I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, October 29, 2010

Sausage Pepper & Cheese Bread

My daughter Tonia loves this dinner. I like this for a dinner in it's self, but others may want some soup to go with it.




SAUSAGE PEPPER & CHEESE BREAD
(Makes 2 loafs)

Ingredients:
*1 pound sweet Italian sausage, casing removed
*1 cup red pepper, chopped
*1 1/2 cups mozzarella cheese, shredded
*1 1/4 cups warm water
*2 package dry active yeast (4 1/2 teaspoons)
*2 tablespoons sugar
*1 1/2 teaspoon salt
*1 1/2 teaspoons Italian seasoning
*1/4 cup butter, softened
*2 eggs, room temperature
*4 1/4 cups all-purpose

Directions:
~Brown sausage, and red pepper until sausage, breaking up sausage as it cooks.
~Cook until sausage is no longer pink.
~Drain and cool, set side.
~In a large bowl combine warm water, yeast & sugar.
~Cover with plastic wrap and set sit for 10 minutes, or until yeast becomes foamy.
~Add salt, italian seasoning, butter, 1 egg, and 2 cups of flour, beat until smooth.
~Stir in enough of the remaining flour to make dough soft.
~Knead for 8-10 minutes.
~Place into a greased bowl, turn dough so greased side is up.
~Cover, let rise in a warm draft-free area for 1 hour, or until doubled in size.
~Punch dough down.
~Divide into 6 equal pieces.
~Roll each dough section into 4x14 inch strips.
~Stir cheese into sausage.
~Spoon sausage mixture down each strip.
~Pinch long edges together on each strip, making them into ropes.
~Braid three ropes together. Repeat with other three ropes.
~Place on a greased baking sheet.
~Cover with a clean damp dish towel.
~Let rise in a warm draft-free area, about 1 hour.
~Beat egg in a small dish.
~Gently brush tops of loaves with egg.
~Bake at 400 degrees, for 25 minutes.
~Remove from oven, let sit for 10 minutes before cutting.

Thursday, October 28, 2010

Cloverleaf Rolls

This is something I remember my mom & grandma making. Mouth watering, soft, airy, rolls. Yummy!


CLOVERLEAF ROLLS
(makes 12 large or 18 regular)

Ingredients:
*3 1/2 - 4 cups all-purpose flour
*1 tablespoon dry active yeast
*3/4 cup warm water
*1 tablespoon white sugar
*1 cup warm milk
*3 tablespoons white sugar
*1/4 cup butter, melted and cooled slightly
*1 egg, room temperature
*1 teaspoon salt
*1 teaspoon melted butter

Directions:
~Grease one or two muffin pans.
~In a small bowl, combine yeast, 1 tablespoon sugar in the 3/4 cup warm water.
~Cover with plastic wrap, and let it sit for 10 minutes. It will be foamy.
~In a large bowl, mix in 3 cups flour, 3 tablespoons sugar, melted (cooled slightly) butter, warm milk, room temperature egg, and salt.
~Mix in the yeast mixture.
~Add in remaining flour, 1/4 cup at a time (if you have a kneader blade for your mixer bowl, use that), until you have soft, sticky, dough.
~Remove dough from bowl and set on a lightly floured surface.
~Cover with a clean towel, and let it rest for 10 minutes.
~Gently knead dough for 40 seconds.
~Grease a large glass bowl with oil or butter.
~Cover with a damp clean hand towel, and let rise in a warm draft free area.
~Let rise for about 1 hour, or until doubled in size.
~Punch dough down.
~Remove from bowl and place the dough on a lightly floured counter.
~Divide dough in half, and set one piece aside.
~Gently roll each half of dough in a long rope, with floured hands. About 18 inches long.
~Slice each half into 18 semi-equal pieces for larger rolls or 27 for regular size.
~Shape each piece into balls.
~Place three dough balls into each muffin tin.
~Cover with a damp clean hand towel.
~Let rise in a warm draft-free area for 40 minutes.
~Remove towel, and brush tops with melted butter.
~Bake at 350 degrees for 20 minutes, or until buns are a dark golden brown.

Helpful Hint:
When letting my bread rise, I always boil a small pot of water. I then place the pan in my oven (must not be on). I place the bowl with the dough beside it. This makes for a quicker rise and a moister bun.

Wednesday, October 27, 2010

Brown Sugar Glaze Carrots

I'm always looking for a different twist to cooking veggies. This is pretty tasty, don't let the mix of ingredients scare you off. I normally do not care for cooked carrots, but I really like these. This would be a great Thanksgiving side dish.


BROWN SUGAR GLAZE CARROTS
(serves 4)

Ingredients:
*1 small bag mini carrots (or 3 cups sliced)
*2 tablespoons butter
*2 teaspoons dried dill weed
*2 tablespoons brown sugar
*1/4 teaspoon salt
*1/8 teaspoon pepper

Directions:
~Steam carrots until tender
~In a small saucepan over medium heat, melt butter.
~Add sugar, dill, salt, & pepper.
~Bring to a small boil.
~Reduce heat, and let sauce simmer until it thickens up a little.
~Mix cooked carrots into sauce & serve.

Tuesday, October 26, 2010

Apple Cranberry Stuffing

This is not my normal stuffing that I make, but it's very good. Sometimes it's fun to change it up a bit.


APPLE CRANBERRY STUFFING
(serves 8-10)

Ingredients:
*5 1/2 cups cubed sourdough bread
*1/2 pound sage sausage
*2 cups onions, chopped
*2 cups celery, chopped
*1 clove garlic, minced
*1 teaspoon dried sage
*1 teaspoons dried rosemary
*1/2 teaspoon thyme
*1/2 teaspoon black pepper
*2 golden delicious apples, cored and chopped
*1 cup dried cranberries
*1 tablespoon dried parsley
*2 1/2 cups turkey stock (or chicken stock)
*1 egg
*4 tablespoons butter, melted

Directions:
~Preheat oven to 350 degrees.
~Spread bread cubes in a single layer on a large baking sheet.
~Bake for 6 minutes, or until light golden brown.
~Transfer toasted bread cubes to a large bowl.
~In a large skillet, cook sausage, onions, garlic, celery, over medium heat, until evenly browned.
~Add sage, rosemary, thyme, parsley & pepper.
~Cook, stirring, for 3 minutes.
~Pour sausage mixture over bread.
~Mix in apples & cranberries.
~Slowly pour turkey stock and melted butter over bread cubes.
~Gently mix.
~Bake covered for 30 minutes.
~Uncover, and bake for another 30 minutes.

Vegetarian Version:


-Substitute sausage for 1 cup chopped mushrooms.
Cook veggies in 1 tablespoon olive oil until tender. Follow the rest of the recipe as directed above.



Veggie Burgers

I starting making these when Autumn became a vegetarian. I don't like her to eat processed veggie burgers that you buy from the store. I make these up and then freeze them, ready for her to cook whenever she wants them. Much healthier for her.


VEGGIE BURGERS
(serves 8)

Ingredients:
*2 teaspoons olive oil
*1 small onion, grated
*2 cloves garlic, minced
*2 carrots, shredded
*1 small yellow squash, shredded
*1 small zucchini, shredded
*1 1/2 cups rolled oats
*1/4 cup cheddar cheese, shredded
*1 egg, beaten
*1 tablespoon soy sauce
*1 cup riced, cooked, and cooled (brown or white)
*1 1/2 cups all-pourpose flour

Directions:
~Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes until tender.
~Mix in the carrots, squash, & zucchini.
~Continue to cook and stir for 2 minutes.
~Remove pan from heat, and mix in oats, cheese, rice & egg.
~Stir in soy sauce.
~Transfer the mixture to a bowl.
~Refrigerate, covered, for 1 hour.
~Preheat stove top grill or skillet to medium-high heat.
~Place the flour on a large plate.
~Four the veggie mixture into 8 round patties.
~Drop each patty into the flour, lightly coating both sides.
~Oil the stove top grill or skillet.
~Grill each patty for 5 minutes on each side, or until heated through and nicely brown.
~Remove from heat, and place on a hamburger bun and fix as you like.

Variation:
-Add 1/4 cup frozen corn, thawed; when adding oats, cheese & rice.
-Add 1/4 mushrooms, chopped; when adding squash & zucchini.
-Add red pepper flakes for some kick.


Vegan Variation:
-Substitute egg for 1/4 cup silken tofu and 1/2 teaspoon of liquid smoke.
-Substitute soy sauce for 'soya sauce' or 'grape seed oil'.

Monday, October 25, 2010

Cabbage Soup

My daughter Autumn and my son Brandon love this soup. Easy to make, healthy, and warms you up on a cool day.  This is around 130 calories.  So good for such a small amount of calories.


CABBAGE SOUP
(serves 8)

Ingredients:
*3 tablespoons olive oil
*2 garlic cloves, chopped small
*1 small yellow onion, chopped
*2 carrots, peeled, and sliced thin
*2 celery stalks, sliced thin
*6 cups chicken stock
*1 teaspoon oregano
*1 teaspoon basil
*1 teaspoon chicken granules 
*1 teaspoon salt
*1/2 teaspoon black pepper
*1/2 head of cabbage, cored and coarsely chopped
*1 quart stewed tomatoes

Directions:
~In a large stockpot, heat olive oil over medium heat.
~Stir in onion, garlic, carrots, & celery.
~Cook until onion is transparent, about 5 minutes.
~Stir in chicken stock, oregano, basil, chicken granules, salt & pepper.
~Bring to a boil, then stir in cabbage.
~Simmer until cabbage wilts, about 12 minutes.
~Stir in the stewed tomatoes, and bring back to a boil.
~Reduce heat and simmer for 30-40 minutes.

Variation:
-Substitute chicken stock for vegetable stock. (I think it tastes much better with the chicken stock, but that's just my opinion)

Friday, October 22, 2010

Lemon Curd Cake

This is such a luscious dessert. A little time consuming, but not hard. If you like lemon, you will love this. This cake is also very good without the curd in the middle.


LEMON CURD CAKE
(serves 15)

Ingredients:
-cake
*3 cups cake flour
*1 1/2 teaspoons baking powder
*1 teaspoon baking soda
*1 teaspoon ground ginger
*1/2 teaspoon salt
*3/4 cup butter, softened
*2 cups white sugar
*4 large eggs, separated, room temperature
*2 tablespoons fresh squeezed lemon juice
*1 teaspoon pure vanilla extract
*1 1/3 cups buttermilk
*1/4 teaspoon cream of tarter

-lemon curd
*1 cup white sugar
*3 eggs, room temperature
*1 cup fresh lemon juice
*3 lemons, zested
*1/2 cup butter, melted

-frosting
*8 ounces cream cheese, softened
*3/4 cup butter, softened
*2 cups powdered sugar, sift before measuring
*1/4 cup heavy cream
*1/3 cup of lemon curd

Lemon Curd Directions:
~In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
~Stir in lemon juice, lemon zest, and butter.
~Cook in the microwave for one minute intervals, stirring after each minute.
~Repeat until mixture is thick enough to coat the back of a metal spoon.
~Cool, and refrigerate.

Cake Directions:
~Preheat oven to 350 degrees.
~Grease & flour two 9" round cake pans.
~In a large bowl combine flour, baking powder, baking soda, ginger and salt.
~In another large bowl beat together butter and sugar, until light and fluffy. About 2 minutes.
~Beat in egg yolks, one at a time. Beating well in between each egg.
~Beat in lemon juice & vanilla.
~Beat at low speed, adding flour mixture alternately with buttermilk. Beginning and ending with flour.
~Beat until just barely blended.
~In a small bowl, beat egg whites and cream of tarter until they form small stiff peaks.
~With a rubber spatula, gently fold egg white mixture into cake batter. Do it one third at a time.
~Spread into cake pans.
~Bake for 35-40 minutes.
~Cool cake for 10 minutes.
~Invert onto cooking racks and let cool.

Frosting Directions:
~In a mixer bowl, cream cheese & butter for 2 minutes or until fluffy.
~At low speed mix in powdered sugar, 1/3 cup lemon curd, and heavy cream until smooth.
~Cover, chill for 20 minutes, or until spreadable consistency.

Putting cake together:
-Place on layer of cake on a cake plate or serving plate.
-Spread with 1 cup lemon curd.
-Refrigerate for 20 minutes, to let curd set.
-Top with remaining cake layer.
-Frost cake and refrigerate.
-Bring cake to room temperature before serving.

Thursday, October 21, 2010

Marinated Steak

This makes for one tender delicious steak. This along with a twice baked potato and a salad, makes for a perfect meal.



MARINATED SIRLOIN STEAK
(serves 4)

Ingredients:
*1 tablespoons worcestershire sauce (use Lea & Perrin for Gluten Free)
*1 tablespoon fresh squeezed lemon juice
*1/4 cup olive oil
*1/2 cup yellow onion, minced
*1/2 teaspoon salt
*1 tablespoon italian seasoning
*1 garlic clove, minced
*1/8 teaspoon hot pepper sauce (optional)
*2 pounds of your steak of choice

Directions:
~In a gallon size zip-loc bag combine worcestershire sauce, lemon juice, oil, italian seasoning, pepper, salt, garlic and hot sauce .
~Seal, and mix well.
~Place steak into bag and reseal.
~Marinate for 6 hours or overnight.
~Remove steak from marinate.
~Cook steaks on grill or stove-top grill at medium-high heat to desired doneness.

Wednesday, October 20, 2010

Ravioli & Tomato Soup

This is a soup that my daughter Autumn loves. She is a vegetarian and we are always on the look out for new recipes for her. This one did the trick!


RAVIOLI & TOMATO SOUP
(serves 6)

Ingredients:
*1 quart homemade tomato sauce (or 28 ounce can crushed tomatoes)
*3 garlic cloves, minced
*1 medium yellow onion, chopped
*2 red peppers, chopped
*1 medium zucchini, chopped
*4 cups water
*2 cups vegetable broth
*1 (6 ounce) can tomato paste
*1 (14 ounce) small cheese ravioli
*2 tablespoons extra virgin olive oil
*1 tablespoon dried oregano
*4 teaspoon dried basil
*1 teaspoon dried parsley flakes
*1-2 teaspoon red pepper flakes
*4 tablespoons freshly grated parmesan cheese

Directions:
~Heat oil in a heavy stock pot, over medium heat.
~Add onions & garlic.
~Sauté for about 3 minutes.
~Add red peppers and sauté for 5 minutes.
~Add tomato sauce (or crushed tomatoes), water, parmesan cheese, vegetable stock and tomato paste.
~Simmer over medium heat for 15 minutes.
~Add zucchini, oregano, parsley, basil, & ravioli.
~Bring to a light boil.
~Cook until ravioli is tender and zucchini reaches desired texture (about another 10 minutes).
~Add salt, pepper, & red pepper flakes.

(add cheese & sour cream to make it even better)

Variation:
-Add 1/2 cup mushrooms, sliced, when you add the zucchini.
-Substitute mini ravioli for regular size ravioli.
-Substitute mini ravioli for cheese tortellinis.
-Substitute vegetable broth for chicken broth.
-Substitute cheese ravioli for spinach ravioli.
-Substitute cheese ravioli for beef ravioli.
-Substitute cheese ravioli for lobster ravioli.
-Substitute cheese ravioli for chicken ravioli.

Tuesday, October 19, 2010

Italian Wedding Soup

This is one of my daughter Tonia's favorite soups. A few steps but easy to make. I was told long ago that the reason this soup is called a wedding soup is not because it's often served at weddings, but the blending (or marriage) of chicken and beef stock. I don't know if it's true, but it makes sense to me.



ITALIAN WEDDING SOUP
(serves 8)


Ingredients:
*1 pound lean ground beef
*2 eggs, beaten
*1/4 cup dry bread crumbs
*1/4 cup fresh grated parmesan cheese
*2 garlic cloves, minced
*1/2 small onion, chopped fine
*1/2 teaspoon black pepper
*2 teaspoons dried basil
*10 cups chicken stock
*2 cups beef stock
*1 tablespoon chicken granules
*3 cups thinly sliced escarole
*1 cup orzo pasta (or pasta of your choice)
*4 teaspoons olive oil
*2 cups finely chopped carrot
*2 stalk celery, chopped fine

Directions:
~Preheat oven to 350 degrees.
~In a medium bowl, combine ground beef, egg, bread crumbs, parmesan cheese, garlic, onion & basil.
~Shape into 1/2 inch meatballs.
~Place onto a parchment lined baking sheet.
~Bake for 20 minutes.
~Remove from oven, and set aside.
~In a medium sauce pan cook orzo as directed on box, drain, and set aside.
~In a medium skillet, sauté carrots, & celery in the olive oil, for about 3-5 minutes.
~In a large saucepan, heat chicken stock, and beef stock to a boil.
~Stir in escarole, orzo, chicken granules, meatballs, carrots & celery.
~Return to a boil.
~Reduce heat to medium and cook until escarole is wilted.

Variations:
~Substitute ground beef or ground turkey.

Vegetarian Version:
~Substitute meatballs for vegetarian meatballs. (You will find those in the vegetarian meatball sub)

Monday, October 18, 2010

Buttermilk Biscuits

I love homemade biscuits. The taste of a fresh biscuit just out of the oven, with melted butter or honeybutter on it, amazing.



BUTTERMILK BISCUITS
(serves 8-12)

Ingredients:
*2 cups all-purpose flour
*1 tablespoon baking powder
*1 1/2 teaspoons salt
*1 tablespoon white sugar
*1/3 cup lard
*1 cup buttermilk

Directions:
~Preheat oven to 425 degrees.
~In a large bowl, sift the flour, baking powder, salt, and sugar.
~Cut in the lard until the mixture resembles coarse meal.
~Gradually stir in the buttermilk, until the dough pulls away from the side of the bowl.
~Turn out onto a floured surface, and knead 20-25 times.
~Roll dough out to 3/4 inch thick.
~Cut biscuits with a large cutter or a glass dipped in flour.
~Repeat until all dough is used.
~Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
~Bake 15 minutes, or until edges begin to brown.

Variations:
`Substitute lard for shortening.
`Substitute lard for butter.
`Substitute butter milk for whole milk.


Friday, October 15, 2010

Snickerdoodles

Every time I make these, I help but think of my daughter's friend Kevin. He loves Snickerdoodles! I love it when I make something that reminds me of someone. It's a reminder to me to pray for that person.



SNICKERDOODLES
(makes 4 dozen)

Ingredients:
*1/2 cup butter, softened
*1/2 cup shortening
*1 1/2 cups white sugar
*2 eggs
*2 teaspoons pure vanilla extract
*2 teaspoons cream of tarter
*2 3/4 cups all purpose flour
*1 teaspoon cinnamon
*1 teaspoon baking soda
*1/4 teaspoon salt
*3 tablespoons white sugar
*3 teaspoons cinnamon

Directions:
~Preheat oven to 400 degrees.
~Cream together, butter, shortening, 1 1/2 cups sugar, eggs & vanilla.
~Mix in the flour, cream of tarter, soda, 1 teaspoon cinnamon, & salt.
~Mix until well blended.
~Take a rounded teaspoons of dough and shape them into balls.
~Mix the 3 tablespoons sugar & 3 teaspoons cinnamon together.
~Roll the balls of cookie dough in the cinnamon sugar.
~Place on a ungreased cookie sheet.
~Bake 8 minutes. Cookies should be set but not hard.
~Remove cookies and let sit on cookie sheet for 1 minute.
~Remove and let cool on a cooling rack.

Thursday, October 14, 2010

Egg Rolls with Dipping Sauce

Normally I can't have egg rolls in a restaurant because I never know if they have shrimp in them or not (allergic). Making my own, solved this problem.



EGG ROLLS
(serves 8)

Ingredients:
*1/8 pound ground pork
*1 1/2 teaspoons ground ginger
*2 teaspoons garlic powder
*1 quart corn oil for frying
*2 tablespoon all-purpose flour
*2 tablespoons water
*4 cups cabbage, shredded
*2 stalks celery, chopped
*2 carrots, shredded
*1/2 valdia onion, chopped very fine
*8 (7 inch square) egg roll wrappers

Directions:
~Mix ginger & garlic powder to pork sausage.
~In a medium skillet cook pork mixture, stirring, cook until no longer pink. Set aside.
~Steam cabbage, celery onion, & carrots for , set aside.
~In a large skillet heat (Iuse an electric frying pan) oil to 375 degrees.
~In a bowl, combine flour and water.
~Stir until they become a paste.
~Mix together cabbage mixture & pork mixture.
~Take one egg roll skin and lay it flat, with a corner facing you.
~Place about 1/4 cup of cabbage mixture on center of egg roll.
~Fold corner facing you, up over the mixture
~Fold left & right corners toward the center and continue to roll.
~Brush a bit of the flour paste on the final corner. It will help seal the egg roll.
~Gently place egg rolls into heat oil and fry, turning occasionally, until golden brown.
~Remove from oil and drain on paper towels, or on a cooling rack.

Variations:
-Substitute pork sausage for shredded chicken
-Substitute pork sausage for shrimp, chopped
-Substitute pork sausage for ground turkey
-Add 1/4 cup water chestnuts
-Add 1/4 cup mushrooms
-Add 1/4 cup fresh sprouts
-Add 1/4 cup fresh broccoli sprouts
-Substitute cabbage & carrots with coleslaw mix

Vegetarian Version:
Just omit the pork, and all the veggies and some listed in the variation section.


Helpful Hint:
Only wrap a few at a time or the wrappers will get soft and soggy.

SWEET & SOUR DIPPINGSAUCE
(serves 8)

Ingredients:
*1/8 cup white sugar
*1/8 cup brown sugar
*1 tablespoon white vinegar
*1/3 cup water
*1 tablespoon soy sauce
*1 teaspoon ketchup
*1 tablespoon cornstarch

Directions:
~In a medium saucepan, mix all the ingredients.
~Cook over medium heat and bring to a boil.
~Stir continuously until thickened.
~Remove from stove, let cool.
~Refrigerate for at least 4 hours, to help the flavors blend.

Sesame Chicken

Up until a few years ago when I went to China Town in Chicago, I never ate Chinese food. I still will only eat two orthree things, this happens to be my favorite.



SESAME CHICKEN
(serves 6)

Ingredients:
*1/2 cup all-purpose flour
*1/8 cup sesame seeds
*1 teaspoon black pepper
*1 teaspoon chinese five-spice powder
*1 1/2 teaspoon crushed red pepper flakes
*5 skinless, boneless chicken breast halves, cut into bite-size chunks
*6 tablespoon vegetable oil
*1 yellow onion, sliced
*1 green pepper, thinly sliced
*1 garlic clove, chopped fine
*1/4 cup sesame seeds
*6 tablespoons teriyaki
*6 tablespoons honey

Directions:
~In a large zip-loc bag, combine flour, 1/8 cup sesame seeds, black pepper, Chinese five spice, & red pepper flakes.
~Place a small amount of chicken into the bag, and shake well to coat.
~Remove and set onto a plate.
~Repeat until all chicken is coated.
~Heat oil in a large skillet or wok, over medium-high heat.
~Carefully place chicken into oil and brown on both side, about 6 minutes on each side.
~Remove chicken and set aside.
~Stir in onion, & green pepper.
~Cook for about 2 minutes.
~Remove and set aside.
~Return chicken to skittle/wok, and reduce heat to low.
~Mix in teriyaki.
~Stir in 1/4 cup sesame seeds, garlic and honey.
~Stir until sauce thickens.
~Add cooked onions, green pepper, & garlic to skillet/wok.
~Cook until warm through and serve over rice.

Vegetarian Version:
-Replace chicken with Bocca Chicken Nuggets.
~Cook in a large skillet/wok over medium-high heat, olive oil, onion, & green pepper.
~Cook for about 2 minutes.
~Remove and set aside.
~Place Bocca chicken to skittle/wok, and reduce heat to low.
~Mix in teriyaki.
~Stir in 1/4 cup sesame seeds, garlic and honey.
~Stir until sauce thickens.
~Add cooked onions, green pepper, & garlic to skillet/wok.
~Cook until warm through and serve over rice.


Tuesday, October 12, 2010

Meatball Sub

My daughter Tonia & my favorite adopted daughter Erica love meatball subs. Now if i'm making it for Erica of course I leave out the onions. Very easy to make and very filling. I can't eat a whole one.


MEATBALL SUB
(serves 4)

Ingredients:
*1 pound ground beef
*2 garlic cloves, minced
*1 small onion, finely chopped
*3/4 cup bread crumbs
*2 teaspoons italian seasoning
*2 tablespoon dried parsley
*2 tablespoon fresh grated parmesan cheese
*1 egg, beaten
*1 tablespoon milk
*2 cups spaghetti sauce (I make my own)
*4 hearty sub buns
*1 tablespoon olive oil
*1/2 teaspoon garlic salt
*4-8 slices provolone cheese

Directions:
~Preheat oven to 350 degrees.
~In a medium bowl, gently mix ground beef, onion, garlic, bread crumbs, italian seasoning, parsley, parmesan cheese, egg & milk.
~Shape into 12 meatballs.
~Place in a baking dish.
~Bake for 15 minutes, or until cooked through.
~Open your sub bun, and brush the inside with olive oil.
~Sprinkle garlic salt over olive oil.
~Place the sub buns on a baking sheet.
~Bake in oven for 5 minutes, or until lightly browned. (I do this durning the last 5 minutes of the meatballs cooking.)
~Warm spaghetti sauce over medium heat, while the meatballs are cooking.
~When meatballs are done, drain any grease from them and put meatballs into spaghetti sauce.
~Spoon the meatballs into sub bun.
~Place provolone cheese over meatballs.
~Return to oven for 3-4 minutes or until the cheese is melted.
~Cool slightly and serve.

Monday, October 11, 2010

Vegetarian Meatball Sub

My veg-head Autumn really enjoys this recipe. I try whenever possible to make her something similar to what we are eating for dinner. When we have meatball subs, she gets this. I posted the vegan alternative at the bottom of this recipe.


VEGETARIAN MEATBALL SUB
(serves 5)

Ingredients:
*4 eggs, slightly beaten
*1 teaspoon dried oregano
*1 teaspoon dried basil
*1/4 teaspoon dried thyme
*1/4 teaspoon dried majoram
*2 cups cheddar cheese, grated
*3/4 cups walnuts, chopped fine
*1 cup dry italian style breadcrumbs
*2 cups spaghetti sauce (I make my own)
*4 hearty sub buns
*1 tablespoon olive oil
*1/2 teaspoon garlic salt
*4-8 slices provolone cheese

Directions:
~Mix well, the first 8 ingredients together.
~Cover and refrigerate for 30 minutes.
~Preheat oven to 400 degrees.
~Form mixture into 1 1/4 inch balls.
~Spray a baking sheet with a cooking spray.
~Bake for 20 minutes or until a golden brown.
~Open your sub bun, and brush the inside with olive oil.
~Sprinkle garlic salt over olive oil.
~Place the sub buns on a baking sheet.
~Bake in oven for 5 minutes, or until lightly browned. (I do this durning the last 5 minutes of the meatballs cooking.)
~Warm spaghetti sauce over medium heat, while the meatballs are cooking.
~When meatballs are done, drain put meatballs into spaghetti sauce.
~Spoon 5 meatballs into sub bun.
~Place provolone cheese over meatballs.
~Return to oven for 2-3 minutes or until the cheese is melted.
~Cool slightly and serve.


Helpful Hint:
-Once you have cooked the meatballs and they have cooled, you can freeze them.

Vegan Variations:
-substitute cheddar cheese for soy cheddar cheese
-omit mozzarella cheese or substitute with Creamy sheese.
-substitute bread crumbs for vegan bread crumb
-substitute egg for 1 tablespoon soya flour & 1 tablespoon water.

Friday, October 8, 2010

French Bread

I love this bread recipe. I love also to make garlic toast out of it.


FRENCH BREAD
(1 loaf)

Ingredients:
*1 cup warm water
*1/4 teaspoon white sugar
*3 teaspoons active dry yeast
*3 cups all-purpose flour
*1 teaspoon salt
*2 teaspoons cornmeal
*1 egg white
*1 teaspoon water

Directions:
~In a small bowl, mix warm water, sugar & yeast.
~Let yeast sit 10 minutes to proof.
~In a large bowl, combine 1 cup flour & salt.
~Mix yeast mixture into flour.
~Use a wooden spoon and stir in remaining 2 cups of flour.
~Place dough on a lightly floured surface.
~Knead dough until smooth and elastic (about 8-10 minutes).
~Shape into a ball.
~Place dough into a greased bowl, and turn once.
~Cover, and let rise in a warm place until doubled. (about 1 hour)
~Punch dough down.
~Turn out onto a lightly floured surface.
~Cover with clean damp cloth and let rest for 10 minutes.
~Roll dough into a large rectangle.
~Roll up, starting from long side.
~Moisten edge with water and seal.
~Taper ends.
~Grease a large baking sheet.
~Sprinkle corn meal on baking sheet.
~Place loaf seam side down on baking sheet.
~Lightly beat the egg with the water.
~Gently brush some egg mixture on dough.
~Cover with clean damp cloth.
~Let rise until doubled. (about 40 minutes)
~With a very sharp knife, gently cut 3-5 diagonal cuts about 1/4 inch deep across top of dough.
~Bake in a preheated 375 degrees oven for 20 minutes.
~Brush again with egg white mixture.
~Bake for 15-20 minutes., or until bread tests done.
~Cool on a wire rack.

Thursday, October 7, 2010

Apple Turkey Burgers with Mango Salsa

Definitely a different twist to a turkey burger. Very, very good.  I really like the mango salsa on it.




APPLE TURKEY BURGERS WITH MANGO SALSA
(serves 6)

Ingredients:
*1/8 cup green onions, sliced thin
*1/4 cup celery, chopped fine
*1 granny smith apples, peeled & diced small
*1 pound ground turkey
*1 tablespoon olive oil
*2 teaspoons sea salt
*1 teaspoon black pepper
*1 teaspoon chipotle tabasco pepper sauce
*1/2 lemon, freshly squeezed
*1/2 lemon, grated zest
*1 tablespoon dried parsley

Burger Directions:
~Sauté the green onions, celery, and apples in the canola oil until tender.
~Set aside and let cool.
~In a large bowl, add turkey & cooled sautéed ingredients.
~Gently mix.
~Form into 6 patties.
~Place covered in refrigerator for 2 hours.
~Place on a lightly oiled stove top grill or skillet.
~Cook about 7 minutes on each side, making sure meat is completely done.
~Place a slice of cheese on burger if desired.
~Let Burgers set for 5 minutes.
~Place Burger on bottom side of a toasted bun.
~Scoop desired amount of mango salsa over burger.
~Put top of toasted bun over salsa.

Salsa Ingredients:
*1 mango, peeled, seeded and chopped
*1 green onion, chopped
*1/4 cup red pepper, finely chopped
*2 teaspoon dried cilantro
*1 teaspoon sea salt
*2 tablespoons freshly squeezed lime juice
*1 tablespoon freshly squeezed lemon juice

Salsa Directions:
~Mix all ingredients in a small bowl.
~Set sit covered in the refrigerator for 30 minutes.


Hummus

Homemade hummus is so easy to make. No cooking necessary. A blender or food processor is all you need.



HUMMUS
(serves 8)

Ingredients:
*1 (7.75 ounce) can garbanzo beans, drained (about 1 cup)
*3 tablespoons tahini
*1-2 tablespoons fresh squeezed lemon juice (depending on how you like it)
*1 teaspoon sea salt
*1 tablespoon minced garlic
*1/8 cup roasted red pepper
*2 teaspoons olive oil
*1 teaspoon dried parsley

Directions:
~Mix all ingredients in a blender or food processor.
~Serve with pita bread, wheat thins, or whatever you like.


-drizzle a little olive oil on top of hummus before serving.

For those who of you who are not sure where to locate 'Tahini' in grocery store, it's usually in the 'ethnic foods section'.

Wednesday, October 6, 2010

Parmesan Roasted Potatoes

I love the crust you get on these potatoes. They are very flavorful. I think it's a great change from the same old potato.


PARMESAN ROASTED POTATOES
(serves 6)

Ingredients:
*1/2 cup Parmesan cheese, grated
*1/3 cup all-purpose flour
*1 teaspoon garlic salt
*1 teaspoon onion powder
*1 teaspoon paprika
*teaspoon pepper
*6 potatoes, washed & cubed
*1/4 cup butter, melted
*1/4 cup olive oil

Directions:
~Preheat oven to 350 degrees.
~In a paper lunch bag or quart zip-loc bag combine flour, garlic salt, onion powder, paprika, & pepper.
~Mix well.
~Place potatoes in bag and shake to coat.
~Pour butter and olive oil into a 8x8 inch baking dish.
~Stir in potatoes.
~Sprinkle grated parmesan cheese on and stir once more.
~Bake for 1 hour & 20 minutes, stirring occasionally.
~Turn oven up to 450 degrees.
~Bake for 10 minutes.
~Remove and serve.

Tuesday, October 5, 2010

Tomato Soup

Tomato soup is so easy and fast to make. Make this along with a grilled cheese and you can't go wrong.





TOMATO SOUP
(serves 6)

Ingredients:
*6 cups chopped fresh tomatoes
*1 onion, cut into quarters
*1 garlic clove, cut into half
*4 whole cloves
*1 bay leaf
*3 cups chicken stock (or vegetable stock)
*5 tablespoons all-purpose flour
*5 tablespoon butter
*2 teaspoons of sugar
*1 teaspoon salt
*1 teaspoon black pepper

Directions:
~In a medium-large stock pot heat, tomatoes, onion, garlic, cloves, bay leaf, & chicken stock.
~Bring to a boil, reduce heat to medium-high and let cook for 30 minutes.
~Remove from heat.
~Remove bay leaf.
~Run the tomato mixture through a food mill into a large bowl or another stock pot.
~Throw away anything chunks of food that is left in the food mill.
~Melt butter over medium heat in the stock pot that you used to cook down the tomatoes.
~Stir in the flour, and cook for 1 minutes, stirring constantly. The roux should be a medium brown.
~Slowly whisk in the tomato mixture, whisking away any lumps that may appear.
~Add sugar, salt & pepper.
~Mix well and serve hot.

Monday, October 4, 2010

Au Gratin Potatoes

Put this on your dinner table and it will be eaten quicker than you can say 'jack rabbit'. Great recipe to go along with pork chops or ham.


AU GRATIN POTATOES
(serves 6)

Ingredients:
*5 large russet potatoes, peeled, sliced into 1/4 inch slices
*1 yellow onion, sliced
*1 1/2 teaspoons salt
*1 teaspoon pepper
*4 tablespoons butter
*4 tablespoons all-purpose flour (use rice flour for gluten free)
*2 cups whole milk
*2 cups shredded cheddar cheese

Directions:
~Preheat oven to 400 degrees.
~Spray a casserole dish and lid with cooking spray.
~Layer 1/2 of the potatoes into the bottom of the casserole dish.
~Sprinkle 1/2 teaspoon salt & pepper on potatoes.
~Layer the onions evenly over potatoes.
~Layer remaining potatoes over onions.
~Sprinkle remaining 1/2 teaspoon of salt & pepper over potatoes.
~Melt butter in a medium saucepan over medium heat.
~Mix in flour and 1/2 teaspoon salt.
~Cook, constantly stirring with a whisk for one minute.
~Slowly stir in milk.
~Cook until mixture has thickened. Stirring constantly.
~Stir in cheese all at once, and continue stirring for about 45 seconds.
~Pour the cheese mixture over the potatoes.
~Cover with lid or aluminum foil.
~Bake 1 1/2 hours.

Variation:
-Add chopped ham.
-Add 1 teaspoon hot sauce to milk mixture for spice.

Friday, October 1, 2010

Turkey Burgers

The trick of a good turkey burger is to either use dark meat mix, dark/white meat mix, or add a little olive oil to white meat turkey. I don't care to use prepackaged turkey. Go to your local meat market and have them grind you up some. It really does make a difference.



TURKEY BURGERS
(serves 6)

Ingredients:
*1 tablespoon olive oil
*1/2 medium red onion, chopped
*3 garlic cloves, minced
*1/4 cup celery, chopped
*1 medium carrot, shredded
*1 pound ground turkey
*1 teaspoon salt
*1 teaspoon black pepper
*1 1/2 tablespoons dried parsley
*1 teaspoon dried rosemary
*1/2 teaspoon dried thyme
*1/2 teaspoon chili powder


Directions:
~Sauté onions, celery, garlic, & carrots in the olive oil over medium heat, until veggies are tender.
~Remove from heat.
~Put ground turkey in a large mixing bowl.
~When veggies are cool to the touch add them to the turkey.
~Add salt, pepper, parsley, rosemary, thyme, & chili powder.
~Using your hands, mix gently, until well combined.
Do not overmix or it will make your burgers tough.
~Form into 6 patties.
~Spray cooking spray on a grill or a stove top grill.
~Cook for 5-6 minutes per side, until cooked through.
~Add cheese to burgers if desired, and put on a toasted bun.


*Serve burgers with tomato, lettuce, onions, pickles, bacon, olives or whatever you like.


Helpful Hint:
-Use your fingers to form a slight indentation in the middle of the patties. Having the middle part thinner will help the patties cook with a more even shape.
-If using a stove top grill or cast iron pan and you have a problem with food sticking, sprinkle the bottom of pan with salt. It will keep the patties for sticking when you flip them.