Those ribs sure look good.....

Do you think if I sit here long enough staring at him, he will toss me a little piece of meat?

Greek Salad with Grilled Chicken

With leftover chicken from yesterday's dinner, I put together this simple salad that is full of flavor. The Greek dressing is absolutely fabulous!

In a large bowl, throw together your favorite salad ingredients. I like Romaine lettuce, cucumbers, celery, tomatoes and red onion. To make it a Greek salad, add Pepperoncini's and pickled beets on the side then crumble lots of Feta cheese on top. Round off this meal with a sliced chicken breast on top. Then pour this Greek dressing over all.

1/2 cup olive oil
1-1/4 tsp garlic powder
1-1/4 tsp dried oregano
1-1/4 tsp dried basil
1 tsp freshly ground black pepper
1 tsp salt
1 tsp onion powder
1 tsp Dijon-style mustard
1 tsp sugar
2/3 cup red wine vinegar

In a large bowl, combine all ingredients and mix until well blended. Store tightly covered at room temperature till ready to use. Refrigerate left-overs.

Enjoy!

Greek Marinated Grilled Chicken

1/2 cup lemon juice approx. 2 lemons

1 cup Olive Oil

3-4 cloves garlic, chopped

1 Tbsp crushed dried oregano

1-1/2 tsp salt

1/2 tsp ground black pepper

8 boneless, skinless chicken breasts

In a large glass dish, mix the lemon juice, olive oil, garlic, oregano, salt and pepper. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat grill for high heat. Lightly oil the grill grate. Place chicken breast on the grill, and discard the marinade. Cook chicken breasts two minutes on high heat. Do not flip the chicken, turn it 1/4 turn and cook for another two minutes. Flip and repeat. Cook chicken till internal temperature reaches 170 degrees F.

Serve with a greek salad and bread.

Enjoy!!

Oriental Flank Steak

A delicious and flavorful recipe your whole family will enjoy. Easy to make too! Serve with rice and broccoli for a complete meal.

1-1/2 lb. Flank Steak

3/4 cup Canola Oil

1/2 cup Soy Sauce

5 Green Onions, Chopped

1-1/2 tsp ginger

1-1/2 tsp minced garlic

3 Tbsp Honey

2 Tbsp Vinegar

Using a knife, score the steak diagonally across grain at 3/4-inch intervals on both sides.

Combine the remaining ingredients and pour over the steak.

Cover, then marinate in your refrigerator for at least 8 hours, turning once.

Grill steak, covered with grill lid, over high heat (400 to 500 degrees) about 6 minutes on each side or until desired degree of doneness.

To serve, carve steak across grain, with slanted knife into thin slices.

Enjoy!

The Perfect Chocolate Cake

The year was 1994 and my Sister-in-Law, Sue made this wonderful cake. It is moist and chocolaty. The filling is light and airy, the frosting smooth and creamy. I knew I had to have the recipe and she was kind enough to share it with me. Fast forward 15 years and we are celebrating my mother's 75th birthday...with simply the Perfect Chocolate Cake.

The Perfect Chocolate Cake
Preheat oven 350 degrees F. Grease well and lightly flour 3 round 9-1/2 inch cake pans.

1 cup unsweetened cocoa
2 cups boiling water

In a medium bowl, combine the cocoa with the boiling water. Mix with a wire whisk till smooth. Set aside and cool completely.

2-3/4 cups sifted flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder

Sift together flour with baking soda, salt and baking powder. Set aside.

1 cup butter, softened
2-1/2 cups sugar
4 eggs
1-1/2 tsp vanilla

In a large mixing bowl, mix at high speed, butter, sugar, eggs and vanilla scraping the bowl occasionally until light and smooth. At low speed, beat in flour mixture alternately with cocoa mixture.

Divide evenly in three 9-1/2 inch cake pans. Smooth top. Bake 25 -30 minutes. Cool in pans 10 minutes then remove to cool completely on a bakers rack.

Filling
1 cup heavy cream
1/4 cup unsifted confectioners sugar
1 tsp vanilla

In a large bowl, beat till it holds shape, cream, confectioners sugar and vanilla.

Frosting
1pkg semisweet chocolate pieces
1/2 cup half & half
1 cup butter
2-1/2 cups unsifted confectioners sugar

In a medium bowl placed over a pot of hot water, melt chocolate with butter and half & half. Combine well till smooth consistency. With a wire whisk, blend in the confectioners sugar. Place bowl over ice and blend till cooled.

After assembling the cake with filling and frosting, keep refrigerated till ready to serve.

Enjoy!

Roasted Chicken with Homemade Mashed Potatoes

From time to time the women in my neighborhood are called upon to prepare a meal for a family in need. The Mom may have just had a baby or in some cases there is a serious illness. I usually choose to prepare this Roasted Chicken or my Popeye Meatloaf. This recipe is very easy to make and can be doubled, so not only am I giving a meal away, I am also preparing dinner for my family.

The mashed potato recipe below is a family favorite. I like it because I can make this side dish a day ahead of time and refrigerate. Great for those family holiday meals. Just pop in the oven prior to dinnertime and you have a delicious side dish to your favorite meal.

Roasted Chicken

1 (3 pound) whole roasting chicken, giblets removed
salt and black pepper to taste
1 Tbsp onion powder
1 tsp garlic powder
1/2 cup butter, divided
1 stalk celery

Preheat oven to 350 degrees F.

Place chicken in a roasting pan and season generously inside and out with salt, pepper, garlic and onion powder. Place 3 tablespoons butter in the chicken cavity. Arrange dollops of the remaining butter around the chicken. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven or till internal temperature reads 180 degrees F. Remove from heat, and baste with melted butter and pan drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.


Mashed Potatoes

5 lbs Potatoes, peeled and cubed
1 cup sour cream
8 oz Cream Cheese, softened
3 Tbsp Butter
1 tsp Salt
1/4 tsp Pepper

Place potatoes in a large pot; cover with water. Bring to a low boil. Cook for 20 - 25 minutes or until fork tender; drain well.

In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, 2 Tbsp butter, salt and pepper. Beat until fluffy. Transfer to a greased 2 qt. baking dish; dot with remaining butter. Cover with aluminum foil and bake in 350 degree F. oven for 30- 40 minutes or until heated through.

Variations: Play with this recipe to give it different flavor. Add a Tbsp of chopped Chives and parsley and serve with your favorite fish recipe. Add a tsp of onion salt or a couple cloves of roasted garlic and serve with a pork roast. You could even add a Tbsp of horseradish and serve with Beef Pot Roast.

Serve with the Key lime Pie recipe below and you have a perfect ending to this delicious meal.

Enjoy!

Key Lime Pie...Almost!

This is a quick and easy dessert to make. It is also very light and refreshing. Not the same as a real Key Lime Pie but it is a delicious replacement.

Crust

16 Graham Crackers

1/4 cup Butter, melted

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan that has been prepared with cooking spray and press firmly into bottom and up the sides of pan. Bake in preheated oven for 8 minutes. Cool completely before pouring the filling into the crust.

Filling

1 can sweetened condensed milk
1/2 cup lime juice (approx. 2 - 3 limes)
1 tub Cool Whip

In a large bowl, mix sweetened condensed milk and lime juice. Add Cool whip and mix till smooth. Pour mixture into prepared graham cracker crust. Garnish with a variety of berries. Place in freezer. Allow to thaw slightly before cutting and serving.

Enjoy!

Mom's "Bean Salad" Recipe

2 cans Cut Green Beans, drained

2 cans Dark Red Kidney Beans, drained and rinsed

2 cans Wax Beans, drained

1 can Garbonzo Beans, drained and rinsed

1 small can Sliced Mushrooms, drained

1 can small Pitted Ripe Olives, drained

2- 15 oz. jars Marinated Artichoke Hearts

1- 4 oz jar pimentos

4 Tbsp Capers

2 medium onions, thinly sliced

DRESSING

1/2 cup Tarragon Vinegar

2-1/2 tsp Accent (optional)

1-1/2 tsp Salt

2 tsp Sugar

2 tsp Fines Herbs

1 cup salad oil

1/2 cup Chopped Parsley

Enjoy!

Chicken Jalepeno Dip

I usually don't need a special occasion to make a Mexican feast but Cinco de Mayo is fast approaching. It's a great excuse to invite a few friends over and have a Fiesta! I'm making my usual menu of Turkey tacos with all the fixins, chips and guacamole and Dos Equis, with lots of lime. This year I will be adding this appetizer to the menu. It has a nice kick from the chopped jalapeno's. Serve with your favorite tortilla chip.

Recipe Girl has posted an entire Cinco de Mayo menu that looks just great!

1 cup lite Mayonnaise

8 ounces lite Cream Cheese

2 cups Shredded Cheddar Cheese

1 small can diced jalapeno

1 small can diced green chili's

2 cooked chicken breasts, shredded

Chopped green onion and cilantro for garnish

In a large bowl mix all ingredients. Place in a large Pyrex pie dish. Bake in 350 degree F oven for 30 minutes or until golden and bubbly on top. Serve with tortilla chips.

Enjoy!

Thai Chicken with Broccoli

2 tsp canola oil

6 chicken breast halves

1 - 14 oz can Coconut milk

1/4 cup natural peanut butter

1 TBSP Thai Red Curry Paste

2 Tbsp Fish Sauce

1 tsp ginger

1 clove garlic, minced

Green onions

cilantro

Brown chicken and put in the bottom of Crock pot. Mix together coconut milk, peanut butter, red curry paste, fish sauce, ginger and garlic; pour over chicken.

Cover; cook on LOW 8-9 hours or on HIGH 3 - 4 hour or until done.

Serve over rice noodles and with broccoli, pour sauce over all; sprinkle with green onions and cilantro.

Enjoy!

Salmon Log

Thanks go out to my Mother-in-Law for this recipe. She loves to cook as much as I do and happily shares her recipes with me. I'm a lucky Daughter-in-Law.....Thanks Eileen!

1 - 1 lb. can Salmon

1 - 8 oz cream cheese, softened

1 Tbsp lemon juice

2 tsp grated onion

1 tsp horseradish

1 tsp liquid smoke (optional)

1/4 tsp salt

1/2 cup chopped pecans

chopped parsley

Drain and flake salmon. Add cheese, lemon juice, onion, horseradish, liquid smoke (optional) and salt. Combine well. Chill for several hours or overnight.

Shape into log, chill for 2 to 3 more hours. Sprinkle pecans and parsley on waxed paper; roll log in pecans and parsley. Keep chilled until ready to serve.

Serve with an assortment of crackers.

Enjoy!

Easy Baked Beans

It's April 5th and we are expecting snow to fall overnight. The calendar may say that spring is here but winter still has us firmly in her grasp.

The sun did peak out for a while today. With feeling it's warmth, we decided to have our first cook-out for the season. Hamburgers on the grill. I whipped up a batch of baked beans to go with our dinner. Easy and delicious.

2 - 28 oz cans Bush's Baked Beans, Original style

1/3 cup Molasses

4 Tbsp brown sugar

1 Tbsp Prepared Mustard

2 Tbsp Ketchup

1/2 cup chopped onion

Place all ingredients into crock pot. Slow cook on high for 3 hours.

Enjoy!

Orange Roughy in Asian Inspired Sauce

Be sure to use Lite Soy Sauce in this recipe otherwise it will be very salty. I made some ramen noodles to accompany this dish. Instead of using the seasoning packet that comes with the noodles, I poured some of the fish marinade on top.

1/3 cup Dry Sherry or Vermouth

3 Tbsp Lite Soy Sauce

2 tsp Sesame Oil

1/4 cup finely chopped green onion

1 tsp grated ginger

1 clove garlic, minced

1 lb. orange roughy fillets

Preheat oven to 400 degrees F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.

Place fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 10 - 12 minutes or until the fish flakes easily.

Substitutions: Sole, Cod or Flounder for the fish. Dry white wined instead of Sherry or Vermouth.

Enjoy!

Tuscan Potato Soup

A really fabulous soup! Similar to Olive Garden's "Zuppa Toscana". Except I add celery and carrots. This recipe is quite easy to prepare. Don't skip the Kale. It is so good for you and adds another layer of texture and flavor. Serve with crusty bread for dipping. My family loves this recipe!

2 quarts Chicken Broth

1 lb Hot Turkey Italian Sausage

4 large Russet Potatoes, peeled and cut into bite size pieces

1 large onion, finely chopped

3 cloves of garlic, minced

4 ribs of celery, sliced

3 carrots, sliced

Salt and pepper, to taste

1/2 can evaporated milk

1/2 tsp cayenne pepper (optional)

1/2 tsp ground fennel seed (optional)

2 cup Kale leaves, chopped

In a large stock pot, add chicken broth and potatoes. Bring to low boil.

Remove hot turkey Italian sausage from casing. In a separate pan, brown sausage with onions and garlic. When done, drain sausage well and add to stock pot. Add carrots and Celery. Simmer till vegetables are tender. Approximately 20 minutes.

Add evaporated milk to pot and season to taste with salt, pepper, cayenne pepper and ground fennel seed. Cover pot and simmer for another 10 minutes.

5 minutes before serving, add chopped kale leaves. You want the kale leaves to be a bright green color and slightly wilted when you serve the soup.

Enjoy!

Corned Beef and Cabbage I

I remember as a child, having huge St. Patrick's Day feasts. My Mother and Grandmother would never let us forget our Irish Catholic heritage. They would set a beautiful table and serve Corned Beef and cabbage with potatoes and onions . What I remember the most about the feast, was my Grandmother would add green food coloring to certain parts of our meal. She made homemade rolls that were green in color and she always had a stick of butter that was a lovely shade of green sitting on a serving dish in the middle of the table. She would literally soften a stick of butter and mix green food coloring in it. Then mold it back into a stick to put on the table. She really went all out to celebrate St. Patrick's Day. Because of these childhood memories, I will always try to make St. Patrick's Day a festive day for my boys. I would hope that they will always remember and appreciate the time and care that it took to put on this feast. I will however, draw the line at adding food coloring to my rolls and butter. That image is better left for my old memories, not the ones I am trying to create today.

1 - 3 to 5 lb Corned Beef Brisket

spice packet or 1 tsp peppercorn & 2 bay leaves

12 red potatoes

1 or 2 heads of cabbage

1 lb bag fresh carrots

1 large onion

1 clove garlic

1 bunch parsley

1 stick butter

In a large dutch oven or stock pot place the brisket best side up in the bottom. If your corned beef brisket came with a spice packet, add it to the pot. If not, then add peppercorns and bay leaves. Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer). Bring to a boil, reduce heat, cover and simmer for 2 hours.

In the meantime, Scrub and rinse the new red potatoes. Leave as much of the peel as you can. Quarter them and cover with water until ready to use.

Remove the outer leaves from the cabbage until the leaves are entirely light green. Rinse and cut it into quarters through the spine so they stay together. Set aside.

Peel the carrots and cut into quarters. Set aside.

Peel the onion and cut into eighths. Set aside.

Rinse Parsley well. Remove the leaves from stems and chop the leaves finely.

After 2 hours, add the potatoes to the pot and cover with more water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Add carrots, and onions to the pot. If needed add more water to cover everything. Bring to a boil. Reduce heat, cover and simmer another 30 minutes.

Lastly, add cabbage and more water if needed. Return to a boil. Cover and simmer another 20 minutes or until cabbage is tender. Do not under cook and it's hard to overcook it.

When all is done, melt butter in a small saucepan and add minced garlic. In a large serving bowl, add the potatoes and pour the butter/garlic mixture all over. Add a generous hand full of chopped parsley and stir to combine well.

Slice the brisket cross grain and place on a serving platter. Arrange cabbage and onion on the side of platter. Serve with homemade Irish Soda Bread, mustard and horseradish on the side.

Enjoy!

As a side note: The Flag of Ireland

In true Irish Catholic form, the dinner is cooked with carrots. But they are never served with the meal.

The carrot pieces are for flavoring and garnish only!

The Carrots remind Catholic Irishmen that the orange carrot piece is the color of Orangemen, the people they dislike.

Keep in mind however, If you wish to insult a Catholic Irishman, put a large, full bowl of carrots on the table in front of them.

Corned Beef and Cabbage II

In my opinion, this method of cooking Corned Beef yeilds a more flavorful dinner. It is very salty though. Probably because it is not totally submerged in water for the whole cooking time. If you don't want all the salt, then soak the brisket in a pot of water overnight to pull the salt out of the meat before your roast it.

The potatoes and cabbage took on a more roasted flavor as well. I am looking forward to serving Corned Beef Sandwiches with the leftovers tomorrow.

1 (2-3 lb) corned beef brisket

spice packet or 1 tsp peppercorns and 2 bay leaves

7 red potatoes, quartered

4 carrots, peeled and cut into chunks

3 cloves of garlic, chopped

1 large onion, cut into eighths

1 head of cabbage, quartered

Preheat oven to 300 degrees F.

Place the corned beef brisket in the center of a roasting pan. Arrange the potatoes, carrots, and onion around the sides. Place the garlic on top of the roast. If you have a seasoning packet empty it over the roast. If not add peppercorns and bay leaves to the pan. Pour enough water to almost cover the potatoes. Cover with lid or aluminum foil.

Roast for 3-5 hours in the preheated oven. Add the cabbage wedges the last hour of cooking. Larger roasts will take a bit longer. You will know your roast is done when it is tender enough to flaked apart with a fork.

Enjoy!

Irish Soda Bread

My interest in the traditional Irish-American meal served in celebration of St. Patrick's Day began when I was very young. My Maternal Grandmother took pride in her Irish heritage. She was very creative and particular about the meal she served on St. Patrick's Day. She and my Mother always made this day very festive for us. Tomorrow, I will serve this Irish Soda Bread with a traditional Irish-American meal of Corned Beef and Cabbage.

4 cups all-purpose flour
4 Tbsp white sugar
1 tsp baking soda
1 Tbsp baking powder
1/2 tsp salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

Enjoy!

Lasagna Florentine

Using the Italian Spaghetti's sauce recipe below, I put together this lasagna dish. 2GoodBoys and Hubby thought that the sauce recipe was best suited for lasagna instead of alone over noodles. I have to agree!

Mix it up a bit by adding different cheeses like Provolone and Romano.


12 Whole Wheat Lasagna Noodles
4 Cups of Italian Spaghetti Sauce
1 bag Fresh Baby Spinach
1 pound Ricotta Cheese
2 Eggs
1/2 Cup Parmesan Cheese
3 cups Mozzarella cheese

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles; cook until al dente, 8 to 10 minutes; drain. Using the same hot water, add the spinach leaves and cook just till wilted, drain the spinach and add to an ice water bath to stop the cooking. Drain once more and squeeze most of the water out of spinach. I do this by placing the spinach in a clean kitchen towel and pressing the water out.

In a small bowl, mix together the ricotta cheese, eggs, spinach and Parmesan cheese.

Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 4 of the lasagna noodles. Spread about 1/2 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering ending with layer of sauce and mozzarella cheese on top.

Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Enjoy!

Italian Spaghetti Sauce

When I was a child growing up in the 1960's and 70's, this spaghetti sauce recipe was a big hit in my house. The original recipe served 50 people! I have cut the recipe in half to post here. Even cut in half, there is still enough to make 3 large meals and have leftovers for the following day. My Mom said she could never get 50 servings out of the original recipe because the 7 of us were never satisfied with just one helping.

Why such a large recipe? Each summer when I was a child, my family along with 13 other families would caravan to Allegheny State Park in New York. We would spend a week in a rustic cabin at Camp 12. This summer event was repeated for 7 years in a row. During the week of camp, 2 families would take one day to cook meals for the rest of the camper's. This way we had 6 days to relax and have fun. My Mother and Mrs. H. would prepare this spaghetti sauce at home and freeze it in empty milk cartons to take to camp each year. Spaghetti night was always a big hit with the campers.

3 cups chopped onion

1/2 cup extra virgin olive oil

3 lbs. ground beef

2 (28 ounces) cans tomato puree

1 (12 ounce) can tomato paste

4 cups water

1 tsp black pepper

1/2 tsp cayenne pepper

2-1/2 Tbsp salt

1 Tbsp sugar

2 tsp garlic powder

1 tsp ground cloves

1-1/2 tsp oregano

1-1/2 cups grated Parmesan cheese

Saute onion in oil until tender. Add ground beef and brown. Sprinkle with salt and pepper. Add rest of ingredients and simmer for 2 hours.

Use this sauce over your favorite pasta or make lasagna with it. Serve with a side salad and garlic bread.

Enjoy!

Warm Mocha Truffle Tart

HAPPY VALENTINE'S DAY!

My husband Keith, gave me a single red rose and took me out to dinner tonight. For 2 whole hours we sipped wine and dined on Salmon stuffed with crab and a divine chicken and mushroom dish. We actually had an adult conversation! For 2GoodBoys were happy to stay home and play guitar hero with the sitter. It's very rare that we get to go out to dinner....just the two of us.

Earlier in the day, I made this incredibly decadent dessert to show him how much I love him. We were happy to skip the dessert tray at the restaurant because we knew we had this waiting at home for us.

This homemade tart has a modest filling, but its taste is truly rich, and chocolaty.

Love is definately sweet.

CRUST

1/2 cup unsalted butter

1/4 cup sugar

3/4 tsp vanilla

1/8 tsp salt

1 cup all-purpose flour

FILLING

5 Tbsp unsalted butter

1/2 cup sugar

1/4 cup unsweetened cocoa

1 cup whipping cream

1-1/4 tsp instant espresso coffee powder

1/2 tsp vanilla

1 egg, lightly beaten

Heat oven to 350 degrees F. Melt 1/2 cup butter in medium saucepan over medium heat. Remove from heat; stir in 1/4 cup sugar, 3/4 tsp vanilla and 1/8 tsp salt. Stir in flour just until well combined. Dough will be very soft.

Press dough in bottom and up sides of 9-1/2 inch tart pan with removable bottom. Place pan on baking sheet. Bake 20 to 25 minutes or until deep golden brown.

Meanwhile, melt 5 Tbsp butter in same medium saucepan over medium heat. Add 1/2 cup sugar, 1/4 cup cocoa and 1 cup cream. Cook over medium heat, stirring until mixture is smooth and small bubbles begin to form around edges. Remove from heat; stir in coffee powder and 1/2 tsp vanilla.

Just before crust is done baking, temper the egg by adding a little of the hot chocolate mixture to the egg in the bowl and whisking thoroughly. Then pour the egg and chocolate mixture into the hot chocolate mixture in saucepan. Whisk thoroughly. Remove crust from oven; pour filling into hot crust. Return to oven; bake 10 to 12 minutes or until barely set. Filling will quiver slightly when tapped as side. Cool in pan on wire rack 25 minutes. Serve Tart warm or at room temperature. Refrigerate any leftovers.

Enjoy!

Hearty Beef Barley Soup

This recipe reminds me of the soup that I use to get from a quaint, diner style retaurant near where I grew up. It is loaded with big chunks of tender beef, carrots, celery, tomatoes and onions. Makes sure you use a dark, rich flavorful beef broth in this recipe. It will give this soup that gourmet taste to please and satisfy any appetite.

2 Tbsp olive oil

1-1/2 lbs boneless beef chuck roast, cut into 1-inch cubes

Salt and pepper

3 large stalks of celery, chopped

2 large carrots, peeled and chopped

1 large onion, chopped

4 - 6 garlic cloves, chopped

1-1/2 tsp of chopped fresh rosemary leaves

1-1/2 tsp dried oregano

6 cups rich, flavorful Beef stock

1 (28 oz.) can diced tomatoes in juice

1-1/2 cup barley

1/3 cup chopped fresh parsley

Season beef cubes with salt and pepper. In a large, heavy pot, brown beef cubes over medium-high heat. Using a slotted spoon, transfer the beef to a bowl. Add the celery, carrots, onion, garlic, rosemary and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef cubes and any juices from the bowl to the pot. Add the beef stock and diced tomatoes. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, Stirring occasionally, about 1 hour. Add the barley. Cover and simmer until the barley is tender, about 12 minutes. Stir in Parsley.

Serve with crusty rye bread and a side salad.

Enjoy!

Psssst....I will let you in on a secret....

If you're pressed for time, try using this:

It's fully cooked and all you have to do is cut it into cubes and add to the pot with the rest of the ingredients. You can get Morton's Pot Roast at Costco.

Chicken Drumsticks... Asian Style

Simply Delicious....and sticky! Have plenty of napkins on hand.

1/4 cup hoisin sauce

1/4 cup honey

2 Tbsp soy sauce

3 garlic cloves, minced

1/2 tsp ginger

12 chicken drumsticks

2 tsp toasted sesame seeds

Mix the hoisin sauce, honey, soy sauce, garlic and ginger together in a large bowl. Add the chicken to the marinade and toss to coat. Cover abd refrigerated at least 1 hour but preferably overnight.

Position your oven rack in the middle of the oven. Line a large baking sheet with heavy-duty aluminum foil. Transfer the chicken and marinade to the baking sheet and spread out in a single layer. Bake in a 350 degree oven for 1 hour, turning every 15 minutes. Then, turn the broiler on high. Broil the chicken for 10 - 15 minutes more, turning often and watching closely until the chicken is cooked through and the marinade glazes the chicken.

Transfer chicken to a platter, pour the remaining marinade on the baking sheet over the tope of the drumsticks and sprinkle with toasted sesame seeds.

Enjoy!

Tzatziki - Greek Yogurt Dip

We recently had the opportunity to take in the 2009 North American International Auto Show in Detroit, MI. While we were in Downtown Detroit, we decided to have lunch in Greektown. They have many nice restaurants there. My favorite is Pegasus Taverna. To the sounds of "OPA!", we dined on Saganaki, Gyros, and this delicious Greek dip....Tzatziki.

I love the fresh cucumber and garlic flavor in this dip. Serve with fresh baked bread and a platter of fresh Crudités. This dip goes great on Greek Lamb or Chicken too.

2 cups Plain, Greek Yogurt

4 - 10 cloves Garlic*, minced

1 cucumber, peeled and seeded and grated

2 tsp of lemon juice

Dill or mint (optional)

Prepare all ingredients in advanced.

If you don't have real Greek yogurt, you can make your yogurt thick by placing a coffee filter in a strainer above a bowl. Pour the plain yogurt in the filter lined strainer and let it sit for about an hour in the refrigerator. This will allow the liquid to drain from the yogurt, thus making it thicker in consistency.

After dicing or grating the cucumer, pat it dry with absorbent toweling to remove excess moisture.

Combine lemon juice with yogurt in a medium mixing bowl. Add Garlic, to taste and the cucumber. Stir until completely mixed.

Slight variations include adding Dill or Mint. I used dried dill in my recipe and it was delicious.

* The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become. I put in 4 cloves of garlic and it is pretty strong for us. Certainly if you like strong garlic flavor, add more.

Enjoy!

Farmer's Breakfast Casserole

1 (16 ounce) package frozen hash brown potatoes, thawed

4 slices of crisp bacon, crumbled

1 cup ham, chopped

1 small onion, diced

1/4 cup red pepper, diced

12 eggs, beaten

2 cups milk

1 tsp dry mustard

3 cups shredded cheese

Preheat oven to 350 degrees F. Lightly grease a LARGE casserole dish. I used my 15x10x2 inch pyrex dish.

Place thawed hash browns in an even layer on the bottom of dish. Dot with 2 tbsp of butter.

Bake hash browns in oven for 25 minutes. Don't skip this step. It the difference between set potatoes and mushy potatoes.

In a large bowl beat together eggs and milk. Mix in cheese, bacon, ham, green pepper and dry mustard. After the hash browns have been removed from the oven and allowed to cool for a bit, pour egg mixture over the hash browns. With a spatula spread the cheese and ham evenly over the casserole.

Bake in preheated oven 40 - 50 minutes. If you use a smaller pyrex dish then allow it to bake a little while longer. Keep your eye on it. Don't let it get too brown around the edges. It is ready when the center is set.

Enjoy!

Peanut Butter and Banana Spirals

In Need of Kid-Friendly Recipes

Recently, my good friend LK asked for some recipes to help put/keep weight on her child. Ingrid is 7 years old and is being treated for Ewings Sarcoma - relapse. She is currently undergoing chemotherapy that is 3 times worse than the regimen she received the first time around. It is taking a toll on this little girl and she is loosing weight. Below is a recipe for a kid friendly snack that I think Ingrid would love to have when her appetite kicks back in.

Do you have a Good, Kid-Friendly recipe that you would like to share? Let me know, and I will pass on to LK.

1/2 cup Natural Peanut Butter
1/3 cup whole fat Vanilla Yogurt
1 Tbsp Orange Juice
2 Ripe Bananas, sliced
4 (8-inch) flour tortillas
2 Tbsp Kretschmer's Honey- Crunch Wheat Germ
1/4 tsp ground Cinnamon

Combine peanut butter and yogurt, stirring until smooth. Slice bananas and place in a bowl. Drizzle orange juice over the bananas; toss gently.

Spread about 3 Tbsp peanut butter/yogurt mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter/yogurt mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces.

Traditional Red Tomato Chili

Mmmmm....My boys love Chili. I can't make enough of this meal to keep them satisfied. I like to add lots of beans to the pot. Kidney, black, white...whatever you like, just add it. You can also serve this with grated cheddar cheese on top too. I always have cornbread with my chili.

It always taste better the next day if you are lucky enough to have any leftovers.

1 lb. Ground Beef or Turkey
1 large Onion, chopped
2 Tbsp Chili Powder
1 tsp Cumin
1 tsp Oregano
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Paprika
1 cup chicken broth (more or less)
2 cans diced Tomatoes
1 can Kidney Beans, drained
1 can Black Beans, drained
1 can Great Northern Beans, drained

Brown 1lb of ground beef or turkey in 1 Tablespoon Olive Oil. Drain off excess oil. Add chopped onion and saute for 1-2 minutes more. Add chili powder, cumin, oregano, salt, pepper, garlic powder and paprika. Stir to combine and saute for another minute. Add chicken broth, tomatoes, Kidney beans, Black beans and Great Northern beans. Turn temperature down to low and simmer for 1 - 2 hours. Top with shredded cheddar cheese (optional) and serve with Corn Bread.

Enjoy!

Chicken Pot Pie

If you are looking for a good Chicken pot pie recipe, this is it. I usually get two meals out of this recipe. After roasting the chicken, use the bones and skin to make your own chicken stock. Don't forget to add carrots, celery and onion to the pot for a rich flavorful stock.

This recipe is a pretty versatile recipe. You can add whatever you want to the pot. I'm thinking of adding mushrooms next time. Or, maybe a chopped potato or rutabaga for a more earthy flavor. See what I mean...just use your imagination.

1 Roasting Chicken

Salt and pepper

Garlic powder

5 cups chicken stock- homemade is best

2 chicken bouillon cubes

1-1/2 sticks butter or margarine

2 cups yellow onions, finely chopped

2 cups diced carrots

1 cup diced celery

3/4 cup all-purpose flour

1/4 cup heavy cream

1 (10 oz) package frozen peas

1/2 cup minced fresh parsley

1 package puffed pastry(2 sheets)

Clean whole chicken and place in roasting pan. Sprinkle generously with salt, pepper and garlic powder. Roast till internal temperature reads 180 degrees. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken into large dice.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions, carrots and celery till the onions are translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Gradually add the hot chicken stock to the vegetable flour mixture. Simmer over low heat, stirring constantly, until sauce has thickened. Add 2 teaspoons of salt, 1/2 tsp pepper, and heavy cream. Continue stirring. Add the cubed chicken, peas and parsley. Mix well.

Preheat oven to 375 degrees.

Divide the filling into 2 deep dish pie pans. Place a sheet of thawed puff pastry on top of chicken mixture. Brush the dough with egg wash and make 3 slits in the top. Sprinkle generously with salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Enjoy!

I Love Rachel Ray...

She inspires me to cook!

Crock Pot Pork Tenderloin and Sauerkraut

HAPPY NEW YEAR !!

Once again we are starting off our new year with the tradition of eating Pork and Sauerkraut as our main meal of the day. It's a family tradition that I wouldn't dare think of changing. You can read about this tradition from Last year's New Year's Day post on my other blog.

This year I decided to try a new twist to the traditional way I prepare this meal. I'm using my crockpot again but this time I'm adding a sliced apple to the ingredient list.

Crock Pot Pork Tenderloin and Sauerkraut with apples

2 pork tenderloins, about 1-2 pounds each
Salt and pepper, to taste
2 large onions, chopped
2 cloves garlic, minced
1 large apple, peeled, cored and sliced
1 bag or 27 oz. can sauerkraut, drained
chicken broth (enough to cover the sauerkraut and pork)

Salt and pepper pork tenderloin to taste.

In a heavy-bottom skillet, Add 2 Tbsp olive oil. Place the pork tenderloin in the hot pan and brown on all sides. When the tenderloin is completely browned, remove it from the pan and place in the crock pot. Place the onions in the skillet, sauteing until translucent and light brown. Add garlic and the sauerkraut. Stir the Sauekraut mixture till heated through. Pour chicken broth into the sauerkraut mixture and stir to loosen up any of the browned bits in the bottom of the skillet.

Pour the hot sauerkraut mixture on top of the pork tenderloin making sure the whole pork
tenderloin is completely covered. Add more chicken broth if needed.

Cover the crock pot with the lid and turn the crock pot on low. Allow to cook for 5 - 7 hours.

With 2 hours of cooking time left, add the sliced apples and give the sauerkraut a little stir to mix the apples in.

When pork tenderloin is fork tender, remove to cutting board and slice crosswise in 1 - 1-1/2 inch slices. The meat should fall apart easily. With slotted spoon, scoop out sauerkraut mixture to a platter. Arrange pork slices over sauerkraut. Serve with mashed potatoes and green beans.

Wishing Everyone

a Happy, Healthy and Prosperous

2009 !

Cabbage Soup

Okay, now that the holiday's are just about over, I am thinking about how I am going to get back to eating right and losing some of this excess holiday weight. All those cookies I baked have taken their toll on my waistline. One way to get back on the right track is by adding this cabbage soup to the menu. All those vegetables have to help kick start my New Years resolution to loose some weight!

6 green onions, sliced

2 green bell peppers, chopped

2 cans (14.5 oz.) diced tomatoes

6 stalks of celery including tops, sliced

1 head of cabbage, chopped

1 package Lipton onion soup mix

1 quart chicken or vegetable broth

2 cups water

mushrooms (optional)

season to taste with salt, pepper, and any combination of herbs and spices such as: parsley, curry, garlic, oregano, basil, etc.

Combine all ingredients in a large stock pot. Simmer till vegetables are tender. Season to taste and serve.

Enjoy!

Merry Christmas

May your Christmas be

Joyful, Peaceful and Bright,

and filled with the Love

of that first Holy Night.

Peppermint Meringue Cookies

Also know as the Forgotten Cookie. These are best prepared at the end of the day, for they are to be left in the oven overnight. It is also best if you have a stand mixing bowl instead of a hand held mixer. It takes alot of beating to get the right consistency for these little gems.




2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/4 tsp peppermint extract
3/4 cup white sugar
1 candy cane, crushed
6 oz chocolate chips (optional)

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a large glass or metal mixing bowl, beat egg whites till frothy. Add salt, cream of tartar and peppermint extract. Continue mixing till soft peaks form. Gradually add sugar, continuing to beat until egg whites form stiff peaks. Fold in crushed peppermint candy and chocolate chips.

Drop by spoonfuls 1 inch apart on prepared cookie sheets. Place in preheated oven and turn off. Leave cookies in oven overnight.

Meringues should be completely dry in the morning. Can be stored loosely covered in cool dry place for up to 2 months.

enjoy!

Date Nut Bites

This recipe is new for me this year. When I made the peppermint meringues, I had 2 egg yolks left over, so I did an ingredient search and came up with this recipe. I love date cookies so I thought I would give this a try. I must say these cookies are delicious! I will be making these every holiday from now on.

1 stick of butter

8 ounces of dates, pitted and chopped

2 egg yolks

3/4 cup white sugar

1 cup crisp rice cereal

1 cup chopped pecans

1 tsp vanilla extract

coconut (optional)

In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in vanilla, chopped pecans and crisp rice cereal. allow to cool.

When cool to the touch and you can handle, roll into small balls then roll in coconut.

I made some with coconut and left some plain for variety.

Enjoy!

Toffee Bars

1 cup packed brown sugar

1 cup butter, softened

1 tsp vanilla

1 egg yolk

2 cups all - purpose flour

1/4 tsp salt

1 bar (4 oz) milk chocolate candy

1/2 cup chopped nuts

Mix brown sugar, butter, vanilla and egg yolk. Stir in flour and salt. Press into greased, 13x9x2 inch rectangular pan. Bake in 350 degree oven, 25 - 30 minutes. Crust should be light brown and soft. Immediately place separated pieces of chocolate candy on crust. Let stand until soft, then spread melting chocolate over entire crust evenly. Sprinkle with chopped nuts. Cut into bars while warm.

Grandma's Candy

These are actually called Church-Window Cookies but I will always refer to them as...

"Grandma's Candy"

My Grandmother on my father's side made this recipe to hand out at Christmas time. She had 6 children of her own and 33 Grandchildren. She never used the coconut in her recipe, but it would be a nice addition. She formed hers in a loaf pan lined with wax paper. When it was set, she would wrap the loaves up in foil paper and tie ribbons around the loaf to hand out as presents. Each Christmas, we eagerly looked forward to receiving our present of "Grandma's Candy".

1/2 cup Butter
1 (12 oz.) package of Chocolate Chips
1 tsp Vanilla Extract
1 cup chopped nuts (optional)
1 (10.5 oz.) package small colored marshmallows
1 (10 oz. ) package coconut (optional)

Melt chocolate and butter over medium heat and cool. Add vanilla and stir to combine. Fold in the nuts and marshmallows. Shape into 2 logs on wax paper. Roll in coconut then wrap in the wax paper twisting the ends. Refrigerate.

When ready to serve, slice in 1/4 thick slices and arrange on a plate.

Enjoy!

Molasses Crinkles

Molasses cookies have always been a favorite of mine. I love their spicy flavor. I have tried other recipes with results that are lackluster at best. This recipe has just the right amount of spiciness to warrant being added to this blog.

3/4 cup vegetable shortening

1 cup firmly-packed brown sugar

1 egg

1/4 cup molasses

2-1/4 cups sifted all-purpose flour

2 teaspoons baking soda

1/4 teaspoons salt

2 teaspoon ground cinnamon

3/4 teaspoon ground cloves

2 teaspoon ground ginger

Granulated sugar

Mix together the shortening, brown sugar, egg, molasses.

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger. Gradually stir in with the shortening mixture. Cover and refrigerate dough at least 1 hour.

Preheat oven to 375 degrees F. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugared side up, about 3 inches apart on cookies sheet lined with parchment paper.

Bake just until set, approximately 10 to 12 minutes. Remove from oven and allow to set for 2 minutes. Remove to cooling rack.

Yields about 4 dozen cookies.

Enjoy!

Russian Teacakes

Mmmmmm....these are my favorite holiday cookies. They take me back to my childhood everytime I have one. I remember baking these with my mother. Make sure you let them cool off a little before rolling them in the powder sugar. The sugar will melt if the cookies is too hot. I personally like to roll them in powder sugar twice.

1 cup butter softened

1/2 cup powdered sugar

1 tsp vanilla

2-1/2 cups all-purpose flour

3/4 cups finely chopped walnuts or pecans

1/4 tsp salt

powdered sugar

Heat oven to 400 degrees F. Mix butter, 1/2 cup powdered sugar and vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place about 1 inch apart on an un-greased cookie sheet. Bake until set but now brown. Approx. 10 - 12 minutes.

Roll in powdered sugar while warm; allow to cool completely then roll in powdered sugar again.

Makes approx. 4 dozen cookies.

Enjoy!

White Chocolate Chip Orange Cookies

HAPPY HOLIDAYS!

In the next couple of weeks I will be posting some of my favorite holiday cookie recipes. So be sure to check back often.


This first recipe is outstanding! It comes from my sister Therese. She lives in New Jersey. I remember her coming into town for the holidays one year and bringing these delicious cookies. Everyone raved about how good these were. The hint of orange along with white chocolate chips makes for a nice delicate cookie for the holiday's.


2-1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup butter
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
3 - 4 tsp grated orange peel
2 cup white chocolate chip morsels


Combine flour, baking soda and salt. Set aside.


Beat butter , sugar, and brown sugar till creamy. Add orange peel and egg.


Beat in flour mixture a little at a time. Stir in white chocolate chip morsels.


Drop by rounded teaspoon full onto parchment paper. Bake in 350 degree F. oven 10 - 12 minutes. Do not let them get to brown. Let stand 2 minutes then remove to cooling rack.


Enjoy!

Spinach Appetizer Bites

This is an easy to prepare appetizer that I like to keep on hand just for those holiday parties this time of year. Prepare these little gems ahead of time and put them in the freezer. Pop them in the oven just before your guests arrive and you will have a delicious warm appetizer to serve them when they are walking in from the cold and snow outside.

1 Pkg Jiffy Cornbread

2 - 10 oz pkg Frozen Chopped Spinach

1 Small Onion - Grated

1/2 cup Parmesan Cheese

1/2 cup Butter - Melted

2 Eggs - Beaten

2-3 Cloves Garlic - Minced

1/2 tsp Tabasco Sauce

1/2 tsp Ground black pepper

Prepare Jiffy Cornbread according to package directions. When done, crumble cornbread onto a cookie sheet and place back in oven to dry out. You want the cornbread to be the consistency of small croutons. Watch carefully so it doesn't burn.

In a large bowl, combine all ingredients until well blended. Shape into 3/4 inch balls and place on a cookie sheet. Place cookie sheet in freezer and freeze appetizers until firm. At this point, you can store the appetizers in a freezer bag for up to a month. On the day you plan to serve this appetizer, place frozen spinach bites onto a baking sheet lined with parchment paper. Bake in a 350 degree oven for 25 - 30 minutes. Makes approximately 40 appetizers.

Enjoy!

Cranberry-Apple Relish

Although, this is not my recipe, it is one of my favorites. This recipe comes from Zehnder's of Frankenmuth, Michigan. It's a must have on my Thanksgiving table.


1 lb. Dark Red Cranberries
1 lb. Northern Spy Apples
2 whole Navel Oranges - peel on
2 Cups Sugar

Freeze the cranberries solid.

Wash and core the apples, leaving the skin intact. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4" square. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/sugar. Refrigerate and let set 1 hour before serving.

HAPPY THANKSGIVING

Fish Stew

If you like Manhattan Clam Chowder, this is similar in taste. Very easy to make. A tasty, hearty and healthy meal served with good crusty bread.






1 large onion, chopped
4 stalks of celery, chopped
4 large carrots, chopped
3-4 large red skin potatoes, chopped in bite size chunks
1 quart Creamy Tomato Soup - I prefer this brand
1 quart vegetable Broth
1 can chopped tomatoes
1/4 tsp oregano
1/4 tsp thyme
Fresh ground pepper, to taste
Tabasco sauce, to taste (optional)
2 cloves garlic, minced
2 lbs of firm flesh fish such as cod or halibut
2-6.5 oz cans chopped clams with juice
2 Tbsp chopped fresh parsley
1 bunch Kale, remove stems and roughly chopped

Cook fish according to package directions in oven till just done. Flakes easily with fork. I sprinkle fish with a seafood seasoning such as Old Bay.

While fish is cooking, place first 7 ingredients in large stock pot and bring to boil. Turn heat down to medium low and allow to simmer till vegetables are tender. Add oregano, thyme, pepper, Tabasco sauce and garlic. When fish is done, break apart in chunks and add to stock. Add chopped clams with juice. Around 10 minutes before you serve the soup, add parsley and chopped Kale. Stir to completely incorporate the fresh Kale.


Serve with a good crusty bread or roll.


Enjoy!

Ham and Cheese Strata

Prepare this dish the night before. Pop it in the oven the next morning, grab a cup of coffee and wait for the goodness to be served.




1 lb. of ham roughly chopped
8 slices of bread, crust removed and cubed
2 cups of shredded cheese
6 eggs
3 1/2 cups milk
1 tsp ground dry mustard
1 can Cream of celery soup
1/2 can milk

Place first 3 ingredients in lightly buttered 9 x 13 glass Pyrex dish. Mix together eggs, milk, and dry mustard. Pour egg mixture over bread, cheese and ham. Cover with plastic wrap and place in refrigerator to set overnight. Before baking, mix together cream of celery soup and 1/2 can milk. Pour over egg and bread mixture.

Bake 45- 50 minutes in a 350 degree oven. Let cool at least 15 minutes before cutting. Will set when cool.
Variations: substitute 1 lb of sausage or crisp bacon for ham.

Enjoy!

Chicken Zuchini Bake

Don't skip the nutmeg ingredient in this recipe. It is the secret to this dish tasting so delicious. 2GoodBoys have asked me to make it again soon.

3 medium Zuchini, sliced crosswise, 1/4 " thick

4 - 6 cooked, Chicken Breast, chopped

1 can Cream of Chicken soup

1 can Cream of Celery soup

4 Tbsp Milk

1/4 tsp Nutmeg

2 cups Bisquick Baking Mix

1/2 cup Parmesan Cheese

2 Eggs

2 tsp dried Parsley

1/2 cup melted Butter

In a 9 x 13 glass pan, place sliced zuchini in a single layer. Then add a layer of chicken. In a separate bowl, mix soup, milk and nutmeg together. Pour over zuchini and chicken. In a 3rd bowl, combine Bisquick, cheese, eggs and parsley together till crumbly. Spread over the soup layer and drizzle with melted butter.

Bake in 350 degree oven for approx. 1 hour

Enjoy!

Michigan U.P. Pastie

Years ago, a young nurse aide from the Keweenaw Peninsula area of Michigan's Upper Peninsula came into my family's life. My Mother who was caring for her aging mother, hired Linda to help with the daily care of my Grandmother. She was a truly wonderful caretaker and soon grew to be part of our family.

She is also a talented cook and shared one particular recipe with me. This is her family recipe for Michigan Pastie. It is made in a regular pie pan. A true pastie is an individual hand held pie.

1 lb. round steak, finely diced

1 cup potatoes, peeled and finely diced

1 onion, chopped finely

1 cup raw rutabaga, finely diced

1 tsp salt

1/2 tsp pepper

Mix all ingredients together and place in pie pan lined with pastry crust, allowing crust to hang over sides. Dot with butter and place second pie crust on top. Fold edge of upper crust under bottom crust and crimp well to seal. Bake 1 hour in 350 degree oven.

Below is Linda's recipe for pastry. It calls for hot water instead of chilled water. I have never tried to make it because it is a large recipe. If you like to make pie crust, you can use your own recipe. There is the store bought kind too, which is what I use. I really need to have my mother show me how to make pie crust. Store bought kind isn't as flaky as homemade pie crust.

Pastry

1 lb can crisco

1 cup boiling water

add 6 cups flour

1 Tbsp salt

1 tsp baking powder

Mix well and chill well in a roll. When ready to assemble pie, roll out a section of dough to 1/4 inch making sure dough overlaps edge of pie pan.

Variations:

I have made Chicken Pastie Pie and added carrots to the ingredient list. I also used larger portion of vegetables than what original recipe calls for. I heap the filling high and cook the pie for and extra half hour. The vegetable come out slightly crunchy, not mushy.

Other pastie recipes can be found here.

Enjoy!

Scallops Linguini

I added broccoli to this dish because I felt it needed more than just noodles, scallops and sauce. For a complete meal, serve with a side salad and crusty garlic toast. My husband says "Wow! This recipe is a keeper!


Scallops Linguine

8 oz Whole Wheat Linguine Pasta
1 lb Scallops, rinsed and drained
juice of 1 lemon
1 - 2 cloves of garlic minced
1 Tbsp chopped fresh parsley
1/2 tsp of dried dill weed
1/2 tsp salt
1/4 tsp pepper
1/3 cup butter
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Cook Linguine according to package directions.

In a large bowl. combine scallops, lemon juice, garlic, parsley, dill weed, salt and pepper. Toss gently, cover and refrigerate for 15 minutes.

In a large sauce pan, melt butter. Using a colander, drain liquid from scallop mixture. Saute scallops 3- 4 minutes, coating well with butter. Add heavy cream. Heat thoroughly through, approximately 1 minute. Add linguini and toss gently. Sprinkle with parmesan cheese.

Serves 6

White Chili

Mmmmmm.....a tasty, variation of the traditional chili recipe. Make it as mild or spicy as you like. Serve it with a hunk of sweet corn bread and you've got yourself a meal.

1 lb of each Ground Turkey, Pork and Chicken

5 Tbsp oil divided

1 tsp Salt

1-1/2 cups of chopped Onion

2 Tbsp chopped Garlic

3 cups of Chicken Broth

2 cans of Great Northern Beans, rinse and drain

1 can of White Hominey, rinse and drain

1 small can chopped Green Chili's

3/4 cup chopped Poblano Chili

1 chopped Jalapeno Pepper

1 tsp Ground Cumin

1/2 tsp Ground Black Pepper

3 Tbsp fresh Lime Juice

1/2 cup chopped Fresh Cilantro

In a large frying pan, cook meat with salt and 3 Tbsp oil. Drain off excess oil and transfer meat to a large stock pot. Add remaining oil to frying pan and cook onion and garlic for 1 minute. Add onion/garlic mixture to meat in stock pot. Add rest of ingredients and simmer for 40 minutes.

Poblano Peppers

Its rich, mild flavor certainly makes this chili recipe stand out.

Quick and Easy Minestrone Soup

Another delicious recipe I remember my Mother making for my family as I was growing up. I am sure she doubled the recipe so there was enough to feed my five brothers.

3 slices Bacon chopped

1 cup Onion chopped

1/2 cup Celery chopped

2 Clove Garlic minced

1 tsp Basil Leaves crushed

1 can Campbell’s® Condensed Beef Broth

1 can Campbell’s® Condensed Bean with Bacon soup

1-1/2 soup cans of water

1-14.5 ounce can Diced Tomatoes undrained

1/2 cup Ditalini Tube Macaroni

1 cup Cabbage thinly sliced

1 cup cubed Zuchini squash

In a large stock pot, brown bacon. Add rest of ingredients and simmer till vegetables are tender. When ready to serve, sprinkle parmesan cheese on top and a slice of crusty bread or crackers on the side. This recipe yields approximately 6 hearty bowls of soup.

Enjoy!

Caramel frosting

1 lb. light brown sugar

1 cup heavy whipping cream

1/2 tsp baking soda

1/2 cup butter

In a heavy saucepan, bring the brown sugar and heavy cream to a rolling boil. Boil one minute. Add baking soda and stir to blend well. Allow to boil one more minute. Remove from heat. Add butter, but do not stir yet. *Let the mixture cool completely. Beat well.

*Mixture needs to be cooled in the refrigerator for at least an 1-1/2 hours before beating. This will make the frosting lighter in color and fluffy.

Big Cookie Pizza

Daniel asked if he could have a BIG COOKIE for his Birthday Cake. I was happy to oblige....


Mix together Original Recipe Toll House Cookies or purchase one 16-1/2 oz tube of NESTLÉ®TOLL HOUSE® Refrigerated Cookie dough.

Spread out approximately 2 cups of cookie dough onto a pizza pan. Leave room at the edge for the cookie to spread out as it bakes. I used my Pampered Chef Pizza Stone. Bake for 20 - 22 minutes in a 325 degree oven. Do not overbake. Allow to cool completely. Adjust baking time if using a metal pan.

Mix 8 ounces of room teperature cream cheese with 1/3 cup sugar. Spread Cream cheese mixture on top of cooled cookie.

Prepare one 3.9 oz package of Instant Chocolate Pudding using 2 cups of whole milk. Refrigerate to set, approx 10 minutes. Spread pudding on top of cream cheese mixture.

Sprinkle chopped walnuts on top.

Approx 16 servings.

Enjoy!

Michigan Oatmeal

Keith and I had the opportunity to stay at a quaint Bed and Breakfast in Lexington, MI for our 10th anniversary a few years ago. The Inn Keeper served their guests a complete breakfast that included this delicious oatmeal.




2 cups Old-Fashioned Oats
1/2 tsp Almond Flavoring
1/2 tsp ground Cinnamon
1/2 cup sliced Almonds
1 large Apple grated
4 cups Milk or 2 cups water/2 cups milk
1/4 cup Brown Sugar
1/2 cup Dried Cherries


Cook over medium heat till boiling then cover and set aside for 30 minutes.

Enjoy!

MJ~