Tierney Tavern

Cheesy Sausage and Veggie Omelet Muffins

2012-01-27T12:12:00.001-06:00

Cheesy Sausage and Veggie Omelet Muffins

Ingredients

1/2 pound turkey Sausage [ browned and crumbled]

1 cup diced broccoli florets or Green Bell Pepper

10 large eggs

1/4 cup milk

2 tsp soft butter

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp onion powder

1/4 tsp garlic powder *optional*

black pepper to taste

1 cup thawed hash browned potatoes [or cut up tater tots], or 3/4 cup freshly grated potato

2 cups shredded sharp cheddar cheese

Directions

1. Preheat oven to 350 F.

2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.

3. Whisk together eggs, milk, butter, salt, and baking powder. Season with black pepper. Stir in 1.5 cups cheddar cheese, plus: sausage, potato, and green pepper/broccoli.

4. Lightly spray 2 12-cupcake pans with oil.

5. Fill muffin tins by 1/3 cupfuls.

7. Sprinkle with additional cheddar cheese.

8. Bake for 20-23 minutes.

**only cook them until they are no longer runny. Then allow them to cool before placing them in a large freezer bag. As they cool, they will thicken up. By doing this, they are not rubbery when they are taken out of the freezer and reheated.**

**if you want to line the muffin cups use aluminum liners instead of paper.

Makes 18-24 muffins

Throw them in a freezer bag and just pop them in the microwave for a minute for a quick healthy breakfast on the go!

Crispy Five-Spiced Pork with Egg Fried Rice

2012-01-26T17:24:00.004-06:00

Serves 4
Ingredients:

3 cups cold cooked rice [ I used brown minute rice prepared with 2 chicken bouillon cubes in the water for boost of flavor]
12 oz pork tenderloin-- **I used leftover Orange Spiced Glazed Pork Roast, which is already sweet and seasoned with most of the spices found in Five Spice seasoning**.
2 tsp Chinese five-spice powder [made up of ginger, star anise, cinnamon, cloves, white pepper and licorice root]
4 tbsp cornstarch
3 extra-large eggs
2 tbsp sugar
1.5 TB sesame oil
1/4 cup soy sauce [ I use reduced sodium]
1 onion, chopped
2 garlic cloves, minced
1 large carrot, diced [you can use a small bag of frozen peas and carrots for this]
1 cup peas [ I used tiny chopped celery in the picture, since I was out of peas]

Heat tiny bit of butter in a skillet --the one you plan to use for the rest of the meal is fine. Beat 2 eggs, add to the skillet, and cook until set. Turn out onto a small plate or bowl and chop up with a fork. Set aside.
Slice the pork into very thin pieces.
Stir together the Chinese five-spice powder, cornstarch, 1 egg, and the sugar. Toss pork in the mixture until coated.
Heat 2 tb canola oil in a large preheated skillet. Add the pork--
After only 2 or 3 minutes of cooking pork, scootch the meat over to one side of the pan. Add veggies to pan and stir fry about 4 more minutes.
Combine meat and veggies, and move them to the side of pan again. Add cooked rice, soy sauce, and sesame oil to the cleared side. Heat rice for about 3 minutes. Add in cooked eggs, combine everything together. Serve.

No Wait Flat Bread Pizza Crust

2012-01-25T17:45:00.000-06:00

All the goodness, NONE of the wait!!!

If you are like me, sometimes "wait" is a 4 letter word. For those times when you want pizza, and want it N-O-W, this is the perfect crust for you!

Ingredients:

1 1/2 cups self rising flour **if you don't have self-rising four see note below**
1/2 tsp salt
2 TB melted butter
1/2 cup milk
1 tsp garlic powder
1/4 cup grated parmesan cheese

**Note: Recipe for 1.5 cups Homemade self rising flour**
1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt

I REALLY like to add herbs to my crust. If you do too, add:

1 tsp oregano
1/2 tsp basil
1 tsp thyme

How to make it :

Preheat oven to 400 degrees.
Sift flour and salt into a bowl.
Pour melted butter in , add milk and stir until all flour is incorporated Add Parmesan and garlic powder, and*Now is when you add herbs if you’re going herbal with me.*
Turn out onto a floured surface. Knead 3 or 4 times.
Press dough into a 10 inch circle on a lightly greased baking sheet.
Push up edges slightly with your fingers to for a ridge and use immediately.
Slather with sauce and toppings of your choice and bake 15-20 minutes.

EASY and Delicious! Makes a nice crunchy thin crust.

Baked Pasta Romana with Pan-Seared Chicken

2012-01-22T11:32:00.003-06:00

Layers of steamed Spinach and pasta in a bubbling Romano-Asiago cheese sauce, topped with garlic pan-seared chicken

So, I just went to Olive Garden yesterday and tried their new Baked Pasta Romana with Chicken and this is my recipe for the same at home at considerably less than $13 a plate. Enjoy!

Serves 4-6

Sauce:

2 cups Italian Cheese blend: Mine contained: Asiago, Parmesan, Romano, and Mozzarella

3 cups milk

2 TB butter

1 tsp salt

2 tsp garlic powder

black pepper to taste

1/2 cup powdered Parmesan Cheese [to thicken sauce]

3 chicken breasts pounded flat [about 1/2 thick] and quartered
1/2 box favorite pasta [I liked broken Lasagna for mine [broken into 3 pieces]

1 bag of baby spinach

1 large tomato diced

Chicken coating:

1 cup flour

2 tsp garlic powder

2 tsp salt

To make sauce: In microwave safe bowl add milk, butter, salt and pepper. Heat on high for 3-4 minutes [not until boiling, but still very hot. Add Shredded cheese and 1/2 cup powdered parmesan, stir well and heat another minute until all cheese is melted. Stir to combine thoroughly.
While cheese sauce is heating, cook pasta according to package directions.
Put pasta together in greased pan like you would a traditional lasagna— Sauce, noodles, sauce, spinach leaves, noodles, sauce, spinach, pasta topped with cheese sauce last. Cover with foil and bake for 25-30 minutes at 350 F degrees.
While pasta is baking, dredge flattened, quartered, chicken pieces in flour mixture.
Heat 2 or 3 TB olive oil in large skillet over med-hi heat. Add chicken in one layer and cook for 2 minutes. Turn pieces over and reduce heat to medium low and cook 2 or 3 more minutes until juices run clear.
Set chicken aside on plate and keep heated.
Serve baked pasta topped with pan-seared chicken and garnish generously with diced tomato.

Pan Seared Lemon Tilapia over Spinach Parmesan Pasta

2012-01-20T18:35:00.000-06:00

Servings: 4

INGREDIENTS:

1/2 pound pasta of choice

1.5 cups thawed frozen spinach

4 tilapia fillets

For the Fish:

2 TB light Olive oil

2 tablespoons lemon juice

1/4 teaspoon dried oregano

1/8 tsp dried thyme

sprinkling of garlic powder

salt and ground black pepper [to taste]

*paprika for garnish*

For the pasta:

2- 4 TB butter, or margarine

1 cup freshly grated Parmesan cheese [ 1/2 cup powdered]

1 tsp chicken bouillon granules

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp thyme

1/2 cup milk

Prep the Spinach:

To 1.5 cups of thawed spinach I added:

1/2 tsp salt

1 or 2 TB lemon juice

1/4 tsp powdered onion

1/2 tsp Italian seasoning [oregano/thyme blend]

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DIRECTIONS:

	Cook pasta in a large sauce pot as directed, drain. Return to sauce pan add 1/2 cup milk, 2 TB Butter, and parmesan cheese, salt or chicken bouillon, and seasoning. Combine well and simmer, covered, until milk is absorbed [about 5 minutes. Stirring occasionally]
	Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, thyme, salt, garlic, paprika, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 3 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside. Put spinach in microwave safe bowl and heat until thawed. Once completely thawed , don't drain, just add, onion powder, salt, and Italian seasoning then stir to incorporate.
	Add spinach to pasta and stir to combine well. Divide the pasta between plates, and top each with a tilapia fillet.

Mongolian Beef

2012-01-15T12:02:00.002-06:00

Ingredients:

1 lb of flank steak, thinly sliced crosswise
1 small sliced onion
1/4 cup of cornstarch
2 TB of canola oil

SAUCE:

1/2 teaspoon of grated ginger
1 tablespoon of chopped garlic (3 large cloves)
1/2 cup of water
1/3 cup of soy sauce (I use low sodium)
1/2 cup brown sugar
1/4 teaspoon of red pepper flakes

3 green onions, sliced crosswise into thirds [or 1 inch pieces]

Directions:

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Assemble the sauce in a bowl

Heat skillet or large wok to medium-high, add the sauce and heat for about 4 minutes and transfer back to bowl.

Turn the heat up and add the oil to the wok. Add the beef and white onion and cook, stirring until the beef is browned (this is a quick thing: 2-3 minutes). Pour the sauce back into the wok and let it all cook together. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions at the last minute so the green parts will stay green.

Chicken and Dressing Casserole II

2012-01-12T16:54:00.005-06:00

Chicken and Dressing Casserole II

Ingredients

Serves 4

1 pound skinless, boneless chicken breast--boiled, shredded[keep 3 cups of the water to make broth]
1 tsp celery salt
2 tb butter
3 tsp chicken bouillon
1 cup milk
1 TB rubbed sage, or Poultry seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 of 14 oz package seasoned Pepperidge Farm cornbread stuffing mix

Directions

Place chicken in a large saucepan fill with enough water to cover chicken. Bring to a boil; boil for 40 minutes. Remove chicken from pan, reserving broth.
Run cold water over chicken to help cool. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
Shred chicken.
To 3 cups of reserved broth add all spices, bouillon, butter, and milk.
Add 1.5 cups stuffing and stir until well blended, then add shredded chicken, combine well.
Pour mixture into greased 8X8 casserole dish or 9" pie plate. Top with thin layer dried stuffing crumbs and bake, uncovered, for 30-35 minutes until bubbly and stuffing is lightly browned.

**Just FYI: Most "Cream of" soups are nothing more than bouillon, water, and flour. It's fast and easy to make. Save your money and make your own for healthier, more flavorful dishes.**

Orange chicken stir fry REVISED

2012-01-12T15:00:00.000-06:00

Orange chicken stir fry
Serves 4

1 LB boneless, skinless chicken breasts, cut into 1 or 2" cubes

1/2 cup warm water
1/3- 1/2 cup packed brown sugar
2 TB orange juice
2 TB soy sauce
1 TB ketchup
1/4 tsp garlic powder
1/8 teaspoon Chinese five-spice powder
2 tsp grated orange peel
1 heaping TB orange marmalade *yummy optional add-in*

1 TB green onion (chopped- for garnish)

1/8 teaspoon red pepper flakes *optional*

Cooking Instructions:

In a bowl, stir together sauce ingredients until the sugar has dissolved and the mixture is well combined.
Dip cubed chien in bit of cornstarch [ I just put about 1/2 cup in a large baggie with the cubed chicken and shook it up to coat everything]
Heat 2 TB oil in a large skillet or wok over medium-hi heat, stir-fry the chicken until the outside is golden brown and the inside is no longer pink, [5 minutes]. Add veggies if you're gonna and pour the sauce mixture over the everything. Bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.

If desired, add red pepper flakes and garnish with green onions.

For mine I added one thin sliced carrot and a fat handful of whole green beans, but it would be great with a cup or 2 of broccoli too. I'm not a big rice eater, but it would have been mighty tasty with some if I'd thought in advance to make it. Next time.

Shrimp Low Country Boil a.k.a. Frogmore Stew

2012-01-09T12:00:00.005-06:00

Serves 4-6
2 whole lemons (just cut them in half and drop 'em in) [or about 3 TB juice for each lemon]
2 pounds new [red, small] potatoes, halved
1 LB turkey Kielbasa , Boudin, or Andouille sausage, cut into 2 inch pieces
3 ears fresh corn, husks and silks removed, sliced into 2 or 3 inch pieces
2 pounds fresh shrimp, peeled and deveined
Cajun seasoning blend of choice [I went with 1/4 cup of Old Bay, and it was flavorful without being painfully hot and spicy]
2 bay leaves
5 or 6 cloves garlic, mashed or whole
1 large onion, quartered

Heat 8 cups of water in a large pot of water [my pot was half full of water before I added anything to it], add cajun seasoning blend of preference to taste, juice of 2 lemons [1/3 cup], onion, bay leaves, and garlic, and bring to a boil.
Add potatoes, and sausage, and cook for about 10 minutes.
Add the corn, cook for another 7 minutes,
Then add the shrimp and cook for another 1 or 2 minutes [just till shrimp are pink].

Serve with slotted spoon into individual bowls. Serve with sour cream, butter, and or cocktail sauce according to you preference.

Lasagna Soup

2012-01-08T12:16:00.000-06:00

All of the glorious taste of Lasagna in half the time!

for the soup:
1/4 lb. browned and crumbled, Italian sausage
1/4 lb browned, crumbled ground beef
1 medium chopped onion or 2 TB dried onion flakes 
3 garlic cloves, minced or 1 tsp garlic powder 
3 tsp. dried oregano
1 tsp dried thyme
1 tsp dried basil leaves
1 8 oz can tomato sauce 1
14-oz. can diced tomatoes, undrained
3 or 4 c. chicken stock 
1.5 cups mafalda or fusilli pasta [or broken up lasagna noodles]
1/2 tsp salt
black pepper, to taste

for the cheesy goodness: 
8 oz. ricotta 
3/4 c. freshly grated Parmesan cheese  [or 1/3 cup of powdered kind from can]
2 c. shredded mozzarella cheese

Heat 1 cup of water [helps separate the fat from the meat for better draining and lower fat content in the soup] in a large pot over medium heat. Add sausage and ground beef, breaking up into bite sized pieces, and brown for about 5 minutes.
Drain meat, then add onions, garlic, diced tomatoes and tomato sauce, plus all seasonings. Stir well to incorporate. Add chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer, covered, for 30 minutes. Add uncooked pasta and cook until al dente. [about 10 minutes]
Do not over cook or let soup simmer for a long period of time after this point, as the pasta will get mushy.
While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta and Parmesan.
To serve, place a dollop of the cheesy goodness in each soup bowl, ladle the hot soup over the cheese, then sprinkle some [ read: Generous heaping tower] of the mozzarella on top

Servings: 6-8
** If you are a Spinach lasagna fan , you can certainly add Spinach to this soup—Delicious!**

Corn Chowder

2012-01-07T11:17:00.001-06:00

Ingredients:

2 TB butter

1 large onion, chopped

1 stalk celery, chopped

1 red or green [or BOTH] bell pepper, diced

3 cloves garlic, minced

1/2 teaspoon ground cumin

3 cups chicken broth

1 teaspoon dried thyme *optional*

1 bay leaf

2 cups frozen corn kernels

1 medium potato, diced

2 tablespoons cornstarch or flour

1.5 cups milk [skim is fine for those of you who are watching your weight]

Salt and freshly ground pepper, to taste

Directions:

1. In medium sauce pan melt butter over medium-high heat. Cook onions for a couple of minutes. then add diced bell peppers and celery, cook for a couple of minutes. Finally, add corn and cook for a minute.

Pour in broth, add garlic and cumin, thyme, and bay leaf , bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.

2. Add potatoes, return to a simmer and cook until all the vegetables are tender, 10 minutes. Sprinkle flour or corn starch evenly over the top and stir to combine. Add milk into the soup and return to a simmer. Cook, stirring, until thickened, about 2-4 minutes. Discard the bay leaf. Check seasonings. Add salt and pepper as needed.

Makes 4-5 Servings

**If you know me at all, you know I personally have to add a heaping pile of shredded Cheddar or Monterey Jack cheese to my bowl. I think you should too, but that's up to you.

And a little sour cream too...mmmm..mmm...mmmm.

Stuffed Bell Pepper Soup

2012-01-02T16:58:00.001-06:00

6 servings

• 1 lb ground beef, or ground turkey
• 2 green peppers, sliced and diced [or 1 green/1 red]
• 1 medium onion, minced
• 1 teaspoon garlic powder [or 3 cloves, minced]
• black pepper to taste
• 1 large can [28 oz] diced tomatoes, undrained [or 2 regular sized cans]
• 1 small [8 oz] can tomato sauce
• 24 oz beef broth [2 cups water with 2 tsp beef bouillon granules]
• 1 or 2 tsp Worcestershire Sauce
• 1.5 cups cooked rice
• 1/2 − 1 tsp Tabasco Sauce
• salt to taste [add after beef broth so it isn’t too salty!]

• 2 cups shredded cheddar cheese

Brown the meat and drain the fat.
Add everything else, bring to a boil, then reduce heat and simmer, covered, for 30 minutes.

**Top each bowl with about 1/2 cup of rice and shredded cheese before serving. Or just add rice into soup and top with cheese.

Hearty Taco Chili

2011-12-27T16:10:00.001-06:00

6-8 servings

Ingredients

1 pound ground beef or turkey
1 can (16 ounces) Kidney or Pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1.5 cups frozen corn kernels [or drained can of corn]
1 can (8 ounces) tomato sauce
1 small onion, chopped
2 packets taco seasoning or 2 servings MY Taco Seasoning Recipe
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup water

*Optional: 1/2 green pepper, diced

Serve with: Corn chips, sour cream and shredded cheddar cheese

Directions
In a large skillet, cook beef/turkey and onion over medium heat until meat is no longer pink; drain. Add the beans, corn, tomatoes, tomato sauce, taco seasoning, and water. Cover and simmer for 30 minutes, stirring occasionally.

Bourbon Street Steak like served at Applebee's Restaurant

2011-12-23T18:20:00.000-06:00

Ah ha! I have finally discovered the secret to my favorite Applebee's steak, their Bourbon Street Steak!

Just made this and it tasted EXACTLY how it tastes in the Restaurant.

For Two 1 inch thick 8 oz steaks

1.5 tsp cajun seasonings [including: onion powder, garlic powder, salt, black pepper, ground mustard, red pepper flakes, oregano, and a dash of chili powder]

1/4 tsp dried onion flakes

1/2 tsp fennel seeds

Rub all over both sides, let set for about 30 minutes.

To cook:

Heat skillet at medium-high, add 2 tb butter, and 2Tb Extra Virgin Olive oil

When melted, add steaks. Cook on each side for 2 minutes on Medium hi, then cover and reduce heat to medium low for about 5 minutes [ turn again mid-way through] for medium well steaks with a nice barely pink strip left in the middle.

Let steak rest for a couple minutes before cutting.

**Remember: you can’t go backward if you overcook the steak, so it’s better to err on the side of slightly undercooking it. You can always throw it back in the pan for another minute or two.

Chicken Fried Rice

2011-12-22T11:38:00.000-06:00

Chicken Fried Rice

Serves 3 or 4

Ingredients

2 cups cooked rice
2 TB sesame oil
1 small onion, chopped
1 or 2 green onions, diced
2 cloves garlic, chopped
1.5 cups chopped chicken breast
1 stalk celery, sliced thin
2 carrots - peeled and diced [1 cup]
1/2 cup green peas
3 eggs, beaten
1/3 cup soy sauce

Directions

Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, add in chicken. Fry until chicken is no longer pink.
Lower heat to medium and stir in veggies. Fry until crisp-tender. Scootch everything to one side of pan and scramble eggs int he cleared space. Stir scrambled eggs into veggie mixture and add green onions.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

**OR**Cook the rice & let it cool [I cooked mine in water with a little chicken bouillon added for boost of flavor]. Then cook the onion & garlic in the oil. I added only chicken, carrot, & peas. Then mix the soy sauce in w/ the veggies. Stir the mix into cooled rice. Then cook 3 eggs in the same pan & chop them up to bite size pieces & mixed them in. Lastly, add in green onions.

**Option**Refrigerate the whole deal & just before dinner heat it all up by frying it so that there is a little crunch.

Butter Frosting for Cookies

2011-12-18T12:56:00.000-06:00

"Perfect for cookies - not too soft - not too hard - just right."

I'm going to use this frosting with the Cream Cheese Sugar cookies I'm baking tonight

Original Recipe Yield 2 1/2 cups

Ingredients

2 cups confectioners' sugar
2 1/2 tablespoons milk
3 tablespoons butter
1 teaspoon vanilla extract

Directions

In medium bowl, melt butter in microwave [30 seconds]. Add milk, stir in the vanilla and confectioners' sugar. Beat with an electric mixer until thick and smooth.

Hearty Potato, etc, etc, Cheese Soup

2011-12-16T16:45:00.002-06:00

Hearty Potato, etc, etc, Cheese Soup
**Ok, here is where you get to be creative. I know with my family I have to sneak vegetables in where I can, and in this cheesy soup is the perfect place. Every once in a while I make this soup as a way to clear out leftover veggies in my freezer and fridge. The onions, garlic, and cheese, are a perfect compliment to a whole variety of different veggie combinations.
Serves 4-6
2 or 3 medium-large potatoes, cubed, skins on
1 medium onion chopped, or heaping tbsp dried minced onion
1/2 tsp garlic powder, or 2 cloves minced
2 stalks celery, sliced
1/2 medium tomato, diced
about 4 cups water [just enough to cover all the veggies in the pot]
4-6 chicken bouillon cubes [depends on how much liquid you use- *1 per cup*]
black pepper to taste
3 TB of butter
2 tsp Mrs. Dash Table Blend spices
1 heaping TB dried Parsley flakes [mostly for garnish]
1 cup broccoli florets
2 or 3 medium carrots, sliced in 3/4 inch chunks
1/2 cup of corn
*maybe even some cauliflower* [shhhhhh...don't tell anyone]
2 cups sharp cheddar cheese [ or any mix and blend of shredded cheeses equalling 2 cups]
*Optional add in*:
1/2 cup sour cream

Toss everything in a medium-large sauce pan, bring to boil, then lower hear to medium and cook for 30 minutes, stirring occasionally and only partially covering.***Watch out for water boiling over!! Potatoes have a way of doing that, that's quite uncanny.
Before serving add 2 cups shredded cheese--stir until melted in
**I really prefer to use Sharp Cheddar because any other cheddar variety doesn't seem to give the potatoes the boost they need.
During second half of cooking time, occasionally mash at soup ingredients with big spoon. Squashing some of the potatoes, etc. thickens the soup up really nice.
****30 minutes is all that is required, but for those who like for everything to be really nice and mushy: simmer on low, covered, for up to an hour, stirring from time to time or things will stick to bottom of pan.

Crispy Southwest Chicken Wraps

2011-12-12T17:34:00.004-06:00

Crispy Southwest Chicken Wraps

Adapted to my own taste from original recipe at melskitchencafe.com

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 cup black beans, rinsed and drained

1 large or 2 small, green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced [ if you don't have a bell pepper handy, 1/2 cup of salsa works]

1 tb dried parsley

3 TB lime juice

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 tsp salt

2 cups shredded cheddar cheese

1/2 cup Sour cream [plus more for dipping]

6 burrito-sized flour tortillas

In medium sized suce pan, mix rice and chicken together with chili powder, cumin, garlic, and salt. Add remaining ingredients except cheese. Combine well and heat through [about 7-8 minutes on medium heat.]
Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. [ I couldn't spray the bottoms so I just sprayed the pan , but on the second batch forgot to spray the pan, but they crisped up just fine. So, really, spraying with cooking spray is optional.*]

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, [I just had mine facing seam sides together and covered them with a lid to keep them from unwrapping] in pan and cook until golden brown and crisp, about 3-4 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with additional sour cream.

Mexican Pizza

2011-12-09T08:48:00.003-06:00

Ingredients

1/2 pound ground turkey or beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup sour cream (optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
*OPTIONAL* while meat is browning place tortillas on cookie sheet , spray lightly with cooking spray, and place in oven for 5-7 [ until lightly golden] minutes to crisp them up a bit.
Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions onto each one.
Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Succulent Baked Ham with Brown Sugar Glaze

2011-11-26T18:42:00.002-06:00

My Aunt Christina always makes the most SUCCULENT hams I have ever, EVER tasted. This Thanksgiving she gave me her recipe. Now I am sharing it with you. You're welcome in advance, because, trust me, once you've tried this—your WILL thank me.

1 (10-pound) cured ham, not pre-sliced
1 cup firmly packed light brown sugar
1/2 tsp ground mustard
1/4 cup white vinegar

Directions:
Preheat oven to 325 degrees
In a roasting pan, place ham cut side down onto a sheet of aluminum foil. Score the skin fat making a diamond pattern and bake, covered tightly with foil, for 10 minutes per pound.

In a small bowl combine brown sugar, ground mustard and white vinegar.
15 minutes before end of bake time spread glaze evenly over ham and bake uncovered for remaining 15 minutes.Transfer ham to a platter and let stand 15 minutes before carving.

**Optional:
Pin orange or pineapple slices to outer surface with toothpicks.

Pumpkin Oatmeal

2011-11-20T09:57:00.004-06:00

4-6 Servings

Ingredients
1 cup pumpkin puree (the unseasoned kind) [or 1.5 cups cooked sweet potatoes]
2 cups water
2 cups milk
2 tablespoons raisins (golden or regular)**optional**
4 TB butter
3 teaspoons pumpkin pie spice OR: 2 tsp cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves [or allspice]
2 cups quick cooking oatmeal
Maple syrup, for serving
Milk, for serving

In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, brown sugar, and spices. Bring to a boil.

Add the oatmeal. Turn the heat down to low and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.

Serve with brown sugar and milk or cream.
Additioanl toppings include dried cranberries, dates, chopped walnuts or pecans.

Traditional Italian Marinara Sauce

2011-11-19T11:38:00.000-06:00

• 1 tsp salt
• 2 TB Olive Oil
• 2 TB Butter
• 1 whole large Onion, diced
• 4 cloves Garlic, Minced—FRESH garlic REALLY makes a huge difference here! Use FRESH!
• ¾ cup Wine (white Or Red Is Fine)
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 TB dried Parsley

Saute onion and garlic in butter and olive oil on medium-low, about 5 minutes. Add wine and simmer together an additional 5 minutes. Add tomato and parsley, stir well. Cover and let simmer on low about 30 minutes.

Baked Spinach with Pasta in White Cheese Sauce

2011-11-18T11:33:00.003-06:00

Serves 4

1 cup crushed croutons of choice [or Panko crumbs , or Ritz crackers]

3 cups cooked pasta [ just under half a box] , macaroni, small shells, mini ziti

1.5-2 cups thawed and squeezed spinach [ or 1 large bag fresh, chopped small]

1/2 cup onion, diced small

1 TB olive oil, butter, or margarine for sauteing onion

————————

CHEESE SAUCE:

————————

1.5 cup fresh grated parmesan [save 1/2 cup to sprinkle over top of casserole before baking]

1 cup grated Swiss

2 cups milk

2 TB butter

1 tsp salt

1/4 cup flour

1/2 tsp Emeril's Essence [or cajun *i.e. zesty* seasoning of choice]

————————

DIRECTIONS:

————————

Melt 1 tablespoon butter in large sauce pan over medium heat and stir in the onion. Cook for about 5 minutes until soft and starting to brown.
In separate bowl cook pasta according to directions.
In medium microwave safe bowl combine 2 cups milk, 2 TB butter, 1 tsp salt — heat for 3 minutes.
Add flour and seasonings, whisk until flour is well incorporated, then add 1 cup swiss, and 1 cup fresh grated parmesan cheese. Stir to combine and heat and additional minute.
Add spinach to onion in the large sauce pan and heat through.
Then add pasta and cheese sauce to pan and combine well.
Pour into greased casserole dish or large baking dish and sprinkle remaining saved 1/2 cup Parmesan cheese over casserole, topped by crushed Crouton/Panko/cracker crumbs.
Bake at 400 for 20-25 minutes, just enough to brown the crumbs on top and incorporate the flavors all together.

Fruit Filled Sweet Rolls [orange, blueberry, cherry, raspberry, peach, strawberry,or blackberry]

2011-11-15T09:44:00.001-06:00

Fruit Filled Sweet Rolls [orange, blueberry, cherry, raspberry, peach, strawberry,or blackberry. If it comes in Preserves, Jam, or Marmalade, it can be used here.]

Recipe makes 12 rolls-- one nice 9x13 pan full, it takes totally normal ingredients that you probably already have, and it's quick. Fast to pull together and minimal rising time so you don't have to spend all day making them. Also a bonus is that there's no proofing of yeast. Just toss everything in there and it all works out. They're pretty simple, so if you've never attempted homemade cinnamon rolls, give it a shot!

A lot of bread recipes call for scalding the milk. It's partially to be warm and activate the yeast, but there's also a really long scientific explanation that involves molecules and protein structures and stuff. I ignore all of that and just toss the milk and butter in the microwave. But here's a tip: The recipe calls for 3/4 C of milk. Save 1/4 cup of that and leave it cold. That way after the butter is melted and the milk is hot you won't have to wait forever for it to cool off enough to use. Add the cold milk and it will bring the temp down.

While the milk is cooling toss part of the flour, yeast, salt, and sugar in your mixing bowl.

Add the milk mix and the egg and beat. Now you'll add some more flour.

Next tip: Don't add too much flour! Spoon the flour into the measuring cups, one tablespoonful at a time and lightly scrape across top of cup with knife --DON"T TAP or PACK the cup. ** I only ended up using about 2.5 cups total and still got 12 rolls**

The dough might seem like it would even be too soft to roll out, but when you gently dump it on a well floured surface it works just fine. Remember that a soft tender dough results in soft tender rolls. Too much flour and your rolls will be dense and dry.

For the filling, spread on marmalade/preserves, bit of butter, and sugar.

Use a sharp knife to score the roll of dough into 12 pieces. Tip: If you want even sized rolls start from the middle. So for 12 rolls, divide evenly in the middle and then divide each of the halves into thirds, and then into thirds again.

After the dough is evenly scored, slice through with knife or slip floss underneath, then cross over top and just pull to slice.

Place the rolls in a greased pan and cover with a clean towel. Tip: turn on oven light --NOT the temperature dial. Just the heat from the light warms the oven to create a perfect place for letting bread rise. After 30 minutes they should be nice and plump. **NOW THIS MIGHT SOUND PRETTY RADICAL , BUT I ONLY LET THEM RISE 15 MINUTES, AND, NO, THEY HADN'T DOUBLED YET BUT MY KIDS WERE SQUAWKING WITH IMPATIENCE AND I COULDN'T TAKE IT ANYMORE-- SO I TOOK A RISK AND JUST TURNED THE OVEN ON [ DIDN'T PREHEAT OR ANYTHING *GASP!* SET THE TIMER FOR 15 MINUTES-- AND, AND... THEY WERE PERFECT!!** Next time I don't know that I'll do the rise time thing at all, frankly, since the heat is what really gets the yeast working.**

Bake until barely golden brown. Watch the centers-- as soon as the centers are set and not dough-y they're good to go.

Fruit filled Sweet Rolls

Adapted from my Simple and delicious cinnamon rolls recipe

Dough

3/4 cup very warm [ not HOT] milk

3 Tbs butter

3 cups all-purpose flour, divided [ 2 for dough, and add the last cup a tablespoon at a time until the right consistency]

instant yeast (2 tsp, or 1 packet)

2 TB white sugar

1/4 teaspoon salt

1 egg

Filling

1/3 cup sugar

2/3 cup [enough for a nice thin coating over entire surface] Marmalade, Jam, or Preserves— Tart fruit flavors work best, but Apple Cinnamon rolls wouldn't hurt my feelings either.

2 TB butter, softened

Icing

1 1/2 C powdered sugar

2 T melted butter

1/2 tsp vanilla

1 or 2 Tbs milk [or fruit juice can be used]

Dough:-- I do the By-hand method as I have no bread maker. Place milk and 3 Tbs butter in a microwave safe bowl. Heat on high for 45 second to 1 minute. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg. Beat until well combined, about 1 minute. ** I stirred together by hand, and then added remaining flour [ one tablespoon at a time] and stir only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Turn dough out onto floured surface and knead for 5 minutes by hand. Let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with sugar and jam/preserves/marmalade -- or save dirtying an extra bowl and just layer it.

Assembly: Roll dough into a rectangle about 12 x 12 inches. Spread butter and brown sugar mixture over the surface and use your fingers or the back of a spoon to gently spread around. Roll up and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray.

Cover pan with a clean towel and let rise in a warm place for about 30 minutes. ** I covered my experience with this bit a minute ago**

Bake ate 350 for 15 minutes or until light golden brown.

Spread with icing while still warm.

Makes 12 rolls.

Sticky Orange [or Lemon] Rolls with Orange [Lemon] Cream Cheese Glaze

2011-11-15T09:37:00.001-06:00

Prepare for a Sweet Roll Recipe overload. I'm on a Roll! [*snort, snort-get it? badum-ching!*]

Thank you Faith Durand at http://www.thekitchn.com for the inspiration for this AMAZING recipe!
Makes 12 large breakfast rolls

oranges, for dough, filling, glaze, and garnish
2 large oranges, at room temperature

For the dough:
1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
1/2 cup (1 stick) salted butter, very soft, plus 3 tablespoons more for roll assembly
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon nutmeg
2 large eggs

1/3 of orange zest

Sticky orange filling:
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
dash powdered ginger [up to 1/2 tsp. depending how much you like the flavor. I'm a "just a tiny pinch" gal when it comes to ginger]

Half of the orange juice

1/3 of orange zest

Orange cream cheese glaze:
4 ounces cream cheese, softened
1 cup powdered sugar

2nd half of the orange juice

1/3 of orange zest [as garnish]

Prepare the oranges:
Zest and juice the oranges. Divide the zest into three equal parts. One part will be used in the dough, a second part in the filling, and the final part will be sprinkled on top of the baked rolls for appearance and flavor.

Divide the juice into two equal parts, and set aside. Half of the orange juice will be used in the orange-sugar filling for the rolls. The other half will be used in the glaze.

Make the dough:
In large glass or tupperware bowl sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Stir the softened butter, sugar, vanilla, and one cup of the flour into this milk and yeast mixture. Stir in the salt, nutmeg, and one part (1/3) of the orange zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Knead for about 5 minutes, or until the dough is elastic and pliable.

Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about one hour.

Make the filling:
In a small bowl, mix 1 cup sugar with the nutmeg and ginger, then work in the second part of the orange zest (1/3) with the tips of your fingers until the sugar resembles soft sand. Slowly pour in one part (1/2) of the orange juice, stirring. Stop when the sugar and orange juice form a thick, clumpy mixture like wet sand. (You may use all of the reserved half of the orange juice; you may stop before completely adding that half of the orange juice, depending on how much juice you got from your oranges.)

Assemble the rolls:
Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches.

Spread the dough evenly with 3 tablespoons of very soft unsalted butter, then spread the orange-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the orange sugar firm inside. Cut the long dough roll into 12 even rolls. Pinch the bottom of each roll closed to help keep the orange sugar inside, and place each one, open and cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 28-33 minutes [ lightly golden all over tops]

Make the glaze:
While the rolls are baking, prepare the glaze. In small bowl, whip the cream cheese until light and fluffy. Add the remaining part orange juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

Finish the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the final part (1/3) of the orange zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

Orange Marmalade Rolls

2011-11-13T11:43:00.008-06:00

Orange Marmalade Rolls

Thank you www.thepioneerwoman.com , once again for this glorious inspiration!

Ingredients:

Makes 30 rolls

FOR ROLLS you will need:
2 cups Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 packages Active Dry Yeast, 0.25 Ounce Packet
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon (*just* under) Baking Soda
3 tsp Salt
_____
FILLING:
3/4-1 cup Orange Marmalade
1/2 cup Melted salted Butter
1/2 cup Brown Sugar
_____
ORANGE GLAZE: [this made 2 cups of thick, yummy, gooey glaze. I saved the extra in the refrigerator for up to a week to use with the rest of the rolls]
4 or 5 cups Powdered Sugar
4 Tablespoons Melted Butter
2 TB Milk
3 TB Orange Juice
1/2 tsp vanilla extract

***Hope you aren't in a hurry for these, it's going to be a good loooong while...***

Dough Preparation: 
Mix milk, vegetable oil, and sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.  When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast.
 Let this sit for a minute.
Then add 4 cups of all-purpose flour.
 Stir mixture together. Cover and let sit for at least another hour.  After an hour, add 1/2 cup more of flour, baking powder, baking soda and salt.
Stir mixture together.

Filling and cutting instructions:

Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly.

Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.

Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes. { I got impatient after about 10 seeing no difference, and just put mine in the oven. They puffed up just fine while cooking.}

Bake at 375 degrees for 15 to 18 minutes, or until light golden brown.

While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.

Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

**Once dough is mixed together, you can cover it and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to bulge out of the pan, just punch it down.

The best part about making this breakfast roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen for 1 month. Then, the night before you need to bake them, take them out of the freezer to thaw and rise. When you awake in the morning, just bake according to recipe directions. **Since I only wanted 1 pans worth, I cut the filled and rolled dough in 3 equal portions [Like you would buy at the store], then wrapped 2 individually in freezer Saran wrap, covered next with aluminum foil and placed the extras in the freezer. **

**Before baking frozen rolls, allow rolls to thaw completely and rise in a warm place. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. Put the frozen cinnamon rolls (container and rolls) on kitchen counter (not in the refrigerator) overnight for 10 to 12 hours.**

Cheesy Chicken Veggie Casserole

2011-11-07T17:25:00.002-06:00

Serves 4

Ingredients:

1/2 lb. shredded cooked chicken

1 tsp onion powder, or 1 TB onion flakes [or 1 small onion]

2 cloves garlic, minced [1/4 tsp garlic powder]

2 Tablespoons flour

1 cup chicken broth

1/2 cup milk

8 oz. Sour Cream

2 cups thawed frozen vegetables of choice [I like a broccoli/cauliflower/carrot blend]

1 cup shredded cheddar

Topping:

1/2 cup shredded cheddar cheese.

1 sleeve crushed reduced fat Ritz crackers [*you can also use dry cornbread stuffing*] [for this photo I had also crushed about a handful of Cheese Its in with my Ritz crackers—just because...]

2 Tablespoons melted butter or margarine

Directions

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, add milk and broth, whisk in flour, and add onion flakes or powder, and Garlic powder. Simmer until it reaches a light boil and begins to thicken a bit. Stir in sour cream, chicken, vegetables and cheese. Add mixture to prepared casserole dish.

In a separate bowl, combine crushed Ritz with 2 TB melted butter and 1/2 cup shredded cheddar. Spread over top of casserole mixture.

Bake uncovered for 30 minutes until heated through and bubbling.

*********************

Bowties with Zucchini in creamy wine sauce

2011-10-31T09:09:00.000-05:00

Adapted from www.pioneerwoman.com

Serves 4

Ingredients

2 or 3 whole Regular-sized Zucchini
1 whole small Onion
Grape Or Cherry Tomatoes [or 1 lg vine ripened, diced]- abt. 1.5 cups worth
2 cloves Garlic
Farfalle (bowtie) Pasta [1/2 box]
2 Tablespoons butter
2/3 cups White Wine (or Chicken Broth)
1 Tablespoon flour or Corn Starch
1/2 − 3/4 Cup Cream [or milk]
Parmesan Cheese [1 cup freshly grated]
Fresh Herbs (Thyme, Basil, or Marjoram) to taste, I used about 1 tsp thyme
1 TB lemon juice
Salt And Pepper, to taste

Preparation Instructions

Bring a pot of water to boil.

Dice 1 medium onion and the zucchini into small slices. Slice the tomatoes in half lengthwise.

Next dice up the garlic.

Once the water is boiling, go ahead and cook the pasta according to directions on the package, on the al dente side so it has a nice “bite” to it.

While the pasta is boiling, heat a couple tablespoons butter over medium high to high heat in a saucepan. When the butter is hot, throw in zucchini and let it brown. Once the zucchini is cooked, throw in the onions and garlic. Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.

Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, scrape the bottom of the pan so all the flavorful bits will be released.

Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot/corn starch in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ to ¾ cup cream/milk.

Next, turn the heat off and add in the zucchini and handful of shredded parmesan, stir gently to combine. Grab a cup or so of the cooking liquid from the pasta and pour into the saucepan if the sauce needs to be thinned out a bit.

Salt and pepper to taste.

Combine pasta and veggies, add more Parmesan– wha-lah!

This went GREAT with my Lemon Rosemary Chicken

Guinness Pot Roast

2011-10-30T13:04:00.000-05:00

3-4 lbs chuck roast

2 or 3 large carrots cut in 2 inch chunks

2 medium potatoes, quartered

1 can of cream of mushroom soup

1 bottle or can Guinness stout

1 large onion sliced thin rings, or diced

2 cloves garlic, minced

2 tsp beef bouillon granules, or 2 cubes

1 cup water

1−2 TB tomato paste

2 TB flour

1/4 cup Worchestershire Sauce

dash of black pepper

Directions:

Preheat the oven to 325 degrees F.
In a medium sauce pan, over medium high heat, combine: water, Guinness, beef bouillon, and Worchestershire. Add onion and garlic and cook for 3-4 minutes, or until tender.
Add the flour , whisk until well blended, and cook for 1 or 2 more minutes; Add tomato paste, and season to taste with pepper.
In large casserole dish place chuck roast, surround with veggies, pour Guinness mixture over top and cover tightly with foil.
Place in the oven and cook for 2.5 - 3 hours, or until meat and vegetables are tender.

Turkey Meatloaf

2011-10-27T19:35:00.000-05:00

2 tablespoons butter (or margarine) [*if you use onion and garlic powders, omit this*]
1 small onion, chopped [ 1 tsp onion powder, or 1.5 TB flakes]
2 cloves garlic, minced [ 1/4 tsp garlic powder]
1 lb ground turkey
1/2 cup oatmeal
1 egg
1/3 cup catsup
1 teaspoons Worcestershire sauce *optional*
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1. Melt butter in a skillet.
2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, oatmeal, egg, catsup, Worcestershire sauce, salt, and pepper with onion mixture.
5. Press meatloaf into an 8x4-inch loaf pan.
6. Bake in a 350 degree oven for 60 minutes.

Tastes a LOT like my favorite Patty Melt!

Broccoli Cheese Soup

2011-10-24T11:41:00.000-05:00

Broccoli Cheese Soup

*Serves 4

Big thank you to: http://www.melskitchencafe.com/

1 3/4 cups chicken broth

1 small onion, diced

1/3 cup all-purpose flour

2 TB butter

black pepper to taste

1/2 teaspoon salt

2 cups milk

1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp

1/2 cup shredded Swiss or freshly grated Parmesan cheese

3 cups broccoli florets [fresh of frozen]

Simmer chicken broth and chopped onion for 10 minutes in a covered medium saucepan. Add broccoli, cover and simmer another 10 minutes.

While onion is simmering, stir together: milk, butter, salt and pepper in a 4 cup glass measuring cup [or other medium sized microwave safe bowl] heat in microwave for 3 minutes.

Whisk in flour.

Add cheeses and return to microwave for about 1 minute.

Stir well to combine.

Remove broccoli from broth and place in nearby bowl so you can combine broth and cheese sauce together in the pot containing the broth.

Once combined add back in broccoli, stir together and heat 1 or 2 additional minutes. Serve.

*Also really good with 1.5 cups of shredded chicken added.*

Candied Pumpkin Seeds

2011-10-23T16:36:00.005-05:00

Ingredients

1 cup washed and dried pumpkin seeds
1 TB melted butter
1/2 tsp vanilla extract
1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice [1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp allspice]
1/8 teaspoon salt

Directions

In a small bowl, combine all ingredients. Heat over med-low until sugar is melted. Add in the seeds and stir until well coated. Spread over a greased foil-lined [ or parchment paper-lined] rimmed cookie sheet/ baking pan.
Bake, uncovered, at 325° for 45-50 minutes or until seeds are lightly browned, stirring occasionally. Cool completely; break into pieces. Store in an airtight container. Yield: 1 cup.

I made these with fresh seeds just after carving our pumpkin. Next time I recommend letting them sit out over night [ on some parchment paper] to dry out a bit first, so when you roast them they are crisp and crunchy like slivered almonds. The fresh ones were just a bit too chewy and by the next day after being stored in an airtight container, even more unpleasantly so.

**These can also be cooked over low to medium-low heat in the skillet.**

Savory Herb Roast Pork

2011-10-20T09:30:00.001-05:00

Ingredients
1 garlic clove, minced [1/4 tsp garlic powder]
2 teaspoons dried marjoram
1 teaspoon salt
1 teaspoon rubbed sage
1 (4 pound) boneless pork loin roast

Directions
Combine the seasonings; rub over roast— *rubbing a tad bit of olive oil over the roast first, helps seasonings to stick better*. [I just sprinkled mine, one at time, over top of the roast without the oil]

Place on a rack in a shallow roasting pan.

Bake at 350 degrees F for 35 minutes per pound.

Homemade Chili Seasoning

2011-10-07T17:05:00.001-05:00

**This has been tweaked for those of us who enjoy medium zestiness.**

Ingredients:

2 tsp flour
1.5 TB chili powder
1/4 tsp crushed red pepper flakes
1 tsp onion powder
1 tsp garlic powder
1 teaspoon ground cumin
2 teaspoons dried parsley
1 teaspoon salt
1/2 teaspoon dried basil

Directions
In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

**3 TB is Equivalent to 1 package store bought seasoning**

Anne's Creamy Fiesta Chicken Casserole

2011-10-04T16:05:00.004-05:00

Cream Sauce:
3 TB butter 
1/2 tsp garlic powder, or 2 cloves garlic, minced 
1.5 tsp chili powder 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

1/2 cup all purpose flour

2 cups chicken stock [broth used to cook 1/2 lb of chicken breasts] 

1/2 cup 2% milk
1 can cream of mushroom soup

Casserole:

1 medium-size onion, chopped 

1 red or green bell pepper, chopped 

1/2 cup uncooked instant rice
1 (10-ounce) can Rotel tomatoes 
1/2 lb shredded chicken
10-12 [6 inch] corn tortillas 

1 cup shredded Monterey Jack cheese 

1 cup shredded Sharp Cheddar cheese

To make the cream sauce: Melt the butter in a large sauté pan over medium heat. Add the onion, bell pepper, and garlic. Sauté on medium-low heat about 7 minutes. Stir in the chili powder, salt, and pepper and cook for 1 minute longer. Sprinkle the flour in the pan, 1/2 cup at a time, and stir until the white of the flour is no longer visible. Whisk in 3 cups of the chicken stock, 1 cup at a time, whisking until smooth after each addition. Whisk in the milk. The cream sauce should be thick.

To make the casserole: Preheat the oven to 350° F. Grease a 9 by 13-inch baking dish with cooking spray.

Line the bottom of the prepared pan with a layer of 6 tortillas, making sure each tortilla overlaps the previous one by about one-third. (A thick layer of tortillas will make it easier to cut the casserole once it’s cooked.) Cover the tortillas with 1/3 of the cream sauce. Add half of the chicken, rice, and veggie mix, sprinkle with one third of cheese. Add a second layer of 6 tortillas, 1/2 of the remaining cream sauce, rest of chicken filling, and another third of each kind of cheese. Top with the remaining tortillas and the rest of the cream sauce and cheese.

Bake the casserole for 45 minutes to 1 hour, until hot, bubbling, and lightly browned on top. Remove the casserole from the oven and let sit about 10 minutes.

**Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

P.S.
My pan was a 9X11, so the sauce almost poured over the top. When serving it [even with the extra corn tortillas I used] it was better served with a large spoon than a spatula, and in a bowl.
But it was delicious and I enjoyed mine with a plop of sour cream on top.

Loaded BBQ Chicken Pizza

2011-09-25T11:33:00.005-05:00

Toppings:

• 1/4 pound chicken [baked topped with BBQ sauce for about 25-30 minutes at 400]. Diced.
• 2/3 cup barbecue sauce (recommended: Bullseye Original)
• 1 cup shredded or thin sliced mozzarella
• 1/2 cup freshly shredded Parmesan
• 1 cup shredded Colby/Monterey Jack Cheese
• 1 half of medium red onion, thinly sliced, or diced
• 2 green onions, chopped
• 2 slices cooked bacon, crumbled *optional*
• 2/3 cup sliced, or diced plum tomatos
*next time I might add a little green pepper too!

Crust:
*enough for 2 9 inch, thin crust, medium or 1 15-17 inch, regular thickness, large Pizza*

Ingredients:
• 1 package (1/4 ounce) active dry yeast
• 2/3 cup warm water (110° to 115°)
• 2 cups all-purpose flour
• 1/4 cup oil of choice: extra virgin olive, canola, vegetable, or even melted butter
• 1 teaspoon garlic powder
• 1/2 Tsp salt

Directions:

In a large bowl, dissolve yeast in warm water. Let stand 5-10 minutes. Add 1.5 cups flour, oil and seasonings; beat until smooth. [I did all mixing with my hands]

Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. --I just hold it in my hands and knead it which avoids the floury mess and makes it easier to judge the elasticity.

Place in a greased bowl [I just spray the bowl with Pam]; turn once to greased top. Cover and let rise in a warm place until doubled, about 30 min-1 hour. [in oven with oven light on, I find is a great place]

Punch dough down; [Divide dough in half for 2 medium pizzas] roll out into thin 15-in. circles. - For large rustic pizza, I just spread my whole ball of dough out by hand until the size I wanted.

Transfer to a well-greased 12" round baking pan-- or edged cookie sheet for Large Pizza, letting dough drape over edges. **If making pan-pizzas I drape the dough over pan edges and fold over for crust, but for my large pizza, I just left the edges a little thicker when I spread out the dough.**

Sprinkle with 1 cup mozzarella. Place in oven for about 5 minutes to let the cheese melt all over the bottom. **This helps prevent sogginess once the sauces and toppings are added.**

Spread sauce over crust, thin and even, then add diced chicken and other toppings as you desire, top all with remaining cheeses.

Bake for 400° for 23-25 for Medium--until crust is browned/ 28-33 for a large pizza.

Let stand for 10 minutes before slicing. —NO EASY FEAT, I ASSURE YOU!!

Spinach and Potato Frittata

2011-09-06T10:00:00.005-05:00

Ingredients:
1 tablespoon extra light olive oil or butter
2 small potatoes, sliced thin or diced into small cubes
1.5 cups thawed and squeezed frozen spinach [or you can substitute 1.5 cups of baby broccoli florets]
2 sliced green onions
1 teaspoon garlic powder
1 tsp salt
pepper to taste
5 or 6 eggs
1/2 cup milk
1.5 cups shredded Sharp Cheddar cheese
1 Medium or large Tomato, sliced thin [cook with, or save to use fresh after frittata is cooked]

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, with green onions , season with 1 tsp salt , and 1 tsp garlic powder, dash of black pepper--cover, and cook about 15-20 minutes [stirring occasionally], until tender but firm. Mix in spinach and continue cooking 1 to 2 minutes, until spinach is wilted.

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese.
Reduce heat to medium-low, cover, and cook 7 or 8 minutes, or until eggs are firm.

Recipe calls for the tomato to be cooked with everything else, but I prefer to use fresh slices over the top of mine as a garnish when it's finished cooking.
This was DELICIOUS!

NEW Homemade from scratch Chicken Pot Pie

2011-09-04T13:00:00.003-05:00

Meat and Veggies:
3 chicken breasts, fresh or frozen [no need to thaw first]
3 medium potatoes, cubed
2 large, or 3 medium carrots, diced
2 stalks celery, diced
1 cup frozen peas
1 cup frozen corn
1 large onion, or 2 tb onion flakes, or 1 hearty tsp onion powder

Gravy Filling:
2 tbsp butter
3 tbsp of flour
4 cups of broth made from water used for cooking the chicken and veggies- I just start with a little more than I'm going to need and cook everything in that.
1 TB chicken boullion

I put 4.5 cups of water in a big pot, then added the chicken and chicken bouillon. Brought to a boil, then covered and simmered on about medium low for 20 minutes, than added all veggies and cooked for another 30 minutes.
Remove all veggies and chicken with slotted spoon place in large bowl.
Separate out chicken to cool before shredding or cubing. I put mine in ice water to speed up the process.
with broth simmering , add butter and flour, whisk briskly to smooth out lumps, then simmer until thickened and toss everything back in. Stir to coat well.
Pour into greased, deep dish 9" pie plate. Lay crust over top. Cut 4 slits and place whole thing on cookie sheet in case of spillage [there usually IS a little bit, so PLEASE place a pan underneath while cooking.]

CRUST:
Now, you can use a store bought crust and save time. I usually do. But since the recipe claims from scratch, I feel obligated to add a crust recipe too. I only use one crust and lay it on top, whereas traditionally two are called for. If you want two, double up this recipe.

For a single nine inch crust:
1 1/4 cups all purpose or pastry flour 
1/2 teaspoon salt 
1/4 teaspoon sugar  
1/2 cup butter
2 TB cold water

Mix all dry ingredients together in medium [save out 1/4 cup flour to use in a minute].
**Now this is controversial, and folks will think I'm nuts, but I melt my butter and dump it in with the flour. Then I can just quickly stir it all together with a long tined fork and it always makes nice pea sized lumps that all other pie recipes strive for with a great deal more work.

Add the remaining 1/4 cup of flour and mix lightly
Do not over mix this flour. It should coat the clumps.
Sprinkle the water over the dough and with hands or a wooden spoon mix in until dough holds together.
Shape the dough into a disc.

ROLLING out the CRUST: ** I got these pie rolling directions from thepioneerwoman.com. Thanks Ree!**

Using two pieces of parchment paper (or wax paper in a pinch) at least twelve inches square each, place a disc of dough between them.
Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. The goal is to have a circle shape that will be just slightly larger than the pie dish.
After a couple rolls, lift the parchment paper away from the dough to loosen and replace the parchment.
Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is about eleven inches in diameter for a nine inch pie dish.

When the dough circle is the desired size (hover the pie pan over the dough to check if the dough circle is large enough) loosen both sheets of parchment by lifting them away and then replacing them on the dough. Keep one sheet of paper on the dough and use it to lift the dough and flip it into the pie dish. Take care to center the dough in the dish. Remove the paper.
Flute the edges by pinching with fingers into a fancy pattern or simply use a fork like my grandmother always did. The idea is to seal the edges so the juices stay inside the pie while baking.

Cut some slits in the pie with a knife to allow steam to escape.

Bake at 425 for 20-25 minutes until crust is golden.

Fresh Peaches and Cream Cups with optional Crumble Topping

2011-09-01T11:47:00.002-05:00

I LOVE fresh peaches! Love them! Sweet, juicy goodness- what’s not to love?

So, in honor of the beloved Peach, I bring you this recipe.

Wanting something nice and light, but creamy and gooey, to satisfy my sweet tooth I with the primary ingredients I found for several of the cheesecake recipes in my collection, omitting the butter and egg.
Then added the marmalade and Fresh fruit I found on a tart recipe. and I was VERY happy with the results.
It's "Creamy" and delicious, without the fat of Heavy or Whipping Cream.
Super yummy goodness, with a very minimum amount of guilt.
Win/Win!

~Ingredients for the "Cream" portion of the Peaches and Cream:

1. 1/4 cup sugar
2. 1/2 package cream cheese, softened [Reduced Fat]
3. 1/2 cup sour cream [Reduced Fat]
4. 1/3 cup lowfat plain yougurt
5. 1 teaspoon vanilla extract
6. 1/4 tsp cinnamon

3 pitted and sliced FRESH peaches [I left the skin on]

Optional Crumble Topping:
1. 1/4 cup packed brown sugar
2. 2 TB old-fashioned oats
3. 1/4 cup all-purpose flour
4. 2 TB cold butter [I used margarine with good results and reduced fat count]

serves 4

In a small bowl, combine first 7 ingredients [ I popped it in the microwave for about 30-45 seconds, to get it all soft enough to blend easily together]
I used 4 1 cup bowls. Spooned about 1/2 cup of the creamy gooey goodness, then added one whole sliced peach.

To make Crumble Topping [this tastes like crunchy oatmeal cookies]:
In a small bowl, combine the brown sugar, oats and flour; cut in butter until crumbly.
Spread mixture out on lined baking sheet and bake at 350 degrees for 15-20 minutes, or until golden brown. Cool, then sprinkle over Peaches and Cream cups. Serve.

Coconut Cake with light Butter Cream frosting

2011-08-26T16:57:00.000-05:00

Cake:

3 eggs

1 1/2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla

1 tsp coconut extract or flavoring
1 cup scalded coconut milk

1/4 cup butter or margarine

3/4 cup shredded coconut

Preheat oven to 350°F.

Grease two cake pans, set aside.

Beat the eggs, vanilla and sugar until fully combined (I used a whisk). Beat in flour, baking powder and salt-- mixing until just combined.

In microwave safe container [I used a glass 2 cup measuring cup], heat milk until ALMOST boiling [2 minutes did it in my microwave] (BE SURE IT DOESN'T FULLY BOIL).

Remove from microwave, add butter and stir until butter is fully melted.

Pour scalded milk/butter into batter all at once. Combine.

Bake for about 25-30 minutes, until done.

Light Butter Frosting:

2-3 TB milk

1/4 cup softened butter or margarine

1 tsp vanilla

4-6 cups confectioner sugar—Start with 4 and add slowly until desired consistency.

Garnish with shredded coconut.

Homemade Baked Italian Meatballs

2011-08-21T19:16:00.002-05:00

Baked Italian Meatballs

INGREDIENTS:
1 pound ground beef or turkey, or half of each
1 teaspoon sea salt
1 small onion, diced , or 1 tsp onion powder, or 1 TB dried onion flakes
1 teaspoon garlic powder
1 TB Italian seasoning [oregano+thyme]
1/2 tsp basil or marjoram
1/4 tsp crushed red pepper flakes
2 tsp Worcestershire sauce *optional* --if using turkey, skip this
1/3 cup milk- or 1 Egg
1/2 cup freshly grated Parmesan cheese , or 1/4 cup powdered from can
1/2 cup bread crumbs
1/4 cup mozzarella *optional*

Makes 16-24 meatballs , *Mine were about 1.2-2 inches in diameter and it made 16

DIRECTIONS:

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

2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.

3. Bake in the preheated oven until no longer pink in the center, 25-30 minutes.

Yes, I will be using these to make one of THESE.

Instead of baking these, you can simmer them in Maranara or meat sauce, Covered, for 30-35 minutes on medium low .

Fresh Strawberry Cake with strawberry cream cheese frosting- from scratch

2011-08-16T16:07:00.011-05:00

Looks a bit like a bloated muffin. This is what happens when one uses pie plates in lieu of the cake pans I don't actually own. I seldom take the time to do layered cakes, but for an occasion like this, I wish I'd had the right pans. Bet it gets eaten though...

Cake Ingredients:
1 cup butter, softened
1 1/4-1 1/2 cups sugar [mostly depending on sweetness of strawberries used]
3 eggs
2 teaspoons vanilla [or strawberry] extract
1 cup crushed/pureed fresh strawberries
1/4 cup sour cream**after making this, I think I would consider this optional next time**
2.5 cups cake flour
3 tsp baking powder
1 teaspoon baking soda

Strawberry Cream Cheese Frosting:
1/4 cup butter-softened [or margarine]
1 8oz package cream cheese-softened [reduced fat]
1/4 cup pureed fresh strawberries
1 teaspoon vanilla extract
3 cups confectioners sugar
**Methinks this needs to be refrigerated or something after it is put together— I've added 5 cups of powdered sugar so far and mine is still thin like catsup.** tastes awesome though... In its defense I should mention I got carried away with the amount of pureed strawberries and probably ended up adding more like 1/2 cup.

How to make it

Preheat oven to 350 degrees
Grease and flour 2 8 or 9" cake pans.

In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy.
Add vanilla extract, pureed strawberries,and sour cream. Beat until combined.
In a medium mixing bowl, sift together flour, baking powder, baking soda.
Gradually add to butter mixture, beating until combined. Beat in eggs one at a time.

Pour batter evenly into prepared pans.

Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes then turn out onto wire racks.
Cool completely.

Frosting:
*In a large bowl, beat butter and cream cheese with an electric mixer at medium speed until smooth.
*Add pureed strawberries and extract, beat until combined.
*Gradually beat in confectioners' sugar until smooth.
*Frost cake.

Word of WARNING: this turns out a weird brownish pink without the jellos and artificial dyes, but SOOO delicious!

Garnish with fresh sliced strawberries if desired.

Jam+Berry Shortcake Bars

2011-08-13T21:27:00.003-05:00

* My 9 year old niece wholeheartedly recommends these*
Blueberry jam shortbread bars

Prep Time: 25 min + chill time
Cook Time: 35 min
8x8 glass pan

Ingredients:
3/4 cups (1.5 sticks) unsalted butter, at room temperature
1/2 cup light brown sugar, firmly packed
1/2 cup granulated white sugar
1 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1.5 cups blueberries +1/2 cup preserves]

powdered sugar, for dusting

Directions:

Preheat oven to 325 degrees F. Spray 8X8 inch pan with nonstick spray.
Prepare shortbread: In a large bowl, use an electric mixer to combine butter and sugars, vanilla, and salt; beat until creamy. [ I just stirred with wooden spoon until well blended.]
Divide the dough in half.
Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes.
Remove the pan from the oven.
Place jam and berry blend into a bowl and stir very well until it is nice and smooth. Spread the jam-mix evenly over the partially baked crust.
Crumble the refrigerated shortbread dough over the jam to form a crumbled topping.
Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 35 minutes.
Transfer to a wire rack and let cool completely.
Sprinkle lightly with powdered sugar before cutting into bars.

Tips:
* Diversify by using any fruit preserves you prefer*
*The bars will keep in a covered container at room temperature for about 1 week. Or keep in the freezer for up to 1 month.

Ham Salad

2011-08-09T09:44:00.005-05:00

Sadly, I am the only person in my family who will eat this. Silly young souls don't know what they are missing since they won't even TRY it. I don't get that at all, as I have adored ham salad sandwiches since I was their age. But I digress...
Just means more for me, which is awesome because I LOVE this stuff on sandwiches! I'm talking 2+ inch thick sandwiches full of this goodness horked down in seconds kind of love them! Honestly, I have to just stand in the kitchen and eat mine rather than bring it to the table because the wolfish, fiendish way in which I devour them would quite possibly alarm and/or traumatize my impressionable wee ones.
It's not pretty, but, dude, They. Are. Good.
This is one of those things that I will NEVER eat from a deli or a store. It REALLY has to be fresh from my own [or my mother's] kitchen for me to trust it. I mean, have you seen that disgusting pink mush they slap between two slices of bread and call ham salad? *shudder*, *shudder*

Ham Salad for Sandwiches

Ground or finely chopped cooked ham- 3 cups [I sometimes use thin sliced deli ham and just chop it super fine]
Celery- 1 cup chopped - [I go with about 4 ribs because I like it super crunchy]
Prepared yellow mustard- 1-2 TB [depending how much you like your mustard. Start with 1 and add to personal taste]
Reduced fat Mayonnaise- 1/2- 3/4 cup
Sweet relish- 3 TB or more [Adjust amount according to saltiness of the ham, really helps to tone that down]
1 teaspoon grated onion, or 1/8 tsp onion powder--**optional**

Directions

Mix all the ingredients until well blended.
Spread on sliced bread of choice to make a sandwich, or serve with crackers.

Shrimp Scampi Po-Boy Sandwich

2011-08-04T16:32:00.001-05:00

serves 4

Ingredients:
1 1/2 pounds large shrimp, peeled and deveined
1 or 2 teaspoon Emeril's original Essence [or creole seasoning]
4-5 cloves garlic, minced or crushed
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon salt
1/2 cup white wine
2 TB fresh lemon juice
1/2 teaspoon worcestershire sauce
1/2 teaspoon finely grated lemon zest
1/4 cup chopped green onions- 2 whole green onions
2 tablespoons chopped fresh parsley
2 tsp basil
1.5 cup finely grated parmesan cheese- FRESHLY grated from block
1/4-1/2 cup Panko bread crumbs

1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise- or hollowed out baguette

In a large saucepan, melt butter with olive oil, saute garlic and green onion until tender. Add salt, seasonings, lemon juice, pepper, wine and parsley, then add shrimp and cook until colored pink. The Panko crumbs are used to thicken, so stir in a little at a time until desired sauce thickness is reached. I also added about 1/4 cup of Parmesan to shrimp sauce, as well as on top-- but I'm a cheese addict, so do as you will...

Spoon over slightly hollowed out and lightly toasted [at least the bottom] loaf of preference.

Panko Parmesan Crusted Tilapia

2011-08-02T16:19:00.003-05:00

25 min | 5 min prep

SERVES 3 or 4 adults

5-6 tilapia fillets, depending on size
1/2 cup Panko breadcrumbs
1/2 sleeve crushed Ritz cracker
1/4 cup grated parmesan cheese
1-2 TB Emeril's original seasoning
2 TB lemon juice
4 TB melted butter or margarine

Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.

Combine Panko, Ritz, parmesan, Seasonings in small bowl with Butter, mixing well.

Spray baking dish with non-stick spray, arrange fish drizzle with lemon juice.

Then spoon equal amounts of crumb mixture on each and spread to cover whole surface of fish

Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired).

Italian Meat Sauce - for Spaghetti or any Italian Red Sauce Dish

2011-07-30T15:47:00.000-05:00

1/2 lb. Italian Sausage [or, I really like Turkey sausage too--the taste is VERY similar to Italian Sausage, but less fat]
1 medium onion chopped, or 2 TB dried, minced onion
1 tsp garlic powder or 3 cloves, minced
1 15oz. can crushed or diced tomatoes
1 28oz can tomato sauce, or crushed with puree
2 TB oregano
1 tsp basil
1 tsp Marjoram
1 tsp thyme
1/2 tsp salt

*If using Italian sausage, peel casing from sausage before cooking*, then cook in medium sauce pan until browned. Chop with spoon while cooking so it forms small bite sized chunks.

**I cook sausage in about 2 cups of water and mush it by hand in the water before cooking so it breaks up into fine pieces instead of chunks. then drain when done to remove a large portion of the fat**

Remove meat, set aside in bowl lined with paper towels to drain. Pour out fat from pan.

Add all ingredients in together and simmer, covered, over med-low [ #2 or #3 on my dial] heat for 30 minutes, stirring occasionally.

Lemon Rosemary Garlic Chicken

2011-07-19T16:39:00.000-05:00

Lemon Rosemary Garlic Chicken

Ingredients

3 TB butter
2 TB Extra virgin olive oil
1/3 cup fresh rosemary
3 cloves garlic [ 1/2 tsp garlic powder]
1 lemon, zested
1/4 cup fresh lemon juice
1/2 tsp salt
4 (6 ounce) skinless, boneless chicken breast halves
pepper to taste
use half for marinade [at least 3 hours]-- save half for basting on grill on in oven

if grilling:
Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture.

if baking-450 for 20-23 minutes, baste after 10 minutes.

Caramel Pecan Banana Cake

2011-07-16T08:30:00.010-05:00

Served warm, this glorious bit of goodness tastes a whole lot like Banana's Foster--and what could be wrong with THAT? That would be nothing.

Make this. You will thank me.

Ingredients:

CARAMEL:
1/2 c firmly packed brown sugar
1/4 c butter or margarine
8 oz carton heavy whipped cream
1/2 c chopped pecans

CAKE:
1 pk quick bread mix-- I just use the muffin mix part of Pillsbury Blueberry muffins. [ On the box it says Makes great Quick bread]
1.5 large bananas, smushed with fork
1 c water
1/4 c oil
1 egg
2 tsp cinnamon

Directions:
Heat oven to 350 F.
In small sauce pan over low heat, combine brown sugar, butter and whipping cream. Cook and stir until butter is melted. [I've done this in microwave too, and it worked fine.]
Remove from heat after it comes to a boil; stir in pecans.
Pour mixture into bottom of greased Bundt pan. Set aside.

In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened.
Carefully spoon batter over caramel mixture, making sure caramel is completely covering bottom of pan and surrounding batter.
Bake at 350F for 40 minutes [40 minutes exactly has worked for me several times now] or until toothpick inserted in center comes out clean.
Cool 1 minute; invert onto serving plate.
Cool.
Store in refrigerator.

Skillet Veggie [sorta] Lasagna

2011-07-15T17:11:00.003-05:00

*Serves 6

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes [I used petite]
1 8 oz. can tomato sauce
1 cup water [depending how saucy you like your sauce]
10 curly-edged no bake lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
Spinach- 1 cup frozen or 2 cups fresh baby spinach
1 tsp: basil [or marjoram] , thyme, and salt
2 tsp dried oregano
12 oz. ricotta cheese [ I used cottage cheese]
1 cup freshly grated Parmesan cheese
1 cup sliced Mozzerella

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato sauce, tomato juice and water mixture, herbs, and salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.

**Stir in veggies, cook, stirring now and then, until noodles and squash are tender, about 10 minutes. Add half of the ricotta or cottage cheese and Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta or cottage cheese over the noodles, and sprinkle with Mozzarella cheese. Cover [if you have one] until all cheese is melted.

**Ok, ok, I have to confess, my children are P-I-C-K-Y, so I cooked all of the veggies except the can of petite diced tomatoes in a separate skillet.
...AND my husband prefers a bit of meat with his dinner, so I added 2 links of Johnsonville mild Italian sausage [In the end, I would have preferred it without, but that's just me] , cooked in water and well drained, to the veggies. I separated out the kids' portion, then added the veggies to my husband and I's 2/3s.— thus the [sorta] in the recipe title.
My prep looked more like this...

I added sliced mozzarella to each skillet.

French Chicken and Onion Soup

2011-07-13T18:27:00.001-05:00

I LOVE French onion soup, but often wish I could feel better about making it the whole meal. I mean, really, Onions for dinner?? So I decided to make it with shredded chicken and it was DE-LICIOUS!
Here's what I did:

Ingredients
2 chicken breasts
3 T butter
3 large onions, cut into thin half moons
1 tb dried minced onion
1/2 tsp onion powder
5 cups beef broth [5 cups water, 5 tsp beef bouillon granules]
ground pepper to taste
Half loaf sliced French or Italian bread- [I cubed and toasted mine in the oven]
Sliced Baby Swiss or Provolone cheese

Melt butter in a medium saucepan.
Add onions and reduce the heat to medium-low.
Cover and cook, stirring occasionally, until the onions are tender, about 30 minutes.
-- while the onions are browning--
In separate medium or large sauce pan: add broth, minced and powdered onion, pepper and chicken breasts and bring to boil, then reduce heat to medium and cover, simmer for 30 minutes.
Add sauteed onions to chicken when browned- simmer all together for another 15 minutes.
Remove chicken and shred or dice and return to pot.

When ready to serve, layer bread cubes-- or One 1 inch slice of bread-- on bottom of bowl, ladle soup over, then top with a slice or two of cheese and heat in microwave for 30-60 seconds until cheese is melted, rather than the tradition broiler method requiring special bowls.

Cheesy Chicken Chowder

2011-07-07T17:03:00.004-05:00

This is one of those meals where I can add just about any and all combinations of leftover veggies in my fridge. Cover it with enough cheese and they'll eat it!

Ingredients:

3 cups water

5 chicken bouillon cubes

1 1/2 cups diced potatoes

2 stalks celery

2 or 3 medium carrots

1/2-3/4 cup corn kernels

1 cup diced onion

1/3 cup salsa*optional*

2 cloves garlic, crushed

3 TB margarine

3 TB all-purpose flour

1.5 cups milk

2 cups shredded cheddar cheese

2 cups chopped, cooked chicken meat

1. Add chicken broth and butter to large pot.

2. Bring to a gentle boil over medium high heat.

3. Reduce heat to low.

4. Stir in diced potatoes, diced carrots, diced celery, corn, salsa, diced onion, salt and pepper.

5. Cover pot with lid, and simmer until vegetables are tender, about 20 minutes.

7. Stir flour into milk, whisk till smooth.

9. Add to broth and veggies, bring to a gentle boil, stirring until thickened.

10. Reduce heat to low, stir in shredded cheddar cheese.

13. Stir in chicken. Heat through. Serve hot.

I also like to add about 1/2 cup of chopped lettuce leaves. And to this batch I had 2 leftover green onions that were about to go bad, so I added those in too.

Shrimp Scampi

2011-07-05T16:46:00.003-05:00

serves 2 or 3 over pasta
2 TB butter
2 TB Extra virgin Olive oil
3 cloves garlic, minced or crushed
1/2 pound shrimp, peeled and deveined
1/4 cup white wine
1 TB lemon juice
1/2 tsp salt
pepper to taste
2TB-1/4 cup Panko crumbs [ or abt 2 TB dry bread crumbs]]
2 Tsp dried Parsley
1 cup freshly grated Parmesan cheese [or roughy 1/2 cup dry kind in can]

In a large saucepan, melt butter with olive oil, saute garlic until tender. Add salt, lemon juice, pepper, wine and parsley, then add shrimp and cook until colored pink. The bread/Panko crumbs are used as thickening, so stir in a little at a time until desired thickness is reached. I also added about 1/4 cup of Parmesan to shrimp sauce, as well as on top.

Serve shrimp over pasta of choice, sprinkled generously with fresh grated Parmesan cheese.
I've also seen where this is served on hoagie rolls or french bread. Looked mighty good that way too!

Easy peasy Summer Berry Salad

2011-06-19T12:15:00.002-05:00

I don’t know how I denied Feta cheese for so long, but I’ve been shown the light thanks to my Sister in law Lele [ you can find her here] and the delightful salad she introduced me too a few weeks ago.

It’s quite simple and totally healthy and light. And on days like today when I realize I’ve eaten precious little in the way of fruit or vegetation in recent days, it totally hits the spot!

Recipe portion sizes are for a good sized lunch or dinner portion salad for 1 person. Multiply as needed.

Lettuce, roughly half head
Sliced Strawberries— about 2/3-1 cup
hand full of fresh blueberries
about 1/3 cup crumbled Feta cheese per salad serving.
Top with abt 2TB reduced fat Raspberry Walnut vinaigrette dressing. [Ken’s or Newman’s Own are delicious choices]
**Also great with, but not shown here:

Pecan or walnut halves
mandarine orange slices
thin sliced apples

Coconut Custard, not so much with the pie

2011-06-14T09:25:00.004-05:00

Coconut Custard [crustless pie]

Coconut Custard pie is one of those pies where I find that the crust really doesn't add anything but fat. It doesn't enhance the flavor. It pretty much just holds stuff together. So this is a modified recipe that doesn't call for crust but is instead a simple, light, and delicious treat.

3 eggs
2/3 cup white sugar
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 1/4 cups milk- even used skim with good results
1 cup shredded coconut
cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl beat eggs then stir in everything but coconut. Whisk until well incorporated.
Next, add coconut and combine well.
Pour into Greased 8x8 baking dish or 9 in pie plate.
Bake in preheated oven for 30-[9" pie pan]-35[8x8 pan] minutes, or until knife inserted in center comes out clean.
Immediately after removing from oven sprinkle with cinnamon.

Serve slightly warm or chilled. Store in refrigerator.

Steak and Cheese Sandwich- sorta Philly-ish

2011-06-01T08:47:00.002-05:00

Makes 4

INGREDIENTS:
1 pound beef sirloin, cut into super thin strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons extra virgin olive oil
1 onion, sliced
1 green bell pepper, julienned
Provolone cheese, thinly sliced
4 hoagie rolls, split lengthwise

DIRECTIONS:

Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.

Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness [3-5 minutes] on med- hi stirring constantly. Toward end of cooking lay cheese slices over meat to melt. Combine thoroughly and remove from pan.

Heat the remaining oil in the skillet, then saute onion and green pepper.

Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper.
Top with more cheese, place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve. **REALLY tasty with a bit of maranara sauce on it or as a dipping sauce!**

Teriyaki Steak

2011-05-23T12:19:00.002-05:00

strongly influenced by the Marinated Flank steak recipe at pioneerwoman.com

Serves 2 or 3 adults

Ingredients

1/4 cup Soy Sauce
1/4 cup Cooking Sherry [mine was the salty kind, so I opted for red wine to avoid over salting]
2 Tablespoons Honey
1 Tablespoon Sesame Oil
1 Tablespoon (heaping) Minced Ginger [I went with 1 level tsp of powdered]
2-3 cloves Cloves Minced Garlic [or 1 tsp garlic powder]
1/4 tsp ground black pepper
2 or 3 individual Steaks, or a London Broil

Preparation Instructions

Combine all ingredients in a gallon sized storage baggie.

Remove steak from package and give it a quick rinse. then toss it into baggie with marinate and place in fridge.

Refrigerate for at least 3 to 6 hours.

*Note: I marinated mine for about 7.5 hours and it was quite salty. Next time I'll be sure to cut back on marinating time.*

BlackBerry Cream Cheese Parfait

2011-05-21T20:28:00.003-05:00

BlackBerry Cheesecake Parfaits

Time: 10 minutes + 30 minutes of optional chilling time
Servings: Four 3/4-1 cup servings

FILLING:
4 oz low fat cream cheese, softened
1/3 c reduced‑fat sour cream
3 TB sugar
1 tsp vanilla extract
2 TB blackberry preserves
Crumble [about 3/4 cup]—*recipe follows*
1 1/2 c fresh or frozen and thawed black and/or blue berries

1. COMBINE cheese and sour cream in bowl of electric mixer and beat on high speed until smooth. Add sugar and vanilla extract and beat until well combined. Reserve 1/3 of the mixture and set aside.
To 1/3 reserved cream mixture add 2 TB blackberry preserves, blend well.

2. FILL each of 4 small clear glasses you have on hand with layers, starting with 3 or 4 berries, then 1 tablespoon of the cheese mixture, 1 Tb preserve mixture, then a layer of berries. Repeat the pattern once more using the remaining cheese mixture, preserve mixture, and berries.
Garnish each parfait with 1/4 of crumble mixture just before serving.

Chill at least 30 minutes before serving. *I take this more as a suggestion since they are fabulous right away and I am a BIG fan of instant gratification, especially when it comes to something yummy!*

CRUMBLE: [tastes like mini Scottish Oatcakes or oatmeal cookies]
1. 3 TB packed brown or white sugar
2. 1/4 cup old-fashioned oats
3. 1/4 cup all-purpose flour
4. 3 TB melted butter [I used margarine with good results and reduced fat count]
In a small bowl melt butter in microwave, then add sugar, oats and flour; blend well. Place on lined baking sheet and bake at 350 degrees for 20-25 minutes or until golden brown. Place in smooth piece, or break into crumbled pieces over foil or parchment paper and bake.

Before crumble is added.

Rice Pudding

2011-05-19T18:10:00.002-05:00

And for dessert!

Ingredients

2 cups cooked white rice [cooked according to package directions— I used instant rice]
2.5 cups milk, divided
1/3 cup + 1 tsp white sugar
1/4 teaspoon salt
2 eggs, beaten
2 tablespoon butter/margarine
1 teaspoon vanilla extract
1/2-1 tsp nutmeg or cinnamon

Directions

**For yummy bit of underlying flavor, I added about 1/4 tsp cinnamon to my water when making the rice.**

In medium saucepan, combine 2 cups cooked rice, 2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or chilled, sprinkled with nutmeg or cinnamon.

Also REALLY great with fresh whipped cream and a cherry, and/or a tsp or 2 of Maraschino cherry juice!

Barbecue Chicken Nachos

2011-05-19T16:44:00.003-05:00

I'm hungry and it's grocery night, so I am scrambling to put together something for dinner and this inspiration hits me. I was thinking just to make Chicken nachos, but then I thought, "No, how about Barbecue chicken Nachos?" Yes, oh yes...

Here’s what you’ll need:

Tortilla Chips
1.5 cup Shredded Sharp Cheddar Cheese
1.5 cups Shredded chicken
BBQ Sauce (I use BullsEye BBQ Sauce)
2 TB chopped Green Onions
Sour Cream
*optional* cup of black beans, drained and rinsed
*optional* serve with salsa.
*optional* diced Tomatoes

Directions:

Preheat oven to 350 degrees.

Spread out tortilla chips on lined cookie sheet

In a small bowl, combine chicken and 1/3 cup BBQ sauce. Mix well, and then spread mixture evenly over the chips.

Sprinkle all over generously with cheddar. Sprinkle scallions over nachos. Drizzle more BBQ sauce over the chips.

Bake in the oven for 8 - 10 minutes, until cheese and BBQ sauce are hot.

Drizzle with sour cream and serve.

Here is an even more divine photo to REALLY get you saliva pooling:

See what I mean?

Chocolate Macaroon Pie

2011-05-18T11:44:00.000-05:00

Ingredients :
chocolate graham cracker crust

1/2 c Light colored corn syrup
1/2 c Sugar
4 oz Semisweet chocolate; chopped
1/4 c Butter
3 Eggs; beaten
3/4 c Coconut
1 tb Maraschino cherry juice
1/4 tsp Almond extract

Toppings:
Grated chocolate *optional*
Whipped cream *optional*

How to Prepare Macaroon Brownie Pie
Preheat oven to 350 degrees.
For filling,
in a medium saucepan combine corn syrup and the 1/2 cup sugar. Cook and stir over medium heat until mixture begins to boil. Remove from heat. Stir in chocolate, the 1/4 cup butter, the 3 beaten eggs, coconut, cherry juice, and almond extract. Pour filing into chocolate graham cracker pie shell.
Bake 35-45 minutes or until filling sets (filling puffs up during baking and falls when cool).
Cool on wire rack. Chill 3-24 hours.

Chocolate Eclairs

2011-05-15T12:30:00.005-05:00

I'm thinking about my Joe's birthday in a couple of weeks and THESE, I believe, will fit the bill nicely.

Makes 12 Four inch Eclairs

Ingredients

Pastry:
1/2 cup salted butter
1 cup water
1 cup all-purpose flour
4 eggs
**************
Filling:
1 (5 ounce) package instant vanilla pudding mix
1.5 cups cold milk
1 cup heavy cream [ For an easier and lower fat route, add 1 cup Cool Whip instead]
1 teaspoon vanilla extract
**************
Glaze:
1 cup Semi or Dark Chocolate chips
1 teaspoon vanilla extract
1 cup sifted powdered sugar
1/4 cup hot water or milk

Directions

Preheat oven to 400 degrees F. Grease a cookie sheet or line with parchment paper.
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger tip [**I use a gallon size freezer storage bag and cut the corner off about 2cm-1 inch from tip--making sure the hole is less than 1 inch wide**] spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
Bake 35-40 minutes, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
Pierce the ends of the eclair shells with toothpick right after removing from the oven to release any steam.
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
For the icing, melt the chocolate and 1 teaspoon vanilla and 3 TB water or milk** I did this in the microwave [about 1.5-2 minutes]** Add bit more water or milk, one tablespoon at a time, until icing is smooth and has reached desired consistency. Drizzle over, *i.e. smother*, filled eclairs. Refrigerate until serving.

Beef Noodles with Veggies

2011-05-13T12:20:00.003-05:00

Ingredients

8 ounces linguine noodles, broken in half
1/4 tsp ground ginger powder [to taste]
1 teaspoon dark sesame oil
1 tablespoon vegetable oil
3 cups chopped broccoli
1 cup sliced onion
1/2 cup sliced green onions [about 4 stalks/bunches *whatever they are officially called*]
2 cups shredded cabbage
1 medium carrot, julienned or grated
4 garlic cloves, minced
12 ounces sirloin, cut crosswise into thin strips
1/4 cup beef broth
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce

Instructions

Cook pasta according to package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli, cabbage and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 4-5 minutes or until it is no longer pink.
In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Makes 4 to 6 servings.

Blarney Stones

2011-05-05T19:29:00.001-05:00

An Irish cake version of the PayDay sweet, salty peanut candy bar

1-¾ cup Flour, All Purpose
3 teaspoons Baking Powder
½ teaspoons Salt
4 whole Eggs
1-¾ cup Sugar
1 teaspoon Vanilla
1 cup Milk
¼ cup Butter, Melted

FOR THE FROSTING:
½ cup Butter, Softened
7-½ cups Powdered Sugar
⅔ cup Milk
2 teaspoons Vanilla
⅛ teaspoon Salt
6 cups Salted Cocktail/or Roasted Peanuts, Finely Chopped

Preparation Instructions
*Note: the prep time does not include the freezing time of 6 hours to overnight. *

Preheat oven to 350 degrees. Grease and flour a 9 x 13 cake pan.

In a medium-sized bowl, combine the flour, baking powder and salt. In a separate larger mixing bowl, combine eggs, sugar, vanilla, and almond extract. Beat this with a mixer until it turns a lemony yellow color, usually 3-4 minutes. Slowly add the flour mixture to the egg mixture on low speed, just until combined. Add the vinegar to the milk. Add milk mixture and butter and beat on medium speed until combined.

Pour into the prepared pan and bake for 30-35 minutes (check at 30 minutes with a toothpick pressed into the center; if it comes out clean, it’s ready). Cool completely on a wire rack. When cooled, cut into 24 squares, but leave them in the pan! Cover with plastic wrap and foil; place in the freezer overnight, or for at least 6 hours. When the cake has frozen, make the frosting!

In a large mixing bowl, cream the butter. Slowly add the powdered sugar, alternating with the milk, until all is added. Mix until smooth. Add the vanilla and salt, mixing well.

Take each piece of cake and frost all sides (yes it’s messy, but worth it!). Place the peanuts in a flat plate/pie plate. Carefully roll each piece of frosted cake into the peanuts, pressing lightly. Just make sure all sides have peanuts. Place on wire racks or waxed paper to set.

These are also really cute made in mini muffin tins, as they actually look like little “stones.” Just watch the baking time and check with a toothpick when they look done.

**Some folks just make them as cupcakes and simply frost the tops and use either coconut, chopped pecans, or peanuts as a topping added onto the frosting.** this way would certainly save on time if you're impatient like I tend to be with such things.

Pork Chops with Guinness Stout and Onion Gravy

2011-05-04T12:28:00.001-05:00

Adapted from Irishcentral.com

4-6 1 inch thick pork blade chops or sirloin chops
salt and freshly ground pepper
about 1/2 cup All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 large onions, thinly sliced
2 large garlic cloves, minced
1 cup (about) Guinness stout
1 cup (about) chicken stock
1 tablespoon coarse-grained mustard [1/2 tsp ground mustard powder]
1 tablespoon chopped fresh parsley
1 1/2 teaspoons (or more) balsamic vinegar

Season pork with salt and pepper.
Dredge in flour, shake off excess.
Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
Add pork in batches and brown well, about 6 minutes per side.
Transfer pork to plate. Set aside.
Heat remaining 1 tablespoon oil in same skillet over medium heat. Add onions and garlic. Season
with salt. Cover and cook 5 minutes, stirring once.

Uncover and cook 4 more minutes, stirring occasionally.
Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits.
Return pork to skillet. Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid.

Reduce heat and simmer 30 minutes.

Turn pork over and cook until very tender, about 30 more minutes.

Transfer pork and onions to plate with slotted spoon.

Degrease pan juices. Boil juices until thickend slightly, about 10 minutes. Whisk in 1 tablespoon mustard [or 1/2 tsp ground mustard powder] .

Add chopped parsley and 1 1/2 teaspoons balsamic vinegar.

Taste, adding more mustard or vinegar if desired. Pour gravy over pork. Garnish with parsley and serve.

Cocoa Granola Clusters

2011-05-03T16:17:00.000-05:00

Makes about 5 cups.

2 cups old fashioned oats 
1/3 cup all-purpose flour
1/3 cup cocoa
1/3 cup sugar 
1/2 teaspoon salt 
1 cup coconut, toasted
1/2 cup chopped pecans or almond slices *optional*
1/2 cup dried cranberries
1/3 cup sunflower seeds 
1/2 cup butter or margarine 
1/2 cup honey or maple syrup
1 egg white

Preheat oven to 325-degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl mix together the oats, flour, brown sugar, salt and nuts and seeds.
In a microwave safe bowl heat the butter/margarine and maple syrup together until the butter is melted. Add in cocoa, blend well. Pour over the oat mixture and stir until combined.
Whisk egg white in a small bowl until frothy. Add to oat mixture and mix until incorporated.
Evenly spread oat mixture onto parchment-lined baking sheet and bake until golden brown, about 15 minutes.
Let granola cool completely, then break apart into tiny pieces.
Serve with milk, or eat alone as a snack.

CHICKEN BROCCOLI QUICHE

2011-04-30T16:17:00.009-05:00

Hark and gasp! My two youngest, 3 and 4 years old, went to TOWN on this! I was amazed—around here that's practically a miracle! And my husband and I both went back for seconds. SOOOO GOOD!

2 c. shredded Sharp Cheddar cheese
1/2 cup powdered Parmesan [from can]
1.5 c. cooked chicken, cubed or shredded
2/3 c. chopped onion [ or heaping TB dried onion flakes, or 1 heaping tsp onion powder]
1/4 tsp garlic powder
1 pkg. frozen broccoli (thawed)- Recipe actually uses roughly 3 cups
1 c. milk [I used skim with great results]
1/2 cup sour cream [I used reduced fat]
3 eggs
3/4 c. Bisquick mix
3/4 tsp. salt
1/4 tsp. pepper
** Also, optionally, this is delightful with 2 oz. low fat cream cheese cut up into small pieces and added in**
Grease quiche pan or 9" deep dish pie plate. Layer chicken, 1 cup cheddar cheese, then broccoli.
Beat eggs, Bisquick, powdered Parmesan, spices, and milk until smooth. Pour into pan. Top with remaining Cheddar.
Bake at 400 for 30-35 minutes.

Chicken and Caramelized Onion Pub Grub Sandwich

2011-04-27T19:27:00.002-05:00

Simple deal here:
1 large [or 2 small] chicken breast and 1 large onion makes 2 servings.
2 TB butter or margarine

Cook chicken in your preferred method [I like to boil mine], cool, then shred.
Or, alternately, I have sliced chicken breasts thin and cooked alongside the onions.

Like so

I cooked these together over medium heat about 10 minutes, stirring at regular intervals. Then topped with cheese, covered until melted and covered the buns that had been lightly buttered and toasted.
********************
OR:
Slice Hoagie Roll in half.
To make caramelized onions - just slice thinly and cook gently and slowly in a little oil and butter on medium heat. Try not to stir too often. Cooking slowly is the secret here. Add a pinch of sugar and they will begin to look and smell delicious.**Takes about 10 minutes.**

After onions are cooked, removed from pan and set aside on small plate, Don’t wipe the pan, but place opened hoagie rolls face down directly on all that yummy oniony goodness. Be sure to slide them around and sop up all of the browned butter and onion bits. On medium heat, should take 3-4 minutes to toast nicely.
Once toasted load with shredded chicken and caramelized onions. Finish off with a good helping of grated cheddar, swiss, parmesan, or mozzarella cheese [ ok, are you sensing that just about any ol’ cheese you like will work here?]- then melt under the broiler.
Good as is, or with a bit of ranch dressing.
Also, if you’re hankering for a bit of kick, try adding a dash of cajun seasonings to the onions as they cook.

Piccolini Pasta with Roasted Asparagus and Balsamic Butter

2011-04-26T16:07:00.003-05:00

*Serves 3-4 with 1/2 box of pasta/4-6 with whole box.

1 pound fresh asparagus spears

1 tablespoon olive oil

1/8 tsp garlic powder [light sprinkling over asparagus before roasting]

¾ teaspoon salt

½ teaspoon freshly ground black pepper

3 TB balsamic vinegar

1/2 pound pasta of choice [ I had Piccolini, mini Ziti on hand]**You can add the whole box instead and leave sauce and cheese amounts the same, I just prefer a more equal pasta to veggie ratio.**

3 tablespoons butter/margarine, cut into pieces

1 cup freshly grated Parmesan cheese

Heat the oven to 400 degrees. Snap [ or cut] the tough ends [bottom 2-2.5"] off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt , ¼ of the pepper and sprinkle lightly with garlic powder. Roast until tender, about 10 minutes. Remove from the oven and set aside. [You can do this step with 1 TB olive oil or butter, in a covered skillet on the stove in the same 10 minutes over medium-low [abt 4 on dial] heat.]

While the asparagus roasts, put the vinegar, butter, 1/2 tsp salt and bit of pepper in a small saucepan. Simmer over medium heat about 5 minutes.

Cook the pasta in a pot of boiling salted water until just done, according to package directions. Drain the pasta and return to the pot. Stir in the mixture. Add in the asparagus and Parmesan, toss to combine well. Serve immediately with additional Parmesan cheese for serving.

Hearty Meat and Potato Pie REVISED

2011-04-25T16:33:00.012-05:00

*The former gravy filling for this, I decided was too thick and gloppy, so I got rid of the canned soups and revised things with this much lighter, tastier version*

Ingredients

1 pound ground beef [I used 1/2 ground turkey/half beef]

1 medium onion, chopped small

3 medium potatoes, cubed [I leave the skins on]

2 large carrots, sliced

1 1/4 cups beef broth

1/4 cup flour

1/2 tsp oregano

2 TB tomato paste or ketchup

1 tsp garlic powder, or 3 minced fresh clove

1/8 teaspoon black pepper

1 9 inch pie crust

Directions

Preheat the oven to 400 degrees F (220 degrees C).
In a large skillet, brown the ground beef. Remove from heat and drain off excess fat.
Melt margarine in a saucepan over medium heat. Add potato, carrots, and onion, and cook until the onion is tender [about 5 minutes]. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
Place on a baking sheet, and bake for 35 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

EGG ROLLS (Chi Tan Chuan)

2011-04-25T12:23:00.003-05:00

EGG ROLLS (Chi Tan Chuan)

1 lb. ground beef, or pork, or turkey
1 can (8 oz.) bamboo shoots, drained and chopped [I skipped these]
4 green onions, sliced
1/4 tsp. 5-spice powder
1/2 tsp. garlic powder
1/2 cup shredded carrot
1 stalk celery, thinly sliced, chopped fine
3 cups cabbage, finely shredded
2 TB soy sauce
1 tbsp. cornstarch
Vegetable oil
1 lb. egg roll skins

Stir-fry meat in wok or 10 inch skillet until brown. Remove meat; drain, reserving 2 tablespoons fat. Stir-fry cabbage, bamboo shoots, carrots, celery, and onions in reserved fat.
Mix soy sauce, cornstarch, 5-spice, salt and sugar; pour over vegetable mixture. Stir-fry 1 minute.
Mix meat and veggies. Cover egg roll skins with damp towel to prevent drying.
Place 1/4 cup filling mixture on center of each egg roll skin. Moisten all edges with finger tips dipped in water.
Fold one corner of egg roll skin over filling; overlap 2 opposite corners. Fold fourth corner over to make into roll and press all edges to be sure they are sealed.
Heat oil (1 1/2 - 1 3/4 inches) to 300 degrees [about 6-7 on my stove dial]. Fry 3 to 5 egg rolls at a time until golden brown, turning once, after about 1 minute on each side.
Drain on paper towels.
**I found that the grease got considerably louder when it was time to turn the egg rolls. Judge by golden color, but with mine they ran about 30-60 seconds between turns.**

DUBLIN CODDLE

2011-04-23T09:42:00.001-05:00

It’s been a while since I added a real IRISH recipe here to the Tavern. So here we go!
Mine does not look like this at all.

DUBLIN CODDLE (IRISH)
Adapted From THE POOLBEG BOOK OF TRADITIONAL IRISH COOKING
Traditionally this is served for dinner, but I like to eat it at breakfast.

Servings : 4

1/2 lb Bacon, chopped into even sized pieces
   1/4 lb Good meaty sausage links
   1 Large onion- or 2 medium
   3 Medium Potatoes (or even 4)
   2 TB dried parsley
   Ground black pepper to taste

I gotta tell ya, I just don’t have the patience to slow cook this goodness in the oven. I cook mine on the stove in the biggest non-stick skillet I have with a lid. **and, I like to crack in a couple of eggs on the side right as it finishes cooking [***and, please forgive me, I like ketchup on mine. I know! I know, Don’t judge me! I don’t normally like such disgusting sounding things, but I swear, it’s really good! Not a LOT of ketchup , but some is definitely worth trying.
Do you still love me?
Are we still friends?

My Way of preparing it:
Grate the potatoes on the side of the grater that you’d use for potato chips
Dice up the onion in whatever size pieces as you find palatable
Cut the bacon into 1 or 2” slices
I’ll admit I don’t add the sausage [If I could find IRISH sausage around here, I would DEFINITELY add THAT! So mild! Soooo GOOD!]
Anyhoo, if you like sausage then leave links whole or dice ‘em into bite sized pieces— your call.

Toss it all in the skillet and then add about 1 cup of water to the skillet. Bring to boil, stir everything, then cover and let simmer for about 45 minutes. Stir from time to time. If it seems dry, add a bit more water. The potatoes really suck it up. That’s a good thing, so you don’t want things drying out mid way through cook time or your potatoes will be tough.
Mine usually sucks up 99% of the water.
After 40-45 minutes, scoot everything to the side and crack a couple of eggs in the pan, I even like to open one of the eggs over the top of some of the potato goodness. Quick fry the eggs and serve.

Now, here is the Traditional Way of preparing it:
[supposed to be more like a stew, so things are traditionally cut larger and more water is added]

  Peel and chop the onions roughly. Peel the potatoes as thinly as possible. If they are large,
   then cut them into two or three large pieces; otherwise leave them whole.
   Chop the fresh parsley. -- Place a layer of onions in the bottom of a
   heavy pot with a good close-fitting lid. Layer all the other ingredients,
   giving each layer a grind or so of fresh-ground pepper.
Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the
   heat at once, cover tightly, and barely simmer for 2 to 5 hours. The
   perfect way to cook it is in a heavy casserole pot in a very low oven at
   250F. I know this sounds vague, but if the pot is heavy and the lid
   tight, it really can't come to any harm. The longer and slower the
   cooking, the better. If you prefer, before serving, remove the sausages
   and quickly brown them on one side under the broiler.

Spanikopitas, sometimes called Spanakopitas

2011-04-21T16:39:00.000-05:00

This traditional Greek-style appetizer, [we eat it as a meal in itself], featuring seasoned spinach, cottage or feta cheese, and made simple and delicious by using store-bought puff pastry sheets.

Ingredients

1 large onion, finely chopped (about 1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
3 eggs
1/4 teaspoon garlic powder
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
1/2 cup crumbled feta cheese** I use cottage cheese**
1/2 cup freshly grated Parmesan cheese- or 3 TB powdered stuff
1/2 tsp salt
2 TB dried parsley flakes

Directions

Thaw pastry 20 minutes.
Heat the oven to 400°F. Use ungreased baking sheet or line with parchment paper
Combine Spinach, 2 eggs, cheeses onion, parsley, and seasonings in medium bowl. Blend well.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 12 x12-inch rectangle. Cut the rectangle into 9 equal sized squares. Repeat with the remaining pastry sheet, making 18 rectangles in all.
Beat the remaining egg and 1 tablespoon of water in a small bowl with a fork. Brush the edges of rectangles with the egg mixture.
Spoon a heaping Tablespoon spinach mixture onto the center of each rectangle. Fold the pastry in half over the filling and crimp the edges with a fork to seal. Brush the pastries with the egg wash.
Bake the pastries for 20-25 minutes or until they're golden brown. Let the pastries stand for 10 minutes.

I often just halve this recipe and that serves as a simple dinner for my husband and I.
Reheat leftovers in the oven at 350 for about 10 minutes.

New England Hot Cross Buns for this Easter morning!

2011-04-21T11:28:00.002-05:00

Adapted from one of Gesine's photos. Please don't sue me!

Thank you Gesine for this wonderful inspiration for a sweet Traditional Easter recipe.

altered very little from her delightful recipe at: http://confectionsofamasterbaker.blogspot.com/2011/04/hot-cross-buns-new-england-style.html

Maple. Cranberry. That's what makes for the New England in the bun!

Traditional? Not until I started this Easter tradition with my own family. So, I guess that would mean , yes, this IS a “Traditional Irish Family” recipe!!

Ingredients

1 pound bread flour [I confess I used unbleached All-purpose]

1 teaspoon nutmeg

1/2 tsp ground cinnamon

1 pinch of salt

generous pinch of ground cloves

1/2 ounce dry (not instant- *I wonder why not?*) yeast (2 packets)

1 cup milk, warm

pinch sugar

1/4 cup granulated sugar

1/4 cup maple syrup

1 egg

1 teaspoon vanilla extract

1 stick salted butter

1 tsp lemon juice

1 cup dried cranberries

Egg wash: 1 egg and 2 tablespoons water, beaten together

mix 1/4 cup coarse sugar and 1/2 tsp cinnamon for sprinkling

Icing for the cross: 1/2 cup confectioner's sugar blended with 1 TB milk and 1 TB melted butter.

Directions

Preheat oven to 400º

-Combine yeast, warm milk and pinch sugar. Stir and allow to “bloom” a.k.a. sit and fester --for about 10 minutes

-In the bowl of an electric mixer [**I don’t have an electric mixer so I did all of this by hand in a large mixing bowl and it wasn’t so hard**— DON”T FEAR ‘BY HAND’], whisk together the sugar, maple syrup, the vanilla extract, zest and the egg. Add the bloomed yeast.

-Add the dry ingredients, the flour, salt and spices and mix with the dough hook just combined **I used a wooden spoon**. Add the softened butter in small pieces until completely incorporated.

-Continue to mix until the gluten develops and the dough is shiny and comes away from the bowl cleanly.

-Add the cranberries and mix until they are well incorporated and evenly distributed.

-Place the dough in a bowl sprayed with non-stick cooking spray. Spray the top of the dough as well. Cover the bowl with plastic wrap or moist kitchen towel and allow to rest for 15 to 20 minutes.

-Divide the dough into 15 even pieces.

-Roll each ball into a tight ball. Place on a parchment lined baking sheet and cut a cross into each ball of dough.

-Allow to rise, covered loosely with a piece of plastic wrap / or towel , until the buns have not quite doubled in size [about 45 minutes?]

-Brush with egg wash and sprinkle with cinnamon/sugar mixture

-Bake at 400º for about 20 minutes, until golden brown.

-Allow to cool slightly and then drizzle or pipe icing inside the cross.

No-Bake Chocolate Oatmeal Cookies

2011-04-21T10:29:00.001-05:00

Do you ever find yourself NEEDING a sweet little chocolate something, but there are no desserts in the house to speak of and you really don’t want to go through the time and hassle to bake something? Well, then THESE are for YOU!
I got this recipe from my Aunt Angie when she came to visit many moons ago and they have come to the rescue for me many a time over the years, so now I share my joy with you.

Yield: 18-24 cookies

1/4 cup butter or margarine
2/3 cup sugar
1/4 cup milk
4 tablespoons [1/4 cup] cocoa
1/3 cup creamy peanut butter **they are perfectly yummy without this, for allergy sensitive folks! You can add rice crispies in PBs place for a nice variety of texture.**
2 cups dry quick-cooking oats
1 teaspoon vanilla

Prep Time: 5 mins
Total Time: 6 mins
Directions:
1. Add the first four ingredients into a medium sauce pan.
2. Bring to a rolling boil and hold for 5 minutes.
3. Remove from heat.
4. Stir in the next 3 ingredients and drop by heaping teaspoon onto wax or parchment paper.
5. Let cool until set.

Tierney Tavern

Cheesy Sausage and Veggie Omelet Muffins

Crispy Five-Spiced Pork with Egg Fried Rice

No Wait Flat Bread Pizza Crust

Baked Pasta Romana with Pan-Seared Chicken

Pan Seared Lemon Tilapia over Spinach Parmesan Pasta

Mongolian Beef

Chicken and Dressing Casserole II

Orange chicken stir fry *REVISED*

Shrimp Low Country Boil a.k.a. Frogmore Stew

Lasagna Soup

Corn Chowder

Stuffed Bell Pepper Soup

Hearty Taco Chili

Bourbon Street Steak like served at Applebee's Restaurant

Chicken Fried Rice

Butter Frosting for Cookies

Hearty Potato, etc, etc, Cheese Soup

Crispy Southwest Chicken Wraps

Mexican Pizza

Succulent Baked Ham with Brown Sugar Glaze

Pumpkin Oatmeal

Traditional Italian Marinara Sauce

Baked Spinach with Pasta in White Cheese Sauce

Fruit Filled Sweet Rolls [orange, blueberry, cherry, raspberry, peach, strawberry,or blackberry]

Sticky Orange [or Lemon] Rolls with Orange [Lemon] Cream Cheese Glaze

Orange Marmalade Rolls

Cheesy Chicken Veggie Casserole

Bowties with Zucchini in creamy wine sauce

Guinness Pot Roast

Turkey Meatloaf

Broccoli Cheese Soup

Candied Pumpkin Seeds

Savory Herb Roast Pork

Homemade Chili Seasoning

Anne's Creamy Fiesta Chicken Casserole

Loaded BBQ Chicken Pizza

Spinach and Potato Frittata

*NEW* Homemade *from scratch* Chicken Pot Pie

Fresh Peaches and Cream Cups with optional Crumble Topping

Coconut Cake with light Butter Cream frosting

Homemade Baked Italian Meatballs

Fresh Strawberry Cake with strawberry cream cheese frosting- from scratch

Jam+Berry Shortcake Bars

Ham Salad

Shrimp Scampi Po-Boy Sandwich

Panko Parmesan Crusted Tilapia

Italian Meat Sauce - for Spaghetti or any Italian Red Sauce Dish

Lemon Rosemary Garlic Chicken

Caramel Pecan Banana Cake

Skillet Veggie [sorta] Lasagna

French Chicken and Onion Soup

Cheesy Chicken Chowder

Shrimp Scampi

Easy peasy Summer Berry Salad

Coconut Custard, not so much with the pie

Steak and Cheese Sandwich- *sorta Philly-ish*

Teriyaki Steak

BlackBerry Cream Cheese Parfait

Rice Pudding

Barbecue Chicken Nachos

Chocolate Macaroon Pie

Chocolate Eclairs

Beef Noodles with Veggies

Blarney Stones

Pork Chops with Guinness Stout and Onion Gravy

Cocoa Granola Clusters

CHICKEN BROCCOLI QUICHE

Chicken and Caramelized Onion Pub Grub Sandwich

Piccolini Pasta with Roasted Asparagus and Balsamic Butter

Hearty Meat and Potato Pie *REVISED*

EGG ROLLS (Chi Tan Chuan)

DUBLIN CODDLE

Spanikopitas, sometimes called Spanakopitas

New England Hot Cross Buns for this Easter morning!

No-Bake Chocolate Oatmeal Cookies

Orange chicken stir fry REVISED

NEW Homemade from scratch Chicken Pot Pie

Steak and Cheese Sandwich- sorta Philly-ish

Hearty Meat and Potato Pie REVISED