Mujadara (Lentils, Rice and Carmelized Onion Pilaf)

Mujadara is a rice and lentil dish from the middle east, flavored with a large quantity of caramelized onions. Caramelizing the onions slowly developes of very rich flavor. So don't try to rush this dish by cooking the onions too quickly. It's worth the time and effort it takes to properly prepare this dish.

3 pounds white onions (approx. 8 small onions)
2 Tbsp olive oil
2 cups brown or green lentils
2 cups long grain brown rice
4 cups vegetable broth
1/4 tsp ground Cinnamon
1 Tbsp ground cumin
1/2 tsp ground all spice
Cayenne pepper, to taste
salt and black pepper to taste
flat leaf parsley for serving

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Using an electric skillet set to 300 degrees, heat olive oil. Add the sliced onions and sprinkle with a little salt then cover the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany. This should take 45 minutes to 1 hour. Do not worry about burning.

In a separate saucepan, cook the brown rice with the vegetable broth according to the package directions. In another saucepan cook the lentils according to the package directions. Watch the lentils carefully. You don't want them to overcook. They need to retain their shape. We aren't making lentil soup here.

When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.

To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt.

Serves 4 as a one dish meal
Vegetarian, vegan, and gluten free

Enjoy!

Better late than never...Roasted Pumpkin Seeds

We finally got around to harvesting the pumpkin seeds from our pumpkins left sitting on our porch since the beginning of October. For the first time ever, we didn't carve real Jack-O-Lanterns for Halloween. Thank goodness I had a few of those plastic fake pumpkins in storage.

This year, Halloween was great. We spent the early part of the evening with many neighbors and friends having pizza and chili before the kids went out. As I made my way back home to hand out candy, I was amazed to see so many children going door to door. I haven't seen that many children out trick or treating in years. Could it be possible that Halloween is becoming a popular event again?

Roasted Pumpkin Seeds

Raw seeds from 2 large pumpkins
2 tsp butter, melted
1 tsp salt

Preheat oven to 300 degrees F.

Rinse pumpkin seeds under cold water and pick out the pulp and strings.

Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Spice them up a bit by adding garlic powder, onion powder, Worcestershire sauce or sprinkle sugar and cinnamon on them. You can build this recipe to your own taste.

Enjoy!



In my recent websearching I found this folklore. I thought it was interesting so I am posting here to share with you.

Why Carve Pumpkins?

The story of the Jack o'Lantern comes from Irish folklore. Jack was a crafty farmer who tricked the Devil into climbing a tall tree. When the Devil reached the highest branch, Jack carved a large cross in the trunk, making it impossible for the Devil to climb down. In exchange for help getting out of the tree, the Devil promised never to tempt Jack with evil again. When Jack died, he was turned away from Heaven for his sins and turned away from Hell because of his trickery. Condemned to wander the Earth without rest, Jack carved out one of his turnips, took an ember from the devil, and used it for a lantern to light his way. He became known as "Jack of the Lantern."

Oatmeal Date Nut Bars

I love cooking during the fall season. One pot meals such as soup, chili and stew. And making these delicious Oatmeal Date Nut bars. These little gems get me in the mood for cooking and baking during the holiday season. Time to start thinking about Turkey and stuffing, pumpkin pie and of course, Christmas cookies.

1-1/2 cups butter or Margarine, melted

1-1/2 cups brown sugar, packed

4-1/2 cups oatmeal

2-1/2 cups flour

1/2 cup walnut or pecans, chopped

1 lb pitted dates

1-1/2 cups water

Mix together butter, brown sugar, oatmeal and flour. Set aside. In a large saucepan over medium-high heat, cook and stir till spreadable, dates and water. Add more water if needed. Be careful not to scorch the dates.

Using a large cookie sheet, spread 1/2 the crumb mixture in the bottom of pan. Pat down. Spread the Dates over the top of crumb mixture in an even layer. Then top with the other half of crumb mixture and pat firmly again.

Bake in preheated 350 degree oven for 20 - 30 minutes. Allow to cool for 10 minutes then cut into bars.

Enjoy!

Golden Squash Soup

Perfect soup for those cool fall evenings.

3 leeks (white portion only), sliced

4 medium carrots, chopped

5 tablespoons butter or margarine

3 pounds butternut squash, peeled and cubed

6 cups chicken broth

3 medium zucchini, peeled and sliced

2 teaspoons salt

1/2 teaspoon dried thyme

1/4 teaspoon white pepper
1 cup half-and-half cream

1/2 cup milk

Grated Parmesan cheese and chives, optional

In a dutch oven or soup kettle over medium heat, saute the leeks and carrots in butter for 5 minutes, stirring occasionally. Add squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Cool until lukewarm. In a blender or food processor, puree soup in small batches until smooth; return to kettle. Add cream and milk; mix well and heat through (do not boil). Garnish with Parmesan cheese and chives if desired. Yields 12 - 14 servings (3-1/2 quarts).

Enjoy!

J. L. Hudson's Maurice Salad Dressing

When I was a young girl in the 60's, I remember boarding a bus on Jefferson Ave. in St. Clair Shores, MI with my Paternal Grandmother and taking a trip to Downtown Detroit where we would spend a few hours at J.L. Hudson's Department Store. This was the main store in what was once the prime shopping area in the city of Detroit. I remember having lunch in the cafeteria and then going across Woodward Ave. to the Sander's Ice Cream Store to have a hot fudge sundae. Both stores are long gone but the memories remain.

It wasn't until I was a senior in high school and worked at the Revlon Counter at the Hudson's store in the Eastland Shopping Center that I had my first taste of the famous Hudson's Maurice Salad. They took what was basically a chef salad and made it slightly different by way of a unique salad dressing. There are many different recipes for this salad dressing but this one uses Tarragon Wine Vinegar. It makes this dressing so delicious!

2 Tbsp tarragon wine vinegar
1-1/2 tsp Dijon mustard
1/2 tsp dry mustard
2 Tbs grated onion
1 cup Hellmans Mayonnaise
1 cup Miracle Whip
3 Tbsp parsley chopped
1 Tbsp minced chives
2 Tbsp chopped hard boiled eggs
1 tsp sugar

2 cups each Ham, Swiss Cheese and Turkey, cut into strips
1 head Iceberg lettuce, shredded
slivered, sweet gherkin pickles
tomato wedges
hard boiled egg, quartered lengthwise

In a small bowl combine vinegar, and grated onion. Set aside.

In a medium bowl, combine Hellman's Mayonnaise, Miracle Whip Salad Dressing, Dijon Mustard, dry mustard, parsley, chives, eggs and sugar. Mix well. Add vinegar and onion mixture and mix thoroughly. Chill in refrigerator till ready to serve.

Line salad bowl with salad greens. Lay ham, turkey and swiss cheese in mounds on top of lettuce. Garnish with tomato wedges, hard boiled eggs and slivered sweet gherkin pickles.

Enjoy~

Cilantro Cream Sauce

I made Turkey Taco's for Keith's Birthday dinner. He loves Cilantro so I whipped up this sauce as an accompaniment to the meal. This sauce can be used as a dip, or as a sauce for fish or chicken. It was delicious as a salad dressing too.


1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Enjoy!

Chocolate Marshmallow Cream Frosting

HAPPY BIRTHDAY TO MY WONDERFUL HUSBAND, KEITH!

(He requested Chocolate Cupcakes for his Birthday treat.)

This recipe is yummy! It has more of a ganache texture than a creamy frosting.

1 (7 ounce) jar marshmallow cream
3/4 cup confectioners' sugar, or to taste
3 (1 ounce) squares unsweetened chocolate, melted and cooled
1 1/2 tablespoons butter flavored shortening
1/4 cup half-and-half, or as needed

Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

CrockPot Chicken and Rice Parmesan

This is one of the easiest meals to put together. Serve with salad and vegetable for a complete meal.

6 tablespoons butter

1 package Lipton's dry onion soup mix

1 cup brown rice

1-1/2 cups milk

2 cans condensed cream of mushroom soup

6-8 skinless, boneless chicken breasts

1/4 cup Parmesan cheese for topping

salt and pepper to taste

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.

Lay chicken breasts in the bottom of the lightly greased slow cooker. Place one tablespoon butter on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.

Cook on low for 8 to 10 hours, or on high for 4 to 6 hours.

Enjoy!

Roasted Pork Tenderloin with Savory Sage Rub

2 (1-1/4 lb.) strips fresh pork tenderloin
3 cloves garlic, chopped
1 Tbsp ground sage
1 Tbsp black pepper
1 tsp dried thyme
1/2 tablespoon chopped fresh rosemary
1 tsp salt
Zest of one lemon
Lemon juice and Canola oil
Carrots, celery and onion cut in chunks

In a small bowl, combine garlic, sage, black pepper, thyme, rosemary, salt and lemon zest. Add a little lemon juice and canola oil to make a paste consistency.

Rub the mixture onto the pork tenderloin and allow to marinate for an hour or two in refrigerator.

Wash and peel carrots, celery and onion. Cut into large chunks and place in roasting pan with pork tenderloins. Roast 45 minutes to an hour in 375 degree F. oven until meat thermometer registers 155 degrees and juices run clear. Let stand for 5 minutes before slicing.

This dish can be prepared on the grill too. Lightly oil the grill grate. Place pork on grill. Cook approximately 30 minutes, turning every 15 minutes till done.

Enjoy!

Mini Quiche - great for breakfast on the go!

I make these little muffin-size quiche's two to three times a month. They are a tasty, low calorie, quick breakfast in the morning for Keith. He arises anywhere from 4AM to 5AM each weekday and having these ready to pop in the microwave makes his morning preparation for a long day ahead, so much easier. It is great for me as well, because I don't have to get up to prepare him breakfast at that unGodly hour each day.

The original recipe is from the South Beach Diet Book. But you can make them anyway you want. Mix it up a little with Broccoli, green peppers, artichoke hearts, leeks, mushrooms...etc. Add a little meat or no meat at all. The combinations are endless. The choice is up to you!

The recipe below makes 24 muffin-size quiches. After baking I place them on a cookie sheet then in the freezer till frozen through. Then I remove them to a plastic bag or covered container. This way they don't stick together in the freezer.

8 whole eggs

8 egg whites or a pint of Eggbeaters

2 cups lowfat shredded cheese

1-10 ounce box frozen chopped spinach

1 onion chopped finely

breakfast meat such as sausage, bacon, or ham

a dash or two Frank's redhot sauce (or more if you like it spicy)

salt and pepper to taste

Enjoy!

Pan Fried Tilapia

I have had a taste for some pan fried fish lately. I don't usually make this at home. It's mostly reserved for our camping adventures. There is nothing like fresh caught fish, pan fried over an open fire. And nothing makes it better tasting than Uncle Buck's Fish Batter. The Original Mix packs quite the punch spice wise. I prefer a combination of the Original and Mild Mixes. Just enough spice to make it flavorful but not overpowering.

Tilapia was on the menu tonight but, perch, walleye, whitefish, pickeral will be delicious served this way as well. You can even pan fry fresh zuchini or onion rings with this batter.

In an electric frying pan, heat a small amount of cooking oil to 350 degrees F. Empty 1 cup of mix into resealable bag. Moisten fish with white vinegar or milk or dip into egg and water mixture. Then put fish into bag with dry mix and shake. Fry until golden brown and fish is cooked thoroughly.


Enjoy!

Lemon Cream Cheese Frosting and Lemon Curd Filling

My family recently came together to celebrate my father's 84th birthday. All of us picked something to bring to the table and I was in charge of bringing the birthday cake. Since we had little ones attending, my mother asked if I would make cupcakes instead. She also requested they not be chocolate.

Well, when I am not having chocolate, my next favorite treat is lemon! I have two recipes for lemon frosting and I couldn't decide which one to use. So I whipped up both recipes for this dessert. The first one is a traditional cream cheese icing. It had little bits of lemon zest in the mix to give it a nice tartness. The second one is a lemon curd. I decided to fill my cupcakes with a lemony surprise. Using my turkey baster, I poked a hole in the top of each cupcake and filled each of them with this yummy lemon treat.

Since I was using 2 different lemon frostings, I decided to go with a simple yellow cake mix. Any box mix will do. I went for the one that was on sale at the time. If you really like lemon, then go ahead and use a lemon cake mix.

Lemon Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter

2 TBSP Lemon juice

2 tsp lemon zest

1tsp vanilla extract

5 cups confectioner's sugar

Beat cream cheese, butter, lemon juice, lemon rind and vanilla together until smooth and fluffy. Add confectioners sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3-2/3 cups.

Lemon Curd Filling

1 cup water

3 TBSP cornstarch

3 egg yolks

1/2 cup lemon juice

1-1/2 cups white sugar

1/2 cup butter

Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.

Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.

Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to fill on 8 inch four layer cake.

Enjoy!

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!

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!