Friday, June 23, 2017


Ingredients

1 lb chicken liver (rinsed and drained well, but not dried)
1⁄2 cup flour
3⁄4 teaspoon salt
1⁄4 teaspoon smoked paprika
1⁄8-1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon fresh ground black pepper
1⁄2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)

Directions



Rinse chicken livers and drain well.
Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
Remove livers from pan and drain on paper towels.
The pan drippings make great milk gravy!
Don’t forget the biscuits!
Enjoy!

Thursday, June 22, 2017



Ingredients

12 jalapenos, halved and seeds removed
1 box puff pastry (2 sheets)
8 ounces cream cheese
½ cup bacon pieces
1 cup cheddar, shredded
4 cloves garlic
1 egg
Olive oil

Instructions

Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
Meanwhile, unfold thawed pastry sheet and roll into a 9x12 inch rectangle. Slice each sheet into twelve 3x3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.


Ingredients

12 King's Hawaiian rolls
1 box Thinly sliced steak (found in frozen food section)
1 Green pepper , diced
1 Onion , diced
6 slices Provolone cheese
2 tbsp Mayonnaise
3 tbsp Butter , melted
Salt & Pepper to taste

Instructions


Preheat oven to 350°F
Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste.
Place the steak aside,
Saute the pepper and onions until they are tender.
Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.
When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.
Place a layer of provolone cheese over the peppers and onions.
Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions.
Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).
Cut and serve.


Ingredients :

2 1/2 to 3 pounds beef round steak
2 green peppers, sliced thin
2 onions, sliced thin
3 cups beef stock
2 teaspoons garlic salt
2 teaspoons black pepper
1 envelope dry Italian dressing mix
1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns
Provolone cheese slices

Directions :


Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.
Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top


Ingredients:

1 and 1/2 lbs ground beef
2 cans of Original Rotel
32 oz Velveeta
2 teaspoons of onion powder
2 teaspoons of garlic powder
1 teaspoon of cayenne pepper
1/2 tablespoon of cumin
1 teaspoon of paprika

How to make it:


In a large skillet, brown your ground beef with a sprinkle of salt and pepper. Drain excess fat then toss cooked beef into the crockpot.
Chunk up your Velveeta and add to the crockpot. Add the cans of undrained Rotel and the various spices. Mix well.
Cook on high for 3 - 4 hours, stirring occasionally. Enjoy with your favorite chips!

Monday, June 19, 2017


Ingredients

1 1/4 pounds skinless boneless chicken breasts cut into 1 inch cubes
1 1/2 pounds bacon
2/3 cup dark brown sugar
2 tablespoons chili powder
1/2 teaspoon cumin

Instructions


Preheat oven to 350 convection. In a large mixing bowl, combine 2/3 cup dark brown sugar, 2 T chili powder and 1/2 t cumin. Mix well.
Clean and trim about 1 1/4 pounds of skinless boneless chicken breast. Cut into approx. 1-inch cubes.
If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a toothpick. This is the point to cover and refrigerate for better timing.
Prep baking sheet with aluminum foil a rack and spray with PAM.
Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
Bake until golden brown. About 35 minutes for me. Cover with foil on a heavy dish to keep warm until served.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Ingredients

1 can refrigerated reduced fat crescent rolls
40 slices turkey pepperoni
4 pieces of Weight Watchers mozzarella string cheese, cut in half
garlic powder
pizza sauce

Instructions


Preheat oven to 375.
Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

Ingredients:

2 slices bread, crusts removed and crumbled 
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning 
2 teaspoons fresh chopped parsley 
1 teaspoon Coleman’s Dry Mustard 
2 teaspoons Worcestershire sauce
1 egg, beaten
1 pound lump crabmeat 

How to make it:


1. Carefully remove any cartilage or shell from crabmeat. 
2. In a bowl, mix bread, mayonnaise, OLD BAY, parsley, mustard, Worcestershire sauce, and egg in large bowl until well blended. Gently stir in crabmeat. 
3. Shape into 4 patties. 
4. Broil 10 minutes without turning or sauté both sides in a frying pan in butter or canola oil until golden brown on both sides. Sprinkle with additional OLD BAY, if desired.

Serve with Worcestershire sauce or fresh lemon wedges and white wine or beer. Enjoy!

Friday, June 16, 2017


INGREDIENTS:

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko*
FOR THE SAUCE

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank’s Hot Sauce

DIRECTIONS:


To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce.

Ingredients

500g (1 lb) Linguine pasta
⅓ cup butter
2 large shallots, finely diced
2-3 cloves garlic, finely minced
1½ cups whipping cream (35% milk fat)
½ cup freshly grated Parmesan cheese
2 Tbsp chopped parsley
1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut up lobster meat.)
12 -15 large scallops, foot removed
2 cups frozen, pre-cooked shrimp, thawed
salt and pepper to taste

Instructions


Melt butter in large frying pan.
Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
Heat over medium/low temperature until cream comes to a low simmer.
Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
*TIP* – Heat dinner bowls/plates and serving bowl

Cream Sauce

1lb crawfish tails with fat
Frozen cheese ravioli
Italian breadcrumbs
Parmesan cheese
1 1/2 cup heavy cream
1 onion finely chopped
1/2 bell pepper finely chopped
3 cloves minced garlic
1 stick of butter
Egg for an egg wash

How to make it


Set deep fryer at 350. Mix 3 tablespoons of Parmesan cheese in with breadcrumbs for coating. Dip raviolis in egg wash and then coat in breadcrumb mixture. Deep fry until they float to the top and brown.
For sauce- Melt butter and sauté onion, bell pepper and garlic. Add crawfish tails with fat and let them cook until they begin to let off liquids. Add heavy cream and Parmesan cheese to your liking and allow to cook until thickened.

Ingredients

1lb fresh, raw shrimp, deveined, peeled and tails removed
2 tbsp light butter, melted
Juice from ½ a lemon
2 tbsp parsley, finely chopped
2 tbsp grated Parmesan cheese
1 tsp paprika
1/2 tbsp lemon zest
4 cloves garlic, minced
1 cup corn flakes cereal, crushed
Salt & pepper to taste
Get Ingredients Powered by Chicory

Instructions


Preheat oven to 425 degrees.
In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.
In another bowl, combine cornflakes, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.
Sprinkle cornflakes mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Thursday, June 15, 2017


Ingredients

1 pound medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1½ cups white wine, I use chardonnay
½ fresh lemon, juice only
1 teaspoon Italian seasoning
½ cup softened butter
1 tablespoon parsley
½ cup parmesan cheese, grated

Directions


Heat cast iron skillet and add olive oil. 
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside. 
Add garlic and cook 2 - 3 minutes. Do not allow garlic to brown - it will make it bitter. 
Add white wine, and lemon juice. 
Cook until wine is reduced by half. After it is reduced, add Italian seasoning. 

Ingredients:

butter – 3 tbsp
onion – 1 medium, chopped
celery – 1 rib, finely chopped
salt and pepper – to taste
all purpose flour – 2 tbsp
chicken broth – 1 3/4 cup
thyme – 1 tsp, chopped, fresh
milk – 1/2 cup, whole
chicken – 3 cups, cooked, chopped
carrot – 1, roughly chopped
peas – 1 cup frozen
lemon juice – 1 tsp
biscuits – 12, storebought or homemade
egg – 1
water – 1 tbsp

Directions:


1-Firstable you have to put the oven to 375 F (190 C) and grease a 9×13 casserole dish.
In a heavy skillet over moderate heat, melt the butter and cook the onion and celery until softened, about 5 minutes – generously salt and pepper.
2-Then Sprinkle over the flour and stir and cook for about 1 minute. Stir in the broth and thyme and bring to a boil over medium heat – stirring occasionally.
3-After Stir in the milk, chicken, carrots, peas and lemon juice, then pour into the casserole dish and bake for about 20 minutes. Remove the dish from the oven and increase the
temperature to 425 F (205 C).
4-Cut out your biscuits into 12 rounds, and arrange them on top of the chicken gravy. Whisk the egg and water together and brush the biscuits with the egg wash.
5-And finnally Return the dish to the oven, and bake until the biscuits are done, about 10 – 12 more minutes.
And have a nice meal

Wednesday, June 14, 2017


Ingredients:

Raw Shrimp, peeled
Fish Fry
Yellow Mustard
Tony’s Chachere
Cooking Spray or Olive Oil Mist

Directions:

Peel your shrimp and place in a plate. Sprinkle with Tony’s Chachere or seasoning of your choice (keep in mind that you are not using oil, so you could use a little less seasoning than you normally would). Drizzle shrimp with mustard then mix all together to coat well.
Place fish fry in a small zip loc bag and place a few shrimp (about 5-6) in the fish fry. Close the bag and shake well to coat the shrimp. Continue until you have done this process with all shrimp you will be cooking. Place the shrimp (without over lapping) in the air fryer basket (will probably take about 15 or so at a time depending on the size). Spray with cooking spray or mist with olive oil to coat the fish fry.
Place basket into fryer and put the fryer on 330 degrees for 8 minutes. Flip your shrimp, spray again and put back in fryer on 330 for 7 minutes. Shrimp should be cooked nice and crispy. (if your first 8 minute side still has a good bit of dried fish fry, spray again before flipping).

Tuesday, June 13, 2017


Ingredients

The Crust:
1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
The Filling:
4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping

Instructions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.

Wednesday, June 7, 2017


Ingredients

1 packet of au jus gravy mix
1 can cream of chicken soup undiluted
1 can French onion soup undiluted
1/2 cup of water
1 ½-2 pounds cubed steak
to thicken gravy:
3 tbsp . cornstarch
3 tbsp . cold water

Instructions

In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water.
Stir well.
Put cubed steak in slow cooker with gravy mixture.
Cover slow cooker and cook steak on low for 6-8 hours.
After cooking, it's time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot.
Turn the setting to high and cook for 30 minutes (until gravy is thickened.)

Sunday, May 28, 2017



Ingredients

8 tablespoons (1 stick) butter, divided
2 large sweet onions, sliced
2 pounds ground beef
2 tablespoons beef base (such as Better than Boullion), divided
1 tablespoon Worcestershire sauce, divided
Kosher salt and black pepper, to taste
24 slider buns
12-16 ounces gruyere cheese, chopped
2 tablespoons sesame seeds
1 tablespoon fresh thyme
1 teaspoon onion powder
1 teaspoon garlic powder

Instructions

Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.


Ingredients :

1 box Duncan Hines yellow cake mix
1 c cool water
1/3 c vegetable oil
3 large eggs
21 oz can blueberry pie filling
6 oz package vanilla, cook and serve, pudding
2 3/4 c milk
3/4 c Daisy dairy sour cream
1 1/2 c powdered sugar
2 c Cool Whip whipped topping

Instructions :

Preheat oven to 350^. Spray a 9×13 inch cake dish with non-stick vegetable spray;set aside.
Dump cake mix into mixer bowl. Place water in a 2 cup measure. Crack eggs into water. Beat mixture with a whisk or fork util well blended. Add the oil in next.
Pour mixture into cake mix.Beat on low to combine;then beat for 1 1/2 minutes on medium; scraping bowl as needed. Pour batter into prepared dish. Bake for 30 minutes. While cake is baking —
Make pudding: In a medium saucepan, combine milk and pudding. Cook and stir for 2 minutes, until pudding comes to a boil.Cook for 2 minutes more, until thick. Remove from burner. Cover and cool completely in fridge.
Make Topping: In a medium bowl; combine sour cream and powdered sugar. (If you find the consistency is not of spreading consistency add more of one or the other). Beat with a spoon to blend. Fold in whipped topping, blend well. Mixture should be thick. ( adjust with powdered sugar, if necessary).
Assemble cake: Remove cake from oven and poke large holes in warm cake. Spread blueberry pie filling on top of warm cake evenly.Spread pudding on top of blueberry layer. Cool for half an hour on cooling rack. Then spread evenly with the Sour cream topping. Chill until needed.. Refrigerate and cake remaining. Enjoy.

Ingredients

1 head green cabbage
1 lb ground pork (or ground turkey)
1/2 lb ground beef
2 small onions , diced
3 cloves garlic , minced
1/2 teaspoon dill weed
3 tablespoons fresh parsley
1 can (14 oz) diced tomatoes
salt & pepper to taste
1 cup uncooked rice
1 egg
1 1/2 cups + 1/3 cup tomato sauce or pasta sauce , divided
1 can tomato soup

How to make it

Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
Preheat oven to 350 degrees.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt & pepper. Stir in egg.
Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.

Recipe Notes
To remove leaves from head of cabbage, cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
Note, if you have some smaller leaves and still have filling leftover just overlap the leaves as needed. The rolls will still cook up perfectly.

Saturday, May 27, 2017


Ingredients:

1 lb. lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs

Directions:

Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Enjoy!

in a small saucepan, scald 1/2 cup milk, add 1/4 cup water and 1 1/2 tablespoon sugar.
Remove from heat and cool to lukewarm.
add 2 1/2 teaspoons yeast
In mixing bowl, combine:

3 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
Cut in 1/4 cup shortening

Add 2 egg yolks and the milk/yeast mixture

Knead until shiny but not sticky. I use the dough hook attachment on my mixer and let it go for about 5 minutes.

Divide dough into three equal pieces on placed on greased cookie sheet. Cover with a clean dish cloth and let dough rise in a warm place until doubled in size. (About one hour)

nut rolls_createandbabble

While the dough is rising, make the nut filling:

1/2 cup milk
1/2 cup honey
3 tablespoons butter
Combine ingredients in a saucepan over low heat and stir until smooth. Remove from heat and stir in 3-4 cups of chopped walnuts.

nut roll-nut filling

Roll dough out into a circle (about 1/8″  to 1/4 ” thick) and spread 1/3 of nut mixture to within an inch or so of the edges.

nut rolls_nut mixture
Roll it up and place seam side down on a greased cookie sheet. Cover with cloth and let rise in a warm place for 30 minutes.
Brush egg whites over rolls and bake at 350 degree for 30-40 minutes
baked nut rolls_createandbabble
Looks like I missed a spot on the top roll!

nut rolls_createandbabble.com

nut rolls_createandbabble.com
These freeze well if wrapped in plastic wrap and freezer paper.

1/2 cup coconut flour
1 cup whole-wheat flour
1/2 oats
1/4 cup bran
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups milk
2 eggs
Topping:

2 apples peeled and corded
1 cup Rhubarb
1 tbsp of cinnamon
1/4 cup shredded coconut
Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180C.
Topping: In a saucepan mix together apples, rhubarb and cinnamon. I didn’t add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.
Bake in preheated oven for about 55 – 65 min. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.

INGREDIENTS

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
⅓ cup butter or margarine
½ cup all-purpose flour, sifted
2 cups chicken broth
1 cup milk (I personally use skim or 1% milk and it’s still good!)
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
½ tsp. pepper
4 unbaked pie crusts (homemade or store-bought)
Get Ingredients Powered by Chicory

INSTRUCTIONS

TO MAKE FILLING
Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!
FREEZING INSTRUCTIONS:
At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
Or you may also assemble the whole pie and freeze whole.
To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Cover with foil, label and freeze. See below for preparation instructions
TO PREPARE POT PIE FROM FRESH
Preheat oven to 375 degrees.
Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
TO PREPARE POT PIE FROM FROZEN
Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
To do so, preheat oven to 375 degrees.
Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!

Thursday, May 25, 2017


4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick
1/4 cup butter
1/2 sweet yellow onion, diced
1 tbsp flour
Sea salt and fresh cracked pepper to taste
2 cups of non fat milk
2 cups of extra sharp cheddar cheese, shredded (divided)
1/4 dry Italian bread crumbs

How to make it:

Preheat oven to 375 degrees. Spray a baking dish with cooking spray. Scrub potatoes and peel. Cut into 1/8-inch slices to measure about 4 cups. If you have a mandolin slicer, use it.
Au Gratin PotatoesMelt butter in saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Slowly stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute until the cheese is completely melted.
Spread potatoes in casserole dish. Pour cheese sauce over potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.


4-5 cups thinly sliced potatoes
3T butter
3T flour
1 1/2 cups of milk
1 tsp salt
1 dash cayenne pepper
1 cup grated cheese – we love using a cheddar/jack combo, but you can use just about anything.
1/2 cup grated cheese for top (optional, in my opinion)
paprika

How to make it:

In a small pan, melt butter, blend in flour. Let cook for a minute.
Add all of the cold milk, whisk. Season with salt and pepper.
Cook on low until smooth and boiling.
Reduce heat and stir in cheese.
Place 1/2 of the potatoes in a greased pan.
You’ll need a pan a little larger than a 9×13….I use a lasagna pan.
Pour 1/2 of the cheese sauce over the potatoes.
Repeat with remaining potatoes and cheese
Sprinkle remaining cheese on top
Top with paprika.
Bake 1 – 1 1/2 hours at 350 F.
 Serves 12-15 depending on your portion sizes.

Wednesday, May 24, 2017


INGREDIENTS

Ingredients:
For the sandwiches:
24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

DIRECTIONS

Preheat the oven to 350˚ F.  Split the slider rolls and spread the insides lightly with mayonnaise.  Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese.  Replace the top bun to assemble the sandwiches.  Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine.  Drizzle the sauce over the tops of the slider buns.  Sprinkle with poppy seeds.  Cover with foil and bake 10 minutes, until the cheese is melted.  Remove the foil and bake 2 minutes longer.  Serve warm.

Batter:
2 eggs
1 C milk
1/2 C oil
1 tsp. Nielsen-Massey Vanilla Extract
1/2 C sour cream
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Topping:
5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or Vanilla Bean Paste 
3/4 C powdered sugar
2-3 tsp. heavy cream


Directions:

Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.
Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like.
Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished.  Let cake cook and then drizzle with icing. 


Batter:
2 eggs
1 C milk
1/2 C oil
1 tsp. Nielsen-Massey Vanilla Extract
1/2 C sour cream
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Topping:
5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or Vanilla Bean Paste 
3/4 C powdered sugar
2-3 tsp. heavy cream


Directions:

Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.
Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like.
Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished.  Let cake cook and then drizzle with icing. 


2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

How to make it:

Preheat oven to 350º
In a skillet, brown meat and drain fat. Then put the meat back in the skillet.  Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese.  Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce.  I added mushrooms after checking with my friend to make sure she liked them, too.

**You can use foil pans like these if you’re sharing with a friend.


Ingredients

1 head of savoy cabbage, it has pretty lacy leaves
1½ pound of good quality ground beef or turkey
1 onion, diced
1 small red pepper, diced
2 carrots, diced
4 cloves garlic, minced
¾ cup of grated romano or parmesan cheese
½ cup of marinara sauce plus extra for topping mold and plating
1 cup of cooked rice
1 egg
olive oil
fresh chopped basil and parsley, a small bunch of each
salt and pepper

Instructions

Core and separate the leaves from the savoy cabbage, then cook them in boiling water for 5 minutes. Drain, pat dry and set aside.
Grease the bottom and sides of a deep souffle type dish and then arrange the prettiest and largest leaf on the bottom. Place another leaf on top of that and up the sides of the dish all around.
In a large saute pan cook your meat until you see no pink, if it needs to be drained of added grease do so and set aside.
Add olive oil to the pan and cook the onions, carrots, garlic and diced red pepper until soft, then toss it all together with the cooked meat.
Add the grated cheese, marinara and fresh herbs, toss til well coated, let it cool then toss in the egg.
Put your first layer down, about ½ inch then layer a cabbage leaf on top. Repeat until you reach the top or run out of filling.
Finish with cabbage on top making sure to tuck it in the dish all around.
Drizzle the top with olive oil, salt and pepper and a sprinkling of romano cheese all over.
Bake at 350 for around 40 minutes.
Let it rest then invert a serving plate over the souffle dish, then flip it over.
Cut into slices and serve with additional warmed marinara and more grated cheese.

Monday, May 22, 2017


4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
kosher salt and pepper (to taste)

How to make it:

Preheat oven to 350F-375F, depending if you like crispy skin or not.
Place artichokes, onions and mushrooms on the bottom of a big pan.
Place chicken pieces on top of the vegetables.
Mix the mustard with the rest of the ingredients and pour over chicken.
Season w/ kosher salt & pepper.
Bake about 1 hour, basting the pieces once or twice.
Dinner is served!
Thank you Regina for letting me know about the recipe!


2 packages, uncooked,  peel and eat shrimp (31-40 count)
1 stick butter
2 lemons, washed and sliced thin
1 packet Italian Dressing and Seasoning Mix

How to make it:

Preheat oven 350 degrees. Make sure shrimp is thawed out, if you bought them frozen.  Lay sliced lemons down in 13x9 casserole dish. Peel shrimp, if desierd. Place uncooked shrimp on top, spreading evenly. Pour butter over top of shrimp. Sprinkle Italian seasoning all over shrimp. Bake uncovered 15 minutes. You could even broil for a few minutes to sort of caramelize the Italian dressing on top. No more than 2 minutes.

Ingredients:

2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
S&P
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan

Directions:

Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.

Sunday, May 21, 2017




6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package whole wheat spaghetti, uncooked

How to make it:

Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Whisk that sucker to death! (just kidding).  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
Cook spaghetti according to package directions.  It is done when it is soft, but still has a bite; al dente please.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles.  Spoon as much sauce as you would like over chicken & noodles; enjoy!  

Tips: *To keep spaghetti noodles from sticking together after you drain them, add a drizzle of extra virgin olive oil over & toss.
*You could also grill the chicken; that would be super yummy in this dish.  Make slight changes and brush the olive oil over each chicken tender before grilling on foil.  Grill on medium-low heat until done.
*Goes great with cooked asparagus & crusty bread.
COOKING GUIDE © 2013 | Powered by Blogger | Blogger Template by DesignCart.org