketchup & 1/2 cup of brown sugar.

I mix all of the hamburger mixture with my hand and form two loafs. 

 I rub the topping of Ketchup & brown sugar thinly on the top and sides with a sprinkle of pepper on the tops.

 I place the loafs in a big open greased & lightly floured pan side by side but not touching. 

Bake in a 350 preheated oven UNCOVERED for one hour & 20 minutes. 

 Turn the oven off and leave the baked meatloaf in the oven for 15 minutes before removing and allowing it to sit out for a while before cutting.

Don't Sweat the Technique:

If you place a pan of water in the oven under the meatloafs while cooking it will not split on the top. This is a very simple ole fashion and delicious meatloaf recipe. 

 I don’t usually have much grease accumulate in my pan but if I do I just dip it out. 

ENJOY!

Double Crust Cheesecake

 Here is a nice treat to have with your coffee tonight.

INGREDIENTS:

Crusts: 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs 

1/2 C light brown sugar 

1 C salted butter, melted

 Cake: 2 C heavy whipping cream 

3 (8oz) packages cream cheese, room temperature 

1/2 C sugar 

1/4 C sour cream 

2 tbsp powdered sugar 

2 tbsp cornstarch (or more powdered sugar) 

2 tsp lemon juice

1/2 tbsp vanilla extract

DIRECTIONS:

Begin by making the crust mixture. Combine the ingredients together until all the crumbs are evenly saturated in butter. 

Pour half into the bottom of a 9″ springform pan and pack it in. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too lose it’ll just crumble when you try to slice it. 

Place the springform pan in the freezer to set, and the other half of crust aside on the counter. 

Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium high, then add 2 tbsp of powdered sugar or cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.

 Also using a hand mixer or stand mixer, cream together the cream cheese and sugar. Scrape down the sides of the bowl as you go, and mix until totally combined. 

Add the sour cream, vanilla, lemon, and remaining powered sugar. Beat on high until smooth and fluffy. Fold in half of the whipped cream, gently, then fold in the other half.

 Remove the bottom crust from the fridge. Pour the filling into the pan and smooth it in. You’ll need to press it down as you smooth it out to prevent pockets of air, and to make it fit. Remember that there needs to be room for the top crust. 

Once the filling has been smoothed out, use a spoon to sprinkle over half of the remaining crumbs. Use the back of the spoon to smooth them out over the top of the cheesecake while pressing down gently.

 Add the remaining crumbs, and continue to smooth and press. You might have too many crumbs, but that’s OK. Try to press them in as tightly as you can. 

Use a piece of parchment paper to cover the top of the cheesecake and now press down firmly with your hands. Wrap the springform pan entirely in plastic wrap and refrigerate for at least 8 hours, preferably overnight. 

Slice and serve. 

I like fresh strawberries on the side.

ENJOY!

Honey Lemon Wings

 Try this recipe...It's Wingtastic! Spicy garlicky honey lemon pepper wings – The Easiest and best baked chicken wings that takes 10 mins active time. So delicious, garlicky and lemony. Check it out!

INGREDIENTS:

1 1/2 lbs chicken wings 

4 cloves garlic, minced

 1 1/2 tablespoons soy sauce 

1 tablespoon lemon juice 

2 1/2 tablespoons honey 

3 dashes black pepper powder 

1 pinch cayenne pepper Lemon wedges

DIRECTIONS:

Preheat the oven to 400F.

 Clean and rinse the chicken wings. 

Pat dry with paper towels. 

Marinate the chicken wings with the garlic, soy sauce, lemon juice, honey, black pepper and cayenne pepper. 

Stir to mix well.

 Set aside for 15 minutes. 

Arrange the chicken wings on a pan lined with parchment papers.

 Bake for 30 minutes, or until the surface turns golden brown.

 Serve immediately with lemon wedges, ranch dressing or Asian chili sauce. 

Squeeze a little lemon juice before serving.

And there you have it...

ENJOY!

Lemon Blueberry Loaf

 Let's start the month off with this sweet treat.

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:

Preheat the oven to 350* 

Grease the sides and bottom of a loaf pan. 

Sift together all dry ingredients for the bread In a large bowl, mix together all the moist ingredients.

 Slowly add in the dry ingredients.

 In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter. 

Pour the batter into the prepared pan Bake for 50 to 55 minutes. 

If a toothpick comes out clean the bread is done Remove from the oven and let cool for 10 minutes.

Remove loaf from pan and allow to cool on a cooling rack. 

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.

 Use a pastry brush to brush the lemon syrup on the top and the sides. 

Let harden for 15 minutes before serving.

And there you have it!

Enjoy!