Roasted Red Skins

Easy recipe to cut in half.   Great with a steak or BBQ chicken.

ROASTED RED SKINS
(serves 6-8)

Ingredients:
*1 ( pound bag) red skin potatoes
*1/4 cup olive oil
*4-6 garlic cloves, minced
*1 teaspoon sea salt
*1 teaspoon ground black pepper
*1/4 teaspoon dill weed
*1 tablespoon dried parsley
*1/4 teaspoon dried thyme
*1/2 teaspoon dried oregano
*1/2 teaspoon dried basil
*2 tablespoons grated Parmesan cheese
*1/4 cup butter, melted

Directions:
~Preheat oven to 400 degrees.
~Wash and quarter potatoes.
~Wipe dry.
~In a gallon size zip-loc bag or large bowl, mix olive oil, garlic, salt, pepper, dill weed, parsley, thyme, oregano, basil, and parmesan cheese.
~Add potatoes and coat well.
~Place potatoes on a large baking sheet in a single layer.
~Bake for 45-60 minutes, or until potatoes are done and golden brown.
~Remove from oven a drizzle melted butter over potatoes and serve hot.

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Dutch Apple Pie

Add some pecans to the topping to make this even better.  A scoop of vanilla ice cream on top and you'll be doing a happy dance.

DUTCH APPLE PIE

(serves 8)

Pie Filling Ingredients:

*1 uncooked pie crust (homemade or store bought refrigerated)

*6 granny smith apples

*3 red delicious apples 

*lemon zest from 1 lemon (optional)

*1/3 cup granulated sugar

*3 tablespoons all-purpose flour

*2 teaspoons ground cinnamon

*1/8 teaspoon ground nutmeg

Crumb Topping Ingredients:

~1 cup all-purpose flour

~1/2 cup light brown sugar, packed

~1/2 cup granulated sugar

~1 1/2 teaspoons ground cinnamon

~1/2 cup butter, softened 

Pie Directions:

~Preheat oven to 425 degrees.

~Peel, core, and slice apples 1/8-1/2 inch thickness.

~In a medium bowl, toss apple slices, lemon zest, 1/3 cup granulated sugar, 2 teaspoons cinnamon, nutmeg and 3 tablespoons flour.

~Line pie tin with pie crust.

~Fill pie curst with filling.

~In a medium bowl, cut with fork flour, brown sugar, 1/2 cup granulated sugar, 1 1/2 teaspoons cinnamon and softened butter.

~Top pie with crumb mixture and gently pat down.

~Bake for 15 minuttes.

~Reduce heat to 350 degrees and bake for another 55-60 minutes.  

~Remove from heat and allow to cool.

Salted Caramel Chocolate Rice Krispy Treats

Ooey-Gooey Goodness.    I love the mixture of chocolate caramel and salt.   You can skip the chocolate and just have the salted caramel for the topping.  Both are equally good.

SALTED CARAMEL CHOCOALTE RICE KRISPY TREATS
(serves 16-20)

Ingredients:
*1 cup light corn syrup
*1 cup granulated white sugar
*1 cup creamy peanut butter
*1 teaspoon pure vanilla extract
*6 cups rice krispies
*1/2 cup Kraft Caramel Bits (sold by chocolate chips)
*2 teaspoons milk
*coarse sea salt for sprinkling
*2 cups milk or semi-sweet chocolate chips

Directions:
~Spay a 9x13 inch pan with cookie spray.
~Preheat oven to 200 degrees.
~In a  large bowl, mix chopped peanut butter cups and rice krispies.
~In a large sauce pan, combine corn syrup and sugar.
~Cook over medium heat, stirring often, until sugar dissolves and is just short of a boil.
~Remove from heat.
~Stir in vanilla and peanut butter.
~Stir until peanut butter is melted.
~Pour mixture over rice krispy mixture.
~Stir until coated.
~Press into prepared pan.
~Sprinkle chocolate chips over rice krispy bars.
~Place in oven
~Bake for 5-10 minutes or until chips become very soft.
~Remove from oven and with a knife, spread soften chips evenly over rice kripy treats.
~In a medium microwave safe bowl, combine caramels and milk.
~Microwave on high for 40-60 seconds (until caramel is almost all melted)
~Remove from microwave and stir until smooth.
~Drizzle over rice krispy treats.
~Let stand until chocolate is firm.

BLT Ravioli Salad

Great summer salad.  You can use bow tie pasta in place of the ravioli/tortellini.

BLT RAVIOLI SALAD
(serves 6)

Ingredients:
*1 pound bacon
*1/2 cup mayonnaise
*1/2 cup sour cream
*1/4 cup ranch dressing
*1 tablespoon vinegar
*1 teaspoon granulated sugar
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/2 teaspoon dill weed
*1 (20 ounce) package refrigerated cheese ravioli or tortellini
*1 (10 ounce) container cherry or grape tomatoes, halved
*1 (10 ounce) bag chopped romaine lettuce (you can add more lettuce if you would like)

Directions:
~Cut up bacon and fry in a skillet until crispy.
~Remove bacon and set aside.
~In medium bowl, whist mayonnaise, sour cream, ranch dressing, vinegar, sugar, salt, pepper, dill weed together.
~Cook ravioli and tortellini according to directions on package.
~Drain and rinse with cold water.
~In a large bowl, toss pasta, tomatoes, bacon and dressing together.
~Refrigerate for at least 1 hour
~Mix in lettuce and serve.

Spicy Chicken Kabobs

I'm not sue why I only make kababs in summer, because I love them so much.  I'm going to have to start grilling them on my stove top.    Easy to make.  If you don't like spicy,  just omit the sriracha sauce.

SPICY CHICKEN KABOBS
(serves 4)

Ingredients:
*1 1/2 pounds boneless, skinless chicken breasts, cut into chunks.
*1 red pepper, seeds removed and cut into chunks.
*1 green pepper, seeds removed and cut into chunks
*1 yellow onion, sliced into chunks
*1 (16 ounce) container cherry or grape tomatoes
*1 (20 ounce) can pineapple chunks,  juice reserved (I use fresh pineapple)

Marinade Ingredients:
1/4 cup pineapple juice
*1 tablespoon soy sauce
*1 teaspoon worcestershire sauce
*3 tablespoons honey
*2 tablespoon vinegar
*1 teaspoon sesame oil
*1/8 teaspoon ground ginger
*1/4 teaspoon garlic powder
*2 tablespoon olive oil

Grilling Sauce Ingredients:
*1/2 cup pineapple juice
*2 tablespoons honey
*1 tablespoon onion, minced
*1-2 tablespoon sriracha (hot sauce)
*1 tablespoon olive oil
*1 teaspoon soy sauce

Marinate Directions:
~Drain the pineapple juice form the can of pineapple into a bowl.
~Place 1/4 cup pineapple juice, 1 tablespoon soy sauce, Worcestershire sauce, 3 tablespoons honey, vinegar, sesame oil, ginger, garlic powder, and 2 tablespoon olive oil into a gallon size zip-loc bag.
~Seal and mix ingredients well.
~Add cut up chicken into bag and seal.
~Make sure all of the chicken is coated and refrigerate for 30-60 minutes.

Grilling Sauce:
~In a small saucepan, add 1/2 cup pineapple juice, 2 tablespoons honey, minced onion, sriracha, 1 tablespoon olive oil & 1 teaspoon soy sauce.
~Bring mixture to a boil over medium low heat.
~Turn heat down and simmer for 8-10 minutes.
~Remove from heat and set aside.

Assembly of Kabobs:
~If using wooden skewers, soak in water for 30 minutes before using.
~Alternate red pepper, green pepper, chicken, pineapple chunks and onion onto kabobs, alternating items along the way.
~Heat grill to medium-high heat.
~Brush the grilling sauce over the kabobs.
~Brush some oil over grates of grill.
~Place kabobs on grill.
~Turn kabobs and baste often with grilling sauce as it cooks.
~Grill for 12-15 minutes, or until chicken is cooked through.

Almond Toffee

This is fairly easy to make, but you do need to watch it so it does not burn. It may not look like it makes a lot, but a little bit goes a long way.

ALMOND TOFFEE

(16-20 servings)

Ingredients:

*1 1/4 cup blanched almonds

*1 cup butter

*1 1/4 cup white sugar

*2 tablespoons light corn syrup

*2 tablespoons water

*2 cups milk chocolate chips

Directions:

~Preheat oven to 375 degrees.

~Arrange almonds in a single layer on a baking sheet.

~Bake in oven until lightly browned, approximately 5 minutes.

~Line a jelly roll pan with foil.

~In a heavy saucepan, combine butter, sugar, corn syrup, and water.

~Cook over mediumheat, stirring constantly, until mixture boils.

~Boil, stirring constantly until it reaches 285 degrees.

~Remove from heat.

~Quickly stir in 1 cup almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan.

~Sprinkle chocolate chips over candy brittle.

~Let stand about 5 minutes, or until shiny and soft.

~Chop remaining almonds durning this 5 minutes.

~Spread chocolate evenly over candy.

~Sprinkle remaining almonds over chocolate.

~Cool to room temperature, then refrigerate for 1 hour.

~Break into bite-sized pieces.

Variation:

`Don't stir once it boils, and let it get to 300 degrees. But you really need to watch that because it can burn easy.

`Substitute almonds for pecans (yummy).

`Substitute milk chocolate chips for dark chocolate.

`Omit almonds on top.

`Omit almonds all together.

Marinated Veggie Salad

So easy to make.  Especially good when all the garden fresh veggies are in to use.   Sometimes I add broccoli to this recipe.   Add or delete what you like.

MARINATED VEGGIE SALAD
(serves 6)

Ingredients:
*1 - 1 1/2 cup of zesty Italian dressing (I make my own)
*1 medium red onions, chopped
*2 cucumber, chopped
*2 carrots, chopped
*2 stalks celery, chopped
*1 green pepper, chopped
*1 red peppers, chopped
*1 (8 ounce) cherry or grape tomatoes, cut in half
*1-2 tablespoons Salad Supreme spice mixture
*1 teaspoon black pepper
*1 teaspoon salt

Directions:

~Add all the ingredients into a large bowl and mix.

~Cover and refrigerate for at least 2 hours.

Spaghetti Salad

This is such an easy recipe.  Great for picnics or barbecues.

SPAGHETTI SALAD
(serves 8)

Ingredients:
*1 pound spaghetti noodles (I like to make homemade)
*1 (8 ounce) bottle of zesty italian dressing (I make my own)
*1 bunch green onions, chopped
*1-2 cucumber, chopped
*2 carrots, chopped
*3 stalks celery, chopped
*1 green pepper, chopped
*1 red peppers, chopped
*1 (8 ounce) cherry or grape tomatoes, cut in half
*3 tablespoons Salad Supreme spice (I make my own)
*1 teaspoon ground black pepper
*1/2 teaspoon salt

Directions:
~Bring a large pot of salted water too a boil.
~Add pasta and cook until al dente.
~Drain and cool under cold water.
~Combine cooked pasted with veggies, Italian dressing, salt, pepper and salad supreme and mix well.
~Refrigerate for at least 4 hours.

Steak Fajita Bowl

One of my favorite bowl meals.   If can make this without marinating the steak, but I think it takes better and it's more tender when marinated.

STEAK FAJITA BOWL 
(serves 4)

Steak Marinade Ingredients:
*2 pounds for your favorite steak (flank or skirt steak is normally used, but I prefer Strip steak)
*1/3 cup lime juice (I squeeze fresh limes about 3)
*lime zest (optional)
*1/4 cup unsweetened pineapple juice
*2 tablespoons Worcestershire sauce
*3 tablespoons olive oil
*4 garlic cloves, minced
*1 tablespoon white onion, minced
*2 teaspoons ground cumin
*1 teaspoon chili powder
*1/2 teaspoon paprika
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/8 teaspoon red pepper flakes

Rice Ingredients:
*1 cup white rice, rinsed
*2 cups water
*1 garlic clove, minced
*1/4 teaspoon salt
*lime juice squeezed from 1 lime
*zest from one lime
*1/4 cup fresh cilantro, chopped

Bowl Ingredients:
*1 tablespoon vegetable oil
*2 green bell peppers, sliced
*2 red bell peppers, sliced
*2 white or yellow onions, sliced
*sour cream (optional)
*salsa (optional)
*sharp cheese, shredded (omit if dairy free)

Steak Marinade Directions:
~In a gallon sized zip-loc bag, place all the ingredients, except the steak.
~Seal and mix well.
~Add steak and seal bag again.
~Turn bag until steak is well coated.
~Refrigerate for 2-4 hours, turning bag every once in a while
~Remove from the refrigerator 30 minutes before cooking.

Rice Directions:
~In a medium saucepan mix all Ingredients except cilantro.
~Bring to a boil over medium heat.
~Once water is boiling, cover pan and reduce heat to a simmer.
~Simmer for 20 minutes, or until rice is tender (longer if using brown rice).
~Remove from heat and add cilantro and fluff with a fork.

Steak Directions:
~In a large cast iron skillet (or heavy bottom skillet), heat pan over high medium-heat for a couple minutes.
~Add steak and fry for 3-5 minutes on each side, or until desired doneness.
~Remove steak from pan and allow two rest while cooking veggies.  Cover with a tented piece of foil while cooking veggies.
~Just before serving, slice steak into thin slices against the grain.

Veggie Directions:
~In same skillet that you cooked the steak in, add 1 tablespoon veggie oil.
~Sauté green peppers, red peppers, and onions until desired doneness (about 3-4 minutes).

Bowl Directions:
~Arrange the rice, steak, veggies and cheese in 4 bowls or layer them.
~Put a dollop of sour cream on top.
~Pour a little salsa over and enjoy

Italian Sub Sandwich

This is one of my favorite sandwiches.  I make my own sub rolls and dressing to make it even better.

ITALIAN SUB SANDWICH
(makes 2 large or 4 small)

Ingredients:
*2 large or 4 small sub buns (I prefer to make my own)
*Your favorite vinaigrette dressing (I make my own)
*8-12 slices Genoa Salami, thinly sliced
*8-12 slices capicola, thinly sliced
*8-12 slices boiled ham, thinly sliced
*4-6 slices provolone cheese, thinly sliced
*4-6 slices mozzarella cheese, thinly sliced
*yellow or red onion, thinly sliced
*tomato, thinly sliced (when beefsteak are in season i like to use them)
*1 cup shredded lettuce
*peperoncini, sliced
*salt & pepper

Directions:
~Cut sub rolls in half lengthwise.
~Remove some bread from the middle, unless you like lots of bread.
~Drizzle desired amount of vinaigrette dressing on top and bottom half of sub bread.
~Layer meats on bottom half of sub bun.
~Layer mozzarella and provolone cheese over meat.
~Add veggies (omitting those that you don't like)
~Sprinkle a little salt and pepper
~Place top half of sub bun and enjoy.
~If you prefer a hot Italian Sub, preheat oven to 400 degrees.  Put the sandwich together without the veggies.  Place sandwich on a cookie sheet and bake for 5-10 minutes or until cheese is melted.  Remove from oven and place veggies and top bun on sandwich.

Red Wine Vinaigrette

Great on salads, Italian subs and steak and cheese subs.   Pretty good to dip a hearty bread in too.

RED WINE VINAIGRETTE
(makes about 1 1/2 cups)

Ingredients:
*5-7 garlic cloves, minced
*1/2 cup red wine wine
*1/8 teaspoon red pepper flakes (or less if you prefer)
*2 teaspoons dried Italian seasoning
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*1 cup olive oil

Directions:
~Add all of the ingredients in a food processor or tall container and use an immersible blender.
~Mix for 30-40 seconds until well blended.
~Store in a covered container in the refrigerator for up to 2 weeks.

Chocolate Chip Pretzel Cookies

I love they sweet and salty of these cookies.    I use chocolate covered pretzels, but you can use plain pretzels if you prefer.

CHOCOLATE CHIP PRETZEL COOKIES
(makes 3 dozen)

Ingredients:
*1 cup butter, softened
*3/4 cup granulated sugar
*3/4 cup light brown sugar, packed
*2 large eggs
*1 teaspoon pure vanilla extract
*2 cups all purpose flour
*1 teaspoon baking soda
*1 teaspoon salt
*1/2 cup butterscotch chips (optional)
*2 cups semi sweet chocolate chips
*1 1/2 cups Flipz (chocolate covered pretzels), broken into small pieces
     (I use milk chocolate pretzels, but you can use white chocolate pretzels if you prefer)
*course sea salt (optional)

Directions:
~Preheat oven to 375 degrees.
~Spray cooking sheets with cooking spray.
~In a large mixing bowl, cream butter, brown sugar and granulated sugar.
~Add in eggs and vanilla extract.
~Sift in flour, baking soda and salt.
~Mix until combined.
~Fold in butterscotch chips, chocolate chips and broken chocolate chip pretzels.
~Drop cookie dough by spoonfuls onto prepared cookie sheet.
~Sprinkle the tops with a little sea salt (optional)
~Bake for 8-10 minutes.
~Remove from oven and allow to cool on cookie sheets for 4-5 minutes.
~Transfer cookies onto cooling rack to fishing cooling.

Sesame Chicken Bowl

To be honest, I am not a big fan of Chinese food.  However I do love sesame chicken.  You can add steamed broccoli or any other veggies you like.

SESAME CHICKEN BOWL
(serves 4)

Ingredients:
*3 boneless, skinless chicken breast halves, cut into bite-size chunks
*1 tablespoon butter
*1 yellow onion, sliced
*1/2-1 green bell pepper, thinly sliced
*1/2-1 red bell pepper, thinly sliced
*1 cup sweet pepper pods
*3 cups cooked rice
*vegetable or peanut oil for frying

Batter Ingredients:
*1 teaspoon black pepper
*1 teaspoon chicken five-spice powder
*1/2 teaspoon crushed red pepper flakes
*1 teaspoon salt
*4 tablespoons all-purpose flour
*4 tablespoons corn starch
*1 teaspoon baking powder
*4 tablespoons water
*4 tablespoons low-sodium soy sauce
*2 teaspoons sesame oil
*oil for deep frying

 Sauce Ingredients:
*1/4 cup sesame seeds
*6 tablespoons teriyaki
*6 tablespoons honey
*1/4 teaspoon ground ginger
1 teaspoon chili garlic paste (only if you like it spicy)
*1 cup chicken stock
*1/8 cup corn starch

Directions:
~In a large skillet, sauté sliced onion, green pepper, red pepper, and sweet pea pod until veggies are semi tender or to your desired doneness (I normally do this as the chicken is cooking, but it can be done first and set aside).
~In a medium saucepan, whisk all of the sauce ingredients together until the corn starch is dissolved.
~Heat over low heat, whisking often until sauce thickens.
~Simmer over very low heat while cooking chicken.
~In a large bowl, mix the batter ingredients until well mixed and smooth.
~Place chicken into bowl and gently mix in batter until well coated.
~Put enough oil in heavy bottom saucepan or deep fryer to fill half way.
~Heat oil to 375 degrees.
~Carefully place chicken in small batches, one piece at a time into hot oil.  Do not over crowd.
~Deep fry for 5-6 minutes or until chicken in a golden brown and crispy.
~Remove from hot oil, with a mesh strainer (spider) or slotted spoon.
~Place on paper towel and season hot chicken with a little salt.
~Repeat until all the chicken is done.  I usually can do it in 3 batches.
~Place chicken in a large bowl.
~Pour sauce over chicken and toss or stir until chicken is coated.
~Put 3/4 cup cooked rice into 4 bowls (in the center or to the side).
~Place chicken in bowl (on top of the rice or to the side).
~Add cooked veggies (on top of the rice or to the side).n
~Add any other veggies you choose (on top or to the side).
~Sprinkle with chopped scallions (optional)
~Sprinkle chicken with a little extra sesame seeds