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.

Monday, December 12, 2016

Buffalo Chicken Tortilla Roll Ups

I like this appetizer because it is served cold (I'm sure it would be good warm too).  I love to use my homemade bleu cheese dressing to dip them into.






BUFFALO CHICKEN TORTILLA ROLL UPS
(makes 40-45)

Ingredients:
*1/4 cup butter
*2 garlic cloves, minced
*1/2 cup franks red hot sauce
*2 cups cooked chicken, shredded
*1 (8 ounce) package cream cheese, softened
*1 cup cheddar cheese, shredded
*2 tablespoons sour cream
*1 (20 pack) small flour tortillas
*3 green onions, thinly sliced
*1 cup bleu cheese dressing (I make my own).


Directions:
~In a small saucepan, bring franks red hot sauce, butter and garlic cloves to a boil.
~Reduce heat and simmer for 10 minutes.
~Remove from heat and set aside and allow to cool for about 10 minutes.
~In a medium bowl, combine cream cheese, sour cream and the cheddar cheese.
~Toss shredded chicken into hot sauce.
~Lay tortillas out on a clean surface.
~Spread and even layer of chicken and cheese mixture over the entire surface of each of the tortillas.
~Roll up each tortilla tightly.
~Roll each tortilla in plastic wrap.
~Place in the refrigerator for 2-4 hours.
~Slice each rolled tortilla.
~Place on a serving plate and garnish with green onions.
~Place bleu cheese in a bowl for dipping.

Tuesday, December 6, 2016

Cranberry Orange Shortbread Cookies.

This is one of my favorite shortbread recipes.   It's easy to make, but it's a must to refrigerate before cookie.  It will crumble and break apart if you don't allow it to chill.  Also do not over bake.




CRANBERRY ORANGE SHORTBREAD COOKIES
(4 dozen)

Ingredients:
*3/4 cup dried cranraisins
*1/4 cup granulated sugar
*3 3/4 cup all-purpose flour
*1 1/8 cups granulated sugar
*1 1/2 cups cold butter, cubed
*2 teaspoons almond extract
*zest of 2 oranges
*3 tablespoon fresh orange juice
*1/2 cup slivered almonds, chopped (optional)
*1/2 cup granulated sugar (optional)

Directions:

~Combine cranraisins and 1/4 cup granulated sugar in a food processor (or chop by hand),  just until the cranraisins a chopped.
~In a large bowl, mix flour and 1 1/8 cup granulated sugar.
~Using a pastry cutter (or a food processor) cut in butter, until mixture becomes very fine crumbs.
~Stir in almond extract, cranberry sugar mixture, orange zest, and orange juice.
~Mix in chopped slivered almonds (optional).
~Knead dough with hands until you can form a ball with the dough.
~Divide dough in half.
~Shape each half into a log about 2-inches in diameter.
~Wrap in plastic wrap.
~Refrigerate for 6-72 hours.
~Preheat oven to 325 degrees.
~Spray cooking sheet with a cookie spray.
~Place 1/2 cup sugar into a small bowl.
~Slice cookie dough about 1/4 inch thick (I return the dough into the refrigerator while each batch is cooking).
~Gently coat each side of cookie with sugar.
~ Place cookies on prepared cookie sheet.
~Bake for 12-14 minutes.
~Allow cookies to cool on cookie sheet for 2-3 minutes.
~Remove and place on cooling rack to finish cooling.


Wednesday, November 30, 2016

Muffuletta Pasta Salad

I love a good muffuletta sandwich, but I normally can't find a good one in this area.  This recipe is the next best thing.



MUFFULETTA PASTA SALAD
(serves 6)

Salad Ingredients:
* 1 (16 ounce) penne pasta
*4 ounces hard salami, cut into small pieces
*4 ounces provolone cheese, cut into small pieces
*1 cup celery, finely chopped
*1/2 cup, roasted red pepper, chopped into bite size pieces (I roast my own)
*1/2 cup black olives, pitted and sliced
*1/2 cup green olives, sliced and pitted
*1/4 cup pepperoncini, finely chopped
*1/8 cup capers

Dressing Ingredients:
*1/4 cup red wine vinegar
*1/4 cup yellow onion, finely chopped
*1 tablespoon dried oregano
*1 teaspoon celery seed
*1 tablespoon dried parsley
*1 teaspoon salt
*1 teaspoon black pepper
*1 teaspoon worcestershire sauce
*1 teaspoon granulated sugar
*1/2 cup olive oil


Directions:

~In a small bowl, stir together the vinegar, onions, dried oregano, celery seed,  dried parsley, salt, pepper, worcestershire sauce, sugar and olive oil.
~Allow to sit for 30 minutes so that the flavors come together.
~Bring a large pot of salted water to a boil over high heat.
~Add pasta once the water comes to a boil.
~Cook until pasta as directed on package.
~Drain, and rinse under cold water.
~Add pasta to a large bowl.
~Add salami, provolone, celery, pepperoncini, roasted red peppers, black olives, green olives and capers.
~Mix well.
~Add dressing to pasta and mix until well coated.
~Serve right away or refrigerate for up to 24 hours.








Tuesday, November 22, 2016

Pecan Apple Pie


I love pecan pie, but I normally only eat a small amount of it because it's so sweet.   I love this pie, because it's not a sweet.    Great for a Thanksgiving dessert.





PECAN APPLE PIE
(serves 8)

Ingredients:
*1 1/4 cup pecans, chopped
*1/2 cup light brown sugar, packed firmly
*1/3 cup butter, melted
*2 pie crusts (make your own or buy refrigerated pie crusts)
*1  teaspoons all-purpose flour
*6 medium granny smith apples, sliced and peeled
*1/4 cup granulated sugar
*2 tablespoons all-purpose flour
*3/4 teaspoon ground cinnamon
*1/8 teaspoon nutmeg

Directions:
~Heat oven to 375 degrees.
~In a small bowl, mix pecans, brown sugar, and butter.
~Spread evenly over the bottom of a 9-inch pie plate.
~Dust both sides of crust with the 1 teaspoon of flour.
~Place dusted bottom crust over the pecan mixture.
~Press down the insides of the pan.
~In a large bowl, combine apples, granulated sugar, 2 tablespoons of flour, cinnamon and nutmeg.
~Spoon into pie crust.
~Top with second pie crust and seal both crusts together.
~Cut 3-5 slits in top of crust.
~I like to lightly sprinkle crust with cinnamon sugar, but this is optional.
~Place pie plate on cookie sheet, to catch any over spill.
~Bake for 45-50 minutes or until crust in a golden brown.
~Remove from oven and allow to cool for 5 minutes.
~Place a large serving place over pie and careful invert pie.
~Cool completely before serving.

Monday, October 17, 2016

Pepper Steak Pita

This is so yummy! I love how easy and quick it is to make.  You could make some homemade french fries or soup to go with it, but I think it's pretty filling just as it is.





PEPPER STEAK PITA
(serves 4)

Ingredients:
*2 tablespoons olive oil
*1 medium sweet onion, sliced
*1 red bell pepper, sliced into thin strips
*1 green bell pepper, sliced into thin strips
*3 garlic cloves, minced
*1/3 cup soy sauce
*1/3 cup red wine vinegar
*1/3 cup honey
*1 1/2 pounds strip or flank steak, cut into thin strips
*4 pita breads
*1/2 cup feta cheese (optional)

Directions:
~Heat olive oil in a large skillet over medium heat.
~Cook onions, red & green bell peppers, for about 3-4 minutes, stirring often.
~Add garlic and cook until veggies are almost tender, stirring often.
~Remove from pan and set aside.
~In a small bowl mix soy sauce, honey, and red wine vinegar.
~Pour in pan and add steak.
~Cook for 5 minutes minutes, stirring often.
~Add veggies and cook for another 5-10 minutes.
~Divide pepper steak into warm pitas.
~Sprinkle crumbled feta cheese over top (optional).


Variations:
`if the sauce doesn't get as thick as you would like it, add a little corn starch mixed in a little water together and mix well.   Stir into hot sauce a couple minutes before removing from stove.
`Add a little sour cream to top of pita if you would like.







Pepper Steak Pita

This is so yummy! I love how easy and quick it is to make.  You could make some homemade french fries or soup to go with it, but I think it's pretty filling just as it is.





PEPPER STEAK PITA
(serves 4)

Ingredients:
*2 tablespoons olive oil
*1 medium sweet onion, sliced
*1 red bell pepper, sliced into thin strips
*1 green bell pepper, sliced into thin strips
*3 garlic cloves, minced
*1/3 cup soy sauce
*1/3 cup red wine vinegar
*1/3 cup honey
*1 1/2 pounds strip or flank steak, cut into thin strips
*4 pita breads
*1/2 cup feta cheese (optional)

Directions:
~Heat olive oil in a large skillet over medium heat.
~Cook onions, red & green bell peppers, for about 3-4 minutes, stirring often.
~Add garlic and cook until veggies are almost tender, stirring often.
~Remove from pan and set aside.
~In a small bowl mix soy sauce, honey, and red wine vinegar.
~Pour in pan and add steak.
~Cook for 5 minutes minutes, stirring often.
~Add veggies and cook for another 5-10 minutes.
~Divide pepper steak into warm pitas.
~Sprinkle crumbled feta cheese over top (optional).


Variations:
`if the sauce doesn't get as thick as you would like it, add a little corn starch mixed in a little water together and mix well.   Stir into hot sauce a couple minutes before removing from stove.
`Add a little sour cream to top of pita if you would like.







Thursday, October 13, 2016

Pumpkin Ginger Snap Cookies

I love gingersnap cookies.  I didn't think anything could make them better, but I was wrong.  Add some pumpkin to them, and they are amazing.   These are a very soft cookie.




PUMPKIN GINGER SNAP COOKIE
(makes 5 dozen cookies)


Ingredients:
*1 cup butter, room temperature
*2 cups granulated sugar
*1 cup pumpkin puree
*1/2 cup molasses
*2 large eggs, room temperature
*2 teaspoons pure vanilla extract
*2  2/3  cups all-purpose flour
*1 tablespoon + 1 teaspoon baking soda
*1 1/2 teaspoon cinnamon
* 2 1/2 teaspoons ground ginger
*1 teaspoon pumpkin pie spice
*1 teaspoon salt
*1/4 cup granulated sugar

Directions:
~In a large bowl, mix butter and 2 cups granulated sugar until creamy.
~Mix in pumpkin, molasses, egg and vanilla.
~In another bowl, sift flour, baking soda, cinnamon, ginger, pumpkin pie spice and salt.
~Place dough into plastic wrap and wrap it up.
~Refrigerate for 1-48 hours.
~Preheat oven to 350 degrees.
~Place 1/4 granulated sugar into a bowl.
~Line cookie sheet with parchment paper or spray with cooking spray.
~Roll tablespoons balls of dough into sugar coated.
~Place on cookie sheet.
~Bake for 10-12 minutes.
~Remove from heat, but allow cookies to cool on cookie sheet for another 3 minutes.
~Transfer cookies to a cooling rack to cool completely.

Wednesday, April 6, 2016

Pizza Casserole

This is an quick and inexpensive way to make a dinner the kids are sure to love. I love ways that you can sneak vegetables into a picky eaters life. Very versatile, put in whatever you like on a pizza.




PIZZA CASSEROLE
(serves 6)

Ingredients:
*2 cups uncooked egg noodles
*1/2 pound ground beef
*1 onion, chopped
*3 cloves garlic, minced
*1 green pepper, chopped (optional)
*1/2 cup mushrooms, sliced (optional)
*1/2 cup black olives (optional)
*1 cup pepperoni, sliced
*6 cups pizza sauce
*1 tablespoon italian seasoning
*4 tablespoons milk
*2 cups mozzarella cheese, shredded

Directions:
~Cook noodles as directed on package.
~Preheat oven to 350 degrees.
~In a medium skillet, over medium heat, brown ground beef, with green pepper, onion, garlic, mushrooms, & olives.
~Cook until beef is no longer pink.
~Drain.
~Stir in noodles, pepperoni, pizza sauce and milk, mix well.
~Pour half of pizza mixture into a greased 2-quart casserole dish.
~Sprinkle with 1 cup mozzarella cheese.
~Pour remaining half of pizza casserole evenly over mozzarella cheese.
~Bake for 20 minutes.
~Remove from oven and top with remaining cheese.
~Bake for 10 more minutes.


Helpful Hint:
If your kids are picky about the vegetables, grind them up in a food processor and mix in pizza sauce. They won't even know what hit them.

Cucumber-Tomato-Feta Salad

I love this salad, especially when the veggies are in season.  It is so good.  You can add black olives if you like.  I like them, but my family does not.





CUCUMBER-TOMATO-FETA SALAD
(serves 6)

Ingredients:
1/4 cup olive oil
*3/4 teaspoon garlic powder
*3/4 teaspoon dried basil
*1/2 teaspoon ground black pepper
*1/2 teaspoon salt
*1/2 teaspoon onion powder
*1/2 teaspoon Dijon mustard
*1/3 cup red wine vinegar
*1 (16 ounce) container of cherry or grape tomatoes cut in half
 (when tomatoes are in season I use about 2-3 tomatoes, chopped)
*2 cucumbers, peeled and chopped
*1 small red onion, chopped
*1 cup feta cheese
*1/4 cup black olives, sliced (optional)


Directions:
~In a small bowl, whisk olive oil, garlic powder, dried basil, pepper, salt, onion powder, mustard and red wine.
~Cover and refrigerate for at least 1 hour.
~In a medium bowl, combine tomatoes, cucumbers and onions.
~Mix dressing over veggies.
~Sprinkle feta cheese over top and serve.

Thursday, March 31, 2016

Teriyaki Meatball Sub

I really like this recipe a lot.  I love that it's not the normal meatball sub.  You also can make the meatballs to go along with some noodles or rice or as an appetizer.



TERIYAKI MEATBALL SUB
(serves 4-6)

Ingredients:
*1 tablespoon cornstarch
*1 tablespoon cold water
*1/2 cup brown sugar
*2 cloves garlic, minced
*1/2 teaspoon ground ginger
*1/2 cup soy sauce
*1/4 cup cider vinegar
*1/2 teaspoon ground black pepper
*1 1/2 pounds lean ground beef
*1/4 pound ground pork
*2 eggs
*2 garlic cloves, minced
*1/2 yellow onion, chopped small
*1/2 cup panko bread crumbs
*1/2 teaspoon ground pepper
*1/2 teaspoon salt
*4-6 sturdy sub buns (I like to make my own)
*8-12 slices provolone cheese

Directions:
~In a small saucepan love low heat, whisk cornstarch, cold water, brown sugar, 2 minced garlic cloves, ginger, soy sauce, vinegar and 1/2 teaspoon pepper.
~Simmer for 20-30 minutes, until it thickens.
~Preheat oven to 400 degrees.
~Line cookie sheet with parchment paper or spray pan with a cooking spray.
~In a large bowl, gently stir ground beef, ground pork, eggs, remaining garlic, onion, panko crumbs, 1/2 teaspoon pepper and 1/2 teaspoon salt.
~Form into 2 - 2 1/2 inch meatballs (I use a 1/8 cup to measure them).
~Place meatballs on a cookie sheet.
~Bake for 20-25 minutes or until meatballs are cooked.
~Remove from oven.
~Genlty place meatballs into teriyaki sauce and gently coat.
~Toast insides of sub buns, either in a frying pan or in oven (optional)
~Place meatballs on sub bun.
~Place two slices of provolone cheese over meatballs.
~Place subs back into oven long enough to melt the cheese.
~Remove from oven and drizzle a little more teriyaki sauce over sandwich.

Variations:
`add shredded lettuce and tomato to sub once it's removed from the oven.
`add cooked riced to bottom of sub, before placing meatballs and cheese on it.
`sprinkle chopped green onions over top of melted cheese.
`sprinkle sesame seeds over meatballs.





Saturday, March 26, 2016

Strawberry-Banana Salad

Easy to make.  Side dish or dessert.  I think it makes a great Easter Dinner side dish because of the colors




STRAWBERRY-BANANA SALAD
(serves 10)

Ingredients:
*1 (3 ounce) packages cherry jello
*1-2 bananas, ripe and chopped
* 1/2 cup maraschino cherries, chopped
* 1/2 cup, heavy cream, whipped

Directions:
~Prepare jello as directed on package and allow to set and hardened.
~Whisk jello in the bowl.
~Add jello into a medium bowl.
~Fold in bananas and cherries.
~Fold in whipped cream.
~Refrigerate until thick.




Tuesday, March 22, 2016

Honey Mustard Sauce

I love this.  It's good for Chicken Strips,  Soft Pretzels and Ham Sandwiches.  The bonus is that it is very quick to make.




HONEY MUSTARD SAUCE

Ingredients:
*1 cups mayonnaise
*1/4 - 1/2 cup honey
*1 tablespoons dijon mustard
*1/4 cup prepared mustard
*1 tablespoon fresh squeezed lemon juice

Directions:
~Whisk all the ingredients together in a bowl.
~Cover and let sit for 1/2 hour before using (optional, but I think it tastes better)

Monday, March 21, 2016

Cranberry-Macadamia-White Chocolate Chip Cookies

I'm not a big fan of white chocolate, but I do enjoy this cookie.  The dried cranberries take it over the top.





CRANBERRY-MACADAMIA-WHITE CHOCOLATE CHIP COOKIES
(makes 4 dozen)

Ingredients:
*1 cup butter, softened
*1 cup granulated sugar
*1 cup brown sugar
*2 large eggs
*2 teaspoons pure vanilla extract
*3 cups all-purpose flour
*1 teaspoon baking soda
*3 teaspoons hot water
*1/2 teaspoon salt
*1 1/2 cup white chocolate chips
*3/4 cup macadamia nuts
*1 (5 ounce) bag dried cranberries

Directions:
~Preheat oven to 350 degrees.
~In a large mixing bowl, cream together butter, granulated sugar and brown sugar until creamy.
~Beat in eggs one at a time.
~Stir in vanilla extract.
~Dissolve baking soda into hot water.
~Pour into sugar mixture.
~In a medium bowl, sift flour and salt.
~Mix into sugar mixture.
~Stir in white chocolate chips, macadamia nuts and dried cranberries.
~Drop by spoonfuls onto a uncreased cookie sheet.
~Bake for 10 minutes.
~Remove from oven and allow to cool on cookie sheet for 1 minute.
~Remove from cookie sheet and continue cooling on wire rack.


Tuesday, March 15, 2016

Twice Baked Potato Casserole

This is much easier to make than the normal twice baked potatoes.  I normally only put the onions at one end, because my husband does not like onions.



TWICE BAKED POTATO CASSEROLE
 (serves 6-8)

Ingredients:
*4 pounds russet or Idaho potatoes
*5 cloves garlic, minced
*1/4 cup butter
*1 cup sour cream
*1/2 cup whole milk (or heavy cream)
*2 cups sharp cheddar cheese, shredded
*1 (16 ounce) package bacon, cooked and crumbled
*1 tablespoon salt
*1 1/2 teaspoon black pepper
*1/4 cup green onions, finely chopped (optional)

Directions:
~Wash the potatoes with water.
~I like to peel half of each potato, but you don't have to.
~Cut into cubes.
~Add potatoes and garlic to a large pot.
~Cover with water.
~Bring to a boil and cook for 20 minutes, or until fork tender.
~Preheat oven to 350 degrees.
~Drain potatoes.
~Add butter, sour cream and milk.  Mash to desired consistency.
~Season with salt & pepper.
~Stir in 1/2 of the  bacon and 1 cup cheese.
~Pour into a greased 13x9 inch baking dish.
~Sprinkle with remaining cheese and bacon.
~Bake for 25 minutes.
~Remove from oven and sprinkle with green onions.



Friday, March 11, 2016

Blueberry Lemon Bread

I like making this bread anytime of the year, but it's especially good when it's blueberry season.  I like to make mini loafs and share them.


BLUEBERRY-LEMON BREAD
(makes 1 large loaf or 12 mini loafs)

Ingredients:
*1/3 cup butter, melted
*1 cup granulated sugar
*1 large lemon
*2 eggs
*1 1/2 cups all purpose flour
*1 teaspoon baking powder
*1/2 teaspoon salt
*1/2 cup whole milk or heavy cream
*1 1/4 cups fresh blueberries
*1/2 cup walnuts or pecans, chopped
*1/8 cup granulated sugar

Directions:
~Preheat oven to 350 degrees.
~Grease a loaf pan (bread pan) or mini loaf pans.
~Zest lemon and put into a small bowl.
~Squeeze lemon juice from lemon (about 4-5 tablespoons) and set aside.
~In a large bowl, beat the butter, 1 cup granulated sugar, 1/2 of the lemon juice, 1/2 of the lemon zest and eggs until creamy.
~Sift, flour, baking powder and salt into a small bowl.
~Combine dry ingredients into the egg mixture alternately with milk.
~Fold in blueberries and nuts.
~Pour into prepared loaf pan or mini loaf pans.
~Bake large loaf for 60-70 minutes or mini loaf pans for 35-40 minutes, or until a toothpick inserted comes out clean.
~Cool for 10 minutes before removing from pan.
~Continue cooling on wire rack.
~While bread is still cooling in the pan, whisk remaining lemon juice and remaining sugar and remaining lemon zest together.
~Once bread is removed from pans, but are still warm, drizzle lemon glaze of bread.

Variation:
`Substitute fresh blueberries with frozen blueberries.  Do not thaw berries before adding them to the bread mixture.
`Substitute fresh blueberries with dried cranberries.





Wednesday, March 9, 2016

Tater Tot Casserole

I've made this recipe with homemade cream of celery soup and homemade tater tots .  I'm just giving you the quick and easy version of this recipe.



TATER TOT CASSEROLE:
(serves 6)

Ingredients:

*2 pounds ground beef
*1 large yellow onion, chopped
*3 garlic cloves, minced
*1 small carrot, slice thin and chopped
*1 red bell pepper, chopped small
*2-3 celery stalks, slice small
*2 (10.5 ounce) cans cream of celery soup (or cream of chicken)
*1 tablespoon worcestershire sauce
*1/2 teaspoon salt
*1 teaspoon ground black pepper
*1 (16 ounce) bag of frozen tarter tots
*2 cups sharp cheese, shredded

Directions:
~Preheat oven to 425 degrees.
~In a large frying pan, cook ground beef,  garlic, onion, carrot, celery and red bell pepper.
~Cook until beef is browned.
~Remove any excess grease.
~Stir soup and Worcestershire sauce, salt & pepper into the hamburger.
~Spoon beef mixture into 9X13 inch baking dish.
~Arrange tater tots over the top of the casserole mixture.
~Sprinkle cheese over top of potatoes.
~Bake for 25 minutes or until potatoes are done.



Monday, March 7, 2016

Chicken-Pasta Fajita

A good comfort food.







CHICKEN-PASTA FAJITA
(serves 4-6)

Ingredients:
*3 tablespoons olive oil
*1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
*1 (1.25 ounce) package fajita seasoning mix
*2 medium yellow onions, diced
*1 green bell pepper, deseeded and chopped
*1 red bell pepper, deseeded and chopped
*4 garlic cloves, minced
*2 1/2 cups chicken stock
*1/2 cup heavy cream
*1 pint container of cherry/roma tomatoes, cut in half
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*2 cups penne pasta
*fresh grated parmesan cheese (optional)

Directions:
~In a zip-lock bag, season chicken with half of taco seasoning.
~Allow to marinate for 1/2 hour.
~In another zip-lock, mix the remaining taco seasoning into the onions, red pepper and green peppers.
~Allow to marinate for 1/2 hour.
~Heat olive oil, in a large skillet over medium-high heat.
~Once oil is hot, add chicken.
~Cook until chicken is no longer pink, flipping half way through.
~Remove chicken and set aside.
~Place the veggies into the hot pan.
~Cook, stirring occasionally, until the veggies are blackened slightly.
~Turn heat to low.
~Add garlic and stir until mixed well.
~Remove veggies from skillet.
~Bring mixture back up to high.
~Add tomatoes, cream, uncooked pasta, salt & pepper to hot skillet.
~Bring mixture to a boil and then cover.
~Reduce heat to medium-low.
~Cook for 15-18 minutes or until  pasta is tender.
~Add chicken and veggies to skillet.
~Stir and cook just until heated through.
~Plate, and top with parmesan cheese if desired.

Wednesday, March 2, 2016

Avocado-Cucumber-Tomato Salad

This is good anytime of the year, but I especially like it when the cucumber & tomatoes are in season.   It goes great with any meal.




AVACADO-CUCUMBER-TOMATO SALAD
(serves 4-6)

Ingredients:
*2  cucumbers, deseeded and sliced.
*1 1/2 cups cherry or Roma tomatoes, sliced (I use fresh tomatoes, diced when in season)
*3 ripe avocados, peeled and sliced.
*1/2 red onion, sliced
*1/4 cup fresh cilantro or 1 1/2 teaspoons dried cilantro
*1 teaspoon lemon zest
*lemon juice, squeezed from two lemons
*1 garlic clove, minced
*1/4 teaspoon salt
*1/8 teaspoon ground black pepper
* 1/4 cup extra virgin olive oil

Directions:
~Mix all veggies into one bowl.
~In a small bowl, whisk cilantro, lemon zest, lemon juice, garlic, salt, pepper and olive oil together.
~Toss dressing mixture into veggies.
~Serve immediately.

Tuesday, March 1, 2016

Philly Steak & Cheese Sloppy Joes

I may never eat another normal sloppy joe again.  This is so easy and quick to make and tastes delicious.  




PHILLY STEAK AND CHEESE SLOPPY JOES
(serves 6)

Ingredients:
*1 pound lean ground beef (or ground turkey or ground chicken)
*1 medium yellow onion, chopped
*1/2 green bell pepper, chopped
*1/2 red bell pepper, chopped
*2 garlic cloves, minced
*1 tablespoon cornstarch
*1 cup beef broth (chicken or turkey stock if using ground turkey or chicken)
*1/4 cup steak sauce
*2 teaspoons Montreal Steak Seasoning
*1/4 teaspoon salt
*1/2 teaspoon ground pepper
*6 slices Provolone cheese
*6 hamburger buns (I often make my own)

Directions:
~Cook ground beef, onions, green pepper, red pepper and garlic in a large skillet until beef is no longer pink.
~In a small bowl, whisk beef broth, steak sauce, steak seasoning, salt, pepper and corn starch together.
~Stir into hamburger mixture.
~Simmer for 10-15 minutes or until liquid is absorbed.
~While hamburger mixture is simmering, toast hamburger buns.
~Scoop hamburger mixture onto the bottom half of toasted bun.
~Place a slice of cheese over mixture on place top bun over cheese (I like to toast my hamburger buns in the oven.  I turn the oven off.  Once I put the cheese on the sloppy joes, I place the sandwich back into the warm oven until the cheese melts).

Monday, February 1, 2016

Pork Chop-Potato Casserole

A good comfort food.   Easy to make and very filling.   I put the broccoli in one area.  That way those who don't like broccoli will still eat it.



PORK CHOP-POTATO CASSEROLE
(serves 4)

Ingredients:
*4 boneless pork chops
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*1 tablespoon olive oil
*6 medium potatoes, peeled and thinly sliced
*1/2 cup mushrooms, sliced
*1/2 cup broccoli 
*1 medium yellow onion, thinly sliced
*1 teaspoons salt
*1 teaspoon pepper
*1/2 teaspoon garlic powder
*1/8 teaspoon ground nutmeg
*4 tablespoons butter
*4 tablespoons all-purpose flour
*2 cups whole milk
*2 cup cheddar cheese, shredded

Directions:
~Preheat oven to 400 degrees.
~Heat olive oil in a large skillet over medium-high heat (I like to use my ovenproof skillet so I don't have to dirty yet another pan)
~Sprinkle 1/2 teaspoon salt & pepper evenly over both side of pork chops.
~Place pork chops in the oil and sear on both sides.
~Remove from heat and pan and set aside.
~Spray a casserole with cooking spray (skip this step if you are using an ovenproof skillet)
~Layer 1/2 of the potatoes into the bottom of the casserole dish/skillet..
~Layer the onions over the potatoes.
~Layer the remaining potatoes over the onions.
~Sprinkle mushrooms over potatoes.
~Sprinkle broccoli over potatoes.  
~Melt butter in a medium saucepan over medium heat.
~Whisk in flour, 1 teaspoon salt, 1 teaspoon pepper and onion powder into the butter.
~Cook stirring constantly with whisk for one minute.
~Slowly stir in milk.
~Cook until mixture has thickened, stirring constantly.
~Once thickens, stir in nutmeg.
~Stir in cheese all at once and continue stirring for about 45 seconds.
~Pour cheese mixture over potatoes.
~Place pork chops over potatoes.
~Cover with lid or aluminum foil.
~Bake for 1 1/2 hours. 

Variations:
`Mix 1/2 cup chopped broccoli, into potatoes before adding 
`Add 1-2 teaspoons hot sauce to white sauce before add cheese. 

Thursday, January 28, 2016

Pudding Cake

A small piece of this goes a long way.  Very rich and gooey.  Easy to make.  Serve it warm with a little scoop of vanilla ice cream to make it even better.





PUDDING CAKE
(serves 6)

Cake Ingredients:
*1 cup all-purpose flour
*3 tablespoons unsweetened cocoa powder
*3/4 cup granulated sugar
*2 teaspoons baking powder
*1/2 teaspoon salt
*2 tablespoons butter, melted
*1/2 cup whole milk
*1 1/2 teaspoons pure vanilla extract

Pudding Ingredients:
*1/2 cup granulated sugar
*1/2 cup brown sugar
*1/4 cup unsweetened cocoa powder
*1/2 cup chopped walnuts
*1/2 cup miniature marshmallows
*1 cup very cold water

Directions:
~Preheat oven to 375 degrees.
~Spray a 8x8 inch baking pan with cooking spray.
~Sift flour, 3 tablespoons unsweetened cocoa, 3/4 cup granulated sugar, baking powder and salt twice into a medium mixing bowl.
~Mix in melted butter, milk and vanilla extract, just until flour mixture in mixed in (do not over mix).
~Pour into prepared pan, and smooth mixture out.
~In a medium bowl, mix granulated sugar, brown sugar and cocoa.
~Sprinkle evenly over cake batter.
~Sprinkle walnuts over sugar mixtures.
~Pour cold water over sugar mixtures.
~Sprinkle marshmallows over water.
~Bake for 40-45 minutes, or until the edges of the cake turn dark brown and crispy and the top is shiny.
~Remove from oven and allow to cool for 15 minutes before serving.

Variation:
`drizzle caramel sauce over cake just before serving.