Hambone Soup

 A change from making split pea or navy bean soup with your leftover ham.

HAMBONE SOUP

(serves 8-10)

Ingredients:

*1 leftover hambone with ham still on it

*1 1/2 quarts water

*2 tablespoons olive oil

*1 medium yellow onion, chopped

*2 celery stalks, chopped

*2 medium carrots, peeled and chopped

*3 garlic cloves, minced

*1 large russet potato, chopped 

*1 ( ounce) can white kidney beans

*1 cup frozen corn

*1 quart stewed tomatoes (optional)

*1 teaspoon Worcestershire sauce

*1 teaspoon Italian seasoning

*1/2 teaspoon dried thyme 

*2 large bay leafs

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 1/2 -2 cups leftover ham

Directions:

~In a large pot, place hambone in water and cover pot.

~Bring to a boil.

~Reduce heat, and simmer for 2 hours or util ham falls off the bone.

~Remove ham from bone and set aside.  (keep the water or ham stock for soup)

~Heat up a large stock pot, over medium heat.

~Drizzle in olive oil, add celery, onion, carrots and potato, sauté for 2-3 minutes.

~Add garlic and sauté for 1 more minute.

~Stir in ham stock, stewed tomatoes, Worcestershire sauce,  beans, corn, thyme, bay leafs, salt & pepper.

~Bring to a boil.

~Reduce heat and simmer for about 30-40 minutes, or until potatoes and carrots are tender.

~Stir in ham and cook until ham is hot.

Instant Pot Directions:

~Pour water into the liner of instant pot and place hambone in it.

~Place lid on and seal.

~Pressure cook for 35-40 minutes or until ham falls off of the bone.

~Remove hambone and any ham that come off of the bone from stock.

~Set ham aside.

~Pour ham stock into a large container.

~Put liner back into instant pot and put on sauté mode.

~Once hot, drizzle olive oil into liner.

~Add celery, onion, carrots and potato, sauté for 2-3 minutes.

~Add garlic and sauté for 1 more minute.

~Stir in ham stock, stewed tomatoes, beans, corn, thyme, bay leafs, salt & pepper.

~Place lid on instant pot and seal.

~Pressure cook for 25 minutes.

~Do a quick release, stir in pot and place lid back on.

~Let sit for about 5 minutes, to get ham hot.

Saganaki / Flaming Cheese

 OPA!   Make some homemade pita bread to you with this yummy dish.   This can be made without the flames, but where's the fun in that?   Easy and very quick to make.  

SAGANAKI / FLAMING CHEESE

Ingredients:

*1 (4 ounce) package Kasseri Cheese (greek cheese)

*warm water tot

*1/4 cup all purpose flour

*2 tablespoon olive oil (can use vegetable oil)

*2 tablespoons bourbon, cognac, or brandy (optional)

*1/2 lemon to use for juice

*Pita bread cut into wedges or thick toasted bread cut into bite size pieces.  

Directions:

~Preheat a cast iron pan over medium-high heat.

~In a small bowl, add 1/4 cup flour.

~Put warm water into a small bowl, or just run it under warm tap water.

~Dip 4 ounce cheese into water getting both sides of cheese wet or put it under running water to get wet.

~Dredge cheese into flour, shaking off an excess.

~Place on a small plate.

~Once pan is hot drizzle 2 tablespoons olive oil in it.

~Carefully place floured cheese into the hot oil.

~Fry until golden brown and cheese begins to ooze, around 2 minutes.

~Carefully flip cheese over and fry until that side is a golden brown, around 1-2 minutes.  

~Remove skillet from heat and place on a plate (I normally transfer it to another skillet just because I worry about the flames using a plate).

~Pour 2 tablespoons Brandy, Cognac, or Bourdon over cheeese.

~Light alcohol using a lighter and yell "Opa".

~Squeeze juice from 1/2 lemon to put the fire out.

~Spread hot cheese over bread or pita.

Italian "S" Cookies

 This recipe was given to me by a friend many years ago. You can make them plain or add glaze or sugar topping.   They are good either way.  I was told they are good with a cup of coffee, but I don't drink coffee so I don't know.  I do like them with hot tea. I make them with orange and lemon zest, but normally they are made only with lemon zest.

ITALIAN "S" COOKIES

(around 2 dozen)

Ingredients:

*4 1/2 cups all-purpose flour

*2 teaspoons baking powder

*4 large eggs

*1 cup granulated sugar

*3/4 cup light olive oil

*1 lemon zest

*1 orange zest (optional)

Sugar Topping:

* 1 egg

*1/8 cup granulated sugar 

Glaze Topping:

*Juice from 1 lemon 

*1/4 cup powder sugar 

Directions:

~Preheat oven to 375 degrees.

~Line a cookie sheet with parchment paper.

~In a large mixing bowl, add flour and baking powder and mix.

~Add in eggs, granulated sugar, olive oil, lemon zest and orange zest (optional).

~Mix until mixture comes together and is mixed.

~Place dough on a clean surface (you may need to lightly flour it, but I normally don't need to).

~Mix dough my hand a little more, until its rolls easily (If you find the dough is cracking while you are rolling it out, then work for a few more seconds).

~Roll the dough out into a 6 or 7 inch rope about 1-inch thick (you can make them bigger or thicker if you like, but you may need to bake them a little longer depending on how thick you make them).

~Form into an "s" shape and place on cookie sheet, leaving at least 2-inches between each cookie.

~Break egg into small bowl, and whisk.

~Brush egg on top of cookie.

~If using the sugar topping, sprinkle cookies with desired amount of sugar.

~Bake for 15-18 minutes, or until cookies a light golden brown.

~Remove from oven and place on a cooking rack.

~If using the glaze topping: In a small bowl whisk lemon juice and powdered sugar together.   Brush a small amount of glaze on top of cookie and allow to cool

Cheesy Sausage Stuffed Mushrooms

 This is good with or without the sausage.    You substitute the sausage with crab meat if you prefer.    Tasty appetizer or snack.  I sometimes make them for a side dish.    

CHEESY SAUSAGE STUFFED MUSHROOMS

Ingredients: 

*1 (16 ounce) white button mushrooms

*1/3 pound breakfast sausage

*2 garlic cloves, minced

*1 teaspoon, finely minced onions

*1(8 ounce) package cream cheese

*1/4 cup sharp cheddar cheese, shredded

*1 teaspoon dried parsley

*1 teaspoon ground black pepper

*1/4 teaspoon salt

*1/8 cup freshly grated parmesan cheese

*1/2 cup provolone cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~Carefully remove stems from 16 ounce container of bottom mushrooms.

~Finely chop stems.

~Wipe off any dirt from mushroom caps and place in a oven safe skillet, sprayed with cooking spray.

~In a small skilled, sauté chopped mushrooms and 1/3 pound sausage, breaking apart the sausage into small pieces as it cooks.

~Add 2 minced garlic cloves 1 teaspoon finely chopped onions and cook another 3-5 minutes.

~Add 1/8 cup parmesan cheese, 8 ounces cream cheese, 1/4 cup sharp cheese, 1 teaspoon parsley, 1/4 teaspoon salt and 1 teaspoons ground black pepper and stir until cheeses are melted.

~Remove from heat.

~Using a small spoon, generously fill each mushroom cap with stuffing.

~Add 1/2 cup provolone cheese over each mushroom.

~Bake for 20-25 minutes or until mushrooms are tender and cheese is melted.

Mexican Cinnamon Cookies

 Mexican cinnamon cookies also known as Galletas De Canela are soft and light.   I love the cinnamon sugar on it.  Many on them have anise in them, but if you don't care for licorice taste, you may want to omit it

MEXICAN CINNAMON COOKIES

(makes 3 dozen)

Cookie Ingredients:

*1 1/2 cups lard

*1 1/2 cups granulated sugar

*4 large eggs 

*zest from 1 orange 

*4 cups all-purpose flour

*1/2 teaspoon baking powder

*1/4 teaspoon salt

*1/4 teaspoon anise seeds (optional)

Topping Ingredients:

*1 cup granulated sugar

*1 1/2 tablespoons ground cinnamon

Directions:

~In a large mixing bowl, cream lard and sugar. 

~Mix in eggs and orange zest, blend until well mixed.

~Add flour, baking powder, salt, and anise seeds.

~Mix and knead dough until you can form a smooth ball out of it, about 3 or 4 minutes.

~Place dough into a large zip-loc bag and seal.

~Refrigerate for at least 2 hours.

~Preheat oven to 350 degrees.

~Remove dough from refrigerator.

~You can roll out dough and cut into shapes, or break off walnut size pieces and roll it into a ball.

~Place on cookie sheet and flatten slightly.

~Bake for 12 to 15 minutes.

~In a small bowl, mix topping ingredients together

~Remove from oven and allow too cool slightly (just enough to handle the cookie).

~Dip cookies in bowl of cinnamon sugar, coating both the front and back.

~Gently shake off any excess cinnamon sugar.

~Cool on a cooling rack.

Naan Bread

 I love this bread.   Especially when it's warm.   I like to put garlic butter on it (sometimes I like to sprinkle a little parmesan cheese on it), but you can leave it plain, or add cinnamon sugar to it. 

Garlic Butter

Cinnamon Sugar

NAAN BREAD 

(makes 8)

Ingredients:

*1 cup warm water (not hot)

*2 tablespoons granulated sugar or honey

*2 1/4 teaspoons active dry yeast

*3 1/2 cups all-purpose flour

*2 teaspoons salt

*1/4 cup plain yogurt

*1/2 teaspoon baking powder

*1 large egg

Directions:

~In a large mixing, lightly whisk water, honey/sugar, and yeast together.

~Let stand for 10-15 minutes or until it proofs (mixture will become foamy).

~Using a dough hook, knead in flour, yogurt, salt, baking powder, and egg on low for 3-4 minutes.

~Grease a large bowl.

~Place the dough into greased bowl, turning it so all sides get greased.

~Cover with plastic wrap or a clean damp towel and allow to rise in a warm draft free area for 1-2 hours or until dough is doubled in size.

~Remove dough from pan and place on a lightly flour surface.

~Shape the dough into a circle and cut into 8 equal pieces.

~Roll each piece into a ball.

~Roll each ball into an oval about 1/4 inch thick.

~Cover rolled out dough with a clean damp towel to keep dough from drying out as you are working on the others.

~Heat up a heavy skillet (I think cast iron works best) over medium-high heat.

~Add rolled out dough into hot pan.

~Cook until the dough starts to bubble and the bottom is a golden brown.

~Flip dough and cook another 35-45 seconds, or until the other side is a golden brown.

~Remove from heat and sprinkle with a small amount of salt (optional)

~Add garlic butter of cinnamon sugar while it's hot or leave plain.

Garlic Butter

*1/4 cup butter

*4 garlic cloves, minced

*1/4 teaspoon sea salt

*Finely chopped cilantro  (optional)

Garlic Butter Directions:

~Melt butter oven low heat.

~Add in minced garlic and salt,  stir for 20 seconds.

~Remove from heat and allow to sit for at least 10 minutes to let the flavors meld.

~Brush on hot naan and sprinkle chopped cilantro.

Quick Cinnamon Bread

 Easy to make and very tasty.    Great for breakfast or gifts.   

QUICK CINNAMON BREAD 

(1 loaf or 4 mini loafs)

Ingredients:

*2 1/2 cups flour

*1 cup granulated sugar

*1 teaspoon ground cinnamon

*1 1/2 teaspoon baking powder

*1 teaspoon baking soda

*3 large eggs

*1/2 cup vegetable oil

*1 1/2 cups sour cream

*1 teaspoon vanilla extract

*1/4 cup butter, melted

*4 teaspoons ground cinnamon

*3/4 cup light brown sugar

Directions:

~Preheat oven to 350 degrees.

~Spray one large bread pan or 4 mini bread pans with cooking spray.

~In a large mixing bowl, whisk eggs, vegetable oil, sour cream, and vanilla extract until we'll mixed.

~Sift in flour, sugar, 1 teaspoon ground cinnamon, baking powder, and baking soda.

~Stir until mixed.

~In a small bowl, mix melted butter, brown sugar and 4 teaspoons ground cinnamon.

~Fill bread pan about half way with batter.

~Pour a layer of cinnamon sugar mixture over batter (divide equally in pans if using mini pans).

~Pour remaining batter over cinnamon mixture.

~Take a knife and swirl mixture a few times (optional).

~Bake for 45-55 minutes for large loaf or 30-40 minutes for the smaller loafs.

~Remove from oven and allow to sit for 5 minutes before removing from pan.

Chicken Shawarma

 Oh my tastiness.  I like to do the marinade in the morning and allow the chicken to marinate all day.   Such good and tender chicken that way.  

CHICKEN SHAWARMA

(seves 6)

Marinade Ingredients:

*1 teaspoons ground cumin

*1/4 teaspoons ground coriander

*1 teaspoons paprika

*1 teaspoons garlic powder

*1/4 teaspoon turmeric powder

*1 teaspoon ground black pepper 

*1 teaspoon salt

*1/4 teaspoon ground cloves

*1/8 teaspoon ground cinnamon

*1 tablespoon freshly squeezed lemon juice

*3 tablespoons olive oil

*6 boneless, skinless chicken thighs 

Garlic Yogurt Sauce Ingredients: (you can use tzatziki sauce or Tahini sauce if you prefer)

*1 cup plain yogurt (can use greek)

*2 garlic cloves, minced

*1 teaspoon cumin 

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*juice squeezed from 1/2 lemon

Pita Ingredients:

*6 soft pitas

*1 cucumber, sliced (optional)

*1 tomato, chopped (optional)

*dill pickles (optional)

*red onion, sliced (optional)

*lettuce, shredded

Marinade Directions:

~In a large zip-loc bag, place all the marinade ingredients except the chicken thighs.

~Close bag and mix ingredients well.

~Pat dry thighs and then place in zip-loc bag

~Seal bag and coat chicken with marinade.

~Refrigerate for 4-24 hours

Yogurt Sauce Ingredients:

~In a small bowl,  combine all yogurt sauce ingredients.

~Whisk until ingredients are mixed well.

~Cover and refrigerate for at least 2 hours.

Time to make the shawarma:

~Heat a heavy skillet (i use a cast iron pan) or grill over medium high heat.

~Place chicken in hot skillet/grill (it will smoke a lot).

~Cook thighs for 4-5 minutes on one side or until it's caramelized (careful not to burn).

~Flip chicken and cook another 3-4 minutes or until chicken is done.

~Remove chicken from skillet/grill and cover loosely with aluminum foil for 5-6 minutes. 

~Warm up pita breads (optional).

~Place chicken down the center of warmed pita or open pita and place chicken inside.

~Place cucumbers, tomatoes, red onion, dill pickles, and lettuce on top.

~Drizzle desired amount of yogurt sauce on top.

Garlic Yogurt Sauce

 I like this on my Chicken Shawarma.   I make mine very garlicky, but you can put less or more if you prefer.  It's also really good  to dip warm pita bread in too.  

GARLIC YOGURT SAUCE

(makes 1 1/2 cups)

Ingredients:

* 1 cup plain greek yogurt (you can use plain yogurt)

*1/2 cup mayonnaise (optional)

*1 teaspoon cumin

*juice squeezed from 1/2 lemon

*3-6 garlic cloves, minced fine

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

Directions:

~Whisk all the ingredient into a small bowl, until smooth.

~Cover and refrigerate for at least 2 hours.

Mock iHop Pancakes

I love homemade pancakes.   This recipe is a mock I hop recipe.   Easy to make and you can refrigerate the batter if you want to make fresh pancakes in the morning.

MOCK iHOP PANCAKES

Ingredients:

*1 1/4 cups all-purpose flour

*1 1/2 teaspoons baking powder

*1/2 teaspoon salt

*3 teaspoons granulated sugar

*1/2 teaspoon baking soda

*1 1/2 cups buttermilk

*1 large egg, slightly beaten

*2 tablespoons vegetable oil

Directions:

~In a large mixing bowl, sift flour, baking powder, salt, sugar, and baking soda.

~Mix in oil, egg and buttermilk.

~Mix until smooth, but still some lumps.

~Heat griddle or frying pan over medium heat.

~Spray cooking spray to coat griddle or frying pan.

~Ladle batter into hot pan.

~Once the pancake batter starts to bubble,  (underside will be a golden brown) flip pancake (normally about 1-2 minutes).

~Cook until pancake is golden brown (about another 1 or less).

~Serve and top with desired toppings.

Beef Pasty

 This is definitely a Yooper thing here in Michigan.  Although many trolls love this delectable meal.  You can heat it hot or room temperature.  Some put a brown gravy over them.  Some put ketchup over them and some leave them plain.  They freeze really good.  You can freeze them cooked, but my family prefers me to freeze them uncooked.   I baked them frozen and add another 10-15 minutes to the cooking time.

BEEF PASTY 

(makes 6)

Crust Ingredients: 

*3 1/2 cups all-purpose flour 

*1/2 cup + 1/8 cup cold butter, cut into slices

*1/2 cup + 1/8 cup cold lard

*1 teaspoon salt

*2/3 cups very cold water

Filling Ingredients:

*1 pound coarse ground beef (poor mans version) or skirt steak, cut into small pieces (i've also used sirloin steak, cut into small pieces)

*4 cups yellow potatoes, peeled and cut into 1/4-1/2  inch cubes 

*1 medium to large yellow onion (about 1 cup)

*1/2 rutabaga, cut into 1/4 inch cubes (about 1/2 cup)

*1 large carrot, peeled and chopped 1/4 inch pieces (about 1/2 cup)

*1 1/2 teaspoons salt

*1 teaspoon ground black pepper

*1/8 cup flour (you may use less)

*1/4 cup butter, sliced into small slices (you may use less)

*1 large egg

*1/2 teaspoon water 

Crust Directions:

~In a large bowl, mix 3 1/2 cups 1 teaspoon flour and salt together.

~Cut in 1 cup + 1/8 cup lard and 1 cup + 1/8 cup butter until mixture looks like meal (coarse crumbs).

~Pour in 2/3 cup water and mix until it comes together (for fluffy crust, do not over mix).

~Form dough into a ball, cover with plastic wrap or place in a zip-loc bag for at least 3 hours. 

Filling Directions:

~In a large bowl, mix 1 pound ground beef or chopped skirt steak (yes you put it in raw), 4 cups yellow chopped potatoes, 1 medium chopped onion (1 cup),  1/2 chopped rutabaga  (1/2 cup), 1 large chopped carrot (about 1/4 cup), 1 1/2 teaspoons salt and 1 teaspoon pepper together.

Assemble the Pasties:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~In a small bowl, place 1/4 cup sliced butter.

~In another small bowl, place 1/8 cup flour

~In another small bowl, whisk 1 large egg and 1/2 teaspoon water together.

~Roll out dough in to log and cut 6 equal pieces.

~Keep one piece out and refrigerate the rest until ready to work with them.

~Roll dough out onto a lightly floured surface.

~Roll dough out into an 8-inch circle about 1/8 inch thick (if it makes it easier, use a 8-inch plate to cut the circle out).

~Place meat mixture down the center of the crust, leaving about 3/4 inch around edges.

~Lay a couple thin slices of butter on top.

~Sprinkle a pinch of flour over meat mixture.

~Wet the tips of your fingers tips in water and seal edges of the crust.

~Gently fold the pastry in half over the meat mixture, sealing the edges.

~Crimp the edges.

~Place on cookie sheet.

~Repeat until you have all 6 pasties made.

~Lightly brush egg wash over tops of the pasties, using a pastry brush.

~Bake 45-50 minutes, or until crust is a golden brown.

~Allow to cool for 10 minutes before eating.

Hint:

`Freeze uncooked pasties: 

Wrap each pasty in a freezer safe bag.  When ready to cook, preheat oven to 350 degrees.  Bake frozen for 60-70 minutes.  Allow to cool for 10 minutes before eating.

`Freeze cooked pasties:

Wrap each pasty once cooled in a freezer safe bag.  When ready to eat,  heat up in microwave or air fryer  until hot.

Margherita Garlic Chicken

 I love pesto on chicken.   I added the garlic butter sauce just to make it more yummy.  Serve it with a side of pasta or a baked potato.   

MARGHERITA GARLIC  CHICKEN

(serves 4)

Ingredients:

*4 boneless skinless chicken breasts, pounded thin

*1 teaspoon kosher salt

*1 teaspoon ground black pepper

*1 teaspoon dried oregano 

*1/4 cup olive oil

*1/4 cup chicken stock or white wine

*1/4 cup butter

*6 cloves garlic (roasted or minced)

*1 tablespoon freshly squeezed lemon juice

*4 slices provolone cheese

*1/2-1 cup pesto sauce (store bought or make your own)

*2 cups cherry or grape tomatoes, quartered or slice small tomatoes 

*1/4 cup freshly grated parmesan cheese

Directions:

~In a large zip-loc bag place chicken,  salt, pepper and oregano and seal.

~Flip bag a few times, to make sure chicken is completely coated with olive oil and seasonings.

~Refrigerate for 4-24 hours.

~In a large skillet over medium heat, drizzle a little olive oil and allow it to heat up.

~Remove chicken from marinate, shaking off any excess liquid.

~Carefully place in hot skittle and cook until golden brown and cooked through,  about 5-6 minutes per side.

~Remove from pan and set aside.

~Pour chicken stock/white wine in hot pan and scrape the bottom of the skillet to deglaze the pan.

~Add butter and stir until melted.

~Stir in lemon juice, and garlic (I personally think roasted garlic gives it more taste).

~Return chicken to skillet.

~Spread 1/4 cup pesto sauce (I only use about 1/8 of a cup on mine) over chicken breasts.

~Place a slice of provolone cheese over each chicken breast.

~Top with tomatoes and place the lid on the skillet.

~Cook until cheese is melted (just a minute or two).

~Sprinkle with parmesan cheese and serve.

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Pesto Sauce

 Pesto sauce is so quick and easy to make.   I love it on chicken and Italian subs.  

PESTO SAUCE 

(makes 1 cup)

Ingredients:

*1 cup fresh basil leaves

*3-4 garlic cloves

*3 tablespoons pine nuts

*1/3 cup freshly grated parmesan cheese

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper 

*1/3 cup olive oil

Directions:

~In a food processor, combine everything but the olive oil.

~With the motor running, slowly drizzle the olive oil  in.

~Mixing until it is  emulsified.

~Store in an air tight container in the refrigerator for up to 10 days.

Pizza Lasagna

A little bit lasagna and a little bit pizza makes for a really good dinner.  You and add olives, bacon, ham, mushrooms, or whatever you like on your pizza.   

PIZZA LASAGNA

(servess 12)

Ingredients:

*1 pound mild Italian Sausage

*1 medium yellow onion 

*1 green bell pepper, chopped 

*4 garlic cloves, minced 

*1 quart stewed tomatoes 

*1 ( 29 ounce) tomato sauce

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 tablespoon dried parsley flakes

*1/4 teaspoon dried marjoram 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 pound ricotta cheese

*1/2 teaspoon dried oregano

*2 teaspoons dried parsley flakes

*1/2 cup freshly shredded parmesan cheese

*1 (8 ounce) box lasagna noodles (12 noodles)

*3 cups mozzarella cheese

*1/2 - 1 pound pepperoni

Directions:

~In a large skillet,  over medium heat, cook sausage, green peppers, onions and garlic until sausage is browned (breaking up sausage as it cooks).

~Drain any excess grease.

~Add in stewed tomatoes and break them up a little.

~Add tomato sauce, 1 teaspoon dried oregano, dried basil, 1 tablespoon dried parsley flakes, dried marjorum, salt, and pepper.

~Bring to a boil, and then reduce heat to a simmer.

~Simmer for at least 1 hour to thicken up sauce.

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking dish with cooking spray.

~In a mixing bowl,  mix ricotta cheese, parmesan cheese, 1/2 teaspoon dried oregano, and 2 teaspoons dried parsley flakes.

~Layer the bottom of the pan with four lasagna noodles (you can cook them before or put them in not cooked)

~Spread 1/3 of meat sauce over noodles.

~Spread 1/2 ricotta cheese mixture over noodles.

~Place pepperoni evenly over ricotta cheese.

~Sprinkle 1 cup mozzarella cheese over pepperoni. 

~Repeat noodles to cheese layers again.

~Place remaining noodles in pan.

~Spread remaining meat sauce.

~Sprinkle remaining mozzarella cheese.

~Place remaining pepperoni over cheese.

~Bake uncovered for 50 minutes.

~Remove from oven and allow to cool for 10 minutes before cutting.  

Eclairs

 Love eclairs.  Although this recipe is a little time consuming, it's easy to make.   I like my custard to be light, so I add whipped cream to it, but you can skip that part if you prefer.

ECLAIRS

(makes 10-12)

Custard Ingredients:

*2 cups whole milk

*1 teaspoon pure vanilla extract or a vanilla bean.

*6 large egg yolks

*2/3 cup granulated sugar

*1/4 cup corn starch, sifted

*1 cup cold unsalted butter

Custard Directions: 

(I normally like to make this the night before)

~In a medium saucepan, heat the milk and vanilla extract to a boil over medium heat.

~Remove from heat and set aside and allow to sit for 10-15 minutes.

~In a mixing bowl, whisk egg yolks and sugar until light and fluffy.

~Whisk in cornstarch, until no lumps remain.

~Whisk in 1/4 cup of hot milk into egg mixture until mixed well.

~Whisk the remaining hot milk into the egg mixture.

~Place a strainer over the saucepan and pour the mixture back into the saucepan.

~Cook over medium-high heat, whisking continuously, until mixture thickens and comes to a slow boil.

~Remove from heat and stir in the butter.

~Cool slightly.

~Place plastic wrap directly on custard (this stops a skin from forming on the custard).

~Chill at least 2 hours, before filling shells.

Whipped Cream Ingredients:

*1 cup heavy whipping cream

*2 tablespoons powdered sugar

*1 teaspoon pure vanilla extract

Whipped Cream Directions:

~In a mixing bowl, add heavy cream, vanilla and powdered sugar, beat until soft peaks form.

~Place in a bowl and cover with plastic wrap and refrigerate until ready to use or make right before mixing into custard (I remove the custard from the refrigerator about 1/2 before I mix the whip cream in).

Shell Ingredients:

*1 cup water

*1/2 cup unsalted butter

*1/2 teaspoon salt

*1 1/2 teaspoons granulated sugar

*1 cup all-purpose flour

*3-4 large eggs

*1 egg

*1 1/2 teaspoons water

Shell Directions:

~Preheat oven to 425 degrees.

~Line a cookie sheet with parchment paper.

~In a large saucepan, bring water, butter, salt and sugar to a rolling boil over medium-high heat.

~Remove from burner and using a wooden spoon, add the flour and stir hard until all ingredients are combined well.

~Return to heat and cook for another 30-40 seconds, stirring continuously. 

~In a large mixing bowl using the paddle attachment add 3 eggs, but only one at a time, mixing well between each addition (scrape sides of bowl between each addition (can use an electric hand mixer).

~Mix until dough is smooth and glossy.   If the dough is too thick and does not fall slowly and steadily from the beaters when they are lifted add the 4th egg and beat until mixed.

~Using a large pastry bag with a large tip, pipe fat lengths of dough onto prepared cookie sheet about 6 inches long (around the length of a hot dog).

~Leave at least 2 inches of space between each shell.

~In a small bowl, mix 1 egg and 1 1/2 teaspoons water.

~Using a pastry brush, brush the surface of each eclair.  

~Bake 15 minutes, reduce temperature to 375 degrees.

~Bake another 25, or until shells are puffed up and golden brown (try not to open oven more than necessary).

~Remove from oven and allow to cool on cookie sheet.

Chocolate Glaze Ingredients:

*1/2 cup heavy cream

*1 cup semi-sweet chocolate chips

Chocolate Glaze Directions:

~Heat heavy cream in a saucepan over medium heat or in a microwaveable bowl in the microwave until it just starts to boil.

~Remove from heat and stir in chocolate chips.

~Allow to sit for 3-5 minutes and then stir until smooth.

Assemble the Eclairs:

~Gently stir whip cream into custard until well mixed.

~Fit a filling tip onto a large pastry bag.

~Poke a hole with tip at each end of pastry.

~Gently pipe custard mixture into pasty at both ends (do not overfill).  

~If you don't have a pastry bag or tips, slice pastry lengthwise and fill with desired amount of custard mixture.

~Dip tops of eclairs into chocolate glaze covering the tops.

~Set on cookie sheet and chill for 1 hour. 

Hints:

*Best served once it's filled.  The longer they sit the soggier the pastry will become.  

*You can make the filling before if you want.

Cheating Chicken/Turkey Pot Pie

 This is such an easy pot pie to make.  The reason I call it cheating, is because I almost always make things complete from scratch.   This recipe almost all the ingredients are bought, but it is still a good meal. If do make a chicken/turkey pot pie from scratch too.

CHEATING CHICKEN/TURKEY POT PIE

(serves 8)

Ingredients:

*2 Pillsbury refrigerator pie crusts, room temperature 

*2 cups cooked chicken or turkey

*1 (16 ounce) bag frozen vegetables 

*2 (10.5 ounce) can cream of potato soup

*1 teaspoon salt

*1/2 teaspoon garlic powder

*1 1/2 teaspoons ground black pepper 

*1/3 cup milk

*1 cup sharp cheddar cheese (optional)

Directions:

~Preheat oven to 400 degrees.

~Line a pie plate with one of the pie crusts.

~In a large bowl, mix chicken/turkey, mixed veggies,  cream of potato soup, salt, pepper, garlic powder, milk and cheese (optional).

~Fill pie plate with chicken/turkey mixture.

~Put on top crust.

~Seal edges and poke a fork a few times in top of crust.

~Place on a baking sheet to catch any spill overs that could happen.

~Bake for 45-50 minutes or until crust is browned. 

~Allow to cool for 10 minutes, before cutting.

Barbecue Chicken Casserole.

Easy to make and tasty too.  You can use stove top stuffing or cornbread stuffing in place of the Panko Crumbs.

BARBECUE CHICKEN CASSEROLE
(serves 4)

Ingredients:
*2 boneless, skinless chicken breasts, cooked and shredded
*1/2 pound bacon, cooked and crumbled
*1 small yellow onion, chopped
*2 garlic cloves, minced
*1 tablespoon olive oil
*1/2 red pepper, chopped
*1/2 green pepper, chopped
*1 cup frozen corn
*1 cup of your favorite Barbecue sauce (I make my own)
*2 cups Panko Bread Crumbs
*1/4 cup banana peppers, chopped (optional)
*2 green onions, chopped (optional)
*1 cup shredded cheese (mozzarella,  cheddar or mixed)

Directions:
~Preheat oven to 350 degrees.
~Heat olive oil in large saucepan, over medium heat.
~Add onions, red pepper, green pepper and corn and cook for about 3-4 minutes.
~Add minced garlic and cook for another minute or two.
~Reduce heat to low.
~Add chicken, bacon, banana peppers and barbecue sauce.
~Heat up hot.
~Place mixture into a 8x8 inch pan.
~In a medium bowl, mix panko crumbs, green onions, banana pepepers and cheese together.
~Sprinkle evenly over chicken mixture.
~Bake for 20-25 minutes, or until topping is golden brown and the sauce is bubbling.

Low-Slow BBQ Ribs

This is one of my favorite rib recipes.  They comes out so tender and tasty.  It 's good with just the dry rub or adding the BBQ sauce at the end.  This does take some planning, but it's worth it.

LOW-SLOW BBQ RIBS
(serves 4)

Ingredients:
*1 slab spare ribs or baby back ribs
*1 teaspoon garlic salt
*1 teaspoon onion powder
*1 teaspoon cumin
*1 teaspoon ground black pepper
*1 teaspoon smoked  paprika
*1 teaspoon chili powder
*1 teaspoon dried oregano
*1/3 cup light brown sugar
*1 1/2 cups barbecue sauce (I make my own)

Directions:
~Mix 1 teaspoon garlic salt, 1 teaspoons garlic salt, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon ground black pepper, 1 teaspoon smoke paprika, 1 teaspoon chili powder, 1 teaspoon dried oregano, and  1/3 cup light brown sugar, into a small bowl.
~Rub ribs with dry spice rub.
~Wrap in aluminum foil or plastic wrap and refrigerate for 12 -24 hours.
~Preheat oven to 250 degrees.
~Unwrap ribs and place into an oven safe pan, meat side up.
~Bake for 4 hours uncovered.
~Cover pan with aluminum foil add a little water if pan is dry, and bake another 2 hours.
~Remove ribs from oven.
~Turn oven up to 400 degrees.
~Pour 1 1/2 cups bbq sauce over hot ribs.
~Using a pastry brush, spread bbq sauce over tops of ribs.
~Cover and bake for another 20-30 minutes.
~Uncover and bake another 10-15 minutes if you like the sauce cooked a little more.

Healthy Fish Taco

I love, love, love fish tacos.   I have another recipe for them on my blog, but they deep-fried.   This one really doesn't taste anything like the other one, but they are still very good.   This recipe is also easier to make and quicker.

HEALTHY FISH TACOS:
(makes 8 tacos)

Ingredients:
*1/2 cup greek plain yogurt
*juice squeezed from a 1/2 of lime
*1/4 jalapeño pepper, minced, seeds removed
*1/4 teaspoon cayenne pepper
*1/4 teaspoon cumin
*1/4 teaspoon dried oregano
*1 pound white fish (I use cod or tilapia) rinsed, and patted dry
*1 teaspoon olive oil
*1 onion, chopped
*4 garlic cloves, minced
*1/2 jalapeño pepper, chopped small, seeds removed
*1 tomato, diced
*1 tablespoon dried cilantro
*juice squeezed from 1/2 lime
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*8 low-carb whole-wheat tortillas
*1 avocado, sliced (optional)

Directions:
~In a small bowl, mix yogurt, 1/2 lime juice, 1/4 jalapeño pepper, cayenne pepper, cumin & dried oregano.
~Cover, and refrigerate for at least 2 hours.
~In a large skillet, sauté onions until translucent.
~Add garlic, mix and cook for about 30 seconds.
~Add fish, and cook until the fish starts to flake.
~Add 1/2 jalapeño pepper, tomato, dried cilantro & 1/2 lime juice.
~Sauté for 5 minutes, over medium-heat.
~Break up fish with a wooden spoon, as it's cooking.
~Mix salt & pepper in mixture.
~Heat tortillas.
~Put 1/4 cup of fish mixture onto each tortilla.
~Drizzle a little bit of the white sauce on each taco.
~Top with an avocado slice.

Variation:
~Add lettuce & cheese to the top of the fish taco if desired.

Chef's Salad

I do love a good salad.  This is one that I like to make when I just don't feel like cooking.  Quick to put together.

CHEF'S SALAD
(serves 6)

Ingredients:
*Lettuce of your choice washed and torn into bite sized pieces (about 8 cups)
*1/4 pound ham, julienned strips
*1/4 pound turkey or chicken, julienned strips
*1/8 pound swiss cheese, julienne strips
*1/8 pound cheddar cheese, julienne strips
*2 hard boiled eggs, peeled and sliced
*1/4 cup bacon, cooked, cooled and crumbled (optional)
*1/2 cup green onions, chopped fine
*1/2 cup celery, chopped fine
*1 cup cherry tomatoes, halved
*our favorite salad dressing (I prefer homemade Italian dressing on this salad)

Directions:

~In a large bowl, toss lettuce, green onions, celery and tomatoes.
~Divide salad into 4 bowls.
~Top each said with ham, turkey, swiss cheese, cheddar cheese, eggs and bacon.

~Top with favorite salad dressing

Caramelized Chicken

Oh, this is so good.  Goes great with a twice baked potato or twice baked potato casserole.








CARAMELIZED CHICKEN
(serves 4)

Ingredients:
*3 pounds boneless, skinless chicken breast, trim away any fat
*1 (.7 ounce) package dried Italian dressing mix
*1/2 cup brown sugar, baked
*1 tablespoon Italian seasoning

Directions:
~Preheat oven to 350 degrees.
~Spay a 9x13 inch pan with cooking spray or line it with aluminum foil (I spray the foil too if I use it).
~In small bowl, mix Italian dressing mix, brown sugar and Italian seasoning.
~Coat both sides of piece of chicken  with brown sugar mix.
~Place on prepared baking dish and let sit for 15-30 minutes before baking.
~Bake for 15-20 minutes.
~Turn chicken and bake another 5-15 minutes.
~Turn oven on broil.
~Broil chicken for 1-2 minutes (careful not to burn chicken)
~Turn chicken and broil for another 1-2 minutes (careful not to burn chicken).

Mock Heath Bars

Do not misread that and think I said "Health Bars".   This is anything but that.    Easy to make and so good.   This is not a recipe to make with small children.   It gets very, very hot!  If they want to help, let them help dip it in chocolate.

MOCK HEATH BARS

(makes 35-40 mini bars)

Ingredients:

*1-1/2 pounds merkins chocolate

*2 cups, butter

*2 2/3 cups granulated sugar

*1/3 cup water

*1/4 cup light corn syrup

*1/2 cup chopped nuts (optional)

Directions:

~Butter a cookie sheet (large if you like your candy thin, small if you like it thick).

~Cut 2 cups butter into small pieces.

~In a large heavy saucepan, over medium heat, cook butter, 2 2/3 cups granulated sugar, 1/3 cup water and 1/4 cup corn syrup.

~Stir until the butter is melted.

~Insert a candy thermometer (make sure it doesn't touch the bottom of your pan).

~With a wooden spoon, continuously stir mixture.

~Cook and stir until the mixture reaches the "Hard Crack" level on your thermometer (between 290-300 degrees).  It will turn a dark  golden amber color.  Do not let it get over 300 degrees or it will burn.

~Very carefully, pour hot mixture into the cookie sheet. 

~You may need to use a spatula to spread out toffee to the edges of the cookie sheet.

~Allow the toffee to set for 3-15 minutes (depending on what size cookie sheet you use).

~Rub butter on a sharp knife and score toffee into serving pieces.

(If the toffee fills your cuts, then it's still to hot).
~Once scored, cool the toffee completely.
~When cooled, break apart at the scored lines.
~Melt 1 1/2 pounds merkins chocolate in a double boiler over low heat, stirring every once in a while (do not let the water boil or it will ruin the chocolate).
~Dip toffee bars into chocolate and completely coat toffee.
~Place on a sheet of wax paper.
~Sprinkle chopped nuts over top of candy bar if desired.
~Let chocolate set.
~Once set, drizzle remaining melted chocolate over candy bar to make it look fancier, if desired.

Pudding Cake

This yummy recipe was given to me by my friend Gloria. I changed a few things, keeping everything homemade. To let all the stages scare you off. You can take the time to do it all from scratch or buy a lot of the stuff already made.

PUDDING CAKE 

(serves 12)

Pudding Ingredients:

*2 cups whole milk

*1/2 cup white sugar

*3 tablespoons cornstarch

*1/4 teaspoon salt

*1 1/2 teaspoons pure vanilla extract

*1 tablespoon butter

(or use 3 ounce package of jello pudding, 'cook not instant'

Sponge Cake Ingredients:

*6 eggs

*1 cup white sugar

*1/4 cup water

*Juice squeezed from one orange

*1 teaspoon orange zest

*1 cup cake flour

*1/2 teaspoon cream of tarter

*1/4 teaspoon salt

(or buy a sponge or angel food cake)

Whipped Cream Ingredients:

*1 cup heavy cream

*1 cup heavy cream

*3 teaspoons pure vanilla

*3 tablespoons powdered sugar

(or buy cool whip)

Extra Ingredients:

*1 (8 ounce) package cream cheese, softened

*3 cups of fresh fruit

(I used 1 cup of each blueberries, strawberries, & raspberries)

Pudding Directions: 

~In a medium saucepan over medium heat.

~Heat milk until bubbles from at edges.

~In a small bowl, combine sugar, cornstarch and salt.

~Pour into hot milk, a little at a time, stirring to dissolve.

~Continue to cook and stir with a metal whisk until mixture thickens enough to stick to whisk (or back of a metal spoon).

~Do not let it boil.

~Remove from heat, stir in the vanilla and butter.

~Pour into a medium bowl and chill.

Sponge Cake Directions:

~Separate the eggs.

~In a large mixing bowl, beat egg yolks until very thick and lemon yellow color.

~Beat in sugar gradually.

~Add water, lemon extract, and lemon rind.

~Beat in flour

~In another bowl, beat egg whites until frothy.

~Add cream of tarter and salt.

~Beat mixture until whites are stiff, but not dry.

~Fold this whipped mixture into yolk mixture.

~Pour batter into an ungreased 9X13 inch pan.

~Bake at 325 degrees for 30-40, or until done.

Whipped cream directions:

~In a large bowl, whip heavy cream until stiff peaks are just about to form.

~Beat in vanilla and sugar until peaks form.

~Do not overbeat.

Dessert Directions:

~Cream the cream cheese by beating until fluffy.

~Add 1 cup of whipped topping.

~Beat again.

~Add cooled pudding.

~Mix with whipped cream until smooth.

~Prepare clear trifle bowl by cutting cake into 1/2 inch slices.

~Line the bottom of the bowl with cake.

~Add 1/2 of the fruit.

~Pour pudding/cheese mixture into the bowl over cake.

~Cool in refrigerator for one hour.

~Cover pudding/cheese mixture with remaining whipped cream.

~Garnish top with remaining fruit.

~Chill again for 4 hours until set.

Variation:

Substitute Orange juice & zest for fresh squeezed lemon juice & lemon zest.

Creamy Peanut Butter Frosting

So easy and quick to make and so very good.   Goes great with any chocolate cake or brownies.  I also like it between graham crackers.

CREAMY PEANUT BUTTER FROSTING
(about 3 cups)

Ingredients:
*1/2 cup butter, softened
*1 1/4 cup creamy peanut butter
*2 cups powdered sugar
*3-4 tablespoons heavy cream

Directions:
~In a large mixing bowl, cream butter and frosting together until butter is completely mixed in.
~Mix in powdered sugar, until you see no more white (will be very thick).
~Mix 3 tablespoons heavy cream on high until desired spreading consistency.  If it's to thick add another tablespoon of heavy cream and mix well.

Hot Caramel Sauce

This is really good over ice cream, cheese cake or butterscotch-pecan pancakes.  Easy to make.  What I like about this recipe is that it doesn't taste like butterscotch like so many others do.

HOT CARAMEL SAUCE:

Ingredients:
*1 cup butter
*1 (12 ounce) can evaporated milk
*2 cups light brown sugar
*1 cup white sugar
*2 teaspoons pure vanilla extract

Directions:
~Melt butter in a heavy saucepan, over low heat.
~Add evaporated milk, brown sugar & white sugar.
~Bring to a rolling boil over medium heat, stirring constantly.
~Boil for 3 minutes.
~Cool slightly, about 5 minutes.
~Add vanilla and pour into a blender and blend on medium until smooth  (I just use my immersion blender).
~Serve warm.
~Store covered, in a covered jar, in the refrigerator.


*****This stays for only 2-3 weeks in the refrigerator.   I often cut the recipe in half unless we are having an ice cream social.

Corn Tortillas

Corn Tortillas are easy to make.  Like most things, so much better than anything you can buy from the store.   I love to make Street Tacos with these.  If you don't have a tortilla press, use a flat bottomed pan or pot.  It works  ok, but just not as fast.

CORN TORTILLAS

(makes 10)

Ingredients:

*1 cup masa harina (I use MA SE CA) 

*3/4 cup hot tap water

*1/2 teaspoon kosher salt

Directions:

~In a large mixing bowl, add all the ingredients.

~Mix with clean fingers until mixture starts to come together.

~Knead for a few minutes or until dough resembles play dough texture (add small amount of water if too dry or small amounts of masa harina if to dry).

~Place dough into a bowl and cover with a clean damp towel for 30 minutes 

~Heat frying pan (i think cast iron works best) over medium heat.

~Place a clean warm towel in a pie plate (unless you have a tortilla warmer, the use that).

~Cut a zip-loc bag into circles (8-10 inches or the size of your tortilla press).

~Place one piece of plastic on the bottom of the press (or counter top).

~Pull off walnut size piece of dough (about 1 ounce or 1.5 inches).

~Roll into a ball.

~Place ball on piece of plastic (on the press or counter).

~Put the other piece of plastic over top of dough.

~Gently press with tortilla press or flat-bottomed pan/pot.

~Flatten too desired thinness.  

~Gently peel off top piece of plastic.

~Flip tortilla into your hand and gently peel off the remaining plastic.

~Carefully slide the tortilla into hot dry pan.

~Cook for 30-40 seconds.

~Flip and cook for 55-60 seconds.

~Flip again and gently press tortilla a couple times with spatula until the tortillas starts to puff up.

~Cook another 20-30 seconds.

~Flip one last time and cook for 5-10 seconds.

~Transfer to warm towel and cover or in tortilla warmer.

~Repeat until all the tortillas are cooked and stacked in warm towel or tortilla warmer.

~Allow to sit for 15-20 minutes (this will soften up the tortillas).

• 
  

Roasted Salsa Verde

 I have learned that I love salsas that are roasted.  It brings out such a rich flavor.  You can make this as mild or as hot as you want.  I prefer a little kick, but not really hot.  I will be canning this, so I have some on hand when I make street tacos.  Very easy recipe to double, triple or quadruple.  

ROASTED SALSA VERDE

(makes 1 pint)

Ingredients:

*1 tablespoons olive oil

*5-6 medium-sized tomatillos

*1-3 jalapeño peppers

*1 mild Palumbo pepper

*1/2 white onion, skin removed

*3 -4 garlic cloves

*12-15 sprigs cilantro (cut off bottom stems)

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper 

*1 lime, juiced (optional)

Directions:

~Preheat oven to 400 degrees.

~Pull husks off of the tomatillos, and rinse them off.

~Cut stems out of tomatillos.

~Place tomatillos,  jalapeño peppers, Palumbo pepper, onion, and garlic on a cookie sheet.

~Drizzle 1 tablespoon olive oil over them.

~Mix until well coated.

~Bake for 10 minutes, remove tomatillos if they are soft.

~Place in a bowl and cover.

~Cook remaining veggies for another 10-20 minutes, or until veggies are soft.

~Remove and place in bowl with tomatillos.

~Cover and leave for 10-15 minutes.

~Remove skin from jalapeño and Palumbo peppers (I remove the seeds too, so it's not to spicy).  

~Remove skin from the garlic.

~Add half jalapeño peppers and the rest of the ingredients into a blender and blend until smooth.

~Taste if it's hot enough, leave out the rest of the peppers.  If you want more heat, blend in remaining jalapeño pepper and blend.

~Store in an airtight container.  

To can:

~I quadruple the recipe.

~Once is is blended,  place the salsa in sterile pint jars leaving a 1/2 inch space on top.

~Clean off tops of jars and place on lids.

~Place in a hot water bath for 15 minutes.

~Remove from bath and allow to cool for 24 hours (you should hear a ping once they are sealed.  No bubble in lid).

~Store in fruit cellar or cool dry place.