Easy Chicken Parmesan

This is a solid, basic recipe for a frequently searched for Italian dish.

A great, easy, Chicken Parmesan !

Serve with spaghetti or linguine, and a green salad, and garlic bread.

Ingredients:

4 boneless split chicken breasts 

  (flattened to 1/2 inch thickness)

1 large egg

1/2 cup milk

salt and pepper to taste

1/2 cup seasoned breadcrumbs

(optional seasonings, oregano, basil, thyme, rosemary, garlic powder, red pepper flakes)

Olive oil for sautéing chicken

8 slices mozzarella cheese

1 (24-ounce) jar favorite pasta sauce

1/2 cup shredded parmesan cheese

8 ounces spaghetti, or linguine

Directions:

Preheat oven to 350f. Lightly coat 9 x 13 baking dish with olive oil.

Put the chicken breasts between sheets of plastic wrap and gently pound to about 1/2 inch in thickness. In a medium bowl, whisk together the egg and milk, season chicken with salt and pepper. Dip the flattened chicken breasts in the milk and egg mixture and then in the seasoned breadcrumbs, turning each piece to coat it evenly.

In a large skillet or sauté pan heat olive oil over medium heat until hot 

Brown the chicken in the hot oil on both sides until golden brown, 3 to 4 minutes per side.

Pour 1/3 of the pasta sauce on the bottom of the prepared baking dish. Place the chicken on top and use 6 mozzarella slices to cover the chicken.Pour the remaining sauce over the chicken and cheese. Sprinkle Parmesan cheese on top. Tear the remaining mozzarella slice into pieces and scatter on top. Bake for 25 to 30 minutes, or until bubbly.While the chicken bakes, cook the spaghetti or linguine in boiling salted water following package directions. Drain well.Plate the pasta and top with chicken breast and sauce. Enjoy !

Chow Mein Casserole

 I am not sure where I got this recipe. It seems to have it's roots in the Midwest. My mom made it when we were young in Minnesota. I went through my recipes and I don't see that I ever wrote it down. I have made it often, but with much of my cooking, I often do not use a recipe. Here is my version, that is very similar to other recipes, except my version is a little different. I have a secret ingredient that adds some unique flavor. It has a small amount of Chinese 5 Spice Powder. I recommend you keep some on hand. It is great in many recipes.

INGREDIENTS:

1 lb. lean hamburger 

1 medium onion, chopped

3 celery stalks,  chopped 

2 carrots, sliced or julienned 

1 tsp Worcestershire sauce

2 tsp soy sauce 

1 can cream of mushroom soup

3/4 cup jasmine rice, (rinsed)

3/4 cup water

Salt, pepper, and garlic powder

1 tsp. Chinese Spice Powder (optional)

Crunchy style chow mein noodles for topping or, for serving.

Method:

I use my Instant Pot for this, just because, it is quicker !

Use Sauté mode, add a little oil of choice, pre-heat and add in ground beef.

Add half of chopped onion, salt and pepper, garlic powder.

Cook and stir until no longer pink. Hit it with some Worcestershire and soy sauce.

Add in celery, carrot and rest of onion.

Mix in rice, water, soup, and 5 spice powder.

Switch Instant Pot to pressure mode, and seal

Cook at pressure for 20 minutes.

Release pressure and stir. Check rice for tenderness.

Cook another 5 minutes if needed.

You can top this with the chow mein noodles and bake it like a casserole,

or just serve on top of chow mein noodles, or put noodles on top ! 

Split Pea Soup With Ham

 During cold weather, you can't beat a nice hearty soup.

This recipe is a great way to make use of that ham bone you put in the freezer a while back.

I have made this recipe many times, it is just like mom used to make.

I start out with 6 cups of liquid. You can use all broth, or all water. I use a mix of both. If soup is too thick, add more liquid as desired.

 This is written for an Instant Pot cooker.  You can use a Dutch oven or a stockpot, it just takes much longer!

INGREDIENTS:

1 ham bone (with meat)

1 lb. bag split peas

6 cups liquid (chicken broth, water, bouillon)

2 cloves garlic, minced

2-3 celery stalks, 1/4 inch dice

2 carrots, split and chopped 

1 med. onion, chopped

1 bay leaf

2 Tbs butter

Salt, pepper, dried thyme, Italian seasoning for flavor

Chop veggies and sauté in oil until onion is soft. (add garlic last)

Add liquid and seasonings. 

Sort and rinse peas, add into liquid. 

Drop in ham bone, cover and seal

Set pressure to 17 minutes, natural release. 

Remove ham bone, remove any meat, chop and return meat to pot.

If peas are still to intact, return to pressure for 5 more minutes

Cook on slow cook mode, with pressure valve open until served.

I like to drizzle some good olive oil on top when serving into bowls.

Spinach Bars

I think this is an old Betty Crocker recipe from the 60's, that I took from a hand written index card in a recipe book that my wife had. This is the standard version of this recipe. 

There are many ways to add slight variations to this recipe, like adding garlic, mushrooms, red bell pepper, bacon bits, small amounts of different cheeses, but this standard recipe is excellent as it is.

Great for a potluck or tailgate party, breakfast side, or a grab and go snack. 

There are similar recipes that use 2 pkgs. of spinach and a whole pound of cheese. I think that is too much of both. I like to sauté the onions or mushrooms first, This removes some of the liquid in them, so your bars will not be too mushy.

Ingredients:

4 Tbs butter

3 eggs

1 cup flour

1 cup milk

1 tsp salt

1 tsp baking powder 

8 oz cheddar cheese

1- 10 oz. pkg. frozen spinach (thawed and squeezed to remove liquid)    

1/4 cup minced onions

1/2 cup chopped mushrooms (optional)

Directions:

Melt butter and coat a 13 x 9-inch baking dish.

In large bowl, beat eggs, stir in milk.

Stir in flour and baking powder until well blended. Stir in spinach and onion, then cheese. Stir all until blended.

Spoon into baking dish with melted butter. Bake at 350° for 40 minutes, or until set in the middle. Cool 30 minutes before cutting into squares.

Can be served or at room temperature. 

You can substitute chopped, broccoli in place of spinach. 

Photo courtesy of Betty Crocker

TicTock Pasta ?

TicToc Pasta ? I don't care about TicToc, and I don't care about most of the trends discovered there.

Okay, but, I had to try it. I think it would have been boring if not for my upgrades.

Would more than 3 ingredients overwhelm their attention span ?

I can't wait until they melt together, peanut butter and chocolate !  Whee !

Just a thought here, on my part.... Goat cheese, tomatoes and basil go really well together, Hmmm.....

Okay, so here is what I threw together for my "Baked Feta Pasta"

4 oz penne, or your favorite pasta

2  pints cherry tomatoes 

1  8oz block of Feta cheese

4 Tbs extra virgin olive oil

1 dash red pepper flakes

3 garlic cloves (minced)

2 Tbs grated parmesan

6  fresh basil leaves

salt and black pepper to taste

Preheat oven to 400f.

In a medium baking dish, dump the tomatoes.

Drizzle with 2 Tbs olive oil, red pepper flakes, salt & pepper.

Drop in the feta cheese block and turn to coat all in oil.

Prepare pasta, drain and keep warm.

Bake tomatoes and feta for about 30 minutes, until tomatoes have burst.

Remove from oven and add minced garlic, basil, and pasta.

Stir and add salt and pepper to taste.

Return to oven for 10 minutes longer to heat through. 

Remove from oven and serve.

Southern Shrimp & Grits

Southern Shrimp & Grits

This classic, restaurant style recipe, represents the best of the south!

Creamy, cheesy grits, with delicious additions, to compliment the spicy shrimp.

A delicious and simple entree to enjoy and share.

I cut this recipe in half, because I usually cook for just my wife and myself.

Ingredients:

2 cups chicken stock

1/2 cup uncooked old fashioned grits

1/8 teaspoon salt

1/2 cup (4 ounces) shredded sharp white cheddar cheese

2 Tbs butter, divided

3 green onions 

2 bacon slices

1/4 cup chopped green pepper

3 cloves garlic, chopped

1/2 lb. medium, raw, peeled and deveined shrimp (tails removed)

1 tsp Creole seasoning (Old Bay)

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley for serving, (optional)

Directions:

In medium saucepan, bring water and salt to a boil, whisk in grits with a fork.

Turn down heat to med. and simmer and grits, stirring frequently.

Then, turn off heat and cover for 5 minutes.

Stir the grits and mix in 1 cup (4 ounces) shredded sharp white cheddar cheese and 1 tablespoon of the unsalted butter.

cover and keep warm.

In medium fry pan, cook bacon, and drain on paper towels, leave drippings in pan.

Add 1/4 cup chopped green bell pepper, 3 cloves garlic, chopped, and the reserved white and light green parts of the green onions to the skillet with the bacon grease. Cook over medium heat, stirring often, until the peppers have softened, about 5 minutes.

Stir in 1/2 lb. shrimp, 1 teaspoon Creole seasoning, and remaining 1/4 cup chicken stock. Cook, stirring occasionally, until shrimp are just cooked through and no longer translucent, about 3 minutes.

Transfer the shrimp from the skillet to a large bowl. Cook the stock mixture until reduced by half, 1 to 2 minutes. Taste the sauce and adjust seasonings, if needed.

Take the skillet off the heat and whisk in the remaining 1 tablespoons unsalted butter until the butter has melted and the sauce is thick and glossy, then stir in 1 tsp grated lemon zest, 1 Tbs. fresh lemon juice, and 1 Tbs. chopped parsley.

Return the shrimp to the skillet and toss to coat in the sauce.

Chop the cooked bacon. Divide the grits evenly among 2 bowls. Top the grits with the shrimp and bacon and garnish with the reserved green onion tops.

Ron's Mighty Meatballs

 

There are many recipes that are similar for meatballs. This recipe that I have refined uses beef and pork. I think it makes the best meatballs that are flavorful and juicy. 

1 pound ground beef

1 pound ground pork

1/2 cup minced onion

4 cloves garlic, minced

2 eggs (lightly beaten)

1/4 cup milk

1 cup Panko crumbs

1/2 cup Parmesan cheese

2 tsp Worcestershire sauce

2 tsp Italian seasoning

1 tsp Sriracha sauce

1 tsp paprika 

1 tsp sea salt

1/2 tsp black  pepper

In a large bowl, gently mix together pork, beef, onions and garlic.Make a large indentation in the meat and add in the eggs, milk, panko crumbs, parmesan and the rest of the ingredients. Mix gently, but thoroughly with fingers.Shape into walnut sized balls, and brown in butter or olive oil in large frying pan.Check one for doneness, finish in oven if necessary.Use with pasta dishes or alone with potatoes and gravy.Freezing any leftover ones works great for quick meals in the future.

Bloomington Schools Chow Mein

 There seems to be many people that have good memories of the school lunches in the Bloomington, MN school district from the 60's and 70's. I grew up in that era and went to Bloomington schools as well. Now after double checking various sources, here is what I believe to be the simple recipe for Bloomington, MN School lunch Chow Mein. Enjoy !

INGREDIENTS:

1-1/2 lbs. Ground beef

3 Cups water

3 Cups celery, chopped

2 Chicken bouillon cubes

1-1/2 Tbs. Soy sauce

1 tsp. Kitchen bouquet

1 tsp. Salt

1 Cup warm water

6 Tbs. Cornstarch

DIRECTIONS:

Brown ground beef.

Add water, celery and onions, cook until celery is soft but crispy.

Add soy sauce, salt and kitchen bouquet to above mixture.

Thicken with cornstarch and water mixture. Cook until clear, do not boil.

Serve over Chow Mein Noodles. This recipe may have served 20 students, not including "seconds."  Ha-ha.

I have written it exactly as it was in the cookbook it was from.

Obviously, you might want some rice with this. You are on your own for that.

American Goulash

 

Hamburger macaroni, chili mac, or American goulash. 

Whatever you call it, I call it good ! 

Here is my recipe, written for the use of an Instant Pot cooker.

1 cup dry elbow pasta

1 lb. hamburger 90% lean

2 celery ribs

1 medium yellow onion

1/2 green pepper (sliced in strips) 

1 can chopped tomatoes (with basil, garlic, oregano)

2 cloves fresh garlic

1 can whole kernel corn

1 Tbs Worcestershire sauce

3 Tbs ketchup

3 Tbs BBQ sauce 

1/2 tsp. paprika

1/2 tsp Italian seasoning 

Salt, pepper, cumin, chili powder as desired

Top with parmesan or shredded cheese 

Cook pasta in instant pot for 5 minutes, quick release and stir and drain, set aside.

Chop onion, celery, tomato, green pepper and garlic.

Heat instant pot on sauté setting, add a little oil.

Season meat with salt and pepper, brown until no pink. Drain any excess fat.

Add onion, celery, and green pepper. Cook and stir until onion is softened, add garlic, cook until fragrant.

Add corn, tomatoes, Worcestershire sauce, ketchup and other seasonings, as desired.

Stir, cover and seal. 

Cook on manual setting for 5 minutes. (make sure valve is in sealed position)

Stir and adjust seasonings as needed.

Serve with parmesan or cheddar cheese on top if desired.

 

Salmon Patties

Canned salmon is a great thing to keep on hand in the pantry. Most brands are harvested from the ocean and not farmed and it is processed soon after.

High in protein and vitamins. Much lower mercury levels than canned tuna as well. I do not like most farmed salmon. It tastes fishy, and I do not agree with the methods of farming.

Fresh, wild caught salmon from Alaska is so expensive, so this is a good alternative for some recipes.

A great substitute for recipes with canned tuna.

 

1 can pink salmon 14.75 Oz. (I like Bumble Bee)

1 egg

1 garlic clove, minced

1/4 cup celery (split and finely-chopped)

1/4 cup onion (finely-chopped)

1/4 cup mayonnaise

1/2 cup panko crumbs, or (sub cornmeal for part)

1 Tbsp Dijon mustard

1 Tbsp. lemon juice

Salt and pepper to taste. Butter and olive oil for frying.

On a plate, separate salmon, to remove skin and large bones from salmon pieces.

Stir in remaining ingredients. 

Add more mayo if too dry or panko crumbs if too moist.

Scoop golf ball sized portions and form into patties.

Brown in hot oil-butter blend. Flip and brown the other side. 

Serve with tartar sauce or blend of mayo and Dijon mustard.

Recommended optional add-ins:

Red or green pepper

Liquid smoke, paprika, parsley, Worcestershire sauce,

Parmesan cheese, celery seed.

Easy Chicken Enchiladas

A very basic, but good recipe for chicken enchiladas with a sour cream sauce.

For this recipe I used canned chicken breast. Leftover rotisserie chicken would be even better.

6 tortillas (I like corn tortillas)

1- 12.5 oz. can chicken breast, well drained and shredded.   
1 Tbls. butter
1 small onion chopped
1 can of tomatoes with green chilies (drained)
½ pkg. taco seasoning mix
1 can of cream of chicken soup
1 8 oz container of sour cream
½ cup of milk
4 ozs. shredded cheese

Optional additions: black beans or corn, cilantro, garlic, green pepper, black olives. 

Preheat oven to 350 degrees.
In a skillet, sauté the onions in butter until soft.
Add in the shredded chicken, taco seasoning, tomatoes, and HALF the can of cream of chicken soup.
Cook over low heat until warm and mixed thoroughly.
Spoon the mixture evenly on to each tortilla and roll up.
Place each enchilada into a lightly oiled 9×13 pan with the seam side down.
Repeat until your pan is full.
Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
Pour mixture over your rolled tortillas. Sprinkle with cheese
Bake for 20 minutes until heated through.

Sprinkle with chopped cilantro, if desired.

Pimento Cheese Spread

Pimento cheese is a common appetizer in the Southern states, a delicious spicy spread made with cheese. It is referred to and affectionately known as, "the caviar of the south".
The basic recipe has a few basic ingredients: cream cheese, sharp cheddar cheese, mayonnaise, pimento, blended to either a smooth or chunky paste. Additional ingredients may include, Louisiana-style hot sauce, Worcestershire sauce, horseradish, salt & pepper, cayenne pepper, paprika, jalapeños, onions, garlic, and dill pickles. Pimento cheese can be served as a spread on crackers or celery, scooped onto corn chips or tortilla chips, mixed in with mashed yolks for deviled eggs, added to grits, or slathered over hamburgers or hot dogs. Pimento cheese can also be used to replace the sliced cheese in a grilled cheese sandwich. All good choices in my opinion. Here is a recipe with my little twist on it.

INGREDIENTS:
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
1/4 teaspoon onion powder
1/3 cup green olives (chopped)
1 jalapeno pepper, seeded and minced (optional)
1 (4 ounce) jar diced pimento, drained and chopped
2 cups shredded extra-sharp cheddar cheese
salt and pepper to taste

DIRECTIONS:
In a bowl, combine first 5 ingredients until well blended.
mix in olives, jalapeno, and pimento
Fold in shredded cheese and stir until well blended.
Salt and pepper to taste.

Refrigerate for several hours for flavors to blend.

Cauliflower Mash with Garlic and Cream Cheese

 I have never been a fan of the taste of raw cauliflower. I do love it roasted or steamed and mashed like in this recipe. This is a delicious change of pace from mashed potatoes. There are some other variations to this recipe that include adding paprika or thyme.

Sour cream could be substituted for the cream cheese as you might with a potato. 

This recipe would be great with some smoked Gouda or Cheddar cheese as well. Enjoy !


1 med. head of cauliflower (cut into florets)
1/4 cup parmesan cheese (shredded)
2 - 4 oz. cream cheese
2 Tbsp. butter

1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Bring salted water to a boil in a medium saucepan.
Add cauliflower, cover and simmer until tender,
10-15 min. Remove from heat and drain very well.
Add remaining ingredients,
except for salt and pepper
Use fork or potato masher to mash cauliflower
Stir to mix ingredients together well
Taste and add salt and pepper to taste.
Serve as is, or bake at 350 in a small casserole dish until lightly brown on top.

Buttery Dinner Rolls

This seems to be the standard recipe for dinner rolls. It is written for a bread machine's dough cycle but obviously, you can do the mixing and kneading and rising on your own if you like. Have fun !  :-)

1 cup milk
4 Tbsp. butter, softened
1/4 cup sugar
1 tsp. salt
1 egg (lightly beaten)
1-1/2 tsp. bread yeast (1 packet active yeast)
3 cups bread flour

In a 2 cup glass measuring cup add the milk and microwave 2 min. until very warm.
Add butter or margarine and pour into bread pan.
Add 1/4 cup sugar, salt and egg. (make sure temp. of milk mixture is not over 110 f.)
Sprinkle yeast on top and let sit for 5 to 10 min. to proof yeast.
Add bread flour, set your machine to the dough cycle and hit start.
When done, cut into 16 equal chunks and shape into balls.
Place in lightly greased sheet pan, cover and let rise until doubled in size.
Bake at 350 f. until golden brown. Approx. 15 - 20 min. Brush with melted butter when done.

Spicy Asian Orange Sauce

This is a sauce I have been experimenting with and perfecting. It is great for chicken, pork, duck, or shrimp. Great for dipping of egg rolls, or whatever !  I could eat it with cream cheese, on toast, or just eat spoonful's of it plain ! Yep, I love it !  I put this stuff on everything !

You can do many variations with this, but the basic recipe is at the bottom of this page. Some of the variations would be to substitute Dijon mustard, soy sauce, or broth instead of hoisin sauce. Fresh cilantro or fresh squeezed orange juice work great in this sauce also.
Just mix together and heat to simmer to let flavors blend. Cool and pour into canning jar or similar container with a lid. Refrigerate up to 2 weeks or freeze.

INGREDIENTS:
1/2 cup Orange marmalade
1/4 cup Brown sugar
3 Tbsp. Hoisin sauce
2-3 Tbsp. Sriracha sauce
1 Tbsp. Soy sauce
1 Tbsp. cider vinegar
1 tsp. sesame oil
1 Tbsp. minced garlic
1 Tbsp. fresh ginger, minced fine

Bread Machine Basic Bread

I recently purchased a bread machine and have been trying out some recipes. I adapted this recipe from one I found online and I think it is a great recipe for a basic loaf of bread. I added wheat flour to it but, as noted below, but you can just use all white bread flour if you like.
From this basic, tested recipe, you can add other ingredients like seeds or honey, herbs or whatever.
I think most bread machines say to add the yeast on top. Unless you are using the time delay feature, forget about it !
Add it to the bread pan in the order below. I love the fact that the bread machine does all the work and watches the clock for you.
I ain't got time for that !  Enjoy. Rise up and Bake !

Ingredients:
1- cup warm water (110 f.)
1/4- cup oil or, mix of oil and melted butter
2- Tbsp. white sugar
1- tsp. salt
1- packet bread machine yeast (.25 oz.)
2-1/2 cups bread flour
1/2 cup whole wheat flour

Directions:

Place the water, oil, sugar and yeast in the pan of the bread machine.
I know, your machine directions say not to do this. Just do it !
Next, add the the flour and salt.
Select Basic or White Bread setting, and press Start.
Ding ! It's done. Slather slices with butter and eat !

To make plain white bread, substitute regular bread flour for the the wheat flour and increase salt by 1/2 tsp. to keep it from rising too much.

                                 

COQUITO Puerto Rican Egg Nog

Many years ago, some friends of ours who were from Puerto Rico, invited us over to their home for dinner just before Christmas. 
After dinner they asked us if we would like to try some Coquito. 
We had never heard of it but when they told me it had rum in it, of course I said, Yes !From the first sip, I thought I was in heaven ! 

Surely, they must have Coquito in heaven ! There are guys, half Irish and half Swedish like me, sitting around a Christmas tree and a fireplace, sipping Coquito into eternity ! Since then, I have lost touch with these friends and have been searching for the perfect and authentic Puerto Rican style Coquito to make for myself and my family and friends.

The recipe below I have created after researching many recipes online, that use more traditional techniques and ingredients.

It uses real egg yolks, like an authentic, old recipe would, but they are pasteurized in the recipe process to eliminate any danger of bacteria from raw eggs. There are spice variations that use fresh ginger and star anise. There are recipes that just have you add store bought eggnog and just add cinnamon but, I wanted to honor the tradition of Coquito with this recipe by using more fresh ingredients and a more traditional spice mix. I hope you enjoy this and share it with friends, family and neighbors !

By the way, this gets better after it sits in the bottle for a couple weeks, so get busy and make this soon. Salud !

INGREDIENTS:  
1/2 cup water

1/2 tsp. Cinnamon (ground)

2 - Cinnamon sticks (broken in half)
1/4 tsp. Nutmeg
1/4 tsp. Cloves (ground)
1 pinch of salt
1 pinch of allspice

1- can coconut milk

1- can cream of coconut
1- can evaporated milk
1- can sweetened condensed milk

1 tsp. vanilla

1-1/2 - 2 cups rum white or dark (not spiced)

DIRECTIONS:

You will need two or more bottles that will hold 64 ozs. of total liquid.     

TIP: (Just prior to starting this, take the canned ingredients and run under hot water for a minute, then shake well.)

In a 3 qt. saucepan, heat the water and mix in spices.

Bring just to low boil then turn off heat and cover

Pour evaporated milk into pan, whisk in the coconut milk, cream of coconut and sweetened condensed milk and vanilla.

Finally, add the rum, mix thoroughly and pour into your bottles using a funnel. Place in refrigerator to cool. 

Keep refrigerated.

Thai Noodles with Peanut Sauce

I really love this easy to make, Thai inspired noodle dish. The key for this recipe is the use of sesame oil and fresh ginger and garlic. These ingredients add so much to the flavor profile. If you want to, you can use Udon noodles or rice noodles, usually found in the Asian section of your market. You can use yellow or red onions if you like, use red or green peppers, but you need to use sesame oil and fresh garlic and ginger !
The addition of leftover cooked chicken makes it a more of a hearty entrée, instead of just a side dish. I love the taste of fresh cilantro as well, so I will add some more as a garnish, along with a squeeze of fresh lime. I hope you will try this recipe out. Enjoy !

8 oz spaghetti, or linguine
3 Tbs sesame oil, (divided)
1 red or green pepper, sliced into 1/2" thin strips

4 green onions with tops, sliced on diagonal.

1/4 cup carrot matchsticks

1/2 cucumber, seeded and sliced in half. (omit if adding chicken)
3 garlic cloves minced
1 Tbs fresh ginger, minced
1/2 cup peanut butter
2 Tbs rice vinegar
3 Tbs soy sauce
1 Tbs brown sugar
1 Tbs Sriracha sauce or to taste.
1/4 cup loose packed, chopped, cilantro
2 Tbs sweet Chile sauce, (optional)
1 - 2 cups cooked, chopped chicken, (optional)

Cook pasta until al dente. Drain and rinse in cold water and place in serving bowl. Drizzle 1 Tbsp. of the sesame oil into pasta and toss to coat. Mix in prepared veggies to pasta.
In a med. sauté pan, heat the other 2 Tbsp. of oil and add garlic and ginger.
Cook over med. heat, stirring occasionally until ginger is fragrant. Careful not to brown !
Turn heat to low, and add peanut butter, rice vinegar, soy sauce, sugar and Sriracha sauce. 

Stir until combined.
Pour sauce over pasta, toss with cilantro to taste.
Add optional items, if desired.

Chill at least 1 hour.

White Castle Wannabe's

This recipe is adapted from a recipe I found on Allrecipes.com. I have just made a couple adjustments to it. I like this recipe just for the simplicity of the recipe and the fact that it tastes great !  The meat mixture can be made ahead of time and refrigerated, then warmed in the microwave until softened. This recipe calls for cheddar cheese, instead of American. I would rather use American to be more like the real deal, but it just melts to quickly. You may find small, "slider" buns in your local Target, or other grocery store instead of the King's Hawaiian rolls. Enjoy !

2 pounds ground beef

1/2 cup onion (chopped)

1 oz pouch Lipton onion soup mix

1/2 cup mayonnaise

1- 2 Tbs mustard (regular or Dijon)

2 cups shredded Cheddar, (or your choice)

1/2 tsp black pepper

2 pkg King's Hawaiian dinner rolls, split

Sliced dill pickles (1 or 2 per slider)

Aluminum foil

Directions:

Preheat oven to 350. Cover a baking sheet with aluminum foil and spray lightly with cooking spray.

Season the ground beef with salt and pepper, add onion and brown in a large skillet. Remove from heat and drain off any excess fat. Mix in onion soup mix and let cool. Stir the mustard into the mayonnaise, then add to the ground beef mixture, along with the cheddar cheese. Stir until mixed well. The cheese may melt some, which is fine. 

Lay the bottoms of the dinner rolls on the foil covered baking sheet. Spread the cheese and beef mixture on the bottom half of each roll, add pickle slices and replace the tops.

Cover with another sheet of aluminum foil sprayed with cooking spray.

Bake in the preheated oven until the burgers are heated through, about 20-30 minutes.

Italian Sausage Egg Bake

I created this recipe because I wanted to use up some ingredients that we had, because we were going out of town. You could scale everything down except the bread, eggs and milk and it would still be great! That being said, who wants a half of a green pepper laying around? Or a 1/4 lb. of Italian sausage? This recipe, as written, will fill a 9" x 13" casserole dish to capacity, with plenty of goodness in every bite! Otherwise, feel free to reduce the amount of sausage or veggies and it will still be wonderful!   Enjoy!

INGREDIENTS:

1 lb. Italian sausage (removed from casing)
1 green pepper, 1/2" dice
1 red pepper, 1/2" dice
1/2 med. onion, 1/2" dice
1 pkg. baby portobello mushrooms, sliced
1/2 small loaf French bread, cubed (about 4 cups)
6 eggs
1- 1/2 cups milk
1/4 tsp. salt
1/8 tsp. black pepper

2 Tbs. olive oil or butter
1 cup shredded cheese

DIRECTIONS:
Lightly coat 9"x13" casserole dish with olive oil, or butter. 

Tear or cut bread into 1" chunks and place in bottom of pan.
In large frying pan on med. heat, cook and crumble sausage. Drain and set aside.
Sauté mushrooms, peppers and onion in butter until mushrooms have lost some of their liquid and peppers are tender. Drain and mix with sausage. Spread this mixture evenly over bread chunks.
Meanwhile, whisk together eggs and milk, add salt and pepper, then pour over bread and sausage mixture.
Sprinkle with cheese and push down ingredients to make sure everything is coated with the egg mixture.
Bake at 350 f. until set, approx. 30 - 40 minutes. Cover with foil if it gets to brown before it is done.

BEEF STROGANOFF

This is usually something I will prepare when I have left-over beef steak or roast. You could also use ground beef as I have noted in the recipe. You don't need to use a full pound of meat. I have made this recipe using only a half pound. just cut the amount of noodles, if you want. Whether using steak, or hamburger, make sure it is well seasoned. There is a Greek seasoning that I would recommend for everybody to try. It is called, "Cavender's All Purpose Seasoning". This seasoning is great on beef and adds great flavor to this recipe. Sprinkle some on your steak before grilling and you will see what I mean.

Ingredients:

1 lb. beef sirloin, (or other steak) cooked and sliced thin, then cut in 1" pcs.
(you could also use hamburger, but steak is better) Duh !
1 med. onion, sliced and quartered
1 green pepper, julienned and cut into 2" pcs.
8 oz. fresh mushrooms, rinsed and sliced
1 Tbsp. butter
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2-3 cups egg noodles, (measured uncooked)
1/2 tsp. Cavender's seasoning or, salt and pepper to taste
    grated parmesan for topping (optional)

Directions:

Boil egg noodles until cooked al dente, drain, drizzle with just a small amount of olive oil to keep from sticking together, set aside and keep warm.
Slice onions, green pepper and mushrooms.
Heat butter in saucepan on med. heat. add onions and green peppers and cook for 2 minutes.
Then add garlic and mushrooms and sprinkle with a little salt and pepper.
Stir in soup, sour cream, mustard and Worcestershire.
Fold in sliced beef and Cavender's seasoning.
Cook and stir until bubbly, adjust seasonings if needed.
Pour sauce over egg noodles and serve. Sprinkle with grated parmesan, if desired.

SOUTHWESTERN EGG ROLLS

If you search the internet for Southwestern Egg Rolls, you will find many recipes that tries to copy a certain chain restaurant's appetizer.
Those recipes will have an ingredient list for example, "2 Tbsp. red pepper"
or,"2 Tbsp. spinach" What? Who cooks like that?
What are you going to do with the rest of your red pepper?..... My recipe has been scaled up to make the best use of ingredients.
My recipe also uses egg roll wrappers vs. tortillas, which makes it less calories and fat. Hey, I do try to make an effort! You could replace the cream cheese with 4 oz. more shredded cheese, if desired. On the other hand, you could use a whole package of cream cheese and cut the shredded cheese to reduce the calories more! Trust me though, this recipe is much better than the others on the internet!  ENJOY !

Ingredients:
                                            
2 Tbsp. vegetable oil
1 large chicken breast, cooked and diced (approx. 1-1/2 cups)
4 green onions, sliced thin
1 red bell pepper,  diced
1 cup frozen corn kernels
1- 15 oz. can black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1 jalapeno, seeded, finely chopped
1/4 cup fresh cilantro, chopped (or fresh parsley)
2 cloves minced garlic or, 1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cayenne pepper, or smokey paprika (optional)
4 oz. shredded Monterey Jack cheese
1/2 package cream cheese (cube and bring to room temp)
1 pack (24/pack) egg roll wraps
1 egg slightly beaten
Oil for frying
Directions:

In a large mixing bowl, combine rinsed, drained, beans.
Add chopped, cilantro, peppers, onions, garlic and chicken.
Add frozen corn and drained spinach.
Sprinkle seasonings over all.
Heat oil in large skillet on med. heat
Place all ingredients into pan, (except for cheeses)
Sauté and stir occasionally until peppers and onions are slightly softened.
Turn heat to low and add cubed, cream cheese
Stir, and add jack cheese, stir until melted
Turn off heat, cool slightly.
Drop 1-2 Tbsp. filling, onto center of egg roll wrapper.
With corner facing towards you, fold corner over filling.
Fold sides in and tightly roll, sealing edges with beaten egg.
Using medium saucepan or fryer, cook several at a time
in 375 F. oil, until golden brown. Drain on paper towels and serve with sauce below.....

Avocado Dipping Sauce

1 ripe avocado mashed

2 Tbsp. sour cream

2 Tbsp. chopped cilantro

1 Tbsp. mayo.

1 Tbsp. vinegar

1/4 tsp. cumin

3 dashes hot sauce

Mix all together with fork until blended, add salt and pepper to taste.

Chill and eat within 3 days.



Everybody Loves Quiche !

Quiche is a very versatile dish and easy to make with prepared pie crusts from your grocery store. A quiche can be made with or without meat, and can be served right away, or prepared ahead of time and re-heated to make a quick breakfast for overnight guests. I like the use of onions and paprika in this recipe to give it plenty of flavor. The flour mixed in with the shredded cheese keeps the cheese from clumping together. As always with cooking, you can experiment with different variations of seasonings, like, dried mustard, thyme or tarragon. Other ingredients like, red or green pepper, ham, mushrooms, Swiss, or pepper jack cheese makes a great variation. Enjoy !
Vegetarian option: Omit sausage and substitute 1 cup chopped, blanched broccoli or, cooked, drained, spinach. It's all good !

Ingredients:
1 pie crust, refrigerated, prepared
1/2 lb. sausage, cooked and crumbled
4 oz. shredded cheese (your preference) 
1 Tbsp. flour
5 eggs
1 1/4 cups milk
1/4 tsp. each: salt, pepper, garlic powder
1 dash of paprika
4 green onions, sliced thin, or 1/4 cup white or red onion

Directions:
Preheat oven to 375ºF. Prepare pie crust as directed on package.

Fit the crust into a 9" pie pan. With a fork, prick the bottoms and sides of the pie crust.

Bake for 10 minutes, remove, and let cool slightly.

Place the sausage in the pie crust. In a small bowl, add cheese, flour and seasonings; mix together and sprinkle evenly over the sausage.

Using a whisk or immersion blender beat the eggs and milk.  Pour egg mixture over quiche ingredients. Sprinkle onions on top of the quiche.

Bake at 375ºF for 40 to 50 minutes, or until knife inserted in the center comes out clean. Let cool slightly, cut into pie shaped servings. 

 

Butterscotch Peanut Bars

Here is an easy recipe to make a truly, delicious, treat.

I usually make them around the holidays, but they are good any time of the year. Yum !

Ingredients:

16 oz jar roasted, salted peanuts
1 can sweetened condensed milk
1- 12 oz. bag Nestle's butterscotch chips
3 Tbs butter
1 - 10 oz bag mini marshmallows

Directions:

Place half of the peanuts in a buttered, 9 x 13 baking dish

In a large saucepan, melt butter, sweetened condensed milk and butterscotch chips
Remove from heat and stir in marshmallows quickly, so they don't melt
Pour over nuts and spread evenly in baking dish
Top with remaining nuts and push down into hot mixture
Place in refrigerator to let bars cool until set.
With a sharp knife, cut into small squares. Best if kept cool.

THE Broccoli Salad

My favorite veggie salad I have ever had !
I could eat this every day.  This is a well known recipe but, I have tried to reduce the calories a little by reducing the amount of bacon and by using less sugar and by using reduced calorie mayo. Don't be afraid to substitute dried cranberries or fresh grapes instead of raisins. I like to use raisins.

THE Broccoli Salad

1 bunch broccoli 4-5 cups (cut and separated florets)
1/2 red onion (sliced thin and quartered)
1/4 cup raisins
1/4 cup sunflower nuts
     (or substitute sliced almonds)
4 oz  shredded cheddar or desired cheese
2 Tbs parmesan, fresh grated (optional)
4 slices bacon, cooked crisp and crumbled
(or substitute 2 oz of real bacon bits)

Dressing:
1 cup mayo (I used reduced calorie)
1/2 cup sugar (or less)
2-3 Tbs white vinegar
1/4 tsp salt
1/4 tsp pepper

Directions:
In a small bowl mix sugar, salt and pepper into mayo, until smooth
Add vinegar and stir until blended
Meanwhile, in a large bowl, place broccoli florets
Add raisins, nuts, onion and cheese
Drizzle dressing over top and stir
Let sit for several hours for flavors to blend
Stir again before serving

Vietnamese Egg Rolls

I love Vietnamese style egg rolls. That being said, I have always been afraid of trying to make them. Now that I have made them, I have got to say, It's not that hard ! 
Don't fear the fryer ! I just used my stainless steel saucepan with just enough oil to cover the rolls to cook 4 at a time. Enjoy !

Ingredients:

 • 1 pkg. of Egg Roll Shells (25/pkg.)

• 1- 2oz pkg. Mung bean vermicelli noodles

• 1 lb. ground pork

• 4 cups shredded cabbage

• 1-1/2 cups shredded carrots

• 1 cups minced onion

• 1 tablespoons minced fresh garlic

• 1 egg (slightly beaten) 

• 1/2 teaspoon salt

• 1/2  teaspoon black pepper

• 1 tablespoon fish sauce

• 3 qt. pot or deep fryer

• Peanut oil- enough to fill 1/3  depth of pot or deep fryer.  Can also use corn or vegetable oil.

Directions:

Season pork with salt and pepper then brown and crumble until cooked,
then set aside to cool.

Place noodles in bowl and pour boiling water on top to cover. Let sit a few minutes until soft, then drain and cut with scissors into 1- 2 inch pieces. 

Shred cabbage and carrot and place in a large bowl

Mix in, well drained noodles, onion, garlic, fish sauce  
Add ground pork to cabbage mixture and mix well. Place one corner of egg roll wrap towards you and place 1 heaping tablespoon of filling in the middle, fold the corner facing you, over the filling, fold the side corners in and roll tightly. Seal with beaten egg. To freeze, place in single layers between wax paper and freeze.

Cook in oil heated to 350 - 375 until browned, turning as needed. Drain on paper towels and eat !
Serve with a good fish sauce or a good sweet and sour sauce from an Asian food market, or the ethnic food section of your super market. 

Moist Banana Nut Bread

There is nothing better than banana bread. It is easy to make and bananas are cheap, so I always buy too many, just so I have an excuse to make this banana bread !
This recipe is simple and makes the best, moist, banana bread.  Enjoy !

INGREDIENTS:
1/2 cup butter, melted
1-1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
3 medium bananas, mashed

DIRECTIONS:
1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla. Add the walnuts and bananas, mix well.
Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, Spread evenly into the prepared pan.
3. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Other options:  Mix brown sugar and cinnamon and sprinkle on top, right when you remove from oven, or, powdered sugar, or, melted butter. Yum !

                          

Grilled Pork with Savory Peach Compote

I would like to share this recipe I found for adding a nice twist on grilled pork.
The blue cheese and balsamic along with the sweetness of fresh peaches, just spells, Summer ! Enjoy !

Ingredients:
4 boneless pork chops, or  2-3 lb. pork loin roast
2 peaches, halved and pitted

1/2 cup red onion, thinly sliced
1/2 cup crumbled blue cheese
2 tablespoons olive oil

1 dash dried rosemary
3 tablespoons balsamic vinegar

Directions:

Preheat the grill. Brush the chops with olive oil and season with salt and pepper or, your favorite seasoning rub. Grill for four to five minutes on each side on medium heat, or until cooked through.
(If using pork roast, use indirect heat @ 350 until reaching 145 f.)

While the meat cooks, brush the peach halves with olive oil and place on the grill face down. Grill for five minutes or until soft. Remove the peaches from the grill, slice and toss with the onions, and balsamic  vinegar. Place the peach mixture in small sauté pan and heat to medium to slightly thicken and caramelize balsamic vinegar Season with salt and pepper, then add blue cheese. Pour the peach mixture over the pork and serve.

Strawberry Rhubarb Sauce

Early summer means fresh rhubarb and fresh strawberries are plentiful. Here is a recipe to put the two together to enjoy now, or freeze for later in the year. Enjoy !

Ingredients:

1/4 cup sugar, depending on desired tartness

1/4 cup water
2-1/2 cups rhubarb stalks, cleaned, 1 inch dice
1 quart strawberries, cleaned, hulled and halved
1/2 tablespoon lemon juice
1 inch piece of fresh peeled ginger, chopped (optional)
1/4 tsp. salt (optional)

Directions:

In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.

If necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.