Chaffles

 Easy to make and tasty too.   You do not have to add the xnthan gum, but it will be more dense.  You can leave out the seasoning too. 

CHAFFLES

(makes 5-6)

Ingredients:

*2 cups mozzarella cheese, shredded fine (I put mine in a food processor)

*2 tablespoons almond flour

*1 teaspoon xnthan gum

*pinch of salt (optional)

*1/2 teaspoon garlic powder (optional)

*1/2 teaspoon garlic powder (optional)

*2 large egg whites (about 4 tablespoons)

Directions:

~In a large mixing bowl, mix 2 cups mozzarella cheese, 2 tablespoons almond flour, 1 teaspoon xnthan gum, pinch of salt, 1/2 teaspoon garlic powder,  and 1/2 teaspoon garlic powder.

~Add 2 large egg whites and mix until well combined.

~Heat up a mini waffle maker.

~Pour a scant 1/4 cup on hot waffle maker and spread the mixture out over the waffle maker.

~Close lid and cook for about 4 to 5 minutes.

~Remove and place on a cooling rack to cool completely.

~It becomes more crispy as it cools.

~Store in refrigerator in a container that has a lid.  Place a sheet of parchment paper between each chaffle.

Sausage Dip

 This is good cold, warm or hot, so it makes a perfect dish to bring to a party.   I like to dip crackers, pita chips, and bagel chips in it.  You can add chopped jalapeño peppers to this, if you like spice.

SAUSAGE DIP

Ingredients:

*2 Italian sausage links, casings removed (hot or mild)

*1 (8 ounce) package cream cheese, room temperature

*1/2 cup sour cream

*1/2 cup extra sharp cheddar cheese, shredded (or your favorite cheese)

*1 (8 ounce) or 1 cup fire roasted diced tomatoes

*1/8 cup diced green chiles

*1/4 cup green onions, sliced

*1/2 teaspoon salt

*1/2 teaspoon ground back pepper

*1/2 cup extra sharp cheddar cheese, shredded (or your favorite cheese)

Directions:

~Take casings off of the sausage.

~Cook in a medium skillet, breaking it up as it cooks.

~Set aside and allow to cool some.

~In a large bowl, mix 8 ounces cream cheese, 1/2 cup sour cream, 1/2 cup cheddar cheese, 1 cup fire roasted tomatoes, 1/8 cup green chiles, 1/4 cup green onions, 1/2 teaspoon salt & 1/2 teaspoon pepper until well mixed.

~Stir in cooled sausage.

~Place into a pie plate and top with 1/2 cup cheddar cheese.

~Preheat oven to 425 degrees.

~Bake on a middle rack for 15-20 minutes, or until the edges are bubbling and cheese is melted.

Butter Chicken

This a very creamy sauce.  I like to serve it over noodles or rice and use some naan bread for dipping in the sauce.  I use a mild red chili seasoning, but you and use a medium or hot one.  I make mine pretty mild, but you can make it as spicy as you would like.

BUTTER CHICKEN 

(serves 6 )

Marinade Ingredients:

*2 pounds boneless, skinless chicken breast or thighs, cut into bite size pieces

*1/2 lemon, freshly squeezed juice

*1-3 tablespoons red chili powder (depending on how spicy you want it)

*1/3 cup sour cream or plain greek yogurt 

*2 tablespoon olive oil

*2 teaspoons turmeric powder

*1 teaspoon ground cumin

*1-2 tablespoons minced garlic

*1 teaspoon minced ginger

*2 teaspoons garam masala

Gravy Ingredients:

*4 tablespoon butter, divided

*2 tablespoon olive oil

*1 large yellow onion, chopped

*2-3 tablespoons minced garlic

*1 teaspoon minced ginger

*1 teaspoon dried cumin 

*1/8- 1/2 teaspoon red Chile powder (depending on how spicy you want it)

*1 teaspoon ground coriander

*1 teaspoon garam masala 

*1 (28 ounce) can crushed tomatoes

*1/2 cup cashews

*1/4-1/2 teaspoon salt

*1 teaspoon sugar

*1/4 cup heavy cream

*heavy cream for drizzling

*fresh cilantro for topping

Marinade Directions:

~In a large bowl, whisk the ingredients together except for the chicken.

~Add chicken and stir until well coated.

~Place plastic wrap over bowl and refrigerate for at least 4-8 hours.

~Remove from refrigerator.

~Heat up large skillet over medium-high heat and drizzle some olive oil in it once it's hot.

~Add chicken and cook on both sides for 4-5 minutes each or until chicken is done.

~Remove from pan and set aside.

Gravy Directions:

~Melt half of the butter and the olive oil into the same skillet.

~Add in onions and sauté until onions are tender, stirring often.

~Add in garlic and ginger and cook for another minute, stirring continuously. 

~Add in crushed tomatoes, cashews, cumin, red chile powder, garam masala, sugar, and salt. 

~Bring to a high simmer, stirring often.

~Simmer for 20-30 minutes or until mixture thickens up and becomes dark red.

~Remove from heat and stir in heavy cream.

~Carefully pour mixture into a blender and mix until smooth.

~Pour hot mixture into a mesh strainer over the skillet (optional, but makes it really smooth).

~Pour mixture back into skillet and add the chicken and remaining butter, allow to simmer for another 5-7 minutes or until chicken is hot (if it's to thick and a little water to it).

~Serve over rice.  

~Drizzle with heavy cream and sprinkle fresh cilantro over top.

Smoked Almonds

 I love that this is a healthier snack and so good.  Super easy to make.  I double this recipe most times.

SMOKED ALMONDS

(makes 2 cups)

Ingredients:

*2 cups almonds

*3 tablespoons butter, melted

*1 teaspoon garlic powder

*1 tablespoon salt

*1/2 teaspoon smoked paprika 

*mesquite or applewood chips (or your favorite)

Directions:

~Heat smoker up to 250 degrees.

~Fill with your choice of wood chips.

~Whisk spices into melted butter until spices are dissolved. 

~Place almonds into large bowl and pour butter mixture.

~Stir until well coated.

~Place some parchment paper onto a cookie sheet.

~Pour coated almonds onto the parchment paper and spread into a single layer.

~Place on top rack.

~Smoke for 2 hours

~Remove from smoker and allow to sit for a couple hours before eating (over night is best).

Oven Roasted Garlic Small Potatoes with Dipping Sauce

 Soft on the inside and crispy on the outside.  

OVEN ROASTED GARLIC POTATOES with DIPPNG SAUCE

(serves 4)

Potato Ingredients:

*2 quarts water

*2 teaspoons baking soda

*1 (24-30 ounce) bag of small potatoes

*2 tablespoons olive oil

*1 tablespoon Italian seasoning

*1 teaspoon dried oregano 

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*1/4 teaspoon dried rosemary

*2 garlic cloves minced

*2 tablespoons olive oil

*1/2 cup freshly grated parmesan cheese

*3 tablespoons butter

*1/8 teaspoon red pepper flakes (optional)

*1 garlic clove, minced

*1 tablespoon parsley flakes

Dipping Sauce Ingredients:

*1 cup sour cream or greek yogurt 

*1 garlic clove, minced 

*1/2 teaspoon chili powder

*1/2 teaspoon ground black pepper

*1 teaspoon honey

*1 teaspoon freshly squeezed lemon juice

*1 tablespoon dried parsley flakes

*1/4 teaspoon salt

Potato Directions:

~Preheat oven to 400 degrees.

~Bring 2 quarts water and 2 teaspoons baking soda to a boil.

~Cut 1 bag (24 - 30 ounce) of small potatoes in half.

~Place in boiling water and cook for 10 minutes.

~Drain potatoes and set aside.

~In a large bowl, whisk 2 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon oregano, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/4 teaspoon rosemary and 2 cloves minced garlic together until well combined.

~Add in potatoes and toss until well coated.

~Drizzle 2 tablespoons olive oil evenly over a cookie sheet (I use a pastry brush to spread it around).

~Sprinkle 1/2 cup parmesan cheese evenly over the olive oil.

~Place potatoes cut side down on cookie sheet.

~Bake for 15 minutes, flip and cook for another 15 minutes. 

~In a small skillet, melt 3 tablespoons butter.

~Stir in 1/8 teaspoon red pepper flakes, 1 minced garlic, and 1 tablespoon parsley flakes.

~Cook, stirring continually for about 1 minute. 

~Remove potatoes from oven and drizzle butter mixture over it. 

Dipping Sauce Directions:

~In a large bowl, mix 1 cup sour cream or greek yogurt, 1 garlic clove, 1/2 teaspoon chili powder, 1/2 teaspoon ground black pepper, 1 teaspoon honey, 1 teaspoon lemon juice, 1 tablespoon parsley flakes, and 1/4 teaspoon salt until well incorporated. 

~Cover and refrigerate for at least 2 hours.

Pumpkin Pudding

 So creamy and delicious.  

PUMPKIN PUDDING

(serves 6)

Ingredients:

*3/4 cup granulated sugar

*3 tablespoons corn starch

*1/4 teaspoon ground cinnamon

*1/2 teaspoon pumpkin pie spice

*1/4 teaspoon salt

*1 1/2 cups whole milk

*1 1/2 cups heavy cream

*2 large room temperature eggs

*1 tablespoon pure vanilla extract

*2 tablespoons butter

*2/3 cup pumpkin puree

*1/2 cup whip cream

*dash of cinnamon (optional)

Directions:

~In a medium saucepan, add sugar, corn starch, salt, cinnamon, pumpkin pie spice, and eggs.

~Whisk until smooth and creamy.

~Whisk in milk & heavy cream.

~Cook over medium-low heat until mixture comes to a boil, whisking continuously (mixture will thicken up some and be smooth and creamy.

~Remove from heat.

~Whisk in pumpkin puree until well combined.

~Whisk in butter and vanilla extract until butter is melted and mixed in good.

~Pour evenly into bowls.

~Place a small piece of plastic wrap over directly over putting to prevent and skin from forming.

~Refrigerate until chilled (2-3 hours).

~Top with whip cream and sprinkle a little cinnamon on top.

Lemon Curd

This is great for bread, tarts, cookies, or just as is.

LEMON CURD 

Ingredients:

*4 large egg yolks

*2/3 cup granulated sugar

*Zest from 2 lemons

*Juice squeezed from 2-3 lemons (about 1/3 cup)

*6 tablespoons butter, sliced 

Directions:

~Fill a double boiler with about 2 inches of water (or use a medium pot and a glass bowl that can fit over the pot ).

~Bring the water to a boil, and then turn down to a simmer.

~Place eggs, granulated sugar, lemon zest and lemon juice into top of double boiler.

~Whisk mixture until completely blended.

~Continue whisking until mixture becomes thick (9-11 minutes).

~Remove from heat and whisk in butter until melted.

~Pour curd into a glass jar or bowl and place plastic wrap directly on curd (this prevents a skin from forming).

~Refrigerate until ready to use.

Crispy Cheesy French Fries

 You need to have powdered cheese to make these.   I ordered mine on line, but I've seen it in the spice isle at the grocery store.  BTW,  this cheese can be used to make boxed style mac & cheese and for cheese popcorn.

CRISPY CHEESY FRENCH FRIES

(serves 4)

Ingredients:

*4 medium russet potatoes,  peeled and cut into French fries  

*2 tablespoons cornstarch 

*1 tablespoon cheese powder

*1 teaspoon chili powder

*1/4 teaspoon salt

*vegetable oil for frying

Directions:

~Heat a pot of water up to a boil.

~Add cut potatoes and boil for 3 minutes.

~Remove from hot water and place into cold water until cooled.

~Place potatoes into bag (or large bowl).

~Sprinkle cornstarch over top of potatoes.

~Seal bag and shake until potatoes or well coated  (if using a bowl, use tongs to turn potatoes until well coated).

~Heat vegetable oil up in a large heavy bottom pan to 350 degrees.

~Carefully place potatoes in small batches into oil.

~Fry for 3 minutes.

~Remove from oil and allow to cool on a cooling rack for at least 30 minutes.

~In a small bowl, whisk the powder cheese, chili powder and salt together.

~Heat oil up again to 350.

~Fry potatoes for the second time for 3-4 minutes or until crispy.

~Place in a large bowl.

~Sprinkle cheese powder mixture on top of potatoes.

~Turn potatoes with tongs until well coated.

~Enjoy!

Mock Chipotle Chicken Burrito Bowl

 You can make a burrito out of this if you prefer.   Just make as directed below and put into a large flour tortilla, and wrap up.  BTW, this works great for a burrito bar.

MOCK CHIPOTLE CHICKEN BURRITO BOWL

(serves 6)

Marinade Ingredients:

*3 boneless, skinless breasts or 6 boneless, skinless chicken thighs

*1 teaspoon cumin powder

*1/4 teaspoon onion powder

*1 teaspoon dried oregano (I used Mexican oregano)

*1 tablespoon chili powder 

*2 teaspoon kosher salt

*1 teaspoon ground black pepper

*2 tablespoon vegetal oil or olive oil

*1 (7 ounce) can chipotle peppers in adobo sauce

*3 garlic cloves, minced

*1 cup water

Topping Ingredients (pick which ones you want)

*2 cups cooked white or Mexican rice

*1 1/2 cups Pico de Gallo  or salsa 

*1 (6 ounce) package white sharp cheddar cheese, shredded

*1 (8 ounce) package Monterey Jack cheese, shredded 

*1 (15.5 ounce) can white sweet corn, drained

*1 (15.5 ounce) can black beans, rinsed and drained 

*lettuce, shredded

*1 red bell  pepper,  sliced and seeds removed

*1 green bell pepper sliced and seeds removed

*1 white onion, sliced

*guacamole

*queso blanco 

*sour cream

Marinade Directions:

~Place 1 teaspoon cumin, 1/4 teaspoon garlic powder, 1 teaspoon dried oregano, 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 tablespoons olive oil, 1 (7 ounce) can chipotle peppers in adobe sauce, 3 minced garlic cloves, and 1 cup water in  a gallon size zip-loc bag

~Seal bag and mix the ingredients.

~Open and place 3 boneless, skinless chicken breasts or boneless, skinless chicken thighs in marinade.  

~Place in refrigerator for at least 6 hours before using.

Lets Make the burrito bowls:

~Heat up a griddle, grill, or cast-iron pan over medium heat.

~Remove the chicken from the marinade and shake off any excess marinade.

~Place onto hot pan/grill and cook on both sides until chicken is done.

~Remove from pan/grill and allow to rest for five minutes.

~Cut up into bite size pieces.

~Place cooked rice in bowl.

~Add chicken 

~Add desired toppings

Mock Chipotle Queso Blanco

 I do not make this spicy (ok maybe a small amount of kick), but you can make it as spicy as you want.  This is a great dip of nachos  or over tacos.  

MOCK CHIPOTLE QUESO BLANCO

Ingredients:

*2 cups whole milk

*1 tablespoon yellow onion, chopped fine

*1-2 tablespoons Serrano pepper, seeds removed and chopped fine

*1 tablespoon poblano pepper, seed removed and finely chopped

*1 teaspoon chipotle pepper, seeds removed and chopped fine (get one from a can of chipotles peppers in adobo sauce)

*1 garlic clove, minced

*3 tablespoons cornstarch

*1/4 cup water

*1 cup sour cream

*2 cups Monterey jack cheese, grated

*1/3 cup sharp white cheddar cheese, grated

*1 tablespoon tomato, seed removed, and chopped small

*1/4 teaspoon salt

Directions:

~Shred the cheeses and mix together.

~In a medium sauce pan, over medium heat pour in milk.

~Add in onion,  serrano peppers, poblano peppers, chipotle pepper, and garlic.

~In a cup or small bowl, whisk water and cornstarch together until smooth.

~Whisk into milk.

~Bring milk to a high boil, whisking very often until thickened.

~Turn down heat to a lowest heat and whisk in sour cream until well incorporated.

~Whisk in cheese 1/2 cup at a time, whisking until melted between additions.

~Stir in chopped tomato.

~Serve warm or cooled.  

Garden Vegetable Dip

 Great on crackers or for a veggie dip.  Bagel chips also go really well with this.

GARDEN VEGETABLE DIP

Ingredients:

*1 (8 ounce) packages of cream cheese or make your own, softened

*1 (8 ounce) container of mascarpone cheese or make your own

*1/2 cup finely shredded carrots

*1/2 cup red bell pepper, chopped very small

*1/2 cup green onions (including the greens), sliced very small

*1/4 cup fresh parsley, chopped fine (or 1 tablespoon dried)

*2 tablespoons fresh dill (or 1 teaspoon dried)

*3 tablespoons fresh chives, chopped (or 1 1/2 teaspoons dried)

*1 garlic clove, minced fine (or 1 teaspoon dried minced garlic)

*1 teaspoon onion, minced (or 1 tablespoon dried onion flaked)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon celery seed

Directions:

~Shred 1/2 cup carrots, finely chop 1/2 cup red bell pepper, finely chop 1/2 cup green onions, and place in a mesh strainer (I let them sit for about 1/2 hour to drain as much liquid as I can).  This step is optional 

~In a medium bowl, beat 8 ounce cream cheese and 8 ounce mascarpone cheese together until smooth.

~Mix in 1/4 cup fresh finely chopped parsley, 2 tablespoons fresh dill weed, 3 tablespoons freshly chopped  chives, 1 minced garlic clove, 1 teaspoon minced onion, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon celery seed until well incorporated.

~Place into a container and cover with a lid.

~Refrigerate for at least 3 hours before serving.

Dill Pickle & Bacon Dip

 This dip is good with chips, bagel chips, pretzels, crackers, bread and some much more.  Super easy to make.

Dill Pickle & Bacon Dip

Ingredients:

*4-6 slices bacon, cooked and crumbled

*1 (8 ounce) cream cheese, softened

*1/2 cup sour cream

*1 tablespoon white onion, chopped very small

*1/2 cup dill relish (or chopped up dill pickles)

*1 teaspoon Worcestershire sauce

*1 garlic clove, minced

*1/4 teaspoon dried dill weed (or 1 teaspoon fresh)

*1/2 teaspoon ground black pepper

*1/4 teaspoon sea salt (optional)

*2 teaspoons dill pickle juice

Directions:

~In a small bowl, whisk 8 ounce cream cheese, 1/2 cup sour cream, 1 tablespoon onion, 1/2 cup dill relish, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 1/4 teaspoon dried dill weed, 1/2 teaspoon ground black pepper, 1/4 teaspoon sea salt, and 2 teaspoon dill pickle juice  until well mixed.

~Stir in cooked and crumbled bacon (4-6 slices)

~Cover bowl and refrigerate for at leas 2 hours.

Chocolate Budino (Italian chocolate pudding)

 So creamy and rich.   I like to add candied walnuts or pecans to the top of mine.

CHOCOALTE BUDINO

(serves 6)

Ingredients:

*8 ounce bittersweet dark chocolate (bar cut into small pieces or  dark chocolate chips)

*pinch cayenne pepper

*1/4 teaspoon salt

*6 large egg yolks

*1 1/4 cups heavy cream

*1 cup whole milk

*1/3 cup sugar

*pinch cayenne pepper (optional)

*1 tablespoon butter

*whip cream (optional)

Directions:

~Add chocolate, cayenne pepper, and salt into a medium sized glass (or heat proof) bowl.

~In a medium saucepan, add egg yolks, sugar, milk and heavy cream.

~Whisk until well mixed.

~Cook or medium-low heat, stirring constantly until the pudding is thick enough to coat the back of the spoon about 170-175 degrees).

~Remove from heat.

~Place a fine sieve over bowl wth chocolate in it.

~Pour the hot milk mixture through the sieve over the chocolate.

~Allow to sit for three minutes.

~Whisk until chocolate has melted and chocolate is shiny and thick.

~Add vanilla and butter and stir until butter is melted and mixed well.

~Pour into serving containers and cover with plastic wrap (to prevent a skin from forming).

~Chill for 3-4 hours.

~Top with whip cream & chocolate shavings (optional).

Garlic Dill Sauce

 Great to dip veggies and chips in.  I also love to mix veggies in it for a veggie pita. 

 CREAMY GARLIC DILL SAUCE

(makes about 2 cups)

Ingredients:

*1/2 cup mayonnaise or plain greek yogurt 

*1 cup sour cream 

*juice squeezed from a half of a small lemon

*1/4-1/2 cup fresh dill weed

*1/8 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon garlic powder

Directions:

~Place all of the ingredients into a blender or food processor.

~Blend on high until all ingredients are mixed in well and dill weed is chopped well.

~Place in a small bowl and cover.

~Refrigerate for at least 3 hours (I normally make this the night before or in the morning).

Chocolate Dip (fondue)

 Great for a fondue or to pour over ice cream or an angel food cake. Sometimes I like to melt a little peanut butter in it.  Yummy!

CHOCOLATE DIP (FONDUE)

Ingredients:

*12 ounces of your favorite chocolate (I mix semi sweet & milk chocolate)

*1 cup heavy cream

*1 teaspoon pure vanilla extract

Directions:

~Chop 12 ounces chocolate into small pieces.

~Pour some water (about 2 inches deep) into a double boiler and bring to a simmer.

~Place chocolate in the top of a double boiler (or use a pot and put a bowl on top of it)

~Pour 1 cup heavy cream into chocolate and mix.

~Stir often until chocolate is completely melted.

~Remove from heat and stir in 1 teaspoon vanilla extract.

~Pour into a slow cooker on warm or a fondue pot and dip goodies into it.

Beer Cheese Dip (fondue)

 Great of cheese fondues, for soft pretzels, or for Mac & cheese.

BEER CHEESE DIP (FONDUE) 

Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup heavy cream

*1/2 cup light beer

*4 ounces gouda, cut into small chunks

*1 (8 ounce) package sharp cheddar cheese, cut into small chunks

*1 teaspoon garlic powder

*1/4 teaspoon ground paprika

*2 teaspoons Dijon mustard

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Directions:

~In a small saucepan, add 1/2 cup heavy cream and 8 ounces softened cream cheese.

~Cook over medium heat, stirring until cream cheese melts.

~Stir in 1/2 cup beer and bring to a simmer.

~Slowly add 8 ounces cubed sharp cheese and 4 ounces cubed gouda cheese,  whisking constantly until cheese is melted.

~Stir in 2 teaspoons dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt and 1 teaspoon ground pepper.

~Pour into a small slow cooker or fondue pot to keep warm (it will thicken up as it cools some).

~Dip whatever you have chosen to dip in the cheese.

Breakfast Bowls

A full breakfast in an edible bowl.   Put whatever veggies and meat you want in it.

BREAKFAST BOWLS

(serves 6)

Ingredients:

*1 (16 ounce) bag frozen shredded hash browns, thawed

*2 large egg whites

*2 tablespoons butter, melted

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1/2 teaspoon minced onion

*1 tablespoons butter

*1/2 cup yellow or red onion, chopped fine

*1/4 cup green bell pepper, chopped small

*1/4 cup red bell pepper, chopped small

*1 cup ham chopped small or sausage cooked and crumbled, or bacon cook and crumbled

*1 cup fresh spinach, chopped

*1 1/2 cups of freshly grated cheese (I use sharp or gruyere, but use your favorite)

*6 large eggs.

Directions:

~Preheat oven to 475 degrees.

~Using a pastry brush,  brush melted butter on the bottom and sides of jumbo muffin tin or spray with cooking spray.

~In a large bowl, whisk 2 large egg whites until frothy.

~Mix in 2 tablespoons melted butter, 1/2 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon minced onion, and 1 (16 ounce bag) thawed hash browns until well incorporated.

~Place 1/2 cup of hash brown mixture into jumbo muffin cups.

~Firmly press in the bottom and the sides of each muffin cup.

~Bake in preheated oven for 15-17 minutes or until the tops are browned.

~While potatoes are in the oven, sauté 1/2 cup finely chopped onion, 1/4 cup finely chopped red bell pepper, and 1/4 cup finely chopped green bell pepper in a skillet until softened.

~Add 1 cup chopped cooked ham, sausage or bacon1 cup fresh spinach and sauté until spinach is wilted.

~Remove from heat and evenly divide mixture in the hash brown cups.

~Divide 1 1/2 cups grated cheese over veggie and meat mixture.

~Bake for 2 minutes.

~Remove from oven and crack one egg into each muffin tin.

~Bake for 8-12 minutes, depending on how running you like your eggs (I do it for 9-10 minutes for a little runny eggs).

~Remove from oven and allow to set for 1 minute.  

~Take an offset spatula or table knife and run around the edges of has browns and then remove.

Steak Diane

 This sauce is good over burgers too.  This recipe is easy to cut in half.

STEAK DIANE

(serves 4)

Ingredients:

*4 (4 ounce) steaks of your choice

*salt and pepper to taste

*1 tablespoon olive oil

*2 tablespoons butter

*1 shallot, peeled and slice or chopped small

*1-2 garlic cloves, minced

*1 (8 ounce) package of button mushrooms (or mushrooms of your choice)

*1/4 cup brandy or cognac

*1 cup beef stock

*1 tablespoon Worcestershire sauce

*2 teaspoons Dijon mustard

*1/3 cup heavy cream

*1/2 teaspoon paprika

*1/2 teaspoon ground black pepper

*2 tablespoons fresh parsley, chopped fine (or 1 tablespoon dried)

*1 tablespoon fresh chives, chopped small (or 1 teaspoon dried chives)

Directions:

~In a large cast-iron skillet (or heavy bottom skillet), Heat up 1 tablespoon olive oil.

~Salt and pepper steaks to taste.

~Once pan is screaming hot, add steaks.

~Cook 2-5 minutes per side, depending on how done you like your steaks.

~Remove steaks from pan and place on a plate and lightly cover with aluminum foil.

~Add 2 tablespoons butter, 1 chopped shallots and 2 minced garlic cloves to skillet, sauté for 2 minutes, stirring constantly.

~Add in 1 (8 ounce) container sliced mushrooms and sauté for another 4-5 minutes, stirring constantly.

~Pour in 1/4 cup brandy or cognac and carefully light on fire.

~Burn until flames go out (stir only if needed).

~Pour in 1 cup beef stock and deglaze the bottom of the pan.

~Whisk in 1 tablespoon Worchetershire sauce, 2 teaspoons dijon mustard, 1/3 cup heavy cream, 1/2 teaspoon paprika, and 1/2 teaspoon ground black pepper.

~Allow sauce to simmer for 3-5 minutes, or until sauce thickens (stirring often).

~Stir in 1 tablespoon dried parsley and 1 teaspoon dried chives.

~Serve over steaks or put steaks into sauce and coat both sides and then serve.

Salad Supreme

My family loves spaghetti salad, but often the stores are out of  "Salad Supreme".   This recipe works great.  In fact I think it makes the salad taste even better.  This also works great to sprinkle on chicken before you grill it.   

    SALAD SUPREME 

(makes enough for one batch of spaghetti salad)

Ingredients:

*3 teaspoons sesame seeds

*1 teaspoon poppy seeds

*1 teaspoon celery seeds

*2 teaspoons paprika

*1 1/2 teaspoons salt

*3/4 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*1/8 teaspoon red pepper flakes

*4 tablespoons of Romano or parmesan cheese, grated fine

Directions:

*Mix all ingredients together.

*Toss in spaghetti salad as directed in recipes.

Mexican Coleslaw

 Great side dish with any Mexican meal.   

MEXICAN COLESLAW

(serves 8-10)

Ingredients:

*1 (14 ounce) bag coleslaw mix

*1/2 red bell pepper, chopped

*1/2 green bell pepper, chopped

*1/2 small yellow onion, chopped

*1/2 cup can black beans, drained and rinsed

*1/2 cup grilled corn

*1/2 cup fresh cilantro, chopped

*1/2-1 small jalapeño pepper, seeds removed and finely chopped

*3/4 cup mayo

*1/4 cup sour cream

*1 teaspoon ground cumin

*1 teaspoon chili powder

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*zest from 1 lime

*2 tablespoons freshly squeezed lime juice

Directions:

~In a large mixing bowl, combine coleslaw mix, red bell pepper, green bell pepper, onions, black beans, corn, cilantro and jalapeño pepper.

~In a small bowl, whisk mayo, sour cream, cumin, chili powder, garlic powder, salt, pepper, lime zest, and lime juice until well combined.

~Add dressing to coleslaw mixture.

~Refrigerate for at least one hour, before serving.